JP2021136875A - Dough improver for wheat bran-containing bread, and bread dough, and method of producing bread - Google Patents
Dough improver for wheat bran-containing bread, and bread dough, and method of producing bread Download PDFInfo
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- JP2021136875A JP2021136875A JP2020034988A JP2020034988A JP2021136875A JP 2021136875 A JP2021136875 A JP 2021136875A JP 2020034988 A JP2020034988 A JP 2020034988A JP 2020034988 A JP2020034988 A JP 2020034988A JP 2021136875 A JP2021136875 A JP 2021136875A
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Abstract
Description
本発明は、小麦ふすま含有パン用の生地改良剤及びパン生地並びにパンの製造方法に関する。 The present invention relates to a dough conditioner for wheat bran-containing bread, bread dough, and a method for producing bread.
小麦ふすまは、食物繊維、ビタミン、ミネラル等の成分を豊富に含有しており、近年の消費者の健康志向の高まりから、小麦ふすまを使用したベーカリー食品等の各種加工食品が販売されている。小麦ふすまを含むベーカリー食品等の各種加工食品の製造では、その原料として小麦穀粒をまるごと粉砕して得られる小麦全粒粉又は製粉過程において分画された小麦ふすまを用いることがよく行われている。しかしながら、各種加工食品に小麦ふすまを使用すると、ふすま独特のふすま臭やえぐみ、ざらつき感やパサつきが生じるため、食品の食味が損なわれることがあった。 Wheat bran contains abundant components such as dietary fiber, vitamins, and minerals, and various processed foods such as bakery foods using wheat bran are being sold due to the growing health consciousness of consumers in recent years. In the production of various processed foods such as bakery foods containing wheat bran, it is common practice to use whole wheat flour obtained by crushing whole wheat grains or wheat bran fractionated in the flour milling process as the raw material. However, when wheat bran is used in various processed foods, the taste of the food may be impaired because the bran odor, harshness, roughness and dryness peculiar to the bran are generated.
このような問題を解決するために種々検討がなされている。例えば、特許文献１には、小麦全粒粉を品温１４５〜１８０℃で５〜２０分間、乾熱処理した粒度１００μｍ以下の体積頻度が７０％以上で体積頻度５０％の粒度が３０μｍ以上８０μｍ以下である焙焼小麦全粒粉が開示されている。特許文献２には、穀類を粉砕して得られた穀類全粒粉の全体に加熱処理を施す処理を有する、熱処理穀類全粒粉の製造方法が開示されている。特許文献３には、小麦ふすまを１００〜１７０℃で２０〜８０分間焙焼して得られた焙焼小麦ふすまと、該焙焼ふすま１００質量部あたり１３０〜４００質量部の量の、４０〜１００℃の水とを混合することを含む、小麦ふすま材料の製造方法が開示されている。特許文献４には、全体の８５質量％以上が粒径２５０〜１５００μｍに入るように粒度が調整され、且つ焙煎処理された穀物の糠を乳酸発酵させて得られたものであることを特徴とするベーカリー食品用原料が開示されている。いずれも優れた技術ではあるが、市場の要請は更なる改良を求めている。 Various studies have been made to solve such problems. For example, Patent Document 1 states that whole wheat flour is dry-heated at a product temperature of 145 to 180 ° C. for 5 to 20 minutes, and the volume frequency of 100 μm or less is 70% or more, and the particle size of 50% volume frequency is 30 μm or more and 80 μm or less. Whole wheat roasted flour is disclosed. Patent Document 2 discloses a method for producing a heat-treated cereal whole grain flour, which comprises a treatment of subjecting the whole cereal grain flour obtained by crushing the cereal to a heat treatment. Patent Document 3 describes roasted wheat bran obtained by roasting wheat bran at 100 to 170 ° C. for 20 to 80 minutes, and an amount of 130 to 400 parts by mass per 100 parts by mass of the roasted bran, 40 to A method for producing a wheat bran material, which comprises mixing with water at 100 ° C., is disclosed. Patent Document 4 is characterized in that the grain size is adjusted so that 85% by mass or more of the whole is within the particle size of 250 to 1500 μm, and the rice bran of the roasted grain is lactic acid fermented. The raw materials for bakery foods are disclosed. Both are excellent technologies, but market demands demand further improvements.
本発明の目的は、小麦ふすまを含有するにもかかわらず、えぐみが抑制され、風味及び食感に優れたパン、該パンを得るための品質改良剤、パン生地及びパンの製造方法を提供することである。 An object of the present invention is to provide a bread containing wheat bran but having suppressed harshness and excellent flavor and texture, a quality improver for obtaining the bread, bread dough and a method for producing bread. That is.
本発明者らは、鋭意検討を重ねた結果、小麦ふすまを含有するパンに用いられる品質改良剤が、塩こうじを含むことにより、上記課題を解決することができることを見出し、本発明を完成するに至った。
すなわち、本発明は、以下の態様を包含する。
［１］塩こうじを含む、小麦ふすま含有パン用の品質改良剤。
［２］小麦粉、小麦全粒粉及び小麦ふすまからなる群から選択される１種以上を含む、［１］に記載の品質改良剤。
［３］イーストを含む、［１］又は［２］に記載の品質改良剤。
［４］イースト資化性糖類を含む、［１］〜［３］のいずれかに記載の品質改良剤。
［５］［１］〜［４］のいずれかに記載の品質改良剤と、小麦ふすまを含む製パン原料とを含有する、パン生地。
［６］前記塩こうじのＢｒｉｘ値が３０度以上であり、前記塩こうじを、パン生地に含まれる前記小麦ふすまの全量１００質量部に対して５質量部以上含む、［５］に記載のパン生地。
［７］［５］又は［６］に記載のパン生地を焼成する工程を含む、パンの製造方法。
［８］前記品質改良剤を熟成する工程を含む、［７］に記載のパンの製造方法。
［９］前記熟成における温度が５〜４０℃であり、熟成時間が３０分以上である、［８］に記載のパンの製造方法。
As a result of diligent studies, the present inventors have found that the quality improver used for bread containing wheat bran can solve the above-mentioned problems by containing salt koji, and complete the present invention. It came to.
That is, the present invention includes the following aspects.
[1] A quality improver for wheat bran-containing bread containing salt and koji.
[2] The quality improver according to [1], which comprises at least one selected from the group consisting of wheat flour, whole wheat flour and wheat bran.
[3] The quality improver according to [1] or [2], which contains yeast.
[4] The quality improver according to any one of [1] to [3], which contains a yeast assimilating sugar.
[5] A bread dough containing the quality improver according to any one of [1] to [4] and a bread-making raw material containing wheat bran.
[6] The bread dough according to [5], wherein the Brix value of the salted dough is 30 degrees or more, and the salted dough is contained in an amount of 5 parts by mass or more based on 100 parts by mass of the total amount of the wheat bran contained in the bread dough.
[7] A method for producing bread, which comprises the step of baking the bread dough according to [5] or [6].
[8] The method for producing bread according to [7], which comprises a step of aging the quality improving agent.
[9] The method for producing bread according to [8], wherein the temperature in the aging is 5 to 40 ° C. and the aging time is 30 minutes or more.
本発明によれば、えぐみが抑制され、風味及び食感に優れたパンを得るための品質改良剤、該品質改良剤を含むパン生地及びパンの製造方法を提供することができる。 According to the present invention, it is possible to provide a quality improving agent for obtaining bread having suppressed harshness and excellent flavor and texture, a bread dough containing the quality improving agent, and a method for producing bread.
本発明の小麦ふすま含有パン用の品質改良剤は、塩こうじを含む。本発明の品質改良剤によれば、小麦ふすま含有パンの小麦ふすま由来のえぐみを効果的に抑制し、風味及び食感を改善することができる。 The quality improver for wheat bran-containing bread of the present invention contains salt koji. According to the quality improver of the present invention, it is possible to effectively suppress the wheat bran-derived harshness of the wheat bran-containing bread and improve the flavor and texture.
小麦ふすま含有パンとは、パンの製造に使用される小麦粉の一部又は全てを小麦全粒粉（小麦ふすまを含む）に置き換えて得られるパン、又は製パン原料に小麦ふすまを配合して得られるパンを意味する。
本発明における品質改良剤とは、小麦ふすま含有パンの小麦ふすま由来のえぐみを抑制し、風味及び食感を改善するために、パン生地に添加して用いられるものであり、品質改良剤のみを単独で焼成してパンを得ることは意図されていない。上記品質改良剤は、えぐみ抑制剤であることが好ましく、風味改良剤（ふすま臭抑制剤）であることが好ましく、食感改良剤であることが好ましい。
Wheat bran-containing bread is bread obtained by replacing part or all of the wheat flour used in the production of bread with whole wheat flour (including wheat bran), or bread obtained by blending wheat bran with a bread-making raw material. Means.
The quality improver in the present invention is used by adding to bread dough in order to suppress the harshness derived from wheat bran in wheat bran-containing bread and improve the flavor and texture, and only the quality improver is used. It is not intended to be baked alone to obtain bread. The quality improver is preferably a harshness inhibitor, a flavor improver (bran odor suppressant), and a texture improver.
