JP2010022271A - Barley-brown rice composition, and bread or bun using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a kind of bread rich in various minerals and dietary fibers and having both flavor and softness inherent in bread or having flavor inherent in bun; to provide a composition for bun; or to provide such a kind of bread or bun using the composition. <P>SOLUTION: A composition containing barley and brown rice and substantially containing no wheat flour is prepared. In particular, a barley-brown rice composition comprising barley flour and brown rice flour or brown rice grains, but containing no wheat-derived ingredients other than wheat gluten, and also preferably containing neither egg ingredients, milk ingredients nor oil-and-fat ingredients other than those derived from barley or brown rice, is prepared. Dough is then prepared from such a composition and a liquid, and the dough is e.g. baked, thus making the objective bread or bun. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to bread or baked confectionery containing barley and brown rice as essential components and a method for producing the same. More specifically, barley flour and brown rice flour or brown rice grains are used, and barley brown rice composition prepared by adding wheat gluten only when necessary without using flour, fermentation produced using the composition The present invention relates to a dough or dough and bread or baked confectionery, and a method for producing the bread or baked confectionery.

  Usually, wheat flour or rye flour is used as the main raw material for fermented bread and baked confectionery, and wheat bread is preferred to have a fluffy texture. When flour is kneaded with water, it becomes a gluten with gum-like viscoelasticity due to protein gliadin and glutenin in the flour, and the function to embed the carbon dioxide generated by fermentation in the dough is demonstrated. It is known to lead to volume expansion.

  However, many common breads and baked goods are high in calories, low minerals, low fiber, and tend to have a high salt content. For this reason, it can be an unfavorable food for so-called adult patients such as hyperlipidemia, kidney disease, diabetes, and others who are highly likely to suffer from such adult diseases.

  On the other hand, in view of the unstable price of flour and the problem of food shortages predicted in the future, the use of rice, which is a balanced food with a higher yield per unit area and superior nutritionally compared to wheat, has been expanded. It is also desirable to increase consumption.

  As a main raw material for fermented bread, a method of using rice flour as an alternative to wheat flour has been proposed. In order to use rice flour as an alternative to wheat flour, for example, a method of producing rice flour having 90% or more of a section passing through a 200 mesh sieve after being coarsely pulverized by a roll mill and finely pulverized by an airflow pulverizer (For example, refer to Patent Document 1), a method of immersing rice in an aqueous solution in which pectinase is dissolved, followed by dehydration, milling, and calcining (for example, refer to Patent Document 2), or an organic acid aqueous solution (including pectinase) In other words, a method of dehydrating and milling the rice after immersing the rice in (may be referred to, for example) is disclosed.

Furthermore, a barley brown rice composition for bread and confectionery containing a certain ratio of flour consisting of rice flour and gluten and maltose as a raw material for making bread and confectionery without complicated operations is also disclosed. (Patent Document 4).
Japanese Patent Publication No. 4-73797 Japanese Patent Publication No. 7-100002 JP 2002-153215 A JP 2004-267194 A

  However, conventional rice flour compositions require special enzyme treatments, or are unique in bread and confectionery by adding more than a certain amount of components such as milk components, egg components, or fat components. There is a problem that it is necessary to produce a flavor similar to the soft texture of the food.

  Accordingly, an object of the present invention is to provide a composition containing barley and brown rice capable of producing a bread or baked confectionery excellent in appearance, inner phase, and taste, dough and food produced using the composition, and It is providing the manufacturing method of the said foodstuff.

  As a result of intensive studies to solve the above problems, the present inventors have found it difficult to contain barley, which is difficult to use as a raw material for bread and confectionery as it is, and to contain a certain amount or more in bread or confectionery. It discovered that the said objective can be achieved with the barley brown rice composition which has the following structures which mix | blends brown rice as a main component, and the manufacturing method which has the following processes, and came to complete this invention.

  That is, the present invention relates to a barley brown rice composition for bread or confectionery, which contains barley flour and brown rice flour or brown rice grains and is substantially free of wheat flour.

  In the above-mentioned barley brown rice composition for bread or confectionery, the barley flour is contained in a dry weight of 30% to 85% by weight, and the brown rice flour is contained in a dry weight of 15% to 40% by weight. It is preferable.

  In the above-mentioned barley brown rice composition for bread or confectionery, the barley flour is contained in a dry weight of 30% to 85% by weight, and the brown rice grains are contained in a dry weight of 15% to 60% by weight. It is preferable.

  In the above-mentioned barley brown rice composition for bread or confectionery, it is preferable that wheat gluten is further contained in a proportion of 0% by weight to 20% by weight.

  In the above barley brown rice composition for bread or confectionery, it is preferable that the milk component and the egg component are not substantially contained, and further, no additional fats and oils other than the fats and oils derived from barley or brown rice are substantially contained.

  In the barley brown rice composition for bread or confectionery, the brown rice is preferably germinated brown rice.

  In the barley brown rice composition for bread or confectionery, the brown rice grains are preferably those obtained by heat-treating raw brown rice grains.

