JP3761138B2 - Bread such as bread and dry bread, cakes, cookies, noodles, pasta such as spakety and ravioli, manufacturing method of bulking materials for dock food, bread such as bread and dry bread, cakes, cookies, noodles, pasta such as spakety and ravioli, Dock food filler and these fabrics - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention is a method for producing an extender such as bread that can be used as an extender for bread such as bread and dry bread, cakes, cookies, noodles, pasta such as spakety and ravioli, dock food, etc., an extender such as bread and the like It relates to dough such as bread.
[0002]
[Prior art]
Conventionally, it is known that rice bran, which is produced in a large amount as a by-product when milling brown rice, contains a large amount of essential fatty acids such as minerals, vitamins, fibers, and linoleic acid, and has a high nutritional value.
In particular, fiber contained in large amounts is said to be effective in suppressing the increase in serum cholesterol, preventing obesity and diabetes, and promoting the elimination of appendicitis, colon cancer, and toxic substances in foods.
Recently, a research result (Fukuoka Prefectural Institute for Health and Environmental Sciences) that dioxins accumulated in the human body can be discharged with dietary fiber contained in rice bran has been announced.
For this reason, it has been proposed in Japanese Patent Laid-Open Nos. 7-8158 and 63-58544 to use rice bran that has been fried or heat-treated as an extender for sweets such as bread and cookies.
[0003]
[Problems to be solved by the invention]
Even if the traditional rice bran roasted or heat-treated as an extender is used for about 5 to 10 percent by weight, it still has a smell and bitterness unique to rice bran and is accepted by consumers as sweets such as bread and cookies. There was a drawback of not.
[0004]
In view of the conventional drawbacks as described above, the present invention efficiently prevents the rice odor from smelling and bitter, and is used as an extender for bread, cakes, cookies, noodles, pasta such as spaghetti and ravioli, and dock food. Bread, such as bread and dry bread, cakes, cookies, noodles, pasta such as spakety and ravioli, and a method for producing an extender for dock food, which do not impair palatability or reduce the effect of rice bran The aim is to provide a bulking material and these fabrics.
[0005]
The above and other objects and novel features of the present invention will become more fully apparent when the following description is read in conjunction with the accompanying drawings.
However, the drawings are for explanation only and do not limit the technical scope of the present invention.
[0006]
[Means for Solving the Problems]
In order to achieve the above-mentioned object, the present invention stirs or dries rice bran to remove the water content to 2 to 3 percent, and the dried rice koji from which water has been removed in this moisture removing step In addition, mixing with the oil and fat coating process to cover the surface of the dried rice bran particles with oil and fat constitutes bread, cakes, cookies, noodles, pasta such as spakety and ravioli, etc. is doing.
[0007]
In addition, the present invention is baked or dried rice bran from which the moisture content has been removed to 2 to 3%, and bread and cakes such as bread and dry bread with oil and fat coated so as to cover the surface of the rice bran particles, It consists of cookies, noodles, pasta such as spakety and ravioli, and a material for expanding dock food.
[0008]
Furthermore, the present invention is a dough body such as bread mixed with seasonings such as flour, water, sugar, etc., and mixed with the dough body such as bread, fried and dried to a content of 2-3% Bread such as bread and dry bread, cakes, cookies, noodles, pasta such as spakety and ravioli, and dock food with a bulking material such as bread made from the removed rice bran and oil coated to cover the surface of the rice bran particles Make up the fabric.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail with reference to embodiments shown in the drawings.
[0010]
In the first embodiment of the present invention shown in FIG. 1 to FIG. 7, reference numeral 1 denotes a moisture removing process for removing the moisture contained in the fresh rice bran 2. This moisture removing process 1 includes the rice bran 2 as shown in FIG. It is fried with a stirrer 3 or dried with a drier to remove water until the water content becomes, for example, about 2 to 3 percent.
