WO2004080186A1

WO2004080186A1 - Method of producing processed food

Info

Publication number: WO2004080186A1
Application number: PCT/JP2004/003225
Authority: WO
Inventors: Susumu Kato
Original assignee: Kato, Sanae
Priority date: 2003-03-11
Filing date: 2004-03-11
Publication date: 2004-09-23

Abstract

A method of producing bread using nonwaxy rice as the main material, which comprises: (1) mixing a 4 to 8 parts by mass portion (referring the total amount of rice flour obtained from nonwaxy rice as to 100 parts by mass) of rice flour with water 10 to 15 times as much and heating the mixture to gelatinize starch in the rice flour to give a viscous slurry; (2) mixing the slurry with the remainder of the rice flour, water in an amount 0.1 to 0.2 time as much as the remainder of the rice flour and yeast to give a flowable bread dough; (3) pouring the bread dough into a mold; (4) heating the mold to allow the bread dough to ferment; and (5) baking the fermented product in an oven. The bread thus obtained is substantially free from gluten.

Description

BACKGROUND OF THE INVENTION

TECHNICAL FIELD The present invention relates to a method for producing a processed food I containing substantially only rice flour as a main grain and not containing other flour such as flour. More specifically, the present invention relates to a method for producing processed food I containing rice flour, for example, bread, rice, and cakes that can be consumed even by a patient allergic to flour.

Further, the present invention relates to a method for producing a class II having the same quality as a conventional class using starch isolated from cereals as a main raw material.

Conventionally, various advanced developments and developments of processed flour foods have been made in the food industry. These are due to the fact that flour is very good in terms of processability, production (and / or import), nutrients and storage. Therefore, various types of processed foods made mainly from flour have become established in the diet as foodstuffs. Examples thereof include breads, breads and cakes.

In the usual method of making bread, flour such as strong flour, which is high in protein, is used. Wheat flour is produced by the addition of glutenin and gliadin in lip water and kneading to produce a relatively large amount of protein gluten (12 to 13% vs. flour), which results in excellent viscoelasticity. Dough. Such a gluten-containing dough not only has excellent moldability, but also makes it possible to produce bread with a good and smooth texture by a conventional method. In addition, for flour and cakes, the use of gluten makes it possible to improve the moldability and texture required for each of them by using the action of gluten. this Thus, for flour-containing foods, various processed products having various textures have been provided.

However, patients who are allergic to flour are restricted to ingesting not only bread, foods and cakes, but also foods containing flour and misalignment. Eating is not possible, and it is hard to say that one of the three major desires of humans is appetite.

Thus, for example, attempts have been made to produce bread without using flour, but since the effects of gluten as described above cannot be used, the moldability is lacking, and the texture of the obtained bread is also low. (For example, Toru Nakabayashi et al., “Development of Bread Manufacturing Technology Using Rice as a Main Ingredient,” Mie Prefectural Institute of Advanced Industrial Science and Technology Research Report No. 24 (2000), No. 103-: See page L06). Also, it is conceivable to improve the texture of the resulting food by using gluten itself as an additive without using flour, but gluten itself is considered to be the causative substance of flour allergic. It has been reported that gluten actually caused the symptoms of flour allergies.

In addition, rice flour alone or a mixture with flour mainly composed of rice flour is used to make bread. A method for producing rice flour, characterized in that a kneaded product added with rice is added to rice flour and fermented to form a thin film and form a sea surface structure (see, for example, Japanese Patent Application Laid-Open No. H5-11-1). (See claim 1 of Japanese Patent Publication No. 308227). However, bread obtained by such a manufacturing method is not only allowed to contain flour, but also does not give a feeling of fluffiness when manufactured without flour, so that sufficient bread can be obtained. It is hard to say that it is a feeling.

In addition, if foods and cakes are manufactured without using flour, the use of gluten as described above cannot be used, so each is required. The texture cannot be improved. For example, there has been proposed a type produced using a flour raw material that does not contain flour (gluten) (for example, claims 1 and 4 of JP-A-2000-245735). (See p. 3, col. 4, line 36 to p. 4, col. 5, line 29). However, since this type does not contain flour (gluten), it has the problem that For the purpose of solving the problem, it is essential to use both alginic acid, alginic acid salts, alginic acid esters or a mixture thereof and an alkali agent such as sodium carbonate and potassium carbonate. In other words, additional synthetic additives are needed, which is not desirable from a health-oriented perspective in recent years.

