JP4532442B2 - Method for producing wheat bread - Google Patents

Description

  The present invention relates to a method for producing wheat bread and the wheat bread obtained thereby. More specifically, the present invention is a large amount of partially exfoliated wheat grains that are contained in the bread in the form of grains, have a unique and excellent flavor, texture and appearance that have never been seen before, and are sufficiently swollen. The present invention also relates to a method for producing a variety of wheat breads which is excellent in volume and has a large volume, and wheat breads obtained thereby.

Breads are usually manufactured using bread flour, but in recent years, with the diversification of consumer health orientation and tastes, instead of general-purpose bread flour, such as whole wheat flour and germinated wheat flour Bread using wheat flour containing such bran and embryo parts, and bread added with granular materials such as nut grains, raisins, sesame seeds, pine nuts, cereal grains, etc. are being manufactured and sold.
As conventional techniques related to breads using wheat flour containing wheat bran, germs, etc. and breads containing grain grains, for example, a partially peeled wheat grain having a skinning degree of 5 to 10% is immersed in water to germinate. A method of producing bread using germinated wheat flour obtained by drying and pulverizing after the removal (Patent Document 1), sterilizing brown barley, washing and draining it, then immersing it in water containing lactic acid bacteria and saccharides, A method of producing a lactic acid fermented brown wheat flour for bread (Patent Document 2) by sterilizing after aging, crushing, or crushing or crushing after removing from water After washing and draining, immersing in water containing lactic acid bacteria and saccharides, taking it out of water, fermenting under anaerobic condition, washing fermented wheat grains with water, drying and using a friction machine or polishing machine And peel to 4-20% And, it can be mentioned a method for producing breads (Patent Document 3) using those crushed if necessary it.

Among the above-described conventional techniques, the techniques described in Patent Documents 1 and 2 are such that germinated flour or brown wheat flour contains a lot of nutritional components such as dietary fiber, vitamins, and minerals. The breads obtained are nutritionally superior, but the breads are made using completely crushed powder, so the resulting breads have little change in terms of flavor and texture and are consumed. It is hard to say that it is well suited to the diversifying preferences of people.
Moreover, in the case of the prior art of Patent Document 3, in order to obtain partially peeled wheat grains for bread having a peel rate of 4 to 20%, sterilization of brown wheat, washing, immersion in water containing lactic acid bacteria and sugars, A series of processing steps such as fermentation under anaerobic conditions, drying, and peeling with a friction machine or a polishing machine are required, which requires labor and time. Moreover, as a result of further examination of the technique of Patent Document 3 by the present inventors, it has been found that there is still room for improvement in the flavor, texture, volume, and the like of the breads obtained.

Japanese Patent No. 3690996 JP 2005-245392 A JP 2004-350583 A

The object of the present invention is to provide a unique and excellent flavor, texture and appearance, which is unseen and sufficiently swelled and voluminous, and is rich in nutrients such as dietary fiber, vitamins and minerals. It is providing the bread | pans which are excellent in terms of quality, and its manufacturing method.
And the objective of this invention is providing the method of manufacturing the above-mentioned bread smoothly by a simple process.

  The present inventor has repeatedly studied to achieve the above object. As a result, a partially peeled wheat grain having a specific peel rate and particle size was used, and water containing at least one kind of bacteria selected from lactic acid bacteria, yeasts, and bifidobacteria was added to the partially peeled wheat grains and immersed in the grain. Later, when breads were produced using the soaked processed product, the partially peeled wheat grains remained in a granular state and contained a lot in the bread, having a rich fragrance, very sweet and included in the bread A good balance between the hardness of the partially peeled wheat grain and the softness of the surroundings. It has an unprecedented unique flavor, texture and appearance, and is fully swelled and voluminous. It was found that breads that are rich in nutrients such as mint and minerals and that are nutritionally superior can be obtained.

  In addition, the present inventor added lactic acid bacteria, yeasts and bifidos to be added to water when adding water containing at least one kind of bacteria selected from lactic acid bacteria, yeasts and bifidobacteria to partially peeled wheat grains. By setting the amount of at least one fungus selected from fungi to 0.01 to 0.5 parts by weight with respect to 100 parts by weight of partially peeled wheat grains, and with respect to 100 parts by weight of partially peeled wheat grains, lactic acid bacteria, It was found that breads excellent in flavor and texture can be obtained by mixing water containing at least one kind of bacteria selected from yeast and bifidobacteria in a proportion of 50 to 200 parts by mass.

  Furthermore, in the above method for producing bread using partially peeled wheat grains, the present inventor uses 25 to 250 parts by weight of flour with respect to 100 parts by weight of partially peeled wheat grains. It was also found that breads superior in volume can be obtained.

  Moreover, when preparing the above-mentioned partially exfoliated wheat grains, the present inventors treat the unpolished barley in a non-hydrated state using an anhydrous rice sharpener or a rice mill so that the exfoliation rate is 25 to 48%. When the method or the method of further classifying using either one or both of a sieve having an opening of 3.35 mm and a sieve having an opening of 2.00 mm after the above-described wheat treatment is used, Without requiring a complicated and time-consuming processing step as in the prior art, the peeling rate of 25-48% and passing through a sieve with an opening of 3.35 mm, and remaining on the sieve with an opening of 2.00 mm It discovered that the partially peeled wheat grain whose content rate is 80 mass% or more can be prepared easily and smoothly, and completed this invention based on those various knowledge.