  The present invention also relates to a bread or confectionery dough obtained by immersing the barley brown rice composition for bread or confectionery containing the barley flour and brown rice flour in water or other liquid for a period of 30 minutes to 30 hours. .

  The present invention also includes a step of water-absorbing the above-described bread or confectionery barley brown rice composition for a period of 30 minutes to 30 hours; a step of using the water-absorbing composition as it is or mixing with other ingredients to make a dough; and The present invention relates to a method for producing bread or confectionery, comprising the step of forming the dough and cooking by baking, frying, steaming, microwave heating or pressure heating.

  The present invention also includes a step of making a dough by using a barley brown rice composition for bread or confectionery containing barley flour and heat-treated brown rice grains as it is or mixing with other ingredients; and forming the dough to be baked, fried or cooked The invention relates to a method for producing bread or confectionery, comprising a step of cooking by microwave heating or pressure heating.

  The present invention also includes a step of water-absorbing brown rice flour for 30 minutes to 30 hours and mixing the barley flour with the water-absorbed brown rice flour, and the barley flour is 30 wt% to 85 wt% by dry weight. A step of preparing a dough, wherein the brown rice powder or the brown rice grains are contained in a dry weight ratio of 15% by weight or more and 40% by weight or less; and forming the dough and baking, frying, steaming, microwave heating Alternatively, the present invention relates to a method for producing bread or confectionery, which includes a step of cooking by pressure heating.

  The invention also relates to bread or confectionery obtainable by the above method.

  The confectionery is preferably a hot cake, cake, roll cake, pie, scone or muffin.

  It is preferable that the bread or confectionery substantially does not contain milk components and egg components, and further does not substantially contain additional fats and oils other than fats derived from barley or brown rice.

  According to the barley brown rice composition for bread or confectionery of the present invention and the method for producing confectionery using the same, it contains a certain amount or more of brown rice, which has been difficult to be contained in a certain amount in the past, and is compatible with barley ingredients. Thus, it is possible to produce bread or confectionery that is rich in minerals and dietary fiber, yet has excellent flavor and texture.

  The barley brown rice composition for bread or confectionery of the present invention is substantially free of wheat flour, and preferably has a dry weight of 30% to 85% by weight of barley flour, 15% to 40% by weight of brown rice flour. Or 15% by weight or more and 60% by weight or less of brown rice grains, and optionally containing wheat gluten, sugars, salts and the like. The ratio of barley flour is more preferably 40% by weight or more and 70% by weight or less, and most preferably 50% by weight or more and 60% by weight or less. On the other hand, the ratio of brown rice flour or brown rice grains is more preferably 20% by weight to 40% by weight or, in the case of brown rice grains, 25% by weight or more and 60% by weight or less.

  The barley contained in the bread or confectionery barley brown rice composition of the present invention refers to Hordeum vulgare of the Gramineae family, and may be any of Nijo barley, Shijo barley, Rojo barley, and bare barley. Preferably, Nijo barley is used.

  The barley flour is obtained by conventional milling methods such as shell milling, roll milling, stone mill milling, airflow milling milling, and high-speed rotary hammering milling.

  The said milling method is obtained by pulverizing and screening the threshed barley using a milling apparatus corresponding to each milling method, with or without washing. Barley or barley flour is dried before or after pulverization depending on the milling method. In the case of a milling method in which the washing step is omitted, the barley flour drying step can also be omitted.

  As the milling equipment, for example, in the case of barrel milling, a mill or stamp mill, in the case of roll milling, a roll milling machine, in the case of millstone milling, various millstones, in the case of airflow milling mill, in the case of airflow milling machine, in the case of high speed rotary hammering milling Can be a hammer mill or a pin mill. Stone milling performs dry milling or water milling (wet milling) using various millstones. High speed rotary hammering is performed by dry milling or wet milling using a hammer mill or a pin mill.

  Moreover, it is preferable that the barley flour ground by various milling methods is sieved to adjust the particle size of the barley flour. In order to improve the finished barley brown rice bread, it is preferable to use barley flour that has been passed through a sieve of about 100 to 140 mesh. More preferably, the particle size passes through 120 mesh.

Although the moisture content of the barley flour varies depending on the milling method, it is usually 7 to 15%, more preferably 14% or less. The moisture content is determined by drying the rice flour at 100 ° C. under normal pressure by a heat drying method, and measuring the weight before and after drying after reaching a constant weight.
(Weight before drying-Weight after drying) ÷ Weight before drying x 100
Ask for. If the moisture content is in the above range, lumping is unlikely to occur, and the workability when producing the dough of the present invention is excellent.

  Barley flour having the above-mentioned particle size and moisture content can be easily obtained by ordinary milling techniques and is also commercially available.

