Rice flour composition for bread, rice flour bread dough, and method for producing rice flour bread using the same

Abstract

To provide a rice flour composition for bread for producing rice flour bread which has good swelling or food texture and in which degradation of the food texture after preservation is prevented, dough for rice flour bread, and a method of producing rice flour bread using the same.SOLUTION: A rice flour composition for bread of the present invention contains 1.5 mass% or more of roasted rice flour relative to the total amount of rice flour and the roasted rice flour.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a rice flour composition for bread, rice flour bread dough, and a method for producing rice flour bread using these. [Background technology]

[0002] Wheat flour is typically used as the main ingredient in bread. However, in recent years, due to fluctuations in grain prices and to accommodate wheat allergy sufferers, research has been ongoing into the use of rice flour as a substitute for wheat flour. However, unlike wheat flour, rice flour does not contain gluten, which improves the extensibility and elasticity of bread dough. Therefore, bread made with rice flour generally has less volume and elasticity. Therefore, to increase the volume of the product, gluten, a wheat protein, is typically added separately during the production of rice flour bread, but this does not eliminate the cause of wheat allergy. Therefore, although technological developments for producing gluten-free rice flour bread have been ongoing, it has been difficult to obtain rice flour bread with both good rise and texture. Furthermore, conventional rice flour bread has the problem of its moist texture deteriorating over time and short shelf life.

[0003] Various studies have been conducted to solve these problems, and methods using additives such as food additives, modified starch, and alginic acid have been proposed (Patent Documents 1 to 4). However, with consumers becoming increasingly health-conscious in recent years, there is a demand for products that do not contain food additives or that contain reduced amounts of food additives. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-245409 [Patent Document 2] Japanese Patent Application Publication No. 2019-87319 [Patent Document 3] Japanese Patent Application Publication No. 2019-126311 [Patent Document 4] Japanese Patent Application Laid-Open No. 2010-239902 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a rice flour composition for bread, rice flour bread dough, and a method for producing rice flour bread using the same, which have good rise or texture and are inhibited from deteriorating in texture after storage. [Means for solving the problem]

[0006] The present inventors discovered that the above problems can be solved by using a specific amount of roasted rice flour in a rice flour composition for bread, and thus completed the present invention.

[0007] That is, the present invention includes the following aspects. [1] A rice flour composition for bread, containing 1.5% by mass or more of the roasted rice flour based on the total amount of rice flour and roasted rice flour. [2] The rice flour composition for bread according to [1], containing 20% by mass or more of the roasted rice flour relative to the total amount of rice flour and roasted rice flour. [3] Rice flour bread dough comprising the rice flour composition for bread according to [1] or [2]. [4] A method for producing rice flour bread using the rice flour composition for bread described in [1] or [2] or the rice flour bread dough described in [3]. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a rice flour composition for bread, a rice flour dough for producing rice flour bread that has good rise or texture and that is inhibited from deteriorating in texture after storage, and a method for producing rice flour bread using the same. According to the present invention, the effects of the present invention can be obtained without using gluten or food additives, thereby avoiding the problem of wheat allergies, contributing to increased consumption of domestically produced rice and rice flour, and also meeting the health-conscious needs of consumers. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, an embodiment of the present invention will be described.

[0010] [Rice flour composition for bread] The rice flour composition for bread of the present invention contains roasted rice flour. In the present invention, "roasted rice flour" refers to rice flour obtained through a roasting and heating process. In the present invention, the term "rice flour" simply refers to rice flour that has not been subjected to a roasting and heating process (also referred to as ordinary rice flour). Roasted rice flour may be obtained by roasting and heating rice grains and then grinding them, or by roasting and heating rice flour obtained by grinding rice grains. Roasted rice flour is preferably obtained by roasting and heating rice flour obtained by grinding rice grains. There are no particular limitations on the techniques and devices that can be used to roast rice flour or rice grains. Examples of roasting devices include hot air roasters, roasters using heat such as gas flames or charcoal fires, and electric roasters. These roasting devices can be equipped with a mixing and stirring function to uniformly roast the rice flour or rice grains. Examples of such mixing and stirring methods include a stirrer, a drum rotation type, and an airflow stirring type.

