Bread-making composition

Abstract

The object of the present invention is to provide a bread-making composition that has a taste (moistness, chewy texture, etc.) equivalent to or better than that of bread made from wheat flour without using food additives such as thickeners, and that can maintain that taste for a long period of time. [Solution] According to the present invention, a bread-making composition is provided which contains cooked rice obtained by adding water to high-amylose rice and cooking it, rice flour, and fats and oils, and when the total amount of the high-amylose rice and rice flour is 100 parts by mass, the composition contains 0.5 to 50 parts by mass of the high-amylose rice and 50 to 99.5 parts by mass of the rice flour.

Description

[Technical field]

[0001] The present invention relates to a bread-making composition using cooked high-amylose rice, rice flour, and fats and oils. [Background technology]

[0002] Generally, wheat flour or rye is used as the main ingredient of bread products, and fermented bread made mainly from wheat flour, which has a fluffy texture, is particularly popular. When wheat flour and water are kneaded together to make dough, the proteins gliadin and glutenin contained in the wheat flour become gluten, which is gummy and viscoelastic. It is known that when this dough is fermented, carbon dioxide gas is generated, and the gluten wraps around the carbon dioxide gas, causing the dough to rise. In other words, fermented bread has a good taste, such as a moist, fluffy, and chewy texture, because gluten is contained in the bread dough.

[0003] In recent years, fermented breads in which wheat flour is replaced with rice have become increasingly popular. For example, Patent Document 1 discloses a type of fermented bread in which 20 to 30% of wheat flour is replaced with rice by using a gel-like rice processing material made from high-amylose rice, resulting in a loaf of bread with excellent rise and flavor.

[0004] However, the bread of Patent Document 1 contains gluten because it uses wheat flour, and is a fermented bread that cannot be eaten by people with wheat allergies or cereal disease. Therefore, there is a demand for the development of rice flour bread in which all wheat flour is replaced with rice, as a gluten-free fermented bread that can be eaten by these patients. Unlike wheat flour, rice flour does not contain gliadin or glutenin, and gluten is not produced even when the dough is kneaded. Therefore, when producing rice flour bread, it is generally considered that food additives such as thickeners must be used as a substitute for gluten, which plays a role in retaining carbon dioxide gas generated by fermentation. On the other hand, there has been an increase in health consciousness in recent years, and the use of food additives such as thickeners does not meet consumer demand. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2014 / 199961 Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, the object of the present invention is to provide a bread-making composition that has a taste (moist, chewy, etc.) equal to or better than that of bread made from wheat flour without using food additives such as thickeners, and that can maintain that taste for a long period of time. In addition, even if thickening ingredients are produced from rice flour, yeast, or other ingredients during bread production, such ingredients are not included in the "thickening agent" in this application. [Means for solving the problem]

[0007] According to the present invention, there is provided a bread-making composition comprising cooked high amylose rice, rice flour, and fats and oils, The present invention provides a bread-making composition, characterized in that it contains 0.5 to 50 parts by mass of the high amylose rice and 50 to 99.5 parts by mass of the rice flour, when the total amount of the high amylose rice and rice flour is 100 parts by mass.

[0008] In the above-mentioned bread-making composition, (1) the content of the high amylose rice is 0.5 to 15 parts by mass when the total amount of the high amylose rice and rice flour is 100 parts by mass; (2) The rice flour contains 50 to 100 parts by mass of water per 100 parts by mass of the high amylose rice and rice flour in total. is preferred. Effect of the Invention

