JP2005021024A - Gluten substitute, method for producing the same, and method for producing bread and confectionery using the gluten substitute - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a gluten substitute comprising rice flour, with which good sponge structure can be formed/maintained; to provide a method for efficiently producing the gluten substitute through simple operations, and a method for producing bread and confectionery each having good sponge structure and favorable palate feeling and taste through simple operations. <P>SOLUTION: The method for producing the gluten substitute comprises the following process: adding water to at least one kind of rice, Domyoji flour (powder of steamed and dried glutinous rice) and rice flour followed by steaming and kneading/shearing the mixture with an extruder; and grinding the sheared mixture. The method for producing bread and confectionery comprises adding the gluten substitute and a thickener to the gluten substitute obtained by the above method and the rice flour, and subjecting the mixture to preliminary fermentation. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a gluten substitute and a method for producing the same, and a conventional method for producing foods produced from wheat flour, for example, confectionery such as breads and sponge cakes from rice.
[0002]
[Prior art]
In recent years, attempts have been made to produce foods produced from wheat flour from rice flour in view of the pursuit of food diversity and allergies. As an example, it was proposed that brown rice bread was produced by adding brown rice flour to wheat flour containing gluten, and the brown rice flour used was about 10%, which is suitable for the name of brown rice bread. It wasn't.
Therefore, a method for producing rice flour bread from rice flour alone or from a mixture of wheat flour with wheat flour as the main ingredient has been studied. It has been proposed that the kneaded product is fermented by adding rice flour to form a thin film and to form a sponge structure (see Patent Document 1).
Patent Document 1: Japanese Patent Laid-Open No. 5-130827
[Problems to be solved by the invention]
However, in the method described in Patent Document 1, in order to suppress the amount of water and keep the softness of the dough necessary for fermentation expansion, pre-fermentation is performed using only a part of the rice flour, and then the remaining rice flour is mixed. There was a complication that the main fermentation had to be performed.
Accordingly, the present invention provides a gluten substitute capable of forming and maintaining a good sponge structure using rice flour, a method for efficiently producing the substitute by a simple operation, and using the substitute, It is an object of the present invention to provide a method capable of efficiently producing bread and confectionery having a good sponge structure (sudachi) and having a favorable texture and taste with a simple operation. .
[0004]
[Means for Solving the Problems]
As a result of intensive studies, the present inventors have found that gluten substitutes that are effective for the formation of a sponge structure as well as gluten in wheat flour are obtained by steaming and shearing rice, domyoji flour, rice flour, etc. with an extruder. Based on this finding, the present invention was completed.
That is, the present invention provides a method for producing a gluten substitute product characterized in that one or more of rice, Domyoji flour, and rice flour are hydrated, then steamed, sheared with an extruder, and pulverized. Along with the gluten substitute obtained by this method,
The present invention provides a method for producing breads and confectionery, characterized in that the gluten substitute and thickener are added to rice flour and pre-fermented.
In the method for producing breads and confectionery of the present invention, the thickener is preferably curdlan.
In the method for producing breads and confectionery of the present invention, it is preferable that after pre-fermentation, meringue is added, put into a baking mold and subjected to main fermentation.
[0005]
【The invention's effect】
According to the present invention, it is possible to efficiently produce a gluten substitute effective for maintaining the formation of a good sponge structure using rice, Domyoji powder, rice flour, and the like. In addition, if the substitute of the present invention is used, rice flour can be input at a time, and the bread and confectionery having a good spongy structure made of 100% rice and having a favorable texture and taste are efficiently used. Can be manufactured well.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Next, the present invention will be described in detail.
In the present invention, the material used for producing the gluten substitute is not particularly limited, such as rice (granular), Domyoji flour, rice flour, or a mixture thereof. The rice may be either sticky rice or sticky rice. Domyoji flour is produced by immersing rice in water for a certain period of time, then steaming, drying, crushing, and sieving. Rice and rice flour may be fed raw to the extruder, but in that case, the amount of water added must be set appropriately.
