JP5618394B2 - Rice filling for baking - Google Patents

Description

  The present invention relates to a rice filling for bread making, which is a paste-like material, a rice blend bread using this as a kneading agent, and a method for producing these.

  The price of flour products represented by bread is also rising due to the rapid increase in the price of flour raw materials in recent years. For this reason, efforts are being made to replace part or all of the raw material flour of the flour product with a grain material other than wheat flour that has a quality equivalent to or new to the flour and is cost-effective. Rice (rice flour) has attracted attention as a wheat flour substitute grain material, particularly in breads.

  Rice (rice flour) has been studied as a raw material for bread because of its high nutritional value and low calories compared to wheat flour. In addition, rice (rice flour) is one of the few grains in Japan with a very high domestic self-sufficiency rate. Therefore, from the viewpoint of effective use of rice (rice flour) whose consumption is decreasing year by year and improving the food self-sufficiency rate in the country. Use as a wheat flour substitute for food is considered an important effort.

  However, because rice (rice flour) contains almost no gluten-like protein, simply replacing all or part of the flour of bread with rice flour results in poor bread-making properties (expandability, etc.). Inferior feelings (such as plump feeling) and fast aging speed (bread tends to be hard) have caused inconveniences in bread production and the quality of the bread obtained. In addition, it is possible to mix almost all of the raw rice and other ingredients that are cooked and kneaded into a bread paste (rice filling) as it is, because the amount of water added during bread production becomes excessive. In addition, it was only possible to knead ordinary cooked rice itself, or a rice cake material having a relatively low water content to the extent that the graininess of rice remains.

  In order to improve these points, rice flour added with gluten flour (wheat gluten agent) and enzyme preparations (transglutaminase, pectinase, amylase, etc.), emulsifiers, sugars, etc. has been proposed (Patent Documents 1 and 2). . However, this requires a uniform mixing of gluten particles and rice flour, and in order to improve the mixing properties, it is necessary to reduce the particle size of rice flour and make it close to gluten powder particles. In addition, the enzyme to be mixed is one that exerts enzyme activity during bread fermentation, but it is very difficult to control the enzyme activity in parallel with bread fermentation, so the quality control of the bread produced is also very difficult. Therefore, it is not suitable for industrial production.

  Furthermore, a method of adding a thickener to rice flour (Patent Document 3) has been proposed mainly for improving bread-making properties. However, as mentioned above, rice starch is very susceptible to aging, so even if the bread-making properties satisfy a certain level, the quality of the resulting bread (texture, aging speed, etc.) is not satisfactory. Absent.

  From these technical backgrounds, even if an auxiliary agent such as a gluten agent is not added more than necessary, the bread making property is excellent and the texture of the produced bread is good, and the aging speed of the bread is higher than that of flour bread. There has been a strong demand for the development of a method for producing equal or better rice-blended bread and a rice kneading agent for bread-making used therefor.

JP 2004-208561 A JP 2004-267157 A JP 2008-278827 A

  In view of the strong demands of the industry described above, the present invention is excellent in bread-making properties, has a good texture of the produced bread, and has an aging speed equivalent to or slower than that of flour bread (that is, bread-making properties and It was made for the purpose of providing a method for producing rice-blended bread, a novel rice kneading agent for bread making used in this, and a method for producing this kneading agent. is there.

  In order to achieve the above object, as a result of intensive research, the present inventors have added fresh rice and / or rice flour to be cooked and treated with amylase agent at the time of cooking and / or after cooking. It was found for the first time that a paste-like rice filling with a water content less than that of the shaped rice material can be obtained. And this rice filling is enzyme-inactivated and kneaded into bread, so that the bread-making property is good, the enzyme activity does not need to be controlled during bread fermentation, and the quality of the resulting rice blended bread is good As a result, the present invention has been completed.

