JP6749753B2 - Processed grain hulls, process for producing grain hulls, process for bakery products, bakery products and mixed powder for bakery products - Google Patents

Description

The present invention relates to a processed grain hull product, a method for producing a grain hull product, a method for producing a bakery product, a bakery product and a mixed powder for a bakery product.

Grain hulls are known to be rich in dietary fiber and minerals. For example, the outer coat of wheat, that is, wheat bran, has recently attracted attention as a food material rich in dietary fiber, minerals and vitamins. However, wheat bran has a hard tissue, remains in the mouth during eating, and has an unpleasant odor peculiar to bran. Therefore, the conventional secondary processed product using wheat bran has a problem that the texture is bad and the odor peculiar to bran remains. Therefore, a technique for improving texture and suppressing odor and providing a processed wheat bran product suitable as a food material has been proposed.

For example, in Patent Document 1, (1) a step of roughly pulverizing raw material wheat, (2) a step of collecting wheat bran from the coarsely pulverized product obtained in the step (1), and a step (3) obtained in the step (2) A step of heat-treating the obtained wheat bran, a step (4) of finely pulverizing the wheat bran heat-treated in the step (3), and an average particle size of less than 150 μm from the finely pulverized product obtained in the step (5) (4) Disclosed is a method for producing wheat bran, which comprises a step of collecting a fine bran fraction having a particle size of less than 200 μm.
In Patent Document 2, (a) gelatinization degree is 45 to 100%, (b) lipid content is 3.8 mass% or less, (c) water content is 2.5 mass% or more, and (d) grains. A processed wheat bran product having a diameter of 0.1 mm or more is disclosed.

JP, 2013-243984, A JP, 2014-140366, A

However, when conventional grain hulls are blended with raw materials for bakery products such as breads and confectionery, the mixing resistance of the bakery dough is reduced, and the dough may become dull and sticky. In this case, it was possible to manually manufacture a bakery product on a small scale, but there was a problem that industrial mass production was difficult.
In addition, when the loose dough is baked, the dough does not swell sufficiently, which may result in a bakery product having a firm texture with no volume.

Therefore, the present invention has good secondary processing suitability of the bakery dough when used for the bakery dough, and the obtained bakery product is sufficiently swelled, and has a good appearance, texture, and flavor. The main purpose is to provide.

The present inventor diligently studied the cause of the deterioration in the secondary processing aptitude of the bakery dough containing the grain hull. As a result, paying attention to the enzyme activity remaining in the grain rind, by sufficiently deactivating the enzyme in the grain rind, the bakery dough has good secondary processing suitability, and as a result, the resulting bakery product swells sufficiently. It was found that, in addition to the good texture, the flavor is also good.

That is, the present invention provides a processed grain hull product having an α-amylase titer of 150 mU/g or less, a neutral protease titer of less than 20 U/g, and an L value of 31 or more.
The processed grain hull product of the present invention may be in the form of powder and have an average particle size of 20 to 60 μm.
Further, in the processed grain hull product of the present invention, the maximum amylographing gelatinization viscosity of the mixture of the processed grain hull product 10% by mass and the strong flour 90% by mass can be 370 BU or more.
The processed grain hull of the present invention can be a wheat bran processed product or a soybean processed product.
Further, in the present invention, after the product temperature of the grain hull is set to 100 to 150° C. by dry heat treatment, 10 to 40 parts by mass of water is sprinkled on 100 parts by mass of the grain hull to adjust the product temperature of the grain hull to 90%. Provided is a method for producing a processed grain hull, which includes a heat treatment step of maintaining the temperature in the range of to 150°C for 3 minutes or more.
The method for producing a processed grain hull according to the present invention may further include a crushing step of crushing the grain hull into a powder to obtain an average particle size of 20 to 60 μm.
The present invention also comprises blending a processed grain hull having an α-amylase titer of 150 mU/g or less, a neutral protease titer of less than 20 U/g, and an L value of 31 or more, A method of manufacturing a bakery product is provided.
The present invention also provides a bakery product containing a processed grain hull having an α-amylase titer of 150 mU/g or less, a neutral protease titer of less than 20 U/g, and an L value of 31 or more. To do.
The present invention also provides a mix for a bakery product, which includes a processed product of grain hull having an α-amylase titer of 150 mU/g or less, a neutral protease titer of less than 20 U/g, and an L value of 31 or more. Provide flour.

According to the present invention, the secondary processing suitability of the bakery dough is good when used in the bakery dough, and the obtained bakery product is sufficiently swelled, and the appearance, texture, and flavor of the processed grain hull product are good. Can be provided.

Hereinafter, modes for carrying out the present invention will be described. The embodiments described below are examples of the embodiments of the present invention, and the scope of the present invention should not be construed narrowly.

<Processed grain hulls>
First, a processed grain hull product according to an embodiment of the present invention will be described.
The processed grain hull according to the present embodiment has an α-amylase titer of 150 mU/g or less. The lower amylase titer is preferable, it is preferably 110 mU/g or less, more preferably 90 mU/g or less, and further preferably 60 mU/g or less. When the amylase titer of the processed grain hull product is more than 150 mU/g, mixing resistance is lowered when used in a bakery dough, resulting in a sticky and sticky dough, which may result in poor secondary processing suitability.

Here, the “α-amylase titer” is an index representing the degree of α-amylase activity, and can be measured according to AACC Method 22-02.01. Moreover, you may measure using a commercially available measurement kit. As a commercially available measurement kit, for example, α-Amylase Assay Kit (manufactured by Megazyme) can be used.

