JP2003319747A - Method of producing bread and bread produced by the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a whole wheat (Graham) flour bread in which the bad taste and disagreeable components in the whole wheat flour bread are converted to flavor-enhancing components through the bread fermentation whereby the whole wheat flour bread becomes rich in nutrients and good for health. <P>SOLUTION: Germ albumen is removed from wheat and the remaining germ, bran and the like are fermented with a lactic acid bacterium or the like to prepare a fermentation product. When bread is produced, the fermentation product is admixed to wheat flour composed of the albumen part at a proper ratio, the mixture is kneaded, aged and baked. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a new process for producing whole-grain bread that is tasty, nutritious, healthy and long lasting.

[0002]

2. Description of the Related Art Conventional bread is produced by leaving the endosperm part that constitutes wheat and removing other germ parts and bran, or excluding the large bran of the bran and remaining the endosperm part. , Whole germ breads are made using germ parts, small bran, etc. Especially in whole grain breads, the presence of bran parts and germ parts causes a bad taste, a bad odor, deterioration of bread-making ability, and spoilage. .

That is, the germ part has a defect that it undergoes mechanical damage during milling and accelerates rancidity and decay during storage, resulting in an offensive odor and inhibiting expansion of bread, which deteriorates bread-making property. There is. Further, the bran portion is healthy in that it contains dietary fiber, but has a drawback that it makes the taste of bread unsatisfactory.

As described above, the germ part and the bran part (both of which are simply referred to as "bran" below) are themselves nutritionally good, but these bran have the above-mentioned drawbacks at the same time. However, in the past, we removed them to make bread, or made whole-grain bread by reducing the amount of bran, so we did not waste the nutrients and healthy ingredients of the bran. It was

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to obtain a whole-grain bread that is delicious, has no offensive odor, is rich in nutrients, is healthy, and has a long-lasting use, by actively using all the ingredients of wheat.

[0006]

[Means for Solving the Problems] The present invention is to produce a fermented product by fermenting the remaining germ part and bran part etc. of wheat excluding the endosperm part with lactic acid bacteria, etc. It consists of a method of producing whole-grain bread by mixing the fermented material appropriately, kneading them, aging and baking, and further, the germ part and the bran part, etc., which compose the fermented material, that is, the amount of bran It is intended to produce whole-wheat bread with a natural composition ratio or higher with respect to parts, and is further characterized by the bread obtained by these production methods.

The term "natural composition ratio" as used herein means the endosperm part when wheat itself is divided into the endosperm part and the other germ parts and bran parts, and the other germ parts and bran parts (bran). And the natural composition ratio of both.

To put it more simply, the present invention effectively uses the germ- and bran parts which are rich in nutrients and have good health, and have the above-mentioned drawbacks of both the taste and off-flavor. , Deterioration of bread-making property, rancidity, rot, etc.
By fermenting and once making a fermented product,
A major feature is that it can eradicate the causes of deterioration of bread making properties, rancidity, spoilage, and the like, and at the same time obtain whole-grain bread that contains a sufficient amount of nutrients and is good for health.

Then, the above-mentioned fermented product once prepared is mixed with wheat flour consisting of an endosperm portion at the time of bread making, and the mixture is kneaded, aged and baked to make a delicious, nutritious and long-lasting whole-grain healthy bread. It is possible.

Further, according to the present invention, in the conventional whole-wheat bread, the composition ratio of the endosperm portion and the remaining germs, bran, etc., other than the endosperm portion, is composed of a constant ratio of the natural composition ratio of the wheat itself. In the present invention, wheat is divided into the endosperm part and the rest of the germ part and the bran part, etc., and these are effectively utilized separately. Therefore, the germ part, the bran part, etc. The composition ratio of and can be freely changed, and the composition ratio of the endosperm part such as the germ part and the bran part is increased. By doubling it, for example, it is possible to freely increase the nutrients and dietary fibers that are the effects of the germ part and bran part.

In the present invention, the whole grain flour in which the amount of germ and bran is doubled or tripled in relation to the amount of endosperm is called double whole grain and triple whole grain. It can be said that it is a two-fold whole grain bread and a three-fold whole grain bread.

In the present invention, when using a bran of 1 to 3 times, the preferable effects as described above can be obtained, but a suitable bread can be obtained even when the magnification is out of the range.

