JP4532442B2 - Method for producing wheat bread - Google Patents
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- JP4532442B2 JP4532442B2 JP2006194519A JP2006194519A JP4532442B2 JP 4532442 B2 JP4532442 B2 JP 4532442B2 JP 2006194519 A JP2006194519 A JP 2006194519A JP 2006194519 A JP2006194519 A JP 2006194519A JP 4532442 B2 JP4532442 B2 JP 4532442B2
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は小麦粒パン類の製造方法およびそれにより得られる小麦粒パン類に関する。より詳細には、本発明は、部分剥皮小麦粒が粒のままの状態でパン中に多く含まれていて、従来にない独特の優れた風味、食感および外観を有し、しかも十分に膨らんでいてボリュームの点でも優れる、変化に富む小麦粒パン類の製造方法およびそれにより得られる小麦粒パン類に関する。 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.
パン類は、通常、パン用小麦粉を用いて製造されているが、近年、消費者の健康指向や嗜好の多様化に伴って、汎用のパン用小麦粉ではなく、全粒小麦粉や発芽小麦粉などのようなフスマや胚芽部などを含む小麦粉を用いたパンや、ナッツ粒、レーズン、ゴマ、松の実、穀物粒などの粒状物を添加したパンが製造、販売されるようになっている。
フスマや胚芽などを含む小麦粉を用いたパン類や穀物粒を含むパン類に係る従来技術としては、例えば、剥皮度が５〜１０％の部分剥皮された小麦粒を水に浸漬して発芽させた後に乾燥、粉砕して得られる発芽小麦粉を用いてパン類を製造する方法（特許文献１）、玄麦を除菌、洗浄して水切りした後に乳酸菌および糖類を含有する水中に浸漬し、それを水から取り出した後に密封静置下に発酵処理し、次いで熟成してか破砕するか又は破砕した後に熟成してパン用の乳酸発酵玄麦粉を製造する方法（特許文献２）、玄麦を除菌、洗浄して水切りした後に乳酸菌および糖類を含有する水中に浸漬し、それを水から取り出した後に嫌気下に発酵処理し、発酵した小麦粒を水洗、乾燥した後に摩擦機や研磨機などを使用して剥皮率４〜２０％に剥皮し、それを必要に応じて破砕したものを用いてパン類を製造する方法（特許文献３）などを挙げることができる。
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.
上記した従来技術のうち、特許文献１および２に記載されている技術は、発芽小麦粉または玄麦小麦粉中に食物繊維、ビタミン類、ミネラルなどの栄養成分が多く含まれているため、それらの小麦粉を用いて得られるパン類は栄養的には優れているが、完全に粉砕した粉を用いてパン類を製造しているため、得られるパン類は風味や食感の点で変化に乏しく、消費者の多様化する嗜好に十分に合致していると言い難い。
また、特許文献３の従来技術による場合は、剥皮率が４〜２０％のパン用の部分剥皮小麦粒を得るために、玄麦の除菌、洗浄、乳酸菌および糖類を含有する水中への浸漬、嫌気下での発酵処理、乾燥、摩擦機や研磨機などによる剥皮という一連の処理工程が必要であり、手間および時間を要する。しかも、本発明者らが特許文献３の技術を追試したところ、得られるパン類の風味や食感、ボリュームなどにおいて、未だ改良の余地があることが判明した。
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.
本発明の目的は、従来にない独特の優れた風味、食感および外観を有し、十分に膨らんでいてボリュームがあり、しかも食物繊維、ビタミン類、ミネラルなどの栄養成分を多く含んでいて栄養的にも優れるパン類およびその製造方法を提供することである。
そして、本発明の目的は、前記したパン類を簡単な工程で円滑に製造する方法を提供することである。
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.
本発明者は、上記の目的を達成すべく検討を重ねてきた。その結果、特定の剥皮率と粒度を有する部分剥皮小麦粒を用い、その部分剥皮小麦粒に、乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌を含有する水を加えて浸漬処理した後、その浸漬処理物を用いてパン類を製造すると、部分剥皮小麦粒が粒状のままでパン中に多く含まれていて、芳醇な香りを有し、非常に甘みがあり、パンに含まれる部分剥皮小麦粒の硬さと周囲の柔らからさのバランスが良好で、従来にない独特の優れた風味および食感、外観を有し、しかも十分に膨らんでいてボリュームがあり、さらに食物繊維、ビタミン類、ミネラルなどの栄養成分を多く含み栄養的にも優れるパン類が得られることを見出した。 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.
また、本発明者は、部分剥皮小麦粒に乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌を含有する水を加えて浸漬処理するに当たっては、水に添加する乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌の量を、部分剥皮小麦粒１００質量部に対して０．０１〜０．５質量部にすることによって、そして部分剥皮小麦粒１００質量部に対して乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌を含有する水を５０〜２００質量部の割合で混合することによって、風味および食感により優れるパン類が得られることを見出した。 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.
さらに、本発明者は、部分剥皮小麦粒を用いてパン類を製造する上記方法において、部分剥皮小麦粒１００質量部に対して小麦粉を２５〜２５０質量部の割合で用いると、風味、食感およびボリュームの点でより優れるパン類が得られることを見出した。 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.
また、本発明者らは、前記した部分剥皮小麦粒の調製に当たっては、玄麦を非加水状態で無水米とぎ器または精米機を使用して剥皮率が２５〜４８％になるように精麦処理する方法、或いは前記精麦処理の後に目開きが３．３５ｍｍの篩および目開きが２．００ｍｍの篩のいずれか一方または両方を用いて更に分級処理を行う方法を採用すると、上記した特許文献３の従来技術におけるような複雑で手間のかかる処理工程を要することなく、剥皮率が２５〜４８％で且つ目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合が８０質量％以上である部分剥皮小麦粒を、簡単に且つ円滑に調製できることを見出し、それらの種々の知見に基づいて本発明を完成した。 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.
