JP2015043727A - Wheat flour composition for bread or baked confectionery - Google Patents
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- 241000209140 Triticum Species 0.000 title claims abstract description 78
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 77
- 235000013312 flour Nutrition 0.000 title claims abstract description 74
- 235000008429 bread Nutrition 0.000 title claims abstract description 66
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 45
- 239000000203 mixture Substances 0.000 title claims abstract description 31
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- 238000010298 pulverizing process Methods 0.000 description 4
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Abstract
Description
本発明は、ふすま成分を含有するパン又は焼菓子用小麦粉組成物に関する。 The present invention relates to a bread or baked confectionery flour composition containing a bran component.
小麦粉は、小麦から外皮（ふすま）と、胚芽とを除去した後、胚乳部分を粉砕して製造される。小麦粉の製造後に残る、小麦の外皮（ふすま）や胚芽などの残渣（以下、ふすま成分という）は、小麦の胚乳部分に比べて、食物繊維、ミネラル、ビタミン等を豊富に含んでいる。このため、ふすま成分や、小麦の外皮、胚乳、胚芽の全てを粉砕して得られる全粒粉を、パンや焼菓子などに配合して、パンや焼菓子の栄養価を高めることが行われている。 Flour is produced by removing the hulls and germs from wheat and then pulverizing the endosperm portion. Residues such as wheat hulls and germs (hereinafter referred to as bran components) remaining after the production of wheat flour are richer in dietary fiber, minerals, vitamins and the like than the endosperm portion of wheat. For this reason, it is practiced to increase the nutritional value of bread and baked confectionery by blending whole wheat flour obtained by crushing bran ingredients, wheat hulls, endosperm, and germ into bread and baked confectionery. .
例えば、特許文献１には、焙煎処理したふすまを含有するパンが開示されている。 For example, Patent Document 1 discloses a bread containing roasted bran.
また、特許文献２には、赤小麦由来の小麦粉１００質量部に対して、白小麦由来の小麦ふすまを４質量部以上２５質量部以下の比率で混合したパン用小麦粉組成物を使用してパンを製造することが開示されている。 Moreover, in patent document 2, it is bread using the flour composition for bread which mixed the wheat bran derived from white wheat with the ratio of 4 to 25 mass parts with respect to 100 mass parts of wheat flour derived from red wheat. Is disclosed.
しかしながら、ふすま成分は独特のえぐ味や臭みがあるため、ふすま成分を含むパンや焼菓子は、ふすま成分を含まないパンや焼菓子に比べて風味の劣るものであった。 However, since the bran component has a peculiar taste and smell, the bread and baked confectionery containing the bran component are inferior in flavor to the bread and baked confectionery not containing the bran component.
よって、本発明の目的は、ふすま成分を含むにもかかわらず、風味の良いパンや焼菓子を製造できるパン又は焼菓子用小麦粉組成物を提供することにある。 Therefore, the objective of this invention is providing the flour composition for bread | baked or baked confectionery which can manufacture a bread | bread with good flavor and baked confectionery although it contains a bran component.
小麦は、栽培される気候や、土壌等の風土により、同じ品種であっても蛋白質の含有量等に違いがあり、特性が異なることが知られている。本発明者は、種々検討した結果、フランス産小麦のふすま成分は、他の産地の小麦のふすま成分に比べて、えぐ味や臭みが少なく、風味の良いパンや焼菓子が得られることを見出し、上記目的を達成するに至った。 It is known that wheat has different characteristics and different properties even in the same variety, depending on the climate in which it is cultivated and the climate of the soil. As a result of various studies, the present inventor found that the bran component of French wheat has less pungent taste and smell than the bran component of wheat from other regions, and a savory bread or baked confectionery can be obtained. The above-mentioned purpose has been achieved.
すなわち、本発明のパン又は焼菓子用小麦粉組成物は、小麦粉と、フランス産小麦のふすま成分を少なくとも含有するフランス産小麦由来の粉砕物とを含有することを特徴とする。 That is, the wheat flour composition for bread or baked confectionery of the present invention comprises wheat flour and a pulverized product derived from French wheat containing at least a bran component of French wheat.