That is, the embodiment of the present invention is as follows.
(1) A rice filling for bread making, characterized in that it is hydrated and cooked in raw rice and / or rice flour, subjected to amylase treatment at the time of cooking and / or after cooking, and then subjected to enzyme deactivation treatment. Production method.
(2) The method according to (1), wherein the amount of water added to the raw rice and / or rice flour is 100 to 300% based on the weight of the raw rice and / or rice flour.
(3) The amylase agent is a preparation containing at least one of α-amylase, β-amylase, and glucoamylase and / or a malt extract and / or rice bran, according to (1) or (2) Method.
(4) The method according to any one of (1) to (3), wherein the amylase agent treatment is a treatment of reacting at 40 to 65 ° C. for 10 to 60 minutes.
(5) A rice filling for pastry bread making that improves the bread-making property and / or the bread quality of the rice-blended bread produced by the method according to any one of (1) to (4).
(6) A method for producing rice-blended bread, characterized in that the rice filling for bread making according to (5) is used as a kneading agent.
(7) A rice-blended bread produced by the method according to (6), which does not contain rice grains (no grain feeling) and is kneaded with a high-quality rice filling.
(8) Bread-making properties and quality of rice-blended bread characterized by blending and bread-making a rice filling for bread-making produced by the method according to any one of (1) to (4) How to improve.

  According to the present invention, by using the bread filling for bread making of the present invention as a bread kneading agent, it is excellent in bread-making properties at the time of bread production without adding an auxiliary agent such as a gluten agent more than necessary. It is possible to industrially produce rice-blended bread that is soft, crisp, moist and has a good texture and has an aging speed equivalent to or slower than that of flour bread. In addition, the resulting rice-containing bread has the natural sweetness that is natural to rice, so it is easy to eat, melts in your mouth and melts in your mouth. In addition, flavors such as fragrance when bread is baked are also very good.

  In addition, as above-mentioned, since it was over-hydrating to use the general rice cake-shaped rice raw material which does not have a rice grain feeling at all, it was able to add only a small quantity. However, because the rice filling of the present invention has the same properties as a general rice-like rice material, but the amount of water is drastically small, a large amount of rice filling is blended in the bread dough without affecting the bread-making properties. It is also a feature that it is possible.

The bread-making comparison graph of a standard bread dough, a hot-bread method bread dough, and a bread dough containing 30% rice filling for bread making is shown. The sensory evaluation comparison graph of a standard bread, a hot water type manufacturing bread, and a 30% rice filling bread for bread making is shown. The aging data of the 1st day after baking and the 3rd day aging data of a rice flour bread and 30% of rice filling bread for bread making are shown. The harder the bread, the older it is.

  The brand and the like of raw rice and rice flour as raw materials for the rice filling of the present invention are not particularly limited, and any of 100% glutinous rice and 100% glutinous rice can be used. Furthermore, blended rice of glutinous rice and glutinous rice can be used. In addition, raw rice and rice flour can be used in either polished rice (polished rice flour) or brown rice (brown rice flour), but in the case of rice filling manufacturing for white bread (bread bread etc.) It is preferable to use rice flour.

  In the present invention, it is added to raw rice and / or rice flour and cooked in a paste form to obtain a filling bread kneading agent. The amount of water added to the raw rice (raw rice flour) at this time is preferably 100 to 300% based on the raw material weight. In particular, 150 to 250% is preferable in the case of raw rice, and 100 to 200% is preferable in the case of rice flour. Usually, in order to make a pasty rice filling that does not use an enzyme and has a rice grain feeling only by cooking from raw rice, the amount of water added is 5 to 10 times (500 to 1000%) that of raw rice. In the present invention, only about half to one third of the amount of water is required.

  When the raw rice (raw raw rice flour) is cooked and / or after cooking, treatment with an amylase agent is performed. As the amylase agent, a preparation (including a commercially available product) containing at least one of α-amylase, β-amylase, and glucoamylase can be used. In addition, a material containing amylase such as malt extract and rice bran can be used, two or more of these may be used in combination, and a mixture obtained by mixing them in advance may also be used. it can. The addition amount can be appropriately set depending on the amount of enzyme of the raw material or material, but is preferably about 0.1 to 0.5%. It is more preferable to select β-amylase as the amylase agent because the natural sweetness of rice that cannot be obtained by adding sugar to breads produced by maltose production or the like can be imparted.

  The reaction of the amylase agent is preferably performed at 40 to 65 ° C. for 10 to 60 minutes. In particular, when raw rice is used as a raw material, it is preferable to add water and cook at 85 to 95 ° C. for 15 to 30 minutes, then cool to a predetermined temperature, and perform an enzyme reaction for 20 to 40 minutes. When using rice flour as a raw material, it is preferable to add water and cook at 40 to 65 ° C for 10 to 20 minutes simultaneously with cooking, but after cooking the enzyme reaction in the same way as in raw rice You can go separately.