Further, the processed grain husk product according to the present embodiment has a neutral protease titer of less than 20 U/g. Lower neutral protease titers are preferred, more preferably less than 10 U/g. When the neutral protease titer of the processed product of grain hull is 20 U/g or more, mixing resistance is reduced when used in a bakery dough, and the dough becomes sticky and may be poor in secondary processing suitability. There is.

Here, the “neutral protease titer” is an index showing the degree of activity of neutral protease, and the higher the value, the higher the activity. Using casein (dairy) as a substrate, at 38° C. and pH 6.0, 1 U (unit: unit) of activity for increasing the amount of non-protein phenolic reagent coloring substance corresponding to 1 μg of L-tyrosine in 1 minute of the initial reaction. ).
Neutral protease titer can be found, for example, in the "Simple Analysis Flowchart" (http://www.jfrl.or.jp/bunsekiflow/index.html) published on the website of the Japan Food Research Center. It can be measured in accordance with the measuring method described in the section of "Acidic, neutral and alkaline protease titers" or "4th revised National Tax Agency prescribed analytical method commentary" (Japan Brewery Association).

Furthermore, the L-value of the processed grain hull product according to the present embodiment is 31 or more. The lower limit of the L value is preferably 50 or more, more preferably 60 or more. The upper limit of the L value is preferably 80 or less, more preferably 77 or less, still more preferably 75 or less.

Here, the “L value” refers to a value indicating the lightness of the grain hull processed product measured by a color difference meter using a known method. The L value is represented by a numerical value from 0 to 100. The L value 0 means black and the L value 100 means white. As the color difference meter, for example, a spectrocolorimeter CM-3500d (manufactured by Konica Minolta Co., Ltd.) can be used.

The processed grain hull according to the present embodiment can be manufactured by subjecting the grain hull to a heat treatment or the like, which will be described in detail later. When excessively heated in the manufacturing process of the processed grain hull, the surface of the grain hull is burnt and blackened, and the L value of the processed grain hull may be less than 31. In this case, the bakery product using the processed grain hull may have a poor flavor.

Further, by performing the heat treatment so that the L value of the processed grain hull is 80 or less, the effect of suppressing the activity of the enzyme remaining in the grain hull is further enhanced, and when used as a bakery dough, Secondary processability becomes better. In addition, since a more preferable roasting flavor can be imparted, the flavor becomes better when used in a bakery product.

The processed grain husk product according to the present embodiment preferably has an a value of 10 or less, and more preferably 8 or less. Here, the "a value" refers to a value indicating the chromaticity (hue and saturation) of the grain hull processed product measured by a color difference meter using a known method. The a value means that the larger the positive value is, the stronger the redness is, and the larger the negative value is, the stronger the greenness is. The a value can be measured by using, for example, a spectrocolorimeter CM-3500d (manufactured by Konica Minolta Co., Ltd.) in the same manner as the L value described above.

The a value serves as an index for quantitatively judging the charring of the grain hull processed product due to the heat treatment, and the grain hull processed product having a large positive value of a value and strong redness has a stronger charring due to the heat treatment. You can judge. By performing the heat treatment so that the a value of the processed grain crust is 10 or less, it is possible to prevent the occurrence of charring and more effectively suppress the charring odor and bitterness.

The average grain size of the processed grain husk product according to the present embodiment is preferably 20 to 60 μm, more preferably 20 to 50 μm, and further preferably 20 to 40 μm. By setting the average particle size within such a range, workability becomes better when used in a bakery dough. Also, the resulting bakery product has a larger volume and a softer texture. The average particle size can be measured by a dry method using, for example, a laser diffraction/scattering particle size distribution measuring device “Microtrac MT3300EXII” (manufactured by Nikkiso Co., Ltd.).

The maximum amylographing gelatinization viscosity of the mixture consisting of 10% by mass of the grain hull processed product and 90% by mass of the strong flour according to the present embodiment is preferably 370 BU or more, more preferably 390 BU or more. The upper limit of the maximum viscosity of the amylograph gelatinization is preferably 500 BU or less, more preferably 460 BU or less. By setting it as such a range, the secondary processing suitability of the bakery dough using the processed grain hull according to this embodiment can be further improved.

Here, the "maximum viscosity of amylograph gelatinization" means that a suspension obtained by adding water to a mixture consisting of 10% by mass of a grain hull processed product and 90% by mass of strong flour according to the present embodiment and stirring the mixture is gradually heated while stirring. The maximum viscosity when the change in viscosity is measured by an amylograph (Viscograph E type, manufactured by Brabender). Specifically, 515 g of a suspension prepared by adding water to the above mixture so as to be 12% by mass in terms of solid content was placed in an amylograph measuring container, placed in the apparatus, and measurement was started from 25°C. Then, the temperature is raised at 1.5° C./min, the temperature is kept at the same temperature for 5 minutes after reaching 95° C., and the maximum viscosity during this period is made the maximum viscosity of amylograph. The unit is "BU" (BrenderUnit).

Further, the stability of the mixture composed of 10% by mass of the grain hull processed product and 90% by mass of the strong flour according to the present embodiment has a stability measured by a Farinograph of preferably 7.0 minutes or more, more preferably 8.0 minutes. That is all. With such a range, it is possible to further improve the mechanical resistance and the secondary processing suitability of the bakery dough using the processed grain crust according to the present embodiment.