本発明のパン又は焼菓子用小麦粉組成物は、前記小麦粉と前記フランス産小麦由来の粉砕物との合計１００質量部中に、前記ふすま成分を２〜３０質量％含有することが好ましい。 The flour composition for bread or baked confectionery of the present invention preferably contains 2 to 30% by mass of the bran component in a total of 100 parts by mass of the flour and the pulverized product derived from the French wheat.
本発明のパン又は焼菓子用小麦粉組成物は、前記小麦粉と前記フランス産小麦由来の粉砕物との合計１００質量部中に、日本産、アメリカ産、カナダ産、及びオーストラリア産から選ばれる産地の小麦の小麦粉を３０質量％以上含有することが好ましい。 The flour composition for bread or baked confectionery of the present invention has a total production of 100 parts by mass of the flour and the pulverized product derived from the French wheat. It is preferable to contain 30% by mass or more of wheat flour.
本発明のパン又は焼菓子用小麦粉組成物は、前記フランス産小麦が、アルドリック（Ａｌｄｒｉｃ）種、アリクサン（Ａｌｉｘａｎ）種、アパシェ（Ａｐａｃｈｅ）種、アルルカン（Ａｒｌｅｑｕｉｎ）種、オーブッサン（Ａｕｂｕｓｓｏｎ）種、バーミュード（Ｂｅｒｍｕｄｅ）種、カプホーン（Ｃａｐｈｏｒｎ）種、セザンヌ（Ｃｅｚａｎｎｅ）種、オスマン（Ｈａｕｓｓｍａｎｎ）種、メンデル（Ｍｅｎｄｅｌ）種、ニルヴァーナ（Ｎｉｒｖａｎａ）種、プレミオ（Ｐｒｅｍｉｏ）種、セレクト（Ｓｅｌｅｋｔ）種、スワッソン（Ｓｏｉｓｓｏｎｓ）種、ガリビア（Ｇａｌｉｂｉｅｒ）種、アレッツォ（Ａｒｅｚｚｏ）種、ファル（Ｐｈａｒｅ）種、アントニウス（Ａｎｔｏｎｉｕｓ）種、ボローニャ（Ｂｏｌｏｇｎａ）種、ルナル（Ｒｕｎａｌ）種、グラスゴウ（Ｇｌａｓｇｏｗ）種、ヴァルード（Ｖａｌｏｄｏｒ）種、ピレネオ（Ｐｉｒｅｎｅｏ）種、セギュール（Ｓｅｇｏｒ）種、バグ（Ｂａｇｏｕ）種、及び、コウスティ（Ｃｒｏｕｓｔｙ）種から選ばれた１種以上であることが好ましい。 In the flour composition for bread or baked confectionery of the present invention, the French wheat is composed of Aldric, Alixan, Apache, Arlequin, Aubusson, Bermude species, Caphorn species, Cezanne species, Haussmann species, Mendel species, Nirvana species, Premio species, Select (Selekt species), Swathson species Soissons, Galibier, Arezzo, Phare, Antonius, Bologna, Lunar ( one or more selected from nal, Glasgow, Valodor, Pyreneo, Segor, Bagou, and Crowsty It is preferable.
本発明のパン又は焼菓子用小麦粉組成物は、食物繊維、ミネラル、ビタミン等の栄養素を豊富に含み、風味の良いパンや焼菓子を製造できる。 The flour composition for bread or baked confectionery of the present invention contains abundant nutrients such as dietary fiber, minerals and vitamins, and can produce bread and baked confectionery with good flavor.
本発明のパン又は焼菓子用小麦粉組成物は、小麦粉と、フランス産小麦のふすま成分を少なくとも含有するフランス産小麦由来の粉砕物とを含有する。 The flour composition for bread or baked confectionery of the present invention contains flour and a pulverized product derived from French wheat containing at least a bran component of French wheat.
