JP7341036B2 - Whole grain bread and its manufacturing method - Google Patents

Description

Applicable to Article 30, Paragraph 2 of the Patent Act Sold at directly managed stores of Kimuraya Co., Ltd. on December 1, 2018

Application of Article 30, Paragraph 2 of the Patent Act Published on the website of Kimuraya Souhonten Co., Ltd. on December 30, 2018

Application of Article 30, Paragraph 2 of the Patent Act On September 5, 2019, Kimuraya Souhonten Co., Ltd. published and sold the regular home delivery service website of Oisix La Daichi Co., Ltd.

The present invention relates to whole wheat bread and a method for producing the same.

Wheat flour, such as strong flour commonly used for bread, has the wheat bran and germ removed during the milling process. On the other hand, whole wheat flour is made by pulverizing the whole wheat and contains bran and germ, so it is rich in dietary fiber, vitamins, and minerals. Bread is also now commercially available.

However, although whole grain flour is rich in vitamins, minerals, and dietary fiber, it contains bran and germ, and has the characteristic odor and harshness of bran, so bread made with whole grain flour has a hard, grainy texture. However, the odor and acrid taste remained, and the taste was lacking. Many commercially available whole-grain breads use whole-grain flour as part of the wheat flour, and the problem is that it is extremely difficult to bake delicious bread using whole-grain flour, which makes up more than 90% of the flour. there were.

On the other hand, methods for producing whole grain flour that reduce the odor and harshness characteristic of bran have been developed. For example, in Patent Document 1, in order to improve the flavor and texture of bakery foods using whole wheat flour, whole wheat flour is dry heat treated at a product temperature of 145 to 180°C for 5 to 20 minutes, and the volume frequency of grain size of 100 μm or less is disclosed. It describes roasted whole wheat flour having a grain size of 70% or more and a particle size of 30 μm or more and 80 μm or less at a volume frequency of 50%. Further, Patent Document 2 discloses that in order to improve the flavor and texture of secondary processed products using whole grain flour, whole grain whole grain flour obtained by crushing grains is subjected to heat treatment, preferably moist heat treatment. A method for producing heat-treated whole grain flour is described, comprising the steps of:

JP2015-050937A Japanese Patent Application Publication No. 2015-181463

As described in these patent documents, it is stated that whole grain flour treated with dry heat or wet heat can improve the flavor and texture of secondary processed products such as bakery foods. Even with whole grain flour, if almost all of the wheat flour used in bread, such as 90% by weight or more, is whole grain flour, it will still be hard and dry, and there is a problem that the texture and crispness will not be good.

In view of the above-mentioned problems, the present invention provides a whole-grain bread that is soft, moist, and has good texture and crispness even when 90% by weight or more of the flour blended in the bread is whole-grain flour, and a method for producing the same. The purpose is to

In order to achieve the above object, one aspect of the present invention is a whole wheat bread containing wheat flour, sugars, dairy products, yeast, eggs, fats and oils, vinegar, and salt, the bread being 90% by weight of the flour. The above is whole grain flour, and 90% by weight or more of the dairy product is fresh cream.

90% by weight or more of the fat or oil is preferably olive oil. It is preferable that the yeast contains sake variety. For 100 parts by weight of the flour, 10 to 35 parts by weight of the saccharide, 8 to 30 parts by weight of the dairy product, 4 to 45 parts by weight of the yeast, 3 to 20 parts by weight of the egg, and 2 parts by weight of the oil and fat. Preferably, the amount of vinegar is 1 to 5 parts by weight, and the salt is 0.5 to 3 parts by weight.

Another aspect of the present invention is a sweet bread, in which bean paste is wrapped in the above-mentioned whole-grain bread, or in which walnuts, raisins, or sesame seeds are dispersed in the above-mentioned whole-grain bread.

Another aspect of the present invention is a method for producing whole-grain bread, which comprises mixing dough ingredients including flour, sugar, dairy products, yeast, eggs, fats and oils, vinegar, salt, and water. a step of kneading the dough, a step of first fermenting the dough, a step of dividing and molding the first fermented dough, a step of secondly fermenting the molded dough, and a step of the second fermentation. 90% by weight or more of the flour is whole grain flour, and 90% by weight or more of the dairy product is fresh cream.