[0011] Roasted rice flour can be produced using known techniques, but for example, it can be obtained by roasting and heating the rice flour for 5 to 30 minutes using a paddle dryer (for example, manufactured by Nara Machinery Co., Ltd.) at temperatures of 30°C near the inlet, 50 to 150°C at the middle position, and 100 to 200°C near the outlet. These temperatures are measured using thermometers installed at each point in the paddle dryer. The moisture content of the roasted rice flour is preferably 8% by mass or less, more preferably 1 to 5% by mass, and even more preferably 1.5 to 3% by mass. The degree of gelatinization of the roasted rice flour is preferably 5 to 50%, more preferably 20 to 40%, and even more preferably 15 to 35%. The moisture content of roasted rice flour can be determined by drying the flour in an oven at 120-150°C for 1-2 hours and measuring the difference in mass between before and after drying. The degree of gelatinization of roasted rice flour can be measured by any known method, such as the diastase method, glucoamylase method, glucoamylase II method, and β-amylase-pullulanase method.

[0012] The rice flour is prepared by crushing rice (non-glutinous rice or glutinous rice) into granules using a known crusher (e.g., a cutter mill, pin mill, hammer mill, roll mill, automatic stone mill, airflow crusher, etc.). The rice is preferably polished. The crushed product may be sieved using a sifter to be sized. The moisture content of rice flour is generally around 11% by mass.

[0013] The rice flour composition for bread of the present invention contains 1.5% by mass or more of the roasted rice flour relative to the total amount of rice flour and roasted rice flour. When the roasted rice flour content is above the above-mentioned lower limit, rice flour bread can be obtained that combines good rise and texture and inhibits deterioration of texture. Furthermore, when the roasted rice flour content is above the above-mentioned lower limit, the bread production time can be shortened compared to when roasted rice flour is not included. Specifically, bread dough that does not contain roasted rice flour generally has a low viscosity, and gas generated by fermentation easily escapes. However, by using roasted rice flour in which the starch is partially pregelatinized, the viscosity of the dough can be increased, improving the gas retention capacity and shortening the fermentation time of the dough. Furthermore, because the water absorption of roasted rice flour is superior to that of non-roasted rice flour, the time required to mix the rice flour composition with water can be shortened. Furthermore, because the roasted rice flour is already partially heated, the baking time of the dough can be shortened. The content of the roasted rice flour is preferably 2% by mass or more, more preferably 10% by mass or more, even more preferably 15% by mass or more, even more preferably 20% by mass or more, particularly preferably 30% by mass or more, preferably 90% by mass or less, and more preferably 80% by mass or less, based on the total amount of rice flour and roasted rice flour. If the content of the roasted rice flour is more than 15% by mass but less than 95% by mass, rice flour bread can be obtained that is voluminous, has a good pore size, and is moist and soft. The content of the roasted rice flour may be 100% by mass based on the total amount of rice flour and roasted rice flour, and the rice flour composition for bread of the present invention does not need to contain (unroasted) rice flour.

[0014] The rice flour composition for bread of the present invention may further contain auxiliary ingredients in addition to the roasted rice flour. Examples of such auxiliary ingredients include powdered milk, salt, dietary fiber, grain flour other than rice flour, starch, coloring, sugars, fats and oils (butter, lard, etc.), eggs, seasonings, dairy products, and spices. When the rice flour composition for bread contains the above auxiliary ingredients, the content of the auxiliary ingredients can be 0.1 to 10 parts by mass per 100 parts by mass of the rice flour composition for bread. The rice flour composition for bread of the present invention can also be premixed with the above auxiliary ingredients to be used as a rice flour bread mix.

[0015] Because the rice flour composition for bread of the present invention can be used to produce rice flour bread that combines good leavening and texture even without gluten, it is preferable that it is substantially free of wheat flour-derived gliadin, glutenin, or gluten. Here, "substantially free" means that the content is less than 0.5% by mass, preferably less than 0.1% by mass, of the total amount of rice flour and roasted rice flour. It is also preferable that the rice flour composition for bread of the present invention is substantially free of food additives such as thickening polysaccharides.

[0016] [Rice flour bread dough] The rice flour bread dough of the present invention can be obtained by kneading the rice flour composition for bread described above, which may optionally contain auxiliary ingredients, together with water. The method for producing the rice flour bread dough may be the same as the method for producing ordinary rice flour bread dough.

