JPH0698667A - Bread or pie made of starch as main stock and its production - Google Patents

Abstract

PURPOSE:To obtain a bread or pie favorable in palatability, good in flavor and having unique texture, by heating a mixture of rice starch, wheat flour and a fermentative agent, etc. CONSTITUTION:For example, (A) a mixture of rice starch and water, or (B) another mixture of wheat flour and water, is incorporated, either directly or after heating, with (C) a fermentative agent, foaming agent, laminating agent, eggs, or a mixture thereof, followed by heating, thus obtaining the objective food.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a food which is made from starch as a main raw material and is baked in bread or pie form by utilizing the power of wheat flour and a fermenting agent or a foaming agent or a laminating agent and the production thereof. It is about the method.

[0002]

2. Description of the Related Art Conventional bread or pies and bread or pie-shaped food products use wheat flour as a main raw material, which has the following drawbacks. I. Because wheat flour is the main raw material, it is difficult for Japanese people who have been staple foods of rice and starch for many years, especially elderly Japanese people. B. It has a low water content and quickly diffuses water, making it easy to solidify. C. In the case of complex foods, that is, foods that combine bread and pie-shaped foods with other foods, conventional bread or pies made mainly from wheat flour, especially in the case of bread, the water release is fast, and for maintaining the tissue structure. Absorption of insufficient water from the complex foods leads to rapid deterioration of taste.

[0003]

[Problems to be Solved by the Invention]

I. In order to eliminate the above-mentioned drawbacks, starch was used as the main ingredient, and the device was devised to bring out the taste and ambience peculiar to starch. B. In order to eliminate the above-mentioned drawbacks, we devised to use starch as the main raw material, which has a high water content and a low water absorption. C. In conventional foods mainly made from starch, the fermenting agent, the foaming agent and the laminating agent do not easily react with each other and are unlikely to be bread-shaped or pie-shaped.

[0004]

In the present invention, a food having desired characteristics and flavor is prepared by the following method. I. Make a mixture of starch and water. B. Make a heated mixture of b. C. A fermenting agent, a foaming agent, or a laminating agent is added to the mixture (a) to prepare a reacted mixture or a heated mixture. D. A fermenting agent or a foaming agent or a laminating agent is added to the mixture of (2) to produce a reacted mixture or a heated mixture thereof. E. Make a mixture of flour and water. F. Make a heated mixture of e. G. A fermenting agent, a foaming agent, or a laminating agent is added to the mixture of E to prepare a reacted mixture or a heated mixture thereof. J. A fermenting agent or a foaming agent or a laminating agent is added to the above mixture to prepare a reacted mixture or a heated mixture thereof. Re. Any mixture up to Irohani and any mixture of hohettochi, or a mixture of a plurality of mixtures, respectively, or this is heated.

[0005]

The food prepared as a result of the present invention has the following characteristics. I. It has a starchy taste and a Japanese taste, and it has a soothing taste. B. It has the unique nuances of bread and pies. C. It has a high water content and a low water emission, so it is difficult to solidify. D. Due to the characteristics of c, the taste is not easily deteriorated even when combined with other foods. E. The characteristics of starch and the structure of starch are not easily destroyed, so the taste, texture and texture will not be lost even after reheating after cooling.

[0006]

