Rice flour bread

Abstract

To provide gluten free rice flour bread made without using gluten which has good swelling, has good baking quality, is not watery, and has light texture, and is realized using hypoallergenic rice flour.SOLUTION: There is provided rice flour bread produced by baking bread dough which contains rice flour, sugar, salt, oil, yeast, polysaccharide thickener, and water, and is free of gluten, in which the range of density after baking is 0.20-0.40 g / cm3.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to rice flour bread, and in particular to rice flour bread produced by baking gluten-free bread dough. [Background technology]

[0002] In recent years, rice flour bread, which uses rice flour instead of wheat flour as an ingredient, has become popular as a measure against food allergies caused by wheat flour and to increase rice consumption. Wheat flour contains gluten, a type of protein, which is known to determine the elasticity and flexibility of bread and to help it rise.

[0003] However, since gluten is known to cause food allergies, gluten-free rice flour bread, which does not contain gluten, has recently been distributed as bread that can be eaten by people with food allergies. The use of rice flour leads to increased rice consumption and also provides a food option for people with wheat allergies and celiac disease patients. In addition, gluten-free rice flour bread is marketable due to the popularity of people who prefer gluten-free foods, the spread of rice flour processed products, and the need to accommodate religious food taboos.

[0004] The following documents are related to the production of such gluten-free rice flour bread. Patent Document 1 discloses a method for producing rice flour bread that does not contain gluten or a thickener. Patent Document 2 discloses a method for producing rice flour bread that does not contain gluten. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2017-023043 A [Patent Document 2] JP 2019-126311 A Summary of the Invention [Problem to be solved by the invention]

[0006] Unlike bread made with wheat flour, the rice flour bread described in the above-mentioned prior art documents does not contain gluten, and therefore does not rise well and bread-making properties may be poor. For this reason, the amount of water added may be increased, resulting in a watery and heavy texture. In addition, some commercially available rice flour breads other than those described in the above-mentioned documents also have a watery and heavy texture.

[0007] In addition, commercially available gluten-free rice flour bread does not contain gluten, and is free of the seven specific ingredients that are required to be labeled as allergens, including wheat, eggs, milk, wheat, buckwheat, peanuts, shrimp, and crab. However, many do not contain the 21 specific ingredients that are recommended to be labeled, including almonds, salmon roe, kiwi fruit, walnuts, soybeans, cashew nuts, bananas, yams, peaches, apples, mackerel, sesame seeds, salmon, squid, chicken, gelatin, pork, oranges, beef, abalone, and matsutake mushrooms. Rather, soy flour, bananas, yams, etc. may be used to give the bread more volume. [Means for solving the problem]

[0008] Therefore, an object of the present invention is to provide a gluten-free rice flour bread that does not use gluten, has good leavening properties, is not watery, and has a light texture. Another aim is to provide low-allergen rice flour bread that does not use 28 specific ingredients that contain allergens.

[0009] In order to solve the above problems, one disclosure of the present invention is a method for producing a rice bran by mixing rice flour, sugar, salt, oil, yeast, Contains alginate and HPMCRice flour bread is produced by baking bread dough that contains a thickening polysaccharide (excluding corn starch) and water, but does not contain tapioca flour or potato flour, and does not contain gluten, and the thickening polysaccharide is 0.1 part by mass or more per 100 parts by mass of the rice flour, and the density after baking is in the range of 0.20 to 0.40 g / cm. 3 The technical measure taken is that the specific volume, defined as the ratio between the volume of the container for putting the bread dough and the amount of dough before baking, is in the range of 3.0 to 4.6. In addition, the density range after firing is 0.20 to 0.30 g / cm 3 It is also possible to use the following.

[0010] Polysaccharide thickeners added to bread dough Alginate ester and HPMC The amount of each of the alginate ester and HPMC added may be 0.1 to 1.0 part by mass per 100 parts by mass of rice flour.

