JP5769053B2 - Rice flour bread dough, rice flour bread and method for producing rice flour bread - Google Patents

Description

  The present invention relates to rice flour bread dough, rice flour bread, and a method for producing rice flour bread.

  In recent years, rice consumption in Japan has decreased. From the perspective of maintaining the health of the people and developing the main agricultural products and food self-sufficiency in the country, it is necessary to expand rice production and consumption. For this reason, the development of various processed foods that use rice as a raw material is strongly requested. Has been.

  In recent years, the number of people who have an allergic reaction to wheat (hereinafter, wheat allergy holders) is increasing. Wheat allergy holders cannot eat bread that contains wheat flour and gluten, as well as bread that uses wheat as a raw material, because it is life threatening. Therefore, a rice flour bread that can be eaten with peace of mind by allergy holders of wheat is desired.

  However, the conventional method for producing rice flour bread is made by simply adding rice flour to strong wheat flour containing a large amount of gluten, or adding gluten itself (for example, Patent Documents 1-4). Therefore, even bread called “rice flour bread” cannot be eaten by wheat allergy holders.

  In addition, bread made from rice flour has a unique stickiness and moist texture derived from rice flour. Since this unique texture is favorable for most people, the production of high quality rice flour bread is also pleasing for those who are not allergic to wheat and is also useful in terms of expanding rice consumption. It is believed that there is.

  Under such circumstances, there has been proposed a method for producing rice flour bread containing rice flour as a main component without adding wheat flour or gluten (Patent Document 5).

In Patent Document 5, the bread dough made from wheat flour has a shear viscosity of about 1 × 10 ⁵ (Pa · s) during yeast fermentation, whereas the dough composed mainly of rice flour has a shear viscosity of 1 By adjusting to the range of × 10 ² to 4 × 10 ⁴ (Pa · s), a good foaming ratio can be obtained by yeast fermentation, and a bread-like product can be obtained without adding flour or gluten. It is described. In particular, when using rice flour bread dough having a shear viscosity equal to or higher than that of conventional dough using wheat flour, sufficient foaming cannot be performed by yeast fermentation, and bread It is described that a product in the form of a product cannot be obtained. Since the rice flour bread dough having the shear viscosity described in Patent Document 5 is substantially pasty and has high fluidity, it is difficult to form and hold the rice flour bread dough in a desired shape. It is described that yeast fermentation using the dough and subsequent baking are performed in a predetermined baking mold.

  In addition, in Patent Document 6, as a method for producing rice flour bread that does not use gluten, it is preferable to use a dough containing thickened polysaccharides or pregelatinized rice flour as a main component of rice flour that has been subjected to predetermined pretreatment. It is described that a fresh bread is obtained. However, the method of Patent Document 6 also describes that it is necessary to make the dough having fluidity in order to obtain good expansion, and the dough is fermented / expanded and baked using a mold. Yes.

  On the other hand, in bread using conventional wheat flour, in addition to bread produced using a baking mold like bread, for example, there is a molded bread that is baked by yeast fermentation in a state where dough is shaped like a roll bread. There are many. However, according to the methods described in the above cited references 5 and 6, it is necessary to make the dough having rice flour as a main component into a dough having a relatively high fluidity in order to expand the dough mainly by yeast fermentation. For this reason, according to the said invention, it was difficult to manufacture the shaping | molding bread which has rice flour as a main component, and had become a hindrance at the time of using rice flour for bread manufacture widely.

Japanese Patent Laid-Open No. 5-68468 JP-A-6-7071 Japanese Patent Laid-Open No. 11-32706 Japanese Patent Laid-Open No. 7-8158 JP 2003-189786 A JP 2005-245409 A

  The present invention has been made in view of the circumstances as described above, and produces a high-quality molded rice flour bread by using rice flour bread dough that is well expanded by yeast fermentation and has sufficient moldability and shape retention. Is an issue.

  The present invention is characterized by the following in order to solve the above problems.

