JP4576487B2 - Breads using sweet potato shochu distilled liquor and method for producing the same - Google Patents

Description

  The present invention relates to breads having a high nutritional value and excellent texture and flavor using a liquid portion of sweet potato shochu distilled spirits and a method for producing the same.

  In Japan, about 850,000 tons of shochu distillery is discharged annually (according to FY2004), of which 152,000 tons are dumped into the ocean. Since April 2000, the London Convention has prohibited the dumping of shochu distilleries into the ocean, and has been developing economically environmentally friendly land treatment technology to replace ocean dumping. The fact is that the development of sales channels for construction and recycled products has hardly progressed.

  The water content of shochu distilled spirits is 95% or more, carbohydrates around 2.5%, other proteins, lipids, minerals (sodium, calcium, potassium, magnesium, phosphorus, iron, copper, zinc, etc.), vitamins (B1, B2) , B6, C), citric acid, amino acids and the like are useful foods with functionality. Then, the method of utilizing the solid content of the sweet potato shochu separated into solid and liquid as a health food material conventionally is proposed (for example, refer patent document 1).

JP 2004-121221 A

  However, shochu distilled spirit has a characteristic odor (acid odor, moromi odor, fermentation odor), and when it is used as a food material, removal of this odor has become the biggest issue. In addition, citric acid beverages and acetic acid beverages are manufactured and sold for use of the liquid portion of shochu. In the present invention, the liquid portion of the shochu-distilled rice cake that has been separated into solid and liquid is used as raw material water for breads to be fermented with yeast, thereby solving the problems in the treatment of industrial waste of shochu-distilled rice cake and being unique to shochu-distilled rice cake. An object of the present invention is to provide breads using a sweet potato shochu distilled liquor that removes odor, has high nutritional value, and has excellent flavor and texture, and a method for producing the same.

  That is, the present invention uses the functionality of the shochu-distilled liquid portion as a food material, thereby utilizing the active ingredients contained in the shochu to provide a food that is beneficial to health, and reusing the shochu-distilled rice cake. It is intended to recycle resources.

In order to achieve the above object, the bread according to the present invention concentrates the sweet potato shochu distilled liquor part as bread-making water in a bread produced using a dough containing the sweet potato shochu distilled liquor part and cereal powder. And the second feature is that the dough is yeast-fermented.

In addition, the method for producing bread according to the present invention comprises concentrating a distilled liquid portion obtained by solid-liquid separation of a sweet potato shochu distilled spirit, and kneading the concentrated distilled liquid portion with cereal powder and yeast. It is characterized in that it is fired after performing primary fermentation and post-molding secondary fermentation at a conventional temperature.

  In that case, it is preferable that the varieties of sweet potato are Murasakimasari or Koganesengan.

  The breads obtained according to the present invention are minerals (sodium, phosphorus, iron, potassium, magnesium, zinc, manganese), vitamin B1, vitamin B2, vitamin B6, compared with breads produced using water as a raw material. Folic acid, pantothenic acid, niacin, etc. were high. The amino acid component is also slightly increased, and γ-aminobutyric acid (GABA), whose functionality has been attracting attention in recent years, is contained twice or more. In addition, the functional components citric acid and polyphenols also increased significantly.

Hereinafter, the present invention will be described in more detail based on examples.

  Solid-liquid separation of the sweet potato shochu distilled spirit obtained after distillation of shochu moromi mash using Koganesengan and Murasakimasari. Only a liquid part (hereinafter referred to as shochu) was obtained by pressure filtration with a press filter or the like, or separation by centrifugal separation with a decanter or the like. This shochu was kneaded into bread dough instead of raw water for bread making. The amount of the material in breadmaking was kneaded using 400 g of wheat flour (strong flour), 4 g of yeast (trade name: Nisshin Super Camellia Dry Yeast: Nisshin Foods Co., Ltd., DON), and 300 cc of shochu. This dough was baked by proceeding with primary fermentation at a standard temperature, followed by secondary fermentation after molding, and bread was obtained.

  The bread thus obtained was tasted by 52 panelists, and a sensory test was conducted on the appearance, taste and smell of the bread. Expressed by number of people as good, normal, or bad. The results are shown in Table 1.

  As can be seen from Table 1, shochu bread was better than ordinary bread in terms of appearance, taste and smell, and the result was equivalent or better. Koganesengan shochu bread is sweet and fragrant. The impression that Murasakimasari shochu bread is reddish purple and the color is bright and sour.

  In order to increase the volume reduction of the shochu distilled liquor portion as a waste treatment product, it is desirable to concentrate the shochu. Moreover, component values, such as protein, a fiber, and a pigment | dye, become high by concentration. However, it was predicted that concentration of baker's yeast might be inhibited by concentration. Therefore, a baker's yeast culture test using concentrated shochu was conducted. The results are shown in Table 2. The test consisted of shochu (stock solution, 2.5-fold, 5.0-fold, 7.5-fold, 10-fold concentrated solution, and a solution containing 1% glucose) Saccharomyces cerevisiae IFO. 2044 Cultured at 30 ° C. for 48 hours.

  As can be seen from Table 2, the 1% glucose-added solution grew baker's yeast up to 5-fold concentration in Murasakisaki shochu and 7.5-fold concentration in Koganesengan shochu. When it was further concentrated, an inhibitory effect was observed. That is, regarding the fermentation of the liquid part of the shochu distiller, the growth inhibition of yeast (baker's yeast) did not occur, and the growth only in the liquid part was not observed. This suggests that, when producing bread dough, bread can be baked with conventional blending and fermentation time as a substitute for normally used water.

