JP2002238443A - Germinated brown rice-containing bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide germinated brown rice-containing bread. SOLUTION: This germinated brown rice-containing bread is made from a bread-making material characterized by comprising germinated brown rice flour, yeast, lactobacillus, koji and rice flour.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a bread-making material containing germinated brown rice flour, yeast, lactic acid bacteria, koji and rice flour, a bread containing germinated brown rice produced using the bread-making material, and a bread-making material. The present invention relates to a method for producing bread containing germinated brown rice, characterized by being used.

[0002]

2. Description of the Related Art Brown rice contains more nutrients than polished rice. The use of brown rice has been reviewed because of its high nutritional value, and various processing methods and uses have been studied.
Brown rice bread is also one of the uses of such brown rice, and is bread produced by adding brown rice powder made by grinding brown rice to flour. However, brown rice bread has poor flavor and texture compared to ordinary bread, and is not widely used.

Recently, germinated brown rice obtained by germinating brown rice has attracted attention. Germinated brown rice has several times higher than normal brown rice the content of γ-aminobutyric acid, which is effective in preventing hypertension, suppressing arteriosclerosis, improving menopause, and is very useful as a food material. With the rise of chronic diseases and the advent of an aging society, there is growing awareness about preventing adult and senile diseases through daily eating habits, and new applications of germinated brown rice to food are expected. .

[0004]

DISCLOSURE OF THE INVENTION The present invention relates to a bread making material containing germinated brown rice flour, yeast, lactic acid bacteria, koji and rice flour, a bread containing germinated brown rice produced using the bread making material, and the bread making. It is an object of the present invention to provide a method for producing bread containing germinated brown rice, characterized by using wood.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, they have used bread making materials prepared by combining germinated brown rice flour, yeast, lactic acid bacteria, koji and rice flour. As a result, breads excellent in texture, flavor, moist feeling and shelf life were successfully manufactured, and the present invention was completed.

[0006] That is, the present invention is, germinated brown rice flour, yeast (for example, baker's yeast, fruit yeast, rice koji yeast, etc.), lactic acid bacteria (for example, Lactobacillus plantarum (Lactobacil
lus plantarum )), koji (eg, sake koji) and rice flour. Here, the blending ratio of the germinated brown rice flour may be 30 to 40% by weight. Further, the present invention is a bread containing germinated brown rice produced using the above bread-making material. Furthermore, the present invention is a method for producing bread containing germinated brown rice, which comprises a step of adding the above bread-making material. Hereinafter, the present invention will be described in detail.

BEST MODE FOR CARRYING OUT THE INVENTION The bread making material of the present invention is a bread making material characterized by containing germinated brown rice flour, yeast, lactic acid bacteria, koji and rice flour. Here, bread making, germinated brown rice flour,
Yeast, lactic acid bacteria, koji and rice flour are respectively defined as follows. That is, the term “bread-making material” refers to a composition that is used by adding to bread ingredients to produce bread.
The “germinated brown rice flour” refers to powdered germinated brown rice. "Yeast" refers to a single-cell fungus used for bread production. “Lactic acid bacteria” refers to bacteria that ferment sugars to produce lactic acid. "Koji" refers to those obtained by steaming cereals and breeding Aspergillus. "Rice flour" refers to powdered rice (ungerminated rice). By using the above-mentioned bread maker, it is possible to produce bread excellent in texture, flavor, moist feeling and shelf life as compared with the conventional bread maker. The bread-making material of the present invention is produced as follows, and can be used for producing bread containing germinated brown rice.

[0007] 1. Bread-making material of the present invention (1) Bread-making material The bread-making material of the present invention is produced by mixing the components, that is, germinated brown rice flour, yeast, lactic acid bacteria, koji and rice flour in the mixing ratio as shown in Table 1. be able to. The mixing can be performed using a mixing pot (for example, T2 type manufactured by Hope Co., Ltd.) or the like.

[0008]

[Table 1] Hereinafter, each component will be described in detail.

