CN1466890A - Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same - Google Patents
Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same Download PDFInfo
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- CN1466890A CN1466890A CNA021602654A CN02160265A CN1466890A CN 1466890 A CN1466890 A CN 1466890A CN A021602654 A CNA021602654 A CN A021602654A CN 02160265 A CN02160265 A CN 02160265A CN 1466890 A CN1466890 A CN 1466890A
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Abstract
A rice flour composition is provided, which includes a rice flour produced by a conventional flour milling method without any special apparatus or treatment and which can produce breads or confectionery excellent in appearance, internal phase, taste, and keeping quality, through a process similar to a conventional process of making breads or confectionery. Also provided are a dough product and a food product each produced with such a composition, and a method of producing such a food product. Such a rice flour composition for use in breads or confectionery comprises: 100 parts by weight of grain flour including 80 to 85 parts by weight of rice flour and 15 to 20 parts by weight of gluten; and 1 to 30 parts by weight of maltose, wherein the rice flour is a product of stamp milling, roll milling, stone milling, jet stream milling, or high speed rotation impact milling. A dough product and a food product are each produced with such a composition. A method of producing such a food product is also provided.
Description
Technical field
The present invention relates to a kind of Bread and Cakes rice flour composition, ground rice Bread and Cakes and manufacture method thereof.More specifically say so, relating to more than one new powder etc. is the rice flour composition of principal component, the fermented dough that uses the said composition manufacturing or the manufacture method of dough and Bread and Cakes and this Bread and Cakes.
Background technology
Usually as the main material of fermentation bread be wheat flour or rye meal, and the mouthfeel of wheat bread soft fluffy is very popular.Wheat flour is kneaded dough if add water, then become and have viscoelastic gluey gluten by protein-gliadin in the wheat flour and glutenin composition, the carbon dioxide that produces in the time of can playing fermentation remains on the effect in the dough, and this is related to the degree of sending out that rises of fermentation bread.
On the other hand, be traditional staple food with rice mostly in Southeast Asian countries, but in Japan, the rice consumption reduce every year, therefore the rice that the many consumption of the expectation degree of self-sufficiency is high is to improve the degree of self-sufficiency of grain.And the short-commons problem of predicting in order to solve in future, need to enlarge that harvest per unit area is Duoed than wheat and the purposes of balanced food-rice of being of high nutritive value, or increase its consumption figure.
Someone has proposed the main material as fermentation bread, substitutes the scheme of wheat flour with ground rice.But promptly use the ground rice such as last new powder always be used for Japanese cake material to substitute wheat flour and can not obtain fermented dough as the use wheat flour, the bread mouthfeel of making is also very poor.Therefore, utilize in order to substitute wheat flour with ground rice, special fair 4-73979 communique discloses with after the coarse crushing of roll-type flour mill, broken with the airslide disintegrating mill micro mist, make component by 200 mesh sieves in the manufacture method of the ground rice more than 90%, after special fair 7-100002 communique discloses rice impregnated in the aqueous solution that is dissolved with pectase, dehydration, powder process, calcining method, or the spy opens the disclosed method that rice be impregnated in aqueous solutions of organic acids (also can contain pectase) back, dehydration, powder process of 2002-153215 communique etc.
But, if will make described ground rice, then need be by the broken technology of the micro mist that special flouring technology forms or/and therefore the technology that adopts enzyme such as pectase or organic acid to handle need certain expense.
Summary of the invention
Therefore, the object of the present invention is to provide does not need special technique and processing, by with in the past the identical technology of Bread and Cakes manufacturing process, use the ground rice that makes by in the past milling method, can produce the rice flour composition of good Bread and Cakes of outward appearance, interior tissue, taste and shelf-life, with dough, the food that said composition is made, reach the manufacture method of this food.
The inventor is in order to reach described purpose, adopt because the ground rice such as last new powder that its particle diameter is not used greater than wheat flour always, auxiliary material and cooperation ratio to modulation have been carried out lucubrate, its result is surprised to find that and uses the rice flour composition with following composition can realize above-mentioned purpose, finished the present invention thus.
Promptly, Bread and Cakes of the present invention with rice flour composition be characterised in that contain flour 100 weight portions formed by ground rice 80～85 weight portions and gluten 20～15 weight portions and, maltose 1～30 weight portion, and described ground rice is smashed powder process, roll powder process, flour milling of stone grinder, air-flow powder crushing process or the powder process of high speed rotary impact to pieces by cylinder and is obtained.
The granularity of described ground rice preferably contains residual component on 140 mesh sieves that amount to 20～50 weight % and the residual component on 200 mesh sieves.
The ground rice of described rice flour composition is preferably made by flour milling of stone grinder, the preferably water mill powder process of described flour milling of stone grinder.And described rice flour composition preferably contains the crushed rices chaff of 1～30 weight portion.
Described rice flour composition is preferably picked out more than a kind or 2 kinds from the carbohydrate except maltose, salt, colloid, milk composition, egg composition, grease, inorganic salts and vitamins, and cooperation forms.
Fermented dough of the present invention is characterised in that described rice flour composition is used yeast.
Dough of the present invention is characterised in that adding liquid in described rice flour composition forms.
With ground rice of the present invention is the manufacture method of the Bread and Cakes of main material, it is characterized in that being included in the described rice flour composition and to mix after adding water and yeast, and fermentation form fermented dough technology, and the moulding fermented dough after, the technology of cooking by methods such as roasting, fry, boiling, heating using microwave or pressurized, heated.
