Bread or bread dough

Abstract

To provide bread or bread dough, mainly composed of a rice paste that contains a rice ground product formed by grinding rice and water, or the rice ground product, wherein the bread or bread dough easily suppresses the progression of aging.SOLUTION: The present invention provides bread or bread dough, mainly composed of a rice paste that contains a rice ground product formed by grinding rice and water, or the rice ground product, wherein a modified starch is included in the raw materials.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to bread or dough. [Background technology]

[0002] Rice is an excellent food with high nutritional value. Furthermore, in Japan, where food self-sufficiency is low, rice is practically 100% self-sufficient. On the other hand, the spread of wheat-based foods such as bread and noodles has resulted in a rice surplus. Therefore, in order to further expand the uses of rice, attempts have been made to produce bread, noodles, etc. using rice ingredients such as rice flour as a substitute for wheat flour. For example, Patent Document 1 discloses a method for producing food using rice paste as an ingredient. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2010-187663 A Summary of the Invention [Problem to be solved by the invention]

[0004] Rice paste, which contains ground rice and water, and bread made primarily from ground rice, tend to deteriorate (harden over time) relatively quickly.

[0005] The object of the present invention is to provide a rice paste containing ground rice and water, or bread or dough whose main ingredient is ground rice, and in which the progression of staling is easily inhibited. [Means for solving the problem]

[0006] The present invention is characterized in that it is a rice paste containing ground rice produced by grinding rice and water, or in that the ground rice is the main raw material and the raw material also contains processed starch.

[0007] According to the present invention, the raw material contains modified starch. As a result of research by the inventors of the present application, it has been found that the use of modified starch as a raw material makes it easier to inhibit the progression of retrogradation.

[0008] In other words, according to this configuration, it is possible to produce a rice paste containing ground rice and water, or bread or bread dough in which ground rice is the main ingredient, and in which the progression of staling is easily suppressed.

[0009] Furthermore, in the present invention, it is preferable that the raw material contains an enzyme.

[0010] According to this configuration, the raw material contains modified starch and enzymes. As a result of research by the inventors of the present application, it was found that the use of modified starch and enzymes as raw materials can reliably inhibit the progression of aging. In other words, according to this configuration, it is easy to reliably inhibit the progression of aging.

[0011] Furthermore, in the present invention, it is preferable that the raw material contains hydroxypropylated starch as the modified starch.

[0012] According to this configuration, the moisture content of the bread or bread dough is likely to be maintained by the hydroxypropyl groups of the processed starch, which makes it easier to inhibit the progress of staling.

[0013] Furthermore, in the present invention, it is preferable that the raw material contains crosslinked starch as the modified starch.

[0014] According to this configuration, the cross-linked starch makes it easier to obtain bread or dough of suitable quality.

[0015] Furthermore, in the present invention, it is preferable that the raw material contains hydroxypropylated phosphate cross-linked starch as the modified starch.

[0016] According to this configuration, the raw material contains hydroxypropylated starch phosphate crosslinked. As a result of research by the inventors of the present application, it was found that the use of hydroxypropylated starch phosphate crosslinked as the raw material can reliably inhibit the progress of aging. That is, according to this configuration, the progress of aging can be reliably inhibited.

[0017] Furthermore, in the present invention, it is preferable that the weight ratio of the hydroxypropylated phosphate cross-linked starch to the weight of the rice is 0.1 or less.

[0018] As a result of research by the inventors of the present application, it was found that the above-mentioned effects of hydroxypropylated phosphate cross-linked starch can be reliably obtained according to the present invention, and therefore, suitable bread or bread dough can be obtained according to the present invention.

[0019] Furthermore, in the present invention, it is preferable that the weight ratio of the hydroxypropylated phosphate crosslinked starch to the weight of the rice is from 0.05 to 0.1.

[0020] As a result of research by the inventors of the present application, it was found that the above-mentioned effects of hydroxypropylated phosphate cross-linked starch can be reliably obtained according to the present invention, and therefore, suitable bread or bread dough can be obtained according to the present invention.

