JP2019103482A - Bread - Google Patents

Abstract

To provide a bread which enables a consumer to eat a food product having an excellent nutrient balance and a low glycemic index easily and thereby aims to improve the life of people.SOLUTION: A bread according to the invention contains more than a third of a dietary intake reference of Japanese designated by Ministry of Health, Labour and Welfare and for the thing better to be avoided contains less than a third of its upper limit in a bread dough itself and in particular, sets a glycemic index of the bread dough itself as less than 50.SELECTED DRAWING: None

Description

  The present invention relates to bread that can obtain sufficient nutrition.

  It is known that IQ, academic ability, physical fitness, work performance, annual income and happiness, etc. are greatly affected by maintaining the intake habit taking into consideration the nutritional balance properly at breakfast.

  However, in Japan, in addition to the fact that the importance of breakfast habit is not well recognized, it is difficult to prepare a nutritious breakfast on a busy morning, and it is a family with a breakfast habit that takes optimum nutrition. There is little.

  Refined bread (so-called bread and white bread) mainly made of wheat, which is generally marketed at present, has a low IQ due to its characteristic high glycemic index, which makes it easy to become obese and has poor bellyiness. Because there is a problem that the nutritional balance is not sufficient, it is not enough to take nutrition by bread alone and at the same time it is necessary to supplement it with other foodstuffs (see, for example, the following "patent documents" and "non-patent documents") ).

JP 2007-75076 A

"A healthy brain opens your future" Ryuta Kawashima "Hot cake raises" brain power "Ryuta Kawashima Shogakkan "The learning effect of 2 hours disappears! The habit of the brain which can not be done Ryuta Kawashima, Yasutoshi Yokota Youth Publishing Company "Farewell brain boom" Ryuta Kawashima Shinshosha "The Journal of the Japanese Society of Clinical Nutrition Vol. 29, No. 1, pp. 35-43 2007" Tomoko Higuchi, Hiroichiro Shibata, Atsuko Imatsuya, Shin Irie "Absolute things to do right now between the ages of 3 and 15 to bring up a smart boy" Ryuta Kawashima Achievement Publications

  It is difficult to take enough nutrients with bread, which is generally marketed at present.

  The present invention makes it possible to easily eat foods of sufficient nutritional balance and low glycemic index, thereby providing bread intended to improve the people's life.

  The present invention contains one-third or more of the food intake standard of Japanese designated by the Ministry of Health, Labor and Welfare to achieve the above object, and the upper limit of three minutes for those whose intake should be curtailed A bread containing 1 or less and having a glycemic index of 50 or less of the bread dough itself can be realized.

  According to the present invention, it is possible to take simple and sufficient nutrition by using bread which can be easily prepared as compared with the time and effort of preparing cooked rice for breakfast.

  Hereinafter, embodiments of the present invention will be described below.

  The bread of the present invention contains 20 g or more of protein with an amino acid score of 100, 13 g or less of lipid, 0.3 g or more of omega 3 fatty acid (may be contained in the fat), cholesterol, per 100 g of carbohydrate. 250 mg or less, 9 g or more of dietary fiber, 0.5 mg or more of vitamin B1, 0.6 mg or more of vitamin B2, 0.6 mg or more of niacin, 0.5 mg or more of vitamin B6, 80 micrograms of folic acid Grams or more, 0.8 micrograms or more of vitamin B12, 15 micrograms or more of biotin, 2 micrograms or more of pantothenic acid, 34 milligrams or more of vitamin C, 700 IU or more of vitamin A, 34 IU or more of vitamin D, vitamin E 4 mg or more, 22 mg of vitamin K Above, 267 milligrams or more of calcium phosphate, 4 or more milligrams of iron, 107 or more milligrams of magnesium, 700 or more grams of potassium, 0.6 or more milligrams of copper, 50 or more micrograms of iodine, 1.4 milligrams or more of manganese, selenium At least 20 micrograms, at least 4 milligrams of zinc, at least 32 micrograms of chromium, and at least 10 micrograms of molybdenum in the bread dough itself.

  In particular, it is desirable that the glycemic index of the bread dough itself be 50 or less.

  In order to produce the bread of the present invention, the above-mentioned nutrients may be previously contained in the dough and may be produced in the same manner as wheat which is currently generally marketed as a main ingredient, but the glycemic index is 50 or less It is desirable to use whole-wheat flour to lower it, and for vitamins that are sensitive to heat and light, include in the bread dough more by the proportion lost in the manufacturing process.

  The bread of the present invention contains one-third or more of the food intake standard of Japanese designated by the Ministry of Health, Labor and Welfare, assuming that the bread alone is consumed three times a day, and the intake amount It is possible to contain less than one-third or less of the upper limit amount about thing that you should refrain from, and nutritional condition that individual needs such as gender difference, age difference, exercise (activity) amount difference By eating a quantity of bread according to, it is possible to easily obtain optimum nutrition for the individual.

  In addition, by setting the glycemic index of the bread dough itself to 50 or less, it is possible to suppress the digestion rate in the body after ingestion of the bread, to suppress excessive secretion of insulin, and nutrients are absorbed into tissues at a low rate.

Claims (2)

  100 grams of carbohydrates, 20 grams or more of protein with an amino acid score of 100, 13 grams or less of lipids, 0.3 grams or more of omega-3 fatty acids (may be contained in the fat), 250 milligrams or less of cholesterol, dietary fiber 9 grams or more, 0.5 milligrams or more of vitamin B1, 0.6 milligrams or more of vitamin B2, 0.6 milligrams or more of niacin, 0.5 milligrams or more of vitamin B6, 80 micrograms or more of folic acid, vitamin B12 More than 0.8 microgram, more than 15 microgram of biotin, more than 2 microgram of pantothenic acid, more than 34 milligram of vitamin C, more than 700 IU of vitamin A, more than 34 IU of vitamin D, more than 4 milligram of vitamin E, vitamin K Over 22 mg, calcium phosphate At least 267 milligrams, at least 4 milligrams of iron, at least 107 milligrams of magnesium, at least 700 milligrams of potassium, at least 0.6 milligrams of copper, at least 50 micrograms of iodine, at least 1.4 milligrams of manganese, at least 20 selenium A bread characterized by containing at least micrograms, at least 4 milligrams of zinc, at least 32 micrograms of chromium, and at least 10 micrograms of molybdenum in the bread dough itself.   The bread according to claim 1, characterized in that the glycemic index of the bread dough itself is 50 or less.