Generally, the germ part and the bran part are used in a natural composition ratio.
For example, when positively changing to 2 times or 3 times, it can be said that it is better to use the natural composition ratio in terms of taste, but since the bran is once fermented, the bran is compared to the natural composition ratio. Even if added 2-3 times, the taste is not so different, and healthy bread with more nutrition can be obtained.

The fermenting bacterium used for obtaining the above-mentioned fermented product in the present invention is, for example, Japanese Patent Laid-Open No. 2001-2584.
Lactobacillus Delbrueku, Leichma used in No. 66
It was found that nni, Plantarumm, Casei, Brevis, Fermennti, Pastorianus, Buchneri, etc. should be used.

When Bran is used in the range of 1 to 3 times the natural composition ratio, it melts in the mouth, has a good mouth feel, crispness, longevity, texture, taste and the like, and at the same time has a good dietary fiber, minerals and nutrients. It turned out to be obtained.

Further, in the present invention, since many embryos and bran can be freely selected and used as described above,
Along with that, it is possible to ingest a large amount of dietary fiber, minerals, nutrients, etc., and it has a dual positive effect of eliminating the defects of germs and bran, and at the same time, the intake of dietary fiber increases, It can also bring about the effect of reducing the mortality rate of colorectal cancer.

From the research data of scholars that the mortality of colorectal cancer increases on the contrary when its intake amount is small, the whole-grain bread according to the present invention can be said to be healthy bread.

Next, examples of the present invention will be described.

[Example] First dough bran fermented body 250 g strong wheat flour 160 g medium strength wheat flour 100 g salt 14 g skimmed milk 24 g lard 15 g honey 30 g emulsified lard 40 g This bran fermented body uses the above-mentioned fermentation bacteria and is about 2.5 times bran And kneaded the whole for about 1 hour.

Second fabric Strong flour 280g 2g wheat fermenter Water 325g Yeast (dry) 14g The mixture was kneaded for about 30 minutes and aged.

Although the amount of water added is adjusted depending on the season, yeast is added after the dough temperature reaches 20 ° C or higher.

The first and second doughs were mixed and kneaded, divided into 4 portions, aged for 10 minutes, finished in a roast (roasting furnace) for about 25 to 30 minutes, and baked for 40 minutes.

[0023]

EFFECTS OF THE INVENTION Since the present invention uses whole wheat components, the nutrients and dietary fibers of the germ and bran can be effectively utilized, and the effective utilization is fermentation by fermenting the germ and bran with fermenting bacteria such as lactic acid bacteria. By forming the body, you can prevent spoilage and spoilage of the germ, improve the taste of the bran, increase the umami, and improve the baking quality by improving the expansion rate,
Since it is rich in minerals and nutrients, and dietary fiber is naturally introduced, it can improve the physical condition, improves the melting of the finished bread, improves the mouthfeel and crispness, improves the texture, has a long shelf life, and improves the baking time. Was also shortened.

Also, since it is possible to easily obtain about 1 to 3 times the whole-grain bread, it is possible to freely obtain desired nutrition, mineral dietary fiber, etc., and at the same time remove the defects of the germ and the bran, It became possible to obtain whole-grain bread suitable for ideal health in a short time, which positively enabled the use of active ingredients of germ and bran.

To have the above-mentioned effects, all 30 people who tasted the conventional whole grain bread and the whole grain bread of the present invention tasted the whole grain bread of the present invention. The effect is remarkable because it is rich in nutrients and is supported by the fact that it is good for health, so it is clear that the effect is remarkable, and it is suitable for revolutionary health with both taste and nutrition. A whole grain bread could be obtained.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Daichi Shuzo             3-39-3 Wada, Suginami-ku, Tokyo F term (reference) 4B032 DB01 DG03 DG15 DK59 DP13                       DP33

Claims (3)

[Claims] 1. A fermented body is produced by fermenting the remaining germ part and bran part etc. of wheat except the endosperm part, and then the fermented body is appropriately mixed into the flour composed of the endosperm part during bread making, A method of making bread by kneading them, aging and baking them. 2. The method for producing bread according to claim 1, wherein the fermented material according to claim 1 is added in an amount such as an embryonic portion and a bran portion in an amount not less than a natural composition ratio of the endosperm portion of wheat. 3. Bread produced using the method for producing bread according to claim 1 or 2.