すなわち、本発明は、
（１） 剥皮率が２５〜４８％で且つ目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合が８０質量％以上である部分剥皮小麦粒に、乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌を添加した水を加えて部分剥皮小麦粒と水の混合物を調製し、当該混合物を嫌気的条件下に温度２０〜４０℃で１〜３２時間浸漬処理した後、当該浸漬処理した混合物を用いてパン類を製造することを特徴とする小麦粒パン類の製造方法である。
そして、本発明は、
（２） 剥皮率が２５〜４８％で且つ目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合が８０質量％以上である部分剥皮小麦粒に、乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌を添加した水を加えて部分剥皮小麦粒と水の混合物を調製し、当該混合物を嫌気的条件下に温度２０〜４０℃で１〜３２時間浸漬処理した後、当該浸漬処理した混合物に、イーストおよび副原料を添加するか或いは小麦粉、イーストおよび副原料を添加して混捏してパン生地をつくり、そのパン生地を用いて常法によりパン類を製造することを特徴とする小麦粒パン類の製造方法である。
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.
さらに、本発明は、
（３） 前記部分剥皮小麦粒と水の混合物を調製するための水に添加する乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌の量が、部分剥皮小麦粒１００質量部に対して０．０１〜０．５質量部である前記（１）または（２）の小麦粒パン類の製造方法；
（４） 前記部分剥皮小麦粒１００質量部に、乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌を含有する水を５０〜２００質量部の割合で混合して小麦粒と水の混合物を調製する前記（１）〜（３）のいずれかの小麦粒パン類の製造方法；及び、
（５） 前記部分剥皮小麦粒１００質量部に対して、小麦粉を２５〜２５０質量部の割合で用いる前記（１）〜（４）のいずれかの小麦粒パン類の製造方法；
である。
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.
また、本発明は、
（６） 剥皮率が２５〜４８％で且つ目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合が８０質量％以上である部分剥皮小麦粒を、玄麦を非加水状態で無水米とぎ器または精米機を使用して剥皮率が２５〜４８％になるように精麦処理して調製するか、或いは玄麦を非加水状態で無水米とぎ器または精米機を使用して剥皮率が２５〜４８％になるように精麦処理した後に目開きが３．３５ｍｍの篩および目開きが２．００ｍｍの篩のいずれか一方または両方を用いて分級処理を行って調製する前記（１）〜（５）のいずれかの小麦粒パン類の製造方法である。
そして、本発明は、
（７） 前記（１）〜（６）のいずれかの製造方法で得られる小麦粒パン類である。
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).
本発明による場合は、部分剥皮小麦粒が粒状でパン中に多く含まれていて、芳醇な香りを有し、非常に甘みがあり、パンに含まれる部分剥皮小麦粒の硬さと周囲の柔らかさのバランスが良好で、従来にない、変化に富む、独特の優れた風味、食感、外観を有し、しかも十分に膨らんでいてボリュームのあるパン類を円滑に製造することができる。
本発明により得られるパン類は、部分剥皮小麦粒に由来する食物繊維、ビタミン類、ミネラルなどの栄養成分を多く含んでいるため、栄養的にも優れている。
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.
本発明において、パン類の製造に用いる前記部分剥皮小麦粒を、玄麦を非加水状態で無水米とぎ器または精米機を使用して剥皮率が２５〜４８％になるように精麦処理する方法、或いは前記精麦処理の後に目開きが３．３５ｍｍの篩および目開きが２．００ｍｍの篩のいずれか一方または両方を用いて更に分級処理を行う方法を採用して調製した場合には、複雑で手間のかかる処理工程を要することなく、剥皮率が２５〜４８％で且つ目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合が８０質量％以上である部分剥皮小麦粒を、簡単に且つ円滑に調製することができる。 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.
以下に本発明について詳細に説明する。
小麦の種実から外表皮を除去して得られる玄麦は、一般に皮部（果皮、種皮およびアリューロン層）、胚乳部および胚芽部からなっている。
本発明では、パン類を製造するための穀類として、前記玄麦を不完全に精麦して得られる、「剥皮率が２５〜４８％で且つ目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合が８０質量％以上である部分剥皮小麦粒」［以下、前記特定範囲の剥皮率と特定範囲の粒度を有する部分剥皮小麦粒を「部分剥皮小麦粒（Ｐ）」ということがある］を用いる。
本発明では、前記特定の剥皮率と粒度を有する部分剥皮小麦粒を用いてパン類を製造することによって、芳醇な香りを有し、非常に甘みがあり、パンに含まれる部分剥皮小麦粒の硬さと周囲の柔らかさのバランスが良好で、従来にない独特の優れた風味および食感、外観を有し、十分に膨らんでいてボリュームがあり、しかも栄養価に富む、本発明の小麦粒パン類を円滑に製造することができる。
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.
剥皮されていない玄麦をそのまま用いた場合および剥皮率が２５％未満の部分剥皮小麦粒を用いた場合には、得られるパン類は、十分に膨らまずボリュームが不足し、芳醇な香りおよび甘さが不足して風味が不良で、しかもパン中に小麦の粒が非常に硬い状態で残り、違和感のある不良な食感となり易い。一方、剥皮率が４８％を超える部分剥皮小麦粒を用いた場合にも、芳醇な香りおよび甘さが不足して風味が不良となり、しかもパン中に小麦粒を含有させたことによる独特の食感が発現できない。 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.