上記小麦ふすまは、小麦穀粒の製粉工程を経て得られる胚乳よりも外層の部分を意味する。小麦ふすまは、タンパク質やミネラル、食物繊維等の成分を豊富に含んでおり、糖質量やカロリーが低いため、本発明の品質改良剤を用いて得られるパンは、小麦ふすまによる生理機能向上、低糖質化及び低カロリー化等が期待できる。小麦穀粒は、一般に胚乳、胚芽、及び胚乳よりも外層の部分で構成されている。胚乳よりも外層の部分とは、胚乳と接するアリューロン層から最外層に至るまでの部分を指し、胚乳側からアリューロン層、珠心層、種皮、管状細胞、横細胞、下皮、表皮の順で存在している。外皮は、珠心層から表皮に至る６層から構成されており、これを「ふすま」と称する。果皮は、管状細胞から表皮に至る４層から構成されている。アリューロン層は、胚乳と外皮とを隔てており、澱粉を含まず、タンパク質や脂質、灰分（ミネラル）を多く含む層である。小麦穀粒の場合、外皮、アリューロン層及び胚乳の構成割合は、それぞれ小麦穀粒の６〜８質量％、６〜７質量％及び８１〜８５質量％である。製粉工程において、アリューロン層は外皮（ふすま）と共に胚乳から分離されるので、本発明では、胚乳から分離された胚乳よりも外層の部分を「小麦ふすま」と称し、単なる外皮を意味する「ふすま」とは区別する。即ち、本発明における小麦ふすまは、アリューロン層及び外皮から構成されるものであり、胚乳及び胚芽を含まない。 The wheat bran means a portion of the outer layer than the endosperm obtained through the milling process of wheat grains. Wheat bran is rich in components such as protein, minerals and dietary fiber, and has low sugar mass and calories. Therefore, bread obtained by using the quality improver of the present invention has improved physiological function and low sugar by wheat bran. It can be expected to improve quality and reduce calories. Wheat grains are generally composed of the endosperm, germ, and the outer layer of the endosperm. The part of the outer layer from the endosperm refers to the part from the aleurone layer in contact with the endosperm to the outermost layer, in the order of the endosperm side, the aleurone layer, the pearl core layer, the seed coat, the tubular cell, the lateral cell, the lower skin, and the epidermis. Existing. The exodermis is composed of 6 layers from the pearl heart layer to the epidermis, and this is called "bran". The pericarp is composed of four layers, from tubular cells to the epidermis. The aleurone layer separates the endosperm from the exodermis and is a layer that does not contain starch and is rich in proteins, lipids, and ash (minerals). In the case of wheat grains, the composition ratios of the exodermis, the aleurone layer and the endosperm are 6 to 8% by mass, 6 to 7% by mass and 81 to 85% by mass of the wheat grains, respectively. In the flour milling process, the aleurone layer is separated from the endosperm together with the integument (bran). Distinguish from. That is, the wheat bran in the present invention is composed of an aleurone layer and an exodermis, and does not contain endosperm and germ.
上記小麦ふすまは、小麦穀粒を製粉及び分離精製して得てもよいし、市販のものを用いてもよい。市販されている小麦ふすま製品として、例えば、小麦ふすま「ブランエース粉状Ｐ」（小麦穀粒由来、日本製粉株式会社製）等が挙げられる。
上記小麦ふすまは、公知の手法によって、微粉砕、焙煎処理、酵素処理、乳酸発酵等の各種加工処理を施してもよい。
なお、上記小麦ふすまを配合するために、小麦穀粒を粉砕した全粒粉を用いてもよい。
The wheat bran may be obtained by milling and separating and refining wheat grains, or a commercially available wheat bran may be used. Examples of commercially available wheat bran products include wheat bran "Bran Ace Powder P" (derived from wheat grains, manufactured by Nippon Flour Mills Co., Ltd.) and the like.
The wheat bran may be subjected to various processing treatments such as fine pulverization, roasting treatment, enzyme treatment, and lactic acid fermentation by a known method.
In addition, in order to mix the above-mentioned wheat bran, whole grain flour obtained by crushing wheat grains may be used.
上記小麦ふすまを含む市販製品あるいは従来の手法による精製品には、胚乳由来の穀粉又は外来の糖質（澱粉）が含まれることがあるため、穀粉又は糖質（澱粉）を差し引くことによって、又は成分分析することによって、実質的な小麦ふすまの使用量に換算することが好ましい。小麦穀粒では、生育条件や品種等により多少の増減はあるものの、胚乳、胚乳よりも外層の部分（小麦ふすま）及び胚芽の構成割合は、一般的に８３：１５：２（質量）である。従って、以下の本発明の実施例では、小麦穀粒（全粒）における小麦ふすまの含有量を１５質量％とみなした。 Since the commercially available products containing wheat bran or refined products by the conventional method may contain endosperm-derived flour or foreign sugar (starch), by subtracting the flour or sugar (starch), or It is preferable to convert it into a substantial amount of wheat bran used by analyzing the components. In wheat grains, the composition ratio of endosperm, the outer layer (wheat bran) and germ is generally 83: 15: 2 (mass), although there is some increase or decrease depending on the growth conditions and varieties. .. Therefore, in the following examples of the present invention, the content of wheat bran in wheat grains (whole grains) was regarded as 15% by mass.
本発明では、上記の通り原料穀粒から分離された小麦ふすまを用いてもよく、小麦ふすまを含む全粒粉を用いてもよい。全粒粉とは、原料穀粒の全構成成分を粉状にしたものである。全粒粉を得る手法としては、例えば、（１）製粉工程において、精選した小麦穀粒等の原料穀粒を任意に調質し、胚乳と胚乳よりも外層の部分（アリューロン層及び外皮）及び胚芽を分離することなく、ピンミルやジェットミル等の衝撃式粉砕機で全てを粉砕して得る手法、及び（２）精選した小麦穀粒を任意に調質し、胚乳の微粒画分（穀粉）、胚乳よりも外層の部分の粗粒画分及び胚芽画分をそれぞれ分離し、任意に粗粒画分及び／又は胚芽画分を更に微粉砕した後に、胚乳の微粒画分と混合して得る手法等が挙げられる。上記（２）では、具体的に、調質された小麦穀粒をロール破砕機等で粉砕し、シフター等を用いて分画することで得られる胚乳の微粒画分（穀粉、小麦粉）と、大きな胚乳よりも外層部の断片（小麦ふすま断片）が含まれる粗粒画分又は任意に調質してピンミル、ジェットミル、グラインダーミル等を用いて得られる微粉化された粗粒画分と、胚芽画分又は任意に微粉砕した微粉化胚芽画分とを混合することで全粒粉が得られる。この場合、各画分は、同一の原料穀粒に由来するものでもよく（例えば、全ての画分が１ＣＷ由来等）、それぞれが異なる原料穀粒に由来するものでもよい（例えば、微粒画分が１ＣＷ由来、粗粒画分がＤＮＳ由来、胚芽画分がＷＷ由来等）。 In the present invention, wheat bran separated from the raw material grains as described above may be used, or whole grain flour containing wheat bran may be used. Whole grain flour is a powder of all the constituents of the raw material grains. As a method for obtaining whole grain flour, for example, (1) in the flour milling process, raw material grains such as carefully selected wheat grains are arbitrarily prepared, and the endosperm and the outer layer portion (alluron layer and outer skin) and germ of the endosperm are obtained. A method of crushing everything with an impact-type crusher such as a pin mill or a jet mill without separating, and (2) arbitrarily preparing selected wheat grains, and fine-grain fraction (grain flour) of endosperm and endosperm. A method in which the coarse-grained fraction and the germ fraction of the outer layer are separated from each other, and the coarse-grained fraction and / or the germ fraction is optionally further finely pulverized and then mixed with the fine-grained fraction of endosperm. Can be mentioned. In the above (2), specifically, the fine grain fraction (grain flour, wheat flour) of the endosperm obtained by crushing the tempered wheat grain with a roll crusher or the like and fractionating with a shifter or the like is used. A coarse-grained fraction containing a fragment (wheat bran fragment) in the outer layer rather than a large endosperm, or a finely divided coarse-grained fraction obtained by using a pin mill, a jet mill, a grinder mill, etc. Whole grain flour is obtained by mixing with the germ fraction or optionally finely pulverized germ fraction. In this case, each fraction may be derived from the same raw grain (for example, all fractions are derived from 1 CW, etc.) or may be derived from different raw grains (eg, fine fractions). Is derived from 1 CW, the coarse grain fraction is derived from DNS, the germ fraction is derived from WW, etc.).
上記全粒粉は、上記の手法を用いて製造してもよいし、市販のものを用いてもよい。市販されている全粒粉として、「全粒粉（商品名）」、「ＦＨ全粒粉」（いずれも小麦穀粒由来、日本製粉株式会社製）等が挙げられる。 The whole grain flour may be produced by the above method or may be a commercially available product. Examples of commercially available whole grain flour include "whole grain flour (trade name)" and "FH whole grain flour" (both derived from wheat grains and manufactured by Nippon Flour Mills Co., Ltd.).