That is, the present invention
(1) For partially peeled wheat grains having a peel rate of 25 to 48% and passing through a sieve having an opening of 3.35 mm and remaining on the sieve having an opening of 2.00 mm, the content ratio of the wheat grains is 80% by mass or more. A mixture of partially peeled wheat grains and water is prepared by adding water to which at least one bacterium selected from lactic acid bacteria, yeasts and bifidobacteria is added, and the mixture is subjected to anaerobic conditions at a temperature of 20 to 40 ° C. After the immersion treatment for ˜32 hours, the bread is produced using the mixture subjected to the immersion treatment.
And this invention,
(2) For partially peeled wheat grains having a peel rate of 25 to 48% and passing through a sieve having an opening of 3.35 mm and remaining on the sieve having an opening of 2.00 mm, the content ratio of the wheat grains is 80% by mass or more. A mixture of partially peeled wheat grains and water is prepared by adding water to which at least one bacterium selected from lactic acid bacteria, yeasts and bifidobacteria is added, and the mixture is subjected to anaerobic conditions at a temperature of 20 to 40 ° C. After immersing for ~ 32 hours, yeast and auxiliary ingredients are added to the soaking mixture, or flour, yeast and auxiliary ingredients are added and kneaded to make bread dough. It is the manufacturing method of wheat bread characterized by manufacturing baked bread.

Furthermore, the present invention provides
(3) The amount of at least one bacterium selected from lactic acid bacteria, yeasts and bifidobacteria added to water for preparing a mixture of the partially peeled wheat grains and water is 100 parts by weight of the partially peeled wheat grains. The method for producing wheat bread according to (1) or (2), which is 0.01 to 0.5 parts by mass;
(4) A mixture of wheat grains and water obtained by mixing 100 parts by mass of the partially peeled wheat grains with 50 to 200 parts by mass of water containing at least one bacterium selected from lactic acid bacteria, yeasts and bifidobacteria. A method for producing a wheat bread according to any one of (1) to (3) above; and
(5) The method for producing wheat bread according to any one of (1) to (4), wherein flour is used at a ratio of 25 to 250 parts by mass with respect to 100 parts by mass of the partially peeled wheat grains;
It is.

The present invention also provides:
(6) Partially peeled wheat grains having a peeling rate of 25 to 48% and passing through a sieve having an opening of 3.35 mm and remaining on the sieve having an opening of 2.00 mm are 80% by mass or more. In addition, the unpolished barley is prepared by treating the milled wheat so that the peel rate is 25 to 48% using an anhydrous rice cutter or a rice mill, or the unbranched anhydrous rice cutter or polished rice After classifying the barley to a peeling rate of 25 to 48% using a machine, classification is performed using either or both of a sieve having an opening of 3.35 mm and a sieve having an opening of 2.00 mm The method for producing wheat bread according to any one of (1) to (5) above.
And this invention,
(7) A wheat bread obtained by the production method according to any one of (1) to (6).

In the case of the present invention, the partially peeled wheat grains are granular and contained in the bread in a large amount, have a rich scent, are very sweet, and the hardness and surrounding softness of the partially peeled wheat grains contained in the bread. It is possible to smoothly produce breads that are well-balanced, have unprecedented variety, have a unique and excellent flavor, texture and appearance, and are sufficiently swollen and voluminous.
The breads obtained by the present invention are excellent in nutrition because they contain a lot of nutritional components such as dietary fiber, vitamins, minerals and the like derived from partially peeled wheat grains.

  In the present invention, the partially peeled wheat grains used in the manufacture of breads are subjected to a barley treatment so that the peel rate is 25 to 48% using an anhydrous rice sharpener or a rice milling machine in a non-hydrated state of brown wheat, Alternatively, it is complicated when the method is further employed after the above-mentioned refined barley treatment, using a method of further classifying using either one or both of a sieve having an opening of 3.35 mm and a sieve having an opening of 2.00 mm. Without requiring a time-consuming processing step, the content ratio of wheat grains passing through a sieve having a peeling rate of 25 to 48% and an opening of 3.35 mm and remaining on the sieve having an opening of 2.00 mm is 80% by mass or more. The partially peeled wheat grains can be prepared easily and smoothly.

The present invention is described in detail below.
Brown barley obtained by removing the outer epidermis from wheat seeds generally consists of a skin part (pericarp, seed coat and aleurone layer), endosperm part and germ part.
In the present invention, the cereal for producing bread is obtained by incompletely polishing the unpolished barley, “passed through a sieve having a skinning rate of 25 to 48% and an opening of 3.35 mm, and an opening of 2. Partially peeled wheat grains having a content of wheat grains of 80% by mass or more remaining on a 00 mm sieve ”[hereinafter referred to as“ partially peeled wheat grains having a peel rate in the specific range and a particle size in the specific range ” (P) ”may be used].
In the present invention, by producing bread using the partially peeled wheat grains having the specific peel rate and particle size, the breads of the partially peeled wheat grains contained in bread have a rich fragrance and are very sweet. Wheat grain bread of the present invention having a good balance of hardness and surrounding softness, having an unprecedented unique excellent flavor, texture and appearance, sufficiently swelled, voluminous, and nutritious Can be manufactured smoothly.

  When unbarked brown barley is used as it is or when partially peeled wheat grains with a skinning rate of less than 25% are used, the breads obtained do not swell sufficiently, lack volume, and have a rich aroma and sweetness. And the flavor is poor, and the wheat grains remain in a very hard state in the bread, which tends to give a bad and uncomfortable texture. On the other hand, even when partially peeled wheat grains with a skinning rate exceeding 48% are used, the flavor is poor due to lack of rich aroma and sweetness, and the unique food due to the inclusion of wheat grains in bread A feeling cannot be expressed.

In the present invention, it is more preferable to use a partially peeled wheat grain (P) having a peel rate of 26 to 45%, more preferably 28 to 40%.
The peel rate in the wheat grain (partially peeled wheat grain) referred to in the present specification is obtained from the following mathematical formula (i).