本発明では、部分剥皮小麦粒（Ｐ）として、剥皮率が２６〜４５％ものを用いることがより好ましく、２８〜４０％のものを用いることが一層好ましい。
本明細書でいう小麦粒（部分剥皮小麦粒）における剥皮率は、以下の数式（ｉ）から求められる。
小麦粒における剥皮率（％）＝｛（Ｗ0−Ｗ1）／Ｗ0｝×１００ （ｉ）
［式中、Ｗ0は剥皮処理（精麦）を行なう前の玄麦の質量（ｋｇ）、Ｗ1は質量Ｗ0（ｋｇ）の玄麦を剥皮処理（精麦）した後の小麦粒の質量（ｋｇ）を示す。］
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. ]
また、部分剥皮小麦粒として、目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合が８０質量％未満の部分剥皮小麦粒を用いると、当該部分剥皮小麦粒の剥皮率が２５〜４８％から外れる場合はもとより、剥皮率が２５〜４８％の範囲にある場合であっても、得られるパン類は、芳醇な香りや甘みがなくなったり、小麦粒に基づく独特の歯ごたえが失われたり、逆に小麦粒が硬すぎて違和感のある不良な食感になり易い。
具体的には、目開き２．００ｍｍの篩を通過する微細な小麦粒や粉の含有割合が２０質量％を超える部分剥皮小麦粒を用いると、得られるパン類では、芳醇な香りおよび甘さが不足して風味が不良となり、しかもパン中に小麦粒を含有させたことによる独特の食感が失われる。一方、目開き３．３５ｍｍの篩上に残留する粒径の大きな部分剥皮小麦粒や玄麦の含有割合が２０質量％を超える部分剥皮小麦粒を用いると、得られるパン類は、十分に膨らまずボリュームが不足し、芳醇な香りおよび甘さが不足して風味が不良となり、しかもパン中に小麦の粒が非常に硬い状態で残り、違和感のある不良な食感となる。また、目開き２．００ｍｍの篩を通過する微細な小麦粒や粉と、目開き３．３５ｍｍの篩上に残留する粒径の大きな部分剥皮小麦粒や玄麦の合計含有量が２０質量％を超える部分剥皮小麦粒を用いると、やはり、得られるパン類は、芳醇な香りや甘みがなくなったり、小麦粒に基づく独特の歯ごたえが失われたり、逆に小麦粒が硬すぎて違和感のある不良な食感になる。
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.
本発明では、部分剥皮小麦粒（Ｐ）として、目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合が８５質量％以上の部分剥皮小麦粒を用いることがより好ましく、９０質量％以上の部分剥皮小麦粒を用いることが一層好ましい。
ここで本明細書における部分剥皮小麦粒中の「目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合」は、所定の剥皮率に剥皮処理（精麦処理）した後の部分剥皮小麦粒中に含まれている、目開き３．３５ｍｍの篩を通過し且つ目開き２．００ｍｍの篩上に残留する部分剥皮小麦粒の割合（質量％）をいい、パン類の製造に用いる部分剥皮小麦粒の質量をＺ0とし、当該部分剥皮小麦粒中に含まれている目開き３．３５ｍｍの篩を通過し且つ目開き２．００ｍｍの篩上に残留する部分剥皮小麦粒の質量をＺ1とすると、式：（Ｚ1／Ｚ0）×１００（質量％）から求めることができる。
部分剥皮小麦粒中に含まれている「目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の質量」は、部分剥皮小麦粒を目開き３．３５ｍｍの篩で分級処理した後に更に目開き２．００ｍｍの篩で分級処理するか、前記とは逆の順序で部分剥皮小麦粒を目開き２．００ｍｍの篩で分級処理した後に目開き３．３５ｍｍの篩で分級処理するか、または両方の篩を同時に用いて目開き３．３５ｍｍの篩を上方に配置し、目開き２．００ｍｍの篩を下方に配置した状態で目開き３．３５ｍｍの篩の上方から部分剥皮小麦粒を落下させて分級することにより求めることができる。
なお、目開き３．３５ｍｍの篩は、米国標準規格（ＡＳＴＭ Ｅ１１−７０）による標準篩Ｎｏ．６に相当し、また目開き２．００ｍｍの篩は米国標準規格（ＡＳＴＭ Ｅ１１−７０）による標準篩Ｎｏ．１０に相当する。
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.
部分剥皮小麦粒（Ｐ）の調製方法は特に制限されず、剥皮率が２５〜４８％で且つ目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合が８０質量％以上である部分剥皮小麦粒を調製することのできるいずれの方法を採用してもよい。
そのうちでも、本発明で用いる部分剥皮小麦粒（Ｐ）の調製方法としては、
（ｉ） 玄麦を非加水状態で無水米とぎ器または精米機を使用して剥皮率が２５〜４８％になるように精麦処理して調製する方法；或いは、
（ii） 玄麦を非加水状態で無水米とぎ器または精米機を使用して剥皮率が２５〜４８％になるように精麦処理した後に、目開きが３．３５ｍｍの篩および目開きが２．００ｍｍの篩のいずれか一方または両方を用いて分級処理を行って調製する方法；
が好ましく採用される。
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.
前記（ｉ）の方法は、玄麦を無水米とぎ器または精米機を使用して剥皮率が２５〜４８％になるように精麦処理して得られる部分剥皮小麦粒において、目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合がそのまま８０質量％以上になっている場合に採用される。
また、前記（ii）の方法は、玄麦を無水米とぎ器または精米機を使用して剥皮率が２５〜４８％になるように精麦処理して得られる部分剥皮小麦粒において、目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合が８０質量％以上になっておらず（８０質量％未満であり）、目開き２．００ｍｍの篩を通過する微細な粒や粉および／または目開き３．３５ｍｍの篩上に残留する大きな粒が多く含まれている場合に採用される。当該（ii）の方法では、目開き３．３５ｍｍの篩および／または目開き２．００ｍｍの篩を用いて分級処理を行って、前記微細な粒や粉および／または大きな粒を除くことによって、目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合を８０質量％以上にすることができる。
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.