上記小麦ふすま又は全粒粉の原料穀粒は、特に制限されず、食用に使用される小麦穀粒であればいずれも使用することができる。小麦穀粒の銘柄又は品種としては、特に限定されないが、ダーク・ノーザン・スプリング（ＤＮＳ）、ハードレッド・ウインター（ＨＲＷ）、Ｎｏ．１ハード・レッド・スプリング（１ＣＷ）、ウエスタン・ホワイト（ＷＷ）、プライム・ハード（ＰＨ）、オーストラリアスタンダード・ホワイト（ＡＳＷ）、ユメチカラ、ミナミノカオリ、シロガネコムギ、バーミュード、アルルカン、アパシェ等が挙げられる。 The raw material grains of the wheat bran or whole grain flour are not particularly limited, and any wheat grains used for food can be used. The brand or variety of wheat grains is not particularly limited, but Dark Northern Spring (DNS), Hard Red Winter (HRW), No. 1 Hard Red Spring (1 CW), Western White (WW), Prime Hard (PH), Australian Standard White (ASW), Yumechikara, Minamino Kaori, Shirogane Wheat, Vermude, Arlequin, Apache, etc.
本発明で使用される塩こうじは、米麹と水との混合物を適宜かき混ぜながら発酵熟成させたものである。
塩こうじの製造に使用される米麹は、通常の米麹の製造方法により製造したものを使用してもよく、市販のものを使用してもよい。通常の米麹の製造方法として、例えば、蒸米に種麹を散布し、２５〜４０℃で２〜４日間培養して繁殖させる方法等が挙げられる。米麹の製麹に使用される米は、特に限定されず、うるち米、もち米、酒米等の食用米又は飲食品加工用米を精米し、洗米後、水分を浸漬吸水させて、任意に水切りしたものが挙げられる。種麹（麹菌）としては、通常の製麹に使用されるものであれば特に限定されず、アスペルギルス・オリゼ（Aspergillus oryzae）、アスペルギルス・ソーヤ（Aspergillus sojae）等のコウジカビ属（アスペルギルス、Aspergillus）が挙げられる。好ましい麹菌は、糖類加水分解酵素やタンパク質加水分解酵素等の消化酵素の産生能が高い麹菌であり、そのような麹菌としては、味噌用麹菌、醤油用麹菌、米麹用麹菌等が挙げられる。製麹に使用する麹菌は、１種を単独で用いてもよく、２種以上を併用して用いてもよい。
The salt koji used in the present invention is a mixture of rice jiuqu and water that has been fermented and aged while being appropriately stirred.
As the rice jiuqu used in the production of salt koji, one produced by a normal method for producing rice jiuqu may be used, or a commercially available product may be used. Examples of the usual method for producing rice jiuqu include a method in which seed jiuqu is sprayed on steamed rice and cultured at 25 to 40 ° C. for 2 to 4 days for propagation. The rice used for making rice jiuqu is not particularly limited, and edible rice such as glutinous rice, glutinous rice, and sake rice or rice for processing foods and drinks is milled, washed, and then soaked in water to absorb water, and arbitrarily. Drained ones can be mentioned. The seed koji (jiuqu) is not particularly limited as long as it is used for ordinary koji making, and Aspergillus oryzae, Aspergillus sojae, and other Aspergillus genus (Aspergillus) are included. Can be mentioned. Preferred aspergillus is aspergillus having a high ability to produce digestive enzymes such as saccharide hydrolyzing enzyme and protein hydrolyzing enzyme, and examples of such aspergillus include miso aspergillus, soy sauce aspergillus, and rice aspergillus. As the aspergillus used for the production of Jiuqu, one type may be used alone, or two or more types may be used in combination.
塩こうじは、米麹１００質量部あたり２０〜５０質量部の食塩を加えて混合し、１００〜２００質量部の水（又は６０℃以下の湯）を加えて混合し、４〜４０℃、好ましくは２５℃前後で７〜１４日程度発酵させることにより製造することができる。発酵中、１日に１回の頻度で混合を行うことにより、発酵が均一になり、風味の良い塩こうじが得られる。このようにして得られた塩こうじは、５℃前後の温度で冷蔵保管することができる。塩こうじの発酵の進行の程度は、Ｂｒｉｘ値を測定することにより求めることができ、具体的には、塩こうじの各原料を仕込んだ段階（初発という）でのＢｒｉｘ値（発酵開始前のＢｒｉｘ値）を基準とし、発酵過程によって増加したＢｒｉｘ値により評価することができる。 Salt koji is mixed by adding 20 to 50 parts by mass of salt per 100 parts by mass of rice jiuqu, and mixing by adding 100 to 200 parts by mass of water (or hot water of 60 ° C. or lower), preferably 4 to 40 ° C. Can be produced by fermenting at around 25 ° C. for about 7 to 14 days. By mixing once a day during fermentation, the fermentation becomes uniform and a tasty salt koji can be obtained. The salt koji thus obtained can be stored refrigerated at a temperature of about 5 ° C. The degree of progress of fermentation of salt koji can be determined by measuring the Brix value. Specifically, the Brix value (Brix before the start of fermentation) at the stage when each raw material of salt koji is charged (referred to as the first fermentation). Value) can be used as a reference and evaluated by the Brix value increased by the fermentation process.
Ｂｒｉｘ値は、Ｂｒｉｘ屈折計（糖用屈折計ともいう）を用いて測定された示度のことであり、ショ糖１ｇのみを溶質として含む水溶液１００ｇをＢｒｉｘ屈折計で測定したときのＢｒｉｘ値を１度とし、このショ糖溶液と同じＢｒｉｘ値を示す溶液のＢｒｉｘ値を１度とする。Ｂｒｉｘ値は、ブドウ糖、麦芽糖、ショ糖等の糖類；グルタミン酸、アスパラギン酸等のアミノ酸；食塩等の無機塩類；クエン酸、リンゴ酸等の有機酸；ペクチン等の多糖類等、光の屈折作用を有する可溶性固形成分の含有量を表しており、その含有量の増減によってＢｒｉｘ値が変化する。本発明におけるＢｒｉｘ値は、測定時の試料温度が２０℃におけるものであり、手持屈折計（株式会社アタゴ社製、「ＭＡＳＴＥＲ ５３Ｔ」）を用いて測定されたものである。 The Brix value is a reading measured using a Brix refractometer (also called a refractometer for sugar), and is a Brix value when 100 g of an aqueous solution containing only 1 g of sucrose as a solute is measured with a Brix refractometer. The Brix value of the solution showing the same Brix value as this sucrose solution is set to 1 degree. The Brix value is a sugar such as glucose, malt sugar, sucrose; amino acids such as glutamic acid and aspartic acid; inorganic salts such as salt; organic acids such as citric acid and malic acid; polysaccharides such as pectin, etc. It represents the content of the soluble solid component to have, and the Brix value changes as the content increases or decreases. The Brix value in the present invention is a sample temperature at 20 ° C. at the time of measurement, and is measured using a hand-held refractometer (“MASTER 53T” manufactured by Atago Co., Ltd.).
本発明で使用される塩こうじは、初発からのＢｒｉｘ値よりも５度以上高く発酵させたものを使用することが好ましく、好ましくは、初発からのＢｒｉｘ値よりも８度以上高く発酵させたものである。
本発明で使用される塩こうじは、Ｂｒｉｘ値が３０度以上であることが好ましく、３５度以上であることがより好ましく、４０度以上であることが更に好ましい。Ｂｒｉｘ値が上記下限値以上であると、小麦ふすま由来のえぐみが効果的に抑制され、風味及び食感に優れたパンを得ることができる。また、Ｂｒｉｘ値の上限は特に限定されないが、イーストの生育阻害を抑制する観点から、５０度以下であることが好ましく、４５度以下であることがより好ましい。
As the salt koji used in the present invention, it is preferable to use one fermented 5 degrees or more higher than the Brix value from the first time, and preferably one fermented 8 degrees or more higher than the Brix value from the first time. Is.
The Brix value used in the present invention is preferably 30 degrees or higher, more preferably 35 degrees or higher, and even more preferably 40 degrees or higher. When the Brix value is at least the above lower limit value, the harshness derived from wheat bran is effectively suppressed, and bread having excellent flavor and texture can be obtained. The upper limit of the Brix value is not particularly limited, but from the viewpoint of suppressing the growth inhibition of yeast, it is preferably 50 degrees or less, and more preferably 45 degrees or less.
塩こうじの塩分濃度は特に限定されないが、イーストの生育阻害を抑制する観点から、５〜２０％であることが好ましい。 The salt concentration of salt koji is not particularly limited, but is preferably 5 to 20% from the viewpoint of suppressing the growth inhibition of yeast.