In the step of making the dough, with respect to 100 parts by weight of the wheat flour, the saccharide is 10 to 35 parts by weight, the dairy product is 8 to 30 parts by weight, the yeast is 4 to 45 parts by weight, and the egg is 3 to 20 parts by weight. Preferably, the amount of the oil and fat is 2 to 15 parts by weight, the vinegar is 1 to 5 parts by weight, the salt is 0.5 to 3 parts by weight, and the water is 25 to 45 parts by weight.

The step of making the dough is a step of mixing a portion of flour, a portion of sugar, a portion of vinegar, a portion of salt, and hot water among the ingredients of the dough, and kneading the mixture to make hot water dough. Preferably, the method further includes the step of mixing the hot water dough and the remaining ingredients of the dough, and kneading the mixture to form the actual dough.

In the step of making hot water, part of the flour is 100 parts by weight, part of the sugar is 7 to 30 parts by weight, part of the vinegar is 1 to 5 parts by weight, and part of the salt is 0. .5 to 3 parts by weight, and preferably the hot water is 50 to 80 parts by weight, and in the step of making the main kneading dough, the remaining flour is 100 parts by weight, and part of the saccharides is 15 to 35 parts by weight. 10 to 30 parts by weight of the dairy products, 8 to 50 parts by weight of the yeast, 5 to 20 parts by weight of the eggs, 3 to 15 parts by weight of the fats and oils, 1 to 5 parts by weight of the remainder of the vinegar, It is preferable that the remaining salt be 0.5 to 3 parts by weight, the hot water dough be 40 to 60 parts by weight, and the water be 20 to 35 parts by weight.

According to the present invention, the whole wheat bread is formulated to contain wheat flour, sugar, dairy products, yeast, eggs, fats and oils, vinegar, and salt, and 90% by weight or more of the dairy products is fresh cream. As a result, even if 90% by weight or more of the wheat flour is whole wheat flour, it is possible to obtain whole wheat bread that is soft, moist, and has good texture and crispness.

1 is a flow diagram showing an embodiment of a method for manufacturing whole wheat bread according to the present invention.

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of whole wheat bread and a method for manufacturing the same according to the present invention will be described with reference to the accompanying drawings.

As shown in FIG. 1, the whole-wheat bread manufacturing method of the present embodiment includes a dough preparation step 1 in which ingredients for whole-wheat bread dough are mixed and kneaded to form a dough, and a primary fermentation step in which this dough is primarily fermented. 2, a dividing/forming process 3 in which the dough after the primary fermentation is divided and shaped, a secondary fermentation process 4 in which the formed dough is subjected to secondary fermentation, and a baking process 5 in which the secondary fermented dough is baked. This includes: In the present embodiment, the dough making step 1 includes a step 1A of making a dough, which mixes and kneads the ingredients of the hot water dough among the ingredients of the dough for whole wheat bread, and a step 1A of making the hot water dough. The process includes a final kneading dough production step 1B in which the dough and the remaining ingredients are mixed and kneaded to produce a regular dough. Each step will be explained in detail.

[1A. Hot water dough production process]
Flour, sugar, vinegar, salt, and hot water are used as ingredients for the yudane dough. 90% by weight or more, preferably 95% by weight or more, more preferably 100% by weight of the wheat flour blended into the hot water dough is whole wheat flour. As the whole grain flour, it is preferable to use whole grain flour having an average particle diameter of 60 to 320 μm and subjected to a moist heat treatment at a product temperature of 80 to 120° C. for 3 to 5 seconds. Commercially available whole grain flour that has been subjected to moist heat treatment can be used, for example, Super Fine Hard, a product of Nisshin Seifun Co., Ltd., is available. When less than 100% by weight of the wheat flour is whole wheat flour, for example, other flours such as strong flour, semi-strong flour, and all-purpose flour are added.

Examples of sugars added to the hot water dough include monosaccharides such as glucose, fructose, and arabinose, sucrose, isomerized sucrose, and reduced isomaltulose. Disaccharides such as maltose, lactose, trehalose, and cellobiose, oligosaccharides, and sugar alcohols such as xylitol, maltitol, and sorbitol may be used. As the sucrose, commercially available sugar can be used, and as the sugar, for example, nectar-containing sugar such as sucrose sugar, granulated sugar, caster sugar, etc. can be used. Commercially available isomerized sucrose can be used, such as Palatinose (registered trademark) manufactured by Mitsui Sugar Co., Ltd. Commercially available reduced isomaltulose can be used, and is available under the trade name Palatinit (registered trademark) of Mitsui Sugar Co., Ltd. Among the above-mentioned sugars, disaccharides are preferable, and isomerized sucrose is particularly preferable from the viewpoint that the rate of digestion and absorption when eating whole-grain bread is slow; It is also particularly preferable to use nectar-containing sugar, which is abundant and retains the original flavor of sugarcane. Because nectar has a brown color, when added to white bread made from 100% strong flour, the color of the bread becomes bad, but this does not become a problem with whole wheat bread because the bread is already brown in color.

