JP6427365B2 - Material for bakery food, method for producing bakery food and bakery food - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a bakery food material containing cereal grains, a method of producing a bakery food, and a bakery food.

  In recent years, there is a high demand for products intended for intake of dietary fiber and nutrients such as vitamins and minerals in bakery foods such as bread serving as a main food, reflecting general health preference. Therefore, many attempts have been made to use the cocoon of cereals such as corns rich in dietary fiber, vitamins, and minerals for use as a bakery food. However, such products have a problem of offensive odor due to grain brows. There is also the problem that the hue of the product is dull or the mouth feel is bad.

  In relation to such a subject, for example, in the following Patent Document 1, the remaining germ part and wheat bran part etc. obtained by removing the endosperm part from wheat are fermented by lactic acid bacteria etc. to make a fermented body, and then the endosperm is made at the time of baking. Invention of the manufacturing method of the bread which mixes the above-mentioned fermented body appropriately in the wheat flour which consists of parts, mixes them, ripens them and bakes is disclosed (claim 1 of patent document 1), germ part and bran part by lactic acid bacteria etc. It has been described that by fermenting and once producing a fermented body, nutrient-rich and whole-wheat whole-wheat bread with improved flavor, offensive odor, deterioration of bread-making properties, rancidity, rot, etc. can be obtained ( Paragraph 0008 of Patent Document 1).

  Also, for example, the invention of wheat lactic acid fermented product characterized in that wheat material containing dietary fiber is fermented with lactic acid is disclosed in Patent Document 2 below (claim 1 of Patent Document 2), wheat grain (wheat grain) It is described that lactic fermented matter derived from whole grain flour or wheat bran, particularly its heat-treated product, has the characteristic that unpleasant cereal odor disappears and it exhibits desirable fermented flavor and texture (Patent Document 1) Paragraph 0011). Moreover, it is described that bread and a cookie using the said wheat lactic-acid fermented material were obtained (Example of patent document 1).

JP 2003-319747 A Unexamined-Japanese-Patent No. 2006-191881

  As in Patent Documents 1 and 2 described above, problems such as off-flavor and the like at the time of blending wheat bran and other cereal grains into bakery food were solved to some extent by lactic acid fermentation of cereal husks such as wheat bran. However, according to the study of the present inventors, the effect is insufficient and the quality of bakery products can not be sufficiently improved.

  Therefore, the object of the present invention is to improve the quality by eliminating defects in the appearance, internal phase, flavor, taste, texture, etc. when cereal grits are contained in bakery food. It is to provide.

  In order to achieve the above object, according to the first aspect of the present invention, the grain size is adjusted so that 85% by mass or more of the whole is contained in the grain size of 250 to 1500 μm, and obtained by lactic acid fermentation of roasted grains. The present invention provides a bakery food material characterized in that

  In the material for a bakery food according to the present invention, it is preferable that the bran of the grain is wheat bran.

  Preferably, the wheat bran is red wheat bran.

  Moreover, it is preferable that it is frozen.

  On the other hand, the second aspect of the present invention is a lactic acid fermentation process in which the grain size is adjusted so that 85% by mass or more of the whole is contained in the grain size 250 to 1500 μm and the roasted grain is lactically fermented; There is provided a method for producing a bakery food, comprising: a yeast fermentation step of fermenting yeast by adding a fermented product as a part of a bakery food material, and a heat treatment step of heat treating the obtained yeast fermentate. It is

  In the method for producing a bakery food according to the present invention, it is preferable that the bran of the grain is wheat bran.

  Preferably, the wheat bran is red wheat bran.

Moreover, it is preferable to make it the addition amount to the raw material for bakery foodstuffs of the said lactic-fermented material be 2-21 mass% in the whole raw material for bakery foodstuffs.

  Preferably, the bakery food is one selected from bread, rolls, table bread, hearts bread, confectionery bread, fried bread, flat bread, danish, croissants, pastries, bagels, and Chinese chopsticks.