このようにして発酵させた塩こうじは、通常米麹に由来する固形成分が残存しているが、これを分離せずにそのまま使用してもよく、ミキサー等でペースト状にして使用してもよく、固液分離して液体部分のみを使用してもよい。本発明で使用される塩こうじは、均一性の観点から、固体を含まない液体状の塩こうじであることが好ましい。 The salt koji fermented in this way usually has solid components derived from rice jiuqu, but it may be used as it is without being separated, or it may be used as a paste with a mixer or the like. Well, the solid-liquid separation may be performed and only the liquid portion may be used. From the viewpoint of uniformity, the salt koji used in the present invention is preferably a liquid salt koji that does not contain a solid.
塩こうじは、市販のものを使用することもできる。市販されている塩こうじとしては、液体塩こうじ（ハナマルキ株式会社製）、プラス糀 生塩糀（マルコメ株式会社製）、生塩こうじ 麹の花（ひかり味噌株式会社製）等が挙げられる。 Commercially available salt koji can also be used. Examples of commercially available salt koji include liquid salt koji (manufactured by Hanamaruki Co., Ltd.), plus koji raw salt koji (manufactured by Marukome Co., Ltd.), and raw salt koji koji flower (manufactured by Hikari Miso Co., Ltd.).
上記品質改良剤は、どのような形態であってもよいが、製パン原料等を混合して生地状にし、製パン用の種組成物として用いることが好ましい。即ち、本発明のパンの製造方法は、上記品質改良剤（製パン用の種組成物）と、製パン原料の残りを混合して得られた生地を焼成する工程を含んでもよい。生地状の品質改良剤は、バッター生地状でもよく、ドウ生地状でもよいが、品質改良剤の均質性を良好にする観点からは、生地状の品質改良剤はバッター生地状であることが好ましい。また、上記品質改良剤は、シクロデキストリンや澱粉等の賦形剤と共に粉末化したものでもよく、可溶性固形成分と共に液状又はペースト状にしたものでもよい。 The quality improver may be in any form, but it is preferable to mix bread-making raw materials and the like into a dough and use it as a seed composition for bread-making. That is, the method for producing bread of the present invention may include a step of baking a dough obtained by mixing the above quality improver (seed composition for bread making) and the rest of the bread making raw material. The dough-like quality improver may be in the form of a batter dough or a dough dough, but from the viewpoint of improving the homogeneity of the dough-like quality improver, the dough-like quality improver is preferably in the form of a batter dough. .. Further, the quality improving agent may be powdered together with an excipient such as cyclodextrin or starch, or may be liquid or pasted together with a soluble solid component.
上記品質改良剤のＢｒｉｘ値は特に限定されないが、イーストの生育阻害を抑制する観点から、１５〜４５度であることが好ましい。 The Brix value of the quality improver is not particularly limited, but is preferably 15 to 45 degrees from the viewpoint of suppressing the growth inhibition of yeast.
上記品質改良剤は、上記塩こうじを、得られるパン生地に含まれる小麦ふすまの全量に対して５質量％以上、好ましくは１０質量％以上、より好ましくは１３質量％以上、更に好ましくは１５質量％以上となるように品質改良剤中に含むことが好ましい。上記下限値以上であると、小麦ふすま由来のえぐみがより効果的に抑制され、風味及び食感に優れたパンを得ることができる。上記「小麦ふすまの全量」という用語は、（焼成直前の）パン生地に含まれる小麦ふすまの全量を意味し、品質改良剤中に小麦ふすまが含まれる場合は、それを含めた全量を意味する。品質改良剤中の上記塩こうじの含有割合の上限は特に限定されないが、風味を良好にする観点から、得られるパン生地に含まれる小麦ふすまの全量に対して９０質量％以下であることが好ましく、７０質量％以下であることがより好ましい。なお、上記塩こうじの含有割合の上限値は、塩こうじの食塩濃度及び製パンに使用する食塩の量に依存するが、例えば、製パンに使用する穀粉原料の全量に対して２．５質量％〜４０質量％の範囲であることが好ましい。なお、「穀粉原料」とは、穀類を製粉して得られる原料を意味し、「穀粉原料の全量」という用語は、その種類によらず、使用される穀粉の全量を意味する。 The quality improver uses 5% by mass or more, preferably 10% by mass or more, more preferably 13% by mass or more, still more preferably 15% by mass, based on the total amount of wheat bran contained in the obtained bread dough. It is preferable to include it in the quality improver so as described above. When it is at least the above lower limit value, the harshness derived from wheat bran is suppressed more effectively, and bread having excellent flavor and texture can be obtained. The term "total amount of wheat bran" means the total amount of wheat bran contained in the bread dough (immediately before baking), and when the quality improver contains wheat bran, it means the total amount including the wheat bran. The upper limit of the content ratio of the salt koji in the quality improver is not particularly limited, but from the viewpoint of improving the flavor, it is preferably 90% by mass or less with respect to the total amount of wheat bran contained in the obtained bread dough. It is more preferably 70% by mass or less. The upper limit of the content ratio of the salt koji depends on the salt concentration of the salt koji and the amount of salt used for bread making, but for example, 2.5 mass with respect to the total amount of the flour raw material used for bread making. It is preferably in the range of% to 40% by mass. The "flour raw material" means a raw material obtained by milling cereals, and the term "total amount of cereal raw material" means the total amount of flour used regardless of the type.
上記製パン原料としては、パンの製造に通常用いられる原料であれば特に限定されないが、穀粉、水分、イースト、ショ糖等が挙げられる。製パン原料に含まれる穀粉は特に限定されず、小麦粉等の小麦由来の穀粉；米粉、ライ麦粉、大麦粉、蕎麦粉、トウモロコシ粉等の小麦由来ではない穀粉等が挙げられる。
品質改良剤を製パン用の種組成物として使用する場合は、上記品質改良剤は、穀粉原料を含むことが好ましく、小麦粉、小麦全粒粉及び小麦ふすまからなる群から選択される１種以上を含むことが好ましい。本発明の効果に優れることから、上記品質改良剤は、小麦全粒粉又は小麦ふすまを含むことが好ましい。小麦全粒粉及び小麦ふすまは、上述したものを使用することができる。
The bread-making raw material is not particularly limited as long as it is a raw material usually used for bread-making, and examples thereof include flour, water, yeast, and sucrose. The flour contained in the bread-making raw material is not particularly limited, and examples thereof include wheat-derived flour such as wheat flour; and non-wheat-derived flour such as rice flour, rye flour, barley flour, buckwheat flour, and corn flour.
When the quality improver is used as a seed composition for bread making, the quality improver preferably contains a flour raw material, and contains one or more selected from the group consisting of wheat flour, whole wheat flour and wheat bran. Is preferable. Since the effect of the present invention is excellent, the quality improving agent preferably contains whole wheat flour or wheat bran. As the whole wheat flour and wheat bran, those described above can be used.
品質改良剤を製パン用の種組成物として使用する場合は、種組成物に含まれる水分の量は、種組成物中の穀粉原料１００質量部に対して１００〜３５０質量部であることが好ましく、１２０〜２５０質量部であることがより好ましく、１３０〜２００質量部であることが更に好ましく、１４０〜１７０質量部であることが特に好ましい。なお、液体状の塩こうじを使用する場合には、その全量を水分とみなすこととし、ペースト状ないし米麹に由来する固形成分を含む塩こうじを使用する場合には、固液分離して得られる液体分を水分とみなすこととする。 When the quality improver is used as a seed composition for bread making, the amount of water contained in the seed composition may be 100 to 350 parts by mass with respect to 100 parts by mass of the flour raw material in the seed composition. It is preferably 120 to 250 parts by mass, more preferably 130 to 200 parts by mass, and particularly preferably 140 to 170 parts by mass. When using liquid salt koji, the whole amount is regarded as water, and when using salt koji containing solid components derived from paste or rice jiuqu, it is obtained by solid-liquid separation. The liquid content to be produced is regarded as water.
上記種組成物に含まれる穀粉原料の量は、特に制限されないが、パン生地に含まれる穀粉原料の全量１００質量部に対して４０質量部以下であることが好ましく、２０質量部以下であることがより好ましく、１０質量部以下であることが更に好ましい。種組成物に含まれる穀粉原料の量が上記範囲内であると、種組成物を保持（熟成）する際の省スペース化及び省力化に寄与する。 The amount of the flour raw material contained in the seed composition is not particularly limited, but is preferably 40 parts by mass or less, and preferably 20 parts by mass or less, based on 100 parts by mass of the total amount of the flour raw material contained in the bread dough. More preferably, it is 10 parts by mass or less. When the amount of the flour raw material contained in the seed composition is within the above range, it contributes to space saving and labor saving when holding (aging) the seed composition.
上記品質改良剤は、イーストを含むことが好ましい。イーストを含むことにより、小麦ふすま由来のえぐみがより効果的に抑制され、風味及び食感に優れたパンを得ることができる。
上記品質改良剤（種組成物）に含まれるイーストの含有量は、特に制限されないが、種組成物中の穀粉原料１００質量部に対して０．１〜５質量部であることが好ましく、０．５〜３．５質量部であることがより好ましく、パン生地に含まれるイーストの全量１００質量部に対して１〜２０質量部以下であることが好ましい。イーストの含有量が上記範囲内であると、製パン時の発酵力を維持しつつ、小麦ふすま由来のえぐみがより効果的に抑制され、風味及び食感に優れたパンを得ることができる。
The quality improver preferably contains yeast. By containing yeast, the harshness derived from wheat bran is suppressed more effectively, and bread having an excellent flavor and texture can be obtained.