Peeling rate in wheat grain (%) = {(W ₀ −W ₁ ) / W ₀ } × 100 (i)

[Where, W ₀ is the mass (kg) of unpolished barley before the bark treatment (barley), W ₁ is the mass of wheat grain after bark (barley) bark of the mass W ₀ (kg) Indicates. ]

In addition, when a partially peeled wheat grain having a content ratio of wheat grains passing through a sieve having an opening of 3.35 mm and remaining on the sieve having an opening of 2.00 mm is used as the partially peeled wheat grain, Even if the peel rate of the peeled wheat grains deviates from 25 to 48%, even if the peel rate is in the range of 25 to 48%, the breads obtained have no rich aroma and sweetness, The unique crunch based on the grain is lost, or conversely, the wheat grain is too hard and tends to have a bad texture with a sense of incongruity.
Specifically, when a partially peeled wheat grain in which the content of fine wheat grains or flour passing through a sieve having an aperture of 2.00 mm exceeds 20% by mass is used, the resulting breads have a rich aroma and sweetness. And the flavor is poor, and the unique texture is lost due to the inclusion of wheat grains in the bread. On the other hand, when partially peeled wheat grains having a large particle size remaining on a sieve having an opening of 3.35 mm or partially peeled wheat grains having a content ratio of brown wheat exceeding 20% by mass, the resulting breads do not swell sufficiently. The volume is insufficient, the fragrance and sweetness are insufficient, and the flavor is poor, and the wheat grains remain in a very hard state in the bread, resulting in a poor and uncomfortable texture. In addition, the total content of fine wheat grains and flour passing through a sieve having an opening of 2.00 mm and partially peeled wheat grains and brown wheat having a large particle size remaining on the sieve having an opening of 3.35 mm is 20% by mass. If you use more than half-peeled wheat grains, the resulting bread will lose its rich aroma and sweetness, lose its unique texture based on the wheat grains, or conversely, the wheat grains will be too hard It becomes a pleasant texture.

In the present invention, as the partially peeled wheat grain (P), a partially peeled wheat grain having a content ratio of wheat grains passing through a sieve having an opening of 3.35 mm and remaining on the sieve having an opening of 2.00 mm is 85% by mass or more. More preferably, it is more preferable to use 90% by mass or more of partially peeled wheat grains.
Here, the “content ratio of wheat grains passing through a sieve having an opening of 3.35 mm and remaining on a sieve having an opening of 2.00 mm” in the partially peeled wheat grains in this specification is peeled to a predetermined peeling rate ( The ratio (% by mass) of the partially peeled wheat grains contained in the partially peeled wheat grains after the pearling treatment) passes through the sieve having an opening of 3.35 mm and remains on the sieve having an opening of 2.00 mm. The mass of the partially peeled wheat grain used for the production of breads is Z ₀ , passes through a sieve with an opening of 3.35 mm contained in the partially peeled wheat grain, and on a sieve with an opening of 2.00 mm If the mass of the remaining partially peeled wheat grains is Z ₁ , it can be determined from the formula: (Z ₁ / Z ₀ ) × 100 (mass%).
The “mass of wheat grains passing through a sieve having an opening of 3.35 mm and remaining on the sieve having an opening of 2.00 mm” contained in the partially peeled wheat grains is a particle having an opening of 3.35 mm. After classifying with a sieve, further classifying with a sieve with an opening of 2.00 mm, or after classifying partially peeled wheat grains with a sieve with an opening of 2.00 mm in the reverse order to the above, the mesh with an opening of 3.35 mm Classification with a sieve, or using both sieves simultaneously, a sieve with a mesh opening of 3.35 mm is placed at the top, and a sieve with a sieve opening of 2.00 mm is placed at the bottom, with a sieve with a sieve opening of 3.35 mm It can be determined by dropping and partially classifying the partially peeled wheat grains from above.
In addition, the sieve with an opening of 3.35 mm is a standard sieve No. according to US standard (ASTM E11-70). 6 and a sieve having an aperture of 2.00 mm is a standard sieve No. according to US standard (ASTM E11-70). It corresponds to 10.

The method for preparing the partially peeled wheat grain (P) is not particularly limited, and the content of the wheat grain that has a peeling rate of 25 to 48% and passes through a sieve having an opening of 3.35 mm and remains on the sieve having an opening of 2.00 mm You may employ | adopt any method which can prepare the partially peeled wheat grain which a ratio is 80 mass% or more.
Among them, as a method for preparing the partially peeled wheat grains (P) used in the present invention,
(I) a method of preparing unpolished barley in a non-hydrated state using an anhydrous rice cutter or a rice mill so that the peel rate is 25 to 48%; or
(Ii) After the unpolished barley wheat is processed in a non-hydrated state using an anhydrous rice cutter or a rice milling machine so that the peel rate is 25 to 48%, a sieve having an opening of 3.35 mm and an opening of 2. A method of carrying out classification treatment using either one or both of 00 mm sieves;
Is preferably employed.

In the method (i) described above, in partially-peeled wheat grains obtained by subjecting brown barley to a barley treatment using an anhydrous rice cutter or a rice mill so that the peel rate is 25 to 48%, the grain size is 3.35 mm. It is adopted when the content ratio of the wheat grains passing through the sieve and remaining on the sieve having an aperture of 2.00 mm is 80% by mass or more as it is.
Moreover, the method of said (ii) is the method for the partially peeled wheat grain obtained by carrying out the wheat polishing process so that the unhulled rice barrage may be 25-48% using an anhydrous rice sharpener or a rice mill. Passing through a sieve with a mesh size of 2.00 mm and passing through a sieve with a mesh size of 2.00 mm and not exceeding 80% by mass (less than 80% by mass) This method is employed when there are many fine grains and powders and / or large grains remaining on a sieve having an opening of 3.35 mm. In the method (ii), classification is performed using a sieve having an opening of 3.35 mm and / or a sieve having an opening of 2.00 mm to remove the fine particles and powder and / or large particles, The content ratio of the wheat grains that pass through the sieve having an opening of 3.35 mm and remain on the sieve having an opening of 2.00 mm can be 80% by mass or more.

