US007815952B2

(12) United States Patent (10) Patent No.: US 7,815,952 B2 Inoue et al. (45) Date of Patent: Oct. 19, 2010

(54) PROCESS FOR PRODUCING FERMENTED 5,629,036 A * 5/1997 Yanetani et al...... 426, 19

BREADS COMPRISING RICE FLOURAS THE 6,039,997 A * 3/2000 Mizoguchi et al. ... 426,549 MAIN COMPONENT 6,183,787 B1 * 2/2001 Ishigaki et al...... 426/18 6,579,546 B1* 6/2003 Jahnke ...... 426, 19 (75) Inventors: Susumu Inoue, Osaka (JP), Kanou FOREIGN PATENT DOCUMENTS Takeuchi, Okayama (JP) EP 983 727 A2 3, 2000 (73) Assignee: Kabushiki Kaisha Hayashibara JP 54-381.85 B2 11/1979 Seibutsu Kagaku Kenkyujo, Okayama JP 59-175845 A 10, 1984 JP 3-87135 A 4f1991 (JP) JP 4-91744. A 3, 1992 JP 4-287.652 A 10, 1992 (*) Notice: Subject to any disclaimer, the term of this JP 5-O15298 A 1, 1993 patent is extended or adjusted under 35 JP 5-68468 A 3, 1993 U.S.C. 154(b) by 881 days. JP 6-007071 A 1, 1994 JP 11-09.174 A 1, 1999 (21) Appl. No.: 10/502,600 JP 11-32706 A 2, 1999 JP 11-225661 A 8, 1999 (22) PCT Filed: Jan. 31, 2003 JP 2000-175636 A 6, 2000 JP 2000-24.5332 A 9, 2000 (86). PCT No.: PCT/UP03/00990 JP 2001-123194 A 5, 2001 JP 2001-327242 A 11, 2001 S371 (c)(1), OTHER PUBLICATIONS (2), (4) Date: Jul. 27, 2004 Nishita et al., Development of a Yeast-leavended Rice-Bread For (87) PCT Pub. No.: WO03/063596 mula, Cereal Chemistry, 1976, pp. 626-635.* Database WPI Section Ch, Week 2001 15 Derwent Publications Ltd., PCT Pub. Date: Aug. 7, 2003 London, GB: AN 2001-142102 XP002311225& JP 2000 333631 A (Nisshin Flour Milling Co.) Dec. 5, 2000 abstract. (65) Prior Publication Data Patent Abstracts of Japan vol. 0.174, No. 96 (c-1 108), Sep. 8, 1993& JP5 130827 A (Noboru Otsuka) May 28, 1993 abstract. US 2005/O153O15A1 Jul. 14, 2005 * cited by examiner (30) Foreign Application Priority Data Primary Examiner—Lien Tran Feb. 1, 2002 (JP) ------2002-025299 (74) Attorney, Agent, or Firm—Browdy and Neimark, PLLC Apr. 4, 2002 (JP) ------2002-102749 (57) ABSTRACT (51) Int. Cl. A2ID I3/04 (2006.01) A process is provided for producing bakery products using rice flour as a major ingredient, which products have (52) U.S. Cl...... 426/62: 426/496; 426/549 improved qualities, such as appearance, crumb, taste, and (58) Field of Classification Search ...... None shelf life as well as satisfactory handleability, as well as See application file for complete search history. excellent qualities. Premixed flours containing rice flour, glu (56) References Cited ten and a saccharide such as an oligosaccharide or a Sugar alcohol, are provided for making these bakery products. Fer U.S. PATENT DOCUMENTS mented doughs for making the bakery products from the 4,560.559 A 12/1985 Ottenberg premix are also provided. 5,049,398 A * 9, 1991 Saari et al...... 426, 20 5.492,710 A 2/1996 Seyam 8 Claims, No Drawings US 7,815,952 B2 1. 2 PROCESS FOR PRODUCING FERMENTED admixing “ionized calcium' (monomolecular calcium) with BREADS COMPRISING RICE FLOURAS THE rice flour comprising gluten has been disclosed in Japanese MAIN COMPONENT Patent Kokai No. 327,242/2001. However, the effect of “ion ized calcium has not yet been revealed in detail. TECHNICAL FIELD As disclosed in Japanese Patent Kokai Nos. 225,661/99 and 32.706/99, in the production of bakery products, it is The present invention relates to a process for producing generally known that a dough with a high rice flour content fermented breads (hereinafter, called “bakery products” and shows a relatively high adherability and unsatisfactory “bakery products’ means fermented bakery products in gen handleability and mechanical aptitude. It is also known that eral including breads and buns, unless specified otherwise) 10 doughs and bakery products, prepared by using a powder using rice flour as a major material, particularly, to a process comprising rice flour and gluten, show unsatisfactory char for producing bakery products, comprising a step of ferment acteristics of: ing doughs which comprise rice flour as a major material, The above doughs are non-uniform and easily separated gluten, and a less-fermentable saccharide(s); bakery products because of the poor binding of rice flour and gluten; obtainable by the process; and premixed flours and fermented 15 The preparation of dough is difficult; and doughs for producing the bakery products. The above bakery products have a small bulk and unsatis factory mouthfeel. BACKGROUND ART When tried to prepare bakery products using a material prepared by adding Small amount of gluten to rice flour, the Usually, wheat flour and its mixture with rye flour are used present inventors also found that the fermentation time of as a major material in bakery products. Only wheat flour gives dough for fermentation step became short and this resulted in bakery products having a satisfactory bulge when used alone. a reduction of working efficiency for producing bakery prod It is known that "gluten', a gummy Substance with a high ucts in practical production. Also, the bakery products Viscosity and elasticity, is formed with gliadin and glutenin, showed an unsatisfactory grain, Small increase of bulks, and both proteins presented in wheat, by adding water to wheat 25 tough mouthfeel. Furthermore, the bakery products stiffened flour and kneading the resultant mixture. Gluten is known to and did not rise because of insufficient evaporation of mois have a function of embracing carbon dioxide, which is formed ture during the baking and had no crust and poor appearance in dough by fermentation, and to increase the bulk of bakery by white-tinged crust color. In addition, the resulting bakery products. Therefore, at present, wheat flours suitable for pro products had several disadvantages of Staling rapidly during ducing bakery products are selected by taking account of 30 preservation and stiffening easily. breed and producing-country of wheat because the applica The first object of the present invention is to provide a bility of wheat flours highly depends on the quantity and process for producing bakery products which have improved quality of proteins contained therein. qualities in appearance, crumb, taste, preservability, etc., and Most of the wheat used in Japan has been imported from have a satisfactory working efficiency for producing bakery abroad, while rice can be covered with domestic products and 35 products using dough prepared from rice flour as a major is the staple food for Japanese from a long time ago. There material as in the case of using dough prepared from wheat fore, it would be meaningful to use rice for producing bakery flour as a major material. The second object of the present products: There have been proposed methods which rice flour invention is to provide bakery products, having satisfactory is used instead of wheat flour for producing bakery products. qualities, produced by the process. The third object of the For example, processes for producing bakery products with 40 present invention is to provide premixed flours for producing the purpose of Substituting some or large part of wheat flour the bakery products. The fourth object of the present inven with rice flour, are disclosed in Japanese Patent Kokai Nos. tion is to provide fermented doughs for producing the bakery 15.298/93 and 225,661/99. In addition, processes for produc products. ing bakery products using rice flour alone are disclosed in Japanese Patent Kokai Nos. 7,071/94, 32.706/99, and 327, 45 DISCLOSURE OF INVENTION 242/2001. However, rice flours have different properties with those of To solve the above objects, the present inventors have wheat flours. Rice flour to be used for producing bakery extensively studied from the viewpoint of saccharides, par products has been produced, usually, by using rice treated in ticularly, the fermentability of saccharides by yeast to Such a manner prior to use as a material, and the resultant rice 50 improve qualities (appearance, crumb, taste, preservability, flour exhibits similar properties with wheat flour. There are etc.) of bakery products without causing a bad influence on several processes for treating rice: For example, a process working efficiency for producing bakery products. comprising the steps of soaking rice in a solution comprising As a result, the present inventors newly found that the pectinase, dehydrating the soaked rice, milling the rice into a working efficiency for producing bakery products and quali fine rice flour, drying the flour to give a moisture content of 55 ties (appearance, crumb, taste, preservability, etc.) of conven about 15%, and baking the resulting flour at about 150° C. as tional bakery products produced by using rice flour compris disclosed in Japanese Patent Kokai No. 287,652/92; a process ing gluten can be unexpectedly and vastly improved by comprising the steps of soaking a material rice in a solution incorporating prescribed amounts of gluten and a less-fer comprising enzymes Such as hemicellulase, pectinase, and mentable saccharide(s) into rice flour, more particularly, pectin esterase, drying the rice, and milling the dried rice as 60 incorporating a prescribed amount of a saccharide(s), disclosed in Japanese Patent Kokai No. 68,468/93; and a selected from the group consisting of oligosaccharides and process comprising the steps of soaking rice in a solution Sugar alcohols as the less-fermentable saccharides into rice comprising salts of organic acids or salts of organic acids and flour. The present inventors accomplished the present inven pectinase, dehydrating and drying the rice, and milling the tion by establishing a novel process for producing bakery resulting rice as disclosed in Japanese Patent Kokai No. 175, 65 products and providing bakery products having satisfactory 636/2000, have been proposed. Further, a process for produc qualities (appearance, crumb, taste, preservability, etc.), ing bakery products using pre-fermented sponge prepared by obtainable by the process, premixed flours suitable for pro US 7,815,952 B2 3 4 ducing the bakery products, and fermented dough Suitable for than 30% to rice flour, the dough is too tough, shows a large producing the bakery products. adherability, and has unsatisfactory handleability and The present invention solves the above objects by provid mechanical aptitude on preparing dough for bakery products. 1ng: The dough shows a small increase of bulk, and the resulting A process for producing bakery products, which has a step bakery products after baking show a non-uniform crumb and of fermenting dough comprising mainly rice flour, and coarse texture. Optionally, wheat flour in an amount of less incorporating gluten and a less-fermentable than equal amount, desirably, 20-40% to rice flour can be Saccharide(s) into rice flour, preferably, incorporating to advantageously admixed with rice flour to increase the rice flour gluten and 6 w/w % (hereinafter, “w/w %' is amount of gluten in the dough or to save gluten to be addi abbreviated as "'6', unless specified otherwise in the 10 tionally added. present specification) or higher but 20% or lower, on a As regards the amount of water admixed with rice flour for dry solid basis (hereinafter, abbreviated to “d.s.b. producing bakery products of the present invention, since the unless specified otherwise), of a less-fermentable sac quality of starch of rice flour is different from that of wheat charide(s) selected from oligosaccharides and Sugar flour, doughs prepared by using the same amount of water as alcohols; 15 in the case of wheat flour show, generally, a high viscosity and Bakery products obtainable by the process; adherability, and unsatisfactory working efficiency and Premixed flours for producing the bakery products, which mechanical aptitude. In the case of bakery products prepared comprise rice flour and gluten, where a less-fermentable with rice flour as a major material, the desirable amount of saccharide(s), preferably, 6% or higher but 20% or water is in the range of 85-115%, particularly, 92-107% to lower, d.s.b., of a less-fermentable saccharide(s) rice flour. Doughs prepared by adding water in an amount of Selected from the group consisting of oligosaccharides less than 85% to rice flour show a high adherability because of and Sugar alcohols is incorporated into the rice flour; and the high viscosity, and an unsatisfactory handleability and Fermented doughs for producing the bakery products, mechanical aptitude. While, doughs prepared by adding where gluten and a less-fermentable saccharide(s) are water in an amount of more than 115% to rice flour become incorporated into rice flour. 25 the so-called “mizudane', doughs having a fluidity because of the excessive moisture, and show an unsatisfactory shape. BEST MODE FOR CARRYING OUT THE Therefore, bakery products having a satisfactory bulge and INVENTION quality can not be obtained. As regards the timing of adding water to flour, water can be added to rice flour, a major Rice flour is usually produced from raw rice grain of non 30 material, and gluten before adding side materials for knead glutinous rice or glutinous rice by milling and pulverizing. ing, or to the mixture of all materials. It is desirable to add Several kinds of rice flour are commercialized as 'joshinko (a water with dividing into several portions and observing the rice flour milled by roll-method), joyoko (a rice flour milled condition of dough. Also, a prescribed amount of water can be by stump-meal-method), "mochiko (a glutinous rice flour). added to a premixed flour, a mixture of all materials except for “shiratamako (a rice flour milled by wet-meal method). 35 water. In the case of using side materials including a large “genmaiko (an unpolished rice flour), and the like, which are amount of moisture, for example, milk, whole egg, etc., it is used for producing "dango (rice dumpling)”, “senbei (Japa necessary, in the present invention, to take into account the nese rice cracker), "mochigashi (bean-jam cake), and the amount of water contained in them. like. The above rice flour, commercialized conventionally, In order to produce bakery products having a satisfactory can be used as major materials for the bakery products of the 40 bulge, the use of easily-fermentable Saccharides, which are present invention. Rice flour, obtainable by crushing or mill fermented and utilized to produce carbon dioxide and ethanol ing rice (polished rice, unpolished rice, rice Screening, stale by baker's yeast, are essential. Glucose, fructose, isomerized rice, etc.) with various conventional flour milling methods, Sugar, honey, Sucrose, etc. can be used as the easily-ferment for example, stump-meal-method, roll-method, impact able saccharides. However, in the case of producing bakery crushing-method, can be advantageously used. Optionally, 45 products using rice flour as a major material, the use of fine rice flour, obtainable by milling and/or sifting the above easily-fermentable Saccharides only deteriorates working rice flours, can be advantageously used. A desirable particle efficiency because it shortens fermentation time in practical size of rice four is 300 um or lower, desirably, 75um or lower, production, and the production of bakery products having more desirably, 45 um or lower as an average particle diam satisfactory qualities (appearance, crumb, taste, preservabil eter. The rice flour usable in the present invention is not 50 ity, etc.) is difficult. The present invention improves the work restricted to whether the origin is non-glutinous rice or glu ing efficiency and qualities of bakery products by incorporat tinous rice. Both raw rice flour and pre-gelatinized rice flour ing a less-fermentable Saccharide(s) (hereinafter, designated can be advantageously used in the present invention. In com as “less-fermentable saccharide’, unless specified otherwise) bination with the rice flours described above, “shironuka into doughs along with easily-fermentable Saccharides to (polished white rice ground), a by-product obtainable by 55 control fermenting speed and to prolong and regulate the polishing white rice for brewing, can be advantageously used fermentation time. The less-fermentable saccharide used in together. the present invention are saccharides, which are not fer Vital gluten is desirably used as gluten. Rice flours can be mented easily by baker's yeast, and most of them are used as a major material of bakery products by incorporating remained intact in fermented doughs prepared after ferment gluten in an amount of about 5-30%, desirably, about 10-25% 60 ing and utilizing easily-fermentable saccharides. Various oli into rice flour. When processed into a dough for bakery prod gosaccharides and Sugar alcohols can be used as the less ucts using gluteninanamount of less than 5% to rice flour, the fermentable Saccharide. Origins of oligosaccharides and resulting dough does not become glutinous, easily loses car Sugar alcohols are not restricted. The less-fermentable sac