なお、本発明において、小麦粉とは、小麦から外皮（ふすま）と、胚芽とを除去し、胚乳部分を粉砕して製造されるものを意味する。また、ふすま成分とは、小麦粉の製造後に残る、小麦の外皮（ふすま）及び胚芽のことを意味する。ふすま成分には、小麦粉の製造工程にて産出される末粉が含まれていてもよい。 In addition, in this invention, wheat flour means what is manufactured by removing a hull and germ from wheat, and grind | pulverizing an endosperm part. The bran component means wheat hulls and germs remaining after the production of the flour. The bran component may include a powder produced in the wheat flour production process.
本発明において、小麦粉としては、特に限定は無く、強力粉、中力粉、薄力粉のいずれも使用できる。パンや焼菓子の種類に応じて適宜選択すればよい。また、小麦の産地、品種は、特に限定は無く、パンや焼菓子の種類に応じて適宜選択すればよい。パンや焼菓子の品質や、製造性等を考慮すると、小麦の産地としては、日本産、アメリカ産、カナダ産、オーストラリア産が好ましい。日本産の小麦としては、きたほなみ、春よ恋、ゆめちから、キタノカオリ、はるゆたか、はるきらり、さとのそら、農林６１号、あやひかり、つるぴかり、イワイノダイチ等が挙げられる。アメリカ産の小麦としては、ＤＮＳ（ダークノーザンスプリング）、ＷＷ（ウェスタンホワイト）等が挙げられる。カナダ産の小麦としては、１ＣＷ（カナダウェスタンレッドスプリングＮｏ．１）等が挙げられる。オーストラリア産の小麦としては、ＡＳＷ（オーストラリアスタンダードホワイト）等が挙げられる。例えば、パンの用途の場合は、ＤＮＳ（ダークノーザンスプリング）、１ＣＷ（カナダウェスタンレッドスプリングＮｏ．１）が好ましい。また、焼菓子の用途の場合は、きたほなみ、さとのそら、ＷＷ（ウェスタンホワイト）が好ましい。 In the present invention, the wheat flour is not particularly limited, and any of strong flour, medium flour, and weak flour can be used. What is necessary is just to select suitably according to the kind of bread or baked confectionery. Further, the production area and variety of wheat are not particularly limited, and may be appropriately selected according to the type of bread or baked confectionery. Considering the quality and manufacturability of bread and baked confectionery, the wheat production areas are preferably Japanese, American, Canadian and Australian. Japanese wheat includes Kitahonami, Haruyo Koi, Yumechi, Kitanokaori, Haruyutaka, Harukirari, Satonosora, Agricultural Forest 61, Ayahikari, Tsurupikari, Iwainodaichi. Examples of American wheat include DNS (Dark Northern Spring) and WW (Western White). Canadian wheat includes 1CW (Canadian Western Red Spring No. 1) and the like. Examples of Australian wheat include ASW (Australian Standard White). For example, for bread applications, DNS (Dark Northern Spring) and 1CW (Canada Western Red Spring No. 1) are preferable. Moreover, in the case of the use of baked confectionery, Kitahonami, Satono Sora, and WW (Western White) are preferable.