With ground rice of the present invention is the manufacture method of the Bread and Cakes of main material, it is characterized in that being included in the described rice flour composition and mix behind the interpolation liquid, make dough technology, and the moulding dough after, the technology of cooking by methods such as roasting, fry, boiling, heating using microwave or pressurized, heated.
Ground rice Bread and Cakes of the present invention is characterised in that by described method and makes.
Described ground rice Bread and Cakes preferably, bread as basic food, olive shape bread, Cream roll, a sop in the pan, dessert bread, French baguette, moral formula bread, hundred lucky volumes, Denmark's bread, Chinese Steamed Bread, fry ferment bagel, pretzel, pizza or southern cake (Nan) or cake, group, flapjack, crackling muffin or cream puff.
According to rice flour composition of the present invention, can provide by with the identical technology of manufacturing process of wheat flour Bread and Cakes in the past, used raw material when using the ground rice that makes by milling method in the past to make the ground rice Bread and Cakes.
By fermented dough of the present invention or dough, can omit the technology of time-consuming making dough of taking a lot of work, can make poor quality simultaneously within the scheduled time apart from few Bread and Cakes, the Bread and Cakes of equal in quality is provided can for the various places consumer.And fermented dough of the present invention or dough even refrigeration for a long time or its quality of freezing preservations back can variation yet, can provide the Bread and Cakes of certain mass during necessarily.
Manufacture method according to ground rice Bread and Cakes of the present invention, rice flour composition of the application of the invention or dough utilize existing device can make the ground rice Bread and Cakes that good quality of outward appearance, interior tissue, taste and shelf-life is better than or is same as the wheat flour Bread and Cakes.In addition, in the manufacture method of the present invention owing to use rice flour composition of the present invention, receive ambient temperature greatly with zymotechnique and need skilled wheat flour to compare, thereby can required time be kept to half through shortening fermentation time, the control fermentation time is not subject to simultaneously the influence of environment temperature, as long as can easily produce the ground rice Bread and Cakes.
The taste of ground rice Bread and Cakes of the present invention is identical with the wheat flour Bread and Cakes, also have simultaneously the raw material rice unique soft sense and moist feeling.And, ground rice Bread and Cakes of the present invention, long shelf-life, mouthfeel is difficult for variation, but therefore circulation expansion path, this not only is related to the consumption that enlarges rice, also is related to the integral body that enlarges Bread and Cakes and consumes.Has embodiment
Bread and Cakes of the present invention with rice flour composition be characterised in that contain flour 100 weight portions formed by ground rice 80～85 weight portions and gluten 20～15 weight portions and, maltose 1～30 weight portion, described ground rice is stampped powder process, roll powder process, flour milling of stone grinder, air-flow powder crushing process or the powder process of high speed rotary impact by cylinder and is obtained.
The ground rice of Shi Yonging is that the polished rice of will give birth to is pulverized, powdered forms in the present invention.The kind of polished rice has Japan to produce rice, the good rice in seal ground, javanica (ジ ヤ バ ニ カ) rice etc. and does not have special restriction.Before pulverizing give birth to that rice has highed milled rice, brown rice, cracks rice, old rice etc. is not particularly limited.
Described ground rice can be stampped milling methods in the past such as powder process, roll powder process, flour milling of stone grinder, air-flow powder crushing process or the powder process of high speed rotary impact and make by cylinder.Wherein, consider, preferably the ground rice that makes with flour milling of stone grinder from the quality of ground rice.
Described milling method is after washing undressed brown rice or grinding good brown rice, uses and the corresponding fuel pulverizing plant of each milling method is pulverized, and sieves and get.The drying of rice or ground rice can be carried out before pulverizing or after pulverizing according to milling method.
As fuel pulverizing plant, pestle and stamping mill are arranged when smashing powder process to pieces as cylinder, the roll flour mill is arranged during roll powder process, various stone mills are arranged during flour milling of stone grinder, airslide disintegrating mill is arranged during the air-flow powder crushing process, hammer-mill etc. is arranged during the powder process of high speed rotary impact.Flour milling of stone grinder adopts various stone mills to carry out dry type powder process and water mill formula powder process (wet type powder process).Wherein, consider from the quality of ground rice, preferably the ground rice that makes with the powder process of water mill formula.
As the ground rice that makes as mentioned above, can enumerate the going up of the raw material that all the time is used to make Japanese cake, but so long as just not be particularly limited by the ground rice of described milling method gained with powder and last new powder.And described ground rice also can will be used in combination more than 2 kinds.
The granularity of described ground rice contains residual component on 140 mesh sieves of 20～50 weight % altogether and the residual component on 20 mesh sieves and is advisable, more preferably 25～40 weight %, preferred especially 30～35 weight %.As long as the ground rice granularity is in described scope, the processability when then making dough of the present invention is good, and the outward appearance of gained Bread and Cakes and interior tissue are also good.
Described granularity refers to, and the ground rice of constant weight is crossed 100 mesh sieves, and the component by 100 mesh sieves is more successively by 140 mesh sieves and 200 mesh sieves, and measures the weight that each sieve is gone up residual ground rice, the value of being obtained by its total.In order to make the ground rice fermentation of using among the present invention good, preferably make the component that residues in 100 mesh sieves below 3 weight % during powder process.
