JP5861232B2 - Bread rice flour and rice flour composition - Google Patents

Description

  The present invention relates to rice flour for bread made from rice flour as a main raw material and a rice flour composition containing the rice flour. Specifically, the present invention relates to rice flour having a specific average particle diameter and having a specific particle size distribution and a rice flour composition containing the rice flour.

  Usually, wheat flour or rye flour is used as the main raw material of fermented bread. When flour is kneaded with water, the proteins gliadin and glutenin contained in the wheat form gluten that is rich in stickiness and elasticity, and the dough becomes sticky. Gluten is a network-like elastic structure that has a role of confining carbon dioxide generated by fermentation by baker's yeast in the dough and is involved in expanding the volume of the fermented bread.

  In Japan, wheat must be relied on for imports, while rice has been used as a staple food for many years and is the only self-sufficient grain in the country and a readily available ingredient in the country. Rice consumption has been decreasing year by year due to westernization and diversification of eating habits in recent years, but it can also be self-sufficient to solve the problem of food shortages predicted in the future, and has a higher yield per unit area than wheat It is hoped that the use of rice will be expanded to promote consumption and increase the food self-sufficiency rate.

  For this reason, it has been proposed to use rice flour as a raw material for fermented bread. However, even if rice flour such as Kaminashi flour and rice flour, which has been used in traditional Japanese confectionery and rice confectionery materials, is used as an alternative to wheat flour, rice does not contain the above gluten precursor protein. Fermented dough is not obtained as in the case of using only wheat flour due to the difference in particle size (wheat flour: 70-80 μm, fine powder: 100-150 μm), etc. Only inferior one was obtained.

  Therefore, in recent years, many attempts have been made to improve rice flour suitable for bread making, and it is said that rice flour having a small particle size and low damaged starch is suitable for bread production. The method of using rice flour that is finely crushed and passed through a 200 mesh sieve (particle size is less than 88 μm) 90% or more (Patent Document 1), wheat flour and rice flour with a specific particle size and particle size distribution (rice flour Have a maximum frequency in the particle size distribution of 50 to 90 μm) and use them at a specific ratio (Patent Document 2). However, improvement in bread-making workability and texture is still required, and various processing treatments and steps for reducing the particle size are required.

JP-A-4-63555 JP 2010-1224776

  Therefore, as a result of intensive studies to solve the above problems, the present inventors surprisingly adjust the particle size distribution within a certain range while keeping the average particle size of rice flour larger than previously thought. Thus, the present inventors have found that a rice flour bread that is smooth and firm, exhibits excellent dough properties with little stickiness, has a crisp texture and has an excellent volume, and has completed the present invention.

That is, the present invention is (1) raw rice is used as the raw rice, (i) the average particle size is 100 μm to 150 μm, (ii) the particle size width of 50 μm to 200 μm includes 70% or more, and (iii) damaged starch Less than 5% rice flour for bread,
(2) Breadmaking using the rice flour composition for bread consisting of 75 to 85 parts by mass of rice flour of (1) and 15 to 25 parts by mass of gluten, and (3) the rice flour composition for bread of (2) The present invention relates to a method for producing bread.

  By using the rice flour of the present invention prepared with a mean particle size and a particle size distribution within a certain range, it is smooth and firm, with an excellent dough property with little stickiness, a crisp texture and an excellent volume. Can be obtained.

  The raw rice used in the bread rice flour of the present invention is not particularly limited as long as it is glutinous rice, and even when the same variety is used as a raw material, it is a case where different varieties are used as raw materials. Both can be used.

  The rice flour used for the bread rice flour of the present invention has an average particle size of 100 μm to 150 μm in the particle size distribution, 70% or more is contained in the particle size width of 50 μm to 200 μm, and the damaged starch is less than 5%. The average particle size is preferably 100 μm to 130 μm. Preferably, 75% or more is contained in the particle size width of 50 μm to 200 μm. Preferably damaged starch is less than 4%.

The particle size distribution in the present invention was measured by the microtrack method (laser diffraction / scattering method), and the average particle size was determined based on the particle size distribution measured by the volume reference distribution.
The particle size distribution measured by the volume-based distribution means the ratio of the particle volume to the total particle volume, and the average particle size is the particle size when the particle volume accumulated from small particles becomes half of the total particle volume. Say.
The volume-based distribution is a value that approximates the mass distribution when sieving.
For this measurement, a conventionally known measuring machine such as a laser particle size analyzer (LEEDS & NORTHRUP) can be used. Specifically, the measurement was performed using “Microtrack MT3300EX-II” (Nikkiso Co., Ltd.).

