JPH1175746A - Wheat bran, baked food comprising the same, and production of the food - Google Patents
Wheat bran, baked food comprising the same, and production of the foodInfo
- Publication number
- JPH1175746A JPH1175746A JP9251668A JP25166897A JPH1175746A JP H1175746 A JPH1175746 A JP H1175746A JP 9251668 A JP9251668 A JP 9251668A JP 25166897 A JP25166897 A JP 25166897A JP H1175746 A JPH1175746 A JP H1175746A
- Authority
- JP
- Japan
- Prior art keywords
- wheat bran
- dough
- oil
- component
- coated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、ビスケットなどの
焼成食品を製造する際の材料として適した、油脂コーテ
ィングした小麦ふすま、その小麦ふすまを含有する焼成
食品、及び焼成食品の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-coated wheat bran, a baked food containing the wheat bran, and a method for producing a baked food, which is suitable as a material for producing a baked food such as a biscuit.
【０００２】[0002]
【従来の技術】従来から、健康を意識して、ふすま、ビ
ート、セルロースなどの食物繊維を配合したクラッカ
ー、クッキーやビスケットなどの小麦粉焼成食品が、製
造・市販されているが、食物繊維本来の生理効果である
保水力のため、製造上で種々の問題があった。例えば、
生地中の水分を吸収するため、生地がまとまりにくく、
水を多量に加えなければならなかった。その結果、焼成
に時間がかかり、また中心部が生焼けを起こしたり、中
心部だけ色の薄い焼成品が出来上がるなど、食物繊維を
配合することは問題があった。焼成菓子では油脂を配合
するが、５％食物繊維入りビスケットなどでは、重量比
で食物繊維１に対してマーガリンを１０程度使用してい
た。特開平８−２８９７１５号公報には、食物繊維が吸
水することを防止する目的で、重量比で食物繊維１に対
して0.３以上の油脂で被覆することが開示されている。
ここで用いられている油脂としては、サラダ油、マーガ
リン、バター、など通常の油脂で、被覆する方法として
は生地を作成する場合、油脂と食物繊維を予備混合した
後、小麦粉を混合することが開示されている。しかしな
がら、焼成食品に食物繊維を多量に配合させながら、製
造過程での生地の成形性や火通り、及び焼成食品の風
味、食感を良好にすることは、未だ達成されていなかっ
た。2. Description of the Related Art Conventionally, baked flour foods such as crackers, cookies and biscuits containing dietary fiber such as bran, beet and cellulose have been manufactured and marketed in consideration of health. Due to the water retention ability, which is a physiological effect, there were various problems in production. For example,
In order to absorb the moisture in the dough, the dough is difficult to unite,
A large amount of water had to be added. As a result, there is a problem in blending dietary fiber, for example, it takes a long time to bake, the center is burnt, and a burned product with a light color is formed only in the center. Fats and fats are blended in the baked confectionery, but in the case of biscuits containing 5% dietary fiber, about 10 margarine is used per weight of dietary fiber. Japanese Patent Application Laid-Open No. 8-289715 discloses that a dietary fiber 1 is coated with 0.3 or more fats or oils in a weight ratio for the purpose of preventing the dietary fiber from absorbing water.
As the fats and oils used here, salad oil, margarine, butter, etc. are used in the case of making a dough as a method of coating, after the fats and dietary fibers are pre-mixed, flour is mixed. Have been. However, it has not yet been achieved to improve the formability of the dough and the quality of the dough during the production process, and the flavor and texture of the baked food while mixing a large amount of dietary fiber into the baked food.
【０００３】[0003]
【発明が解決しようとする課題】本発明の目的は、生地
の成形性などに不都合を生じさせることのない、焼成食
品に配合するのに適した小麦ふすまを提供し、また、該
小麦ふすまを含有する食感や風味に優れた焼成食品、該
焼成食品の製造方法を提供することである。SUMMARY OF THE INVENTION An object of the present invention is to provide a wheat bran suitable for blending in a baked food without causing any inconvenience in the formability of the dough. An object of the present invention is to provide a baked food having excellent texture and flavor and a method for producing the baked food.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記課題
を解決するため鋭意検討したところ、融点２０〜３８℃
の固型油脂を、一端加熱し溶解して、その油脂で小麦ふ
すまを被覆することによって、上記目的を達成すること
のできる小麦ふすまが得られることを見出し、本発明を
完成するに至った。従って、本発明は融点２０〜３８℃
の油脂で被覆された小麦ふすまである。本発明はまた、
上記小麦ふすまを含有する焼成食品に関する。さらに本
発明は、該小麦ふすまを生地に混入させて焼成すること
を特徴とする焼成食品の製造方法に関する。Means for Solving the Problems The present inventors have made intensive studies to solve the above problems, and found that the melting point was 20 to 38 ° C.
