JP4190180B2 - Method of forming a cross-linked network structure using rice flour as the main ingredient, and dough and bread for bread using rice flour as the main ingredient - Google Patents
Method of forming a cross-linked network structure using rice flour as the main ingredient, and dough and bread for bread using rice flour as the main ingredient Download PDFInfo
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- JP4190180B2 JP4190180B2 JP2001393219A JP2001393219A JP4190180B2 JP 4190180 B2 JP4190180 B2 JP 4190180B2 JP 2001393219 A JP2001393219 A JP 2001393219A JP 2001393219 A JP2001393219 A JP 2001393219A JP 4190180 B2 JP4190180 B2 JP 4190180B2
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
【0001】
【産業上の利用分野】
従来、米粉には、小麦粉のようにグルテンが殆ど無く、他に粘弾性物質が含まれていないので、架橋ネットワーク構造体は形成されないとされていたが、鋭意研究開発の結果、米粉を主原料とするだけでスポンジ状の架橋ネットワーク構造体を形成できる方法と技術的知見を見出した。そこで本発明者は、この新たな技術的知見に基づいて、米粉に酵母と水を加えた主原料と必要に応じて品質改善材や風味改善材を副原料として加えただけの材料を用いた生地で、架橋ネットワーク構造体を形成する方法と、当該生地の粘度を従来にない柔らかさに調製した含泡食品用生地と、それを用いた米粉を主原料とする含泡食品と、その代表例である米粉を主原料とするパンとその製造方法とを具現化する技術に関するものである。
【0002】
【従来の技術】
食生活の欧風化と多様化に伴い、米飯に代わってパンやスポンジケーキ、マフィン、ラスク、などの小麦粉を原料とした食品の需要が拡大し、米の消費量が減少する傾向にある。このように我国の主要農産物である米の消費量が減少し、小麦の輸入が増大する状況は、食の自給率確保から大いに問題がある。このため、米を原料とする多様な加工食品の開発が強く要請されている。
【0003】
小麦粉は歴史的に非常に古くからパンなどの含泡食品に使用されてきた。小麦粉が原料として使用されてきた理由は水を含み混合した後のグルテンの粘弾性に起因することが知られている。このグルテンの粘弾性的性質はグリアジンとグルテニンという2つのタンパク質が加水した状態で、機械的混合中にぶつかり合うことにより、S−S結合などの新しい架橋ネットワーク構造体が形成されることによる。イースト等で気泡を生成した際、小麦粉グルテン以外の成分は粘度が低いため、気泡の成長変形過程を促進する。そして、気泡が大きく成長した際、壁の肉厚がうすくなるにも関わらず、グルテン成分があることにより大きな気泡の骨格や特有のテクスチャーを形成しこの構造がつぶれることなく保つことができる。ところが一方、うるち米、大麦、ライ麦、マイロ、とうもろこし等、小麦以外の穀物粉にはこのグルテン成分が含まれていない。このため、パンに代表される含泡食品は、小麦粉を使わず、100%米のみの主原料からつくるのはできないものとされてきた。このため米粉は、古来より、団子、白玉、柏餅、草餅、などの気泡の構造を有しない、柔弾性緻密構造加工食品に利用されるのが一般的で、パンなどの含泡食品に加工されることはほとんどなかった。
【0004】
近年、米を原料とする多様な加工食品の開発要請から米粉を用いたパン類の製造をしようとする研究が各方面でなされてきた。たとえば、特許文献1(パン生地用米粉)、特許文献2(米粉を用いたパンの製造方法)、特許文献3(米粉及びそれを用いた加工食品の製造方法)、特許文献4(新規なパン及び新規なパンの製造方法)、特許文献5(パンの製造方法及び冷凍パン並びに冷凍パン生地)、特許文献6(パン及びその製造方法)などがそれである。しかし、これらの発明は、いずれも小麦粉を部分的に米粉に置き換えたもの、あるいは、小麦粉のグルテンと米粉を組み合わせ、気泡が生成成長するプロセスにおいて、小麦粉由来のグルテン構造の助けを借りて、気泡を成長させようとする発想であった。これらも米粉を利用した含泡食品ではあるが、小麦粉のグルテン以外のでんぷん成分を米のでんぷん成分として、置き換えただけの処理であり、画期的な食品とはいいがたい。
【0005】
また、古くから玄米パンがあるが、これも上記と同様の発想である。また、特許文献7(イースト発酵食品組成物)、特許文献8(パンの製造法)、特許文献9(低蛋白パン用澱粉組成物及び低蛋白パンの製造法)には、小麦粉の一部を馬鈴薯澱粉などの澱粉に置き換えた技術に関して開示している。しかし、これらも上記と同様、主原料は小麦粉であり画期的な食品とはいいがたい。
【0006】
一方、近年米粉を主原料にして小麦粉を使わない含泡米粉食品の開発も非常に少ないがいくつかの例がある。たとえば、特許文献10(米粉パンの製造方法)である。これは米粉パンの海綿構造形成に必要な被膜性物として、餅米をアルファー化した糊状物に、水飴やマルトトリオース、イサゴール、キタサン、グアー、納豆菌粘質物などのような高分子粘性食品を混和して発酵させた複合体を用いる方法である。これも高分子粘性食品が不足している粘弾性を補充して複合体に構成したものである。確かに小麦粉のグルテンは、混入されていないが、それに代わる性質を有する高分子粘性食品を加えるもので、発想としては前記のものと共通である。
【0007】
また、特許文献11(複合化含泡米粉材料とこれを用いた含泡米粉食品)では、米粉を主原料としてこれに精製絹フィブロインをグルテンに代えて加えることにより含泡米粉食品を調製している。これも泡の安定化促進のため精製絹フィブロインを補充添加しているもので、添加物質に工夫はあるが、前記発想は前記のものと共通している。尚、この実施例からは、ベーキングパウダーを用いない場合のケーキ起泡には精製絹フィブロインは有効であるが、パンのように発酵によって泡の生成と成長をともなう発泡プロセスをともなうとき、泡の安定性にどう寄与するかに関しては全く示されていない。
【0008】
【特許文献1】
特開平5−68468号公報
【特許文献2】
特開平6−7071号公報
【特許文献3】
特開平11−32706号公報
【特許文献4】
特開平7−8158号公報
【特許文献5】
特開平9−51754号公報
【特許文献6】
特開平11−225661号公報
【特許文献7】
特開2000−023614号公報
【特許文献8】
特開平05−049386号公報
【特許文献9】
特開平05−007448号公報
【特許文献10】
特開平5−130827号公報
【特許文献11】
特開2001−69925号公報
【0009】
