JP2006320247A - Bread, confectionery and method for producing them - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for using lactic acid-fermented unpolished wheat produced by a batch treatment of the whole of unpolished wheat (whole grains) without performing the separation-treatment of its bran parts and without requiring complex works such as separation-treatment of the bran part and then mixing, etc. <P>SOLUTION: The bread and confectionery are produced by using a main material obtained by mixing the lactic acid-fermented unpolished wheat with cereal flour produced by a usual method and then by using a usual method for producing the bread or confectionery. Especially, the lactic acid fermentation is performed by washing the unpolished wheat for disinfecting, removing water, then preparing a prescribed brewing solution containing lactobacilli and sugars, immersing the washed wheat in the brewing solution, removing liquid, ferment-treating by sealing and standing still for 1-6 days, maturing and then crushing or crushing and then maturing. Further, the mixing ratio of the lactic acid-fermented unpolished wheat in the main raw material is set as 10-70% (preferably 30-50%). <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to bread and confectionery using lactic acid fermented brown wheat, which is a whole grain of wheat, as a material, and a method for producing the same.

  In recent years, active intake of dietary fiber has been recommended to maintain health and the like. Whole wheat flour containing wheat bran has been commercialized in wheat. Various means for improving the flavor of whole grain bread have been proposed.

  For example, in Japanese Patent Laid-Open No. 2002-171 (Patent Document 1), as a conventional technique, Japanese Patent Laid-Open No. 5-304915 discloses a food product in which wheat bran is pulverized by a pulverizer that does not cause heat denaturation and does not feel the presence of bran. Has been proposed, and a method comprising combining powdered processed wheat bran and granular processed wheat bran (Japanese Patent Laid-Open No. 10-191873), roasting after degreasing wheat bran Then, it is disclosed that a method of blending wheat bran prepared by a technique such as a method characterized by crushing (Japanese Patent Laid-Open No. 11-103800) is proposed.

  Further, all of the above prior arts are mainly aimed at improving the texture, and it is insufficient to improve the peculiar unpleasant odor that occurs in bread to which wheat bran is added. It proposes blending wheat bran obtained after removing the outermost of them.

  Japanese Patent Laid-Open No. 2001-204411 (Patent Document 2) discloses a method in which wheat flour, raw bran and raw germ are collected from wheat grains, and then roasted and heated at a temperature of 100 to 180 ° C. A process of performing edible processing to finely pulverize to a diameter of 50 to 500 μm, a process of imparting preservability to a raw germ segment, roasting heating at a temperature of 100 to 180 ° C., and pulverizing to a particle diameter of 50 to 500 μm Disclosed is a whole wheat flour composition produced by a process comprising steps.

  Further, JP-A-2003-319747 (Patent Document 3) discloses that a fermented body is made by fermenting the remaining germ part, bran part, etc. obtained by removing the endosperm part from wheat with lactic acid bacteria and the like, and then comprising the endosperm part during bread making. It is disclosed that bread is made by mixing the fermented material into wheat flour at an appropriate ratio.

JP 2002-171. JP 2001-204411 A. Japanese Patent Application Laid-Open No. 2003-319747.

  The above-mentioned use of whole grains of wheat is that all the wheat grains are once refined, the remaining bran is re-divided, the predetermined extraction part is appropriately treated, and added again to the flour. Therefore, it is not necessarily the use of whole grains of brown wheat. In addition, the processing bran component is added to the flour again, and there is a complication such as the need to obtain a uniform mixed state in use.

  Therefore, the present inventors previously proposed a novel lactic acid fermented brown barley that can use the whole grain of brown barley as a food material (Japanese Patent Application No. 2004-64031), and more recently, new use of the lactic acid fermented brown barley. It is what was proposed to.

  The bread / confectionery according to the present invention and the method for producing the same were prepared by mixing the lactic acid-fermented brown barley and flour produced by other conventional methods as main ingredients, and using conventional bread making or confectionery means. In particular, the lactic acid fermentation is carried out after sterilization washing and draining of the barley, preparing a predetermined charging solution containing lactic acid bacteria and saccharides, and immersing in the charging solution to drain the solution. , Ripened, crushed or crushed and aged after being fermented in a sealed still state for 1 to 6 days. Furthermore, the mixing ratio of lactic acid fermented brown wheat as a main material is 10 to 70% (preferably 30 to 50). %).

