JP2001045960A - Bread enriched with dietary fiber and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a bread enriched with dietary fibers without requiring a complicated work excellent in palate feeling and quality useful for health, etc., by using raw material powder including a fixed amount of a dietary fiber material comprising dextrin having suppressed digestibility and cellulose crystal in a specific ratio and adding mixture. SOLUTION: This bread enriched with dietary fibers is obtained using raw material powder including <=20 wt.% preferably 5-15 wt.% of dietary fibers comprising (A) 50-90 pts.wt. of a dextrin having average molecular weight about 2000 and suppressed digestibility which is obtained by carrying out a thermal decomposition of starch such as potato starch, etc., at >=130 deg.C, hydrolyzing by adding amylase and if necessary bleaching and then desalinizing in a usual method, and (B) 10-50 pts. of a cellulose crystal (preferably having average particle diameter of 15-50 μm), and (adding yeast). The bread enriched with dietary fibers is preferably produced according to a lean recipe.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread reinforced with dietary fiber and a method for producing the same.

[0002]

2. Description of the Related Art Dietary fiber has been shown to have various physiological functions such as lowering cholesterol, suppressing an increase in blood sugar level, intestinal action, preventing colon cancer, and excreting harmful substances. It is establishing its position as a nutrient group. However, the amount of dietary fiber ingested from a normal diet has decreased with recent changes in dietary habits, and a diet with high dietary fiber has been desired from the viewpoint of preventive medicine.

[0003] On the other hand, bread has become a regular diet in recent years, so bread reinforced with dietary fiber can be said to be one of the preferred foods for stably ingesting dietary fiber. When dietary fiber is added to bread from such a viewpoint, generally, when the dietary fiber is insoluble in water, such as cellulose or bran, it produces a grainy texture, while galactomannan, indigestible dextrin, poly Water-soluble substances such as dextrose inhibit gluten formation and reduce dough-forming ability,
There were problems such as a decrease in volume and deterioration of texture.

[0004] Many methods have been proposed to improve these problems. JP-A-2-227020 discloses a method of using a specific flour and a surfactant to suppress the influence of the addition of bran and the like, and JP-A-6-70670 discloses an oxidizing agent, an amylase agent, gluten and A method of adding an emulsifier has been proposed, but the addition of surfactants and oxidants is not preferred because it is not in line with the natural tendency to reduce additives as much as possible due to health concerns. It is in. JP-A-5-316925 discloses a method of fermenting a mixture obtained by adding insoluble dietary fiber and germ to a part or all of each of water, yeast, and saccharides used in a baking process, and using the mixture for baking. However, it is complicated and impractical.

[0005] Also, as bread using cellulose,
Japanese Patent Application Laid-Open No. 5-95754 proposes a method for improving the harmful effects of using ordinary crystalline cellulose by using micronized cellulose. However, handling is difficult because the micronized cellulose is an aqueous suspension. In addition to that, breads with a lean formula such as white bread had dissatisfactions such as clogging of the internal phase.

On the other hand, as bread using indigestible dextrin, the present applicant has already proposed a method of adding bread in a specific process as disclosed in Japanese Patent Application Laid-Open No. Hei 4-51840. And JP-A-10-243777 proposed a method of using a dietary fiber-enhancing composition comprising a low-viscosity water-soluble dietary fiber and a specific starch for bakery foods, etc. Therefore, the influence of starch on the texture was inevitable, and the intent of obtaining bread having the same texture as that obtained without the addition of dietary fiber was somewhat unsatisfactory.

As described above, adding dietary fiber to water, whether water-soluble or insoluble, causes various problems,
Many methods for improving these have been proposed, but even in these cases, addition of additives is indispensable, or complicated pretreatment is required, handling is difficult, and the addition time is limited. However, the method has not been sufficiently satisfactory in terms of solving the problems encountered when adding dietary fiber, including the problems that cannot be obeyed by the production method of the present invention.

[0008]

The problem to be solved by the present invention is to solve the above-mentioned problems, that is, to obtain a bread which has solved various problems caused by adding dietary fiber. It can be manufactured under normal manufacturing methods and manufacturing conditions without the need for complicated operations, and has the same texture as that without the addition of dietary fiber and the same or better quality in quality. We do not offer breads reinforced with dietary fiber.

