JP6680667B2 - Wheat bran material and method for producing bread using the same - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a wheat bran material and a method for producing breads using the same.

  Wheat bran is a food material rich in dietary fiber and having a high content of vitamins and minerals. Recently, in consideration of consumers' health consciousness, various foods containing wheat bran to reduce the sugar content and increase the dietary fiber amount are sold. However, foods containing bran have drawbacks such that they have a peculiar off-flavor and a rough texture. Furthermore, when bran is added to a bakery food dough, gluten formation is hindered, which causes problems such as a decrease in workability of the dough and an insufficient volume of the obtained bakery food.

  Techniques for improving the above-mentioned drawbacks in bread containing wheat bran (bran bread) have been proposed. For example, Patent Document 1 describes that by adding roasted bran to bread dough, bread having excellent volume, aroma and health can be provided. Patent Document 2 describes that the texture of food can be eliminated with a bread containing finely pulverized wheat bran obtained by degreasing wheat bran, then roasting and then pulverizing. . In Patent Document 3, a raw material obtained by subjecting a bran of roasted grain to lactic acid fermentation is blended into a bakery food, the grain size of which is adjusted so that 85% by mass or more of the whole falls within a particle size range of 250 to 1500 μm. It is described that by doing so, defects in the appearance, internal phase, flavor, taste and texture, etc., which occur when blending grain bran are eliminated. Patent Document 4 discloses a method for producing breads, which comprises kneading wheat bran, wheat flour and / or wheat gluten, and warm water, thereby improving the flavor and texture of the wheat bran even though it is used. It is described that excellent breads can be produced. Patent Document 5 discloses a composition for a yeast-fermented food containing a low-sugar food material such as bran, active gluten, reduction-treated gluten, and a sugar material that can be assimilated into yeast. It is described that the state is improved and the taste and texture are improved.

JP 62-22540 A JP-A-11-103800 JP, 2016-054649, A JP, 2014-054190, A Japanese Patent No. 5710057

  However, the bran bread obtained using the above-mentioned improved technique still retains the unpleasant odor and harsh taste peculiar to wheat bran. Further, when roasted bran is used, the smell of bran remains if roasting is insufficient, while roasting odor (burnt smell) becomes strong if roasted too much. Further, the bran bread obtained by the conventional method has a problem that it tends to have a dry texture.

  The present inventor has roasted wheat bran under predetermined conditions, further mixing the wheat bran material obtained by mixing with a predetermined amount of hot water, by blending the raw material of the bread, unpleasant odor unique to bran and It has been found that it is possible to produce a bran bread which has an excellent taste and has no odor due to the astringent taste or roasted bran and which is excellent in flavor and has a dry and moist texture.

That is, the present invention is a roasted wheat bran obtained by roasting wheat bran at 100 to 170 ° C for 20 to 80 minutes, and an amount of 130 to 400 parts by mass per 100 parts by mass of the roasted wheat bran at 40 to 100 ° C. Provided is a method for producing a wheat bran material, which comprises mixing with water.
The present invention also provides a method for producing bread dough, which comprises kneading the above wheat bran material together with bread ingredients containing flour and water.
The present invention also provides a method for producing bread using the above bread dough.

  The wheat bran material provided by the present invention is suitable as a raw material for wheat bran-containing foods such as bran bread. Breads produced using the wheat bran material of the present invention have a good flavor without the unpleasant odor and astringent taste peculiar to bran that conventional bran bread had, or the burnt smell of roasted bran. It also has a dry and moist texture.

  In the present specification, the wheat bran refers to a residue obtained by removing the endosperm part from wheat grains in the general process for producing wheat flour, or one obtained by further removing the adhered endosperm or germ from the residue.

  The wheat bran (hereinafter, also referred to as raw material bran) used as a raw material of the roasted wheat bran (hereinafter, also simply referred to as roasted bran) used in the present invention may be defatted or undefatted (total fat). Well, the particle size is not particularly limited. For example, as the raw material bran, flaky wheat bran obtained in a usual wheat flour milling step, one that has been further subjected to a fine pulverization step, and a mixture thereof, and those that have been defatted can be used. .

