JP2019004775A - Production method of bread for daily dishes - Google Patents

Abstract

To provide a production method of bread for daily dishes without feeling of harshness or odor typical of a wheat bran, with excellent flavor and taste and capable of being ingested daily continuously while containing a quantity of the wheat bran to reduce a viscera fat as a wheat-derived dietary fiber.SOLUTION: A production method of bread for daily dishes comprises: A) a bread production step of blending a grain flour composed mainly of wheat 90-40 pts.mass and a wheat bran 10-60 pts.mass per grain flour material for bread 100 pts.mass to prepare dough for bread, and producing bread from the resultant dough for bread according to conventional methods; B) a step for producing daily dishes mainly composed of noodles, of blending a grain flour mainly composed of wheat 0-50 pts.mass, a processed starch 0-20 pts.mass and a wheat bran 20-70 pts.mass per grain flour material for noodle 100 pts.mass to produce noodles (including noodle skin), and steaming and then cooking the resultant noodles according to conventional methods; and C) a step for producing bread for daily dishes by blending bread of the step A and daily dishes of the step B with a mass ratio of bread and noodles in daily dishes of 1:0.8-1.7.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a prepared bread that can reduce visceral fat by containing a high amount of wheat-derived dietary fiber. Specifically, wheat bran as a dietary fiber derived from wheat contains wheat bran in an amount that can reduce visceral fat by adding a high amount at a specific amount and a specific ratio in breads and sugar beet to match this, while being unique to bran. The present invention relates to a method for producing a prepared bread that is excellent in flavor and taste and can be ingested continuously every day without feeling a taste or smell.

  In recent years, dietary fiber that is not digested and broken down by the human body has the effect of mildly digesting and absorbing, suppressing postprandial blood sugar and triglyceride rise, lowering cholesterol in the blood, and improving intestinal flora. It has become clear (Non-Patent Document 1). According to the “Japanese dietary intake standard 2010 edition” published by the Ministry of Health, Labor and Welfare, the target intake of dietary fiber is 19 g or more for men and 17 g or more for women for adults 18 years and older. On the other hand, the dietary fiber intake actually consumed by Japanese people is deficient regardless of age or gender, and is particularly insufficient for young people.

  Many methods for producing breads containing wheat bran have been proposed. For example, a bread-like food material (Patent Document 1) using wheat bran, wheat protein (gluten) and gelled products (agar, carrageenan, gelatin, etc.) without using flour, flavor and food despite being rich in bran Bread production method using a flour composition (Patent Documents 2 and 3) that can produce a delicious bread excellent in feeling and appearance, and a wheat bran-containing bread that is low in sugar but excellent in volume Manufacturing method (patent document 4), and manufacturing method of yeast fermented foods to be baked after yeast fermentation using low digestible starch, bran, active gluten, reduced gluten, saccharides as raw material for low-sugar food (patent) Document 5) is known.

Many methods for producing noodles containing wheat bran have also been proposed. For example, low-calorie, rich in dietary fiber, containing 5 to 20% by weight of bran composed of 40% by weight or more of bran having an average particle size of 50 microns or less and a particle size of 10 to 50 microns. Low-calorie noodles are made using only the noodle band with a specific gravity of 1.0 to 1.25 g / cm ³ prepared from the raw material containing bran containing bran (Patent Document 6) and wheat bran. And a noodle production method (Patent Document 7) excellent in appearance and volume at the time of eating, and smooth noodle strings while having nutritionally superior features by blending whole wheat flour or wheat bran A method for producing noodles having a surface and good viscoelasticity, excellent texture, and good noodle unraveling during eating (Patent Document 8), and quality as food such as texture, taste and nutrition And functionality as foreskin A method for producing noodle skins and noodle skin foods that can be improved at a high level (Patent Document 9), and rolling a noodle dough containing steamed wheat bran to obtain a noodle strip, A method for producing wheat bran-containing noodles comprising cutting into noodles and cutting the resulting noodle strings, wherein the content of steamed wheat bran in the noodle dough is 7 to 47% by mass in terms of dry mass A certain method for producing wheat bran-containing noodles (Patent Document 10) is known.

