US 20050042358A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2005/0042358A1 Fukumori (43) Pub. Date: Feb. 24, 2005

(54) RICE FLOUR COMPOSITION FOR (52) U.S. Cl...... 426/622 PRODUCING BREADS/CAKES, RICE FLOUR BREADS AND CAKES AND PROCESS FOR PRODUCING THE SAME (57) ABSTRACT (76) Inventor: Kouichi Fukumori, Osaka (JP) A rice flour composition is provided, which includes a rice Correspondence Address: KNOBBE MARTENS OLSON & BEAR LLP flour produced by a conventional flour milling method 2040 MAIN STREET without any Special apparatus or treatment and which can FOURTEENTH FLOOR produce breads or confectionery excellent in appearance, IRVINE, CA 92614 (US) internal phase, taste, and keeping quality, through a process Similar to a conventional process of making breads or (21) Appl. No.: 10/493,175 confectionery. Also provided are a dough product and a food (22) PCT Filed: Jun. 17, 2003 product each produced with Such a composition, and a method of producing Such a food product. (86) PCT No.: PCT/JP03/07634 Such a rice flour composition for use in breads or confec (30) Foreign Application Priority Data tionery comprises: 100 parts by weight of grain flour includ ing 80 to 85 parts by weight of rice flour and 15 to 20 parts

Jul. 12, 2002 (JP)...... 2002-2O3784 by weight of gluten; and 1 to 30 parts by weight of maltose, Jul. 31, 2002 (JP). ... 2002-223548 wherein the rice flour is a product of Stamp milling, roll Jan. 16, 2003 (JP)...... 2003-7757 milling, Stone milling, jet Stream milling, or high Speed Publication Classification rotation impact milling. A dough product and a food product are each produced with Such a composition. A method of (51) Int. Cl...... A21D 2700 producing Such a food product is also provided. US 2005/0042358A1 Feb. 24, 2005

RICE FLOUR COMPOSITION FOR PRODUCING 0006. It is therefore an object of the invention to provide BREADS/CAKES, RICE FLOUR BREADS AND a rice flour composition that includes rice flour produced by CAKES AND PROCESS FOR PRODUCING THE a conventional milling method without any Special tech SAME nique or treatment and that can produce breads or confec tionery excellent in appearance, internal phase, taste, and TECHNICAL FIELD keeping quality, through a process similar to a conventional 0001. The invention relates to a rice flour composition for process of making breads or confectionery, to provide a use in breads or confectionery, a rice-flour bread or confec dough product and a food product each produced with Such tion product, and a method of producing the same. Specifi a composition, and to provide a method of producing Such cally, the invention relates to a rice flour composition a food product. comprising non-glutinous rice flour or the like as a main ingredient, a fermented or unfermented dough product or a DISCLOSURE OF INVENTION bread or confection product produced with Such a compo 0007. In order to achieve the above object, the inventor Sition, and a method of producing the bread or confection has made active investigations on materials to be added and product. fermentation conditions while using rice flour Such as non glutinous rice flour, which has conventionally been believed BACKGROUND ART to be not useful because of its particle Size larger than wheat 0002 The principal material used for fermented breads is flour, and Surprisingly found that the object can be achieved generally wheat flour or rye flour. People like a puffy soft with the rice flour composition constituted as described taste of wheat breads. It is known that when wheat flour is below and with the process including the Steps as described kneaded with water, wheat flour proteins, gliadin and glu below, in completing the invention. tenin, form gluten, which is a gummy and Viscoelastic 0008 Thus, the invention is directed to a rice flour product. It is also known that the gluten performs the composition for use in breads or confectionery, comprising: function of keeping carbon dioxide gas produced by fer 100 parts by weight of grain flour including 80 to 85 parts mentation in the dough So that fermented breads have an by weight of rice flour and 15 to 20 parts by weight of increased Volume. gluten; and 1 to 30 parts by weight of maltose, wherein the 0003. In Japan and Southeast Asian nations, on the other rice flour is a product of Stamp milling, roll milling, Stone hand, rice is traditionally the chief staple of the diet. In milling, jet Stream milling, or high Speed rotation impact Japan, however, the consumption of rice decreases with each milling. passing year. There has been a demand for a rise in food 0009 Preferably, with respect to particle size, the rice Self-sufficiency ratio by consumption of rice on which the flour contains a fraction retained on a 140 mesh Sieve and a Self Sufficiency is relatively high. For the purpose of Solving fraction retained on a 200 mesh sieve, wherein the total of the problem of a potential lack of food, there has been a both fractions make up 20 to 50% by weight of the rice flour. demand for expansion of applications of rice or increase in consumption of rice, because the yield of rice per unit area 0010. The rice flour is preferably a product of stone is generally higher than that of wheat and because rice is a milling. The Stone milling is preferably water milling. nutritionally well balanced foodstuff. 0011 Preferably, the rice flour composition further com 0004. A method is proposed using rice flour in place of prises 1 to 30 parts by weight of white rice bran or/and one wheat flour as the principal material for fermented breads. or more additives Selected from the group consisting of Conventionally, however, fermented dough as in the case of Sugars, exclusive of maltose, Salt, gums, milk components, wheat flour is not sufficiently produced by the use of rice egg components, fats and oils, inorganic Salts, and Vitamins. flour for Japanese Style confectionery, Such as non-glutinous 0012. The invention is directed to a method of producing rice flour, in place of wheat flour. In Such a case, breads with a dough product for use in breads or confectionery, including inferior taste are only produced. Thus, Some methods are the Steps of using a rice flour composition comprising 100 proposed for using rice flour in place of wheat flour, for parts by weight of grain flour including 80 to 85 parts by example, as follows. Japanese Patent Application Publica weight of rice flour and 15 to 20 parts by weight of gluten tion (JP-B) No. 04-73979 discloses a method of producing and 1 to 30 parts by weight of maltose, mixing the rice flour rice flour, including the Steps of coarsely crushing rice in a composition with at least water and yeast and optionally an roll mill and then finely crushing the rice in an air crusher in oil or fat and kneading them; and then making dough such a manner that 90% or more of the crushed rice passes Substantially without undergoing primary fermentation. through a 200 mesh sieve. JP-B No. 07-100002 discloses a method including the Steps of Soaking rice in an aqueous Preferably, the method further includes the step of shaping pectinase Solution and then performing dewatering, flour the produced dough. In the method, the time required for the milling, and calcining. Japanese Patent Application Laid primary fermentation is preferably 0 to 30 minutes. Prefer Open (JP-A) No. 2002-153215 discloses a method including ably, the method further includes the Step of Subjecting the the Steps of Soaking rice in an organic acid-containing water shaped dough to final fermentation. Solution (optionally containing pectinase) and then perform 0013 The invention is also directed to a dough product ing dewatering and flour milling. for use in rice flour breads or confectionery, characterized in 0005. However, the above methods of producing rice that it is produced by the above method of producing the flour require a fine pulverization technique for the Special dough. milling Step and/or a treatment Step with an enzyme Such as 0014. The dough product of the invention is characterized pectinase or an organic acid and thus cost high. in that it is produced by the action of yeast on the rice flour US 2005/0042358A1 Feb. 24, 2005

composition. The dough product of the invention is also confections with leSS Variation in quality within the desired characterized in that it is produced by the addition of a liquid time period, So that fresh pieces of bread or confection with to the rice flour composition. a constant quality can be provided for consumers at many 0.015. In a first mode of the invention, a method of places. The inventive fermented dough product or the inven producing a rice flour bread or confection product includes tive dough product can be resistant to quality degradation in the Steps of using a rice flour composition comprising 100 Storage at low temperatures or in frozen Storage over a parts by weight of grain flour including 80 to 85 parts by prolonged period and can produce breads or confections weight of rice flour and 15 to 20 parts by weight of gluten with a constant quality within a certain time period. and 1 to 30 parts by weight of maltose; mixing the rice flour 0022. According to the inventive method of producing composition with at least water and yeast and optionally an the rice flour bread or confection in the first mode, the oil or fat and kneading them; then making dough Substan primary fermentation process can significantly be curtailed tially without undergoing primary fermentation, Shaping the or omitted, not only So that the time period of the manu dough; Subjecting the shaped dough to final fermentation; facturing proceSS can be short but also So that rice flour and cooking the finally fermented dough by baking, frying, breads or confections with good appearance, good internal Steam-boiling, microwave-heating, or pressurizing and heat phase, good taste, and good keeping quality, equal or Supe ing it. The time required for the primary fermentation is rior to those of wheat flour breads or confections, can be preferably 0 to 30 minutes. produced by a process with good machinability and good workability in existing equipment. 0016. In a second mode of the invention, a method of producing a rice flour bread or confection product includes 0023. According to the inventive method of producing the Steps of mixing the rice flour composition with water the rice flour bread or confection in the second or third and yeast and fermenting the mixture to make fermented mode, rice flour breads or confections with good appear dough; and Shaping the fermented dough and cooking the ance, good internal phase, good taste, and good keeping shaped dough by baking, frying, Steam-boiling, microwave quality, equal or Superior to those of wheat flour breads or heating, or pressurizing and heating it. confections, can be produced with the inventive rice flour composition or the inventive dough product in existing 0.017. In a third mode of the invention, a method of equipment. In the case of wheat flour, the fermentation producing a rice flour bread or confection product includes process is significantly influenced by the ambient tempera the Steps of mixing the rice flour composition with a liquid ture and thus requires skill. In contrast, in the production to make dough, and Shaping the dough and cooking the method according to the Second mode of the invention, the shaped dough by baking, frying, Steam-boiling, microwave use of the inventive rice flour composition can reduce the heating, or pressurizing and heating it. fermentation time So that the required time can be reduced 0.018. The invention is also directed to a rice flour bread by one-half. In addition, the fermentation is less influenced or confection product characterized in that it is produced by by the ambient temperature so that the rice flour bread or the above method of producing the rice flour bread or confection can easily be produced only under the control of confection product. The rice flour bread or confection prod the fermentation time. uct is also characterized in that it is produced by baking, frying, Steam-boiling, microwave-heating, or preSSurizing 0024. The rice flour bread or confection product of the invention can have a Similar taste to the corresponding and heating the above dough. Such a rice flour bread or wheat-flour bread or confection and can also have a chewy confection product is preferably white table bread, bread or moist feeling Specifically derived from the raw material of type roll (Koppepan), butter roll, deep-fried bread, confec rice. In addition, the rice flour bread or confection product tionery bread, French bread, German bread, bagel, Danish of the invention has good keeping quality and is resistant to pastry, Chinese Style Steamed bread, yeast doughnut, pretzel, degradation in taste, So that its distribution route can be pizza, or nan; or cake, pie, Scone, muffin, or cream puff. wider. It can lead to an increase in not only rice consumption 0019. The rice flour composition of the invention can but also total consumption of breads and confectionery. form a raw material that includes a rice flour produced by a conventional milling method and can be used to produce rice BEST MODE FOR CARRYING OUT THE flour breads or confectionery by a process Similar to a INVENTION conventional wheat-flour bread or confectionery process. 0025. According to the invention, the rice flour compo Any of a variety of auxiliary materials may be added to the Sition for use in breads or confectionery comprises: 100 rice flour composition to form a raw material convenient for parts by weight of grain flour including 80 to 85 parts by the production of any of a variety of breads or confections. weight of rice flour and 15 to 20 parts by weight of gluten; 0020. According to the inventive dough making method, and 1 to 30 parts by weight of maltose, wherein the rice flour dough for rice flour breads or confectionery can easily be is a product of Stamp milling, roll milling, Stone milling, jet produced with the rice flour composition, which comprises, Stream milling, or high Speed rotation impact milling. as the main ingredient, a rice flour produced by a conven 0026. The rice flour for use in the invention may be a tional milling method. Any of a variety of auxiliary materials pulverized or powdered product of non-glutinous or gluti may be added to the rice flour composition to form a dough nous raw rice. Examples of the Species of the non-glutinous convenient for the production of any of a variety of breads rice include, but are not limited to, japonica rice, indica rice or confections. and javanica rice. Any Species of glutinous rice may also be 0021. The fermented dough product of the invention or used without limitation. Before pulverization, the raw rice the dough product of the invention can produce Savings in may be, but not limited to, milled rice, brown rice or hulled time and labor for dough proceSS and can produce breads or rice, Scrap rice, rice of old crop, or the like. US 2005/0042358A1 Feb. 24, 2005