The content of yeast contained in the quality improving agent (seed composition) is not particularly limited, but is preferably 0.1 to 5 parts by mass with respect to 100 parts by mass of the flour raw material in the seed composition, and is 0. It is more preferably 5 to 3.5 parts by mass, and preferably 1 to 20 parts by mass or less with respect to 100 parts by mass of the total amount of yeast contained in the bread dough. When the content of yeast is within the above range, it is possible to obtain bread having excellent flavor and texture by more effectively suppressing the harshness derived from wheat bran while maintaining the fermentative power at the time of bread making. ..
上記品質改良剤は、イースト資化性糖類を含むことが好ましい。イースト資化性糖類を含むことにより、小麦ふすま由来のえぐみがより効果的に抑制され、風味及び食感に優れたパンを得ることができる。イースト資化性糖類としては、イーストが資化することができる糖類であれば特に制限されないが、例えば、グルコース、ガラクトース等の単糖類、ショ糖（上白糖）、麦芽糖等の二糖類、異性化糖等が挙げられる。中でも、本発明の効果に優れることから、上記イースト資化性糖類は、ショ糖であることが好ましい。 The quality improver preferably contains yeast assimilating saccharides. By containing the yeast assimilating sugar, the harshness derived from wheat bran is suppressed more effectively, and a bread having an excellent flavor and texture can be obtained. The yeast assimilating saccharide is not particularly limited as long as it is a saccharide capable of assimilating yeast, but for example, monosaccharides such as glucose and galactose, disaccharides such as sucrose (white sugar) and maltose, and isomerization. Examples include sugar. Above all, the yeast assimilating saccharide is preferably sucrose because the effect of the present invention is excellent.
上記品質改良剤（穀粉を含む場合には種組成物）に含まれるイースト資化性糖類の含有量は、特に制限されないが、品質改良剤（種組成物）１００質量部に対して０〜３０質量部であることが好ましく、１０〜２５質量部であることが好ましい。イースト資化性糖類の含有量が上記範囲内であると、イーストの生育阻害を引き起こしにくくなる。イーストの生育阻害を回避するために、高ショ糖耐性イーストを使用してもよい。 The content of yeast assimilating saccharides contained in the above quality improver (seed composition when containing flour) is not particularly limited, but is 0 to 30 with respect to 100 parts by mass of the quality improver (seed composition). It is preferably parts by mass, preferably 10 to 25 parts by mass. When the content of yeast assimilating sugar is within the above range, it is less likely to cause growth inhibition of yeast. High sucrose-tolerant yeast may be used to avoid yeast growth inhibition.
また、上記品質改良剤は、本発明の効果を損なわない範囲で、米粉、ライ麦粉、大麦粉、蕎麦粉、トウモロコシ粉等の小麦由来ではない穀粉類；コーンスターチ、米澱粉、馬鈴薯澱粉、タピオカ澱粉、サゴ澱粉等の澱粉類；前記澱粉類をエーテル化、アセチル化、架橋、α化等の物理的又は化学的変性から選択される１以上の変性が施された易消化性加工澱粉類；小麦蛋白、大豆蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材；食塩、ミネラル等の無機塩類；難消化性澱粉等の小麦ふすま以外の水不溶性食物繊維；ポリデキストロース、大麦βグルカン、難消化性デキストリン等の水溶性食物繊維；デキストリン等の澱粉分解物；ペクチン、カラギーナン、キサンタンガム、グアーガム、タラガム、ローカストビーンガム、イヌリン等の増粘多糖類；メチルセルロース類等のセルロース誘導体；膨張剤；乳化剤；糖類；甘味料；香辛料；調味料；ビタミン類；色素；香料等を含んでもよい。但し、油脂は、塩こうじに含まれる酵素の活性を抑制し、油水分離するおそれがあるため、上記品質改良剤は油脂を含有しないことが好ましく、品質改良剤中、油脂を１質量％未満、好ましくは０．５質量％未満、より好ましくは０．１質量％未満で含有することが好ましい。 In addition, the above-mentioned quality improving agent is not derived from wheat such as rice flour, rye flour, barley flour, soybean flour, and corn flour, as long as the effect of the present invention is not impaired; corn starch, rice starch, horse bell starch, tapioca starch. , Starch such as sago starch; easily digestible processed starch having one or more modifications selected from physical or chemical modification such as etherification, acetylation, cross-linking, pregelatinization, etc. of the starch; wheat Protein materials such as protein, soybean protein, egg yolk powder, egg white powder, whole egg powder, defatted milk powder; inorganic salts such as salt and minerals; water-insoluble dietary fiber other than wheat bran such as resistant starch; polydextrose, barley β Water-soluble dietary fiber such as glucan and resistant dextrin; starch decomposition products such as dextrin; thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, tara gum, locust bean gum and inulin; cellulose derivatives such as methyl cellulose; swelling Agents; emulsifiers; sugars; sweeteners; spices; seasonings; vitamins; pigments; fragrances and the like may be included. However, since fats and oils suppress the activity of enzymes contained in salt koji and may separate into fats and oils, it is preferable that the above quality improver does not contain fats and oils, and the fats and oils are less than 1% by mass in the quality improver. It is preferably contained in an amount of less than 0.5% by mass, more preferably less than 0.1% by mass.
本発明のパン生地は、上記品質改良剤と、小麦ふすまを含有する製パン原料とを含有する。本発明のパン生地は、塩こうじをパン生地に含まれる小麦ふすま全量に対して５質量％以上含有するように上記品質改良剤を含むことが好ましい。塩こうじの含有量が上記下限値以上であると、小麦ふすま由来のえぐみが効果的に抑制され、風味及び食感に優れたパンを得ることができる。塩こうじの含有量は、パン生地に含まれる小麦ふすまの全量１００質量部に対して１０質量部以上であることが好ましく、１３質量部以上であることがより好ましく、１５質量部以上であることが更に好ましい。塩こうじの含有量の上限は特に限定されないが、風味を良好にする観点から、パン生地に含まれる小麦ふすまの全量１００質量部に対して９０質量部以下であることが好ましく、７０質量部以下であることがより好ましい。なお、塩こうじの上限値は、塩こうじの食塩濃度及び製パンに使用する食塩の量に依存してもよい。すなわち、製パンに使用する食塩の総量が、穀粉原料（小麦を原料とする粉原料）の全量１００質量部に対して０．５〜２．５質量部であることが好ましく、上記から、塩こうじの塩分濃度が６．２５〜２０質量％であるので、塩こうじの上限値は、製パンに使用する穀粉原料の全量１００質量部に対して２．５質量部〜４０質量部の範囲であることが好ましい。 The bread dough of the present invention contains the above-mentioned quality improving agent and a bread-making raw material containing wheat bran. The bread dough of the present invention preferably contains the above-mentioned quality improving agent so that salt koji is contained in an amount of 5% by mass or more based on the total amount of wheat bran contained in the bread dough. When the content of salt koji is not more than the above lower limit value, the harshness derived from wheat bran is effectively suppressed, and bread having excellent flavor and texture can be obtained. The content of salt koji is preferably 10 parts by mass or more, more preferably 13 parts by mass or more, and preferably 15 parts by mass or more with respect to 100 parts by mass of the total amount of wheat bran contained in the bread dough. More preferred. The upper limit of the content of salt koji is not particularly limited, but from the viewpoint of improving the flavor, it is preferably 90 parts by mass or less, preferably 70 parts by mass or less, based on 100 parts by mass of the total amount of wheat bran contained in the bread dough. More preferably. The upper limit of the salt koji may depend on the salt concentration of the salt koji and the amount of salt used for bread making. That is, the total amount of salt used for bread making is preferably 0.5 to 2.5 parts by mass with respect to 100 parts by mass of the total amount of the flour raw material (flour raw material made from wheat). Since the salt concentration of koji is 6.25 to 20% by mass, the upper limit of salt koji is in the range of 2.5 parts by mass to 40 parts by mass with respect to 100 parts by mass of the total amount of flour raw material used for bread making. It is preferable to have.
本発明のパン生地に含まれる小麦ふすまの含有量の全量は、特に限定されないが、穀粉原料の全量１００質量部に対して０．５〜２０質量部であることが好ましく、１〜１８質量部であることがより好ましく、３〜１６質量部であることが更に好ましい。 The total content of wheat bran contained in the bread dough of the present invention is not particularly limited, but is preferably 0.5 to 20 parts by mass, preferably 1 to 18 parts by mass with respect to 100 parts by mass of the total amount of the flour raw material. It is more preferable that the amount is 3 to 16 parts by mass.