In the production of rice made from rice as a main raw material, rice flour or a starchy material mainly made of rice is heated to at least partially evaporate and remove water necessary for forming a product. There has been proposed an attractive production method using rice as a main raw material, which comprises kneading the above-incorporated and arsenated material under vacuum and then producing the same (for example, see Japanese Patent Application Laid-Open No. 54-54). (See Claim 1, No. 5, lower right column on page 1, lines 5 to 14 in Japanese Patent Application Publication No. 555745), but the invention aims at consuming a large amount of rice stored without being consumed in Japan. Therefore, the invention relates to the processing of rice raw materials.

Thus, it is recognized in the art that it is very difficult to produce flour-containing foods such as bread, hobbies, and cakes without using flour (gluten). Disclosure of the invention

The present invention provides a method for producing processed food I such as bread, rice and cakes using a specific flour, that is, rice flour as a main raw material, without using gluten which is a cause of flour allergy. The purpose is to provide.

In addition, the present invention provides Class II, which has the same quality as Class I obtained by the conventional Class I production using flour itself, by another means without using flour itself. The purpose is to achieve.

According to the present invention, a part of rice flour used as a main raw material is arsenified using specific water and combined with the remaining unpurified rice flour, so that it can be used as a substitute for flour. It is based on the finding that processed foods I such as breads, vegetables and cakes can be produced without using flour (gluten). In addition, the present invention provides a wheat flour by using starch isolated from cereals as a main raw material, converting a part of the raw material using a specific amount of water, and combining this with the remaining non-CT starch. It can be used as a substitute for the flour itself, thereby achieving Class II, which has the same quality as the class obtained by the conventional production of the flour using the flour itself, without using the flour itself. It is based on the knowledge that it can be done.

That is, the present invention relates to a method for producing bread I using glutinous rice as a main raw material,

(1) Assuming that the total amount of rice flour obtained from glutinous rice is 100 parts by mass, 4 to 8 parts by mass thereof are mixed with 10 to 15 times the amount of water, heated, and Arranging starch to prepare a viscous slurry;

(2) The obtained slurry is mixed with the remaining rice flour, 0.1 to 0.2 times the amount of the remaining rice flour, water and yeast, and optionally seasonings to prepare a dough having fluidity. Manufacturing process,

(3) a step of pouring the obtained dough having fluidity into a molding container,

(4) heating the molding container to ferment the bread dough; and

(5) a step of baking the fermented product in an oven

And a method for producing the bread, wherein the resulting bread is substantially free of gluten.

Further, the present invention relates to a method for producing Class I using glutinous rice as a main raw material, wherein (A) when the total amount of rice flour obtained from glutinous rice is 100 parts by mass, Mixing 26 to 30 parts by mass of water with 1.5 to 3 times the amount of water, heating and converting the starch in the rice flour into a viscous material;

(B) mixing and kneading the obtained viscous material with the remaining rice flour, and optionally with a seasoning to prepare a dough having viscoelasticity, and

(C) a step of subjecting the obtained viscoelastic dough to a manufacturing process

And a process for producing the above-mentioned type, wherein the obtained type is substantially free of gluten.

Further, the present invention relates to a method for producing cakes I using glutinous rice as a main material,

(a) Assuming that the total amount of rice flour obtained from rice flour is 100 parts by mass, 26 to 30 parts by weight thereof are mixed with 1.5 to 3 times the amount of water, heated, and the starch in the rice flour is heated. A process of preparing a viscous material by elaborating

(b) mixing the obtained viscous material with the remaining rice flour and cake auxiliary ingredients to prepare a cake production;

(c) baking the obtained cake raw material in an oven

And a method for producing the above-mentioned cakes, characterized in that the obtained cakes are substantially free of gluten.

The present invention relates to a method for producing a Class II product using starch isolated from cereals as a main raw material,

(i) Assuming that the total amount of starch is 100 parts by mass, 26 to 30 parts by mass of the mixture is mixed with 1.75 to 2.75 times the amount of water and heated to convert the starch into a viscous substance. Preparing a,

(ii) mixing and kneading the obtained viscous material with the remaining starch, and optionally with a seasoning, to prepare a viscoelastic dough, and

(iii) a step of subjecting the obtained viscoelastic dough to a manufacturing process

The present invention provides a method for producing the above-mentioned type, which comprises: BEST MODE FOR CARRYING OUT THE INVENTION