As the vinegar to be added to the hot water dough, fruit vinegars such as apple vinegar, grape vinegar, plum vinegar, persimmon vinegar, etc. are preferable from the viewpoint of bactericidal effect, taste, and aroma. Among these fruit vinegars, apple vinegar is particularly preferred because it can alleviate the odor peculiar to bran of whole grain flour.

The salt to be added to the hot water dough is not particularly limited, and commercially available salts are used.

The hot water used when making the hot water dough is preferably 60°C or higher, more preferably 80°C or higher, and even more preferably boiled water. By using hot water, whole wheat flour can be sterilized more effectively.

The amounts of each ingredient in the hot water dough are 100 parts by weight of wheat flour, 7 to 30 parts by weight of sugars, 1 to 5 parts by weight of vinegar, 0.5 to 3 parts by weight of salt, and 50 to 80 parts by weight of hot water. It is preferable to set it as part. With such a blending amount, the starch contained in the whole wheat flour can be sufficiently pregelatinized, and the whole grain flour can also be sufficiently sterilized. More preferably, the amount of sugar is 10 to 25 parts by weight. The amount of vinegar is more preferably 1 to 3 parts by weight. The salt is more preferably 0.5 to 2 parts by weight. The hot water is more preferably 60 to 75 parts by weight. In this way, each ingredient for the Yudane dough is measured, mixed, and kneaded to make the Yudane dough. Note that when nectarose is used as the saccharide, the amount of saccharide blended can be reduced, for example, preferably 7 to 17 parts by weight, more preferably 10 to 14 parts by weight.

In this way, each ingredient for the Yudane dough is measured, mixed, and kneaded to make the Yudane dough. The conditions for kneading are not particularly limited, and may be the same as those for making hot water dough using wheat flour that is not whole wheat flour. For example, the temperature of hot water dough is kept at 30 to 60°C, and the kneading time is 2 to 10 minutes. That's fine. Furthermore, when using equipment such as a mixer for kneading, it is possible to use equipment similar to the equipment used when making hot water dough using wheat flour that is not whole wheat flour. In addition, although the preparation of hot water dough is generally carried out the day before making the main kneading dough, in the present invention, in order to control the proliferation of bacteria, it is preferable to prepare it on the day of making the main kneading dough.

[1B. Book fabric production process]
The ingredients used for the dough are flour, sugar, dairy products, yeast, eggs, fats and oils, vinegar, salt, the above-mentioned hot water dough, and water. 90% by weight or more, preferably 95% by weight or more, more preferably 100% by weight of the wheat flour blended into the main dough is whole wheat flour. As the whole grain flour, it is preferable to use whole grain flour that has been subjected to a predetermined moist heat treatment, similar to the wheat flour for the hot water dough. When less than 100% by weight of the wheat flour is whole wheat flour, for example, other flours such as strong flour, semi-strong flour, and all-purpose flour are added.

Examples of sugars to be added to the dough include glucose, fructose, monosaccharides such as arabinose, sucrose, isomaltulose, reduced isomaltulose, Disaccharides such as maltose, lactose, trehalose, and cellobiose, oligosaccharides, and sugar alcohols such as xylitol, maltitol, and sorbitol may be used. Among these sugars, disaccharides are preferable, and two of them, isomerized sucrose and trehalose, are used from the viewpoint of slowing down the rate of digestion and absorption when whole grain bread is eaten and improving the water retention properties of whole grain bread. is particularly preferable, and it is particularly preferable to use both nectar and trehalose from the viewpoint of imparting mineral content and the original flavor of sugarcane and improving the water retention properties of whole wheat bread. Preferably, the sugars are mixed with the whole wheat flour before being mixed with the other ingredients.

As for the dairy products to be added to the main dough, fresh cream should account for 90% by weight or more, preferably 95% by weight or more, and more preferably 100% by weight of the dairy products added to the main dough. By using fresh cream in this way, it is possible to suppress the bitterness and harshness of whole grain flour, and also to make bread made with whole grain flour soft and moist when baked, improving the texture and crispness. The milk fat content of fresh cream may be 35-50%. Fresh cream should be boiled before use to sterilize it. When fresh cream is used at less than 100% by weight of dairy products, dairy products such as milk (raw milk) and processed milk are added, for example.