[0021] Another feature of the present invention is a rice paste containing ground rice and water, or the ground rice is the main raw material, and the raw material contains an enzyme.

[0022] According to the present invention, the raw materials contain enzymes. As a result of research by the inventors of the present application, it has been found that the use of enzymes as raw materials makes it easier to inhibit the progression of aging.

[0023] In other words, according to this configuration, it is possible to produce a rice paste containing ground rice and water, or bread or bread dough in which ground rice is the main ingredient, and in which the progression of staling is easily suppressed.

[0024] Furthermore, in the present invention, it is preferable that the enzyme has an action of decomposing starch into sugar.

[0025] When the starch in the dough is broken down into sugar by the enzyme during the fermentation step in the bread making process, the progress of staling is easily suppressed. In other words, according to the present invention, it is possible to produce bread or bread dough in which the progress of staling is easily suppressed.

[0026] Furthermore, in the present invention, it is preferable that the raw material contains amylase as the enzyme.

[0027] According to this configuration, the starch in the bread dough is broken down into sugar by amylase, which makes it easier to inhibit the progression of staling.

[0028] Furthermore, in the present invention, it is preferable that the raw material contains α-amylase as the amylase.

[0029] According to this configuration, the starch in the dough is broken down into sugar by α-amylase, which makes it easier to inhibit the progression of staling.

[0030] Furthermore, in the present invention, it is preferable that the weight ratio of the α-amylase to the weight of the rice is 0.0001 or less.

[0031] As a result of research by the inventors of the present application, it was found that this composition can reliably obtain the above-mentioned effects of α-amylase. In addition, this composition can easily avoid problems caused by excessive starch decomposition due to the addition of too much α-amylase (for example, the phenomenon in which large cavities are formed inside bread or bread dough). Therefore, this composition can produce suitable bread or bread dough.

[0032] Furthermore, in the present invention, it is preferable that the weight ratio of the α-amylase to the weight of the rice is 0.00005 or less.

[0033] As a result of research by the inventors of the present application, it was found that this composition can reliably obtain the above-mentioned effects of α-amylase. In addition, this composition can easily avoid problems caused by excessive starch decomposition due to the addition of too much α-amylase (for example, the phenomenon in which large cavities are formed inside bread or bread dough). Therefore, this composition can produce suitable bread or bread dough. [Brief description of the drawings]

[0034] [Figure 1] FIG. 1 is a diagram showing a method for producing bread. [Diagram 2] FIG. 1 shows the results of an experiment verifying the effect of hydroxypropylated phosphate cross-linked starch according to the present invention. [Diagram 3] FIG. 1 shows the results of an experiment verifying the effect of α-amylase according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0035] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described with reference to the drawings.

[0036] [Rice paste] The rice paste in this embodiment is a mixture containing ground rice and water. Here, in the rice paste, the ground rice is evenly dispersed in the water. This rice paste can be used as a substitute for wheat in food products that are primarily made of wheat, such as bread and noodles, but is not limited thereto.

[0037] The rice pulverized material is not particularly limited as long as it is fine particles obtained by pulverizing rice, and for example, pulverized products of brown rice, white rice, etc. can be used. These may be used alone or in combination. Although not particularly limited, brown rice is particularly suitable for use because of its high nutritional value. In addition, pulverized products of gluten-free grains such as millet, barnyard millet, and beans may be mixed. By mixing such grains, the nutritional value can be increased.

[0038] The following description will be given taking as an example the case where brown rice (ground brown rice) is used as the rice, but the same applies to the case where rice other than brown rice, such as white rice, is used.

[0039] The rice paste may contain, in addition to the above main components, for example, a viscosity reducing agent, a thickening stabilizer (thickening agent), and salt, although there are no particular limitations thereon.

[0040] The viscosity reducing agent reduces the viscosity of the rice paste (mixture). The viscosity reducing agent is not particularly limited, but examples of the viscosity reducing agent that can be used include oligosaccharides, trehalose, starch syrup, dextrin, and maltose.