Processed foods I obtained by the production method of the present invention include breads, vegetables, cakes, and the like, but are not limited thereto. Any processed food that is manufactured using it may be used. In the definition of these processed foods I, it would generally be required to use flour, but in the present invention, flour is not used. For example, “udon” is defined as the thickest thing made from flour (“Cooking Science Dictionary”, edited by Itoyaku Shuppan Co., Ltd., Tomomi Kono et al., P. 52). However, in the present invention, "udon" also includes one produced by using a rice flour alone as a cereal flour without using flour by the means described below. Examples of the processed food I obtained by the production method of the present invention include, for example, bread, confectionery bread, sour bread, crusted bread, chrysanthemum bread, rich bread, lean prep, table prep, and pastry. Bread, udon, hiyamugi, somen, Chinese and macaroni spaghetti, and other sponge cakes (sponge cake and roll cake, etc.), flutter cakes (butter cake and pound cake) Etc.), pastries (such as cream and eclairs), pastes (such as cream and eclair), and cakes such as cookies and biscuits (such as crackers and rusks). Further, according to the production method of the present invention, it is also possible to produce confectionery such as castella, donna, wafer, karinto, boro and fulhull, and skins of giyoziza and other (wonton, shiyumai, spring roll). . Further, the bread obtained by the production method of the present invention can be processed into, for example, bread) ^.

In addition, as Class I I obtained by the production method of the present invention, udon, hiyamugi

, Somen, Chinese and Macaroni Spaghetti, and Gyoza and Others ( Wonton, shiyumai, sashimi, pizza) dough are included.

In the present invention, in order to produce processed food I that can be consumed by flour allergic patients, the obtained processed food I must be substantially free of protein gluten, which is considered to be the causative substance of wheat allergies. It is assumed. That is, any type of flour such as strong flour, medium flour, and soft flour can generate gluten by the water-kneading treatment, and is not substantially used in the present invention. Also, gluten itself is not substantially used as an additive. It should be noted that “substantially gluten-free ⁵³ ” means that flour capable of producing gluten or gluten itself is not actively added, and that gluten derived from these is not contained. However, this does not exclude the inclusion of a very small amount of gluten that does not cause a problem.However, in the present invention, in consideration of the possibility of onset of flour allergic patients and the sense of security during eating, Preferably, the resulting processed food I does not contain any gluten, but if it is intended for consumers other than flour allergic patients, for example, gluten may be used in amounts less than 10% of the rice flour. By adding it, a flavor unique to flour can be added.

On the other hand, in the method for producing processed food I of the present invention, rice flour is used as a main raw material.

. Here, rice is generally classified into either glutinous rice or glutinous rice according to the molecular structure of starch. For example, glutinous rice starch contains about 17% of an amylose component consisting of only 1,4 bonds of glucose, It is said that it consists of a mixture of about 83% of amycin pectin having a branch of 1,6-bonds, and that glutinous rice starch consists almost exclusively of the amylopectin component of the branched molecule. In the present invention, it is essential to use rice flour obtained from glutinous rice instead of glutinous rice. This does not preclude the use of rice flour obtained from glutinous rice as an additional component in addition to rice flour obtained from glutinous rice.

As rice flour obtained from glutinous rice, if it is so-called flour powder (upper flour), It can be used without limitation. In addition, even a new powder having a coarser particle size than the new powder can be used without particular limitation as long as the effects of the present invention are exhibited. Rice flour obtained from such glutinous rice can be obtained commercially, for example, from Niigata Flour Mill, Fujii Shoten or Hokuren.

In the method for producing Subclass II of the present invention, it is assumed that starch isolated from cereals is used as a main raw material. That is, the starch used in the present invention is isolated from cereal grains, and therefore, the raw cereal grains containing starch itself, for example, potato, wheat, rice and their powder products (for example, strong flour, medium Flour such as flour and flour). In the present invention, the “starch isolated from the cereal” is preferably isolated from a cereal selected from the group consisting of potato, corn, wheat, sweet potato, rice, cassava, and evening pio. . As long as the effects of the present invention are exerted, the shape, size, place of origin and variety of these grains are not limited.

According to the Dictionary of Food Industry (March 5, 1963, 2nd edition, edited by Japan Society of Food Industry, pages 35-63), " A storage polysaccharide synthesized using energy and stored in roots, seeds, stems, etc. · · Hiichi D—Homopolysaccharide consisting solely of glycol, with different structures of amylose and amylopectin It is said that the number of glucans is as high as 2,000 in the mixture of glucans. ”The characteristics of various starches are described. In the present invention, various starches can be used irrespective of these characteristics as long as the effects of the present invention are exerted, but starch isolated from potato is particularly preferred.

The method of isolating starch from cereals can be performed by a conventional method. For example, methods for isolating starch from potato include so-called sieving using ground water from ground potato, sedimentation on a starch table or centrifugation to isolate starch, and a conventional method for isolating starch. Immediately after crushing, drain the juice in the squid Deccan And a sap solution to separate starch from solids, but are not limited to these.