(2) Ingredients (a) Sprouted brown rice flour Sprouted brown rice flour is a powder of sprouted brown rice and can be produced as follows. That is, first, brown rice is immersed in warm water of 5 to 50 ° C. (preferably 30 to 34 ° C.), and when the brown rice grains have sufficiently absorbed water, the brown rice is taken out of the water or hot water bath to obtain a high humidity (eg, 100% relative humidity). The germination is allowed to take place in an atmosphere of 5 hours to 5 days, preferably 10 to 24 hours. In addition, the rice used here can be used irrespective of its varieties and production areas. Ideally, the degree of germination is such that a bulge or protrusion of about 1 mm is visible in the embryo part. When germination is completed, the brown rice is dried. Drying can be performed using a hot air drying device.
Finally, the resulting dried germinated brown rice is milled (eg,
Sprouted brown rice flour can be obtained by pulverizing the powdered powder using an HS-35 manufactured by Nano Corporation.

(B) Yeast As the yeast, those classified into Saccharomyces cerevisiae in terms of biotaxology are used. Specifically, a yeast strain generally known as baker's yeast, a yeast strain known as a fruit yeast, and a yeast strain known as a rice koji yeast can be used alone or in an appropriate combination. As baker's yeast, Saccharomyces cerevisiae IF0555, preserved by the Fermentation Research Institute
Strains, IFO2375 strains, IFO 2043 strains and IFO 2044 strains, Saccharomyces cerevisiae AHU 3033 stored by the Faculty of Agriculture, Hokkaido University
Strains, AHU 3034 strain, AHU 3036 strain, AHU 5057 strain, AHU 3590 strain, AHU 3591 strain and the like. Saccharomyces cerevisiae AH from Hokkaido University Faculty of Agriculture
U3402 strain (separated from apples), Saccharomyces cerevisiae OUT 7080 strain (separated from grapes), etc., preserved by the Faculty of Engineering, Osaka University. As rice koji yeast, Saccharomyces cerevisiae IF0 2133 stored by the Fermentation Research Institute
Shares, IF0 2164, IF0 2342, IF0 2343, IF0 2344
And IF0 2345, IF0 2346, IF0 2347 and the like. The yeast that can be used in the present invention is not limited to these, and any yeast classified as Saccharomyces cerevisiae can be obtained from each microorganism preservation organization and used in the present invention. After the germination, the cells of the yeast are dried malted barley (malt), and a malt extract or a commercially available malt extract extracted by immersing the malt in warm water,
After culturing, the culture solution was sterilized with a high-pressure sterilizer.
It can be obtained by centrifugation (for example, centrifugation at 3,000 rpm for about 5 to 15 minutes) or the like. Also,
The culture can be used as it is for the production of bread making without separating the cells by centrifugation. If necessary, a commercially available instant dry yeast (baked yeast is industrially mass-cultured, dried, and then granulated) can be used in combination with the yeast.

(C) Lactic acid bacteria Lactic acid bacteria include Lactobacillus ( Lact.
obacillus ) Use those that are classified as bacteria belonging to the genus. Specifically, Lactobacillus
Plantarum ( Lactobacillus plantarum ) NRIC 1918
NRIC 1921, Lactobacillus plantarum IFO 3070, IFO 3074, IFO 12
006, IFO 12011, IFO 12519, IFO 14711, IFO
14712 strains and IFO 14713 strains. In addition, Lactobacillus brevis (Lactobacillus brevis), Lactobacillus del Burukki subsp. Bulgaricus (La
ctobacillus delbrueckii subsp. bulgaricus), Lactobacillus helveticus (Lactobacillus helvetic
us ) etc. can also be used. Lactobacillus brevis includes Lactobacillus brevis IFO 3345, IFO 3960, IFO 12005, I
FO 12520, IFO 13109, IFO 13110 and the like. Lactobacillus del Brookie subsp. Bulgarix includes Lactobacillus del Brookie subsp. Bulgaricus IFO 13953
The strain, Lactobacillus helveticus, includes Lactobacillus helveticus IFO 3809 strain and IFO 15019 strain.