[0041] A thickening agent (thickening agent) is an additive used as a gelling agent, thickener, or stabilizer, and increases the viscosity of the rice paste (mixture). The thickening agent is not particularly limited, but examples of the thickening agent include HPMC (hydroxypropyl methylcellulose), CMC (carboxymethylcellulose), modified starch, and thickening polysaccharides (carrageenan, xanthan gum, guar gum, pectin, etc.).

[0042] The rice paste may also contain an oil or fat component.

[0043] In addition, by freezing the rice paste, it is possible to obtain a frozen rice paste having excellent storage stability and transportability.

[0044] [Bread manufacturing method] The bread or bread dough according to the present invention is mainly made of rice paste containing ground rice and water, or ground rice. Here, "mainly made of rice paste or ground rice" means that the weight percentage of rice-derived ingredients contained in the rice paste or ground rice in the bread or dough relative to the total weight of the ingredients of the bread or dough on a dry basis is 50% or more, preferably 70% or more, more preferably 80% or more, and particularly preferably 90% or more.

[0045] The method for producing bread according to the present invention will be described below with reference to FIG.

[0046] In the primary washing step, the brown rice is washed, for example, with running water. At this time, impurities such as rice scraps are removed as appropriate.

[0047] Next, the washed brown rice is soaked in water. Although there is no particular limitation, it is preferable to soak the brown rice at a low temperature (10° C. or lower) for about a day and night. After the soaking, the soaking water is removed.

[0048] After the soaking water is removed, the brown rice is washed with running water in the secondary washing step. The washed brown rice and water are then fed into the crusher 1. After that, the rice in the crusher 1 is crushed into a paste in the pasting step.

[0049] The crusher 1 is equipped with a rotary blade 10. In the pasting step, the mixture containing the brown rice and water after the soaking step is crushed and pasted by the rotary blade 10. As a result, the brown rice and water become rice paste.

[0050] After the pasting process, an auxiliary ingredient adding and kneading process is carried out. In the auxiliary ingredient adding and kneading process, the auxiliary ingredients are added to the rice paste and kneaded by the rotary blade 10. This completes the bread dough.

[0051] Although not particularly limited, in this embodiment, the auxiliary material added and kneaded in the auxiliary material adding and kneading step includes modified starch and enzymes. Thus, in the bread or bread dough of this embodiment, the raw materials include modified starch. Also, in the bread or bread dough of this embodiment, the raw materials include enzymes.

[0052] Next, a shaping step is performed. The shaping step is a step of shaping the bread dough. In the shaping step in this embodiment, the dough is shaped by hand, a rolling pin, or the like.

[0053] Next, a fermentation step is carried out. The fermentation step is a step of fermenting the dough. In the fermentation step in this embodiment, the dough is placed in a dough conditioner. The dough is fermented in the dough conditioner.

[0054] When wheat flour is used as an ingredient, the dough is generally fermented twice. In contrast, in the present embodiment, the dough may be fermented once. The dough may be fermented multiple times.

[0055] When the fermentation step is completed, the dough is removed from the dough conditioner. Then, the baking step is performed. The baking step is a step of baking the dough. In the baking step in this embodiment, the dough is placed in a baking oven. Then, the dough is baked in the baking oven. When the baking step is completed, the dough becomes bread.

[0056] In the process described above, gluten is not added to the rice paste or dough. In addition, in the process described above, wheat-derived ingredients are not added to the rice paste or dough. In other words, the bread or dough produced by the process described above is mainly made of rice paste containing ground rice and water, and does not contain gluten.

[0057] [Regarding modified starch] In this embodiment, the processed starch added and kneaded in the auxiliary material adding and kneading step is hydroxypropylated starch phosphate crosslinked. That is, in the bread or bread dough of this embodiment, hydroxypropylated starch phosphate crosslinked is included as the processed starch in the ingredients.

[0058] However, the present invention is not limited thereto. As the modified starch, hydroxypropylated starch other than hydroxypropylated phosphate cross-linked starch may be contained in the raw material. Also, as the modified starch, cross-linked starch other than hydroxypropylated phosphate cross-linked starch may be contained in the raw material.