The solid fats and oils were heated and dissolved once, and the wheat bran capable of achieving the above object was obtained by coating the wheat bran with the fats and oils, thereby completing the present invention. Therefore, the present invention has a melting point of 20-38 ° C.
There is even a wheat bran covered with oils and fats. The present invention also provides
The present invention relates to a baked food containing the wheat bran. Further, the present invention relates to a method for producing a baked food, wherein the wheat bran is mixed with dough and baked.
【０００５】[0005]
【発明の実施の形態】以下、本発明を詳細に説明する。
本発明で使用する融点２０〜３８℃の油脂としては、融
点が２０〜３８℃の固型油脂が好ましく、具体的にはマ
ーガリン、バターなどが挙げられる。サラダ油などのよ
うに室温で液体の油脂や、融点が３９℃以上の固型油脂
は好ましくない。本発明に使用する小麦ふすまとして
は、軽く焙煎後粉状にしたもの、二軸エクストルーダー
処理した粒状のもの、二軸エクストルーダー処理後粉状
にしたもの、弱酸性溶液で処理後粉状にしたものなどを
使用することができる。小麦ふすまの粒度は、特に限定
しないが、食感を考慮すると９０メッシュ以上のふすま
が好ましい。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
As the fat or oil having a melting point of 20 to 38 ° C used in the present invention, a solid fat or oil having a melting point of 20 to 38 ° C is preferable, and specific examples include margarine and butter. Oils and fats that are liquid at room temperature, such as salad oil, and solid fats and oils having a melting point of 39 ° C. or more are not preferred. The wheat bran used in the present invention may be powdered after lightly roasting, granulated after biaxial extruder treatment, powdered after biaxial extruder treatment, or powdered after treatment with a weakly acidic solution. For example, it can be used. The grain size of the wheat bran is not particularly limited, but preferably 90 mesh or more in consideration of the texture.
【０００６】小麦ふすまに油脂を被覆する方法として
は、油脂を一端加熱し、液体状態とした後に、小麦ふす
まに一定量撹拌しながら加えるか、またはジャケット式
ミキサーなどで、小麦ふすまと油脂を加熱撹拌して製造
することができる。加熱温度としては、油脂が溶解すれ
ば特に温度は限定されない。しかしながら、通常は、４
０℃〜１００℃程度が好ましい。ここで、融点２０〜３
８℃の固型油脂を加熱溶解させずに、単に小麦ふすまと
撹拌混合しても本発明の効果は十分に得られない。小麦
を被覆するのに使用する油脂量は、小麦ふすま１００重
量部に対して１重量部以上で３０重量部未満が適当であ
り、より好ましくは小麦ふすま１００重量部に対して１
０〜２０重量部である。被覆する油脂量が１重量部より
も少ないと小麦ふすまに油脂が十分に被覆されず、一
方、３０重量部以上であると被覆した小麦ふすまの保存
性がよくない。[0006] As a method of coating the wheat bran with fats and oils, after the fats and oils are once heated to a liquid state, they are added to the wheat bran while stirring with a fixed amount, or the wheat bran and the fats and oils are heated by a jacket type mixer or the like. It can be manufactured by stirring. The heating temperature is not particularly limited as long as the fat or oil is dissolved. However, usually 4
About 0 ° C. to 100 ° C. is preferable. Here, melting point 20-3
Even if the solid fat at 8 ° C. is not heated and dissolved but simply stirred and mixed with wheat bran, the effect of the present invention cannot be sufficiently obtained. The amount of fats and oils used to coat the wheat is suitably at least 1 part by weight and less than 30 parts by weight per 100 parts by weight of wheat bran, more preferably 1 to 100 parts by weight of wheat bran.