However, also in the method (i), classification is performed using a sieve having a mesh opening of 3.35 mm and / or a sieve having a mesh opening of 2.00 mm, and the sieve passes through a sieve having a mesh opening of 3.35 mm. It does not matter if the content ratio of the wheat grains remaining on the 0.000 mm sieve is further increased.
The methods (i) and (ii) are both simple and convenient because they can be carried out at room temperature under dry conditions without adding water using an anhydrous rice sharpener or a rice mill. is there. The type of anhydrous rice sharpener or rice mill used in that case is not particularly limited, and those that have been commercially available can be used. Specific examples include centrifugal anhydrous rice sharpener made by Matsushita Electric Industrial Co., Ltd. "National SN-KT12A", a general-purpose rice mill, etc. can be mentioned.

In the present invention, a partially peeled wheat grain having a peel rate of 25 to 48% and a content of wheat grains passing through a sieve having an opening of 3.35 mm and remaining on the sieve having an opening of 2.00 mm is 80% by mass or more. Is added with water containing at least one bacterium selected from lactic acid bacteria, yeast and bifidobacteria to prepare a mixture of the partially peeled wheat grains and water, and the mixture is subjected to anaerobic conditions at a temperature of 20-40. The immersion treatment is performed at 1 to 32 hours at ° C, preferably 12 to 24 hours at 25 to 30 ° C.
In this dipping process, the partially peeled wheat grains are swollen, fermented, and softened.

When the temperature during the dipping treatment is lower than 20 ° C. or higher than 40 ° C., and when the dipping treatment time is shorter than 1 hour, the partially peeled wheat grains (P) are smoothly swollen, fermented and softened. It becomes difficult to cause a decrease in flavor due to insufficient volume, rich fragrance and sweetness of the resulting bread, and the wheat grains remain very hard in the bread, or conversely in the bread The remaining amount of wheat grains in the rice cake is reduced, and the unique excellent texture due to the inclusion of the wheat grains is easily lost. In addition, when the immersion treatment time exceeds 32 hours, swelling, fermentation, softening and the like of the partially peeled wheat grains (P) become excessive, and the resulting breads lack a rich fragrance and sweetness and have a flavor. It tends to be lowered, and the remaining amount of wheat grains in the bread is lowered, and the unique excellent texture due to the inclusion of wheat grains is easily lost.
In addition, this soaking treatment must be performed under anaerobic conditions, and when performed under aerobic conditions, lactic acid bacteria, yeasts and / or bifidobacteria do not work sufficiently, and fermentation of partially peeled wheat grains is not possible. It becomes difficult to perform sufficiently.

In the immersion treatment step, one of lactic acid bacteria, yeasts, and bifidobacteria may be used, or two or more of them may be used in combination. As lactic acid bacteria, yeasts, and bifidobacteria, commercially available ones can be used as appropriate, and are not particularly limited. Lactic acid bacteria, yeasts, and / or bifidobacteria promote fermentation and softening of partially peeled wheat grains, and contribute to improving the flavor, texture, and appearance of the resulting breads.
The addition amount of at least one bacterium selected from lactic acid bacteria, yeast and bifidobacteria to water added to the partially peeled wheat grain (P) is 0.01 to 0 with respect to 100 parts by weight of the partially peeled wheat grain (P). 0.5 part by mass is preferable, 0.05 to 0.4 part by mass is more preferable, and 0.07 to 0.2 part by mass is still more preferable. If the amount of at least one bacterium selected from lactic acid bacteria, yeasts and bifidobacteria is too small, fermentation and softening of the partially peeled wheat grains (P) will be difficult during the immersion treatment, and there will be a rich fragrance and sweetness Breads are difficult to obtain, and the bread volume is reduced, and the partially peeled wheat grains contained in the bread are hard and the texture tends to be poor. On the other hand, when the amount of the bacteria is too large, the bread dough tends to be dripped, the acidity becomes strong, and the flavor tends to deteriorate.

The amount of water containing at least one bacterium selected from lactic acid bacteria, yeasts, and bifidobacteria is 50 to 100 parts by mass, particularly 60 to 100 parts by mass with respect to 100 parts by mass of partially peeled wheat grains (P). It is preferable that the partially peeled wheat grains (P) are smoothly swollen, fermented, and softened during the dipping process.
However, in the present invention, since the mixture (immersion mixture) obtained by immersing the mixture of the partially peeled wheat grains (P) and the water containing the above-mentioned bacteria is used for the production of bread as it is, the partial peeling is performed during the dip treatment. The amount of water added to the wheat grains (P) needs to be less than or equal to the total amount of water used for the production of breads.

Breads are produced using a mixture of water to which the partially peeled wheat grains (P) subjected to the immersion treatment and at least one bacterium selected from lactic acid bacteria, yeasts and bifidobacteria are added.
The bread making method and bread making process in producing bread are not particularly limited, and are manufactured through processes such as kneading, fermentation, degassing, splitting, bench time, proofing, baking, etc., as in the conventional method. Can do. The working method and working conditions (temperature, processing time, etc.) in each process such as water content, kneading, fermentation, degassing, splitting, bench time, proofing, baking, etc. are not particularly limited, and the type of bread to be produced Depending on the type of bread and bread making method, the same working method and working conditions as before can be employed.