Here, the "stability measured by farinograph" refers to the dough stability measured by a farinograph (Farinograph E type, manufactured by Brabender). Specifically, in a Farinograph mixer, a mixture of 10% by weight of grain hull processed product and 90% by weight of strong flour was added, and further 64% by weight of water was added to the mixture and kneaded to reach the maximum resistance value. After 20 minutes, the measurement is performed, and the time when the maximum resistance value is maintained after the maximum resistance value is reached is defined as "stability measured by farinograph". The unit of the stability is “minute”.

Examples of the grain hull that is a raw material of the grain hull processed product according to the present embodiment include wheat bran, barley bran, oat bran, rye bran, rice bran, corn seed coat, soybean hulls, and the like. The processed grain hull according to the present embodiment is preferably a wheat bran processed product or a soybean processed product.

<Production method of processed grain hulls>
Next, a method of manufacturing a processed grain hull product according to an embodiment of the present invention will be described.
The processed grain husk product according to the embodiment of the present invention described above can be obtained by the following method for producing a processed grain husk product.

In the method for producing a processed grain hull according to the present embodiment, after the product temperature of the grain hull is set to 100 to 150° C. by dry heat treatment, water of 10 to 40 parts by mass is sprinkled on 100 parts by mass of the grain hull, A heat treatment step of maintaining the product temperature of the grain hull in the range of 90 to 150° C. for 3 minutes or more is included.

In the heat treatment step, first, the product temperature of the grain hull placed in a heating container is set to 100 to 150° C. by dry heat treatment. As a result, a preferable roasting flavor can be imparted to the grain hull. The product temperature in the dry heat treatment is preferably 100 to 130°C.

Here, the "dry heat treatment" means heating without adding water. When the moist heat treatment is performed by adding water before or immediately after the heat treatment of the grain hull is started, it takes a very long time until the product temperature of the grain hull reaches 100°C, and the enzyme in the grain hull is sufficiently To deactivate, it is necessary to continue heating for a long time, which is not preferable.

In the dry heat treatment, if the product temperature is less than 100°C, the enzyme of the processed grain hull may not be sufficiently deactivated, and the suitability for secondary processing may be deteriorated. In addition, the green odor and odor may remain and the grain hull may remain. The flavor of the processed product may deteriorate. Further, when the product temperature after dry heat treatment exceeds 150° C., the grain hulls are burnt, and the L value of the finally obtained grain hull processed product is less than 31, which causes bitterness and a burning odor to deteriorate the flavor. There is a risk.

After the dry heat treatment, 10 to 40 parts by mass of water is sprinkled on 100 parts by mass of the grain hull. Water is sprinkled in the heated container to generate steam, and this steam can quickly and uniformly apply heat to the inside of the grain hull. Therefore, it is possible to effectively reduce the activity of the enzyme remaining in the grain hull, as compared with the case of heating without sprinkling water. The amount of water to be sprayed is preferably 15 to 40 parts by mass, more preferably 15 to 30 parts by mass, and still more preferably 15 to 25 parts by mass with respect to 100 parts by mass of grain hulls.

If the amount of water to be sprayed is less than 10 parts by mass, heating must be continued for a long time in order to reduce the α-amylase titer to 150 mU/g or less, so that the grain hull becomes dark and black, and the resulting grain hull processing is performed. The L value of the product may be less than 31.
On the other hand, when the amount of water to be sprinkled is more than 40 parts by mass, grain hulls may adhere to the wall surface of the heating container or lumps may occur. Moreover, the temperature of the grain hull may be lowered, and the enzymes contained in the grain hull may not be sufficiently inactivated.
Furthermore, the larger the amount of water, the longer the heating time is, which is not preferable from the viewpoint of manufacturing cost. In addition, a block-shaped lump may be formed during the heating process, and the heat may not be transferred uniformly.

The method of sprinkling water is not particularly limited as long as it can be added while sprinkling water. Further, the shape of the water to be sprayed is not particularly limited, and may be a mist shape, a shower shape, or the like. If water is not added by sprinkling water and, for example, all of the water is added at one time or locally, lumps may occur and the grain rind may become non-uniform.

The product temperature of the grain hull after watering with water is maintained in the range of 90 to 150° C. for 3 minutes or more. If this time is less than 3 minutes, the enzyme in the grain rind is not sufficiently inactivated. Therefore, the bakery dough produced by blending the finally obtained grain hull processed product may have sagging or stickiness, is inferior in secondary processing aptitude, and has insufficient expansion after baking and is a food for bakery products. The feeling and appearance may deteriorate. In addition, the time for "steaming" on the grain hull becomes insufficient, and the astringent taste peculiar to the grain hull remains, the sweetness of the grain is not imparted, and the flavor of the bakery product may deteriorate. The time for maintaining the product temperature of the grain hull in the range of 90 to 150° C. is not particularly limited as long as it is 3 minutes or more, but from the viewpoint of manufacturing cost, it is preferably less than 50 minutes.

As described above, since it is necessary to maintain the product temperature of the grain hull after sprinkling in the range of 90 to 150° C. for 3 minutes or more, from the viewpoint of heating efficiency, the product temperature is maintained at 90° C. by continuing heating even in sprinkling water. It is preferable to maintain the above.

In the heat treatment step, either an open system container or a closed system container may be used as a heating container, but it is preferable to use an open system container. By performing watering and heating in an open system container, both "steaming" by steam and "roasting" by heating while removing water can be performed. This makes it possible to more efficiently deactivate the enzyme contained in the grain hull, remove the blue odor and harsh taste peculiar to the grain hull, and impart a favorable roasting odor and a good flavor such as the sweetness of the grain.