First, the rice flour bread dough has a total viscosity of 100 parts by weight of mixed rice flour adjusted by 70 to 90 parts by weight of rice flour and 10 to 30 parts by weight of pregelatinized rice flour, and the shear viscosity of the dough after kneading is 5 × 10 ^{4 to} 5 It contains water in an amount of × 10 ⁵ (Pa · s), yeast, and fats and oils, and the fats and oils are one kind of safflower oil, sesame oil, rice oil, rapeseed oil, olive oil, butter, margarine or It is 2 or more types, and 1-10 weight part is added with respect to 100 weight part of the said mixed rice flour.

Secondly, rice flour bread is produced from the rice flour bread dough.

Third, a method for producing a rice flour bread having a desired shape, the following steps: 70-90 parts by weight of rice flour so that the total amount of mixed rice flour mixed with rice flour and pregelatinized rice flour is 100 parts by weight , Pregelatinized rice flour is adjusted to 10 to 30 parts by weight , and water, yeast, and an amount of shear viscosity after kneading to 5 × 10 ^{4 to} 5 × 10 ⁵ (Pa · s) with respect to this mixed rice flour , , A step of mixing 1 to 10 parts by weight of fat with 100 parts by weight of the mixed rice flour to produce a rice flour dough; a step of foaming and expanding the rice flour dough by the fermentation of yeast; and shaping the rice flour dough into a desired shape And the step of baking the rice flour dough without using a baking mold, wherein the fat is one or more of safflower oil, sesame oil, rice oil, rapeseed oil, olive oil, butter and margarine.

  ADVANTAGE OF THE INVENTION According to this invention, the conventional problem can be eliminated and the shaping | molding rice flour bread | pan with a good food texture can be manufactured.

It is an external view which shows the change of bread-making property at the time of mixing pregelatinized rice flour with various ratios with respect to normal rice flour. It is sectional drawing of FIG. It is a figure which shows the change of the surface state at the time of adding fats and oils in the bread making using the mixed rice flour containing pregelatinized rice flour. It is an external view which shows the state of bread at the time of adding sacrificial oil as fats and oils in bread making using the mixed rice flour containing pregelatinized rice flour. FIG. 5 is a cross-sectional view of FIG. 4. It is an external view which shows the state of the bread | pan at the time of adding various fats and oils in the bread making using the mixed rice flour containing pregelatinized rice flour. It is sectional drawing of FIG. It is an external view which shows the state of the bread | pan at the time of adding various fats and oils in the bread making using the normal rice flour which does not contain pregelatinized rice flour. It is sectional drawing of FIG. It is an external view which shows the bread-making property of the dough of the conditions 1 of Table 7. FIG. It is an external view which shows the bread-making property of the dough of the conditions 2 of Table 7. FIG. It is an external view which shows the bread-making property of the dough of the conditions 3 of Table 7. FIG. It is an external view which shows the bread-making property of the dough of the conditions 4 of Table 7. FIG. It is an external view which shows the bread-making property of the dough of conditions 5 and 6 of Table 7. FIG. It is an external view which shows the bread-making property of the dough of conditions 7 and 8 of Table 7. FIG.

  In the method for producing rice flour bread of the present invention, pregelatinized rice flour and normal rice flour (hereinafter, sometimes referred to as beta rice flour as distinguished from pregelatinized rice flour) can be used.

  As the raw material of any rice flour, rice flour obtained by pulverizing and pulverizing glutinous rice or glutinous rice can be used. For example, the sticky rice is not particularly limited and may be various types such as japonica rice, indica rice, and jabonica rice. The raw rice before pulverization is not particularly limited, such as polished rice, brown rice, waste rice, old rice, etc., and the grain size after pulverization is generally used as long as it is about the level of commercially available upper powder. Can do. Further, the pregelatinized rice flour used in the present invention, for example, by subjecting the sticky rice or glutinous rice to rice cooking or mechanical treatment, the starch contained in the sticky rice or glutinous rice is made amorphous and pulverized. What was made into the powder form can be used. The production method and raw materials are not particularly limited, and pregelatinized rice flour produced by various methods including those conventionally known can be employed. In particular, pregelatinized rice flour obtained by cooking rice that is generally commercially available and then drying and pulverizing it is preferable in that almost all of the starch contained is pregelatinized. Moreover, the same bread | pan can be manufactured even if it uses the pregelatinized rice flour which alphalyzed and grind | pulverized by the mechanical process, without cooking rice grains. In particular, regarding rice flour that has been pregelatinized by mechanical treatment, not all starch is necessarily pregelatinized depending on the production conditions, and a mixture of beta rice flour and pregelatinized rice flour is produced. In the case of using partially pregelatinized rice flour in this way, it is possible to treat it as a mixture of beta rice flour and pregelatinized rice flour according to the proportion of pregelatinized (alphalation rate). It can be used for the manufacture of bread dough according to the invention.