As the yeast to be added to the dough, for example, baker's yeast or sake yeast can be used. In particular, it is preferable to use sake seeds from the viewpoint of lowering the pH of the dough and contributing to the sterilization of whole wheat flour. Both baker's yeast and sake yeast may be used. A wide variety of commercially available baker's yeasts can be used. A wide variety of sake seeds can be used as long as they are sake yeast made by fermenting rice and koji. Warm sake seeds to 20 to 30 degrees Celsius above room temperature before using them.

It is preferable to use whole eggs as the eggs added to the dough. You may also use commercially available liquid eggs made by breaking whole eggs. The liquid egg may be a whole type in which the shape of the yolk is maintained, or a filtered type in which the whole egg is uniformly strained. The liquid egg is preferably sterilized.

As the fats and oils to be added to the dough, vegetable oils such as olive oil, grapeseed oil, safflower oil, linseed oil, and perilla oil, and animal fats and oils such as butter can be used. Among these oils and fats, vegetable oils are preferred, and olive oil is particularly preferred because it contains a relatively large amount of oleic acid, which is an unsaturated fatty acid, and from the viewpoint of taste and aroma. Butter is an important oil and fat that greatly contributes to the taste and aroma of bread, but since it contains a relatively large amount of saturated fatty acids, replacing butter with olive oil can reduce the intake of saturated fatty acids. It is possible to significantly lower the amount of food and make whole grain bread with a good flavor that goes well with whole grain flour. When using olive oil, it is preferable that olive oil accounts for 90% by weight or more, preferably 95% by weight or more, and more preferably 100% by weight of the fats and oils blended into the main dough. When using olive oil at less than 100% by weight of fats and oils, avoid adding animal fats and oils, and even vegetable oils should be solid at room temperature or It is preferable to avoid adding semi-solid materials and to add vegetable oils other than olive oil that are liquid at room temperature.

As the vinegar to be added to the dough, fruit vinegars such as apple cider vinegar, grape vinegar, plum vinegar, and persimmon vinegar are preferred from the viewpoints of bactericidal effect, taste, and aroma, as in the case of mixing with the hot water dough. Among these fruit vinegars, apple vinegar is preferred because it can particularly suppress the odor and bitterness characteristic of whole grain bran.

The salt to be added to the dough is not particularly limited, and commercially available salts are used.

The water used in producing the dough is not particularly limited, and tap water or natural water is used. The water temperature should be room temperature.

The amounts of each ingredient in this dough are 100 to 35 parts by weight of sugar, 10 to 30 parts by weight of dairy products, 8 to 50 parts by weight of yeast, and 5 to 20 parts by weight of eggs per 100 parts by weight of wheat flour. It is preferable to use 3 to 15 parts by weight of oil and fat, 1 to 5 parts by weight of vinegar, 0.5 to 3 parts by weight of salt, 40 to 60 parts by weight of hot water dough, and 20 to 35 parts by weight of water. With such a blending amount, soft and moist whole wheat bread can be baked even if 90% by weight or more of the wheat flour is whole wheat flour.

The amount of sugar is preferably 15 to 35 parts by weight, and even more preferably 20 to 30 parts by weight. When using two saccharides, isomerized sucrose and trehalose, it is preferable to use 12 to 28 parts by weight of isomerized sucrose and 3 to 7 parts by weight of trehalose, and 16 to 24 parts by weight of isomerized sucrose and 4 parts by weight of trehalose. More preferably, the amount is 6 parts by weight. Further, the saccharide is, for example, more preferably 10 to 24 parts by weight, and even more preferably 14 to 20 parts by weight. When using both molasses and trehalose, it is preferable to use 7 to 17 parts by weight of sucrose and 3 to 7 parts by weight of trehalose, and 10 to 14 parts by weight of sucrose and 4 to 6 parts by weight of trehalose. It is more preferable. The dairy product is more preferably 15 to 25 parts by weight. The yeast content is preferably 10 to 30 parts by weight, and even more preferably 15 to 25 parts by weight. When using two types of yeast, sake yeast and baker's yeast, it is preferable to use 8 to 24 parts by weight of sake yeast and 2 to 6 parts by weight of baker's yeast, and 12 to 20 parts by weight of sake yeast and 3 to 5 parts by weight of baker's yeast. It is more preferable to set it as part. The egg content is more preferably 5 to 15 parts by weight. The fat and oil is more preferably 3 to 12 parts by weight. Vinegar is more preferably used in an amount of 1 to 3 parts by weight. The salt is more preferably 0.5 to 2 parts by weight. More preferably, the amount of hot water dough is 45 to 55 parts by weight. More preferably, the amount of water is 23 to 32 parts by weight.