  On the other hand, the third of the present invention is to provide a bakery food characterized by being obtained by the method for producing a bakery food described above.

  According to the present invention, the appearance, internal phase, flavor, and the like when a grain of cereal is contained in a bakery food by lactic acid fermentation of the grain of the grain which has been adjusted to a specific range of particle sizes and roasted. It is possible to improve the quality by eliminating problems with taste and texture.

  The koji of the grain used in the present invention refers to the parts such as the peel, seed coat, germ and the like of the outer layer part of the fruit pod of the grain. Generally, when milling flour, the mulberry portion is separated to give a dark color, but it is rich in nutrients such as dietary fiber, vitamins and minerals, so in the present invention it is included in bakery foods I will do it. This makes it possible to obtain a nutritious bakery food. Grains include wheat, barley, rice, soy, corn and the like. Wheat bran is particularly preferred.

  The grain size of the grain of the grain used in the present invention needs to be adjusted so that 85% by mass or more of the whole falls in the particle size of 250 to 1500 μm. When the particle size is smaller than the above range, the color of the bakery food tends to be dull, and the taste and texture also tends to be worse in the mouth despite the processing of lactic acid fermentation described later. When the particle size is larger than the above range, the graininess, the mouthfeel, or the feeling of the grain wrinkles tends to increase.

  In addition, adjustment of a particle size can be adjusted by passing through the sieve of a predetermined aperture using the sieve of each aperture, and collecting the thing which exceeds the sieve of a predetermined aperture. For example, it is possible to obtain a particle whose particle size is adjusted so as to fall within the particle diameter of 250 to 1500 μm by a method of passing through a sieve having an aperture of 1,500 μm and turning on a sieve having an aperture of 250 μm. At this time, it is not necessary to use the same mesh size as the upper limit value or the lower limit value of the desired particle size range, for example, even if the particle size is adjusted using a mesh size mesh close to that value. Good.

  In the present invention, the particle size is adjusted so that 85% by mass or more of the whole is contained in the particle size of 400 to 1200 μm (for example, a sieve having a mesh opening of 1200 μm and a mesh opening of 400 μm) The particle size is adjusted so that 85% by mass or more of the whole is contained in the particle size of 400 to 800 μm (for example, a sieve having an aperture of 800 μm is passed through and a sieve having an aperture of 400 μm is turned on) It is further preferred to use the

  Generally, in the case of wheat bran, rolling and sieving are repeated at the time of production of wheat flour, and it is produced as a by-product which does not turn into wheat flour, and various grain sizes are obtained according to the history of rolling and sieving. Be Therefore, appropriately select from among them, or further, for example, pulverize with a pulverizing means such as a roller mill, hammer mill, mill, pin mill, sieving with a sieve, or purify with a purifier. The desired particle size can be obtained.

  The wheat for obtaining wheat bran is not particularly limited, such as hard or soft wheat, red wheat and white wheat. Representative examples of red wheat are: Dark Northern Springs (DNS) from the United States; Hard Red Winter from the United States; 1 Hard Red Spring (1 CW), Domestic wheat, French wheat etc. Representative examples of white wheat include Western White (WW) produced in the United States, Prime Hard (PH) produced in Australia, and Australian Standard White (ASW) produced in Australia. In addition, for the health image of a bakery food, it is preferable to use red wheat-derived ones from the viewpoints of being reddish in appearance and easy to be recognized to contain fusuma, taste and texture.

  In addition to the grain size adjustment described above, the grain kneader used in the present invention needs to be roasted. By roasting, it is possible to suppress the raw smell peculiar to the meal of the grain. There is no restriction | limiting in particular in roasting conditions, It is preferable to roast-process at 100-180 degreeC for 30 to 120 minutes, and it is more preferable to roast-process at 120-160 degreeC for 40 to 100 minutes. In addition, although the above-mentioned particle size adjustment may be performed after the roasting process, it is preferable to roast the grain scales of the grain size-controlled from the viewpoint of the effect of suppressing the raw odor peculiar to the grain scales. . In addition, the grain size of grain may be partially adjusted by roasting to further adjust the final grain size.

