JP2016028554A - Composition for yeast fermentation food product and yeast fermentation food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for yeast fermentation food product, capable of solving bad quality of machine ability of a dough following to limitation of a blending amount of wheat flour, or bad quality of texture of an inner phase after baking the dough, in a yeast fermentation food product mainly formed of a low sugar food raw material, and to provide a yeast fermentation food product using the same.SOLUTION: Provided is the composition for yeast fermentation food product comprising: a low sugar food raw material; an active gluten; a reduction treatment gluten; and a sugar raw material which can be utilized to the yeast. As the low sugar food raw material, at least one kind selected from a group of a digestion resistant starch, soybean flour, and bran, is used. The composition for yeast fermentation food product can be preferably used for production of bread or confectionery.SELECTED DRAWING: None

Description

  The present invention relates to a composition for yeast fermented foods for yeast fermented foods using a low sugar food raw material.

  In recent years, reflecting the general health consciousness, in bakery products such as bread, which is a staple food, there is a high demand for products intended to limit carbohydrates and intake dietary fiber. However, in such products, the amount of flour as a sugar source is suppressed, and the formation of gluten derived from wheat protein is suppressed, so the skeleton formation of the dough becomes poor and the dough after baking There was a problem that the volume did not appear in the product. Moreover, there was a problem that the handleability of the fabric was inferior. In addition, there is a problem that the texture is so soft that it is difficult to obtain a soft texture.

  In relation to such a problem, for example, in Patent Document 1 below, either roasted bran or roasted, gluten and abalone seed (silium) powder are the main components, and a saccharide (starch) is substantially contained. An invention of a food material that does not contain is disclosed (claim 1 of Patent Document 1), and serves as a tie for roast bran or roast bran using gluten, and by blending a small amount of obese seed coat (psyllium) powder, It describes that water retention and moist feeling can be given (paragraph 0007 of Patent Document 1).

  Further, for example, Patent Document 2 listed below is a bread-like food material used for bread-like food that does not contain flour, and contains at least one of bran and bran, wheat protein, and a thickening stabilizer. Bread-like, characterized in that it contains substantially no sugar (starch) and the thickening stabilizer is at least one of gellan gum, galactomannan, glucomannan, karaya gum, methylcellulose, carboxymethylcellulose, and xanthan gum The invention of the food material is disclosed (Claim 1 of Patent Document 2), and by adding a thickening stabilizer, the viscosity and water retention of the dough made of the food material is improved, and a moist feeling is obtained. Supports the binding of gluten, helps to form a network structure, volume, pot elongation, moisturizing (without texture, soft texture That the like are improved have been described (paragraph 0015 of Patent Document 2).

  Further, for example, in Patent Document 3 below, a bread-like food material used for bread-like food not containing wheat flour, which contains at least one of bran and bran, wheat protein, and swelling agent, In particular, the swelling agent does not contain sugar (starch), and the swelling agent is obtained by heating and dissolving at least one of agar, carrageenan, curdlan and gelatin in water to swell and gel, wakame, kombu, and mozuku An invention of a bread-like food material characterized in that it is at least one of the above is disclosed (Claim 1 of Patent Document 3), and by adding a swelling agent, the viscosity and water retention of the dough made of the food material Improves the moist feeling, and supports the formation of a network structure by supporting the binding of gluten, resulting in improved body formation during baking of the dough, texture, volume Oite good bread-like food have been described can be obtained (paragraph 0009 of Patent Document 3).

  Also, for example, Patent Document 4 below provides a low-sugar food material that can produce processed foods such as breads and confectionery, and noodles that can achieve a good taste while realizing a low sugar content. A low-sugar food material prepared by mixing soymilk powder produced by freeze-drying or spray-drying raw soybeans that have been made into ultrafine powder by peeling the outer skin and wheat-derived active gluten, An invention of a low sugar food material characterized in that the content of active gluten is 5 to 90% by weight, the remainder is soymilk powder, and the sugar content is adjusted to at least 13.5% by weight or less. Is disclosed (claim 1 of Patent Document 4).