  The barley brown rice composition for bread or confectionery of the present invention contains brown rice flour or brown rice grains. Here, brown rice refers to rice that has not undergone a whitening process after threshing and contains germ, bran layer, and endosperm. Moreover, the germinated brown rice obtained by immersing brown rice in water and germinating can also be used. Germinated brown rice is particularly preferred because it contains a lot of amino acid gab. In addition, in this specification, the rice from which the degree of whitening is reduced and the rice from which no whitening has been removed up to 50% is included in the brown rice. Such partially polished rice includes, for example, five-minute rice and three-minute rice. Of these, germinated brown rice is particularly preferable.

  The brown rice flour or brown rice grain used in the present invention refers to raw rice of sticky rice or glutinous rice. The kind of sticky rice is not particularly limited, such as japonica rice, indica rice, and jabonica rice. The type of glutinous rice is not particularly limited.

  When using brown rice to make brown rice flour, it can be obtained by conventional milling methods such as body milling, roll milling, stone mill milling, airflow milling milling, and high-speed rotary hammering milling.

  The milling method is obtained by washing brown rice, germinated brown rice, or rice polished to a maximum of 5 minutes, or pulverizing and sieving using a milling apparatus corresponding to each milling method without washing. Brown rice or brown rice flour is dried before or after pulverization depending on the milling method. In the case of the milling method in which the washing step is omitted, the brown rice flour drying step can also be omitted. Alternatively, the brown rice may be subjected to a water-containing treatment, and the brown rice may be heated and subjected to a partial pregelatinization treatment.

  As the milling equipment, for example, in the case of barrel milling, a mill or stamp mill, in the case of roll milling, a roll milling machine, in the case of millstone milling, various millstones, in the case of airflow milling mill, in the case of airflow milling machine, in the case of high speed rotary hammering milling Can be a hammer mill or a pin mill. Stone milling performs dry milling or water milling (wet milling) using various millstones. High speed rotary hammering is performed by dry milling or wet milling using a hammer mill or a pin mill.

  Moreover, it is preferable that the brown rice powder grind | pulverized with various milling methods arranges the particle size of brown rice powder by sieving. In order to improve the finish of the barley brown rice bread, for example, although not limited, it is preferable to use brown rice powder that has been passed through a sieve of 80-170 mesh, more preferably, but not limited, about 80% by weight However, the particle size is such that it passes through 150 mesh. That is, the mesh is most preferably 140 to 145.

The moisture content of the brown rice flour varies depending on the type of raw rice and the milling method, but is usually 7 to 15%, preferably about 9.5 ± 2.5%. If the moisture content is in the above range, the brown rice flour is less likely to clump, and the workability when producing bread dough or confectionery is excellent. The moisture content is determined by drying the brown rice flour under normal pressure at 100 ° C. by a heat drying method, measuring the weight before and after drying after reaching a constant weight, and the formula moisture content (% by weight) = 100 × (weight before drying−after drying) Weight) / (weight before drying)
Ask for.

  In the present invention, in addition to the brown rice flour or in place of the brown rice flour, the brown rice grains themselves can be included in the composition.

When brown rice is used as it is, it is preferable to perform water absorption treatment and / or heat treatment in advance. The water absorption treatment is performed at least 30 minutes to 30 hours, preferably 6 hours to 24 hours. The heat treatment is preferably steamed. The moisture content of the brown rice grains is 20% by weight to 100% by weight with respect to the weight of the brown rice. The moisture content is determined by drying the brown rice flour at 100 ° C. under normal pressure by a heat drying method, measuring the weight before and after drying after reaching a constant weight, and the formula moisture content (% by weight) = 100 × (weight before drying−after drying) Weight) / (weight before drying)
Ask for.

  Although it is not an essential component in the present invention, active gluten is desirable as the gluten that is optionally used as needed during bread production. Therefore, in the present invention, "substantially free of wheat flour" means that it contains only wheat flour-derived gluten other than the wheat flour-derived component, does not contain wheat flour itself, or other wheat flour-derived components, It means that.

  The barley brown rice composition of the present invention may contain 0 wt% or more and 20 wt% or less of gluten by dry weight. Gluten is preferably included in a proportion of 5% to 15% by weight. Even if gluten is not contained at all, the composition of the present invention can be prepared.

  In the barley brown rice composition of the present invention, one kind selected from the group consisting of sugars, salt, gums, milk ingredients, egg ingredients, fats and oils, inorganic salts, and vitamins depending on the type of bread / confectionery to be produced. Or 2 or more types can further be mix | blended. However, among these, it is also preferable that milk components, egg components and fats and oils are not substantially contained.

  Usually, milk ingredients, egg ingredients, oils and fats are used in breads made of wheat flour, or rice flour breads and hot cakes to give desirable characteristics such as softness and flavor. The barley brown rice composition of the present invention Even when these ingredients are not included, it is possible to produce softness and flavor in the finished bread and confectionery. The barley brown rice composition of the present invention may further contain white birch and the like.

  The composition may be in a dry powder form, a semi-kneaded form containing water, or a mixed state of powder and grains.

  Examples of the saccharide include sugars such as glucose, fructose, lactose, sugar and isomaltose, or sugar alcohols such as sorbitol, maltitol, palatinit and hydrogenated syrup. The content ratio of the saccharide is preferably 0% by weight to 10% by weight based on the dry weight of the composition. It is more preferable that no saccharide is contained, and even in the case where it is contained, it is more preferred that it is about 0.01 wt% to 5 wt%.

