JP2013027372A - Bread in paper container and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide bread that is assumed to be an emergency food in a disaster and has superior eating quality, a nutritional property and storage stability and a method for producing the same.SOLUTION: The method for producing bread in a paper container includes a step in which a mixture of gelatinized wheat flour dough and a protein material and/or a micronutrient component-containing material is mixed with ungelatinized wheat flour to prepare bread dough, a step of fermenting the bread dough, a step of baking the bread dough in a heat-resistant paper container and a step in which in a closed state of the heat-resistant paper container, the heat-resistant paper container and contents thereof are sterilized. The bread in the paper container is produced by the method.

Description

  TECHNICAL FIELD The present invention relates to a bread excellent in taste, nutrition and storage, assuming emergency foods at the time of a disaster, and a method for producing the same. More specifically, the present invention relates to a protein material and / or a gelatinized flour dough. After adding and kneading materials containing trace nutrients, mixing in ungelatinized flour, fermenting in a heat-resistant container that can be sealed, sealing, improving sterilization and digestibility by high-temperature and high-pressure treatment It is related with the manufacturing method of the packaging bread | pan excellent in the taste, nutrition, digestibility, and preservability characterized by this, and the bread manufactured by the said method.

  Bread is made by kneading wheat flour with water, fermented with yeast, and baked. It is widely eaten all over the world as a delicious food that does not require cooking.

  However, since bread is mainly composed of starch, it is eaten together with meat, fish, vegetables and soups, and it is difficult to ingest all essential nutrients from bread alone.

  Variety bread has been developed in which various ingredients are added directly to sandwiches and bread dough sandwiched with meat, ham, cheese and vegetables, etc., but in both cases, the shelf life is poor and the bread dough and ingredients are independent. There was a problem that it was difficult to eat.

  Conventionally, as prior art, canned bread wrapped in thin paper as shown in Patent Document 1, raw bread in paper container as shown in Patent Document 2, and as shown in Patent Document 3 A paper container with a cup-shaped bottom lid has been reported.

  However, in each of these invention examples, as shown in each example, normal bread is targeted, and as shown in the specification of the present application, it contains a high content of essential nutrients and can be stored for a long time. So far, no delicious bread has been reported that does not require re-cooking.

  The inventors of the present invention have devised a production method in which meat, fish, vegetables, and the like are added together with hard rice germinating brown rice when kneading gelatinized rice dough into wheat flour to produce rice flour bread, and applied for a patent ( However, this rice flour bread is a rice flour bread characterized by the functionality of indigestible starch and γ-aminobutyric acid, and is fermented, baked and sterilized in a closed container as compared with the bread of the present invention. Therefore, it was difficult to store for more than one week.

  Moreover, the canned bread wrapped in the thin paper as shown by the patent document 1 reported conventionally, the raw bread with a paper container as shown by patent document 2, as shown in patent document 3 All breads in a cup-shaped paper container with a bottom lid are vertically long, and the water content, physical properties, texture, etc. of the bread are uniform depending on the top, center, and bottom of the container. There was a problem that was not.

  Furthermore, in the case of Patent Document 4 filed by the present inventors, it is characterized in that hard germinated brown rice is gelatinized and kneaded into wheat flour, but has a high content of dietary fiber and γ-aminobutyric acid. Rice flour has a lower protein content than wheat flour and does not form gluten even when kneaded with water, so the strength of bread dough is weak, and the specific volume and texture of bread In addition to the bread of 100% flour, there is a problem that the bread tends to become hard due to aging as time passes after production.

Japanese Patent Laid-Open No. 10-72021 JP 2006-282272 A JP 2008-56342 A JP 2010-263793 A

  The inventors of the present invention have eagerly studied bread with excellent taste, nutrition, and storage, and a method for producing the bread. In order to improve the taste and nutrition, protein materials such as meat, fish, and beans, It is necessary to add vegetables such as tomatoes, broccoli, onions and spinach rich in vitamins, fruits such as mandarin oranges, strawberries, bananas and blueberries, seaweeds such as wakame and kelp rich in minerals and kelp, and small fish. It was.

  In addition, in order to improve long-term storage and taste, it is necessary to improve the texture by increasing the gelatinization degree of the starch of the main ingredient wheat flour, preventing aging, and In addition to normal fermentation and baking, a stronger starch gelatinization process was required.

  Furthermore, in order to enhance the long-term storage stability of bread having a high water content of about 40%, it is necessary to add a strong sterilization process in a sealed state after baking, that is, a sterilization process by high-temperature and high-pressure treatment such as retort.

  In bread using vertical cans and paper containers, the moisture content and texture are not uniform between the top and bottom of the container, so it was necessary to develop a heat-resistant, heat-resistant bread container that can make these uniform. .

  In addition, there has been a need for development of a low aging bread that does not become hard due to aging, as pointed out as a problem of rice flour-containing bread even after the time has elapsed after production.

  As a result of diligent research, the inventors of the present invention have added a protein material and a material containing trace nutrients to a gelatinized flour dough, kneaded, mixed with ungelatinized flour, and sealed in a heat-resistant container that can be sealed In a method for producing a packaging bread excellent in taste, nutrition and storage, characterized in that it is fermented and baked in, then sealed, and sterilized by high-temperature and high-pressure treatment in the sealed container. It came to develop the bread produced.

  The first feature of the present invention is that after gelatinized flour dough is added and kneaded with a protein material and / or a material containing micronutrients, it is mixed with ungelatinized flour, and yeast is added for primary fermentation. Afterwards, secondary fermentation and baking are performed in a heat-resistant paper container that can be sealed, then the paper container is sealed, and the paper container and contents are sterilized by high-temperature and high-pressure treatment. And a method for producing a packaging bread having excellent storage stability.

  The second feature of the present invention is that the protein material is beef, pork, chicken, chicken egg, skim milk, cheese, fish, crustacean protein, mollusk protein, legume protein, defatted soybean, soybean concentrated protein, wheat protein, rice A method for producing a packaging bread, characterized in that it is one or two or more kinds of materials from the group consisting of protein, corn protein, defatted sunflower, defatted rapeseed, cottonseed protein, and defatted rice bran.

  The third feature of the present invention is that the micronutrient-containing material is a vegetable or fruit rich in vitamins, fruit; vegetable, fruit, mushroom, seaweed rich in dietary fiber; vegetable, fruit, seaweed or fish rich in minerals. It is a manufacturing method of the packaging bread | pan which is 1 type or 2 or more types of food materials selected from the food material group which becomes.

  A fourth feature of the present invention is a method for producing a packaging pan, characterized in that the high-temperature and high-pressure treatment includes a sterilization step of treating at a temperature of 105 ° C. to 200 ° C. for 15 seconds to 2 hours.

  The fifth feature of the present invention is a method for producing a packaging bread, wherein the volume of bread dough is 30% or more and 80% or less with respect to the volume of the heat-resistant paper container.

A sixth aspect of the present invention, heat resistance paper container, the load applied to the bottom surface is a method for producing a packaging pan is ^{0.5g / cm 2 ~2.0g / cm 2} .

  A seventh feature of the present invention is a packaging in which the heat-resistant paper container is a horizontally long rectangular parallelepiped whose long side of the bottom rectangle is three times longer than the short side and whose height is smaller than one side of the bottom. It is a manufacturing method of bread.

  The eighth feature of the present invention is a method for producing a packaging pan in which the heat-resistant paper container has a breathable double bottom.

  A ninth feature of the present invention is a packaging pan manufactured by the above method.