  Also, for example, in Patent Documents 5 to 7 below, in a method for producing bread in which wheat flour and resistant starch are added as raw flour in the kneading process of bread dough, super-strong flour with a high protein content is added as part of the flour In addition, by adding active gluten and gliadin, even if a large amount of resistant starch is added, the kneaded dough maintains its extensibility, expandability and elasticity, and the volume of the baked bread is reduced. In addition, it is described that the shape is not stable and lacks uniformity or the crust is prevented from cracking or suppressed (paragraph 0010 of Patent Document 5 and Paragraph 0010 of Patent Document 6). (Patent Document 7, paragraph 0010).

  Further, for example, Patent Document 8 below includes i) a) about 10 wt% to about 60 wt% of vital wheat gluten, and b) wheat protein hydrolyzate, and the weight of vital wheat gluten with respect to the wheat protein hydrolyzate A protein component in a ratio of about 1: 1 to about 8: 1; and ii) a carbohydrate component selected from the group consisting of a digestible carbohydrate material, a difficult to digest carbohydrate material, and mixtures thereof, Disclosed is an invention of a dough composition characterized in that the difficult carbohydrate raw material comprises a carbohydrate component selected from dietary fiber, non-absorbable carbohydrate raw material and mixtures thereof, and iii) a liquid component containing water (Patent Document) 8 claim 1), in the presence of wheat protein hydrolyzate, a high concentration (about 5% to about 35% by weight of the dough composition) Le wheat gluten viscoelasticity and machinability of the dough is significantly improved including, also, functional bread product is described to be improved (paragraph 0024 of Patent Document 8).

Japanese Patent No. 3687049 Japanese Patent No. 3977409 JP 2008-306986 A Japanese Patent No. 5131882 JP 2007-14253 A JP 2007-124928 A JP 2008-14416 A JP-T 2005-51069

  In the yeast fermented food mainly composed of low-sugar food materials as in the above Patent Documents 1 to 8, the problem associated with the limited amount of wheat flour is due to the addition of wheat-derived gluten to some extent. Has been resolved. However, according to the study by the present inventors, there was a problem that the active gluten alone was too strong, and the extensibility of the dough was poor, it was easy to tear, and the machinability was poor. In addition, there is a tendency that streaks occur in the structure of the internal phase of the product after baking the dough, voids are formed, and the structure becomes hard.

  Accordingly, the purpose of the present invention is to provide a yeast fermented food mainly composed of low-sugar food raw materials, which is accompanied by the limited amount of flour and the poor machinability of the dough, after baking the dough, etc. An object of the present invention is to provide a composition for yeast fermented food that can eliminate defects in the structure of the internal phase, and a yeast fermented food using the same.

  In order to achieve the above object, a first aspect of the present invention is a fermented yeast food characterized by comprising a low-sugar food material, active gluten, reduced gluten, and a sugar material that can be assimilated into yeast. The composition for use is provided.

  In the composition for yeast fermented food of the present invention, the low-sugar food material is 15 to 90% by mass, the active gluten is 5 to 30% by mass, the reduced gluten is 5 to 30% by mass, and the yeast is assimilated. It is preferable to contain 0.1-10 mass% of possible saccharide raw materials.

  The low-sugar food material is preferably at least one selected from the group consisting of indigestible starch, soy flour, and bran.

  Moreover, as said low-sugar food raw material, it is preferable to contain 15-70 mass% of said indigestible starch, 0.1-20 mass% of both the said soybean powder and / or said bran in total.

  Moreover, as said low-sugar food raw material, it is preferable to contain the said soybean powder 15-60 mass% and 0.1-30 mass% of the said resistant starch and / or the bran both in total.

  Moreover, as said low-sugar food raw material, it is preferable to contain 15-30 mass% of the said bran, 0.1-30 mass% of both the said resistant starch and / or the said soybean powder in total.

  Furthermore, it is preferable to contain 0.1-30 mass% of wheat flour.

  Moreover, it is preferable to contain 0.1-10 mass% of saccharides as a saccharide | sugar raw material which can be assimilated by the said yeast.

  The composition for yeast fermented foods of the present invention can be suitably used for the production of bread or confectionery.

  On the other hand, 2nd of this invention provides the yeast fermented food obtained using the said composition for yeast fermented food.

  The yeast fermented food of the present invention is preferably bread or confectionery.