The moisture content of described ground rice is generally 12～14%, and preferably 13～13.5%.Moisture content is, by under the heat drying method normal pressure 100 ℃ of dryings, reach quantitative back and measure weight before and after dry, obtain according to following formula:
Weight * 100 before (dry before weight-dried weight) ÷ drying if moisture content in described scope then ground rice be difficult to into piece, the processability when making dough of the present invention is good.
Be used for gluten of the present invention, preferably active gluten.
Flour among the present invention is formed by described ground rice and gluten, and its ratio is ground rice 80～85 weight portions and gluten 20～15 weight portions by the kind of the Bread and Cakes of making, that is, mixing rice powder and gluten make its weight ratio in 80: 20～85: 15 and obtain.In order to obtain having the dough of better fluffy sense, preferably ground rice 85 weight portion glutens are 15 weight portions relatively.
Be used for maltose of the present invention, for the fused degree of strengthening described ground rice and gluten cooperates, the ratio of maltose, wheat flour 100 weight portions are 1～30 weight portion relatively, preferably 1.5～3 weight portions.
Described rice flour composition preferably also contains the crushed rices chaff.
Employed crushed rices chaff is meant among the present invention, grinds in the chaff of good raw material " wine rice " gained as Janpanese sake chaff (rice bran) part afterwards of removing the outer skin portion of brown rice.Can enumerate as described crushed rices chaff, grind the middle chaff of paddy rate about 10%～15%, grind the first-class rice powder of paddy rate about 15%～25% or grind the paddy rate and extremely go up chaff more than 25%.This type of chaff can use separately or mix use with arbitrary proportion.At this, grind the paddy rate and refer to, by (Mi Chongliang after brown rice weight-the smash essence) ÷ brown rice weight * 100 data of being tried to achieve.
The ratio of crushed rices chaff is that flour 100 weight portions are 1～30 weight portion relatively, preferred 5～20 weight portions, more preferably 7.5～15 weight portions.By containing the crushed rices chaff in the described scope in the rice flour composition, can further improve processability and mechanical adaptability when making dough.
In the rice flour composition of the present invention, needs according to the kind of the Bread and Cakes that will make, can from carbohydrate, salt, colloid, milk composition, egg composition, grease, inorganic salts and vitamins, pick out more than a kind or 2 kinds, further modulation except maltose.
As described carbohydrate, can enumerate glucose, fructose, lactose, granulated sugar,, sugar such as isomaltose, or D-sorbite,, sugar alcohols such as reduction maltose, parathinit (パ ラ チ ニ Star ト), hydrogenation thin malt sugar.
As described salt, can enumerate the refined salt of sodium chloride-containing more than 99%, or evaporate brine or rough salt such as crude salt, can use without restriction.
As described colloid,, can enumerate alginic acid, xanthenes glue, dextrin, cellulose etc. as long as can improve just being not particularly limited of fused degree of ground rice, gluten, crushed rices chaff, other raw materials.
As described milk composition, can enumerate milk powder, skimmed milk power, soybean milk powder etc.
As described egg composition, can enumerate yolk, egg white, full egg and other compositions that obtains by egg.
As described grease, can enumerate butter, margarine, make the crisp oil of cake (shortening), lard, olive wet goods.
As described inorganic salts, can enumerate ammonium chloride, magnesium chloride, ammonium carbonate, carbonic hydroammonium, sodium acid carbonate, potash, calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, tricalcium phosphate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate (ADP), calcium monohydrogenphosphate, calcium dihydrogen phosphate, roasting calcium, ammonium alum etc.
As described vitamins, can enumerate vitamin C, Cobastab
1, Cobastab
2, vitamin D, vitamin E, carrotene etc.
In addition, rice flour composition of the present invention, in the object of the invention with interior various food or the food additives of cooperating, as fruit, seed or branches and leaves or yeast food, the emulsifying agent etc. of plant.
The content of this type of raw material in rice flour composition can suitably be set according to the kind of Bread and Cakes.
Rice flour composition of the present invention, as the premix powder in commercial affairs with or home-use, be suitable for making (fermentation) dough of industrialness or home-use ground rice Bread and Cakes.And, can make the ground rice Bread and Cakes by cooking described dough.
Fermented dough of the present invention is to add water and yeast in described rice flour composition, and after adding other raw materials as required, mixes, and fermentation is then fixed time and got.Added water is not particularly limited, and also can be liquid such as milk.
When using the ground rice of moisture content 14%, described amount of water is that relative flour 100 weight portions are 85～90 weight portions.If the Bread and Cakes mouthfeel then made of amount of water less than 85 weight portions is done, if surpass 90 weight portions then dough become the congee shape, processability and mechanical adaptability variation.During liquid component such as mixing milk and egg, described amount of water also comprises the moisture in this type of liquid component in dough.
When described relatively flour 100 weight portions add the crushed rices chaff again,, per 10 weight portion crushed rices chaffs append the water of 6～7 weight portions.
Described yeast can use saccharomycete cerevisin Saccharomyces cerevisiaes such as (cerevisin) commonly used when making bread and cake without restriction, preferably gives birth to yeast.Other make an addition to described rice flour composition raw material (as, egg, grease etc.) can before making dough, add, and need not be matched with in the composition.
Mixing condition is, uses the mixer of selling on the market, and operating personnel can suitably set according to the kind of Bread and Cakes.Same, operating personnel can suitably set knead dough temperature and fermentation time, but the temperature of kneading dough is advisable with 23～27 ℃, and first fermentation time (downtime) was advisable with 30～50 minutes.Significantly do not break away under the condition of described scope in the temperature of kneading dough, can obtain the first good yeastiness as long as will be controlled at described scope downtime.Then, the operating desk time is controlled at and was advisable in 15～20 minutes.