  Wheat germ may be added to the raw material of the roasted bran used in the present invention in order to improve the flavor. The amount of germ to be blended is preferably 0.5 to 50% by mass, more preferably 5 to 40% by mass, based on the raw material bran.

  A roasted bran can be obtained by roasting the above-mentioned raw material bran or wheat germ. The apparatus used for roasting is not particularly limited, and for example, a normal rotary roasting kiln, a fluidized bed roasting machine, etc. can be used. The roasting temperature is preferably 100 to 170 ° C., more preferably 110 to 160 ° C., and the roasting time is preferably 20 to 80 minutes, more preferably 25 to 35 minutes. If the roasting temperature is less than 100 ° C. or the roasting time is less than 20 minutes, unpleasant odor and astringent taste peculiar to bran are likely to remain in the roasting bran, while the roasting temperature exceeds 170 ° C. When the time exceeds 80 minutes, the roasted bran tends to have a burning odor.

  If necessary, the obtained roasted bran may be further pulverized. For the pulverization, a pulverizer generally used for pulverizing wheat bran, for example, a turbo mill, an impact mill, a hammer mill or the like can be used. Further, the crushed roasted bran may be passed through a sieve or the like to adjust the particle size. The degree of crushing and the particle size of the roasted bran may be appropriately set according to the texture desired for the breads to be finally produced, and are not particularly limited.

  A commercially available roasted bran may be used. Examples of commercially available products include, but are not limited to, WheatBran M, WheatBran S, WheatBran P, WheatBran DF (all of which are manufactured by Nisshin Seifun Co., Ltd.).

  In the present invention, the wheat bran material is produced by mixing the roasted bran with warm or hot water. As the hot or hot water, water of 40 to 100 ° C, more preferably 60 to 100 ° C is preferably used. When the temperature of the water is lower than 40 ° C., the breads produced by using the obtained wheat bran material are likely to have a crunchy texture of bran. The amount of the hot or hot water added to the roasted bran is preferably 130 to 400 parts by mass, more preferably 150 to 250 parts by mass, per 100 parts by mass of the roasted bran. If the amount added is less than 130 parts by mass, the water and roasted bran will not mix evenly, and the quality of the obtained wheat bran material will tend to be uneven. On the other hand, when the addition amount exceeds 400 parts by mass, the stickiness is generated, and thus the workability of the dough to which the wheat bran material is added may deteriorate. The procedure, conditions and equipment for mixing the roasted bran with warm or hot water are not particularly limited as long as they can be mixed in a substantially uniform state.

  In the mixing step, it is preferable to further add and mix the fat and oil to the roasted bran and the hot or hot water. By adding fats and oils, the flavor of the obtained wheat bran material is increased. Further, since the stickiness of the wheat bran material is suppressed, the workability of the dough to which the wheat bran material is added is improved. The type of fats and oils to be used is not particularly limited, but fats and oils having a melting point of 40 degrees or less (for example, shortening, margarine, butter, etc.), and liquids at room temperature such as salad oil, rapeseed oil, soybean oil, corn oil, sesame oil, and olive oil The fats and oils are preferred. The amount of the fat or oil added is preferably 2 parts by mass or more, and more preferably 5 to 20 parts by mass, relative to 100 parts by mass of the roasted wheat bran.

  The wheat bran material of the present invention obtained by the above procedure can be used for producing a wheat bran-containing dough. The wheat bran-containing dough can be produced by kneading a raw material powder containing cereal flour, starch and the like with the wheat bran material of the present invention and water. Examples of the dough include bread dough and noodle dough, but are not limited thereto.

  Further, the wheat bran material of the present invention can be used as a bran raw material for various wheat bran-containing foods. Preferably, the wheat bran material is used to make breads.

  The wheat bran material of the present invention may be directly used for the production of breads, wheat bran-containing dough, etc. immediately after production, but may be stored at room temperature or refrigerated or frozen. Preferably, it is stored at room temperature when used within 4 hours after production, refrigerated when stored for 4 hours or more, and frozen when stored for 2 days or more. Preferably, the wheat bran material of the present invention is used for production of breads, dough, etc. after standing for 60 minutes to 24 hours after production. By allowing it to stand, hydration of the wheat bran material proceeds, so that the resulting breads, dough, etc. have a more moist and favorable texture.