  As the sodium chloride, a purified salt containing 99% or more of sodium chloride, or a crude salt such as solar salt or crude salt is used without limitation. The content of the salt is preferably about 0 to 3% by weight based on the dry weight of the composition. It is more preferable that a salt is not included, and even when it is included, it is more preferable that the amount is 0.01 wt% to 1 wt%.

  The gum is not particularly limited as long as it has an effect of improving the familiarity of brown rice flour, gluten, white birch and other raw materials, and examples thereof include alginic acid, xanthan gum, dextrin, and cellulose.

  In this specification, a milk component means the component derived from normal milk containing fat content including milk powder, skim milk powder, etc.

  In this specification, an egg component refers to a component derived from egg yolk, egg white, whole egg or other eggs.

  In this specification, butter, margarine, shortening, lard, olive oil, etc. are mention | raise | lifted as fats and oils which do not originate in barley or brown rice.

  Examples of the inorganic salts include ammonium chloride, magnesium chloride, ammonium carbonate, ammonium hydrogen carbonate, sodium hydrogen carbonate, potassium carbonate, calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, tricalcium phosphate, diammonium hydrogen phosphate, phosphoric acid Examples thereof include ammonium dihydrogen, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcined calcium, and ammonium alum.

  Examples of the vitamins include vitamin C, vitamin B1, vitamin B2, vitamin D, vitamin E, and carotene.

  The barley brown rice composition of the present invention may contain various foods or food additives within the purpose of the present invention, such as other grains belonging to the five grains, plant fruits, seeds or leaves, or Examples include yeast foods and emulsifiers.

  Content of these raw materials in a barley brown rice composition can be suitably set according to the kind of bread and confectionery.

  The barley brown rice composition of the present invention is provided as a premix powder for business use or household use, and can be used to make a barley brown rice bread / confectionery (fermented) dough industrially or domestically. Moreover, the said dough can be cooked and barley brown rice bread and confectionery can be suitably made.

  The method for producing a dough for bread and confectionery according to the first aspect of the present invention comprises immersing the barley brown rice composition in water or other liquid for at least 30 minutes to 30 hours, preferably 6 hours to 24 hours, Then, after mixing yeast as it is or mixing water and yeast and kneading, a step of producing dough substantially without passing through the first fermentation step or through the fermentation step is included. The step of immersing in water can be omitted when brown rice powder or brown rice grains pretreated by water-containing heating or the like are used in the composition of the present invention. Alternatively, it is possible to absorb only brown rice flour for 30 minutes to 30 hours, preferably 6 hours to 24 hours, and then mix with barley flour. The barley brown rice composition can be blended with other raw materials as desired. In the present invention, the fats and oils originally contained in the brown rice absorb water moderately without excessively entering the powder particles, and the dough is lightly finished. The amount of water or other liquid used for the dipping is preferably a ratio of 2: 1 to 1: 2 by weight ratio of the barley brown rice composition to water. Other liquids include, but are not limited to milk, juice juice or juice without fruit juice.

  The water added at the time of yeast mixing is not particularly limited, and may be a liquid such as milk, but is preferably water. The amount of water added is 60 to 110 parts by weight, preferably 75 to 100 parts by weight, based on the dry weight of 100 parts by weight of the barley brown rice composition, together with the amount of water absorbed during the immersion treatment. When the amount of water added is less than 60 parts by weight, the produced bread / confectionery becomes powdery, and when it exceeds 110 parts by weight, the dough becomes bowl-like and the workability and machine suitability are inferior. In addition, when mixing liquid components, such as milk and an egg, with the dough, the water | moisture content in these liquid components is also added to the said amount of water.

  As the yeast, Saccharomyces cerevisiae baker's yeast usually used for the production of bread and confectionery is used without limitation, and examples thereof include live yeast and dried yeast. The amount of live yeast added can be appropriately set depending on the type of yeast. The amount of dry yeast added is usually about 0.5 to 2 parts by weight with respect to 100 parts by weight as the dry weight of the barley brown rice composition. Examples of other raw materials include auxiliary raw materials blended into the barley brown rice composition.

  The mixing conditions can be appropriately set by those skilled in the art using a commercially available mixer according to the type of bread / confectionery to be produced. Similarly, the kneading temperature can be appropriately set by those skilled in the art and is usually 20 to 30 ° C, preferably 25 to 30 ° C.

  In the 1st aspect of this invention, it may pass through a 1st fermentation process substantially and can also be abbreviate | omitted. Therefore, the time required for the first fermentation step (floor time) is preferably 0 to 30 minutes. In the case of live yeast, the floor time is preferably 0 minutes, and in the case of dry yeast, the same temperature as the kneading temperature is preferably about 30 minutes. When manufacturing dough without using fats and oils, it is preferable to use dry yeast.

