JPS6126328B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention converts brown rice nutrients into easily digestible rice sprouts, uses enzymes that have an affinity for aldehydes produced during germination to remove the soy odor of raw soybean milk,
Raw soybean milk has a very high saccharification effect - α,
- Since it contains β-amylase, it can be used to saccharify rice sprouts and also digest raw soybean milk itself to obtain rice sprout soymilk. The feature is that this is combined with grain flour or heated puffed grain flour, and yeast is inoculated and propagated to produce a fermented food. The results of autolysis of raw rice sprout powder and raw soybean milk are as follows.

【table】

[Table] Add commercially available baker's yeast to this and look at the fermentation situation at 25℃.

[Table] As seen in the table above, it is known that the characteristics of rice sprout and raw soybean milk interact effectively with each other. Next, yeast is inoculated into the dough made by adding fermentable sugar to grain flour such as wheat flour or corn flour, and when the yeast is propagated, a characteristic dough property is obtained.
It is known that fermentation deteriorates the original dough properties. Since germinated brown rice and raw soybean milk are used in the present invention, the enzymes of the former also act on the ingredients of the added grain flour, resulting in a difference between not only the rice sprout flour and raw soybean milk but also the Interactions between people can also be seen. This will be explained with an example. Example 1 Mix 200g of raw soybean milk and 20g of raw rice sprout powder at 5.0℃, 90℃
Digest for a minute, use this as water, mix 300g of flour, 4g of yeast, 3g of salt, 9g of sugar, and 6g of butter to make a dough, bake it as usual, and use it as a product. Example 2 Mix 200g of raw soybean milk and 20g of raw rice sprout powder at 50℃, 90℃
Digest for a minute, use this as water, mix 150 g of wheat flour, 150 g of puffed onion flour, 8 g of vital gluten, 4 g of yeast, 3 g of salt, 9 g of sugar, and 6 g of flour toning to make a dough, bake as usual, and use as a product. Example 3 Mix 100g of raw soybean milk and 10g of raw rice bud powder and digest at 50℃ for 90 minutes.Use this to add 100g of flour and 0.1g of yeast.
g, Shyotoning 15g, Salt 1.5g, Sugar 10g
Make a dough using g, 4g of vital gluten, 0.4g of baking soda, and 0.8g of ammonia carbonate, bake it in the usual way, and use it as a product.

Claims (1)

[Claims] 1 Brown rice is soaked in water at a temperature of 10°C to 15°C for 10 to 12 hours, then germinated at 30°C to 32°C.
Air-dried and pulverized at below 40℃ (hereinafter referred to as raw rice bud flour) and dehulled raw soybean flour dispersed in water to a solid content of 10% at room temperature (hereinafter referred to as raw soybean milk)
The endogenous enzyme group is allowed to interact with itself and both at 35℃ to 55℃ to perform enzymatic digestion such as saccharification and deodorization.This is combined with cereal flour or heated puffed cereal flour, and yeast is inoculated and propagated. A method for producing the obtained fermented food.