  In the present invention, only a mixture of partially peeled wheat grains (P) obtained by performing the above immersion treatment and water containing the above fungi is used as a cereal raw material (a mixture of cereal raw material and water), and yeast or other Even if the breads are manufactured through the usual bread-making process such as fermentation, degassing, splitting, bench time, proofing, baking, etc. using the dough, blending and mixing the auxiliary ingredients of Or other cereal raw materials (for example, flour for bread, rye flour, oat flour, corn flour, together with a mixture of partially peeled wheat grains (P) obtained by performing the above-mentioned immersion treatment and water containing the above-mentioned fungus) Flaxseed flour, rice flour, various starches or mixed powders thereof), and yeast and other auxiliary ingredients are added to knead to make dough, and the dough is used for fermentation, degassing, splitting, Be Chitaimu, proofing, may be produced bread through a conventional bread process such as sintering.

  When other cereal raw materials are used in combination, the use ratio is 900 parts by mass or less, particularly 500 parts by mass or less, with respect to 100 parts by mass of partially exfoliated wheat grains (P). This is preferable for smoothly obtaining the wheat bread of the present invention having a unique excellent flavor, texture and appearance. In particular, in the present invention, in the mixture after the immersion treatment of the partially peeled wheat grains (P) and the water containing the above-mentioned bacteria, 0 to 1 part by weight of flour with respect to 100 parts by weight of the partially peeled wheat grains (P) before the immersion treatment. It is preferable to produce bread by blending at a ratio of 900 parts by weight, particularly 25 to 400 parts by weight, whereby breads excellent in flavor, texture, volume, appearance, etc. can be produced smoothly.

  Further, in the present invention, in the production of breads, with yeast, or yeast and other cereals, auxiliary materials conventionally used in the production of breads can be used as necessary. For example, salt, sugar and other sugars, fats and oils such as shortening, butter, margarine, malt powder and malt syrup, yeast food, vital gluten; skim milk powder, whole milk powder, cheese powder, yogurt powder, whey powder, etc. Dairy products, eggs and egg products; beans, vegetables, potatoes, vitamins, minerals, ammonium chloride, calcium carbonate, calcium sulfate, calcium dihydrogen phosphate, ammonium sulfate; one or two types of bread improvers The above can be mentioned, These 1 type (s) or 2 or more types can be used. In particular, when preparing bread dough by kneading, adding a bread improving agent (for example, enzyme preparation; “Joker Kimo” manufactured by Puratos) and fermented seasoning powder (“CBW30” manufactured by Morinaga Milk Industry Co., Ltd.) Breads that are superior in flavor and texture can be obtained.

In the present invention, the type of bread to be produced is not particularly limited, and any of the lean blended breads with a small blending amount of oils and fats and sugars, and the rich blended breads with a large blending amount of oils and fats and sugars, etc. Breads may be produced.
Examples of breads that can be produced according to the present invention include, but are not limited to, breads such as one loaf, square-shaped bread, pullman bread, baguette, grissini, french bread, live red, campagne, chabatta, and broochen; Hard rolls such as hard rolls, Kaiser rolls, Wiener rolls and plechhien; soft rolls such as soft rolls, brioche, croissants, crescents, butter rolls and sweet rolls; sweet doughs such as coffee cakes, apple rolls and stollen; buns Examples: Muffins; Sweet breads such as bread, jam bread, cream bread, chocolate bread, melon bread; pizzas, pita bread and the like.

The breads obtained by the present invention may be distributed and sold at normal temperature, frozen after baking, stored, distributed, or sold, or stored, distributed, and sold at refrigerated temperatures.
Furthermore, in this invention, you may freeze in the state of dough before it becomes a finished bread. The dough can be frozen at any stage, such as dough immediately after kneading, dough after kneading / fermentation, dough after splitting / rounding, before forming, dough after forming, dough after proofing, etc. Good. When freezing in the dough state, it is preferable to freeze at a temperature of -10 ° C to -50 ° C.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

<< Preparation Example 1 >> [Preparation of partially peeled wheat grain (I)]:
(1) (i) 1 kg (W ₀ ) of brown wheat (wheat) is fed into a centrifugal force anhydrous rice sharpener (“National SN-KT12A” manufactured by Matsushita Electric Industrial Co., Ltd.) 220 w) for 10 minutes, a barley treatment (partial peeling treatment) was performed. By this treatment, the surface of the brown barley is polished by the rice barb brush provided inside the centrifugal force anhydrous rice sharpener, and a part of the skin, germ part or endosperm part is scraped off from the brown barley, The wheat grains collected as a residue in a paper pack and partially peeled are separated and stored in the lower container of the centrifugal force anhydrous rice cutter.
(Ii) Next, the partially peeled wheat grains are taken out from the lower container of the centrifugal force anhydrous rice-cutting device, and the above-mentioned (i) barley treatment is further repeated twice, for a total of three bark treatments (the barley treatment). A partially peeled wheat grain (1) was obtained.
(2) When the mass (W ₁ ) of the partially peeled wheat grain (I) obtained in (1) above was measured, and the peel rate of the partially peeled wheat grain (I) was determined by the above-described formula (i) As shown in Table 1 below, it was 8% by mass.

(3) “Content ratio of wheat grains passing through a sieve having an opening of 3.35 mm and remaining on the sieve having an opening of 2.00 mm” in the partially peeled wheat grains (I) obtained in (1) above is examined. Therefore, a sieve with a mesh opening of 3.35 mm (Tokyo Screen, diameter 200 mm, depth 60 mm) is on the top, and a sieve with a mesh 2.00 (Tokyo Screen, diameter 200 mm, depth 60 mm) is on the bottom. After repeatedly setting on a vibrating sieve shaker (vibrated sieve shaker “VUD-80” manufactured by Tsutsui Rika Kikai Co., Ltd.), 100 g of the partially peeled wheat grains (1) obtained in (1) above The mixture was put into an upper sieve (aperture 3.35 mm), the vibration adjustment level was set to 8 (amplitude 3 mm, vibration frequency 3000 times / min), and the mixture was vibrated for 10 minutes and sieved. Then, what remained on the upper sieve (aperture 3.35 mm), what remained on the lower sieve (aperture 2.00 mm), and what passed through the lower sieve (aperture 2.00 mm) Each piece was collected and measured for each mass, and contained in the partially peeled wheat grain (I), “remaining on a sieve having an aperture of 3.35 mm and having an aperture of 2.00. The ratio of the wheat grains (mass% with respect to the mass of the partially peeled wheat grains (I)) of the wheat grains (in this test, the remaining wheat grains on the sieve having a lower opening of 2.00) is shown in Table 1 below. Thus, it was 90.9 mass%.

