JP3142532B2 - Process for producing foods containing cereal flour as main material and malt cake used as auxiliary material of the foods - Google Patents
Process for producing foods containing cereal flour as main material and malt cake used as auxiliary material of the foodsInfo
- Publication number
- JP3142532B2 JP3142532B2 JP11144186A JP14418699A JP3142532B2 JP 3142532 B2 JP3142532 B2 JP 3142532B2 JP 11144186 A JP11144186 A JP 11144186A JP 14418699 A JP14418699 A JP 14418699A JP 3142532 B2 JP3142532 B2 JP 3142532B2
- Authority
- JP
- Japan
- Prior art keywords
- malt
- cereal flour
- producing
- cake
- main material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Description
【0001】[0001]
【発明の属する技術分野】本発明は穀物粉を主材料とす
る食品の製造方法および該食品の副材料として用いるモ
ルトかすに関する。[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】[0002]
【従来の技術】ビール製造の際に排出されるモルトかす
は、栄養分が豊富に含まれることから、乾燥して粉状と
し、種々の食品の添加剤として用いたり、家畜用の飼料
として用いたりしている。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】[0003]
【発明が解決しようとする課題】特に、昨今、地ビール
が多く生産されるようになり、これら地ビール業者は品
質を向上させるため、麦芽汁をほとんど1回絞りし、残
余のモルトかすを廃棄している。したがって、このモル
トかすは極めて栄養価に富むことから、家畜用飼料とし
てよりも、食品の添加剤としての用途が研究されてい
る。しかるに、モルトかすには水分が多量(80%程
度)に含まれ、しかも水分保持力が高いことから、上記
のように乾燥して粉状にするには、乾燥する際に多大の
エネルギーを消費し、コスト高となる課題がある。ま
た、乾燥の際の熱により成分が変質し、乾燥臭や穀物臭
がし、風味に欠けるという課題がある。さりとて、モル
トかすは、上記のように多量の水分を含み、放置すると
腐敗が進行するので、有効利用する際の処理が極めて厄
介なものの1つである。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】本発明は上記課題を解決すべくなされたも
のであり、モルトかすを有効利用し、栄養価に富む高品
質の食品を製造することのできる穀物粉を主材料とする
食品の製造方法および該食品の副材料として用いるモル
トかすを提供することを目的とする。[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】[0005]
【課題を解決するための手段】本発明は上記目的を達成
するため次の構成を備える。すなわち、穀物粉を主材料
とする食品の製造方法において、モルトかす中に含まれ
る粒分を殻を含めてすりつぶして液状のモルトかす液に
し、このモルトかす液を副材料の1つとして添加するこ
とを特徴としている。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】上記のように、モルトかすをそのまま中に
含まれる粒分をすりつぶして液状にして副材料として添
加するから、乾燥のためのコストが低減できると共に、
乾燥臭や穀物臭のほとんどしない、風味のよい食品を提
供できる。モルトかすには、蛋白、ミネラル、ビタミ
ン、最近話題になっているポリフェノール類等が含ま
れ、さらには、モルトかすには、大麦の殻が含まれ、こ
の殻がすりつぶされることから、繊維質にも富み、健康
上も有為な食品を提供できる。しかもモルトかすは水分
保持力が高いことから、パンの副材料として用いた場
合、時間がたってもしっとり感のある、日持ちのよい、
美味で風味のあるパンを提供できる。パンの副材料とし
てはモルトかす液を5〜40重量%、好適には10〜2
0重量%添加するとよい。[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】また本発明に係る穀物粉を主材料とする食
品の副材料として用いるモルトかすは、モルトかす中に
含まれる粒分を殻を含めてすりつぶして液状になしたこ
とを特徴としている。モルトかす中に含まれる粒分をす
りつぶして、液状としてそのまま用いるから、乾燥のコ
ストが省け、また繊維質に富み、栄養分の豊富なパン等
の副材料として好適に用いることができる。このモルト
かす液は5℃〜10℃程度の温度に冷蔵して用いるのが
使いやすいが、凍結して用いることにより保存性に優れ
るものとなる。[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】[0008]
【発明の実施の形態】以下、本発明の好適な実施の形態
を詳細に説明する。本発明はビールの製造工程で排出さ
れるモルトかす(ビールかす)を用いる。特に地ビール
の製造工程で排出されるモルトかすを有効に利用でき
る。モルトかすは通常80%前後の水分を含む。主成分
は大麦のふ皮、はい芽などで、蛋白、ミネラル、ビタミ
ン、最近話題になっているポリフェノール類等が含ま
れ、栄養価に富む。この水分の多いモルトかすを、モル
トかす中の粒分をすりつぶしてモルトかす液とした後、
水蒸気を吹き込んで殺菌をする。その際、モルトかすを
そのまま液状にしてもよいが、モルトかすに対して50
%〜150%の水分を添加してから、モルトかす中の粒
分をすりつぶしてモルトかす液とするのが、粒分をすり
つぶす工程上も、食品の添加剤としての取扱上も好適で
ある。この粒分をすりつぶすには、モルトかすを、石臼
のような摩砕部を含む装置(図示せず)に水と共に供給
して粒分をすりつぶすとよい。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】すりつぶす程度は特に限定されないが、パ
ン等の食品に製造した際に、モルトかす中の粒分が目立
たなくなる程度が好ましい。モルトかす中には、大麦の
殻も含まれるが、上記のように粒分をすりつぶすことに
より殻が摩砕され、繊維質の多いモルトかす液となる。
このようにして得られたモルトかす液は5℃〜10℃程
度に冷蔵して用いると取扱いや保存性の上で好適であ
る。あるいはモルトかす液を凍結することにより、さら
に保存性を向上させることができる。このモルトかす液
を種々の食品の添加剤として用いることができる。特に
穀物粉を主材料とする食品、例えば、パン、麺類、ピザ
の生地、餃子の生地、クレープ、クッキー等の食品の添
加剤として好適に用いることができる。[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】[0010]
【実施例】上記のようにして得られたモルトかす液をパ
ンの副材料として添加しパンを焼いた。パン材料は特に
限定されないが、配合の一例を下記に示す。 強力粉 300g ドライイースト 5g 砂糖 5g 塩 5g オリーブ油 小さじ2 上記の通常のパン材料に対して、上記モルトかす液を、
全体の5重量%、10重量%、15重量%、20重量
%、25重量%、30重量%、35重量%、40重量%
添加したものをそれぞれ調整し、常法によりパンを焼き
あげた。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】いずれのパンも風味、味がよく、また3〜
4日経過してもしっとり感が維持され、味の変化も少な
かった。特にモルトかす液を全体の30〜40重量%添
加したものが、水分保持性、味、風味の点から良好であ
った。なお、モルトかすは1回絞りのものが最良である
が、2〜3回絞りのものも有効であった。また、パンの
副材料として、卵、蜂蜜等を適宜添加してもよいことは
もちろんである。[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.