  In the present invention, first, 70 to 90 parts by weight of rice flour and 10 to 30 parts by weight of pregelatinized rice flour are adjusted so that the total of rice flour and pregelatinized rice flour is 100 parts by weight. Preferably, 15 to 25 parts by weight of pregelatinized rice flour is added to 75 to 85 parts by weight of rice flour, and the total is adjusted to 100 parts by weight of mixed rice flour. When the ratio of the pregelatinized rice flour is smaller than the above range, for example, as shown in the cited document 5, it is essential to lower the shear viscosity in order to obtain good expansion. On the other hand, when the ratio of pregelatinized rice flour is larger than the above range, a uniform bread cannot be obtained during yeast fermentation and a good bread cannot be obtained.

And what is necessary for normal bread making, such as a suitable quantity of water and yeast, is mixed and stirred with respect to the mixed rice flour adjusted in this way, for example using a commercially available mixer. At this time, the amount of water to be added is set so that the shear viscosity of the dough becomes 5 × 10 ^{4 to} 5 × 10 ⁵ (Pa · s). Specific examples of the amount of water include, for example, a range of 50 to 80 parts by weight, preferably 60 to 70 parts by weight, based on a total of 100 parts by weight of rice flour and pregelatinized rice flour (mixed rice flour). Depending on the addition amount of pregelatinized rice flour and the properties of the bread finally obtained, it can be appropriately changed within the range of the shear viscosity. Accordingly, the dough can be formed without using a mold by appropriately adjusting the viscosity of the dough. Therefore, it is possible to manufacture a molding pan having a desired shape such as a rod shape or a roll shape. The shear viscosity of 5 × 10 ^{4 to} 5 × 10 ⁵ (Pa · s) is similar to the shear viscosity of a normal dough used for producing a molded bread using wheat flour. And shape retention are ensured.

When the amount of water to be mixed is large and the shear viscosity of the resulting dough is 5 × 10 ⁴ (Pa · s) or less, the fluidity is too high and the shape retention is low, and deformation occurs after molding. Not suitable for manufacturing. Moreover, when the shear viscosity of the obtained dough is 5 × 10 ⁵ (Pa · s) or more, even if pregelatinized rice flour is mixed, a good bread cannot be obtained because the expansion rate during yeast fermentation is small. . Since the shear viscosity of the dough varies depending on the fats and oils and other additive components described below, the amount of water added to the mixed rice flour is such that the finally obtained dough has a shear viscosity of 5 × 10 ^{4 to} 5 × 10. ⁵ (Pa · s) is appropriately determined.

  As described above, by mixing a predetermined amount of pregelatinized rice flour as a raw material, a sufficient expansion rate can be obtained by yeast fermentation even if the dough has a higher shear viscosity than before. The reason is not necessarily clear, but it is considered that the pre-mixed pregelatinized rice flour is present between the rice flour particles to improve the mobility of starch grains during yeast fermentation. In other words, when a small amount of water is present between the starch grains present in normal rice flour, the interaction between the starch grains occurs, and microscopic deformation during yeast fermentation is suppressed. It is thought that it was necessary to increase the amount to increase the distance between the starch particles, and as a result, it was necessary to adjust the shear viscosity of the dough low. On the other hand, pregelatinized rice flour contains water and becomes a paste and suppresses the interaction between starch grains. Therefore, by mixing rice flour and pregelatinized rice flour and reducing the water content, Even when the shear viscosity is set to the same level, it is considered that the mobility between starch grains is improved during yeast fermentation, and the entire dough is easily expanded. In this way, the expression of a mechanism in which pregelatinized rice flour replaces part of the action of gluten is expressed, even when the dough has a shear viscosity similar to that when using flour containing gluten in advance for starch, It is presumed that good bread-making properties are expressed.