  According to the present invention, the active gluten can obtain a volume in the product after baking the dough even if it is a yeast fermented food in which the blending amount of the flour is limited, and in addition to that, the reduced gluten is used. Thus, the stretchability of the fabric is improved without being too strong, and it is difficult to tear, and the machinability can be improved. Moreover, the state of the structure of the internal phase of the product after baking the dough becomes good, and the taste and texture are improved. Furthermore, yeast fermentation required for the quality of yeast fermented food can be promoted even if the sugar is limited by the sugar raw material that can be assimilated into yeast. Since the carbohydrate raw material is efficiently consumed by yeast, it is easy to meet the demand for carbohydrate restriction.

  The composition for yeast fermented food according to the present invention is a composition for yeast fermented food containing a low-sugar food material, active gluten, reduced gluten, and a sugar material that can be assimilated into yeast. Preferably it takes the form of a dry powder. According to the form of the dry powder, it is convenient for storage and distribution. And it is comprised so that the dough of yeast fermented foods may be comprised by adding water etc.

  The low sugar food raw material used in the present invention refers to a food raw material having a sugar content of 50% by mass or less. The term “carbohydrate” as used herein refers to a carbohydrate excluding dietary fiber. As a quantitative method for dietary fiber, the Prosky method (No. 985.29, Total Dietary Fiber in Foods, "Official Method of Analysis", AOAC, 15th ed., 1990, P.1105-1106), the enzyme HPLC method (AOAC2001. 03), etc. are known, and it can be judged by using these methods whether the food material satisfies the above range.

  Preferred examples of the low-sugar food material include indigestible starch, soybean powder, and bran.

  Indigestible starch refers to edible starch that is less susceptible to digestion and absorption. Specifically, it refers to an edible starch having a dietary fiber content of 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more by the above-mentioned Prosky method.

  Indigestible starch can be obtained by physically, enzymatically and / or chemically treating starchy raw materials. For example, according to the methods described in JP-A-4-130102 and JP-A-10-313804, a method of subjecting a starch raw material, preferably a high amylose starchy raw material, to wet heat treatment. More specifically, both a decompression line and a pressurized steam line are attached, and a container that can be sealed with pressure resistance for both internal pressure and external pressure is used. After the starch is put into this container and decompressed, steam is introduced. The starch is heated under pressure, or this operation is repeated, and the starch is heated for a predetermined time, and then is subjected to wet heat treatment by cooling. Moreover, for example, according to the method described in JP-A-8-56690, there is a method in which a debranching enzyme is allowed to act on a starchy raw material. More specifically, it is a method in which an aqueous slurry of gelatinized starch is debranched with a debranching enzyme such as pullulanase or isoamylase, and the resulting product is aged.

  The starchy raw material used as the raw material for the resistant starch is not particularly limited as long as it is edible. Examples thereof include corn starch, potato starch, sweet potato starch, wheat starch, rice starch, sago starch, potato starch, kuzu starch, potato starch, and sago starch. Moreover, you may use what was improved in the breeding method or the genetic engineering method like Uruchi seed | species, waxy seed | species, and a high amylose seed | species. Furthermore, various processed starches may be used. Chemical treatment such as acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, phosphorylation treatment, cross-linking treatment, heat treatment, alpha treatment, wet heat treatment, ball mill treatment, pulverization treatment, physical treatment, enzyme You may use the starch which gave the processing process, such as a process, and those 2 or more types of processes.

  Commercially available products can also be used as the resistant starch, for example, “Fiber Gym RW” (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.), “Amygel HB-450” (trade name, Sanwa Starch Co., Ltd.) Company eclipse roadster "(trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) and the like can be used.

  Soy flour is not particularly limited as long as it is edible. Soy flour obtained by pulverizing and drying soybeans may be used, or soybean flour obtained by drying and pulverizing soybeans after drying. Soy flour obtained using all of the soybeans may be used, or soy flour obtained by removing a part of the hull and the like. Moreover, either full fat soybean powder or defatted soybean powder can be used. The roasted soybean powder may be used, whereby a yeast fermented food product having a unique taste can be obtained.

  The bran refers to a pulverized husk of cereals. For example, wheat bran, barley bran, and rice bran. Examples of cereal hulls include hulls of soybeans and corn. The bran may be used in a roasted state, whereby a yeast fermented food having a unique taste can be obtained.

  As low-sugar food materials, wheat fiber, soybean fiber, cellulose, indigestible dextrin, polydextrose, and the like can be preferably exemplified in addition to the above-mentioned non-digestible starch, soybean powder, and bran.