[0011]
5 shows that dry rice bran 2A from which water has been removed in the water removal step 1 is mixed with, for example, 600 g of oil / fat 6 per kg, and the surface of the dried rice bran 2A particles is covered with oil / fat 6 as shown in FIG. As shown in FIG. 4, the oil coating process 5 is a covering oil and fat coating process. The mixer 7 is used to mix the dried rice bran 2 </ b> A and the oil 6 to make an extender 8 such as bread.
Moreover, the fats and oils 6 to be used are those used as ingredients of doughs such as breads such as shortening, margarine, salad oil, olive oil and fresh butter.
[0012]
When making the bread dough 9 as shown in FIG. 5 using the extender 8 such as bread produced by the above method for producing an extender such as bread, the flour 11 that is the raw material of the bread dough main body 10 is used. 4 kg, 1 kg of flour 12, 400 g of shortening 13, 200 g of fresh butter 14, 250 g of frozen yeast 15, 8 g of frozen yeast food 16, 30 g of malt 17, cream or concentrated milk 200 g of 18 and 600 g of sugar 19 and 500 g of egg 20 are put into the mixer 7, and 2.2 kg of skim milk powder 21 and water 22 are added and stirred.
The stirring is initially performed at a low speed for about 2 minutes, and then at a medium speed for about 3 minutes.
After that, the bread dough body 10 is stirred for about 7 minutes at a high speed rotation so that the finished state of the bread is almost in the eighth minute.
Next, 5 to 80% by weight of an extender 8 such as bread is added to the wheat flour, 20% by weight in the embodiment of the present invention, and further agitated at a medium speed for about 2 to 3 minutes, a bread dough 9 is formed.
The finish of the bread dough 9 is judged by extending the bread dough 9 and checking the stickiness. However, the finish temperature of the bread dough 9 is preferably about 26 degrees.
Further, the bulking material 8 such as bread may be introduced from the beginning and mixed with the raw material of the bread dough body 10, but in this case, care must be taken so that the bulking material 8 such as bread does not absorb moisture. .
[0013]
As shown in FIG. 6 using the bulking material 8 such as bread, when making the udon dough 23, 500g of the flour 25 which is the raw material of the udon dough body 24 is dissolved in 500g and 40g of salt 26 in 280cc of water. After adding salt water and mixing to a lump, 5 to 80 weight percent of the bulking material 8 such as bread is added to the flour 25, and 40 weight percent in the embodiment of the present invention, and the mixture is mixed. Is completed. Other noodles, pasta such as spaghetti and ravioli, and doughs such as cakes and cookies can be made in the same manner by changing the ingredients and distribution of the dough body.
[0014]
When making French bread dough 27 containing 30% by weight of a bulking material 8 such as bread, as shown in FIG. 7, 3 kg of French bread flour 29, which is the raw material of the dough body 28 of French bread, and 45 g of salt 26 Then, 18 g of dry malt 30, 30 g of dry yeast 31 and 1.86 kg of water 22 are put into the mixer 7 and stirred for about 6 minutes at low speed, and then about 1 minute at medium speed. After that, 350 g of fat 6 and 900 g of bulking material 8 such as bread are added and stirred for about 2 minutes at low speed to make dough 27 of French bread.
[0015]
Different Embodiments of the Invention
Next, different embodiments of the present invention shown in FIGS. 8 to 15 will be described. In the description of the different embodiments of the present invention, the same components as those in the first embodiment of the present invention are denoted by the same reference numerals, and redundant description is omitted.
[0016]
In the second embodiment of the present invention shown in FIGS. 8 to 11, the main difference from the first embodiment of the present invention is that the rice bran 2 has brown sugar, honey, etc. before the water removal step 1. The liquid seasoning 32 of the taste and fragrance is added and mixed with the mixer 7. After the seasoning step 34 for making the seasoned rice bran 33, the moisture removal step 1 is performed to produce the dried seasoned rice bran 2B, and the oil coating step 5 is performed. In terms of performance, by using the seasoning step 34 to produce a bulking material 8A such as bread, it becomes a bulking material 8A such as seasoned bread, such as bread, cake, cookies, noodles, spaghetti, ravioli, etc. Even if the dough 9A such as bread is made in a large amount in pasta, dock food or the like as described above, it can be used without impairing palatability.