Dough of the present invention can be by adding liquid in described rice flour composition, and after adding other raw materials as required, mixes and get.Added liquid and other raw materials are identical when making described fermented dough.Operating personnel can suitably set according to the kind of Bread and Cakes with regard to mixing condition.According to purpose, also suitable fermented dough.
The fermented dough of the present invention or the dough that so make can continue to cook after moulding, can refrigerate or freezing preservation, also can cook after thawing as required in heating.
The manufacture method of ground rice Bread and Cakes of the present invention comprises the technology of being cooked by roasting, fry, boiling, heating using microwave or pressurized, heated etc. behind the described fermented dough of moulding.Before fermented dough is cooked, preferably establish furnace drying time after moulding.
In the described technology, in order to obtain good yeastiness, downtime and furnace drying time each comfortable more than 30 minutes for well, preferably 40～50 minutes.When using rice flour composition of the present invention, the required time that contains total manufacturing process of operating desk time (15～20 minutes) is about 120～150 minutes, and can make outward appearance, interior tissue, the outstanding high-quality ground rice bread of taste this moment.This time makes about half of bread required time for using wheat flour, and manufacture method of the present invention sees it also is good method from the angle of processability.
In addition, the manufacture method of ground rice Bread and Cakes of the present invention comprises, the technology of being cooked by roasting, fry, boiling, heating using microwave or pressurized, heated etc. behind the described dough of moulding.
Cook the method for fermented dough or dough, should adopt known method such as roasting, fry, boiling, heating using microwave or pressurized, heated.Can adopt as method of roasting, from top and/or below heated oven, or directly be contacted with method that the boiler face that in advance heated heats etc.Can adopt as the fry method, with method, the so-called stir-fry that edible oil heating is cooked, method such as fried.Can adopt as boiling method, produce steamer that steam heats, maybe will send the method that heats in the container etc. to the steam that boiler generates in advance by heating on flame.As microwave heating method, can adopt by having the machine that sends microwave, irradiation function, the method that device heats etc.As the pressurized, heated method, can adopt the method for coming pressurized, heated by the pressure cooker that can under high-temperature and high-pressure conditions, heat, device.
When described fermented dough of moulding or dough, also can make and contain beans filling, curry, the sandwich of materials such as various vegetables, curried bread, vegetables bread, Chinese Steamed Bread etc.Perhaps behind the heating dough, add whipped cream, custard cream etc., can make cake, cream puff etc.
The ground rice Bread and Cakes of manufacturing method according to the invention gained is diversified, the Bread and Cakes or the matzo cakes such as cake, group, flapjack, crackling muffin or cream puff that have bread as basic food, olive shape bread, Cream roll, a sop in the pan, dessert bread, French baguette, moral formula bread, hundred lucky volumes, Denmark's bread, Chinese Steamed Bread, fry fermentation bagel, pretzel, pizza or southern cake etc. to make by fermentation, but as long as use rice flour composition of the present invention, just being not limited thereto of manufacturing method according to the invention gained.
The ground rice Bread and Cakes shelf-life that so makes is good, refrigeration or freezing preservation easily, and the back of can heating as required, thaw is edible, can easily enjoy delicious food.
[embodiment]
Below, the concrete embodiment that represents structure of the present invention and effect is described.
(mensuration of ground rice size distribution)
Various ground rice shown in the table 1 are measured size distribution with 50～270 mesh standard sieves by sonic shifter (manufacturing of ATM company).
[table 1]
| Nigata powder process ground rice A | Nigata powder process ground rice B | Neat rattan powder process ground rice | Group horse powder process ground rice | New powder on the general commercially available product | Co., Ltd.'s Pori's ground rice | |
| Feature | The ferment flow of process air is pulverized | The ferment flow of process air is pulverized | The ferment flow of process air is pulverized | Cylinder is stampped powder by 100 orders | Have only air-flow to pulverize | |
| 50 orders residual (weight %) | 0.12 | 0.14 | 0.06 | 0.02 | 0.10 | 0.34 |
| 100 orders residual (weight %) | 1.60 | 1.86 | 1.70 | 0.06 | 13.94 | 3.46 |
| 140 orders residual (weight %) | 2.78 | 11.14 | 15.84 | 14.14 | 17.82 | 3.80 |
| 200 orders residual (weight %) | 7.04 | 8.24 | 20.82 | 16.00 | 14.92 | 28.44 |
| 200 orders are by (weight %) | 88.46 | 78.62 | 61.58 | 69.78 | 53.12 | 63.96 |
| 230 orders residual (weight %) | 9.82 | 9.04 | 12.12 | 8.52 | 7.06 | 10.56 |
| 270 orders residual (weight %) | 14.86 | 13.16 | 10.36 | 7.90 | 6.24 | 13.52 |
| 270 orders are by (weight %) | 63.78 | 56.42 | 39.10 | 53.36 | 39.82 | 39.88 |
As shown in Table 1, be used for the 140 order residue of ground rice of following embodiment and the total value of 200 order residue and be about 30～35 weight %.The manufacturing of (embodiment 1) ground rice olive shape bread
To go up new powder (this foods of (strain) pine system, moisture content is 14%, stamp the milling method manufacturing by cylinder) 85 weight portions, wheat gluten (glico nutraceutical system, commodity " A-gluGX " by name) 15 weight portions, maltose 2.5 weight portions, granulated sugar 6 weight portions, salt 2 weight portions, skimmed milk power 3 weight portions and yeast food 0.1 weight portion mix modulation premix powder with mixer.Add marine yeast (three are total to fuze (strain) system) 3 weight portions and water 88 weight portions in this premix powder, with mixer under 26 ℃, low speed mixes and pinched 5 minutes, middling speed is mixed and was pinched 3 minutes, after temporarily stopping to add oil (shortening) 6 weight portions that make cake crisp, mix with middling speed again and pinched 3 minutes, be made into dough.
