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 exhibits easy expansion during fermentation even without containing gluten, and also demonstrates suppressed stickiness during shaping.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 the bread or bread dough contains a first thickener and a second thickener, which are different types of thickeners from each other, methylcellulose is contained as the first thickener, and at least one selected from psyllium seed gum, guar gum, xanthan gum, and tara gum is contained as the second thickener.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 virtually 100% self-sufficient. Meanwhile, the widespread use of wheat-based foods such as bread and noodles has led to a rice surplus. Therefore, with the aim of further expanding the uses of rice, attempts have been made to produce bread, noodles, and other foods made primarily from rice ingredients such as rice flour as an alternative to wheat flour. For example, Patent Document 1 discloses a method for producing food products made from rice paste. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-187663 Summary of the Invention [Problem to be solved by the invention]

[0004] When bread is made from rice paste containing ground rice and water, or from ground rice as the main ingredient, without adding gluten, the dough does not rise well during fermentation. Furthermore, the dough tends to be sticky, making it difficult to shape by hand.

[0005] The object of the present invention is to provide a rice paste containing ground rice obtained by grinding rice and water, or bread or dough whose main ingredient is ground rice, which tends to rise well during fermentation even when it does not contain gluten, and which is less sticky when formed. [Means for solving the problem]

[0006] The present invention is characterized in that it provides a rice paste containing ground rice and water, or a rice paste in which the ground rice is the main ingredient and which contains a first thickener and a second thickener, which are different types of thickeners, and in which the first thickener contains methyl cellulose and the second thickener contains at least one of psyllium seed gum, guar gum, xanthan gum, and tara gum.

[0007] According to this configuration, methylcellulose is included as the first thickener, which allows the dough to easily expand during fermentation even when gluten is not included. Furthermore, according to this configuration, at least one of psyllium seed gum, guar gum, xanthan gum, and tara gum is included as the second thickener, which prevents stickiness during molding.

[0008] Therefore, with this configuration, it is possible to produce rice paste containing ground rice and water, or bread or dough whose main ingredient is ground rice, which tends to rise well during fermentation even when it does not contain gluten, and which is less sticky when shaped.

[0009] Furthermore, in the present invention, it is preferable that the first thickener contains hydroxypropyl methylcellulose.

[0010] According to this configuration, hydroxypropyl methylcellulose allows the bread to rise well during fermentation even when it does not contain gluten, thereby making it possible to produce suitable bread or bread dough.

[0011] Furthermore, in the present invention, it is preferable that the weight ratio of the hydroxypropyl methylcellulose to the weight of the rice is 0.01 to 0.06.

[0012] As a result of research by the inventors of the present application, it was found that the above-mentioned effects of hydroxypropyl methylcellulose can be easily and reliably obtained with this composition, and therefore, suitable bread or bread dough can be produced with this composition.

[0013] Furthermore, in the present invention, it is preferable that the weight ratio of the hydroxypropyl methylcellulose to the weight of the rice is 0.03 to 0.04.

[0014] As a result of research by the inventors of the present application, it was found that the above-mentioned effects of hydroxypropyl methylcellulose can be easily and reliably obtained with this composition, and therefore, suitable bread or bread dough can be produced with this composition.

[0015] Furthermore, in the present invention, it is preferable that the second thickener contains psyllium seed gum.

[0016] According to this configuration, the psyllium seed gum prevents stickiness during shaping, thereby achieving a suitable bread or bread dough.

[0017] Furthermore, in the present invention, it is preferable that the weight ratio of the psyllium seed gum to the weight of the rice is 0.01 to 0.06.

[0018] As a result of research by the inventors of the present application, it was found that the above-mentioned effects of psyllium seed gum can be easily and reliably obtained with this configuration, and therefore, suitable bread or bread dough can be produced with this configuration.

[0019] Furthermore, in the present invention, it is preferable that the weight ratio of the psyllium seed gum to the weight of the rice is 0.03 to 0.04.