A tenth aspect of the present invention is, per edible portion dry matter 100 g, and the amount of heat 400 kilocalories or more, proteins of 10 grams or more, the fiber 3 grams or more, vitamin _{B 1} 80 micrograms or more, calcium 80 A packaging pan containing more than milligrams.

That is, the present invention according to claim 1 is a step of preparing bread dough by mixing non-gelatinized flour with a mixture of gelatinized flour dough and a protein material and / or a micronutrient-containing material,
Fermenting the bread dough;
Baking the fermented bread dough in a heat-resistant paper container;
Sterilizing the heat-resistant paper container and its contents in a state where the heat-resistant paper container is sealed; and
It is a manufacturing method of the bread | pan with a paper container characterized by including.
In the present invention according to claim 2, the protein material is beef, pork, chicken, egg, skim milk, cheese, fish, crustacean protein, mollusc protein, legumes, legume protein, defatted soybean, soy concentrate protein, wheat protein. It is a manufacturing method of Claim 1 which is 1 or more types chosen from the group which consists of rice protein, corn protein, defatted sunflower, defatted rapeseed, cottonseed protein, and defatted rice bran.
The present invention according to claim 3 is the production method according to claim 1 or 2, wherein the micronutrient-containing material is at least one selected from the group consisting of vegetables, fruits, mushrooms, seaweed and fish.
The present invention according to claim 4 is the production method according to any one of claims 1 to 3, wherein the sterilization step is performed at a temperature of 105 ° C to 200 ° C for 15 seconds to 2 hours at a high temperature and a high pressure. .
As for this invention concerning Claim 5, the volume of the bread dough put into a heat resistant paper container is 30% or more and 80% or less with respect to the volume of a heat resistant paper container, It is any one of Claims 1-4. It is a manufacturing method.
In the present invention according to claim 6, the heat-resistant paper container is a horizontally long rectangular parallelepiped, the height is smaller than the short side of the bottom surface, and the long side of the rectangular shape of the bottom surface is three times longer than the short side. It is a manufacturing method as described in any one of Claims 1-5 which are these.
The present invention according to claim 7 is characterized in that the heat-resistant paper container has a breathable double bottom, and an auxiliary material is inserted between the inner bottom surface and the outer bottom surface. It is a manufacturing method as described in any one of claim | item 1 -6.
This invention which concerns on Claim 8 is a bread | pan with a paper container manufactured by the manufacturing method as described in any one of Claims 1-7.
The present invention according to claim 9, per edible portion dry matter 100 g, the amount of heat is 400 kcal or more, proteins of 10 grams or more, the dietary fiber 3.0 grams or more, vitamin _{B 1} 80 micrograms or more, calcium The bread in a paper container according to claim 8, which contains 75 mg or more.

  As the first effect of the present invention, it can be mentioned that sterilization (including spores) is achieved by retort sterilization after sealing, and safety is ensured.

  As a second effect of the present invention, the bread obtained by the production method of the present invention is soft and high in moisture, and cooking is unnecessary even in a disaster area where heating and water addition is impossible, and it can be opened and eaten as it is. Convenience can be raised.

  As the third effect of the present invention, there is a long-term storability in which the bread can be stored for at least 10 days after production, usually from half a year to several years after production, due to the effect of reducing the oxygen concentration by the oxygen scavenger.

  As a fourth effect of the present invention, in the bread, nutrition equivalent to that of a normal meal is ensured, that is, in terms of calories, carbohydrates, proteins, vitamins, minerals, dietary fiber, etc. It can be mentioned that it can be close to the nutrition obtained from the meal.

  As a fifth effect of the present invention, the bread has a taste (texture, taste, fragrance) comparable to that of a normal meal and contains a lot of dietary fiber, so it is good for bowel movements, Moreover, since it contains a lot of vitamins and minerals for raising the mood, it can be said that it has the effect of making the mood brighter even during a disaster.

  As a sixth effect of the present invention, in the bread, meat, fish, vegetables / fruits, seaweed, natto and the like are uniformly kneaded into the bread dough, so that even if they are eaten every day, they will not get bored. In addition, it has a well-balanced nutrition, is easy to chew, has a texture that is widely accepted by people with pathological conditions, children, the elderly, etc. Can be mentioned.

  As the seventh effect of the present invention, since a high content of meat, fish, vegetables and fruits can be added by the gelatinization kneading method, the flavor and aroma are superior to conventional bread, and Since various “meal breads” corresponding to various meals can be manufactured, it can be mentioned that a new bread food form can be provided.

  As an eighth effect of the present invention, by making bread in a paper container, in particular, a horizontal paper container having a large ratio of the bottom area to the height, the moisture content and the texture become uniform regardless of the part of the bread. A point can be mentioned.

  As a ninth effect of the present invention, by dividing a horizontal paper container and arranging different types of kneaded breads, for example, "hors d'oeuvre bread", "meat main dish bread", "dessert bread" from the left As mentioned above, it can be mentioned that it can be enjoyed as various meal breads similar to the meal of the course.

  The tenth effect of the present invention is that, unlike canned bread, a paper container is used, so that reheating by a microwave oven is possible.

  As an eleventh effect of the present invention, it can be mentioned that it is lighter than a canned bread and the container can be easily discarded after eating.

  As a twelfth effect of the present invention, since a paper container is used, it is possible to reduce the packaging cost and make it industrially advantageous.

It is a figure which shows the basic manufacturing process of the bread | pan in a paper container of this invention. 1 is a photographic image diagram showing a kneaded bread produced in Example 1. FIG. In the figure, A shows an example of the present invention, and B shows a comparative example. It is a photograph image figure which shows the cross section of three types of kneading bread produced in Examples 1-3. In the figure, A shows the pizza-style bread of Example 1, B shows the beef kneaded bread of Example 2, and C shows the kneaded kneaded bread of Example 3, respectively. It is a photograph image figure which shows the manufacturing process of the curry kneaded bread in Example 5. FIG. In the figure, A shows the dough after heat gelatinization, B shows the mixing step of heat gelatinized dough and non-heated flour, and C shows the bread dough after primary fermentation. It is a graph which shows the sensory test result of the curry kneading bread produced in Example 5. In the figure, ● indicates vegetable curry bread and ○ indicates beef curry bread. ** indicates p <0.01, and * indicates that there is a significant difference from bread (3 points) at p <0.1. It is a photograph image figure which shows the cross section of the gelatinization kneading bread produced in Example 8, and the non-gelatinization kneading bread. In the figure, A shows the bread of the present invention, and B shows the bread of the comparative example. It is a graph which shows the change of the bread physical property ("bite-and-feel") by the difference in the bread making method in Example 8. It is a graph which shows the change of the bread physical property ("hardness") by the difference in the bread making method in Example 8. FIG. It is a graph which shows the difference in aging property by the presence or absence of the gelatinization process of the bread dough in Example 8. It is a graph which shows the physical-property comparison 3 days after manufacture about the gelatinization kneaded bread of the wheat flour produced in Example 9, and rice flour. 10 is a graph showing a comparison result of specific volumes of breads produced using a can container and a paper container in Example 10. FIG. FIG. 6 is a photographic image diagram showing a canned bread and a paper container bread produced in Example 11. In the figure, A indicates a canned bread, and B indicates a paper container pan. 10 is a graph showing physical property measurement results (“hardness”) of bread produced in Example 11. 14 is a graph showing physical property measurement results (“bite and mouthfeel”) of bread produced in Example 11. The moisture content in each part 30 minutes after manufacture of the bread produced in Example 11 is shown. In the figure, * indicates that there is a significant difference at a risk rate of 5%. FIG. 4 is a photographic image diagram showing various paper containers and canned bread produced in Examples 11 and 12. In the figure, the lower row is the paper container bread of Example 12, A is the pork kneaded bread, B is the kneaded kneaded bread, C is the oden kneaded bread, and the upper row is the canned bread of Example 11. , Respectively. The physical property measurement results (“hardness”) of various paper container pans produced in Example 12 are shown. The physical property measurement results (“bite”) of various paper container pans produced in Example 12 are shown. The physical property measurement results (“brittleness”) of various paper container pans produced in Example 12 are shown. The physical property measurement results (“flexibility”) of various paper container pans produced in Example 12 are shown. FIG. 14 is a photographic image diagram showing a horizontally long rectangular parallelepiped paper pack used in Example 13. FIG. 14 is a view showing the structure of a horizontally long rectangular parallelepiped paper pack used in Example 13. FIG. 10 is a photographic image diagram showing three different kneaded breads produced using a horizontally long paper container in Example 13. In the figure, A indicates pizza bread, B indicates beef bread, and C indicates salmon bread. FIG. 16 is a photographic image diagram showing the relationship between the ratio of bread dough to the container volume and bread making properties in Example 14. In the figure, A is 82% of the bread dough volume to the container volume, B is 28%, and C is 50%. FIG. 14 is a development view of the horizontally long paper container shown in Example 15. In the figure, A shows a developed view of the side surface, and B shows a developed view of the bottom surface. The double bottom type | mold paper container used in Example 15 and the bread | pan made as an experiment using it are shown. In the figure, A indicates the side surface of the paper container, B indicates the bottom surface of the paper container (with an oxygen scavenger), and C indicates the paper pack pan.

