CN1303887C

CN1303887C - Nutrient flour pastry

Info

Publication number: CN1303887C
Application number: CNB2004100123099A
Authority: CN
Inventors: 冯昀
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-05-24
Filing date: 2004-05-24
Publication date: 2007-03-14
Anticipated expiration: 2024-05-24
Also published as: CN1582676A

Abstract

The present invention relates to food, particularly to a nutrient flour pastry, which relates to a pastry (such as bread, biscuit, instant noodles, steamed bun, etc.) the present invention comprises flour, and large bean sprout crushing matter with the fineness corresponding to the flour is added in the flour. The soybean of the present invention does not carry out the conversion of the soybean protein and the soybean peptide. The soybean is sprouted and crushed and then is directly added with the flour to make into various kinds of pastries. The protein content of the pastry is greatly improved, and the cost is simultaneously reduced. After the sprout of the soybean, soybean flavor is removed and the abdominal distention can not occur. No trypsin resistance enzyme and the cholesterol are filled in the pastry, and the mouth feel is good. After the soybean is sprouted, the most protein is converted into the soybean peptide for promoting the metabolism of the fat and sugar and inhibiting the secretion of the angiotensin. The present invention is good for the people of the high blood pressure, the high blood fat, the hyperlipemia, the hyperglycemia, the heart and brain blood vessel disease, and the adiposity.

Description

High nutrition millet cake

Technical field

The present invention relates to food, particularly millet cake as bread, biscuit, instant noodles, steamed bun etc., is specially a kind of high nutrition millet cake.

Background technology

Protein content in the every day food is an important indicator of weighing national people's trophic level.

Millet cake (as bread, biscuit, instant noodles, steamed bun etc.) is the daily edible popular foods of common people, and for improving its protein content, prior art generally adopts interpolation breast, dairy products, egg, egg products to wait and carry out fortification.But therefore bring the shortcoming that the millet cake heat is too high, animal tallow is too high, cholesterol is too high, to suffering from the people of hypertension, high fat of blood, hyperglycaemia, cardiovascular and cerebrovascular diseases, perhaps Fei Pang people is improper.

The soya protein amino acid ratio of components is more complete, and has the effect that reduces cholesterol, is a kind of edible protein of high-quality, is widely used in the food.Emphasized also that in " Chinese food and nutrition development outline " soybean and goods thereof are improving the critical role in China people diet structure, and be the K3-industry, improved compatriots' the trophic level and the general level of the health with this with the research and development special train of soybean and goods thereof.The not outer soya-bean milk of method and the bean curd series of China's tradition human consumption soybean, it is edible that living bean sprouts fries the back; Because soybean has dense beany flavor, directly is added in the food, particularly can makes us in millet cake and can't accept as nutritional supplements; For this reason, from soybean, extract soybean protein, add in the food again.For preventing cardiovascular and cerebrovascular disease, U.S. food and Drug Administration were approval in 1999, and the food that contains a certain amount of soybean protein is healthy food, therefore, the food variety that contains soybean protein in recent years on the American market is like rain the back spring bamboo, and this newly-increased based food is more than 2,000 kinds.But soybean protein is a kind of high energy consumption product, product price more expensive (30-80 unit/kilogram), and the present ordinary people's of China living standard is added soybean proteins in a large number at popular staple food and is undoubtedly too expensive in selecting relatively.

Yet the molecular structure of soybean protein is very complicated, just the digestibility and the biological value of these complicated structure influence soybean proteins.In order further to improve the trophic function of soybean protein, and improve its processing characteristics, and give full play to soybean protein in the important function of maintaining aspect the health, improve the added value of soybean prod, state such as the U.S. and Japan takes the lead in soybean protein is hydrolyzed, and produces soya-bean polypeptides.The essential amino acid of soya-bean polypeptides is formed with soybean protein just the same, content balance and abundant, and polypeptide compound has high BA, absorbed easilier by human consumption, the effect of also have diseases prevention simultaneously, curing the disease, regulating human physiological functions, these effects are that former soybean protein and the amino acid formed thereof are not available, therefore we can say, soya-bean polypeptides has overcome the weakness of soybean protein on nutrition, has nutrition and the functional characteristic abundanter than soybean protein.But soya-bean polypeptides costs an arm and a leg, and is used for field of medicaments at present mostly.Even the developed countries such as Europe, the United States that living standard is higher, also rarely seen soya-bean polypeptides is in sportsman's Application in Food.And the soya-bean polypeptides of Huo Deing is the product of soybean protein decay process in this way.