0 to 20 parts by weight. If the amount of the fat or oil to be coated is less than 1 part by weight, the fat or oil is not sufficiently coated on the wheat bran, while if it is 30 parts by weight or more, the storage stability of the coated wheat bran is poor.
【０００７】こうして得られた油脂で被覆された小麦ふ
すまを、焼成食品の成分とすることができる。焼成食品
としては、ビスケット、クッキー、クラッカー、パン、
カステラ、スポンジケーキ、ホットケーキなどが挙げら
れる。本発明の焼成食品の製造方法としては一般に、油
脂で被覆された小麦ふすまを原料生地に混入させて焼成
すればよい。生地の原料として、小麦粉は、薄力粉、中
力粉、強力粉等の各小麦粉を焼成食品の種類に応じて使
用する。これらは単独でも数種類組み合わせて用いてよ
い。その他、生地の副原料として、油脂類（マーガリ
ン、バター、ショートニング）、糖類、澱粉、そば粉等
の穀粉類、デキストリンやα化穀粉類等の加工澱粉や、
卵、乳製品や大豆蛋白等の各種蛋白質、膨張剤、香料、
着色料、乳化剤、安定剤、塩類、品質改良剤、調味料、
酸味料、各種微量栄養成分などを添加することができ
る。これらの配合量は常法に従ったものでよい。本発明
の焼成食品における油脂で被覆された小麦ふすまの配合
量は、焼成食品生地の全重量に基づいて0.１〜５０重量
％が適当であり、より好ましくは１０〜２０重量％であ
る。[0007] The thus obtained wheat bran coated with fats and oils can be used as a component of a baked food. As baked foods, biscuits, cookies, crackers, breads,
Castella, sponge cake, hot cake and the like can be mentioned. In general, the method for producing the baked food of the present invention may be a method in which wheat bran coated with fats and oils is mixed into a raw dough and baked. As a raw material of the dough, flour such as flour, medium flour, and strong flour is used according to the type of the baked food. These may be used alone or in combination of several kinds. In addition, as raw materials for dough, fats and oils (margarine, butter, shortening), sugars, starches, flours such as buckwheat flour, processed starches such as dextrins and pregelatinized flours,
Eggs, dairy products, various proteins such as soy protein, leavening agents, flavors,
Colorants, emulsifiers, stabilizers, salts, quality improvers, seasonings,
Acidulants, various micronutrients and the like can be added. These amounts may be in accordance with a conventional method. The amount of the wheat bran coated with the fat or oil in the baked food of the present invention is suitably from 0.1 to 50% by weight, more preferably from 10 to 20% by weight, based on the total weight of the baked food dough.
【０００８】本発明の焼成食品の生地を製造する場合、
上記生地原料の混合順序、混練操作、ねかせ、成形方法
などは常法に従って、また焼成食品の種類や品質に応じ
て適宜選択して行うことができる。さらに成形生地の焼
成については、焼成装置として例えばオーブン、マイク
ロ波加熱装置、ホイロ、二軸エクストルーダー等、従来
より使用されている焼成装置を適宜選択して用いればよ
い。温度や時間といった焼成条件についても、焼成食品
の種類や品質、焼成装置に応じて適宜選択することがで
きる。本発明の焼成食品の製造方法としては、例えばク
ッキーの場合、次のようにすることができる。マーガリ
ン、砂糖、水を予備混合しホイッピングした後、小麦
粉、膨張剤、油脂を被覆した小麦ふすまを加えて混合
し、生地をねかせた後、成形し焼成する。When producing the dough for the baked food of the present invention,
The mixing order of the dough raw materials, the kneading operation, the kneading, the molding method, and the like can be performed according to a conventional method and appropriately selected according to the type and quality of the baked food. Further, as for the baking of the molded dough, a baking apparatus conventionally used such as an oven, a microwave heating apparatus, a stove, a twin-screw extruder, or the like may be appropriately selected and used as a baking apparatus. Baking conditions such as temperature and time can also be appropriately selected according to the type and quality of the baked food and the baking apparatus. As a method for producing the baked food of the present invention, for example, in the case of cookies, the following method can be used. After pre-mixing and whipping margarine, sugar and water, wheat bran coated with flour, swelling agent and oil and fat is added and mixed. After the dough is sprinkled, molded and baked.
