JP5943177B2 - Rice flour for bread - 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, it relates to rice flour that has been heat-moisture treated.

  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, the rice does not contain the gluten precursor protein. Due to differences in diameter, moisture content and water absorption, amylose composition of starch, etc., fermented dough could not be obtained as in the case of using only flour, and only the appearance, texture and taste were inferior. It was not obtained.

  In particular, when rice flour is used as a raw material for fermented bread by adding vital gluten or wheat flour to the rice flour, the dough absorbs more water than the flour-only dough, is sticky during baking, and has poor workability. (Caving) occurred and the appearance was impaired, and there was a problem such as a crisp texture.

Based on the results of many researches on the improvement of rice flour suitable for bread making in recent years, the water absorption of rice flour is characterized by the characteristics of starch, protein, etc. contained in rice flour, in addition to the particle size of rice flour and powder properties such as damaged starch. The properties are considered to be related comprehensively.
Therefore, a method of using finely pulverized rice flour, for example, a coarsely pulverized with a roll pulverizer, then finely pulverized with an airflow pulverizer and passed through a 200 mesh sieve (particle size less than 88 μm) to 90% or more A method (Patent Document 1) is proposed in which the rice flour is used.
Also proposed are a method of using high amylose rice close to the amylose composition (about 25%) of wheat starch (Non-patent Document 1), a method of using rice flour obtained by pulverizing dried pregelatinized rice (Patent Document 2), etc. Has been.
Furthermore, the improvement by adding auxiliary materials, such as a thickener, an emulsifier, and an enzyme, to bread is also proposed (patent document 3).
However, there is still a need for improvement in bread-making workability and texture.

JP-A-4-63555 JP 2005-323536 A JP 2005-245409 A

Japanese Food Chemical Engineering Society Vol.56 No.7 394-402 (2009)

  Therefore, as a result of intensive studies to solve the above problems, the present inventors have aimed to modify characteristics such as heat resistance, acid resistance, mechanical resistance, and viscosity stability over time for food materials such as starch. Focusing on wet heat treatment, which is known as a physical processing method that does not involve the addition of chemicals, by applying wet heat treatment to glutinous rice flour, it shows excellent dough properties with little stickiness, has a crisp texture It was found that a rice flour bread having an excellent appearance that prevents caving can be obtained, and the present invention has been completed.

That is, the present invention is (1) a method for producing rice flour for bread, characterized in that wet rice flour is subjected to wet heat treatment at 70 to 130 ° C. for 5 to 60 minutes under normal pressure.
(2) Rice flour for bread produced by the production method of (1) above.
(3) A method for producing bread, wherein bread is made using the rice flour for bread of (2).
It is.

  By using the rice flour that has been subjected to the heat-moisture treatment of the present invention, it is possible to obtain a rice flour bread that is smooth and firm, has an excellent dough property with little stickiness, has a crisp texture, and has an excellent volume. .

  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 the amylose content is 23% or more from ordinary varieties such as “Akitakomachi” and “Koshihikari” having an amylose content of 18% to 22%. High amylose rice such as “Etsu no Kaori” and “Momiroman” can be used, and even when the same varieties are used as raw materials, different varieties are used as raw materials. However, both can be used.

  The rice flour used in the bread rice flour of the present invention can obtain a modification effect by wet heat treatment regardless of the particle size of the rice flour or the difference in water content.

  The method for preparing or obtaining rice flour for bread in the present invention is not particularly limited. For example, it can be obtained by using, as a raw material, sticky rice, roll milling, airflow milling milling, high-speed rotary hammering milling, etc. alone or in combination. Can do. 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. In the present invention, rice flour obtained by wet airflow grinding is desirable.

  In the present invention, the wet heat treatment is a method of heating an object in a high humidity atmosphere, for example, an atmosphere having a humidity of 70% or more, using saturated steam, hot water, superheated steam or the like as a heat medium. The heat medium may be directly brought into contact with the object to be heated, or the object may be indirectly heated in a high humidity atmosphere. Although it can be carried out by an apparatus such as an autoclave or a steam oven, it is not limited thereto. Specifically, the treatment is performed at normal temperature and at a temperature of 70 to 130 ° C. for 5 to 60 minutes. Preferably, the treatment is performed at a temperature of 90 to 110 ° C. for 5 to 30 minutes under normal pressure. The method of the present invention for heat-treating rice flour is more effective for improving the quality of rice flour because the rice flour is directly heated compared to rice flour obtained by pulverizing dried pregelatinized rice that treats raw rice. Is possible.

  The bread manufacturing method of the present invention can use a conventional bread-making method except that the rice flour for bread of the present invention is used. 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 for 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.

