JP2020025479A - Bakery dough and bakery food - Google Patents
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- JP2020025479A JP2020025479A JP2018151028A JP2018151028A JP2020025479A JP 2020025479 A JP2020025479 A JP 2020025479A JP 2018151028 A JP2018151028 A JP 2018151028A JP 2018151028 A JP2018151028 A JP 2018151028A JP 2020025479 A JP2020025479 A JP 2020025479A
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Abstract
Description
本発明は、食物繊維含量が高い穀物粉を含有するベーカリー生地及び当該ベーカリー生地より得られるベーカリー食品に関する。 The present invention relates to a bakery dough containing cereal flour having a high dietary fiber content and a bakery food obtained from the bakery dough.
パン、焼菓子などのベーカリー食品は、主食もしくは嗜好品として現在の食生活にすっかり定着した食品である。しかしながら、一般的にベーカリー食品の多くは、低繊維質、低ミネラル、かつ、高カロリーである。そのため、肥満予防や糖尿病などの成人病予防のためには好ましくない面もあると認識されている。 Bakery foods such as bread and baked confectionery are foods that have become completely established in current eating habits as staple foods or favorite foods. However, in general, many bakery foods are low in fiber, low in minerals, and high in calories. Therefore, it is recognized that some aspects are not preferable for preventing obesity and adult diseases such as diabetes.
一般的なベーカリー食品に不足する、蛋白質、食物繊維、ミネラルなどを加え、栄養的付加価値を高めた各種ベーカリー食品が開発されている。特に、全粒粉、ライ麦などの食物繊維を多く含む穀物粉を全部もしくは一部に使用したベーカリー食品は人気がある。しかしながら、ベーカリー食品に、食物繊維を多く含む穀物粉を使用すると、ベーカリー食品に穀物粉由来の好ましくない臭いが強くなる傾向が見られる。 Various bakery foods have been developed in which nutrient added value is increased by adding proteins, dietary fiber, minerals, etc., which are lacking in general bakery foods. In particular, bakery foods using whole or part of cereal flour containing a large amount of dietary fiber such as rye are popular. However, when a cereal meal containing a large amount of dietary fiber is used in a bakery food, the bakery food tends to have an undesirable odor derived from the cereal powder.
例えば、大豆粉の特有の臭いをマスキングするために、特開2018−68224号公報には、特定の条件を満たすレジスタントスターチ高含有澱粉を有効成分として含む、風味改善剤が開示されている。当該風味改善剤は、薄力粉などの代替としてベーカリー生地に含まれ、大豆粉の臭いをマスキングするとされる。しかしながら、このような特殊澱粉の加工は、工業的に困難である。また、より自然に近い低糖質素材を求める消費者には好まれない。 For example, in order to mask the peculiar smell of soybean flour, JP-A-2018-68224 discloses a flavor improver containing a resistant starch-rich starch satisfying specific conditions as an active ingredient. The flavor improver is included in bakery dough as an alternative to flour and the like, and is said to mask the smell of soy flour. However, processing of such special starch is industrially difficult. Also, it is not preferred by consumers seeking a more natural low-carbohydrate material.
本発明の課題は、食物繊維含量が高い穀物粉を含有するベーカリー食品の、当該穀物粉に由来する好ましくない風味が抑制されたベーカリー食品を提供することである。 An object of the present invention is to provide a bakery food containing cereal flour having a high dietary fiber content, in which an undesirable flavor derived from the cereal flour is suppressed.
本発明者らは、上記課題を解決するために鋭意検討を行った。その結果、特定量のクロロフィル類を含有する油脂を、食物繊維含量が高い穀物粉を含有するベーカリー生地に含ませることにより、上記課題が解決することを見いだした。これにより、本発明は完成された。 The present inventors have conducted intensive studies to solve the above problems. As a result, the inventor has found that the above problem can be solved by incorporating a fat or oil containing a specific amount of chlorophyll into a bakery dough containing cereal flour having a high dietary fiber content. Thus, the present invention has been completed.