bon dioxide formed by fermentation, and shows an unsatis charide usable in the present invention includes, for example, factory bulge. The bakery products thus obtained show a 65 malto-oligosaccharides such as maltose, maltotriose, mal Small increase of bulk and have tough mouthfeel. In the case totetraose, maltopentaose, and maltohexaose, obtainable by of using a dough comprising gluten in an amount of higher saccharifying starch enzymatically, isomalto-oligosaccha US 7,815,952 B2 5 6 rides Such as isomaltose, isomaltotriose, and panose, koji cialized by Hayashibara Shoji Inc., Okayama, Japan, “HS oligosaccharides such as kojibiose and kojitriose, nigero 30, a reduced-syrup commercialized by Hayashibara Shoji oligosaccharides obtainable by hydrolyzing nigeran or Inc., Okayama, Japan, and “PALATINIT, a reduced palati saccharifying starch enzymatically, lactose, galacto-oli nose product syrup commercialized by Shin Mitsui Sugar gosaccharides obtainable by converting lactose enzymati Co., Ltd., Tokyo, Japan, can be advantageously used. Mix cally, lactulose obtainable by isomerizing lactose, Xylo-oli tures of two or more of the above Sugar alcohols and mixtures gosaccharides obtainable by hydrolyzing hemicellulose of two or more oligosaccharides described above and Sugar comprised in heart of corn, palatinose and trehalulose, obtain alcohols can be advantageously used. able by converting Sucrose emzymatically, gentio-oligosac Generally, doughs prepared by using rice flour as a major charides obtainable by condensing glucose enzymatically, 10 material and gluten is remarkably fermented by yeast at “floor manno-oligosaccharides obtainable by hydrolyzing mannan, time' (primary fermentation) and scarcely fermented at cello-oligosaccharides obtainable by hydrolyzing cellulose, “proofing time' (secondary fermentation). Therefore, the laminarino-oligosaccharides obtainable by hydrolyzing a crumb of resulting bakery products is coarse and heteroge polysaccharide, laminarin, and various reducing oligosaccha neous in texture, and the taste of the bakery products, just rides comprising mixture thereof can be arbitrarily used. 15 after baking, is deteriorated rapidly. In contrast, in the case of Commercially available oligosaccharide products such as doughs prepared by incorporating less-fermentable saccha purified maltose, maltitol, syrup of malto-oligosaccharides, rides, particularly, saccharides selected from the group con and syrup of isomalto-oligosaccharides can be arbitrarily sisting of less-fermentable oligosaccharides and less-fer used. For example, “SUNMALTR, purified maltose, mentable Sugar alcohols along with rice flour and gluten, “TETRUPR” and “PENTRUPR', syrups of malto-oligosac most of less-fermentable saccharide remains even after bak charide, “PANORUPR” and “ISOMALT900, syrups of iso ing, whereas less-fermentable Saccharide is partly consumed malto-oligosaccharide, which are all commercialized by by fermentation. Therefore, the preservability of the resulting Hayashibara Shoji Inc., Okayama, Japan, can be advanta bakery products is improved by the suppression of the stiff geously used. Also, non-reducing oligosaccharides, com ening. In addition, the bakery products have a fine Sweetness posed of only glucose molecules, for example, O.C.-trehalose 25 of less-fermentable saccharide, preferably, less-fermentable produced from starch by enzymatic saccharification, neotre oligosaccharides and Sugar alcohols, and keep high qualities halose, saccharide-derivatives of C.C.-trehalose Such as glu of appearance, crumb, and taste. Further, since the bakery cosyl C.C.-trehalose, maltosyl C.C.-trehalose, maltotriosyl products of the present invention have a high moisture content C.C.-trehalose, C-maltosyl O-maltoside, C-isomaltosyl and moisture retaining ability, they do not substantially C-maltoside, C-maltotriosyl O-maltoside, and C-panosyl 30 absorb moisture. Accordingly, in the case of reheating by a C-maltoside, and cyclotetrasaccharide having a structure of microwave oven or oven and processing the bakery products cyclo-->6)-O-D-glucopyranosyl-(1->3)-C-D-glucopyrano to cooked bakery products such as sandwiches and hot dogs, syl-(1->6)-C-D-glucopyranosyl-(1->3)-O-D-glucopyrano the bakery products of the present invention keep a satisfac syl-(1->}, can be advantageously used. Further, saccharide tory quality and hardly make you feel thirsty when tasted. In derivatives of cyclotetrasaccharide Such as glucosyl 35 the case of thawing the doughs frozen after “bench time'. cyclotetrasaccharide and galactosyl cyclotetrasaccharide can since Survival and regeneration rate of yeast for fermentation be advantageously used. Also, non-reducing oligosaccha are increased by incorporating less-fermentable saccharide, rides having a fructoside bond such as “NYUKA-OLIGOR” preferably, Saccharide selected form the group consisting of (lactosucrose), a lactose-fructose oligosaccharide commer less-fermentable Saccharides and Sugar alcohols, the dough is cilized by Hayashibara Shoji Inc., Okayama, Japan, obtain 40 actively fermented. Also, since the denaturation of starch and able by enzymatic conversion using lactose and Sucrose as proteins of the doughs is decreased, there is no difference materials, soybean-oligosaccharide obtainable by purifying between doughs frozen and not frozen. Therefore, the frozen soybean whey, and raffinose obtainable by purifying beet dough is also suitable as fermented doughs for producing syrup can be used. However, non-reducing oligosaccharide bakery products, and can be made into high-quality bakery having a fructoside bond is easily fermented and utilized by 45 products. baker's yeast because the fructoside bond is easily hydro Preferable amount of less-fermentable saccharides, par lyzed. Therefore, considering the amount of the Saccharides ticularly, Saccharides selected from the group consisting of remaining in the resulting bakery products, it is necessary to oligosaccharides and Sugar alcohols, to rice flour is in the use great amount of the saccharides. Further, mixtures of two range of 6% or higher but 20% or lower, desirably, 8% or or more of the above oligosaccharides can be advantageously 50 higher but 20% or lower, d.s.b. In the case of using less used. fermentable saccharide in an amount of less than 6%, the As the less-fermentable saccharide usable in the present resulting dough is fermented too fast and shows unsatisfac invention, Sugar alcohols, for example, monosaccharide alco tory bulge and gives working efficiency, and the resulting hols, obtainable by reducing monosaccharides, such as Sor bakery products show a small increase of bulk and an unsat bitol, dulcitol (galactitol), xylitol, and mannitol, erythritol 55 isfactory preservability because of the fast stiffening. In the obtainable by fermenting glucose by yeast, various malto case of using less-fermentable saccharide in an amount of oligosaccharide alcohols such as maltitol, maltotriitol, and higher than 20%, operation time for producing bakery prod the like, reduced-syrup obtainable by reducing oligosaccha ucts is prolonged and working efficiency is deteriorated. In rides, obtained by Saccharifying starch enzymatically, isoma the fermentation processes, “floor time (primary fermenta lto-oligosaccharide alcohols such as isomaltitol, isomaltotri 60 tion) and “proofing time (secondary fermentation) are tol, and the like, lactitol obtainable by reducing lactose, desirably set to 30 minutes or longer from the viewpoint of reduced-palatinose obtainable by reducing palatinose, and working efficiency. Also, if doughs having a satisfactory fer various Sugar alcohols comprising mixtures thereof can be mentation state can be obtained, time for the processes can be arbitrarily used. Origins of the Sugar alcohols are not more shortened. In the case of using dough prepared from rice restricted, and various commercially available Sugar alcohol 65 flour as a major material, high quality bakery products having products Such as maltitol, reduced-syrup, and the like can be a satisfactory appearance, crumb, and taste can be obtained used. For example, “MABIT(R', a maltitol product commer within a total fermentation time, including “bench time (ag US 7,815,952 B2 7 8 ing) of 15 minutes, of 106-233 minutes. It is desirable to the above less-fermentable saccharide, for example, malto prepare the dough with a total fermentation time including oligosaccharides Such as maltose and maltotetraose, can be “bench time of about 120 minutes. Proofing can be done at advantageously used. To attain the object, it is desirable to ambient temperature as similarly in the case of “floor time' form the desired less-fermentable saccharide during the fer without using a proofing room. Although less-fermentable mentation of dough and to control the total amount of less saccharide, preferably, saccharides selected from less-fer fermentable saccharide to be added separately and formed mentable oligosaccharides and Sugar alcohols, are usually newly to a level of 6% or higher but 20% or lower to rice flour. admixed with doughs when the doughs are prepared by Although the amount of gelatinized Starch depends on the admixing water to materials, the saccharides can be admixed amount of less-fermentable Saccharide incorporated into rice at anytime before fermentation. Less-fermentable saccha 10 flour in advance, it is, usually, preferable to use gelatinized rides can be advantageously admixed in advance with rice starch in the range of 1% or higher but 25% or lower, desir flour or gluten. Optionally, the saccharide can be advanta ably, 2% or higher but 20% or lower. Although the amount of geously admixed with all the materials used except for water starch-saccharifying enzyme depends on the amount of gela to produce premixed flours. tinized starch to rice flour, conditions of enzymatic reaction In the present invention, it is desirable to use O.C.-trehalose 15 Such as fermentation temperature, pH, time, etc., the enzyme as less-fermentable Saccharide described above because C.C.- is preferably used in an amount of, usually, five units or higher trehalose has excellent functions of controlling fermentation but 1,000 units or lower, desirably, 10 units or higher but 500 speed, regulating fermentation time, inhibiting the stiffening units or lower per gram of gelatinized Starch, d.s.b., in terms and improving the preservability by preventing the retrogra of its saccharifying activity. In the case of using the saccha dation of starch contained in gelatinized rice flour, and Sup rifying activity of lower than five units per one gram of pressing the deterioration of lipids contained in rice flour; and gelatinized starch, d.s.b., as the amount of starch-saccharify has a good taste. The present inventors disclosed in Japanese ing enzyme, the amount of formed less-fermentable saccha Patent Kokai No. 123, 194/2001 that a high quality polished ride is Small even in the case of using a large amount of rice and non-washing rice, which both Suppressed the gen gelatinized starch and the effect of saving is not obtained. In eration of so-called “smell of rice bran”, can be produced by 25 the case of using the saccharifying activity of higher than incorporating C.C.-trehalose and/or maltitol into unpolished 1,000 units, the total amount of less-fermentable saccharide rice on the production of polished rice and non-washing rice may be exceeded 20% depending on the amount of gelati because the Saccharides Suppress the formation of Volatile nized Starch because a most of gelatinized starch is converted aldehydes from fatty acids contained in bran and germ and the to less-fermentable saccharide. Therefor, it is concerned that degradation of fatty acids. The use of C.C.-trehalose and/or 30 an excess amount of less-fermentable Saccharide causes the maltitol in the present invention preferably suppresses the disadvantage of making the fermentation time to be longer. generation of the smells of rice bran and sweaty gelatinized Saccharifying activity of starch-saccharifying enzyme can be rice, originated from rice flour and that originated from glu measured using the following method. One unit of the ten. However, it is not always preferable to use O.C.-trehalose enzyme activity is defined as the amount of enzyme which only as a less-fermentable Saccharide in an amount of 6% or 35 forms a reducing power corresponding to one umole of glu higher, d.s.b., to rice flour to give a satisfactory appearance cose perminute under the conditions of 40°C. and pH 6.0 for and taste to baked-bakery products. Usually, it is preferable to one hour using 1% soluble starch Solution as a Substrate. use C.C.-trehalose along with other less-fermentable saccha Origin of the gelatinized starch usable in the present invention ride. In the case of using C.C.-trehalose along with other is not restricted. Gelatinized starch obtained by gelatinizing less-fermentable saccharide, it is preferable to use O.C.-treha 40 material rice flour in advance and commercially available lose with the amount of lower than 6%, d.s.b., to rice flour gelatinized starch, for example, “mijinko’ originated from along with one or more Saccharides selected from the group non-glutinous rice, and "jonanko” and “kanbaiko’ both origi consisting of other oligosaccharides and Sugar alcohols to nated from glutinous rice, can be advantageously used. Also, give a total amount of, usually, 6% or higher but 20% or lower, origin of starch-saccharifying enzyme is not restricted as far desirably, 8% or higher but 20% or lower, to rice flour. 45 as giving the objective effect. Specially prepared enzymes C.C.-Trehalose is a non-reducing stable Saccharide which and commercially available various starch-saccharifying two glucose molecules are bound via C.C.-1,1-linkage. Origin enzymes can be used. For example, “MOCHI-SOFT', an of O.C.-trehalose used in the present invention is not restricted. enzyme preparation prepared by mixing saccharifying amy C.C.-Trehalose from various origins, for example, those lase and B-amylase commercialized by Sankyo Foods Co., which are obtainable by extracting from yeast cells, obtain 50 Ltd., Tokyo, Japan, and “MOCHI BEST SUPER', a B-amy able from maltose by phosphorylase-method, and obtainable lase preparation commercialized by Riken Vitamin Co., Ltd., by Saccharifying starch enzymatically, can be arbitrary Tokyo, Japan, can be advantageously used. In the case of selected. Commercially available high purity hydrous crys preparing B-amylase preparation or C.-amylase preparation talline C.C.-trehalose and high purity anhydrous crystalline separately, non-reducing saccharides Such as C.C.-trehalose O.C.-trehalose can be also used. For example, “TREHAR”. 55 and Sugar alcohol Such as maltitol are preferably used as base high purity hydrous crystalline C.C.-trehalose commercial materials rather than reducing malto-oligosaccharides Such ized by Hayashibara Shoji Inc., Okayama, Japan, can be as maltose to avoid the product-inhibition of B-amylase and advantageously used. C.-amylase. As described above, the amount of less-fermentable sac Optionally, water-soluble polysaccharides can be used in charide to rice flour in the present invention is preferably in 60 addition to less-fermentable saccharide described above. One the range of 6% or higher but 20% or lower, desirably, 8% or or more polysaccharides or derivatives thereof, showing higher but 20% or lower, d.s.b. In order to save the amount of affinities and satisfactory compatibilities with rice flour; glu less-fermentable Saccharide, a method incorporating a less ten, easily-fermentable saccharide; and less-fermentable sac fermentable saccharide to a dough by admixing starch-sac charide in the presence of moisture, are Suitable as water charifying enzymes such as B-amylase and C.