  In the method for producing breads of the present invention, flours such as rye flour, corn flour, barley flour; yeast, yeast food; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch and the like, and gelatinization thereof, Processed starches that have undergone etherification, esterification, acetylation, cross-linking treatment, etc .; sugars such as glucose, fructose, lactose, sugar, isomaltose; egg components that are derived from egg yolk, egg white, whole egg and other eggs Milk ingredients such as powdered milk, skimmed milk powder and soybean milk powder; fats and oils such as shortening, lard, margarine, butter and liquid oil; emulsifiers; inorganic salts such as salt; preservatives; vitamins; The auxiliary raw material used for manufacture can be used.

  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 [Heat heat treatment of rice flour]
The rice flour was spread over the bat to a thickness of 1 cm so that the heated steam was evenly applied to the whole rice flour, and listed in the upper part of Table 2-1 and Table 2-2 under normal pressure in a steam oven (made by Rational). Wet heat treatment was carried out at the treatment temperature and treatment time to obtain wet heat treated rice flours of Examples 1 to 8 and Comparative Examples 1 to 5.

Test Example 2 [Breadmaking test 1 (straight bowl method)]
A bread-making test was performed using the rice flour for bread of Examples 1 to 8 and Comparative Examples 1 to 5. In detail, it manufactured in the following process.
After adding 80 parts by weight of rice flour, 20 parts by weight of vital gluten, 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, the workability | operativity, the external appearance (caving), and the food texture were evaluated by 10 panelists according to the evaluation criteria shown in Table 1. The obtained results are shown in Table 2 below.

From the results of Table 2 above, it was confirmed that in Examples 1 to 8, breads excellent in workability, product appearance, and product texture were obtained.
On the other hand, for Comparative Example 1 where the processing temperature is lower than 70 degrees, Comparative Example 2 where the processing time is shorter than 5 minutes, and Comparative Example 4 where the processing temperature is higher than 130 degrees and the processing time is shorter than 5 minutes, Both appearance and product texture were inferior. Further, Comparative Examples 3 and 5 having a treatment time longer than 60 minutes were inferior in product texture.

Test Example 3 [Breadmaking Test 2 (Medium Seed Method)]
A bread-making test was conducted using the rice flour for bread of Example 4 that had been heat-moisture treated at a treatment temperature of 100 ° C. and a treatment time of 10 minutes. In detail, it manufactured in the following process.
After adding 70 parts by weight of flour, 0.1 parts by weight of yeast food, 2.2 parts by weight of yeast, and 40 parts by weight of water, kneaded for 2 minutes at low speed and for 2 minutes at medium speed to prepare a dough (high temperature) 24.0 ° C). The obtained dough was fermented under conditions of a temperature of 27 ° C. and a humidity of 75% for 4 hours to obtain a medium seed dough.
After adding 30 parts by weight of rice flour, 2 parts by weight of salt, 5 parts by weight of sugar, 2 parts by weight of skimmed milk powder and 26 parts by weight of water to this medium seed dough, kneading for 2 minutes at low speed and 3 minutes at medium speed, then shortening 5 Mass parts were added, and kneading was obtained by mixing for 2 minutes at low speed, 3 minutes at medium speed, and 3 minutes at high speed (raised temperature 27.0 ° C.).
The obtained sardine dough was fermented for 15 minutes under conditions of a temperature of 27 ° C. and a humidity of 75%, and then divided into 220 g each, followed by a bench time of 20 minutes. Next, this dough was molded by mold filling and proofed for 45 minutes under conditions of a temperature of 38 ° C. and a humidity of 85%, and then baked for 25 minutes under a temperature of 210 ° C. to obtain bread.

  About each obtained bread, when workability | operativity, external appearance (caving), and food texture were evaluated by 10 panelists according to the evaluation criteria shown in Table 1 as in Test Example 2, the workability was 4.9 points, the external appearance (Caving) It was 4.9 points and texture was 4.7 points, and an excellent quality bread could be obtained.

Claims (4)

A method for producing bread rice flour for the production of breads using wheat flour or vital gluten, the method comprising the step of wet heat-treating glutinous rice flour in the range of 70 to 130 ° C. for 5 to 60 minutes under normal pressure . 2. A method for producing bread using wheat flour or vital gluten, wherein bread is made using the rice flour for bread produced by the production method according to claim 1. Method for producing bread rice flour composition comprising a step of formulating the vital gluten rice flour obtained by step and the step of wet heat treatment for 5 to 60 minutes at the range of the rice flour 70 to 130 ° C. under normal pressure. Bread is produced using the rice flour composition for bread produced by the production method according to claim 3, wherein the bread is produced.