In addition, starch isolated from cereals can be commercially obtained from, for example, Sanko Foods Co., Ltd., Oji Corn Starch Co., Ltd., Asahi Chemical Industry Co., Ltd., and Hokuren Agricultural Cooperative.

In the method for producing the processed food I of the present invention, a part of the rice flour used as the main raw material is mixed with a specific amount of water, heated, and the starch in the rice is pregelatinized to obtain pregelatinized rice flour. Combined with the remaining ungelatinized rice flour, it can be used as a substitute for flour. By using such rice flour as a main raw material, various kinds of karoe foods I as described above can be produced. Hereinafter, regarding the method for producing the food food I using rice flour as a main raw material, a method for producing bread I as a first embodiment, a method for producing type I as a second embodiment, and a method for producing cake I as a third aspect The manufacturing method will be described specifically.

The first embodiment of the present invention is a method for producing bread I using glutinous rice as a main raw material, and includes steps (1) to (5) described below. Unless otherwise specified, "parts by mass" (hereinafter simply referred to as "parts") described below are based on the case where the amount of whole rice flour used in all steps of each production method is 100 parts. Things.

Step (1): Assuming that the total amount of rice flour obtained from glutinous rice is 100 parts, 4 to 8 parts, preferably 5 to 7 parts thereof, of rice flour is 10 to 15 times, preferably 1 to 5 times. Mix with 1-3 times water. This mixing is preferably performed using a stirrer such that the rice flour is homogeneously dispersed in the water. The mixture thus obtained is heated to starch the rice flour. It is preferable that the heating conditions are gradually increased to increase the temperature. This is because, for example, when rice flour is directly added to boiling water, so-called lumps are generated, and a homogeneous pregelatinized starch cannot be obtained. Therefore, the heating conditions should be such that rice flour can be arsenic without such lumps. Specifically For example, after mixing rice flour with water at room temperature, stir and raise the temperature to 100 ° C, for example, for about 3 to 9 minutes, and after reaching 100 ° C, heat for a few seconds to 2 minutes. Can be. As a result, a viscous slurry can be prepared.

Step (2): The obtained slurry is mixed with the remaining (i.e., 92 to 96 parts, preferably 93 to 95 parts) rice flour, 0.1 to 0.2 times the amount of the remaining rice flour, preferably 0.1 to 0.2. 11. Mix 1 to 0.14 volumes of water and yeast, and optionally seasonings to prepare a dough with fluidity. The yeast is not particularly limited as long as it is commonly used in the production of bread, and its addition amount is, for example, preferably 1 to 5 parts, more preferably 2 to 4 parts. In the present invention, the seasoning is not an essential component, but can be appropriately added in consideration of the taste required for bread. For example, sugar can be added in 4 to 7 parts, and salt can be added in 0 to 7 parts. It can be added in 5 to 2.5 parts. In addition, in the present invention, in addition to the above components, other additives, for example, a preservative, a coloring agent, and the like can be included.

The amount of water used in all the steps is preferably from 70 to 90 parts, more preferably from 75 to 85 parts.

Step (3): The obtained dough having fluidity is poured into a molding container. The type and size of the molding container can be determined as appropriate according to the type and size required for the bread to be obtained, but in consideration of fermentation and expansion in the next step (4), the upper opening It is good to be a type. Further, it is preferable to use a material resistant to the firing conditions, for example, a metal, for example, iron or aluminum, so that it can be used as it is for firing in the subsequent step (5).

Step (4): Heat the forming container to ferment the dough. The heating conditions can be, for example, 25 to 45 ° C for 10 to 60 minutes, and preferably 35 to 40 ° C for 20 to 40 minutes. The fermentation is preferably performed in a humidity-controlled fermentation chamber. The relative humidity during fermentation is preferably 50-80%. Also, Yeast is an important step in determining the quality of bread, during which temperature and humidity are preferably kept constant.

Step (5): The fermented product is openly fired. The baking temperature can be appropriately determined in consideration of the structure of the oven, electricity of the heating source, the type of oil and gas, the mixture of dough, the amount of baking, and the like. 440 minutes, and preferably at 220-240 ° C. for 25-35 minutes.

After baking, the bread is cooled by a conventional method, for example, natural cooling, and slices, packaging, and boxing are performed as necessary.

A second aspect of the present invention is a method for producing Class I using glutinous rice as a main raw material, and includes the following steps (A) to (C).