  After the reaction of the amylase agent, enzyme deactivation treatment is performed. Although this enzyme deactivation processing method is not specifically limited, For example, the method by the heating temperature rising to 70-95 degreeC, the method by a high pressure process (an ultra-high pressure process is included), etc. are illustrated. From the viewpoint of equipment scale and cost, the heating temperature raising method is preferred industrially. In this way, rice filling is obtained, but it may be further filled in a container or the like.

  That is, the rice filling after the enzyme deactivation treatment can be used as a bread kneading agent as it is after cooling, but it can also be distributed as a general-purpose material by filling a predetermined container, packaging material, etc. and sterilizing it. Is possible. The sterilization treatment can be appropriately set such as retort sterilization, pasteurization, etc. according to the assumed distribution temperature (normal temperature, refrigeration, freezing), quality retention period, and the like.

  By the above-mentioned method, the rice filling for bread making of the present invention can be obtained. In addition, in the rice filling of the present invention, blending of auxiliary agents (gluten agent, thickener, emulsifier, enzyme agent maintaining activity, saccharides, etc.) for improving bread-making properties and bread quality during rice filling. It is also a great feature that it does not require (that is, does not require) special processing of rice filling for blending these adjuncts.

  Using this rice filling for bread making as a kneading agent, rice blended bread (rice filling kneading bread) is produced. The bread making method may be either a straight production method or a medium seed production method, but in the case of the medium seed production method, it is preferable to use a kneading agent in the main koji process. Further, when using the kneading agent, no special steps (raw material pretreatment, premixing, etc.) are required.

  The blending amount of the rice filling for baking is based on the remaining amount of water after subtracting the minimum amount of water (38 to 40% by weight based on 100 parts of flour) on the bread dough. For example, in the case of the medium-sized production method, the amount of water added in the main koji process is 25 to 30% by weight with respect to 100 parts of flour. Based on this, it can be converted from the moisture content of the rice filling. For example, if the rice filling is produced by adding 200% to raw rice, it can be blended up to about 70% by weight with respect to 100 parts of flour. The blending amount is 10 to 50% by weight, more preferably 15 to 30% by weight.

  For example, in the case of a medium seed production method, the bread making process is performed by adding a predetermined amount of baker's yeast (yeast) to wheat flour, mixing uniformly, kneading with water (preparing a medium seed), and 120 to 40 ° C at 120 ° C. After primary fermentation for ~ 240 minutes, add a predetermined amount of the remaining flour, the rice filling of the present invention and other auxiliary materials, knead with water, shape into a predetermined shape, predetermined temperature, time secondary fermentation And firing. As a result, various types of rice-containing breads such as bread, croissant, baguette, French bread, roll bread, anpan, fried bread, cream bread, jam bread, pizza bread, curry bread and the like can be produced.

  The rice blended bread dough by this manufacturing method is particularly excellent in the stability of the dough, and the obtained rice blended bread is excellent in soft feeling, moist feeling, and mochi feeling. This texture is close to the tendency of wheat flour bread by the hot water method, but the quality is superior to this. In addition, it has a natural sweetness that is difficult to obtain by simply adding saccharides, and it has no rustiness and is easy to eat. In addition, it provides a good fragrance that is crisp during toast.

  That is, according to the present invention, a bread having a quality equivalent to or higher than that of flour bread (especially bread produced by a hot water type manufacturing method) can be obtained even though the bread is blended with rice, and there is no problem with the bread-making property. This has not been considered in conventional rice (rice flour) blended bread, and in other words, the present invention can provide a method for improving bread-making properties and quality of rice (rice flour) blended bread. Thereby, provision of the new wheat flour alternative raw material of bread, the effective utilization of rice, and a food self-sufficiency rate improvement can be aimed at.

  Examples of the present invention will be described below, but the present invention is not limited to these examples.

(Example 1: Production of rice filling for bread making from raw rice)
400 g of water was added to 200 g of raw rice of glutinous rice and heated to 90 ° C. with slow stirring. When the temperature reached 90 ° C., the temperature was maintained while stirring for 20 minutes to prepare a bowl. And 100g of cold water was added and stirred, and the product temperature was cooled to 50 degreeC. Then, 0.2% of β-amylase preparation (manufactured by Amano Enzyme Co., Ltd., trade name: Biozyme MD) was added and stirred for 30 minutes while maintaining at 50 ° C. After completion of the enzyme reaction, the temperature was raised to 75 ° C. to deactivate the enzyme, followed by cooling. After filling the soft wrapping material, pasteurization (90 ° C. for 60 minutes) was performed to obtain a rice filling for baking.