[0011] The internal cells may have an average cell elongation of 1.50 to 1.60, a net cell elongation of 1.20 to 1.30, a degree of alignment of 0.30 to 0.50, and a vertical elongation of 0.20 to 0.30. Effect of the Invention

[0012] This makes it possible to provide rice flour bread that has good leavening, good bread-making properties, is not watery, and has a light texture. It will also be possible to offer hypoallergenic rice flour bread that does not use 28 specific ingredients that contain allergens. [Brief description of the drawings]

[0013] [Figure 1] FIG. 1 is a flow chart showing a process for producing rice flour bread in an embodiment of the present invention. [Diagram 2] 1 is a photograph showing the appearance of rice flour bread according to an embodiment of the present invention. [Diagram 3] 1 is a photograph showing a cross section of rice flour bread according to an embodiment of the present invention. [Figure 4] 1 is a photograph showing a cross section of rice flour bread in a comparative example of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] (Example of a method for producing rice flour bread in an embodiment of the present invention) An example of a method for producing rice flour bread according to one embodiment of the present invention will be described below. However, this is merely an example, and the method for producing rice flour bread is not limited to the following method, and the procedure and the like may be changed as appropriate without departing from the spirit of the invention. In other words, the production method can be changed as appropriate depending on the type, shape, and the like of the desired bread.

[0015] As shown in Figure 1, rice flour bread can be produced in the order of, for example, a primary mixing step S1, a primary fermentation step S2, a secondary mixing step S3, a shaping step (putting into a mold) S4, a secondary fermentation step S5, and a baking step S6, and most of the production steps can be carried out in the same manner as in the production of regular bread using wheat flour. The secondary mixing step S3 may be omitted, but when mixing auxiliary ingredients, etc., the secondary mixing step S3 may be carried out and mixing may be carried out in this step. A dividing step may also be added.

[0016] First, the necessary raw materials are weighed and then mixed together in the primary mixing step S1. The raw materials used will be described later. The mixing conditions can be appropriately set depending on the type of bread to be produced, the ingredients, the production amount, the temperature of the ingredients, the temperature and humidity of the production environment, etc.

[0017] Next, the primary fermentation step S2 is carried out. For example, the primary fermentation can be carried out by keeping the temperature at about 30° C. to 50° C. for about 30 minutes to 90 minutes (specifically, at 38° C. for 30 minutes). The primary fermentation conditions can be appropriately changed depending on the desired type of bread, the state of the dough, and the environmental conditions.

[0018] If necessary, a secondary mixing step S3 is performed, in which secondary ingredients such as dried fruits (raisins, etc.) and chocolate chips can be mixed into the dough.

[0019] Next, a forming step S4 is performed. In the forming step S4, the dough is formed into a desired shape. In this case, it is preferable to put the dough into a baking mold so that the dough will be baked into a loaf of bread.

[0020] Next, a secondary fermentation step S5 is performed. In the secondary fermentation step S5, the secondary fermentation can be performed by keeping the temperature, humidity, and time specified as in the primary fermentation step S2. For example, the secondary fermentation can be performed by keeping the temperature at about 30°C to 50°C for about 30 to 90 minutes (specifically, at 38°C for 60 minutes).

[0021] Next, a baking step S6 is performed. The baking conditions (temperature, time, etc.) can be appropriately set according to the rice flour bread to be produced, for example, using the rate of weight loss when baked as an indicator. For example, the baking step can be performed by baking at about 180°C to 250°C for about 30 to 40 minutes. In this manner, the rice flour bread of this embodiment is produced.

[0022] The above-mentioned primary mixing step, primary fermentation step, secondary mixing step, shaping step (molding), secondary fermentation step and baking step may be carried out using equipment such as a fully automatic home bakery or equipment for carrying out each step (a mixer, a kneading machine, a shaping machine, a warming device such as a proofer, or a baking machine such as an oven).

[0023] (Raw materials used in the production of rice flour bread in this embodiment) The raw materials used in producing the rice flour bread in this embodiment are rice flour, sugar, salt, rapeseed oil, yeast, water, HPMC, and alginate ester. Rice flour is a grain flour that is the main raw material of the rice flour bread according to the embodiment of the present invention, and refers to a powder obtained by grinding raw rice taken from rice plants. The rice that is the raw material for the rice flour is not particularly limited. In actual production, the raw rice is milled to a grain size of 30 to 100 μm using a flour mill. In the present embodiment, any sugar can be used as the sugar, such as white sugar, brown sugar, sucrose, etc. In place of sugar, other sugars such as glucose, fructose, honey, maltose, brown sugar, granulated sugar, etc. can also be used.