  In addition to the grain size adjustment and roasting process described above, it is necessary to ferment the grain of the grain used in the present invention by lactic acid fermentation. By treating with lactic acid fermentation, it is possible to improve the quality by eliminating problems with the appearance, internal phase, flavor, taste, texture and the like when a meal of cereal is contained in a bakery food. On the other hand, even after the lactic acid fermentation treatment, nutrients such as dietary fiber, vitamins and minerals are abundantly contained, and a bakery food with high nutritive value can be obtained.

  Lactic acid fermentation can be carried out by bringing a microorganism for lactic acid fermentation into contact with a grain size-controlled grain crucible and placing the microorganism for a certain period of time under conditions where the microorganism assimilates the grain hull. Specifically, examples of microorganisms for lactic acid fermentation include Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus delbrueku, Lactobacillus casei, and Lactobacillus casei. Bacillus brevis (Lactobacillus brevis), Lactobacillus buchneri (Lactobacillus buchneri), Lactobacillus fermentum (Lactobacillus fermentum) etc. can be used. Two or more of these may be used in combination, or those obtained by separately fermenting lactic acid by a plurality of microorganisms may be combined, or lactic acid fermentation may be performed stepwise by a plurality of microorganisms. In particular, Lactobacillus plantarum and Lactobacillus rhamnosus are preferable.

  In the case of lactic acid fermentation, fermentation may be promoted by adding nutrients such as carbon sources, nitrogen sources, minerals, salts and the like which are easily available to microorganisms, or setting an appropriate temperature. What is necessary is just to mix lactic acid and the microbe of the grain for which the particle size was adjusted, and the microbe for lactic acid fermentation, put in a tank, a plastic bag, etc., and carry out lactic acid fermentation by leaving for a fixed time. At this time, the stirring is not necessarily required, and even if it is in a state of being left after appropriately mixing the koji of the grain and the microorganism, the koji of the grain can be efficiently fermented with lactic acid. Therefore, from the viewpoint of energy efficiency, it is preferable to cause lactic acid fermentation in a stationary state.

  Typically, for example by Lactobacillus plantarum, per 100 g of liquid medium consisting of water, glucose, yeast extract, etc., 3 to 10 g of grains of grain adjusted in size, for lactic acid fermentation 0.1 to 0.2 g of microorganism is added and subjected to pre-incubation at 30 to 38 ° C. for 18 to 24 hours. To this pre-culture, further add 270-295 g of water, 515-551 g of grains of grain size adjusted, 0-5.4 g of microorganisms for lactic acid fermentation, and at 30-38 ° C. for 3-12 hours Use for main culture. The lactic acid fermented product thus prepared has a pH of 3.5 to 6.0, a water content of about 18 to 50% by mass, more typically a water content of about 22 to 40% by mass of lactic acid produced. It is a composition included.

  In the present invention, as described above, a lactic acid fermented product (hereinafter simply referred to as "lactic acid fermented product") obtained by lactic acid fermentation of grains of grain whose particle size has been adjusted is used as it is as a raw material for bakery food be able to. By this, it is possible to prevent defects in the appearance, internal phase, flavor, taste, texture, and the like when a meal of cereal is contained in a bakery food, and it is possible to further improve the quality thereof. On the other hand, even after the lactic acid fermentation treatment, nutrients such as dietary fiber, vitamins and minerals are abundantly contained, and a bakery food with high nutritive value can be obtained.