【発明が解決しようとする課題】
本発明者は、独自のおいしさをもった米粉を主原料としながら、小麦粉やグルテンを用いないで、気泡が生成成長する発泡プロセスをともなわせた場合でも、その発泡倍率(発泡前後の体積比)は、従来の小麦粉由来のパンとほぼ同じ程度にあるようにするにはどうしたら良いか、米粉を主原料としてスポンジ状の架橋ネットワーク構造体を形成した発泡食品を開発することを技術課題として研究開発を進めたものである。
【0010】
従来の小麦粉を主原料としてつくられるパンのイーストでの発酵する前の生地の粘度は、グルテンが存在するためきわめて高い。従って、米粉と酵母と食塩と水とを主原料にして、必要に応じて糖類、油脂類、乳製品、卵、その他の品質改善材又は風味改善材等の副原料を加えて、混合、混捏させて形成された生地では、上記の小麦粉での生地の粘度と同程度に調製すると酵母での発酵工程時に発酵がすすまず、ふくらむことがない。
【0011】
発泡プロセスについて、分野は異なるが発泡成形性とプラスチックの粘度の関係について、近年基礎的研究が進んできた。この研究知見では、粘度特性が同じであれば、材料の分子構造にはそれほど依存せず、良好に発泡するものと考えられている。本発明者は、異質分野の学術的知見に基づいて、本件の場合にも粘度特性に着目して、研究を進めることとした。
【0012】
まず、小麦粉を主原料とするパン生地の場合には、発酵時に生地の粘度が、せん断速度0.01(/s)において約100000(Pa・s)(単位はパスカル・セカンド)前後であることが解った。この様に小麦粉を主原料とするパン生地の場合にはかなり高粘度であるため、パンの種類によってその形状を例えば、棒状、ロール状、食パンでは四角の型に詰める等自由に成形することができる。そして、この成形パン生地をイースト(酵母)により良好な発泡プロセスをへて、架橋ネットワーク構造体を形成させることができ、これを焼成することにより固定される。
【0013】
このため、米粉を主体として必要に応じて副材料を添加した場合にも、このようなパンの場合と同じか概念的に近い粘度特性であると考えられて試みられてきた。その場合には実験結果でも確認したように、米粉を主原料にしたパン生地を従来と同じ高い粘度にしたのでは、良好な発泡倍率を得ることができなかった。このため発明者は、米粉を主原料とした場合には、水分を多くしてその素材に適した特定の粘度領域にある生地を作ることを目指して実験検討をした。その結果、せん断速度0.01(/s)での粘度が1×102〜4×104(Pa・s)にした米粉を主原料とする生地にすると、酵母の発酵作用によって良好な発泡が可能になり、その生地を発泡膨張させることができる事が解った。しかもその粘度領域にある生地にした場合には、発酵による発泡プロセスを経て発泡膨張した生地は、焼成したり、蒸したり、電子レンジで加熱したりすることにより、スポンジ状の架橋ネットワーク構造体が形成されそれが固定されるという技術知見を見出した。
【0014】
本発明者は、このようにして見出された新しい技術知見を利用すれば、従来困難とされてきた米粉を主原料として用いながら、「酵母の発酵により良好な発泡が可能な米粉を主原料とする含泡食品用生地」を提供できること、このような含泡食品用生地を用いれば小麦粉やグルテンや精製絹フィブロインや高分子粘性食品など粘性補強材を特別に用いることなく、米粉独特の風味を生かした米粉パンや米粉カステラや、スポンジケーキ等の新しい含泡食品を容易に製造することができることとなった。本発明は、このように小麦粉とは異なる独特の風味と味を持った米粉を主原料として用いた多様な食品分野があらたな広がりをもって創出できるのに寄与することが目的である。
【0015】
【課題を解決するための手段】
本発明に従えば、まず、米粉に酵母と水を加えた主原料に、必要に応じて品質改善材又は風味改善材を副原料として加えて、混合、混捏することにより当該混合原料を均一に分散・混合させて作った粘弾性生地を、せん断速度0.01(/s)での粘度が1×102〜4×104(Pa・s)となるように調製し、当該生地を酵母の発酵作用により発泡膨張させたうえ、加熱処理をすることにより米粉を主原料として、小麦粉やグルテンを用いないで、パンの架橋ネットワーク構造体を形成する方法が提供される。
【0016】
上記第1発明は、米粉に酵母と水を加えた主原料として形成した粘弾性生地をせん断速度0.01(/s)での粘度が1×102〜4×104Pa・s(パスカル、セカンド)となるように調製すれば、これによって発酵作用により良好な発泡膨張ができること、そしてこれを加熱処理すれば米粉でパンの架橋ネットワーク構造体を形成することが出来るという基本発明である。従来から米粉は、粘度補強材を加えなければ、パンのスポンジ状の架橋ネットワーク構造体ができないとされていたのを、粘度調整をするだけで簡単に実現できることになったので、米粉のパンとしての利用態様が大きく広がることになった。
【0017】
本発明に従えば、また米粉に酵母と水を加えた主原料に、小麦粉やグルテンを用いないで、必要に応じて品質改善材又は風味改善材を副原料として加えて、混合、混捏することにより当該混合原料を均一に分散・混合させて粘弾性を持った生地を作るが、この際、せん断速度0.01(/s)での粘度が1×102〜4×104(Pa・s)となるように調製したことを特徴とする米粉を主原料とするパン用生地が提供される。
【0018】
上記第2発明は、米粉を主原料にした発泡し得る粘弾性を有するパン用生地である。第一発明の原理を応用した中間調理加工品である。このように、従来の小麦粉の生地での粘度とは異なる素材に適した粘度領域を具備したパン用生地は、簡単に良好な発泡プロセスを経ることができ、米粉を主原料にしたパンを製造することができるので便利である。
【0019】
ここでいう米粉とは、市販されている上新粉や上用粉をいう。また、米粉は、清酒における精米時にも大量に生成される米粉も含む。たとえば、清酒醸造元の極上粉や上粉などである。また、一般の粉砕機械でも容易に米を粉砕することができ、これらの米粉も含む。これらは、粉砕の粒の大きさや、粉砕プロセスの条件で、米粉は水を含ませたときの粘度が著しく異なる。このため、米粉と水分の比を調節することで、いろいろな米粉を単独または組み合わせて使用することができる。
【0020】
本発明においては、風味改善材として、大豆粉末、馬鈴薯粉末を加えた米粉を主原料としてパン用生地に用いることができる。
【0021】
ここでいう大豆粉末とは、粉末状分離大豆蛋白質粉末、構造性繊維状大豆蛋白、粒状大豆蛋白、粉末状濃縮大豆蛋白などをいう。大豆蛋白質はイソフラボンの供給源として知られており、大腸ガン、前立腺ガン、などの発生率を低下させることがしられている。また、最近のアメリカ食品医薬局(FDA)によると心臓病の予防食品として効果があることが知られている。粉末状分離大豆蛋白質粉末は水に良好に膨潤分散し、水と粉末状分離大豆蛋白質粉末の重量比あるいは、その粉末状分離大豆蛋白質粉末のグレードにより、粘度が調節可能である。また、馬鈴薯澱粉とは、市販の片栗粉として売られているもので、粒の大きさや水の量で粘度調節が可能である。そのほか、既存の食味改良材料としては、従来の小麦粉のパンに少量添加し利用されてきた、きな粉、ライ麦、大麦、等をいう。
【0022】