[0024] In the present embodiment, a salt containing sodium chloride as a main component can be used as the salt. Although the main component is sodium chloride, other salts such as potassium chloride, calcium chloride, magnesium chloride, etc. may be contained in addition to sodium chloride. In the present embodiment, rapeseed oil is mainly used as the oil, and vegetable oil extracted from rapeseed is used. Preferably, oil extracted from a non-erucic acid variety that does not contain erucic acid is used.

[0025] As the yeast in this embodiment, any yeast that can be generally used for fermentation in bread production can be used. In addition, either dry yeast or fresh yeast can be used.

[0026] In the bread of the present invention, the term "gluten-free" means not only that the bread does not contain wheat gluten derived from wheat flour, but also that the bread does not contain gluten-like proteins derived from other grains. The standard value for gluten-free bread is set by the U.S. Food and Drug Administration (FDA) as being one that satisfies either (1) or (2) below. (1) Does not contain any of the following: A. Gluten-containing grain ingredients (such as spelt) B. Ingredients derived from gluten-containing grains that have not been treated to remove gluten (such as wheat flour) C. Ingredients derived from gluten-containing grains that have been treated to remove gluten (such as wheat starch) and that contain more than 20 milligrams of gluten per kilogram (2) Essentially gluten-free. As you can see from these definitions, gluten-free does not simply mean something that does not contain any gluten at all.

[0027] In producing rice flour bread, thickening polysaccharides are usually used. Examples of thickening polysaccharides used in the food industry include pectin, xanthan (gum), carrageenan, guar gum, gum arabic, gellan (gum), CMC (sodium carboxymethylcellulose), pectin, cellulose, glucomannan, gelatin, agar, soybean polysaccharides, corn starch, and potato starch. In this embodiment, however, alginate ester and HPMC are used from the viewpoints of making the rise and texture closer to those of wheat flour bread and not using raw materials containing allergens.

[0028] The HPMC in this embodiment is hydroxypropyl methylcellulose, which is obtained by attaching methoxy groups to the cellulose backbone of methylcellulose and further substituting some of the methoxy groups with hydroxypropyl groups, and is a substance generally used as one of the thickening polysaccharides. The alginate ester in this embodiment is a derivative in which propylene oxide is added to alginic acid, which is a polysaccharide, and propylene glycol is ester-bonded to the carboxyl group in the structure, and is a substance generally used as one of the thickening polysaccharides.

[0029] In addition, the bread dough according to the embodiment of the present invention may contain secondary ingredients such as eggs, meat, ham, sausage, bacon, almonds, carrots, sesame, raisins, and apples in addition to the main ingredients constituting the main dough. However, from the viewpoint of avoiding the 28 specific ingredients containing allergens, it is preferable to avoid these items in the secondary ingredients as well, and to limit the above ingredients to carrots and sesame. Furthermore, as long as they do not contain gluten, food additives such as emulsifiers, preservatives, flavorings, and colorings may be included.

[0030] (Production of rice flour bread in this embodiment) In this embodiment, the blending ratio of each material is as follows. Ingredients Mixture ratio (Baker's %) rice flour 100 Sugar 3~10 Salt 1~3 Rapeseed oil 3~10 East 1~2 Wednesday 80~120 HPMC 0.1-1.0 Alginate ester 0.1~1.0 The types of rice that can be used as the raw material for rice flour include Koshihikari, Hinohikari, GABA rice, Mizuho Chikara, foreign long grain varieties, etc. Among these, it is preferable to use varieties with a high amylose content. In addition, examples of sugar include white sugar, cane sugar, and glucose, and in this embodiment, rapeseed oil is used as the oil, but other oils such as olive oil can also be used.