[0020] As a result of research by the inventors of the present application, it was found that the above-mentioned effects of psyllium seed gum can be easily and reliably obtained with this configuration, and therefore, suitable bread or bread dough can be produced with this configuration.

[0021] Furthermore, in the present invention, it is preferable that the second thickener contains psyllium seed gum, and the weight ratio of the psyllium seed gum to the weight of the hydroxypropyl methylcellulose is 0.66 to 1.5.

[0022] As a result of research conducted by the inventors of the present application, it was found that the effects of the hydroxypropyl methylcellulose and psyllium seed gum described above can be reliably obtained with this composition, and therefore, suitable bread or bread dough can be produced with this composition.

[0023] Furthermore, in the bread according to the present invention, it is preferable that the water content is 11.7 to 44.5 weight percent.

[0024] If the water content of bread is too low, the bread will be hard. If the water content of bread is too high, the concentrations of the first and second thickeners will be low, making it difficult to obtain the effects of the first and second thickeners.

[0025] According to this configuration, the water content is appropriate. Therefore, the bread is less likely to become hard. In addition, the effects of the first and second thickeners described above are more easily obtained. This allows for the production of suitable bread.

[0026] Furthermore, in the bread according to the present invention, it is preferable that the water content is 22.6 to 42.3 weight percent.

[0027] According to this configuration, the water content is appropriate. Therefore, the bread is less likely to become hard. In addition, the effects of the first thickener and the second thickener described above are more easily obtained. This makes it possible to produce suitable bread.

[0028] Furthermore, in the bread dough according to the present invention, it is preferable that the water content is 27.7 to 54.6 weight percent.

[0029] If the water content of the bread dough is too low, the bread made from that dough will be hard. If the water content of the bread dough is too high, the concentrations of the first and second thickeners will be low, making it difficult to obtain the effects of the first and second thickeners.

[0030] According to this configuration, the water content is appropriate. Therefore, the bread is less likely to become hard. In addition, the effects of the first and second thickeners described above are easily obtained. This allows for the realization of a suitable bread dough.

[0031] Furthermore, in the bread dough according to the present invention, it is preferable that the water content is 36.7 to 52.8 weight percent.

[0032] According to this configuration, the water content is appropriate. Therefore, the bread is less likely to become hard. In addition, the effects of the first thickener and the second thickener described above are easily obtained. This makes it possible to realize a suitable bread dough. [Brief explanation of the drawings]

[0033] [Figure 1] FIG. 1 is a diagram illustrating a method for producing bread. [Figure 2] FIG. 1 is a diagram showing the results of an experiment verifying the effect of hydroxypropyl methylcellulose according to the present invention. [Figure 3] FIG. 1 is a diagram showing the results of an experiment verifying the effects of psyllium seed gum according to the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0034] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described with reference to the drawings.

[0035] [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 wheat-based food products such as bread and noodles, although there are no particular limitations on its use.

[0036] The rice pulverized material is not particularly limited as long as it is a fine particle 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 due to its high nutritional value. It is also possible to mix pulverized products of gluten-free grains such as millet, barnyard millet, and beans. By mixing such grains, the nutritional value can be increased.

[0037] The following description will be given taking as an example a case where brown rice (ground brown rice) is used as rice, but the same applies to cases where rice other than brown rice, such as white rice, is used.

[0038] The rice paste is not particularly limited, but may contain, in addition to the above main components, for example, a viscosity reducer, a thickening agent (thickening agent), and salt.

[0039] The viscosity-reducing agent reduces the viscosity of the rice paste (mixture). The viscosity-reducing agent is not particularly limited, but examples thereof include oligosaccharides, trehalose, starch syrup, dextrin, and maltose.

[0040] Thickening agents (thickening agents) are additives used as gelling agents, thickeners, or stabilizers to increase the viscosity of rice paste (mixtures).Thickening agents are not particularly limited, but examples include HPMC (hydroxypropyl methylcellulose), CMC (carboxymethyl cellulose), modified starch, and thickening polysaccharides (carrageenan, xanthan gum, guar gum, pectin, etc.).