In this way, each ingredient of the Yudane dough is measured and mixed, and then kneaded for the final kneading process to produce the regular kneaded dough. The conditions for the final kneading may be the same as those for making the regular dough using wheat flour that is not whole wheat flour; for example, the temperature of the regular dough may be kept at room temperature to 30°C, and the time may be 5 to 15 minutes. In addition, when using equipment such as a mixer for the final kneading, the same equipment as that used when making the final kneading dough using wheat flour that is not whole wheat flour can be used.

In addition, when producing sweet bread in which seeds and dried fruits are dispersed in whole wheat bread, the seeds and dried fruits are mixed and kneaded together with the other ingredients of the above-mentioned dough to prepare the dough. Examples of seeds include walnuts, sesame seeds, almonds, hazelnuts, etc. Walnuts and sesame seeds are particularly preferred because of their flavor compatibility with whole wheat flour. Examples of dried fruits include dried raisins, figs, and apricots, and raisins are particularly preferred because of their flavor compatibility with whole wheat flour. It is preferable to use granular or sliced seeds and dried fruits.

[2. Primary fermentation process]
The primary fermentation step 2 is a step in which yeast decomposes the sugar in the dough obtained above to generate gas, thereby expanding the dough. The conditions for the primary fermentation may be the same as those for the primary fermentation of the dough made from wheat flour that is not whole wheat flour, but in the primary fermentation step 2 of this embodiment, Preferably, the temperature is 30°C, the humidity is 70-80%, and the time is 50-90 minutes.

[3. Division/molding process]
The dividing/forming step 3 is a step in which the dough that has been primarily fermented as described above is divided into pieces of a predetermined weight, is shaped into balls, etc., and is molded into a predetermined shape after bench time. The weight to be divided may be the same as the conditions when making with wheat flour that is not whole wheat flour, but in the dividing/forming step 3 of this embodiment, it is preferably 30 to 200 g, depending on the type of bread to be made, for example. . The bench time may be the same as the conditions when making with wheat flour that is not whole wheat flour, but in the dividing/molding step 3 of this embodiment, it is preferably 20 to 30 minutes, for example. The molding may be the same as when making bread with wheat flour that is not whole wheat flour, and in the dividing/forming step 3 of this embodiment, for example, after degassing, it is shaped into a predetermined shape such as a square shape depending on the type of bread to be made. Putting the dough into a shaped mold, shaping it into a predetermined shape without using a mold, or wrapping the dough with fillings such as crushed bean paste.

As the filling, for example, in addition to bean paste such as crushed bean paste or strained bean paste, cream, jam, chocolate, cheese, curry, etc. may be used. For example, adzuki beans and sugar are mixed as ingredients for the bean paste. As the saccharide, various saccharides similar to those used in the bread dough mentioned above can be used, but among these saccharides, disaccharides are preferable because they are said to be digested and absorbed slowly when eating bean paste. From this point of view, it is particularly preferable to use isomerized sucrose or to use nectar-containing sugar from the viewpoint of imparting mineral content and the flavor inherent to sugarcane. The amount of each ingredient in the bean paste is preferably 60 to 80% by weight of the red bean and 20 to 40% by weight of the saccharide, with the entire bean paste being 100% by weight. Glycine may be further added to the bean paste, and in this case, the amount added is, for example, 0.2 to 0.8% by weight.

[4. Secondary fermentation process]
Secondary fermentation step 4 is a step in which the dough formed as described above is fermented again. The conditions for secondary fermentation may be the same as those for secondary fermentation when making with wheat flour that is not whole wheat flour, and the temperature is higher than that for primary fermentation. In the secondary fermentation step 4 of this embodiment, for example, it is preferable to store the dough in a baking tray, set the temperature of the baking tray to 30 to 40°C, set the humidity to 80 to 90%, and set the time to 50 to 60 minutes. . Further, in the middle of the secondary fermentation step 4, the dough may be taken out from the foil, the surface of the dough may be cut, etc., and then the dough may be further stored in the foil to continue the secondary fermentation.