  The lactic acid fermented product may be subjected to pressure and heat treatment for sterilization, or may be dried and prepared in powder form for facilitating distribution, but preferably the water during lactic acid fermentation is retained, Alternatively, it is preferable to provide it in a substantially maintained state, to provide it in a refrigerated or frozen state, and it is particularly preferable to provide it in a frozen state. According to this, since microorganisms used for lactic acid fermentation are contained in a living state, they act in the yeast fermentation process described later, and the quality of the appearance of the bakery food, internal phase, flavor, taste and texture, etc. It can be further improved.

  The above-mentioned lactic acid fermented product may be, for example, salt raw material such as sodium chloride, fat and oil, skimmed milk powder, egg raw material such as whole egg powder, acesulfame potassium, neotame, sucralose, low-calorie sweetener such as reduced palatinose Baking powders, swelling agents such as baking powder, thickeners such as gellan gum, xanthan gum, guar gum, glycerin fatty acid esters, emulsifiers such as stearoyl sodium lactate, calcium stearoyl lactate, dough improving agents such as wheat bran, enzymes, α-modified starch, vitamins, Minerals, nutrient enhancers such as calcium, dry yeast, yeast food, pH adjusters, preservatives, flavors and the like may be appropriately combined. However, in order to prevent the constitution of the present invention and the effects thereof from being disturbed, the total content of the other food ingredients to be added to the lactic acid fermented product is 30 mass% of the total for the bakery food according to the present invention It is preferable to set it to% or less, more preferably to 20% by mass or less, and further preferably to 10% by mass or less. Moreover, it is preferable that it is 15-50 mass%, and, as for the water content of the raw material for bakery foodstuffs by this invention, it is more preferable that it is 20-40 mass%.

  The raw material for bakery food according to the present invention is, for example, bread, rolls (butter roll, etc.), table bread (coppe bread, hamburger buns, etc.), hearts bread (french bread, german bread, etc.), confectionery bread (melon bread, an bread, etc.) It can be suitably used for bread (curry bread, etc.), flat bread (nan, etc.), danish, croissant, pastry, bagel, Chinese bowl, etc. That is, it can use suitably as a raw material of the dough of these bakery food.

  On the other hand, in the method for producing a bakery food according to the present invention, the particle size is adjusted so that 85% by mass or more of the whole comes in a particle diameter of 250 to 1500 μm, more preferably 400 to 1200 μm, still more preferably 400 to 800 μm. The lactic acid fermentation process which ferments the malt of the cereal grains with lactic acid, the yeast fermentation process which adds this lactic acid fermentate as a part of the raw material for bakery food to ferment the yeast, and the heat treatment which heats the obtained yeast fermentate And a process for producing a bakery food.

  The lactic acid fermentation step is a step of obtaining a lactic acid fermented product, the embodiments of which are described in detail above, and may be carried out in the same manner as the preparation of a bakery food material according to the present invention.

  In the yeast fermentation process, raw materials for bakery foods such as water, flour, salt, sugar, fats and oils, whole eggs, expanding agents, yeast and yeast food are appropriately added to the above-mentioned lactic acid fermented product, and molding and the like are optionally carried out. It is a process to which the dough is applied and yeast-fermented. The blending ratio of the lactic acid fermented product is preferably 2 to 21% by mass in the whole material for a bakery food, preferably 3 to 18% by mass, and 5 to 15% by mass. It is even more preferred to If the amount is less than the above range, the effects of the present invention may not be exhibited, and if the amount is more than the above range, the sense of discomfort of the grain of the grain tends to be strong. Although yeast fermentation also occurs in the process of preparing and shaping the dough, if necessary, yeast fermentation can be promoted by standing for about 5 to 300 minutes at room temperature and for about 3 to 72 hours under refrigeration.

  Further, the heat treatment step is a step of subjecting the obtained yeast fermented product to shaping or the like, if desired, and heat treating the resulting yeast fermented product by baking, frying, steaming, microwave oven cooking or the like. The conditions such as the heating temperature and the heating time may be appropriately set according to the applied bakery food.

  EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.