  However, wheat bran as a dietary fiber in the amount that can reduce visceral fat is high in specific amounts and specific ratios in bread and sugar beet that matches this, and it is excellent in flavor and taste and can be ingested continuously every day. There was no known method for producing possible prepared breads.

JP 2008-306986 A JP 2009-254240 A JP 2014-054190 A Japanese Patent Laying-Open No. 2015-097500 Japanese Patent Laying-Open No. 2006-028554 JP 7-00132 A JP 2014-212713 A JP-A-2015-195759 JP 2017-012088 A JP 2017-029145 A

Japan Dietary Fiber Research Society Vol.4, No.2, pp.59-65, 2000

  An object of the present invention is to contain wheat bran in an amount that can reduce visceral fat as a wheat-derived dietary fiber, and is excellent in flavor and taste and continuously ingested daily without feeling a bran's peculiar taste and smell. The object of the present invention is to provide a method for producing a prepared bread that can be prepared.

  As a result of studying to solve the above-mentioned problems, the present inventors have found that the above problems can be solved by adding wheat bran as a wheat-derived dietary fiber in a specific amount and a specific ratio to breads and sugar beet to match this. I found out.

That is, this invention relates to the manufacturing method of the prepared vegetable bread of following (1)-(6).
(1) A. A dough for bread is prepared by blending 90 to 40 parts by weight of flour mainly composed of wheat flour and 10 to 60 parts by weight of wheat bran in 100 parts by weight of flour raw material for bread. B. Bread production process for producing bread according to the law; Noodles were produced by blending 0 to 50 parts by weight of flour mainly composed of wheat flour, 0 to 20 parts by weight of processed starch and 20 to 70 parts by weight of wheat bran in 100 parts by weight of flour raw materials for noodles, and the noodles obtained. Boiled and then cooked according to a conventional method, a process for producing side dishes mainly consisting of noodles, and C.I. The step B includes the step B and the side dish of step B, and the step of combining the bread and the noodles in the side dish in a mass ratio of 1: 0.8 to 1.7 to make a side dish bread. A method for producing prepared bread.
(2) The production method according to (1), wherein in the sugar beet bread, the mass ratio of the wheat bran in the bread to the wheat bran in the sugar beet is 1: 1-3.
(3) The manufacturing method according to (1) or (2), wherein in step A, 0.5 to 10 parts by mass of gluten is added in an external ratio with respect to 100 parts by mass of flour raw material.
(4) The production method according to any one of (1) to (3), wherein in Step B, 5 to 30 parts by mass of gluten is added internally in 100 parts by mass of the flour raw material.
(5) The manufacturing method in any one of said (1)-(4) by which the side dish in the process B is selected from fried noodles, fried udon, pasta, buckwheat rice, and kotrotori.
(6) Any one of the above (1) to (5), wherein in step C, the prepared food is sandwiched between bread dough or bread, added to bread dough or bread, or included in bread as a filling The manufacturing method as described in.
(7) In the side dish bread, the mass of bread per serving is 60 to 80 g, the mass of noodles in the side dish is 70 to 100 g, and the side dish bread per serving contains 5 g or more wheat bran The production method according to any one of (1) to (6).

  The present invention includes wheat bran as a dietary fiber derived from wheat, and contains wheat bran in an amount that can reduce visceral fat by adding a high amount in a specific amount and a specific ratio to breads and sugar beet that matches this, and is unique to wheat bran. It is excellent in flavor and taste and can be ingested daily without feeling the smell and smell.

  In the present invention, the flour mainly composed of flour mainly contains flour such as strong flour, semi-strong flour, medium strength flour, durum flour, etc., and may be a combination of these various flours. Moreover, although whole grain flour may be used as wheat flour, in this case, the wheat bran portion contained in the whole grain flour is converted as bran. The flour may contain barley flour, rye flour, rye flour, buckwheat flour, rice flour, oat flour in addition to wheat flour.

