JPH06113740A - Prepared grain material for bread and its production and production of breads using the same - Google Patents

Abstract

PURPOSE:To obtain good-quality prepared grain material used in production of grain breads. CONSTITUTION:This prepared grain material for bread kept to a prescribed degree of gelatinization by heating grain in water, providing an oil or fat layer in the periphery of grain and simultaneously having 50-70wt.% water content. This prepared grain material is produced by immersing grain into an emulsion consisting essentially of water, an oil or fat and an emulsifying agent or water to include water in grain, subjecting the treated grain to steam heating so as to have 40-55wt.% water content and then adding an emulsion consisting essentially of water, oil or fat and an emulsifier or water to the treated grain, with proviso that the emulsifier is used in at least one water-adding process in above-mentioned two water-adding processes and then subjecting the treated grain to the secondary heating so as to have 50-70wt.% water content. The prepared grain material for bread obtained by this invention is added to bread dough prepared according to ordinary method and then fermented, divided, formed and baked to provide objective breads using the prepared grain material for bread.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is to preliminarily process and supply a large amount of cereal bread for use in the production of so-called cereal bread, such as bread containing cereal grain, rye, brown rice and the like. And a method for producing the same, and a method for producing bread using the same.

[0002]

2. Description of the Related Art Conventionally, as one kind of variety bread, grain particles such as corn coarse grain, rye grain, brown rice and buckwheat,
There are many commercially available so-called cereal breads in which the crushed product is placed in bread. As a method for producing this seed cereal bread, it is generally known that a grain is boiled each time bread is produced and the grain is uniformly mixed in the bread dough.

As a grain prepared for addition of bread, a grain subjected to retort treatment is known.

Further, there is known a technique for adding 0.5 to 10% by weight to a raw rice of a composition comprising edible oil and fat, an edible emulsifier, sugar alcohol and wheat protein at the time of or after the rice is cooked to separate the cooked rice grains. (Japanese Patent Laid-Open No. 4-117
248). The disclosed invention is intended for mass production of frozen cooked rice which is easy to use for thawing and has a good taste.

[0005]

As described above, the method of boiling grain each time bread is made has a very poor working efficiency, and there is a possibility that it may not always be an excellent homogeneous product due to problems such as processing technology and management. It was In particular, it was difficult to homogenize and improve the texture, texture, taste, and gloss.

Further, the retort product has an odor peculiar to the retort, and it cannot be said that the retort product is good in flavor.

[0007]

According to the present invention, however, the grain is treated with an emulsion, heated to a considerable amount of water content, further hydrolyzed and heated again to a water content of 50 to 7.
By setting it to 0% by weight, we succeeded in obtaining a grain preparation with good looseness, good texture and taste, and good gloss.
Completed the manufacturing method and manufacturing method of breads using it,
The above-mentioned conventional problems have been solved.

That is, in the invention of the product, the grain is heated with water to a predetermined degree of gelatinization, and an oil layer is provided on the outer periphery of the grain,
A bread grain preparation having a water content of 50 to 70% by weight. Further, the invention of the method is that the grain is immersed in an emulsion containing water, fats and oils and an emulsifier as a main component, or water (hereinafter, this step is referred to as primary water addition), and then steam-heated to a water content of 40 to 55. % By weight, and an emulsion containing water, fats and oils and an emulsifier as main components, or water-added water (hereinafter, this step is referred to as secondary water-added),
After using the emulsion at least once in each watering step,
A method for producing a grain preparation for bread, which is characterized by secondary heating to a water content of 50 to 70% by weight, wherein the grain is immersed in an emulsion containing water, oil and fat and an emulsifier as a main component, or water. Then, it is steam heated to a water content of 40 to 55% by weight, and an emulsion containing water, fats and oils and an emulsifier as a main component, or at least 1 of the two watering steps is added to the water. The method is a method for producing a grain preparation for bread, which comprises using an emulsion, secondarily heating it to a water content of 50 to 70% by weight, and then freezing it.
Next, the method for producing breads is to immerse the grain in water, an emulsion containing water and oil and an emulsifier as a main component, or water, and then heat it with steam to a water content of 40 to 55% by weight or more. When adding an emulsion containing oils and fats and an emulsifier as a main component, or water, the emulsion is used at least once in the two watering steps, and then secondary heating is performed to adjust the water content to 50 to 70.
A method for producing bread using a cereal product for bread, which comprises fermenting, dividing, shaping and baking after adding a cereal preparation in a weight percentage to a bread dough prepared by a conventional method. Further, the secondary heating is steam heating or rice cooking heating.