(D) Koji Aspergillus oryzae used in the preparation of koji is Aspergillus oryzae in terms of biological taxonomy.
Use those classified as. Koji includes sake koji used for the production of sake, miso koji used for the production of miso, soy sauce koji used for the production of soy sauce, and the like. Sake koji is preferred. Sake koji is produced using Aspergillus, which is generally known as sake brewing seed koji. Examples of sake koji seed koji include, for example, Aspergillus oryzae IFO 4290 strain and IFO 52
38, IFO 5239, IFO 30102, IFO 30103, Aspergillus oryzae ATU 0-3-6, stored by the University of Tokyo
ATU 0-10-1 strain and the like. Grains used for the preparation of koji include rice (for example, polished rice), soybean (for example, defatted soybean), wheat, and the like. Usually, for the preparation of sake koji and miso koji, preparation of polished rice and soy sauce koji Use defatted soybeans and wheat. Sake koji can be prepared, for example, as follows. First, powdered rice is steamed, and the above-mentioned sake brewing seed koji is inoculated at a ratio of about 0.01 to 1%, mixed well, and then cultured overnight at room temperature of 20 to 30 ° C. Then, it is transferred to a draft koji making apparatus, further cultured at about 40 ° C. overnight, dried by a hot-air drying apparatus, and finally pulverized by a high-speed pulverizer to obtain a sake koji suitable for the present invention. .

(E) Rice Flour Rice flour is obtained by pulverizing rice (ungerminated rice), and is obtained by first steaming white rice and then pulverizing it with a high-speed mill. In addition, the rice used here can be used irrespective of its varieties and production areas.

2. Production of bread containing germinated brown rice The bread containing germinated brown rice of the present invention can be produced using the bread making material obtained in the above item 1 as follows. Table 2 shows the mixing ratio of the raw materials in the production of the bread containing germinated brown rice according to the present invention. In addition, although the compounding ratio of Table 2 is mainly adopted when bread is manufactured, other auxiliary materials can be appropriately compounded according to the type of the intended bread. The numerical values in Table 2 are the numerical values of parts by weight of each raw material when the flour is 100 parts by weight.

[0015]

[Table 2]

The bread containing germinated brown rice of the present invention can be produced by a straight method (also referred to as a direct kneading method) or a medium seed method. That is, in the case of the straight method, all the above-mentioned raw materials are kneaded at a time to make bread dough, and fermented according to a conventional method. In the case of the sponge method, when the total amount of flour is 100 parts by weight, first, the bread making material 5 to 15 of the present invention is used.
Add 10 to 30 parts by weight of water to 10 parts by weight, and add
Pre-ferment by holding for ~ 60 minutes. Then
With respect to the total amount of the pre-fermented product of the obtained bread-making material, 70 parts by weight of the above-mentioned 100 parts by weight of flour and 30 to 40 parts by weight of water were added and mixed well to produce a seed, and this was added to about 5 to 5 parts. 30
C. for about 2 to 15 hours to sufficiently ferment.
In the obtained medium fermented product, the remaining 30 parts by weight of the above-mentioned flour 100 parts by weight, sugar 2 to 8 parts by weight, salt 2 to 2 parts
4 parts by weight, 2 to 6 parts by weight of skim milk powder, 4 to 10 parts by weight of fats and oils,
Add 20-30 parts by weight of water and knead well to make bread dough and ferment. The bread dough produced in this manner is formed by a conventional method, and is baked or steamed to produce a baked bread or a steamed bread. In addition, raisins, walnuts,
By adding honey and the like, a germinated brown rice bread with further improved flavor can be obtained. For such bread, after mixing germinated brown rice flour, flour, sugar, salt, yeast, etc., add fats and oils and fruit or fruit paste (20 to 50 parts by weight with respect to 100 parts by weight of flour) and mix well. Later, fermentation,
It can be manufactured by firing. By using germinated brown rice flour here, it is possible to prevent the dough from expanding poorly and firmly tightening after baking when kneading the fruit and fruit paste into the dough.

