JPS6029457B2 - Method for manufacturing rice-filled bread, etc. - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing bread, steamed buns, etc. in which rice grains are wrapped or mixed.

Conventionally, bread, steamed buns, and the like have been manufactured by molding and baking dough prepared from wheat flour, but bread and the like have the drawback of not being compatible with Japanese food side foods.

For this reason, breads made from rice such as brown rice bread have been known for a long time, but since brown rice bread is made from rice flour, it is still eaten like bread. The inventor is
We are conducting research to manufacture bread and other products that take advantage of the strengths of rice, and focusing on the changes that occur when rice grains are added to the bread-making process, we add water to Qized rice grains in advance, let them absorb water, and then wrap or knead them in dough. It was resolved by this.

To explain the present invention in detail, the Q-enriched rice used as the raw material is at least 9
It is preferable that 0% or more is Qized, and usually non-glutinous rice,
It is produced by polishing glutinous rice or the like and frying it in edible oil at 120°C to 200 qo, or by pre-absorbing water, steaming it under normal pressure or pressure, and drying it, or by crushing rice grains.

These have been dehydrated, so when using them, please use 1.
．． Add water equal to twice the mother's weight and let it absorb until it becomes almost like rice. The water to be added may be cold water or hot water; the key is to absorb the water so that it becomes like rice when heated. When absorbing water, it is recommended to add a small amount of salt, sweetener, seasoning, etc. to add flavor. Also, the obtained rice can be processed into chicken rice, curry rice, or rice,
It can also be used as a sushi-like dish by mixing seasonings such as strips of horseradish and carrots. The Q-formed rice that has been water-absorbed as described above is wrapped in bread dough or mixed.

For the bread dough, use 10 parts of wheat flour and 1 part of fresh yeast.
The basic ingredients are 5 to 3 parts, sugar 1 to 10 parts, salt 1 to 2.5 parts, and shortening 3 to 6 parts, and dairy products, egg products, etc. are added as necessary and kneaded. Fermentation can be done by either the straight method or the medium dough method. When kneading by the straight method, add the entire amount of the above-mentioned flour, fresh yeast, sugar, salt and water, mix thoroughly in a dough mixer, and make a dough of about 24 to 27q0. Let it rise for ~2 hours, then degas it, then put it back into the dough mixer and mix in the shortening to make bread dough. When wrapping the water-absorbed Q-formed rice, wrap it using an unwrapping machine in the same way as making anpan, or when mixing it, put the bread dough and the water-absorbed Q-formed rice into a mixer and mix at low speed for 5 minutes. Mix for ~10 minutes. After mixing, mold into desired shape and size. Bread dough containing Q-formed rice is baked at a temperature of about 190° C. for 10 to 12 minutes or steamed for 3 minutes to 1 hour. The proportions of salt, seasonings, and sweeteners in the above formulation should be determined by taking into consideration the amounts of salt, sweeteners, and seasonings to be added during water absorption of Q-formed rice, and adding them appropriately during bread making. Due to the above-mentioned water absorption, Q-formed rice maintains its shape just by swelling, and even if it is added to bread dough and mixed after absorbing water, it does not disintegrate easily. be.

In addition, since Q-chemical rice is used, the rice grains are always in a boiled state regardless of the length of baking or steaming time for bread or steamed buns. Conventionally, it has been known that when manufacturing bread, beans, miso, etc. are mixed in to change the taste, or porridge is used as in the water seed method, but as in the present invention, Q-chemical rice is used. There have been no reports of attempts to manufacture bread, etc. that are wrapped or kneaded with the ingredients. The product of the present invention obtained as described above has the texture of rice while having the form of bread, etc., and is not only suitable for a staple food or snack, but also easy to prepare and can be eaten for a considerable period of time. It has many advantages, such as being long-lasting, blending well with Japanese and Western side foods, and being easily portable.

In addition, since the desired flavor can be added to the Q-formed rice when it absorbs water, various flavored breads such as chicken rice style, gourd rice style, etc. can be made. In addition, if the bread dough is made very thin, it becomes snack-like rice, making it possible to create new products that go beyond the scope of conventional breads. In the present invention, by using Q-treated rice, the rice becomes smooth and mechanically handleable even after absorbing water, and mass production of rice-filled bread can be achieved. In addition, baking after integrating the water-absorbed Q-formed rice with the bread dough eliminates the strange feeling of rice and bread in the product, making it possible to provide delicious rice-filled bread.
Example 1 Qized rice, which will be described below with reference to examples, was produced by absorbing water from Enoki rice, draining it, steaming it for 20 minutes under a pressure of 0.5 kg, and drying it in a shelf-type ventilation dryer to a moisture content of about 4%.

Add 1.8 liters of warm water to this Q-formed rice (lk9) and leave it to stand until it becomes rice. Next, separately prepared chicken rice ingredients 2
I added 0 yu and made it into chicken rice with a good candle worship. Separately from the above chicken rice, measure and mix 1.5k9 of strong wheat flour and 3.5k9 of medium wheat flour, add 2.0ml of water and 100ml of fresh yeast to 3.5k9 of mixed flour, and knead at a temperature of 24qo. After holding for 6 hours and fermenting at 28°C for 50 minutes, pass the chicken rice through a thin layer of the obtained bread dough, wrap it in a mold, heat it for 40 minutes, and heat it at 190°C for 12 minutes. Bake for a minute.

The obtained bread had chicken rice-like filling inside and was suitable as a staple food. Example 2 Qized rice was produced by absorbing water from Enoki rice, draining it, boiling it for 20 minutes under pressure of 0.5×9, and drying it in a shelf-type ventilation dryer to a moisture content of about 4%.

Add 1.8 liters of warm water to this Q-formed rice (lk9) and leave it to stand until it becomes rice. Next, separately prepared chicken rice shellfish 2
I added 0 yam and stirred it well to make chicken rice. Separately from the above chicken rice, weigh and mix 1.5 kg of strong wheat flour and 3.5 kg of medium wheat flour, add 2.0 z of water and 100 oz of fresh yeast to 3.5 k9 of the mixed flour and knead at a temperature of 24 qo. Holds time.

Next, the prepared chicken rice was mixed with 300 g of sugar, 100 g of salt, 150 g of shortening, and 1.5 k9 of the mixed flour, and added to the dough along with 0.7 g of water and 50 g of fresh yeast, and kneaded well again. After fermenting this kneaded material at a temperature of 2,800 yen, punch it and
0 tazu) Place in a mold, cover with foil for 40 minutes, and heat to 190℃.
Bake for 12 minutes at the oven temperature. The obtained bread was suitable for a chicken rice-like staple food. Example 3 Prepare a dough by removing the chicken rice from the main kneaded dough of Example 1, roll it into about 7 slices in diameter with about 3 sides, and roll about 15 pieces of chicken rice from Example 1 to form a core. The foreskin was wrapped using the rolled dough.

Take bench time for 5 minutes, then put it in the wormer for 40 minutes.
I wasted a minute.

Claims (1)

[Claims] 1. A method for producing rice-filled bread, etc., which is characterized by adding water to pre-gelatinized rice grains to absorb water, wrapping it in bread dough or kneading it into bread dough, and baking or steaming it.