[0009]

Means for Solving the Problems The present inventor has conducted intensive studies in view of the present situation, and as a result, using indigestible dextrin and specific crystalline cellulose at a specific ratio as a part of raw material powder, The inventors have found that the object of the invention is solved, and have completed the present invention.

That is, the present invention relates to an indigestible dextrin 5
Dietary fiber reinforced bread obtained using a raw material powder containing a dietary fiber material consisting of 0 to 90 parts by weight and 10 to 50 parts by weight of crystalline cellulose in an amount of 20% by weight or less, preferably the content of the dietary fiber material Is from 5 to 15% by weight, more preferably from 65 to 90 parts by weight of indigestible dextrin and from 10 to 35 parts by weight of crystalline cellulose. Further, it is preferable to produce the bread after the production of bread, and more preferably, the bread reinforced with dietary fiber is a bread having a lean formula.

In the present invention, bread means yeast, yeast food, salt, sugar, glucose,
Saccharides such as isomerized sugars and oligosaccharides, dairy products such as skim milk powder and whole milk powder, fats and oils such as shortening, margarine and butter, emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester, spices such as cinnamon and basilico, Western liquors such as brandy and rum, dried fruits such as raisins and dried cherries, nuts such as almonds and peanuts,
starch-degrading enzymes such as α-amylase and β-amylase, flavors (eg, vanilla essence), artificial sweeteners (eg, aspartame), active gluten, baking powder,
It is manufactured by fermenting or baking without fermenting dough prepared by appropriately mixing auxiliary materials generally used in the production of bread such as cocoa powder as needed, or by steaming or frying. In addition to breads such as Pullman, English bread, One loaf, French bread such as baguette and Parisian, buns, rolls such as table rolls, various sweet breads, steamed breads, Chinese steamed buns, donut And the like.

In addition, lean-type bread refers to bread having a small amount of added sugars and fats and oils among these breads.
For example, the above-mentioned breads and French breads can be exemplified, and also include frozen doughs used for the purpose of streamlining bread production and supplying freshly baked bread in recent years.

In the present invention, flour and a dietary fiber material are used as main raw materials, and the term including both of them is referred to as raw material flour. As the flour, those generally used in the production of bread can be used, and if desired, a part thereof can be replaced with processed starch, rye flour, corn flour, graham flour, rice flour or the like. The substitution amount is 40% by weight or less, preferably about 2 to 30% by weight. In this case, various conventionally known modified starches can be used.

In the present invention, indigestible dextrin and crystalline cellulose are used as materials for strengthening dietary fiber, and both of these are referred to as a dietary fiber material. There are many commercially available materials for reinforcing dietary fiber in foods. For example, water-soluble substances include pectin, konjac mannan, alginic acid, guar gum,
Water-insoluble substances such as agar, indigestible dextrin, polydextrose, guar gum decomposed product, hemicellulose and the like include cellulose, wheat bran, apple fiber, sweet potato fiber, chitin and the like. Of these, effective for the purposes of the present invention are resistant dextrins and certain crystalline celluloses.

The indigestible dextrin is obtained by decomposing starch such as potato starch, tapioca starch, corn starch, wheat starch and the like by heating at 130 ° C. or higher, further hydrolyzing it with amylase and, if necessary, decolorizing according to a conventional method. It is a dextrin having an average molecular weight of about 2,000 manufactured by desalting, and is commercially available, for example, under the trade names of "Pine Fiber" and "Fiber Sol 2" (Matsuya Chemical Industry Co., Ltd.). For details, refer to “Food New Material Forum” No. 3 (edited by the New Food Materials Association of Japan, 1995).

Crystalline cellulose is a white powder obtained by acid hydrolysis of natural cellulose, excluding the non-crystalline region, taking out the crystalline portion, and purifying and drying the same. D-glucose chemically the same as natural cellulose is obtained. It refers to an amorphous secondary aggregate of fine cellulose crystals having a linear structure with β-1,4 bonds, and an average particle size of about 15 to 50 μm. . Such crystalline cellulose is commercially available, for example, under the trade name of “Avicel” (manufactured by Asahi Kasei Corporation).