[5. Firing process]
Baking step 5 is a step in which the dough that has been secondarily fermented as described above is baked in an oven, kiln, or the like to bake whole-grain bread. The baking conditions may be the same as those for making with wheat flour that is not whole wheat flour, but in baking step 5 of this embodiment, for example, the temperature may be 190 to 220°C and the time may be 10 to 15 minutes. preferable.

Examples of whole-grain bread include breads such as square bread, mountain-shaped bread, and torn bread, as well as sweet breads with fillings such as bean paste wrapped in the bread, and breads with seeds or dried fruits. A sweet bread may be produced in which the Moreover, the whole grain bread produced in this way can be further cooked in addition to being eaten as is. For example, the ingredients may be sandwiched between whole grain breads to make bread for sandwiches and other dishes.

As shown in FIG. 1, the embodiment described above is a whole wheat bread manufacturing method called the Yudane method, in which as the dough manufacturing step 1, the Yudane dough manufacturing step 1A and the Kneading dough manufacturing step 2A are performed. However, the present invention is not limited thereto, and whole grain bread can also be produced by a straight method (direct kneading method) in which all ingredients are mixed at once. In this case, the ingredients for the dough are 100 parts by weight of flour, 10 to 35 parts by weight of sugars, 8 to 30 parts by weight of dairy products, 4 to 45 parts by weight of yeast, and 3 to 20 parts by weight of eggs. It is preferable to use 2 to 15 parts by weight of oil and fat, 1 to 5 parts by weight of vinegar, and 0.5 to 3 parts by weight of salt. In particular, per 100 parts by weight of wheat flour, 14 to 30 parts by weight of sugars, 12 to 22 parts by weight of dairy products, 10 to 25 parts by weight of yeast, 5 to 15 parts by weight of eggs, 3 to 12 parts by weight of fats and oils, More preferably, the amount of vinegar is 1 to 3 parts by weight, and the amount of salt is 0.5 to 2 parts by weight. When using two saccharides, isomerized sucrose and trehalose, it is preferable to use 12 to 28 parts by weight of isomerized sucrose and 3 to 7 parts by weight of trehalose, and 16 to 24 parts by weight of isomerized sucrose and 4 parts by weight of trehalose. More preferably, the amount is 6 parts by weight. In addition, when using two saccharides, nectarose and trehalose, it is preferable to use 7 to 17 parts by weight of nectarose and 3 to 7 parts by weight of trehalose, 10 to 14 parts by weight of trehalose, and 4 to 4 parts by weight of trehalose. More preferably, the amount is 6 parts by weight. When using two types of yeast, sake yeast and baker's yeast, it is preferable to use 4 to 20 parts by weight of sake yeast and 1 to 5 parts by weight of baker's yeast, and preferably 8 to 16 parts by weight of sake type and 2 to 4 parts by weight of baker's yeast. It is more preferable to set it as part. In addition, by employing the boiling water method, it is possible to make the whole grain bread more chewy and chewy, and the shelf life of the whole grain bread can be extended, compared to the straight method.

Examples and comparative examples of the present invention will be described below.
[Examples 1 and 2: Whole grain shredded bread]
Based on the composition of the ingredients for each hot-drinking dough of Examples 1 and 2 shown in Table 1 and the composition of the ingredients of each main kneading dough of Examples 1 and 2 shown in Table 2, Example 1 was carried out in the following procedure. , 2 whole wheat torn bread was prepared. In addition, the blending amounts in the table are shown in the weight ratio of each material when the weight of wheat flour is 100 (ie, parts by weight).

As the whole wheat flour in Tables 1 and 2, Super Fine Hard, a trade name manufactured by Nisshin Seifun Co., Ltd., was used. As the isomerized sucrose in Tables 1 and 2, Palatinose (registered trademark) manufactured by Mitsui Sugar Co., Ltd. was used. As the nectar-containing sugar in Tables 1 and 2, Sutaki sugar from Daito Sugar Co., Ltd. was used. Commercially available apple vinegar was used as the vinegar in Tables 1 and 2. As baker's yeast in Table 2, commercially available yeast was used. As the eggs in Table 2, liquid eggs obtained by uniformly straining and pasteurizing commercially available whole eggs were used. As the fresh cream in Table 2, a commercially available product with a milk fat content of 35% was used. The hot water dough doughs of Examples 1 and 2 in Table 2 are the hot water dough doughs of Examples 1 and 2 made with the formulations shown in Table 1.