0027. The rice flour is a product of a conventional milling content is within the above range, the rice flour can be method Such as Stamp milling, roll milling, Stone milling, jet resistant to Solidification, and the workability can be good in Stream milling, and high Speed rotation impact milling. the process of making the inventive dough. 0028. In such a milling method, brown rice or milled rice 0035. The gluten for use in the invention is preferably from the brown rice, washed or not washed, is pulverized in Vital gluten. a milling apparatus corresponding to each milling method, 0036). In the invention, the grain flour comprises the rice and Sifted through a sieve(s). Rice or rice flour may be dried flour and the gluten. Depending on the type of the bread or before or after the pulverization depending on the milling confection to be produced, the rice flour has a ratio of 80 to method. If the rice-washing Step is omitted from the milling 85 parts by weight, and the gluten 20 to 15 parts by weight. process, the Step of drying rice flour may also be omitted. Namely, the rice flour and the gluten are mixed in a weight 0029. Examples of the milling device or apparatus ratio of from 80:20 to 85:15. In terms of producing dough include a pestle or a Stamp mill for Stamp milling, a roll mill with most preferred expansion, 85 parts by weight of rice for roll milling, a variety of Stone grist mills for Stone flour is preferably mixed with 15 parts by weight of gluten. milling, an jet Stream crusher for jet Stream milling, and a hammer mill or a pin mill for high Speed rotation impact 0037. In the invention, the maltose is added in order to milling. The Stone milling may be dry milling or water improve the compatibility between rice flour and gluten. The milling (wet milling) with any of a variety of Stone mills. ratio of the maltose is from 1 to 30 parts by weight, The high Speed rotation impact milling may also be dry preferably 1.5 to 3 parts by weight, based on 100 parts by milling or wet milling with a hammer mill or a pin mill. weight of the grain flour. 0030 The rice flour after the pulverization by any of a 0038 Preferably, the rice flour composition further com variety of milling methods is preferably sifted through a prises white rice bran. Sieve(s) to have adjusted particle sizes. Rice flour sifted 0039 The white rice bran for use in the invention may be through a sieve of 80 to 100 meshes is preferably used for a product of removing the bran of the hull part of brown rice good finished quality of rice flour bread. (red bran) from the bran produced by polishing “brewer's rice' as a raw material for rice wine (sake). Examples of the 0031. The rice flour obtained as shown above may be a white rice bran include medium rice bran at a polishing rate rice flour called Joyoko or Joshinko (non-glutinous rice of about 10% to 15%, Johakuko (fine white rice ban) at a flour), Shiratamako (glutinous rice flour milled in water), or polishing rate of about 15% to 25%, and extra fine rice bran Gyuhiko (glutinous rice flour), which is conventionally used at a polishing rate of 25% or more. One of these types of as a raw material for Japanese Style confectionery. Of white rice bran may be used alone, or two or more thereof course, any other rice flour produced according to the above may be mixed in any ratio. Herein, the polishing rate is the milling method may also be used without limitation. value calculated by the formula: (weight of brown rice 0032. As regards the particle size, the rice flour may weight of rice after polishing)/weight of brown rice)x100. contain a fraction retained on a 140 mesh Sieve and a 0040. The ratio of the white rice bran may be from 1 to fraction retained on a 200 mesh sieve, wherein the total of 30 parts by weight, preferably from 5 to 20 parts by weight, both fractions preferably make up 20 to 50% by weight, more preferably 7.5 to 15 parts by weight, based on 100 more preferably 25 to 40% by weight, still more preferably parts by weight of the grain flour. If the content of the white 30 to 35% by weight of the rice flour. If the particle size of rice bran in the rice flour composition is within the above the rice flour satisfies the above conditions, the workability range, the workability or the machinability can be further can be good in the process of making the dough of the improved in the process of making the dough. invention, and the resulting bread or confection can have good appearance and good internal phase. 0041) If necessary depending on the type of the bread or confection to be produced, the rice flour composition of the 0033. The particle size may be determined by a process invention may preferably further contain one or more addi including the Steps of Sifting a specific weight of the rice tives Selected from the group consisting of Sugars, exclusive flour through a 100 mesh sieve, sifting the 100 mesh pass of maltose, Salt, gums, milk components, egg components, fraction through a 140 mesh sieve and a 200 mesh sieve, Sequentially, weighing rice flour retained on each Sieve, and fats and oils, inorganic Salts, and Vitamins. calculating the total of the weights. For good fermentation, 0042 Examples of the Sugars include Such Sugars as milling is preferably performed in Such a manner that the glucose, fructose, lactose, Sucrose, and isomaltose, and fraction retained on the 100 mesh sieve makes up 10% by Sugar alcohols Such as Sorbitol, maltitol, palatinit, and weight or less of the rice flour for use in the inventive hydrogenated Starch Syrup. proceSS. 0043 Refined salt containing 99% or more of sodium 0034. The water content of the rice flour varies with the chloride or non-refined Salt Such as Solar Salt and crude Salt Species of the raw rice and the milling method but is may be used without limitation as the Salt. generally from 7 to 15%, preferably from 11 to 13.5%. The 0044 Any gum effective at improving the compatibility water content may be determined by a process including the among rice flour, gluten, white rice bran, and any other Steps of measuring the weight of the rice flour before drying, material may be used without limitation, and examples of drying the rice flour under ordinary pressure at 100° C. by Such a gum include alginic acid, Xanthan gum, dextrin, and heat drying method, measuring the weight of the dried rice cellulose. flour after a constant weight is reached, and a value is calculated by the following formula: (weight before drying 0045 Examples of the milk components include dried weight after drying)/weight before drying)x100. If the water milk, Skimmed milk powder and dried Soybean milk. US 2005/0042358A1 Feb. 24, 2005