  The method for producing a bread dough using the wheat bran material of the present invention includes kneading the above wheat bran material with a bread material. The bread raw material used in the method for producing a bread dough of the present invention contains flour and water, and may further contain baker's yeast and other bread raw materials.

  The cereal flour may be composed mainly of wheat flour, but preferably contains 50 mass% or more of wheat flour, and more preferably wheat flour. Examples of the wheat flour contained in the cereal flour include strong flour, semi-strong flour, medium-strength flour, durum flour, and other flours that can be used for bread production. Examples of cereal flours other than wheat flour contained in the cereal flours include rye flour, rice flour, corn flour, barley flour, soybean flour and the like. Examples of water include water and milk.

  As yeast and other raw materials for breads, those commonly used in the production of breads, for example, baker's yeast such as raw yeast, semi-dry yeast, and dry yeast; various fermented species such as sourdough, panetone, and levane; Yeast foods; sugars such as sugar, glucose, fructose, invert sugar, starch syrup, maltose, lactose; eggs or egg powders; dairy products such as skimmed milk powder, whole milk powder, cheese powder, yogurt powder, whey powder; shortening and butter, Fats and oils such as margarine and other animal and vegetable oils; starches; fermentation flavors; emulsifiers; swelling agents; thickeners; sweeteners; flavors; coloring agents; ascorbic acid; inorganic salts such as salt; glucosidase, glucose oxidase, amylase , Enzymes such as lipase and hemicellulase; dietary fiber, and the like.

  In the method for producing a bread dough of the present invention, the wheat bran material is preferably used in an amount of 3 to 30 parts by mass, and more preferably 5 to 20 parts by mass in terms of dry matter per 100 parts by mass of the above-mentioned flours. When the amount of the wheat bran material used is less than 3 parts by mass, the flavor and characteristics of the wheat bran in the final breads may be insufficient, while when it exceeds 30 parts by mass, the physical properties of the bread dough are increased. Will be inferior.

  Further, in the method for producing a bread dough of the present invention, the total amount of water added to the dough (the total amount of water contained in the wheat bran material and the amount of water added when kneading the dough) is set to be larger than that in the conventional method. You can By increasing the total water content and increasing the water content of the bread dough, the texture of the breads obtained from the dough becomes more moist or softer, and the production yield of the breads can be further improved.

  By the above procedure, bread dough containing wheat bran can be obtained. Furthermore, breads can be manufactured using the bread dough. The method for producing breads according to the present invention uses the bread dough obtained by using the above-described wheat bran material of the present invention, using a conventional method (straight method, middle seed method, refrigerated / frozen dough baking method, etc.). ).

  The type of bread produced using the wheat bran material of the present invention is not particularly limited, for example, bread, rolls, sweet bread, prepared bread, croissant, Danish, brioche, French bread, German bread (Kaiser Zemmel, Rye bread, etc.), focaccia, panettone and the like.

  Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Test example 1
1) Production of wheat bran material (Production Examples 1 to 14)
Raw wheat bran was roasted in a roasting kiln under the conditions of temperature and time shown in Table 1 to produce roasted wheat bran. Then, the amounts of roasted wheat bran and water (80 ° C.) shown in Table 1 were mixed with a mixer at a low speed for 2 minutes and then at a low speed for 3 minutes to produce a wheat bran material.

2) Production of Breads Bread dough was obtained from the ingredients shown in Table 2 containing the wheat bran ingredients of Production Examples 1 to 14 by the procedure shown in Table 3, and bran bread was produced from the dough.

3) Evaluation The quality of the bran bread produced was evaluated by a panel of 10 people according to the following criteria, and the average value was obtained.
Evaluation criteria:
<Bread flavor>
1 point: bran or burnt odor 2 points: bran or burnt odor is slightly 3 points: bran or burnt odor is slight 4 points: bran or burnt odor is not present 5 points : No odor of bran or charred odor, rich in fragrant flavor <Bread taste>
1 point: Strong astringency 2 points: Astringent taste 3 points: Slightly astringent taste 4 points: No astringent taste, flavor like wheat 5 Points: No astringent taste, rich flavor like wheat

  The evaluation results are shown in Table 4. By adjusting the roasting temperature and time of wheat bran within the appropriate range, the flavor and taste of the bran bread were improved.