本発明に従えば、更に、米粉に、酵母と水を加えた主原料に、必要に応じて、大豆粉末、馬鈴薯粉末、糖類、油脂類、乳製品、卵、その他の品質改善材又は風味改善材を副原料として加えて、混合・混捏することにより当該混合原料を均一に分散・混合させて、せん断速度0.01(/s)での粘度が1×102〜4×104(Pa・s)となるように調製したパン用生地となし、当該パン用生地を酵母の作用で発酵させることにより発泡膨張させたうえ、成形し、焼成するか、蒸すか又は電子レンジで加熱するなどの手段で加熱処理をし、架橋ネットワーク構造体を形成したことを特徴とする米粉を主原料とするパンが提供される。
【0023】
上記第3発明は、米粉独特の風味を生かした米粉製パンや米粉製カステラや、米粉製スポンジケーキ等を含むパンである。本発明は、このように小麦粉とは異なる独特の風味と味を持った米粉を主原料として用いて、これまで困難とされてきた架橋ネットワーク構造体態様を具備した米粉を主原料とするパンである。米粉のあらたな利用法を見出しての食品化である。
【0024】
上記第3発明においては、風味改善材として、大豆粉末、馬鈴薯粉末を加えた米粉を主原料として用いることができる。
【0025】
上記第3発明としては、米粉に酵母と水を加えた主原料に、必要に応じて品質改善材や風味改善材を副原料として加えただけの混合原料を用いて、粘度を柔らかく調製したパン生地となし、そのパン生地を発酵により発泡膨張させ、焼成するか又は蒸すことによりパンの架橋ネットワーク構造体を形成してなる米粉を主原料とするパンが含まれる。
【0026】
本件発明のパンは、米粉を主原料とする含泡食品である。パンは、非常にポピュラーな主要食品であるが、本件発明の米粉を主原料とするパンは、小麦粉やグルテンなど弾粘性を補強する成分が入っていないので、従来の小麦粉製のパンとはその食感と風味とが独特なものとなる。即ち、本発明は、新しいお米独特のおいしさを持った米粉製パンとして商品化できたものである。
【0027】
本発明によれば、米粉に酵母と水を加えた主原料に、必要に応じて糖類、油脂類、乳製品、卵、その他の品質改善材又は風味改善材を副原料として加えて、混合、混捏して、当該混合原料を均一に分散・混合するとともに、せん断速度0.01(/s)での粘度が1×102〜4×104(Pa・s)の粘弾性を持ったパン生地を作成し、当該パン生地を発酵させることにより発泡膨張させたうえ、成形し、焼成するか又は蒸すことによって米粉を主原料とするパンを製造することができる。
【0028】
本発明は、従来困難とされていた米粉を主原料とするパンを簡単に製造できる方法を提供したものである。即ち、米粉と酵母と水を加えた主原料だけでパン生地を作り、そのパン生地の粘度を調整するだけで、あとは従来と同じ手法で、発酵、形成、焼成工程を進めるだけでスポンジ状の架橋ネットワーク構造体を有するパンを安定して製造できるので便利である。
【0029】
【実施例】
以下本発明を実施例に基づいて詳細に説明する。
この実施例は、パンの調製をする事例である。本発明は、このパンの調製をする実施例に限られるものではないこと勿論である。
【0030】
パンは通常、主原料として小麦粉、酵母、食塩、水を用い、種類により副原料として糖類、油脂類のほかに乳製品や卵などを用いて作られる。パンの製造工程を示すと、まず、混合・混捏工程において、原料を均一に分散・混合させて、適度な弾性と伸びを持ち、発酵させるイーストを含んだ含泡食品用生地を調製する。次に、発酵工程においては、酵母の作用で二酸化炭素が生成され、生地を膨らませる。即ち、発酵させる発泡プロセスにより発酵膨張した含泡材料をつくるのである。これをパン製品の種類によって種種の形状に成形し、そのうえで焼成工程においては、生地をオーブンで焼くことでパンをつくる。
【0031】
一般にはこのようにしてパンをつくるのであるが、業務用の製造工程には、いろいろな方法がある。代表的な方法としては、まず、配合材料の全部を同時に捏ねて、その後、発酵させる直捏生地法がある。そのほかの代表的な製法としては、部分的な材料のみで中種をまず作っておき、その中種を発酵させたあと、残りの材料を加えてさらに捏ねて生地をつくり、これを発酵させる中種中地法がある。後者の製法の特徴は、中種発酵後の状態で、加える残りの量を制御できるので、製品の品質が均一に出来ると一般的にいわれている。
【0032】
本願発明の米粉をもちいる組成は、直捏生地法でも、中種中地法でも良好に調製することができ、その方法はどちらでも良い。ここの実施例1に示す結果は、すべて直捏生地法で行った。
【0033】
次に実施例に係るパンの調製をする際の組成について、説明する。図1は、比較例の組成を示す表1であり、図2は、実施例の組成を示す表2である。ここで、小麦粉は日清製粉製の強力粉を用いた。砂糖は、新三井製糖製の砂糖を用いた。上新粉は中野食品工業株式会社の上新粉を用い、ショートニングは、日本製粉製のショートニングを用いた。塩は、あらしお株式会社製の塩を用いた。イーストは、S.I.Lesaffre(フランス)製のドライイーストを用いた。極上粉は清酒の醸造元である(株)小嶋総本店からのものを用いた。大豆蛋白質粉末はフジプロテインテクノロジー株式会社製のプロリーナ200、フジプロFX、ニュープジプロSE(いずれも室温で粉末状)を用いた。馬鈴薯澱粉は、市販する片栗粉を用いた。
【0034】
混合・混捏は、ハンドミキサー(bamix(スイス)製モデル100)を用いて10分間、最高出力にて混合を行った。また、型の大きさは、縦13.5センチ、横6.8センチ、高さ5.7センチの型をもちい、これに生地を流し込み発酵させた。発酵時間は1時間で、温度約35℃で行った。本発明では、ショートニングを用いたが、バターでも代用できる。また、卵白は卵黄を含んだ卵とすることもできるし、また、水とすることもできる。イーストは、ドライイーストでも、また、生イーストでもよい。このように、主原料の米粉以外は、従来から知られている一般的な、材料におきかえることができる。本発明の実施例ではすべて、米粉や大豆蛋白質粉末は、前処理なしに用いた。しかし、水中に前もってつける等の既存の処理方法をほどこしてもよい。また、米粉に代わるものとして、炊飯によりできたご飯がある。生地の粘度が、請求の範囲内であれば、ご飯で置き換えることもできる。
【0035】
次に、酵母の発酵作用による発泡生成による生地の発泡倍率を測定した。発泡倍率は、パンの形を形成する上で、重要な指標となる。本発明においては、発酵前のイーストを含んだ材料を型のなかに流し込み測定した高さを基準にし、発酵し、さらにパンを焼いた後の高さを測り、この高さの比より発泡倍率を計算した。たとえば、発泡倍率は2倍とは、体積が2倍にふくれたことをいい、1倍とは、まったく、発酵前後で体積の変化がないことを意味する。
【0036】
また、原料の混合・混捏によりできた米粉を主原料とする含泡食品用生地の粘度を測定した。当該粘度測定は、レオメトリックス社製の回転タイプのレオメータ(製品名 ARES)を用いて、粘度が高い試料については平行平板型(円形の板が2枚あり、この間に試料を入れて、片側(下側)が回転して、片側(上側)で応力を検出する)を用い、実験は室温で、空気雰囲気中で行った。粘度の低い試料については2重円筒型を用いた。ここで粘度測定に用いた試料とは、全ての原料を混合してできた、発酵前のパン生地のことである。測定条件は、一定のひずみ速度(0.01 /s)で測定して、約700秒後のほぼ安定した粘度の値を測定値とした。試料が粘弾性的性質をもつと、粘度はひずみ速度とともに変化することが一般的にしられている。ここでは、発酵に伴う変形の速度が非常に遅いため、0.01(/s)という非常に遅い変形での粘度を、材料の粘度特性の意義ある指標となると考えて規定した。試料で注意した点として、イースト(酵母)を含むと、室温での保存や、室温での測定の最中に、気泡が生成成長してしまうため正確な測定が困難となる。そこで、表1,2(図1、図2)の組成で、イースト(酵母)を含まないものを、別に容易して、これを粘度測定専用のサンプルとして用いた。これにより良好な再現性のある粘度測定結果を得ることができた。