<< Preparation Examples 2 to 11 >> [Preparation of partially peeled wheat grains (II) to (XI)]:
(1) Using the same brown wheat as used in Preparation Example 1, using the same centrifugal force anhydrous rice sharpener as in Preparation Example 1 (1), the same barley treatment as in Example 1 (1) (Partial peeling treatment) 5 times (Preparation Example 2), 6 times (Preparation Example 3), 7 times (Preparation Example 4), 8 times (Preparation Example 5), 9 times (Preparation Example 6), 10 times (Preparation Example 7), 11 times (Preparation Example 8), 12 times (Preparation Example 9), 13 times (Preparation Example 10), 14 times (Preparation Example 11), and partially peeled wheat grains (II) to ( XI) was prepared respectively.
(2) The mass (W ₁ ) of each of the partially peeled wheat grains (II) to (XI) obtained in (1) above is measured, and the partially peeled wheat grains (II) to (II) When the peel rate of (XI) was determined, it was as shown in Table 1 below.
(3) For each of the partially peeled wheat grains (II) to (XI) obtained in the above (1), the same operation as in (3) of Preparation Example 1 is performed, and the partially peeled wheat grains (II) to (II) to When the "content ratio of wheat grains passing through a sieve having an aperture of 3.35 mm and remaining on the sieve having an aperture of 2.00 mm" in each of (XI) was examined, it was as shown in Table 1 below. .

<< Preparation Example 12 >> [Preparation of partially peeled wheat grain (XII)]
(1) In place of the centrifugal force anhydrous rice sharpener used in Preparation Example 1, the same as that used in Preparation Example 1 using a household rice mill (ZOJIRUSI BR-BD35 manufactured by ZOJIRUSHI CORP.) Feeding 1 kg (W ₀ ) of unpolished wheat (wheat) to the same rice mill and repeating the process of performing the barley treatment (partial peeling treatment) for 10 minutes under the condition of “Scale; Wheat grain (XII) was obtained.
(2) When the mass (W ₁ ) of the partially peeled wheat grain (XII) obtained in (1) above was measured, and the peel rate of the partially peeled wheat grain (XII) was determined by the above-described mathematical formula (i) As shown in Table 1 below.
(3) The same operation as in (3) of Preparation Example 1 was performed on the partially peeled wheat grain (XII) obtained in (1) above, and the “opening 3.35 mm in the partially peeled wheat grain (XII)” The ratio of wheat grains passing through the sieve and remaining on the sieve having an aperture of 2.00 mm "was as shown in Table 1 below.

Example 1 [Production of bread]
(1) Yogurt inoculum (manufactured by Kyodo Dairies Co., Ltd.) 0 in a plastic bag containing 60 parts by mass of each partially peeled wheat grain (I) to (XII) obtained in Preparation Examples 1 to 12 above. Add 48 parts by mass of water added with 1 part by mass, thoroughly agitate, expel air sufficiently from the plastic bag, bind the mouth of the plastic bag, place it in a thermostatic chamber (27 ° C) and leave it for 20 hours (immersion treatment) )did.
(2) Next, the mixture after the immersion treatment in the plastic bag of (1) above is taken out, and 40 parts by weight of strong flour, a bread-making improver (“BBJ” manufactured by Nihon France Shoji Co., Ltd.) 0.1 Add 5 parts by weight, 5 parts by weight white sugar, 2 parts by weight salt, 2.5 parts by weight fresh yeast, 5 parts by weight shortening and 16 parts by weight water, and mix for 6 minutes at low speed and 8 minutes at high speed with a vertical mixer. Then, this dough was placed in a first fermentation chamber at a temperature of 27 ° C. and a humidity of 75% and fermented for 45 minutes.
(3) The fermented dough was divided (260 g / 1 piece), rounded, and the bench was taken for 20 minutes.
(4) The dough was molded, and two pieces were packed into a one-loaf mold (260 g × 2) and placed in a proofer having a temperature of 38 ° C. and a humidity of 85% (40 to 60 minutes).
(5) The bread was taken out from the proofer, placed in a 230 ° C. kiln and baked for 32 minutes.
(6) The volume, flavor and texture of each bread obtained in (5) above were scored by 10 panelists according to the evaluation criteria shown in Table 2 below, and the average value was taken. As a result, it was as shown in Table 3 below.
(7) Moreover, as shown in FIG. 1 (photo of the cut surface) and FIG. 2 (enlarged photo of the cut surface), the inner phase of the bread obtained in Experiment No. 6 has moderate wheat grains in the soft dough portion. It was in a dispersed state.

  As seen in the results of Table 3 above, in Experiment Nos. 5 to 10 and 12, the peel rate is 25 to 48% and the sieve passes through a sieve having an opening of 3.35 mm and remains on the sieve having an opening of 2.00 mm. By producing bread using any of the partially peeled wheat grains (V) to (X) and (XII) having a wheat grain content of 80% by mass or more, any of the scores of volume, flavor and texture High bread, large volume, rich aroma and sweetness, excellent flavor, good balance between the hardness of wheat grains and the softness of the surrounding dough, and a unique bread with excellent texture It was.