The grain used in the present invention is corn grain,
Raw grains such as rye grains, wheat grains, buckwheat grains, and oats grains and their coarsely crushed grains, that is, grains in the state of being mixed in general grain breads can all be used.

As the emulsifier used in the present invention, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester,
Any food emulsifier such as lecithin can be used, but a high HLB is preferable.

The oils and fats used in the present invention may be vegetable or animal, liquid oil or solid oil, and any edible oils and fats may be used.

The steam heating referred to in the present invention is
It refers to a method of directly heating an object to be heated to high temperature steam, and does not refer to indirect heating by steam. Specific means of steam heating include heating with a steam basket or steamer.

In addition, the heating of cooked rice as referred to in the present invention means that an object to be heated and a predetermined amount of water are put in a container to be hermetically sealed,
It refers to a method of heating from the outside of the container, and specific means includes heating with a gas pot, a pressure pot, an automatic rice cooker, or the like.

In addition to the above essential ingredients, sugar alcohol, flavor, natural thickening stabilizer and synthetic thickening stabilizer can be added.

The standard implementation of the invention is as follows.

Water, oil and fat and an emulsifier are mixed and stirred by a conventional method to prepare an emulsion.

Then, the grains that have been washed and carefully selected are immersed in the emulsion so that the water content is sufficiently infiltrated. In this case, if the temperature of the emulsion is high, the immersion time can be short. For example, it takes about 20 hours at 25 ° C. and about 1 hour at 80 ° C.

However, when the grain is the original grain, it is preferable to elevate the temperature of the liquid for a longer period of time because the skin prevents the grain from permeating.

In this immersion step (as described later)
Water can be used instead of the emulsion.

When the whole grain absorbs water and swells, primary heating with steam is performed. For example, 100 for a steamer
Heat at 0 ° C for 10 minutes. The water content of the product after primary heating is 40 to 55% by weight. When the water content in steam heating is 40% by weight or less, unevenness in water, texture, color and the like of the final product is likely to occur, and the texture becomes hard, which is not preferable.

Next, the grain that has been subjected to the primary heating is rehydrated, and then the secondary heating is performed to obtain the grain preparation of the present invention.

The secondary water addition at this time is performed by spraying an emulsion or water, but when water is used in the primary water addition (immersion step), the emulsion must be used for the secondary water addition. .
When an emulsion is used for the primary water addition, either water or an emulsion can be used for the secondary water addition.

As means for secondary heating, either steam heating or rice cooking heating can be adopted.

The grain preparation of the present invention has a water content of 50.
Must be adjusted to ˜70% by weight. This water content can be adjusted by the amount of secondary water addition. When steam heating is used as the secondary heating, there is almost no change in water content during heating, but in the case of cooked rice heating, a slight decrease in water content occurs during heating, so an amount of 2 Sub-watering is required.

The grain preparation of the present invention preferably contains 0.5 to 5.0 parts by weight of an emulsifier and 1 to 10 parts by weight of fats and oils with respect to 100 parts by weight of raw material grains. These amounts can be adjusted depending on the concentration and addition amount of the emulsion used in at least one of the primary water addition and the secondary water addition. The grain preparation that has been subjected to the secondary heating is packed in a predetermined amount in a usual manner and distributed in a frozen storage state or aseptically packaged and distributed at room temperature.

To use the grain preparation of the present invention, the frozen preparation is thawed (the normal temperature product is kept as it is) and the grain preparation is added to the bread dough (fully mixed and gluten-formed). In this case, the addition is carried out after the mixing is completed in the case of the straight method and after the final kneading in the case of the intermediate seed method, and both are mixed lightly. Thereafter, is fermented, divided, shaped and baked according to the usual method for producing cereal bread.

The method for producing breads, which is one of the inventions, is as follows:
It is a method of fermenting, dividing, shaping and baking a bread dough to which the grain preparation of the present invention is added and mixed to produce a cereal bread.

The blending amount of the grain preparation of the present invention is arbitrary, but 20 to 40 parts by weight is suitable for 100 parts by weight of wheat flour.