本発明のパン生地に含まれるイースト資化性糖類の含有量の全量は、目的とするパンの種類によって異なるが、一般的には、パン生地に含まれる穀粉原料の全量１００質量部に対して０〜４０質量部であり、バゲット系のリーン系のパンであれば、糖を含まない場合もあり、菓子パン等のリッチ系のパンであれば、穀粉原料の全量１００質量部に対して２５〜４０質量部である。 The total amount of yeast assimilating saccharides contained in the bread dough of the present invention varies depending on the type of bread of interest, but is generally 0 to 100 parts by mass of the total amount of flour raw material contained in the bread dough. It is 40 parts by mass, and if it is a baguette-based lean bread, it may not contain sugar, and if it is a rich bread such as sweet bun, it is 25 to 40 parts by mass with respect to 100 parts by mass of the total amount of flour raw material. It is a department.
本発明のパン生地は、本発明の効果を損なわない範囲で、コーンスターチ、米澱粉、馬鈴薯澱粉、タピオカ澱粉、サゴ澱粉等の澱粉類；前記澱粉類をエーテル化、アセチル化、架橋、α化等の物理的又は化学的変性から選択される１以上の変性が施された易消化性加工澱粉類；小麦蛋白、大豆蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材；食塩、ミネラル等の無機塩類；難消化性澱粉等の小麦ふすま以外の水不溶性食物繊維；ポリデキストロース、大麦βグルカン、難消化性デキストリン等の水溶性食物繊維；デキストリン等の澱粉分解物；ペクチン、カラギーナン、キサンタンガム、グアーガム、タラガム、ローカストビーンガム、イヌリン等の増粘多糖類；メチルセルロース類等のセルロース誘導体；膨張剤；乳化剤；糖類；甘味料；香辛料；調味料；ビタミン類；色素；香料等を含んでもよい。 The bread dough of the present invention contains starches such as corn starch, rice starch, horse bell starch, tapioca starch, and sago starch; the starches are etherified, acetylated, crosslinked, pregelatinized, etc. Easy-to-digest processed starches with one or more modifications selected from physical or chemical modifications; protein materials such as wheat protein, soybean protein, egg yolk flour, egg white flour, whole egg flour, defatted milk powder; salt, Inorganic salts such as minerals; water-insoluble dietary fiber other than wheat bran such as resistant starch; water-soluble dietary fiber such as polydextrose, barley β-glucan, and resistant dextrin; starch decomposition products such as dextrin; pectin, carrageenan, Thickening polysaccharides such as xanthan gum, guar gum, tara gum, locust bean gum, and inulin; cellulose derivatives such as methyl celluloses; swelling agents; emulsifiers; sugars; sweeteners; spices; seasonings; vitamins; pigments; fragrances, etc. good.
本発明のパンの製造方法は、本発明のパン生地を焼成する工程を含む。この方法により得られるパンは、小麦ふすま由来のえぐみが抑制されており、風味及び食感に優れている。 The method for producing bread of the present invention includes a step of baking the bread dough of the present invention. The bread obtained by this method is excellent in flavor and texture because the harshness derived from wheat bran is suppressed.
上記品質改良剤（種組成物）は、熟成されたものを用いることが好ましい。熟成された品質改良剤を用いることで、小麦ふすま由来のえぐみがより効果的に抑制され、風味及び食感に優れたパンを得ることができる。本明細書中、「熟成」とは、品質改良剤（種組成物）を所定温度で一定時間静置して休ませることを意味する。熟成における熟成温度は、５〜４０℃が好ましく、１０〜３５℃がより好ましく、１５〜３０℃が更に好ましく、２０〜２５℃が特に好ましい。熟成温度が上記範囲内であれば、塩こうじに含まれる酵素が十分に作用して小麦ふすま由来のえぐみを抑制することができる。また、熟成における熟成時間は、３０分以上が好ましく、１時間以上がより好ましく、３〜１５時間が更に好ましく、４〜１２時間が特に好ましく、５〜１１時間が最も好ましい。熟成時間が上記範囲内であれば、本発明の効果がより効果的に発揮され、かつイーストを含む場合には過発酵に起因する風味の悪化を抑制することができ、微生物（雑菌）の繁殖を抑えることができる。過発酵に起因する風味の悪化を抑制するために、上記品質改良剤は、イーストを含まないことも好ましい。なお熟成の際は、品質改良剤（種組成物）を満遍なく熟成させるために、１〜２時間毎にかき混ぜて均質化することが好ましい。 As the quality improver (seed composition), it is preferable to use an aged one. By using the aged quality improver, the harshness derived from wheat bran is suppressed more effectively, and bread having excellent flavor and texture can be obtained. In the present specification, "aging" means that the quality improver (seed composition) is allowed to stand at a predetermined temperature for a certain period of time to rest. The aging temperature in the aging is preferably 5 to 40 ° C, more preferably 10 to 35 ° C, further preferably 15 to 30 ° C, and particularly preferably 20 to 25 ° C. When the aging temperature is within the above range, the enzyme contained in the salt koji can sufficiently act to suppress the harshness derived from wheat bran. The aging time in aging is preferably 30 minutes or more, more preferably 1 hour or more, further preferably 3 to 15 hours, particularly preferably 4 to 12 hours, and most preferably 5 to 11 hours. When the aging time is within the above range, the effect of the present invention is more effectively exhibited, and when yeast is contained, deterioration of flavor due to overfermentation can be suppressed, and propagation of microorganisms (miscellaneous bacteria) can be suppressed. Can be suppressed. It is also preferable that the quality improver does not contain yeast in order to suppress deterioration of flavor due to overfermentation. At the time of aging, in order to ripen the quality improver (seed composition) evenly, it is preferable to stir and homogenize every 1 to 2 hours.
なお、本発明のパンの製造方法は、上記の工程を備えていれば、どのような製法を採用してもよい。上記パン生地を得るための、品質改良剤と製パン原料とを混捏する条件としては、特に制限されず、慣用の条件を採用することができ、上記焼成する条件も特に制限されず、例えば、１８０〜３００℃の雰囲気下で５分〜１時間行うことができる。
パンの製法として、ストレート法、中種法等が挙げられるが、いずれの製法でも本発明の効果を得ることができる。中種法の場合、上記の品質改良剤は、中種に配合してもよく、本捏に配合してもよいが、よりえぐみが抑制され、風味に優れた小麦ふすま含有パンを得る観点からは、上記品質改良剤を中種に配合することが好ましい。
As the bread manufacturing method of the present invention, any manufacturing method may be adopted as long as the above steps are provided. The conditions for kneading the quality improver and the bread-making raw material for obtaining the bread dough are not particularly limited, and conventional conditions can be adopted, and the baking conditions are not particularly limited, for example, 180. It can be carried out for 5 minutes to 1 hour in an atmosphere of about 300 ° C.
Examples of the bread manufacturing method include a straight method and a medium seed method, and the effect of the present invention can be obtained by any of the manufacturing methods. In the case of the medium seed method, the above quality improver may be blended in the medium seed or in the main kneading, but from the viewpoint of obtaining wheat bran-containing bread having more suppressed harshness and excellent flavor. Therefore, it is preferable to add the above quality improver to the middle seeds.
以下に、実施例に基づいて本発明をより詳細に説明するが、本発明はこれらの実施例によって限定されるものではない。 Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.
＜製造例１：全粒粉を含有する品質改良剤（種組成物）の製造＞
下記表１に記載の配合に従って全粒粉を含有する品質改良剤（種組成物）Ａを製造した。なお、品質改良剤のＢｒｉｘ値の測定は、以下の手順により行った。薬さじで品質改良剤を採取し、手持屈折計（株式会社アタゴ社製、「ＭＡＳＴＥＲ ５３Ｔ」）のプリズム麺に１滴たらして蓋板を閉じ、接眼鏡を覗いて目盛りを読み取ることにより測定した。以下、表中の「（小麦ふすま）」中の数値は、小麦全粒粉に含まれる小麦ふすまの含有量を示している。なお、熟成前後でＢｒｉｘ値が減少しているのは、イーストにより糖分が資化（消費）されたためと考えられる。品質改良剤の具体的な製造手順は以下の通りである。
小麦全粒粉（日本製粉株式会社製、「ＦＨ全粒粉」、小麦ふすまの含有量：１５質量％）、上白糖（ショ糖）、イースト、塩こうじ（ハナマルキ株式会社製、「液体塩こうじ」、Ｂｒｉｘ値：４５度、塩分濃度：１５質量％）及び水をボウルに投入し、十分に混合して均質化した（捏上温度は２０℃であった）。樹脂製フィルムでボウルを密封し、庫内温度２５℃のインキュベーター内で６時間保持して熟成させ、全粒粉を含有する品質改良剤（種組成物）Ａを得た。この際、熟成時間から１時間毎にかき混ぜて均質化した。全粒粉を含有する品質改良剤（種組成物）Ａは、使用するまで庫内温度５℃の冷蔵庫内で保管した。
<Production Example 1: Production of a quality improver (seed composition) containing whole grain flour>
A quality improving agent (seed composition) A containing whole grain flour was produced according to the formulation shown in Table 1 below. The Brix value of the quality improver was measured by the following procedure. Take a quality improver with a spatula, add a drop to the prism noodles of a hand-held refractometer (Atago Co., Ltd., "MASTER 53T"), close the lid plate, look through the eyepiece and read the scale. bottom. Below, the numerical values in "(wheat bran)" in the table indicate the content of wheat bran contained in whole wheat flour. The reason why the Brix value decreased before and after aging is considered to be that sugar was assimilated (consumed) by yeast. The specific manufacturing procedure of the quality improver is as follows.
