JPH07184573A - Brans improved in flavor and bakery and steamed foods using the same - Google Patents

Abstract

PURPOSE:To obtain a new food material containing proteins, dietary fibers, etc., and further foods capable of improving physical properties to soft ones and raising the content of the dietary fibers while maintaining a good flavor in producing the bakery food such as breads or a baked confectionery and the steamed food such as steamed bread by adding the food material thereto. CONSTITUTION:This bran is improved in flavor by steaming treatment. Furthermore, these bakery and steamed foods are improved in physical properties by replacing a part of raw material wheat flour with the resultant treated bran and the bakery food is improved in the physical properties by replacing a part of the grain flour such as the raw material wheat flour with the bran and adding a vital gluten thereto.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to bran improved in flavor by steaming, and the addition of the bran to produce bakery foods such as breads and baked confectionery, and steamed bread. The present invention relates to a bakery and a steamed food product, which have improved physical properties in the production of a steamed food product and have a high fiber content while maintaining a good flavor.

[0002]

2. Description of the Related Art The bran, which is a by-product of scouring of grains, contains a relatively large amount of protein, dietary fiber, etc., but due to its peculiar unpleasant flavor, it is mostly used in conventional foods. Was not done. In addition, the effect of improving the physical properties of bran added to food has not been known. On the other hand, consumers' preference for food properties has become softer in recent years, that is, there is an increasing tendency to seek softness. Even in bakery foods such as bread, which is a typical food using wheat flour, products with softer textures and physical properties than ever before are being commercialized one after another to meet the needs of consumers.

As a technique for softening the physical properties of bakery foods, conventionally, a method of adding a large amount of oil and fat, a method of adding an emulsifier such as glycerin fatty acid ester, etc. have been widely and generally used. However, increasing the amount of fats and oils has become a method contradictory to the needs of consumers who avoid high-energy and high-fat diet and prefer health. On the other hand, the method of using an emulsifier is widely used because a very soft texture can be obtained by adding a few%. However, due to the tendency of consumers who dislike the addition of additives and the adverse effect on flavor, there is a demand for soft bread containing less emulsifier.

[0004]

In view of the above situation, in order to use the bran in foods, improvement of its peculiar unpleasant flavor has been demanded. Further, in bakery foods and the like, there has been a demand for a method of softening the physical properties with a good flavor without increasing the amount of fats and oils or adding a large amount of emulsifier.

[0005]

[Means for Solving the Problems] The inventors of the present invention, as a result of diligent research using grains as a raw material in order to solve the above problems,
The present invention has been reached. That is, the object of the present invention is to improve the flavor of bran such as barley bran by steaming so that it can be used as a food. Further, it is to provide a bakery and a steamed food product having soft physical properties by using steamed bran without increasing the amount of fats and oils or using a large amount of emulsifier. The present invention is to improve the flavor by steaming bran including barley bran, and further, a part of the flour including wheat flour which is one of the food materials is steamed bran. , 5-30% of the original flour, including flour
It is a food characterized by being replaced. The steam pressure, temperature and treatment time of the steaming treatment in the present invention are not particularly limited, but the steaming treatment can be appropriately selected in consideration of the flavor improving effect of bran and energy cost. Further, the processing temperature and the processing time may vary depending on the type and processing amount of the steaming device. For example, when a steamer as shown in FIG. 1 is used, it may be heat-treated with steam having a temperature of 100 ° C. for 30 minutes or more. Moreover, in the closed pressure steamer as shown in FIG.
60 minutes or more at 110 ℃, at least 30 at 120 ℃
It may be heated and steamed for more than a minute. If the time is longer than the above time, the effect can be obtained. At that time, however, it is preferable to avoid heating for a long time because the longer the time, the higher the energy cost.

The term "bran bran" as used in the present invention refers to bran generally produced as a by-product when polishing barley, bare barley, rice, etc. using a grinding machine or a polishing machine which is generally used industrially. When using, it does not matter the production process or composition. Among them, the so-called finish bran, which has a relatively large amount of protein or dietary fiber, which is a by-product in the step after removing the outer coat in the grinder step and in the subsequent grinder step in grain polishing, is more preferable. Since the composition of bran is a by-product of grain polishing, which is an agricultural product, at the time of polishing, there is some variation. An example of a typical finish barley bran analysis value is protein 12.4.
%, Lipids 5.2%, minutes 2.7%, dietary fiber 13%, carbohydrates 67.9%, water 11.8%.