  In the present invention, mixed rice flour of rice flour and pregelatinized rice flour is used, but it is also possible to mix and use starch derived from gluten-free cereals, vegetables, etc. depending on the required bread properties. it can. Moreover, flour can also be mix | blended with dough depending on the case. In the present invention, in order to further improve the moldability of bread dough obtained by mixing pregelatinized rice flour with normal rice flour, and to improve the surface properties of the bread after baking, a predetermined amount of fats and oils are added. Further mixing is preferred. By mixing a predetermined amount of fats and oils, even if the dough has the same shear viscosity, the stretchability can be further improved. Moreover, when not adding fats and oils, the deposit resulting from yeast generate | occur | produces on the surface of the bread | baked bread | pan, However, Generation | occurrence | production of the said deposit can be prevented by addition of fats and oils. As fats and oils added to the dough for improving spreadability, various fats and oils can be selected and used according to the flavor and texture of bread obtained after baking. For example, vegetable oils mainly consisting of oleic acid and linoleic acid, safflower oil, sesame oil, rice oil, rapeseed oil, olive oil, etc., butters that are animal oils, one or more of various margarine products Can be used by appropriately mixing them. The addition amount of fats and oils is appropriately determined in consideration of the flavor and properties of the baked bread, but from the viewpoint of improving the spreadability of the dough, 1 part by weight with respect to the mixed rice flour of rice flour and pregelatinized rice flour The above is appropriate, more preferably 3 parts by weight or more. On the other hand, excessively mixed fats and oils will be present as fine particles in the dough and do not contribute to improving the spreadability of the dough, but also affect the flavor and surface properties of the baked bread, The amount of fats and oils to be mixed is preferably 5 parts by weight or less with respect to the mixed rice flour as an amount that gives desired properties to the baked bread within a range in which spreadability is ensured. From the above viewpoint, by making the amount of fat mixed with the dough 1-5 parts by weight with respect to the mixed powder of rice flour and pregelatinized rice flour, the extensibility of the dough is improved, and after baking The occurrence of precipitates on the surface of the bread can be prevented. Moreover, by adding 5 parts by weight or more of fats and oils, bread having a texture like fried bread can be obtained while ensuring the stretchability of the dough. In this way, it is not clear why the dough spreadability is improved by mixing a predetermined amount of fat and oil together with pregelatinized rice flour to normal rice flour, but the starch molecules and fat resulting from pregelatinized rice flour are complex. It is thought that it becomes a high molecular weight starch molecule by forming, and these are entangled with each other at the time of kneading the dough, thereby further enhancing the effect of improving the mobility between starch particles by mixing the pregelatinized rice flour.

  In addition, as in the case of producing bread with wheat flour, 1 selected from the group consisting of sugar, salt, gum, milk ingredients, egg ingredients, inorganic salts and vitamins according to the type of bread / confectionery to be produced, etc. A seed | species or 2 or more types can further be mix | blended with dough.

  Examples of the sugars include sugars necessary for yeast fermentation, sugars such as glucose, fructose, lactose, sugar, maltose, isomaltose, etc., or sorbitol, maltitol, palatinit, hydrogenated to give sweetness to bread. Examples include sugar alcohols such as chickenpox.

  As the salt, a purified salt having a sodium chloride content of 99% or more, or a crude salt such as a sun salt or a crude salt can be used mainly for the purpose of flavoring.

  Examples of the gum include alginic acid, xanthan gum, dextrin, and cellulose.

  Examples of the milk component include powdered milk, skim milk powder, and soybean milk powder.

  Examples of the egg component include egg yolk, egg white, whole egg and other components derived from eggs. Especially in the production of rice flour bread that does not contain protein such as gluten, the protein that is the main ingredient of milk component and egg component becomes a skeleton that transforms and hardens when baking bread and retains the shape of bread after baking. It is preferable to add.