【0037】
次に、比較例の結果の説明をする。
図1には比較例での原材料すべて含めた組成を表1として示し、図3には、結果を表3として示す。小麦粉を原料にした従来のパンの生地(比較例1,2)は、水の量で多少の粘度のコントロールはできるが、1.1×105や5.4×104という非常に高い粘度でも発泡倍率が3.4や4.9という高い値に見られ、この領域で良好なパンが得られる。
【0038】
しかし、米粉を主原料にしたパンの生地(比較例3)では、4.1×104と、ほぼ小麦粉原料の生地(比較例2)と近い粘度の材料であるにもかかわらず、発泡倍率が極めて悪く、パンとしての構造として適していない。また、食感も堅すぎて良好なものではなかった。
【0039】
また、米粉を主原料にして、しかも、水の分量を極端に多くしたパンの生地(比較例4)では、8.3×101と非常に低い粘度となる。しかし、この場合粘度が低すぎて、気泡が生成と生長をしていくなかで、気泡構造を保つことができず、発泡は全くしない(発泡倍率1倍)。
【0040】
一方、米粉の他に大豆蛋白質粉末を副原料としてつかった生地の場合(比較例5)も、粘度が4.5×104とほぼ従来の小麦粉からのパンの生地の粘度と同じであると、発泡倍率が低く、パンの構造として適していないばかりか、食感も悪い。
【0041】
また、片栗粉100%では(比較例6)、沈殿が生じてしまい、ふくらみも悪い。このように、従来の小麦粉を原料とした生地と同程度の粘度では、予想外にも、米粉を主原料と原料とした生地では粘度がたかすぎて、イースト(酵母)により生成される気泡が成長することができないため発泡倍率が低いことが明らかとなった。粘度は、米粉と水分の量あるいは、米粉の種類(極上粉の方が、上新粉より同量の水へ分散させると極端に粘度が高い)で、極端に変化する。
【0042】
同様に、粘度は大豆蛋白質粉末と水分の量、大豆蛋白質粉末の種類(プロリーナ200の方が,フジプロFX、ニュープジプロSEよりも、同程度の水へ分散させると粘度が低い)で変化させることができる。
【0043】
最後に、本件実施例の結果について説明する。図2には実施例での原材料すべて含めた組成を表2として示し、図4には、結果を表4として示す。実施例で用いた、米粉として上新粉と極上粉の両方を主原料として使用した生地(実施例1)では、粘度が1.4×104となり、そのとき発泡倍率は2.3倍で、良好なパンができる。また、原料の米粉として、上新粉のみを用いて生地を作成した場合(実施例2)では、粘度が1.8×104となり、そのとき発泡倍率は2.6倍となり、良好なパンができる。このように、米粉は1種類を単独で用いようと、2種類を混合しようと、調製された生地の粘度が範囲内の粘度であれば、良好なパンを作成することができる。粘度は、水との比、あるいは米粉の種類で、調製可能である。米粉と大豆蛋白質粉末の両方を用いて作成された生地(実施例3)は粘度が1.9×104となり、このとき発泡倍率は2倍である良好なパンができる。
【0044】
また、米粉と大豆蛋白質粉末との比を実施例3とことなり変化させた場合(実施例4)は、粘度が1.4×104となる。このとき発泡倍率は2倍で良好なパンが作成できる。このように大豆蛋白質粉末を副原料として使う場合も、範囲内の粘度にはいっていれば、良好なパンが作成できる。さらに、実施例4と同様の組成であるが、大豆蛋白質粉末の種類をことなるものとしたのが実施例5,6である。同様に異なる大豆蛋白質粉末を用いても、範囲内の粘度であれば、良好なパンが作成できる。
【0045】
また、水を大量にして粘度を下げて作成した生地が実施例7である。このとき粘度は1.7×102であり、発泡倍率は2.2倍となり、気泡が大きいものと、小さい物とのばらつきが大きく、きめのばらつきが大きいが、良好なパンができる。
【0046】
また、実施例8から11のように、規定の粘度範囲内であれば、片栗を添加しても、片栗粉と大豆蛋白質の両方を添加しても、良好なふくらみとなる。以上から示されるように、せん断速度0.01(/s)での粘度が1×102から4×104(Pa・s)にあることを特徴とする米粉を主原料とする、必要に応じて既知の添加物を加えて作成された、生地材料を調製することにより、良好な含泡食品をつくれることを初めて見いだした。
【図面の簡単な説明】
【図1】 比較例に用いた原料の組成を示す表1である。
【図2】 実施例に用いた原料の組成を示す表2である。
【図3】 比較例の結果をまとめて示す表3である。
【図4】 実施例の結果をまとめて示す表4である。[0001]
[Industrial application fields]
Conventionally, rice flour has almost no gluten like wheat flour and contains no other viscoelastic substances, so it has been said that a cross-linked network structure is not formed. And found a method and technical knowledge that can form a sponge-like crosslinked network structure. Therefore, based on this new technical knowledge, the present inventor used a raw material obtained by adding yeast and water to rice flour and a material obtained by adding a quality improving material and a flavor improving material as auxiliary materials as required. A method of forming a crosslinked network structure with a dough, a dough for a frothed food prepared by adjusting the viscosity of the dough to an unprecedented softness, a frothed food using rice flour as a main ingredient, and representatives thereof The present invention relates to a technique for embodying an example of bread using rice flour as a main ingredient and a method for producing the bread.