First, each of the ingredients for the hot water dough of Examples 1 and 2 shown in Table 1 was put into a mixer (manufactured by Kemper Co., Ltd.) and mixed for about 5 minutes (hot water dough preparation step). The water used was boiling. The temperature of the hot water dough was maintained at 30°C or higher during and after production. Next, among the ingredients for the dough shown in Table 2, whole wheat flour and isomerized sucrose or sucrose were added to a mixer (manufactured by Kemper), and after mixing, the other ingredients were added. Then, mixing was performed for about 8 minutes (this dough preparation process). I used fresh cream that had been boiled once. The sake seeds were heated to about 30°C before use. The temperature of this dough was maintained between room temperature and 28°C during and after production. Note that the preparation of the hot water dough and the preparation of the main kneaded dough were performed on the same day.

The obtained dough was stored in a primary fermentation chamber and subjected to primary fermentation (primary fermentation step). The temperature of the primary fermentation chamber was kept at 27° C., the humidity was kept at 75%, and the time was 80 minutes. The primarily fermented dough was divided into 40 g portions, and after 25 minutes of bench time, four pieces of dough were placed in each square mold and molded (dividing and molding step). Then, the formed dough was stored in a foil and subjected to secondary fermentation (secondary fermentation process). The temperature of the foil was kept at 38°C, the humidity was kept at 85%, and the time was 60 to 80 minutes. Thereafter, it was baked in a rack oven at 200° C. for 14 minutes to obtain 100% whole grain crumbled bread (baking process). Incidentally, water vapor was blown in during firing.

Among the 100% whole-grain torn breads of Examples 1 and 2 obtained, 10 panelists tasted the torn breads of Example 1 and evaluated them for "moistness," "softness," "flavor," and "food quality." The five items of "feel (mouth)" and "crispness" were each evaluated on a five-point scale. The evaluation criteria for each item are shown below.

<Moist feeling>
5 points Moist 4 points Slightly moist 3 points Neither moist nor dry 2 points Slightly dry 1 point Dry

<Soft feeling>
5 points Soft 4 points Slightly soft 3 points Neither soft nor hard 2 points Slightly hard 1 point Hard

<Flavor>
5 points Good 4 points Fairly good 3 points Neither good nor bad 2 points Fairly bad 1 point Bad

<Texture (mouth)>
5 points Good 4 points Fairly good 3 points Neither good nor bad 2 points Fairly bad 1 point Bad

<Clarity>
5 points Good 4 points Fairly good 3 points Neither good nor bad 2 points Fairly bad 1 point Bad

Table 3 shows the evaluation results of the 100% whole grain crumbled bread of Example 1. As Comparative Example 1, Table 3 also shows the evaluation results for 100% whole grain shredded bread made in the same manner as in Example 1, except that no fresh cream was used.

As shown in the evaluation results in Table 3, compared to the 100% whole-wheat torn bread of Comparative Example 1, which did not use fresh cream, the 100% whole-wheat torn bread of Example 1 had an improved moist and soft feel. did. Furthermore, the texture (mouth) improved as the bubble film in the inner layer of the bread changed from thick to thin, and the crispness also improved as the outer crust changed from a thick film to a nice thin film. The flavor was also slightly improved with less harshness.

[Example 3: Whole grain bean paste]
As Example 3, the mashed potatoes were divided into 30 g portions in the dividing and molding process, and after bench time were made with a combination of 70.85% by weight of adzuki beans, 28.65% by weight of Palatinose (registered trademark), and 0.5% by weight of glycine. The exceptions are that 25g of bean paste was wrapped in dough and salted cherry blossoms were pressed into the center of the surface, that the baking time was set to 50 to 60 minutes in the secondary fermentation process, and that the baking process was baked at 210°C for 10 to 12 minutes. In the same manner as in Example 1, 100% whole grain bean paste was prepared. This 100% whole grain bean paste was also tested in the same manner as in Example 1. The evaluation results are shown in Table 4. As Comparative Example 2, Table 4 also shows the evaluation results for 100% whole grain bean paste made in the same manner as in Example 3, except that no fresh cream was used.

As shown in the evaluation results in Table 4, compared to the 100% whole-grain bean paste of Comparative Example 2, which did not use fresh cream, the 100% whole-grain bean paste of Example 3 had a lower texture (mouthfeel). The bubble film of the inner phase was improved from thick to thin, and the crispness of the outer crust was also improved from thick to thin. The moistness and softness were improved in the bread portion, similar to that of red bean paste.

