JPH05130827A - Production of rice flour bread - Google Patents

Abstract

PURPOSE:To obtain rice powder bread having soft dough with sea face structure even in addition of a relatively small amount of water by adding a kneaded material obtained by adding starch syrup to a paste material obtained by gelatinizing glutinous rice and kneading the mixture to rice flour or mixture of rice flour contained as main ingredient and wheat flour and fermenting the mixture and forming the fermented material into a thin film. CONSTITUTION:A high polymer viscous food such as starch syrup is added to a paste material gelatinized by adding water to glutinous rice and heating the glutinous rice and the mixture is kneaded and the kneaded material is added to rice flour or mixture of rice flour contained as main ingredient and wheat flour and the mixture is fermented and the fermented material is formed into a thin film to provide the objective bread.

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention aims to meet the demand in fields other than grain foods of rice by producing bread that is well swollen and has a good texture with rice flour as a main component.

2. Description of the Related Art What is called conventional brown rice bread is
Since brown rice flour is simply added to strong wheat flour with a high content of gluten and is made by the existing bread manufacturing method, the maximum amount of brown rice flour that can be mixed is 30%, and the gluten amount of the entire mixed flour at this time is ， Equivalent to that of light wheat flour, this amount is the minimum for sponge structure formation of bread. In fact, brown rice flour contamination of this type of bread on the market is within 10%.

[Problems to be Solved by the Invention] However, it cannot be called brown rice bread. Even if the amount of rice flour mixed is increased, there is a problem in the texture and taste of the product. The solution to this problem is to make a rice flour complex that mimics the properties of wheat flour during bread making. Wheat flour is a complex of gluten required for thin film formation and starch, which has a low water absorption rate when raw. However, rice flour is the exact opposite. The rice flour that has recently been used for bread is brown rice flour that has been steamed and roasted, but it does not have the equivalent of gluten in wheat flour, and its water absorption rate is too large. Of this property of rice flour,
The former disables the formation of sponge structure, and the latter tightens the bread dough, hindering the expansion during fermentation. If a large amount of water is added to avoid this, the texture and taste will be significantly reduced. It was necessary to solve these problems in the production of rice flour bread. This problem can be solved by the following means.

As a result of many years of research conducted by the present inventor, the present invention satisfies the above-mentioned demands of the industry and manufactures a rice flour bread having a sponge structure that does not use gluten contained in wheat flour. Is the way. In addition, despite the use of rice flour with a high water absorption rate, it is a means of making bread dough that has the softness necessary for fermentation expansion even if the water content is kept relatively low. Water,
The mixture is heated to make it alpha, and a paste-like substance prepared by mixing a high-molecular-weight viscous food such as starch syrup with the yeast dispersed in water is homogeneously mixed. A mixture of steamed and roasted rice flour, which is the main ingredient of bread dough, is mixed with this mixture at a suitable temperature and pre-fermented, and then mixed with the rest of the rice flour to complete the production of rice flour dough. .. Rice flour bread is completed through the steps of molding, main fermentation and baking. When wheat flour is mixed, wheat flour may be used in place of the rest or part of the rice flour described in Example 2. The same bread dough as described above may be mixed into the rice flour bread immediately before the molding in the above process. In addition to starch syrup, viscous polymers such as maltotriose, isagole (psyllium), xanthan, guar, natto mucilage that are inexpensively supplied and have good compatibility with starch amylopectin are preferable as high-molecular viscous foods. Is.

According to the method of the present invention, the relatively small rigidity required in order to make the properties of the thin film substance necessary for forming the sponge structure of rice flour bread similar to that of gluten in wheat flour is alpha. It is thought that glutinous rice is involved, and high elongation and low tensile strength are associated with high-molecular-weight viscous foods such as starch syrup, which synergistically work together, but surprisingly, It was found from a number of experiments that amylose, which has been the main role for forming noodles in the past, hinders film formation in this case. That is, in the present invention, when non-glutinous rice is used instead of the sticky rice in the film formation,
The fermentation gas is exhausted and the bread becomes hard. In general, bread dough does not expand sufficiently during fermentation unless it has an appropriate softness. Therefore, rice flour dough requires more water to make it softer than wheat flour. However, this is a factor that causes deterioration in texture and taste. To prevent this, rice flour is not mixed all at once, but a part of it is mixed first. The amount of this mixture is limited to a range that maintains the softness of the dough necessary for fermentation and expansion. If this mixture is pre-fermented, it changes to a very soft one, so if the method of mixing the remaining rice flour or wheat flour into this mixture is used, a bread dough with the required softness for main fermentation is produced with relatively little water addition. be able to. Then, the complex of the amylopectin of the sticky rice and the high-molecular-weight viscous food forms a film and is covered with the generated gas moderately to obtain a desired bulge.

[Example] 1. The total amount of flour is 100 parts, and 17 parts of raw rice cake rice flour, 2 parts of salt and 35 parts of water are added, and the mixture is stirred and heated to gelatinize, and 30 parts of starch syrup diluted with 20 parts of water are added.
A mixture of 2.5 parts of live yeast was mixed with 10 parts of margarine, 50 parts of steamed and roasted brown rice powder, and the humidity was 70% and the temperature was 36 ° C.
Pre-ferment for minutes. 33 parts of the brown rice flour and 5 parts of starch syrup were diluted with 10 parts of water, and 2 parts of live yeast was dispersed in the mixture to further mix the mixture to complete the dough production. This is molded and again subjected to main fermentation at a humidity of 70% and a temperature of 36 ° C for 25 minutes, and then baked at 200 ° C for about 20 minutes to finish brown rice bread.

[Example] 2. If you want to mix wheat flour due to the cost of raw materials or preference, add 11 parts of raw rice cake rice flour and 1 part of salt to 23 parts of water, paste and heat the paste to 22 parts of starch syrup and 7 parts of water. Mix with 2.5 parts of live yeast dispersed in diluted with 10 parts of margarine and 18 parts of steamed and roasted brown rice flour. This will be referred to as the rice flour portion. On the other hand, 2 parts of live yeast and 2 parts of sugar in 33 parts of water
And 1 part of salt are mixed with 45 parts of strong wheat flour, and this is referred to as the wheat flour part. Rice flour part is at 36 ℃ for 45 minutes. The wheat flour part was pre-fermented at 36 ° C. for 15 minutes, and then both were combined and mixed, and the remaining 26 parts of the brown rice flour was mixed with this to complete the dough production. Subsequent steps are as in Example 1. However, the union ratio of the brown rice flour portion and the wheat flour portion can be changed as desired. As is apparent from this Example, in the present invention, the substitute for wheat gluten is composed of a complex of sticky rice and high-molecular-weight viscous food.

EFFECTS OF THE INVENTION In the conventional rice flour bread, only rice flour addition of 10% or more could be put into practical use. However, the present invention makes it possible to substitute wheat flour up to 100% of rice flour. Since it can be manufactured, it is considered to have the same generality as conventional flour bread, and it is expected that demand for rice will increase. In addition, it has been experimentally found that rice flour bread is slower to age and less likely to grow mold than wheat flour bread, which eliminates the bottleneck for preservation and allows bread to be produced early in the morning and to be used daily. It is an indication of liberation from distribution.

Claims (1)

[Claims] 1. Rice flour alone or in a mixture with wheat flour consisting mainly of rice flour, when bread is produced, the pasty rice is hydrolyzed and gelatinized into a gelatinous substance such as starch syrup. A method for producing a rice flour bread, which comprises adding a mixture of viscous foods to rice flour and fermenting it to form a thin film and a sponge structure.