【0012】以上本発明につき好適な実施例を挙げて種
々説明したが、本発明はこの実施例に限定されるもので
はなく、発明の精神を逸脱しない範囲内で多くの改変を
施し得るのはもちろんである。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】[0013]
【発明の効果】本発明によれば上記のように、モルトか
すをそのまま中に含まれる粒分を殻を含めてすりつぶし
て液状にして副材料として添加するから、乾燥のための
コストが低減できると共に、乾燥臭や穀物臭のほとんど
しない、風味のよい食品を提供できる。モルトかすに
は、蛋白、ミネラル、ビタミン、最近話題になっている
ポリフェノール類等が含まれ、さらには、モルトかすに
は、大麦の殻が含まれ、この殻がすりつぶされることか
ら、繊維質にも富み、健康上も有為な食品を提供でき
る。しかもモルトかすは水分保持力が高いことから、パ
ンの副材料として用いた場合、時間がたってもしっとり
感のある、日持ちのよい、美味で風味のあるパンを提供
できる。また本発明に係る穀物粉を主材料とする食品の
副材料として用いるモルトかすは、モルトかす中に含ま
れる粒分を殻を含めてすりつぶして、液状としてそのま
ま用いるから、乾燥のコストが省け、また繊維質に富
み、栄養分の豊富なパン等の副材料として好適に用いる
ことができる。また上記モルトかす液を凍結することに
より、輸送に便利であり、また保存性にも優れる。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)
おいて、 モルトかす中に含まれる粒分を殻も含めてすりつぶして
液状のモルトかす液にし、このモルトかす液を副材料の
1つとして添加することを特徴とする穀物粉を主材料と
する食品の製造方法。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.
おいて、 モルトかすに水分を添加してからモルトかす中に含まれ
る粒分を殻も含めてすりつぶして液状のモルトかす液に
し、このモルトかす液を副材料の1つとして添加するこ
とを特徴とする穀物粉を主材料とする食品の製造方法。 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.
請求項1または2記載の穀物粉を主材料とする食品の製
造方法。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.
40重量%添加することを特徴とする請求項3記載の穀
物粉を主材料とする食品の製造方法。4. Use of malt cake as a bread auxiliary material
The method according to claim 3, wherein 40% by weight is added.
てすりつぶして液状になしたことを特徴とする穀物粉を
主材料とする食品の副材料として用いるモルトかす。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.
の穀物粉を主材料とする食品の副材料として用いるモル
トかす。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.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11144186A JP3142532B2 (en) | 1999-05-25 | 1999-05-25 | Process for producing foods containing cereal flour as main material and malt cake used as auxiliary material of the foods |
AU46157/00A AU4615700A (en) | 1999-05-25 | 2000-05-19 | Process for producing food containing cereal flour as the main component and malt cake to be used as side component of the food |
PCT/JP2000/003255 WO2000070956A1 (en) | 1999-05-25 | 2000-05-19 | Process for producing food containing cereal flour as the main component and malt cake to be used as side component of the food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11144186A JP3142532B2 (en) | 1999-05-25 | 1999-05-25 | Process for producing foods containing cereal flour as main material and malt cake used as auxiliary material of the foods |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2000333594A JP2000333594A (en) | 2000-12-05 |
JP3142532B2 true JP3142532B2 (en) | 2001-03-07 |
Family
ID=15356213
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP11144186A Expired - Fee Related JP3142532B2 (en) | 1999-05-25 | 1999-05-25 | Process for producing foods containing cereal flour as main material and malt cake used as auxiliary material of the foods |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP3142532B2 (en) |
AU (1) | AU4615700A (en) |
WO (1) | WO2000070956A1 (en) |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03123479A (en) * | 1988-11-18 | 1991-05-27 | Kirin Brewery Co Ltd | Preparation of protein-rich substance, fibrous substance and/or vegetable oil from beer cake |
JPH074170B2 (en) * | 1990-02-20 | 1995-01-25 | 麒麟麦酒株式会社 | High protein content granules derived from beer lees |
-
1999
- 1999-05-25 JP JP11144186A patent/JP3142532B2/en not_active Expired - Fee Related
-
2000
- 2000-05-19 WO PCT/JP2000/003255 patent/WO2000070956A1/en active Application Filing
- 2000-05-19 AU AU46157/00A patent/AU4615700A/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
WO2000070956A1 (en) | 2000-11-30 |
JP2000333594A (en) | 2000-12-05 |
AU4615700A (en) | 2000-12-12 |
WO2000070956A8 (en) | 2001-03-15 |
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