The grain preparation of the present invention includes soft bread and hard bread, including bread.
It can also be used for donuts, muffins, etc. In this case, the flavor and texture of bread, the grain preparation used depending on the cooking form is optional, for example, whole wheat bread, nugget, Persyagar, live red,
In the case of hard breads such as Campagne and Kaiser Semmel, solid grain preparations with a water content of 50-60% are used, while soft breads such as ordinary bread, soft rolls, Christmas rolls, crescent rolls, and trolls are used. Water content of 60 for donuts, muffins, etc.
It is preferred to use ˜70% softer grain preparations.

Hereinafter, examples of the present invention and comparative examples (conventional examples)
And will be described.

[0031]

Example 1 1000 g of corn grits was immersed in the emulsion for primary water addition (O / W emulsion) shown in Table 1 at 40 ° C. for 1 hour. This product is laid on a tray with a bottom at the bottom, laid out thinly, steamed at 100 ° C for 30 minutes in a steamer, then 300 g of water is added and immediately heated for a second time in a gas kettle for 30 minutes. Preparation (water content 6
5.0% by weight) was obtained.

[0032]

[Table 1]

[0033]

Example 2 1000 g of corn grains were immersed in the emulsion for primary water addition (O / W emulsion) shown in Table 2 at 80 ° C. for 1 hour. Spread this thinly on the exposed and steamed basket at 100 ℃,
After steam treatment for 1 hour, the emulsion for secondary water addition (O /
W emulsion) was added and immediately secondarily heated in a pressure cooker for 30 minutes to obtain a grain preparation (water content 60.5% by weight).

[0034]

[Table 2]

[0035]

Example 3 5000 g of crushed buckwheat noodles was immersed in 6500 g of water at room temperature overnight. Spread this on a tray with a net-like bottom, spread it out thinly, and steam it in a steamer at 100 ℃ for 30
Steam treatment for 2 minutes, and then the emulsion for secondary water addition in Table 3 (O / W
Emulsion) was added and immediately steamed at 100 ° C for 10
Secondary heating was carried out for a minute to obtain a grain preparation (water content 62.5% by weight).

[0036]

[Table 3]

[0037]

[Example 4] 500 g of oat grains was immersed in the primary hydrous emulsion (O / W emulsion) shown in Table 4 at 90 ° C for 30 minutes. Spread this thinly on the exposed and steam 100
Steam treatment was performed at 1 ° C. for 1 hour, 150 g of water was added, and secondary heating was immediately performed in an electric kettle for 30 minutes to obtain a grain preparation (water content 58.5% by weight).

[0038]

[Table 4]

[0039]

Example 5 1000 g of crushed brown rice was immersed in the emulsion for primary water addition (O / W emulsion) shown in Table 5 at 60 ° C. for 30 minutes. Boil this on a tray with a net bottom, spread it thinly, steam in a steamer at 100 ° C for 45 minutes, add the emulsion for secondary water addition (O / W emulsion) in Table 5, and immediately spread it. Secondary heating was performed for 30 minutes in a kettle to obtain a grain preparation (water content 62.5% by weight).

[0040]

[Table 5]

[0041]

[Example 6] 1000 g of rye grain was immersed in 1250 g of water at 90 ° C for 1 hour. Spread it thinly to expose
Steam in a steaming basket at 100 ° C. for 30 minutes, add the secondary hydrolyzed emulsion (O / W emulsion) in Table 6, and immediately heat secondary in a gas pot for 1 hour to prepare a grain preparation (water content 60.1).
%) Was obtained.

[0042]

[Table 6]

[0043]

Example 7 2500 g of a roughly crushed wheat product was immersed in an emulsion for primary water addition (O / W emulsion) shown in Table 7 at 50 ° C. for 3 hours. Spread this on a tray with a net bottom and spread it thinly, steam in a steamer at 100 ° C for 30 minutes, add 750g of water, and immediately steam it in a steamer at 100 ° C for 30 minutes.
Secondary heating was carried out for a minute to obtain a grain preparation (water content 59.5% by weight).

[0044]

[Table 7]

[0045]

[Example 8] 1000 g of soybean grains was immersed in the emulsion for primary water addition (O / W emulsion) shown in Table 8 at 85 ° C for 4 hours. Spread this thinly on the exposed and steamed basket at 100 ℃,
After steam treatment for 45 minutes, the emulsion for secondary water addition (O
/ W emulsion) and immediately in a pressure cooker for 30 minutes 2
Next, it was heated to obtain a grain preparation (water content 58.2% by weight).