[0017] In addition to the above, there is a so-called colloidal grade which easily forms a stable colloidal state in water in addition to the above-mentioned so-called crystalline cellulose. In this type, fine cellulose crystals with an average particle size of about 3 to 4 μm are dispersed in water to form a cream, and the primary particles of fine cellulose crystals are coated with a water-soluble polymer and then dried. There is a type that is easily dispersed in water in a colloidal form. Both of these types are designed to be fine particles having an average particle size of 10 μm or less when dispersed in water, and the effect of improving the roughness feeling seen when using insoluble dietary fiber is expected. However, when this is used alone in bread, especially in bread with a lean formula, the internal phase tends to be too clogged, and the texture tends to be cramped. This type is excluded from the microcrystalline cellulose of the present invention.

The present invention solves various problems that occur when dietary fiber is added without requiring any complicated work, and has the same texture as that without the addition of dietary fiber, and has the same texture. Or a bread reinforced with dietary fiber having a better quality, such a bread is a dietary fiber material comprising 50 to 90 parts by weight of indigestible dextrin and 10 to 50 parts by weight of crystalline cellulose Is obtained by using a raw material powder having an amount of 20% by weight or less, and preferably the content of dietary fiber material is 5 to 15%.
It is preferable to use a raw material powder containing a dietary fiber material consisting of 65 to 90 parts by weight of indigestible dextrin and 10 to 35 parts by weight of crystalline cellulose.

When the proportion of the indigestible dextrin is less than 50 parts by weight as the dietary fiber material to be used, the resulting bread has a rough texture and a loose feeling, which are disadvantages of insoluble dietary fiber, and 90%. When the amount is increased beyond the weight part, deterioration of dough formation, which is a disadvantage of water-soluble dietary fiber,
A decrease in the volume of the obtained bread and a crisp texture are observed. Further, when the proportion of the dietary fiber material in the raw material powder exceeds 20% by weight, the drawbacks of both the water-soluble dietary fiber and the insoluble dietary fiber when added are found. When the ratio of dietary fiber material to the raw material powder decreases, there is no problem as long as it is used at the above ratio, so a lower limit cannot be set in this sense. Points that can be highlighted (dietary fiber content is 3g or more / 100g)
From food), about 5% by weight of the raw material powder is required,
In view of the gist of the present application, it is preferable to use a raw material powder containing at least such a dietary fiber material.

The bread of the present invention can be obtained by using the above-mentioned raw material powder in accordance with a conventional method by a medium seed method, a direct kneading method or the like. That is, the desired powders such as yeast, yeast food, salt, sugar, fats and oils and the like are added to the raw material powder, and water is added and kneaded, and fermentation, division, rounding, shaking, molding, shaping, and the like are required according to a conventional method. Depending on the case, it can be obtained by calcining or steaming or frying. At that time, so-called chase-seeding, in which yeast is added to the main kneading at about 0.2 to 0.6% by weight of the raw material powder, is preferably performed by a medium seed method. As a result, it is possible to prevent a slight decrease in volume and a prolongation of the cooking time which are particularly observed when a large amount of dietary fiber is contained in bread.

The present invention can be achieved by using the above-mentioned indigestible dextrin and crystalline cellulose as a dietary fiber material and using a raw material powder containing the dietary fiber material. However, this does not mean that a raw material powder in which a dietary fiber material and other raw material powder materials such as wheat flour are preliminarily mixed and used is used.In the case of bread production, indigestible dextrin, crystalline cellulose, wheat flour is used. And other raw material powder materials at a predetermined ratio. Therefore, other raw material powder materials such as indigestible dextrin, crystalline cellulose, flour and the like can be used by mixing in advance,
It can be added separately at the time of kneading in bread manufacture, or a part of them can be mixed in advance, and the point is that the ratio of the predetermined raw material powder is at the time of final kneading. .

