JP3142532B2 - Process for producing foods containing cereal flour as main material and malt cake used as auxiliary material of the foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing foodstuffs containing cereal flour as a main material, and to malt cake used as a secondary material of the foodstuffs.

[0002]

2. Description of the Related Art Malt residue discharged during beer production is rich in nutrients, so it is dried and powdered and used as an additive for various foods or as feed for livestock. are doing.

[0003]

In particular, in recent years, a large number of microbrews have been produced, and these microbreweries have squeezed the wort almost once and discarded the remaining malt residue in order to improve the quality. I have. Therefore, since this malt residue is extremely rich in nutritional value, its use as a food additive is being studied rather than as a livestock feed. However, since malt residue contains a large amount of water (about 80%) and has a high water retention capacity, a large amount of energy is consumed in drying to dry it into powder as described above. However, there is a problem that the cost increases. In addition, there is a problem that components are deteriorated due to heat at the time of drying, a dry smell or a grain smell is generated, and the flavor is lacking. In addition, malt residue contains a large amount of water as described above, and if left untreated, decay proceeds, which is one of the extremely troublesome treatments for effective use.

[0004] The present invention has been made to solve the above-mentioned problems, and a method for producing a food material containing cereal flour as a main material, which is capable of producing a high quality food rich in nutritive value by effectively utilizing malt residues. Further, it is an object of the present invention to provide malt residue used as a secondary material of the food.

[0005]

The present invention has the following arrangement to achieve the above object. That is, in a method for producing a food using cereal flour as a main material, the particles contained in the malt meal are ground up to a liquid malt residue liquid including a shell , and this malt residue liquid is added as one of the auxiliary ingredients. It is characterized by:

[0006] As described above, since the malt residue is ground as it is and liquefied to be added as a sub-material, the cost for drying can be reduced, and
A savory food with little dry odor and grain odor can be provided. Malt cake contains proteins, minerals, vitamins, and polyphenols that have recently been talked about, and malt cake contains barley hulls. Rich and healthy food can be provided. In addition, since malt cake has a high moisture retention ability, when used as a bread auxiliary material, it has a moist feeling over time, has a long shelf life,
We can provide delicious and savory bread. 5-40% by weight, preferably 10-2% by weight of malt liquor is used as an auxiliary material for bread.
It is advisable to add 0% by weight.

[0007] Further, the malt meal according to the present invention, which is used as an auxiliary material of food containing cereal flour as a main material, is characterized in that the grains contained in the malt meal are ground to a liquid state, including shells . Since the grains contained in the malt cake are ground and used as a liquid, the drying cost can be reduced and the fiber can be suitably used as an auxiliary material for bread and the like, which are rich in fiber and rich in nutrients. It is easy to use this malt scum after refrigeration to a temperature of about 5 ° C. to 10 ° C., but it is excellent in preservability by using it after freezing.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below in detail. The present invention uses malt dregs (beer dregs) discharged during the beer production process. In particular, malt residue discharged in the process of producing local beer can be effectively used. Malt cake usually contains around 80% water. Its main component is barley skin, germ and the like, which contains proteins, minerals, vitamins, and polyphenols that have recently been talked about, and is rich in nutritional value. After grinding the watery malt cake, the particles in the malt cake are mashed into a malt cake liquid,
Sterilize by blowing steam. At this time, the malt residue may be made into a liquid state as it is.
% To 150% of water is added, and then the grains in the malt cake are ground to form a malt cake liquid, which is suitable both in the step of grinding the grains and in handling as an additive to food. In order to grind the grains, the malt grains may be fed together with water to a device (not shown) including a milling section such as a stone mill to grind the grains.

[0009] The degree of grinding is not particularly limited, but is preferably such that the grains in the malt cake become less noticeable when manufactured into food such as bread. Barley hulls are also included in the malt cake, but the hulls are ground by grinding the grains as described above, resulting in a malt cake liquid with a high fiber content.
It is preferable in terms of handling and storability that the obtained malt liquid is refrigerated at about 5 ° C to 10 ° C. Alternatively, the storage stability can be further improved by freezing the malt residue. This malt residue can be used as an additive for various foods. In particular, it can be suitably used as an additive for foods containing cereal flour as a main material, for example, foods such as bread, noodles, pizza dough, dumpling dough, crepe, and cookies.

[0010]

EXAMPLES The malt scum obtained as described above was added as a bread auxiliary material and the bread was baked. The bread material is not particularly limited, but an example of the composition is shown below. Strong flour 300g Dry yeast 5g Sugar 5g Salt 5g Olive oil 2 teaspoon For the above ordinary bread ingredients,
5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% by weight of the whole
Each of the added ingredients was adjusted, and the bread was baked in a conventional manner.

[0011] All breads have good flavor and taste, and
Even after 4 days, the moist feeling was maintained and the change in taste was small. In particular, those obtained by adding 30 to 40% by weight of the whole malt scum were good in terms of water retention, taste and flavor. It is to be noted that the malt residue is best squeezed once, but squeezed 2-3 times was also effective. In addition, as a matter of course, eggs, honey, and the like may be appropriately added as auxiliary materials for bread.

Although the present invention has been described in detail with reference to preferred embodiments, the present invention is not limited to these embodiments, and it is possible to make various modifications without departing from the spirit of the invention. Of course.

[0013]

According to the present invention, as described above, the malt residue is ground as it is, including the shell, and the liquid is added as a secondary material, so that the cost for drying can be reduced. At the same time, it is possible to provide a savory food with little dry odor and grain odor. Malt cake contains proteins, minerals, vitamins, and polyphenols that have recently been talked about, and malt cake contains barley hulls. Rich and healthy food can be provided. In addition, since malt cake has a high water retention ability, when used as an auxiliary ingredient of bread, it is possible to provide a moist feeling, a long-lasting, delicious and flavorful bread even after a long time. In addition, malt meal used as an auxiliary material of food containing cereal flour according to the present invention as a main material, the particles contained in the malt meal are ground and crushed, including shells, and used as it is as a liquid, thereby saving drying costs. Further, it can be suitably used as an auxiliary material of bread and the like, which is rich in fiber and rich in nutrients. Further, by freezing the above malt liquid, it is convenient for transportation and excellent in storage stability.

Claims (6)

(57) [Claims] 1. A method for producing a food product comprising cereal flour as a main ingredient, wherein the grains contained in the malt cake are ground together with shells to form a liquid malt cake, and this malt cake is used as one of the auxiliary ingredients. A method for producing a food containing cereal flour as a main material, characterized by being added as a raw material. 2. A method for producing a food containing cereal flour as a main material.
In addition, after adding water to the malt cake,
Grind the granules, including the shell, into a liquid malt residue
And add this malt residue as one of the auxiliary materials.
A method for producing a food containing cereal flour as a main material. 3. The process for producing food foods made from cereal flour as the main material and flour main material and which is according to claim 1 or 2, wherein the pan. 4. Use of malt cake as a bread auxiliary material
The method according to claim 3, wherein 40% by weight is added. 5. The method according to claim 1, wherein the grains contained in the malt cake include shells.
A malt cake used as an auxiliary material of foods mainly composed of cereal flour characterized by being ground into a liquid. 6. A malt cake used as a sub-material of a foodstuff containing cereal flour as a main material according to claim 5, which is frozen.