  Examples of the inorganic salts include ammonium chloride, magnesium chloride, ammonium carbonate, ammonium hydrogen carbonate, sodium hydrogen carbonate, potassium carbonate, calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, tricalcium phosphate, diammonium hydrogen phosphate, Examples include ammonium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcined calcium, and ammonium alum.

Examples of the vitamins include vitamin C, vitamin B ₁ , vitamin B ₂ , vitamin D, vitamin E, and carotene.

  The dough prepared by mixing and appropriately kneading each of the above-mentioned raw materials is expanded by yeast fermentation in the same manner as a conventional bread manufacturing method using wheat flour, and can be manufactured by baking at an appropriate temperature. it can. And the shaping | molding rice flour bread | pan which does not contain flour and gluten can be manufactured by shape | molding at the appropriate timing in the process. That is, for example, by allowing the dough to stand at about 40 ° C. for about 10 to 70 minutes, the foam can be expanded. Conditions such as temperature and time can be appropriately changed according to the amount of dough and yeast. In addition, fermentation with yeast may be performed once or multiple times.

  The dough is then formed into a desired shape, and this step may be performed either before or after the foam expansion step of the dough, or both. By blending the dough as described above, the dough can be formed without using a mold.

  In this way, the molded and foamed and expanded fabric is fired at 150 to 250 ° C., preferably about 180 to 230 ° C. The firing temperature, time, etc. can be appropriately designed according to the size, shape, etc. of the dough.

  According to the above steps, a molded rice flour bread having a fluffy shape in which appropriate bubbles are formed and having a good texture can be produced without using a mold.

  When the fermented dough or dough is formed, ingredients such as ann, curry and various side dishes can be wrapped and finished into annpan, curry bread, side dish bread and the like. In addition, foods that require the same texture as bread, such as cake sponges, can also be produced by the method of the present invention.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these Examples at all.
<Example 1> Examination of blending of pregelatinized rice flour into rice flour bread dough When normal bread that has not been pregelatinized is mixed with an appropriate amount of pregelatinized rice flour as a main ingredient, The effect of the blending ratio of pregelatinized rice flour on the degree of dough swelling and moldability was examined.

  The main ingredients of the dough were blended as follows. ([Table 1])

  As the rice flour, commercially available top fresh flour (manufactured by Hinomoto Flour Co., Ltd.) and pregelatinized rice flour (manufactured by Frystar Co., Ltd.) were used. The used fresh flour is obtained by pulverizing raw rice, and is normal fresh flour in which starch is not pregelatinized. In addition, pregelatinized rice flour is obtained by cooking raw rice, drying and pulverizing it, and almost all starch contained in rice flour is pregelatinized. Hereinafter, for the sake of convenience, pure raw flour is referred to as B powder and pregelatinized rice flour as A powder.

  A mixture of the above A flour and B flour in the proportions shown in Table 2 was used as the main ingredient rice flour, and a mixture of water and the like at a proportion shown in Table 1 for 2 minutes at room temperature was used as bread dough. The dough thus prepared was measured for shear viscosity, and the dough was shaped by hand into an approximately dome shape of 80 grams, and fermented at 40 ° C. for 30 minutes to expand the dough. Then, it baked at 180 degreeC for 30 minute (s), the cross section of the baked rice flour bread | pan was observed, and the swelling condition of dough was evaluated.

  The shear viscosity was measured using a parallel rheometer (product name ARES) manufactured by TA Instruments, parallel plate type (there are two circular plates, with a sample in between, and one side (lower side) The experiment was carried out at room temperature in an air atmosphere using a rotating and one side (upper side) to detect stress. In the measurement, after starting the measurement at a constant strain rate (0.01 / s), the value when the viscosity is almost stabilized is taken as the measured value. Specifically, the viscosity is about 1000 seconds after the start of the measurement. Was measured.

  In addition, the evaluation of bread-making property was appropriately determined as to whether there were any other problems in producing bread, mainly from the viewpoint that the whole dough would expand uniformly without causing large cracks or the like due to yeast fermentation. The results were comprehensively taken into account.