A roasting machine or a dryer can be used as a heating means in the heat treatment step. Examples of the roasting machine include a rotary roasting machine (manufactured by Kumano Kitchen Industry Co., Ltd.), an infrared vibration ignition machine (manufactured by Yamamasu Seisakusho), and a hot air roasting device (manufactured by Fuji Industry Co., Ltd.). Examples of the dryer are a paddle dryer (manufactured by Nara Machinery Co., Ltd.), a fluidized bed dryer (manufactured by Okawara Machinery Co., Ltd.), a torus disk (manufactured by Hosokawa Micron Co., Ltd.), and a twin-screw indirect heating dryer (Kurimoto Iron Co., Ltd.). (Manufactured by Kosakusho).

Further, the method for manufacturing a processed grain hull product according to the present embodiment preferably further includes a crushing step of crushing the grain hull into a powder form to have an average particle size of 20 to 60 μm. The average particle diameter is preferably 20 to 50 μm, more preferably 20 to 40 μm. By setting the average particle size within such a range, the bakery product including the obtained grain hull processed product is more likely to have a larger volume and has a softer texture. Further, when the obtained grain crust processed product is used for a bakery dough, the other raw materials and the grain crust processed product are less likely to be biased, and the secondary processing suitability is further improved.

The method for crushing the grain hull is not particularly limited, and known methods such as roll crushing, impact crushing, and air flow crushing can be used. In order to obtain a processed grain hull product having the above-mentioned particle size, it is preferable to use a pulverizer capable of fine pulverization. For example, a pulsarizer (manufactured by Dalton Co., Ltd.) and a jet mill (manufactured by Seishin Enterprise Co., Ltd.) can be mentioned. Alternatively, an impact type fine crusher ACM pulsarizer (manufactured by Hosokawa Micron Co., Ltd.) having a classifier may be used.

The method for adjusting the average particle size of the grain hull is not particularly limited, and a known method can be used. For example, the average particle size may be crushed to have an average particle size of 20 to 60 μm by using a crushing device usually used in roll crushing, impact crushing, air flow crushing, etc. May be adjusted. When the average particle size is adjusted to 20 to 60 μm by classification after pulverization, it may be collected by collecting with an air flow classifier with a classification point arbitrarily set. Moreover, you may adjust an average particle diameter using the sieve of an opening which has an average particle diameter of 20-60 micrometers. The average particle diameter can be measured by a dry method using, for example, the above-mentioned laser diffraction/scattering particle diameter distribution measuring device “Microtrac MT3300EXII” (manufactured by Nikkiso Co., Ltd.).

The order of the heat treatment step and the pulverization step described above is not particularly limited, and the pulverization step may be performed after the heat treatment step, or the heat treatment step may be performed after the pulverization step. Further, the heat treatment step and the crushing step do not necessarily have to be continuously performed, and a time may be placed between the heat treatment step and the crushing step, or another step may be interposed. In the method for producing a processed grain hull product according to the present embodiment, it is preferable to perform the crushing step after the heat treatment step. By performing the heat treatment step before reducing the grain size of the grain hull in the crushing step, lumps are less likely to occur when water is sprinkled in the heat treatment step, and thus variations in heating can be suppressed more effectively. In addition, since the grain hull after the heat treatment has a reduced water content, it is easy to pulverize in the pulverizing step, and pulverization with a finer particle size becomes possible.

In the method for producing a processed grain hull according to the present embodiment, examples of the grain hull as a raw material include wheat bran, barley bran, oat bran, rye bran, rice bran, corn seed coat, and soybean hulls. Among these, it is preferable to use wheat bran or soybean hulls.

<Bakery product manufacturing method>
Next, a method for manufacturing a bakery product according to an embodiment of the present invention will be described.
The method for producing a bakery product according to this embodiment includes blending the processed grain hull product according to one embodiment of the present invention described above. The raw material other than the processed grain hull may be selected from the raw materials used in a general method for producing a bakery product according to the purpose, but it is preferable to use flour as the main component.

The content of the processed grain hull is not particularly limited as long as the effect of the present invention is not impaired, but is preferably 5 to 30 parts by mass when the total amount of the flour and the processed grain hull is 100 parts by mass. , More preferably 5 to 20 parts by mass, further preferably 10 to 20 parts by mass. With such an amount, it is possible to obtain a bakery product having better secondary processing suitability of the bakery dough and rich in nutrients such as dietary fiber, minerals and vitamins derived from the grain hulls.

Examples of the cereal flour include wheat flour, rye flour, barley flour, rice flour, oat flour, buckwheat flour, millet flour, millet flour, corn flour and the like. These may be used alone or in combination of two or more. Examples of raw materials other than flour include water, fats and oils, starches, sugars, milk components, egg components, thickening polysaccharides, emulsifiers, enzyme preparations, salt, inorganic salts such as calcium carbonate, vitamins, yeast, yeast foods. , Swelling agents, coloring agents, fragrances and the like.
Moreover, you may use the mix powder for bakery products mentioned later as a part of raw material.

The method for producing the bakery product of the present invention is not particularly limited, and a general method for producing a bakery product may be adopted. For example, as a method for producing breads, there are a direct kneading method (straight method), an intermediate seed method, a liquid seed method, a sour seed method, a liquor seed method, a hot water seed method, a frozen dough method, etc. Examples of the method include a sugar batter method, a flower batter method, an all-in-mix method and the like.

<Bakery products>
Next, a bakery product according to an embodiment of the present invention will be described.
The bakery product according to the present embodiment includes the grain crust processed product according to the embodiment of the present invention described above. The “bakery product” here is not particularly limited as long as it is obtained by heating and cooking a dough containing flour, and examples thereof include breads and confectionery. Examples of bread include bread, rolls, confectionery bread, Danish pastry, variety red, cooked bread, steamed bread, and the like. Examples of confectionery include sponge cake, butter cake, biscuits, cookies, crackers and the like.

