JP2004314037A

JP2004314037A - Method for polishing wheat

Info

Publication number: JP2004314037A
Application number: JP2003151977A
Authority: JP
Inventors: Manabu Matsuda; 学松田; Noriko Saito; 紀子斎藤; Kazunori Yamada; 和典山田
Original assignee: Biotech Japan Corp
Current assignee: Biotech Japan Corp
Priority date: 2003-02-26
Filing date: 2003-05-29
Publication date: 2004-11-11
Anticipated expiration: 2023-05-29
Also published as: JP4030466B2

Abstract

<P>PROBLEM TO BE SOLVED: To control the generation frequency of broken grains when husked wheat is polished. <P>SOLUTION: By employing a means of dipping the husked wheat in a breeding liquid containing sucrose and lactic acid bacteria, after bactericidal washing and drying, and draining and leaving the husked wheat in a sealed condition overnight so as to ferment the same, or a means of dipping the husked wheat in a breeding liquid containing the sucrose and the lactic acid bacteria as well as an enzyme and draining and leaving the husked wheat in a sealed condition overnight so as to ferment the same, or a means of dipping the husked wheat in the breeding liquid containing the sucrose and the lactic acid bacteria as well as the enzyme for a predetermined time so as to ferment the same (a means of fermentation in the liquid), and furthermore a means of dipping the husked wheat in a weak acid breeding liquid containing the enzyme for a predetermined time so as to carry out an enzymatic treatment, the fermentation treatment with the lactic acid bacteria or the enzymatic treatment with the enzyme which decomposes cellulose or hemicellulose or the fermentation treatment simultaneously with the enzymatic treatment are carried out, and thereafter the husked wheat is washed and dried to a predetermined moisture and polished. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【０００１】
【産業上の利用分野】
本発明は玄麦の表面の外皮物質（種皮、外胚乳・珠心層、胡粉層）及び胚芽を除去する精麦方法に関するものである。
【０００２】
【従来の技術】
小麦の製粉加工は、精選して水分調整された原料小麦の外皮物質を剥すことなく、そのまま挽き砕いて、製品粉となる胚乳部（原料小麦に対する重量比率約８４％）と、製品粉に混入するのは好ましくない外皮物質（同１３．５％）及び胚芽（同２．５％）とを分離する方法が広く実施されている。灰分を多く含む外皮物質の混入は製品粉の品質を低下させるので、この外皮物質の混入をできるだけ少なくするため、製粉に先立って製品粉に混在させたくない外皮物質を前工程で剥離・除去する精麦が知られている。
【０００３】
具体的には、精選された玄麦を表皮が軟化するためのわずかな加水が行われた後、直ちに、摩擦機（摩擦式精麦機）や研磨機（研削式精麦機）を使用して精麦を行うものである。
【０００４】
しかし精麦小麦に対して加水が行われるため小麦のでんぷん層が溶出し、小麦粒同士が付着し合って塊が生じてしまうし、これを解決するためには玄麦に対して加水・調質した後に精麦することが考えられるが、加水して調質した小麦の外皮は強靭化するので、従来の研削式精麦機では十分精白が進行せず、また、胚乳部が軟質化しているため、摩擦式精麦機においては、砕け粒が多発するという問題点がある。
【０００５】
前記の問題を解決する手段として、精麦装置そのものの改良が提案されている（特許文献１）。
【０００６】
【特許文献１】
特開平７−１００３９６号公報
【０００７】