[0041] The rice paste may also contain an oil or fat component.

[0042] Furthermore, by freezing the rice paste, it is possible to obtain a frozen rice paste that is excellent in storage stability and transportability.

[0043] [Bread manufacturing method] The bread or bread dough of the present invention is made primarily from rice paste containing ground rice and water, or ground rice. Here, "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.

[0044] The method for producing bread according to the present invention will be described below with reference to FIG.

[0045] 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.

[0046] Next, the washed brown rice is soaked in a soaking step. Although there are no particular limitations on the soaking time, it is preferable to soak the rice at a low temperature (10°C or lower) for about a day and a night. After the soaking step, the soaking water is removed.

[0047] After the soaking water is removed, the brown rice is washed with running water in the secondary washing process. The washed brown rice and water are then placed in a crusher 1. After that, a pasting process is carried out in which the rice in the crusher 1 is crushed and made into a paste.

[0048] 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.

[0049] After the pasting step, an auxiliary ingredient adding and kneading step is carried out. In the auxiliary ingredient adding and kneading step, the auxiliary ingredients are added to the rice paste and kneaded by the rotary blade 10. This completes the bread dough.

[0050] Although not particularly limited, in this embodiment, the secondary ingredients added and kneaded in the secondary ingredient adding and kneading step include water, a first thickener, and a second thickener. The first thickener and the second thickener are different types of thickeners. Thus, the bread or bread dough of this embodiment contains the first thickener and the second thickener, which are different types of thickeners.

[0051] The water content of the finished bread dough is preferably 27.7 to 54.6 weight percent. It is particularly preferable that the water content be 36.7 to 52.8 weight percent. It is preferable that the amounts of water added in the pasting step and the auxiliary material adding and kneading step be determined so that the water content falls within this range.

[0052] Next, the shaping step is carried out. In the shaping step, the dough is shaped. 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 in which the bread dough is fermented. In the fermentation step in this embodiment, the bread dough is placed in a dough conditioner. The bread dough is fermented in the dough conditioner.

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

[0055] Once the fermentation step is complete, the dough is removed from the dough conditioner. Then, the baking step is carried out. The baking step is a step of baking the dough. In the baking step of this embodiment, the dough is placed in a baking oven. Then, the dough is baked in the baking oven. Once the baking step is complete, the dough becomes bread.

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

[0057] The water content of the produced bread is preferably 11.7 to 44.5 weight percent. It is particularly preferable that the water content be 22.6 to 42.3 weight percent. It is preferable that the amounts of water added in the pasting step and the auxiliary material adding and kneading step be determined so that the water content falls within this range.

[0058] Furthermore, the "water content" in this specification may be a value that includes or does not include the amount of water already contained in the brown rice (rice) that is the raw material for the bread or bread dough at a stage prior to the pasting process (for example, a stage prior to the first washing process, or a stage between the second washing process and the pasting process).

[0059] [About the first thickener] In this embodiment, the first thickener added and kneaded in the auxiliary ingredient adding and kneading step is methylcellulose. Thus, the bread or bread dough of this embodiment contains methylcellulose as the first thickener. More specifically, the bread or bread dough of this embodiment contains hydroxypropylmethylcellulose as the first thickener.

[0060] However, the present invention is not limited to this. The first thickener may contain methylcellulose other than hydroxypropyl methylcellulose.

[0061] The content of the first thickener in the bread or dough will be described in detail below.

[0062] The weight ratio of hydroxypropyl methylcellulose to rice is preferably 0.01 to 0.06, and more preferably 0.03 to 0.04.

[0063] In this specification, "weight of rice" refers to the weight of rice used as an ingredient in bread or bread dough. Also, "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 excluding the weight of moisture).