-amylase with a 65 soluble polysaccharides. For example, polysaccharides part or the whole of pre-gelatinized rice flour or a mixture of originated from microorganisms such as pullulan, Xthantan rice flour and gelatinized Starch prepared separately to form gum and the like, those originated from seaweeds Such as US 7,815,952 B2 10 alginic acid, carrageenan, and the like, water-soluble polysac Kokai No. 245.332/2000, and “sponge and dough method of charides and derivatives thereof originated from higher plant preparing a sponge in advance. Such as taragum, tamarindgum, locust bean gum, gum ara Conventional methods such as baking, frying, steaming, bic, pectin, inulin, mucilage of Chinese yam, mucilage of heating by microwave irradiation, and the like can be arbi purple-wan dock shield, and the like, can be arbitrary used. In 5 trarily used for heating the fermented dough. For example, addition to the derivatives described above, water-soluble heating dough from upper and/or lower side using an oven chemically modified substances and water-soluble partial and heating doughby contacting directly with pre-heated kiln hydrolyzates of inherently water-insoluble or hardly water can be used as baking methods. For example, cooking meth soluble polysaccharides such as cellulose, starch, and the like ods using edible oil Such as browning and frying can be used can be advantageously used. For example, caboxymethyl cel 10 as frying methods. For example, Steaming by using a steamer which generates Steam by boiling water on flame, and blow lulose-sodium salt, hydroxyethyl-starch, dextrin and the like ing steam produced using a boiler into a container can be used can be advantageously used. as Steaming methods. For example, heating by using an In the case of using a relatively low amount of less-fer equipment or system having a function of generating and mentable Saccharide, changing in shape and puckering of 15 irradiating microwave can be used as a heating method with doughs, caused by the dissociation of rice flour and gluten, microwave. can be suppressed by adding water-soluble polysaccharides As described above, according to the present invention, to the doughs to improve the association of them. In the case high quality bakery products with a prolonged fermentation of using a relatively low amount of less-fermentable saccha speed and a satisfactory working efficiency and a satisfactory ride of less than 8% to rice flour, the use of water-soluble appearance, crumb, taste, and preservability in comparison polysaccharide lower than 5% easily causes the dissociation with those produced by conventional processes using rice of rice flour and gluten, and gives bakery products having a flour as a major material can be provided by incorporating small increase of bulk and unsatisfactory mouthfeel resulted gluten and less-fermentable Saccharide into rice flour in a from varying the texture and coarse crumb after baking. On prescribed proportion, preferably, incorporating saccharide the other hand, the use of a water-soluble polysaccharide(s) of 25 selected from the group consisting of oligosaccharides and higher than 5% causes the deterioration of handleability and Sugar alcohols into rice flour and gluten. Also, premixed flour mechanical aptitude resulted from high viscosity of dough, and fermented dough for producing high quality bakery prod and gives dough having Small increase of bulk after fermen ucts with a prolonged fermentation speed and a satisfactory tation and bakery products having a non-uniform and rough working efficiency and a satisfactory appearance, crumb, texture after baking. Accordingly, in the case of using a rela 30 taste, and preservability in comparison with those produced tively low amount of less-fermentable saccharide of lower by conventional process using rice flour as a major material than 8%, the amount of water-soluble polysaccharide is pref can be provided by incorporating glutenand less-fermentable erable to be in the range of 0.5% or higher but 5% or lower to saccharide into rice flour in a prescribed proportion, prefer rice flour. The timing to adding the water-soluble polysaccha ably, incorporating saccharide selected from the group con ride(s) to the dough can be arbitrarily controlled. Usually, the 35 sisting of oligosaccharides and Sugar alcohols into rice flour water-soluble polysaccharide(s) is added to the materials and gluten. Therefore, various bakery products, having good when dough is prepared. Optionally, premixed flours pre qualities, such as bread, bread roll (bun), loaf, French bread, pared by admixing water-soluble polysaccharide with rice German bread, raisin bread, bagel, Danish pastry, pretzel, pie, flour, gluten, and less-fermentable Saccharide can be advan Scone, Steamed cake, Chinese steamed bread, yeast raised tageously used. 40 doughnut, pizza, and nan bread can be produced easily and in Various foods and food ingredients, for example, season good working efficiency. The bakery products of the present ings such as Sodium chloride, fat, powderized fat, and the like, invention, thus obtained, have satisfactory tolerances to protein materials such as milk, skim milk, egg, Soybean pro refrigeration and freezing and can be preserved easily by tein, and the like, nutrient materials such as vitamin, mineral, these methods for a long period. Optionally, it is advanta and the like, preservatives Such as organic acid and/or salts 45 geous to taste the preserved bakery product after thawing and thereof, ethanol, and the like, can be arbitrary added to the heating. Since the bakery product of the present invention is doughs and premixed flours for producing bakery products of produced by using rice flour as a major material, the bakery the present invention. Further, it is preferable to incorporate a product has a small risk to cause a wheat allergy different Suitable amount of crack, grits, or flour of grains such as rice, from the case of bakery product produced using convenient wheat, rye, adlay, corn, millet, barnyard millet, soybean, and 50 wheat flour as material. As referred to the taste, the bakery the like, of chop, chip, powder of or starch originated from products of the present invention go well in taste with dairy Sweet potato, potato, Chinese yam, taro, and the like, and products Such as milk and cheese and livestock products Such whole-, milled-, processed- or cooked-fruits, seeds, roots, as meat, egg, and mayonnaise as in the case of convenient foliages of plants such as fruit plants, root vegetables, leaf bakery products produced by using wheat flour as material. In Vegetables, spices, herbs into them. Also, yeast-foods, baking 55 addition, the bakery products of the present invention have a powders, and emulsifiers can be arbitrarily used. It is advan feature of harmonizing well in taste with ingredients of rice tageous to produce Sweetened bean jam buns, curry buns, ball such as salted Japanese apricot, pickles, shavings of dried prepared food buns, and Chinese steamed buns by folding bonito, seasoned layer, food boiled in soy sauce, “miso (soy ingredients such as seasoned-and/or cooked-Sweetened bean bean paste)'-taste prepared foods such as “miso Soup and jams, curries, and various prepared foods using vegetables, 60 preserve in Soybean paste, soy sauce-taste prepared foods fruits, meats, eggs, fishes. Such as clear Soup and “kanro-ni (stew in soy sauce and Optionally, for producing the doughs for bakery products Sugar). Various Japanese prepared foods such as quick in the present invention, method can be arbitrarily selected Seared bonito, Vinegared mackerel, various tempura, Sauteed from ALL-IN-ONE method (straight dough method)” of burdock "kinpira'-style, and braised meat and potatoes, and kneading and fermenting all materials at the same time, 65 Korean prepared foods such as kimchi and grilled meat. 'soaker and dough method of gelatinizing a part of materials The following experiments explain the present invention except for yeast in advance, disclosed in Japanese Patent concretely: US 7,815,952 B2 11 12 Experiment 1 Qualities of the bread obtained by baking were evaluated Effects of the Amount of Water in Preparing Fermented into three grades of “Good”, “Normal, and “Defective” by a Doughs. Using Rice Flour as a Major Material on the Appli panel test with seven panelists. Evaluation items were cability of the Dough and the Qualities of Bakery Products selected as follows: In order to investigate the amount of water to rice flour, Appearance: Caving from tin, bulge, and color, applicability of the resulting dough and the qualities (appear Crumb: Sectional texture, color, and feel; and ance, taste, and preservability) of the resulting bakery prod ucts, seven kinds of doughs were prepared as follows: Taste: Flavor (taste and smell) and mouthfeel. (a) Mix 118 parts by weight (corresponding 100 parts by In the case of being varied the judgement of panelists, a weight of rice flour) of “KOMENO-KO (for bread)', a 10 grade with the highest score, i.e., the panelist number was rice flour comprising 15% gluten, commercialized by selected for each evaluation item. The evaluation results of Saito Seifun Inc., Niigata, Japan, 3.5 parts by weight of the breads are in Table 2. Sucrose as an easily-fermentable Saccharide, 8.5 parts by TABLE 2 weight of maltose as a less-fermentable saccharide, two 15 parts by weight of sodium chloride, 10 parts by weight of Water a salt-free butter, 2.5 parts by weight of a cellulose added derivative, and 2.5 parts by weight of a yeast; and to Evaluation (b) Add 70, 85,92, 100, 107,115, or 130 parts by weight of water to the above mixture (to 100 parts by weight of rice rice Appearance Crumb Taste flour). flour Cav- Tex- Fla “MALTOSE HHH, a high purity hydrous crystalline mal (%) ing Bulge Color ture Color Feel vor Mouthfeel tose commercialized by Hayashibara Biochemical Laborato 70 D D N D N D D D ries, Inc., Okayama, Japan, “CELLOGEN”, a carboxym 85 N N N N N N N N ethyl-cellulose sodium salt commercialized by Dai-ichi 25 92 N N N G N N G N Kogyo Seiyaku Co., Ltd., Kyoto, Japan, and “KAIYO 100 N N N G N N G N 107 N N N G N N G N KOBO'. a yeast commercialized by Sankyo Foods Co., Ltd., 115 N N N N N N N N Tokyo, Japan, were used as maltose, cellulose derivative, and 130 D D N D N D D D yeast, respectively. The mixture of materials was kneaded D; Defective, using a kneader for five minutes at a low speed and two 30 minutes at a moderate speed while keeping the temperature at N; Normal, 20 to 24°C. After stopping the kneading for a while, the G; Good mixture was further kneaded for two minutes at a moderate As shown in Table 2, the bread prepared by adding 70% or speed to make into dough. The results of the evaluation of 130% of water had disadvantages of showing defective dough are in Table 1. 35 appearance, crumb, and taste. The amount of water, which gave a satisfactory applicability of dough for producing TABLE 1. breads and qualities of baked breads, was 85% or higher but Water added to 115% or lower, more preferably, 92% or higher but 107% or rice flour (%) Applicability of dough lower, to rice flour. 40 70 Defective (Non-uniform) Experiment 2 85 Normal 92 Normal Effect of Maltose Concentration on the Production of Bakery 1OO Normal Products. Using Rice Flour as a Major Material 107 Normal In order to investigate the effect of concentration of mal 115 Normal 45 130 Defective (Too tender) tose, a less-fermentable Saccharide, on the preparation of bakery products using rice flour as a major material, seven kinds of dough were prepared using the same composition As shown in Table 1, although the dough prepared by and method in Experiment 1, except for adding both 0.3, 6, 8, adding 130% of water to rice flour can be kneaded, the dough 10, 20, or 25 parts by weight, d.s.b., of “MALTOSE HHH, a was defective for producing a bakery product because the 50 reagent grade of high purity hydrous crystalline maltose, and dough was too tender. On the other hand, the dough prepared 95 parts by weight of water to 100 parts by weight of rice by adding 70% of water to rice flour was non-uniform because of its shortage of water and an unsatisfactory work flour. ing efficiency and mechanical aptitude. Five kinds of dough, Successively, in order to evaluate the working efficiency prepared by adding water in an amount of 85-115% to rice 55 for producing bakery products in detail, fermentation states of flour, were evaluated to be normal. dough in the following three fermentation processes were Successively, breads were produced using the seven kinds evaluated according to the following procedures, respec of dough, respectively. At first, after fermenting each dough tively: for 65 minutes (as “floor time'), the resulting each fermented “Floor time' (primary fermentation) dough was divided to 100 grams each, rounded, and then aged 60 A portion of dough in a volume of 100 ml was placed in for 15 minutes (as “bench time'). Successively, the dough a beaker, covered with a wet cloth, and fermented by were shaped and further fermented for 50 minutes (as “proof keeping under the conditions of 25°C. and a humidity ing time') in a proofing room controlled at 38° C. and a of 75% for a period corresponding to that of “floor humidity of 75%. After the fermentation, the resulting dough time' as used in conventional breadmaking. The time were baked for 15 minutes in an oven which the upper and 65 which the dough reached prescribed fermentation lower temperatures were controlled to 230° C. and 200°C., state and the bulks of the dough before and after the respectively, to produce breads. fermentation were measured. US 7,815,952 B2 13 14 “Bench time' (aging) The dough obtained by the above fermentation was TABLE 3 kneaded to remove a part of internal carbon dioxide bubbles generated by fermentation, and further fer- Measurement mented for 15 minutes, a period corresponding to that 5 of “bench time' used in conventional breadmaking. Floor time Proofing time The bulks of the dough before and after the fermen- Primary Bench time Secondary tation were measured. Mal fermentation Aging fermentation “Proofing time' (secondary fermentation) 10 The dough obtained by the above fermentation was content Time Bulk Time Bulk Time Bulk Working kneaded to remove a part of internal carbon dioxide (%) (min) ratio (min) ratio (min) ratio efficiency bubbles generated by fermentation, and then placed in a beaker again, covered with a wet cloth, and further O 52 2.0 15 1.4 5 1.4 D fermented using a proofing room controlled at 38°C. 15 3 S6 2.0 15 1.3 18 1.5 D and a humidity of 75% for a period corresponding to 6 63. 2.2 15 1.4 34 2.1 G that of “proofing time' used in conventional bread- 8 67 2.4 15 1.5 50 2.3 G making. The time which the dough reached a pre- 10 72 2.5 15 1.6 60 2.3 G scribed fermentation state and the bulks of the dough 2O 110 2.5 15 1.3 108 2.4 G before and after the fermentation were measured. 20 25 125 2.4 15 1.2 135 2.4 D Respective dough after the “bench time', prepared by the Control 90 2.5 15 1.5 90 2.1 G same procedure as described above, was divided into an ali quot of 40 grams and rounded and further fermented in a Mal; Maltose, proofing room. After the fermentation, breads were prepared as D. Defective, by baking each dough for 15 minutes in an oven which the G; Good upper and lower temperatures were controlled to 230°C. and 200° C. respectively. As a control, a fermented wheat flour As is evident from the experimental results in Table 3, in bread was prepared simultaneously by producing a fermented comparison with the control dough prepared with wheat flour, dough according to the procedure described above except for 30 the dough having a maltose content to rice flour as low as 0% using 100 parts by weight of wheat strong flour instead of 100 or 3% were fermented quickly, but the bulk ratios of the parts by weight of rice flour and not adding maltose. The time f d dough d d. Also, these doughs had until the dough reached a prescribed fermentation state and ermente ough were decreased. Also, inese aougns nad a the bulk ratio when the dough reached the state in respective defective working efficiency of requiring extreme cut of fermentation processes are in Table 3. The results of quality is working time because of the short “proofing time While, in evaluation of the breads obtained are in Table 4. the case of the doughs having a maltose content to rice flour of The bulk ratio was calculated from the bulk of dough 6% or higher, the fermentation rate was slowed down and the before and after fermentation using the following equation: time for fermentation was prolonged. However, the doughs showed almost the same bulk ratios as that of control, and Bullier t systis (BD before fer- 40 gave high quality breads having a satisfactory bulk after bak s 9. ing. Particularly, the doughs having a maltose content to rice Working efficiency was judged based on the time required flour of 8% or higher showed satisfactory bulk ratios after in processes of floor time" and proofing time", and evalu- fermentation. However, the doughs having a maltose content ated as “Good” in the case ofrequiring the time for respective to rice flour of 25% or higher made working efficiency worse processes of 30 minutes or longer. In addition to the quality 45 b f their ext lv long “ fing time. Theref evaluation of breadjust after baking, which was carried out in ecause of their extremely long prooing time inerefore, Experiment 1, the preservability of breads was evaluated with taking account of the bulk ratio of dough and the working a standard of two grades, “Good” and “Defective', after pre- efficiency for the preparation of bread, it was revealed that the serving the breads in a refrigerator at 5° C. for seven days, maltose content to rice flour was preferably in the rage of 6% returning them to room temperature, and Subjecting them to a or higher but 20%, or lower, more preferably, in the range of sensory test by seven panelists. 8% or higher but 20% or lower.