  In the present invention, wheat bran means a residue obtained by removing the endosperm portion from the wheat grain in a general wheat flour production process, or a product obtained by further removing the attached endosperm or germ from the remainder. The wheat bran used in the present invention (hereinafter sometimes simply referred to as bran) may be defatted, non-defatted (whole fat), or roasted bran. ) Bran. Further, the particle size of the bran used in the present invention is not particularly limited, but it is preferably a powder bran. As the bran used in the present invention, for example, a flaky wheat bran obtained by a normal flour milling process, a powder bran obtained by subjecting it to a fine pulverization process, a mixture thereof, a product obtained by defatting them, The roasting process etc. are mentioned, These can be used individually or in combination of 2 or more types. Alternatively, various commercially available products may be used for the wheat bran used in the present invention.

  Examples of gluten used in the present invention include wheat gluten and corn gluten, but wheat gluten is preferred. As wheat gluten, either raw gluten or active gluten can be used, but active gluten is preferred from the standpoint of availability.

  In addition, as processed starch, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, starch such as rice starch cross-linked, phosphorylation, acetylation such as acetylation, etherification such as hydroxypropylation, oxidation, Starches subjected to processing such as pregelatinization and combinations thereof may be mentioned, but tapioca starch, potato starch, corn starch and waxy corn starch are more preferred.

  In the bread production process (referred to as bread production process) of step A in the method for producing sugar beet bread according to the present invention, the flour raw material (referred to as flour raw material for bread) is flour consisting mainly of flour in 100 parts by mass. 90 to 40 parts by weight, preferably 90 to 70 parts by weight, and wheat bran 10 to 60 parts by weight, preferably 10 to 30 parts by weight. Moreover, as content of wheat bran per 100g of bread dough, it is 1-30g, Preferably it is 3-20g, More preferably, it is 4.5-15g.

  In 100 parts by mass of bread flour raw material, if the flour mainly composed of wheat flour exceeds 90 parts by mass, it is difficult to sufficiently consume wheat bran, and the bread obtained is less than 40 parts by mass. Taste, flavor, and texture are likely to be inferior, which may make it difficult to eat for a long time. In addition, in 100 parts by weight of flour raw material for bread, if the wheat bran is less than 10 parts by weight, it is difficult to sufficiently consume the wheat bran, and if it exceeds 60 parts by weight, the taste and flavor of the bread obtained , The texture tends to be inferior, which may make it difficult to eat for a long time.

  Moreover, for the purpose of improving the volume and texture of breads, it is preferable to add and contain 0.5 to 10 parts by mass of gluten on an external basis with respect to 100 parts by mass of bread flour raw materials. Part by mass is more preferable. If the amount of gluten is less than 0.5 parts by mass, the effect of blending cannot be obtained, and if it exceeds 10 parts by mass, the texture of bread may become hard.

  The method for producing breads in step A of the present invention includes a step of mixing and kneading water, baker's yeast, fats and oils, the aforementioned thickening polysaccharide and other bread-making ingredients as required in the aforementioned raw material flour. As other bread-making materials, those usually used in the production of breads, for example, various fermented species such as sourdish and luban types; yeast food; sugar, glucose, fructose, invert sugar, starch syrup, maltose, lactose, etc. Saccharides; Egg or egg powder; Dairy products such as skim milk powder, whole milk powder, cheese powder, yogurt powder, whey powder; fats and oils such as shortening, butter, margarine and other animal and vegetable oils; emulsifiers; swelling agents; thickeners Sweetener; flavor; colorant; ascorbic acid; inorganic salts such as salt; enzymes such as glucosidase, glucose oxidase, amylase, lipase, hemicellulase; It can be used as appropriate objects fibers.

  As a method for producing breads in the step A of the present invention, conventional methods such as a straight method, a medium seed method, a frozen or refrigerated dough bread method can be appropriately employed. The breads in the present invention are not particularly limited or limited, and examples thereof include bread, roll bread, croissant, Danish, brioche, French bread, German bread (Kaisersenmel, rye bread, etc.), focaccia, and panettone. .

  In the process for producing sugar beet mainly comprising noodles in step B in the method for producing sugar beet bread of the present invention (referred to as the process for producing beet), the flour raw material (referred to as the raw material for noodles) is mainly composed of wheat flour in 100 parts by mass. 0 to 50 parts by weight of flour, preferably 5 to 35 parts by weight, 0 to 20 parts by weight of processed starch, preferably 5 to 15 parts by weight, and 20 to 70 parts by weight of wheat bran, preferably 30 to 60 parts by weight. contains. Moreover, as content of wheat bran per 100g of noodles, it is 5-30g, Preferably it is 8-25g, More preferably, it is 10-20g.