Then, as downtime its being fermented 40 minutes.Dough is divided into each 80g rubs circle with the hands, the operating desk of taking 15 minutes is after the time, moulding.The part of moulding dough is-20 ℃ of freezing preservations.
With the dough after the moulding 38 ℃, the fermentation of the baker of 80% humidity 40 minutes.After the fermentation ends,, obtain ground rice olive shape bread the baking box roasting of last warm oneself by a fire 200 ℃ of 230 ℃, the fire in a stove before fuel is added 14 minutes.The manufacturing of (comparative example 1) wheat flour olive shape bread
Compare with embodiment 1, replace to wheat flour 102.5 weight portions, and the water yield is decided to be beyond 68 weight portions, make dough in the same manner with embodiment 1 except going up new powder 85 weight portions, wheat gluten 15 weight portions and maltose 2.5 weight portions.
Then, as downtime its being fermented 120 minutes.Dough is divided into each 80g rubs circle with the hands, the operating desk of taking 20 minutes is after the time, moulding.The part of moulding dough is-20 ℃ of freezing preservations.
With the dough after the moulding 38 ℃, the fermentation of the baker of 80% humidity 50 minutes.After the fermentation ends,, obtain ground rice olive shape bread the baking box roasting of last warm oneself by a fire 200 ℃ of 230 ℃, the fire in a stove before fuel is added 14 minutes.(evaluation test 1)
Outward appearance, interior tissue and the taste of the wheat flour olive shape bread that makes to the ground rice olive shape bread that made by embodiment 1 and by comparative example carry out the sense test by 7 judges, and following project is estimated.Assessment item: (1) has outward appearance: subside, fluffy, color and luster
(2) interior tissue is had: the roughness of otch, color and luster, sense of touch
(3) taste is had: based on the local flavor of flavor, perfume (or spice), based on the mouthfeel of taste
Ground rice olive shape bread, not only good equally with wheat flour olive shape bread on fluffy sense and color and luster, and do not have subsiding after the roasting common in the wheat flour olive shape bread.The interior tissue of ground rice olive shape bread, roughness, color and luster and sense of touch are good, not second to wheat flour olive shape bread.The taste of ground rice olive shape bread, mouthful dissolubility (just melt in the mouth) is good, moistening, also has light ground rice perfume (or spice), has obtained identical with wheat flour olive shape bread even better evaluation.(evaluation test 2) freezing influence to olive shape bread taste
Ground rice olive shape bread that will be made by embodiment 1 and the wheat flour olive shape bread that made by comparative example 1 at room temperature thaw after 30 days-20 ℃ of freezing preservations.Take identical furnace drying time with embodiment 1 or comparative example 1, use the baking box roasting, obtained ground rice olive shape bread and wheat flour olive shape bread.Taste to the olive shape bread of gained, carry out the result of sense test by 7 judges, almost have no change even ground rice olive shape bread also is moistening, taste after freezing, opposite wheat flour olive shape bread is dry, can feel because of freezing taste deterioration.
(embodiment 2) contain the manufacturing of the ground rice olive shape bread of crushed rices chaff
To go up new powder (this foods of (strain) pine system, moisture content are 14%, stamp the milling method manufacturing by cylinder) 85 weight portions, wheat gluten (glico nutraceutical system, commodity " A-gluGX " by name) 15 weight portions, maltose 2.5 weight portions, crushed rices chaff (first-class rice powder) 10 weight portions, dextrin 2.2 weight portions, granulated sugar 6.6 weight portions, salt 2.2 weight portions, skimmed milk power 3.3 weight portions and yeast food 0.11 weight portion and mix modulation premix powder with mixer.Add marine yeast (three are total to fuze (strain) system) 3.3 weight portions and water 94 weight portions in described premix powder, under 26 ℃, low speed mixes and pinched 5 minutes with mixer, middling speed is mixed and was pinched 3 minutes, after temporarily stopping to add the shortening6.6 weight portion again, middling speed is mixed and was pinched 3 minutes again, is made into dough.
With described dough, be same as that embodiment 1 ferments, moulding and roasting, obtained containing crushed rices chaff ground rice olive shape bread.
The dough of modulating in the present embodiment does not have adherence; operability and mechanical adaptability are good, and compared with the situation of using wheat flour, the fermentation time in downtime technology and the roast technic foreshortens to about half; and the fluffy degree of the dough in when fermentation is identical, and processability is good.And, the olive shape bread of making, volume increases manyly, and is fluffy abundant, good colour, the roughness in cross section is also good, and taste is also good to eat.The olive shape bread of present embodiment compared with the olive shape bread of embodiment 1, can be tasted the sweet taste that the crushed rices chaff is brought.And be placed on also almost no change of (5 ℃) week back bread taste in the freezer, do not find to have good keeping qualities by the dry phenomenon of sclerosis generation yet.The manufacturing of [embodiment 3] brown rice olive shape bread
Compare with embodiment 2, with last new powder be replaced by by brown rice component by 70 mesh sieves after cylinder is stampped powder process be more than 90% coarse rice powder (moisture content 14%) in addition, make brown rice olive shape bread similarly to Example 2.