  Therefore, lactic acid fermented brown barley is a crushed whole grain, and it becomes easy to eat bran components by fermentation and ripening, and it can respond to diversifying consumer tastes by having a unique flavor.

  According to the present invention, lactic acid fermented brown barley made by batch processing of whole grains without separating the bran components can be used for foods that can meet consumer preferences.

  Next, an embodiment of the present invention will be described. The embodiment describes the production of lactic acid fermented brown wheat and then describes its use (the present invention).

  The production of lactic acid fermented brown wheat is performed in the order of a fermentation process, a crushing process, and an aging process. In particular, the crushing process and the aging process may be reversed.

  The fermentation treatment step is performed in the order of washing treatment, preparation / immersion of preparation liquid, draining, and fermentation treatment. The washing process is to remove the dirt and germs on the surface of the barley. Stir the raw barley as a raw material in a 0.2% citric acid solution heated to 60 to 70 ° C. to remove dirt and dust on the surface of the wheat grains. Wash off, and then wash and drain appropriately.

  The brown wheat used is not particularly limited. For example, No. 1, Canada, Western Red Spring Wheat, Dark Northern Spring Wheat, Northern Spring Wheat, Hard Red Winter Wheat, Western White Wheat , Amber Durham, Australian Standard White Wheat, Australian Prime Hard Wheat, French Wheat, Hokushin Wheat, Chihoku Wheat, Horosiri Wheat, Daisettsu Wheat, Takune Wheat, Haruyuka Wheat, Kitami No. 66 Wheat, Nambu Wheat, Agricultural forest No. 61 wheat, spring straw wheat, Kitakami wheat, Nori No. 26 wheat, Seto wheat, Nishikaze wheat, Chikugoizumi wheat, Aoba wheat, Asakaze wheat, Tsuruhikari wheat, etc. are listed as the target of use, and two or more kinds are mixed May be used.

Preparation and soaking of the preparation liquid requires saccharides (1.0 to 20% by weight) and inoculum (lactic acid bacteria starter: adjust so that about 10 ⁶ to 10 ⁸ lactic acid bacteria are present in the preparation liquid) and necessary An enzyme (hemicellulase, etc .: 0.01 to 0.1% by weight) for softening the brown barley skin added to the solution is prepared by adding it to the aqueous solution. Then, it is immersed for about 0.5 to 3 hours at 30 to 40 ° C.

  The lactic acid bacteria used can be either homo-type or hetero-type, but the homo-type is particularly desirable. These lactic acid bacteria include Streptococcus lactis, Streptococcus cremoris, Streptococcus faecalis and other Streptococcus bacteria, Leconococcus genoceroides and other Leconococcus bacteria, Lactobacillus bulgaria, Lactobacillus acidophilus, Lactobacillus delbulus del Lactobacillus genus bacteria such as Lactobacillus plantarum, and Sprolactobacillus genus bacteria such as Spotactbacillus inulinas are used.

  Furthermore, as sugars, polysaccharides such as monosaccharides such as lipoose, xylose, arabinose, glucose, galactose, mannose, fructose, oligosaccharides such as sucrose, maltose, lactose, raffinose, stachyose, starch, glycogen, cellulose, inulin, etc. Can be used, and a combination of two or more of them may be used.

  Next, after soaking for an appropriate period of time, after draining to the extent that the adhering water remains on the surface of the barley, it is sealed in an appropriate bag or container and allowed to stand in an atmosphere of 30 to 40 ° C. for 1 to 6 days. Perform fermentation.

  Next, when proceeding with an aging step and a crushing step, aging is allowed to proceed for 1 to 30 days at 0 to 10 ° C. in the sealed state at the end of the fermentation treatment step. When the ripening is completed, the mixture is crushed using a mixer or a pulverizing roll, and the crushed product is used as it is as a whole lactic acid fermented brown wheat in the following bread making and confectionery.

  When proceeding with a crushing process and an aging process, after the fermentation treatment process is completed, the fermented brown wheat is crushed using a mixer or a pulverizing roll, and the crushed material is filled in a sealed container such as a vinyl pouch and sealed. In the sealed state, aging is allowed to proceed at 0 to 6 ° C. for 1 to 30 days.