  In 100 parts by mass of flour raw material for noodles, if the wheat bran is less than 30 parts by mass, it is difficult to sufficiently consume the wheat bran, and if it exceeds 70 parts by mass, the taste and flavor of sugar beet mainly consisting of noodles, The texture tends to be inferior, which can make it difficult to eat for a long time. In addition, if the flour mainly composed of flour exceeds 50 parts by mass, it is difficult to sufficiently consume wheat bran, and if it is not contained, the taste and texture of the side dish mainly composed of noodles will be inferior. Easy, which may make it difficult to eat for long periods of time. Similarly, if the processed starch exceeds 20 parts by mass, it is difficult to sufficiently consume wheat bran, and if it is not included, the taste and texture of the side dish mainly consisting of noodles tends to be inferior. May make it difficult to eat for a long time.

  Further, in Step B, in 100 parts by mass of the flour raw material, 5-30 parts by mass of gluten is preferably added and contained, more preferably 10-15 parts by mass. By adding gluten within this range, the texture of the noodles in the resulting side dish is improved, resulting in a side dish bread with better palatability.

  Other materials commonly used in the production of noodles in Step B, such as soy protein, soy polysaccharides, egg yolk powder, egg white powder, whole egg powder, egg protein enzyme degradation product, skim milk powder, etc .; Fats and oils such as fats and oils; citrus, calcined calcium, dietary fiber, swelling agent, salt, sweetener, spice, seasoning, vitamins, minerals, pigments, fragrance, dextrin, indigestible dextrin, resistant starch, increase A sticking agent (for example, guar gum, alginic acid ester, xanthan gum, tara gum, carrageenan, pectin, a partially decomposed product thereof, etc.), alcohol, preservative, pH adjuster, enzyme agent and the like can be appropriately used.

Moreover, the noodles in the process B can be produced in the same manner as in the conventional noodle production method except that the noodle flour raw material is used. For example, according to a conventional method, roll noodles including processes such as rolling, combining, and cutting, extrusion, combinations thereof, and the like are not particularly limited.
Examples of the noodles include udon, Chinese noodles, buckwheat, and pasta (spaghetti macaroni), and are not particularly limited.

  The obtained raw noodles (including noodle skins) are steamed (boiled, steamed, etc.) according to a conventional method to make the noodles alpha. The gelatinized noodles may be used for cooking as they are, but may be used for cooking after refrigeration or freezing. The pregelatinized noodles may be cut as they are or into strips, granules, or granules. The cutting process may be performed before or after the steaming process. Next, the dish is prepared according to a conventional method. The type of side dish is not particularly limited as long as the noodles are used as a main ingredient, and examples thereof include fried noodles, fried udon, pasta dishes (spaghetti, gratin, etc.), buckwheat rice, and kotrotori.

  The side dish produced in the process B is combined with the bread produced in the process A. As a means of matching, it may be sandwiched between breads such as fried noodles and sandwiches, or may be added to breads. Moreover, in the manufacturing process of the breads of the process A, it may be included in the dough as a filling, or it may be sandwiched between bread doughs or added to the bread dough, and then the side dish breads may be manufactured according to a conventional method.

  In step C, the bread or bread dough of step A and the side dish of step B are usually combined in a mass ratio of bread and noodles in the side dish in the range of 1: 0.8 to 1.7. The range of 1: 1 to 1.3 is more preferable. By making the mass ratio of breads and noodles in side dishes within this range, it becomes possible to sufficiently consume wheat bran, and the balance between the breads and the side dishes that are ingredients is good, resulting in a palatability. Good side dish bread. Further, in sugar beet breads, the mass ratio of wheat bran in bread to wheat bran in sugar beet is preferably 1: 1 to 3, more preferably in the range of 1: 1.3 to 2.5. By making the mass ratio of wheat bran in bread and wheat bran in side dishes within this range, it becomes possible to sufficiently consume wheat bran, and at the same time, unfavorable taste and texture caused by wheat bran (for example, It becomes difficult to feel (eggmi, smell, sensation of feeling), and as a result, it becomes a side dish bread having good palatability.