但し、前記（ｉ）の方法においても、目開き３．３５ｍｍの篩および／または目開き２．００ｍｍの篩を用いて分級処理を行って、目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合を一層多くしても何ら構わない。
前記（ｉ）および（ii）の方法は、いずれも、無水米とぎ器または精米機を使用して、水を加えることなく乾式条件下に室温で行なうことができるので、簡単で便利な方法である。その際に用いる無水米とぎ器または精米機の種類は特に制限されず、従来から市販されているものを使用することでき、具体例としては、松下電器産業株式会社製の遠心力無水米とぎ器「Ｎａｔｉｏｎａｌ ＳＮ−ＫＴ１２Ａ」、汎用の精米機などを挙げることができる。
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.
本発明では、剥皮率が２５〜４８％で且つ目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合が８０質量％以上である部分剥皮小麦粒に、乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌を含有する水を加えて、当該部分剥皮小麦粒と水の混合物を調製し、当該混合物を嫌気的条件下に温度２０〜４０℃で１〜３２時間、好ましくは２５〜３０℃で１２〜２４時間浸漬処理を行う。
この浸漬処理工程では、部分剥皮小麦粒の膨潤、発酵、軟化が行なわれる。
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.
浸漬処理時の温度が２０℃よりも低いか又は４０℃よりも高いと、また浸漬処理時間が１時間よりも短いと、部分剥皮小麦粒（Ｐ）の膨潤、発酵、軟化などが円滑に行なわれにくくなって、得られるパン類のボリューム不足、芳醇な香りおよび甘さの不足による風味の低下が生じ易くなり、またパン中に小麦の粒が非常に硬い状態で残るか、逆にパン中における小麦粒の残存量が低下して、小麦粒を含有させたことによる独特の優れた食感が失われ易くなる。また、浸漬処理時間が３２時間を超えると、部分剥皮小麦粒（Ｐ）の膨潤、発酵、軟化などが過多になって、得られるパン類では、芳醇な香りおよび甘さが不足して風味が低下し易くなり、またパン中における小麦粒の残存量が低下して、小麦粒を含有させたことによる独特の優れた食感が失われ易くなる。
また、この浸漬処理は、嫌気的条件下で行なうことが必要であり、好気的条件下で行なうと、乳酸菌、酵母菌および／またはビフィズス菌が十分に働かず、部分剥皮小麦粒の発酵を十分に行なうことが困難になる。
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.
浸漬処理工程では、乳酸菌、酵母菌およびビフィズス菌のうちの１種類を用いてもよいし、または２種以上を併用してもよい。乳酸菌、酵母菌およびビフィズス菌としては、市販のものなどを適宜用いることができ、特に制限されない。乳酸菌、酵母菌および／またはビフィズス菌は、部分剥皮小麦粒の発酵、軟化を促進して、得られるパン類の風味、食感の向上、外観の向上に寄与する。
部分剥皮小麦粒（Ｐ）に加える水への乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌の添加量は、部分剥皮小麦粒（Ｐ）１００質量部に対して０．０１〜０．５質量部であることが好ましく、０．０５〜０．４質量部であることがより好ましく、０．０７〜０．２質量部であることが更に好ましい。乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌の量が少な過ぎると、浸漬処理時に部分剥皮小麦粒（Ｐ）の発酵、軟化が行われにくくなって、芳醇な香りおよび甘みのあるパン類が得られにくくなり、しかもパンのボリュームが小さくなったり、パン中に含まれる部分剥皮小麦粒の粒が硬くて食感が不良になり易い。一方、前記菌の量が多すぎると、パンの生地がだれ易くなったり、酸味が強くなったり、風味が劣化し易くなる。
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.
乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌を含有する水の量は、部分剥皮小麦粒（Ｐ）１００質量部に対して、５０〜１００質量部、特に６０〜１００質量部であることが、浸漬処理時に、部分剥皮小麦粒（Ｐ）の膨潤、発酵、軟化が円滑に行なわれる点から好ましい。
但し、本発明では、部分剥皮小麦粒（Ｐ）と上記菌を含有する水の混合物を浸漬処理した後の混合物（浸漬処理混合物）は、そのままパン類の製造に用いるので、浸漬処理時に部分剥皮小麦粒（Ｐ）に加える水の量は、パン類の製造に用いる水の全量以下であることが必要である。
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.
前記浸漬処理を行った部分剥皮小麦粒（Ｐ）と、乳酸菌、酵母菌およびビフィズス菌から選ばれる少なくとも１種の菌を添加した水の混合物を用いてパン類を製造する。
パン類を製造する際の製パン方法や製パン工程は特に制限されず、従来の方法と同様に、混捏、発酵、ガス抜き、分割、ベンチタイム、ホイロ、焼成などの工程を経て製造することができる。その際の加水量、混捏、発酵、ガス抜き、分割、ベンチタイム、ホイロ、焼成などの各工程における作業方法や作業条件（温度、処理時間など）は特に制限されず、製造するパン類の種類や製パン法の種類などに応じて、従来と同様の作業方法や作業条件を採用することができる。
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.
本発明では、上記の浸漬処理を行って得られる部分剥皮小麦粒（Ｐ）と上記菌を含有する水の混合物だけを穀類原料（穀類原料と水との混合物）として用いて、それにイーストやその他の副原料を配合して混捏して生地をつくり、その生地を用いて前記した発酵、ガス抜き、分割、ベンチタイム、ホイロ、焼成などの通常の製パン工程を経てパン類を製造してもよいし、或いは上記の浸漬処理を行って得られる部分剥皮小麦粒（Ｐ）と上記菌を含有する水の混合物と共に他の穀類原料（例えば、パン用小麦粉、ライ麦粉、オーツ粉、コーンフラワー、亜麻仁粉、米粉、各種澱粉類またはそれらの混合粉）を配合し、それにイーストおよびその他の副原料を添加して混捏して生地をつくり、その生地を用いて前記した発酵、ガス抜き、分割、ベンチタイム、ホイロ、焼成などの通常の製パン工程を経てパン類を製造してもよい。 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.