The method for producing the bread in a paper container of the present invention is as follows:
A step of preparing bread dough by mixing non-gelatinized flour with a mixture of gelatinized flour dough and protein material and / or micronutrient-containing material;
Fermenting the bread dough;
Baking the fermented bread dough in a heat-resistant paper container;
Sterilizing the heat-resistant paper container and its contents in a state where the heat-resistant paper container is sealed; and
It is characterized by including.

The flour used in the present invention may be any kind of flour such as strong flour, medium flour, and whole grain flour.
The “flour dough” in the present invention refers to a mixture obtained by mixing and stirring at least flour and water.

In the present invention, “(heated) gelatinization” means that water is added to wheat flour, and then the starch crystals are hydrated by heating to a temperature equal to or higher than the gelatinization temperature of the wheat starch, resulting in a soft texture and high digestion. It refers to the realization of sex.
Specific examples of gelatinization include steaming, cooking, cooking oil after hydration, dielectric heating after hydration, jet cooking after hydration, extruder treatment and puffing treatment in a high moisture state, and the like. it can.

The “protein material” in the present invention refers to a food material containing a large amount of protein. Specific examples include meat; eggs such as chicken eggs; dairy products such as skim milk and cheese; meat of fish and shellfish such as shellfish, mollusks; natto, soybeans, defatted soybeans, soybean concentrated protein, red beans, broad beans, Examples include food materials such as beans such as pigtails; cereal proteins such as wheat protein, rice protein, defatted rice bran, and corn protein; seed protein such as defatted sunflower, defatted rapeseed, and cottonseed protein.
“Meat” in the present invention refers to livestock meat such as beef and pork, and avian meat such as chicken and turkey meat.
The “fish” in the present invention refers to freshwater fish such as carp and crucian fish, seawater fish such as Thailand, tuna, salmon, sardine, bonito and mackerel.
The protein material of the present invention also includes processed products such as processed foods, dried products, concentrates, defatted products, and protein extracts of the materials exemplified above.
These protein materials can be used alone or in combination of two or more.

The “micronutrient-containing material” in the present invention refers to a food material rich in vitamins, dietary fiber, and minerals. Specific examples include vegetables such as tomato, onion, spinach, burdock, broccoli, carrot and pumpkin; fruits such as mandarin orange, blueberry, strawberry, grape and banana; mushrooms such as shiitake mushroom, enoki and shimeji; kelp and wakame Seaweed such as; fish.
The micronutrient-containing material of the present invention includes processed products such as processed foods, dried products, and concentrates of the materials exemplified above.
These protein materials can be used alone or in combination of two or more.

In the present invention, the mixture of gelatinized flour dough and the above-described protein material and micronutrient-containing material (hereinafter also referred to as additive food) is a mixture of non-gelatinized flour and additive food heated. It may be a mixture of additive ingredients with gelatinized flour dough.
The means for “mixing” in the present invention is not particularly limited, and may be kneaded by, for example, a home bakery or hand, kneaded by a kneader or the like, or mixed while being fragmented by a mixer or the like. Or you may mix while grinding with a crusher.

  In the present invention, after the dough and the additive ingredients are mixed by the above method, the necessary ingredients such as the dough, salt, sugar, butter, water, skim milk, and yeast are added to the flour and kneaded to form bread dough.

In the present invention, the bread dough is then fermented. Here, fermentation conditions should just follow the normal bread-making method, and can also ferment in the heat resistant paper container mentioned later.
In addition, fermentation can be performed in a plurality of stages. For example, after performing primary fermentation, the dough may be transferred into a heat-resistant paper container to perform secondary fermentation.

The “heat-resistant paper container” used in the present invention may be a paper container that is resistant to the baking temperature of bread, and its shape is not particularly limited, but a rectangular parallelepiped whose height is smaller than the short side of the bottom surface. Some heat resistant paper containers are preferred. Among them, those load applied to the bottom surface is 0.5g / cm ² ~2.0g / cm ² and, those rectangular long side of the bottom is a rectangular horizontally elongated is three times or more the length of the short side, Particularly preferred.

  In addition, by using a heat-resistant paper container with a double bottom bottom and a vent hole in the inner bottom paper, deoxidation can be achieved without contacting the bread dough between the double bottom paper. Sub-materials such as agents can be added. In this case, it is preferable because the auxiliary material such as bread and oxygen scavenger can coexist without being in direct contact.

In the present invention, the fermented dough is then baked in a heat resistant paper container. At this time, the heat-resistant paper container may not be sealed or may be sealed.
Moreover, although baking conditions should just follow a normal bread-making method, it can be made into 15 minutes-2 hours at 175-235 degreeC, for example.

Next, in the present invention, the heat-resistant paper container and its contents are sterilized or sterilized. At this time, the bread baked as described above needs to be sealed in a heat-resistant paper container.
The sterilization conditions in the present invention are not particularly limited as long as the object of killing microorganisms and spores mixed in bread and enabling long-term storage of bread at room temperature can be achieved.
For example, it is preferable to perform high-temperature and high-pressure treatment for 15 seconds to 2 hours at a temperature of 105 ° C. to 200 ° C. using a high-pressure sterilization kettle or a retort kettle.
Alternatively, instead of a high-pressure sterilization kettle or a retort kettle, microorganisms and spores may be sterilized by subjecting the sealed heat-resistant paper container to a high-temperature and high-pressure state by performing an atmospheric pressure heat treatment at 150 ° C. or higher.

  In the present invention, the bread dough is put into a heat-resistant paper container with the top sealed and subjected to primary fermentation, then the top and bottom of the heat-resistant paper container are reversed to perform secondary fermentation and baking, and finally a double bottom It can be covered and sealed with paper at the bottom, and high-temperature and high-pressure sterilization can be performed.