[0002]
[Prior art]
With the westernization and diversification of eating habits, demand for foods made from flour such as bread, sponge cake, muffins, rusks, etc., instead of cooked rice, is increasing, and rice consumption tends to decrease. In this way, the consumption of rice, which is our main agricultural product, decreases, and the import of wheat increases, which is a major problem in ensuring food self-sufficiency. For this reason, development of various processed foods using rice as a raw material is strongly requested.
[0003]
Flour has historically been used for foamy foods such as bread for a long time. It is known that the reason why wheat flour has been used as a raw material is due to the viscoelasticity of gluten after mixing with water. This viscoelastic property of gluten is due to the formation of a new cross-linked network structure such as an S—S bond when two proteins, gliadin and glutenin, are hydrated and collide during mechanical mixing. When bubbles are generated in yeast or the like, components other than wheat flour gluten have low viscosity, and thus promote the growth and deformation process of bubbles. And when a bubble grows large, although the wall thickness becomes thin, the presence of the gluten component makes it possible to form a large bubble skeleton and a peculiar texture and keep this structure without collapsing. However, gluten components are not contained in cereal flours other than wheat such as glutinous rice, barley, rye, milo, corn and the like. For this reason, it has been considered that foam-containing foods represented by bread cannot be made from the main ingredients of only 100% rice without using flour. For this reason, rice flour has long been used for food products that do not have a bubble structure such as dumplings, white balls, rice cakes, grass koji, etc., and has been processed into foamy foods such as bread. There was very little.
[0004]
In recent years, research has been conducted in various fields to produce bread using rice flour in response to requests for the development of various processed foods made from rice. For example, Patent Literature 1 (rice flour for bread dough), Patent Literature 2 (method for producing bread using rice flour), Patent Literature 3 (method for producing rice flour and processed food using the same), Patent Literature 4 (new bread and New bread manufacturing method), Patent Document 5 (Bread manufacturing method and frozen bread and frozen bread dough), Patent Document 6 (Bread and its manufacturing method), and the like. However, all of these inventions are the ones in which wheat flour is partially replaced with rice flour, or in the process in which bubbles are generated and grown by combining wheat flour gluten and rice flour, with the help of flour-derived gluten structure, It was an idea to grow. These are also foam-containing foods that use rice flour, but are simply replaced with starch components other than gluten in wheat flour as rice starch components, and are not considered innovative foods.
[0005]
In addition, there is brown rice bread for a long time, but this is also the same idea as above. Patent Document 7 (Yeast Fermented Food Composition), Patent Document 8 (Bread Production Method), and Patent Document 9 (Low Protein Bread Starch Composition and Low Protein Bread Production Method) include a part of wheat flour. It discloses about the technique replaced with starch, such as potato starch. However, as in the above, the main raw material is wheat flour and it is difficult to say that it is an innovative food.
[0006]
On the other hand, there are few examples of foamed rice flour foods that use rice flour as the main ingredient and do not use wheat flour in recent years. For example, it is patent document 10 (The manufacturing method of rice flour bread). This is a film-like material necessary for the formation of the sponge structure of rice flour bread. This is a method using a complex in which food is mixed and fermented. This is also a composite made up of viscoelasticity that lacks polymer viscous foods. Certainly, the gluten of wheat flour is not mixed, but adds a polymer viscous food having an alternative property. The idea is the same as the above.
[0007]
Patent Document 11 (Composite Foamed Rice Flour Material and Foamed Rice Flour Food Using This) prepares a frothed rice flour food by adding purified silk fibroin instead of gluten to rice flour as the main ingredient. Yes. This is also supplemented with refined silk fibroin to promote foam stabilization, and the added substance is devised, but the idea is common with the above. Note that, from this example, refined silk fibroin is effective for foaming cakes without using baking powder, but when foaming is accompanied by foam generation and growth by fermentation like bread, There is no indication as to how it contributes to stability.
[0008]
[Patent Document 1]
Japanese Patent Laid-Open No. 5-68468
[Patent Document 2]
JP-A-6-7071
[Patent Document 3]
Japanese Patent Laid-Open No. 11-32706
[Patent Document 4]
Japanese Patent Laid-Open No. 7-8158
[Patent Document 5]
JP-A-9-51754
[Patent Document 6]
JP-A-11-225661
[Patent Document 7]
Japanese Patent Laid-Open No. 2000-023614
[Patent Document 8]
Japanese Patent Laid-Open No. 05-049386
[Patent Document 9]
Japanese Patent Laid-Open No. 05-007448
[Patent Document 10]
Japanese Patent Laid-Open No. 5-130827
[Patent Document 11]
JP 2001-69925 A
[0009]
[Problems to be solved by the invention]
The present inventor uses rice flour having a unique taste as the main raw material, and does not use flour or gluten, even when accompanied by a foaming process in which bubbles are generated and grown, the foaming ratio (volume ratio before and after foaming) ) As a technical issue, how to make it to be almost the same level as conventional bread derived from wheat flour, the development of foamed foods that form a sponge-like crosslinked network structure using rice flour as the main ingredient Research and development progressed.
[0010]
The viscosity of the dough before fermentation in the yeast of bread made from conventional flour as the main ingredient is very high due to the presence of gluten.Therefore, Using rice flour, yeast, salt and water as main raw materials, and adding, if necessary, adjuncts such as sugars, fats and oils, dairy products, eggs, other quality improving materials or flavor improving materials, and mixing and mixing In the dough formed in this way, if the dough is prepared to have the same viscosity as the dough with the above flour, the fermentation does not swell and does not swell during the fermentation process with yeast.
[0011]
Regarding the foaming process, basic research has recently progressed in relation to the relationship between foamability and plastic viscosity, although the fields are different. According to this research finding, if the viscosity characteristics are the same, it is considered that the foaming is good without depending on the molecular structure of the material. The present inventor decided to proceed with research focusing on viscosity characteristics in the present case based on academic knowledge in a heterogeneous field.
[0012]
First, in the case of bread dough made mainly from wheat flour, the viscosity of the dough during fermentation may be around 100,000 (Pa · s) (unit is Pascal second) at a shear rate of 0.01 (/ s). I understand. In this way, in the case of bread dough that uses wheat flour as the main ingredient, the viscosity is quite high, so the shape can be freely shaped depending on the type of bread, for example, in the form of a bar, roll, or bread in a square mold. . Then, this molded bread dough is subjected to a good foaming process with yeast (yeast) to form a crosslinked network structure.FormationAnd can be fixed by firing.