  The “damaged starch” in the present invention is a starch in which a part of the starch is mechanically damaged and the starch granules are broken. This damaged starch is related to the water permeability of the starch granules and the binding properties with enzymes. As for damaged starch, only the damaged starch contained in the sample is decomposed into maltosaccharide and limit dextrin with mold-derived α-amylase according to AACC method, then decomposed into glucose with amyloglucosidase, and the produced glucose is quantified However, it may be measured using a commercially available kit such as Starch Damage Assay Kit manufactured by Megazyme.

When the grain size distribution and average particle size of the rice flour of the present invention are out of the above ranges, when rice flour having an average particle size of 100 μm or less is used, the dough is soft and sticky and has poor workability, and the resulting bread is poorly melted in the mouth. A feeling. When rice flour having an average particle size of 150 μm or more is used, the dough is rough and workability is poor. When using rice flour with a particle size range of less than 70% between 50 μm and 200 μm, the dough is sticky and has poor workability, and the resulting bread has a poor mouth melt texture (when there is a large distribution of particle sizes less than 50 μm) The dough is rough and the workability is poor (when there is a large distribution of particle sizes exceeding 200 μm).
Furthermore, when rice flour containing 5% or more of damaged starch is used, the resulting bread is inferior in volume.

  The method for preparing and obtaining rice flour having the above specific particle size distribution and average particle size according to the present invention is not particularly limited. For example, raw rice, which is a raw material, is rolled, milled, roll milled, air blow milled, high-speed rotary blow milled Etc. can be obtained alone or in combination. Rice flour obtained by air-flow milling that can be milled with low damaged starch values is preferred. If necessary, the particle size distribution may be adjusted by pretreatment such as water immersion or enzyme solution treatment before pulverization, or by classifying means such as sieving or air classification of the obtained pulverized rice flour.

  The rice flour composition for bread according to the present invention comprises 75 to 85 parts by mass of rice flour having the above specific particle size distribution and average particle size and 15 to 25 parts by mass of gluten, preferably 80 to 85 parts by mass of rice flour and 15 to 15 parts of gluten. Contains 20 parts by weight. If the content of rice flour is less than 75 parts by mass, the texture is inferior, and if it exceeds 85 parts by mass, the resulting bread volume is small, the resulting dough is soft and sticky, and the workability is inferior.

  The gluten used in the bread rice flour composition of the present invention is not particularly limited, but vital gluten is desirable.

  In the bread manufacturing method of the present invention, 10 to 20 parts by mass of flours such as wheat flour, rye flour, corn flour and barley flour can be used with respect to 80 to 90 parts by mass of the rice flour composition of the present invention. .

  Further, in the method for producing breads of the present invention, yeast, yeast food; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch and the like, and these are pregelatinized, etherified, esterified, acetylated, crosslinked, etc. Processed starches; sugars such as glucose, fructose, lactose, sugar, isomaltose; egg components that are derived from egg yolk, egg white, whole eggs and other eggs; milk components such as milk powder, skim milk powder, and soy milk powder Oils and fats such as shortening, lard, margarine, butter, liquid oil, etc .; emulsifiers; inorganic salts such as salt; preservatives; vitamins; supplementary ingredients used in normal bread production such as fortifiers such as calcium can be used.

  The bread manufacturing method of this invention can use the conventional bread-making method except using the rice flour composition for bread. For example, the straight plate method and the medium seed method can be mentioned.

  The straight rice process is a method of manufacturing a dough by mixing all ingredients from the beginning. For example, all ingredients are blended and kneaded to make a dough. After the dough is fermented, it is divided into appropriate sizes, bench time is taken at room temperature, molding, proofing, and baking.

  The medium seed method is a method of manufacturing a dough by mixing ingredients in two stages. For example, yeast and water are added to a part of flour to make a medium-sized dough, and primary fermentation is performed, and the dough is made by mixing with the remaining ingredients. Then, after taking the floor time at room temperature and dividing it into an appropriate size, the bench time is taken at room temperature, forming, proofing, and firing.

  Examples of breads obtained by the production method of the present invention include bread, rolls, confectionery breads, donuts, and cooking breads. Examples of breads include white bread, French bread, variety bread, and English muffins. Examples of bread rolls include table rolls, butter rolls, cupe breads, sweet rolls, and buns. Sweet breads include an bread, jam bread, and cream bread. Examples include stuffed fillings such as curry bread, melon bread, raisin bread, Danish pastry, croissant, brioche, etc., and cooking breads include hamburgers, hot dogs, pizzas and the like.

  EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.