[0031] In the bread manufacturing process, a mixer (SS-71 manufactured by Kanto Mixing Machinery Co., Ltd.) was used for the primary and secondary mixing, a dough conditioner (PEEE1-SK manufactured by Tokura Shoji Co., Ltd.) was used for the primary and secondary fermentation, and an oven (TOU-221SUU manufactured by Tokura Shoji Co., Ltd.) was used for the baking process. In addition, a two-loaf container (volume 3675 cm) was used as the mold for putting the dough into during the forming process. 3In addition, four types of rice flour bread with different specific volumes of 3, 3.6, 4.2, and 4.6 were made by changing the amount of dough put into the container to 1225 g, 1021 g, 875 g, and 799 g. In this invention, the specific volume is defined as the ratio of the volume of the container to the amount of dough before baking, and is expressed in units of unitless or cm. 3 It can be expressed in units of 1 / g. If the specific volume is large, the texture will be fluffy, and if the specific volume is small, the texture will be heavy.

[0032] In addition, the air bubble structure inside the bread was measured using the C-CELL Colour Advanced Model (manufactured by CARIBRE Control International), an image analysis system for baked products. The specific volume can also be measured by image analysis using this system.

[0033] The values ​​of each item are as follows: ·Average bubble elongation This value indicates the average ratio of the length to the width of each bubble, regardless of the bubble's orientation. The closer to 1, the rounder the bubble shape is, and the higher the value, the more stretched the bubble is. Net bubble elongation This is an index showing the degree of bubble elongation in a specific direction. When it is close to 1, it means that the bubbles are not stretched or have no specific directionality. Conversely, when the value is high, it means that the proportion of bubbles elongating in a specific direction is high. Since bubbles that stretch in different directions cancel each other out, this value is usually lower than the average bubble elongation.

[0034] - Bubble alignment This is an index to evaluate whether air bubbles are aligned in the same direction, and is expressed as a value between 1 and 0. The closer the value is to 1, the greater the degree of stretching in the same direction, such as in laminated fabric. Conversely, the closer the value is to 0, the more the air bubbles are not aligned overall. ·Vertical elongation This indicates the degree of elongation along the height of the slice. A high positive value indicates strong vertical elongation. Conversely, a high negative value indicates strong horizontal elongation. Intermediate values ​​indicate low bubble elongation or alignment, or bubble alignment somewhere between horizontal and vertical.

[0035] (Comparison of rice flour bread of this embodiment with comparative example) These measured values ​​are summarized in Table 1. The samples used were Examples 1 to 4, which had different specific volumes among the Examples, wheat flour comparative examples 1 and 2, which are breads made with wheat flour by other companies, and rice flour comparative examples 1 to 3, which are breads made with rice flour by other companies.

[0036] [Table 1]

[0037] As can be seen from these results, while the density of comparative wheat flour samples 1 and 2 is around 0.2, the density of comparative rice flour samples 1 to 3 is high, at 0.485 or higher. In contrast, examples 1 to 4, which are embodiments of the present invention, are all in the range of 0.20 to 0.40, which is a lower density value compared to conventional rice flour bread and is closer to the density of comparative wheat flour sample, which is a bread made from wheat flour.

[0038] Generally, rice flour bread tends to have a heavier texture and less fluffy and soft compared to bread made from wheat flour. However, in this embodiment, the density value is closer to that of wheat flour bread compared to conventional rice flour bread, so that the dough stretches sufficiently during baking, moisture is dissipated, and a fluffy, light texture can be achieved compared to conventional rice flour bread. Even when pressed and deformed, Examples 1 to 4 have elasticity and are excellent in recovery after deformation compared to rice flour comparative examples 1 to 3. If the density exceeds 0.40, the texture becomes heavy and the fluffy and soft texture is lost. However, if the density is below 0.20, the texture becomes light, but it becomes difficult to maintain the shape of the bread. From the viewpoint of texture, the range of 0.20 to 0.30 is more preferable.

[0039] In addition, the specific volume in this embodiment is in the range of 3 to 4.6. If the specific volume is 4.6 or more, the texture becomes light, but it becomes difficult to maintain the shape of the bread. Conversely, if the specific volume is 3.0 or less, the texture becomes heavy and the fluffy and soft feeling is lost.

[0040] From the viewpoints of the appearance, rise and texture of the bread, the moisture content inside the baked rice flour bread is generally about 40 to 60%, preferably about 40 to 50%, and more preferably about 45 to 50%.