他の穀類原料を併用する場合には、その使用割合は、部分剥皮小麦粒（Ｐ）１００質量部に対して、９００質量部以下、特に５００質量部以下であることが、部分剥皮小麦粒に基づく特有の優れた風味、食感および外観を有する本発明の小麦粒パン類を円滑に得る上で好ましい。特に、本発明では、部分剥皮小麦粒（Ｐ）と上記菌を含有する水との浸漬処理後の混合物に、浸漬処理前の部分剥皮小麦粒（Ｐ）１００質量部に対して小麦粉を０〜９００質量部、特に２５〜４００質量部の割合で配合してパン類を製造することが好ましく、それによって、風味、食感、ボリューム、外観などにより優れるパン類を円滑に製造することができる。 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.
また、本発明では、パン類の製造に当たって、イースト、或いはイーストおよび他の穀類と共に、必要に応じて、パン類の製造において従来から用いられている副原料などを用いることができ、副原料としては、例えば、食塩、砂糖やその他の糖類、ショートニング、バター、マーガリンなどの油脂類、モルト粉末やモルトシロップ、イーストフード、バイタルグルテン；脱脂粉乳、全脂粉乳、チーズ粉末、ヨーグルト粉末、ホエー粉末などの乳製品、卵や卵製品；豆類、野菜、イモ類、ビタミン類、ミネラル類、塩化アンモニウム、炭酸カルシウム、硫酸カルシウム、リン酸二水素カルシウム、硫酸アンモニウム；製パン改良剤などの１種または２種以上を挙げることができ、これらの１種または２種以上を用いることができる。特に、混捏してパン生地を調製する際に製パン改良剤（例えば、酵素製剤；ピュラトス社製「ジョーカー・キモ」）、発酵調味粉末（森永乳業株式会社製「ＣＢＷ３０」など）を添加すると、ボリューム、風味および食感により優れるパン類を得ることができる。 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.
本発明では、製造するパンの種類は特に制限されず、油脂類や糖類等の配合量の少ないリーンな配合のパン類、油脂類や糖類等の配合量の多いリッチな配合のパン類のいずれのパン類を製造してもよい。
限定されるものではないが、本発明によって製造し得るパン類としては、例えば、ワンローフ、角形食パン、プルマンブレッド、バゲット、グリッシーニ、フランスパン、ライブレッド、カンパーニュ、チャバッタ、ブローチェンなどのブレッド類；ハードロール、カイザーロール、ウインナーロール、プレーチヒエンなどのハードロール類；ソフトロール、ブリオッシュ、クロワッサン、クレセント、バターロール、スイートロールなどのソフトロール類；コーヒーケーキ、アップルロール、シュトーレンなどのスイートドウ類；バンズ類；マフィン類；あんパン、ジャムパン、クリームパン、チョコレートパン、メロンパンなどの菓子パン類；ピザ類、ピタパンなどを挙げることができる。
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.
本発明により得られるパン類は、常温で流通販売してもよいし、焼成後に冷凍して保存、流通、販売してもよいし、または冷蔵温度で保存、流通、販売してもよい。
さらに、本発明では、完成したパンになる前の生地の状態で冷凍してもよい。生地の状態での冷凍は、混捏直後の生地、混捏・発酵後の生地、分割・丸め後で成形前の生地、成形後の生地、ホイロ後の生地などのいずれの段階の生地であってもよい。生地の状態で冷凍する場合は、−１０℃〜−５０℃の温度で冷凍することが好ましい。
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.
以下に本発明について実施例などにより具体的に説明するが、本発明は以下の例によって限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.
《調製例１》［部分剥皮小麦粒（Ｉ）の調製］：
（１）（ｉ） 玄麦（小麦）１ｋｇ（Ｗ0）を、遠心力無水米とぎ器（松下電器産業株式会社製「Ｎａｔｉｏｎａｌ ＳＮ−ＫＴ１２Ａ」）に投入して、強レベルの条件下（消費電力２２０ｗ）で１０分間精麦処理（部分剥皮処理）を行なった。この処理によって、前記遠心力無水米とぎ器の内部に備えられている米とぎブラシにより玄麦表面が研磨されて、玄麦から皮部、胚芽部または胚乳部の一部が削り取られて、装置内の紙パック内にカスとして集められ、一方部分剥皮した小麦粒は当該遠心力無水米とぎ器の下部容器内に前記カスと分離されて収容される。
（ii） 次に、遠心力無水米とぎ器の下部容器から部分剥皮小麦粒を取り出して、上記（ｉ）の精麦処理を更に２回繰り返して、合計で３回の剥皮処理（精麦処理）を行って部分剥皮小麦粒（１）を得た。
（２） 上記（１）で得られた部分剥皮小麦粒（Ｉ）の質量（Ｗ1）を測定して、前記した数式（ｉ）によって部分剥皮小麦粒（Ｉ）の剥皮率を求めたところ、下記の表１に示すように、８質量％であった。
<< 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） 上記（１）で得られた部分剥皮小麦粒（Ｉ）における「目開き３．３５ｍｍの篩を通過し且つ目開き２．００ｍｍの篩上に残留する小麦粒の含有割合」を調べるために、目開き３．３５ｍｍの篩（東京スクリーン社製、直径２００ｍｍ、深さ６０ｍｍ）を上段に、目開き２．００の篩（東京スクリーン社製、直径２００ｍｍ、深さ６０ｍｍ）を下段に重ねて、振動式ふるい振とう機（筒井理化学器械社製の振動式ふるい振とう機「ＶＵＤ−８０」）にセットした後、上記（１）で得られた部分剥皮小麦粒（１）１００ｇを上段の篩（目開き３．３５ｍｍ）に投入し、振動調節レベルを８にして（振幅３ｍｍ、振動回数３０００回／分）、１０分間振動させて篩分けした。その後、上段の篩（目開き３．３５ｍｍ）の上に残留したもの、下段の篩（目開き２．００ｍｍ）上に残留したもの、および下段の篩（目開き２．００ｍｍ）を通過したものをそれぞれ分けて回収してそれぞれの質量を測定し、部分剥皮小麦粒（Ｉ）中に含まれている、「目開き３．３５ｍｍの篩を通過し且つ目開き２．００の篩上に残留した小麦粒（この試験では下段の目開き２．００の篩上の残留した小麦粒」の割合［部分剥皮小麦粒（Ｉ）の質量に対する質量％］を求めたところ、下記の表１に示すように、９０．９質量％であった。 (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%.