【０００９】[0009]
【発明の効果】本発明の油脂により被覆された小麦ふす
まは、吸水率が低く生地に混入させてもその成形性を悪
くすることがなく、生地がまとまりやすい。また、残り
生地の再利用度も高い。さらに、その生地を使用して焼
成食品を製造する過程で、火通りがよく、出来上がった
焼成食品は外観、食感、風味において優れたものであ
る。油脂で被覆した小麦ふすまは、その状態での保存、
流通が可能であるため、末端ユーザーがこの油脂で被覆
した小麦ふすまを用いて、簡便にフスマ入りの焼成食品
を製造することができる。The wheat bran coated with the fat or oil of the present invention has a low water absorption and does not deteriorate its formability even when mixed with the dough, so that the dough is easily united. Also, the degree of reuse of the remaining dough is high. Further, in the process of producing the baked food using the dough, the fire is good and the finished baked food is excellent in appearance, texture and flavor. Wheat bran coated with oils and fats, preserved in that state,
Since it can be distributed, the end user can easily produce a baked food containing bran using the wheat bran coated with the fat or oil.
【００１０】[0010]
【実施例】以下、本発明を実施例、比較例、試験例によ
り詳細に説明する。本発明はこれらの記載に限定される
ものではない。The present invention will be described below in detail with reference to Examples, Comparative Examples and Test Examples. The present invention is not limited to these descriptions.
【実施例１】 マーガリンコーティング小麦ふすまの製造 融点２２〜２８℃のマーガリン（日本リーバ製、油脂含
量８５％）１０ｇを容器内で加熱溶解させ、粉砕した小
麦ふすま１００ｇを加えた。マーガリンと粉砕小麦ふす
まが均一混合されるまで攪拌し、マーガリンコーティン
グふすまを製造した。Example 1 Production of margarine-coated wheat bran 10 g of margarine having a melting point of 22 to 28 ° C (manufactured by Nippon Riba, oil content: 85%) was heated and dissolved in a container, and 100 g of ground wheat bran was added. The margarine and the ground wheat bran were stirred until homogeneously mixed to produce a margarine-coated bran.
マーガリンコーティング小麦ふすまの製造 融点２２〜２８℃のマーガリン（日本リーバ製 油脂含
量８５％）１０ｇを加熱溶解させずにそのままで、粉砕
した小麦ふすま１００ｇと容器内で均一混合するまで攪
拌し、マーガリンコーティングふすまを製造した。Production of margarine-coated wheat bran 10 g of margarine having a melting point of 22 to 28 ° C. (oil content of 85% manufactured by Nippon Riva) is stirred without heating and dissolved until it is uniformly mixed with 100 g of ground wheat bran in a container. Bran was manufactured.
【００１１】[0011]
【比較例１】 マーガリンコーティング小麦ふすまの製造 融点２２〜２８℃のマーガリン（日本リーバ製 油脂含
量８５％）３０ｇを加熱溶解させずにそのままで、粉砕
した小麦ふすま１００ｇと容器内で均一混合するまで攪
拌し、マーガリンコーティングふすまを製造した。[Comparative Example 1] Production of margarine-coated wheat bran 30 g of margarine having a melting point of 22 to 28 ° C (oil content of 85%, manufactured by Nippon Riba) was heated and dissolved as it was, and was uniformly mixed with 100 g of ground wheat bran in a container. The mixture was stirred to produce a margarine-coated bran.
【比較例２】 サラダ油コーティング小麦ふすまの製造 サラダ油（日清製油製）１０ｇに粉砕した小麦ふすま１
００ｇを加えた。サラダ油と粉砕小麦ふすまが均一混合
されるまで攪拌し、サラダ油コーティングふすまを製造
した。Comparative Example 2 Production of salad oil-coated wheat bran Wheat bran 1 ground into 10 g of salad oil (manufactured by Nisshin Oil)
00 g was added. The salad oil and the ground wheat bran were stirred until homogeneously mixed to produce a salad oil-coated bran.