Example 1
Wheat bran derived from dark northern spring (hereinafter referred to as "DNS") from the United States, which is red wheat, can be made to have a particle size of at least 85% within 250 or more and less than 400 μm by crushing or sieving operations. The particle size was adjusted. This was roasted at 130 ° C. for 1 hour, and the following pre-culture and main culture were carried out to prepare a lactic acid fermented product of wheat bran. That is, 100 g of water, 1 g of glucose, 1 g of yeast extract, 0.15 g of Lactobacillus plantarum, and 5 g of roasted wheat bran were mixed and allowed to stand at 37 ° C. for about 20 hours for pre-culture. The pH of the preculture was approximately pH 3.4 to 3.5. To 60 g of the preculture liquid, 159 g of water and 300 g of roasted wheat bran were added and mixed, and the mixture was allowed to stand at 37 ° C. for about 6 hours for main culture. The lactic acid fermented product of the obtained wheat bran was frozen and used as Example 1 in the below-mentioned examination.

Example 2
As wheat bran, a lactic acid fermented product of wheat bran was obtained in the same manner as in Example 1 except that one in which the particle size was adjusted so that 85% by mass or more of the whole was contained in the particle size of 400 to 800 μm was used. It was frozen and used as Example 2 in the test described later.

Example 3
As wheat bran, a lactic acid fermented product of wheat bran was obtained in the same manner as in Example 1 except that the one whose particle size was adjusted so that 85% by mass or more of the whole was contained in the particle diameter of 800 to 1200 μm was used. It was frozen and used as Example 3 in the test described later.

Example 4
As wheat bran, a lactic acid fermented product of wheat bran was obtained in the same manner as in Example 1 except that one in which the particle size was adjusted so that 85% by mass or more of the whole was contained in the particle size of 1200 to 1500 μm was used. It was frozen and used as Example 4 in the test described later.

Comparative Example 1
A lactic acid fermented product of wheat bran was obtained in the same manner as in Example 1 except that wheat bran having a particle size adjusted to pass through a 250 μm sieve was used as wheat bran. This was frozen and used as Comparative Example 1 in the test described later.

Comparative Example 2
A lactic acid fermented product of wheat bran was obtained in the same manner as in Example 1 except that wheat bran derived from DNS which is red wheat (grain size of 1500 μm or more occupies 85% by mass or more) was used as it was as wheat bran. The This was frozen and used as Comparative Example 2 in the test described later.

[Test Example 1]
The bread which mix | blended the lactic-fermented product of the wheat bran prepared by Example 1-4 and Experiment 1 and 2 by the mixing | blending shown in Table 1 was prepared. Moreover, the bread which did not mix | blend a wheat bran was prepared as a control.

  First, the raw materials other than shortening are charged in a vertical mixer (manufactured by Kanto Mixing Industry Co., Ltd.), subjected to low speed 3 minutes, medium low speed 2 minutes, medium high speed 2 minutes, and after shortening addition, further low speed 2 minutes, Medium-low speed 2 minutes, medium-high speed 2 minutes to carry out chewing to prepare the dough (skin temperature: 26.0 ± 0.5 ° C), under the conditions shown below, by performing fermentation, molding, baking I made bread.

-Fermentation: 90 minutes-> Punch (gas removal during fermentation)-> 30 minutes-Division-Rounding: 450g
・ Bench time: 20 to 30 minutes ・ Molding: Use mulder (Oshikiri Seisakusho Co., Ltd.) to put it in one loaf type ・ Hiro: Internal temperature 28 ° C, humidity 85%, 60 minutes ・ Firing: 215 ° C, 25 minutes