[0007]
Since the amount of water varies depending on the state of the material, for example, freshness, etc., it cannot be uniquely determined, but it is preferable that the water content is 10% to 30%. 10 to 20% is more preferable. About the flow rate, it is preferable to add water at a flow rate of 0.1 to 3.0 L / hour. If the amount of water added is too small, gelatinization becomes insufficient and browning tends to occur, and if too much, it does not swell and becomes pasty. The amount of water can be adjusted by recombining and changing the shape of the screw.
[0008]
In the method of the present invention, gluten is obtained by charging the above materials into an extruder, adding water at a constant flow rate, kneading / shearing, compressing, extruding, cutting, pulverizing and sieving with the extruder. Alternatives can be manufactured.
According to the present invention, it is considered that amylose and amylopectin are reduced in molecular weight by steaming and shearing with an extruder, and the stickiness due to the reduction in molecular weight binds rice flour and increases extensibility.
[0009]
The kneading temperature varies depending on the amount of water added, screw speed, etc., and cannot be determined uniquely. For example, in the case of Domyoji powder, it is preferably 100 to 150 ° C., more preferably 135 to 145 ° C. .
Also, the steaming time varies depending on the steaming temperature. For example, in the case of Domyoji powder, the steaming temperature is preferably 135 to 145 ° C. and 15 to 20 seconds. When the temperature is too low, it does not swell and becomes pasty, and when it is too high, browning occurs.
The material extruded by the extruder is cut into an appropriate size, pulverized by a crusher and a pulverizer, and further sieved. Usually, 40-400 mesh, preferably 80-325 mesh is used as a gluten substitute.
[0010]
The gluten substitute of the present invention is effective in maintaining the formation of a sponge structure when used to produce foods conventionally produced from wheat flour, such as breads and confectionery, from rice flour. By using a sticking agent in combination, the effect of maintaining the expanded shape of the dough produced by fermentation is more effectively exhibited.
The blending amount of the gluten substitute of the present invention depends on the final product, but may be appropriately determined in consideration of the taste. In the case of bread making, the amount is 10 to 25 parts by weight with respect to 100 parts by weight of rice flour. Of these, 10 to 20 parts by weight is more preferable. If there are too few gluten substitutes, the expanded shape of the dough due to fermentation cannot be maintained, the dough is hard, workability is reduced, cracks occur during baking, and the floating is not uniform. Moreover, when there are too many, bubbles will become large, cave-in (crushing of upper part) will generate | occur | produce, and the food texture deterioration by tooth-picking will occur.
Examples of the thickener include curdlan, xanthan gum, and guar gum. The blending amount of the thickener can also be appropriately determined depending on the final product. In the case of bread making, 0.5 to 6.0 parts by weight is preferable and 2 to 3 parts by weight is more preferable with respect to 100 parts by weight of rice flour. . If the blending amount of the thickener was too small, it became sticky during kneading, workability deteriorated, the expanded shape of the dough due to fermentation could not be maintained, and cracking occurred after baking. If too much, the baked dough will become hard.
[0011]
When the gluten substitute according to the present invention is used, various foods can be produced from rice flour. At that time, conventional additives can be added depending on the desired food and can be produced by a conventional method.
Next, a case where breads are manufactured will be described as an example.
In the method of the present invention, gluten substitute, thickener, yeast (dry yeast or fresh yeast), sugar, salt, skim milk powder, etc. are added to rice flour, and water is added and stirred. In addition, add butter and shortening and pre-ferment.
When meringue is added after pre-fermentation, the texture is improved and the texture is remarkably improved. After adding meringue, it is put into a baking mold, subjected to main fermentation, and further baked to obtain a bread having a sponge structure and a good texture and taste. The meringue is preferably 30 parts by weight or less with respect to 100 parts by weight of rice flour. If it is more than this, it will be too soft and cave-in will occur. The meringue is optimally about 25 parts by weight per 100 parts by weight of rice flour.
Conditions such as temperature and humidity for preliminary fermentation and main fermentation can be appropriately selected each time. Both the preliminary fermentation and the main fermentation are preferably performed for 60 minutes or more.
[0012]
【Example】
Next, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.