  Next, a step of molding the obtained dough is performed. Divide the resulting dough to the desired weight. The divided dough is molded according to the shape of the desired bread / confectionery. Here, it is preferable to provide the bench time for 15 to 25 minutes before molding, but it can be omitted.

  The molded dough is subjected to a final fermentation process. In the present invention, since the first fermentation step is not substantially passed, it is necessary to sufficiently take the final fermentation step (the proof time). The proof time can be appropriately set by those skilled in the art, but when the temperature is 35 to 38 ° C. and the humidity is 75 to 80%, it is usually 30 minutes or longer, preferably 40 to 60 minutes.

  In the second aspect of the present invention, the fermented dough is obtained by immersing the barley brown rice composition in water or other liquid for at least 30 minutes to 30 hours, preferably 6 hours to 24 hours, and then yeast or water. And yeast, and if necessary, other raw materials are added, mixed, and fermented for a predetermined time. The step of immersing in water can be omitted when brown rice powder or brown rice grains pretreated by water-containing heating or the like are used in the composition of the present invention. Alternatively, it is possible to absorb only brown rice flour for 30 minutes to 30 hours, preferably 6 hours to 24 hours, and then mix with barley flour. Water to be added is not particularly limited and may be a liquid such as milk, but water is preferable. The amount of water or other liquid used for the dipping is preferably a ratio of 2: 1 to 1: 2 by weight ratio of the barley brown rice composition to water.

  The amount of water added is 60 to 110 parts by weight, preferably 75 to 100 parts by weight, based on 100 parts by weight of the dry weight of the barley brown rice composition, together with the amount of water absorbed during the immersion treatment. When the amount of water added is less than 60 parts by weight, the produced bread / confectionery becomes powdery, and when it exceeds 110 parts by weight, the dough becomes bowl-like and the workability and machine suitability are inferior. In addition, when mixing liquid components, such as milk and an egg, with the dough, the water | moisture content in these liquid components is also added to the said amount of water.

  The dough in the third aspect of the present invention is a dough for confectionery that does not use yeast, and the barley brown rice composition is at least 30 minutes to 30 hours, preferably 6 hours to 24 hours in water or other liquid. It is obtained by dipping, then adding more liquid if necessary, adding other ingredients if desired, and mixing. Examples of liquids to be added include water, milk, and eggs. The other raw materials are the same as those described in the barley brown rice composition. The amount of water or other liquid used for the dipping is preferably a ratio of 2: 1 to 1: 2 by weight ratio of the barley brown rice composition to water. The step of immersing in water can be omitted when brown rice powder or brown rice grains pretreated by water-containing heating or the like are used in the composition of the present invention. Alternatively, it is possible to absorb only brown rice flour for 30 minutes to 30 hours, preferably 6 hours to 24 hours, and then mix with barley flour. The mixing conditions can be appropriately set by those skilled in the art according to the type of bread / confectionery to be produced. Depending on the purpose, the dough may be applied appropriately. Further, the amount of water during the production of the dough varies depending on the target product and is not particularly limited.

  The dough of the present invention thus obtained includes dough at any stage of the dough before being crushed and before forming, the formed dough, and the dough obtained by final fermentation of the formed dough. The dough of the present invention may be subsequently subjected to the following method for producing bread and confectionery, or may be once refrigerated or frozen. The refrigerated or frozen dough can be used as it is or after thawing and then subjected to the following cooking process.

  In the method for producing barley brown rice bread and confectionery according to the first aspect of the present invention, after the step of producing the dough, the step of forming the dough, the step of final fermentation of the formed dough, and the final fermented dough The process includes cooking by baking, frying, steaming, microwave heating or pressure heating.

  The production process of the dough, the molding process of the dough and the final fermentation process of the dough are as described above.

  As a method for cooking the dough, a known method such as baking, frying, steaming, microwave heating or pressure heating can be appropriately employed. As the firing method, for example, an oven for heating from the upper surface and / or the lower surface, or a method of heating by directly contacting a preheated furnace surface or the like can be used. As a frying method, for example, a cooking method in which cooking oil is used for heating, a so-called weirding method, a frying method, or the like can be used. As the steaming method, for example, a steamer that generates and heats steam by heating on a flame, or a method of heating steam generated in advance using a boiler can be used. . As a method using a microwave, for example, a method such as heating using a device or apparatus having a function capable of generating and irradiating a microwave can be used. As a pressure heating method, for example, a pressure heating method using a pressure cooker or apparatus that can be heated under high temperature and high pressure conditions can be used.

  When molding the dough, it can be advantageously carried out by wrapping ingredients such as Ann, curry and various side dishes and finishing them into an bread, curry bread, side dish bread, Chinese buns, and the like. Alternatively, after the dough is heated, fresh cream, custard cream or the like can be added to produce a low calorie and high fiber confectionery.

  The method for producing bread and confectionery according to the first aspect is a high-quality barley that has an excellent appearance, internal phase, and taste with a time required for the entire production process including bench time (15 to 25 minutes) of about 60 to 150 minutes. It can be made into brown rice bread. This is a time that is half or less of the time required for bread production using wheat flour, and the production method of the present invention is an excellent method from the viewpoint of workability.