【比較例３】 融点５８℃の硬化油コーティング小麦ふすまの製造 硬化油（融点５８℃ パーム油由来：太陽油脂製）１０
ｇを容器内で加温溶解させ、粉砕した小麦ふすま１００
ｇを加えた。硬化油と粉砕した小麦ふすまが均一混合さ
れるまで攪拌し、硬化油コーティングふすまを製造し
た。[Comparative Example 3] Production of hardened oil-coated wheat bran having a melting point of 58 ° C Hardened oil (melting point: 58 ° C derived from palm oil: manufactured by Taiyo Yushi) 10
g in a container with heating and dissolving, and crushed wheat bran 100
g was added. The hardened oil and the ground wheat bran were stirred until homogeneously mixed to produce a hardened oil coated bran.
【００１２】[0012]
【試験例１】 油脂コーティング小麦ふすまの吸水率 上記で得た油脂コーティング小麦ふすま（食物繊維含量
３．３ｇ）と水３５mlを攪拌懸濁させ、２時間後、ふす
ま層と水層を測定した。その比率から吸水率を求め、そ
の結果を表１に示す。Test Example 1 Water absorption of oil-coated wheat bran The oil-coated wheat bran (dietary fiber content: 3.3 g) obtained above and 35 ml of water were stirred and suspended. Two hours later, the bran layer and the aqueous layer were measured. The water absorption was determined from the ratio, and the results are shown in Table 1.
【００１３】[0013]
【表１】 表１の結果から判るように、融点２２〜２８℃のマーガ
リンを４０℃以上で加熱溶解し、小麦ふすまと攪拌させ
ることにより、重量比で小麦フスマ１００重量部に対し
て３０重量部未満の油脂でも十分にコーティングされ、
吸水率を下げることができた。[Table 1] As can be seen from the results in Table 1, margarine having a melting point of 22 to 28 ° C. is heated and dissolved at 40 ° C. or more, and stirred with wheat bran, whereby the fat / oil ratio of less than 30 parts by weight is relative to 100 parts by weight of wheat bran. But it ’s well coated,
The water absorption was reduced.
【００１４】[0014]
【実施例２】 小麦ふすま入りクッキーの製造 上記実施例１で製造した小麦ふすまを使用してクッキー
を製造した（実施例２）。また、比較例４〜７として、
各々、未被覆の小麦ふすま、比較例２で製造した小麦ふ
すま、比較例３で製造した小麦ふすま、及び難消化性デ
キストリン（ファイバーソル＃２ 松谷工業化学（株）
製）を実施例１と同様にしてコーティングしたものを使
用して、クッキーを製造した。原料組成は下記表２（単
位：重量％）に示すとおりである。なお、表２中、食物
繊維の欄の数値は、比較例４以外は、油脂で被覆した小
麦ふすま又は油脂で被覆した難消化性デキストリンの量
を示し、すなわち油脂分も含む量である。また、使用し
た小麦ふすまは食物繊維含量６５％である。Example 2 Production of Cookies with Wheat Bran Cookies were produced using the wheat bran produced in Example 1 above (Example 2). Further, as Comparative Examples 4 to 7,
The uncoated wheat bran, the wheat bran produced in Comparative Example 2, the wheat bran produced in Comparative Example 3, and the indigestible dextrin (Fibersol # 2 Matsutani Chemical Co., Ltd.)
Manufactured in the same manner as in Example 1 to produce a cookie. The raw material composition is as shown in Table 2 below (unit:% by weight). In Table 2, the values in the column of dietary fiber except for Comparative Example 4 indicate the amount of indigestible dextrin coated with oil or fat, ie, wheat bran or oil or fat, that is, the amount including oil and fat. The wheat bran used has a dietary fiber content of 65%.