[0013]
For this reason, even when rice flour is used as a main component and auxiliary materials are added as necessary, it has been attempted because it is considered to have the same or conceptually similar viscosity characteristics as in the case of such bread. In that case, as confirmed from the experimental results, if the bread dough using rice flour as the main raw material was made to have the same high viscosity as before, a good foaming ratio could not be obtained. Therefore, the inventor conducted an experimental study aiming at making a dough having a specific viscosity region suitable for the material by increasing the water content when rice flour was used as the main material. As a result, the viscosity at a shear rate of 0.01 (/ s) was 1×102~ 4x10FourIt was found that when rice flour made from (Pa · s) was used as the main material, good foaming was possible by the fermentation of yeast, and the fabric could be expanded. In addition, when the dough is in the viscosity region, the foamed and expanded dough after the foaming process by fermentation is baked, steamed, or heated in a microwave oven to form a sponge-like crosslinked network structure. We found the technical knowledge that it was formed and fixed.
[0014]
The present inventor, using the new technical knowledge found in this way, while using rice flour that has been considered difficult as a main ingredient, `` Food-containing food dough '' can be provided, and if such a foam-containing food dough is used, there is no special use of viscous reinforcing materials such as flour, gluten, refined silk fibroin, and polymer viscous foods, and the unique flavor of rice flour It became possible to easily produce new foamed foods such as rice flour bread, rice flour castella, sponge cake and the like utilizing the above. An object of the present invention is to contribute to the widespread creation of various food fields using rice flour having a unique flavor and taste different from wheat flour as the main ingredient.
[0015]
[Means for Solving the Problems]
According to the present invention, first, if necessary, the main raw material obtained by adding yeast and water to rice flourUsing quality improvement materials or flavor improvement materials as auxiliary materialsIn addition, the mixed raw material by mixing and mixingTheA viscoelastic fabric made by uniformly dispersing and mixing has a viscosity of 1 at a shear rate of 0.01 (/ s).×102~ 4x10Four(Pa · s), and the dough was expanded and expanded by the fermentation of yeast, and then the heat treatment was performed using rice flour as the main ingredient, without using flour or gluten.BreadA method of forming a crosslinked network structure is provided.
[0016]
In the first invention, a viscoelastic dough formed as a main raw material obtained by adding yeast and water to rice flour has a viscosity at a shear rate of 0.01 (/ s) of 1×102~ 4x10FourIf it is prepared to be Pa · s (Pascal, second), it can be expanded well by fermentation, and if this is heat-treated,BreadThis is a basic invention capable of forming a crosslinked network structure. Traditionally, rice flour must be added with viscosity reinforcements.BreadViscosity was considered to be a sponge-like crosslinked network structure.AdjustmentIt ’s easy to achieve just by doing so.BreadAs a result, the use of the system has expanded greatly.
[0017]
According to the present invention, the main raw material obtained by adding yeast and water to rice flour, without using flour or gluten, if necessaryUsing quality improvement materials or flavor improvement materials as auxiliary materialsIn addition, the mixed raw material by mixing and mixingTheA dough having viscoelasticity is produced by uniformly dispersing and mixing. At this time, the viscosity at a shear rate of 0.01 (/ s) is 1 × 10.2~ 4x10FourThe main raw material is rice flour, which is prepared to be (Pa · s)BreadA dough is provided.
[0018]
Said 2nd invention has the viscoelasticity which can be foamed which made rice flour the main raw materialBreadFor dough. An intermediate cooked product applying the principle of the first invention. Thus, it has a viscosity region suitable for a material different from the viscosity in the conventional flour doughBreadThe dough can easily go through a good foaming process, and the main ingredient is rice flour.BreadIs convenient because it can be manufactured.
[0019]
The rice flour here refers to commercially available Kamisin flour andTop powderSay. The rice flour also includes rice flour that is produced in large quantities during rice polishing in sake. For example, the finest powder or fine powder of the sake brewer. Also, with a general crusherEasyThe rice can be pulverized and includes these rice flours. These differ greatly in the viscosity of rice flour when water is added depending on the size of the pulverized grains and the conditions of the pulverization process. For this reason, various rice flour can be used individually or in combination by adjusting the ratio of rice flour and moisture.
[0020]
In the present invention, as a flavor improving material, rice flour containing soybean powder and potato powder as a main raw materialBreadCan be used for dough.
[0021]
The term “soybean powder” as used herein refers to powdered soy protein powder, structural fibrous soy protein, granular soy protein, powdered soy protein, and the like. Soy protein is known as a source of isoflavones and has been shown to reduce the incidence of colon cancer, prostate cancer, and the like. Further, according to the recent US Food and Drug Administration (FDA), it is known to be effective as a preventive food for heart disease. Powdered separated soy protein powder swells and disperses well in water, and the viscosity can be adjusted by the weight ratio of water and powdered separated soy protein powder or the grade of the powdered separated soy protein powder. In addition, potato starch is sold as commercially available potato starch, and the viscosity can be adjusted by the size of the grains and the amount of water. Other existing taste improvement materialsAsRefers to kina flour, rye, barley, etc., which have been used by adding a small amount to conventional bread of wheat flour.
[0022]
According to the present invention, further to the rice flour,Yeast and waterAs necessary, soybean powder, potato powder, sugar, fats and oils, dairy products, eggs, and other ingredientsAdd quality improver or flavor improver as a secondary ingredient, The mixed raw material by mixing and chaosTheEvenly dispersed and mixed, the viscosity at a shear rate of 0.01 (/ s) is 1×102~ 4×10Four(Pa · s)BreadFor fabric and none, the relevantBreadThe dough for the foam was expanded by foaming by the action of yeast, and then molded, baked, steamed, or heated by means such as heating in a microwave oven to form a crosslinked network structure. The main ingredient is the characteristic rice flourBreadIs provided.
[0023]
The third invention includes rice flour bread, rice flour castella, rice flour sponge cake, etc. that take advantage of the unique flavor of rice flourBreadIt is. The present invention uses, as a main raw material, rice flour having a cross-linked network structure that has been made difficult so far, using rice flour having a unique flavor and taste different from wheat flour as the main raw material.BreadIt is. It is food making by finding a new use of rice flour.
[0024]
In the said 3rd invention, the rice flour which added soybean powder and potato powder as a flavor improvement material can be used as a main raw material.
[0025]
As the third invention, rice flourYeast and waterIf necessary, to the main raw material with addedUsing quality improvement materials and flavor improvement materials as auxiliary materialsBy using the mixed raw material that has just been added, the dough is softened and the bread dough is foamed and expanded by fermentation, baked or steamed.BreadThis includes bread made mainly of rice flour that forms a crosslinked network structure.
[0026]
The bread of the present invention is mainly made from rice flour.Foamed foodIt is. Bread is a very popular main food, but bread made mainly from rice flour of the present invention does not contain ingredients that reinforce elasticity such as flour or gluten. The texture and flavor are unique. That is, the present invention can be commercialized as a rice flour bread having a new taste unique to rice.
[0027]
According to the present invention, rice flourYeast and waterAdded to the main ingredients, sugars, fats, dairy products, eggs, otherUsing quality improvement materials or flavor improvement materials as auxiliary materialsIn addition, mixing, mixing and mixing raw materialsTheWhile being uniformly dispersed and mixed, the viscosity at a shear rate of 0.01 (/ s) is 1×102~ 4×10FourProducing bread dough with viscoelasticity of (Pa · s), foaming and expanding the bread dough by fermentation, molding, baking or steaming to produce bread made mainly of rice flour Can do.