  The present invention mixes the above-mentioned lactic acid fermented brown barley and flour produced by other conventional methods for bread making and confectionery, and as flour, strong flour, medium flour, soft flour, Durham semolina, etc. Wheat flour, rye flour, oat flour or the like is used alone or in combination.

  The mixing ratio at the time of use shall be a range in which lactic acid fermented brown wheat becomes 10 to 70% (preferably 30 to 50%).

  Bread making uses the above-mentioned mixed powder, and means as usual (straight bowl method, medium seed method, liquid seed method, sour seed method, liquor seed method, hop seed method, medium noodle method, chorywood method, Any of continuous bread making methods and frozen dough methods can be employed), and all materials that have been used as bread making materials can be used.

  In addition, in confectionery, steamed buns, steamed lambs, steamed castellas, kudzu seeds, dorayaki and other baked goods, baked and dried confectionery such as Polo and southern rice crackers, fried confectionery such as karinto, fried bun, fried moon cake, The production of various confectionery such as sponge cakes, shoe confectionery, fermented confectionery, pies, snacks, and cookies is a target.

<First Example> Roll Bread by Straight Method 50 parts by weight of lactic acid fermented brown wheat (No. 1, Canada, Western Red Spring Wheat), 50 parts by weight of flour, 0.3 part by weight of malt extract, 2 parts by weight of yeast, 2 salt After mixing 5 parts by weight, 5 parts by weight of sugar, 2 parts by weight of skim milk powder and 45 parts by weight of water, add 5 parts by weight of shortening after adding 5 parts by weight of shortening and further knead by 4 minutes of speed and 4 minutes of high speed. To produce a dough (kneading temperature 28 ° C.).

  The dough was allowed to have a floor time of 60 minutes at room temperature, and then the dough was divided into 20 minutes of bench time and formed into rolls with a molder. This was placed on a flat top plate, a proof was taken for 50 minutes under the conditions of a temperature of 38 ° C. and a humidity of 85%, and baked for 10 minutes in a baking furnace at 200 ° C. to obtain a roll pan. The obtained bread roll was voluminous, had good appearance and internal phase, had a unique fragrant flavor, and a mild sour taste.

<Second Example> Croissant Lactic acid fermented brown wheat (No. 1, Canada, Western Red Spring Wheat) 30 parts by weight, flour 70 parts by weight, yeast food 0.1 part by weight, yeast 5 parts by weight, salt 2 parts by weight, 10 parts by weight of sugar, 5 parts by weight of skim milk powder, 7 parts by weight of margarine and 55 parts by weight of water were kneaded at low speed for 5 minutes (kneading temperature 25 ° C.) and then fermented at room temperature for 60 minutes.

  After fermentation, divide into large portions, cool at -5 ° C for 120 minutes, wrap up the same amount of roll-in oil and fat as the dough, repeat tri-fold twice, further cool at -5 ° C for 60 minutes, and then fold again in three The film was thinly extended to a thickness of 3 mm, cut into triangles having a base of 10 cm and a height of 15 cm, and formed into a croissant shape. The molded dough was crushed for 70 minutes under conditions of a temperature of 30 ° C. and a humidity of 75%, and baked in a baking furnace at 220 ° C. for 15 minutes to obtain a croissant. The obtained croissant was voluminous like a roll, had a good appearance and internal phase, had a unique fragrant flavor, and a mild acidity.

<Third embodiment> 70 parts by weight of unsalted butter in a cookie ball are kneaded, 40 parts by weight of sugar and 0.5 parts by weight of salt are added and mixed, and 20 parts by weight of egg yolk may be added in several portions. Mix, add 0.2 parts by weight of vanilla oil, 50 parts by weight of lactic acid fermented brown wheat flour and 50 parts by weight of flour and mix lightly to make a dough, refrigerate at 10 ° C. for 4 hours, and then 3 mm thick It was stretched and punched out, placed on a top board and baked in an oven at 160 ° C. for 15 minutes to obtain a cookie. The obtained cookies had a good baked color and had a unique and fragrant flavor and a crispy texture.

<Fourth embodiment> Choux pastry 100 parts by weight of water, 100 parts by weight of milk, 2 parts by weight of salt, 150 parts by weight of unsalted butter in a pan, boiled and boiled to 100 parts by weight of weak flour, 50 lactic acid fermented brown flour The dough was prepared by adding parts by weight, mixing quickly and removing from the fire, adding 140 parts by weight of the whole egg in several portions, and mixing well. The dough was squeezed out round on a top plate with a squeeze bag, sprayed and then baked in an oven at 200 ° C. for 25 minutes to obtain shoe skin. This was filled with custard cream to produce a cream puff. The cream puff produced had a good baked color and had a unique and fragrant flavor and a crispy texture.

