JP2005073543A - Floured brown rice food and its production method - Google Patents
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Abstract
【課 題】 栄養価が高く、風味が良好であり、玄米が入っているという視覚的な楽しみがあり、玄米粒の食感を楽しむことができる小麦粉食品を提供する。
【解決手段】 レトルト処理した発芽玄米を含有することを特徴とする小麦粉食品、およびその製法。
【選択図】 なし[Problem] To provide a flour food that has high nutritional value, good flavor, has the visual pleasure of containing brown rice, and can enjoy the texture of brown rice grains.
A flour food comprising retorted germinated brown rice, and a method for producing the same.
[Selection figure] None
Description
本発明は、レトルト処理した発芽玄米の入った小麦粉食品およびその製法に関する。 The present invention relates to a flour food containing germinated brown rice subjected to retort treatment and a method for producing the same.
発芽玄米は、高血圧の防止、動脈硬化の抑制、更年期障害の改善などに効果のあるγ−アミノ酪酸の含有量が高く、食品素材として注目を集めており、各種食品に添加されている。たとえば、特許文献１には通常の材料に発芽玄米粉と油かすとを混ぜて作った発芽玄米入り食パンが開示されている。また特許文献２には、発芽玄米粉、酵母、乳酸菌、麹および米粉を含有する製パン材を用いて製造された発芽玄米入りパンが開示されている。 Germinated brown rice has a high content of γ-aminobutyric acid, which is effective for preventing hypertension, suppressing arteriosclerosis, improving menopause, and the like, and is attracting attention as a food material and is added to various foods. For example, Patent Document 1 discloses a bread bread containing germinated brown rice prepared by mixing germinated brown rice flour and oil cake with ordinary materials. Patent Document 2 discloses a bread containing germinated brown rice produced using a bread-making material containing germinated brown rice flour, yeast, lactic acid bacteria, rice bran, and rice flour.
しかしながら、これらの発芽玄米入りパンは、いずれも発芽玄米粉を使用するものであるので、発芽玄米の風味が弱く、玄米が入っているという視覚的な楽しみがなく、また発芽玄米粒の食感もない。
本発明の目的は、栄養価が高く、風味が良好であり、発芽玄米が入っているという視覚的な楽しみがあり、かつ発芽玄米粒の食感を楽しむことができる小麦粉食品を提供するものである。本発明の他の目的は、かかる小麦粉食品の製造法を提供するものである。 An object of the present invention is to provide a flour food that has high nutritional value, good flavor, has visual enjoyment of containing germinated brown rice, and can enjoy the texture of germinated brown rice grains. is there. Another object of the present invention is to provide a method for producing such a flour food.
本発明者らは、上記の課題を解決すべく種々研究を重ねた結果、発芽玄米を適当量の水と共に加圧加熱して得られる発芽玄米レトルト処理品（玄米粒が軟化されていると共に殺菌もされている）を用いることにより、発芽玄米由来の栄養素を含んで栄養価が高く、日本人の嗜好により適しており、玄米が入っているという視覚的な楽しみがあり、かつ発芽玄米粒の食感を楽しむことができる風味良好な小麦粉食品が得られることを見出し、本発明を完成するに至った。 As a result of repeating various studies to solve the above-mentioned problems, the present inventors have developed germinated brown rice retort-treated products obtained by pressurizing and heating germinated brown rice with an appropriate amount of water (brown rice grains are softened and sterilized. Is included, and it contains nutrients derived from germinated brown rice, is highly nutritious, is more suitable for Japanese taste, has the visual enjoyment of containing brown rice, and the germinated brown rice grains The present inventors have found that a flour food with a good flavor that can enjoy the texture can be obtained, and have completed the present invention.