The dough of modulating in the present embodiment does not have adherence; operability and mechanical adaptability are good, and compared with the situation of using wheat flour, the fermentation time in downtime technology and the roast technic foreshortens to about half; and the fluffy degree of the dough in when fermentation is identical, and processability is good.And, the brown rice olive shape bread of making, volume increases manyly, and is fluffy abundant, good colour, the roughness in cross section is also good, and taste is also good to eat.And be placed on also almost no change of (5 ℃) week back bread taste in the freezer, do not find to have good keeping qualities by the dry phenomenon of sclerosis generation yet.
The manufacturing of (embodiment 4) ground rice sandwich
To go up new powder ((strain) pine this foods system, moisture content 14%, stamp the powder process manufacturing) 84 weight portions, wheat gluten (glico nutraceutical system, trade name " A-gluGX ") 16 weight portions, maltose 2.5 weight portions, crushed rices chaff (first-class rice powder) 10 weight portions, dextrin 2.2 weight portions, granulated sugar 22 weight portions, salt 1.1 weight portions and skimmed milk power 3.3 weight portions and mix modulation premix powder with mixer by cylinder.In described premix powder, add marine yeast (three are total to fuze (strain) system) 4.4 weight portions, egg 16.5 weight portions and water 77.5 weight portions, with mixer under 26 ℃, low speed mixes and pinched 5 minutes, middling speed is mixed and was pinched 3 minutes, temporarily stop again with behind margarine 11 weight portions, middling speed is mixed and was pinched 3 minutes, is made into dough.
Then, as downtime its being fermented 50 minutes.Dough is divided into each 40g rubs circle with the hands, the operating desk of taking 20 minutes was put into the moulding of filling material after the time, 38 ℃, the baker fermentation of 80% humidity 50 minutes.After the fermentation ends,, obtain the ground rice sandwich the baking box roasting of last warm oneself by a fire 200 ℃ of 210 ℃, the fire in a stove before fuel is added 8 minutes.
The dough of modulating in the present embodiment does not have adherence; operability and mechanical adaptability are good, and compared with the situation of using wheat flour, the fermentation time in downtime technology and the roast technic foreshortens to about half; and the fluffy degree of the dough in when fermentation is identical, and processability is good.And the sandwich of making, volume increase manyly, and be fluffy abundant, good colour, and the roughness in cross section is also good, and taste is also good to eat.And be placed on also almost no change of (5 ℃) week back bread taste in the freezer, do not find to have good keeping qualities by the dry phenomenon of sclerosis generation yet.
The manufacturing of (embodiment 5) ground rice bread as basic food
To go up new powder ((strain) pine this foods system, moisture content 14%, stamp by cylinder powder process makes) 85 weight portions, wheat gluten (glico nutraceutical system, trade name " A-gluGX ") 15 weight portions, maltose 2.5 weight portions, crushed rices chaff (first-class rice powder) 10 weight portions, dextrin 2.2 weight portions, granulated sugar 6.6 weight portions, salt 2.2 weight portions, skimmed milk power 3.3 weight portions and yeast food 0.11 weight portion and mix, be modulated into the premix powder with mixer.Add marine yeast (three are total to fuze (strain) system) 3.3 weight portions and water 94 weight portions in described premix powder, under 26 ℃, low speed mixes and pinched 5 minutes with mixer, middling speed is mixed and was pinched 3 minutes, after temporarily stopping to add salt-free butter 6.6 weight portions, middling speed is mixed and was pinched 4 minutes again, is made into dough again.
Then, as downtime its being fermented 40 minutes.Dough is divided into to cut apart specific volume be that 3.7 backs are rubbed circle with the hands, the operating desk of taking 15 minutes was after the time, and the container formation of putting into Molded Depth 3.5cm is a bread as basic food, 38 ℃, the baker fermentation of 80% humidity 40 minutes.After the fermentation ends,, be modulated into the ground rice bread as basic food the baking box roasting of last warm oneself by a fire 240 ℃ of 210 ℃, the fire in a stove before fuel is added 45 minutes.
The dough of modulating in the present embodiment does not have adherence; operability and mechanical adaptability are good, and compared with the situation of using wheat flour, the fermentation time in downtime technology and the roast technic foreshortens to about half; and the fluffy degree of the dough in when fermentation is identical, and processability is good.And, the bread as basic food of making, volume increases manyly, and is fluffy abundant, good colour, the roughness in cross section is also good, and taste is also good to eat.And be placed on also almost no change of (5 ℃) week back bread taste in the freezer, do not find to have good keeping qualities by the dry phenomenon of sclerosis generation yet.
The manufacturing of (embodiment 6) ground rice Cream roll
To go up new powder ((strain) pine this foods system, moisture content 14%, stamp by cylinder powder process makes) 85 weight portions, wheat gluten (glico nutraceutical system, trade name " A-gluGX ") 15 weight portions, maltose 2.5 weight portions, crushed rices chaff (first-class rice powder) 10 weight portions, dextrin 2.4 weight portions, granulated sugar 14.4 weight portions, salt 2.04 weight portions, skimmed milk power 3.3 weight portions and yeast food 0.11 weight portion and mix, be modulated into the premix powder with mixer.In described premix powder, add marine yeast (three are total to fuze (strain) system) 3.6 weight portions, egg 18 weight portions, milk 24 weight portions and water 46 weight portions, with mixer under 26 ℃, low speed mixes and pinched 5 minutes, middling speed is mixed and was pinched 4 minutes, after temporarily stopping to add again salt-free butter 14.4 weight portions, middling speed is mixed and was pinched 4 minutes again, is made into dough.