Step (A): Assuming that the total amount of rice flour obtained from the glutinous rice is 100 parts, 26 to 30 parts, preferably 27 to 29 parts thereof, is 1.5 to 3 times the amount, Preferably, it is mixed with 2 to 2.5 times the amount of water and heated to convert the starch in the rice flour to prepare a viscous material. This mixing is preferably performed using a stirrer so that the obtained viscous material becomes homogeneous. The heating conditions can be the same as in the first embodiment.ο

Step (B): The obtained viscous material is kneaded with the remaining (i.e., 70 to 74 parts, preferably 71 to 73 parts) rice flour, and optionally seasonings, and kneaded to obtain viscoelasticity. A dough is prepared. Such mixing and kneading can be performed by a conventional method, for example, using a vertical mixer. In the present invention, the seasoning is not an essential component, but can be appropriately added in consideration of the type of the food and the required taste. For example, in the case of udon, a saline solution can be used as usual. In the case of Chinese food, a food additive for providing an alkaline flavor can be used. In the present invention, in addition to the above components, other additives such as a preservative and a coloring agent may be included. Further, the amount of water used in all the steps is preferably 58 to 70 parts, more preferably 61 to 67 parts.

Step (C): The obtained viscoelastic dough is subjected to a manufacturing process. Examples of such a production method include a line cutting method in which a sheet is pressed and stretched in a planar shape to cut a line, a twisting method in which the sheet is stretched, and an extrusion method in which the sheet is extruded from a mold having a hole. These methods can be appropriately determined depending on the type of processed food to be obtained. For example, a line cutting method can be used for udon, a twisting method can be used for Chinese food, and In the case of macaroni and spaghetti, it is preferable to use an extrusion method. After the production process, aging can be performed according to a conventional method.

The third embodiment of the present invention is a method for producing cakes I using glutinous rice as a main raw material, and includes the following steps (a) to (c).

Step (a): Assuming that the total amount of rice flour obtained from the rice is 100 parts, 26 to 30 parts, preferably 27 to 29 parts thereof, is 1.5 to 3 times the amount, Preferably, the mixture is mixed with 2 to 2.5 times the amount of water and heated to arbitrarily starch the rice flour to prepare a viscous material. This mixing is preferably performed using a stirrer so that the obtained viscous material becomes homogeneous. The heating conditions can be the same as in the first embodiment or the second embodiment.

Step (b): The obtained viscous material is mixed with the remaining (i.e., 70 to 74 parts, preferably 71 to 73 parts) rice flour and cake auxiliary materials to prepare a cake dough. . Here, the amount of the cake sub-material used and the composition of the components can be appropriately determined in consideration of the type of cake to be obtained and the required taste. In addition, in the present invention, in addition to the above components, other additives such as a preservative and a coloring agent can be included.

The amount of water used in all the steps is preferably 58 to 70 parts, more preferably It is preferably 61 to 67 parts.

Step (c): The obtained cake raw material is baked in an oven. The baking temperature can be appropriately determined in consideration of the oven structure, the type of heating source electricity, oil and gas, the composition of the cake dough, the amount of baking, and the like. The temperature can be 4 to 12 minutes at 2220 ° C., particularly 6 to 10 minutes at 190 to 210 ° C.

After baking, the cake is cooled by a conventional method, for example, natural cooling, and then sliced, packaged and boxed as necessary.

Further, in the present invention, a part of rice flour used in advance as a main raw material is mixed with a specific amount of water and heated, and the starch in the rice flour is arsenified to form arsenic rice flour. By combining with rice flour, a rice flour premix can be prepared and used in each of the production methods described above.

Such a premixed rice flour can be obtained, for example, by processing 1.5 parts to 3 times the amount of water with respect to 100 parts of unfermented rice flour when processed food I is a class I. It can be obtained by mixing at least 10 parts of arsenic rice flour with, for example, 10 to 70 parts of mash. To 100 parts of the rice flour premix obtained in this way, 330 to 600 parts of water is added and kneaded to obtain a dough.

By preparing a rice flour premix, it becomes easier to manage the raw materials for processed foods, and since the raw materials are pre-mixed in a well-balanced manner, it is possible to prevent mixing errors and weighing errors of the raw materials.