Test example 2
A wheat bran material was produced in the same procedure as in Production Example 4 except that the amount of water used was changed as shown in Table 5 (Production Examples 15 to 20). Using the obtained wheat bran material, bread dough and bran bread were manufactured in the same procedure as in Test Example 1. The workability of the produced dough and the dispersibility of the bran in the dough were evaluated by a panel of 10 people according to the following criteria, and the average value thereof was scored. The results are shown in Table 5.
<Workability of fabric>
1 point: Dough is difficult to handle 2 points: Dough is slightly difficult to handle 3 points: Dough can be handled without problems Overall evaluation A: Average point of 2.5 points or more, B: Average point of 2 points or more, C: Average point of less than 2 points <Bran dispersibility>
1 point: Not evenly distributed 2 points: Slightly evenly distributed 3 points: Evenly distributed Overall evaluation A: Average score of 2.5 points or higher, B: Average score of 2 points or higher, C: Less than 2 points

Test example 3
A wheat bran material was produced in the same procedure as in Production Example 4 except that the temperature of water used was changed as shown in Table 6 (Production Examples 21 to 24). Using the obtained wheat bran material, bread dough and bran bread were manufactured in the same procedure as in Test Example 1, and a panel of 10 people evaluated the workability of the dough and the texture of the bread. The workability of the dough was evaluated according to the same criteria as in Test Example 2, and the texture of the bread was evaluated according to the following criteria, and the average value was obtained. The results are shown in Table 6.
<Bread texture>
1 point: dry or hard texture 2 points: slightly dry or slightly hard texture 3 points: equivalent to control bread 4 points: slightly moist, soft texture 5 points: moist, soft and good texture Feeling * Control bread: Bread produced by the formulation in Table 2 (but not in bran material) and the process in Table 3.

Test example 4
A wheat bran material was produced in the same procedure as in Production Example 4 except that the amount of shortening shown in Table 7 was further added when mixing the roasted wheat bran and water (Production Examples 25 to 27). Using the obtained wheat bran material, bread dough and bran bread were produced in the same procedure as in Test Example 1, and the workability of the dough and the texture of bread were evaluated in the same procedure as in Test Examples 2 and 3. The results are shown in Table 7.

Test example 5
According to the procedure shown in Table 3, bread doughs and bran breads having different compounding amounts of wheat bran materials were produced according to the procedures shown in Table 8. Production Example 4 was used as the wheat bran material. The workability of the obtained dough and the flavor of wheat bran in bread were evaluated by a panel of 10 people according to the following criteria, and the average value thereof was scored. Table 8 shows the results.
<Workability of fabric>
1 point: Dough is difficult to handle 2 points: Dough is difficult to handle 3 points: Dough can be handled without problems Overall evaluation A: Average score of 2.5 points or more, B: Average score of 2 points or more, C: Average point of less than 2 points <Wheat bran flavor in bread>
1 point: Insufficient 2 points: Slightly insufficient 3 points: Sufficient overall evaluation A: Average score of 2.5 points or more, B: Average score of 2 points or more, C: Average point of less than 2 points

Claims (5)

  Roasted wheat bran obtained by roasting wheat bran at 100 to 170 ° C. for 20 to 80 minutes, and water at 40 to 100 ° C. in an amount of 130 to 400 parts by mass per 100 parts by mass of the roasted wheat bran. A method for producing a wheat bran material, which comprises mixing.   Furthermore, the manufacturing method of the wheat bran raw material of Claim 1 which adds and mixes 2 mass parts or more fats and oils per 100 mass parts of roasted wheat bran.   A method for producing bread dough, comprising kneading the wheat bran material produced by the method according to claim 1 or 2 together with a bread ingredient containing flour and water.   The method for producing bread dough according to claim 3, wherein the wheat bran material is used in an amount of 3 to 30 parts by mass in terms of dry matter per 100 parts by mass of the flours.   A method for producing bread using the bread dough produced by the method according to claim 3.