また小麦は、玄麦または製麦の後に製粉され、小麦粉状態で二次加工が施され、種々の食品に加工されている。玄麦に対して製粉歩止りは約７２％程度といわれている。
【０００８】
【発明が解決しようとする課題】
精麦装置自体の改良は、装置の複雑化を招き、コスト高につながる。そこで本発明は、精麦装置そのもの改善ではなく、精麦前処理によって、精麦時の砕け粒の多発を防止すると共に、製麦後の二次加工性を向上させる製麦方法を提案したものである。
【０００９】
【課題を解決する手段】
本発明に係る精麦方法は、玄麦を除菌洗浄水切りの後、所定の仕込液を調整し、前記仕込液を使用して乳酸菌による発酵処理又はセルロースやヘミルロース等を分解する酵素による酵素処理或いは前記発酵処理と酵素処理の双方を同時に行った後、所定の水分まで水洗乾燥した後精麦することを特徴とするものである。
【００１０】
また特に前記の発酵処理や酵素処理を、乳酸菌を含有した仕込液中に浸漬し、液切りして一晩密封放置して発酵させる手段や、又は乳酸菌並びに酵素を含有した仕込液中に浸漬し、液切りして一晩密封放置して発酵させる手段、或いは前記又は乳酸菌並びに酵素を含有した仕込液中に所定時間浸漬して発酵させる手段（液有り発酵手段）、更には弱酸性状態で酵素を含有した仕込液中に所定時間浸漬して酵素処理する手段を採用してなることを特徴とするものである。
【００１１】
従って発酵（液有り、液なしに関わらず）することで小麦の表皮が乳酸菌によって生成された乳酸で軟化される。そして従前と同様に精麦を行うことで外皮が剥離しやすく、且つ砕け粒の発生率を少なくすることができる。
【００１２】
また酵素処理においては、小麦の表皮や胚乳中に含まれているセルロースやヘミセルロース等が分解されることにより、特にセルロースやヘミセルロース等の含有量の多い表皮が軟化される。また胚乳でもセルロースやヘミセルロース等が分解されることにより、水が浸透しやすくなり、精麦の際に外皮が剥離しやすく、且つ砕け粒の発生率を少なくすることができるし、粒のまま加工を行ったときの二次加工性が向上する。
【００１３】
さらに本発明（請求項５）は、前記の発酵処理に際して仕込液に適宜量のスクロースを加えてなることを特徴とするもので、スクロースを加えることによって乳酸菌の発酵が促進され、またスクロースを含有する水は、小麦中に含浸しやすいので、液切り後には、小麦の胚乳へ浸透した水によって小麦粒の堅さが均一化される。
【００１４】
また本発明（請求項７）は、乳酸菌としてヘテロ発酵の乳酸菌を使用してなるもので、これによって表皮の内側に炭酸ガスが生成され、外皮の剥離性を高める。
【００１５】
更に本発明（請求項８）は、乳酸菌として増粘多糖類を生成する乳酸菌を使用してなるもので、これによって小麦組織中に、デキストラン等の増粘多糖類が生成され、小麦粒の組織構造が強化され、粒の粉砕が防止される。
【００１６】
【実施の形態】
次に本発明の実施の形態について説明する。実施形態に示した精麦方法は、洗浄工程、仕込工程、発酵等の処理工程、乾燥工程、精麦工程の順序でなされる。
【００１７】
洗浄工程は、玄麦表面の汚れや雑菌を除去するもので、原料である玄麦（以下重量表示は、原料「２ｋｇ」を使用した時の数値である）を、０．２％クエン酸液２ｋｇ６８℃の溶液に入れて３分間撹拌し、その後水切り（１分間）を行い、更にオーバーフロー状態で水洗してゴミ等を洗い流し、再度水切り（１分間）を行う。
【００１８】
仕込工程は、発酵処理、発酵酵素処理、酵素処理のいずれかを採用することで仕込液が相違する。
【００１９】
発酵処理を採用する仕込液Ａは、水（３０〜４０℃）２ｋｇに、スクロース４０ｇ及び種菌４０ｇ（乳酸菌スターター：仕込液中に乳酸菌が１０^６〜１０^８個／ｍｌ程度存在するように調整する）を加えて調製したもので、前記仕込液Ａに洗浄処理後の玄麦を投入して、３０〜４０℃状態で浸漬する。
【００２０】
発酵酵素処理を採用する仕込液Ｂは、水（３０〜４０℃）２ｋｇに、スクロース４０ｇ及び種菌（乳酸菌スターター）４０ｇ、更に酵素（ヘミセルラーゼ）１ｇを加えて調製したもので、前記仕込液Ｂに洗浄処理後の玄麦を投入して、３０〜４０℃状態で浸漬する。
【００２１】
酵素処理を採用する仕込液Ｃは、水（３０〜４０℃）２ｋｇに、雑発酵を抑えるために乳酸０．２ｇを加え、これに酵素（ヘミセルラーゼ）１ｇを加えて調製したもので、前記仕込液Ｃに洗浄処理後の玄麦を投入して、３０〜４０℃状態で浸漬する。
【００２２】
そして発酵処理は、１時間の浸漬の後に、玄麦表面に付着水が残る程度の水切りを行った後、適宜な袋内に封入し、３０〜４０℃の雰囲気中で１８〜２４時間程度放置して、発酵を行う。
【００２３】
発酵酵素処理は液なし処理と液有り処理のいずれでも選択でき、液なし処理は、前記１時間の浸漬の後に、玄麦表面に付着水が残る程度の水切りを行った後、適宜な袋内に封入し、３０〜４０℃で１６〜２４（平均で１８時間程度）時間放置して、発酵を行うものである。また液有り処理は、浸漬状態のまま密封し、３０〜４０℃で１６〜２４（平均で１８時間程度）時間程度放置して、発酵を行う。
【００２４】
酵素処理は、仕込液（酵素液）Ｃに浸漬状態のまま密封し、３０〜４０℃で１６〜２４（平均で１８時間程度）時間程度放置して、酵素処理を行う。
【００２５】
前記の発酵処理、発酵酵素処理、酵素処理がなされると、玄麦表面に付着した仕込液等を水で洗い流す。
【００２６】
前記の水通しを終了すると乾燥工程を行うもので、乾燥は、３０〜４５℃の送風乾燥やその他の乾燥手段を採用して、水分１３．５％以下まで乾燥し、所定の精麦を施し小麦粒とするものである。
【００２７】
而して前記の実施形態のうち、発酵処理を行った玄麦（発酵処理玄麦）と、比較対照するために水洗し加水して密封放置し、所定の水分に調整した玄麦（対象玄麦）とを（水分調整は表１の通り）、各２００ｇを３分間及び４分間の精麦を３連で行って、精麦率と精麦精度を測定した結果が表２である。
【００２８】
【表１】