Next, it is essential that the method for producing Class II of the present invention includes the following steps (i) to (iii). Hereinafter, the method of the present invention will be described more specifically. Unless otherwise specified, “parts by mass” (hereinafter simply referred to as “parts ⁵⁵ ”) described below refers to a case where the total amount of starch used in all the steps of each production method is 100 parts. It is. Step (i): Assuming that the total amount of starch isolated from the animal is 100 parts, 26 to 30 parts, preferably 27 to 29 parts thereof, are 1.75 to 2 parts. Mix with 7.5 volumes, preferably 2-2.5 volumes of water, heat and starch arsenate to prepare a viscous mass. This mixing is preferably performed using a stirrer so that the obtained viscous material becomes homogeneous. As for the heating conditions, it is preferable that the temperature is gradually increased to make α. This is because, for example, when starch is directly added to boiling water, so-called lumps are generated, and a homogenized starch cannot be obtained. Therefore, it is preferable that the heating conditions be such that the starch can be arsenic without such lumps. Ο Specifically, for example, after mixing the starch with water at normal temperature, stirring is performed while stirring.

The temperature can be raised to 100 ° C. over about 3 to 9 minutes, and after the temperature reaches 100 ° C., heating can be performed for several seconds to 2 minutes. Thereby, a viscous material can be prepared. Step (ii): mixing and kneading the obtained viscous material with the remaining (ie, 70 to 74 parts, preferably 71 to 73 parts) of non-gelatinized starch, and optionally seasonings. Prepare a dough having viscoelasticity. Such mixing and kneading can be performed by a conventional method, for example, using a vertical mixer. In the present invention, the seasoning is not an essential component, but it can be added to the flavor appropriately in consideration of the type of Class II and the required taste. For example, in the case of udon, saline can be used as usual. In addition, in the case of Chinese food, a food additive for providing an alkaline flavor can be used. In the present invention, in addition to the above-mentioned components, other additives, for example, a preservative, a coloring agent, and the like can be included. Further, gluten isolated from wheat flour may be added as an additive. It is preferable not to use gluten as a raw material when considering the likelihood of flour allergy sufferers and the sense of security during eating. The amount of addition may be, for example, 10% or less based on the total starch mass. Further, the amount of water used in all the steps is preferably 58 to 70 parts, more preferably 61 to 67 parts.

Step (iii): The obtained viscoelastic green fabric is subjected to a manufacturing process. Examples of such a manufacturing method include a line cutting method in which a sheet is pressed to be stretched in a plane and cut, a twisting method in which the sheet is stretched, and an extrusion method in which the sheet is extruded from a die having a hole. These methods can be appropriately determined depending on the type of processed food to be obtained. For example, a line cutting method can be used for udon, a twisting method can be used for Chinese food, and In the case of macaroni and spaghetti, the extrusion method is preferred.

Conventionally, it is necessary to ripen to obtain a desired quality by gluten.However, in the method for producing Class I of the present invention, the same quality as before can be obtained without ripening. Can be. However, if necessary, ripening may be performed according to a conventional method after the production process.

Class II obtained as described above can be cooked as is as raw material. However, if necessary, it is subjected to refrigeration, freezing, drying or freeze-drying as an additional step to improve its shelf life. Can be enhanced. These processes can be performed in the same manner as that for the normal type. In addition, particularly when these treatments are performed, it is preferable that the types are not subjected to external pressure during the storage period in consideration of the low strength of these types. For example, the preservation of Class II is preferably not by packaging but by filling in a container, for example, a cup container. As a result, it is possible to prevent the type IV damage.

Further, in the present invention, a part of the starch isolated from the grain is mixed with a specific amount of water and heated to convert the starch into a viscous substance, which is then converted into the remaining non-gelatinized starch. Premix starch can also be prepared by combining with Such premixed starch is, for example, 100 parts or more of starch, obtained by subjecting 100 parts of unmodified starch to heat treatment with 1.5 to 3 times the amount of water, for example, 10 parts or more. ~ 70 parts can be obtained by mixing. To 100 parts of the premixed starch thus obtained, 330 to 600 parts of water is added and kneaded to obtain a dough.

By preparing premixed starch, it becomes easy to control the raw materials for Class I, and since the raw materials are mixed in advance in a well-balanced manner, it is possible to prevent mixing errors and weighing errors of the raw materials.

According to the method for producing processed food I of the present invention, wheat flour (gluten) is not used, so that it is possible to produce processed rice flour I that can be consumed by flour allergic patients. Although the processed rice flour food I is substantially free of gluten, it is possible to obtain advantages obtained by using gluten, for example, excellent texture. In addition, the processed rice flour I obtained by the production method of the present invention has rice flour as a main raw material, and therefore has a flavor completely different from wheat flour, specifically, a sweetness peculiar to rice flour.