[0009] The bread-making composition of the present invention can produce bread products with taste (moist, chewy, etc.) equal to or better than that of bread made with wheat flour, without using food additives such as thickeners. Furthermore, bread products obtained from the bread-making composition of the present invention are less likely to stagnate (harden), and can maintain good taste for a long period of time even when stored at room temperature. In this specification, "staling" of bread products means a state in which the water retention capacity is reduced, the moistness and fluffiness are lost, and the bread becomes hard. Furthermore, according to the bread-making composition of the present invention, it is possible to produce bread products that have sufficient rise even without using gluten, and it is also possible to provide bread products that can maintain this rise for a long period of time. Furthermore, by including cooked high amylose rice, even when gluten-free bread products are produced, the bread products can be imparted with a moist and chewy texture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The bread-making composition of the present invention contains cooked high amylose rice, rice flour, and fats and oils as essential ingredients, and an important feature is that it contains 0.5 to 50 parts by mass of the high amylose rice and 50 to 99.5 parts by mass of the rice flour when the total amount of the high amylose rice and rice flour is 100 parts by mass. The bread-making composition of the present invention is for producing fermented bread fermented with yeast. That is, the bread product obtained by using the bread-making composition of the present invention does not include non-fermented bread in which the dough is leavened with a chemical leavening agent such as sodium bicarbonate or ammonium carbonate.

[0011] In the present invention, cooked high amylose rice is desirably used in a gel state, which has been subjected to mechanical stirring to cause a phase transition from a gelatinized product (sol state) to a gel state. As a result, the amylose contained in the high amylose rice is contained in the bread-making composition in a mesh-like gel state, and moisture and oil enter the numerous small spaces formed within this mesh, and being physically surrounded by the amylose mesh makes it difficult for the moisture and oil to escape. In this way, cooked high amylose rice exerts its functions as a water retention agent and emulsifier, and therefore staling of bread products obtained from the bread-making composition of the present invention is significantly suppressed. It is also presumed that by emulsifying the fats and oils in the bread-making composition, the emulsified fats and oils encapsulate the carbon dioxide gas generated by fermentation, making it easier for the bread dough to expand. Therefore, by using the bread-making composition of the present invention, bread products with excellent taste, such as fluffy and chewy, can be produced without using gluten or thickeners. Furthermore, due to the synergistic effect with the water retention described above, the taste, such as moist, fluffy, and chewy, can be maintained for a long period of time. As a result, bread products that are less likely to stale can be obtained.

[0012] (High amylose rice) In the breadmaking composition of the present invention, when the total amount of high amylose rice and rice flour is 100 parts by mass, the high amylose rice is contained in an amount of 0.5 to 50 parts by mass, preferably 0.5 to 15 parts by mass, and more preferably 0.7 to 10 parts by mass. High amylose rice is rice with a high amylose content in its starch, and generally means rice with an amylose content of 25% by mass or more, although the amylose content can change depending on factors such as weather. The high amylose rice variety may be either Japonica or Indica, such as Momiroman, Yumejuiro, Hoshiyutaka, Hoshinishiki, Mirenishiki, Chugoku 134, Koshi no Kaori, or Mizuho Chikara. Among the above varieties, Momiroman or Yumejuiro is preferably used. The high amylose rice may be in any state, such as brown rice, partially milled rice, or polished rice, regardless of the degree of polishing. It may also be a mixture of two or more different varieties of high amylose rice.

[0013] (Cooked high amylose rice) In the bread-making composition of the present invention, it is preferable to use cooked rice obtained by cooking (heating) high-amylose rice in the form of a gel obtained by mechanical stirring treatment. By using cooked rice with high amylose in such a state, it is possible to impart a chewy texture to the desired bread product. The amount of water used when cooking (heating) high amylose rice depends on the amylose content of the rice, but is usually at least 0.5 times the amount of high amylose rice, preferably 1 to 10 times, and more preferably 2 to 6 times. By keeping the water amount within the above range, the viscosity of the gelatinous matter of the cooked rice can be maintained within an appropriate range, and the resulting bread product can be made chewy. Prior to cooking, the high amylose rice may be soaked in water. There is no particular limit to the soaking time, which is usually about 10 to 120 minutes, but in winter, when the water absorption or moisture content of rice is relatively low, it may be desirable to soak the rice for a time longer than the above range.

[0014] High amylose rice can be cooked using known heating means such as a rice cooker, a pot, a pressure cooker, an electromagnetic cooker (such as an IH cooker), a microwave oven, or a steam oven. Heating conditions such as temperature, pressure, and time vary depending on the heating means and the amount of water, and are difficult to specify uniquely, but the time is appropriately adjusted so that the rice does not burn and gelatinization proceeds sufficiently. For example, the temperature may be adjusted according to a condition mode (e.g., porridge mode) built into the heating means. The heating temperature usually has a lower limit of 25°C or more, preferably 60°C or more, and more preferably 80°C or more. The upper limit is 130°C or less, preferably 120°C or less, and more preferably 100°C or less. The heat treatment may be performed not only by heating but also by pressurization, and in this case, temperature conditions outside the above range may be preferable.