Test Example 1 [Breadmaking test 1]
Using the rice flour for bread of Examples 1 to 5 and Comparative Examples 1 to 5 having the ratio of the damaged starch, the average particle size, and the particle size distribution described in the upper part of Table 2-1 and Table 2-2, bread making test Went. In detail, it manufactured in the following process.
After adding 80 parts by mass of rice flour, 100 parts by mass of rice flour composition for bread containing 20 parts by mass of vital gluten, 2.5 parts by mass of yeast, 2 parts by mass of salt, 5 parts by mass of sugar and 70 parts by mass of water, 2 at low speed Chaotic for 5 minutes, then medium speed for 5 minutes. After adding 5 parts by weight of the shortening thereto, the mixture was further kneaded at a low speed for 2 minutes and then at a medium speed for 5 minutes to prepare a dough. The obtained dough was divided and allowed to stand at room temperature for 15 minutes.
Next, this dough was molded and subjected to final fermentation for 50 minutes under conditions of a temperature of 38 ° C. and a humidity of 85%, and then baked at 210 degrees for 30 minutes.
After cooling for 1 hour, it was packed in a plastic bag.

About each obtained bread, while measuring volume and calculating a specific volume (cm < ³ > / g), bread making workability (smoothness), bread making workability (hardness, according to the evaluation criteria shown in Table 1) Stickiness) and texture were evaluated by 10 panelists. The obtained results (specific volume and average value of each evaluation) are shown in Table 2 below.

From the results of Table 2 above, it was confirmed that in Examples 1 to 5, breads having very good volume and bread making workability and excellent texture were obtained.
On the other hand, the volume was especially inferior in Comparative Example 1 in which the proportion of damaged starch exceeded 5%. In Comparative Examples 2 and 3 in which the average particle size is less than 100 μm and the distribution to the particle size range of 50 μm to 200 μm is less than 70%, the obtained dough is soft and sticky, has poor workability, and has a poor crispness. It was a feeling. In Comparative Examples 4 and 5 in which the distribution to the particle size width of 50 μm to 200 μm is less than 70%, the obtained dough was inferior in rough workability. Even in Comparative Example 6 in which the average particle diameter was 150 μm or more, the obtained dough was rough and inferior in workability.

Test Example 2 [Breadmaking test 2]
A bread making test was conducted using the rice flour compositions for breads of Examples 6 to 9 and Comparative Examples 6 to 7 containing rice flour and vital gluten in the proportions described in the upper part of Table 3. In detail, it manufactured in the following process. In addition, the rice flour of Example 3 (average particle size 123 μm, distribution to particle size range of 50 μm to 200 μm is 74%) was used.
After adding 100 parts by weight of the rice flour composition for bread, 2.5 parts by weight of yeast, 2 parts by weight of salt, 5 parts by weight of sugar and 70 parts by weight of water, the mixture was kneaded for 2 minutes at low speed and then for 5 minutes at medium speed. After adding 5 parts by weight of the shortening thereto, the mixture was further kneaded at a low speed for 2 minutes and then at a medium speed for 5 minutes to prepare a dough. The obtained dough was divided and allowed to stand at room temperature for 15 minutes.
Next, this dough was molded and subjected to final fermentation for 50 minutes under conditions of a temperature of 38 ° C. and a humidity of 85%, and then baked at 210 degrees for 30 minutes.
After cooling for 1 hour, it was packed in a plastic bag.

About each obtained bread, while measuring volume and calculating a specific volume (cm < ³ > / g), bread making workability (smoothness), bread making workability (hardness, according to the evaluation criteria shown in Table 1) Stickiness) and texture were evaluated by 10 panelists. The obtained results (specific volume and average value of each evaluation) are shown in Table 3 below.

From the results of Table 3 above, it was confirmed that in Examples 6 to 9, breads having very good volume and bread making workability and excellent texture were obtained.
On the other hand, in Comparative Example 6 where the amount of rice flour is less than 75 parts by mass, the texture is particularly inferior, and in Comparative Example 7 where the amount of rice flour exceeds 85 parts by mass, the resulting bread volume is small and the resulting dough has a soft and sticky workability It was inferior.

Claims (3)

  Rice flour for bread with raw rice as the raw rice, (i) having an average particle size of 100 μm to 150 μm, (ii) containing 70% or more in the particle size range of 50 μm to 200 μm, and (iii) less than 5% damaged starch .   A rice flour composition for bread comprising 75 to 85 parts by mass of rice flour according to claim 1 and 15 to 25 parts by mass of gluten.   Bread is produced using the rice flour composition for bread according to claim 2.