0046 Examples of the egg components include egg yolk, and confectionery, and examples thereof include live yeast egg White, whole egg, and any other egg-derived compo and dry yeast. The addition amount of the live yeast may be nentS. appropriately Set depending on the type of the yeast. The addition amount of the dry yeast is generally from about 0.5 0047 Examples of the fats and oils include butter, mar to about 2 parts by weight based on 100 parts by weight of garine, Shortening, lard, and olive oil. the grain flour. Any other auxiliary material may also be 0.048 Examples of the inorganic salts include ammonium added to the rice flour composition. chloride, magnesium chloride, ammonium carbonate, ammonium hydrogencarbonate, Sodium hydrogencarbonate, 0057. A person skilled in the art would readily set the potassium carbonate, calcium carbonate, ammonium Sulfate, mixing conditions with a commercially available mixer, calcium Sulfate, magnesium Sulfate, tricalcium phosphate, depending on the type of the bread or confection to be diammonium hydrogenphosphate, ammonium dihydrogen produced. Similarly, a person skilled in the art would readily phosphate, calcium monohydrogenphosphate, calcium dihy Set the kneading temperature, which is generally from 20 to drogenphosphate, calcined calcium, and ammonium alum. 30° C., preferably from 25 to 30° C. 0058. In the first mode of the invention, it is important 0049. Examples of the vitamins include vitamin C, vita that the proceSS Substantially does not undergo the primary min B, Vitamin B, Vitamin D, Vitamin E, and carotene. fermentation. Thus, the time required for the primary fer 0050. Within the limits of the object of the invention, the mentation (floor time) is preferably 0 to 30 minutes. In the inventive rice flour composition may contain any other case of live yeast, the floor time is preferably 0 minutes. In foodstuff or food additive, Such as a fruit, seed or branch or the case of dry yeast, the floor time is preferably about 30 leaf of a plant, yeast food, and an emulsifier. minutes at a temperature equal to the above kneading 0051. The content of each material in the rice flour temperature. In a case where the dough is produced without composition may be appropriately Set depending on the type any oil or fat, dry yeast is preferably used. of the bread or confection. 0059. The resulting dough is then subjected to the shap 0.052 The rice flour composition of the invention may be ing Step. The produced dough is cut into pieces, each with provided as a flour premix for commercial use or home use. the desired weight. Each dough piece is shaped into the Dough (or fermented dough) for rice flour breads or con desired bread or confection form. Before the Shaping Step, a fections can industrially produced or home-produced with bench time of 15 to 25 minutes is preferably provided. the rice flour composition appropriately. The dough can be 0060. The shaped dough is subjected to the final fermen cooked to produce the rice flour breads or confections tation Step. Since the inventive proceSS Substantially does appropriately. not undergo the primary fermentation Step, enough time 0053. In the first mode of the invention, the method of (enough proofing time) should be taken for the final fer producing a dough product for use in breads or confection mentation Step. A person skilled in the art would readily Set ery includes the Steps of mixing the rice flour composition the proofing time, which is generally 30 minutes or more, with at least water and yeast and optionally an oil or fat and preferably from 40 to 60 minutes, at a temperature of 35 to kneading them; and then making dough Substantially with 38° C. at a humidity of 75 to 80%. out undergoing primary fermentation. If desired, any other material may be added to the rice flour composition. In a 0061. In the second mode of the invention, the fermented case where a fat or oil is added, it is important that the fat dough is produced by a process including the Steps of adding or oil, water and yeast should be mixed and kneaded at the water and yeast to the rice flour composition, optionally Same time. If they are mixed and kneaded at the same time, adding any other material thereto, mixing them, and fer it can be difficult for water to go into the rice flour particles menting the mixture for a specific time period. The water So that light dough can be produced. may be added in any form, and for example, the water may be added in the liquid form of cow's milk. 0.054 The water may be added in any form without limitation, and it may be added in the liquid form of cow's 0062. In a case where a rice flour with a water content of milk. In a case where a rice flour with a water content of 14% 14% is used, the amount of the added water may be from 75 is used, the amount of the added water should be from 75 to to 90 parts by weight, based on 100 parts by weight of the 90 parts by weight, based on 100 parts by weight of the grain grain flour. If the amount of the added water is less than 75 flour. If the amount of the added water is less than 75 parts parts by weight, the resulting bread or confection can have by weight, the resulting bread or confection can have a a powdery taste. If more than 90 parts by weight, the dough powdery taste. If more than 90 parts by weight, the dough can have a gruel-like form and thus have poor workability or can have a gruel-like form and thus have poor workability or machinability. If any other liquid component Such as cow's machinability. If any other liquid component Such as cow's milk and egg is added to form the dough, the amount of milk and egg is added to form the dough, the amount of water in Such a liquid component should be included in the water in Such a liquid component should be included in the amount of the added water. amount of the added water. 0063. In a case where white rice bran is further added, 6 0055. In a case where white rice bran is further added, 6 to 7 parts by weight of additional water should further be to 7 parts by weight of additional water should further be added per 10 parts by weight of the white rice bran, based added per 10 parts by weight of the white rice bran, based on 100 parts by weight of the grain flour. on 100 parts by weight of the grain flour. 0064. In the third mode of the invention, a dough product 0056. The yeast may be any baker's yeast of Saccharo for use in confectionery made with no yeast is provided, and myces cerevisiae generally used for the production of breads Such dough is produced by a process including the Steps of US 2005/0042358A1 Feb. 24, 2005

adding a liquid to the rice flour composition, optionally about 60 to about 150 minutes, and high quality rice-flour adding any other material thereto, and mixing them. bread with good appearance, good internal phase and good Examples of the liquid to be added include water, cow's taste can be produced in Such a time period. Such a required milk and egg. Any other materials may be the same as those time period is half or less of the time required for the proceSS described above for the rice flour composition. A perSon of making wheat flour bread. Thus, the inventive method can skilled in the art would readily Set the mixing conditions, provide good workability. depending on the type of the bread or confection to be produced. The dough may be aged as needed depending on 0071. In the second mode of the invention, the method of producing the rice flour bread or confection includes the the purpose. Steps of adding water and yeast to the rice flour composition 0065. The resulting dough according to the invention and mixing them, fermenting the mixture to make dough, may include any dough at any Stage Such as the dough after Shaping the fermented dough, and cooking the shaped dough kneading and before shaping, the shaped dough and the by baking, frying, Steam-boiling, microwave-heating, or finally-fermented shaped dough. The dough of the invention preSSurizing and heating it. may be Subsequently Subjected to the process of making the 0072. In the second mode, the primary fermentation time bread or confection as described below, or may be tempo (floor time) is preferably from 30 to 50 minutes. A good state rarily Stored at low temperatures or in a frozen State. After of primary fermentation can be produced only under the the cold Storage or the frozen Storage, the dough may be control of the floor time within this range, as long as the Subjected to the cooking Step as described below, as it is or kneading temperature does not significantly go out of the after thawed. above range of from 20 to 30° C. A bench time of 15 to 20 0.066. In the first mode of the invention, the method of minutes is then preferably provided. producing the rice flour bread or confection includes the Steps of mixing the rice flour composition with at least 0073. The inventive method of producing the rice flour water and yeast and optionally an oil or fat and kneading bread or confection includes the Steps of Shaping the fer them; then making dough Substantially without undergoing mented dough and cooking the shaped dough by baking, primary fermentation; Shaping the dough; Subjecting the frying, Steam-boiling, microwave-heating, or preSSurizing shaped dough to final fermentation; and cooking the finally and heating it. When fermented dough is produced, the fermented dough by baking, frying, Steam-boiling, micro proofing time is preferably given after the Shaping and Wave-heating, or pressurizing and heating it. before the cooking. 0074. In terms of producing a good fermentation state in 0067. The steps of making the dough, shaping the dough the above process, the floor time and the proofing time are and finally fermenting the dough may be performed as each preferably 30 minutes or more, more preferably from shown above. 40 to 50 minutes. When the inventive rice flour composition 0068 The dough may be cooked by any known method is used, the time required for the whole process, including Such as baking, frying, Steam-boiling, microwave heating, the bench time (15 to 20 minutes), will be about 120 to about and pressurizing and heating. In the baking process, for 150 minutes, and high quality rice-flour bread with good example, the dough may be heated from an upper Side and/or appearance, good internal phase and good taste can be a lower Side in an oven, or may be brought into direct contact produced in Such a time period. Such a required time period with a previously heated furnace face and heated. In the is half or less of the time required for the process of making frying process, for example, the dough may be heated by wheat flour bread. Thus, the inventive method can provide cooking with edible oil, So called frying up or deep-frying. good workability. In the Steam-boiling process, for example, the dough may be 0075. In the second or third mode of the invention, the heated in a Steamer, which is placed on a flame to produce method of producing the rice flour bread or confection Steam, or may be heated in a vessel with Steam, which is includes the Steps of Shaping the dough and cooking the previously produced in a boiler and then fed into the vessel. shaped dough by baking, frying, Steam-boiling, microwave In the microwave heating process, for example, the dough heating, or preSSurizing and heating it. may be heated using a device or an apparatus having the function of generating and applying microwave. In the 0076. The method of cooking the fermented dough or the preSSurizing and heating process, for example, the dough dough may be the same as in the first mode. may be pressurized and heated in a pressure cooker or an apparatus having the function of heating at a high tempera 0077. In the step of shaping the dough or the fermented dough, any filling Such as Sweetened paste or jam of beans ture under a high pressure. or the like (an), curry and any delicatessen may advanta 0069. In the step of shaping the dough, any filling such as geously be wrapped in the dough, So that bean-jam bun, Sweetened paste or jam of beans or the like (an), curry and curry bread, delicateSSen bread, Chinese Style Steamed any delicateSSen may advantageously be wrapped in the bread, or the like can be finally produced. On the other hand, dough, So that bean-jam bun, curry bread, delicatessen after the dough is heated, dairy cream, custard cream or the bread, Chinese style steamed bread, or the like can be finally like may be added to form a cake, a cream puff or the like. produced. On the other hand, after the dough is heated, dairy cream, custard cream or the like may be added to form a 0078. The rice flour bread or confection produced by the confection product. inventive method covers a wide variety of fermented breads or confections Such as white table bread, bread type roll, 0070 AS regards the method of producing the bread or butter roll, deep-fried bread, confectionery bread, French confection in the first mode, the time required for the whole bread, German bread, bagel, Danish pastry, Chinese Style process, including the bench time (15 to 25 minutes), will be Steamed bread, yeast doughnut, pretzel, pizza, and nan; and US 2005/0042358A1 Feb. 24, 2005

a wide variety of unfermented breads or confections Such as tured by Matsumoto Foods Corporation and produced by cake, pie, Scone, muffin, and cream puff. Examples of the Stamp milling), 15 parts by weight of wheat gluten (A-Gul bread and confection are not limited to the above and may GX (trade name) manufactured by Glico Foods Co., Ltd.), also include any other products produced with the inventive 2.5 parts by weight of maltose, 6 parts by weight of Sucrose, rice flour composition by the inventive method. 2 parts by weight of Salt, 3 parts by weight of Skimmed milk 0079 The rice flour bread or confection produced as powder, and 0.1 parts by weight of yeast food in a mixer to shown above can have good keeping quality and can easily form a flour premix. In a mixer, 3 parts by weight of marine be stored at low temperatures or in a frozen State. The Stored yeast (manufactured by San-Kyo Foods Corporation) and 88 rice flour bread or confection can advantageously be heated parts by weight of water were mixed with the flour premix, or thawed as needed for enjoyment of its taste. and the mixture was kneaded at 26 C. at a low speed for 5 minutes and at a medium speed for 3 minutes. While the EXAMPLES kneading was temporarily Stopped, 6 parts by weight of 0080. The constitution and effect of the invention are Shortening was added. The resulting mixture was then more Specifically described in the examples below. kneaded at a medium speed for 3 minutes to form dough. 0086 The dough was then fermented for 40 minutes in Test Example 1 the floor time Step. The dough was cut into 80 g pieces, and 0081. Measurement of Rice-Flour Particle Size Distribu each piece was rounded. After a bench time of 15 minutes tion was taken, each piece was shaped. Part of the shaped pieces was stored at -20° C. in a frozen state. 0082) Different types of rice flour as shown in Table 1 were measured for particle size distribution using Standard 0087. The shaped dough pieces were fermented in a sieves of 50 to 270 meshes and a sonic sifter (manufactured proofer at 38 C. at a humidity of 80% for 40 minutes. After by ATM Corporation). the fermentation Step was completed, the dough pieces were

TABLE 1.