【００１５】[0015]
【表２】 ──────────────────────────────────── 原材料 実施例２ 比較例４ 比較例５ 比較例６ 比較例７ ──────────────────────────────────── 薄力粉 ３5.８ ３5.８ ３5.８ ３5.８ ３5.８ マーガリン* １7.１ １8.８ １7.１ １7.１ １7.１ 食物繊維 １7.０ １5.３1) １7.０2) １7.０3) １7.０4) 砂糖 １1.４ １1.４ １1.４ １1.４ １1.４ 膨張剤 1.７ 1.７ 1.７ 1.７ 1.７ 水 １7.０ １7.０ １7.０ １7.０ １7.０ ──────────────────────────────────── 合計 １０0.０ １０0.０ １０0.０ １０0.０ １０0.０ ──────────────────────────────────── * マーガリンは、食物繊維の被覆に使用した量とクッキ
ー製造時に加える量の合計が１8.８％になるよう配合し
た。1) 未被覆の小麦ふすま、2)比較例２で製造した小麦ふす
ま、3)比較例３で製造した小麦ふすま、4)難消化性デキ
ストリン（ファイバーソル＃２ 松谷工業化学（株）
製）を実施例１と同様にしてコーティングしたもの。[Table 2] Raw materials Example 2 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 ──────────────────────────────────── Soft flour 35.8 35.8 35 .8 35.8 35.8 Margarine * 17.1 18.8 17.1 17.1 17.1 Dietary fiber 17.0 15.3 1) 17.0 2) 17.0 3) 17.0 4) Sugar 11.4 11.4 11.4 11.4 11.4 Swelling agent 1.7 1.7 1.1.7 1.1.7 1.7 Water 17.0 17.0 17.0 17.0 17.0 ─合計 Total 100.0 100.0 100.0 100.0 100.0 100. 0──────────────────────────────────── * Margarine depends on the amount used to coat the dietary fiber Made of cookies The total amount added during the formulated so as to be 18.8%. 1) Uncoated wheat bran, 2) Wheat bran produced in Comparative Example 2, 3) Wheat bran produced in Comparative Example 3, 4) Indigestible dextrin (Fibersol # 2, Matsuya Industrial Chemical Co., Ltd.)
Manufactured in the same manner as in Example 1.
【００１６】上記配合中マーガリン（日本リーバ製）、
砂糖、水をミキサー（ＫｉｔｃｈｅｎＡｉｄ Ｉｎｃ
製）で予備混合し、薄力粉（日本製粉）、膨張剤、小麦
ふすまを加え更に混合した。作成した生地を４mmの厚さ
に成形し、オーブン（東芝製）で１８０℃で２０分間焼
成した。生地について、成形工程における成形性（まと
まり易さ）、また型抜き成形の残り生地（２番生地）を
用いて同様の操作を繰り返し、再利用度（成形性）を調
べ、４段階で評価した。また、作成したクッキーの火通
り、食感についても４段階で評価した。評価基準は以下
のとおりである。その結果を下記表３に纏める。 評価基準 ◎ 大変良い ○ 良い △ 普通
× 悪いIn the above formulation, margarine (manufactured by Nippon Lever),
Mix sugar and water (KitchenAid Inc.
), Flour (Japanese flour), a leavening agent, and wheat bran were added and further mixed. The prepared dough was formed into a thickness of 4 mm and baked in an oven (manufactured by Toshiba) at 180 ° C. for 20 minutes. For the dough, the same operation was repeated using the moldability (easiness of uniting) in the molding process and the remaining dough (the second dough) of the die-cutting molding, and the reusability (moldability) was examined and evaluated in four steps. . In addition, the texture and texture of the prepared cookies were evaluated on a four-point scale. The evaluation criteria are as follows. The results are summarized in Table 3 below. Evaluation criteria ◎ Very good ○ Good △ Normal × Bad
【００１７】[0017]
【表３】 ──────────────────────────────────── 評価項目 実施例２ 比較例４ 比較例５ 比較例６ 比較例７ ──────────────────────────────────── 火通り ○ △ ○ △ ○ 食感 △ △ △ × △ 生地の成形性 ◎ △ △ × ○ 生地の再利用度 ◎ × △ △ △ ──────────────────────────────────── 総合 ◎ △ △ × ○ ────────────────────────────────────[Table 3] Evaluation items Example 2 Comparative example 4 Comparative example 5 Comparative Example 6 Comparative Example 7 通 り As Fire ○ △ ○ △ ○ Texture △ △ △ × △ Fabric formability ◎ △ △ × ○ Recyclability of fabric ◎ × △ △ △ ──────────────────────── ──────────── Overall ◎ △ △ × ○ ──────────────────────────────── ────
【００１８】表３の結果より、実施例２で製造した小麦
ふすまを配合した焼成食品は、その製造過程で生地の成
形性及び生地の再利用度が良好で、また、火通りがよく
食感が良いものであった。実施例２で製造した焼成食品
は、難消化性デキストリンを使用して同様の方法で製造
した焼成食品と比較して、ボリューム感があり、程よい
ソフト感があった。From the results shown in Table 3, the baked food containing the wheat bran produced in Example 2 has good dough moldability and dough reusability during the production process, and has good fire quality and texture. Was a good one. The baked food produced in Example 2 had a voluminous feel and a moderately soft feel as compared with the baked food produced by the same method using indigestible dextrin.