Then, as downtime its being fermented 40 minutes.Dough is divided into each 40g rubs circle with the hands, the operating desk of taking 15 minutes was shaped to Cream roll after the time, 38 ℃, the baker fermentation of 80% humidity 40 minutes.After the fermentation ends,, be modulated into the ground rice Cream roll the baking box roasting of last warm oneself by a fire 200 ℃ of 220 ℃, the fire in a stove before fuel is added 10 minutes.
The dough of modulating in the present embodiment does not have adherence; operability and mechanical adaptability are good, and compared with the situation of using wheat flour, the fermentation time in downtime technology and the roast technic foreshortens to about half; and the fluffy degree of the dough in when fermentation is identical, and processability is good.And the Cream roll of making, volume increase manyly, and be fluffy abundant, good colour, and the roughness in cross section is also good, and taste is also good to eat.And be placed on also almost no change of (5 ℃) week back bread taste in the freezer, do not find to have good keeping qualities by the dry phenomenon of sclerosis generation yet.
The manufacturing of (embodiment 7) ground rice Denmark bread
To go up new powder ((strain) pine this foods system, moisture content 14%, stamp by cylinder powder process makes) 85 weight portions, wheat gluten (glico nutraceutical system, trade name " A-gluGX ") 15 weight portions, maltose 2.5 weight portions, crushed rices chaff (first-class rice powder) 10 weight portions, dextrin 2.4 weight portions, granulated sugar 12 weight portions, salt 2.5 weight portions, skimmed milk power 4.8 weight portions and yeast food 0.11 weight portion and mix, be modulated into the premix powder with mixer.Add marine yeast (three are total to fuze (strain) system) 4.8 weight portions and water 94 weight portions in described premix powder, under 26 ℃, low speed mixes and pinched 5 minutes with mixer, middling speed is mixed and was pinched 4 minutes, after temporarily stopping to add salt-free butter 6 weight portions, middling speed is mixed and was pinched 2 minutes, is made into dough again.
Then, as downtime its being fermented 20 minutes.Dough is divided into each 238g makes sheet ,-10 ℃ of bottom fermentations 30 minutes.Then, with dough sheet three folding 2 times, again-10 ℃ of bottom fermentations 30 minutes, again with dough sheet three foldings 1 time.Then, it is thick that dough is shown laid flat in 3mm, is cut into thin triangle and finishes moulding, 30 ℃, the baker fermentation 40 minutes of humidification.After the fermentation ends,, be modulated into a kind of ground rice crescent moon gem of Denmark the baking box roasting of last warm oneself by a fire 200 ℃ of 230 ℃, the fire in a stove before fuel is added 13 minutes.
Dough when crescent moon gem dough is made does not have adherence, and operability and mechanical adaptability are good, and compared with the situation of using wheat flour, manufacturing time is reduced to half, and the fluffy degree of dough is identical during fermentation, and processability is good.And, the crescent moon gem of making, volume increases manyly, and is fluffy abundant, good colour, the roughness of section is also good, and taste is also good to eat.And be placed on also almost no change of (5 ℃) week back ground rice crescent moon gem taste in the freezer, do not find to have good keeping qualities by the dry phenomenon of sclerosis generation yet.The manufacturing of the curried bread of (embodiment 8) ground rice
To go up new powder ((strain) pine this foods system, moisture content 14%, stamp by cylinder powder process makes) 85 weight portions, wheat gluten (glico nutraceutical system, trade name " A-gluGX ") 15 weight portions, maltose 2.5 weight portions, crushed rices chaff (first-class rice powder) 10 weight portions, dextrin 2.4 weight portions, granulated sugar 6 weight portions, salt 2.4 weight portions, skimmed milk power 3.6 weight portions, yeast powder 2.16 weight portions and yeast food 0.11 weight portion and mix, be modulated into the premix powder with mixer.Add marine yeast (three are total to fuze (strain) system) 3.6 weight portions and water 94 weight portions in described premix powder, under 26 ℃, low speed mixes and pinched 5 minutes with mixer, middling speed is mixed and was pinched 3 minutes, after temporarily stopping to add the shortening6.6 weight portion again, middling speed is mixed and was pinched 2 minutes again, is made into dough.
Then, as downtime its being fermented 40 minutes.Dough is divided into each 40g rubs circle with the hands, the operating desk of taking 15 minutes was put into curried filling moulding after the time, 38 ℃, the baker fermentation of 75% humidity 40 minutes.After the fermentation ends, after 8 minutes, carry out fry, be modulated into the curried bread of ground rice with 170 ℃ oil in the baking box roasting of last warm oneself by a fire 200 ℃ of 170 ℃, the fire in a stove before fuel is added.
The dough of modulating in the present embodiment does not have adherence; operability and mechanical adaptability are good, and compared with the situation of using wheat flour, the fermentation time in downtime technology and the roast technic foreshortens to about half; and the fluffy degree of the dough in when fermentation is identical, and processability is good.And, the curried bread of the ground rice of making, volume increases manyly, and is fluffy abundant, good colour, the roughness in cross section is also good, and taste is also good to eat.