【００２９】
【表２】

【００３０】
尚精麦率％＝精麦後の小麦重量／精麦前の小麦重量、精麦精度＝精麦後の千粒重／精麦前の千粒重×１００−精麦率、で求めた。また灰分は、小麦粒をマッフル炉で灰化し、灰重量のサンプル重量に対する百分率で求めた。
【００３１】
前記の結果から、対象玄麦に対して、精麦率が僅かに改良されているが、精麦精度が大きく改善された。即ち精麦後の割れが著しく減少したものである。
【００３２】
また前記の乳酸発酵処理（仕込液Ａによる処理）による玄麦と、乳酸発酵並びに酵素処理併用の液有り方式で処理（仕込液Ｂによる処理）した玄麦とを対比したら、精麦率、精麦精度、灰分重量の結果が同程度であった。
【００３３】
更に前記の乳酸処理玄麦並びに乳酸酵素併用処理玄麦の精麦後の小麦粒の二次加工性を確認するために、前記小麦粒を製粉せずにそのまま粒状態として使用し、製パン試験（官能試験）を行った結果、両者共に、パン生地作製時に小麦粒が潰れやすくなっており、スダチがきめ細やかで、後者（併用処理粉使用）が前者（発酵処理粉使用）よりも、潰れずに残っている小麦粒が少なく、カマのびが良いという結果を得た。
【００３４】
この結果から、本発明方法を採用して製麦すると、製粉処理を行わなくとも、製パン及び製菓等（二次加工）が実施でき、製粉エネルギーの消費がなくなり、また小麦粉に比較して澱粉やグルテンが傷つくことなく、二次加工品の風味が深くなる。更に製粉によるふすま量（全量は玄麦の約２８％）よりも、製麦時のふすま量（約２０％）が少なく、小麦が有効に使用されることになる。
【００３５】
また前記の仕込液Ａにおいて、スクロースを使用しない仕込液ａ（仕込液Ｂにおいてスクロースを使用しない仕込液ｂも同様である）を使用して、同一条件で発酵処理（発酵酵素処理）を行った場合でも、未処理玄麦に比較すると表３に示すように、精麦効果において優れていることが認められた。
【００３６】
【表３】

