JPH0560884B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to bread, and particularly to a highly nutritious brown rice bread made from brown rice and a method for producing the same.

(Conventional technology) In recent years, as the Japanese diet has become more Westernized,
Bread is becoming more and more popular as a staple food, replacing rice, but recently there has been a growing interest in healthy eating, and in order to increase the nutritional value of bread, unbleached flour is being used as a bread ingredient, and brown rice is being used as a powder. Bread that is used as part of the bread ingredients is now commercially available.

(Problem to be solved by the invention) However, although bread made with unbleached wheat flour or with added brown rice has high nutritional value, it is poorly evaluated by consumers due to poor texture, flavor, etc. .
In addition, in order to give bread a softer flavor, methods have been proposed such as increasing the amount of water added to bread dough or adding food additives, but when brown rice powder is added, brown rice powder itself It was difficult to achieve a sufficiently soft finish.

Therefore, an object of the present invention is to provide bread with high nutritional value and good flavor and texture.

(Means for Solving the Problems) In the present invention, as a means for solving the above-mentioned problems, roasted and hydrated brown rice particles are scattered in the bread as they are. .

According to the present invention, the bread is prepared by preparing bread dough by roasting raw brown rice particles, moistening the raw brown rice particles by soaking them in water or seasonings, and adding the obtained hydrated roasted brown rice particles to a bread dough material. Obtained by baking.

It is preferable that the roasted brown rice particles be sufficiently hydrated by soaking them in water or seasonings, and then used as hydrated roasted brown rice particles. In this case, the ratio of roasted brown rice particles to water or seasoning liquid is preferably 50 parts by weight or more and 70 parts by weight of water or seasoning liquid per 100 parts by weight of roasted brown rice particles. Additionally, the seasoning liquid may contain any necessary seasonings, such as sugars, salt, amino acid spices, flavorings, alcoholic beverages, etc., but the substances used to change the taste are limited to these. It's not a thing.

Immersion is usually carried out when the water temperature is between 0°C and 30°C.
It lasts about 12 hours, but it may be shorter if the osmotic pressure is high. If you want to soak for a short time, you can heat it. In addition, the best condition for soaking is brown rice.
It is desirable that the amount of water or seasoning liquid be 300 parts by weight per 100 parts by weight.

The proportion of the hydrated roasted brown rice particles added to the bread dough is preferably 1 to 600 parts by weight per 100 parts by weight of wheat flour.
This is because if the amount of water-containing roasted brown rice particles added is less than 1 part by weight, the flavor of brown rice cannot be obtained, and if it exceeds 60 parts by weight, the amount of water added becomes too large, which is impossible in terms of the manufacturing process. The best condition is 30 to 50 parts by weight per 100 parts by weight of wheat flour. Note that it is also possible to use roasted brown rice particles or hydrous roasted brown rice particles dehydrated using a centrifuge or other methods in combination with the hydrous roasted brown rice particles.
In this way, the amount of roasted brown rice particles added can be increased since moisture does not affect the dough.

When hydrated roasted brown rice particles are mixed into bread dough, the protein bond in the bread dough becomes poor, but this can be prevented by adding active gluten as an auxiliary ingredient. The amount added is usually preferably 0.1 parts by weight to 10 parts by weight per 100 parts by weight of wheat flour, but the optimum amount to be added is about 2 parts by weight.

Furthermore, it is preferable to mix the hydrated roasted brown rice particles into the bread dough into the mixer before the final stage, as this time has less influence on the bread dough.

Note that it is desirable to roast the brown rice particles to the extent that they do not brown, and any energy such as gas or electricity can be used as a heat source for roasting.

(Function) Roasted brown rice particles have a water retention capacity of about 4 times their own weight, so they can be added to bread dough after absorbing a sufficient amount of water, and the moisture between the bread itself and the brown rice particles increases. In addition to eliminating the discomfort felt by the teeth, the synergistic effect of the aroma of the roasted brown rice particles and the baked flavor of the bread makes the taste of the bread extremely delicious.

In addition, by using roasted brown rice particles with a high moisture content, it is possible to bake bread with 85% or more water added to the raw wheat flour, making it possible to bake extremely soft bread.

Next, examples of the present invention will be described.

(Example) Brown rice bread recipe 70% dough method Strong wheat flour (of the total amount used) 70% Fresh yeast (based on the weight of flour) 2.5% Yeast food (〃) 0.1% Active gluten (〃) 2% Water (〃) ) 40% The above raw materials were put into an automatic temperature-controlled horizontal mixer (low speed 39 revolutions per minute, high speed 78 revolutions), and a 70% medium dough was produced under the above conditions.

Low speed 3 minutes, high speed 2 minutes, temperature 25°C Fermentation time 240 minutes, final temperature 29°C Next, the following ingredients were sequentially added to the above 70% medium-sized fermentation mixture and mixing was performed as described below.

Strong wheat flour (of the total amount used) 30% Salt (based on the weight of flour) 1.8% Sugar (〃) 5% Margarine (〃) 5% Soaked roasted brown rice (〃) 30% Seed yeast (〃) 0.5% Water (〃)20% Among the above raw materials, margarine and soaked brown rice were added as follows. After adding the ingredients other than margarine and wet roasted brown rice particles and mixing at low speed for 3 minutes and high speed for 2 minutes, add margarine and then mix at low speed for 2 minutes.
After mixing at high speed for 5 minutes, hydrated roasted brown rice particles were added and mixed at low speed for 2 minutes and high speed for 2 minutes. The temperature during mixing was 28°C, floor time 15 minutes, and bench time 15 minutes.

The obtained bread dough was baked using a tunnel type gas oven under the following conditions.

Bake for 35 minutes on top heat 210℃ and bottom heat 230℃ Center temperature of finished bread 95℃ The results of a panel test of 50 people on the above baked bread were as follows.

Good I don't know Soft feel 76% 24% Delicious 72% 28% I think it's good for health 84% 16% (Effects of the invention) Since the present invention is configured as described above, it has the following excellent effects.

Contains brown rice, making it possible to produce bread with high nutritional value.

Since brown rice is contained in a roasted state, even if it is particulate brown rice, it will not make you feel uncomfortable when you put it in your mouth, and you can easily incorporate brown rice into your daily diet.

In addition, because we use roasted brown rice,
By increasing the moisture content of bread dough, it is possible to produce soft and fragrant bread.

Claims (1)

[Claims] 1. A brown rice bread characterized by having roasted and hydrated brown rice particles scattered in the bread as they are. 2. Brown rice characterized by roasting raw brown rice particles, moistening them by soaking them in water or a seasoning liquid, adding the obtained hydrated roasted brown rice particles to a bread dough material to prepare bread dough, and baking this. How to make bread. 3. The method according to claim 2, wherein wheat flour is kneaded with activated gluten and other raw materials to prepare a bread dough material, to which hydrated roasted brown rice particles are added. 4. The method according to claim 2, wherein roasted brown rice particles obtained by roasting raw brown rice particles are added to a bread dough material together with the hydrated roasted brown rice particles to prepare bread dough.