With respect to each prepared bread, sensory evaluation was performed on bread appearance, internal phase, flavor, taste and texture. As the evaluation criteria, the relative evaluation criteria by the panelists made the following four-point scores, and the majority opinion by seven panelists was adopted and scored.
-Pan appearance: very good / 4 points, good / 3 points, bad / 2 points, very bad / 1 point-internal phase: very good / 4 points, good / about the appearance, about outside hue and shape 3 points, bad / 2 points, very bad / 1 point, flavor: The smell of fermentation is good, and you do not feel the unpleasant smell, very good / 4 points, good / 3 points, bad / 2 points, very bad / 1 Point, taste, texture: Very good / 4 points, good / 3 points, bad / 2 points, very bad / 1 point about whether the mouth is good or there is no sense of discomfort in the breast

  As a result, the wheat bran adjusted to the particle size of a specific range is roasted and fermented with lactic acid to cause problems with the appearance, internal phase, flavor, taste and texture when wheat bran is contained in bread. It became clear that those qualities can be further improved as compared with bread (control) which does not contain wheat bran (examples 1 to 4).

  On the other hand, when the particle size became finer, the hues inside and outside the image tended to be dull and the score was low (Comparative Example 1). The flavor tended to be generally good due to lactic acid fermentation, but the evaluation was higher in the particle size range of 400 μm to less than 1500 μm (Examples 2 to 4). Also in the taste and texture, in the range of less than 250 μm particle size, the mouth slippery (Comparative Example 1), conversely, in the range of more than 1500 μm particle size, the tendency to feel discomfort of brush becomes strong (Comparative Example 2). It was low.

[Test Example 2]
The roasted product of wheat bran whose particle size was adjusted so that 85% by mass or more of the whole contained in the particle size of 400 to 800 μm used as a raw material for lactic acid fermentation in Example 2 was used as it is as Comparative Example 3; The bread was prepared in the same manner as the baking method of Test Example 1 with the formulation of.

  The prepared bread was subjected to sensory evaluation in the same manner as in Test Example 1 with respect to bread appearance, internal phase, taste, taste and texture. The results are shown in Table 4 together with the results of bread incorporating the lactic acid fermented product of wheat bran prepared in Example 2.

  As a result, the bread containing the lactic acid fermented product of wheat bran prepared in Example 2 is larger in internal phase, flavor, taste and texture compared to the bread containing wheat bran not subjected to lactic acid fermentation in Comparative Example 3 It turns out that it is improving. In particular, the flavor was greatly improved without the unpleasant smell being felt.

[Test Example 3]
The same particle size as that used for the lactic acid fermentation material in Example 2 is replaced with a roasted product of wheat bran whose particle size is adjusted so that 85% by mass or more of the whole falls within the particle size of 400 to 800 μm The wheat fermented with wheat bran as a raw material and treated with lactic acid fermentation in the same manner was used as a lactic acid fermented product of wheat bran as Comparative Example 4, and bread was prepared in the same manner as the baking method of Test Example 1.

  The prepared bread was subjected to sensory evaluation in the same manner as in Test Example 1 with respect to bread appearance, internal phase, taste, taste and texture. The results are shown in Table 5 together with the results of bread incorporating the lactic acid fermented product of wheat bran prepared in Example 2.

  As a result, the bread containing the lactic acid fermented product of wheat bran prepared in Example 2 had a bread appearance, internal phase, flavor, taste, and the like compared to the bread containing wheat bran not subjected to roasting treatment of Comparative Example 4 It turns out that the texture is improved. In particular, in the flavor, taste and texture, the raw odor of fuhma was not felt and it was greatly improved.

[Test Example 4]
A wheat bran made from wheat bran derived from DNS, which is red wheat, used as a raw material for lactic acid fermentation in Example 2 and whose particle size is adjusted so that 85% by mass or more of the whole falls within a particle diameter of 400 to 800 μm. Treated with lactic acid fermentation, using as a raw material roasted wheat bran that has been adjusted to the same particle size using wheat bran derived from Western White (WW), which is white wheat, as a raw material instead of roasted material A lactic acid fermented product of wheat bran prepared as described above was used as Example 5, and bread was prepared in the same manner as the baking method of Test Example 1.