[Example] In the case of the present invention, there are various methods depending on the procedure and process, and the characteristics of the finished product slightly differ depending on each method, but the method that seems to be the most easy to understand is described. I. Wash 500 g of rice thoroughly and soak it in water for 6 hours or more to absorb water, add 900 cc of water, heat for 40 minutes and then cool. B. 180 cc of water is added to 500 g of flour and 30 g of yeast is mixed with the other mixture, and the mixture is fermented at about 40 ° C. for 3 hours or more. C. Fry 5 g of garlic and 2 onions of chopped onion with 5 cc of salad oil until the onion melts, and then add 360 cc of tomato or tomato puree and spices to taste and boil on low heat to make sauce. . D. Mix the two mixed females of the yellow and, while dusting, stretch to a thickness of about 5 mm. E. Lightly apply butter or salad oil to the inside of the pie plate. F. Put the mixture of D on the pie plate of E and cut along the outer periphery of the pie plate. G. Apply an appropriate amount of Ha sauce on the surface of the mixture. J. Place roughly 30 g of roughly crushed cheese on the top surface of the cheese. Re. Place 5 g of thinly sliced salami on the top of the chi. Nu. Bake the li for 8 minutes in an open high heat. Le. Take out, cut into pieces, and eat as they are. E. Remove, cool at room temperature, and store refrigerated. Wa. Cut out only the amount you eat and heat it in an oven, microwave oven, pan with lid, etc.

[0007]

[Effect] According to the present invention, a bread- or pie-shaped food product which is suitable for Japanese people and whose main ingredient is starch is prepared, and has a better storability than conventional wheat flour-based food products. Even if it is reheated after being frozen or refrigerated, the taste is less deteriorated, and it is versatile as a material for a composite food combined with another food.

Claims (4)

[Claims] 1. A. A mixture of rice starch and water, or
Make a heated mixture. B. Make a mixture of flour and water or heat to a mixture. C. Fermenting agents or foaming agents or laminating agents or chicken eggs or their mixtures are mixed with the mixture of a and b. D. Fermenting agent or foaming agent or laminating agent or chicken egg or a mixture thereof is mixed with the mixture b, and the mixture b is further mixed. E. Fermenting agent or foaming agent or laminating agent or chicken egg or a mixture thereof is mixed with the mixture of (b), and further the mixture of (a) is mixed. F. Any of the mixture of Haniho, or the food which mixed the mixture of Haniho, or the heated bread or pie and bread-shaped or pie-shaped food. 2. A. The food according to claim 1, wherein the starch of rice is rice, rice flour, rice starch, or a processed product thereof. B. The food according to claim 1, wherein the rice starch is a grain, a flour of a grain, a starch of a grain, or a processed product thereof. C. The food according to claim 1, wherein the starch of rice is a blister or a powder of blister or a starch of blister or a processed product thereof. D. The food according to claim 1, wherein the starch of rice is a potato, a flour of a potato, a starch of a potato, or a processed product thereof. E. The food according to claim 1, which is a mixture of any of Irohani or all of them. 3. A. A food product obtained by stretching the mixture of any one of (1) to (5) of claim 1 and placing cheese on it, or a food product obtained by baking this. B. A food product obtained by stretching the mixture according to any one of claims 1 to 3 and wrapping cheese, or a food product obtained by baking the food product. C. A food product obtained by drawing the mixture of any one of (1) to (3) of claim 1 into a string and winding it around cheese, or a food product obtained by baking the product. D. A food product obtained by molding the mixture of any one of claims 1 to 3 into a tubular shape and filling it with cheese or a baked product thereof. . E. A slice of the product of claim 1 which is thinly sliced and sandwiched with cheese or a baked product thereof. F. A food obtained by hollowing out the meat of claim 1 and filling it with cheese, or a food obtained by baking this. G. A food in which cheese is sandwiched or a food in which this is baked, by dividing the box of claim 1 into two. 4. A. The food according to claim 3, wherein the cheese is a fish or a processed food containing fish as a main ingredient. B. The food according to claim 3, wherein the cheese is meat or a processed food containing meat as a main ingredient. C. The food according to claim 3, wherein the cheese is a vegetable or a processed food containing vegetables as a main ingredient. D. The food according to claim 3, wherein the cheese is a dairy product and a processed food mainly containing the dairy product. E. The food according to claim 3, wherein the cheese is seaweed and a processed food containing seaweed as a main ingredient. F. The food according to claim 3, wherein the cheese is a fruit or a processed food containing fruits as a main ingredient. The food according to claim 3, wherein the cheese and cheese are any or all mixtures of Irohanihohe.