<Mixed flour for bakery products>
Finally, the mixed powder for bakery products according to one embodiment of the present invention will be described.
The mixed powder for bakery products according to this embodiment includes the processed grain hull product according to one embodiment of the present invention described above. It is preferable that the raw materials other than the processed grain hulls include powdery raw materials that are generally mixed with the dough of bakery products.

Examples of the powdery raw material include flour. Examples of the cereal flour include wheat flour, rye flour, barley flour, rice flour, oat flour, buckwheat flour, millet flour, millet flour, corn flour and the like. These can be used alone or in combination of two or more. The mixed powder for bakery products according to the present embodiment is preferably composed mainly of wheat flour, because the texture and flavor, and the suitability for secondary processing become better. Wheat flour is generally classified into strong flour, medium-strength flour, and weak flour. The bakery product mix flour according to the present embodiment is preferably a strong flour as the main component when used for the production of breads, and a soft flour as the main component when used for the production of confectionery. It is suitable.

Other powdery raw materials include, for example, starches, sugars, milk components, egg components, thickening polysaccharides, emulsifiers, enzyme preparations, salt, inorganic salts such as calcium carbonate, vitamins, yeast, yeast foods, expanding agents. , Coloring agents, fragrances and the like. These may be used alone or in combination of two or more depending on the purpose.

The mixed powder for bakery products according to the present embodiment includes processed grain hull products and flour, and when used, is combined with raw materials other than powdered raw materials such as water, milk, fats and oils, to produce bakery products. It may be one provided for.

In the case of a mixed flour for a bakery product containing a grain hull product and a grain flour, the content of the grain hull product is preferably 5 to 30 parts by mass, when the total amount of the grain flour and the grain hull product is 100 parts by mass. And more preferably 5 to 20 parts by mass, further preferably 10 to 20 parts by mass. With such an amount, it is possible to obtain a bakery product having better secondary processing suitability of the bakery dough and rich in nutrients such as dietary fiber, minerals and vitamins derived from the grain hulls.

Further, the mixed powder for bakery products according to the present embodiment contains a part of the powdery raw materials of the processed grain hull product and the bakery product, and by combining with the flour and other raw materials at the time of use, the production of the bakery product is performed. It may be one provided for.

Hereinafter, the present invention will be described in more detail based on examples. The embodiments described below are examples of typical embodiments of the present invention, and the present invention is not limited to the following embodiments.

<Test Example 1>
In Test Example 1, the amount of water added in the manufacturing process of the processed grain hull product was examined.
[Manufacture of grain hull products]
The wheat bran was put into a rotary roaster (manufactured by Kumano Kitchen Industry Co., Ltd.) and heated to a product temperature of 110° C., and then 10 parts by mass of water was sprinkled on 100 parts by mass of the wheat bran to prepare the wheat bran. The temperature of the product was maintained in the range of 100 to 110° C. for 20 minutes. Then, the wheat bran was crushed by an impact type fine crusher ACM pulsarizer (made by Hosokawa Micron Co., Ltd.) with a built-in classifier, passed through a sieve with an opening of 500 μm, and the fraction under the sieve was collected, A processed wheat bran product was obtained. Moreover, the amount of water to be sprinkled was changed to 15 parts by mass, 25 parts by mass, and 40 parts by mass with respect to 100 parts by mass of wheat bran, in the same manner as in Example 1, the wheat bran of Examples 2 to 4 I got a processed product.
Moreover, the amount of water to be sprinkled was changed to 0 parts by mass, 5 parts by mass, and 60 parts by mass with respect to 100 parts by mass of wheat bran, by the same method as in Example 1, and the wheat brans of Comparative Examples 1 to 3. I got a processed product.

[Measurement of characteristics of processed grain hull products]
Regarding the wheat bran processed products of Examples 1 to 4 and Comparative Examples 1 to 3, the average particle size was measured by a dry method using a laser diffraction/scattering particle size distribution measuring device “Microtrac MT3300EXII” (manufactured by Nikkiso Co., Ltd.). did.

The α-amylase titer was measured using an α-Amylase Assay Kit (manufactured by Megazyme). The measurement conditions followed the manual. The lower limit of quantification of α-amylase titer is 31.3 mU/g, and the expression “below the lower limit of quantification” in the results of Examples shown in the table below means that the α-amylase titer is less than 31.3 mU/g. Means that

The neutral protease titer was measured by the following procedure.
First, 5 g of a processed grain hull product was collected, 50 mL of a 2% potassium chloride solution was added, and the mixture was stirred and extracted for 60 minutes. The extract was centrifuged and then filtered to obtain a test solution.
Next, 1 mL of the above test solution was added to 5 mL of casein solution (pH 6.0) and reacted at 38° C. for 60 minutes, 5 mL of 0.44 mol/L trichloroacetic acid solution was added, and left at 38° C. for 40 minutes. Then, 5 mL of 0.55 mol/L sodium carbonate solution and 1 mL of phenol reagent were added to 2 mL of the filtered filtrate, color was developed at 38° C. for 30 minutes, and the absorbance was measured at 660 nm. The absorbance of the blank sample containing no test solution obtained from the processed grain hull was also measured in the same manner, and the amount of produced tyrosine was determined from the prepared L-tyrosine calibration curve. As for the neutral protease titer, 1 U (unit) was defined as the activity showing an increase in the non-protein phenolic reagent-colored substance corresponding to 1 μg of L-tyrosine in the first minute of the reaction.
The lower limit of the quantifiable neutral protease titer is 10 U (unit)/g, and in the results of Examples shown in the table below, "less than the lower limit of quantification" means that the neutral protease titer is 10 U/ It was less than g.