[0007] Although these brans contain a relatively large amount of proteins, dietary fibers, etc., they are rarely used in foods in the past and were mainly used for feed. That is, the present invention, which is difficult to use in conventional foods, by steaming bran, which can be said to be a so-called unused resource, has a peculiar unpleasant odor, improved flavor, starting with wheat flour as a raw material. By substituting 5 to 30% of flour for use, it has succeeded in bringing soft physical properties to bakery and steamed foods. With less than 5% substitution, the softness effect is very small. When the amount of substitution is 30% or more, the bran flavor becomes stronger. In use,
The bran has some unique color, and the addition amount may be appropriately selected depending on the food and the appearance color.

The steamed bran of the present invention can be widely used for general foods. In particular, bakery foods such as bread and steamed foods such as steamed bread can be expected to bring about an effect of providing soft physical properties. For cookies, this effect is
It can be expected in the form of an increase in crispness. In bakery foods such as bread, about 1
When replacing 0% or more with the above steam-treated bran, depending on the product, if you make fine adjustments such as reinforcing gluten, the appearance and flavor are almost the same as the normal product, and the physical properties are better than the normal product. You can get a soft one. The present invention provides bran foods having improved flavor by steaming as a food material, and also provides bakery foods and steamed foods having improved physical properties by adding steamed bran.

[0009]

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to industrially effectively use bran including barley bran, which has not been used in foods in the past, while containing a relatively large amount of components such as protein and dietary fiber. At the same time, the rice bran and other rice bran are steamed and then added to bakery foods and steamed foods to give the foods a soft physical effect without changing the flavor. It also has the effect of increasing the amount of dietary fiber in foods containing it.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to these Examples.

[0011]

Example 1 1 kg of finished barley bran was mixed with 48 mesh (Ty
(Ler standard) It was sieved with a sieve, and the passed product was steamed in the steamer shown in FIG. 1 at a steam inlet pressure of 0.8 kg / cm ² and a steamer internal temperature of 100 ° C. for 30 minutes. After allowing to cool, it was sieved through a 60-mesh sieve to obtain the passed product, that is, 880 g of steamed barley bran. The steamed barley bran obtained had significantly reduced and improved the characteristic unpleasant flavor.
Then, using this, a one loaf mountain type bread was manufactured by a straight method for 2 hours as usual. That is, 900 g of strong wheat flour, 50 g of sugar and 20 g of salt were added to 100 g of this steamed barley bran.
g, skim milk powder 30 g, vital gluten 10 g, yeast food 0.5 g, yeast 30 g, water 640 g, and a kneading dough temperature becomes 26 ° C. with a mixer machine (Kanto Mixer Industry Co., Ltd. model C type 10). To mix. Mix at low speed for 3 minutes, medium speed for 2 minutes, add shortening 50g, and then mix for medium speed for 3 minutes and high speed for 2 minutes.
I mixed for a minute. Next, take a floor time of 2 hours,
Degassing was performed 1 hour and 30 minutes after the completion of mixing. After dividing the dough into 460g, bench time (20
Min) and shape with Moulder (Oshikiri Kikai Seisakusho)
After the process of proofing (38 ℃, humidity 80%, 60 minutes),
It was baked at 180 ° C. in an oven (manufactured by Fukuoka Seikido). The obtained bread was subjected to a sensory test for internal phase, texture, texture, and taste, and was also comprehensively evaluated for overall evaluation. Regarding the internal phase, the film of the bubble is thinly stretched with tension, and the shape of the bubble is elliptical or vertically long.For the tactile sensation, it is elastic when pressed lightly and dented by fingers. Regarding those that disappeared immediately and the texture, those that were moist and slightly chewy, soft, and pleasant to the mouth were judged to be “good”. The overall evaluation is to see and touch the bread,
Judgment was made by combining all the tenderness and taste when eating, and a good one was evaluated as ⊚, a normal one was evaluated as x, and a poor one was evaluated. The results are shown in Table 1. The texture was very soft, and bread with a very good appearance and flavor was obtained.

[0012]

Comparative Example 1 Bread was baked in the above-mentioned Example 1 except that the steamed barley bran was replaced with normal wheat flour and no vital gluten was added. The results are shown in Table 1. The obtained bread had a slightly larger specific volume than that of Example 1, but the softness thereof was slightly inferior to that of Example 1.