Rice flour Rice flour A Rice four B Rice flour manufactured manufactured manufactured manufactured by Gunma Rice flour by Niigata by Niigata by Saito Seifun Seifun Corp. Commercially manufactured Seifun Corp. Seifun Corp. Corp. Stamp-milled available by Namisato Treated with Treated with Treated with and sifted general non- Corp. enzyme and jet enzyme and jet enzyme and jet through 100 glutinous rice Only jet Profile stream-milled stream-milled stream-milled mesh sieve flour stream-milled Retention on 50 O.12 O.14 O.O6 O.O2 O.10 O34 mesh sieve (wt %) Retention on 1.60 186 1.70 O.O6 13.94 3.46 100 mesh sieve (wt %) Retention on 2.78 11.14 15.84 14.14 17.82 3.8O 140 mesh sieve (wt %) Retention on 7.04 8.24 20.82 16.00 14.92 28.44 200 mesh sieve (wt %) Pass through 88.46 78.62 61.58 69.78 53.12 63.96 200 mesh sieve (wt %) Retention on 9.82 9.04 12.12 8.52 7.06 10.56 230 mesh sieve (wt %) Retention on 14.86 1316 10.36 7.90 6.24 13.52 270 mesh sieve (wt %) Pass through 63.78 56.42 39.10 53.36 39.82 39.88 270 mesh sieve (wt %)

0.083 Table 1 indicates that in the rice flour used in each baked in an oven at 230° C. (direct heat) and 200° C. of Examples 1 to 11 below, the total content of the fractions (indirect heat) for 14 minutes So that pieces of bread-type retained on the 140 mesh Sieve and the 200 mesh sieve, rice-flour roll were obtained. respectively, is from about 30 to 35% by weight. Comparative Example 1 Example 1 0088 Production of Bread-Type Wheat-Flour Roll 0084) Production of Bread-Type Rice-Flour Roll 0089 Dough was prepared using the process of Example 0085 Mixed were 85 parts by weight of non-glutinous 1, except that 102.5 parts by weight of wheat flour and 68 rice flour (Joshinko with a water content of 14% manufac parts by weight of water were used in place of 85 parts by US 2005/0042358A1 Feb. 24, 2005 weight of non-glutinous rice flour, 15 parts by weight of Example 2 wheat gluten and 2.5 parts by weight of maltose. 0101 Production of White Rice Bran-Containing, Bread 0090 The dough was then fermented for 120 minutes in Type, Rice-Flour Roll the floor time Step. The dough was cut into 80 g pieces, and each piece was rounded. After a bench time of 20 minutes 0102 Mixed were 85 parts by weight of non-glutinous was taken, each piece was shaped. Part of the shaped pieces rice flour (Joshinko with a water content of 14% manufac was stored at -20° C. in a frozen state. tured by Matsumoto Foods Corporation and produced by Stamp milling), 15 parts by weight of wheat gluten (A-Gul 0.091 The shaped dough was fermented in a proofer at GX (trade name) manufactured by Glico Foods Co., Ltd.), 38° C. at a humidity of 80% for 50 minutes. After the 2.5 parts by weight of maltose, 10 parts by weight of white fermentation Step was completed, the dough pieces were rice bran (Johakuko), 2.2 parts by weight of dextrin, 6.6 baked in an oven at 230° C. (direct heat) and 200° C. parts by weight of Sucrose, 2.2 parts by weight of Salt, 3.3 (indirect heat) for 14 minutes So that pieces of bread-type parts by weight of skimmed milk powder, and 0.11 parts by wheat-flour roll were obtained. weight of yeast food in a mixer to form a flour premix. In a mixer, 3.3 parts by weight of marine yeast (manufactured by 0092 Evaluation Test 1 San-Kyo Foods Corporation) and 94 parts by weight of water were mixed with the flour premix, and the mixture was 0093. Seven tasters each carried out a sensory test on the kneaded at 26 C. at a low speed for 5 minutes and at a appearance, internal phase and taste feelings of bread-type medium speed for 3 minutes. While the kneading was rice-flour roll of Example 1 and bread-type wheat-flour roll temporarily Stopped, 6.6 parts by weight of Shortening was of Comparative Example 1, and made an evaluation with added. The resulting mixture was then kneaded at a medium respect to the evaluation items below. Speed for 3 minutes to form dough. 0094) (1) Appearance was evaluated by dent, expan 0103) The dough was fermented, shaped and baked simi Sion and color tone. larly to Example 1 So that white rice bran-containing, 0.095 (2) Internal phase was evaluated by texture, bread-type, rice-flour roll was obtained. color tone and touch feeling of a cut Surface. 0104. The dough prepared in this example was not adhe Sive and had good handleability and good machinability. The 0.096 (3) Taste feelings were evaluated by flavor fermentation time in the floor time Step and the proofing Step including taste and Smell as the main part and by chew was reduced to about half of that in the wheat flour case; the feeling including texture as the main part. expansion of the dough during fermentation was the same as in the wheat flour case; and the workability was good. The 0097. The expansion and the color tone of the bread-type resulting bread type roll had a significantly increased Vol rice-flour roll were as good as those of the wheat-flour one. ume, a puffy State, a good color tone, a good texture of the In addition, while the wheat-flour roll had a dent after the cut Surface, and a good taste. In contrast to the roll of baking, the rice-flour roll was free from Such a dent. Con Example 1, the roll of this example had a Sweet taste derived cerning the internal phase, the texture, the color tone and the from the white rice bran. After the roll was allowed to stand touch feeling of the rice-flour roll were good and compared for a week in a refrigerator (5 C.), its taste feelings almost favorably with those of the wheat-flour roll. Concerning the did not change, and a rough texture by hardening was not taste feelings, the rice-flour roll Smoothly melted in the observed. Thus, it had a good keeping quality. mouth and had a moist taste and a faint aroma of the rice flour. The resulting evaluation of the rice-flour roll was equal Example 3 to or higher than that of the wheat-flour roll. 0105 Production of Bread-Type Brown-Rice Roll 0.098 Evaluation Test 2 0106 Bread-type brown-rice roll was prepared using the 0099 Influence of Freezing on Taste Feelings of the process of Example 2, except that Stamp milled brown-rice Bread Type Roll flour (with a water content of 14%), in which the fraction 0100. The dough for bread-type rice-flour roll of passing through a 70 mesh sieve made up at least 90% of the Example 1 and the dough for bread-type wheat-flour roll of flour, was used in place of the non-glutinous rice flour. Comparative Example 1 were each stored at -20° C. in a 0107 The dough prepared in this example was not adhe frozen State and after 30 days, thawed at room temperature. Sive and had good handleability and good machinability. The Similarly to Example 1 or Comparative Example 1, the fermentation time in the floor time Step and the proofing Step proofing time was taken, and then the dough pieces were was reduced to about half of that in the wheat flour case; the baked in an oven So that pieces of bread type rice-flour or expansion of the dough during fermentation was the same as in the wheat flour case; and the workability was good. The wheat-flour roll were obtained. Seven tasters each carried resulting bread-type brown-rice roll had a significantly out a Sensory test on the taste feelings of the bread type rolls. increased Volume, a puffy State, a good color tone, a good AS a result, the rice-flour roll Still had a moist taste and texture of the cut Surface, and a good taste. After the roll was showed almost no change in taste feelings after the freezing allowed to stand for a week in a refrigerator (5° C), its taste and thawing, while the wheat-flour roll had a rough texture, feelings almost did not change, and a rough texture by and it was felt that degradation in taste should be caused by hardening was not observed. Thus, it had a good keeping freezing. quality. US 2005/0042358A1 Feb. 24, 2005