  The method for producing barley brown rice bread / confectionery according to the second aspect of the present invention includes a step of forming a fermented dough and cooking it by baking, frying, steaming, microwave heating or pressure heating. In the case of this second aspect, the process without bench time can be performed, and the fermentation time can be shortened compared to the conventional time.

  In the second aspect, the first fermentation time (floor time) is preferably 30 to 50 minutes. As long as the kneading temperature does not greatly deviate from the range of 20 to 30 ° C., a good first fermentation state can be obtained only by controlling the floor time within the range. Next, it is preferable to provide bench time for 15 to 20 minutes.

  The method for producing barley brown rice bread / confectionery of the present invention includes a step of forming the fermented dough and cooking it by baking, frying, steaming, microwave heating or pressure heating. The fermented dough is preferably provided with a proof time before being molded and then cooked.

  Among the steps, the floor time and the proof time are preferably 30 minutes or more, more preferably 40 to 50 minutes, in order to obtain a good fermentation state. When the barley brown rice composition of the present invention is used, it takes about 120 to 150 minutes for the entire production process including bench time (15 to 20 minutes) and high quality barley brown rice with excellent appearance, internal phase and taste. Can be finished into bread. This is about half of the time required for bread production using wheat flour, and the production method of the present invention is an excellent method from the viewpoint of workability.

  Moreover, the manufacturing method of the barley brown rice bread and confectionery of the 3rd aspect of this invention includes the process of shape | molding the said dough and cooking by baking, frying, steaming, microwave heating, or pressurization heating.

  When the fermented dough or dough is formed, ingredients such as Ann, curry and various side dishes can be wrapped to finish an bread, curry bread, side dish bread, Chinese buns, and the like. Alternatively, after the dough is heated, fresh cream, custard cream, or the like can be added to finish the cake into a low-calorie, high-fibrous cake, cream puff, or the like.

  The bread and confectionery obtained by the production method of the present invention is fermented such as white bread, cupe bread, roll bread, fried bread, sweet bread, French bread, German bread, bagel, Danish bread, Chinese bun, yeast donut, pretzel, pizza or naan. A wide variety of breads and confectionery obtained without fermentation, such as cakes, pies, scones, muffins or cream puffs, but the production of the present invention using the barley brown rice composition of the present invention It is not limited to these as long as it can be obtained by the method.

  The bread and confectionery obtained in this way has a good flavor and appearance, has a long shelf life, can be easily refrigerated or frozen, and is heated, thawed and eaten as necessary. You can also enjoy it.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

Example 1
(Preparation of hot cake)
Germinated brown rice flour (FANCL, FANCL germinated brown rice) 40 parts by weight and Nijo wheat flour (Ishibashi Kogyo Co., Ltd., Nijo barley flour) 60 parts by weight, reduced maltose (Hayashibara Corporation, Mabbit) 6 parts by weight, freezing baking powder 7 parts by weight was mixed to prepare a barley brown rice composition. This mixed powder was immersed in 125 parts by weight of water or other liquid and allowed to stand overnight.

      Next, the obtained dough was heated on a frying pan in the same manner as the baking of a normal hot cake to obtain a barley brown rice hot cake.

Example 2
(Preparation of Morning Roll)
340 parts by weight of germinated brown rice powder (manufactured by FANCL, FANCL germinated brown rice) was immersed in 680 parts by weight of water for 24 hours. Next, 530 parts by weight of Nijo wheat flour (manufactured by Ishibashi Kogyo Co., Ltd., Nijo barley flour), 1020 parts by weight of germinated brown rice immersed in water or other liquid, 5 parts by weight of salt, reduced maltose (Hayashibara Co., Ltd.) Commercial mixer, 12 parts by weight of mabit and 130 parts by weight of wheat gluten (Glyco Nutrition Foods Co., Ltd., A-Glu CC) were mixed using a mixer to prepare a premix powder. To this premixed powder, 12 parts by weight of yeast (manufactured by SI Lesaffre, Saffsemi Dry Yeast Red), 50 parts by weight of hot water (38 ° C.) and 210 parts by weight of water are added, and a mixer (Kanto mixer, vertical mixer) is added. 50 coats) under low speed 4 minutes, medium speed 4 minutes, high medium speed 4 minutes, and high speed 1 minute, and kneaded at 25 ° C. to prepare a dough.

  Next, take the fermentation time for 30 minutes, divide the dough into 50g or 100g, round it, form it into a roll bread without taking bench time, and ferment for 50 minutes at 38 ° C, 80% humidity proofing. went. After the fermentation was completed, the bread was baked in an oven at about 200 ° C. for 16 minutes to prepare a roll.

  The dough prepared in this example is not sticky, has good operability and mechanical suitability, and the fermentation time in the floor time process and the proofing process is reduced to about half compared to the case where flour is used. The expansion was the same and the workability was good. In addition, the finished bread roll had a large increase in volume, swelled plumply, had a good color tone, had a good cross-sectional texture, and had a good taste. Furthermore, the texture of the bread after leaving it in the refrigerator (5 ° C.) for one week was almost unchanged, and no rustiness due to curing was observed, and the storage stability was also good.