[0022] The bread thus obtained is 100 g.
Contains up to about 11 g of dietary fiber per
It becomes almost the same in appearance and texture as the conventional one.

The present invention does not change with the type of bread,
Although it can be applied to any type, the adverse effect of using a water-soluble or insoluble dietary fiber material in bread is noticeable in lean formula bread, for example, bread or French bread, in the sense that this adverse effect can be eliminated. It is more effective with lean and prescription bread.

Recently, for the purpose of imparting a texture change to bread, soft bread and crispy have been produced by using processed starch such as cross-linked starch, etherified starch and cold-water-swollen starch as a part of raw material flour. Good foods and those with a chewy texture are also commercially available. Even in these, similarly, a part of flour (which is regarded as flour in the ratio of dietary fiber materials and flour) is replaced with modified starch to produce the same, thereby containing dietary fiber. Further, bread having the same texture can be obtained.

In the present invention, indigestible dextrin and specific crystalline cellulose are effective as dietary fiber materials,
In many other dietary fiber reinforcing materials, some disadvantages are observed even when they are combined. However, it is seen when added above a certain level,
Even if it is slightly different depending on the type of the material, no significant trouble is observed with the addition of about 1 to 2%. Therefore, although effective in the present invention are indigestible dextrin and specific crystalline cellulose, it is not denied that other dietary fiber reinforcing materials are used within a range where the adverse effects are not adversely affected.

[0026]

The present invention will be described in more detail with reference to the following examples. In Examples, “parts” indicates “parts by weight” and “%” indicates “% by weight”.

[0027]

Example 1 Using a raw material powder consisting of 87% of strong wheat flour and 13% of a dietary fiber material, a mountain-type bread was manufactured by the following method using the following blending ratio. At that time, indigestible dextrin “Fibersol # 2” (manufactured by Matsutani Chemical Industry Co., Ltd.) and crystalline cellulose “Avicel FD-101” having an average particle size of about 40 μm (manufactured by Asahi Chemical Industry Co., Ltd.) are shown in Table 1 as dietary fiber materials. In the table, these are called "digestible", "crystal cell"
And each is described. The control was 100 flours of strong flour.
% Of the raw material powder was used.

<Blending Ratio> Control Section Example Section and Comparative Example Section Medium Seed Raw material powder 70 parts 70 parts Yeast 2 parts 2 parts East food 0.12 part 0.12 parts Water 42 parts 42 parts Main kneading raw material powder 30 parts 30 parts sugar 5 parts 5 parts salt 2 parts 2 parts skim milk powder 2 parts 2 parts shortening 6 parts 6 parts yeast-0.4 part water 26 parts 26 parts

<Manufacturing conditions> Medium kneading temperature: 24 ° C. Medium kneading fermentation time: 4 hours Main kneading temperature: 28 ° C. Floor time: 25 minutes Division: 250 g × 2 Bench time: 15 minutes Heater: 60 minutes Baking Temperature: 175 ° C Baking time: 22 minutes The obtained mountain-shaped bread was evaluated according to the following criteria, and the results are shown in Table 1.

<Volume> The volume of the bread was measured by the rapeseed substitution method, and the ratio of the specific volume obtained by dividing the volume by the weight of the bread to the control plot (Example plot, Comparative plot / Control plot × 100)
Expressed by

<Food texture> ：: Equivalent to control plot ○: Almost indistinguishable from control plot Δ: Any one of chutsuki, zaratsuki, bozotsuki, etc. is slightly observed and slightly different from control plot ×: kuchatsuki, zaratsuki, bozotsuki, etc. Is clearly seen, and is clearly different from the control group

<Shape, internal phase> ：: Equal to or slightly better than the control group ○: Substantially equivalent to the control group Δ: Slightly inferior to the control group ×: Inferior to the control group

[0033]

[Table 1]

[0034]

Example 2 In Example 1, the ratio of indigestible dextrin and crystalline cellulose used in Example 1 as the dietary fiber material was 75 parts and 25 parts, and the ratios contained in the raw material powder were as shown in Table 2. Table 2 shows the results of the production of mountain-shaped bread in the same manner as in Example 1 except for the conditions shown in Table 1.