[Example 4: Whole grain sesame bread]
As Example 4, in the final kneading dough production process, 10 parts by weight of white and black washed sesame seeds were put into a mixer together with other ingredients for the final kneading, and in the dividing/forming process, they were divided into 80 g each. The procedure was the same as in Example 1, except that in the next fermentation step, the dough was first stored in a foil for 60 minutes, then the surface of the dough was cut in two places, and then stored in a foil for another 10 minutes, and in the baking step, it was baked for 10 to 12 minutes. Sesame bread made from 100% whole grain flour was prepared. This 100% whole grain sesame bread was also tested in the same manner as in Example 1. The evaluation results are shown in Table 5. As Comparative Example 3, Table 5 also shows the evaluation results for 100% whole grain sesame bread made in the same manner as in Example 4, except that no fresh cream was used.

As shown in the evaluation results in Table 5, compared to the 100% whole grain sesame bread of Comparative Example 3, which did not use fresh cream, the 100% whole grain sesame bread of Example 4 had improved moistness and softness. Furthermore, the texture (mouth) improved as the bubble film in the inner layer of the bread changed from thick to thin, and the crispness also improved as the outer crust changed from a thick film to a nice thin film. The flavor was also slightly improved with less harshness.

1 Dough making process 1A Yudane dough making process 1B Main dough making process 2 Primary fermentation process 3 Dividing/molding process 4 Secondary fermentation process 5 Baking process

Claims (10)

Whole grain bread containing wheat flour, sugars, dairy products, yeast, eggs, fats and oils, vinegar, and salt, wherein 90% by weight or more of the flour is whole wheat flour and 90% by weight or more of the dairy products is fresh cream. The whole grain bread according to claim 1, wherein 90% by weight or more of the fat or oil is olive oil. The whole grain bread according to claim 1 or 2, wherein the yeast contains sake soybean. The flour is 100 parts by weight, the saccharide is 10 to 35 parts by weight, the dairy product is 8 to 30 parts by weight, the yeast is 4 to 45 parts by weight, the egg is 3 to 20 parts by weight, the fat is 2 to 15 parts by weight. Whole grain bread according to any one of claims 1 to 3, wherein the vinegar is 1 to 5 parts by weight and the salt is 0.5 to 3 parts by weight. A sweet bread comprising a bean paste wrapped in the whole wheat bread according to any one of claims 1 to 4. A sweet bread comprising walnuts, raisins or sesame seeds dispersed in the whole wheat bread according to any one of claims 1 to 4. A process of mixing and kneading dough ingredients including flour, sugars, dairy products, yeast, eggs, oils and fats, vinegar, salt, and water;
A step of primarily fermenting the dough;
A step of dividing and shaping the primarily fermented dough;
A step of secondary fermenting the shaped dough;
a step of baking the secondarily fermented dough,
A method for producing whole grain bread, wherein 90% by weight or more of the flour is whole wheat flour, and 90% by weight or more of the dairy product is fresh cream. The step of making the dough is a step of mixing and kneading a portion of flour, a portion of sugar, a portion of vinegar, a portion of salt, and hot water among the ingredients of the dough, and kneading the mixture to make hot water dough. The method for producing whole wheat bread according to claim 7, further comprising: mixing the hot water dough and the remaining ingredients of the ingredients of the dough, and kneading the dough to make the dough. In the step of making the dough, the flour is 100 parts by weight, the saccharide is 10 to 35 parts by weight, the dairy product is 8 to 30 parts by weight, the yeast is 4 to 45 parts by weight, and the egg is 3 to 20 parts by weight. The production of whole grain bread according to claim 7, wherein the fat and oil is 2 to 15 parts by weight, the vinegar is 1 to 5 parts by weight, the salt is 0.5 to 3 parts by weight, and the water is 25 to 45 parts by weight. Method. In the step of making hot water, part of the flour is 100 parts by weight, part of the sugar is 7 to 30 parts by weight, part of the vinegar is 1 to 5 parts by weight, and part of the salt is 0. 5 to 3 parts by weight, and the hot water is 50 to 80 parts by weight,
In the step of making the dough, the remaining flour is 100 parts by weight, some of the sugars are 10 to 35 parts by weight, the dairy products are 10 to 30 parts by weight, the yeast is 8 to 50 parts by weight, and the yeast is 8 to 50 parts by weight. 5 to 20 parts by weight of the egg, 3 to 15 parts by weight of the oil and fat, 1 to 5 parts by weight of the remainder of the vinegar, 0.5 to 3 parts by weight of the remainder of the salt, and 40 to 60 parts by weight of the hot water dough. 9. The method for producing whole wheat bread according to claim 8, wherein the water is 20 to 35 parts by weight.