すなわち、本発明は、
（１）レトルト処理した発芽玄米を含有することを特徴とする発芽玄米入り小麦粉食品、
（２）小麦粉食品がパン類または菓子類である前記（１）記載の発芽玄米入り小麦粉食品、
（３）小麦粉食品が食パンである前記（１）記載の発芽玄米入り小麦粉食品、
（４）発芽玄米と水の混合物をレトルト処理する工程、および得られた発芽玄米レトルト処理品を小麦粉食品の材料に添加する工程を包含することを特徴とする発芽玄米入り小麦粉食品の製造方法、
（５）発芽玄米と水の混合物が、発芽玄米１００重量部と水８０〜２４０重量部の混合物であることを特徴とする前記（４）記載の製造方法、
（６）発芽玄米と水の混合物が、発芽玄米１００重量部と水１００〜１８０重量部の混合物であることを特徴とする前記（４）記載の製造方法、
（７）発芽玄米と水の混合物が、発芽玄米１００重量部と水１００〜１４０重量部の混合物であることを特徴とする前記（４）記載の製造方法、
（８）レトルト処理を、１００〜１５０℃、１．０〜３．０ｋｇ／ｃｍ２の圧力で行うことを特徴とする前記（４）記載の製造方法、
（９）発芽米レトルト処理品を、小麦粉食品の材料である小麦粉１００重量部に対して１〜１００重量部添加することを特徴とする前記（４）記載の製造方法、
（１０）発芽米レトルト処理品を、小麦粉食品の材料である小麦粉１００重量部に対して１０〜５０重量部添加することを特徴とする前記（４）記載の製造方法、
（１１）小麦粉食品がパン類または菓子類である前記（４）、（５）、（６）、（７）、（８）、（９）または（１０）記載の製造方法、および
（１２）小麦粉食品が食パンである前記（４）、（５）、（６）、（７）、（８）、（９）または（１０）記載の製造方法、
に関する。
That is, the present invention
(1) A flour food containing germinated brown rice, which contains retorted germinated brown rice,
(2) The flour food containing germinated brown rice according to (1) above, wherein the flour food is bread or confectionery,
(3) The flour food containing germinated brown rice according to (1), wherein the flour food is bread.
(4) A method for producing a flour food containing germinated brown rice, comprising a step of retorting a mixture of germinated brown rice and water, and a step of adding the obtained germinated brown rice retort-treated product to the material of the flour food,
(5) The production method according to (4) above, wherein the mixture of germinated brown rice and water is a mixture of 100 parts by weight of germinated brown rice and 80 to 240 parts by weight of water,
(6) The production method according to (4) above, wherein the mixture of germinated brown rice and water is a mixture of germinated brown rice 100 parts by weight and water 100 to 180 parts by weight,
(7) The production method according to (4), wherein the mixture of germinated brown rice and water is a mixture of 100 parts by weight of germinated brown rice and 100 to 140 parts by weight of water,
(8) The production method according to (4), wherein the retort treatment is performed at 100 to 150 ° C. and a pressure of 1.0 to 3.0 kg / cm 2 .
(9) 1 to 100 parts by weight of the germinated rice retort-treated product is added to 100 parts by weight of flour, which is a material for flour food,
(10) The production method according to (4) above, wherein 10 to 50 parts by weight of the germinated rice retort-treated product is added to 100 parts by weight of flour that is a material of the flour food.
(11) The production method according to (4), (5), (6), (7), (8), (9) or (10), wherein the flour food is bread or confectionery, and (12) (4), (5), (6), (7), (8), (9) or the production method according to (10), wherein the flour food is bread.
About.
本発明にかかる発芽玄米入り小麦粉食品は、発芽玄米由来の栄養素を含んで栄養価が高く、風味が良好であり、日本人の嗜好により適しており、玄米が入っているという視覚的な楽しみがあり、かつ発芽玄米粒の食感を楽しむことができる。 The flour food with germinated brown rice according to the present invention contains nutrients derived from germinated brown rice, has high nutritional value, has a good flavor, is more suitable for Japanese taste, and has the visual enjoyment of containing brown rice. Yes, you can enjoy the texture of germinated brown rice grains.
本発明の一側面は、レトルト処理した発芽玄米を含有することを特徴とする発芽玄米入り小麦粉食品である。本発明のもう１つの側面は、発芽玄米と水の混合物をレトルト処理する工程、得られた発芽玄米レトルト処理品を小麦粉食品の材料に添加する工程を包含することを特徴とする発芽玄米入り小麦粉食品の製造方法である。 One aspect of the present invention is a flour food containing germinated brown rice, which contains retorted germinated brown rice. Another aspect of the present invention includes a step of retorting a mixture of germinated brown rice and water, and a step of adding the obtained germinated brown rice retort-treated product to a material for flour food. A method for producing food.