【００３７】
【発明の効果】
以上のように本発明は、玄麦を除菌洗浄水切りの後、所定の仕込液を調整し、前記仕込液を使用して乳酸菌による発酵処理又はセルロースやヘミルロース等を分解する酵素による酵素処理或いは前記発酵処理と酵素処理の双方を同時に行った後、所定の水分まで水洗乾燥した後精麦する精麦方法で、小麦の胚乳へ浸透した水によって小麦粒の堅さが均一化され、更に発酵（液有り、液なしに関わらず）によって小麦の表皮が乳酸菌によって生成された乳酸で軟化され、酵素処理においては、小麦の表皮や胚乳中に含まれているセルロースやヘミセルロース等が分解されることにより、特にセルロースやヘミセルロースの含有量の多い表皮が軟化され、また胚乳でもセルロースやヘミセルロース等が分解されることにより、水が浸透しやすくなるので、従前と同様に精麦を行うことで外皮が剥離しやすく、且つ砕け粒の発生率を少なくすることができたものである。更に、製麦後の小麦粒は二次加工性が向上し、小麦の有効利用を実現するものである。
【図面の簡単な説明】
【図１】本発明の実施形態の工程図。[0001]
[Industrial application field]
TECHNICAL FIELD The present invention relates to a malting method for removing hulls (seed coat, exosperm / juju core layer, flour layer) and germ of surface of brown barley and germ.
[0002]
[Prior Art]
In wheat flour processing, the ground material of raw material wheat that has been carefully selected and moisture-adjusted is directly ground without being peeled off and mixed in the product powder with the endosperm part (approximately 84% by weight relative to raw material wheat) to be product powder There is a widely practiced method of separating the undesirable crustal substance (13.5% of the present invention) and the germ (2.5% of the present invention). Since the inclusion of the shell material containing a large amount of ash lowers the quality of the product powder, in order to minimize the contamination of this shell material, peel and remove the shell material not to be mixed with the product powder prior to milling in the previous step. Milled barley is known.
[0003]
Specifically, after slight hydrolysis is performed to soften the surface of the selected barley, the milled barley is immediately used using a friction machine (friction type milling machine) or a polishing machine (grinding type barley machine). It is something to do.
[0004]
However, since water is added to refined wheat, the starch layer of wheat is eluted and wheat grains adhere to each other to form lumps. It is conceivable to refine the barley later, but since the water-refined wheat hull toughens, the conventional grinding type barley milling machine does not progress sufficiently with the milling and also because the endosperm part is softened, friction In the barley milling machine, there is a problem that crushed grains occur frequently.
[0005]
As a means for solving the above-mentioned problems, improvement of the barley milling apparatus itself has been proposed (Patent Document 1).
[0006]
[Patent Document 1]
Japanese Patent Application Laid-Open No. 7-100396
In addition, wheat is milled after barley or barley, subjected to secondary processing in the form of flour, and processed into various foods. Milling cost is said to be about 72% of that for brown barley.
[0008]
[Problems to be solved by the invention]
Improvement of the milling equipment itself leads to complication of the equipment and leads to high cost. Accordingly, the present invention is not the improvement of the milling equipment itself, but is a malting method which prevents the frequent occurrence of crushed grains at the time of milling, and improves the secondary processability after malting, by the pretreatment of milling.
[0009]
[Means for Solving the Problems]
The barley processing method according to the present invention is a method of disinfecting and washing brown barley, preparing a predetermined liquid, and using the liquid, a fermentation treatment with lactic acid bacteria or an enzyme treatment with an enzyme that degrades cellulose or hemylose or the like It is characterized in that after both the fermentation treatment and the enzyme treatment are carried out simultaneously, it is washed with water and dried to a predetermined moisture and then subjected to milling.
[0010]
In particular, the above-mentioned fermentation treatment and enzyme treatment are immersed in a preparation containing lactic acid bacteria, drained and sealed overnight to be left for fermentation, or immersed in a preparation containing lactic acid bacteria and enzymes. A means for removing the liquid and leaving it sealed and leaving it for fermentation overnight, or a means for causing it to ferment by immersion for a predetermined time in the above-mentioned or a liquid containing lactic acid bacteria and an enzyme (fermentation with liquid), and further And a means for performing an enzyme treatment by immersion for a predetermined time in a liquid containing the
[0011]
Therefore, the epidermis of wheat is softened by lactic acid produced by lactic acid bacteria by fermentation (whether liquid or not). And it is easy to exfoliate a shell by performing refined barley as usual, and the incidence rate of crushed grains can be reduced.
[0012]
In addition, in the enzyme treatment, the cellulose, hemicellulose and the like contained in the epidermis and endosperm of wheat are decomposed to soften the epidermis having a particularly high content of cellulose and hemicellulose. Further, even in the endosperm, the cellulose, hemicellulose and the like are decomposed to facilitate the penetration of water, the shell is easily peeled off in the case of refined barley, and the generation rate of crushed grains can be reduced Secondary workability when done improves.