Example 3
(Preparation of burger or hot dog bread)

  400 parts by weight of processed germinated brown rice (manufactured by Kaneka Co., Ltd., Velaga germinating brown rice allogen), 850 parts by weight of Nijo wheat flour, 5 parts by weight of salt, 12 parts by weight of reduced maltose (Hayashibara Shoji, Mabit), wheat gluten A premix powder was prepared by mixing together with 150 parts by weight (Glyco Nutrition Foods Co., Ltd., A-Glu CC) using a mixer. To this premixed powder, 12 parts by weight of yeast (manufactured by SI Lesaffre, Saffsemi Dry Yeast Red) was mixed, immersed in 830 parts by weight of water or other liquid, and allowed to stand for 12 hours. The resulting composition is kneaded with a mixer (Kanto mixer, vertical mixer 50 coat) at a low speed of 4 minutes, a medium speed of 4 minutes, a high medium speed of 4 minutes, and a high speed of 1 minute at 25 ° C. to prepare a dough. did.

  Next, the fermentation time is taken for 30 minutes, the dough is divided into 100 g, rounded, the bench time is omitted, the bread is formed into a hot-dock pan, and the fermentation is performed at 38 ° C. and 80% humidity for 30 minutes. Went. After completion of fermentation, bread was baked in an oven at a temperature of about 200 ° C. for 16 minutes to prepare bread.

  The dough prepared in this example is not sticky, has good operability and mechanical suitability, and the fermentation time in the floor time process and the proofing process is reduced to about half compared to the case where flour is used. The expansion was the same and the workability was good. In addition, the finished bread roll had a large increase in volume, swelled plumply, had a good color tone, had a good cross-sectional texture, and had a good taste. Furthermore, the texture of the bread after leaving it in the refrigerator (5 ° C.) for one week was almost unchanged, and no rustiness due to curing was observed, and the storage stability was also good.

Example 4
(Preparation of roll cake)
Germinated brown rice flour (made by FANCL, FANCL germinated brown rice) (by dry weight) and 900 parts by weight of egg and 600 parts by weight of granulated sugar, and water absorption treatment, and 250 parts by weight of Nijo wheat flour (Ishibashi Kogyo Co., Ltd., Nijo barley flour) Part by weight, 5 parts by weight of baking powder, 80 parts by weight of corn starch, 180 parts by weight of butter and 30 parts by weight of wheat gluten (Glyco Nutrition Foods Co., Ltd., A-Glu CC) are mixed and baked in an oven at 180 ° C. for 15 minutes. To obtain a roll cake.

Example 5
(Preparation of scones)
Germinated brown rice flour (FANCL, FANCL germinated brown rice) 93 parts by weight and Nijo wheat flour (Ishibashi Kogyo Co., Ltd., Nijo barley flour) 109 parts by weight, reduced maltose (Hayashibara Corporation sales, Mabbit) 15 parts by weight, baking for freezing 10 parts by weight of powder and 15 parts by weight of wheat gluten (Glyco Nutrition Foods Co., Ltd., A-Glu CC) are mixed, 75 parts by weight of powdered oil and fat, 250 parts by weight of organic rich, 180 parts by weight of dried okara, 100 parts by weight of allogen And 5 parts by weight of Finegle NX (manufactured by Glico Nutrition Foods Co., Ltd.) were mixed with 1180 parts by weight of milk and eggs and kept at 5 ° C. for 12 hours.

  Next, the obtained dough was divided and rounded, and baked in an oven at 160 ° C. for 50 minutes to obtain a scone.

Comparative Example 1
Rice flour bread In Example 2, a dough was prepared and processed in the same manner as in Example 2 except that the upper fresh flour was used instead of germinated brown rice and barley flour, and rice flour bread was obtained by the same treatment.

Table 1 shows the results of component analysis of the mixed powder for hot cakes or breads obtained in the above Examples at the Japan Food Analysis Center.
Table 2 shows the results of component analysis of the baked scones obtained in Example 5 at the Japan Food Analysis Center.

(Evaluation Test 1)
A sensory test was conducted by a panelist on the appearance, internal phase and taste of the hot cake obtained in Example 1 and the barley brown rice bread obtained in Examples 2 and 3 and the rice flour bread obtained in Comparative Example 1. Was evaluated.
Evaluation items: (1) Concerning appearance, dents, swelling, color tone (2) For internal phase, texture of cut, color tone, touch (3) For taste, flavor, mainly flavor and taste, mainly on taste Texture.

  As a result, the barley brown rice bread of the present invention has good swelling and color compared to the rice flour bread containing no fat, milk component, and egg component without adding fat, milk component, and egg component. There was no dent after baking as seen in bread. As shown in FIG. 1, the inner phase of the barley brown rice bread was moderate in texture, color tone and touch, and was inferior to normal bread. However, the rice flour bread without fats, milk components, and egg components There was a feeling. The taste of brown wheat rice bread melted well in the mouth, and it was moist and had a subtle fragrance unique to rice flour and barley.