(Example 2: Production of rice filling for bread making from rice flour)
300 g of glutinous rice flour (200 g) and β-amylase preparation (Amano Enzyme Co., Ltd., trade name: Biozyme MD) 0.2% were added and heated to 50 ° C. with slow stirring. When the temperature reaches 50 ° C., the temperature is maintained while stirring for 10 minutes. After the reaction is completed, the temperature is raised to 75 ° C. to inactivate the enzyme, the enzyme is deactivated and then cooled. ) To obtain a rice filling for baking.

(Example 3: Production of rice-blended bread)
The rice filling for bread making produced in Example 1 was used as a kneading agent, and rice blended bread (70% blended rice filling, 30% blended rice filling) was produced by a medium seed manufacturing method. As a control, standard bread by the medium seed manufacturing method and bread by the hot water seed manufacturing method were manufactured. The respective formulations are shown in Table 1, and the production conditions are shown in Table 2.

  The bread dough evaluation (FIG. 1) and the sensory evaluation (FIG. 2) of the bread dough of the obtained rice blend bread (rice filling 30% blend) and the control product (standard bread, hot water method bread) were performed. The rice-mixed bread dough had almost the same bread-making properties as the hot water type bread dough. In particular, the rice-containing bread dough was superior to the hot water type bread dough in the stability of the dough. With regard to the flavor and texture of bread, rice-mixed bread is superior to hot-boiled bread in terms of sweetness, throatiness, softness, moistness, and crispness. It was also excellent in melting items.

(Example 4: Aging speed comparison test with rice flour bread)
In the rice filling 30% blended bread obtained in Example 3 and the blending of this rice filling 30% blended rice, the rice filling was replaced with 100 g of rice flour and 200 g of water, and the others were the same after the baking of the rice flour bread produced with the same composition Changes in hardness (degree of aging) were measured with a rheometer (manufactured by Fudo Kogyo Co., Ltd., model number: NRM-2002J).

  On the first day after baking, the 30% rice filling bread is slightly softer than the rice flour bread, and on the third day after baking, the rice flour bread is hardened (aged) rapidly, whereas the rice filling 30% The change in the hardness (aging) of the blended bread was very gradual, comparable to that of normal flour bread (FIG. 3). From this result, it became clear that the aging speed of rice-filling-kneaded bread was very slow compared to rice flour bread with intense aging.

  From the above results, by using the novel bread filling for bread making of the present invention as a kneading agent, a good quality bread not found in conventional rice (rice flour) blended bread can be obtained and produced. It was shown that there is no problem with breadiness and industrial production is possible.

The present invention is summarized as follows.
A method for producing a rice-blended bread having excellent bread-making properties, a good texture of the produced bread, and an aging speed equal to or higher than that of flour bread, a novel rice kneading agent for bread-making used in this, and An object was to provide a method for producing the kneading agent.

  In order to solve the problem, water was added to raw rice and / or rice flour and cooked, and the amylase treatment was performed at the time of cooking and / or after cooking, followed by enzyme deactivation treatment to produce a rice filling for breadmaking. . And by using the obtained rice filling for bread making as a bread kneading agent, it does not affect the bread-making properties at the time of rice blended bread production, the texture is good, and the aging speed is Equivalent or higher rice bread can be produced.

Claims (5)

To cook raw rice, add 150-250% of the raw rice weight and cook it, stir at 40-65 ° C. for 20-40 minutes and treat with amylase, then perform enzyme deactivation treatment A process for producing pasty rice filling for breadmaking without the feeling of grain .   The method according to claim 1, wherein the amylase agent is a preparation containing at least one of α-amylase, β-amylase, and glucoamylase and / or a malt extract and / or rice bran. A pasty rice filling for bread making which is produced from raw rice by the method according to claim 1 or 2 and has no grain feeling . A method for producing a rice-blended bread without a grain feel, characterized in that the pasty rice filling for bread making without a grain feeling according to claim 3 is used as a kneading agent. Wherein the pan manufactured by blending pan pasty rice filling made without rice grains feeling produced from raw rice by the method according to claim 1 or 2, bread without rice blended bread rice grain feeling And quality improvement methods.

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