本発明において、フランス産小麦由来の粉砕物としては、フランス産小麦のふすま成分を粉砕したふすま成分粉砕物、フランス産小麦の外皮、胚乳、胚芽の全てを粉砕した全粒粉を用いることができる。全粒粉には、ふすま成分の他に、胚乳部分の粉砕物である小麦粉成分を、全粒粉の全量中に７０〜８５質量％ほど含んでいるが、フランス産小麦の小麦粉は、製パン作業性が劣る傾向にあり、パンのふくらみが悪くなって、食感が硬くなる傾向にある。このため、フランス産小麦由来の粉砕物として、全粒粉を使用した場合、小麦粉組成物中に、製パン性作業性の劣る小麦粉成分の含有量が多くなるので、製パン作業性等の観点から小麦粉組成物中における全粒粉の含有量を高めることができないことがある。これに対し、フランス産小麦由来の粉砕物として、ふすま成分粉砕物を使用した場合は、小麦粉組成物中に比較的大量に含有させても、製パン作業性等が損なわれ難い。ふすま成分粉砕物は、加熱処理して用いてもよい。加熱処理を施すことで、ふすま成分粉砕物の保存性を高めることができる。更には、ふすま臭やえぐ味をより低減でき、より風味の良いパンや焼菓子を得ることができる。 In the present invention, as the pulverized product derived from French wheat, a pulverized bran component obtained by pulverizing a bran component of French wheat, or a whole grain powder obtained by pulverizing all of the French wheat envelope, endosperm, and germ can be used. In addition to the bran component, the whole wheat flour contains 70 to 85% by mass of the wheat flour component, which is a pulverized product of the endosperm portion, but the French wheat flour is inferior in breadmaking workability. There is a tendency, bread swells worse, and the texture tends to harden. For this reason, when whole grain flour is used as a pulverized product derived from French wheat, the content of flour components inferior in breadmaking workability is increased in the flour composition, so flour from the viewpoint of breadmaking workability and the like. It may not be possible to increase the content of the whole grain in the composition. On the other hand, when a bran component pulverized product is used as a pulverized product derived from French wheat, even if it is contained in a relatively large amount in the flour composition, the baking workability and the like are not easily impaired. The pulverized bran component may be used after heat treatment. By performing the heat treatment, the preservability of the bran component ground product can be improved. Furthermore, it is possible to further reduce the bran odor and the savory taste, and to obtain a savory bread or baked confectionery.
フランス産小麦は、フランス全土で栽培されているが、なかでも、シャンパーニュ地域、バス＝ノルマンディー地域、ブルゴーニュ地域、ブルターニュ地域、サントル地域、フランシュ＝コンテ地域、オート＝ノルマンディー地域、イル＝ド＝フランス地域、ロレーヌ地域、ミディ＝ピレネー地域、ノール＝パ・ド・カレー地域、ペイ・ド・ラ・ロワール地域、ピカルディ地域、ポワトゥー＝シャラント地域などで栽培されたものが好ましい。シャンパーニュ地域で栽培されたものが特に好ましい。 French wheat is cultivated throughout France, but in particular, the Champagne region, Bass-Normandy region, Burgundy region, Brittany region, Center region, Franche-Comté region, Haute-Normandy region, Ile-de-France region Those cultivated in the Lorraine region, Midi-Pyrenees region, Nord-Pas de Calais region, Pays de la Loire region, Picardy region, Poitou-Charentes region and the like are preferable. Those cultivated in the Champagne region are particularly preferred.
フランス産小麦の品種としては、アルドリック（Ａｌｄｒｉｃ）種、アリクサン（Ａｌｉｘａｎ）種、アパシェ（Ａｐａｃｈｅ）種、アルルカン（Ａｒｌｅｑｕｉｎ）種、オーブッサン（Ａｕｂｕｓｓｏｎ）種、バーミュード（Ｂｅｒｍｕｄｅ）種、カプホーン（Ｃａｐｈｏｒｎ）種、セザンヌ（Ｃｅｚａｎｎｅ）種、オスマン（Ｈａｕｓｓｍａｎｎ）種、メンデル（Ｍｅｎｄｅｌ）種、ニルヴァーナ（Ｎｉｒｖａｎａ）種、プレミオ（Ｐｒｅｍｉｏ）種、セレクト（Ｓｅｌｅｋｔ）種、スワッソン（Ｓｏｉｓｓｏｎｓ）種、ガリビア（Ｇａｌｉｂｉｅｒ）種、アレッツォ（Ａｒｅｚｚｏ）種、ファル（Ｐｈａｒｅ）種、アントニウス（Ａｎｔｏｎｉｕｓ）種、ボローニャ（Ｂｏｌｏｇｎａ）種、ルナル（Ｒｕｎａｌ）種、グラスゴウ（Ｇｌａｓｇｏｗ）種、ヴァルード（Ｖａｌｏｄｏｒ）種、ピレネオ（Ｐｉｒｅｎｅｏ）種、セギュール（Ｓｅｇｏｒ）種、バグ（Ｂａｇｏｕ）種、及び、コウスティ（Ｃｒｏｕｓｔｙ）種等が挙げられる。これらの１種又は２種以上を組み合わせて用いることができる。特に好ましくは、アパシェ（Ａｐａｃｈｅ）種である。アパシェ（Ａｐａｃｈｅ）種のふすま成分は、特にえぐ味や臭みが少ないので、ふすま成分の含有量を高めても、えぐ味や臭みが少なく、風味の良好なパンや焼菓子とすることができる。 French wheat varieties include Aldric, Alixan, Apache, Arlequin, Aubusson, Bermude, and Caphorn. Cezanne, Haussmann, Mendel, Nirvana, Premio, Selectot, Soissons, Galibier, Allevier (Arezzo) species, Phare species, Antonius species, Bologna species, Runal species, Glasgow (Gl) Sgow) species, Varudo (Valodor) species, Pireneo (Pireneo) species, Segur (Segor) species, bugs (Bagou) species, and include Kousuti (Crousty) species and the like. These 1 type (s) or 2 or more types can be used in combination. Particularly preferred is an Apache species. The apache type bran component has a particularly low taste and smell, so even if the content of the bran component is increased, it can be made into a bread or baked confectionery with a low flavor and smell.