The bread in a paper container of the present invention produced by the above method is stored or distributed while being kept sealed after being cooled. By maintaining a sealed state after sterilization, it can be stored at room temperature for half a year to several years.
Furthermore, when an oxygen scavenger coexists in a sealed paper container, it becomes possible to suppress the decomposition and oxidation of lipids during storage, and during storage of the bread of the present invention kneaded with high nutrient materials containing lipids It is very suitable from the viewpoint of suppressing quality degradation of the product.

Paper containers pan of the present invention, per edible portion dry matter 100 g, the amount of heat is 400 kcal or more, proteins of 10 grams or more, the dietary fiber 3.0 grams or more, vitamin B ₁ 80 micrograms or more, calcium Since it contains 75 milligrams or more, it has the same level of nutrition as a normal meal and contains a lot of dietary fiber.

  In addition, the bread in the paper container of the present invention can be added with a high content of meat, fish, vegetables and fruits by the gelatinization kneading method, so that the flavor and aroma are excellent and the horizontal paper container is divided. By arranging different types of bread, it can be enjoyed as various “meal breads” similar to the meals on the course.

  Examples of the present invention will be described below, but the present invention is not limited to the examples.

Example 1 (pizza bread)
2 tomatoes (medium size), 4 slices of garlic, 1 onion (medium size), 7 dried shiitake mushrooms, 100 grams of enokitake mushroom, season with shiitake mushroom juice, lemon juice, salt, pepper, soy sauce, sesame oil, yuzu pepper, and low heat Was simmered for 20 minutes, and blended (Tescom THM500) and kneaded uniformly. This is called a mix paste.

65g grilled bacon, 40g melted cheese, 150g mixed paste, 84g strong wheat flour (Nisshin Flour Camellia), add 60cc sardine soup stock, 1 tablespoon tomato ketchup and stir. (Sharp KS-HA5-W) was used and heated in white rice mode for 25 minutes to gelatinize the wheat starch.
In addition to 196 grams of unheated strong flour (Nisshin Flour Camellia), add a half teaspoon of salt, 15 grams of olive oil, 15 grams of sugar and 15 grams of skim milk, and a home-made bread machine (Panasonic SD) -BH103) for 15 minutes and 3 grams of dry yeast was added to form a dough.

  The bread dough is first fermented in the same bread machine for 3.5 hours, the dough is taken out, degassed, and 200 grams of the dough is put into a 500 ml milk paper pack and placed in a Tabay Espec incubator at 38 ° C for 40 minutes. Next fermentation was performed. The paper pack is a horizontally long rectangular parallelepiped having a length of 7 cm, a width of 10 cm, and a height of 7 cm. Next, it was baked for 40 minutes in a roll-pan mode using a household cooker (Sharp Helsio). Finally, the entire paper pack was sealed in a heat-resistant plastic bag for autoclave, and sterilized at 120 ° C. for 20 minutes using an autoclave manufactured by Hirayama Seisakusho.

  The basic production process is shown in FIG. 1, and a photograph of the produced bread is shown in FIG. B (right) in FIG. 2 was prepared in the same manner as above except that the same amount of germinated super-hard rice (made by Kyushu University, strain name “EM10”) was used instead of 84 g of strong flour as a comparative example. It is a rice flour-containing bread, and A (left) in FIG. 2 is an example of the present invention. It can be seen that the bread of FIG. 2A (example of the present invention) is more expandable and has a larger specific volume than the bread of FIG. 2B (comparative example). Also in the texture of bread, the bread of the example of the present invention was remarkably superior to the bread of the comparative example.

  The bread of the present invention example made in this way had a pizza-like taste, was soft and had a good texture. Even when stored unopened for 10 days at room temperature (25 ° C., the same applies hereinafter), no growth of mold and bacteria is observed, and reheating in a microwave oven is possible. Improved.

This bread, per edible portion dry matter 100 g, the amount of heat a is 423 kcal 10.6 gram protein 3.2 g dietary fiber, vitamin _{B 1} 86 micrograms of calcium contained 93 milligrams.

For comparison, the bread dough after the secondary fermentation was baked at 170 ° C., 180 ° C., 220 ° C., and 250 ° C. for 40 minutes, respectively, using a dry heat sterilizer manufactured by Hirasawa Seisakusho instead of Sharp Hersio.
As a result, the baked color was insufficient at 170 ° C. and burned at 250 ° C., which was inappropriate. On the other hand, in the case of 180 ° C. and 220 ° C., an appropriate baked color and generation of aroma occurred as in the case of baking by Sharp's Helsio.

Example 2 (Meat kneaded bread)
In the same manner as in Example 1, 2 tomatoes (medium size), 4 garlic slices, 1 onion (medium size), 7 dried shiitake mushrooms, 100 grams of enokitake mushroom, shiitake mushroom juice, lemon juice, salt, pepper, soy sauce, sesame oil Seasoned with yuzu pepper, simmered on low heat for 20 minutes, applied to a blender (Tescom THM500) and kneaded evenly. This is called a mix paste.

  150 grams of this mixed paste, 120 grams of beef (one tablespoon of sake, two tablespoons of mirin, 10 grams of sugar, seasoned and baked with a little lemon juice), 17 grams of green onion, commercially strong flour (Nisshin Flour Camellia) 84 Gram and irikodoshi (40 mL) were added and heated in a white rice mode for 25 minutes with a domestic electric rice cooker (Sharp KS-HA5-W) to gelatinize the wheat starch to obtain a heated gelatinized dough.

  In the same manner as in Example 1, in addition to 196 grams of unheated strong flour (Nisshin Flour Camellia), this half-heated gelatinized dough is also a teaspoon of salt, 15 grams of olive oil, 15 grams of sugar, 15 skim milk Gram was added, and the mixture was stirred for 15 minutes with a home-made bread machine (SD-BH103 manufactured by Panasonic), and 3 grams of dry yeast was added to form bread dough.

  The bread dough is first fermented in the same bread machine for 3.5 hours, the dough is taken out, degassed, and 200 grams of the dough is put into a 500 ml milk paper pack and placed in a Tabay Espec incubator at 38 ° C for 40 minutes. Next fermentation was performed. Next, it was baked for 40 minutes in a roll-pan mode using a household cooker (Sharp Helsio). Finally, the entire paper pack was sealed in a heat-resistant plastic bag for autoclave, and sterilized at 120 ° C. for 20 minutes using an autoclave manufactured by Hirayama Seisakusho.

A cross-sectional photograph of the produced bread is shown in FIG. In FIG. 3, A shows the pizza bread produced in Example 1, and B shows the beef kneaded bread produced in Example 2.
Table 1 shows the main ingredients of the bread produced in this example.

In the table, other than moisture, the weight or ratio per 100 g of dry matter is shown.

  The bread of the present invention shown in Table 1 has a high dietary fiber content, and five testers continued to eat 200g each for breakfast and dinner for 3 days.

For comparison, in the same manner as in Example 1 of Patent Document 4 described above, 300 g of gelatinized germinated brown rice made from germinated ultra-hard rice “EM10”, 30 g of pork loin and heated 300 g of commercially available flour and other ingredients were mixed with 30 g of the nameko and homogenized, and a bread was produced according to a conventional method.
This rice flour bread is a rice flour bread characterized by the functionality of indigestible starch and γ-aminobutyric acid, and unlike the bread of the present invention, it is not fermented, baked and sterilized in a closed container, Storage was poor, and mold storage was observed when stored at room temperature for more than 1 week after production, making long-term storage difficult.