<Fifth embodiment> Bread 70 parts by weight of lactic acid fermented brown wheat (No. 1, Canada, Western, Red Spring, Wheat), 0.3 parts by weight of malt extract, 2 parts by weight of yeast and 25 parts by weight of water at low speed It was mixed for 3 minutes and at medium speed for 4 minutes (kneading temperature 25 ° C.). The obtained dough was fermented under conditions of a temperature of 27 ° C. and a humidity of 75% for 4 hours to obtain a medium seed dough.

  After adding 30 parts by weight of wheat flour, 0.5 parts by weight of yeast, 2 parts by weight of salt, 4 parts by weight of sugar, 2 parts by weight of milk powder and 22 parts by weight of water to this medium seed dough, kneading at low speed for 5 minutes, then 2 weights of butter Then, the mixture was mixed at a medium speed for 7 minutes (kneading temperature 28 ° C.). The obtained home baked dough was floor timed at room temperature for 25 minutes.

  Next, this dough was divided into 450 g pieces, and after taking a bench time of 20 minutes, the dough was stretched into a roll and packed into a one loaf. The molded dough was crushed for 45 minutes under conditions of a temperature of 38 ° C. and a humidity of 85%, and then baked in a baking furnace at 210 ° C. for 30 minutes to obtain bread.

  The resulting bread has a voluminous feel and has a unique and savory flavor and mild acidity both in appearance and internal phase.

<Sixth embodiment> Sponge cake Mix 160 parts by weight of egg and 120 parts by weight of sugar and whisk well. On the other hand, 80 parts by weight of flour (violet) and 20 parts by weight of lactic acid fermented brown wheat (Western white wheat) are mixed well, and then the dough is prepared in addition to the whisked eggs. 15 parts by weight of butter and 15 parts by weight of milk are combined and warmed to dissolve, and this is added to the dough to adjust the dough. Combine 15 parts by weight of butter, warm and melt, add this to the dough, mix well, spread paper on No. 7 round case, pour the dough, and bake in an oven at 180 ° C. for 28 minutes to obtain a sponge cake .

  The resulting sponge cake had a good baked color, had a unique and fragrant flavor, and had a soft and moist texture.

Claims (8)

  A method for producing bread and confectionery, characterized in that lactic acid-fermented brown barley and other conventional methods are mixed to produce bread or confectionery as a main ingredient.   After sterilization washing and draining of barley, a predetermined preparation liquid containing lactic acid bacteria and sugars is prepared, immersed in the preparation liquid, drained, fermented by standing still for 1 to 6 days, and then aged. A method for producing bread or confectionery characterized in that lactic acid fermented brown barley produced by crushing or crushing and ripening, and flour produced by other conventional methods are mixed to produce bread or confectionery as a main ingredient .   The manufacturing method of the bread | bread or confectionery of Claim 2 formed using the lactic acid fermentation brown wheat produced by performing low temperature aging for 1 to 30 days in the sealed state of 0-10 degreeC.   The method for producing bread or confectionery according to any one of claims 1 to 3, wherein 10 to 70% of the main material is lactic acid fermented brown wheat.   A bread or confectionery produced by mixing lactic acid fermented brown wheat and other flour produced in a conventional manner as a main ingredient and produced by conventional bread making or confectionery means.   After sterilization washing and draining of the unhulled barley, a predetermined preparation liquid containing lactic acid bacteria and saccharides is prepared, immersed in the preparation liquid, drained, fermented by standing still for 1 to 6 days, and then aged. The lactic acid fermented brown barley produced by crushing or crushing and ripening and the flour produced by other conventional methods are mixed and used as the main ingredients, and produced by conventional bread making or confectionery means Bread or confectionery.   The bread or confectionery according to claim 6 produced using lactic acid fermented brown wheat produced by performing low temperature aging for 1 to 30 days in a sealed state at 0 to 10 ° C.   The bread or confectionery according to any one of claims 5 to 7, wherein 10 to 70% of the main material is produced as lactic acid fermented brown wheat.