《調製例２〜１１》［部分剥皮小麦粒（II）〜（XI）の調製］：
（１） 調製例１で使用したのと同じ玄麦を用いて、調製例１の（１）におけるのと同じ遠心力無水米とぎ器を使用して、実施例１の（１）と同じ精麦処理（部分剥皮処理）を、それぞれ５回（調製例２）、６回（調製例３）、７回（調製例４）、８回（調製例５）、９回（調製例６）、１０回（調製例７）、１１回（調製例８）、１２回（調製例９）、１３回（調製例１０）、１４回（調製例１１）ずつ行なって、部分剥皮小麦粒（II）〜（XI）をそれぞれ調製した。
（２） 上記（１）で得られた部分剥皮小麦粒（II）〜（XI）のそれぞれの質量（Ｗ1）を測定して、前記した数式（ｉ）によって部分剥皮小麦粒（II）〜（XI）の剥皮率を求めたところ、下記の表１に示すとおりであった。
（３） 上記（１）で得られた部分剥皮小麦粒（II）〜（XI）のそれぞれに対して、調製例１の（３）と同じ操作を行って、部分剥皮小麦粒（II）〜（XI）のそれぞれにおける「目開き３．３５ｍｍの篩を通過し且つ目開き２．００ｍｍの篩上に残留する小麦粒の含有割合」を調べたところ、下記の表１に示すとおりであった。
<< 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. .
《調製例１２》［部分剥皮小麦粒（XII）の調製］
（１） 調製例１で使用した遠心力無水米とぎ器の代わりに、家庭用精米機（象印マホービン株式会社製「ＺＯＪＩＲＵＳＩ ＢＲ−ＢＤ３５」）を使用して、調製例１で使用したのと同じ玄麦（小麦）１ｋｇ（Ｗ0）を同精米機に供給して、「目盛り；７ぶづき」のの条件下で１０分間精麦処理（部分剥皮処理）を行なう操作を４回繰り返して、部分剥皮小麦粒（XII）を得た。
（２） 上記（１）で得られた部分剥皮小麦粒（XII）の質量（Ｗ1）を測定して、前記した数式（ｉ）によって部分剥皮小麦粒（XII）の剥皮率を求めたところ、下記の表１に示すとおりであった。
（３） 上記（１）で得られた部分剥皮小麦粒（XII）に対して、調製例１の（３）と同じ操作を行って、部分剥皮小麦粒（XII）における「目開き３．３５ｍｍの篩を通過し且つ目開き２．００ｍｍの篩上に残留する小麦粒の含有割合」を調べてところ、下記の表１に示すとおりであった。
<< 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.
《実施例１》［食パンの製造］
（１） 上記の調製例１〜１２で得られたそれぞれの部分剥皮小麦粒（Ｉ）〜（XII）のいずれか６０質量部を入れたビニール袋に、ヨーグルト種菌（共同乳業株式会社製）０．１質量部を添加した水４８質量部を入れてよく撹拌し、ビニール袋から空気を十分に追い出した後にビニール袋の口を縛り、恒温槽（２７℃）に入れて２０時間放置（浸漬処理）した。
（２） 次いで、上記（１）のビニール袋内の浸漬処理後の混合物を取り出し、それに強力小麦粉４０質量部、製パン改良剤（日仏商事社製「Ｂ．Ｂ．Ｊ」）０．１質量部、上白糖５質量部、食塩２質量部、生イースト２．５質量部、ショートニング５質量部および水１６質量部を加えて、縦型ミキサーにて低速で６分間、高速で８分間混捏した後、この生地を温度２７℃、湿度７５％の第一発酵室に入れて４５分間発酵させた。
（３） 発酵後の生地を分割し（２６０ｇ／１個）、丸めてベンチを２０分とった。
（４） それらの生地を成形し、ワンローフ型へ２個を詰め（２６０ｇ×２）、温度３８℃、湿度８５％のホイロに入れた（４０〜６０分）。
（５） ホイロから取り出して、２３０℃の窯に入れて３２分間焼成して食パンを製造した。
（６） 上記（５）で得られたそれぞれの食パンのボリューム、風味および食感を、下記の表２に示す評価基準にしたがって、１０名のパネラーにより点数評価してもらい、その平均値を採ったところ、下記の表３に示すとおりであった。
（７） また、実験番号６で得られた食パンの内相は、図１（切断面の写真）および図２（切断面の拡大写真）に示すように、柔らかい生地の部分に小麦粒が適度に分散した状態であった。
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.