[0013]
Furthermore, the present invention (Claim 5) is characterized in that an appropriate amount of sucrose is added to the feed liquid at the time of the above-mentioned fermentation treatment, and the addition of sucrose promotes the fermentation of lactic acid bacteria, and contains sucrose. Since water to be extracted is easy to be impregnated in wheat, after draining, the hardness of wheat grains is equalized by the water that has permeated into wheat endosperm.
[0014]
In the present invention (claim 7), the lactic acid bacteria of heterofermentation are used as the lactic acid bacteria, whereby carbon dioxide gas is generated inside the epidermis to enhance the peelability of the coat.
[0015]
Furthermore, according to the present invention (claim 8), lactic acid bacteria that produce polysaccharide thickeners are used as lactic acid bacteria, whereby polysaccharide thickeners such as dextran are formed in wheat tissue, and the tissue of wheat grains is produced. The structure is strengthened and grain crushing is prevented.
[0016]
[Embodiment]
Next, an embodiment of the present invention will be described. The milling method shown in the embodiment is performed in the order of a washing step, a feeding step, a treatment step such as fermentation, a drying step and a milling step.
[0017]
The washing process removes stains and bacteria on the surface of the brown barley, and the raw barley (as weight display is the value when using the raw material “2 kg”) is 0.2 kg citric acid 2 kg 68 ° C. The solution is placed in the solution and stirred for 3 minutes, then drained (1 minute), washed with water in an overflow state to wash away dirt etc., and drained again (1 minute).
[0018]
A preparation process differs in a preparation liquid by adopting either a fermentation process, a fermentation enzyme process, or an enzyme process.
[0019]
Preparation liquid A adopting fermentation treatment is adjusted so that 40 g of sucrose and 40 g of seed bacteria are present in 2 kg of water (30 to 40 ° C.) (Lactic acid bacteria starter: about 10 ⁶ to 10 ⁸ lactic acid bacteria are present in the preparation liquid ) Is added to the above prepared solution A, and the brown barley after washing treatment is put in it and dipped at 30 to 40 ° C.
[0020]
The preparation liquid B employing fermentation enzyme treatment is prepared by adding 40 g of sucrose, 40 g of inoculum (lactic acid bacteria starter) and 1 g of enzyme (hemicellulase) to 2 kg of water (30 to 40 ° C.). The brown barley after the washing treatment is put into and immersed at 30 to 40 ° C.
[0021]
The preparation solution C employing enzyme treatment is prepared by adding 0.2 g of lactic acid to 2 kg of water (30 to 40 ° C.) to suppress miscellaneous fermentation, and adding 1 g of an enzyme (hemicellulase) thereto. The barley after washing treatment is put into the charge liquid C, and dipped at 30 to 40 ° C.
[0022]
And after the fermentation treatment, after the immersion for 1 hour, after removing the water to such an extent that the adhesion water remains on the surface of the brown barley, it is enclosed in a suitable bag and left in an atmosphere of 30 to 40 ° C for about 18 to 24 hours. And ferment.
[0023]
Fermentation enzyme treatment can be selected from either non-liquid treatment or liquid presence treatment. After non-liquid treatment, after removing the water to such an extent that adhesion water remains on the surface of brown barley after immersion for 1 hour, in a suitable bag It is sealed and left to stand at 30 to 40 ° C. for 16 to 24 hours (about 18 hours on average) for fermentation. In addition, the treatment with liquid is sealed in the immersed state, and left for about 16 to 24 hours (about 18 hours on average) for hours to perform fermentation at 30 to 40 ° C.
[0024]
The enzyme treatment is carried out by sealing in the state of being immersed in the preparation liquid (enzyme solution) C and leaving it at 30 to 40 ° C. for about 16 to 24 hours (about 18 hours on average) for the enzyme treatment.
[0025]
When the above-mentioned fermentation treatment, fermentation enzyme treatment and enzyme treatment are carried out, the feed liquid and the like adhering to the surface of the brown barley is washed away with water.
[0026]
When the above watering is completed, the drying step is carried out, and drying is carried out by using 30 to 45 ° C. blast drying or other drying means, to a moisture of 13.5% or less, and applying predetermined barley to wheat It is a grain.
[0027]
Among the embodiments described above, the fermented barley (fermented treated barley), and the barley treated with water, sealed and left with water for comparison and control, and made to have a predetermined moisture (target barley) (The moisture adjustment is as shown in Table 1.) Table 2 shows the results of measuring the barley yield and the barley accuracy by performing 200 g each for 3 minutes and 4 minutes of triple malting.
[0028]
[Table 1]