  The active gluten used in the present invention is a skeleton of a tissue of yeast fermented foods such as bread, which develops with the formation of SS bonds of thiol groups of wheat protein in the dough when flour and water are mixed. The component which forms. Specifically, a complex of gliadin and glutenin, which is a wheat protein, is a main constituent, and the total protein content is typically 60 to 95% by mass, more typically 65 to 90% by mass. %, Even more typically 70-85% by weight wheat protein content. Active gluten is usually distributed in the market as a powdery product, and when the powdery product is returned to water or the like, it exhibits dough-like extensibility and elasticity.

  Active gluten can be obtained by washing away water-soluble components such as starch from dough mixed with wheat flour and water, and collecting the residue. For example, “Emasoft M-1000” (trade name, manufactured by Riken Vitamin Co., Ltd.), “A Guru G” (trade name, manufactured by Glico Nutrition Foods Co., Ltd.) and the like are commercially available. Good.

  The reduced gluten used in the present invention has a dough-like property when the gluten is reduced and the SS bond of the thiol group of wheat protein is not easily formed, and is returned to water or the like. Refers to modified gluten that has different properties. Specifically, in the process of preparing gluten, or after its preparation, in terms of dry matter, the reducing agent is preferably 0.005 to 0.5 parts by mass, more preferably 0.01 to 100 parts by mass of gluten. -0.3 mass part, More preferably, it means the modified gluten obtained by mix | blending 0.02-0.1 mass part. The reducing agent may be added after preparing gluten or to gluten prepared in advance. However, it is more preferable to add the reducing agent in the process of mixing flour and water when preparing gluten. Thereby, since a gluten and a reducing agent form a complex, the action of the reducing agent on gluten is easily maintained.

  Examples of the reducing agent include sodium pyrosulfite, glutathione, cysteine, and the like. In particular, sodium pyrosulfite is preferable because of its strong reducing action.

  The saccharide raw material that can be assimilated into yeast used in the present invention is not particularly limited as long as it is edible and can be used as a nutrient source that promotes yeast fermentation. Examples thereof include sugars such as sugar, glucose, sucrose, fructose, and maltose. The carbohydrate raw material is preferably contained in the composition for yeast fermented food in an amount of 0.1 to 10% by mass, more preferably 1 to 8% by mass, and even more preferably 3 to 6% by mass. preferable. If it is less than the above range, yeast fermentation becomes weak, and the structure and volume when it becomes a yeast fermented food tends to be poor, such being undesirable. Exceeding the above range is not preferable because it remains when it becomes yeast fermented food, and it is difficult to obtain the effect of limiting carbohydrates.

  The composition for yeast fermented food of the present invention comprises 15 to 90% by mass of at least one low-sugar food material selected from the group consisting of resistant starch, soybean powder, and bran, and 5 to 30% of active gluten. %, 5 to 30% by mass of reduced gluten, 0.1 to 10% by mass of a saccharide raw material that can be assimilated into yeast, 30 to 50% by mass of the low sugar food raw material, and active gluten It is more preferable to contain 7 to 15% by mass, 7 to 15% by mass of reduced gluten, and 3 to 6% by mass of a sugar raw material that can be assimilated into yeast.

  Moreover, in one aspect of this invention, it is preferable as a low-sugar food raw material to contain 15-70 mass% of resistant starch, and 0.1-20 mass% of soybean powder and / or bran in total in both. It is more preferable to contain 20 to 50% by mass of resistant starch and 5 to 15% by mass of soybean powder and / or bran in total.

  Moreover, in another aspect of the present invention, it is preferable that the low-sugar food material contains 15 to 60% by mass of soybean powder and 0.1 to 30% by mass of resistant starch and / or bran in total. It is more preferable to contain 20 to 40% by mass of soybean powder and 5 to 20% by mass of resistant starch and / or bran in total.

  In still another embodiment of the present invention, the low-sugar food material may contain 15 to 60% by mass of bran, 0.1 to 30% by mass of resistant starch and / or soybean powder in total. Preferably, it contains 20 to 50% by mass of bran and 5 to 20% by mass of resistant starch and / or soybean powder in total.

  In addition, if only low-digestible starch is used as a low-sugar food ingredient, water absorption may be poor when water is added to form dough, resulting in a crunchy texture, but soy flour and / or bran may be added. By using in combination, the water absorption is improved, and the texture becomes soft and moist.