TABLE 4

Mal Evaluation Preservability

content Appearance Crumb Taste Taste

(%) Caving Bulge Color Texture Color Feel Flavor Mouthfeel Flavor Mouthfeel

O D D N D N D D D D D 3 D D N D N D N N D D 6 N N N N N N N N D D 8 N N N G N N G N G G 10 N N N G N N G N G G 2O N N N G N N G N G G US 7,815,952 B2

TABLE 4-continued

Mal Evaluation Preservability

content Appearance Crumb Taste Taste

(%) Caving Bulge Color Texture Color Feel Flavor Mouthfeel Flavor Mouthfeel

25 N N N G N N G N G G Control N N N N N N N N D D

Mal; Maltose, D; Defective, N; Normal, G; Good

As is evident from the experiment results shown in Table 4, the breads prepared by adding 0% and 3% maltose to rice TABLE 5 flour were evaluated as “Defective' in caving and bulge of 20 Measurement appearance, and in texture and feel of crumb. Also, the breads Floor time Proofing time were evaluated as “Defective' or “Normal, and good evalu- Primary Bench time Secondary ations were not obtained. Furthermore, the preservabilities- of GOH fermentation Aging fermentation breads (taste after preserving) were evaluated as “Defective’ 25 content(%) (min)Time ratioBulk (min)Time Bulkratio (min)Time ratioBulk efficiencyWorking because of deterioration offlavor and mouthfeel. On the other O S2 2.0 15 1.4 5 1.4 D hand, in the case of a bread prepared by adding 6% maltose to 3 55 1.9 15 1.3 18 1.4 D rice flour, the appearance, crumb, and taste of the bread were 6 60 2.1 15 1.5 31 2.0 G - 0 8 66 2.4 15 1.5 48 2.2 G evaluated as “Normal", but preservability was evaluated as 10 72 2.5 15 1.6 60 2.3 G 2O 110 2.5 15 1.3 108 2.4 G & G Defective'.99 The breads prepared by adding maltose in an 25 125 2.4 15 1.2 135 2.4 D amount of 8% or higher to rice flour were evaluated as “Nor- Control 90 2.5 15 1.5 90 2.1 G mal' or "Good” in all evaluation items, and it was revealed GOH, Maltitol, that the breads had a normal appearance, crumb, and taste. In 35 G:D: Defective,we addition, since the deterioration of taste, i.e., decreasing of flavor and stiffening, was not observed after preservation of As is evident from the experimental results in Table 5, in the breads, the preservabilities of the breads were evaluated as comparison with the control dough prepared with wheat flour, “Good'. Accordingly, it was also revealed that the preferable 40 the dough having a maltitol content to rice flour as low as 0% or 3% were fermented quickly, but bulk ratios of the fer amount of maltose to rice flour is 6% or higher, more prefer mented dough were decreased. Also, the doughs had a defec ably, 8% or higher from the panel test. tive working efficiency of requiring extreme cut of working From the results in the experiment, it was revealed that the 45 time because of the short “proofing time'. While, in the case preferable amount of maltose to rice flour is in the range of of the doughs having a maltitol content to rice flour of 6% or 6% or higher but 20% or lower, more preferably, 8% or higher higher, the fermentation rate was slowed down and the time but 20% or lower. for fermentation was prolonged. However, the doughs so showed almost the same bulk ratios as that of control, and gave high quality bakery products having a satisfactory bulk Experiment 3 after baking. Particularly, the doughs having a maltitol con Effect of Maltitol Concentration on the Production of Bakery tent to rice flour of 8% or higher showed satisfactory bulk ratios after fermentation. However, in comparison with the Products. Using Rice Flour as a Major Material 55 results of doughs having a maltitol content of 6% or 8% to rice In order to investigate the effect of concentration of malti flour and those in the case of maltose in Experiment 2, the tol, a less-fermentable saccharide, on the preparation of bak result of maltose was superior rather than that of maltitol. The ery products using rice flour as a major material, seven kinds dough having a maltitol content to rice flour of 25% or higher of breads were prepared using the same method in Experi 60 made working efficiency worse because of their extremely long "proofing time'. Therefore, taking account of the bulk ment 2, except for using maltitol instead of maltose and using ratio of dough and the working efficiency for the preparation “MALTITOL, a reagent grade high purity anhydrous crys of bread, it was revealed that the maltitol content to rice flour talline maltitol produced by Hayashibara Biochemical Labo is was preferably in the range of 6% or higher but 20% or lower, ratories Inc., Okayama, Japan, and those qualities were evalu more preferably, in the range of 8% or higher but 20% or ated. The results were in Tables 5 and 6. lower. US 7,815,952 B2

TABLE 6 GOH Evaluation Preservability

content Appearance Crumb Taste Taste (%) Caving Bulge Color Texture Color Feel Flavor Mouthfeel Flavor Mouthfeel O D D N D N D D D D D 3 D D N D N D N N D D 6 N N N N N N N N D D 8 N N N G N N G N G G 10 N N N G N N G N G G 2O N N N G N N G N G G 25 N N N G N N G N G G Control N N N N N N N N D D

GOH: Maltitol, D; Defective, N; Normal, G; Good

As is evident from the experimental results in Table 6, the breads prepared by adding 0% and 3% maltitol to rice flour TABLE 7 were evaluated as “Defective' in caving and bulge of appear Measurement ance, and in texture and feel of crumb. Also, the breads were 25 Floor time Proofing time evaluated as “Defective' or “Normal', and good evaluations Mal+ Primary Bench time Secondary were not obtained. Furthermore, the preservabilities of breads G2OH - fermentation Aging fermentation (taste after preserving) were evaluated as “Defective' content Time Bulk Time Bulk Time Bulk Working because of deterioration offlavor and mouthfeel. On the other (%) (min) ratio (min) ratio (min) ratio efficiency hand, in the case of a bread prepared by adding 6% maltitol to 30 O 52 2.0 15 1.4 5 1.4 D 3 55 2.0 15 1.2 18 1.5 D rice flour, the appearance, crumb, and taste of the bread were 6 63 2.2 15 1.5 34 2.1 G evaluated as “Normal, but preservability was evaluated as 8 66 2.4 15 1.5 50 2.3 G “Defective'. The breads prepared by adding maltitol of 8% or 10 72 2.5 15 1.6 60 2.3 G 2O 110 2.5 15 1.3 108 2.4 G higher to rice flour were evaluated as “Normal' or “Good' in 35 25 125 2.4 15 1.2 135 2.4 D all evaluation items, and it was revealed that the breads had a Control 90 2.5 15 1.5 90 2.1 G normal appearance, crumb, and taste. In addition, since the Mal; Maltose, deterioration of taste, decreasing of flavor and stiffening, GOH: Maltitol, D; Defective, were not observed after preservation of the breads, the pre 40 G; Good servabilities of the breads were evaluated to be “Good'. Accordingly, it was also revealed that the preferable amount As is evident from the experimental results in Table 7, in of maltitol to rice flour is 6% or higher, more preferably, 8% comparison with the control dough prepared with wheat flour, or higher from the panel test. the dough having a mixture of maltose and maltitol in equal 45 amount content to rice flour as low as 0% and 3% were From the results in the experiment, it was revealed that the fermented quickly, but the bulk ratios of the fermented dough preferable amount of maltitol to rice flour is in the range of were decreased. Also, the doughs had a defective working 6% or higher but 20% or lower, more preferably, 8% or higher efficiency of requiring extreme cut of working time because but 20% or lower, as in the case of Experiment 2. of the short “proofing time'. While, in the case of the doughs 50 having a mixture of maltose and maltitol in equal amount Experiment 4 content to rice flour of 6% or higher, the fermentation rate was Effect of Concentration of a Mixture of Maltose and Maltitol slowed down and the time for fermentation was prolonged. in Equal Amount on the Production of Bakery Products Using However, the doughs showed almost the same bulk ratios as Rice Flour as a Major Material that of control, and gave high quality bakery products having 55 a satisfactory bulk after baking. Particularly, the doughs hav In order to investigate the effect of concentration of a ing a mixture of maltose and maltitol in equal amount content mixture of maltose and maltitol in equal amount on the prepa to rice flour of 8% or higher showed satisfactory bulk ratios ration of bakery product using rice flour as a major material, after fermentation. However, in comparison with the results seven kinds of breads were prepared using the same method of doughs having a mixture of maltose and maltitol in equal in Experiment 2, except for using a halfamount of maltose in 60 amount content of 6% or 8% to rice flour and those in the case Experiment 2 was replaced with maltitol (maltose:malti of maltose in Experiment 2 or maltitol in Experiment 3, the result of a mixture of maltose and maltitol in equal amount tol=1:1, w/w, d.s.b.) and using “MALTITOL, a reagent was superior rather than that of maltitol in Experiment 3 and grade of high purity anhydrous crystalline maltitol produced similar with that of maltose in Experiment 2. The dough by Hayashibara Biochemical Laboratories Inc., Okayama, 65 having a mixture of maltose and maltitol in equal amount Japan, and those qualities were evaluated. The results are in content to rice flour of 25% or higher made working effi Tables 7 and 8. ciency worse because of their extremely long "proofing US 7,815,952 B2 19 20 time'. Therefore, taking account of the bulk ratio of dough tose, maltitol, and C.C.-trehalose (ratio of maltose:maltitol:C. and the working efficiency for the preparation of bread, it was C-trehalose=4:4:1, ww.d.s.b.) instead of maltose in Experi revealed that the mixture of maltose and maltitol in equal ment 2 and using “MALTOSE HHH, a reagent grade of high amount content to rice flour was preferably in the range of 6% purity hydrous crystalline maltose produced by Hayashibara or higher but 20% or lower, more preferably, in the range of Biochemical Laboratories Inc., Okayama, Japan, as maltose, 8% or higher but 20% or lower. “MALTITOL, a reagent grade of high purity anhydrous