. When the processed rice flour I is bread I, not only the fluffy feeling similar to the bread obtained when wheat flour is used as the main ingredient but also the sticky feeling can be obtained. When the processed rice flour I is a Class I food, it can achieve a wide range of textures and textures, from soft foods to foods with a firm texture. Furthermore, when the processed rice flour I is cakes I, not only the texture similar to the cake obtained when flour is used as the main ingredient, but also the sweetness characteristic of rice flour is obtained. can do. As described above, according to the present invention, in the conventional method for producing a processed food containing wheat flour, by using rice flour as a main raw material without using flour (gluten), the flavor and texture required for those foods are obtained. Can be used to provide various types of processed foods to patients with flour allergy.

I will be able to eat. On the other hand, it targets consumers who are not allergic. In this case, by adding 5 to 15% by mass of gluten to the rice flour, it is possible to obtain a product I having a flavor and texture between rice flour and flour.

Further, according to the method for producing Class II of the present invention, a wide variety of textures can be achieved, from soft ones to those with a firm and firm texture. Also

By using no gluten, it is possible to produce a Class II product that can be eaten by a patient of flour allergy. In addition, since Class I I obtained by the production method of the present invention mainly uses starch isolated from cereals, it has a flavor completely different from flour.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to the following Examples.

Example

Example 1: Production of bread I

(1) Mix 121.7 g (5.7 parts) of rice flour obtained from Urushi rice (Niigata Seishin Shinshin flour) with 146.3 g (68.8 parts) of water, heat and mix. When the temperature reached ° C, the starch in the rice flour was heated for an additional minute. As a result, 1582 g (74.5 parts) of a viscous slurry was obtained.

(2) 1582 g (74.5 parts) of the slurry thus obtained was further added to 2000 g (94.3 parts) of rice flour, 250 g (11.8 parts) of water, and 70 g of yeast ( 3.3 parts), 120 g (5.7 parts) of sugar and 30 g (1.4 parts) of salt were mixed to prepare a fluid dough.

(3) A part of the dough thus obtained was poured into an iron molding container having a width of 8 cm, a length of 18 cm and a height of 7 cm.

(4) This molded container was fermented at 37 ° C for 30 minutes (relative humidity 70%) o

(5) Then, in the open, bake at 230 ° C for 30 minutes to obtain bread I. Was.

The bread I thus obtained has a completely different flavor from wheat flour, specifically, a sweetness unique to rice flour, and is obtained when wheat flour (gluten) is used as a main ingredient. It had a fluffy feeling similar to bread, and had a sticky feeling, and was good in both flavor and texture.

Example 2 Production of Class I (Udon) I

(A) Mix 200 g (28.6 parts) of rice flour (28.6 parts by Niigata Seimitsu) obtained from urushi rice with 450 g (64.3 parts) of water, heat to 100 ° C. After heating, the starch in the rice flour was arsenated for another 1 minute to obtain 650 g (92.9 parts) of a viscous substance.

'(B) Mix and knead 650 g (92.9 parts) of the viscous material thus obtained with a further 500 g (71.4 parts) of rice flour in a mixer to have viscoelasticity麵 Dough 11 50 g (164.3 parts) was prepared.

(C) The thus-obtained dough was set on a machine to obtain udon I having a diameter of 1.2 cm.

The udon I obtained in this way has a flavor completely different from wheat flour, specifically, a sweetness peculiar to rice flour. Bread obtained when wheat flour (gluten) is used as a main ingredient, It had the same stiffness and stiffness.

Example 3 Production of Cakes (One Cook) I

(a) Mix 200 g (28.6 parts) of rice flour (Niigata Seishin Shinshin flour) obtained from rice cake with 450 g (64.3 parts) of water, heat to 100 ° C. Then, the mixture was further heated for 1 minute to convert the starch in the rice flour into 650 g (92.9 parts) of a viscous substance.

(b) 650 g (92.9 parts) of the viscous substance thus obtained was further added to 500 g (71.4 parts) of rice flour, and Yu-ichi No-Kikki, a mixture of sugar and egg, was used. Mix with raw materials And I got the cookie dough.

(C) The cookie dough thus obtained was formed into a predetermined shape, and baked in an oven at 200 ° C. for 8 minutes to obtain Cookie I.

Cook I obtained in this way has a flavor completely different from wheat flour, specifically, a sweetness unique to rice flour, and is obtained when wheat flour (gluten) is used as a main ingredient. It had the same crispy texture as in No. 1 and was good in both flavor and texture.

Example 4: Class I (Udon) I Production of I

(i) 200 g (28.6 parts) of potato starch is mixed with 450 g (64.3 parts) of water, heated and heated to 100 ° C. for an additional minute to remove the starch. Then, 650 g (92.9 parts) of a viscous substance was obtained.

