JPH02145145A - Production of bread of adlay - Google Patents

Abstract

PURPOSE:To obtain adlay bread having high safety and high content of adlay without requiring particularly complicated operation by partially replacing a bread raw material with not de-fatted polished adlay flour and adding a given ratio of vital gluten to the replaced adlay. CONSTITUTION:20-50% wheat flour, a raw material of bread, is replaced with fresh adlay flour which is polished without treatment such as de-fatting to give a bread raw material. Then the bread raw material is blended with vital gluten in an amount corresponding to 10-20% replaced adlay and mixed with subsidiary materials comprising given amounts of sugar, salt and fats and oils and water to produce bread. Consequently, adlay bread having softness and a little glutinousness and good feeling of quality especially free from an offensive smell is obtained.

Description

[Detailed Description of the Invention] ``Industrial Application Field'' The present invention was made in order to make advanced use of Coix barley, which has the characteristics of Coix barley such as high protein, high fat, and excellent medicinal properties. Coix barley, which is not suitable for bread making due to its properties such as non-stick properties, is blended at a high rate using vital gluten, and a simple method for making coix barley bread that does not require complicated treatments and processes, and it is already blended for home bread making machines. This relates to the raw material premix.

``Problems to be solved by the invention'' As shown in Table 1, pearl barley is rich in protein and lipids among grains, and its medicinal properties (anti-tumor, enrichment-promoting effects, etc.) It is used in foods such as tea. In terms of usage, pearl barley with shells is often roasted and used for tea, and other refined grains and powders are not widely used. In bread, if you make bread using only pearl barley, pearl barley does not form gluten, so
The result is a product with poor texture, similar to steamed bread, with little volumetric expansion. Therefore, at present, bread is made by adding about 5% of adlay flour to wheat, and even though it is added in a very small amount,
It is called "Hatomugi Bread".

Similarly, although the amount of adlay itself added is as small as a few percent, there are cases in which adlay is defatted or treated with microbial enzymes to reduce the characteristic odor derived from adlay's lipids. However, since an organic solvent that is toxic to the human body is used for degreasing, there are still food hygiene problems such as residual solvent, and major medicinal ingredients such as coixenolide contained in adlay lipids are not used. Microbial enzyme treatment has many problems when used in small and medium-sized food processing plants, including households, because it requires complicated operations, facilities, and a long time.

As mentioned above, the present inventor believes that pearl barley is a very useful grain in terms of its composition, and that it is of great significance to apply it to the staple food category of bread in order to eat it regularly. This led to the invention. The present invention has been made in order to solve the above-mentioned problems without requiring particularly complicated operations, and to provide a highly safe bread containing a high amount of adlay.

As a result of examining various bread-making methods, the present inventor discovered that by adding a certain amount of vital gluten to adlays, it can be made using only the normal straight method without using any special process. The present inventors have discovered that it is possible to make good bread from adlays, and that this can be easily done using a home bread making machine that has become popular in general households in recent years.

It is said that most of the active ingredients of pearl barley are contained in the lipids in the germ. Therefore, in the present invention, in order to take advantage of its characteristics, fresh pearl barley that has been refined without being subjected to any treatments such as defatting is used. By using fresh white pearl barley whose lipids have not been oxidized, the unpleasant odor of pearl barley, which is thought to be caused by lower fatty acids with a small number of carbons produced by lipid oxidation, is suppressed by the masking effect of the aroma components produced during the bread-making process. There was no particular problem.

There are different types of pearl barley, such as the Okayama type and the Nakahara type.
As shown in Figures 2 and 2, pearl barley had sticky properties such as a low starch gelatinization initiation temperature and an increase in viscosity due to gelatinization. Furthermore, since it does not have glutenin, it was predicted that gluten would not be formed, but no gluten formation was observed in the dough even by the washing method. Therefore, when bread is made alone, it has a poor storage capacity for carbon dioxide gas produced by fermentation of dough, resulting in a steamed bread-like product with little rise. In addition, fermentation was poor and the aroma was unpleasant and had a strong yeasty smell.

In the method of making bread using coix barley alone, it was thought that a complicated process of modifying the coix barley ingredients, including enzyme treatment, would be required, so for the purpose of a simple manufacturing method, we adopted a method of substituting coix barley for wheat. Next, we considered to what extent they could be substituted. As shown in Figure 3, there is no particular problem with up to 10% substitution, but quality deterioration is observed when it exceeds 10%, and with 40 to 50% substitution, a product with a normal soft texture cannot be obtained. It turns out there isn't.

The present inventor investigated a method of using vital gluten to compensate for the lack of total gluten in grains caused by adding non-gluten-forming materials to wheat flour. We found that the improvement effect was significant.