[0059] The content of modified starch in bread or dough is discussed in more detail below.

[0060] The weight ratio of hydroxypropylated starch phosphate crosslinked to the weight of rice is preferably 0.1 or less, and more preferably 0.05 to 0.1.

[0061] In this specification, the "weight of rice" refers to the weight of rice used as an ingredient in bread or bread dough. The "weight of rice" may be the weight of rice containing moisture (i.e., a value including the weight of moisture) or the weight of rice without moisture (i.e., a value not including the weight of moisture).

[0062] For example, the "weight of rice" may be the weight of rice before the first cleaning process, the weight of rice after the first cleaning process, the weight of rice after the soaking process, or the weight of rice after the second cleaning process.

[0063] The results of an experiment verifying the effect of the hydroxypropylated phosphate crosslinked starch according to the present invention are shown in Fig. 2. More specifically, Fig. 2 shows the duration of softness of bread of Samples A and B.

[0064] Both samples A and B are breads produced by carrying out the steps shown in Fig. 1. The treatments for samples A and B are the same except for the points described below.

[0065] Sample A was prepared by adding no hydroxypropylated phosphate crosslinked starch in the auxiliary material adding and kneading step.

[0066] Sample B is a sample to which hydroxypropylated starch phosphate crosslinked is added and kneaded in the auxiliary material adding and kneading step. In Sample B, the weight ratio of hydroxypropylated starch phosphate crosslinked to the weight of rice is 0.05.

[0067] As shown in Figure 2, the aging (hardening) of sample A progressed relatively quickly. In contrast, sample B maintained its softness at least until the day after it was manufactured.

[0068] That is, comparing Sample A and Sample B, the results showed that the progression of retrogradation was more suppressed in Sample B. Thus, by adding and kneading hydroxypropylated starch phosphate cross-linked to rice such that the weight ratio of hydroxypropylated starch phosphate cross-linked to the weight of rice was 0.05, the progression of retrogradation was suppressed compared to when hydroxypropylated starch phosphate cross-linked was not added.

[0069] [About enzymes] In this embodiment, the enzyme added and kneaded in the auxiliary material adding and kneading step has the function of decomposing starch into sugar. More specifically, in this embodiment, the enzyme is amylase. More specifically, the enzyme is α-amylase.

[0070] That is, in the bread or dough of this embodiment, amylase is contained in the raw material as the enzyme. Also, in the bread or dough of this embodiment, α-amylase is contained in the raw material as the amylase.

[0071] However, the present invention is not limited thereto. As an enzyme, amylase other than α-amylase may be contained in the raw material. Also, enzymes other than amylase may be contained in the raw material.

[0072] The enzyme content in bread or dough is discussed in more detail below.

[0073] It is preferred that the weight ratio of α-amylase to the weight of rice is 0.0001 or less, and it is particularly preferred that the weight ratio of α-amylase to the weight of rice is 0.00005 or less.

[0074] The results of an experiment verifying the effect of the α-amylase according to the present invention are shown in Figure 3. More specifically, Figure 3 shows the duration of softness of bread samples C and D.

[0075] Both samples C and D are breads produced by carrying out the steps shown in Fig. 1. The treatments for samples C and D are the same except for the points described below.

[0076] Sample C was prepared without adding α-amylase in the auxiliary material adding and kneading step.

[0077] Sample D is a sample to which α-amylase was added in the auxiliary material adding and kneading step. In Sample D, the weight ratio of α-amylase to the weight of rice is 0.00005.

[0078] As shown in Figure 3, sample C deteriorated (hardened) relatively quickly. In contrast, sample D remained soft for at least two days after the date of manufacture.

[0079] That is, when comparing Sample C and Sample D, the results showed that the progression of retrogradation was more suppressed in Sample D. Thus, by adding and kneading α-amylase so that the weight ratio of α-amylase to the weight of rice was 0.00005, the progression of retrogradation was suppressed compared to when α-amylase was not added.