上記の表３の結果にみるように、実験番号５〜１０および１２では、剥皮率が２５〜４８％で且つ目開き３．３５ｍｍの篩を通過し目開き２．００ｍｍの篩上に残留する小麦粒の含有割合が８０質量％以上である部分剥皮小麦粒（Ｖ）〜（Ｘ）および（XII）のいずれかを用いて食パンを製造したことにより、ボリューム、風味および食感の評点のいずれもが高くて、ボリュームが大きく、しかも芳醇な香りと甘みがあって風味に優れ、麦の粒の硬さと周囲の生地の柔らかさのバランスが良く、独特の優れた食感を有する食パンが得られた。 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.
《実施例２》［食パンの製造］
（１） 実施例１の実験番号６［部分剥皮小麦粒（VI）を使用］において、その工程（１）で、部分剥皮小麦粒と、ヨーグルト種菌を添加した水の混合物を調製する際のヨーグルト種菌の添加量を下記の表４に示す量にした以外は、実施例１の実験番号６と同様にして食パンを製造した。
（２） 上記（１）で得られたそれぞれの食パンのボリューム、風味および食感を、上記の表２に示す評価基準にしたがって、１０名のパネラーにより点数評価してもらい、その平均値を採ったところ、下記の表４に示すとおりであった。
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.
《実施例３》［食パンの製造］
（１） 実施例１の実験番号６［部分剥皮小麦粒（VI）を使用］において、部分剥皮小麦粒と水の混合物を調製する際に添加する菌として、下記の表５に示すものを用いて、実施例１の実験番号６と同様にして食パンを製造した。
（２） 上記（１）で得られたそれぞれの食パンのボリューム、風味および食感を、上記の表２に示す評価基準にしたがって、１０名のパネラーにより点数評価してもらい、その平均値を採ったところ、下記の表５に示すとおりであった。
<< 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.
上記の表５の結果にみるように、乳酸菌、酵母菌およびビフィズス菌のいずれを用いても、ボリュームが大きく、しかも風味および食感に優れる小麦粒パンが得られ、そのうちでもビフィズス菌および乳酸菌、特にビフィズス菌を用いた場合には高品質のパン類が得られた。 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.
《実施例４》［食パンの製造］
（１） 実施例１の実験番号６［部分剥皮小麦粒（VI）を使用］において、その工程（１）で、部分剥皮小麦粒と、ヨーグルト種菌を添加した水の混合物を調製する際の恒温槽の温度および恒温槽での放置時間（浸漬処理時間）を下記の表６に示す温度および時間にした以外は、実施例１の実験番号６と同様にして食パンを製造した。
（２） 上記（１）で得られたそれぞれの食パンのボリューム、風味および食感を、上記の表２に示す評価基準にしたがって、１０名のパネラーにより点数評価してもらい、その平均値を採ったところ、下記の表６に示すとおりであった。
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.
《実施例５》［食パンの製造］
（１） 実施例１の実験番号６において、その工程（２）で、部分剥皮小麦粒と、強力小麦粉との使用割合を下記の表７に示す割合にした以外は、実施例１の実験番号６と同様にして食パンを製造した。
（２） 上記（１）で得られたそれぞれの食パンのボリューム、風味および食感を、上記の表２に示す評価基準にしたがって、１０名のパネラーにより点数評価してもらい、その平均値を採ったところ、下記の表７に示すとおりであった。
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.
《実施例６》［食パン（冷凍生地法）の製造］
（１） 上記の調製例６で得られた部分剥皮小麦粒（VI）６０質量部を入れたビニール袋に、ヨーグルト種菌（共同乳業株式会社製）０．１質量部を添加した水４８質量部を入れてよく撹拌し、ビニール袋から空気を十分に追い出した後にビニール袋の口を縛り、恒温槽（２７℃）に入れて２０時間放置した。
（２） 次いで、上記（１）のビニール袋内の混合物を取り出して、強力小麦粉４０質量部、製パン改良剤（日仏商事社製「Ｂ．Ｂ．Ｊ」）０．１質量部、上白糖５質量部、食塩２質量部、生イースト２．５質量部、ショートニング５質量部および水１２質量部を加えて、縦型ミキサーにて低速で１０分間、高速で８分間混捏した後、生地を温度２７℃、湿度７５％の第一発酵室に入れて１０分間発酵させた。
（３） 発酵後の生地を分割し（２６０ｇ／１個）、丸めて、円形状に広げた。
<< 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） 上記（３）の生地を−４０℃の急速冷凍機に１時間入れて急速冷凍した後、−２０℃の冷凍庫に移して、１カ月または２カ月冷凍保存した。
（５） １カ月後および２カ月のそれぞれの時期に生地を冷凍庫から取り出して、室温で２時間解凍した後、再度丸めて、生地を成形し、ワンローフ型へ２個を詰め（２６０ｇ×２）、温度３８℃、湿度８５％のホイロに入れた（４０〜６０分）。
（５） ホイロから取り出して、２３０℃の窯に入れて３５分間焼成して食パンを製造した。
（６） 上記（５）で得られたそれぞれの食パンのボリューム、風味および食感を、上記の表２に示す評価基準にしたがって、１０名のパネラーにより点数評価してもらい、その平均値を採ったところ、下記の表８に示すとおりであり、１カ月冷凍した生地および２カ月冷凍した生地のいずれにおいて、ボリューム、風味および食感に優れる食パンが得られた。
(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.