The L value and the a value were measured using a spectrocolorimeter CM-3500d (manufactured by Konica Minolta Co., Ltd.).

The maximum amylograph gelatinization viscosity (BU) of a mixture of 10% by mass of wheat bran processed product of Example 1 and 90% by mass of strong flour was measured using an amylograph (Viscograph E type, manufactured by Brabender). Specifically, 515 g of a suspension prepared by adding water to the above mixture so as to be 12% by mass in terms of solid content was placed in an amylograph measuring container, placed in the apparatus, and measurement was started from 25°C. Then, the temperature was raised at 1.5° C./min, and after reaching 95° C., the temperature was kept at the same temperature for 5 minutes, and the maximum viscosity during this period was measured as the maximum viscosity of amylograph gelatinization.

The stability (minute) of the mixture was measured using a farinograph (Farinograph E type, manufactured by Brabender). Specifically, a mixture of 10% by weight of grain hull processed product and 90% by weight of strong flour was put in a Farinograph mixer, and 64% by weight of water was further added to the mixture and kneaded to reach the maximum resistance value. After that, measurement was performed for 20 minutes. The time period after the maximum resistance value was reached and the maximum resistance value was maintained was defined as the stability (minute) measured by the Farinograph.

[Bread production]
A. 90 parts by mass of strong flour (King Star, Showa Sangyo Co., Ltd.), 10 parts by mass of the processed wheat bran product of Example 1, 2 parts by mass of yeast, 1.5 parts by mass of salt, 3 parts by mass of granulated sugar and 76 parts of water. Parts by weight were placed in a bowl. The water content was finely adjusted while observing the state of the dough, and mixing was performed using a mixing stirrer 5DM type (manufactured by Shinagawa Kogyo Co., Ltd.) at low speed for 2 minutes and at medium and low speed for 2 minutes.
2 parts by mass of shortening was added to BA and further mixed for 2 minutes at medium and low speed. The dough kneading temperature was 27±0.5° C.
The CB dough was fermented for 90 minutes at 28° C. and 80% humidity, punched, and further fermented for 30 minutes.
After the D.C. dough was divided into 500 g and rounded, a bench time was set for 25 minutes under the conditions of 28° C. and 80% humidity.
The dough of E.D. was formed into a roll and packed in a mold, and the proof was taken for 40 minutes at 38° C. and 80% humidity, and then baked at 205° C. for 30 minutes.
A bread containing the processed product of wheat bran of Example 1 was produced by the above steps A to E.
Further, Examples 2 to 4 and Comparative Examples 1 to 3 were carried out in the same manner as the above steps A to E except that the processed wheat bran products were changed to the wheat bran processed products of Examples 2 to 4 or Comparative Examples 1 to 3. The bread containing the processed product of wheat bran according to 1. was produced.

[Evaluation]
Each of the dough prepared in the bread manufacturing process and at the time of molding was evaluated according to the following evaluation criteria. A score of 3 or more was passed.
5: The fabric is elastic and very good 4: The fabric is slightly elastic and good 3: The fabric is slightly lacking in elasticity, but the allowable range 2: The fabric is slightly weak 1: The fabric is weak and sticky

Further, the extensibility of the dough at the time of molding prepared in the bread manufacturing process was evaluated. The dough was stretched and the length of the dough was measured with a measure, and a stretched fabric having a size of 30 cm×14 cm or more and 33 cm×14 cm or less was accepted. A dough having a length of less than 30 cm is hard and easy to cut, and a dough having a length of more than 33 cm is loose and sticky, and may be bread with poor bulging.

For the produced bread, the volume (cc) and the weight (g) were measured, and the specific volume (cc/g) was calculated by dividing the volume by the weight. The volume was measured by a 3D laser volume measuring device “Selnac-WinVM2100” (manufactured by Astex Co., Ltd.). Bread volume (swelling) was evaluated by determining the specific volume.

In addition, the produced bread was evaluated for texture and flavor by five professional panelists according to the following evaluation criteria, an average value thereof was calculated, and a value rounded to one decimal place was used as an evaluation point. A score of 3 or more was passed.
(Texture)
5: Soft and moist, very good texture 4: Slightly soft and moist, good texture 3: Slightly soft and moist, but acceptable range 2: Slightly hard texture 1: Hard food Feeling (flavor)
5: Sweet and very good flavor 4: Slightly sweet and good flavor 3: Acceptable range of flavor 2: Slightly bitter and burning odor, slightly bad flavor, or slightly scent unique to grain hull There is a little bad taste 1: Strong bitterness and burning odor, bad taste, or bad smell due to the characteristic husk of grain

Further, the evaluation of the dough and bread was comprehensively judged, and the processed product of wheat bran was evaluated according to the following criteria.
◎: Very suitable for bakery dough and bakery products ○: Suitable for bakery dough and bakery products △: Suitable for bakery dough and bakery products ×: Not suitable for bakery dough and bakery products

The results of Examples 1 to 4 and Comparative Examples 1 to 3 are shown in Table 1 below. In addition, "wheat bran A" in the following table was prepared from domestic wheat.