  The yeast fermented food composition of the present invention preferably further contains 0.1 to 30% by mass of flour, more preferably 3 to 25% by mass, and further preferably 5 to 20% by mass. Is more preferable. By blending wheat flour in the above range, the handleability of the dough can be improved and the taste can be improved while satisfying the demand for carbohydrate restriction. The roasted wheat flour may be used, whereby a yeast fermented food product having a unique taste can be obtained.

  Examples of the yeast fermented food composition include milk ingredients such as salt, oil and fat, skim milk powder, egg ingredients such as whole egg powder, low calorie sweeteners such as acesulfame potassium, neotame, sucralose, erythritol, and reduced palatinose, baking Expanding agents such as powder, thickeners such as gellan gum, xanthan gum, guar gum, emulsifiers such as glycerin fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate, dough improving agents such as wheat straw, enzyme, alpha processed starch, vitamins, minerals, Nutritional fortifiers such as calcium, dry yeast, yeast food, pH adjusters, preservatives, flavors and the like can be included as appropriate. However, in order not to interfere with the configuration of the present invention and the effects thereof, these are preferably contained in the yeast fermented food composition at a content of 50% by mass or less, and 40% by mass or less. It is more preferable to contain by content, and it is still more preferable to contain by content of 30 mass% or less.

  The composition for yeast fermented food of the present invention is, for example, bread such as bread, rolls, confectionery bread, hamburger buns, Danish pastries, donuts, quick breads (muffins, American biscuits, etc.), pizza breads, sponge cakes, pound cakes, etc. , Cake muffins, steamed bread, steamed cakes, Chinese buns, pastries such as pies, and the like. That is, it can be suitably used as a raw material for these yeast fermented food doughs.

  The composition for yeast fermented foods may be configured to form a dough for yeast fermented foods as soon as water is added, and is a raw material for yeast fermented foods such as salt, sugar, fats and oils, whole eggs, swelling agents, and yeast. May be appropriately added to form a dough for yeast fermented food. The ratio of the composition for yeast fermented food in the dough is preferably 30 to 100% by mass in terms of dry matter, more preferably 35 to 90% by mass, and further 40 to 80% by mass. Is more preferable. If it is less than the above range, it is difficult to satisfy the requirement of carbohydrate restriction by raw materials other than the composition for yeast fermented food of the present invention, which is not preferable.

  The method for producing the yeast fermented food is not particularly limited, and the dough is prepared by adding water or the like to the above composition for yeast fermented food. The yeast in the dough is fermented, shaped, etc., baked, oiled, What is necessary is just to heat-process by steaming heat processing, microwave oven cooking, etc. In addition, yeast fermentation occurs in the process of preparing and shaping the dough, but if necessary, yeast fermentation can be promoted by allowing it to stand for about 5 to 300 minutes at room temperature and for about 3 to 72 hours in refrigeration. .

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to a following example.

<Examples 1-4, Comparative Examples 1-4>
[Preparation of mixed powder sample]
Each raw material was mixed by the mixing | blending shown in Table 1, and the mixed powder sample of Examples 1-4 and Comparative Examples 1-4 was prepared.

  In addition, “Fiber Gym RW” (trade name, manufactured by Matsutani Chemical Co., Ltd.) is used as the indigestible starch, α-ether-crosslinked tapioca starch is used as the modified starch, and the dough improving agent is peeled off. Using wheat straw powder obtained by further cultivating wheat straw obtained by culturing koji molds on raw materials containing wheat grains (Japanese Patent No. 3648403), using succinic acid monoglyceride as an emulsifier, and as a thickener Used propylene glycol alginate.

  In addition, wheat-derived powdered active gluten is used as the active gluten, the wheat-derived gluten is enzymatically decomposed as the enzyme-treated gluten, and the wheat-derived gluten is reduced with sodium pyrosulfite. What was done was used.

  That is, using Example 1 as a reference, Comparative Example 1 uses only active gluten as gluten, Comparative Example 2 uses only reduced gluten as gluten, and Comparative Example 3 uses enzyme treatment instead of reduced gluten. Gluten is used at the manufacturer's recommended amount. In Example 2, the amount of flour and granulated sugar is reduced. In Comparative Example 4, the amount of flour and granulated sugar is not mixed. In Example 3, the amount of active gluten is reduced and reduced. In Example 4, the amount of active gluten was increased, and the amount of reduced gluten was decreased.