Summary of the invention

The present invention is directed in the staple food millet cake and directly to add soybean protein even the high problem of soya-bean polypeptides cost, providing a kind of is one of composition, nutrition more horn of plenty, popular staple food millet cake---high nutrition millet cake that cost is low with the soybean.

The present invention adopts following technical scheme to realize: high nutrition millet cake, comprise flour, and in flour, add the quite big bean sprouts crushed material of (fineness of flour is at the 80-120 order at present) of fineness and flour.Replace water to be in harmonious proportion dough with big bean sprouts crushed material.For convenience, also big bean sprouts crushed material can be made dry powder, it is added in flour, water is in harmonious proportion dough again, uses various known processing technologys again, makes various millet cake.

Theoretically, the addition of bean sprouts crushed material does not have strict restriction greatly; But addition has too much increased the manufacturing cost of millet cake, and addition is crossed low fortification DeGrain.Comprehensive above-mentioned various factors, with the flour weight ratio be 1-5: 10 soybean (i.e. 10 parts of flour, with 1-5 part soybean) is made big bean sprouts crushed material, has preferable resultant effect.

The present invention does not carry out the conversion of soybean protein even soya-bean polypeptides to soybean; But soybean germination, pulverizing are directly added flour, make various cooked wheaten foods again, improved the protein content of millet cake at first greatly, simultaneously, reduced cost, under the identical situation of soybean protein content, the cost of millet cake of the present invention is 1/10th to 1/8th of a soybean protein-containing millet cake; Do not had beany flavor behind the soybean germination, can not cause that also abdomen rises, also do not had trypsase to resist enzyme, also do not had cholesterol, mouthfeel is fragrant and sweet pure and beautiful.After the soybean germination, vitamin and content of elements increase greatly, the existing soya-bean polypeptides that changes into greatly of protein wherein, can not only promote the metabolism of fat and sugar, suppress the secretion of angiotensins, the too high people of blood pressure, blood fat, blood sugar and the people of cardiovascular and cerebrovascular disease are also had very big benefit.This millet cake also has very big benefit to obese people, sportsman.

In fact, soybean germination is exactly later on Chinese medicine a---semen sojae germinatum simply.Just on the books in " legendary god of farming's book on Chinese herbal medicine " of one-tenth book during Qin Han, its major function is a heat-clearing and damp-drying drug.Hypertension, high fat of blood, high sugar and cardiovascular and cerebrovascular disease all belong to the damp and hot case of a physically strong patient running a high fever in the traditional Chinese medicine classification.

This high-nutrition food is owing to contain the soya-bean polypeptides composition, and it has very significant promotion fat metabolism, suppresses the excellent function that subcutaneous fat is piled up.Also can adopt the present invention to make even if be nicknamed the instant noodles and the hamburger of junk food by the nutritionist, being made into singly is not to have only heat, also has the functional food that promotes health simultaneously.

The soyasaponins of a great deal of is also contained in big bean sprouts, can improve the immunologic function of human body.

High nutrition millet cake of the present invention also reaches the effect of amino acid complementation as popular staple food, can will play significant role to the trophic level and the general level of the health that improves compatriots.

Studies show that, soybean is in the process of germinateing (soybean is from sprouting to the bean sprouts finished product about about 10 days), the active occurrence law variation of the endopeptidase of its cotyledon and peptide chain synzyme, active in rising trend at 1-5 days endopeptidases, and the activity of peptide chain synzyme increasess slowly, soybean protein hydrolysis under the effect of endopeptidase, a large amount of soya-bean polypeptides of generation that this moment is a large amount of; Subsequently, endopeptidase active on a declining curve, peptide chain synthase activity increase rapidly, and the soya-bean polypeptides of a large amount of hydrolysis synthesizes big bean sprouts albumen again.Big bean sprouts crushed material is made in the big bean sprouts that the present invention selects for use soybean to sprout 100-150 hour.The content of soya-bean polypeptides is maximum in the big bean sprouts of this moment, with its millet cake nutritive value the best of making.Compare with the protease hydrolytic soybean protein with states such as the U.S., Japan, such soya-bean polypeptides is the product of seed germination process, and its activity is higher, a thousand li of the biological value difference of the two.

