JP2021073872A - Method of producing rice bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel rice bread having a high nutritional value, which is sufficiently contained in dietary fiber, minerals and vitamins, which is lacking in conventional rice bread. All parts of rice are used without waste to provide healthy bread with excellent nutritional value. SOLUTION: To 100 parts by weight of rice flour, 10 to 30 parts by weight of roasted rice bran, yeast and water are added and kneaded to prepare a bread dough, and then the bread dough is fermented and baked to produce bread. .. It is preferable that the rice flour has an average particle size of 30 to 100 μm, and the rice bran has an average particle size of 50 to 300 μm. The roasted rice bran is preferably obtained by contacting raw rice bran with superheated steam at 250 ° C. to 350 ° C. [Selection diagram] None

Description

The present invention provides rice bread containing a sufficient amount of nutrients useful for the human body by adding rice bran to rice flour.

Conventionally, bread made mainly of wheat flour has a problem that it lacks minerals such as magnesium and zinc and dietary fiber, and partially lacks nutritional balance.
In addition, rice bread, which is mainly made of rice flour, is also low in minerals such as magnesium and zinc, vitamins, and dietary fiber.
Therefore, a method for producing rice bread using rice flour containing components such as minerals by adding deep sea water to rice flour has been proposed (Patent Document 1).

Japanese Patent No. 3667688 Japanese Patent No. 6332344

However, conventional rice bread production methods have not been able to easily produce well-balanced and nutritious rice bread at low cost.
In addition, the strength of rice bread products is low, and there is a problem that the volume of bread is extremely reduced when chewed at the time of eating, resulting in a fluffy texture. ..
Furthermore, it does not contain components that are very useful for human health, such as γ-oryzanol, inositol, and ferulic acid.

The present invention solves the above-mentioned problems, and is a rice bread having the following constitution and a method for producing rice bread.
[1] A bread dough for producing rice bread containing rice bran, in which 10 to 30 parts by weight of roasted rice bran is added and kneaded with respect to 100 parts by weight of rice flour.
[2] To make bread dough by adding and kneading 10 to 30 parts by weight of roasted rice bran, yeast and water to 100 parts by weight of rice flour, and then fermenting and baking the bread dough to produce bread. A method for producing rice bread, which is characterized by.
[3] To 100 parts by weight of rice flour, 0.3 to 3.0 parts by weight of methyl cellulose (MC) or hydroxypropyl methyl cellulose (HPMC), 10 to 30 parts by weight of roasted rice bran, yeast and water are added and kneaded. A method for producing rice bread, which comprises producing bread dough and then fermenting and baking the same bread dough to produce bread.
[4] The method for producing rice bread according to [2] or [3], wherein the rice flour has an average particle size of 30 to 100 μm.
[5] The method for producing rice bread according to any one of [2] and [3], wherein the rice bran has an average particle size of 50 to 300 μm.
[6] The item according to any one of [2] to [5], wherein the roasted rice bran is obtained by contacting raw rice bran with superheated steam at 250 ° C. to 350 ° C. How to make rice bread.
[7] In any one of [2] to [6], the raw rice bran, which is the raw material of the roasted rice bran, is obtained by obtaining a rice polishing ratio of brown rice at 85 to 95%. The method for producing rice bread described.
[8] Rice bread is selected from bread, coppe bread, butter roll, fried bread, sweet bread, French bread, German bread, bagel, denish bread, yeast donut, pretzel, pizza or nan, or cake, pie or scone, muffin. The method for producing rice bread according to any one of [2] to [7].

According to the present invention, it is possible to provide a novel rice bread having a high nutritional value, which is sufficiently contained in dietary fiber, minerals and vitamins, which is lacking in the conventional rice bread.
In addition, the strength of rice bread products can be increased by the action of dietary fiber contained in rice bran, and it is possible to prevent the volume of bread from becoming extremely reduced and becoming fluffy when chewed during feeding.
Further, it is possible to provide an excellent healthy bread containing a sufficient amount of ingredients very useful for human health such as γ-oryzanol, inositol, vitamin E, vitamin B1 and ferulic acid contained in rice bran.
According to the present invention, it is possible to produce "whole rice bread" by using the whole rice, that is, the whole part of the rice consisting of the rice bran part and the white rice part.
All parts of rice can be used without waste to provide healthy bread with very good nutritional value.

Next, an embodiment of the present invention will be described.
The raw material rice flour used in the present invention is glutinous rice or glutinous rice crushed and pulverized, and examples of the type of glutinous rice include japonica rice and indica rice.
The rice flour preferably has an average particle size of 30 to 100 μm.
The roasted rice bran is preferably a roasted and crushed fresh rice bran.
As the fresh rice bran, those produced when rice for cooked rice is produced (rice milling) are preferable, and those obtained with a rice milling ratio of 85 to 95% are preferable.
In particular, rice bran obtained by milling brown rice at a rice milling ratio of about 90% is usually used, but the bran produced during this rice milling is called red bran, which is usually a rice bran distributed on the market.
The roasted rice bran used in the present invention is made by roasting fresh rice bran (red bran) with superheated steam at 250 to 350 ° C. (see, for example, Patent Document 2) and crushing it to have an average particle size of 50 to 300 μm, particularly. It is preferable that the average particle size is 100 μm or less.
The rice bran thus obtained does not deteriorate for several years and has a fragrant aroma and a kinako-like appearance and taste. Dietary fiber, minerals, vitamins, γ-oryzanol, inositol, etc. It contains ferulic acid and other ingredients that are very useful to the human body, making it a very good nutritional ingredient.
The amount of roasted bran added is preferably 10 to 30 parts by weight with respect to 100 parts by weight of rice flour.