[0035]

[Table 2]

[0036]

Example 3 In Example 1, indigestible dextrin 7
Dietary fiber material 10 consisting of 0 parts and 30 parts of crystalline cellulose
%, Etherified starch “Yuri Matsutani” (Matsuya Chemical Industry Co., Ltd.)
A mountain-shaped bread was produced in the same manner except that a raw powder of 12% and a strong flour of 78% was used. At that time, the control group was similarly manufactured without chase seeding using a raw material flour in which the dietary fiber material was replaced with strong flour. The resulting bread is about 7 g / 100
g of dietary fiber, the volume, shape, and internal phase are almost the same as those in the control group.When this is toasted and eaten, the surface is crisp as in the control group, and the internal phase has a chewy texture. Had.

[0037]

Example 4 A dietary fiber material comprising 73 parts of indigestible dextrin used in Example 1 and 27 parts of crystalline cellulose "Avicel FD-F20" (manufactured by Asahi Kasei Kogyo Co., Ltd.) having an average particle size of about 17 .mu.m was mixed as follows. Butter rolls were produced at the ratio and production conditions (without chasing). The control was the same except that strong flour was used in place of the dietary fiber material.

<Blending ratio> Medium-type strong flour 70 parts Yeast 3.5 parts Yeast food 0.1 part Water 40 parts Main kneading Strong flour 19 parts Dietary fiber material 11 parts Sugar 12 parts Salt 1.7 parts Skim milk powder 3 parts Margarine 15 parts Whole egg 15 parts Water 12 parts

<Manufacturing conditions> Medium kneading temperature: 25 ° C. Medium kneading fermentation time: 2.5 hours Main kneading temperature: 28 ° C. Floor time: 30 minutes Division: 45 g Bench time: 15 minutes Wheeling: 55 minutes Baking Temperature: 200 ° C. Baking time: 12 minutes The obtained butter roll contained about 3 g of dietary fiber per piece, and was indistinguishable in texture, volume, shape and internal phase from the control group.

[0040]

Example 5 Using the dietary fiber material comprising 68 parts and 32 parts of indigestible dextrin and microcrystalline cellulose used in Example 1, the ingredients were prepared with the skin of Chinese bun prepared at the following mixing ratio. 35 g was wrapped and steamed to produce Chinese steamed bun. The control was the same except that flour was used in place of the dietary fiber material.

<Blending ratio> Strong flour 40 parts Light flour 50 parts Dietary fiber material 10 parts Yeast 3.2 parts Sugar 10 parts Salt 1 part Lard 5 parts Baking powder 1.5 parts Emulsifier 0.3 parts Water 48 parts

<Manufacturing conditions> Dough kneading temperature: 27 ° C. Floor time: 10 minutes Division: 60 g Proofer: 42 ° C., 30 minutes (45-50% humidity) Steaming: 15 minutes The obtained Chinese steamed bun is about 6 g. / 100 g of dietary fiber, and the texture, volume, shape, and internal phase were indistinguishable from the control group.

Claims (5)

[Claims] 1. A dietary fiber material comprising 50 to 90 parts by weight of indigestible dextrin and 10 to 50 parts by weight of crystalline cellulose, obtained by using a raw material powder containing 20% by weight or less. Dietary fiber reinforced bread. 2. The dietary fiber reinforced bread according to claim 1, wherein a raw material powder having a dietary fiber material content of 5 to 15% by weight is used. 3. The dietary fiber material is indigestible dextrin 65.
The dietary fiber reinforced bread according to claim 1 or 2, comprising 90 to 90 parts by weight and 10 to 35 parts by weight of crystalline cellulose. 4. The dietary fiber-reinforced bread according to claim 1, wherein the dietary fiber-reinforced bread is a bread having a lean formula. 5. A method for producing bread using a raw material powder containing dietary fiber, wherein a dietary fiber material comprising 50 to 90 parts by weight of indigestible dextrin and 10 to 50 parts by weight of crystalline cellulose is not more than 20% by weight. Using raw material powder containing the amount of
A method for producing a dietary fiber reinforced bread characterized by hunting.