Example 3 (rice kneaded bread)
Red bean paste 50g, 1 tomato (medium), burdock 50g, 3 tablespoons Gomame-boiled beans (soybeans, carrots, burdock, kelp), 84g commercial strong wheat flour (Nisshin Flour Kamelia) It was heated in a white rice mode for 25 minutes with an electric rice cooker (Sharp KS-HA5-W) to gelatinize the wheat starch to obtain a heated gelatinized dough.

  In the same manner as in Example 1, in addition to 196 grams of unheated strong flour (Nisshin Flour Camellia), this half-heated gelatinized dough is also a teaspoon of salt, 15 grams of olive oil, 15 grams of sugar, 15 skim milk Gram was added, and the mixture was stirred for 15 minutes with a home-made bread machine (SD-BH103 manufactured by Panasonic), and 3 grams of dry yeast was added to form bread dough.

The bread dough is first fermented in the same bread machine for 3.5 hours, the dough is taken out, degassed, and 200 grams of the dough is put into a 500 ml milk paper pack and placed in a Tabay Espec incubator at 38 ° C for 40 minutes. Next fermentation was performed. Next, it was baked for 40 minutes in a roll-pan mode using a household cooker (Sharp Helsio). Finally, the entire paper pack was sealed in a heat-resistant plastic bag for autoclave, and sterilized at 120 ° C. for 20 minutes using an autoclave manufactured by Hirayama Seisakusho.
A cross-sectional photograph of the produced bread is shown in FIG. 3C. Table 2 shows the main ingredients of bread.

In the table, other than moisture, the weight or ratio per 100 g of dry matter is shown.

Table 3 shows the results of the taste test of the kneaded bread by five testers. Comparison was made using commercially available bread bread as a standard, and each item was evaluated in three stages: “good”, “equivalent to commercially available bread bread”, and “bad”.
As a result, it was shown that the kneaded kneaded bread is extremely delicious compared to the commercially available ordinary bread.

Test Example 1 (Examination of sterilization conditions)
In Example 3 above, the sterilization conditions for the baked bread produced using unheated wheat flour mixed with Bacillus subtilis at a ratio of 100,000 bacteria / 1 g flour are as follows: 105 ° C for 10 seconds, (2) 110 ° C for 30 seconds, (3) 120 ° C for 1 minute, (4) 150 ° C for 5 minutes, (5) 180 ° C for 60 minutes, (6) 220 ° C for 3 hours. The heat treatment was performed at different temperatures and times.
As a result, in (1) above, the Bacillus subtilis spores in the dough after production were not sterilized, and the number of Bacillus subtilis increased after storage at room temperature for 1 week after production. Moreover, in the case of the process of (6), since the heating conditions were too strong, the bread sample was burnt and browned, which was inappropriate. Under other conditions (2) to (5), Bacillus subtilis was sterilized and suitable in suitable coloration.

Example 4 (Bread kneaded with pasty fish and vegetables)
50 g of commercially available pasty foods (Horika Foods “Miso Miso” and Horica Foods “Kinpira Gobo”) were kneaded uniformly with a Tescom blender THM500. After adding 84 grams of commercially available strong wheat flour (Nisshin Flour Camellia) and 60 ml of water and mixing well, heat for 25 minutes in white rice mode using an electric rice cooker (Sharp KS-HA5-W). Was gelatinized to obtain a heated gelatinized fabric.

  Mix 196 grams of strong flour (Nisshin Flour Camellia) with the heated gelatinized dough, 5 grams of salt, 30 grams of sugar, 15 grams of butter, 160 ml of water, 20 grams of skim milk, 5 grams of dry yeast, 1/4 of frozen tomatoes Pieces were added and kneaded to form a dough.

  This bread dough was subjected to primary fermentation in a French bread mode using a Panasonic home bakery (SD-BH103). Next, the fermented dough was placed in a milk paper pack container and subjected to secondary fermentation at 38 ° C. for 40 minutes using a Tabay Espec incubator. Subsequently, it was baked in a baking mode for 40 minutes using a Sharp Helsio. After firing, the paper container was sealed and sterilized using an autoclave manufactured by Hirayama Seisakusho at 120 ° C. for 20 minutes.

The bread of the present invention that was prototyped as described above was edible as it was without heating, and had a strawberry and burdock flavor, and the taste test results of five people evaluated that it was extremely delicious compared to ordinary bread. Met.
Moreover, after sterilization, the number of general viable bacteria was measured after being stored in an unopened state at 30 ° C. for 10 days and then opened, and was below the detection limit (<300 cfu / g or less).

The mackerel and burdock kneading-pan, 100 calories per gram 412 kcal, a protein content of 15.8%, the total dietary fiber content of 4.1%, vitamin B ₁ content 0.15 milligrams calcium content was 96 milligrams .
The bread of the present invention produced as a prototype in this example had a high dietary fiber content, and as a result of 5 testers continuing to eat 200 g each for breakfast and dinner for 3 days, 3 had an effect of improving bowel movement.

Example 5 (curry kneaded bread)
Eggs (50 g) were added to 150 g of a commercially available retort curry (house food, vegetable curry or beef curry) and kneaded uniformly with a Tescom blender THM500. After adding 84 grams of commercially available strong wheat flour (Nisshin Flour Camellia) and 60 ml of water and mixing well, this was gelatinized by heating for 25 minutes in white rice mode using an electric rice cooker (Sharp KS-HA5-W). Starch was gelatinized to obtain a heated gelatinized dough (FIG. 4A).

  Mix 196 grams of strong flour (Nisshin Flour Camellia) with the heated gelatinized dough, 5 grams of salt, 30 grams of sugar, 15 grams of unsalted butter, 160 ml of water, 20 grams of skim milk, 5 grams of dry yeast, 1 frozen tomato / 4 pieces were added and kneaded to form bread dough (FIG. 4B).

  This bread dough was subjected to primary fermentation in a French bread mode using a Panasonic home bakery (SD-BH103). Next, the fermented dough was placed in a milk container paper container, and subjected to secondary fermentation at 38 ° C. for 40 minutes using a Tabai Espec incubator. Subsequently, it was baked in a baking mode for 40 minutes using a Sharp Helsio. After firing, the paper container was sealed and sterilized using an autoclave manufactured by Hirayama Seisakusho at 120 ° C. for 20 minutes.

The bread of the present invention thus produced has a good cross section as shown in FIG. 6A, is non-heated and is edible as it is, has a curry flavor, and the taste test results of five people show that It was evaluated as extremely delicious compared to bread (Fig. 5). In FIG. 5, ● represents a vegetable curry pan, and ○ represents a beef curry pan. ** and * indicate that there is a significant difference from the standard bread (3 points), and the risk factor is ** for p <0.01 and * for p <0.1.
Moreover, after sterilization, the number of general viable bacteria was measured after being stored in an unopened state at 30 ° C. for 10 days and then opened, and was below the detection limit (<300 cfu / g or less).

Bread kneading this curry, calories 421 kcal per 100 g dry matter, is a protein content of 16.7%, the lipid content of 7.13%, the total dietary fiber content of 3.07%, vitamin _{B 1} content The calcium content was 0.13 milligrams and 97.1 milligrams.

Example 6 (Dashi kneaded bread)
1000 g of water was added to 100 g of Urume Niboshi, 20 g of kelp, and 10 g of bonito, soaked for 6 hours, boiled on low heat for 20 minutes, filtered through a colander, and then dipped. To this stock, add 86 grams of shimeji, 185 grams of onion, 112 grams of carrot, 237 grams of tomatoes, 20 grams of sea cucumber, 30 grams of seaweed and 30 minutes of finely chopped kelp and boiled soup stock, 4 tablespoons of mirin, 4 tablespoons of sake Seasoned with 2 tablespoons of sesame oil, 8 tablespoons of ketchup, 3 teaspoons of pepper pepper and 3 tablespoons of white sesame seeds, simmered on low heat for 40 minutes, and made a concentrated soup mix.