TABLE 8

Mal+ GOH Evaluation Preservability

content Appearance Crumb Taste Taste (%) Caving Bulge Color Texture Color Feel Flavor Mouthfeel Flavor Mouthfeel s 8 10

25 Control

Mal; Maltose, GOH: Maltitol, D; Defective, N; Normal, G; Good

As is evident from the experimental results in Table 8, the crystalline maltitol produced by Hayashibara Biochemical breads prepared by adding 0% and 3% of a mixture of maltose 30 Laboratories Inc., Okayama, Japan, as maltitol, and and maltitol in equal amount to rice flour was evaluated as “TREHA(R', a high purity hydrous crystalline O.C.-trehalose “Defective' in caving and bulge of appearance, and in texture commercialized by Hayashibara Shoji Inc., Okayama, Japan, and feel of crumb. Also, the breads were evaluated as “Defec as C.C.-trehalose, and those qualities were evaluated. The tive' or “Normal, and good evaluations were not obtained. results are in Tables 9 and 10. Furthermore, the preservabilities of breads (taste after pre 35 serving) were evaluated as “Defective' because of deteriora TABLE 9 tion of flavor and mouthfeel. On the other hand, in the case of a bread prepared by adding 6% a mixture of maltose and Measurement maltitol in equal amount to rice flour, the appearance, crumb, Mal + Floor time Proofing time and taste of the bread were evaluated as “Normal, but the GOH + Primary Bench time Secondary preservability was evaluated as “Defective'. Breads prepared Tre fermentation Aging fermentation by adding a mixture of maltose and maltitol in equal amount of 8% or higher to rice flour were evaluated as “Normal” or content Time Bulk Time Bulk Time Bulk Working “Good” in all evaluation items, and it was revealed that the (%) (min) ratio (min) ratio (min) ratio efficiency breads had a normal appearance, crumb, and taste. In addi 45 O 52 2.0 15 1.4 5 1.4 D tion, since the deterioration of taste, i.e., decreasing of flavor 3 55 2.1 15 1.3 18 1.6 D 6 64 2.4 15 1.5 36 2.2 G and stiffening, was not observed after preservation of the 8 68 2.5 15 1.5 50 2.3 G breads, the preservabilities of the breads were evaluated as 10 72 2.5 15 1.6 60 2.3 G “Good'. Accordingly, it was also revealed that the preferable 2O 110 2.5 15 1.3 108 2.4 G amount of a mixture of maltose and maltitol in equal amount 25 125 2.4 15 1.2 135 2.4 D to rice flour is 6% or higher, more preferably, 8% or higher 50 Control 90 2.5 15 1.5 90 2.1 G from the panel test. Mal; Maltose, From the results in the experiment, it was revealed that the GOH: Maltitol, Tre; C,C-trehalose, preferable amount of a mixture of maltose and maltitol in D; Defective, equal amount to rice flour is in the range of 6% or higher but 55 G; Good 20% or lower, more preferably, 8% or higher but 20% or lower, as in the cases of Experiment 2 and Experiment 3. As is evident from the experimental results in Table 9, in Experiment 5 comparison with the control dough prepared with wheat flour, the dough having a mixture of maltose, maltitol and C.C.- Effect of Concentration of a Mixture of Maltose, Maltitol and 60 trehalose (4:4:2) content to rice flour as low as 0% or 3% were O.C.-Trehalose (4:4:2) on the Production of Bakery Products fermented quickly, but the bulk ratios of the fermented dough Using Rice Flour as a Major Material were decreased. Also, these doughs had a defective working In order to investigate the effect of concentration of a efficiency of requiring extreme cut of working time because mixture of maltose, maltitol and C.C.-trehalose (4:4:2) on the of the short “proofing time'. While, in the case of the doughs preparation of bakery products using rice flour as a major 65 having a mixture of maltose, maltitol and O.C.-trehalose (4:4: material, seven kinds of breads were prepared using the same 2) content to rice flour of 6% or higher, the fermentation rate method in Experiment 2, except for using a mixture of mal was slowed down and the time for fermentation was pro US 7,815,952 B2 21 22 longed. However, the doughs showed almost the same bulk ration of taste, i.e., decreasing of flavorand stiffening, was not ratios as that of control, and gave high quality bakery products observed after preservation of the breads, the preservabilities having a satisfactory bulk after baking. Particularly, the of the breads were evaluated as “Good”. Accordingly, it was doughs having a mixture of maltose, maltitol and C.C.-treha also revealed that the preferable amount of a mixture of mal lose (4:4:2) content to rice flour of 8% or higher showed tose, maltitol and C.C.-trehalose (4:4:2) to rice flour is 6% or satisfactory bulk ratios after fermentation. However, in com higher, more preferably, 8% or higher from the panel test. parison with the results of dough having a mixture of maltose, From the results in the experiment, it was revealed that the maltitol and C.C.-trehalose (4:4:2) content of 6% or 8% to rice preferable amount of a mixture of maltose, maltitol and C.C.- flour and those in the cases of maltose in Experiment 2, of trehalose (4:4:2) to rice flour is in the range of 6% or higher maltitol in Experiment 3, and of a mixture of maltose and 10 but 20% or lower, more preferably, 8% or higher but 20% or maltitol in equal amount in Experiment 4, the result of a lower, as in the cases of Experiment 2, Experiment 3 and mixture of maltose, maltitol and C.C.-trehalose (4:4:2) was Experiment 4. superior rather than those of maltose in Experiment 2, of maltitol in Experiment 3, and of a mixture of maltose and Experiment 6 maltitol in equal amount in Experiment 4. It was considered 15 Effect of Water-Soluble Polysaccharide Concentration on the that the addition of C.C.-trehalose gave good results. The Production of Bakery Products Comprising Less-Ferment doughs having a mixture of maltose, maltitol and C.C.-treha able Saccharide and Using Rice Flour as a Major Material lose (4:4:2) content to rice flour of 25% or higher made In order to investigate the effect of a water-soluble polysac working efficiency worse because of their extremely long charide concentration on the production of bakery products “proofingtime'. Therefore, taking account of the bulk ratio of comprising less-fermentable Saccharide and using rice flour dough and the working efficiency for the preparation of bread, as a major material, following experiment was carried out. it was revealed that the mixture of maltose, maltitol and One hundred and eighteen parts by weight (corresponding to O.C.-trehalose (4:4:2) content to rice flour was preferably in 100 parts by weight of rice flour) of “KOMENO-KO (for the range of 6% or higher but 20% or lower, more preferably, bread), a rice flour comprising 15% gluten, commercialized in the range of 8% or higher but 20% or lower. by Saito Seifun Inc., Niigata, Japan, six, eight or 10 parts by

TABLE 10

Mal+ GOH + Tre Evaluation Preservability

content Appearance Crumb Taste Taste (%) Caving Bulge Color Texture Color Feel Flavor Mouthfeel Flavor Mouthfeel s 8 10

25 Control

Mal; Maltose, GOH: Maltitol, Tre; C,C-trehalose, D; Defective, N; Normal, G; Good