[0017] [Method for producing rice flour bread] The method for producing rice flour bread of the present invention can be a conventional bread-making method, except that the rice flour composition for bread or the rice flour bread dough is used. Examples of such methods include a kneading step in which the rice flour composition for bread, which may optionally contain auxiliary ingredients, water, and yeast are added and kneaded, a fermentation step in which the rice flour bread dough obtained in the kneading step is fermented, and a heating step in which the fermented rice flour bread dough obtained in the fermentation step is shaped as desired and heated. The water may be partially or entirely replaced with a liquid other than water, such as milk, soy milk, etc. The yeast may be any yeast commonly used as baker's yeast, and examples thereof include live yeast, dry yeast, and natural yeast. The kneading can be done by hand or using a commercially available kneader. The temperature, speed, time, etc. can be appropriately set according to conventional methods. The rice flour bread dough obtained in the kneading step may be aged under low-temperature ripening conditions, for example, at 0 to 5°C, before being subjected to the fermentation step. Fermentation can be carried out at room temperature or in an incubator at a temperature of 20 to 40°C, preferably 30 to 38°C, for 20 to 40 minutes, preferably 25 to 35 minutes (primary fermentation). Secondary fermentation and maturation may be carried out under similar conditions. Primary fermentation can be omitted. The fermented rice flour bread dough that has been optionally aged is molded into a mold appropriate for the type of bread and heated to obtain rice flour bread. The heating method is preferably baking using a heater such as an oven, but other methods such as microwave heating, frying, boiling, or steaming may also be used.

[0018] Examples of rice flour breads obtainable by the rice flour bread manufacturing method of the present invention include white bread, rolls, sweet rolls, donuts, bagels, cooked bread, etc. Examples of white bread include white bread, French bread, variety bread, English muffins, etc. Examples of rolls include table rolls, butter rolls, buns, sweet rolls, buns, etc. Examples of sweet breads include bread filled with fillings such as bean paste bread, jam bread, cream bread, and curry bread, as well as melon bread, raisin bread, Danish pastry, croissants, brioche, and steamed bread, and examples of cooked bread include hamburgers, hot dogs, and pizza.

[0019] The rice flour bread can also be crushed and sieved in a conventional manner to produce rice breadcrumbs separated by particle size. The resulting rice breadcrumbs can be used in applications typically associated with breadcrumbs, such as coatings for deep-fried foods and as a binder for fish paste. [Example]

[0020] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0021] Production Example 1: Production of roasted rice flour 150 kg of rice flour obtained by grinding polished non-glutinous rice using an airflow mill was placed in a paddle dryer (set temperature: 150°C) manufactured by Nara Machinery Manufacturing Co., Ltd., and heated for 15 minutes while stirring to obtain roasted rice flour. Thermometers placed near the entrance, middle, and exit of the paddle dryer measured temperatures of 30°C, 75°C, and 150°C, respectively. The roasted rice flour thus obtained had a moisture content of 2% by mass and a degree of gelatinization of 29%. The moisture content was determined by spreading the roasted rice flour evenly in a glass container to a height of 5 mm or less, placing it in a dry heat dryer at a temperature of 135°C without a lid, and leaving it for 2 hours. The moisture content was calculated by subtracting the mass after drying from the mass before drying and dividing the difference by the mass before drying. The degree of gelatinization was measured by the diastase method.

[0022] Production Example 2: Production of rice flour bread The flour ingredients, liquid ingredients, and oil ingredients listed in the recipe below were placed in a mixer (vertical mixer manufactured by Kanto Mixing Machinery Co., Ltd.) and kneaded at low speed for 1 minute, medium speed for 1 minute, and high speed for 5 minutes to obtain rice flour bread dough. The kneading temperature was 25°C. 500 g of the obtained rice flour bread dough was placed in a loaf mold for loaf bread and fermented for 35 minutes at 38°C and a relative humidity of 85%. The fermented rice flour bread dough was baked in a fixed oven at an internal temperature of 180°C for 35 minutes to obtain rice flour bread. In the recipe below, "regular rice flour" refers to unroasted rice flour obtained by air-milling non-glutinous rice, and "roasted rice flour" refers to rice flour obtained by roasting the above-mentioned regular rice flour.

[0023] TIFF0007724057000001.tif6671

[0024] The obtained rice flour bread was subjected to taste evaluation by 10 experienced panelists according to the following evaluation criteria table at three time points: immediately after cooling, after frozen storage and thawing (quick freezing at -30°C, storage at -20°C for 7 days, and then thawing at room temperature), and after sealing in a plastic bag and storing at room temperature for 3 days. In the evaluation, rice flour bread that did not contain roasted rice flour (Control Example 1) was rated as 3 points immediately after cooling.