本発明のレトルト処理した発芽玄米は、発芽玄米に水を加えて混合し、この混合物をレトルト処理することにより製造できる。ここに原料として用いる発芽玄米は、特に制限されないが、玄米の芽が０．５〜１ｍｍ程度に発芽したものが好適に用いられる。
発芽玄米と水との使用割合は、発芽玄米１００重量部に対して水８０〜２４０重量部、とくに１００〜１８０重量部が好ましく、とりわけ１００〜１４０重量部が好ましい。
The germinated brown rice subjected to the retort treatment of the present invention can be produced by adding water to the germinated brown rice and mixing the mixture, and then retorting the mixture. The germinated brown rice used as a raw material here is not particularly limited, but a brown rice bud having a germination of about 0.5 to 1 mm is preferably used.
The proportion of germinated brown rice and water used is preferably 80 to 240 parts by weight, more preferably 100 to 180 parts by weight, and particularly preferably 100 to 140 parts by weight with respect to 100 parts by weight of germinated brown rice.
レトルト処理は、発芽玄米と水との混合物を耐熱耐圧性の袋、いわゆるレトルトパウチ袋に入れ、これを加圧加熱処理することにより実施される。耐熱耐圧性袋の材質は、アルミ箔、スチール箔などの金属箔、エチレンビニルアルコール共重合体（ＥＶＯＨ）、塩化ビニリデン／塩化ビニル共重合体（ＰＶＤＣ）などの熱性樹脂、金属箔とプラスチックフィルムまたはプラスチックシートを積層したものなどがあげられる。レトルト処理の温度は、１００〜１５０℃、とくに１１０〜１３０℃が好ましく、圧力は１．０〜３．０ｋｇ／ｃｍ２、とくに１．５〜２．５ｋｇ／ｃｍ２が好ましい。また、レトルト処理は殺菌の目的も有しているため、処理時間は、例えば２０〜１００分程度、とくに４０〜６０分程度が好ましい。 The retort treatment is carried out by putting a mixture of germinated brown rice and water into a heat-resistant and pressure-resistant bag, a so-called retort pouch bag, and subjecting the mixture to heat treatment under pressure. The heat-resistant pressure-resistant bag is made of metal foil such as aluminum foil or steel foil, thermal resin such as ethylene vinyl alcohol copolymer (EVOH), vinylidene chloride / vinyl chloride copolymer (PVDC), metal foil and plastic film, or For example, a laminate of plastic sheets. Temperature of the retort processing is preferably from 100 to 150 ° C., in particular 110-130 ° C., the pressure is 1.0~3.0kg / cm 2, particularly 1.5~2.5kg / cm 2 is preferred. Moreover, since retort processing also has the objective of sterilization, processing time is about 20 to 100 minutes, for example, Especially about 40 to 60 minutes are preferable.
かくして得られるレトルト処理した発芽玄米（すなわち、発芽玄米レトルト処理品）は、やや硬めに炊飯された玄米と同様の物性と米飯特有の食味、食感を有している。このレトルト処理した発芽玄米を、小麦粉食品の材料（たとえば、パン生地、菓子生地）に添加し、常法により処理することにより、発芽玄米入り小麦粉食品を製造することができる。 The retorted germinated brown rice thus obtained (i.e., the germinated brown rice retort-treated product) has the same physical properties as the brown rice that has been cooked slightly harder, as well as the peculiar taste and texture of the cooked rice. By adding this retort-treated germinated brown rice to a flour food material (for example, bread dough, confectionery dough) and treating it by a conventional method, a flour food containing germinated brown rice can be produced.
本発明にかかる小麦粉食品としては、食パン、堅焼きパン、菓子パン、ドーナツ、蒸しパンなどのパン類、およびビスケット、クラッカー、小麦スナック、スポンジケーキ、バターケーキなど菓子類があげられる。 Examples of the flour food according to the present invention include breads such as bread, hard-baked bread, confectionery bread, donut, steamed bread, and confectionery such as biscuits, crackers, wheat snacks, sponge cakes, and butter cakes.