In the present invention, it is preferable to add hydroxypropyl methylcellulose (HPMC), methylcellulose (MC) or carboxymethylcellulose (CMC), which are thickening polysaccharide cellulose ethers, to rice flour instead of using gluten (gluten-free). ..
In addition, pectin, carrageenan, and galactomannans can also be used.
The amount of these added is preferably 0.3 to 3.0 parts by weight with respect to 100 parts by weight of rice flour.

In the present invention, the strength (compression strength and breaking strength) of the product rice bread can be changed depending on the blending ratio of rice flour and rice bran and the particle size of rice flour and rice bran. That is, by adjusting their blending ratio and particle size, the strength of the product rice bread can be appropriately adjusted to produce a product having a good appearance and texture.

Next, examples of the present invention will be described.
Example 1;
280 g of water was added to 270 g of rice flour and 50 g of roasted rice bran, and the mixture was stirred and kneaded at room temperature for 20 minutes.
To this, 30 g of sugar, 10 g of dry eas for bread, 5 g of butter and 3.0 g of salt were added, and then the mixture was stirred and kneaded at room temperature for 20 minutes.
175 g of the stirred and kneaded dough thus obtained was placed in a square bread case and fermented in an oven range at 40 ° C. for about 30 minutes.
Next, the fermented dough that had been fermented was baked at 180 ° C. for 24 minutes to produce rice bread containing rice bran.
The roasted rice bran is made by contacting raw bran with superheated steam at 300 ° C. for 0.5 seconds, roasting it in an oxygen-free state, and crushing it to an average particle size of 100 μm. ) It has a windy appearance and taste, and contains dietary fiber, minerals, vitamins, and components very useful for the human body such as γ-oryzanol, inositol, and ferulic acid.

Example 2;
280 g of water was added to 270 g of rice flour, 50 g of roasted rice bran, and 2 parts by weight of hydroxypropyl methylcellulose (HPMC), and the mixture was stirred and kneaded at room temperature for 20 minutes.
To this, 30 g of sugar, 10 g of dry eas for bread, 5 g of butter and 3.0 g of salt were added, and then the mixture was stirred and kneaded at room temperature for 20 minutes.
175 g of the stirred and kneaded dough thus obtained was placed in a square bread case and fermented in an oven range at 40 ° C. for about 30 minutes.
Next, the fermented dough that had been fermented was baked at 180 ° C. for 24 minutes to produce rice bread containing rice bran.
The roasted rice bran is the same as that used in Example 1.

Comparative Example 1
280 g of water was added to 320 g of rice flour, and the mixture was stirred and kneaded at room temperature for 20 minutes.
To this, 30 g of sugar, 10 g of dry eas for bread, 5 g of butter and 3.0 g of salt were added, and then the mixture was stirred and kneaded at room temperature for 20 minutes.
175 g of the stirred and kneaded dough thus obtained was placed in a square bread case and fermented in an oven range at 40 ° C. for about 30 minutes.
Next, the fermented dough that had been fermented was baked at 180 ° C. for 24 minutes to produce rice bread.

Examination of Examples and Comparative Examples;
In addition to carbohydrates and proteins, the rice breads obtained in Examples 1 and 2 contain dietary fiber, minerals, vitamins, and other very useful components for the human body such as γ-oryzanol, inositol, and ferulic acid. On the other hand, the rice bread of the comparative example contained most of the nutrients such as carbohydrates and proteins, and the content of other nutrients was extremely low.
Further, in the rice breads of Examples 1 and 2, the strength of the rice bread product can be increased by the action of the dietary fiber contained in the rice bran, and the volume of the bread when chewed at the time of feeding is that of a normal wheat flour bread. I was able to maintain a sense of volume without shrinking.
However, in the rice bread of the comparative example, when chewed at the time of feeding, the volume of the bread was extremely reduced and it became pechanko.

Claims (8)

Bread dough for producing rice bread containing rice bran, in which 10 to 30 parts by weight of roasted rice bran is added and kneaded to 100 parts by weight of rice flour. Bread dough is made by adding and kneading 10 to 30 parts by weight of roasted rice bran, yeast and water to 100 parts by weight of rice flour, and then the bread dough is fermented and baked to produce bread. How to make rice bread. To 100 parts by weight of rice flour, 0.3 to 3.0 parts by weight of methyl cellulose (MC) or hydroxypropyl methyl cellulose (HPMC), 10 to 30 parts by weight of roasted rice bran, yeast and water are added and kneaded to make bread dough. A method for producing rice bread, which comprises producing and then fermenting the bread dough and baking it to produce bread. The method for producing rice bread according to claim 2 or 3, wherein the rice flour has an average particle size of 30 to 100 μm. The method for producing rice bread according to claim 2 or 3, wherein the roasted rice bran has an average particle size of 50 to 300 μm. The production of rice bread according to any one of claims 2 to 5, wherein the roasted rice bran is obtained by contacting raw rice bran with superheated steam at 250 ° C. to 350 ° C. Method. The rice bread according to any one of claims 2 to 6, wherein the raw rice bran, which is the raw material of the roasted rice bran, is obtained by obtaining a rice polishing ratio of brown rice at 85 to 95%. Production method. One of rice breads selected from bread, coppe bread, butter rolls, fried bread, sweet bread, French bread, German bread, bagels, denish bread, yeast donuts, pretzels, pizza, nan, cakes, pies, scones or muffins. The method for producing rice bread according to any one of claims 2 to 7, wherein the rice bread is produced.