As is evident from the experimental results in Table 10, the weight of a mixture of "MALTOSE HHH, a reagent grade breads prepared by adding 0% and 3% of a mixture of mal 50 high purity hydrous crystalline maltose produced by Hayash tose, maltitol and O.C.-trehalose (4:4:2) to rice flour was ibara Biochemical Laboratories Inc., Okayama, Japan, evaluated as “Defective' in carving and bulge of appearance, “MALTITOL, a reagent grade high purity anhydrous crys and in texture and feel of crumb. Also the breads were evalu talline maltitol produced by Hayashibara Biochemical labo ated as “Defective' or “Normal, and good evaluations were ratories Inc., Okayama, Japan, and “TREHA(R', a high purity not obtained. Furthermore, the preservabilities of breads 55 hydrous crystalline O.C.-trehalose commercialized by (taste after preserving) were evaluated as “Defective' Hayashibara Shoji Inc., Okayama, Japan, (maltose:maltitol: C.C.-trehalose 4:2:4, d.s.b.) as a less-fermentable saccharide, because of deterioration offlavor and mouthfeel. On the other two parts by weight of Sucrose, two parts by weight of sodium hand, in the case of a bread prepared by adding 6% of a chloride, two parts by weight of “KAIYO KOBO, a yeast mixture of maltose, maltitol and C.C.-trehalose (4:4:2) to rice 60 commercialized by Sankyo Foods Co., Ltd., Tokyo, Japan, 10 flour, the appearance, crumb, and taste of the bread were parts by weight of a salt-free butter, 0, 0.5, 1, 2.5, 5 or 7.5 parts evaluated as “Normal, but the preservability was evaluated by weight of “CELLOGEN”, a carboxymethyl-cellulose as “Defective'. The breads prepared by adding a mixture of Sodium salt commercialized by Dai-ichi Kogyo Seiyaku Co., maltose, maltitol and C.C.-trehalose (4:4:2) of 8% or higher to Ltd., Kyoto, Japan, as a water-soluble polysaccharide, and 75 rice flour were evaluated as “Normal' or “Good” in all evalu 65 parts by weight of water were mixed and kneaded using a ation items, and it was revealed that the breads had a normal kneader for five minutes at a low speed and six minutes at a appearance, crumb, and taste. In addition, since the deterio moderate speed at 25°C. After stopping the kneading for a US 7,815,952 B2 23 24 while, the mixture was further kneaded for 4.5 minutes at a moderate speed to make into doughs. Successively, each TABLE 13-continued dough was fermented for 70 minutes as “floor time'. After dividing the dough into aliquots of 40 grams each, rounding Saccharide conc. 10%. Mal:GOH:Tre (4:2:4 and fermenting for 15 minutes as “bench time', each dough was shaped and further fermented for 60 minutes inaproofing WSP Appearance Crumb room controlled at 38°C. and a humidity of 75% as “proofing content Cav- Tex- Taste time'. After the fermentation, each dough was baked for 15 minutes in an oven which the upper and lower temperatures (%) ing Bulge Color ture Color Feel Flavor Mouthfeel were controlled to 23.0°C. and 200° C., respectively, to pro 10 2.5 N N N G N N G N duce breads. The qualities of the resulting breads were evalu 5 N N N G N N G N ated just after baking as in the case of Experiment 1. The 7.5 D D N N N D D D results are in Tables 11, 12, and 13, respectively. WSP; Water-soluble polysaccharide, TABLE 11 Mal; Maltose, 15 GOH: Maltitol, Tre; O.C.-Trehalose, Saccharide conc. 6%. Mal:GOH:Tre (4:2:4 D; Defective, N; Normal, WSP Appearance Crumb G; Good Content Cav- Tex- Taste As is evident from the experimental results in Table 11, in (%) ing Bulge Color ture Color Feel Flavor Mouthfeel the case of breads prepared by adding a mixture of maltose, maltitol, and C.C.-trehalose (4:2:4) to rice flour, d.s.b., in an O D D N D N D G D O.S D D N D N D G D amount of 6% to rice flour, the bread prepared by adding a 1 N N N G N N G N Small amounts of water-soluble polysaccharide, carboxym 2.5 N N N G N N G N 25 ethyl-cellulose to rice flour in an amount of 0% or 0.5% to rice 5 N N N G N N G N flour was not bulged uniformly in fermentation and evaluated 7.5 D D N N N D D D as “Defective' in caving and bulge of appearance, texture, WSP; Water-soluble polysaccharide, feel, and mouthfeel. While, in the case of breads prepared by Mal; Maltose, adding a relatively large amount of a water-soluble polysac GOH: Maltitol, charide, carboxymethyl-cellulose, in an amount of 7.5% to Tre; O.C.-Trehalose, 30 D; Defective, rice flour, the bread was evaluated as “Defective' in caving N; Normal, and bulge in appearance, texture, feel, mouthfeel, and also G; Good flavor. In addition, the dough had the defects of showing a strong adherability because of its high Viscosity, unsatisfac 35 tory handleability and bulge after fermentation. TABLE 12 Also, as is evident from the results in Tables 12 and 13, in the case of breads prepared by adding a mixture of maltose, Saccharide conc. 8%. Mal:GOH:Tre (4:2:4 maltitol, and C.C.-trehalose (4:2:4), d.s.b., in an amount of 8% WSP Appearance Crumb or 10%, the resulting breads were evaluated as “Normal” or “Good' inappearance, crumb and taste even in the absence of content Cav- Tex- Taste 40 water-soluble polysaccharide. (%) ing Bulge Color ture Color Feel Flavor Mouthfeel Therefore, from the results of Experiments 2 to 5 and that of the present experiment, it was revealed that the preferable O N N N G N N G N O.S N N N G N N G N amount of less-fermentable saccharide is in the range of 6% 1 N N N G N N G N 45 or higher but 20% or lower, more preferably, 8% or higher but 2.5 N N N G N N G N 20% or lower to rice flour, and the preferable amount of 5 N N N G N N G N water-soluble polysaccharide is in the range of 5% or lower to 7.5 D D N N N D D D rice flour. WSP; Water-soluble polysaccharide, Experiment 7 Mal; Maltose, 50 GOH: Maltitol, Effect of a Few Kinds of Less-Fermentable Saccharides on Tre; O.C.-Trehalose, D; Defective, the Stiffening of Rice Flour Bakery Products Under Preser N; Normal, Vation G; Good In order to investigate the effect of a few kinds of less 55 fermentable saccharides on the stiffening of rice flour bakery product during preservation, six kinds of breads were pre TABLE 13 pared using the following material compositions. One hun Saccharide conc. 10%. Mal:GOH:Tre (4:2:4 dred and eighteen parts by weight (corresponding to 100 parts by weight of rice flour) of “KOMENO-KO (for bread), a rice WSP Appearance Crumb 60 flour comprising 15% gluten, commercialized by Saito content Cav- Tex- Taste Seifun Inc., Niigata, Japan, 10 parts by weight of any one of a few kinds of less-fermentable saccharides, three parts by (%) ing Bulge Color ture Color Feel Flavor Mouthfeel weight of Sucrose, two parts by weight of Sodium chloride, O N N N G N N G N two parts by weight of “KAIYO KOBO'. a yeast commer O.S N N N G N N G N 65 cialized by Sankyo Foods Co., Ltd., Tokyo, Japan, 10 parts by 1 N N N G N N G N weight of a fresh cream, five parts by weight of a Sugarless evaporated milk, four parts by weight of a shortening and 85 US 7,815,952 B2 25 26 parts by weight of water were mixed and kneaded for six In order to investigate the change of hardness of breads minutes at a low speed and three minutes at a moderate speed prepared as described above under preservation, cube 25 mm using a kneader at 23°C. After stopping the kneading for a on a side was carved out from bread preserved for Zero, one, while, the mixture was further kneaded for four minutes at a two, or three days at room temperature, respectively, and moderate speed to make doughs. Successively, after ferment measured its penetrative destruction strength. Penetrative ing the dough for 50 minutes at room temperature as “floor destruction strength was measured using "FUDOHRHEO time', the dough was divided into a dividing specific volume METERNRM-2010J-CW', a rheometer commercialized by of 3.5 (235 grams, four pieces), rounded and fermented for 20 Leotec Inc., Kanagawa, Japan, and a plunger having a 25mm minutes as “bench time'. Then, each dough was placedinatin diameter as an adapter, and by the steps of putting the bread having a height of 3.5 cm to shape into a bread and further 10 cube on a sample stand, rising the sample stand to the plunger fermented for 50 minutes using a proofing room controlled at at a speed of 6 cm per minutes, and measuring a stress of 40° C. and a humidity of 80% as "proofing time'. After the penetrating the cube in 4 mm depth. The results are in Table fermentation, the resulting doughs were baked for 45 minutes 14.

TABLE 1.4 Hardness (Penetrative destruction strength, kg) Result of CBR plunger test Preservation Bread Bread Bread Bread Days containing containing containing containing (day) Mal GOH (Mal + GOH) (Mal + GOH + Tre) Control 1 Control 2 O 15.3 15.5 15.3 15.3 15.4 15.4 1 15.5 15.9 15.6 15.4 18.1 16.4 2 16.1 16.6 16.2 15.7 21.7 17.3 3 17.4 18.2 17.5 16.6 26.9 19.3