食パンを例にあげて、その製造法を説明すれば、例えば小麦粉に、砂糖、食塩、イーストフード、ショートニング、生イースト、レトルト湯種（例えば、特許第３３８９２３９号に記載のもの）などの副材料を添加し、水とともに混捏してパン生地とし、これにレトルト処理した発芽玄米の適当量を加え混合する。ついで、得られた発芽玄米入りパン生地を常法により発酵させた後焼成することにより、発芽玄米入り食パンを製造することができる。 Taking bread as an example, the production method thereof will be described. For example, flour, secondary ingredients such as sugar, salt, yeast food, shortening, fresh yeast, retort hot water (for example, those described in Japanese Patent No. 3389239), etc. And kneaded with water to make bread dough, to which an appropriate amount of retorted germinated brown rice is added and mixed. Then, the bread dough with germinated brown rice is fermented by a conventional method and then baked to produce a bread with germinated brown rice.
レトルト処理した発芽玄米の添加量は、小麦粉食品の種類にもよるが、通常該食品の材料である小麦粉１００重量部に対して、１〜１００重量部程度、とくに１０〜５０重量部程度が好ましい。 The amount of retorted germinated brown rice added depends on the type of flour food, but is usually about 1 to 100 parts by weight, particularly about 10 to 50 parts by weight, with respect to 100 parts by weight of flour, which is usually the food material. .
なお、本発明に係るレトルト処理した発芽玄米は、殺菌もされているので、比較的長時間保存が可能である。したがって、レトルト処理後ただちに使用する必要はなく、一定期間保存後、小麦粉食品を製造する必要が生じたときに、レトルトパウチを開封して使用することができる。 In addition, since the germinated brown rice subjected to the retort treatment according to the present invention is sterilized, it can be stored for a relatively long time. Therefore, it is not necessary to use the retort pouch immediately after the retort treatment, and the retort pouch can be opened and used when it becomes necessary to produce a flour food after storage for a certain period of time.
（発芽玄米レトルト処理品の調製）
発芽玄米（０．５〜１ミリ程度に発芽したもの）１００重量部に水１５０重量部を添加し、混合する。この混合物をレトルトパウチ袋に入れ、２．１ｋｇ／ｃｍ２の圧力下、１２１℃で５０分間レトルト処理して、発芽玄米レトルト処理品を得た。
（発芽玄米パンの製造）
小麦粉１００重量部に対し、レトルト湯種（特許第３３８９２３９号明細書記載方法により調製）２０重量部、砂糖４重量部、食塩１重量部、イーストフード０．１重量部、ショートニング４重量部および生イースト３重量部を副材料として添加し、水４０重量部と共に混捏し、パン生地とした。ついで、このパン生地に前記で得られた発芽玄米レトルト処理品２５重量部を加え、生地に均一に分散するように混合し、発芽玄米入りパン生地とした。
得られた発芽玄米入りパン生地を用い、普通のパンの製法と同様に、発酵させた後焼成することにより、食パンを製造した。
(Preparation of germinated brown rice retort processed product)
150 parts by weight of water is added to 100 parts by weight of germinated brown rice (those germinated to about 0.5 to 1 mm) and mixed. This mixture was put in a retort pouch bag and retorted at 121 ° C. for 50 minutes under a pressure of 2.1 kg / cm 2 to obtain a germinated brown rice retort-treated product.
(Manufacture of germinated brown rice bread)
For 100 parts by weight of flour, 20 parts by weight of retort hot water (prepared by the method described in Japanese Patent No. 3389239), 4 parts by weight of sugar, 1 part by weight of salt, 0.1 part by weight of yeast food, 4 parts by weight of shortening and raw 3 parts by weight of yeast was added as an auxiliary material and mixed with 40 parts by weight of water to obtain bread dough. Next, 25 parts by weight of the germinated brown rice retort-treated product obtained above was added to this bread dough, and mixed so as to be uniformly dispersed in the dough, thereby obtaining bread dough containing germinated brown rice.