Add 150g of strong flour (camellia) and 30mL of water to 150g of this concentrated soup mix and heat in white rice mode for 25 minutes using an electric rice cooker (Sharp KS-HA5-W) to gelatinize the wheat starch and heat A gelatinized fabric was obtained.
Mix 196 grams of strong flour (Nisshin Flour Camellia) with the heated gelatinized dough, 5 grams of salt, 30 grams of sugar, 15 grams of butter, 160 ml of water, 20 grams of skim milk, 5 grams of dry yeast, 1/4 of frozen tomatoes Pieces were added and kneaded to form a dough.

  This bread dough was subjected to primary fermentation in a French bread mode using a Panasonic home bakery (SD-BH103). Next, the fermented dough was placed in a milk paper pack container and subjected to secondary fermentation at 38 ° C. for 40 minutes using a Tabay Espec incubator. Subsequently, it was baked in a baking mode for 40 minutes using a Sharp Helsio. After firing, the paper container was sealed and sterilized using an autoclave manufactured by Hirayama Seisakusho at 120 ° C. for 20 minutes.

The bread thus produced was unheated and edible as it was, had a flavor, and the taste test results of five people evaluated that it was extremely delicious compared to general bread.
Moreover, after sterilization, the number of general viable bacteria was measured after being stored in an unopened state at 30 ° C. for 10 days and then opened, and was below the detection limit (<300 cfu / g or less).

This bread, per edible portion dry matter 100 g, a heat of 438 kcal 35.0 grams protein, 6.2 g dietary fiber, vitamin _{B 1} 0.30 mg, contains calcium 438 mg High in protein and dietary fiber.

Example 7 (Natto kneaded bread)
60 grams of water is added to 45 grams of commercial natto (made by Azuma Foods) and 84 grams of commercial strong wheat flour (Nisshin Flour Camellia), and heated in white rice mode for 25 minutes in a home electric rice cooker (Sharp KS-HA5-W). Wheat starch was gelatinized to obtain a heated gelatinized dough.
In the same manner as in Example 1, in addition to 196 grams of strong wheat flour (Nisshin Flour Camellia) without heating the heated gelatinized dough, half a teaspoon of salt, 15 grams of olive oil, 15 grams of sugar, 15 grams of skim milk The mixture was stirred for 15 minutes with a home-made bread machine (SD-BH103 manufactured by Panasonic), and 3 grams of dry yeast was added to form bread dough.

  The bread dough is first fermented in the same bread machine for 3.5 hours, the dough is taken out, degassed, and 200 grams of the dough is put into a 500 ml milk paper pack and placed in a Tabay Espec incubator at 38 ° C for 40 minutes. Next fermentation was performed. Next, it was baked for 40 minutes in a roll-pan mode using a household cooker (Sharp Helsio). After firing, the paper container was sealed and sterilized using an autoclave manufactured by Hirayama Seisakusho at 120 ° C. for 20 minutes.

The bread of the present invention thus produced was excellent in expansibility, had a porous structure and a good texture, and had a natto flavor, resulting in a very delicious bread.
This bread, per edible portion dry matter 100 g, the amount of heat is 432 kcal 15.3 gram protein 4.2 g dietary fiber, vitamin _{B 1} 93 micrograms of calcium contained 102 milligrams.

For comparison, 84 grams of hard rice germinated brown rice flour (produced by Chiba Prefecture, variety name “Yumejoshi”) was used in place of 84 grams of commercially available strong wheat flour (Nisshin Flour Camellia). Similarly, a rice flour-containing bread (comparative example) was prototyped.
The bread of this comparative example was remarkably inferior in specific volume as compared with the examples of the present invention, the bread cross-section did not have a porous structure, and had a texture like a candy and a bread with poor merchantability.

Example 8 (Comparison of gelatinized kneaded bread and dough directly kneaded bread)
A dashi-kneaded bread was produced in the same manner as in Example 6. That is, 1000 mL of water was added to 100 g of Urume Niboshi, 20 g of kelp, and 10 g of bonito, soaked for 6 hours, boiled on low heat for 20 minutes, filtered through a colander, and then dipped. To this stock, add 86 grams of shimeji, 185 grams of onion, 112 grams of carrot, 237 grams of tomatoes, 20 grams of sea cucumber, 30 grams of seaweed and 30 minutes of finely chopped kelp and boiled soup stock, 4 tablespoons of mirin, 4 tablespoons of sake Seasoned with 2 tablespoons of sesame oil, 8 tablespoons of ketchup, 3 teaspoons of pepper pepper and 3 tablespoons of white sesame seeds, simmered on low heat for 40 minutes, and made a concentrated soup mix.

Add 150g of strong flour (camellia) and 30mL of water to 150g of this concentrated soup mix and heat in white rice mode for 25 minutes using an electric rice cooker (Sharp KS-HA5-W) to gelatinize the wheat starch and heat A gelatinized fabric was obtained.
Mix the heated gelatinized dough with 196 grams of strong flour (Nisshin Flour Camellia), add a half teaspoon of salt, 15 grams of olive oil, 15 grams of sugar and 15 grams of skim milk, and a home-made bread machine (Panasonic) The mixture was stirred for 15 minutes with SD-BH103) and 3 grams of dry yeast was added to form bread dough.

  The bread dough was subjected to primary fermentation for 3.5 hours in the same bread machine. Next, the fermented dough was taken out and degassed, 200 g of the dough was put into a 500 mL milk paper pack, and subjected to secondary fermentation at 38 ° C. for 40 minutes in an incubator made by Tabai Espec. Next, it was baked for 40 minutes in a roll-pan mode using a household cooker (Sharp Helsio). After firing, the paper container was sealed and sterilized using an autoclave manufactured by Hirayama Seisakusho at 120 ° C. for 20 minutes.

  For comparison, 84 g of strong wheat flour (camellia) and 30 mL of water were added to 150 g of the concentrated soup mix of Example 6, and the heating gelatinization step using an electric rice cooker was omitted to obtain an ungelatinized wheat dough. 200 grams of strong flour (Nisshin Flour Milling Camellia) is added with the above non-gelatinized wheat dough, plus a half teaspoon of salt, 15 grams of olive oil, 15 grams of sugar and 15 grams of skim milk. (SD-BH103 manufactured by Panasonic) was stirred for 15 minutes, and 3 grams of dry yeast was added to form bread dough. The bread dough was subjected to primary fermentation for 3.5 hours in the same bread machine. Next, the fermented dough is taken out, degassed, 150 g of the concentrated stock mix prepared above is added thereto, 200 g of the dough is put into a 500 mL milk paper pack, and the temperature is kept at 38 ° C., 40 ° C. in a Tabay Espec incubator. Secondary fermentation was performed for a minute. In the same manner as described above, the fermented dough was baked, the paper container was sealed, and sterilization was performed.

FIG. 6 shows cross-sectional photographs of the two types of bread produced. In FIG. 6, A shows the bread of the example of the present invention, and B shows the bread of the comparative example. The bread of the comparative example in which the wheat starch was directly concentrated to the dough without being gelatinized, mixed and then fermented and baked had a rough cross-sectional structure and was non-uniform (FIG. 6B).
In addition, as a result of measuring the physical properties of the bread immediately after production using a tensipresser, as shown in FIGS. 7A and 7B, the gelatinized kneaded bread of the present invention has a solid chewy physical property, In the case of the comparative dough directly kneaded bread, it was too soft and the bread strength was insufficient. FIG. 7-A shows the measurement result of “bite and feel”, and FIG. 7-B shows the measurement result of “hardness”.
As is clear from FIGS. 6 and 7-A, B, the gelatinized kneaded bread of the present invention was superior to the dough direct kneaded bread of the comparative example.