フランス産小麦由来の粉砕物の粒径は、特に限定は無い。粒径の大きいものを用いても風味の良好なパンや焼菓子を得ることができる。 The particle size of the pulverized material derived from French wheat is not particularly limited. Bread and baked goods having a good flavor can be obtained even when a large particle size is used.
本発明のパン又は焼菓子用小麦粉組成物は、小麦粉とフランス産小麦由来の粉砕物との合計１００質量部中に、ふすま成分を２〜３０質量％含有することが好ましく、５〜２５質量％含有することがより好ましく、５〜２０質量％含有することが特に好ましい。ふすま成分の含有量が２質量％未満であると、ふすま成分を配合したことによる栄養素の増強効果が十分に得られない傾向にある。ふすま成分の含有量が３０質量％を超えると、パンや焼菓子にえぐ味や臭みが生じる傾向にある。また、パンや焼菓子を製造する際の作業性が低下する傾向にある。特にパンの場合においては、製パン作業性が低下して、パンのふくらみが悪くなって、食感が硬くなる傾向にある。 The flour composition for bread or baked confectionery of the present invention preferably contains 2 to 30% by mass of the bran component in a total of 100 parts by mass of the flour and the pulverized product derived from French wheat, and 5 to 25% by mass. It is more preferable to contain, and it is especially preferable to contain 5-20 mass%. If the bran component content is less than 2% by mass, the nutrient enhancement effect due to the blending of the bran component tends to be insufficient. When the content of the bran component exceeds 30% by mass, the taste and odor tend to be produced in bread and baked confectionery. In addition, workability when producing bread and baked goods tends to be reduced. Particularly in the case of bread, bread-making workability is lowered, bread swelling is worsened, and the texture tends to be hard.
また、日本産、アメリカ産、カナダ産、及び、オーストラリア産から選ばれる産地の小麦の小麦粉を、小麦粉とフランス産小麦由来の粉砕物との合計１００質量部中に３０質量％以上含有していることが好ましく、５０質量％以上含有していることがより好ましい。前記産地の小麦の小麦粉を３０質量％以上していれば、製パン作業性等が良好で、風味及び食感の良いパンや焼菓子を製造できる。 Moreover, the wheat flour of the production region selected from Japan, the United States of America, Canada, and Australia is contained in 30 parts by mass or more in a total of 100 parts by mass of the flour and the pulverized product derived from French wheat. It is preferable to contain 50% by mass or more. If the wheat flour of the production area is 30% by mass or more, bread-making workability and the like are good, and bread and baked confectionery with good flavor and texture can be produced.