Using the obtained bread dough with germinated brown rice, bread was produced by fermenting and baking in the same manner as in the ordinary bread manufacturing method.
得られた食パンは、パンのクラム（パンの内相）、クラスト（パンの外相）に発芽玄米が粒のまま残存しており、米飯食に親しんだ日本人の嗜好にあった食味があり、視覚的に楽しめ、かつ発芽玄米粒の食感を楽しむことができる。また、発芽玄米の風味・香りも良好である。 The resulting bread has sprouting brown rice remaining as grains in the bread crumb (bread inner phase) and crust (bread outer phase), and has a taste that suits the taste of the Japanese who were familiar with the rice meal, You can enjoy visually and enjoy the texture of germinated brown rice grains. Moreover, the flavor and aroma of germinated brown rice are also good.
小麦粉１００重量部に対し、レトルト湯種（特許第３３８９２３９号明細書記載方法により調製）２０重量部、砂糖４重量部、食塩１重量部、イーストフード０．１重量部、ショートニング４重量部および生イースト３重量部を副材料として添加し、水６５重量部と共に混捏し、パン生地とした後に、２５重量部の発芽玄米粉を加え、生地に均一に分散するように混合し、発芽玄米粉入りパン生地とした。
得られた発芽玄米粉入りパン生地を用い、普通のパンの製法と同様に、発酵させた後焼成することにより、食パンを製造した。
For 100 parts by weight of flour, 20 parts by weight of retort hot water (prepared by the method described in Japanese Patent No. 3389239), 4 parts by weight of sugar, 1 part by weight of salt, 0.1 part by weight of yeast food, 4 parts by weight of shortening and raw Add 3 parts by weight of yeast as an auxiliary material, knead with 65 parts by weight of water to make bread dough, add 25 parts by weight of germinated brown rice flour, mix to disperse uniformly in the dough, and bread dough with germinated brown rice flour It was.
Using the obtained bread dough containing germinated brown rice flour, bread was produced by fermenting and baking in the same manner as an ordinary bread production method.
２０〜４０歳の女性１０名および２５〜４０歳の男性１０名の合計２０名をモニターとして官能試験を行った。官能試験の項目は風味、旨み、および総合とし、以下の基準によって評価した。なお、比較した対照の食パンは、比較例１と同量の小麦粉、水で作られた前生地を使用して製造された食パンとした。
５点：特に優れている、４点：優れている、３点：普通、２点：劣っている、１点：特に劣っている
結果は下記表１の通りである。
5 points: particularly excellent 4 points: excellent 3 points: normal 2 points: inferior 1 point: particularly inferior The results are shown in Table 1 below.
本発明は、小麦粉を材料とするパン類や菓子類などの小麦粉食品の分野で利用することができる。
The present invention can be used in the field of flour foods such as breads and confectionery made of wheat flour.
Claims (12)
The production method according to claim 4, 5, 6, 7, 8, 9 or 10, wherein the flour food is bread.
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| CN111011723A (en) * | 2019-12-12 | 2020-04-17 | 湖南裕湘食品有限公司 | Brown rice fine dried noodles and preparation method thereof |
| JP7170102B1 (en) | 2021-07-29 | 2022-11-11 | 奥本製粉株式会社 | Bread dough for bread crumbs, bread crumbs, and method for producing them |
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2003
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010148423A (en) * | 2008-12-25 | 2010-07-08 | Asako Yamamoto | Foodstuff coping with allergy |
| KR101691483B1 (en) * | 2016-08-11 | 2016-12-30 | 김지현 | Manufacturing method of pumpkin bakery having germinated grain using leaven water |
| CN111011723A (en) * | 2019-12-12 | 2020-04-17 | 湖南裕湘食品有限公司 | Brown rice fine dried noodles and preparation method thereof |
| JP7170102B1 (en) | 2021-07-29 | 2022-11-11 | 奥本製粉株式会社 | Bread dough for bread crumbs, bread crumbs, and method for producing them |
| JP2023019746A (en) * | 2021-07-29 | 2023-02-09 | 奥本製粉株式会社 | Bread dough for bread crumbs, bread crumbs, and method for producing them |
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