[0017]

EXAMPLES The present invention will now be described specifically with reference to Examples, but the scope of the present invention is not limited to these Examples. [Example 1] Production of bread-making material (1) Preparation of raw material (a) Germinated brown rice flour First, brown rice (brand name: Koshihikari Nagano) obtained from a farmer in Ueda-shi, Nagano was washed with water and a microcomputer electric germinator (( The germination was performed in 21 hours using Takekoshi Seisakusho Co., Ltd.). The obtained germinated brown rice was dried using a hot-air dryer, and then pulverized with a high-speed pulverizer (HS-35, manufactured by Nano Corporation) to obtain sprouted brown rice powder.

(B) Yeast The germinated barley (malt) was immersed in warm water at about 60 ° C. to extract the malt extract. The obtained extract was sterilized by a high-pressure sterilizer to prepare a culture medium for yeast culture. The rice koji yeast Saccharomyces cerevisiae was inoculated into the medium and cultured at about 30 ° C. for about 48 hours to obtain a rice koji yeast culture. Similarly, the medium was inoculated with the fruit yeast Saccharomyces cerevisiae isolated from the grape, and
The cells were cultured at 30 ° C. for about 48 hours. A fruit yeast culture was obtained by inoculating a medium prepared by sterilizing a commercially available malt extract with a high-pressure sterilizer with Saccharomyces cerevisiae, a fruit yeast isolated from grape, and culturing at about 30 ° C. for about 145 hours. 3 parts by weight of rice flour was added to 1 part by weight of the obtained culture solution, and a mixer (T2 type manufactured by Hope Co., Ltd.) was added.
The mixture was mixed at a high speed for 5 minutes and then pulverized with a high-speed pulverizer (HS-35, manufactured by Nano Corporation) to obtain a fruit yeast culture containing rice flour.

(C) Lactic acid bacteria First, powdered rice is steamed, inoculated with a commercially available sake brewing koji ( Aspergillus oryzae ) obtained from Nippon Brewery Co., Ltd. at a ratio of about 0.05%, and thoroughly mixed. Primary fermentation room (20
-30 ° C) overnight. The resulting culture was transferred to a koji-making apparatus and further cultured at about 40 ° C. overnight to obtain a sake koji. Next, the obtained sake koji was immersed in warm water at about 60 ° C. overnight to extract a koji extract, and the obtained extract was sterilized with a high-pressure sterilizer to prepare a culture medium for lactic acid bacteria culture. Next, Lactobacillus plantarum ( Lactobacillus plantaru obtained from Tokyo University of Agriculture) was added to the medium.
m ) Inoculate NRIC 1918 strain and NRIC 1921 strain and incubate at about 40 ° C for about 48
After culturing for a period of time, a culture of lactic acid bacteria was obtained.

(D) Sake koji powder First, powdered rice is steamed, and commercially available sake brewing seed koji ( As
pergillus oryzae ) at a ratio of about 0.05%, mixed well, and then cultured overnight in a primary fermentation room (20-30 ° C).
Thereafter, the mixture was transferred to a draft koji-making apparatus, cultured at 40 ° C. overnight, dried with a hot-air drier, and then pulverized with a high-speed pulverizer (HS-35, manufactured by Nano Corporation).

(E) Rice Flour After steaming domestic rice, it was dried by a hot air drier and ground by a high-speed crusher (HS-35, manufactured by Nano Corporation).

(2) Production of Bread-Making Material 80 g of sake koji powder and 930 g of rice flour were mixed at a low speed for 5 minutes using a mixing pot (T2 type, manufactured by Hope Co., Ltd.). Then, 60 g of yeast (30 g of rice koji yeast culture + 30 of fruit yeast culture)
g) and 40 g of the lactic acid bacteria culture, and then mixed by low-speed rotation for 5 minutes and high-speed rotation for 5 minutes. The obtained mixture was pulverized using a high-speed pulverizer, and 1110 g
Against instant dry yeast (HARBIN MAURI YEA
ST CO., LTD) was added and mixed at low speed for 10 minutes using a mixer. Further, 3700 g of germinated brown rice flour and 3600 g of fruit yeast culture containing rice flour were added, and the mixture was mixed at a low speed with a mixer for 10 minutes to obtain a bread-making material.