[0015] The water used for cooking (heating) may be any liquid, and may be water, ingredients other than water (e.g., milk, soy milk (unsweetened soy milk, swede soy milk), vegetable milk such as coconut milk or almond milk, vegetable protein), or mixtures thereof, selected appropriately depending on the type of bread product desired.

[0016] After cooking (heating), a cooling treatment may be performed before mechanical stirring. This makes it possible to obtain a gel-like substance with a lower viscosity than when no cooling treatment is performed. The temperature after cooling during the cooling treatment is usually 60°C or lower.

[0017] (cooked rice gel) By subjecting the gelatinized (sol-like) cooked rice obtained by cooking (heating) to mechanical stirring, the high amylose rice undergoes a phase transition to a gel-like substance. Therefore, by adjusting the conditions of the mechanical stirring, it is possible to adjust the hardness and texture to suit the desired bread product. Mechanical stirring means stirring that can destroy the structure by physical motion, and is different from simple mixing. Mechanical stirring can be performed using stirring equipment such as a food processor, homogenizer, mixer, kneader, kneader, extruder, etc. It is preferable that the torque of the stirring equipment is large, because stirring is not hindered even if the viscosity of the gelatinized material increases during mechanical stirring. Examples of stirring equipment with high torque include cutter mixers (e.g., Robocoop, BLIXER-5Plus, FMI Co., Ltd.).

[0018] The conditions of the mechanical stirring treatment can be appropriately determined depending on the state of the cooked rice, the type of stirring equipment, etc. For example, the rotation speed under no load is preferably 1000 to 3000 rpm, more preferably 1200 to 2000 rpm, and even more preferably 1500 to 1800 rpm. Also, the rotation speed can be reduced to allow for a longer period of time, or pressure molding can be performed while stirring with a low-speed screw of about 60 rpm, or other suitable conditions can be selected. This produces a gel of cooked high amylose rice, which has a good texture and a suitable hardness for a gel. The good texture means a bouncy texture, and the suitable hardness for a gel means a hardness that is softer than that of agar, for example.

[0019] The hardness of a gel can be evaluated comprehensively by the complex elastic modulus. * As explained in Patent No. 5840904, the complex modulus G is the sum of the elastic and viscous components and represents the overall hardness. * Specifically, is represented by the length of a vector when the storage modulus G' is on the X-axis and the loss modulus G" is on the Y-axis. The storage modulus G' is elasticity information. The loss modulus G" is viscosity information.

[0020] Complex elastic modulus G of the gel of cooked rice used in the present invention * is preferably 1000 Pa or more, and particularly preferably 1500 Pa or more. *If the complex elastic modulus G is too small, the hardness of the gel is insufficient, and the chewy texture of the bread product may not be imparted. * If the distance is too large, the gel-like material will be too hard, making it difficult to mix the gel-like material with other materials uniformly, or even if the materials are mixed uniformly, a large load may be placed on the stirring device. The texture of the gel of cooked rice used in the present invention can be evaluated comprehensively by the viscosity / elasticity ratio. The viscosity / elasticity ratio tan δ is an index of the so-called jiggly or squishy feeling. The smaller the tan δ, the more jiggly the feeling, and the larger the tan δ, the more squishy the feeling.

[0021] Specifically, the viscosity / elasticity ratio tan δ is calculated by the formula tan δ = G” / G’. δ is the complex elastic modulus G * This means the angle between the vector and the storage modulus G' (X-axis). The viscosity / elasticity ratio tan δ of the gel-like material is preferably 0.3 or less, and particularly preferably 0.2 or less. If the viscosity / elasticity ratio tan δ is too large, the gel-like material lacks bounciness and is a sol-like (paste-like) material with a predominantly mushy feel. Such a gel-like material may not be able to impart a sufficient chewy texture to bread products.

