JPH10150909A

JPH10150909A - Bread

Info

Publication number: JPH10150909A
Application number: JP34441496A
Authority: JP
Inventors: Akihiro Matsui; 晶浩松井
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-11-19
Filing date: 1996-11-19
Publication date: 1998-06-09

Abstract

PROBLEM TO BE SOLVED: To obtain bread for people to be able to take more nutrition than that in the state of seeds by germinating grain to be sprouts and crushing it to mix into bread. SOLUTION: The seeds of grain (wheat, barley, rye, oat, buckwheat, soybean, dehulled rice, corn, sunflower seed, linseed, e.g.) are soaked in water for 12 hours to absorb water. Next the seeds are drained and put into a chamber in 25 to 30 deg.C. Then the grain starts to sprout two to three days later. Next the sprouts are crushed to be thin. Wheat flour, salt, sugar, yeast, fat and water are added and mixed to it and fermented for one two hours. This matter is properly divided and put into dies. Next it is put in a fermenting chamber for secondary fermentation. Next, it is put in an oven and baked in 180 deg.C to obtain objective bread.

Description

DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】この発明は穀物の栄養分を有
効に引き出したパンに関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread from which cereal nutrients are effectively extracted.

【０００２】[0002]

【従来の技術】従来穀物は粉、種のまま材料としてパン
に混入しパンを製造していた。2. Description of the Related Art Conventionally, cereals have been mixed into bread as a raw material as flour or seed to produce bread.

【０００３】[0003]

【発明が解決しようとする課題】穀物の種の状態の栄養
素しかない。There is only nutrient in the state of the cereal seed.

【０００４】[0004]

【課題を解決するための手段】穀物を発芽させることに
より、種の状態より多くの栄養素を摂取することができ
る。By germinating cereals, more nutrients can be ingested than the seed state.

【０００５】[0005]

【発明の実施の形態】以下、本発明の実施の形態につい
て。（イ）穀物（小麦、大麦、ライ麦、オート麦、ソバ、大
豆、きび、玄米、トウモロコシ、ヒマワリの種、亜麻の
実）の種を１２時間水につけ、吸水させる。（ロ）水をきり２５℃〜３０℃の室に入れる。（ハ）２〜３日すると穀物の芽がでてくる。（ニ）芽を粉砕して細かくする。（ホ）（ニ）に小麦粉、塩、砂糖、イースト、油脂、水
を加え混合する。（ヘ）１〜２時間発酵させる。（ト）適度にわけ、型にいれる。（チ）発酵室（焙炉）にいれ、２次発酵させる。（リ）オーブンにいれ、１８０℃で焼き上げる。本発明をするときは穀物を発芽させもやしにし、それを
粉砕しパンに混入し製品にすると多くの栄養素がえられ
る。Embodiments of the present invention will be described below. (A) Grains (wheat, barley, rye, oats, buckwheat, soybeans, cane, brown rice, corn, sunflower seeds, flax seeds) are immersed in water for 12 hours and allowed to absorb water. (B) Drain water and put in a room at 25 ° C to 30 ° C. (C) Two or three days later, sprouts of cereals come out. (D) Shred the buds to make them smaller. (E) Add flour, salt, sugar, yeast, oil and fat, and water to (d) and mix. (F) Ferment for 1-2 hours. (G) Moderately split into molds. (H) Put into a fermentation room (roasting furnace) for secondary fermentation. (I) Bake at 180 ° C in oven. In the present invention, a lot of nutrients can be obtained by germinating sprouts of grains and then crushing the sprouts and mixing them into bread to produce products.

【０００６】[0006]

【発明の効果】本発明を使用することにより、ビタミン
Ｂ類、特にビタミンＢ１２は種の状態ではほとんど含ま
れていないが、発芽させることによりビタミンＢ１２が
大量に増える。ビタミンＢ１は１００ｇ中４．１ｍｃｇ
になり、これは成人が、一日に必要な量の１．７倍に相
当する。その他のビタミン、ミネラルも増え、栄養価の
高い製品になります。このように穀物の栄養素を最大限
に利用できる。EFFECTS OF THE INVENTION By using the present invention, vitamin Bs, especially vitamin B12, are hardly contained in a seed state, but by germination, vitamin B12 is increased in a large amount. Vitamin B1 is 4.1mcg in 100g
Which is 1.7 times the amount required for adults a day. Other vitamins and minerals also increase, making it a nutritious product. In this way, the nutrients in the grain can be used to the maximum.

Claims

[Claims]

1. A bread in which cereals are germinated, sprouts are crushed and mixed into bread.