[0064] For example, the "weight of rice" may be the weight of rice before the first washing step, the weight of rice after the first washing step, the weight of rice after the soaking step, or the weight of rice after the second washing step.

[0065] Figure 2 shows the results of an experiment verifying the effect of hydroxypropyl methylcellulose according to the present invention. More specifically, Figure 2 shows the degree of rise during the fermentation process in the bread manufacturing process for samples A, B, and C.

[0066] Samples A, B, and C are all breads made by carrying out the steps shown in Figure 1. The treatments for samples A, B, and C are identical to each other except for the points described below.

[0067] Sample A is a sample to which hydroxypropyl methylcellulose was not added in the auxiliary material adding and kneading step.

[0068] Sample B is a sample to which hydroxypropyl methylcellulose was added and kneaded in the auxiliary material adding and kneading step. In Sample B, the weight ratio of hydroxypropyl methylcellulose to the weight of rice was 0.01.

[0069] Sample C is a sample to which hydroxypropyl methylcellulose was added and kneaded in the auxiliary material adding and kneading step. In Sample C, the weight ratio of hydroxypropyl methylcellulose to the weight of rice was 0.04.

[0070] Comparing Sample A and Sample B, the results showed that Sample B expanded more. Thus, by adding and kneading hydroxypropyl methylcellulose so that the weight ratio of hydroxypropyl methylcellulose to the weight of rice was 0.01, the expansion during the fermentation process was greater than when hydroxypropyl methylcellulose was not added.

[0071] Comparing Sample B and Sample C, the results showed that Sample C expanded more. Thus, by adding and kneading hydroxypropyl methylcellulose so that the weight ratio of hydroxypropyl methylcellulose to the weight of rice was 0.04, the expansion during the fermentation process was greater than when hydroxypropyl methylcellulose was added and kneaded so that the weight ratio of hydroxypropyl methylcellulose to the weight of rice was 0.01.

[0072] [Regarding the second thickener] In this embodiment, the second thickener added and kneaded in the secondary ingredient adding and kneading step includes at least one of psyllium seed gum, guar gum, xanthan gum, and tara gum. Thus, the bread or bread dough of this embodiment includes at least one of psyllium seed gum, guar gum, xanthan gum, and tara gum as the second thickener. More specifically, the bread or bread dough of this embodiment includes psyllium seed gum as the second thickener.

[0073] However, the present invention is not limited to this. The second thickener may contain at least one of guar gum, xanthan gum, and tara gum.

[0074] The content of the second thickener in the bread or dough is described in detail below.

[0075] The weight ratio of psyllium seed gum to rice is preferably 0.01 to 0.06, and more preferably 0.03 to 0.04.

[0076] Figure 3 shows the results of an experiment verifying the effectiveness of psyllium seed gum according to the present invention. More specifically, Figure 3 shows the degree of stickiness of bread dough during the shaping process in the bread making process for samples D and E.

[0077] Both samples D and E are breads made by carrying out the steps shown in Fig. 1. The treatments for samples D and E are identical to each other except for the points described below.

[0078] Sample D was one to which psyllium seed gum was not added during the auxiliary material addition and kneading process.

[0079] Sample E was prepared by adding psyllium seed gum in the auxiliary material adding and kneading step. In Sample E, the weight ratio of psyllium seed gum to rice was 0.03.

[0080] Comparing Sample D and Sample E, it was found that Sample E was less sticky. Thus, by adding and kneading psyllium seed gum so that the weight ratio of psyllium seed gum to rice was 0.03, the stickiness of the bread dough was reduced compared to when psyllium seed gum was not added.

[0081] [Balance between the first and second thickeners] The weight ratio of the second thickener to the first thickener is preferably 0.66 to 1.5, and more specifically, the weight ratio of the psyllium seed gum to the hydroxypropyl methylcellulose is preferably 0.66 to 1.5.