[0013]
Example 1 (Manufacture of gluten substitutes)
Add 20kg of Domyoji powder into an extruder (screw shape, flight cut type), add water at a flow rate of 2.64L / h, perform steaming and shearing at 140 ° C at a screw speed of 250rpm, compress, extrude, It was cut into pellets with a size of about 2 cm. Subsequently, it was rolled and crushed by a pulverizer, further pulverized by a pulverizer (screen 0.3 mm), sieved, and 50 mesh pass product was packed in a bag.
The water content of the obtained gluten substitute product was 10.2% by weight, and the specific volume was 2.08.
[0014]
Example 2 (Example of bread production)
To 100 parts by weight of the upper fresh powder, 18 parts by weight of the gluten substitute produced in Example 1, 3.5 parts by weight of white sucrose, 5.9 parts by weight of trehalose, 2 parts by weight of salt, 2.4 parts by weight of skim milk powder, dry 1.4 parts by weight of yeast, 2.3 parts by weight of curdlan and 90 parts by weight of water were added and stirred well. To this was further added 4.7 parts by weight of unsalted butter and 3.5 parts by weight of shortening, and pre-fermented at 27 ° C. and 75% humidity for 60 minutes.
This pre-fermented product was put into a baking pan of bread and fermented at 37 ° C. and 85% humidity for 60 minutes, and baked at 180 to 190 ° C. for 40 minutes.
Although it was a little rough, it had a good sponge structure and was considerably swollen to obtain bread with a peculiar taste of rice. The photograph which shows the sponge structure of the obtained bread is shown in FIG.
[0015]
Example 3 (Example of bread production)
To 100 parts by weight of the upper fresh powder, 18 parts by weight of the gluten substitute produced in Example 1, 4 parts by weight of white sucrose, 2 parts by weight of salt, 2.4 parts by weight of skim milk powder, 1.4 parts by weight of dry yeast, curdlan 1.2 parts by weight and 90 parts by weight of water were added and stirred well. To this, 4.7 parts by weight of butter and 3.5 parts by weight of shortening were further added, and pre-fermented at 27 ° C. and 75% humidity for 60 minutes.
Meringue made with 27 parts by weight of egg white and 7.8 parts by weight of trehalose is added to the above-mentioned pre-fermented product, put in a baking pan of bread and fermented at 37 ° C. and 85% humidity for 60 minutes, 180-190 Bake at 45 ° C. for 45 minutes.
A fine bread with a fine sponge structure, which swelled plumply and had a good texture and taste. That is, by adding meringue, the texture becomes finer, and the effect (improved airtightness) improves the float and is thought to be plump. The photograph which shows the sponge structure of the obtained bread is shown in FIG. 2, and the bird's-eye view photograph is shown in FIG.
[0016]
Example 4 (Example of production of gluten substitute)
Except for the use of the upper fresh powder, addition, steaming and shearing were carried out in the same manner as in Example 1. The obtained pellets were pulverized, and 50 mesh pass products were packaged to obtain gluten substitutes.
The water content of the obtained gluten substitute product was 9.0% by weight, and the specific volume was 1.82.
[0017]
Example 5 (Example of bread production)
To 100 parts by weight of the top fresh powder, 18 parts by weight of the gluten substitute manufactured in Example 4, 4 parts by weight of super white sugar, 2 parts by weight of salt, 2.4 parts by weight of skim milk powder, 1.4 parts by weight of dry yeast, curdlan 1.2 parts by weight and 82.4 parts by weight of water were added and stirred well. To this, 4.7 parts by weight of butter and 3.5 parts by weight of shortening were further added, and pre-fermented at 27 ° C. and 75% humidity for 60 minutes.
Meringue made using 27 parts by weight of egg white and 7.8 parts by weight of trehalose is added to the above-mentioned pre-fermented product, and this is placed in a baking pan and fermented at 37 ° C. and 85% humidity for 60 minutes. Bake at 45 ° C. for 45 minutes.
A fine bread with a fine sponge structure, which swelled plumply and had a good texture and taste.
[0018]
Example 6 (Example of cookie production)
Unsalted butter (90 g) and salt (1 pinch) are kneaded, and sugar (70 g) is added in three portions and kneaded until the whole is white.
Add egg yolk one by one (for two), mix, and add powder (30 g). When fully mixed, add powder (80 g) and mix.