First, we conducted a cylinder test (according to the method of the Yeast Industry Association) to determine how much vital gluten should be added to obtain a dough that has the same gas storage capacity and dough expansion power as ordinary soft-type bread. As shown in Figure 4, by adding 10% or more of vital gluten to the substituted adlay flour, it is possible to obtain the same swelling power as the standard (dough 11!1 volume per particle including gluten). found.

Therefore, based on the formulations shown in Table 2, we created 100g of 11% coix peas with no added vital gluten, 5% coix peas, and 10% 10% coix peas. Bread making was performed and evaluated. The process is shown in Figure 5. As a result, it was found that a good product could not be obtained by adding 5% of vital gluten, but a good product could be obtained by adding 10% or more. 4 of them
Table 3 shows the results of bread making using 0% adlay barley substitute bread with addition of vital gluten. As the amount of vital gluten added increases, it produces an odor peculiar to gluten, so a good product can be obtained at about 10 to 20% of the amount of pearl barley. As the amount of adlay added increases, the stickiness peculiar to the chewiness due to the properties of adlay starch becomes stronger, so it is appropriate to substitute up to 50% for foods that are regularly eaten, such as white bread.

Example 1 After polishing Okayama Coix seed produced in 1961, the whole grain was crushed without removing the germ to obtain a powder. Using this, we prototyped a lean type of bread using a home bread maker.

IQQg of pearl barley flour, 150g of wheat flour, 10g of vital gluten (activated gluten manufactured by Kyowa Hakko), 1 ounce of water without using any auxiliary ingredients other than sugar, salt, and oil (shortening).
Bread was made by adding 85 cc. Baking was carried out for about 3 hours and 50 minutes using a Hitachi automatic bread maker.

The product had no particular odor and had a soft, slightly chewy texture with good texture.

Example 2 Similarly, one grain of Okayama Coix seed produced in 1961 was milled and whole grains were ground without removing the germ to obtain flour, and bread making was attempted using a home bread making machine.

Coix barley flour 100g, wheat flour 150g, vital gluten (Kyowa Hakko activated gluten) 10g, sugar, salt,
A rich type of bread was prototyped by adding oil and fat (shortening), skim milk, yeast food, and 185 cc of water as sub-ingredients. Baking was carried out for about 3 hours and 50 minutes using a Hitachi automatic bread maker.

The product had an excellent aroma and had a softer texture than Example 1.

Example 3 A rich type of raisin bread and orange beer-filled bread were prototyped using a home bread maker using the same flour as in the previous example.

100g of pearl barley flour, 150g of wheat flour, vital gluten (activated gluten manufactured by Kyowa Hakko) Log, sugar, salt, oil (shortening), and other auxiliary ingredients: skim milk, yeast food, 185cc of water, and beer with a moisture content of approximately 13%. Seminole (boiled sugared fruit peel)
Bread was produced using Sun Queen') produced in Oita Prefecture, and it was further added as an auxiliary ingredient to make bread. Baking took about 3 hours and 40 minutes using a Hitachi automatic bread maker. The product had an excellent aroma and had a softer texture than Example 1.

Table 4: Pup loaf (100g) composition (40% pigeon peas) Table 2: Coix loaf composition and characteristics of bread (100g)
ll bread) Item\Test area Additive-free 11 20I
Tomoten 4α0I This table contains 48% of the gluten-free formulation.
5 Effect of Vital Gluten Addition (40z pigtail bread) Item\Test area No additive 5% addition 10% addition Burnout rate 13.9! 2.0 10.0 Value and aroma × Δ ◎ Note: % is the amount of gluten added to pearl barley

[Brief explanation of the drawing]

Figure 1 shows the gelatinization properties of powder obtained by milling Okayama and Chinese pearl barley using a Brabender test mill using an amylograph manufactured by Brabender. This is what I researched. Figure 3 shows the change in the internal phase of bread when wheat flour in bread is replaced with pearl barley, and Figure 4 shows the change in the internal phase of bread when wheat flour is replaced with pearl barley.
Wheat = 426 dough with 0 to 1 vital gluten
This shows the internal phase of bread with 0% addition. Figure 5 shows the bread making process using the straight method. Patent applicant Oita prefecture representative governor Ninuhiko Hiramatsu cont.
. 30% 10% 20% 40% 50% Changes in internal phase of wheat due to replacement of adlay (vGlo% VG5% V30%

Claims (1)

[Scope of Claims] 1) 20 to 50% of wheat as a raw material for bread is replaced with unskimmed refined pearl barley flour, and 10 to 50% of wheat is substituted for the substituted pearl barley flour.
A method for producing bread containing a high amount of pearl barley and having a good texture by adding vital gluten equivalent to 20%. 2) A premix for home bread making machines in which the raw materials in 1) are degassed and filled in a packaging container that can be vacuum packed, or filled with an oxygen absorber or with an inert gas.