また、フランス産小麦由来の粉砕物として全粒粉を使用した場合には、小麦粉と全粒粉との合計１００質量部中に、日本産、アメリカ産、カナダ産、及び、オーストラリア産から選ばれる産地の小麦の小麦粉を３０〜９０質量％、全粒粉を１０〜７０質量％含有し、かつ、ふすま成分を２〜３０質量％含有することが好ましい。全粒粉は、小麦粉と全粒粉との合計１００質量部中に、１０〜５０質量％含有することがより好ましい。全粒粉の含有量が１０質量％未満であると、栄養素の増強効果が十分に得られない傾向にある。全粒粉の含有量が７０質量％を超えると、パンや焼菓子にえぐ味や臭みが生じる傾向にある。また、パンや焼菓子を製造する際の作業性が低下する傾向にある。特にパンの場合においては、製パン作業性が低下して、パンのふくらみが悪くなって、食感が硬くなる傾向にある。 In addition, when whole grain flour is used as a pulverized product derived from French wheat, the total of 100 parts by weight of wheat flour and whole grain flour contains wheat from the production area selected from Japan, USA, Canada, and Australia. It is preferable to contain 30 to 90% by weight of wheat flour, 10 to 70% by weight of whole grain flour, and 2 to 30% by weight of bran components. More preferably, the whole grain powder is contained in an amount of 10 to 50% by mass in a total of 100 parts by mass of the wheat flour and the whole grain powder. When the content of the whole grain is less than 10% by mass, the nutrient enhancement effect tends to be insufficient. When the content of the whole grain powder exceeds 70% by mass, the taste and odor tender to bread and baked confectionery tend to occur. In addition, workability when producing bread and baked goods tends to be reduced. Particularly in the case of bread, bread-making workability is lowered, bread swelling is worsened, and the texture tends to be hard.
本発明のパン又は焼菓子用小麦粉組成物は、パン又は菓子用小麦粉組成物と、パン又は菓子の製造に用いられる他の原料、例えば、糖類、食塩、乳製品、イースト、イーストフード、油脂、酵素等とを混合して、ミックス粉とすることができる。 The flour composition for bread or baked confectionery of the present invention includes a flour composition for bread or confectionery and other raw materials used for the production of bread or confectionery, such as sugars, salt, dairy products, yeast, yeast food, fats and oils, An enzyme or the like can be mixed to obtain a mixed powder.
本発明のパン又は焼菓子用小麦粉組成物に適用できるパン、焼菓子の種類としては特に限定は無い。例えば、パンとしては、食パン、ロールパン、菓子パン、ハンバーガーバンズ、デニッシュペストリー、ドーナツ、速製パン（マフィン、アメリカンビスケット等）などが挙げられる。焼菓子としては、ビスケット、クッキー、サブレ、シュークリーム、パウンドケーキ、パイ等が挙げられる。 There is no particular limitation on the types of bread and baked confectionery that can be applied to the bread or baked confectionery flour composition of the present invention. For example, bread includes bread, roll bread, confectionery bread, hamburger buns, Danish pastries, donuts, quick bread (muffin, American biscuits, etc.) and the like. Examples of baked confectionery include biscuits, cookies, sables, cream puffs, pound cakes, and pies.
本発明のパン又は焼菓子用小麦粉組成物を用いてパンや焼菓子を製造するには、本発明のパン又は焼菓子用小麦粉組成物と、パンや焼菓子に必要とされる原料と、水とを混合し、常法によりパンや焼菓子を製造することができる。 To produce bread or baked confectionery using the bread or baked confectionery flour composition of the present invention, the bread or baked confectionery flour composition of the present invention, raw materials required for bread or baked confectionery, water And baked confectionery can be produced by a conventional method.
以下の各試験例において、小麦のふすま成分粉砕物として、小麦の外皮（ふすま）と、胚芽とを粉砕して粉末状にしたものを用いた。また、フランス産小麦として、シャンパーニュ地域で生育されたアパシェ（Ａｐａｃｈｅ）種を用いた。また、アメリカ産小麦として、ダークノーザンスプリング（ＤＮＳ）を用いた。また、日本産小麦として、農林６１号を用いた。また、小麦粉として、アメリカ産小麦とカナダ産小麦をブレンドした強力粉又は薄力粉を用いた。 In each of the following test examples, as a wheat bran component pulverized product, wheat husk and germ were pulverized into powder. Further, as French wheat, Apache seed grown in the Champagne region was used. Moreover, dark northern spring (DNS) was used as American wheat. Norin 61 was used as Japanese wheat. Moreover, the strong flour or the thin flour which blended American wheat and Canadian wheat was used as wheat flour.