[0022] The gel-like material maintains good hardness and texture even after storage, for example, even after storage at 4 to 25° C. for about 3 days to 2 weeks.

[0023] (rice flour) The bread-making composition of the present invention contains 50 to 99.5 parts by mass of rice flour when the total amount of high amylose rice and rice flour is taken as 100 parts by mass. By using this bread-making composition and substituting rice flour for all of the wheat flour used in conventional bread products, gluten-free bread products can be provided. Rice flour is a powder obtained by grinding raw rice. Either non-glutinous rice or glutinous rice can be used as the raw material for rice flour, but non-glutinous rice is particularly preferred. Non-glutinous rice may be, for example, Japonica rice, Indica rice, or Javanica rice, and may be any of various varieties of rice belonging to these. The rice variety may be, but is not limited to, a variety that is suitable for use as rice flour, such as Takanari, Mizuho Chikara, or Yumefuwari, or an ordinary variety such as Koshihikari or Akitakomachi. In addition to the high amylose rice described above, varieties with a medium or low amylose content may also be used. The rice flour may be a mixture of various varieties of rice flour. The rice flour may also be pregelatinized rice flour obtained by heating rice to pregelatinize it, followed by drying and powdering.

[0024] (Oils and fats) The bread-making composition of the present invention contains a fat or oil. The fats and oils may be either vegetable fats and oils or animal fats and oils, and may be appropriately selected depending on the type of the intended bread product. The vegetable fats and oils may be any fats and oils derived from plants, and the manufacturing method thereof is not particularly limited. Examples of vegetable fats and oils include rapeseed oil (canola oil, salad oil), soybean oil, sunflower seed oil, cottonseed oil, peanut oil, safflower oil, rice oil (rice bran oil), corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, coconut oil, palm oil, palm kernel oil, shea oil, monkey fat, cacao butter, coconut oil, perilla oil, lavender oil, mango kernel oil, and processed fats and oils made from at least one of these. The animal fats and oils may be any fats and oils derived from animals, and the manufacturing method thereof is not particularly limited. Examples of animal fats and oils include beef tallow, lard, fish oil, whale oil, butter derived from dairy ingredients, milk fats such as fresh cream, and processed fats and oils made from at least one of these. Examples of processed oils and fats include hardened oils, interesterified oils, and fractionated oils. Among these, vegetable oils and fats, or functional oils and fats are preferred. Examples of functional oils and fats include functional vegetable oils and fats such as olive oil and coconut oil, and animal oils and fats such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), and two or more of these can be used in combination. In addition to oils and fats that have traditionally been used in bread products, such as butter (unsalted or salted), margarine, and shortening, rice oil and the like are preferably used. In particular, butter is preferred from the viewpoint of imparting flavor and aroma to bread products in addition to excellent taste such as moistness and chewiness. Rice oil is also preferred from the viewpoint of being allergy-free and blending well with high-amylose rice and rice flour.

[0025] The content of the oil or fat contained in the bread-making composition is desirably 1 to 60 parts by mass, and more desirably 15 to 50 parts by mass, per 100 parts by mass of the high amylose rice.

[0026] (optional ingredient) The bread-making composition of the present invention contains cooked high amylose rice, rice flour, and fats and oils as essential components, and contains 0.5 to 50 parts by mass of high amylose rice and 50 to 99.5 parts by mass of rice flour when the total amount of high amylose rice and rice flour is 100 parts by mass. The bread-making composition may contain optional components within a range that does not impair the effects of the present invention. The optional components can be appropriately determined depending on the desired bread product. Thus, the optional ingredients may include water, yeast, sweeteners, salt, flour, eggs, etc., depending on the type of desired bread product. In addition, ingredients that do not form the dough (base) of bread products, such as fruit puree or paste, dried fruit, and nuts in fruit bread, etc.; fillings and toppings in sweet breads, cooked breads, etc., are not considered to be essential or optional ingredients of the composition of the present invention.