《実施例７》［食パンの製造］
（１） 実施例５の実験番号６において、部分剥皮小麦粒と、ヨーグルト種菌を添加した水との浸漬処理後の混合物に強力小麦粉、イーストおよびその他の副原料を加えてパン生地を調製する際に、下記の表９に示す製パン改良剤を表９に示す量で更に添加した以外は、実施例５の実験番号６と同様にして食パンを製造した。
（２） 上記（１）で得られたそれぞれの食パンのボリューム、風味および食感を、上記の表２に示す評価基準にしたがって、１０名のパネラーにより点数評価してもらい、その平均値を採ったところ、下記の表９に示すとおりであった。
<< 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.
《実施例８》［ハードロールの製造］
（１） 上記の調製例６で得られた部分剥皮小麦粒（VI）６０質量部を入れたビニール袋に、ヨーグルト種菌（共同乳業株式会社製）０．１質量部を添加した水４８質量部を入れてよく撹拌し、ビニール袋から空気を十分に追い出した後にビニール袋の口を縛り、恒温槽（２７℃）に入れて２０時間放置した。
（２） 次いで、上記（１）のビニール袋内の混合物を取り出して、強力小麦粉４０質量部、食塩２質量部、インスタントドライイースト０．６質量部、モルトエキス０．３質量部、ビタミンＣ１００ｐｐｍおよび水１５質量部を加えて、縦型ミキサーにて低速で６分間、高速で８分間混捏した後、生地を温度２７℃、湿度７５％の第一発酵室に入れて１２０分間発酵させた。
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） 発酵後の生地をパンチし、再度第一発酵室に入れて３０分間発酵させた。
（４） その生地を分割し（６０ｇ／１個）、やや長めに丸めてベンチを２０分とった。
（５） これらを細長く成形してキャンバスに並べて、温度３２℃、湿度８５％のホイロに入れた（約５０分）。
（６） ホイロから取り出して、２４０℃の窯に入れ２０分間焼成してハードロールを製造した。
（７） 上記（６）で得られたハードロールのボリューム、風味および食感を、上記の表２に示す評価基準にしたがって、１０名のパネラーにより点数評価してもらい、その平均値を採ったところ、ボリュームは４．５点、風味は４．６点および食感は４．４点であり、ボリューム、風味および食感のすべてにおいて優れていた。
(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.
《実施例９》［ピザの製造］
（１） 上記の調製例６で得られた部分剥皮小麦粒（VI）６０質量部を入れたビニール袋に、ヨーグルト種菌（共同乳業株式会社製）０．１質量部を添加した水３２質量部を入れてよく撹拌し、ビニール袋から空気を十分に追い出した後にビニール袋の口を縛り、恒温槽（２７℃）に入れて２０時間放置した。
（２） 次いで、上記（１）のビニール袋内の混合物を取り出して、強力小麦粉６０質量部、生イースト２．５質量部、モルトエキス１質量部、食塩２質量部、ショートニング４．５質量部および水４２質量部を加えて、縦型ミキサーにて低速で２分間、高速で３分間混捏した後、生地を温度２７℃、湿度７５％の第一発酵室に入れて１２０分間発酵させた。
（３） 発酵後の生地をパンチし、再度第一発酵室に入れて３０分間発酵させた。
（４） その生地を分割し（６０ｇ／１個）、やや長めに丸めてベンチを２０分とった。
（５） これらを細長く成形してキャンバスに並べて、温度３２℃、湿度８５％のホイロに入れた（約５０分）。
（６） ホイロから取り出して、２４０℃の窯に入れ２０分間焼成してハードロールを製造した。
（７） 上記（６）で得られたピザのボリューム、風味および食感を、上記の表２に示す評価基準にしたがって、１０名のパネラーにより点数評価してもらい、その平均値を採ったところ、ボリュームは４．４点、風味は４．７点および食感は４．６点であり、ボリューム、風味および食感のすべてにおいて優れていた。
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.
本発明により、部分剥皮小麦粒が粒のままの状態でパン中に多く含まれていて、芳醇な香りを有し、非常に甘みがあり、パンに含まれる部分剥皮小麦粒の硬さと周囲の柔らかさのバランスが良好な、従来にない独特の優れた風味、食感、外観を有し、しかも十分に膨らんでいてボリュームのある、栄養価の高いパン類の製造方法が提供される。 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.
Claims (7)
Wheat grain breads obtained by the production method according to any one of claims 1 to 6.
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| JP2000300159A (en) * | 1999-04-20 | 2000-10-31 | Nitto Seifun Kk | Breadmaking improver and production of bread utilizing the same |
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| JP2004113051A (en) * | 2002-09-25 | 2004-04-15 | Nitto Seifun Kk | Frozen bread dough-improving agent |
| JP2004350583A (en) * | 2003-05-29 | 2004-12-16 | Nisshin Flour Milling Inc | Wheat composition for bread and method for producing breads |
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| JP2006149228A (en) * | 2004-11-25 | 2006-06-15 | Shikishima Baking Co Ltd | Method for producing bread |
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| JPS5135448A (en) * | 1974-07-17 | 1976-03-25 | Shiigeru Jatsuku |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000300159A (en) * | 1999-04-20 | 2000-10-31 | Nitto Seifun Kk | Breadmaking improver and production of bread utilizing the same |
| JP2003319747A (en) * | 2002-05-07 | 2003-11-11 | Shuzo Ochi | Method of producing bread and bread produced by the same |
| JP2004113051A (en) * | 2002-09-25 | 2004-04-15 | Nitto Seifun Kk | Frozen bread dough-improving agent |
| JP2004350583A (en) * | 2003-05-29 | 2004-12-16 | Nisshin Flour Milling Inc | Wheat composition for bread and method for producing breads |
| JP2005013033A (en) * | 2003-06-24 | 2005-01-20 | Nisshin Flour Milling Inc | Wheat composition for confectionery, and method for producing confectionery |
| JP2006149228A (en) * | 2004-11-25 | 2006-06-15 | Shikishima Baking Co Ltd | Method for producing bread |
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