When the wheat bran processed products of Examples 1 to 4 were added to bread dough, the amount of water added in the manufacturing process of the wheat bran processed product was 10 to 40 parts by mass relative to 100 parts by mass of wheat bran, and the dough did not have any stickiness or tackiness. The secondary processability (baking property) was good. The obtained bread was sufficiently swelled, had a good texture, had a sweet taste, and had a good flavor. On the other hand, the bread dough containing the processed wheat bran product of Comparative Example 1 in which the amount of water added was 0 parts by mass and Comparative Example 2 in which the amount of water added was 5 parts by mass had a slightly weak elasticity, and The texture was bad because there was no volume. Further, in Comparative Example 3 in which the amount of water added was 60 parts by mass, after water addition in the manufacturing process, lumps were generated and wheat bran adhered to the wall surface of the heating container, so that a processed product of wheat bran could not be prepared. It was From these results, it was confirmed that the amount of water added is preferably 10 to 40 parts by mass.

<Test Example 2>
In Test Example 2, the heat treatment temperature after water addition in the manufacturing process of the processed grain hull product was examined.
Basically, the production of the wheat bran processed product, the measurement of the characteristics of the wheat bran processed product, the production of the bread, and the evaluation were performed by the same procedure as in Example 2 of Test Example 1 above. However, in producing the processed wheat bran product, the product temperature of the wheat bran after water addition was appropriately adjusted. Specifically, the product temperature is 90 to 100° C. in Example 5, 120 to 130° C. in Example 6, 140 to 150° C. in Example 7, 60 to 70° C. in Comparative Example 4, and Comparative Example 5 It was set to 160 to 170°C.
The results of Examples 5 to 7 and Comparative Examples 4 and 5 are shown in Table 2 below.

The wheat bran processed products of Example 2 (see Table 1) and Examples 5 to 7 (see Table 2) in which the product temperature after water addition in the manufacturing process of the wheat bran processed product was set to 90 to 150°C were used as bread dough. When blended, the dough had no sagging or stickiness and had good secondary processability (baking property). Further, the obtained bread was sufficiently swelled, had a good texture, and had no problem in flavor. On the other hand, the bread dough containing the processed product of wheat bran of Comparative Example 4 in which the product temperature after hydration was 60 to 70° C. had a slightly weak elasticity, the obtained bread had a small volume and a hard texture, and the bran It smelled and had a bad taste. Further, the bread containing the processed product of wheat bran of Comparative Example 5 in which the product temperature after hydration was 160 to 170° C. was not preferable because it had a strong bitterness and had a burning odor. From these results, it was confirmed that the product temperature after water addition is preferably in the range of 90 to 150°C.

<Test Example 3>
In Test Example 3, the heat treatment time for heat treatment at a predetermined temperature after water addition was examined in the manufacturing process of the processed grain hull product.
Basically, the production of the wheat bran processed product, the measurement of the characteristics of the wheat bran processed product, the production of the bread, and the evaluation were performed by the same procedure as in Example 2 of Test Example 1 above. However, in producing the processed wheat bran product, the time for maintaining the product temperature of the wheat bran after hydration in the range of 100 to 110° C. was appropriately adjusted. Specifically, the time, in Reference Example 8 3 minutes, 5 minutes in Example 9, 15 minutes in Example 10, Example 11 30 minutes, in Example 12 40 min, 50 min Example 13 In Comparative Example 6, 1 minute was set.
The results of Reference Examples 8 and 9, Examples 10 to 13 and Comparative Example 6 are shown in Table 3 below.

Processed wheat bran products of Example 2 (see Table 1) and Reference Examples 8 and 9 and Examples 10 to 13 (see Table 3) in which the heat treatment time after water addition was 3 minutes or more in the production process of the processed wheat bran product. When was added to bread dough, the dough had no sagging or stickiness and had good secondary processing suitability (baking property). In addition, the volume, texture and flavor of the resulting bread were not a problem. On the other hand, the bread dough containing the processed wheat bran product of Comparative Example 6 having a time of 1 minute has a slightly weak elasticity, and the obtained bread has poor puffiness, and has a blue odor and a bran odor, which is preferable. It wasn't something. From these results, it was confirmed that the heat treatment time after water addition is preferably 3 minutes or more.

<Test Example 4>
In Test Example 4, the average grain size of the processed grain hull product was examined.
First, wheat bran was heat-treated under the same conditions as in Example 2 of Test Example 1 above. Then, the wheat bran was crushed by changing the crushing conditions from those in Example 2. Thereby, the α-amylase titer, the neutral amylase titer, the L value and the a value are the same as those of the processed wheat bran product of Example 2, and only the average particle size is different from that of Example 2, Examples 14 to. 17 wheat bran products were obtained. The average particle size of Example 14 was 24.73 μm, Example 15 was 33.55 μm, Example 16 was 46.31 μm, and Example 17 was 57.33 μm. Using these wheat bran processed products, bread was manufactured and evaluated in the same procedure as in Example 2 of Test Example 1 above.
The results of Examples 14 to 17 are shown in Table 4 below.

When the processed wheat bran products of Examples 14 to 17 were added to the bread dough, the dough did not have any sagging or stickiness, and the secondary processing suitability (baking property) was good. In addition, the volume, texture and flavor of the resulting bread were not a problem. Comparing Example 17 with Examples 14 to 16, Examples 14 to 16 having a finer grain size tended to have better bread-making properties and textures. From these results, it was confirmed that the average grain size of the processed grain hull product is preferably 20 to 60 μm.