[0027] The water as an optional ingredient is water excluding the moisture contained in cooked high amylose rice, and may be water derived from beverages such as fruit juice, liqueur, milk, soy milk, coconut milk, and almond milk. The bread-making composition of the present invention preferably contains 50 to 100 parts by mass, and more preferably 70 to 90 parts by mass, of water per 100 parts by mass of high amylose rice and rice flour combined, depending on the type of desired bread product. Therefore, it is desirable to adjust the amount of water as an optional ingredient so that the total amount of water, together with the amount of water contained in cooked high amylose rice, which is an essential ingredient, falls within the above range.

[0028] The yeast may be any yeast that can be used for fermentation of bread. Typically, baker's yeast, i.e., a strain of Saccharomyces cerevisiae used in bread production, is used. The yeast used in the present invention does not secrete proteins that produce gluten. The yeast may be either dry yeast or fresh yeast, or both. The yeast may be one included in the so-called fermentation seeds. The fermentation seeds are fermented products obtained by fermenting and growing yeasts present in nature, and may contain various microorganisms such as lactic acid bacteria in addition to baker's yeast. Such fermentation seeds may be mixed into the bread dough as a supply source of yeast. The amount of yeast to be added can be adjusted as appropriate depending on the type of desired bread product, but generally, 2 to 7 parts by mass of yeast per 100 parts by mass of rice flour on a dry weight basis may be used.

[0029] Examples of the sweetener include sugar (sucrose), glucose (D-glucose), fructose (D-fructose), maltose (maltose), lactose (lactose), D-galactose, D-mannose, D-ribose, D-xylose, L-arabinose, and monosaccharides classified as rare sugars (L-allose, L-gulose, L-glucose, L-galactose, L-altrose, L-idose, L-mannose, L-talose, D-talose, D-idose, D-altrose, D-gulose, D-allose, L-psicose). Examples of suitable sugars include sugars such as L-sorbose, L-fructose, L-tagatose, D-tagatose, D-sorbose, D-psicose, L-ribose, etc., trehalose, dextrin, starch syrup, and isomerized sugar; sugar alcohols such as sorbitol, maltitol, lactitol, and sugar alcohols derived from monosaccharides classified as rare sugars (xylitol, erythritol, etc.); non-sugar sweeteners such as aspartame, sucralose, acesulfame K, stevioside, thaumatin, glycyrrhizin, saccharin, and dihydrochalcone; and the like. Among the above, it is preferable to use sugar since it serves as a nutrient source for yeast and promotes fermentation.

[0030] The above-mentioned salt means food-grade or pharmaceutical-grade salt containing sodium chloride as the main component. In addition to the main component sodium chloride, the salt may contain inorganic salts such as potassium chloride, calcium chloride, magnesium chloride, etc. For example, not only high-purity salt (e.g., refined salt) containing 99% or more by mass of sodium chloride based on the dry mass and containing almost no inorganic salts, but also unrefined salt containing less than 99% by mass of sodium chloride based on the dry mass and containing a considerable amount of the inorganic salts can be used.

[0031] The flour as an optional ingredient is flour other than rice flour, which is an essential ingredient, and examples thereof include almond powder, cocoa powder, tapioca flour, soybean flour, chestnut flour, and the like.

[0032] The eggs may be whole eggs, egg whites, or egg yolks, depending on the type of bread product to be produced. In the present invention, it is preferable not to use eggs in order to produce allergy-free bread products, and it is preferable to use whole eggs or egg whites in order to increase the expansion rate of the dough without using a leavening agent.

[0033] The bread-making composition of the present invention is preferably gluten-free from the viewpoint of producing bread products that can be eaten by people with wheat allergies, etc. Therefore, it is preferable that the optional ingredients do not contain gluten, gluten-containing materials, or proteins that can produce gluten. In the present invention, gluten includes not only wheat gluten derived from wheat flour, but also gluten-like proteins derived from other cereal flours. Gluten and the gluten-like proteins are generated by the reaction of proteins contained in cereals in the presence of water. Examples of proteins that form the gluten-like proteins include hordein in barley, secalin in rye, and avenin in oats.