Example 2 [Production of bread]
(1) In experiment number 6 [use partially peeled wheat grain (VI)] of Example 1, yogurt in preparing a mixture of partially peeled wheat grain and water added with yogurt inoculum in the step (1) Bread was produced in the same manner as in Experiment No. 6 in Example 1 except that the amount of inoculum added was changed to the amount shown in Table 4 below.
(2) The volume, flavor and texture of each bread obtained in (1) above were scored by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was taken. As a result, it was as shown in Table 4 below.

<< Example 3 >> [Production of bread]
(1) In Experiment No. 6 [use partially peeled wheat grain (VI)] of Example 1, the bacteria shown in Table 5 below were used as the bacteria to be added when preparing the mixture of partially peeled wheat grain and water. In the same manner as in Experiment No. 6 of Example 1, bread was produced.
(2) The volume, flavor and texture of each bread obtained in (1) above were scored by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was taken. As a result, it was as shown in Table 5 below.

  As can be seen from the results of Table 5 above, using any of lactic acid bacteria, yeasts and bifidobacteria, a wheat bread with a large volume and excellent flavor and texture is obtained, among which bifidobacteria and lactic acid bacteria, In particular, when bifidobacteria were used, high quality breads were obtained.

Example 4 [Production of bread]
(1) In Experiment No. 6 [Using partially peeled wheat grain (VI)] of Example 1, in step (1), constant temperature when preparing a mixture of partially peeled wheat grain and water added with yogurt inoculum A bread was produced in the same manner as in Experiment No. 6 in Example 1 except that the temperature of the bath and the standing time (immersion time) in the thermostatic bath were set to the temperatures and times shown in Table 6 below.
(2) The volume, flavor and texture of each bread obtained in (1) above were scored by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was taken. As a result, it was as shown in Table 6 below.

Example 5 [Production of bread]
(1) In experiment number 6 of example 1, in the step (2), the experiment number of example 1 was changed except that the ratio of use of partially peeled wheat grains and strong flour was changed to the ratio shown in Table 7 below. In the same manner as in 6, bread was produced.
(2) The volume, flavor and texture of each bread obtained in (1) above were scored by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was taken. As a result, it was as shown in Table 7 below.

<< Example 6 >> [Production of bread (frozen dough method)]
(1) 48 parts by mass of water obtained by adding 0.1 parts by mass of yogurt inoculum (manufactured by Kyodo Dairies) to a plastic bag containing 60 parts by mass of partially peeled wheat grains (VI) obtained in Preparation Example 6 above The mixture was stirred well and air was sufficiently expelled from the plastic bag. The mouth of the plastic bag was tied, placed in a thermostatic chamber (27 ° C.) and left for 20 hours.
(2) Next, the mixture in the plastic bag of (1) above is taken out, 40 parts by weight of strong flour, 0.1 part by weight of bread improver (“BBJ” manufactured by Nihon France Shoji Co., Ltd.), After adding 5 parts by weight of white sugar, 2 parts by weight of salt, 2.5 parts by weight of fresh yeast, 5 parts by weight of shortening and 12 parts by weight of water, kneading with a vertical mixer for 10 minutes at low speed and for 8 minutes at high speed, then dough Was placed in a first fermentation chamber at a temperature of 27 ° C. and a humidity of 75% for 10 minutes.
(3) The dough after fermentation was divided (260 g / 1 piece), rounded and spread into a circular shape.

(4) The dough of (3) was placed in a −40 ° C. quick freezer for 1 hour and rapidly frozen, then transferred to a −20 ° C. freezer and stored frozen for 1 or 2 months.
(5) After 1 month and 2 months, remove the dough from the freezer, thaw it at room temperature for 2 hours, roll it again, shape the dough, and pack it into a one loaf mold (260g x 2) And placed in a proofer having a temperature of 38 ° C. and a humidity of 85% (40-60 minutes).
(5) The bread was taken out from the proofer, placed in a 230 ° C. kiln and baked for 35 minutes.
(6) The volume, flavor and texture of each bread obtained in (5) above were scored by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was taken. As shown in Table 8 below, breads excellent in volume, flavor and texture were obtained in any of the dough frozen for one month and the dough frozen for two months.

<< Example 7 >> [Production of bread]
(1) When preparing bread dough by adding strong flour, yeast and other auxiliary ingredients to the mixture after immersion treatment of partially peeled wheat grains and water added with yogurt inoculum in Experiment No. 6 of Example 5 Bread bread was produced in the same manner as in Experiment No. 6 in Example 5, except that the bread improving agent shown in Table 9 below was further added in the amount shown in Table 9.
(2) The volume, flavor and texture of each bread obtained in (1) above were scored by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was taken. As a result, it was as shown in Table 9 below.

Example 8 [Manufacture of Hard Roll]
(1) 48 parts by mass of water obtained by adding 0.1 parts by mass of yogurt inoculum (manufactured by Kyodo Dairies) to a plastic bag containing 60 parts by mass of partially peeled wheat grains (VI) obtained in Preparation Example 6 above The mixture was stirred well and air was sufficiently expelled from the plastic bag. The mouth of the plastic bag was tied, placed in a thermostatic chamber (27 ° C.) and left for 20 hours.
(2) Next, the mixture in the plastic bag of (1) above is taken out, 40 parts by weight of strong flour, 2 parts by weight of salt, 0.6 parts by weight of instant dry yeast, 0.3 parts by weight of malt extract, 100 ppm of vitamin C and After adding 15 parts by mass of water and kneading with a vertical mixer for 6 minutes at low speed and for 8 minutes at high speed, the dough was placed in a first fermentation chamber at 27 ° C. and 75% humidity for 120 minutes for fermentation.