Whole wheat flour (manufactured by Nippon Flour Mills Co., Ltd., "FH whole grain flour", wheat bran content: 15% by mass), white sugar (sucrose), yeast, salt koji (manufactured by Hanamaruki Co., Ltd., "liquid salt koji", Brix value : 45 ° C., salt concentration: 15% by mass) and water were put into a bowl and mixed well to homogenize (the kneading temperature was 20 ° C.). The bowl was sealed with a resin film and kept in an incubator at an internal temperature of 25 ° C. for 6 hours for aging to obtain a quality improver (seed composition) A containing whole grain flour. At this time, the mixture was homogenized by stirring every hour from the aging time. The quality improver (seed composition) A containing whole grain flour was stored in a refrigerator having an internal temperature of 5 ° C. until it was used.
＜試験例１：品質改良剤Ａを用いた中種法製パン試験＞
下記表３に記載の配合に従ってパンを製造した。なお、小麦全粒粉、イースト、上白糖、食塩及び水は、品質改良剤に由来するそれらの成分を含めて各試験区で同一割合（比較例１の配合割合）となるように調節した。
中種は、以下の手順に従って製造した。小麦穀粉（小麦粉（日本製粉株式会社製、「イーグル」）及び／又は小麦全粒粉（日本製粉株式会社製、「ＦＨ全粒粉」））、イースト、イーストフード、品質改良剤Ａ及び水をミキサーに投入し、低速２分、中速２分で混捏し（捏上温度は２７℃）、容器に移して密封し、相対湿度７５％、温度２７℃で２４０分間発酵させて中種を得た。
パンは、以下の手順に従って製造した。得られた中種とショートニング以外の残りの原料をミキサーに投入し、低速２分、中速４分、高速３分で混捏し、ショートニングを添加してさらに低速２分、中速３分、高速３分で混捏してパン生地を得た（捏上温度は２７℃）。得られたパン生地を相対湿度７５％、温度２７℃で２０分間発酵させた。発酵させた後、５０ｇに分割して丸目を行い、２０分間のベンチタイムをとってガス抜きをした後、丸型に成形を行い温度３８℃、相対湿度８５％で６０分間ホイロを行った。庫内温度２００℃の固定窯にパン生地を投入し、２００℃で１０分間焼成してパンを得た。
<Test Example 1: Medium-sized bread making test using quality improver A>
Bread was produced according to the formulation shown in Table 3 below. The whole wheat flour, yeast, white sugar, salt and water were adjusted to have the same ratio (blending ratio of Comparative Example 1) in each test group including those components derived from the quality improving agent.
Medium seeds were produced according to the following procedure. Add wheat flour (wheat flour (manufactured by Nippon Flour Mills Co., Ltd., "Eagle") and / or whole wheat flour (manufactured by Nippon Flour Mills Co., Ltd., "FH whole grain flour")), yeast, yeast food, quality improver A, and water to the mixer. The wheat flour was kneaded at a low speed of 2 minutes and a medium speed of 2 minutes (kneading temperature was 27 ° C.), transferred to a container, sealed, and fermented at a relative humidity of 75% and a temperature of 27 ° C. for 240 minutes to obtain medium seeds.
Bread was produced according to the following procedure. The obtained medium seeds and the remaining ingredients other than shortening are put into a mixer, mixed at low speed 2 minutes, medium speed 4 minutes, and high speed 3 minutes, and shortening is added to further reduce speed 2 minutes, medium speed 3 minutes, and high speed. Bread dough was obtained by kneading in 3 minutes (kneading temperature was 27 ° C.). The obtained bread dough was fermented at a relative humidity of 75% and a temperature of 27 ° C. for 20 minutes. After fermentation, it was divided into 50 g and rounded, and after taking a bench time of 20 minutes to degas, it was molded into a round shape and proofed at a temperature of 38 ° C. and a relative humidity of 85% for 60 minutes. Bread dough was put into a fixed kiln having an internal temperature of 200 ° C. and baked at 200 ° C. for 10 minutes to obtain bread.
＜評価＞
焼成したパンの粗熱がとれるまで室温で静置し、樹脂製袋に入れて密封し、一晩静置した。熟練のパネラー１０名により、下記表２に記載の評価基準に従って評価した。なお、穀粉原料に対し全粒粉を３０質量％含む比較例１の小麦ふすま含有パンのえぐみ、風味及び食感を３点とし、中種及び本捏に小麦ふすまを含まないパン（参考例１）のえぐみ、風味及び食感を５点とした。結果を表３に示す。
<Evaluation>
The baked bread was allowed to stand at room temperature until the rough heat was removed, placed in a resin bag, sealed, and allowed to stand overnight. Evaluation was performed by 10 skilled panelists according to the evaluation criteria shown in Table 2 below. In addition, the wheat bran-containing bread of Comparative Example 1 containing 30% by mass of whole grain flour with respect to the flour raw material was given 3 points of harshness, flavor and texture, and the bread containing no wheat bran in the medium seeds and the main kneading (Reference Example 1). Noegumi, flavor and texture were given 5 points. The results are shown in Table 3.
表３の結果から、塩こうじを含む品質改良剤を用いることで、実施例１〜８のいずれにおいてもえぐみが抑制され、風味に優れ、且つシットリ感のあるパンが得られた。また、塩こうじの含有量が多くなるにつれて、本発明の効果が強くなることが分かった。実施例１〜４と５〜８との対比から、品質改良剤を中種に配合することで、えぐみをより抑制し、風味により優れたパンを得ることができた。 From the results shown in Table 3, by using a quality improving agent containing salted bread, harshness was suppressed in all of Examples 1 to 8, and bread having an excellent flavor and a crisp feeling was obtained. It was also found that the effect of the present invention becomes stronger as the content of salt koji increases. From the comparison between Examples 1 to 4 and 5 to 8, by blending the quality improving agent into the middle seeds, it was possible to further suppress the harshness and obtain a bread having a better flavor.
＜製造例２：イースト不含有品質改良剤（種組成物）の製造＞
下記表４に記載の配合に従う以外は製造例１と同様にして、全粒粉を含有するイースト不含有品質改良剤（種組成物）Ｂを製造した。
<Production Example 2: Production of yeast-free quality improver (seed composition)>
A yeast-free quality improver (seed composition) B containing whole grain flour was produced in the same manner as in Production Example 1 except that the formulations shown in Table 4 below were followed.
＜試験例２：品質改良剤Ａ又はＢを用いたストレート法製パン試験＞
下記表５の記載の配合に従ってパンを製造した。なお、試験例１と同様、小麦全粒粉、イースト、上白糖、食塩及び水は、品質改良剤に由来するそれらの成分を含めて各試験区で同一割合（比較例２の配合割合）となるように調節した。また、加水は、生地の硬さが一定になるように調節した。
小麦粉及び／又は小麦全粒粉、イースト、イーストフード、食塩、上白糖、脱脂粉乳、水及び品質改良剤をミキサーに投入し、低速２分、中速３分、高速１分で混捏し、ショートニングを添加した後、更に低速１分、中速３分、高速６分で混捏してパン生地を得た（捏上温度は２７℃）。得られたパン生地を相対湿度７５％、温度２７℃で６０分間発酵させた。発酵させた後、５０ｇに分割して丸目を行い、２０分間のベンチタイムをとってガス抜きをした後、丸型に成形を行い温度３８℃、相対湿度８５％で６０分間ホイロを行った。庫内温度２００℃の固定窯にパン生地を投入し、２００℃で１０分間焼成してパンを得た。得られたパンについて、上記の表２の評価基準に従って評価を行った。小麦ふすまを含まないパン（参考例２）のえぐみ、風味及び食感を５点、穀粉原料に対し全粒粉を３０質量％含む比較例２の小麦ふすま含有パンのえぐみ、風味及び食感を３点とし、穀粉原料に対し全粒粉を１００質量％含む比較例３の小麦ふすま含有パンのえぐみ、風味及び食感の評価を１点とした。結果を表５に示す。
<Test Example 2: Straight bread making test using quality improver A or B>
Bread was produced according to the formulation shown in Table 5 below. As in Test Example 1, whole wheat flour, yeast, white sugar, salt and water should have the same ratio in each test group (combination ratio of Comparative Example 2) including those components derived from the quality improver. Adjusted to. In addition, water was adjusted so that the hardness of the dough became constant.
