JP4183639B2 - Lactic acid fermented brown wheat - Google Patents

Description

  The present invention relates to a lactic acid fermented brown wheat that is used as a food material for bread made of whole wheat and other foods using whole wheat.

  In recent years, active intake of dietary fiber has been recommended to maintain health and the like. Whole wheat flour containing wheat bran has been commercialized in wheat. Various means for improving the flavor of whole grain bread have been proposed.

  For example, in Japanese Patent Laid-Open No. 2002-171 (Patent Document 1), as a conventional technique, Japanese Patent Laid-Open No. 5-304915 discloses a food product in which wheat bran is pulverized by a pulverizer that does not cause heat denaturation and does not feel the presence of bran. Has been proposed, and a method comprising combining powdered processed wheat bran and granular processed wheat bran (Japanese Patent Laid-Open No. 10-191873), roasting after degreasing wheat bran Then, it is disclosed that a method of blending wheat bran prepared by a technique such as a method characterized by crushing (Japanese Patent Laid-Open No. 11-103800) is proposed.

  Furthermore, all of the above prior arts are mainly aimed at improving the texture, and it is insufficient to improve the peculiar unpleasant odor that occurs in bread to which wheat bran has been added. It proposes to mix wheat bran obtained after removing the outermost of them.

  Japanese Patent Laid-Open No. 2001-204411 (Patent Document 2) discloses a method in which wheat flour, raw bran and raw germ are collected from wheat grains, and then roasted and heated at a temperature of 100 to 180 ° C. A process of performing edible processing to finely pulverize to a diameter of 50 to 500 μm, a process of imparting preservability to a raw germ segment, roasting heating at a temperature of 100 to 180 ° C., and pulverizing to a particle diameter of 50 to 500 μm Disclosed is a whole wheat flour composition produced by a process comprising steps.

  Furthermore, JP-A-2003-319747 (Patent Document 3) discloses that a fermented body is made by fermenting the remaining embryo part, bran part, etc. obtained by removing the endosperm part from wheat with lactic acid bacteria and the like, and then comprising the endosperm part during bread making. It is disclosed that bread is made by mixing the fermented material into wheat flour at an appropriate ratio.

JP 2002-171. JP 2001-204411 A. JP 2003-319747 A

  The above-mentioned use of whole grains of wheat is that all the wheat grains are once refined, the remaining bran is reclassified, a predetermined extraction part is appropriately treated, and added to the flour again for use. Therefore, it is not necessarily the use of whole grains of brown wheat. In addition, the treated bran component is added to the flour again, and there is a complication such as the need to obtain a uniform mixed state in use.

  Therefore, the present invention proposes a novel lactic acid fermented brown barley that can use the whole grain of brown wheat as a food.

The lactic acid fermented brown barley and the method for producing the same according to the present invention contain hemicellulase, which is an enzyme that softens the epidermis by decomposing the lactic acid bacteria and saccharides and the fibrous polymer constituting the barley epidermis after sterilization washing and draining. The prepared liquid is adjusted, dipped in the charged liquid, drained, fermented by standing still for 1 to 5 days, and then ripened, crushed or crushed, matured and produced. Is.

Thus crude barley is Rutotomoni an easily crushed by fermentation, by hemicellulose contained in the epidermis and endosperm of wheat is decomposed, often skin of the content of hemicellulose is easily crushed are softened. Furthermore, the bran component is easily eaten by fermentation ripening and decomposition, and the product can be used as it is as a bread material (main raw material), so that the whole bread can be easily produced.

  The present invention can provide a lactic acid fermented brown barley that can be used for bread ingredients by batch processing of whole grains without separating the bran components from the whole brown wheat (whole grain) by the above-described configuration. It does not require complicated operations such as extracting and mixing a part of the bran component, or separating and mixing the bran part.

  Next, an embodiment of the present invention will be described. Although the manufacturing method shown in the embodiment is performed in the order of the fermentation treatment step, the crushing step, and the aging step, the crushing step and the aging step may be reversed.

  The fermentation treatment process is performed in the order of washing treatment, preparation of the charged solution, immersion, draining, and fermentation treatment. The washing process is to remove dirt and germs on the surface of the barley. The raw barley (hereinafter the weight is the value when using the raw material “2 kg”), 0.2 kg of citric acid solution 2 kg. It puts into the solution heated at 60-70 degreeC, and it stirs for 3 minutes, after that, drains (1 minute), and also rinses with an overflow state, rinses away dust etc., and drains again (1 minute).

Preparation of the feed solution was carried out in 2 kg of water (30 to 40 ° C.), 40 g of sucrose (in the range of 1.0 to 20% by weight), and 40 g of inoculum (lactic acid bacteria starter: 10 ⁶ to 10 ⁸ lactic acid bacteria / and 1 g (0.01 to 0.1% by weight) of an enzyme (eg hemicellulase) for softening the brown barley skin.

  The washed barley is put into the above-mentioned charging solution and immersed in a state of 30 to 40 ° C. for about 0.5 to 3 hours.

  Next, after soaking for an appropriate period of time, after draining to the extent that the adhering water remains on the surface of the barley, it is sealed in an appropriate bag or container, and left in an atmosphere at 30 to 40 ° C. for 1 to 5 days. Perform fermentation.

  In the case of proceeding to the aging step and the crushing step after completion of the fermentation treatment step, the aging is allowed to proceed for 1 to 30 days at 0 to 6 ° C. in the sealed state at the end of the fermentation step.

  When the ripening is completed, the mixture is crushed using a mixer or a pulverizing roll, and the crushed product can be used as it is as a whole lactic acid fermentation brown wheat.

  In addition, when proceeding with a crushing process and an aging process after completion of the fermentation treatment process, the fermented brown wheat is crushed using a mixer or a grinding roll at the end of the fermentation process, and the crushed material is sealed with a vinyl pouch or the like. The container is filled and sealed, and aging is allowed to proceed for 1 to 30 days at 0 to 6 ° C. in the sealed state.

  Thus, the above-mentioned product listing can be used as a whole grain powder containing a bran component.

It is process drawing of embodiment of this invention.

Claims (4)

After sterilizing and draining brown wheat , adjust the feed solution containing hemicellulase, an enzyme that softens the epidermis by decomposing lactic acid bacteria and saccharides and the fibrous polymer constituting the brown wheat skin , and immersing it in the feed solution And then ripening, crushing or crushing, and aging after fermentation treatment in a sealed still state for 1 to 5 days. Method for producing lactic acid fermentation crude barley according to claim 1, wherein performing the aging of 1-30 days in a sealed state of Less than six ° C.. After sterilizing and draining brown wheat , adjust the feed solution containing hemicellulase, an enzyme that softens the epidermis by decomposing lactic acid bacteria and saccharides and the fibrous polymer constituting the brown wheat skin , and immersing it in the feed solution The lactic acid fermented brown barley is characterized by being drained, fermented by standing still for 1 to 5 days, and then ripened, crushed or crushed, ripened and produced. The lactic acid fermented brown wheat according to claim 3, which is produced by aging for 1 to 30 days in a sealed state at 0 to 6 ° C.

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