Example 4 was added. The resulting mixture was then kneaded at a medium speed for 4 minutes to form dough. 0108) Production of Bean-Jam Rice-Flour Bun 0114. The dough was then fermented for 40 minutes in 0109 Mixed were 84 parts by weight of non-glutinous the floor time Step. The dough was cut at a specific volume rice flour (Joshinko with a water content of 14% manufac of 3.7, and each piece was rounded. After a bench time of 15 tured by Matsumoto Foods Corporation and produced by minutes was taken, each piece was placed in a mold with a Stamp milling), 16 parts by weight of wheat gluten (A-Gul mold Space of 3.5 cm and shaped to have a mountain form. GX (trade name) manufactured by Glico Foods Co., Ltd.), Each shaped piece was fermented in a proofer at 38 C. at 2.5 parts by weight of maltose, 10 parts by weight of white a humidity of 80% for 40 minutes. After the fermentation rice bran (Johakuko), 2.2 parts by weight of dextrin, 22 parts Step was completed, the dough pieces were baked in an oven by weight of Sucrose, 1.1 parts by weight of Salt, and 3.3 at 210° C. (direct heat) and 240° C. (indirect heat) for 45 parts by weight of skimmed milk powder in a mixer to form minutes So that loafs of mountain-shaped, table, white, a flour premix. In a mixer, 4.4 parts by weight of marine yeast (manufactured by San-Kyo Foods Corporation), 16.5 rice-flour bread were obtained. parts by weight of whole egg and 77.5 parts by weight of 0115 The dough prepared in this example was not adhe water were mixed with the flour premix, and the mixture was Sive and had good handleability and good machinability. The kneaded at 26 C. at a low speed for 5 minutes and at a fermentation time in the floor time Step and the proofing Step medium speed for 3 minutes. While the kneading was was reduced to about half of that in the wheat flour case; the temporarily Stopped, 11 parts by weight of margarine was expansion of the dough during fermentation was the same as added. The resulting mixture was then kneaded at a medium in the wheat flour case; and the workability was good. The Speed for 3 minutes to form dough. resulting mountain-shaped table white bread had a signifi cantly increased Volume, a puffy State, a good color tone, a 0110. The dough was then fermented for 50 minutes in good texture of the cut Surface, and a good taste. After the the floor time Step. The dough was cut into 40g pieces, and bread was allowed to stand for a week in a refrigerator (5 each piece was rounded. After a bench time of 20 minutes C.), its taste feelings almost did not change, and a rough was taken, each piece was filled with Sweetened bean jam texture by hardening was not observed. Thus, it had a good and shaped. The shaped pieces were fermented in a proofer keeping quality. at 38° C. at a humidity of 80% for 50 minutes. After the fermentation Step was completed, the dough pieces were Example 6 baked in an oven at 210° C. (direct heat) and 200° C. (indirect heat) for 8 minutes So that pieces of bean-jam 0116 Production of Rice-Flour Butter Roll rice-flour bun were obtained. 0.117) Mixed were 85 parts by weight of non-glutinous 0111. The dough prepared in this example was not adhe rice flour (Joshinko with a water content of 14% manufac Sive and had good handleability and good machinability. The tured by Matsumoto Foods Corporation and produced by fermentation time in the floor time Step and the proofing Step Stamp milling), 15 parts by weight of wheat gluten (A-Gul was reduced to about half of that in the wheat flour case; the GX (trade name) manufactured by Glico Foods Co., Ltd.), expansion of the dough during fermentation was the same as 2.5 parts by weight of maltose, 10 parts by weight of white in the wheat flour case; and the workability was good. The rice bran (Johakuko), 2.4 parts by weight of dextrin, 14.4 resulting bean-jambun had a significantly increased Volume, parts by weight of Sucrose, 2.04 parts by weight of Salt, 3.3 a puffy State, a good color tone, a good texture of the cut parts by weight of skimmed milk powder, and 0.11 parts by Surface, and a good taste. After the bun was allowed to Stand weight of yeast food in a mixer to form a flour premix. In a for a week in a refrigerator (5 C.), its taste feelings almost mixer, 3.6 parts by weight of marine yeast (manufactured by did not change, and a rough texture by hardening was not San-Kyo Foods Corporation), 18 parts by weight of whole observed. Thus, it had a good keeping quality. egg, 24 parts by weight of cow's milk, and 46 parts by weight of water were mixed with the flour premix, and the Example 5 mixture was kneaded at 26 C. at a low speed for 5 minutes and at a medium speed for 4 minutes. While the kneading 0112 Production of White Table Rice-Flour Bread was temporarily Stopped, 14.4 parts by weight of unsalted 0113 Mixed were 85 parts by weight of non-glutinous butter was added. The resulting mixture was then kneaded at rice flour (Joshinko with a water content of 14% manufac a medium speed for 4 minutes to form dough. tured by Matsumoto Foods Corporation and produced by 0118. The dough was then fermented for 40 minutes in Stamp milling), 15 parts by weight of wheat gluten (A-Gul the floor time Step. The dough was cut into 40g pieces, and GX (trade name) manufactured by Glico Foods Co., Ltd.), 2.5 parts by weight of maltose, 10 parts by weight of white each piece was rounded. After a bench time of 15 minutes rice bran (Johakuko), 2.2 parts by weight of dextrin, 6.6 was taken, each piece was shaped into a roll form. The parts by weight of Sucrose, 2.2 parts by weight of Salt, 3.3 shaped pieces were fermented in a proofer at 38 C. at a parts by weight of skimmed milk powder, and 0.11 parts by humidity of 80% for 40 minutes. After the fermentation step weight of yeast food in a mixer to form a flour premix. In a was completed, the dough pieces were baked in an oven at mixer, 3.3 parts by weight of marine yeast (manufactured by 220° C. (direct heat) and 200° C. (indirect heat) for 10 San-Kyo Foods Corporation) and 94 parts by weight of minutes So that roll pieces were obtained. water were mixed with the flour premix, and the mixture was 0119) The dough prepared in this example was not adhe kneaded at 26 C. at a low speed for 5 minutes and at a Sive and had good handleability and good machinability. The medium speed for 3 minutes. While the kneading was fermentation time in the floor time Step and the proofing Step temporarily Stopped, 6.6 parts by weight of unsalted butter was reduced to about half of that in the wheat flour case; the US 2005/0042358A1 Feb. 24, 2005 expansion of the dough during fermentation was the same as GX (trade name) manufactured by Glico Foods Co., Ltd.), in the wheat flour case; and the workability was good. The 2.5 parts by weight of maltose, 10 parts by weight of white resulting roll had a Significantly increased Volume, a puffy rice bran (Johakuko), 2.4 parts by weight of dextrin, 6 parts State, a good color tone, a good texture of the cut Surface, by weight of Sucrose, 2.4 parts by weight of Salt, 3.6 parts and a good taste. After the roll was allowed to Stand for a by weight of skimmed milk powder, 2.16 parts by weight of week in a refrigerator (5 C.), its taste feelings almost did not baking powder, and 0.11 parts by weight of yeast food in a change, and a rough texture by hardening was not observed. mixer to form a flour premix. In a mixer, 3.6 parts by weight Thus, it had a good keeping quality. of marine yeast (manufactured by San-Kyo Foods Corpo ration) and 94 parts by weight of water were mixed with the Example 7 flour premix, and the mixture was kneaded at 26 C. at a low Speed for 5 minutes and at a medium speed for 3 minutes. 0120 Production of Danish Rice-Flour Pastry While the kneading was temporarily Stopped, 6.6 parts by 0121 Mixed were 85 parts by weight of non-glutinous weight of Shortening was added. The resulting mixture was rice flour (Joshinko with a water content of 14% manufac then kneaded at a medium speed for 2 minutes to form tured by Matsumoto Foods Corporation and produced by dough. Stamp milling), 15 parts by weight of wheat gluten (A-Gul 0.126 The dough was then fermented for 40 minutes in GX (trade name) manufactured by Glico Foods Co., Ltd.), the floor time Step. The dough was cut into 40g pieces, and 2.5 parts by weight of maltose, 10 parts by weight of white each piece was rounded. After a bench time of 15 minutes rice bran (Johakuko), 2.4 parts by weight of dextrin, 12 parts was taken, each piece was filled with curry and shaped. The by weight of Sucrose, 2.5 parts by weight of Salt, 4.8 parts shaped pieces were fermented in a proofer at 38 C. at a by weight of skimmed milk powder, and 0.11 parts by humidity of 75% for 40 minutes. After the fermentation step weight of yeast food in a mixer to form a flour premix. In a was completed, the dough pieces were baked in an oven at mixer, 4.8 parts by weight of marine yeast (manufactured by 170° C. (direct heat) and 200° C. (indirect heat) for 8 San-Kyo Foods Corporation) and 94 parts by weight of minutes and then deep-fried in oil at 170° C. So that pieces water were mixed with the flour premix, and the mixture was of rice-flour curry bread were obtained. kneaded at 26 C. at a low speed for 5 minutes and at a medium speed for 4 minutes. While the kneading was 0127. The dough prepared in this example was not adhe temporarily Stopped, 6 parts by weight of unsalted butter Sive and had good handleability and good machinability. The was added. The resulting mixture was then kneaded at a fermentation time in the floor time Step and the proofing Step medium speed for 2 minutes to form dough. was reduced to about half of that in the wheat flour case; the expansion of the dough during fermentation was the same as 0122) The dough was then fermented for 20 minutes in in the wheat flour case; and the workability was good. The the floor time Step. The dough was cut into 238 g pieces. resulting rice-flour curry bread had a significantly increased Each piece was shaped into a sheet and aged at -10° C. for Volume, a puffy State, a good color tone, and a good taste. 30 minutes. Each sheet piece was then folded in three twice, aged at -10° C. for 30 minutes and folded in three once Example 9 again. Each dough piece was then spread to have a thickneSS of 3 mm and cut into narrow triangle pieces. Each piece was 0128 Production of Bread-Type Rice-Flour Roll then shaped and fermented in a proofer at 30° C. for 40 0.129 Bread-type rice-flour roll was produced using the minutes without moistening. After the fermentation Step was process of Example 1, except that a rice flour manufactured completed, the shaped pieces were baked in an oven at 230 by Gunma Seifun Corporation (a product of Stamp milling C. (direct heat) and 200° C. (indirect heat) for 13 minutes so and sifting through a 100 mesh sieve, in which the total that pieces of rice-flour croissant, a kind of Danish rice-flour content of the fractions retained on the 140 mesh sieve and pastry, were obtained. the 200 mesh sieve, respectively, was about 30% by weight) 0123 The croissant dough as prepared was not adhesive was used in place of the non-glutinous rice flour manufac and had good handleability and good machinability. The tured by Matsumoto Foods Corporation. production time was reduced to about half of that in the wheat flour case; the expansion of the dough during fer Example 10 mentation was the same as in the wheat flour case; and the workability was good. The resulting croissant had a signifi 0130 Production of Bread-Type Rice-Flour Roll cantly increased Volume, a puffy State, a good color tone, a 0131 Bread-type rice-flour roll was produced using the good texture of the cut Surface, and a good taste. After the process of Example 1, except that a rice flour manufactured rice-flour croissant was allowed to Stand for a week in a by Namisato Corporation (a product of jet stream-milling refrigerator (5 C.), its taste feelings almost did not change, raw rice, in which the total content of the fractions retained and a rough texture by hardening was not observed. Thus, it on the 140 mesh sieve and the 200 mesh sieve, respectively, had a good keeping quality. was about 32% by weight) was used in place of the non glutinous rice flour manufactured by Matsumoto Foods Example 8 Corporation. 0124 Production of Rice-Flour Curry Bread Example 11 0.125 Mixed were 85 parts by weight of non-glutinous rice flour (Joshinko with a water content of 14% manufac 0132) Production of Bread-Type Rice-Flour Roll tured by Matsumoto Foods Corporation and produced by 0.133 Bread-type rice-flour roll was produced using the Stamp milling), 15 parts by weight of wheat gluten (A-Gul process of Example 1, except that a rice flour manufactured US 2005/0042358A1 Feb. 24, 2005 by Gunma Seifun Corporation (a product of water milling flour, 15 parts by weight of wheat gluten and 2.5 parts by and sifting through a 100 mesh sieve, in which the total weight of maltose. In a mixer, 3 parts by weight of marine content of the fractions retained on the 140 mesh sieve and yeast (manufactured by San-Kyo Foods Corporation) and 68 the 200 mesh sieve, respectively, was about 30% by weight) parts by weight of water were mixed with the flour premix, was used in place of the non-glutinous rice flour manufac and the mixture was kneaded at 26 C. at a low speed for 5 tured by Matsumoto Foods Corporation. minutes and at a medium speed for 3 minutes. While the kneading was temporarily Stopped, 6 parts by weight of 0134) Evaluation Test 3 Shortening was added. The resulting mixture was then 0135 Seven tasters each carried out a sensory test on the kneaded at a medium speed for 3 minutes to form dough. appearance, internal phase and taste feelings of bread-type 0146 The dough was then fermented for 120 minutes in rice-flour roll of Examples 1, 9, 10, and 11, and made an the floor time Step. The dough was cut into 80 g pieces, and evaluation with respect to the evaluation items below. each piece was rounded. After a bench time of 20 minutes 0136 (1) Appearance was evaluated by dent, expan was taken, each piece was shaped. Part of the shaped pieces Sion and color tone. was stored at -20° C. in a frozen state. 0147 The shaped dough pieces were fermented in a 0137 (2) Internal phase was evaluated by texture, proofer at 38° C. at a humidity of 80% for 50 minutes. After color tone and touch feeling of a cut Surface. the fermentation Step was completed, the dough pieces were 0138 (3) Taste feelings were evaluated by flavor baked in an oven at 230° C. (direct heat) and 200° C. including taste and Smell as the main part and by chew (indirect heat) for 14 minutes So that pieces of bread-type feeling including texture as the main part. wheat-flour roll were obtained. 0.139. The four types of bread-type rice-flour roll were the 0148 Evaluation Test 4 Same in appearance, internal phase and taste, and had no 0149 Seven tasters each carried out a sensory test on the dent after the baking. Concerning the internal phase, the appearance, internal phase and taste feelings of bread-type texture, the color tone and the touch feeling of each roll were rice-flour roll of Example 12 and bread-type wheat-flour roll good. Concerning the taste feelings, each roll Smoothly of Comparative Example 2, and made an evaluation with melted in the mouth and had a moist taste and a faint aroma respect to the evaluation items below. of the rice flour. 0150 (1) Appearance was evaluated by dent, expan Example 12 Sion and color tone. 0151 (2) Internal phase was evaluated by texture, 0140) Production of Bread-Type Rice-Flour Roll color tone and touch feeling of a cut Surface. 0141 Mixed were 85 parts by weight of non-glutinous rice flour (Joshinko with a water content of 14% manufac 0152 (3) Taste feelings were evaluated by flavor tured by Matsumoto Foods Corporation and produced by including taste and Smell as the main part and by chew Stamp milling), 15 parts by weight of wheat gluten (A-Gul feeling including texture as the main part. GX (trade name) manufactured by Glico Foods Co., Ltd.), 0153. The expansion and the color tone of the bread-type 2.5 parts by weight of maltose, 6 parts by weight of Sucrose, rice-flour roll were as good as those of the wheat-flour one. 2 parts by weight of Salt, 3 parts by weight of Skimmed milk In addition, while the wheat-flour roll had a dent after the powder, and 0.1 parts by weight of yeast food in a mixer to baking, the rice-flour roll was free from Such a dent. Con form a flour premix. In a mixer, 3 parts by weight of marine cerning the internal phase, the texture, the color tone and the yeast (manufactured by San-Kyo Foods Corporation), 88 touch feeling of the rice-flour roll were good and compared parts by weight of water and 6 parts by weight of Shortening favorably with those of the wheat-flour roll. Concerning the were mixed with the flour premix, and the mixture was taste feelings, the rice-flour roll Smoothly melted in the kneaded at 26 C. at a low speed for 6 minutes and at a high mouth and had a moist taste and a faint aroma of the rice Speed for 4 minutes. flour. The resulting evaluation of the rice-flour roll was equal 0142. The dough was cut into 80 g pieces without any to or higher than that of the wheat-flour roll. floor time, and each piece was rounded. After a bench time 0154) Evaluation Test 5 of 15 minutes was taken, each piece was shaped. Part of the O155 Influence of Freezing on Taste Feelings of the shaped pieces was stored at -20° C. in a frozen State. Bread Type Roll The dough for bread-type rice-flour roll of 0143. The shaped dough pieces were fermented in a Example 12 and the dough for bread-type wheat-flour roll of proofer at 38 C. at a humidity of 80% for 40 minutes. After Comparative Example 2 were each stored at -20° C. in a the fermentation Step was completed, the dough pieces were frozen State and after 30 days, thawed at room temperature. baked in an oven at 230° C. (direct heat) and 200° C. Similarly to Example 12 or Comparative Example 2, the (indirect heat) for 14 minutes So that pieces of bread-type proofing time was taken, and then the dough pieces were rice-flour roll were obtained. baked in an oven So that pieces of bread type rice-flour or wheat-flour roll were obtained. Seven tasters each carried Comparative Example 2 out a Sensory test on the taste feelings of bread type rolls. AS a result, the rice-flour roll Still had a moist taste and showed 0144) Production of Bread-Type Wheat-Flour Roll almost no change in taste feelings after the freezing and 0145 A flour premix was prepared using the process of thawing, while the wheat-flour roll had a rough texture, and Example 1, except that 102.5 parts by weight of wheat flour it was felt that degradation in taste should be caused by was used in place of 85 parts by weight of non-glutinous rice freezing. US 2005/0042358A1 Feb. 24, 2005