Heat big bean sprouts 3-10 minute in 100 ℃ steam earlier before pulverizing big bean sprouts, thoroughly with the oxidizing ferment deactivation, completes, and like this, it is better to add the millet cake mouthfeel of making in the flour again.

The specific embodiment

Embodiment 1

High nutrition fine dried noodles or instant noodles

90 kilograms in flour; 10 kilograms of soya beans germinate after 120 hours about 30 kilograms; 1 kilogram of salt, 1 kilogram in sodium carbonate, water is an amount of.

Pour flour into dough mixing machine, big bean sprouts is ground into pulpous state liquid, filters, form the quite big bean sprouts of the pulpous state crushed material of (80-120 order) of fineness and flour, should pour dough mixing machine into by big bean sprouts crushed material, salt and sodium carbonate melt with low amounts of water, pour dough mixing machine into, carry out and face.The face that to become reconciled rolls, least number of times 5 times, slitting then, moulding, dry vermicelli or the instant noodles also made.

Protein content is more than 12.5 grams/100 grams after above-mentioned vermicelli or the instant noodles drying, and soy proteinaceous content is 3.5 grams/100 grams, and wherein the conversion ratio of soya-bean polypeptides is greater than 35%.

Embodiment 2

High enriched bread

Big bean sprouts (sprouting 100 hours) pulverized, make the dry powder suitable with grain of flour.Big bean sprouts is made dry powder shape crushed material processing technology and belong to known technology concerning the technical staff of food processing field.

80 kilograms in flour, 20 kilograms in big bean sprouts crushed material dry powder, 1.5 kilograms of salt, 2 kilograms of sucrose, 5 kilograms in yeast, water 30-45 kilogram.

With 60 kilograms of flour, 5 kilograms of yeast, 15 kg of water are poured dough mixing machine into, under 30 ℃ condition, ferment about 4 hours.When dough is sent to peak and begun to fall after rise, add remaining water, melt dough after, add remaining flour, big bean sprouts crushed material dry powder and auxiliary material.Became reconciled the back about 1 hour of 30 ℃ of fermentations.Pressure surface 1-2 time.The dress mould proofs, and brush egg liquid was 200-250 ℃ of baking 30-40 minute.Brush oil is come out of the stove.

Bread protein content 15 grams/100 grams of making, wherein soy protein content 7.5 grams/100 restrain, and wherein the conversion ratio of soya-bean polypeptides is greater than 30%.

Embodiment 3

High nutrient biscuit

90 kilograms in flour, 10 kilograms of soybean germinate after 5 days about 30 kilograms, 0.2 kilogram of albumen sugar, 3 kilograms of sucrose, 10 kilograms of vegetable oil, 0.5 kilogram of salt, 1 kilogram of sodium acid carbonate, 0.6 kilogram of ammonium hydrogen phosphate, essence is an amount of, and water is an amount of.

Earlier big bean sprouts was heated 3-10 minute in 100 ℃ steam, complete, pulverize then and make the fineness big bean sprouts crushed material suitable with flour.

Dissolve in the water with 50 ℃ of auxiliary materials such as sugar, oil, salt addings earlier, add big bean sprouts crushed material (pulpous state) again to stir, add flour, continue to stir.Add leavening agent and essence successively.Stir more than 40 minutes, leave standstill more than 10 minutes.Enter rolling process, moulding then enters the baking oven baking.Finished product packing.

The biscuit protein content of making is about 12.5%, and wherein soybean protein is 3%, and soya-bean polypeptides accounts for 1%.

The various millet cake of manufacturing by the various embodiments described above all contain a large amount of soybean proteins and soya-bean polypeptides.Protein content height not only, aromatic flavour has not a particle of beany flavor, can not cause that also abdomen rises.Also can promote the metabolism of fat and sugar, have bring high blood pressure down, the special efficacy of blood sugar, blood fat.And it is this effect is more far better than the interpolation soybean protein of U.S. food and Drug Administration and heart association's recommendation, and cheap.

Claims

1, a kind of high nutrition millet cake comprises flour, adds the fineness big bean sprouts crushed material suitable with flour in flour, and it is characterized by: big bean sprouts crushed material is made in the big bean sprouts of selecting for use soybean to sprout 100-150 hour; Heat big bean sprouts 3-10 minute in 100 ℃ steam earlier before pulverizing big bean sprouts.

2, high nutrition millet cake as claimed in claim 1 is characterized by: with the flour weight ratio be 1-5: 10 soybean is made big bean sprouts crushed material.