  Furthermore, the “hardness” of bread after storage at room temperature for 3 days was measured with a tensipressor. FIG. 8 shows a ratio (aging ratio) obtained by dividing the measured value three days after production by the measured value immediately after production. From FIG. 8, it was found that the gelatinized kneaded bread of the present invention was less likely to age even after 3 days.

Example 9 (comparison of aging properties of wheat bread and rice flour-containing bread)
A dashi-kneaded bread was made in the same manner as in Example 6 (Example of the present invention).
For comparison, a rice flour-containing bread was produced in the same manner as in Example 6 except that the same amount of rice flour (variety name “Koshihikari”) was used instead of 84 g of strong wheat flour (comparative example).

The physical properties of these two types of bread after storage for 3 days at room temperature are shown in FIG. 9 and measured using a Taketomo Electric Tensipressor.
9, while the hardness in the case of wheat flour bread, fabricated using flour (Camellia) also heated gelatinized dough (invention example) is 1740gw / cm ^2, prototype heated gelatinized dough rice flour In the case of the rice flour-containing bread (comparative example), the hardness was 1979 gw / cm ² , which was harder than in the case of the present invention example, indicating that the comparative example is more aging after production.

Example 10 (comparison of expansion volume between canned bread and paper container bread)
A pizza bread was prototyped in the same manner as in Example 1.
In addition to this, a bread with 30 g of mandarin pulp or 30 g of grape pulp was also produced. In other words, add 84g of strong wheat flour (Nisshin Flour Camellia) to 30g of citrus pulp or 30g of grape pulp, stir, and use a domestic electric rice cooker (Sharp KS-HA5-W). Heated for a minute to gelatinize the wheat starch to give a heated gelatinized dough. In the same manner as in Example 1, the heated gelatinized dough and unheated strong flour and other materials were mixed to form bread dough, which was subjected to fermentation, baking, and sterilization.

When making these three types of bread, the specific volume of the bread was compared using two types of containers: a metal can (486 cm ³ ) or a milk pack paper container (490 cm ³ ). The dimensions of the above containers were a metal can container having a diameter of 7.5 cm × height of 11 cm, and a milk pack paper container having a length of 7 cm × width of 7 cm × height of 10 cm.
The amount of bread dough used in each test area was 200 g for canned pizza bread, 100 g for milk packed pizza bread, 200 g for canned mandarin bread, 100 g for milk packed citrus bread, 150 g for canned grape bread, and 150 g for milk packed grape bread.

  The specific volume of bread measured by the seed replacement method is shown in FIG. FIG. 10 shows that the specific volume of bread is larger and the expansibility is better when using a paper container than when using a metal can container in any of pizza bread, mandarin bread and grape bread.

Example 11 (Comparison of physical properties and water content between canned bread and paper container bread)
Prepared in the same manner as in Example 6, except that the dough after the primary fermentation of the kneaded bread was divided into two parts, and one dough (125 g) was placed in the same canned metal can (486 cm ³ ) as in Example 10, and the other Of dough (125 g) was placed in the same milk paper pack (490 cm ³ ) as in Example 10. These were subjected to secondary fermentation at 38 ° C. for 40 minutes using a Tabay Espec incubator, and then baked for 40 minutes in a baking mode using Sharp's Helsio. After firing, the can or paper container was sealed and sterilized using an autoclave manufactured by Hirayama Seisakusho at 120 ° C. for 20 minutes.

FIG. 11 shows a photograph of the above two types of bread, FIG. 12-A and B show the physical property measurement results with a tensipresser, and FIG. 13 shows the water content by region 30 minutes after production.
In FIG. 11, A indicates a canned bread, and B indicates a paper pack pan. FIG. 12-A shows the measurement result of “hardness”, and FIG. 12-B shows the measurement result of “bite and feel”. In FIG. 13, * indicates that there is a significant difference at a risk rate of 5%.

As shown in FIGS. 12A and 12B, the bread of the present invention that was experimentally manufactured using a paper container exhibited physical properties with a firm bite.
In addition, as shown in FIG. 13, the bread of the present invention showed a uniform texture with no unevenness in water content at the top, middle and bottom compared to the comparative bread made using a metal can. . On the other hand, in the bread made using a metal can, a significant difference was observed between the water content at the top and bottom (p <0.05).

Example 12 (Prototype of bread kneaded with pork, salmon, oden)
Red rice cracker 30g, instant tea pickle (Nagatanien) 1 bag, commercial strong flour (Nisshin Flour Camellia) 84g, Irikodashi 2.5g (130mL) is added, household electric rice cooker (Sharp KS-HA5 -W) in white rice mode for 25 minutes to gelatinize the wheat starch to obtain a heated gelatinized dough.

  In the same manner as in Example 1, in addition to 196 grams of strong wheat flour (Nisshin Flour Camellia) that has not been heated, the heated gelatinized dough is further added to a teaspoon of salt, 15 grams of olive oil, 15 grams of sugar, skim milk. 15 grams was added and stirred for 15 minutes with a home-made bread machine (Panasonic SD-BH103), and 3 grams of dry yeast was added to form bread dough.

  The bread dough is first fermented in the same bread machine for 3.5 hours, the dough is taken out, degassed, and 200 grams of the dough is put into a 500 ml milk paper pack and placed in a Tabay Espec incubator at 38 ° C for 40 minutes. Next fermentation was performed. Next, it was baked for 40 minutes in a roll-pan mode using a household cooker (Sharp Helsio). After firing, the paper container was sealed, and sterilization was performed using an autoclave manufactured by Hirayama Seisakusho at 120 ° C. for 20 minutes (kneaded bread).

  In the same way, add 93g of seasoned ginger roast pork seasoned with soy sauce, ginger, sugar, mirin, 3 pieces of green perilla, 1 ginger (large), 84g of strong flour (camellia), and 2.5g (130mL) of bonito After heat gelatinization with a rice cooker, it was mixed with strong wheat flour and other materials to prepare a pork kneaded bread by the same method as described above.

  Furthermore, 65g of commercially available “oden ingredients (kelp, eggs, sweet potato, burdock roll, chikuwa, konnyaku)” (made by Issho) and 84g of strong flour (camellia) and 2.5g (120mL) of bonito are added to the rice cooker. After being gelatinized by heating, it was mixed with strong flour and other ingredients to prepare an oden kneaded bread by the same method as described above.

FIG. 14 shows a photograph of the above three kinds of bread arranged in line with the canned bread prepared in Example 11, and FIGS. 15-A to D show the physical property measurement results of each bread by a tensi presser.
In FIG. 14, A in the lower row shows pork-kneaded bread, B shows koji-kneaded bread, C shows oden-kneaded bread, and the upper row shows the canned bread produced in Example 11. 15-A shows the measurement result of “hardness”, FIG. 15-B shows the measurement result of “bite and feel”, FIG. 15-C shows the measurement result of “brittleness”, and FIG. The measurement results of “sex” are shown respectively.

  From these figures, according to the present invention, it is possible to produce bread close to a “meal” in which oden, rice cake, pork, etc. are kneaded, and each bread has the taste of oden, rice cake, pork. In addition, it has been shown that it has favorable characteristics in terms of physical characteristics such as chewing, hardness, brittleness, and flexibility.