[0080] In the auxiliary material adding and kneading step, for example, α-amylase may be added and kneaded by adding and kneading fats and oils into which α-amylase has been kneaded.

[0081] According to the above-described configuration, the raw material contains processed starch. As a result of research by the inventors of the present application, it was found that the use of processed starch as a raw material makes it easier to inhibit the progression of retrogradation.

[0082] According to the above-described configuration, the raw material contains an enzyme. As a result of research by the inventors of the present application, it was found that the use of an enzyme as a raw material makes it easier to inhibit the progression of aging.

[0083] In other words, according to the configuration described above, it is possible to produce a rice paste containing ground rice and water, or bread or bread dough in which ground rice is the main ingredient, and in which the progression of staling is easily suppressed.

[0084] Other embodiments (1) After the auxiliary material adding and kneading step is completed, a pre-shaping fermentation step may be performed before the shaping step is performed. The pre-shaping fermentation step is a step of fermenting the dough before shaping.

[0085] (2) In the above embodiment, the rice paste becomes bread dough when the auxiliary material adding and kneading process is completed. However, the present invention is not limited to this, and the rice paste may become bread dough when the molding process is completed. Also, the rice paste may become bread dough when the fermentation process is completed. In other words, in the process of producing bread from raw materials derived from rice paste or pulverized rice, it is possible to arbitrarily determine up to what process the raw materials are treated as rice paste and from what process they are treated as bread dough.

[0086] (3) The bread or dough may be produced by any method other than that shown in FIG.

[0087] (4) The raw material does not have to contain modified starch. In particular, the raw material does not have to contain hydroxypropylated starch phosphate.

[0088] (5) The raw materials do not have to contain enzymes, and in particular, the raw materials do not have to contain α-amylase.

[0089] (6) The modified starch does not have to contain hydroxypropylated starch as a raw material.

[0090] (7) For modified starch, the raw material does not have to contain cross-linked starch.

[0091] The configurations disclosed in the above-mentioned embodiments (including other embodiments, the same applies below) can be applied in combination with configurations disclosed in other embodiments, unless a contradiction occurs. In addition, the embodiments disclosed in this specification are merely examples, and the present invention is not limited to these embodiments, and can be appropriately modified within the scope of the present invention. [Industrial Applicability]

[0092] The present invention can be used with bread or dough. [Explanation of symbols]

[0093] 1: Crusher 10: Rotary blade

Claims

1. A rice paste containing ground rice and water, or the ground rice is the main ingredient, Bread or dough containing modified starch as an ingredient.

2. 2. The bread or dough of claim 1, wherein the ingredients contain an enzyme.

3. 3. The bread or bread dough according to claim 1, wherein the modified starch is a hydroxypropylated starch.

4. 3. The bread or bread dough according to claim 1, wherein the modified starch is a cross-linked starch.

5. 3. The bread or bread dough according to claim 1, wherein the modified starch is a hydroxypropylated phosphate cross-linked starch.

6. 6. The bread or dough according to claim 5, wherein the weight ratio of the hydroxypropylated starch phosphate to the weight of the rice is 0.1 or less.

7. 6. The bread or dough of claim 5, wherein the weight ratio of the hydroxypropylated starch phosphate to the weight of the rice is from 0.05 to 0.

1.

8. A rice paste containing ground rice and water, or the ground rice is the main ingredient, Bread or dough containing enzymes as an ingredient.

9. 9. Bread or dough according to claim 2 or 8, wherein the enzyme has the effect of decomposing starch into sugar.

10. 9. The bread or dough according to claim 2 or 8, wherein the raw materials contain amylase as the enzyme.

11. The bread or bread dough according to claim 10, wherein the amylase is α-amylase contained in the raw materials.

12. 12. The bread or dough according to claim 11, wherein the weight ratio of the α-amylase to the weight of the rice is 0.0001 or less.

13. 12. The bread or dough according to claim 11, wherein the weight ratio of the α-amylase to the weight of the rice is 0.00005 or less.

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