Mal; Maltose, GOH: Maltitol, Tre; O,O-Trehalose

30 in an oven which the upper and lower temperatures were As is evident from the results in Table 14, a bread of control controlled to 230° C. and 200° C., respectively, to produce 1, which is prepared by not adding any less-fermentable sac breads. charide, had already started stiffening after preservation for As the above less-fermentable saccharide, one day at room temperature (25°C.). A bread of control 2, Ten parts by weight, d.s.b., of “MALTOSE HHH, a 35 which was prepared by not adding any less-fermentable sac reagent grade high purity hydrous crystalline maltose charide and Substituting less-fermentable saccharide to the produced by Hayashibara Biochemical Laboratories same amount of Sucrose, showed a slow stiffening speed in Inc., Okayama, Japan; comparison with a bread of control 1, but the stiffening was Ten parts by weight of "MALTITOL, a reagent grade high progressive. The stiffening speed of bread prepared by adding purity anhydrous crystalline maltitol produced by 40 maltose was extremely decreased in comparison with that of Hayashibara Biochemical laboratories Inc., Okayama, a bread of control 1. Hardness of the bread preserved for three Japan; days at room temperature (25°C.) was evidently low in com A mixture of five parts by weight, d.s.b., of “MALTOSE parison with that of a bread of control 2. Although a bakery HHH, a reagent grade high purity hydrous crystalline product prepared by adding maltitol showed fast progress of maltose produced by Hayashibara Biochemical Labora 45 stiffening in comparison with the bakery product prepared by tories Inc., Okayama, Japan, and five parts by weight, adding maltose, the stiffening of the bread was Suppressed d.s.b., of “MALTITOL a reagent grade high purity sufficiently in comparison with the bread of control 1, and anhydrous crystalline maltitol produced by Hayashibara slightly in comparison with that of control 2. Addition of a Biochemical laboratories Inc., Okayama, Japan; or mixture of maltose and maltitol in equal amount to bread A mixture of four parts by weight d.s.b., of “MALTOSE 50 showed a effect of decreasing the stiffening speed of bread as HHH, a reagent grade high purity hydrous crystalline in the case of bread prepared by adding only maltose. Fur maltose produced by Hayashibara Biochemical Labora thermore, since the stiffening of bread prepared by adding tories Inc., Okayama, Japan, two parts by weight, d.s.b. maltose, maltitol, and O.C.-trehalose in the ratio of 4:2:4 was of "MALTITOL, a reagent grade highpurity anhydrous evidently Suppressed in comparison with the case of bread crystalline maltitol produced by Hayashibara Biochemi 55 prepared by adding only maltose, a merit of adding C.C.- cal laboratories Inc., Okayama, Japan, and four parts by trehalose was confirmed. It was revealed that the bakery prod weight, d.s.b., of “TREHA(R', a high purity hydrous uct of the present invention showed extremely slow progress crystalline O.C.-trehalose commercialized by Hayash of stiffening and kept the high quality just after baking. ibara Shoji Inc., Okayama, Japan; From the all experimental results described above, accord 60 ing to the present invention, it is evident that bakery products were used. As a control 1, a bread was prepared by kneading showing a satisfactory working efficiency in comparison with dough according to the above procedure without adding any conventional bakery products using a rice flour comprising less-fermentable saccharide. As a control 2, a bread was pre gluten and having satisfactory qualities (appearance, crumb, pared by kneading dough according to the above procedure taste, preservability, etc.) can be produced by using rice flour except for using 10 parts by weight of sucrose (13 parts by 65 along with gluten, easily-fermentable Saccharide and less weight of Sucrose in total) instead of less-fermentable sac fermentable saccharide, preferably, by using rice flour along charide. with Saccharide selected from the group consisting of oli US 7,815,952 B2 27 28 gosaccharides and Sugar alcohols. The present invention acti property and no change of taste. Even in the case of freezing Vates rice-polishing industry, flour milling industry, bakery the dough after “bench time', the doughs after thawing show industry, feeding industry, catering industry, frozen-food no differential fermentability in comparison with the case of industry, and food distribution industry Such as convenient the doughs not frozen. store and Supermarket and makes a large contribution to ris ing of rice consumption and to improving Japan's self-suffi Example 3 cient ratio. Although the following examples concretely explain the Premixed Flour for Producing Rice Flour Breads present invention, the present invention should not be One hundred parts by weight of a fine rice flour having a restricted by them: 10 grain size of less than 75um, obtained by milling a white rice Example 1 using a mill and sifting with a 200-mesh sifter, 20 parts by weight of “GLURICHA', a gluten commercialized by Chiba Seifun Co. Ltd., Chiba, Japan, three parts by weight, d.s.b., of Premixed Flour for Producing Rice Flour Breads “SUNMALT S', a purified maltose product comprising mal One hundred parts by weight of a fine rice flour having a 15 tose of 92% or higher, commercialized by Hayashibara Shoji grain size of less than 75um, obtained by milling a white rice Inc., Okayama, Japan, three parts by weight of “POWDERY using a mill and sifting with a 200-mesh sifter, 15 parts by MABIT, a maltitol product comprising maltitol of 93.5% or weight of “GLURICHA', a gluten commercialized by Chiba higher, commercialized by Hayashibara Shoji Inc., Seifun Co. Ltd., Chiba, Japan, and 13 parts by weight, d.s.b., Okayama, Japan, and four parts by weight of “TREHA(R', a of “SUNMALT S', a purified maltose having a maltose con high purity hydrous crystalline C.C.-trehalose, commercial tent of 92% or higher, commercialized by Hayashibara Shoji ized by Hayashibara Shoji Inc., Okayama, Japan, were mixed Inc., Okayama, Japan, were mixed using a blender to produce using a blender to produce a premixed flour for breadmaking. a premixed flour for breadmaking. The premixed flour has a satisfactory handleability and The premixed flour has a satisfactory handleability and mechanical aptitude, and can be made into doughs having no mechanical aptitude, and can be made into doughs having no 25 adherability on the production of bread doughs. In compari adherability on the production of bread doughs. In compari son with the case of wheat flour, the doughs have substantially son with the case of wheat flour, the doughs have substantially the same level of bulging and have a satisfactory working the same level of bulging and have a satisfactory working efficiency whereas the time for their fermentation on “floor efficiency whereas the time for their fermentation on “floor time' and “bench time' was shortened. Breads, obtained by time' and “bench time' was shortened. Breads, obtained by 30 baking the doughs, exhibit no change of appearance, a large baking the doughs, exhibit no change of appearance, a large increase of bulk, and fluffy bulge, as well as a satisfactory increase of bulk, and fluffy bulge, as well as a satisfactory color, sectional texture, and taste. Since the doughs comprise color, sectional texture, and taste. Since the doughs comprise a prescribed amount of maltose, maltitol, and C.C.-trehalose a prescribed amount of maltose as less-fermentable saccha as less-fermentable Saccharides, they can be made into breads ride, they can be made into breads with a less-stiffening 35 with a less-stiffening property and no change of taste. Even in property and no change of taste. Even in the case of freezing the case of freezing the doughs after “bench time', they after the doughs after “bench time', they after thawing show no thawing show no differential fermentability in comparison differential fermentability in comparison with the case of the with the case of the doughs not frozen. doughs not frozen. 40 Example 4 Example 2 Premixed Flour for Producing Rice Flour Breads Premixed Flour for Producing Rice Flour Breads One hundred parts by weight of a fine rice flour having a One hundred parts by weight of a fine rice flour having a 45 grain size of less than 75um, obtained by milling a white rice grain size of less than 75um, obtained by milling a white rice using a mill and sifting with a 200-mesh sifter, 20 parts by using a mill and sifting with a 200-mesh sifter, 20 parts by weight of “GLURICHA', a gluten commercialized by Chiba weight of “GLURICHA', a gluten commercialized by Chiba Seifun Co. Ltd., Chiba, Japan, eight parts by weight, d.s.b., of Seifun Co. Ltd., Chiba, Japan, eight parts by weight, d.s.b., of “ISOMALT900P', a isomaltooligosaccharide product com “POWDERY MABIT, a maltitol product comprising malti 50 prising isomaltooligosaccharides of 85% or higher, commer tol of 93.5% or higher, commercialized by Hayashibara Shoji cialized by Hayashibara Shoji Inc., Okayama, Japan, four Inc., Okayama, Japan, and five parts by weight of “PULLU parts by weight of “TREHA(R', a high purity hydrous crys LANPF-20', pullulan commercialized by Hayashibara Shoji talline C.C.-trehalose, commercialized by Hayashibara Shoji Inc., Okayama, Japan, were mixed using a blender to produce Inc., Okayama, Japan, and two parts by weight of “MAGIC premixed flour for breadmaking. 55 FAT 250, a powdery fat commercialized by Miyoshi Oil & The premixed flour has a satisfactory handleability and Fat Co., Ltd., Tokyo, Japan, were mixed using a blender to mechanical aptitude, and can be made into doughs having no produce a premixed flour for breadmaking. adherability on the production of bread doughs. In compari The premixed flour has a satisfactory handleability and son with the case of wheat flour, the doughs have substantially mechanical aptitude, and can be made into doughs having no the same level of bulging and have a satisfactory working 60 adherability on the production of bread doughs. In compari efficiency whereas the time for their fermentation on “floor son with the case of wheat flour, the doughs have substantially time' and “bench time' was shortened. Breads, obtained by the same level of bulging and have a satisfactory working baking the doughs, exhibit no change of appearance, a large efficiency whereas the time for their fermentation on “floor increase of bulk, and fluffy bulge, as well as a satisfactory time' and “bench time' was shortened. Breads, obtained by color, sectional texture, and taste. Since the doughs comprise 65 baking the doughs, exhibit no change of appearance, a large a prescribed amount of maltitol as less-fermentable Sugar increase of bulk, and fluffy bulge, as well as a satisfactory alcohol, they can be made into breads with a less-stiffening color, sectional texture, and taste. Since the doughs comprise US 7,815,952 B2 29 30 a prescribed amount of isomaltooligosaccharide and C.C.- adherability on the production of bread dough. In comparison trehalose as less-fermentable saccharides, they can be made with the case of wheat flour, the doughs have substantially the into breads with a less-stiffening property and no change of same level of bulging and have a satisfactory working effi taste. Even in the case of freezing the doughs after “bench ciency whereas the time for their fermentation on “floor time' time', they after thawing show no differential fermentability 5 and “bench time' was shortened. Breads, obtained by baking in comparison with the case of the doughs not frozen. the doughs, exhibit no change of appearance, a large increase of bulk, and fluffy bulge, as well as a satisfactory color, Example 5 sectional texture, and taste. The amount of less-fermentable saccharides comprised in the dough reached prescribed Premixed Flour for Producing Rice Flour Breads 10 amount by being added maltotetraose which is produced from One hundred parts by weight of a fine rice flour having a gelatinous rice starch by the action of maltotetraose-forming grain size of less than 75um, obtained by milling a white rice amylase in the course of fermenting in addition to C.C.-treha using a mill and sifting with a 200-mesh sifter, 15 parts by lose as less-fermentable saccharide. Therefore, they can be weight of “GLURICHA', a gluten commercialized by Chiba made into breads with a less-Stiffening property and no Seifun Co. Ltd., Chiba, Japan, two parts by weight of 15 change of taste. Even in the case of freezing the doughs after “TREHA(R', a hydrous crystalline O.C.-trehalose commer “bench time', they after thawing show no differential fer cialized by Hayashibara Shoji Inc., Okayama, Japan, three mentability in comparison with the case of the doughs not parts by weight of “POWDERY MABIT, a maltitol product frozen. comprising maltitol of 93.5% or higher, commercialized by Hayashibara Shoji Inc., Okayama, Japan, eight parts by Example 7 weight of "mijinko', a gelatinous rice starch, and one part by weight of “MOCHI SOFT', an enzyme for starch saccharifi Rice Flour Butter Rolls cation (135 units per one gram of gelatinous rice starch) One hundred and twenty-eight parts by weight of a pre commercialized by Sankyo Foods Co., Ltd., Tokyo, Japan, mixed flour for producing rice flour breads, prepared by the were mixed using a blender to produce a premixed flour for 25 method of Example 1, 10 parts by weight of sucrose, 1.7 parts breadmaking. by weight of sodium chloride, two parts by weight of a skim The premixed flour has a satisfactory handleability and milk, two parts by weight of “KAIYO KOBO, a yeast com mechanical aptitude, and can be made into doughs having no mercialized by Sankyo Foods Co., Ltd., Tokyo, Japan, 12 adherability on the production of bread doughs. In compari parts by weight of whole egg, 10 parts by weight of a salt-free son with the case of wheat flour, the doughs have substantially 30 butter, 20 parts by weight of milk, and 65 parts by weight of the same level of bulging and have a satisfactory working water were kneaded at 24°C. for six minutes at a low speed efficiency whereas the time for their fermentation on “floor and five minutes at a moderate speed using a kneader. After time' and “bench time' was shortened. Breads, obtained by stopping the kneading for a while, the mixture was kneaded baking the doughs, exhibit no change of appearance, a large for 4.5 minutes at a moderate speed to make into doughs. increase of bulk, and fluffy bulge, as well as a satisfactory 35 Successively, the doughs were fermented for 50 minutes as color, sectional texture, and taste. The amount of less-fer “floor time'. After dividing the dough into a aliquot of 40 mentable saccharide comprised in the dough reached a pre grams each and the resultant doughs were rounded and fer scribed amount by being admixed maltose which is produced mented for 20 minutes as “bench time', the doughs were from gelatinous rice starch by the action of the enzyme for further fermented for 50 minutes using a proofing room con starch saccharification in the course of fermenting in addition 40 trolled at 40° C. and a humidity of 80%. After the fermenta to maltose, maltitol, and C.C.-trehalose as less-fermentable tion, the doughs were baked for seven minutes in an oven saccharides. Therefore, they can be made into breads with a which the upper and lower temperatures were controlled to less-stiffening property and no change of taste. Even in the 230° C. and 200°C., respectively, to produce rice flour butter case of freezing the doughs after “bench time', they after rolls. thawing show no differential fermentability in comparison 45 The doughs prepared in the present example shows no with the case of the doughs not frozen. adherability, and a satisfactory handleability and mechanical aptitude. In comparison with the case of wheat flour, the Example 6 doughs have Substantially the same level of bulging and have a satisfactory working efficiency whereas the time for their 50 fermentation on “floor time' and “proofing time' was short Premixed Flour for Producing Rice Flour Breads ened. The butter rolls, obtained by baking the doughs, exhibit One hundred parts by weight of a fine rice flour having a a large increase of bulk, fluffy bulge, satisfactory color, mod grain size of less than 75um, obtained by milling a white rice erate sectional texture, and good taste. Furthermore, since the using a mill and sifting with a 200-mesh sifter, 15 parts by bread preserved in a refrigerator (5° C.) for a week shows weight of “GLURICHA' a gluten commercialized by Chiba 55 Seifun Co. Ltd., Chiba, Japan, five parts by weight of almost no change of texture and no stiffening property, the “TREHA(R', a high purity hydrous crystalline O.C.-trehalose bread was evaluated to have a satisfactory preservability. (C.C.-trehalose content of 98% or higher) commercialized by Hayashibara Shoji Inc., Okayama, Japan, five parts by weight Example 8 of “kanbaiko”, a gelatinous rice starch, and 0.5 part by weight 60 of maltotetraose-forming amylase agent which is originally Rice Flour Open Top Breads prepared using anhydrous O.C.-trehalose as a powderizing One hundred parts by weight of “KOMENO-KO (for base (2,000 units/g, 200 units per one gram of gelatinous rice bread), a rice flour comprising gluten commercialized by starch) were mixed using a blender to produce a premixed Saito Seifun Inc., Niigata, Japan, used in Experiment 1, six flour for breadmaking. 