【００１９】[0019]
【試験例２】 生地の硬度測定 上記実施例２、比較例４〜６の生地の硬度を測定した。
生地原料を混合後、２０℃で２０分間放置し、０、１、
２時間の経時で測定した。硬度の測定には圧縮試験機
（不動工業（株）製）を使用した。表４に測定結果を示
す。なお、単位はｇである。この値が低いほど柔らかい
ことを示す。Test Example 2 Measurement of Dough Hardness The hardness of the dough of Example 2 and Comparative Examples 4 to 6 was measured.
After mixing the dough ingredients, leave at 20 ° C for 20 minutes,
The measurement was performed over a period of 2 hours. A compression tester (manufactured by Fudo Kogyo Co., Ltd.) was used for measuring the hardness. Table 4 shows the measurement results. The unit is g. The lower this value is, the softer it is.
【００２０】[0020]
【表４】 ───────────────────────────── 経過時間 生地 ０時間 １時間 ２時間 実施例２ ３７５ ４７６ ５４５ 比較例４ ５２３ ６００ ７９２ 比較例５ ４６６ ５８０ ６７９ 比較例６ ４３６ ５７７ ６７８ ───────────────────────────── 測定の結果、実施例２で使用した生地、すなわち本発明
の実施例１で得た油脂で被覆された小麦ふすまを配合し
た生地は、他の生地と比較して柔らかく、経時的にも他
の生地と比較して柔らかく、再利用性が良好であること
が明らかである。４Elapsed time dough 0 hours 1 hour 2 hours Example 2 375 476 545 Comparative example 4 523 600 792 Comparative Example 5 466 580 679 Comparative Example 6 436 577 678 The dough used in Example 2, that is, the dough containing the wheat bran coated with the fat and oil obtained in Example 1 of the present invention is softer than other doughs, and also compared with other doughs over time. It is clear that it is soft and has good reusability.
【００２１】[0021]
【実施例３】 小麦ふすま入り食パンの製造 原料組成は下記表５のとおりである。なお、小麦ふすま
としては実施例１で製造したものを使用した。Example 3 Production of Bread Containing Wheat Bran The raw material composition is as shown in Table 5 below. In addition, what was manufactured in Example 1 was used as wheat bran.
【００２２】[0022]
【表５】─────────────────── 原材料 配合量（重量％） ─────────────────── 小麦粉 ４7.４ 小麦ふすま １0.０ 砂糖 2.３ 食塩 1.１ ショートニング 2.３ イースト 1.２ 水 ３5.７ ─────────────────── 合計 １０0.０ ───────────────────[Table 5] ─────────────────── Raw material blending amount (% by weight) ─────────────────── Flour 47.4 Wheat bran 10.0 Sugar 2.3 Salt 1.1 Shortening 2.3 Yeast 1.2 Water 35.7 合計 Total 100. 0 ───────────────────
【００２３】食塩、砂糖を加えた仕込み水に必要量の1/
2 の小麦粉を加えて１分間混捏し、粉がよく水を吸った
状態でイースト溶液を入れる。続いて小麦粉の残量、小
麦ふすまを入れる。４分ほど混捏したところでショート
ニングを入れ、さらに４分ほど混捏してドウを作成し、
発酵・成形後、２００〜２０５℃で４５〜５０分焼成す
る。1/100 of the required amount in the water to which salt and sugar are added
Add flour No. 2 and knead for 1 minute. Add yeast solution while flour is well absorbed. Next, add the remaining amount of flour and wheat bran. After kneading for about 4 minutes, add shortening, knead for about 4 minutes to make a dough,
After fermentation and molding, baking is performed at 200 to 205 ° C for 45 to 50 minutes.