[0028]
The present invention provides a method by which bread made mainly from rice flour, which has been considered difficult in the past, can be easily produced. That is, with rice flourYeast and waterJust make the bread dough with only the main ingredients added, and adjust the viscosity of the dough, and then the bread with a sponge-like crosslinked network structure just by proceeding the fermentation, formation and baking processes using the same method as before It is convenient because it can be manufactured stably.
[0029]
【Example】
Hereinafter, the present invention will be described in detail based on examples.
This example is an example of preparing bread. It goes without saying that the present invention is not limited to the examples for preparing this bread.
[0030]
Bread is usually made using flour, yeast, salt and water as the main ingredients, and dairy products and eggs in addition to sugars and fats and oils as auxiliary ingredients depending on the type. When the bread production process is shown, first, in the mixing and kneading process, the raw materials are uniformly dispersed and mixed to prepare a foam-containing food dough having moderate elasticity and elongation and containing yeast to be fermented. Next, in the fermentation process, carbon dioxide is generated by the action of yeast, and the dough is expanded. That is, the foam-containing material fermented and expanded by the foaming process for fermentation. This is formed into various shapes according to the type of bread product, and in the baking process, bread is made by baking the dough in an oven.
[0031]
Generally, bread is made in this way, but there are various methods for commercial production. As a typical method, there is a straight dough method in which all of the blended materials are first kneaded at the same time and then fermented. Another typical manufacturing method is to first make a medium seed with only partial ingredients, ferment the medium seed, add the remaining ingredients, knead to make dough, and ferment this. There is a seed ground law. It is generally said that the latter production method is characterized in that the quality of the product can be made uniform because the remaining amount to be added can be controlled in the state after the medium-type fermentation.
[0032]
The composition using the rice flour of the present invention can be satisfactorily prepared by either the straight rice dough method or the middle seed method, and either method may be used. All the results shown in Example 1 here were carried out by the straight dough method.
[0033]
Next, the composition when preparing bread according to the examples will be described. Figure 1 shows the composition of the comparative example.It is Table 1 to showFIG. 2 shows the composition of the example.It is Table 2 shown.Here, Nisshin Flour Mills strong flour was used as the flour. As the sugar, Shin Mitsui Sugar was used. The upper fresh powder used was the upper fresh powder from Nakano Food Industry Co., Ltd., and the shortening was made from Japanese flour. As the salt, a salt manufactured by Arashio Co., Ltd. was used. As the yeast, dry yeast manufactured by S.I.Lesaffre (France) was used. The finest powder was from Kojima Sohonten, the sake brewer. The soy protein powder used was Proliner 200, Fujipro FX, and New Fuji Pro SE (all in powder form at room temperature) manufactured by Fuji Protein Technology Co., Ltd. As the potato starch, commercially available potato starch was used.
[0034]
Mixing and kneading were carried out for 10 minutes at the maximum output using a hand mixer (model 100 manufactured by bamix (Switzerland)). In addition, the size of the mold was 13.5 cm in length, 6.8 cm in width, and 5.7 cm in height, and the dough was poured into this and fermented. The fermentation time was 1 hour and the temperature was about 35 ° C.The present inventionThen, shortening was used, but butter can be substituted. The egg white can be an egg containing egg yolk or water. The yeast may be dry yeast or raw yeast. In this way, the material other than the main raw material rice flour can be replaced with a conventionally known general material.The present inventionIn all of the examples, rice flour and soy protein powder were used without pretreatment. However, it is possible to apply an existing treatment method such as pre-watering. As an alternative to rice flour, there is cooked rice. If the viscosity of the dough is within the scope of the claims, it can be replaced with rice.
[0035]
Next, the foaming ratio of the dough due to foaming by the fermentation of yeast was measured. The expansion ratio is an important index for forming a bread shape.The present inventionInBefore fermentationThe material containing yeast was poured into the mold and fermented based on the measured height.,Further, the height after baking the bread was measured, and the foaming ratio was calculated from the ratio of the heights. For example, a foaming ratio of 2 means that the volume is swollen to 2 times, and 1 means that there is no change in volume before and after fermentation.
[0036]
Moreover, the viscosity of the dough for foamed foods which made the rice flour made from mixing and kneading of a raw material the main raw material was measured. The viscosity is measured using a rheometer (product name: ARES) manufactured by Rheometrics. For a sample with high viscosity, there are two parallel plates (two circular plates between which a sample is placed and one side ( The experiment was carried out at room temperature and in an air atmosphere using the method of detecting stress on one side (upper side). A double cylinder type was used for a sample having a low viscosity. The sample used for viscosity measurement here is the bread dough before fermentation made by mixing all raw materials. The measurement conditions were measured at a constant strain rate (0.01 / s), and an almost stable viscosity value after about 700 seconds was taken as a measurement value. When a sample has viscoelastic properties, it is common for viscosity to change with strain rate. Here, since the rate of deformation accompanying fermentation is very slow, the viscosity at a very slow deformation of 0.01 (/ s) is defined as a significant indicator of the viscosity characteristics of the material. When yeast (yeast) is included as a point noted in the sample, bubbles are generated and grown during storage at room temperature or during measurement at room temperature, making accurate measurement difficult. Therefore, the compositions shown in Tables 1 and 2 (FIGS. 1 and 2) that do not contain yeast (yeast) were made easier and used as samples exclusively for viscosity measurement. Thereby, it was possible to obtain a viscosity measurement result with good reproducibility.
[0037]
Next, the result of the comparative example will be described.
FIG. 1 shows the composition including all the raw materials in the comparative example as Table 1, and FIG. Conventional bread dough made from wheat flour (Comparative Examples 1 and 2) can control the viscosity somewhat by the amount of water.×10FiveAnd 5.4×10FourEven with such a very high viscosity, the expansion ratio is seen as high as 3.4 or 4.9, and good bread can be obtained in this region.
[0038]
However, in the bread dough (Comparative Example 3) using rice flour as the main ingredient, 4.1×10FourIn spite of the material having a viscosity almost similar to that of the flour material (Comparative Example 2), the foaming ratio is extremely poor and is not suitable as a structure as a bread. In addition, the texture was too hard to be good.
[0039]
In addition, in the bread dough (Comparative Example 4) in which rice flour is the main raw material and the amount of water is extremely increased, 8.3×101And very low viscosity. However, in this case, since the viscosity is too low, the bubble structure cannot be maintained while bubbles are generated and grow, and foaming is not performed at all (foaming ratio is 1 time).
[0040]
On the other hand, in the case of a dough using soybean protein powder as an auxiliary material in addition to rice flour (Comparative Example 5), the viscosity is 4.5.×10FourWhen the viscosity of bread dough from conventional flour is almost the same, the foaming ratio is low, which is not suitable as a bread structure, and the texture is also poor.