Example 2 Production of Bread Containing Germinated Brown Rice Flour (1) Production by Straight Method Using the bread making material obtained in Example 1, bread containing germinated brown rice was produced by the straight method. In the mixing ratio of Table 3, the following conditions: mixing (L2 × MH1 ↓ L2 ×
MH8), kneading temperature (26 ° C), fermentation time (60 minutes-punch-20 minutes), bench time (15 minutes),
C., 70-80 minutes) and baked (200-220 ° C., 30-40 minutes) to produce bread. Note that L indicates low-speed rotation, MH indicates medium-high-speed rotation, and ↓ indicates the timing of adding fats and oils. For example, L2 × MH
1 means 1 minute after medium-speed rotation after 2 minutes from low-speed rotation.

[0024]

[Table 3]

(2) Production by the sponge method Using the bread making material obtained in Example 1, bread with germinated brown rice was produced by the sponge method. In the mixing ratio of Table 4,
The following conditions: [Preliminary fermentation] 28 ° C, 30-60 minutes, [Medium seed] mixing (L3 x MH1), kneading temperature 27 ° C, fermentation time 2 hours, [Main kneading] mixing (L3 x MH1 ↓ L2 x H7),
Kneading temperature (29 ° C), floor time 15 minutes), [baking] 200 ~
Bread was prepared at 220 ° C. for 30 to 40 minutes.

[0026]

[Table 4]

The bread containing germinated brown rice obtained by the above method (see FIG. 1, FIG. 2 and Table 5, germinated brown rice), and the bread produced by using instant dry yeast instead of the bread-making material of the present invention (FIG. 1) , FIGS. 2 and 5 in Table 5 (controls) and breads manufactured using the bread making materials prepared by the same manufacturing process as described above except that brown rice flour was used instead of germinated brown rice flour (FIGS. 1, 2 and 5). , Brown rice), and bread (white rice in FIGS. 1, 2 and Table 5) manufactured using the same bread-making material as prepared above except that white rice flour was used instead of germinated brown rice flour. Were examined for density, breaking force, and the size (cross-sectional area of one gas cell of the cut face of the panse) and the number of gas cells as indicators of bread texture. The bread density is shown in FIG. As is clear from FIG. 1, the bread produced using the bread-making material containing the sprouted brown rice of the present invention had the lowest density. Fig. 2 shows the elasticity required to break the bread
It was shown to. The abscissa in FIG. 2 indicates the elapsed time after bread production. In each case, the breaking force of the bread produced using the bread-making material containing germinated brown rice of the present invention was the smallest. This indicates that bread that is hard to harden can be manufactured by using the bread maker of the present invention. Table 5 shows the size and number of gas cells. As is clear from Table 5, the bread produced using the bread-making material of the present invention had the smallest number of gas cells per 25 cm ³ of 225, and was found to be a fine-grain bread.

[0028]

[Table 5]

[0029]

The bread making material and the bread containing germinated brown rice obtained by the present invention expand the use of brown rice, and in particular, are cooked while being a grain containing abundant nutrients and a well-balanced vitamin group. This method contributes to an increase in the consumption of brown rice as an effective use of brown rice, which has been considered difficult to use because it is troublesome. Furthermore, the brown rice used in the present invention is germinated brown rice rich in γ-aminobutyric acid and greatly contributes to improving the health of the nation.

[Brief description of the drawings]

FIG. 1 is a graph showing the density of each bread.

FIG. 2 is a graph showing the breaking force required to break each bread.

Claims (7)

[Claims] 1. A bread maker comprising germinated brown rice flour, yeast, lactic acid bacteria, koji and rice flour. 2. The bread-making material according to claim 1, wherein the germinated brown rice flour is blended at a ratio of 30 to 40% by weight. 3. The bread-making material according to claim 1, wherein the yeast is selected from the group consisting of baker's yeast, fruit yeast, and rice koji yeast. 4. The bread making material according to claim 1, wherein the lactic acid bacterium is Lactobacillus plantarum. 5. The bread making material according to claim 1, wherein the koji is sake koji. 6. A bread containing germinated brown rice produced using the bread-making material according to any one of claims 1 to 5. 7. A method for producing bread containing germinated brown rice, comprising a step of adding the bread-making material according to any one of claims 1 to 5.