Example 13 (Breadmaking with a landscape paper container)
FIG. 16 and FIG. 17 show an example of a horizontally long rectangular parallelepiped heat-resistant paper container used in the present invention. This paper container is a horizontally long rectangular parallelepiped heat-resistant paper container having a height smaller than the short side of the bottom surface and a rectangular long side of the bottom surface being at least three times as long as the short side.
In addition, as shown in FIG. 17, this paper container has a double bottom structure. After the dough is put from the bottom and fermented and baked, the second bottom paper is packed and sterilized. The bread is taken out by opening the top. Furthermore, in order to produce several kinds of bread, it is possible to put a partition inside the container as shown in FIG.

Three types of bread dough (after primary fermentation) were prepared using the methods of Example 1 (pizza bread), Example 2 (beef bread) and Example 3 (boiled bread). FIG. 18 shows three types of packaging bread prepared by putting the three types of bread dough into the heat-resistant paper container divided into three parts and fermenting, baking, and sterilizing.
In FIG. 18, A indicates pizza bread, B indicates beef bread, and C indicates salmon bread.

As in this example, when a horizontally long cuboid heat-resistant paper container having a height smaller than the short side of the bottom surface is used, the moisture content at the top, middle, and bottom of the bread is uniform, and the texture Was also good.
In addition, by using a paper container whose long side of the bottom rectangle is three times longer than the short side, three different types of bread can be arranged in a single paper container.
Furthermore, as shown in FIG. 18, by using a horizontally long paper container divided into three, A (pizza bread), B (beef bread), and C (boiled bread) are mixed with three different flavors. I was able to taste the bread at once.

Example 14 (bread dough volume in landscape paper container)
In the same manner as in Example 1, a pizza kneaded bread dough (after primary fermentation) was prepared. In a horizontally long paper container similar to that of FIG. 16 of Example 13, three types of paper containers are divided into three, and the above three doughs with different volumes (28%, 50%, 82% with respect to the container volume). ) Was added. Further, secondary fermentation / firing / sterilization treatment was performed in the same manner as in Example 1.

The three types of breads thus produced are shown in FIG. In FIG. 19, A is the ratio of the bread dough volume to the container volume is 82%, B is 28%, and C is 50%.
As shown in FIG. 19, when the bread dough volume was 28% of the volume of the paper container (FIG. 19B), a large amount of space remained in the upper part of the container, which was inappropriate. On the other hand, when the bread dough volume exceeds 80% of the volume of the paper container (FIG. 19A), the bread dough expanded by the secondary fermentation becomes too large, which makes it impossible to seal the upper part of the container.
As a result, it was shown that the volume of bread dough placed in the paper container in the present invention needs to be in the range of 30% to 80% of the volume of the paper container.

Example 15 (double bottom horizontally long paper container)
An example (development view) of a heat-resistant paper container having a breathable double bottom used in the present invention is shown in FIG. Further, FIG. 21 shows an example (photograph) of a double bottom paper container used in the present invention, which was made as a prototype using a milk paper container.
In FIG. 20, A shows a developed view of the side surface, and B shows a developed view of the bottom surface. In FIG. 21, A shows the side of the paper container, B shows the bottom of the paper container (deoxygenating agent), and C shows the paper pack pan.

As shown in these figures, when the bottom is a double bottom, it is possible to partition the container body into which the bread dough is placed and the lowermost part into which auxiliary material additives such as deoxidized materials are placed. There is an advantage that it is not in direct contact with material additives.
Further, as shown in FIG. 20, by making a hole in the partition between the lowermost part for containing the oxygen scavenger and the container main body for containing the dough, while preventing direct contact between the dough and the deoxidized material, It becomes possible to reduce the oxygen partial pressure.

FIG. 21C shows a pan made according to the method of Example 2 using the paper container shown in FIG. 21 and stored in the presence of an oxygen scavenger. Since this bread is sealed and sterilized, the growth of microorganisms is not observed even after storage at room temperature for 3 months after production. Due to the effect of the coexisting oxygen scavenger, free fatty acids in the fat contained in the bread increase. Was also not recognized.
For comparison, when stored at room temperature without coexisting an oxygen scavenger, the free fatty acid after 3 months exceeded 100 mg KOH equivalent / 100 g bread dry matter, making it unsuitable as food.

  The present invention relates to a bread excellent in taste, nutrition, digestibility and preservability assuming emergency food at the time of a disaster, and a method for producing the same, more specifically, a protein material in gelatinized cereal dough After adding and mixing ingredients containing trace nutrients, mixing with flour, fermenting in a heat-resistant paper container that can be sealed, sealing, and improving sterilization and digestibility by high-temperature and high-pressure treatment The present invention relates to a method for producing a packaged bread having excellent taste, nutrition and storage, and a bread produced by the method. Safety, convenience, high nutrition, good taste, long-term storage, It has advantages such as uniformity.

  Therefore, the bread according to the present invention has a wide range of uses such as emergency food at the time of disaster, preserved food in local governments and companies, meal substitute food at home, and is highly industrially usable. By dividing and arranging different types of kneaded bread, it can be enjoyed as various meal breads.

  Furthermore, unlike the canned bread, the bread according to the present invention uses a paper container and can be reheated by a microwave oven, is lighter than the canned bread, and is easy to dispose of the container after eating. Thus, manufacturing, distribution and disposal costs can be reduced.

1 Opening Port 2 Double Bottom 3 Internal Partition 4 Margin 5 Vent Port 6 Oxygen Absorber

Claims (9)

A step of preparing bread dough by mixing non-gelatinized flour with a mixture of gelatinized flour dough and protein material and / or micronutrient-containing material;
Fermenting the bread dough;
Baking the fermented bread dough in a heat-resistant paper container;
Sterilizing the heat-resistant paper container and its contents in a state where the heat-resistant paper container is sealed; and
A method for producing a bread in a paper container, comprising:   Protein material is beef, pork, chicken, egg, skim milk, cheese, fish, crustacean protein, mollusc protein, legumes, legume protein, defatted soybean, soy concentrate protein, wheat protein, rice protein, corn protein, defatted sunflower The manufacturing method of Claim 1 which is 1 or more types chosen from the group which consists of defatted rapeseed, cottonseed protein, and defatted rice bran.   The production method according to claim 1 or 2, wherein the micronutrient-containing material is at least one selected from the group consisting of vegetables, fruits, mushrooms, seaweeds and fish.   The manufacturing method according to any one of claims 1 to 3, wherein the sterilization step is a high temperature and high pressure treatment at a temperature of 105 ° C to 200 ° C for 15 seconds to 2 hours.   The manufacturing method as described in any one of Claims 1-4 whose volume of the bread dough put into a heat resistant paper container is 30% or more and 80% or less with respect to the volume of a heat resistant paper container.   The heat-resistant paper container is a horizontally long rectangular parallelepiped, the height is smaller than the short side of the bottom surface, and the long side of the rectangular shape of the bottom surface is three times longer than the short side. The manufacturing method of any one of Claims.   The heat-resistant paper container has a breathable double bottom, and a secondary material is put between an inner bottom surface and an outer bottom surface, and the heat resistant paper container is any one of claims 1-6. The manufacturing method as described.   The bread | pan with a paper container manufactured by the manufacturing method as described in any one of Claims 1-7. Per edible dry matter 100 g, the amount of heat is 400 kcal or more, proteins of 10 grams or more, the dietary fiber 3.0 grams or more, vitamin _{B 1} 80 micrograms or more, calcium 75 mg or more, according to claim 8 The bread in a paper container as described.