65 parts by weight, d.s.b., of “SUNMALTS, a purified maltose The premixed flour has a satisfactory handleability and (maltose content of 92% or higher) commercialized by mechanical aptitude, and can be made into doughs having no Hayashibara Shoji Inc., Okayama, Japan, four parts by US 7,815,952 B2 31 32 weight, d.s.b., of "Powdery MABIT, a maltitol product pieces) and the resultant doughs were rounded and fermented (maltitol content of 93.5% or higher) commercialized by for 20 minutes as “bench time', the doughs were placed intins Hayashibara Shoji Inc., Okayama, Japan, two parts by weight having a height of 3.5 cm to shape into breads and further of “CELLOGEN”, a carboxymethyl-cellulose sodium salt fermented for 50 minutes using a proofing room controlled at commercialized by Dai-ichi Kogyo Seiyaku Co., Ltd., Kyoto, 5 40° C. and a humidity of 80%. After the fermentation, the Japan, three parts by weight of sucrose, two parts by weight of doughs were baked for 45 minutes in an oven which the upper sodium chloride, 2.5 parts by weight of “KAIYO KOBO, a and lower temperatures were controlled to 230° C. and 200° yeast commercialized by Sankyo Foods Co., Ltd., Tokyo, C., respectively, to produce rice flour open top breads. Japan, 10 parts by weight of a fresh cream, five parts by The doughs prepared in the present example show no weight of a Sugarless evaporated milk, four parts by weight of 10 adherability, and a satisfactory handleability and mechanical a shortening, and 80 parts by weight of water were kneaded at aptitude. In comparison with the case of wheat flour, the 23°C. for six minutes at a low speed and three minutes at a doughs have Substantially the same level of bulging and have moderate speed using a kneader. After stopping the kneading a satisfactory working efficiency whereas the time for their for a while, the mixture was further kneaded for four minutes fermentation on “floor time' and “proofing time' was short at a moderate speed to make into doughs. Successively, the 15 ened. Breads, obtained by baking the doughs, show a large doughs were fermented for 50 minutes as “floor time'. After increase of bulk, fluffy bulge, satisfactory color, moderate dividing the dough into a dividing specific volume of 3.5 (234 sectional texture, and good taste. Furthermore, since the grams, four pieces) and the resultant doughs were rounded breads preserved in a refrigerator (5° C.) for a week show and fermented for 20 minutes as “bench time, the doughs almost no change of texture and no stiffening property, the were placed in tins having a height of 3.5 cm to shape into breads were evaluated to have a satisfactory preservability. breads and further fermented for 50 minutes using a proofing room controlled at 40° C. and a humidity of 80%. After the Example 10 fermentation, the doughs were baked for 45 minutes in an oven which the upper and lower temperatures were controlled Rice Flour Bread Rolls to 230° C. and 200° C., respectively, to produce rice flour 25 One hundred and thirty-three parts by weight of a premixed open top breads. flour prepared by the method of Example 2, three parts by The doughs prepared in the present example show no weight of Sucrose, two parts by weight of Sodium chloride, adherability, and a satisfactory handleability and mechanical 2.5 parts by weight of “KAIYOKOBO'. a yeast commercial aptitude. In comparison with the case of wheat flour, the ized by Sankyo Foods Co., Ltd., Tokyo, Japan, 10 parts by doughs have substantially the same level of bulging and have 30 weight of a fresh cream, five parts by weight of a Sugarless a satisfactory working efficiency whereas the time for their evaporated milk, four parts by weight of a shortening, and 95 fermentation on “floor time' and “proofing time' was short parts by weight of water were kneaded at 23° C. for six ened. Breads, obtained by baking the doughs, shows a large minutes at a low speed and three minutes at a moderate speed increase of bulk, fluffy bulge, satisfactory color, moderate using a kneader. After stopping the kneading for a while, the sectional texture, and good taste. Furthermore, since the 35 mixture was further kneaded for four minutes at a moderate breads preserved in a refrigerator (5° C.) for a week show speed to make into doughs. Successively, the doughs were almost no change of texture and no stiffening property, the fermented for 50 minutes of “floor time'. After dividing, breads were evaluated to have a satisfactory preservability. rounding, shaping to bread rolls, and fermenting for 20 min utes as “bench time', the doughs were further fermented for Example 9 40 50 minutes using a proofing room controlled at 40° C. and a humidity of 80%. After the fermentation, the doughs were Rice Flour Open Top Breads baked for 45 minutes in an oven which the upper and lower temperatures were controlled to 230° C. and 200°C., respec One hundred parts by weight of “KOMENO-KO (for tively, to produce bread rolls. bread), a rice flour comprising gluten commercialized by 45 The doughs prepared in the present example show no Saito Seifun Inc., Niigata, Japan, used in Experiment 1, eight adherability, and a satisfactory handleability and mechanical parts by weight, d.s.b., of “TREHA(R', a high purity hydrous aptitude. In comparison with the case of wheat flour, the crystalline C.C.-trehalose (O.C.-trehalose content of 98% or doughs have Substantially the same level of bulging and have higher) commercialized by Hayashibara Shoji Inc., a satisfactory working efficiency whereas the time for their Okayama, Japan, two parts by weight, d.s.b., of "Powdery 50 fermentation on “floor time' and “proofing time' was short MABIT, a maltitol product (maltitol content of 93.5% or ened. Bread rolls, obtained by baking the doughs, show a higher) commercialized by Hayashibara Shoji Inc., large increase of bulk, fluffy bulge, satisfactory color, mod Okayama, Japan, two parts by weight of “CELLOGEN”, a erate sectional texture, and good taste. Furthermore, since the carboxymethyl-cellulose sodium salt commercialized by breads preserved in a refrigerator (5° C.) for a week show Dai-ichi Kogyo Seiyaku Co., Ltd., Kyoto, Japan, three parts 55 by weight of sucrose, two parts by weight of sodium chloride, almost no change of texture and no stiffening property, the 2.5 parts by weight of “KAIYOKOBO'. a yeast commercial breads were evaluated to have a satisfactory preservability. ized by Sankyo Foods Co., Ltd., Tokyo, Japan, 10 parts by weight of a fresh cream, five parts by weight of a Sugarless Example 11 evaporated milk, four parts by weight of a shortening, and 80 60 parts by weight of water were kneaded at 23° C. for six Rice Flour Loafs minutes at a low speed and three minutes at a moderate speed One hundred parts by weight of “KOMENO-KO (for using a kneader. After stopping the kneading for a while, the bread), a rice flour comprising gluten commercialized by mixture was further kneaded for four minutes at a moderate Saito Seifun Inc., Niigata, Japan, used in Experiment 1, nine speed to make into doughs. Successively, the doughs were 65 parts by weight of “SUNMALT, a maltose product (maltose fermented for 50 minutes as “floor time'. After dividing the content of 87% or higher) commercialized by Hayashibara doughs with dividing specific volume of 3.5 (234 grams, four Shoji Inc., Okayama, Japan, six parts by weight, d.s.b., of US 7,815,952 B2 33 34 “PALATINIT, a reduced palatinose commercialized by Shin ened. The “ann (Sweetened bean paste)” buns, obtained by Mitsui Sugar Co., Ltd., Tokyo, Japan, 18 parts by weight of baking the doughs, show a large increase of bulk, fluffy bulge, Sucrose, one part by weight of sodium chloride, three parts by satisfactory color, moderate sectional texture, and good taste. weight of a skim milk, 3.5 parts by weight of “KAIYO Furthermore, since the buns preserved in a refrigerator (5° C.) KOBO'. a yeast commercialized by Sankyo Foods Co., Ltd., for a week show almost no change of texture and no stiffening Tokyo, Japan, five parts by weight of whole egg, 10 parts by property, the buns were evaluated to have a satisfactory pre weight of a salt-free margarine, seven parts by weight of a servability. koji-leaven, and 85 parts by weight of water were kneaded at 23°C. for five minutes at a low speed and five minutes at a Example 13 moderate speed using a kneader. After stopping the kneading 10 for a while, the mixture was further kneaded for two minutes Rice Flour Crescent Rolls (Croissants) at a moderate speed to make into doughs. Successively, the One hundred parts by weight of “KOMENO-KO (for doughs were fermented for 50 minutes as “floor time'. After bread), a rice flour comprising gluten commercialized by dividing the dough into a aliquot of 40 grams each and the Saito Seifun Inc., Niigata, Japan, used in Experiment 1, six resultant doughs were rounded and fermented for 20 minutes 15 parts by weight, d.s.b., of “PALATINOSE’, a high purity as “bench time', the doughs were shaped and further fer palatinose commercialized by Shin Mitsui Sugar Co., Ltd., mented for 50 minutes using a proofing room controlled at Tokyo, Japan, four parts by weight, d.s.b., of “HS-30', a 40° C. and a humidity of 80%. After the fermentation, the reduced syrup (containing 5.7% of sorbitol, 17.1% of malti doughs were baked for eight minutes in an oven which the tol, 16.4% of maltotritol, and 7.9% of maltotetraitol) com upper and lower temperatures were controlled to 220°C. and mercialized by Hayashibara Shoji Inc., Okayama, Japan, 200°C., respectively, to produce rice flour loafs. three parts by weight of “SUNDEX', a dextrin (DE18) com The doughs prepared in the present example show no mercialized by Sanwa Cornstarch Co., Ltd., Nara, Japan, 12 adherability, and a satisfactory handleability and mechanical parts by weight of Sucrose, 1.7 parts by weight of Sodium aptitude. In comparison with the case of wheat flour, the chloride, two parts by weight of a skim milk, 3.5 parts by doughs have substantially the same level of bulging and have 25 weight of “KAIYOKOBO'. a yeast commercialized by San a satisfactory working efficiency whereas the time for their kyo Foods Co., Ltd., Tokyo, Japan, 18 parts by weight of fermentation on “floor time' and “proofing time' was short whole egg, 15 parts by weight of a salt-free butter, 20 parts by ened. Loafs, obtained by baking the doughs, show a large weight of milk, and 52 parts by weight of water were kneaded increase of bulk, fluffy bulge, satisfactory color, moderate at 21° C. for four minutes at a low speed using a kneader. sectional texture, and good taste. Furthermore, since the 30 Successively, the doughs were fermented for 50 minutes as breads preserved in a refrigerator (5° C.) for a week show “floor time'. After dividing the dough into an aliquot of 1,800 almost no change of texture and no stiffening property, the grams each, the doughs were further divided into an aliquot of breads were evaluated to have a satisfactory preservability. 500 grams each, made into sheets, and then kept at -10°C. for 30 minutes. The sheets were bent triple twice, further kept at Example 12 35 -10° C. for 20 minutes, and then bent triple once. After expanding the doughs to thickness of 3 mm and shaping to Rice Flour “Ann (Sweetened Bean Paste)” Buns narrow triangle by cutting, the resultant doughs were fer One hundred and twenty-nine parts by weight of a pre mented for 50 minutes using a proofing room controlled at mixed flour prepared by the method of Example 5, 18 parts by 40 30° C. and a humidity of 75%. After the fermentation, the weight of Sucrose, one part by weight of Sodium chloride, doughs were baked for 13 minutes in an oven which the upper three parts by weight of a skim milk, 3.5 parts by weight of and lower temperatures were controlled to 230° C. and 200° “KAIYO KOBO, a yeast commercialized by Sankyo Foods C., respectively, to produce a rice flour crescent rolls (crois Co., Ltd., Tokyo, Japan, five parts by weight of whole egg, 10 sants), a kind of rice flour Danish pastry. parts by weight of a salt-free margarine, seven parts by weight 45 The doughs for crescent rolls (croissants), prepared in the of a koji-leaven, and 87 parts by weight of water were present example, show no adherability, and a satisfactory kneaded at 23° C. for five minutes at a low speed and five handleability and mechanical aptitude. In comparison with minutes at a moderate speed using a kneader. After stopping the case of wheat flour, the doughs have substantially the the kneading for a while, the mixture was further kneaded for same level of bulging and have a satisfactory working effi two minutes at a moderate speed to make into doughs. Suc 50 ciency whereas the time for their fermentation on “floor time' cessively, the doughs were fermented for 50 minutes of “floor and “proofing time' was shortened. The crescent rolls (crois time'. After dividing the dough into an aliquot of 40 grams sants), obtained by baking the doughs, show a large increase each, rounding the resultant doughs, and fermenting for 20 of bulk, fluffy bulge, satisfactory color, moderate sectional minutes as “bench time”, “ann (sweetened bean paste)” was texture, and good taste. Furthermore, since the rice flour put into the doughs, and the resultant doughs were shaped and 55 crescent rolls (croissants) preserved in a refrigerator (5° C.) further fermented for 50 minutes using a proofing room con for a week show almost no change of texture and no stiffening trolled at 40° C. and a humidity of 80%. After the fermenta property, the crescent rolls (croissants) were evaluated to tion, the doughs were baked for 45 minutes in an oven which have a satisfactory preservability. the upper and lower temperature were controlled to 220° C. Example 14 and 200°C., respectively, to produce a rice flour “ann (Sweet 60 ened bean paste)” buns. The doughs prepared in the present example show no Rice Flour Meat Chinese Steamed Breads adherability, and a satisfactory handleability and mechanical One hundred and thirty parts by weight of a premixed flour aptitude. In comparison with the case of wheat flour, the prepared by the method of Example 3, five parts by weight of doughs have substantially the same level of bulging and have 65 sucrose, two parts by weight of “KAIYO KOBO, a yeast a satisfactory working efficiency whereas the time for their commercialized by Sankyo Foods Co., Ltd., Tokyo, Japan, fermentation on “floor time' and “proofing time' was short two parts by weight of a skim milk, two parts by weight of a US 7,815,952 B2 35 36 lard, 1.5 parts by weight of a baking powder for steaming, and The invention claimed is: 91 parts by weight of water were kneaded at 24°C. for six 1. A process for producing bakery products, which com minutes at a low speed and three minutes at a moderate speed prises of using a kneader. Successively, the doughs were fermented for (a) kneading a dough comprising flour consisting of rice 50 minutes as “floor time'. After dividing the dough into an flour Sucrose, gluten, bakery yeast, water and one or aliquot of 50 grams each and putting cooked ingredient into more saccharides selected from the group consisting of the doughs, the resultant doughs were shaped and further C.C.-trehalose, maltose, maltitol, isomaltose, isomalitot fermented for 40 minutes at room temperature. After the riose, panose, Sorbitol, maltotriitol, palatinose, reduced fermentation, the doughs were steamed for 10 minutes over palatinose, maltotriose, maltotetraose, maltopentaose 10 and maltohexaose, said saccharides present in an high flame in a steamer to produce rice flour meat Chinese amount of from 6 w/w % to 20 w/w % of said rice flour, steamed breads. on a dry solid basis; and In comparison with the case of wheat flour, the doughs have (b) fermenting said dough to produce a fermented dough; substantially the same level of the time for fermenting and (c) heating said fermented dough to produce bakery prod bulging, and have a satisfactory working efficiency. The rice 15 uctS. flour meat Chinese steamed breads, obtained by steaming the 2. The process of claim 1, wherein said dough is produced doughs, show a large increase of bulk, fluffy bulge, satisfac by adding water to said rice flour in an amount of from 85 tory color, moderate sectional texture, and good taste. Fur w/w % to 115 w/w % of said rice flour. thermore, since the steamed breads preserved in a refrigerator 3. The process of claim 1, wherein said saccharide com (5°C.) for four days show almost no change of texture and no prises C.C.-trehalose in an amount of less than 6 W/w '% of said stiffening property, the breads were evaluated to have a sat rice flour, on a dry solid basis, and one or more other saccha isfactory preservability. In addition, in the case of steaming a rides selected from the group consisting of maltose, maltitol, shaped doughs frozen (-10° C.) for a week, the steamed isomaltose, isomaltotriose, panose, Sorbitol, maltotriitol, breads show satisfactory qualities and no difference with that palatinose, reduced palatinose, maltotriose, maltotetraose, which is not frozen. 25 maltopentaose and maltohexaose. 4. The process of claim 1, wherein said dough for fermen INDUSTRIAL APPLICABILITY tation is prepared by incorporating carboxymethylcellulose or pullulan into said rice flour in an amount of from 0.5 As is evident from the above, according to the present w/w % to 5 w/w %, on a dry solid basis. invention, bakery products having satisfactory qualities (ap 30 5. The process of claim 1, wherein said fermented dough is pearance, crumb, taste, preservability, etc.) can be produced heated by baking, frying, Steaming, or microwave. using rice flour as material. 6. A bakery product which is produced by the process of Therefore, the establishment of the present invention claim 1. enables to provide a novel process for producing various 7. The bakery product of claim 6, wherein said bakery bakery products, for example, bread, bread roll, loaf, French 35 product is a full-size loaf of bread, bread roll, loaf, French bread, German bread, raisin bread, bagel, Danish pastry, pret bread, German bread, raisin bread, bagel, Danish pastry, or Zel, pie, Scone, Steamed cake, Chinese steamed bread, yeast pretzel, pie, Scone, Steamed cake, Chinese steamed bread, raised doughnut, pizza, nan bread, etc., using rice flour, which yeast raised doughnut, pizza, or nan bread. has not been used practically in spite of various past studies, 8. A fermented dough for producing bakery products in as a major material. Also, the present invention enables easy 40 accordance with the process of claim 1, comprising flour to provide high quality bakery products having a satisfactory consisting of rice flour, gluten, Sucrose and one or more appearance, crumb, taste, preservability, etc. The present saccharides selected from the group consisting of C.C.-treha invention activates rice-polishing industry, flour milling lose, maltose, maltitol, isomaltose, isomaltotriose, panose, industry, bakery industry, feeding industry, catering industry, Sorbitol, maltotriitol, palatinose, reduced palatinose, maltot frozen-food industry, and food distribution industry such as 45 riose, maltotetraose, maltopentaose and maltohexaose said convenient store and Supermarket. Furthermore, the present saccharides present in an amount of from 6 w/w % to 20 invention makes a large contribution to rising of rice con w/w % of said rice flour, on a dry solid basis. Sumption and to improving Japan's self-sufficient ratio. k k k k k UNITED STATES PATENT AND TRADEMARK OFFICE CERTIFICATE OF CORRECTION PATENT NO. : 7,815,952 B2 Page 1 of 1 APPLICATIONNO. : 10/502600 DATED : October 19, 2010 INVENTOR(S) : Susumu Inoue et al. It is certified that error appears in the above-identified patent and that said Letters Patent is hereby corrected as shown below:

At claim 1, column 36, lines 4-5, insert ---- between the words “rice flour and “Sucrose

Signed and Sealed this Twenty-eighth Day of June, 2011

David J. Kappos Director of the United States Patent and Trademark Office