[0025] TIFF0007724057000002.tif121153

[0026] Test Example 1: Production of rice flour bread using roasted rice flour Rice flour bread was produced according to Production Example 2, except that the amounts (parts by mass) of regular rice flour and roasted rice flour were as shown in Tables 1 to 3 below, and taste evaluations were conducted at various time points. Table 1 shows the results immediately after cooling, Table 2 shows the results after frozen storage and thawing, and Table 3 shows the results after sealing in a plastic bag and storing at room temperature for 3 days.

[0027] [Table 1]

[0028] As can be seen from Table 1, the rice flour bread of Example 1, which contained 1.5 parts by mass of roasted rice flour, had improved moistness compared to the rice flour bread of Control Example 1, which did not contain roasted rice flour, and both the appearance and texture improved as the roasted rice flour content increased. When the roasted rice flour content exceeded 70 parts by mass, the volume, openness, and softness decreased slightly, but were still sufficiently better than Control Example 1. The rice flour bread of Comparative Example 1, which contained 1 part by mass of roasted rice flour, was evaluated as being equivalent to Control Example 1.

[0029] [Table 2]

[0030] As can be seen from Table 2, the texture of the rice flour bread of Control Example 2 deteriorated due to freezing and thawing. On the other hand, in Examples 9 to 16, which contained 1.5 parts by mass or more of roasted rice flour, the deterioration in texture was suppressed more than in Control Example 2. Generally, rice flour bread immediately after baking tends to have a soft but sticky texture due to the gelatinized starch. When rice flour bread is frozen and thawed, the gelatinized starch undergoes appropriate retrogradation, eliminating the stickiness and bringing out the softness. This tendency was stronger in the frozen-thawed rice flour breads of Examples 12 to 16, which contained 20 parts by mass or more of roasted rice flour, which tended to have a softer texture than Examples 4 to 8, which correspond to rice flour bread immediately after baking, and this tendency became stronger as the roasted rice flour content increased.

[0031] [Table 3]

[0032] As can be seen from Table 3, the rice flour bread of Control Example 3 deteriorated in texture after 3 days of storage at room temperature. On the other hand, Examples 17 to 24, which contained 1.5 parts by mass or more of roasted rice flour, showed less deterioration in texture than Control Example 3.

[0033] Test Example 2: Production of rice flour bread using roasted rice flour The bread-making times for rice flour bread made according to Production Example 2 using the bread-making ingredient combinations listed in the recipe above were compared with those for rice flour bread from a control example that did not contain roasted rice flour. The mixing time was measured by mixing the flour ingredients, liquid ingredients, and oil ingredients at a constant speed until the dough was homogenized, and the proofing time was measured by measuring the time until the dough volume rose to twice its original volume. The results are shown in Table 4 below. For reference, the production time for a typical wheat flour bread that does not use rice flour is also listed.

[0034] [Table 4]

[0035] As can be seen from Table 4, in Example 25, which used roasted rice flour, at least the mixing time and proofing time were shorter than in Control Example 4, which did not use roasted rice flour.

Claims

1. A rice flour composition for bread, which is composed of rice flour and roasted rice flour and is used to produce fermented bread that is frozen and does not contain any grain flour other than rice flour, wherein the rice flour composition contains 10 to 90 mass% of the roasted rice flour relative to the total amount of rice flour and roasted rice flour, and the roasted rice flour is roasted rice flour of non-brown rice.

2. The rice flour composition for bread according to claim 1, wherein the roasted rice flour is contained in an amount of 20 to 80% by mass based on the total amount of rice flour and roasted rice flour.

3. The rice flour composition for bread according to any one of claims 1 to 2, wherein the moisture content of the roasted rice flour is 1.5 to 3% by mass.

4. A rice flour bread dough for producing rice flour bread that can be stored frozen, comprising the rice flour composition for bread according to any one of claims 1 to 3 and containing no grain flour other than rice flour.

5. A method for producing rice flour bread that can be stored frozen, using the rice flour composition for bread according to any one of claims 1 to 3 or the rice flour bread dough according to claim 4.

6. a kneading step of adding water and yeast to the rice flour composition for bread according to any one of claims 1 to 3 and any secondary ingredients contained therein (provided that the secondary ingredients do not include grain flour other than rice flour), and kneading the mixture; a fermentation step of fermenting the rice flour bread dough obtained by the kneading step; The method for producing fermented rice flour bread dough for producing rice flour bread to be frozen and stored includes the steps of:

7. A method for producing rice flour bread to be frozen and stored, comprising a heating step of optionally shaping and heating the fermented rice flour bread dough obtained by the method according to claim 6.

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