  Also, in side dish bread, the mass of bread per serving is usually 60 to 80 g, the mass of noodles in the side dish is 70 to 100 g, and the side dish bread per serving contains 5 g or more of wheat bran. 10 to 30 g is preferable, and 18 to 30 g is more preferable. By making sugar beet bread in this way, it contains the wheat bran in an amount that can reduce visceral fat as wheat-derived dietary fiber by wheat bran, but without feeling the flavor and taste unique to bran It becomes excellent bread and bread that can be taken continuously every day.

[Production Example 1] Step A Manufacture and blending of bread (hot dog) Raw material for bread flour 100 parts by weight Fresh yeast 4 parts by weight Gluten 1-10 parts by weight Bread dough improving agent 0.5-1 part by weight Salt 1.5 parts by weight Part Sugar 15 parts by weight Nonfat dry milk 3 parts by weight Margarine 10 parts by weight Whole egg 5 parts by weight Water 66-80 parts by weight

・ Process mixing Low speed 5 minutes, medium speed 1-2 minutes, (oil and fat addition),
Low speed 3 minutes, medium speed 3-4 minutes
Fermentation time (27 ℃ humidity 75%) 60 minutes Divided weight 70g
Bench time 15 minutes Molding (using molder) Dock type proof (38 ° C, humidity 85%) 50-60 minutes Firing (220 ° C) 8 minutes

  The hot-dock bread was manufactured by the flour raw material for breads shown in Table 1, and said mixing | blending and process.

[Production Example 2] Process B Manufacture and blending of fried noodles Raw material for flour for noodles 100 parts by weight Egg white powder 1 part by weight Salt 1 part by weight Kansui 0.4 part by weight Water-70 parts by weight

  Add 100 parts by weight of raw flour for noodles and 1 part by weight of powdered egg white in advance and add 1 part by weight of salt and 0.4 parts by weight of potassium and the remaining water (68 parts by weight of water). After that, the mixture was mixed under a vacuum condition (700 mmHg) with a mixer for noodles (high speed 5 minutes → low speed 7 minutes). The obtained noodle dough was rolled and combined to form a 1.6 mm thick noodle band, and then cut into noodle strings using a # 20 round cutting blade. The obtained noodle strings were steamed for 6 minutes to produce raw fried noodles, which were mixed with 2 parts by weight of salad oil. Yakisoba was produced by frying 3 parts by mass of salad oil and 20 parts by mass of sauce to 100 parts by mass of this yakisoba.

[Test Example 1] Production of fried noodles (bread)
Fried noodles using bread 1-5 (bread mass 60 g: dough weight 70 g) produced in Production Example 1 above and side dish (yakisoba) of noodle 3 produced in Production Example 2 (90 g noodles after cooking: 75 g noodle mass) Bread was prepared. Specifically, a hot-dock pan was cut vertically, and 90 g of fried noodles were sandwiched between them to obtain fried noodles. About the obtained yakisoba bread, the taste and texture were evaluated according to the following evaluation criteria. The results are shown in Table 3 below. Table 3 also shows the mass of wheat bran per meal.

Evaluation criteria: Taste and flavor of side dish bread
○: Bread and side dish flavor / taste balance is good and does not feel bran odor △: Bread and side dish flavor / taste is slightly inferior and bran smell is felt ×: Bread and side dish flavor / taste balance The texture of side dish bread that is inferior and has a strong bran odor
○: The texture of bread and sugar beet is good, and the texture is not uncomfortable. △: The texture of bread and sugar beet is slightly inferior, and the texture is slightly uncomfortable ×: The texture of bread and sugar beet The balance is poor and the texture is uncomfortable

  The present invention contains wheat bran in an amount capable of reducing visceral fat as wheat-derived dietary fiber, and is excellent in flavor and taste and can be ingested continuously every day without feeling the bran-specific taste and smell. An object is to provide a method for producing a prepared bread.

[Test Example 2] Yakisoba bread (noodles)
Yakisoba bread was prepared in the same manner as in Test Example 1 using the bread 2 of Production Example 1 and the noodles 1-5 of Noodles 1 to 5 (mass of noodles 75 g). These fried noodles were evaluated in the same manner as in Test Example 1. The results are shown in Table 4 below.