Example 13 increased Volume, a puffy State, and a good color tone, and 0156 Production of White Table Rice-Flour Bread it was cut (sliced) well. It also had a good texture of the cut Surface and a good taste. After the bread was allowed to O157 Mixed were 85 parts by weight of non-glutinous Stand for a week in a refrigerator (5 C.), its taste feelings rice flour (Joshinko with a water content of 14% manufac almost did not change, and a rough texture by hardening was tured by Matsumoto Foods Corporation and produced by Stamp milling), 15 parts by weight of wheat gluten (A-Gul not observed. Thus, it had a good keeping quality. GX (trade name) manufactured by Glico Foods Co., Ltd.), 2.5 parts by weight of maltose, 10 parts by weight of white Test Example 2 rice bran (Johakuko), 2.2 parts by weight of dextrin, 6.6 0160 Measurement of Rice-Flour Particle Size Distribu parts by weight of Sucrose, 2.2 parts by weight of Salt, 3.3 tion parts by weight of skimmed milk powder, and 0.11 parts by weight of yeast food in a mixer to form a flour premix. In a 0.161 Different types of milling method according to the mixer, 3.3 parts by weight of marine yeast (manufactured by invention were used to produce rice flour. The resulting San-Kyo Foods Corporation), 94 parts by weight of water different types of rice flour were each measured for particle and 6.6 parts by weight of unsalted butter were mixed with size distribution using standard sieves of 50 to 230 meshes the flour premix, and the mixture was kneaded at 26 C. at and a sonic sifter (manufactured by ATM Corporation). a low Speed for 6 minutes and at a high Speed for 4 minutes. Table 2 shows standard distribution of rice flour particle 0158. The dough was cut at a specific volume of 3.7 sizes for use in the inventive method of producing the rice without any floor time, and each piece was rounded. After a flour bread or confection.