A separate paper was laid to drop the dough and baked at 180 ° C. for 20 minutes.
Cookies using wheat flour were finished hard, but when using a mixed powder of 93.5 g of Kamishin flour and 16.5 g of the gluten substitute manufactured in Example 4 as a flour, the cookie feels a bit squeaky It became.
[0019]
Comparative Example 1
100 parts by weight of super fresh powder 3.5 parts by weight of white sucrose, 5.9 parts by weight of trehalose, 2 parts by weight of salt, 2.4 parts by weight of skim milk powder, 1.4 parts by weight of dry yeast, 2.3 parts by weight of curdlan And 90 parts by weight of water were added and stirred well. To this was further added 4.7 parts by weight of unsalted butter and 3.5 parts by weight of shortening, and pre-fermented at 27 ° C. and 75% humidity for 60 minutes.
This was put into a baking pan of bread and fermented at 37 ° C. and 85% humidity for 60 minutes and baked at 180 to 190 ° C. for 40 minutes.
The pre-fermented product was difficult to handle, and when it was put into a bread type, the shape collapsed. As a result, the shape became unclear, and uneven baking was created at the top. Although the internal texture was fine, there was almost no floating and the texture was heavy. The photograph which shows the sponge structure of the obtained bread is shown in FIG. 4, and the bird's-eye view photograph is shown in FIG.
[0020]
Comparative Example 2
Add 100 parts by weight of upper fresh powder with 3.3 parts by weight of white sucrose, 1.7 parts by weight of salt, 2 parts by weight of skim milk powder, 1.2 parts by weight of dry yeast, 2 parts by weight of curdlan and 77 parts by weight of water. Stir. To this was further added 4.7 parts by weight of unsalted butter and 3.5 parts by weight of shortening, and pre-fermented at 27 ° C. and 75% humidity for 60 minutes.
Meringue made with 23 parts by weight of egg white and 6.7 parts by weight of trehalose is added to the above-mentioned pre-fermented product, put into a baking pan of this bread, fermented at 37 ° C. and 85% humidity for 60 minutes, 180-190 Bake at 45 ° C. for 45 minutes.
In this way, if the gluten substitute according to the present invention is not used, even if meringue is used, the dough is hard, the meringue is difficult to mix uniformly, and after baking, a white blemish is formed partially and cracks are generated did. A photograph showing the sponge structure of the resulting bread is shown in FIG. 6, and an overhead view photograph is shown in FIG.
[Brief description of the drawings]
FIG. 1 is a photograph showing the sponge structure of bread produced in Example 2 of the present invention.
FIG. 2 is a photograph showing the sponge structure of bread produced in Example 3 of the present invention.
FIG. 3 is a photograph showing an upper part of bread produced in Example 3 of the present invention.
FIG. 4 is a photograph showing the sponge structure of bread produced in Comparative Example 1 of the present invention.
FIG. 5 is a photograph showing an upper part of bread produced in Comparative Example 1 of the present invention.
FIG. 6 is a photograph showing the sponge structure of bread produced in Comparative Example 2 of the present invention.
FIG. 7 is a photograph showing an upper part of bread produced in Comparative Example 2 of the present invention.

Claims (6)

A method for producing a gluten substitute, characterized in that after one or more of rice, Domyoji flour and rice flour are hydrated, they are steamed, sheared and pulverized with an extruder. A gluten substitute obtained by hydrating one or more of rice, Domyoji flour, and rice flour, followed by steaming and shearing with an extruder and pulverization. A method for producing bread and confectionery, characterized in that the gluten substitute according to claim 2 and a thickener are added to rice flour and pre-fermented. The method for producing breads and confectionery according to claim 3, wherein the thickener is curdlan, xanthan gum or guar gum. 10 to 20 parts by weight of the gluten substitute according to claim 2 and 0.5 to 6.0 parts by weight of a thickener, yeast, water and conventional additives are mixed with 100 parts by weight of rice flour, and pre-fermented. The method for producing breads and confectionery according to claim 3, wherein the breads are put into a baking mold, fermented, and baked. 6. The method for producing breads and confectionery according to claim 5, wherein meringue is added after pre-fermentation, and the mixture is put into a baking mold.

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