The manufacturing of (embodiment 9) ground rice olive shape bread
Compare with embodiment 1, (stamp powder process manufacturing except new powder on (strain) pine this foods system being replaced in groups the ground rice of horse powder process system with cylinder, cross 100 mesh sieves, on 140 mesh sieves on residual component and 200 mesh sieves summation of residual component be about 30 weight %) in addition, make ground rice olive shape bread similarly to Example 1.
The manufacturing of (embodiment 10) ground rice olive shape bread
Compare with embodiment 1, except new powder on this foods of (strain) pine system being replaced to ground rice (the living rice of air-flow pulverizing of Co., Ltd.'s Pori's system, on 140 mesh sieves on residual component and 200 mesh sieves summation of residual component be about 32 weight %) in addition, make ground rice olive shape bread similarly to Example 1.
(embodiment 11)
Compare with embodiment 1, (the water powder-grinding is made except new powder on (strain) pine this foods system being replaced in groups the ground rice of horse powder process system, cross 100 mesh sieves, on 140 mesh sieves on residual component and 200 mesh sieves summation of residual component be about 30 weight %) in addition, make ground rice olive shape bread similarly to Example 1.(evaluation test 3)
To outward appearance, interior tissue and the taste of the ground rice olive shape bread that makes by embodiment 1,9,10 and 11, carry out the sense test by 7 judges, following project is estimated.Assessment item: (1) has outward appearance: subside, fluffy, color and luster
(2) interior tissue is had: the roughness of otch, color and luster, sense of touch
(3) taste is had: based on the local flavor of flavor, perfume (or spice), based on the mouthfeel of taste
With the olive shape bread that described four kinds of ground rice are raw material, outward appearance, interior tissue and taste are identical, do not have subsiding after the roasting, the roughness of the interior tissue of bread, color and luster and sense of touch are good, bread delicious, and mouthful dissolubility is good, and moistening, also have light ground rice perfume (or spice).
Claims (12)
1. rice flour composition, be contain flour 100 weight portions that form by ground rice 80～85 weight portions and gluten 20～15 weight portions and, the Bread and Cakes rice flour composition that forms of maltose 1～30 weight portion, and described ground rice is stampped powder process, roll powder process, flour milling of stone grinder, air-flow powder crushing process or the powder process of high speed rotary impact by cylinder and is got.
2. rice flour composition according to claim 1, wherein, the granularity of described ground rice is to contain the 140 mesh sieve residual components and the 200 mesh sieve residual components that add up to 20～50 weight %.
3. rice flour composition according to claim 1 and 2, wherein, described ground rice is made by flour milling of stone grinder.
4. rice flour composition according to claim 3, wherein, described flour milling of stone grinder is water mill powder process.
5. according to each described rice flour composition in the claim 1 to 4, wherein, also contain crushed rices chaff 1～30 weight portion.
6. according to each described rice flour composition in the claim 1 to 5, wherein, also be combined with from carbohydrate, salt, colloid, milk composition, egg composition, grease, inorganic salts and vitamins, pick out except maltose more than a kind or 2 kinds.
7. yeast is acted on the fermented dough that each described rice flour composition forms in the claim 1～6.
8. each described rice flour composition in the claim 1～6 is added the dough that liquid forms.
9. one kind is the manufacture method of the Bread and Cakes of main material with ground rice, be included in and add entry and yeast in the claim 1～6 in each described rice flour composition and mix, through the technology of ferment making fermented dough and the technology of cooking by methods such as roasting, fry, boiling, heating using microwave or pressurized, heated after making the fermented dough moulding.
10. one kind is the manufacture method of the Bread and Cakes of main material with ground rice, the technology of being cooked by methods such as roasting, fry, boiling, heating using microwave or pressurized, heated after being included in the technology that adds liquid and mixing back making dough in the claim 1～6 in each described rice flour composition and making dough molding.
11. ground rice Bread and Cakes by claim 9 or the described method gained of claim 10.
12. ground rice Bread and Cakes according to claim 11 is bread as basic food, olive shape bread, Cream roll, a sop in the pan, dessert bread, French baguette, moral formula bread, hundred lucky volumes, Denmark's bread, Chinese Steamed Bread, fry fermentation bagel, pretzel, pizza or southern cake or cake, group, flapjack, crackling muffin or cream puff.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002203784 | 2002-07-12 | ||
| JP2002203784 | 2002-07-12 | ||
| JP2002223548 | 2002-07-31 | ||
| JP2002223548 | 2002-07-31 | ||
| JP2002310704 | 2002-10-25 | ||
| JP2002310704 | 2002-10-25 |
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| CN1466890A true CN1466890A (en) | 2004-01-14 |
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| CNA021602654A Pending CN1466890A (en) | 2002-07-12 | 2002-12-31 | Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918741A (en) * | 2013-01-11 | 2014-07-16 | 曾奇洪 | Scone and manufacturing process of semi-finished product of scone |
| CN104286688A (en) * | 2014-10-22 | 2015-01-21 | 广东省工业贸易职业技术学校 | Long-shaped rice cake with Lu-village yellow millet flavor |
| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
-
2002
- 2002-12-31 CN CNA021602654A patent/CN1466890A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918741A (en) * | 2013-01-11 | 2014-07-16 | 曾奇洪 | Scone and manufacturing process of semi-finished product of scone |
| CN104286688A (en) * | 2014-10-22 | 2015-01-21 | 广东省工业贸易职业技术学校 | Long-shaped rice cake with Lu-village yellow millet flavor |
| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
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