(3) The fermented dough was punched and placed again in the first fermentation chamber for fermentation for 30 minutes.
(4) The dough was divided (60 g / 1 piece), rounded slightly longer, and the bench was taken for 20 minutes.
(5) These were formed into elongated shapes, arranged on a canvas, and placed in a proofer having a temperature of 32 ° C. and a humidity of 85% (about 50 minutes).
(6) The hard roll was manufactured by taking out from the proofer and placing in a 240 ° C. kiln for 20 minutes.
(7) The volume, flavor and texture of the hard roll obtained in (6) above were scored by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was taken. However, the volume was 4.5 points, the flavor was 4.6 points, and the texture was 4.4 points, and all the volumes, flavors, and textures were excellent.

Example 9 [Pizza production]
(1) 32 parts by mass of water obtained by adding 0.1 parts by mass of yogurt inoculum (manufactured by Kyodo Dairies Co., Ltd.) to a plastic bag containing 60 parts by mass of partially peeled wheat grains (VI) obtained in Preparation Example 6 above The mixture was stirred well and air was sufficiently expelled from the plastic bag. The mouth of the plastic bag was tied, placed in a thermostatic chamber (27 ° C.) and left for 20 hours.
(2) Next, the mixture in the plastic bag of (1) above is taken out, 60 parts by weight of strong flour, 2.5 parts by weight of raw yeast, 1 part by weight of malt extract, 2 parts by weight of salt, 4.5 parts by weight of shortening And 42 parts by mass of water were added and kneaded in a vertical mixer for 2 minutes at low speed and for 3 minutes at high speed, and then the dough was placed in a first fermentation chamber at a temperature of 27 ° C. and a humidity of 75% and fermented for 120 minutes.
(3) The fermented dough was punched and placed again in the first fermentation chamber for fermentation for 30 minutes.
(4) The dough was divided (60 g / 1 piece), rounded slightly longer, and the bench was taken for 20 minutes.
(5) These were formed into elongated shapes, arranged on a canvas, and placed in a proofer having a temperature of 32 ° C. and a humidity of 85% (about 50 minutes).
(6) The hard roll was manufactured by taking out from the proofer and placing in a 240 ° C. kiln for 20 minutes.
(7) The volume, flavor and texture of the pizza obtained in (6) above were scored by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was taken. The volume was 4.4 points, the flavor was 4.7 points, and the texture was 4.6 points, and the volume, flavor, and texture were all excellent.

  According to the present invention, the partially peeled wheat grains are contained in a large amount in the state of grains, have a rich scent, have a very sweet taste, and the hardness of the partially peeled wheat grains contained in the bread Provided is a method for producing a highly nutritious bread having a unique balance of softness, unprecedented excellent flavor, texture and appearance, and is sufficiently swollen and voluminous.

It is the photograph which image | photographed the state of the internal phase of the bread obtained by the experiment number 6 of Example 1. FIG. 2 is an enlarged photograph of the inner phase of bread obtained in Experiment No. 6 of Example 1. FIG.

Claims (7)

  The partially peeled wheat grains having a peel rate of 25 to 48% and passing through a sieve having an opening of 3.35 mm and remaining on the sieve having an opening of 2.00 mm have a content ratio of 80% by mass or more, lactic acid bacteria, A mixture of partially peeled wheat grains and water is prepared by adding water to which at least one kind of bacteria selected from yeast and bifidobacteria is added, and the mixture is subjected to anaerobic conditions at a temperature of 20 to 40 ° C. for 1 to 32 hours. A method for producing wheat bread, wherein the bread is produced using the mixture after the immersion treatment.   The partially peeled wheat grains having a peel rate of 25 to 48% and passing through a sieve having an opening of 3.35 mm and remaining on the sieve having an opening of 2.00 mm have a content ratio of 80% by mass or more, lactic acid bacteria, A mixture of partially peeled wheat grains and water is prepared by adding water to which at least one kind of bacteria selected from yeast and bifidobacteria is added, and the mixture is subjected to anaerobic conditions at a temperature of 20 to 40 ° C. for 1 to 32 hours. After soaking, add yeast and auxiliary ingredients to the soaked mixture, or add flour, yeast and auxiliary ingredients to knead to make bread dough, and then use the bread dough to produce bread using conventional methods. A method for producing wheat bread.   The amount of at least one bacterium selected from lactic acid bacteria, yeasts and bifidobacteria added to water for preparing a mixture of the partially peeled wheat grains and water is 0.01 with respect to 100 parts by weight of the partially peeled wheat grains. It is -0.5 mass part, The manufacturing method of the wheat grain breads of Claim 1 or 2.   A mixture of wheat grains and water is prepared by mixing 100 parts by mass of the partially peeled wheat grains with 50 to 200 parts by mass of water containing at least one bacterium selected from lactic acid bacteria, yeasts and bifidobacteria. The manufacturing method of wheat grain breads of any one of Claims 1-3.   The manufacturing method of the wheat bread of any one of Claims 1-4 which uses a wheat flour in the ratio of 25-250 mass parts with respect to 100 mass parts of the said partially peeled wheat grains.   Partially peeled wheat grains having a peeling rate of 25 to 48% and passing through a sieve having an opening of 3.35 mm and remaining on the sieve having an opening of 2.00 mm are 80% by mass or more. Use non-hydrated water-free rice sharpener or rice milling machine to prepare the barley with a peel rate of 25-48%, or use unpolished waterless rice-watering machine or rice milling machine Then, after the barley treatment so that the peel rate is 25 to 48%, classification is performed using either one or both of a sieve having an opening of 3.35 mm and a sieve having an opening of 2.00 mm. The manufacturing method of the wheat bread of any one of Claims 1-5. Wheat grain breads obtained by the production method according to any one of claims 1 to 6.