<Test Example 5>
In Test Example 5, a study was conducted using wheat bran B different from Test Examples 1 to 4. Under the processing conditions shown in Table 5 below, according to the same procedure as in Test Example 1, production of a processed product of wheat bran, measurement of characteristics of the processed product of wheat bran, production of bread, and evaluation were performed.
The results of Examples 18 to 20 are shown in Table 5 below. In addition, "wheat bran B" was prepared from foreign wheat.

The bread dough containing the processed wheat bran products of Examples 18 to 20 had good secondary processing suitability (baking property). In addition, the volume, texture and flavor of the obtained bread were good.

<Test Example 6>
In Test Example 6, soybean hulls were used instead of wheat bran for the examination. Under the processing conditions shown in Table 6 below, in the same procedure as in Test Example 1, production of a processed soybean hull product, measurement of characteristics of the processed soybean hull product, production of bread, and evaluation were performed.
The results of Examples 21 to 23 are shown in Table 6 below.

The processed soybean hulls of Examples 21 to 23 could not be detected because the α-amylase titer and the neutral protease titer were below the lower limit of quantification. Further, the bread dough containing the processed soybean hulls of Examples 21 to 23 had good secondary processing suitability (baking property), and the obtained bread had good volume, texture and flavor.

<Test Example 7>
In Test Example 7, the processed wheat bran products of Examples 2 and 6 and Comparative Example 1 were used to produce sponge cakes of Examples 24 and 25 and Comparative Example 7.

[Production of sponge cake]
A. After 100 parts by mass of whole eggs were loosened, 75 parts by mass of sugar was added.
B. While adjusting the temperature of the dough to be around 25° C., it was bubbled at high speed using a mixer and then mixed at low speed to make the dough uniform.
C. 44 parts by mass of the screened wheat flour and 11 parts by mass of the processed product of wheat bran of Example 2 were added to B.
D. 10 parts by mass of milk and 10 parts by mass of butter were melted in a hot water bath at about 60° C., added to C and mixed.
E. The dough of D was put into a mold and baked at 175 to 180°C for 25 to 30 minutes.
The sponge cake of Example 24 was manufactured by the above steps A to E.
Further, the sponge cakes of Example 25 and Comparative Example 7 were prepared in the same manner as the steps A to E except that the processed wheat bran product of Example 2 was changed to the processed wheat bran product of Example 6 or Comparative Example 1. Manufactured.

[Evaluation]
According to the same evaluation criteria as in Test Example 1, the texture and flavor of the sponge cake were evaluated. In addition, five expert panelists evaluated the appearance (swelling) of the sponge cake according to the following evaluation criteria, calculated the average value thereof, and rounded off the decimal point to the 1st place to obtain the evaluation point. A score of 3 or more was passed.
(Appearance (inflated))
5: Sufficiently swelled and very good appearance 4: Uniformly swelled and good appearance 3: Swelled and acceptable range 2: Slightly lacking swelling, poor appearance 1: Sufficient swelling, poor appearance Furthermore, the dough and the sponge cake were comprehensively evaluated according to the same evaluation criteria as in Test Example 1.
The results of Examples 24 and 25 and Comparative Example 7 are shown in Table 7 below.

The sponge cakes of Examples 24 and 25 were all excellent in appearance (swelling), texture, flavor, and overall evaluation. The appearance (swelling), texture and flavor of the sponge cake of Comparative Example 7 were all unfavorable, and the overall evaluation was "x".

<Test Example 8>
In Test Example 8, the wheat bran processed products of Examples 2 and 6 and Comparative Example 1 were used to produce pancakes of Examples 26 and 27 and Comparative Example 8.

[Production of pancakes]
A. Put 50 g of whole egg and 200 mL of milk in a bowl, mix well with a whisk, and add 180 g of hot cake mix (hot cake mix (Showa Sangyo Co., Ltd.)) and 20 g of wheat bran processed product of Example 2 Mix gently until it disappears.
B. Heat the frying pan, put it on the wet cloth once, let it cool a little, and pour the dough of A.
C. Bake on low heat for about 3 minutes, turn over when bubbles appear on the surface and bake for 2 to 3 minutes.
The pancake of Example 26 was manufactured by the above steps A to C.
In addition, pancakes of Example 27 and Comparative Example 8 were produced in the same manner as in the steps A to C except that the processed wheat bran product was changed to Example 6 or Comparative Example 1.

The evaluation was performed according to the same criteria as in Test Example 7.
The results of Examples 26 and 27 and Comparative Example 8 are shown in Table 8 below.

The pancakes of Examples 26 and 27 were all very good in appearance (swelling), texture, flavor and overall evaluation. The pancake of Comparative Example 8 had an unfavorable appearance (swelling) and flavor, and the overall evaluation was "x".

From the results of Test Examples 7 and 8, it was confirmed that the processed grain husk product according to the present invention is also suitable for the production of confectionery.

Claims (4)

After the product temperature of the grain hull is set to 100 to 150° C. by dry heat treatment, 10 to 40 parts by mass of water is sprinkled with respect to 100 parts by mass of the grain hull, and the product temperature of the grain hull is in the range of 100 to 150° C. A heat treatment step performed in an open system container (except under pressure) for 15 to 50 minutes;
And a crushing step of crushing the grain hull into a powder to have an average particle size of 20 to 50 μm. The method for producing a processed grain husk product according to claim 1, wherein the processed grain husk product is a processed product of wheat bran or a processed product of soybean. A method of manufacturing a bakery product using a processed grain hull manufactured by using the method of manufacturing a grain hull processed product according to claim 1. A method for producing a mixed flour for a bakery product, which uses a processed grain hull manufactured by using the method for producing a processed grain hull according to claim 1 or 2.