[0041] As mentioned above, various types of thickening polysaccharides are generally used, but in this embodiment, alginate ester and HPMC are used from the viewpoint of not using raw materials containing allergens. The amount of each of the alginate ester and HPMC is preferably 0.1 to 1.0 part by mass, more preferably 0.4 to 0.6 part by mass, per 100 parts by mass of rice flour. If the amount is too small, the bread will not rise as well when baked, but if the amount is too large, no change in the rise effect will be seen.

[0042] As for the amount of moisture, the moisture content after baking is preferably 40 to 50%. Outside this range, the texture of the bread may deteriorate and it may not rise properly.

[0043] Next, the ranges of values ​​related to air bubbles in this embodiment are shown in Table 2 below.

[0044] [Table 2]

[0045] As can be seen from the values ​​in Table 2, the average cell elongation, net cell elongation, cell alignment, and vertical elongation values ​​are all closer to those of the wheat flour comparative example compared to those of the rice flour comparative example. This shows that, compared to the rice flour comparative example, which is a conventional rice flour bread, the rice flour bread of this example is closer to wheat flour bread, has a light texture, and is fluffy and soft.

[0046] As described above, the numerical values ​​related to bubbles are expressed from different perspectives, such as a numerical value expressing the ratio of the length to the width of the bubble, a numerical value expressing the degree of elongation of the bubble in a specific direction, etc., regardless of the orientation of the bubble, and each numerical value has a different meaning. Also, in terms of the relationship with density and specific volume, even if the density is the same, the bubble elongation direction may be different, or the bubble elongation direction may be different, and there is no necessarily correlation with the density or specific volume value.

[0047] The appearance of this example after baking is shown in Fig. 2, and its cross section is shown in Fig. 3. Moreover, cross sections of the wheat flour comparative example and the rice flour comparative example are shown in Fig. 4. The direction of the air bubbles affects how easily butter penetrates into the bread when it is spread on it. To make it easier for butter to penetrate into the bread, it is preferable to slice the bread along the direction in which the air bubbles are larger and then spread the butter on it. The direction in which the air bubbles extend and the direction of the sliced ​​surface also affect the texture.

[0048] The best configuration and method for carrying out the present invention are not limited to those described above. In addition to bread, the present invention can also be applied to buns, baguettes, rolls, sweet breads, and savory breads.

Claims

1. A rice flour bread produced by baking a bread dough containing rice flour, sugar, salt, oil, yeast, an alginate ester, and a thickening polysaccharide (excluding corn starch) including HPMC, and water, but not containing tapioca flour or potato flour, and not containing gluten, The thickening polysaccharide is 0.1 parts by mass or more per 100 parts by mass of the rice flour, and the density after baking is in the range of 0.20 to 0.40 g / cm ３ and a specific volume, defined as the ratio between the volume of a container for putting the bread dough and the amount of dough before baking, is in the range of 3.0 to 4.

6.

2. The rice flour bread according to claim 1, further comprising no eggs, milk, wheat, buckwheat, peanuts, shrimp, crab, almonds, salmon roe, kiwi fruit, walnuts, soybeans, cashew nuts, bananas, yams, peaches, apples, mackerel, sesame seeds, salmon, squid, chicken, gelatin, pork, oranges, beef, abalone, or matsutake mushrooms.

3. The density range after firing is 0.20 to 0.30 g / cm ３ 3. The rice flour bread according to claim 1 or 2,

4. Rice flour bread as described in claim 1, characterized in that the alginate ester is blended in an amount of 0.1 to 1.0 part by mass per 100 parts by mass of the rice flour.

5. The rice flour bread as described in claim 1, characterized in that 0.1 to 1.0 parts by mass of HPMC is blended per 100 parts by mass of the rice flour.

6. Rice flour bread as described in any one of claims 1 to 5, characterized in that the average bubble elongation degree of the internal bubbles is 1.50 to 1.

60.

7. Rice flour bread as described in any one of claims 1 to 5, characterized in that the net bubble elongation of the internal bubbles is 1.20 to 1.

30.

8. Rice flour bread described in any one of claims 1 to 5, characterized in that the degree of alignment of internal air bubbles is 0.30 to 0.

50.

9. Rice flour bread described in any one of claims 1 to 5, characterized in that the vertical elongation of the internal air bubbles is 0.20 to 0.30.

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