(ii) 650 g (92.9 parts) of the viscous material thus obtained is mixed and kneaded with further potato starch (50 Og (71.4 parts)) with a mixer to have viscoelasticity. Dough 115 Og (164.3 parts) was prepared.

(iii) The dough obtained in this manner was set on a machine to make udon I having a diameter of 1.2 cm.

When udon I obtained in this manner was eaten after cooking according to a conventional method, it had a good and firm feeling.

Claims

The scope of the claims

1. A method for producing bread using rice as a main ingredient,

(1) If the total amount of rice flour obtained from rice flour is 100 parts by mass, 4 to 8 parts by weight of the rice flour are mixed with 10 to 15 times the amount of water, and the mixture is heated to convert starch in the rice flour into starch. Preparing a viscous slurry;

(4) heating the molding container to ferment the non-dough; and

(5) firing the fermented product in an oven

And the resulting bread is substantially free of gluten.

2. The production method according to claim 1, wherein the amount of water used in all the steps is 70 to 90 parts by mass based on 100 parts by mass of the raw rice flour.

3. The production method according to claim 2, wherein the amount of water used in all the steps is 75 to 85 parts by mass based on 100 parts by mass of the raw rice flour.

4. The production method according to any one of claims 1 to 3, wherein 5 to 7 parts by mass of rice flour is used in the step (1). ·

5. The production method according to claim 1, wherein in step (1), water is used in an amount of 11 to 13 times the amount of rice flour.

'6. The method according to any one of claims 1 to 5, wherein in step (2), water is used in an amount of 0.1 to 0.14 times the amount of rice flour.

7. This is a method for producing Class III foods using rice as a main ingredient,

(A) When the total amount of rice flour obtained from rice cake is 100 parts by mass, Mixing 26 to 30 parts by mass of water with 1.5 to 3 times the amount of water, heating and gelatinizing the starch in the rice flour to prepare a viscous material;

(Β) Mix and knead the obtained viscous material with the remaining rice flour and, optionally, seasonings.

Preparing a viscoelastic dough; and

The method for producing the above-mentioned type, wherein the obtained type is substantially free of gluten.

8. The production method according to claim 7, wherein the amount of water used in all the steps is 58 to 70 parts by mass based on 100 parts by mass of the raw rice flour.

9. The production method according to claim 8, wherein the amount of water used in all the steps is 61 to 67 parts by mass based on 100 parts by mass of the raw rice flour.

10. The process according to any one of claims 7 to 9, wherein in the step (ii), 27 to 29 parts by mass of rice flour is used.

11. The method according to any one of claims 7 to 10, wherein in step (ii), water is used in an amount of 2 to 2.5 times the amount of rice flour.

12. A method for producing cakes mainly made of glutinous rice,

(a) Assuming that the total amount of rice flour obtained from glutinous rice is 100 parts by mass, 26 to 30 parts by mass thereof is mixed with 1.5 to 3 times the amount of water, heated, and the rice flour is heated. A process for preparing a viscous substance by converting the starch inside

(c) baking the obtained cake raw material in an oven

A method for producing the above-mentioned cakes, characterized in that the obtained cakes are substantially free of gluten.

13. If the amount of water used in all processes is 100 parts by mass of rice flour, 13. The production method according to claim 12, wherein the amount is from 70 to 70 parts by mass.

14. The method according to claim 12, wherein 27 to 29 parts by mass of rice flour is used in step (a).

15. The process according to any one of claims 12 to 14, wherein in step (a), water is used in an amount of 2 to 2.5 times the amount of rice flour.

16. A method for producing a type IV product mainly from starch isolated from cereals,

(i) Assuming that the total amount of starch is 100 parts by mass, 26-30 parts by mass thereof are mixed with 1.75-2.75 times the amount of water, heated, and the starch is arsenicated and viscous. The step of preparing a product,

(ii) mixing and kneading the obtained viscous material with the remaining starch and, if necessary, seasonings to prepare a viscoelastic dough; and

The production method of the above-mentioned type, comprising:

17. The production method according to claim 16, wherein the amount of water used in all the steps is 58 to 70 parts by mass when the total amount of starch is 100 parts by mass.

18. The method according to claim 17 or claim 18, wherein the starch is isolated from a grain selected from the group consisting of potato, corn, wheat, sweet potato, rice, casserole, and evening pio.

19. The method according to any one of claims 16 to 18, wherein in the step (i), 27 to 29 parts by mass of rice flour is used.

20. The production method according to any one of claims 16 to 19, wherein in step (i), water is used in an amount of 2 to 2.5 times the amount of rice flour.