[0046]

[Table 8]

[0047]

Example 9 1000 g of corn grits was immersed in an emulsion for primary water addition (O / W emulsion) shown in Table 9 at 40 ° C. for 1 hour. Spread this on a tray with a net bottom and spread it thinly, steam in a steamer for 30 minutes at 100 ° C, then add 200 g of water and immediately heat secondary for 30 minutes in a gas cooker to prepare grain. Product (water content 51.0
Wt%) was obtained.

[0048]

[Table 9]

[0049]

Example 10 The grain preparations obtained in Examples 1 to 9 were bagged, frozen in a contact freezer at -35 ° C,
A frozen grain preparation was obtained.

[0050]

[Comparative Example 1] Corn grits was prepared in the same manner as in Example 1.
The remaining emulsion is lightly cut into a retort pouch, which is then immersed in an emulsion for sub-hydration, sealed and sealed at 120 ° C, 40 ° C.
It was heat-sterilized for minutes to obtain a grain preparation (water content: 55.0%).

[0051]

Comparative Example 2 As in Example 2, corn grains were dipped in an emulsion for primary water addition, the remaining emulsion was lightly cut, the retort pouch was filled, sealed and heat sterilized at 120 ° C. for 40 minutes. To obtain a grain preparation (water content 50.0% by weight).

[0052]

[Comparative Example 3] Same as in Example 1, except for the corn grits (1000
g) was immersed in 1600 g of water at 40 ° C. for 1 hour, then steamed in the same manner as in Example 1, 300 g of water was added, and secondary heating was performed to prepare a grain preparation (water content 65.0% by weight). Got

[0053]

Comparative Example 4 500 g of the same oat grain as in Example 4 was added to 6
Immerse in 00 g of water at 90 ° C. for 30 minutes, then in Example 4
In the same manner as above, steam treatment, water addition, and secondary heating were performed to obtain a grain preparation (water content 58.5% by weight).

[0054]

Comparative Example 5 As in Example 5, 1000 g of brown rice coarsely crushed product
Was immersed in the emulsion for primary hydrolysis shown in Table 5, the remaining emulsion was lightly cut, and without steam treatment, the emulsion for secondary hydrolysis shown in Table 5 was added and immediately heated in a soaking pot for 30 minutes. , A grain preparation (water content 62.7% by weight) was obtained.

[0055]

[Comparative Example 6] Similar to Example 6, 1000 g of rye grain
Was soaked in 1250 g of water at 90 ° C. for 1 hour, and without the steam treatment, the secondary hydrolyzed emulsion of Table 6 was added and immediately secondarily heated in a gas pot for 1 hour to prepare a grain preparation (water content). 6
0.3% by weight) was obtained.

[0056]

[Comparative Example 7] 2500 g of roughly crushed wheat was immersed in the emulsion for primary water addition shown in Table 10 at 50 ° C for 1 hour. Boil this on a tray with a bottom net and spread it thinly, steam it in a steamer at 100 ° C for 30 minutes, add 50 g of water, and immediately heat it in a steaming basket at 100 ° C for 30 minutes for a second time, and then add grain. A product (water content 49.0% by weight) was obtained.

[0057]

[Table 10]

[0058]

[Comparative Example 8] 1000 g of soybean grains was immersed in the emulsion for primary water addition shown in Table 11 at 85 ° C for 4 hours. This product is spread thinly on the bleached product, steamed in a steaming basket at 100 ° C for 45 minutes, added with the secondary hydrolyzed emulsion in Table 10, and immediately secondarily heated in a pressure cooker for 30 minutes to prepare a grain preparation (water content). 75.5% by weight).

[0059]

[Table 11]

[0060]

[Example 11] Using the grain preparations obtained in Examples 1 to 8, cereal breads were produced by the following method.

The ingredients shown in Table 12 were dispensed into a bread-making mixer, kneaded at a low speed for 2 minutes and at a medium speed for 1 minute, and the dough having a temperature of 24 ° C. was fermented at 29 ° C. for 3 hours.

[0062]

[Table 12]

Materials other than butter in Table 13 were added to the fermented dough, and the mixture was kneaded at a low speed for 2 minutes and at a medium speed for 4 minutes. Further, butter was added and kneaded at a low speed for 1 minute and at a medium speed for 3 minutes.