  The prepared bread was subjected to sensory evaluation in the same manner as in Test Example 1 with respect to bread appearance, internal phase, taste, taste and texture. The results are shown in Table 6 together with the results of bread incorporating the lactic acid fermented product of wheat bran prepared in Example 2.

  As a result, by roasting and lactic acid-fermenting those of a specific particle size, the inner phase, flavor, taste and texture of bread were all improved, but in particular, the red wheat-derived bran was The taste was better, and the appearance and internal phase of the bread were also better. In addition, in terms of appearance, it was easy to visually recognize that the red wheat-derived bran contains the bran.

[Test Example 5]
Breads were prepared in the same manner as the bread making method of Test Example 1 except that the proportion of lactic acid fermented wheat bran prepared in Example 2 was changed as shown in Table 7.

  With respect to each prepared bread, sensory evaluation was performed in the same manner as in Test Example 1 with respect to bread appearance, internal phase, flavor, taste and texture. The results are shown in Table 8 together with the results of control breads not containing lactic acid fermented wheat bran.

  As a result, by blending at least 50 g of lactic acid-fermented product of wheat bran with 1000 g of strong flour, the effect of improving the quality of bread was revealed. Although not shown in this result, when the blending amount is too large, the feeling of discomfort due to the lactic acid fermented product of wheat bran tends to be too noticeable.

<Production Example 1>
In the composition shown in Table 9, a baguette containing the lactic acid fermented product of wheat bran prepared in Example 2 was prepared.

  First, materials other than sodium chloride are charged into a vertical mixer (manufactured by Kanto Mixing Industry Co., Ltd.), subjected to low speed 2 minutes, 30 minutes of Autoleez, and after salt addition, further low speed 6 minutes, medium low speed 2 minutes Baking was carried out to prepare a dough (boiling temperature: 24.0 ± 0.5 ° C.), and baking was carried out by performing fermentation, molding and baking under the conditions shown below.

-Fermentation: 120 minutes-> Punch (gas removal during fermentation)-> 60 minutes-Division-Rounding: 300 g
-Bench time: 20-30 minutes-Molding: Make into baguette by hand molding-Hiro: Internal temperature 28 ° C, Humidity 85%, 60 minutes-Firing: Put coup in the dough and put steam at 215 ° C Bake for 25 minutes at

  As a result, a savory and mouth-watering baguette was obtained.

Claims (9)

  The particle size is adjusted so that 85% by mass or more of the whole is contained in the particle diameter of 250 to 1500 μm, and the material for bakery food characterized in that it is obtained by lactic acid fermentation of roasted grain koji .   The raw material for bakery food according to claim 1, wherein the grains of the cereal are wheat bran.   The raw material for bakery food according to claim 2, wherein the wheat bran is red wheat bran.   The material for bakery food according to any one of claims 1 to 3, which is frozen.   The particle size is adjusted so that 85% by mass or more of the whole is contained in the particle diameter of 250 to 1500 μm, and a lactic acid fermentation step of lactic acid-fermenting roasted cereal grains; What is claimed is: 1. A method for producing a bakery food comprising: a yeast fermentation step of adding yeast as a part to ferment the yeast, and a heat treatment step of heat-treating the obtained yeast fermentate.   The method for producing a bakery food according to claim 5, wherein the grains of the cereal are wheat bran.   The method for producing a bakery food according to claim 6, wherein the wheat bran is red wheat bran. The method for producing a bakery food according to any one of claims 5 to 7, wherein the addition amount of the lactic acid fermented material to the material for a bakery food is 2 to 21% by mass in the whole material for a bakery food. .   9. The bakery food according to any one of claims 5 to 8, wherein the bakery food is any one selected from bread, rolls, table bread, hearts bread, pastry bread, fried bread, flat bread, danish, croissants, pastries, bagels, Chinese bowls. The manufacturing method of the bakery food as described in.