TABLE 2

Particle size distribution (wt % Retention Retention on Retention on Retention on Retention on Pass through Milling On 50 mesh 100 mesh 140 mesh 200 mesh 230 mesh 230 mesh method sieve sieve sieve sieve sieve sieve

Stamp milling O.O 3 to 8 10 to 20 10 to 20 5 to 10 55 to 65 and sifting through 80 to 90 mesh sieve Stone milling O.O 3 to 8 (water milling) Jetstream O.O O to 8 milling Roll milling O.O 3 to 8 15 to 30 15 to 30 5 to 10 30 to SO and sifting through 90 to 100 mesh sieve

In the table, “- indicates no standard. bench time of 15 minutes was taken, each piece was placed 0162 Investigations were made to find out what rice in a mold with a mold Space of 3.5 cm and shaped to have flour particle size distribution is preferably used in the a mountain form. Each shaped piece was fermented in a inventive product or process. Thus, two types of rice flour proofer at 38 C. at a humidity of 80% for 40 minutes. After were prepared. One type of rice flour was prepared by a the fermentation Step was completed, the dough pieces were process including the Steps of Washing polished non-gluti baked in an oven at 210° C. (direct heat) and 240° C. nous rice and drying it, then pulverizing it by Stamp milling, (indirect heat) for 45 minutes so that loafs of mountain and Sifting the resulting rice flour through a 80 mesh Sieve shaped, table, white, rice-flour bread were obtained. (water content: 12.8%). The other type of rice flour was prepared by a process including the Steps of pulverizing 0159. The dough prepared in this example was not adhe polished non-glutinous rice by hammer milling without Sive and had good handleability and good machinability. In Washing, and Sifting the resulting rice flour through a 100 contrast to the wheat flour case, the floor time was omitted, and the fermentation time in the proofing Step was reduced mesh sieve (water content: 12.6%). to about half of that in the wheat flour case. The expansion 0163 The resulting two types of rice flour were each of the dough during fermentation was the Same as in the measured for particle size distribution using Standard Sieves wheat flour case, and the workability was good. The result of 50 to 270 meshes and a sonic sifter (manufactured by ing mountain-shaped table white bread had a significantly ATM Corporation). The results are shown in Table 3. US 2005/0042358A1 Feb. 24, 2005 12

TABLE 3

Particle size distribution (wt %

Pass Retention Retention Retention Retention Retention Retention through Milling on 50 mesh on 100 on 140 on 200 on 230 on 270 270 mesh method sieve mesh sieve mesh sieve mesh sieve mesh sieve mesh sieve sieve Stamp O.O2 5.44 16.16 13.22 6.68 6.08 5240 milling and sifting through 80 mesh sieve Hammer O.O2 2.46 17.88 31.86 1122 9.46 27.10 milling and sifting through 100 mesh sieve

Example 14 0170 The dough was cut into 80 g pieces, and each piece was rounded and shaped. The shaped dough pieces were 0164) Production of Bread-Type Roll with Rice Flour fermented in a proofer at 28°C. at a humidity of 72% for 55 Sifted Through Sieve minutes. After the fermentation Step was completed, the 0.165 Mixed were 85 parts by weight of non-glutinous dough pieces were baked in an oven at 230° C. (direct heat) rice flour (Joshinko prepared by stamp milling followed by and 200° C. (indirect heat) for 14 minutes so that pieces of sifting through a 80 mesh sieve), 15 parts by weight of wheat bread-type rice-flour roll were obtained. gluten (A-Gul GX (trade name) manufactured by Glico Foods Co., Ltd.), 2.5 parts by weight of maltose, 6 parts by 0171 Evaluation Test 6 weight of Sucrose, 2 parts by weight of salt, 3 parts by weight 0172. Seven tasters each carried out a sensory test on the of skimmed milk powder, and 0.1 parts by weight of yeast appearance, internal phase and taste feelings of bread-type food in a mixer to form a flour premix. In a mixer, 3 parts rice-flour roll of Examples 14 and Comparative Example 3, by weight of marine yeast (manufactured by San-Kyo Foods and made an evaluation with respect to the evaluation items Corporation), 88 parts by weight of water and 6 parts by below. weight of shortening were mixed with the flour premix, and the mixture was kneaded at 26 C. at a low speed for 6 0173 (1) Appearance was evaluated by dent, expan minutes and at a high Speed for 4 minutes to form dough. Sion and color tone. 0166 The dough was then cut into 80 g pieces without 0174 (2) Internal phase was evaluated by texture, any floor time, and each piece was rounded. After a bench color tone and touch feeling of a cut Surface. time of 15 minutes was taken, each piece was shaped. 0175 (3) Taste feelings were evaluated by flavor 0167 The shaped dough pieces were fermented in a including taste and Smell as the main part and by chew proofer at 38 C. at a humidity of 80% for 40 minutes. After feeling including texture as the main part. the fermentation Step was completed, the dough pieces were 0176) The expansion and the color tone of the bread-type baked in an oven at 230° C. (direct heat) and 200° C. rice-flour roll of Example 14 were as good as those of the (indirect heat) for 14 minutes So that pieces of bread-type wheat-flour roll of Comparative Example 2. Concerning the rice-flour roll were obtained. internal phase, the color tone and the touch feeling of the Comparative Example 3 rice-flour roll of Example 14 were good and compared favorably with those of the wheat-flour roll. Concerning the 0168 Production of Bread-Type Rice-Flour Roll by taste feelings, the rice-flour roll of Example 14 Smoothly Known Method melted in the mouth and had a moist taste and a faint aroma 0169 Bread-type rice-flour roll was prepared according of the rice flour. The resulting evaluation of the rice-flour roll to the method as disclosed in JP-A No. 2002-95.404. Mixed of Example 14 was equal to or higher than that of the were 86 parts by weight of non-glutinous rice flour wheat-flour roll. (Joshinko prepared by Stamp milling followed by Sifting 0177. In contrast, the expanded volume of the bread-type through a 70 mesh sieve, wherein after the shifting, rice flour rice-flour roll of Comparative Example 3 was about half of particle diameters were mainly distributed in the range of that of Example 14. The roll of Comparative Example 3 was from 180 to 200 um), 12 parts by weight of wheat gluten highly brown-colored and Significantly differed in appear (A-Gul GX (trade name) manufactured by Glico Foods Co., ance from the rice-flour roll of Example 14 or the wheat Ltd.), 2 parts by weight of dextrin as a thickener, 9 parts by flour roll of Comparative Example 2. Concerning internal weight of Sucrose, 5 parts by weight of Salt, 5.5 parts by phase, the roll of Comparative Example 3 had hard tough weight of skimmed milk powder, 3.5 parts by weight of feeling, and it appeared that the fermentation did not proceed marine yeast (manufactured by San-Kyo Foods Corpora well. It also tasted hard and salty, and did not smoothly melt tion), and 76 parts by weight of water to form bread dough. in the mouse. US 2005/0042358A1 Feb. 24, 2005

Example 15 retained on a 200 mesh sieve, wherein the total of both fractions make up 20 to 50% by weight of the rice flour. 0178 Production of White Table Rice-Flour Bread 23. The rice flour composition according to claim 21, 0179 Mixed were 82 parts by weight of non-glutinous wherein the rice flour is a product of Stone milling. rice flour (Joshinko with a water content of 12.3% and 24. The rice flour composition according to claim 23, produced by jet stream milling), 18 parts by weight of wheat wherein the Stone milling is water milling. gluten (A-Gul GX (trade name) manufactured by Glico 25. The rice flour composition according to claim 21, Foods Co., Ltd.), 2.5 parts by weight of maltose, 6 parts by further comprising 1 to 30 parts by weight of white rice bran. weight of Sucrose, 2 parts by weight of Salt, and 5 parts by 26. The rice flour composition according to claim 21, weight of Skimmed milk powder in a mixer to form a flour further comprising one or more additives Selected from the premix. In a mixer, 2.5 parts by weight of marine yeast group consisting of Sugars, exclusive of maltose, Salt, gums, (manufactured by San-Kyo Foods Corporation), 75 parts by milk components, egg components, fats and oils, inorganic weight of water and 8 parts by weight of unsalted butter Salts, and Vitamins. were mixed with the flour premix, and the mixture was 27. A method of producing a dough product for use in kneaded at 26 C. at a low speed for 6 minutes and at a high breads or confectionery, comprising the Steps of: using a rice Speed for 4 minutes to form dough. flour composition comprising 100 parts by weight of grain flour including 80 to 85 parts by weight of rice flour and 15 0180. The dough was cut at a specific volume of 3.7 to 20 parts by weight of gluten, and 1 to 30 parts by weight without any floor time, and each piece was rounded. After a of maltose, mixing the rice flour composition with at least bench time of 15 minutes was taken, each piece was placed water and yeast and optionally an oil or fat and kneading in a mold with a mold Space of 3.5 cm and shaped to have them; and then making dough Substantially without under a mountain form. Each shaped piece was fermented in a going primary fermentation. proofer at 38 C. at a humidity of 80% for 60 minutes. After 28. The method according to claim 27, further comprising the fermentation Step was completed, the dough pieces were the Step of Shaping the produced dough. baked in an oven at 220 C. (direct heat) and 230° C. 29. The method according to claim 27, wherein the time (indirect heat) for 50 minutes so that loafs of mountain required for the primary fermentation is 0 to 30 minutes. shaped, table, white, rice-flour bread were obtained. 30. The method according to claim 28, further comprising 0181. The dough prepared in this example was not adhe the Step of Subjecting the shaped dough to final fermentation. Sive and had good handleability and good machinability. In 31. A dough product for use in rice flour breads or contrast to the wheat flour case, the floor time was omitted, confectionery, produced by the method according to claim and the fermentation time in the proofing Step was reduced 27. to about half of that in the wheat flour case. The expansion 32. A dough product for use in rice flour breads or of the dough during fermentation was the Same as in the confectionery, produced by the method according to claim wheat flour case, and the workability was good. The result 28. ing mountain-shaped table white bread had a significantly 33. A dough product for use in rice flour breads or increased Volume, a puffy State, and a good color tone, and confectionery, produced by the method according to claim it was cut (sliced) well. It also had a good texture of the cut 29. Surface and a good taste. After the bread was allowed to 34. A dough product for use in rice flour breads or Stand for a week in a refrigerator (5 C.), its taste feelings confectionery, produced by the method according to claim almost did not change, and a rough texture by hardening was 30. not observed. Thus, it had a good keeping quality. 35. A dough product, produced by the action of yeast on the rice flour composition according to claim 21. INDUSTRIAL APPLICABILITY 36. A dough product, produced by the action of yeast on 0182. According to the inventive rice flour composition, the rice flour composition according to claim 22. the inventive dough, or the inventive method of producing 37. A dough product, produced by the action of yeast on rice flour bread or confection using the inventive composi the rice flour composition according to claim 23. tion or the inventive dough, breads or confectionery excel 38. A dough product, produced by the action of yeast on lent in appearance, internal phase, taste, and keeping quality the rice flour composition according to claim 24. can be produced with a rice flour produced by a conventional 39. A dough product, produced by the action of yeast on flour milling method through a proceSS Similar to a conven the rice flour composition according to claim 25. tional process of making breads or confectionery. 40. A dough product, produced by the action of yeast on the rice flour composition according to claim 26. 41. A dough product, produced by the addition of a liquid 1-20. (canceled) to the rice flour composition according to claim 21. 21. A rice flour composition for use in breads or confec 42. A dough product, produced by the addition of a liquid tionery, comprising: 100 parts by weight of grain flour to the rice flour composition according to claim 22. including 80 to 85 parts by weight of rice flour and 15 to 20 43. A dough product, produced by the addition of a liquid parts by weight of gluten; and 1 to 30 parts by weight of to the rice flour composition according to claim 23. maltose, wherein the rice flour is a product of Stamp milling, 44. A dough product, produced by the addition of a liquid roll milling, Stone milling, jet Stream milling, or high Speed to the rice flour composition according to claim 24. rotation impact milling. 45. A dough product, produced by the addition of a liquid 22. The rice flour composition according to claim 21, to the rice flour composition according to claim 25. wherein with respect to particle size, the rice flour contains 46. A dough product, produced by the addition of a liquid a fraction retained on a 140 mesh Sieve and a fraction to the rice flour composition according to claim 26. US 2005/0042358A1 Feb. 24, 2005