[0064]

[Table 13]

On this dough, grain preparation 4 obtained in Example 1
00 g was added, and the mixture was kneaded at a low speed for 2 minutes and at a medium speed for 2 minutes to give a dough temperature of 28 ° C.

Thereafter, the floor time is set at 28 ° C. for 20 minutes, dividing, rounding, bench time (25 minutes), molding, mold filling, proofing at 38 ° C. for 50 minutes, baking at 200 ° C. for 25 minutes, and one loaf. A type of cereal bread was obtained.

Similarly, using the grain preparations obtained in Examples 2 to 8, eight kinds of one loaf type cereal bread were obtained.

Comparative Examples 1 to 6 and 8 similar to Example 11
Seven kinds of one loaf-shaped cereal breads were obtained using the cereal preparation obtained in 1. and the evaluation of Table 15 was obtained.

Baking properties (unraveling) of the one loaf-type grain breads of Examples and Comparative Examples thus obtained
The texture and the like were examined and the evaluation shown in Table 15 was obtained.

[0070]

[Table 15]

[0071]

Example 12 The ingredients in Table 14 were dispensed into a bread-making mixer, kneaded for 2 minutes at low speed and 4 minutes at medium speed, and 230 g of the grain preparation obtained in Example 9 was further added thereto, followed by low speed for 1 minute and medium speed. The mixture was kneaded for 3 minutes to give a dough temperature of 28 ° C.

Then, the floor time is set at 28 ° C. for 60 minutes, divided, rounded, bench time (25 minutes), molded, then proofed at 30 ° C. for 50 minutes, then baked at 220 ° C. for 30 minutes, and hard-rolled grain. Got bread

[0073]

[Table 14]

Using the grain preparation obtained in Comparative Example 7 as in Example 12, hard roll grain bread was obtained.

The hard roll grain breads of Example 9 and Comparative Example 7 thus obtained were examined for bread-making property (fray) and texture, and the results shown in Table 15 were obtained.

The grain preparations of Examples 1 to 9 frozen in Example 10 were stored at -18 ° C for 1 month and then thawed to prepare bread in the same manner as in the above-mentioned bread making method. It was recognized that it was the same as the product (unravel, texture / taste, gloss / gloss).

[0077]

According to the present invention, since water and an emulsifier are added to a grain and heat treatment is carried out twice, it is possible to mass-produce a homogeneous grain in which water, an emulsifier and fats and oils are appropriately retained and which is gelatinized. effective.

Further, this grain preparation has the effects of being very good in loosening, having a good texture and taste, and being of a very good quality with good luster.

Therefore, the grain bread using this grain preparation is of good quality and has the effect of being suitable for a wide range of tastes.

Claims (5)

[Claims] 1. A grain is heated with water to a predetermined degree of gelatinization,
An oil layer is provided around the grain and the water content is 50
A grain preparation for bread, characterized in that it is made up to 70% by weight. 2. Grains are immersed in water, oils and fats and an emulsion mainly composed of emulsifiers or water to immerse them, and then steam heated to a water content of 40 to 55% by weight. An emulsion containing an emulsifier as a main component, or at the time of water addition with water, the emulsion is used at least once in the two watering steps, and then secondary heating is performed to adjust the water content to 50 to 70% by weight. A method for producing a grain preparation for bread, which comprises: 3. Grains are soaked in water, oils and fats and an emulsion containing water and oils and emulsifiers as main components, or water, and then steam-heated to a water content of 40 to 55% by weight. An emulsion containing an emulsifier as a main component, or water for water addition, is used at least once in the two watering steps, and then is subjected to secondary heating to a water content of 50 to 70% by weight. Then, a method for producing a grain preparation for bread, which is characterized by freezing it. 4. Grains are soaked in water, oils and fats and an emulsion containing water and oils and emulsifiers as main components, or water, and then steam-heated to a water content of 40 to 55% by weight. An emulsion containing an emulsifier as a main component, or at the time of water addition with water, the emulsion is used at least once in the two watering steps, and then secondary heating is performed to adjust the water content to 50 to 70% by weight. A method for producing bread using a grain preparation for bread, which comprises adding the prepared grain preparation to bread dough prepared by a conventional method, and then fermenting, dividing, molding and baking the mixture. 5. The method for producing a grain preparation for bread or the method for producing bread according to claim 2, 3, or 4, wherein the secondary heating is steam heating or rice cooking heating.