  Table 2 shows the results of the study. Moreover, the external view of the bread | baked obtained by baking is shown in FIG. 1, and sectional drawing is shown in FIG.

As shown in Table 2, the produced dough varies in shear viscosity depending on the amount of the pregelatinized rice flour mixed, but is generally in the range of 1.2 × 10 ^{5 to} 2.0 × 10 ⁵ (Pa · s). Each of them was able to be formed into a dome shape. In addition, as shown in FIG. 1, in samples 2 to 4 in which 10-30% of the rice flour is pregelatinized rice flour, the entire dough is uniformly expanded without causing large cracks or the like due to yeast fermentation or baking, and a sponge structure. It was shown that bread can be made. In addition, when samples 2 to 4 of the bread were sampled, the bread having a sticky feeling peculiar to rice flour bread was found in the same manner as the bread produced using the dough having a low shear viscosity described in the cited document 5. confirmed. However, as shown in FIG. 3, samples 2 to 4 all had a problem to be improved in that precipitates that were thought to be caused by yeast were observed on the surface of the bread after baking. On the other hand, as shown in FIG. 1, the sample 1 that does not contain pregelatinized rice flour has a small expansion as a whole, and there are few air bubbles present inside the cross-sectional observation, and many large and deep cracks are generated on the surface. The bread-making property was not seen. Further, in Samples 5 to 7 in which 40 to 100% of the rice flour was pregelatinized rice flour, as a result of large cracks and cavities formed inside, substantially no expansion occurred, and there was a problem in bread making properties.

<Example 2> Examination of addition of fats and oils to rice flour bread dough An appropriate amount of sacrificial oil was added to the dough prepared in Example 1, and the effect on the moldability and bread-making properties associated with the addition of safflower oil was examined. . As shown in Table 3, 1.0 to 10 parts by weight (when the rice flour was 100 parts by weight) was used for the sample 3 dough using rice flour mixed with 20% pregelatinized rice flour prepared in Example 1. The weight of the benihana oil) was added and the dough was added and fired in the same manner as in Example 1 to evaluate the shear viscosity and bread-making property.

  Table 3 shows the results of the study.

As shown in Table 2, the dough produced with the addition of safflower oil has a slightly increased shear viscosity depending on the amount added, and is approximately 1.6 × 10 ^{5 to} 2.0 × 10 ⁵ (Pa -It showed a shear viscosity in the range of s). Although quantitative measurement is difficult, the moldability of the dough changed greatly with the addition of safflower oil. That is, in a dough kneaded with a mixer for about 2 minutes, the dough without added safflower oil is torn off at a stage where it is stretched to about 3 times the length, whereas 3.0 parts by weight In the dough to which safflower oil was added, the amount of elongation until tearing was increased to about 2 to 3 times, and it was clear that the extensibility was improved by the addition of safflower oil.

Moreover, in the dough to which 3.0 to 10.0 parts by weight of safflower oil is added, such extensibility is almost the same, while in the dough to which 5.0 parts by weight or more of safflower oil is added, kneading is performed. At this time, since the oil comes to adhere to the inside of the mixer and the like, it has been inferred that the oil does not dissolve in the dough and exists as fine particles in the dough.

  As shown in the external view of FIG. 4 and the cross-sectional view of FIG. 5, the breads obtained by baking the dough added with 1.0 to 10.0 parts by weight of safflower oil after yeast fermentation are all good. In addition to exhibiting good expansibility, the texture of the sponge structure after firing tended to be finer than that without adding safflower oil. Moreover, in the bread | baked bread | baked dough which added 5.0-10.0 weight part sacrificial oil, while oil precipitates on the bread surface after baking and it becomes easy to get a burn, especially 10.0 weight part of In the case where safflower oil was added, the surface had a fried bread-like appearance.

  On the other hand, in what added 1.0-5.0 weight part safflower oil, the state which added oil was not observed also in the bread after baking, and the rice flour bread of the sticky texture baked, A very pleasant texture was obtained when viewed as normal bread. Moreover, as shown in FIG. 2, in the bread baked by adding sacrificial oil, it became clear that precipitates and the like were not observed on the surface and a good appearance was exhibited.