[0013]

Comparative Example 2 The procedure of Example 1 was repeated, except that the finished barley bran was roasted in a frying pan for 5 minutes instead of being steamed. The results are shown in Table 1.
Shown in. The obtained bread had a flavor peculiar to the bran, and was inferior to Example 1 in both specific volume and softness of texture.

[0014]

[Example 2] The same procedure as in Example 1 was performed except that the steaming treatment was followed by roasting in a frying pan for 5 minutes. The results are shown in Table 1. The obtained bread had a specific volume and a soft texture similar to those of the bread of Example 1.

From the above results, the present invention has an effect of improving the physical properties of the food to be added, which is softer than the roasting treatment which has been conventionally carried out using bran or bran, and further reduces the peculiar bran odor. It turns out that the effect is done. Also,
According to the present invention, it is also possible to perform roasting after steaming.

[0016]

[Table 1]

[0017]

[Embodiment 3] In the above-mentioned Embodiment 1, the composition at the time of making bread was 800 g of wheat flour, and 200 g of steamed barley bran.
And the same procedure as in Example 1 except that Vital Gluten was 20 g. The results are shown in Table 2. The obtained bread had good softness and flavor.

[0018]

[Comparative Example 3] In Example 3 except that barley flour was used instead of the finished barley bran and no steaming treatment was performed,
The same procedure as in Example 3 was performed. The results are shown in Table 2. The specific volume of the obtained bread was slightly better than that of Example 3, but the softness thereof was inferior to that of Example 3.

[0019]

Comparative Example 4 The procedure of Example 3 was repeated except that barley flour was used instead of the finished barley bran. The results are shown in Table 2. The obtained bread was slightly inferior in specific volume and softness as compared with the bread of Example 3.

[0020]

[Table 2]

[0021]

[Example 4] In Example 1, the steaming time of the finished barley bran was 60 minutes, and the steamed wheat bran was 300 g per 700 g of wheat flour, and vital gluten 3 was used.
Example 1 was repeated except that 0 g was added. The obtained bread had good softness and flavor.

[0022]

[Examples 5 to 7] In Example 4, the steaming time was 30 minutes (Example 5), 120 minutes (Example 6), and 18 minutes.
The treatment was performed in the same manner as in Example 4 except that it was 0 minutes (Example 7). The resulting bread has a very soft appearance,
The flavor was also very good.

[0023]

[Table 3]

[0024]

[Embodiment 8] The same procedure as in Embodiment 4 was carried out except that the steaming treatment was carried out in the closed pressure steaming pot shown in FIG. 2 at 110 ° C. for 60 minutes. The obtained bread had a good softness although the flavor unique to the bran was felt.

[0025]

[Comparative Examples 5 and 6] In Example 8 above, the steaming conditions were 110 ° C., 10 minutes (Comparative Example 5), and 110.
The same procedure as in Example 4 was carried out except that the temperature was 30 ° C. and the time was 30 minutes (Comparative Example 6). The obtained bread had a flavor unique to bran and was slightly inferior in softness.

[0026]

Example 9.10 In Example 8 above, the steaming conditions were 120 ° C., 30 minutes (Example 9), and 120.
The same procedure as in Example 3 was carried out except that the temperature was 60 ° C. and the time was 60 minutes (Example 10). The resulting bread had a good softness, although the flavor unique to the bran was felt.

[0027]

[Comparative Example 7] In Example 8 above, the steaming treatment condition was 1
The same procedure as in Example 4 was carried out except that the temperature was 20 ° C. and the time was 10 minutes. The obtained bread had a flavor unique to bran and was slightly inferior in softness.

[0028]

[Table 4]

[0029]

[Comparative Example 8] In Example 4 above, 970 g of wheat flour
On the other hand, the steamed barley bran was 30 g, and the same procedure as in Example 4 was performed except that vital gluten was not added. The results are shown in Table 5. The obtained bread had a slightly larger volume than that of Example 1, but the softness thereof was slightly inferior to that of Example 4.

[0030]

[Embodiment 11] In the above Embodiment 4, wheat flour 950
The procedure was performed in the same manner as in Example 4 except that 50 g of steamed barley bran was added to g and no vital gluten was added. The results are shown in Table 5. The obtained bread had a large volume and had good softness and flavor.