In addition to brown sugar and honey, the liquid seasoning 32 includes cinnamon, cocoa, coffee, chocolate, miso, soy sauce, matcha, wormwood, fruit paste, koji, fruit wine, spices, sweeteners, fruit juice, vegetable extract, jam A single product such as cola or a plurality of them may be used.
[0017]
The third embodiment of the present invention shown in FIGS. 12 to 15 is mainly different from the second embodiment of the present invention in that the rice bran 2 is preferably 0.1 to several weight percent. Adds powdered charcoal 35 made of bamboo and liquid seasoning 32 and mixes with mixer 7 to perform a seasoning step 34A for making charcoal-flavored rice bran 36, followed by moisture removal step 1 to dry charcoal A seasoned rice bran 2C is made, and a fat coating step 5 is performed in which the surface of the rice bran 2 particles and the surface of the powdered charcoal 35 particles of the dry charcoal seasoned rice bran 2C are covered with a fat 6 to obtain an extender 8B such as bread. In terms of manufacturing, the bulking material 8B such as charcoal bread manufactured using such a seasoning process 34A is put in bread, cake, cookies, noodles, pasta such as spaghetti and ravioli, dock food, etc. The dough 9B of bread be made in the manner described above, it is possible to make bread and the like that can be eaten without being too palatability is impaired.
[0018]
In addition, by eating bread or the like manufactured using the bulking material 8B such as charcoal bread, charcoal absorbs dioxins or the like accumulated in the human body and discharges it without causing constipation by rice bran. it can.
[0019]
In the embodiment of the present invention, powdery charcoal 35 added to 0.1 to several weight percent of rice bran 2 is mixed with a solution such as chocolate in advance, and the surface of charcoal particles is coated with chocolate or the like. You may use what removed the smell of the smell of charcoal.
[0020]
Furthermore, when making bread dough, without using dry charcoal seasoned rice bran 2C, using powdered charcoal 35 coated with seasoned rice bran 33 and chocolate, etc., after kneading dough body such as bread for about 8 minutes Alternatively, seasoned rice bran 33 may be added and kneaded for about 6 minutes, and then powdered charcoal 35 coated with chocolate or the like may be added and stirred to finish.
[0021]
It should be noted that the oil or fat 6 such as fresh butter and margarine that is in a solid state at room temperature or low temperature is liquefied and mixed with either dry rice bran 2A, dry seasoned rice bran 2B, or seasoned rice bran 2C containing dry charcoal. An oil and fat coating process in which any one of dried rice bran 2A, dried seasoned rice bran 2B, and dried charcoal seasoned rice bran 2C is positioned in the oil 6 may be used by processing it into a sheet at a low temperature.
[0022]
【The invention's effect】
As is clear from the above description, the present invention has the following effects.
[0023]
(1) Stir-fry or dry rice bran to remove the moisture content to 2 to 3 percent; add the fats and oils to the dried rice bran from which water has been removed in this moisture removing step; Since it consists of an oil and fat coating process that covers the surface of the particles with fat and oil, it can be used as an extender for bread such as bread and dry bread, cakes, cookies, noodles, spaghetti and ravioli, and dock food. The odor and bitterness of rice bran can be prevented by the fats and oils coated on the surface of the rice bran particles, and moisture from bread such as bread and dry bread, cakes, cookies, noodles, pasta such as spakety and ravioli, and the dough body of the dock food Absorption can be effectively prevented.
Therefore, bread such as bread and dry bread, cakes, cookies, noodles, pasta such as spakety and ravioli, and bread, cakes, cookies, noodles, etc. You can eat without sacrificing the taste of pasta, such as spakety and ravioli, and dock food.
[0024]
(2) According to the above (1), it is only necessary to remove the water content of rice bran to 2 to 3 percent and coat the fats and oils.