（試験例１）
小麦粉（強力粉）とふすま成分とを含有する下記表１〜３に示す組成の小麦粉組成物を１００質量部と、イーストを３質量部と、イーストフードを０．１質量部と、砂糖を５質量部と、食塩を２質量部と、脱脂粉乳を２質量部と、ショートニングを５質量部と、水を６７質量部とを混合し、捏ね上げ温度約２７℃で捏ね上げてパン生地を調製した。得られたパン生地を、２７．５℃、湿度７５％の条件でフロアタイムを６０分とった。次いで、パン生地を４５０ｇに分量し、ベンチタイムを２０分取った。次いで、パン生地をモルダーに入れ、３８℃、湿度８０％、５０分の条件でホイロを行い、２２０℃で３５分焼成してパンを製造した。
(Test Example 1)
100 parts by weight of a flour composition containing the flour (strong flour) and bran components shown in Tables 1 to 3 below, 3 parts by weight of yeast, 0.1 parts by weight of yeast food, and 5 parts by weight of sugar 2 parts by weight of salt, 2 parts by weight of salt, 2 parts by weight of skim milk powder, 5 parts by weight of shortening, and 67 parts by weight of water were mixed and crushed at a kneading temperature of about 27 ° C. to prepare bread dough. The obtained bread dough was set at 27.5 ° C. and 75% humidity for a floor time of 60 minutes. The bread dough was then weighed to 450 g and bench time was taken for 20 minutes. Next, the bread dough was put in a molder and baked under conditions of 38 ° C., 80% humidity and 50 minutes, and baked at 220 ° C. for 35 minutes to produce bread.
得られたパンの香り、えぐ味を１０人のパネラーによる５点満点による官能評価で評価した。香りは、穀物臭がなく、芳醇な香りを有するものを５点、芳醇な香りを有するが、穀物臭をわずかに有するものを４点、芳醇な香りを有するが、やや穀物臭を有するものを３点、芳醇な香りが殆どなく、穀物臭を気になる程度に有するものを２点、芳醇な香りがなく、刺激的な穀物臭を有するものを１点とした。えぐ味は、えぐ味のないものを５点、えぐ味をわずかに有するものを４点、えぐ味をやや有するものを３点、えぐ味を気になる程度に有するものを２点、えぐ味が強いものを１点とした。結果を表１〜３にまとめて記す。 The scent and gummy taste of the obtained bread were evaluated by sensory evaluation based on a 5-point scale by 10 panelists. The fragrance has no grain odor and 5 fragrant fragrances, but has a mellow fragrance, 4 fragrant fragrances, 4 fragrant fragrances but slightly cereal odor Three points were given, two having almost no fragrant fragrance and having a grain odor of concern, and one having no fragrant fragrance and having an irritating grain odor. As for the umami taste, there are 5 items without umami, 4 with slightly umami, 3 with slightly umami, 2 with umami taste, 2 umami A score of 1 was assigned. The results are summarized in Tables 1 to 3.
表１〜３に示すように、フランス産小麦のふすま成分粉砕物を使用した例１−１〜１−４は、アメリカ産小麦のふすま成分粉砕物を使用した例１−５〜１−８、日本産小麦のふすま成分粉砕物を使用した例１−９〜１−１２に比べて、香りが良く、えぐ味の少ないものであった。 As shown in Tables 1 to 3, Examples 1-1 to 1-4 using French wheat bran component pulverized products are Examples 1-5 to 1-8 using American wheat bran component pulverized products. Compared with Examples 1-9 to 1-12 using a wheat bran pulverized product of Japanese wheat, the fragrance was good and the taste was less.