[0041]
Moreover, in the case of 100% potato starch (Comparative Example 6), precipitation occurs and swelling is also poor. In this way, at a viscosity comparable to that of a conventional dough made from wheat flour, unexpectedly, the dough made from rice flour as the main raw material and raw material is too viscous, and bubbles generated by yeast (yeast) are generated. It became clear that the expansion ratio was low because it could not grow. Viscosity varies extremely depending on the amount of rice flour and moisture, or the type of rice flour (the finest powder is extremely high in viscosity when dispersed in the same amount of water than the fresh powder).
[0042]
Similarly, the viscosity can be changed depending on the amount of soy protein powder and moisture, and the type of soy protein powder (Proline 200 has a lower viscosity when dispersed in the same amount of water than Fujipro FX and Neupji Pro SE). it can.
[0043]
Finally, the results of this example will be described. FIG. 2 shows the composition including all the raw materials in the examples as Table 2, and FIG. In the dough (Example 1) in which both the upper fresh powder and the finest powder are used as the main raw materials as rice flour, the viscosity is 1.4.×10FourAt that time, the expansion ratio is 2.3 times, and good bread can be produced. In addition, in the case where the dough was prepared using only the fresh rice powder as the raw rice flour (Example 2), the viscosity was 1.8.×10FourAt that time, the expansion ratio is 2.6 times, and good bread can be produced. In this way, whether one kind of rice flour is used alone or two kinds are mixed, if the viscosity of the prepared dough is within the range, a good bread can be produced. The viscosity can be adjusted by the ratio with water or the kind of rice flour. The dough (Example 3) made using both rice flour and soy protein powder has a viscosity of 1.9.×10FourAt this time, a good bread having a foaming ratio of 2 is obtained.
[0044]
In addition, when the ratio of rice flour to soy protein powder was changed differently from Example 3 (Example 4), the viscosity was 1.4.×10FourIt becomes. At this time, the expansion ratio is 2 times, and a good bread can be produced. Thus, when using soy protein powder as an auxiliary material, a good bread can be prepared as long as the viscosity is within the range. Furthermore, although it is the composition similar to Example 4, it is Examples 5 and 6 that made the kind of soybean protein powder different. Similarly, if different soy protein powders are used, a good bread can be produced if the viscosity is within the range.
[0045]
Further, Example 7 is a fabric prepared by reducing the viscosity with a large amount of water. At this time, the viscosity is 1.7.×102The foaming ratio is 2.2 times, and the variation between large bubbles and small ones is large and the texture variation is large, but a good bread can be made.
[0046]
In addition, as in Examples 8 to 11, when the viscosity is within the specified viscosity range, even if the starch is added or both the starch and soy protein are added, a good bulge is obtained. As shown above, the viscosity at a shear rate of 0.01 (/ s) is 1×102To 4×10Four(Pa · s) The main raw material is rice flour, and it is possible to make good foamed foods by preparing dough materials made by adding known additives as necessary. For the first time.
[Brief description of the drawings]
FIG. 1 is a table 1 showing the composition of raw materials used in comparative examples.
FIG. 2 is Table 2 showing the composition of the raw materials used in the examples.
FIG. 3 shows a comparative example.Summarize the resultsIt is Table 3 shown.
Fig. 4 ExampleSummarize the resultsIt is Table 4 shown.
Claims (7)
Priority Applications (3)
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JP2001393219A JP4190180B2 (en) | 2001-12-26 | 2001-12-26 | Method of forming a cross-linked network structure using rice flour as the main ingredient, and dough and bread for bread using rice flour as the main ingredient |
AU2002361086A AU2002361086A1 (en) | 2001-12-26 | 2002-12-25 | Method of forming crosslinked network structure comprising rice flour as the main component, foamy food dough comprising rice flour as the main component, foamy food and bread, and process for producing the same |
PCT/JP2002/013486 WO2003056926A1 (en) | 2001-12-26 | 2002-12-25 | Method of forming crosslinked network structure comprising rice flour as the main component, foamy food dough comprising rice flour as the main component, foamy food and bread, and process for producing the same |
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JP2001393219A JP4190180B2 (en) | 2001-12-26 | 2001-12-26 | Method of forming a cross-linked network structure using rice flour as the main ingredient, and dough and bread for bread using rice flour as the main ingredient |
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JP2003189786A JP2003189786A (en) | 2003-07-08 |
JP2003189786A5 JP2003189786A5 (en) | 2005-06-16 |
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JP2005323536A (en) * | 2004-05-14 | 2005-11-24 | Takitani Makoto | Breads made from rice flour as main raw material and method for producing the same |
WO2006035965A1 (en) * | 2004-09-30 | 2006-04-06 | Days Nutrition, Inc. | Foamed food comprising soybean flour as the main component |
JP4866398B2 (en) | 2008-07-23 | 2012-02-01 | 信越化学工業株式会社 | Dough composition for bread making without gluten |
JP5769053B2 (en) * | 2010-02-16 | 2015-08-26 | 昭博 西岡 | Rice flour bread dough, rice flour bread and method for producing rice flour bread |
JP2014187990A (en) * | 2013-03-28 | 2014-10-06 | Shizuokaken Koritsu Daigaku Hojin | Swollen food product dough and swollen food product |
JP6261241B2 (en) * | 2013-09-04 | 2018-01-17 | 昭和産業株式会社 | Bread production method |
JP7468357B2 (en) | 2018-11-15 | 2024-04-16 | 株式会社サタケ | Rice flour bread manufacturing method |
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JPS63177753A (en) * | 1986-03-01 | 1988-07-21 | 但馬屋食品株式会社 | Production of expanded food |
JPH05130827A (en) * | 1991-10-24 | 1993-05-28 | Noboru Otsuka | Production of rice flour bread |
JPH067071A (en) * | 1992-06-22 | 1994-01-18 | Koshiro Takeda | Method for baking with rice flour |
JPH0889159A (en) * | 1994-09-27 | 1996-04-09 | Kumamoto Seifun Kk | Production of wheat flour processed food |
JP3455961B2 (en) * | 1995-10-13 | 2003-10-14 | 株式会社ホーネンコーポレーション | Method for producing puffed food and puffed food dough |
JP3075556B2 (en) * | 1997-07-18 | 2000-08-14 | 兵蔵 今野 | Method for producing rice flour and processed food using it |
JPH11225661A (en) * | 1998-02-16 | 1999-08-24 | M & N International:Kk | Bread its production |
JP2001069925A (en) * | 1999-09-04 | 2001-03-21 | Keiko Fujii | Composite cell-containing rice flour material and cell- containing rice flour food |
JP2001327242A (en) * | 2000-05-22 | 2001-11-27 | Niigata Gourmet:Kk | Method for producing bread using rice flour |
JP2002095404A (en) * | 2000-09-25 | 2002-04-02 | Yoshiyuki Ueno | Method for producing bead comprising rice flour as raw material and bread produced from rice flour as raw material |
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