[Test Example 3] Yakisoba bread (balance of bread and ingredients)
The amount of fried noodles of the noodle 3 of Production Example 2 was prepared with respect to the bread 2 of Production Example 1 (dough weight 70 g). The balance of these yakisoba breads and the ingredients, yakisoba, was evaluated according to the following evaluation criteria.

Evaluation criteria: Ease of eating sugar beet bread ○: Good balance between bread and sugar beet
△: The balance between the amount of bread and side dish is slightly inferior, and slightly difficult to eat ×: The amount of bread and side dish is inferior, difficult to eat

[Production Example 3] Process B Production and blending of bread (bread: 70% medium seed method) Medium seed Main wheat flour for bread 70 parts by weight 10 parts by weight Wheat bran 20 parts by weight Fresh yeast 2 parts by weight 0.5 parts by weight Gluten 5 parts by weight Bread dough improving agent 0.3 parts by weight Emulsifier 0.2 parts by weight
Salt 1.8 parts by weight Sugar 10 parts by weight Nonfat dry milk 3 parts by weight Margarine 6 parts by weight Water 40 parts by weight 31 parts by weight

・ Process Medium mixing Low speed 2 minutes, Medium speed 2 minutes 捏 Up temperature 24 ℃
Fermentation time (27 ℃ humidity 75%) 4 hours
Mixing 5 minutes at low speed, 1 minute at medium speed (addition of oil)
3 minutes at low speed, 2 to 3 minutes at medium speed
Floor time 25 minutes Divided weight 250g × 6
Bench time 20 minutes Molding (using molder) Bread bread proof (38 ° C, humidity 85%) 50-60 minutes Baking (220 ° C) 40 minutes

[Test Example 4] Preparation of hot sand The bread of Production Example 3 above was sliced to a thickness of 9 mm, and the noodles 3 of Production Example 2 were finely cut into noodles (90 g of noodle mass) to make a buckwheat rice-like filling. A sandwich was prepared and a hot sand was prepared. The bread sliced 9 mm thick contains 8.3 g of bran, 90 g of soba rice filling (noodle mass 75 g) contains 13.5 g of bran, and the amount of bran per serving is about 21.8 g.

  The present invention is useful in the food industry, particularly in the field of prepared bread that can reduce visceral fat.

Claims (7)

A. A dough for bread is prepared by blending 90 to 40 parts by weight of flour mainly composed of wheat flour and 10 to 60 parts by weight of wheat bran in 100 parts by weight of flour raw material for bread. Bread production process to produce bread according to the law,
B. Noodles were produced by blending 0 to 50 parts by weight of flour mainly composed of wheat flour, 0 to 20 parts by weight of processed starch, and 20 to 70 parts by weight of wheat bran in 100 parts by weight of flour raw materials for noodles. A process for producing a side dish mainly composed of noodles, which is cooked according to a conventional method after cooking the noodles, and C.I. The step B includes the step B and the side dish of step B, and the step of combining the bread and the noodles in the side dish in a mass ratio of 1: 0.8 to 1.7 to make a side dish bread. A method for producing prepared bread. 2. The method according to claim 1, wherein in the sugar beet bread, the mass ratio of the wheat bran in the bread to the wheat bran in the sugar beet is 1: 1-3. The manufacturing method of Claim 1 or 2 which adds 0.5-10 mass parts of gluten externally with respect to 100 mass parts of flour raw materials in the process A. In the process B, the manufacturing method in any one of Claims 1-3 which adds 5-30 mass parts of gluten by internal division in 100 mass parts of flour raw materials. The manufacturing method in any one of Claims 1-4 in which the side dish in the process B is selected from a fried noodle, fried udon, pasta, a buckwheat rice, and a kotroti. The production method according to any one of claims 1 to 5, wherein in step C, the sugar beet is sandwiched between bread dough or bread, added to bread dough or bread, or included in bread as a filling. In the side dish bread, the mass of bread per serving is 60 to 80 g, the mass of noodles in the side dish is 70 to 100 g, and the sugar beet per 1 meal contains 5 g or more of wheat bran. Item 7. The production method according to any one of Items 1 to 6.