（試験例２）
試験例１において、小麦粉組成物として、小麦粉と全粒粉とを含有する下記表４〜５に示す組成の小麦粉組成物を用いた以外は、試験例１と同様にしてパンを製造し、得られたパンの香り、えぐ味を評価した。結果を下記表４〜５に記す。
(Test Example 2)
In Test Example 1, bread was produced and obtained in the same manner as in Test Example 1, except that the flour composition having the composition shown in Tables 4 to 5 below containing wheat flour and whole grain flour was used as the wheat flour composition. The aroma and taste of bread were evaluated. The results are shown in Tables 4 to 5 below.
表４〜５に示すように、フランス産小麦の全粒粉を使用した例２−１〜２−４は、アメリカ産小麦の全粒粉を使用した例２−５〜２−８に比べて、香りが良く、えぐ味の少ないものであった。 As shown in Tables 4-5, Examples 2-1 to 2-4, which use whole wheat flour, have better fragrance than Examples 2-5 to 2-8, which use whole wheat wheat flour. It was a little bitter.
（試験例３）
小麦粉（薄力粉）とふすま成分とを含有する下記表６〜７に示す組成の小麦粉組成物を１００質量部と、粉糖を４０質量部とを混合した。次に、柔らかくしたバターの６５質量部を徐々に加え、混合した。次に、卵黄を７質量部と、バニラオイルを０．５質量部とを混合し、生地を調製した。次に、生地を冷蔵庫に１時間入れた後、生地を揉み直して、直径約４ｃｍの棒状にした後、厚さ約１ｃｍにカットして成形した。そして、上火１９０℃、下火１８０℃の条件で１６分間焼成してサブレを製造した。得られたサブレの風味を１０人のパネラーによる５点満点による官能評価で評価した。風味は、香り、味わいが深く、雑み、穀物臭、えぐ味のないものを５点、雑み、穀物臭、えぐ味をわずかに有するものを４点、雑み、穀物臭、えぐ味が気にならない程度に有するものを３点、雑み、穀物臭、えぐ味が気になる程度に有するものを２点、雑み、穀物臭、えぐ味を強く有するものを１点とした。結果を表６〜７にまとめて記す。
(Test Example 3)
100 parts by weight of a flour composition having the composition shown in the following Tables 6 to 7 containing wheat flour (weak flour) and bran components and 40 parts by weight of powdered sugar were mixed. Next, 65 parts by mass of softened butter was gradually added and mixed. Next, 7 parts by mass of egg yolk and 0.5 parts by mass of vanilla oil were mixed to prepare a dough. Next, the dough was placed in a refrigerator for 1 hour, and then the dough was re-squeezed into a rod shape having a diameter of about 4 cm, and then cut into a thickness of about 1 cm and molded. And it baked for 16 minutes on the conditions of 190 degreeC of the upper flames, and 180 degreeC of the lower flames, and produced the sable. The flavor of the obtained sable was evaluated by sensory evaluation based on a 5-point scale by 10 panelists. Flavor is deep, fragrant, tasteful, miscellaneous, grainy odor, 5 points of no taste, 4 points of miscellaneous, grainy odor, slightly tasteful, miscellaneous, grainy odor, tasteful Three points were given to the extent that they were not worried, two points were given to the extent that they were worried about the miscellaneous, grain odor, and gummy taste, and one point was given to those that had a strong miscellaneous, grainy odor, and gummy taste. The results are summarized in Tables 6-7.
表６〜７に示すように、フランス産小麦のふすま成分粉砕物を使用した例３−１〜３−４は、アメリカ産小麦のふすま成分粉砕物を使用した例３−５〜３−８に比べて、風味のよいものであった。 As shown in Tables 6 to 7, Examples 3-1 to 3-4 using a French wheat bran component pulverized product were changed to Examples 3-5 to 3-8 using an American wheat bran component pulverized product. Compared with it, it was a savory one.
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| CN114630589A (en) * | 2019-09-30 | 2022-06-14 | 日清制粉株式会社 | Wheat bran composition and its preparation method |
| CN114745962A (en) * | 2020-01-08 | 2022-07-12 | 昭和产业株式会社 | Wheat flour for baked product, compound for baked product, and method for producing baked product |
| WO2022202966A1 (en) * | 2021-03-26 | 2022-09-29 | 株式会社日清製粉ウェルナ | Mix for cakes and method for producing same |
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