[Test Example 1]
To 100 parts by mass of each mixed powder sample prepared above, 10 parts by mass of fats and oils, 3.5 parts by mass of yeast for bread, 10 parts by mass of whole eggs, and 60 to 70 parts by mass of water are added and kneaded. The one loaf was prepared by using the no-time method.

For each mixed powder sample, sensory evaluation was performed with respect to workability during dough preparation, balance between dough extensibility and elasticity, bread volume, appearance, internal phase, and taste. As the evaluation criteria, as shown below, the bread volume is scored for each numerical range of the obtained bread volume, and other than that, the relative evaluation criteria by the paneler from bad (1 point) to good (5 points) In five stages, we scored by using the majority opinions of seven panelists.
Workability: 1 point; slow dough formation, no mixing resistance, dough sticky / ~ / 5 points; fast dough formation, mixing resistance, little dough stickiness /
・ Balance between extensibility and elasticity: 1 point; poor balance between extensibility and elasticity of fabric / ~ / 5 points; good balance between extensibility and elasticity of fabric /
Volume: 1 point; less than 1,800cc, 2 points; 1,800cc to less than 2,000cc, 3 points; 2,000cc to less than 2,100cc, 4 points; 2,100cc to less than 2,200cc, 5 points; 2,200cc or more Appearance: / 1 point; with caving, wrinkles, no piles / ~ / 5 points; no caving, less wrinkles, piles /
・ Inner phase: / 1 point; streaks, hard, hollow / ~ / 5 points; no streaks, soft and fine /
・ Taste: / 1 point; sweetness is weak and mouthfeel is bad / ~ / 5 points; moderate sweetness and mouthfeel is good /

  As a result, in the mixed powder sample of Example 1 in which active gluten and reduced gluten were used in combination as gluten, the dough formation was fast, mixing resistance was low, the dough was less sticky, and the workability during dough preparation was very good. . Also, the balance between fabric extensibility and elasticity was very good. Furthermore, bread volume, appearance, inner phase and taste were also good.

  On the other hand, in Comparative Example 1 in which only active gluten was used as gluten, the dough formation was slow, the mixing resistance was not good, the dough was sticky, and the workability during dough preparation was very poor. Also, the inner phase of the bread was streaky and had a cavity, which was bad. This was thought to be because the fabric was too elastic and poor in extensibility, and the fabric was easily torn and physically damaged.

  Further, in Comparative Example 2 using only reduced gluten as gluten, workability at the time of preparing the dough was very poor as in Comparative Example 1, and in addition, the appearance of the bread was caving and wrinkled, There was no pile and it was bad. Moreover, the volume of bread reached only about 90% compared with Example 1. Furthermore, the inner phase of the bread was hard and poor. This was thought to be due to the fact that the extensibility of the dough was good but the elasticity was poor and the gas produced by the fermentation of the dough could not be held well.

  Moreover, in Comparative Example 3 in which enzyme-treated gluten was used in combination with active gluten instead of reduction-treated gluten, any of the evaluation items was markedly poor.

  Moreover, in Example 2, in which the blending amount of flour and granulated sugar was reduced as compared with Example 1, overall good results were obtained although the volume of bread was slightly inferior.

  Moreover, in Comparative Example 4 in which wheat flour and granulated sugar were not blended compared to Example 1, the volume of bread reached only about 8.5% compared to Example 1. In addition, the appearance, inner phase and taste of bread were also poor. This was thought to be because fermentation by yeast was poor because granulated sugar and wheat flour were not blended.

  Further, in Example 3 in which the amount of active gluten was reduced and the amount of reduction-treated gluten was increased as compared with Example 1, overall good results were obtained although the workability and bread volume were slightly inferior.

  Further, in Example 4 in which the ratio of active gluten was increased and the amount of reduction-treated gluten was reduced as compared with Example 1, overall good results were obtained although the workability and the internal phase of bread were slightly inferior.

<Example 5>
To 100 parts by mass of the mixed powder sample of Example 1 prepared above, 5 parts by mass of fats and oils, 1 part by mass of instant dry yeast, 1 part by mass of expansion agent, and 45 parts by mass of water are added and kneaded, and this is used for the dough. A Chinese bun was prepared according to a conventional method.