[0034] (Bread products) There are no particular limitations on the bread product produced using the bread-making composition of the present invention, so long as it is a leavened bread that is voluminous and in which fluffy and moist textures are important tastes. Specific examples of such fermented breads include baked breads such as white bread, English muffin, and brioche; molded breads such as croissants, focaccia, and bagels; flatbreads such as naan and pita; steamed breads such as buns and baozi; sweet breads such as bean paste buns and cream buns; and cooked breads such as pizza bread. Among these, the bread-making composition of the present invention is suitable for producing molded bread, particularly loaf bread, since it can prepare bread dough with excellent fluidity.

[0035] (Production method of bread products) The bread-making composition of the present invention can be used to produce bread products by a conventionally known procedure according to the desired bread product. In the present invention, in order to obtain the excellent effects of cooked high-amylose rice, it is preferable to use cooked high-amylose rice in a gel state. Furthermore, when mixing this gelled material with other ingredients, it is preferable to heat the gelled material of cooked high amylose rice at a temperature of 80 to 90°C for at least 1 minute to reduce its viscosity. By heating, the gelled material of cooked high amylose rice becomes a sol (a paste-like material with fluidity), which makes it possible to prevent lumps from forming when mixed with other ingredients.

[0036] When the gel-like material is used, the gel-like material can be mixed with rice flour, fats and oils, and the optional components described above as necessary. The conditions for mixing each component are not particularly limited. For example, the gel-like material and all other components may be mixed in one step, or a kneaded product obtained by mixing rice flour and water and a mixture obtained by mixing the gel-like material with fats and oils may be prepared in advance, and the kneaded product and the mixture may be further mixed. The use of the gel-like material allows the high amylose cooked rice and rice flour to blend well, so that the bread-making composition of the present invention can be mixed very finely and uniformly. As a result, when heated, the bread product expands greatly and has a fine and fluffy texture. In addition, the texture is also excellent in durability. In the field of food processing, "mixing" refers to kneading a raw material mixture containing powder and liquid so as to uniformly disperse the ingredients.

[0037] The timing and method of mixing the yeast with other components of the bread-making composition of the present invention are not particularly limited. For example, the yeast may be mixed with a gel of cooked high-amylose rice first, may be mixed with optional components such as rice flour and water, may be mixed after all components other than the yeast have been mixed, or may be added to a dough that has already been mixed and then further mixed. In addition, the yeast may be added to the rice flour or bread dough after preliminary fermentation, or the yeast may be added to the rice flour or bread dough without preliminary fermentation.

[0038] The dough thus obtained can be poured into a mold or shaped, further fermented if necessary, and then heated to produce the desired bread product. The heating method and temperature can be appropriately selected depending on the type of bread product, the composition of the dough, etc., such as baking at 150 to 180° C. for about 20 to 50 minutes, or heating in a steamer for about 15 to 30 minutes.

[0039] A series of operations from preparation of dough from the bread-making composition of the present invention to heating can be carried out continuously in one home bakery or bread production line. When producing gluten-free bread products from the bread-making composition of the present invention, a production line dedicated to gluten-free products is typically used, since this makes it possible to prevent contamination with wheat flour, gluten, etc.

[0040] From the above, by using the bread-making composition of the present invention, it is possible to produce gluten-free fermented bread that has good taste and is not easily aged, even without using gluten. However, it is of course possible to apply the bread-making composition of the present invention to bread products that contain gluten. For example, it is also possible to use the bread-making composition of the present invention to bread products that are mainly made of wheat flour or rye, and the same effect can be obtained. EXAMPLES

[0041] The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.

[0042] <Example 1> The bread-making composition prepared were rice flour (product name: Rice Flour F Bread Rice Flour made using Mizuho Chikara rice from Kumamoto Prefecture, manufactured by Kumamoto Flour Milling Co., Ltd.), rice oil, dry yeast (product name: Instant Dry Yeast Gold, manufactured by Safu Co., Ltd.), sugar, salt, and a gel-like substance obtained by cooking and mechanically stirring high-amylose rice (amylose content of 25% or more by mass) (product name: Rice Gelée White Rice Hard Type, manufactured by Rice Technology Kawachi Co., Ltd.). The gel-like material was made by mechanically stirring cooked rice, which was made by mixing high amylose rice and water in a ratio of 1:2, and then undergoing a phase transition to a gel. The gel-like material was kept refrigerated at a temperature of 0 to 10°C until immediately before use. In addition, a home bakery (product name: Tiger IH Home Bakery Yakitate KBD-X100, manufacturer: Tiger Corporation) was prepared for mixing and baking the bread dough.