  In addition, the hot cake obtained in Example 1 had a good color tone, good flavor, and a good mouthfeel even without adding oils and fats, milk components, and egg components. Moreover, the roll cakes and scones obtained in Examples 4 and 5 also had a flavor higher than that of normal roll cakes and scones, and good evaluation was obtained.

(Evaluation test 2)
Effect of Taste on Bread Freezing The barley brown rice bread dough obtained in Examples 2 and 3 and the rice flour bread dough obtained in Comparative Example 1 were stored frozen at −20 ° C., and thawed at room temperature after 30 days. In the same manner as in Example 2, proofing time was taken and baked in an oven to obtain barley brown rice bread, rice flour bread and wheat flour bread. When the sensory test was performed on the taste of the obtained bread, the barley brown rice bread had a moist taste even after freezing, whereas the rice flour bread of Comparative Example 1 containing neither fat nor milk component was crispy. The taste decreased due to freezing.

<Blood glucose lowering action>
Measurement method In subjects (50 years old, male) who have been diagnosed with type 2 diabetes and have been taking insulin for 6 years (before breakfast and dinner), three meals instead of polished rice and udon as the staple food without changing the side meal contents In each case, 50 g of the morning roll obtained in Example 2 was eaten one (breakfast) and two (dinner) at each meal. As a result, the fasting HbA1c (hemoglobin A1C), which is a blood glucose level and an index value representing the blood glucose level, was 165 mg / dl and 7.7% at the start of the experiment, whereas 165 mg / dl after one month. dl, 264 mg / dl, 7.6% (however, the dose of insulin decreases), 2 months later, 166 mg / dl, 6.7%, 3 months later, 99 mg / dl, 5.5%, 4 months later Was 106 mg / dl, 5.1%, and after 5 months it became 100 mg / dl, 4.5%. After that, by continuing this staple diet, HbA1c (hemoglobin A1C) was maintained from 4.5% to 4.7%, and then succeeded in maintaining a maximum of 5.6 even if it increased. Insulin administration was gradually reduced by 3 months after the start of the experiment, and thereafter no longer administered.

It is sectional drawing of a barley brown rice bread. (Example 2)

Claims (14)

A barley brown rice composition for bread or confectionery, comprising barley flour and brown rice flour or brown rice grains, and substantially free of wheat flour. 2. The bread or confectionery according to claim 1, comprising the barley flour in a dry weight of 30% to 85% by weight and the brown rice flour in a dry weight of 15% to 40% by weight. Barley brown rice composition. 2. The bread or confectionery product according to claim 1, comprising the barley flour in a dry weight of 30% to 85% by weight and the brown rice grains in a dry weight of 15% to 60% by weight. Barley brown rice composition. Furthermore, the barley brown rice composition for bread | pans or confectionery in any one of Claim 1 to 3 which contains wheat gluten in the ratio of 0 to 20 weight%. Barley brown rice for bread or confectionery according to any one of claims 1 to 4, substantially free of milk and egg components and further free of additional fats and oils other than those derived from barley or brown rice. Composition. The barley brown rice composition for bread or confectionery according to any one of claims 1 to 5, wherein the brown rice is germinated brown rice. The barley brown rice composition for bread or confectionery according to claim 1 or 3, wherein the brown rice grain is obtained by heat-treating raw brown rice grain. Bread or confectionery dough obtained by immersing the barley brown rice composition for bread or confectionery according to claim 1 or 2 in water or other liquid for a period of 30 minutes to 30 hours. A step of water-absorbing the barley brown rice composition for bread or confectionery according to claim 1 or 2 for a period of 30 minutes to 30 hours; a step of using the water-absorbing composition as it is or mixing with other ingredients to make a dough; And a method for producing bread or confectionery, comprising the step of forming the dough and cooking by baking, frying, steaming, microwave heating or pressure heating. The process of making dough by using the barley brown rice composition for bread or confectionery according to claim 3 as it is or by mixing with other ingredients; and forming the dough by baking, frying, steaming, microwave heating or pressure heating A method for producing bread or confectionery, comprising a step of cooking. A step of water-absorbing brown rice flour for a period of 30 minutes to 30 hours, and mixing the barley flour with the water-absorbed brown rice flour so that the barley flour has a dry weight of 30% to 85% by weight. Or a step of preparing a dough containing brown rice grains in a dry weight ratio of 15 wt% to 40 wt%; and forming the dough by baking, frying, steaming, microwave heating or pressure heating A method for producing bread or confectionery, comprising a step of cooking. Bread or confectionery obtainable by the method according to any one of claims 9 to 11. The confectionery according to claim 12, wherein the confectionery is a hot cake, cake, roll cake, pie, scone, or muffin. The bread or confectionery according to claim 12 or 13, which is substantially free of milk and egg ingredients and further free of additional fats and oils other than those derived from barley or brown rice.