  As a result, the workability at the time of handling the fabric was good, such as the rapid formation of the fabric, mixing resistance, and less stickiness of the fabric. In addition, the taste and texture were good, and preferred Chinese buns could be made.

<Example 6>
To 100 parts by mass of the mixed powder sample of Example 1 prepared above, 15 parts by mass of fats and oils, 4 parts by mass of bread yeast, 1 part by mass of expansion agent, 15 parts by mass of whole egg, and 55 parts by mass of water were added and kneaded. Using the dough as a dough, a donut was prepared according to a conventional method.

  As a result, the workability at the time of handling the fabric was good, such as the rapid formation of the fabric, mixing resistance, and less stickiness of the fabric. Moreover, the taste and texture were good, and a preferable donut could be made.

<Examples 7 and 8>
Each raw material was mixed with the composition shown in Table 3 to prepare mixed powder samples of Examples 7 and 8.

  The raw material was the same as the mixed powder sample prepared above.

  To 100 parts by weight of the mixed powder samples of Examples 7 and 8 prepared above, 10 parts by weight of fat and oil, 3.5 parts by weight of yeast for bread, 10 parts by weight of whole egg, and 90 parts by weight of water are mixed and mixed. Was used as a dough to make a one loaf by the no-time method.

  As a result, in any mixed powder sample of Example 7 mainly composed of soybean powder and Example 8 mainly composed of bran, the workability at the time of preparing the dough was good, and the balance between the extensibility and elasticity of the dough was good. The bread volume, appearance, inner phase, and taste were also good.

<Examples 1 to 3 , Reference Example 1, Comparative Examples 1 to 4>
[Preparation of mixed powder sample]
Each raw material was mixed with the composition shown in Table 1 , and mixed powder samples of Examples 1 to 3 , Reference Example 1 and Comparative Examples 1 to 4 were prepared.

That is, using Example 1 as a reference, Comparative Example 1 uses only active gluten as gluten, Comparative Example 2 uses only reduced gluten as gluten, and Comparative Example 3 uses enzyme treatment instead of reduced gluten. Gluten is used at the manufacturer's recommended amount. In Example 2, the amount of flour and granulated sugar is reduced. In Comparative Example 4, the amount of flour and granulated sugar is not mixed. In Example 3, the amount of active gluten is reduced and reduced. The amount of gluten was increased. In Reference Example 1 , the amount of active gluten was increased, and the amount of reduced gluten was decreased.

Further, in Reference Example 1 in which the proportion of active gluten was increased and the amount of reduction-treated gluten was decreased as compared with Example 1 , overall good results were obtained although the workability and the inner phase of bread were slightly inferior.

Claims (11)

  A composition for fermented yeast food comprising a low-sugar food material, active gluten, reduced gluten, and a sugar material that can be assimilated into yeast.   15 to 90% by mass of the low-sugar food material, 5 to 30% by mass of the active gluten, 5 to 30% by mass of the reduced gluten, and 0.1 to 10% of a carbohydrate material that can be assimilated to the yeast The composition for yeast fermented foods of Claim 1 containing%.   The composition for yeast fermented food according to claim 1 or 2, wherein the low-sugar food material is at least one selected from the group consisting of resistant starch, soybean powder, and bran.   The low-sugar food material contains 15 to 70% by mass of the indigestible starch and 0.1 to 20% by mass of the soybean powder and / or the bran in total. The composition for yeast fermented foods described in 2.   The low-sugar food material contains 15 to 60% by mass of the soybean powder and 0.1 to 30% by mass of the resistant starch and / or the bran in total. The composition for yeast fermented foods described in 2.   The low sugar food raw material contains 15 to 60% by mass of the bran and 0.1 to 30% by mass of the indigestible starch and / or the soybean powder in total. The composition for yeast fermented foods described in 2.   Furthermore, the composition for yeast fermented foods as described in any one of Claims 1-6 containing 0.1-30 mass% of wheat flour.   The composition for yeast fermented foods as described in any one of Claims 1-7 which contains 0.1-10 mass% of saccharides as a saccharide | sugar raw material which can be assimilated to the said yeast.   It is a food composition used in order to manufacture bread or confectionery, The composition for yeast fermented foods as described in any one of Claims 1-8.   The yeast fermented food obtained using the composition for yeast fermented foods of Claims 1-8.   The yeast fermented food according to claim 9, which is bread or confectionery.