Add wheat flour and / or whole wheat flour, yeast, yeast food, salt, white sugar, defatted milk powder, water and quality improver to a mixer, knead at low speed 2 minutes, medium speed 3 minutes, high speed 1 minute, and add shortening. After that, the dough was further kneaded at low speed of 1 minute, medium speed of 3 minutes, and high speed of 6 minutes to obtain bread dough (kneading temperature was 27 ° C.). The obtained bread dough was fermented at a relative humidity of 75% and a temperature of 27 ° C. for 60 minutes. After fermentation, it was divided into 50 g and rounded, and after taking a bench time of 20 minutes to degas, it was molded into a round shape and proofed at a temperature of 38 ° C. and a relative humidity of 85% for 60 minutes. Bread dough was put into a fixed kiln having an internal temperature of 200 ° C. and baked at 200 ° C. for 10 minutes to obtain bread. The obtained bread was evaluated according to the evaluation criteria in Table 2 above. 5 points of the harshness, flavor and texture of bread without wheat bran (Reference Example 2), and the harshness, flavor and texture of bread containing wheat bran of Comparative Example 2 containing 30% by mass of whole grain flour with respect to the flour raw material. A score of 3 was given, and the evaluation of the harshness, flavor, and texture of the wheat bran-containing bread of Comparative Example 3 containing 100% by mass of whole grain flour with respect to the flour raw material was given as 1 point. The results are shown in Table 5.
表５の結果から、実施例９は、塩こうじの含有量が小麦ふすまに対して多く、最もえぐみが抑制され、風味が良好であり、食感にも優れていた。穀粉原料中の全粒粉の割合が多くなるほど本発明の効果が薄まるものの、穀粉原料の全てを全粒粉にした場合（実施例１１及び１２）であっても、十分えぐみが抑制されており、風味に優れ、且つ食感にも優れていた。実施例１１と１２との対比により、小麦ふすまに対する塩こうじの含有量が同じであったとしても、品質改良剤中にイーストを含んでいた方が、本発明の効果に優れることが分かる。 From the results in Table 5, in Example 9, the content of salt koji was higher than that of wheat bran, the harshness was most suppressed, the flavor was good, and the texture was also excellent. Although the effect of the present invention diminishes as the proportion of whole grain flour in the flour raw material increases, even when all the flour raw materials are made into whole grain flour (Examples 11 and 12), the harshness is sufficiently suppressed and the flavor is improved. It was excellent and had an excellent texture. By comparison with Examples 11 and 12, it can be seen that even if the content of salted koji in wheat bran is the same, the effect of the present invention is superior when yeast is contained in the quality improving agent.
＜製造例３：小麦粉又は小麦全粒粉を含有する品質改良剤（種組成物）の製造＞
下記表６に記載の配合に従う以外は製造例１と同様にして、小麦粉又は小麦全粒粉を含有する品質改良剤（種組成物）を製造した。
<Production Example 3: Production of a quality improver (seed composition) containing wheat flour or whole wheat flour>
A quality improver (seed composition) containing wheat flour or whole wheat flour was produced in the same manner as in Production Example 1 except that the formulations shown in Table 6 below were followed.
＜試験例３：小麦粉を含有する品質改良剤を用いたストレート法製パン試験＞
下記表７の記載の配合に従った以外は試験例２と同様にしてパンを製造した。上記表２の評価基準に従い、評価を行った。結果を表７に示す。
<Test Example 3: Straight bread making test using a quality improver containing wheat flour>
Bread was produced in the same manner as in Test Example 2 except that the formulations shown in Table 7 below were followed. The evaluation was performed according to the evaluation criteria in Table 2 above. The results are shown in Table 7.
表７の結果から、実施例１３〜１８のいずれも、品質改良剤を含有しない比較例２及び３よりもえぐみが抑制され、風味及び食感が良好であった。パン生地に含まれる上白糖（イースト資化性糖類）の合計量は同じ（５質量部）であるが、その効果は、品質改良剤に含まれる上白糖の含有量が多くなるほど良好となった。また、実施例１３と１８との比較、及び実施例９と１５との比較から、品質改良剤に小麦全粒粉を含むことによって、えぐみがより抑制され、風味がより良好となることが分かる。 From the results shown in Table 7, in each of Examples 13 to 18, the harshness was suppressed and the flavor and texture were better than those of Comparative Examples 2 and 3 containing no quality improving agent. The total amount of white sugar (yeast assimilating sugar) contained in the bread dough was the same (5 parts by mass), but the effect became better as the content of white sugar contained in the quality improving agent increased. Further, from the comparison between Examples 13 and 18 and the comparison with Examples 9 and 15, it can be seen that the inclusion of whole wheat flour in the quality improving agent further suppresses harshness and improves the flavor.
＜試験例４：小麦粉を含有する品質改良剤を用いたストレート法製パン試験＞
品質改良剤として表６のＦを使用した実施例１６において（品質改良剤の熟成温度が２５℃、熟成時間が６時間）、下記表８の記載に従って品質改良剤の熟成時間を変更したこと以外は同様にしてパンを製造した。上記表２の評価基準に従い、評価を行った。結果を表８に示す。
<Test Example 4: Straight bread making test using a quality improver containing wheat flour>
In Example 16 using F in Table 6 as the quality improver (the aging temperature of the quality improver was 25 ° C. and the aging time was 6 hours), except that the aging time of the quality improver was changed according to the description in Table 8 below. Made bread in the same way. The evaluation was performed according to the evaluation criteria in Table 2 above. The results are shown in Table 8.
表８の結果より、熟成させずに品質改良剤を加えた実施例１９においても、本発明の効果が得られることが分かるが、実施例１６及び２０〜２３から、熟成時間が長くなるにつれて、えぐみがより改善され（９時間以上の熟成でふすま臭がほぼ感じられなくなる）、よりシットリとした食感が得られることが分かる。熟成時間が長くなりすぎると、風味及びＢｒｉｘ値が低下しているが、これはイーストの過発酵に起因すると考えられる。実施例１２から、品質改良剤にイーストを含まなくても本発明の効果に優れているため、イーストの過発酵に起因する風味及びＢｒｉｘ値の低下を防止するために、品質改良剤にイーストを含まないようにしてもよい。 From the results in Table 8, it can be seen that the effect of the present invention can be obtained even in Example 19 in which the quality improving agent is added without aging, but from Examples 16 and 20 to 23, as the aging time becomes longer, It can be seen that the harshness is further improved (the bran odor is almost not felt after aging for 9 hours or more), and a more crispy texture can be obtained. If the aging time is too long, the flavor and Brix value will decrease, which is considered to be due to the overfermentation of yeast. From Example 12, since the effect of the present invention is excellent even if the quality improver does not contain yeast, yeast is added to the quality improver in order to prevent a decrease in flavor and Brix value due to overfermentation of yeast. It may not be included.
＜試験例５：小麦ふすまを含有する品質改良剤を用いたストレート法製パン試験＞
小麦穀粒（１ＣＷ）を精選して、調質することなくロール式粉砕機であるテストミル（ビューラー社製、「テストミルＭＬＵ−２０２型」）を用いて粉砕し、小麦ふすまが含まれる粗粒画分を得た。得られた粗粒画分を調質することなく衝撃式微粉砕機（株式会社西村機械製作所製、「ＳＰＭ−Ｒ２００」）を用いて粉砕し、目開き２５０μｍの篩でふるい分けた。篩を通過しなかった画分を採集し、これを小麦ふすま画分とした。成分分析を行った結果、小麦ふすま画分の８０質量％が小麦ふすまであると推定された。
小麦ふすま含有率が１５質量％となるように小麦粉（日本製粉株式会社製、「イーグル」）と得られた小麦ふすま画分とを混合し、小麦ふすま含有小麦粉を得た。この小麦ふすま含有小麦粉を、表１における小麦全粒粉と置き換えたこと以外は製造例２の品質改良剤Ｂと同様にして、品質改良剤を得た。実施例８において、中種に使用した品質改良剤を、上記で得られた品質改良剤に置き換えたこと以外は同様にしてパンを製造した。得られたパンについて表２の評価基準に従って評価したところ、実施例８と同様の評価点であり、えぐみ及びふすま臭がほとんど感じられず、且つシットリ感のあるパンであった。
<Test Example 5: Straight bread making test using a quality improver containing wheat bran>
Wheat grains (1 CW) are carefully selected and crushed using a roll-type crusher ("Test Mill MLU-202" manufactured by Buehler) without tempering, and coarse grain images containing wheat bran. Got a minute. The obtained coarse-grained fraction was pulverized using an impact-type fine pulverizer (manufactured by Nishimura Kikai Seisakusho Co., Ltd., "SPM-R200") without tempering, and sieved with a sieve having a mesh size of 250 μm. Fractions that did not pass through the sieve were collected and used as wheat bran fractions. As a result of component analysis, it was estimated that 80% by mass of the wheat bran fraction was up to wheat bran.
Wheat flour (manufactured by Nippon Flour Mills Co., Ltd., "Eagle") and the obtained wheat bran fraction were mixed so that the wheat bran content was 15% by mass to obtain wheat bran-containing wheat flour. A quality improver was obtained in the same manner as the quality improver B of Production Example 2 except that the wheat bran-containing wheat flour was replaced with the whole wheat flour in Table 1. In Example 8, bread was produced in the same manner except that the quality improving agent used for the middle seeds was replaced with the quality improving agent obtained above. When the obtained bread was evaluated according to the evaluation criteria in Table 2, the evaluation points were the same as those in Example 8, and the bread had almost no harshness and bran odor, and had a crisp feeling.
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