  Table 4 shows the results of examining the formability and bread-making property when a predetermined amount of safflower oil is added to the dough having a different ratio of pregelatinized rice flour. The bread making using each dough described in Table 4 was performed in the same manner as in Example 1 except for the addition of safflower oil.

  The dough without the addition of safflower oil in Table 4 is the same as Samples 1 to 7 in Table 1. As is clear from Table 4, the effect of the addition of safflower oil was notably observed only when the bread-making property was improved by the pregelatinized rice flour. In particular, when safflower oil is added to the dough to which pre-gelatinized rice flour has not been added, even when 3 parts by weight is added, the oil adheres to the inside of the mixer and the like, and the safflower oil tends to separate without dissolving in the dough From these results, it was clarified that the effect obtained by adding safflower oil to the dough of the rice flour bread is synergistic with the mixing of the pregelatinized rice flour. In this way, it is not clear why mixing a predetermined amount of pregelatinized flour and safflower oil with normal rice flour improves the spreadability of the dough and improves the texture of the bread. The resulting starch molecules and oils and fats form a high molecular weight starch molecule by forming a complex, and these are entangled with each other during kneading of the dough, which is considered to improve the mobility between starch particles inside the dough .

<Example 3> Examination of types of fats and oils added to rice flour bread dough Table 5 examines shear viscosity and bread-making property when 3 parts by weight of various fats and oils are added to dough mixed with 20% pregelatinized rice flour. The results are shown. Table 6 shows the results of studying the shear viscosity and bread-making property when 3 parts by weight of various fats and oils were similarly added to dough using only ordinary rice flour without mixing pregelatinized rice flour. Moreover, the appearance and cross section of bread obtained by baking each dough described in Table 5 are shown in FIGS. 6 and 7, and the appearance and cross section of bread obtained by baking each dough described in Table 6 are shown. The situation is shown in FIGS. In bread making using each dough described in Tables 5 and 6, the same procedure as in Example 1 was performed except that various fats and oils were added.

As shown in Table 5, when 3 parts by weight of various fats and oils are added to the dough mixed with 20% pregelatinized rice flour, it is approximately 0.6 × 10 ^{5 to} 1.8 × 10 ⁵ ( It was found to show a shear viscosity in the range of Pa · s). In addition, as a result of examining the extensibility after mixing each dough shown in Table 5 for 2 minutes with a mixer, a large extensibility was observed especially in the dough added with safflower oil, rice oil, olive oil, butter. However, it was confirmed that the extensibility of other fats and oils was clearly improved as compared with the state where no fats and oils were added.

  Moreover, as shown in the external view of FIG. 6 and the cross-sectional view of FIG. 7, even when the dough to which any oil is added is subjected to yeast fermentation and baking, no large cracks or cavities are produced, and precipitates are formed on the surface of the bread. It became clear that good bread-making property was exhibited without occurring. The rice flour bread obtained by adding these fats and oils was light in texture as compared with those not added with fats and oils, and was excellent as a food. Of the above, those using rice oil, olive oil, butter and margarine are particularly preferred as foods because of their good aroma.

  On the other hand, as shown in Table 6, the external view of FIG. 8, and the cross-sectional view of FIG. 9, when various fats and oils are added to dough made of normal rice flour without mixing pregelatinized rice flour (B100), While there was a difference in the respective shear viscosities, no significant change was observed in the bread-making property, and none was found to be suitable for bread-making. Moreover, in any dough of Table 6, the same tendency as the case where sacrificial oil was added irrespective of the kind of fats and oils was observed by the aspect that the fats and oils added to the dough were not dissolved.

  From the above, it became clear that, regardless of the type of oils and fats that were tested, adding exfoliated rice flour to the dough mixed with them improved the spreadability and bread-making properties. It has been clarified that a rice flour bread dough having a high shear viscosity and easy to produce a shaped bread can be provided by simultaneously adding a certain amount of pregelatinized rice flour and fat to the rice flour bread dough.