[0029]
【Table 2】

[0030]
The ratio of refined barley% = weight of wheat after milling / weight of wheat before milling, and accuracy of refined barley = weight of one thousand grains after milling / one thousand grain weight before milling × 100−percented barley. The ash content was determined by ashing wheat grains in a muffle furnace and calculating the percentage of the weight of ash to the sample weight.
[0031]
From the above results, although the yield of barley was slightly improved with respect to the target barley, the yield of barley was greatly improved. That is, the cracks after milling are significantly reduced.
[0032]
In addition, when the above-mentioned barley fermented with lactic acid fermentation (treated with feed liquid A) and the barley treated with lactic acid fermentation and a liquid presence method using enzyme treatment in combination (treated with liquid feed B) are compared, the yield rate, yield accuracy, ash content The weight results were comparable.
[0033]
Furthermore, in order to confirm the secondary processability of wheat grains after milling of the above-mentioned lactic acid-treated barley and barley treated with lactic acid enzymes, the wheat grains are used as they are in a grain state without milling, and a baking test (a sensory test) As a result, the wheat grain is easy to be crushed at the time of bread dough preparation as a result, and the sudachi is fine, and the latter (use of combination treatment powder) remains without being crushed than the former (use of fermentation treatment powder) The result is that there are few wheat grains, and the growth of the kama is good.
[0034]
From this result, when the method of the present invention is employed to carry out malting, bread making and confectionery (secondary processing) can be carried out without milling, consumption of milling energy is eliminated, and starch compared to wheat flour And the gluten is not damaged, and the flavor of the second processed product becomes deep. Furthermore, the amount of bran (about 20%) at the time of malting is smaller than the amount of bran by flour milling (the total amount is about 28% of brown barley), and wheat will be used effectively.
[0035]
Moreover, in the above-mentioned charge solution A, fermentation treatment (fermenting enzyme treatment) was performed under the same conditions using preparation solution a not using sucrose (the same applies to preparation solution b not using sucrose in preparation solution B). Even in the case, as shown in Table 3 as compared with the untreated barley, it was recognized that it was superior in the barley effect.
[0036]
[Table 3]

[0037]
【Effect of the invention】
As described above, according to the present invention, after disinfecting and washing brown barley, a predetermined preparation liquid is prepared, and a fermentation treatment with lactic acid bacteria using the preparation liquid or an enzyme treatment with an enzyme that degrades cellulose or hemylose or the like After both the fermentation treatment and the enzyme treatment are performed at the same time, it is washed and dried to the specified moisture, and then it is washed and dried. After milling, the hardness of the wheat grain is made uniform by the water infiltrated into the endosperm of the wheat and further fermentation (liquid (With or without liquid) softens the epidermis of wheat with lactic acid produced by lactic acid bacteria, and in the enzyme treatment, especially by degrading cellulose and hemicellulose contained in the epidermis and endosperm of wheat The skin with a high content of cellulose and hemicellulose is softened, and even in the endosperm water is likely to penetrate due to the decomposition of cellulose and hemicellulose etc. Since, in which it was possible to skin is easily peeled off, and the broken grains incidence less by performing the pearling like the conventional. Furthermore, the wheat grain after malting improves secondary processability, and realizes effective use of wheat.
Brief Description of the Drawings
FIG. 1 is a process diagram of an embodiment of the present invention.

Claims

After disinfecting and washing the brown barley, prepare a predetermined solution, and use the solution to carry out fermentation treatment with lactic acid bacteria or enzyme treatment with an enzyme that degrades cellulose, hemulose, etc. or both the fermentation treatment and enzyme treatment A method of milling wheat according to the present invention, which is performed at the same time and then dried to a predetermined moisture.

2. The method according to claim 1, wherein the wheat is immersed in a liquid containing lactic acid bacteria, drained, sealed overnight, and fermented.

2. The method according to claim 1, wherein the wheat is immersed in a liquid containing lactic acid bacteria and an enzyme, drained and sealed overnight for fermentation.

2. The method according to claim 1, wherein the fermented soybean is fermented by immersion for a predetermined time in a liquid containing lactic acid bacteria and enzymes.

The method according to any one of claims 2, 3 and 4, wherein an appropriate amount of sucrose is added to the solution.

2. The wheat milling method according to claim 1, wherein the wheat is treated by being immersed for a predetermined time in a feed liquid containing an enzyme in a weakly acidic state.

The method according to any one of claims 2, 3, 4 and 5, wherein heterofermented lactic acid bacteria are used.

The method according to any one of claims 2, 3, 4 and 5, wherein the lactic acid bacteria are used to produce polysaccharide thickeners.

The method according to any one of claims 3, 4, 5 and 6, wherein hemicellulase is used as the enzyme.