Claims (5)
麦ふすま。1. Wheat bran coated with an oil having a melting point of 20 to 38 ° C.
部に対して１〜３０重量部である請求項１記載の小麦ふ
すま。2. The wheat bran according to claim 1, wherein the amount of the fat or oil to be coated is 1 to 30 parts by weight based on 100 parts by weight of the wheat bran.
部に対して１０〜２０重量部である請求項１記載の小麦
ふすま。3. The wheat bran according to claim 1, wherein the amount of the fat or oil to be coated is 10 to 20 parts by weight based on 100 parts by weight of the wheat bran.
ふすまを含有する焼成食品。4. A baked food containing the wheat bran according to any one of claims 1 to 3.
ふすまを生地に混入させて焼成することを特徴とする焼
成食品の製造方法。5. A method for producing a baked food, wherein the wheat bran according to any one of claims 1 to 3 is mixed with dough and baked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25166897A JP3741525B2 (en) | 1997-09-17 | 1997-09-17 | Wheat bran, baked food containing wheat bran, and method for producing baked food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25166897A JP3741525B2 (en) | 1997-09-17 | 1997-09-17 | Wheat bran, baked food containing wheat bran, and method for producing baked food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1175746A true JPH1175746A (en) | 1999-03-23 |
| JP3741525B2 JP3741525B2 (en) | 2006-02-01 |
Family
ID=17226253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP25166897A Expired - Lifetime JP3741525B2 (en) | 1997-09-17 | 1997-09-17 | Wheat bran, baked food containing wheat bran, and method for producing baked food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3741525B2 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008306986A (en) * | 2007-06-15 | 2008-12-25 | Torigoe Flour Milling Co Ltd | Bread-like food material and bread-like food using the same |
| US8075932B2 (en) | 2004-03-04 | 2011-12-13 | Hiroshi Araki | Fermented food and its preparation |
| JP2012110237A (en) * | 2010-11-19 | 2012-06-14 | Mitsuwa:Kk | Method for producing bran powder |
| WO2014104250A1 (en) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | Baked confectionery |
| WO2014104252A1 (en) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | Wheat bran processed product |
| WO2014104251A1 (en) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | Baked confectionery |
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| JP2015133952A (en) * | 2013-12-20 | 2015-07-27 | 株式会社日清製粉グループ本社 | flour composition |
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1997
- 1997-09-17 JP JP25166897A patent/JP3741525B2/en not_active Expired - Lifetime
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8075932B2 (en) | 2004-03-04 | 2011-12-13 | Hiroshi Araki | Fermented food and its preparation |
| JP2008306986A (en) * | 2007-06-15 | 2008-12-25 | Torigoe Flour Milling Co Ltd | Bread-like food material and bread-like food using the same |
| US8926308B2 (en) | 2010-04-21 | 2015-01-06 | Intercontinental Great Brands Llc | Dough extruders and methods |
| JP2012110237A (en) * | 2010-11-19 | 2012-06-14 | Mitsuwa:Kk | Method for producing bran powder |
| JP2014140365A (en) * | 2012-12-28 | 2014-08-07 | Kao Corp | Baked confectionery |
| WO2014104251A1 (en) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | Baked confectionery |
| WO2014104252A1 (en) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | Wheat bran processed product |
| JP2014140364A (en) * | 2012-12-28 | 2014-08-07 | Kao Corp | Baked confectionery |
| WO2014104250A1 (en) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | Baked confectionery |
| US20150374001A1 (en) * | 2012-12-28 | 2015-12-31 | Kao Corporation | Baked confectionery |
| US10448651B2 (en) | 2012-12-28 | 2019-10-22 | Kao Corporation | Baked confectionery |
| US10470471B2 (en) * | 2012-12-28 | 2019-11-12 | Kao Corporation | Baked confectionery |
| JP2015133952A (en) * | 2013-12-20 | 2015-07-27 | 株式会社日清製粉グループ本社 | flour composition |
| JP2018201380A (en) * | 2017-06-01 | 2018-12-27 | 昭和産業株式会社 | Method for producing dietary fiber-containing material processed product, and dietary fiber-containing material processed product |
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