  Bread dough was fermented using actually concentrated shochu. The results are shown in Table 3.

  As can be seen from Table 3, it was found that both the Koganesengan shochu and the purple shochu shochu inhibited the fermentation of bread at a concentration rate of 7.5 times or more. The result showed that the bread dough was smoothly fermented if it was 5.0 times or less concentrated in Koganesengan shochu and 2.5 times or less concentrated in Murasaki shochu shochu.

  As an objective bread quality evaluation method, if the bread is fresh bread after baking, the specific volume can be calculated from the volume and weight, and the quality of the bread can be evaluated from this value. In the case of bread during storage, when the bread is crushed, that is, the method of measuring the change in hardness or softness when compressed as a degree of aging, and changes in various components observed with storage (aging), In particular, there is a method of physicochemically measuring the degree of starch aging or recrystallization.

  Therefore, an aging test was conducted using 12 dies (25 × 25 × 20 mm) cut from a bread inner phase portion (25 × 25 × 20 mm) in total (12-point measurement, maximum value and minimum value were discarded) as measurement samples. In the AACC method, it is reported that the load value when compressed by 25% with respect to the thickness is most appropriate to represent the aging of bread. Therefore, the hardness of the sample from immediately after firing to 5 days after the storage period was measured with a FUDOH ratio meter (RHEOTECH FUDOH RHEO METER). The result is shown in the graph of FIG.

  As can be seen from the results in FIG. 1, starch aging is slow in shochu bread even after days, due to the difference in hardness of the inner phase of shochu bread compared to ordinary bread. This is considered to be an effect of increasing water retention by oligosaccharides such as sugar alcohol and trehalose contained in shochu. Thereby, the soft texture of bread lasts for a long time.

  The breads that are the subject of the present invention are, as necessary, doughs mainly composed of flour such as wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, crumb flour, millet flour, and millet flour. Fermented, shaped, obtained by heat treatment by means such as baking, steaming, etc., for example, bread such as bread, copper bread, roll bread, French bread, sweet bread such as bread, jam bread, cream bread, It includes curry bread, fried bread such as donuts, steamed bread such as Chinese buns, pizza sheets, muffins and the like.

  As raw materials for breads, wheat flour, rice flour, etc., buckwheat flour, barley flour, rye flour, corn flour, foam flour, acne flour, millet flour, etc., but basic ingredients are necessary. Depending on the ingredients, sugars such as sugar, glucose, isomerized sugar, fats and oils such as butter, margarine, lard, and shortening, and milk ingredients such as whole milk, whole milk powder, sweetened condensed milk, sugar-free condensed milk, and whey are added. May be. Moreover, you may add fermentation raw materials, such as yeast and yeast food, a swelling agent, etc. as a swelling means. The bread targeted by the present invention is not limited to bread fermented with yeast, but may be expanded bread using a swelling agent.

  In the case of bread dough containing yeast, the bread dough prepared as described above is a direct method, medium seed method, liquid seed method, sour seed method, liquor seed method, Hops seed method, medium noodle method, chorywood method, It is fermented by a continuous bread making method, a refrigerated dough method, and the like, and bread is produced through processes such as division, rounding, neglect, shaping, mold filling, roasting, and baking. These bread manufacturing steps may be performed according to a conventional method, and are not particularly limited in the present invention.

  In addition, in the case of bread dough that uses a swelling agent and does not contain yeast, breads can be produced by appropriately forming the bread dough and performing heat treatment such as baking, oil frying, and steaming.

  The breads of the present invention thus obtained have excellent characteristics such as the characteristic odor of shochu is eliminated, the flavor is improved, and bread aging is difficult.

  In addition, as shown in Table 4, while shochu has a growth effect of Bifidobacterium breve, as shown in Table 5, the ingredients of shochu bread are general nutritional ingredients as compared to ordinary bread. For example, the content of minerals (sodium, phosphorus, iron, potassium, magnesium, zinc, manganese, etc.), vitamin B1, vitamin B2, vitamin B6, folic acid, pantothenic acid, niacin is high. Amino acid components also increased slightly, and γ-aminobutyric acid (GABA) increased more than twice. In addition, the functional components citric acid and polyphenols are remarkably increased, and as shown in Table 6, the antioxidant capacity (DPPH) radical scavenging ability is higher than that of ordinary bread, and various physiologically active effects of these nutritional ingredients are obtained. It is thought to be brought about.

It is a graph which shows the hardness (aging degree) of the internal phase of normal bread and shochu bread.

Claims (5)

A bread produced by using a dough containing a sweet potato shochu distilled liquor portion and a cereal powder, and using the concentrated sweet potato shochu distillate portion as bread-making water . The bread according to claim 1, wherein the dough is yeast-fermented. Concentrate the distillate portion obtained by solid-liquid separation of the sweet potato shochu distiller, knead with the concentrated distillate portion, cereal powder and yeast to obtain bread dough, which is subjected to primary fermentation at the usual temperature and method for producing bread characterized by baking to a Rukoto after secondary fermentation after molding. Breads and manufacturing method of claim 3 bread according to claim 1 or claim 2 varieties of sweet potato is characterized Murasakimasari or Koganesengan der Rukoto. Cereals powder, wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, Awako, Kibiko claim 1 or claim, wherein the at least one selected from among millet flour The bread of Claim 2 and the manufacturing method of bread of Claim 3 or Claim 4 .

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