Therefore, it is not necessary to use expensive equipment, and it can be manufactured at low cost.
[0025]
(3) According to the above (1), the water content of rice bran is removed to 2 to 3 percent and the oil and fat are coated, so that the shelf life is good and it can be used economically.
[0026]
(4) According to the above (1), rice bran, which has not been used much in the past, can be used as an ingredient for breads such as bread and dry bread, cakes, cookies, noodles, pasta such as spakety and ravioli, and dock food. The effect by eating rice bran is also obtained.
[0027]
(5) In the second and third aspects, the same effects as in the above (1) to (4) can be obtained.
[Brief description of the drawings]
FIG. 1 is a process diagram of a first embodiment of the present invention.
FIG. 2 is an explanatory diagram of a water removal step according to the first embodiment of this invention.
FIG. 3 is an explanatory diagram of an oil coating process according to the first embodiment of the present invention.
FIG. 4 is an enlarged cross-sectional view of an oil-and-fat coating state of rice bran particles.
FIG. 5 is an explanatory diagram of making bread dough.
FIG. 6 is an explanatory diagram for making udon dough.
FIG. 7 is an explanatory diagram for making French bread dough.
FIG. 8 is a process diagram of a second embodiment of the present invention.
FIG. 9 is an explanatory diagram of a seasoning process according to the second embodiment of this invention.
FIG. 10 is an explanatory diagram of a water removal process and an oil coating process.
FIG. 11 is an explanatory diagram for making bread dough.
FIG. 12 is a process diagram of the third embodiment of the present invention.
FIG. 13 is an explanatory diagram of a seasoning process according to a third embodiment of the present invention.
FIG. 14 is an explanatory diagram of a water removal process and an oil coating process.
FIG. 15 is an explanatory diagram for making bread dough.
[Explanation of symbols]
1: moisture removal process, 2: rice bran,
2A: dried rice bran, 2B: dried seasoned rice bran,
2C: Seasoned rice bran with dry charcoal,
3: Stir-frier, 4: Dryer,
5: Oil coating process,
6: fats and oils, 7: mixer,
8, 8A, 8B: Bulking materials such as bread,
9, 9A, 9B: bread dough,
10: Bread dough body, 11: Strong flour,
12: weak flour, 13: shortening,
14: Fresh butter, 15: Yeast for freezing,
16: Yeast food for freezing,
17: Malt, 18: Cream or concentrated milk,
19: Sugar, 20: Egg,
21: skim milk powder, 22: water,
23: Udon dough, 24: Udon dough body,
25: Flour, 26: Salt,
27: French bread dough,
28: French bread dough,
29: French bread-only flour,
30: dry malt, 31: dry yeast,
32: Liquid seasoning, 33: Seasoned rice bran,
34, 34A: seasoning process,
35: Charcoal, 36: Seasoned rice bran with charcoal.

Claims (3)

  The surface of the dried rice bran particles is obtained by adding or mixing oil and fat into the water removing step of roasting or drying rice bran to remove the contained water to 2 to 3 percent, and then removing the water from the water removed in this water removing step. A method for producing a bulking material for a dock food, a pasta such as a cake, a cookie, a noodle, a spakety or a ravioli, and   Bread and cakes such as bread and dry bread, characterized by comprising rice bran that has been roasted or dried to remove the moisture content to 2 to 3 percent, and oil and fat coated so as to cover the surface of the rice bran particles , Cookies, noodles, pasta such as spakety and ravioli, and ingredients for increasing the amount of dock food.   Dough body such as bread mixed with seasonings such as flour, water, sugar, etc. and rice bran mixed with this dough body such as bread, fried or dried to remove the moisture content to 2-3%, Bread such as bread and dry bread, cakes, cookies, noodles, spakety, ravioli, etc., characterized by comprising a bread and other extending material composed of oil and fat coated so as to cover the surface of the rice bran particles Pasta and dough food.

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