<Example 4> Examination of influence of dough shear viscosity on bread-making property Dough having a high shear viscosity was prepared by reducing the amount of water as compared with the blend of bread dough described in Table 1. When adding fats and oils (oil), safflower oil (Sanwa Yushi Co., Ltd., edible safflower oil) was used. The shear viscosity was measured by the measurement method of Example 1.

  Specifically, the conditions 1 to 8 shown in [Table 7] below were used, and the shear viscosity and bread-making property of the dough were confirmed. The results of the shear viscosity and bread-making property of the dough under each condition are shown in [Table 8].

In the case of conditions 1 and 2 where the shear viscosity of the dough after kneading is in the range of 5 × 10 ^{4 to} 5 × 10 ⁵ (Pa · s), as shown in FIG. 10 and FIG. Bubbles were confirmed in the cross section of the plate, and bread making was possible. On the other hand, the conditions 3 and 4 where the shear viscosity of the dough is 5 × 10 ⁵ (Pa · s) or more are as shown in FIG. 12 and FIG. It was difficult. When the shear viscosity of the dough was 5 × 10 ⁵ (Pa · s) or more, it was confirmed that breadmaking was difficult regardless of the presence or absence of addition of fats and oils. Furthermore, in the conditions 5-8 which made the quantity of the water to mix | blend 70 g or less, since the viscosity was too high, the shear viscosity of the dough could not be measured. Under conditions 5 to 8, as shown in FIGS. 14A and 14B and FIGS. 15A and 15B, the dough was not coherent and was not ready for baking. Therefore, by adjusting the shear viscosity of the dough within the range of 5 × 10 ^{4 to} 5 × 10 ⁵ (Pa · s), it becomes a rice flour bread dough having sufficient moldability and shape retention, and bread making is also possible. Was confirmed.

  As described above, according to the present invention, by mixing a predetermined amount of pregelatinized rice flour with normal rice flour, even when the shear viscosity is adjusted to such an extent that the bread can be produced, the rice flour bread can be produced well. It became possible to provide rice flour breads that can be formed without using flour or gluten. In addition, by adding a predetermined amount of oil and fat to the dough mixed with the predetermined amount of pre-gelatinized rice flour, the spreadability of the dough is further improved, and a fluff with moderate bubbles formed in the baked rice flour bread It became possible to manufacture shaped rice flour bread, and it became possible to improve the merchantability of rice flour bread.

Claims (3)

A total of 100 parts by weight of mixed rice flour adjusted by 70 to 90 parts by weight of rice flour and 10 to 30 parts by weight of pregelatinized rice flour, and the shear viscosity of the dough after kneading are 5 × 10 ^{4 to} 5 × 10 ⁵ (Pa · s). Containing an amount of water, yeast and fats and oils ,
The fat / oil is one or more of safflower oil, sesame oil, rice oil, rapeseed oil, olive oil, butter, margarine, and 1 to 10 parts by weight is added to 100 parts by weight of the mixed rice flour. rice flour dough, characterized in that is. A rice flour bread produced from the rice flour bread dough according to claim 1. A method for producing rice flour bread having a desired shape, comprising the following steps:
  70 to 90 parts by weight of rice flour and 10 to 30 parts by weight of pregelatinized rice flour are adjusted so that the total amount of mixed rice flour mixed with rice flour and pregelatinized rice flour is 100 parts by weight. Later shear viscosity is 5 × 10 ⁴ ~ 5x10 ⁵ (Pa · s) in a quantity of water, yeast, and 1 to 10 parts by weight of fats and oils mixed with 100 parts by weight of the mixed rice flour to produce a rice flour dough;
  Foaming and expanding rice flour dough by fermentation of yeast;
  Forming a rice flour dough into a desired shape;
  Baking rice flour dough without using a baking mold;
Including
  The said fats and oils are sacrificial oil, sesame oil, rice oil, rapeseed oil, olive oil, butter, margarine 1 type or 2 types or more, The manufacturing method of the rice flour bread | pan characterized by the above-mentioned.