[0082] In particular, it is preferable that the weight ratio of psyllium seed gum to hydroxypropyl methylcellulose is 1 (or approximately 1). In other words, it is preferable that the weight of hydroxypropyl methylcellulose and the weight of psyllium seed gum added and kneaded in the auxiliary material adding and kneading step are equal (or approximately equal) to each other.

[0083] According to the configuration described above, methylcellulose is contained as the first thickener. This allows the dough to easily expand during fermentation even when gluten is not contained. Furthermore, according to the configuration described above, at least one of psyllium seed gum, guar gum, xanthan gum, and tara gum is contained as the second thickener. This reduces stickiness during molding.

[0084] Therefore, with the configuration described above, it is possible to produce rice paste containing ground rice and water, or bread or dough whose main ingredient is ground rice, which tends to rise well during fermentation and is less sticky when shaped, even if it does not contain gluten.

[0085] Other Embodiments (1) After the auxiliary material adding and kneading step is completed, a pre-shaping fermentation step may be carried out before the shaping step is carried out. The pre-shaping fermentation step is a step of fermenting the dough before shaping.

[0086] (2) In the above embodiment, the rice paste becomes bread dough when the auxiliary ingredient 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. Alternatively, the rice paste may become bread dough when the fermentation process is completed. In other words, in the process of making bread from ingredients derived from rice paste or ground rice, it is possible to arbitrarily determine up to what process the ingredients are treated as rice paste and from what process they are treated as bread dough.

[0087] (3) The bread or dough may be produced by any method other than the method shown in FIG.

[0088] (4) The water content of the bread may be less than 11.7 weight percent or more than 44.5 weight percent.

[0089] (5) The water content of the dough may be less than 27.7 weight percent or more than 54.6 weight percent.

[0090] The configurations disclosed in the above-described embodiments (including other embodiments, the same applies hereinafter) can be applied in combination with the configurations disclosed in other embodiments, unless a contradiction arises. Furthermore, the embodiments disclosed in this specification are merely examples, and the present invention is not limited to these, and can be modified as appropriate within the scope of the purpose of the present invention. [Industrial Applicability]

[0091] The present invention can be used with bread or dough. [Explanation of symbols]

[0092] 1: Crusher 10: Rotary blade

Claims

1. A rice paste containing ground rice and water, or the ground rice is the main ingredient, The composition includes a first thickener and a second thickener, which are different types of thickeners, The first thickener includes methyl cellulose, The bread or dough contains at least one of psyllium seed gum, guar gum, xanthan gum, and tara gum as the second thickener.

2. 2. The bread or dough of claim 1, wherein the first thickening agent comprises hydroxypropyl methylcellulose.

3. 3. The bread or dough of claim 2, wherein the weight ratio of the hydroxypropyl methylcellulose to the weight of the rice is from 0.01 to 0.

06.

4. 3. The bread or dough of claim 2, wherein the weight ratio of the hydroxypropyl methylcellulose to the weight of the rice is from 0.03 to 0.

04.

5. 2. The bread or dough of claim 1, wherein the second thickening agent comprises psyllium seed gum.

6. 6. The bread or dough of claim 5, wherein the weight ratio of the psyllium seed gum to the weight of the rice is from 0.01 to 0.

06.

7. 6. The bread or dough of claim 5, wherein the weight ratio of the psyllium seed gum to the weight of the rice is from 0.03 to 0.

04.

8. The second thickener includes psyllium seed gum, 3. The bread or dough of claim 2, wherein the weight ratio of the psyllium seed gum to the weight of the hydroxypropyl methylcellulose is from 0.66 to 1.

5.

9. A bread according to any one of claims 1 to 8, A bread having a water content of 11.7 to 44.5 percent by weight.

10. A pan according to any one of claims 1 to 8, A bread having a water content of 22.6 to 42.3 percent by weight.

11. A bread dough according to any one of claims 1 to 8, A bread dough having a water content of 27.7 to 54.6 percent by weight.

12. A bread dough according to any one of claims 1 to 8, A bread dough having a water content of 36.7 to 52.8 percent by weight.

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