[0031]

[Comparative Example 9] 600 g of wheat flour in the above Example 4
On the other hand, it was carried out in the same manner as in Example 4 except that the steamed barley bran was 400 g and 40 g of vital gluten was added. The results are shown in Table 5. The obtained bread had poor volume, a hard inner phase, and an unpleasant flavor peculiar to bran, and was poor.

[0032]

[Table 5]

[0033]

Example 12 A steamed bread was prepared according to a conventional method. That is, 40 g of steamed barley bran treated in the same manner as in Example 1.
To this, add 360 g of light wheat flour, 40 g of sugar, 16 g of baking powder and 312 g of water, and mix with a mixer (Ltd.).
It was whipped with a model 5DM03R manufactured by Shinagawa Industry Co., Ltd. at a low speed for 2 minutes, and 120 g of the dough was steamed for 18 minutes. The obtained steamed bread was subjected to a sensory test for volume, texture, and flavor, and a comprehensive evaluation was also performed to make an overall evaluation. The volume referred to here was evaluated by the naked eye as the volume of a steamed bread having a high height and a large crack at the top was regarded as having a large volume. In the overall evaluation, the steamed bread was evaluated with the naked eye, and the softness and flavor when eating was combined and judged, and the good ones were evaluated as ⊚, and the normal ones were evaluated as ×. The results are shown in Table 6. The obtained steamed bread had a large volume, was soft and had a good flavor.

[0034]

[Comparative Example 10] A steamed bread was prepared in the same manner as in Example 12 except that ordinary weak wheat flour was used instead of the steamed barley bran. The results are shown in Table 6. The steamed bread obtained is
The volume was slightly smaller than that of Example 12, and the inner phase was also clogged, so that it became slightly hard.

[0035]

[Table 6]

[0036]

Example 13 A cookie was prepared according to a conventional method. That is, 275 g of sugar, 25 g of skim milk powder, 1 shortening
50 g of a mixer (manufactured by Kanto mixer Co., Ltd., model C
Mix for 10 minutes at low speed and 4 minutes at high speed with mold 10), then mix whole egg 11
Add 5g and mix at high speed for 2 minutes. Steamed barley bran 5 there
0g, light wheat flour 450g, baking powder 10g
And mix at low speed for 1 minute. Roll the resulting dough with a rolling pin to a width of 7 mm, divide it into circles with a 6 cm diameter mold, and
It was baked in an oven (manufactured by Fukuoka Seikido) at 80 ° C. The cookies thus obtained were subjected to a convenience test with respect to their mouthfeel, crispness, and flavor, and a comprehensive evaluation was also performed to make an overall evaluation. The term "drowsiness" as used herein refers to an evaluation of whether or not the product feels sticky in the mouth when the product is eaten, and a product that melts properly indefinitely in the mouth is evaluated as good. . The crispness refers to whether or not the product has a crispy texture when the product is eaten, and the crisp texture was evaluated as good. The overall evaluation is to look at the cookies and judge by combining all the crispness and flavor when eating, and the good ones are ◎,
The normal ones and the inferior ones were evaluated by x. The results are shown in Table 7. The resulting cookie melts well in the mouth,
It had a crispy texture and a good flavor.

[0037]

Comparative Example 11 The procedure of Example 12 was repeated, except that corn starch was used instead of the steamed barley bran. The results are shown in Table 7. The obtained cookie was obtained in Example 13 in terms of good melting in the mouth and smoothness.
It was slightly inferior.

[0038]

[Table 7]

[Brief description of drawings]

FIG. 1 is an external view of a steaming device.

FIG. 2 is an external view of a closed pressure steamer.

[Explanation of symbols]

 1 Main body 2 Steam discharge part 3 Door 4 Shelf 5 Tightening handle 6 Lid cover 7 Lid arm 8 Arm 9 Setting display panel 10 Pressure gauge 11 Power switch 12 Exhaust valve

Claims (3)

[Claims] 1. A bran which has improved flavor by being steamed. 2. From 5 to 30 of flour such as wheat flour which is a raw material
A bakery food product and a steamed food product having improved physical properties, which are produced by substituting% of rice bran for bran according to claim 1. 3. A bakery food according to claim 2, which has the physical properties improved by substituting the rice bran according to claim 1 and adding vital gluten.