[0043] [Bread making procedure] (Solation of gel-like material) The gel of cooked high amylose rice was taken out of the refrigerator and heated in a hot water bath until the core temperature of the gel reached 85°C and was maintained at that temperature for at least 5 minutes, turning the gel into a soft, flowing sol (paste-like substance). (Premix) 75 g of the above sol was transferred to a container, and 8 g of rice oil was mixed therein to obtain a preliminary mixture. (Pre-mixing) 225 g of rice flour was placed in a separate container, followed by adding water in an amount shown in Table 1, and these were further kneaded to obtain a preliminary kneaded product. (mixing) To the pre-kneaded mixture, the pre-mixture, 4.5 g of dry yeast, 24 g of sugar, and 4 g of salt were added, and mixed with a rubber spatula until well combined. (fermentation) I used the "Rice flour bread dough (no wheat)" menu item on my home bakery and let it ferment for 30 minutes. (Firing) Using the above settings in the home bakery, the bread was baked at 165°C for 30 minutes to produce gluten-free bread.

[0044] [Taste evaluation] The resulting bread was evaluated for moistness and fluffiness by 10 panelists immediately after production and after storage at room temperature for 3 days according to the following evaluation criteria. The results are shown in Table 1. (Moisturizing) ◎: Not dry and very moist. ○: Not dry and moist. △: Dry. ×: Very dry. Acceptable ratings for bread products are ⊚ and ◯. (Soft and fluffy) ◎: Very soft and fluffy. ○: Soft and fluffy. △: Slightly hard. ×: Hard. Acceptable ratings for bread products are ⊚ and ◯.

[0045] <Examples 2 and 3> A bread-making composition similar to that of Example 1 was prepared, except that the blending amounts of each component were changed to those shown in Table 1. In addition, gluten-free bread was produced in the same manner as in Example 1, except that the fermentation process was performed in a fermentation machine (product name: Dourec APSDC3-32S2, manufacturer: Aikosha Seisakusho) and the baking process was performed in an oven (product name: Convection Baking Oven Econo EC6.0604, manufacturer: Aikosha Seisakusho). The produced bread was subjected to various evaluations in the same manner as in Example 1. The results are shown in Table 1.

[0046] <Example 4> A bread-making composition similar to that of Example 1 was prepared, except that the amounts of each component were changed to those shown in Table 1, and gluten-free bread was produced in the same manner as in Example 1. The produced bread was subjected to various evaluations in the same manner as in Example 1. The results are shown in Table 1.

[0047] <Reference example> A bread-making composition similar to that of Example 1 was prepared, except that no gel-like material was used and the amounts of each component were changed to those shown in Table 1. In addition, gluten-free bread was produced in the same manner as in Example 1, except that the fermentation step and the baking step were carried out using the menu "Rice flour bread (without wheat)" on a Panasonic Corporation home bakery SD-BH1001.

[0048] [Table 1]

Claims

1. A bread-making composition comprising gelled cooked rice obtained by adding water to high amylose rice and cooking it, rice flour, and fats and oils, The rice flour is contained in an amount of 85 to 99.3 parts by mass and 0.7 to 15 parts by mass of the high amylose rice, when the total amount of the high amylose rice and the rice flour is 100 parts by mass, The bread-making composition contains 50 to 100 parts by mass of water per 100 parts by mass of the high amylose rice and rice flour combined.

2. The bread-making composition according to claim 1, comprising 15 to 50 parts by mass of the oil per 100 parts by mass of the high amylose rice.

3. The bread-making composition according to claim 1 or 2, wherein the cooked rice is a gel-like substance cooled at a temperature of 0°C to 10°C.

4. The bread-making composition according to any one of claims 1 to 3, wherein the cooked rice is in a sol state obtained by heating a gel-like substance that has been cooled to a temperature of 0°C to 10°C.

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