47. A method of producing a rice flour bread or confection of mixing the rice flour composition according to claim 22 product, comprising the Steps of: using a rice flour compo with a liquid to make dough; and Shaping the dough and Sition comprising 100 parts by weight of grain flour includ cooking the shaped dough by baking, frying, Steam-boiling, ing 80 to 85 parts by weight of rice flour and 15 to 20 parts microwave-heating, or pressurizing and heating it. by weight of gluten, and 1 to 30 parts by weight of maltose; 57. A method of producing a bread or confection product mixing the rice flour composition with at least water and using a rice flour as a main ingredient, comprising the Steps yeast and optionally an oil or fat and kneading them; then of mixing the rice flour composition according to claim 23 making dough Substantially without undergoing primary with a liquid to make dough; and Shaping the dough and fermentation; Shaping the dough; Subjecting the shaped cooking the shaped dough by baking, frying, Steam-boiling, dough to final fermentation; and cooking the finally fer microwave-heating, or pressurizing and heating it. mented dough by baking, frying, Steam-boiling, microwave 58. A method of producing a bread or confection product heating, or pressurizing and heating it. using a rice flour as a main ingredient, comprising the Steps 48. The method according to claim 47, wherein the time of mixing the rice flour composition according to claim 24 required for the primary fermentation is 0 to 30 minutes. with a liquid to make dough; and Shaping the dough and 49. A method of producing a bread or confection product cooking the shaped dough by baking, frying, Steam-boiling, using a rice flour as a main ingredient, comprising the Steps microwave-heating, or pressurizing and heating it. of mixing the rice flour composition according to claim 21 59. A method of producing a bread or confection product with water and yeast and fermenting the mixture to make using a rice flour as a main ingredient, comprising the Steps fermented dough; and Shaping the fermented dough and of mixing the rice flour composition according to claim 25 cooking the shaped dough by baking, frying, Steam-boiling, with a liquid to make dough; and Shaping the dough and microwave-heating, or preSSurizing and heating it. cooking the shaped dough by baking, frying, Steam-boiling, 50. A method of producing a bread or confection product microwave-heating, or pressurizing and heating it. using a rice flour as a main ingredient, comprising the Steps 60. A method of producing a bread or confection product of mixing the rice flour composition according to claim 22 using a rice flour as a main ingredient, comprising the Steps with water and yeast and fermenting the mixture to make of mixing the rice flour composition according to claim 26 fermented dough; and Shaping the fermented dough and with a liquid to make dough; and Shaping the dough and cooking the shaped dough by baking, frying, Steam-boiling, cooking the shaped dough by baking, frying, Steam-boiling, microwave-heating, or preSSurizing and heating it. microwave-heating, or pressurizing and heating it. 51. A method of producing a bread or confection product 61. A rice flour bread or confection product, produced by using a rice flour as a main ingredient, comprising the Steps the method according to claim 47. of mixing the rice flour composition according to claim 23 62. A rice flour bread or confection product, produced by with water and yeast and fermenting the mixture to make the method according to claim 48. fermented dough; and Shaping the fermented dough and 63. A rice flour bread or confection product, produced by cooking the shaped dough by baking, frying, Steam-boiling, the method according to claim 49. microwave-heating, or preSSurizing and heating it. 64. A rice flour bread or confection product, produced by 52. A method of producing a bread or confection product the method according to claim 50. using a rice flour as a main ingredient, comprising the Steps 65. A rice flour bread or confection product, produced by of mixing the rice flour composition according to claim 24 the method according to claim 51. with water and yeast and fermenting the mixture to make 66. A rice flour bread or confection product, produced by fermented dough; and Shaping the fermented dough and the method according to claim 52. cooking the shaped dough by baking, frying, Steam-boiling, 67. A rice flour bread or confection product, produced by microwave-heating, or preSSurizing and heating it. the method according to claim 53. 53. A method of producing a bread or confection product 68. A rice flour bread or confection product, produced by using a rice flour as a main ingredient, comprising the Steps the method according to claim 54. of mixing the rice flour composition according to claim 25 69. A rice flour bread or confection product, produced by with water and yeast and fermenting the mixture to make the method according to claim 55. fermented dough; and Shaping the fermented dough and 70. A rice flour bread or confection product, produced by cooking the shaped dough by baking, frying, Steam-boiling, the method according to claim 56. microwave-heating, or preSSurizing and heating it. 71. A rice flour bread or confection product, produced by 54. A method of producing a bread or confection product the method according to claim 57. using a rice flour as a main ingredient, comprising the Steps 72. A rice flour bread or confection product, produced by of mixing the rice flour composition according to claim 26 the method according to claim 58. with water and yeast and fermenting the mixture to make 73. A rice flour bread or confection product, produced by fermented dough; and Shaping the fermented dough and the method according to claim 59. cooking the shaped dough by baking, frying, Steam-boiling, 74. A rice flour bread or confection product, produced by microwave-heating, or preSSurizing and heating it. the method according to claim 60. 55. A method of producing a bread or confection product 75. A rice flour bread or confection product, produced by using a rice flour as a main ingredient, comprising the Steps cooking the dough according to claim 31 by baking, frying, of mixing the rice flour composition according to claim 21 Steam-boiling, microwave-heating, or pressurizing and heat with a liquid to make dough; and shaping the dough and ing it. cooking the shaped dough by baking, frying, Steam-boiling, 76. A rice flour bread or confection product, produced by microwave-heating, or preSSurizing and heating it. cooking the dough according to claim 32 by baking, frying, 56. A method of producing a bread or confection product Steam-boiling, microwave-heating, or pressurizing and heat using a rice flour as a main ingredient, comprising the Steps ing it. US 2005/0042358A1 Feb. 24, 2005

77. A rice flour bread or confection product, produced by 86. A rice flour bread or confection product, produced by cooking the dough according to claim 33 by baking, frying, cooking the dough according to claim 42 by baking, frying, Steam-boiling, microwave-heating, or pressurizing and heat Steam-boiling, microwave-heating, or pressurizing and heat ing it. ing it. 78. A rice flour bread or confection product, produced by 87. A rice flour bread or confection product, produced by cooking the dough according to claim 34 by baking, frying, cooking the dough according to claim 43 by baking, frying, Steam-boiling, microwave-heating, or pressurizing and heat Steam-boiling, microwave-heating, or pressurizing and heat ing it. ing it. 79. A rice flour bread or confection product, produced by 88. A rice flour bread or confection product, produced by cooking the dough according to claim 35 by baking, frying, cooking the dough according to claim 44 by baking, frying, Steam-boiling, microwave-heating, or pressurizing and heat Steam-boiling, microwave-heating, or pressurizing and heat ing it. ing it. 80. A rice flour bread or confection product, produced by 89. A rice flour bread or confection product, produced by cooking the dough according to claim 36 by baking, frying, cooking the dough according to claim 45 by baking, frying, Steam-boiling, microwave-heating, or pressurizing and heat Steam-boiling, microwave-heating, or pressurizing and heat ing it. ing it. 81. A rice flour bread or confection product, produced by 90. A rice flour bread or confection product, produced by cooking the dough according to claim 37 by baking, frying, cooking the dough according to claim 46 by baking, frying, Steam-boiling, microwave-heating, or pressurizing and heat Steam-boiling, microwave-heating, or pressurizing and heat ing it. ing it. 82. A rice flour bread or confection product, produced by 91. The rice flour bread or confection product according cooking the dough according to claim 38 by baking, frying, to claim 61, wherein the rice flour bread or confection Steam-boiling, microwave-heating, or pressurizing and heat product is white table bread, bread type roll, butter roll, ing it. deep-fried bread, confectionery bread, French bread, Ger 83. A rice flour bread or confection product, produced by man bread, bagel, Danish pastry, Chinese style Steamed cooking the dough according to claim 39 by baking, frying, bread, yeast doughnut, pretzel, pizza, or nan; or cake, pie, Steam-boiling, microwave-heating, or pressurizing and heat Scone, muffin, or cream puff. ing it. 92. The rice flour bread or confection product according 84. A rice flour bread or confection product, produced by to claim 69, wherein the rice flour bread or confection cooking the dough according to claim 40 by baking, frying, product is white table bread, bread type roll, butter roll, Steam-boiling, microwave-heating, or pressurizing and heat deep-fried bread, confectionery bread, French bread, Ger ing it. man bread, bagel, Danish pastry, Chinese style Steamed 85. A rice flour bread or confection product, produced by bread, yeast doughnut, pretzel, pizza, or nan; or cake, pie, cooking the dough according to claim 41 by baking, frying, Scone, muffin, or cream puff. Steam-boiling, microwave-heating, or pressurizing and heat ing it. k k k k k