本発明は以下の、ベーカリー生地及びベーカリー食品、及びそれらの製造方法を提供する。
[1]4質量%以上の食物繊維を含有する穀物粉を含むベーカリー生地であって、
さらに、0.05〜50質量ppmのクロロフィル類を含有する油脂を含む、前記ベーカリー生地。
[2]前記穀物粉が、小麦全粒粉、小麦胚芽、ライ麦、大豆粉、とうもろこし粉、ふすま、ぬか、及びそれらの加工粉から選ばれる1種以上である、[1]のベーカリー生地。
[3][1]又は[2]のベーカリー生地が加熱焼成された状態にある、ベーカリー食品。
[4]タンパク質と糖質の合計含量に対する油脂の含量(油脂/(タンパク質+糖質))が0.4以上である、[3]のベーカリー食品。
[5]0.05〜50質量ppmのクロロフィル類を含有する油脂を、4質量%以上の食物繊維を含有する穀粉を含むベーカリー生地材料に練り込む、ベーカリー生地の製造方法。
[6][1]又は[2]のベーカリー生地、又は、[5]の製造方法により製造されたベーカリー生地、を加熱焼成する、ベーカリー食品の製造方法。
[7]0.05〜50質量ppmのクロロフィル類を含有する油脂を、4質量%以上の食物繊維を含有する穀粉を含むベーカリー生地材料に練り込む、ベーカリー食品の風味改善方法。
The present invention provides the following bakery dough and bakery foods, and methods for producing them.
[1] A bakery dough containing cereal flour containing 4% by mass or more of dietary fiber,
The bakery dough further comprising an oil or fat containing 0.05 to 50 mass ppm of chlorophylls.
[2] The bakery dough according to [1], wherein the cereal powder is at least one selected from whole wheat flour, wheat germ, rye, soy flour, corn flour, bran, bran, and processed flour thereof.
[3] A bakery food product in which the bakery dough of [1] or [2] is heated and baked.
[4] The bakery food according to [3], wherein the content of the fat or oil relative to the total content of protein and sugar (fat / (protein + sugar)) is 0.4 or more.
[5] A method for producing a bakery dough, wherein a fat or oil containing 0.05 to 50 ppm by mass of chlorophyll is kneaded into a bakery dough material containing flour containing 4% by mass or more of dietary fiber.
[6] A method for producing a bakery food, wherein the bakery dough of [1] or [2] or the bakery dough produced by the method of [5] is heated and baked.
[7] A method for improving the flavor of bakery foods, comprising kneading fats and oils containing 0.05 to 50 ppm by mass of chlorophylls into a bakery dough material containing flour containing 4% by mass or more of dietary fiber.
本発明によると、食物繊維含量が高い穀物粉を含有するベーカリー食品の、当該穀物粉に由来する好ましくない風味が抑制されたベーカリー食品、及び、当該ベーカリー食品を得るためのベーカリー生地、を提供することができる。また、それらの製造方法を提供することができる。 According to the present invention, there is provided a bakery food containing a cereal flour having a high dietary fiber content, a bakery food in which an undesirable flavor derived from the cereal flour is suppressed, and a bakery dough for obtaining the bakery food. be able to. In addition, a method for manufacturing them can be provided.
以下に本発明について詳細に説明する。
なお、本発明において、A〜Bは、A以上B以下を意味する。例えば、A〜B質量%は、A質量%以上B質量%以下を意味する。
Hereinafter, the present invention will be described in detail.
In addition, in this invention, AB means A or more and B or less. For example, AB mass% means A mass% or more and B mass% or less.
本発明のベーカリー生地(パン、焼菓子などの加熱焼成前の生地)は、4質量%以上の食物繊維を含有する穀物粉を含む。本発明のベーカリー生地に含まれる、4質量%以上の食物繊維を含有する穀物粉は、粉状に挽いてあり、食用に適した穀物粉であれば特に限定されない。しかし、4質量%以上の食物繊維を含有する穀物粉は、好ましくは、小麦全粒粉、小麦胚芽、ライ麦粉、大豆粉、とうもろこし粉、ふすま、ぬか、及びそれらの加工粉から選ばれる1種以上である。特に、大豆粉及びその加工粉のように食物繊維含量が高い穀物粉の場合、本発明の効果が顕著に発揮される。4質量%以上の食物繊維を含有する穀物粉として、上記穀物粉が含まれることで、健康感のあるベーカリー食品が提供できる。 The bakery dough (dough before baking such as bread and baked confectionery) of the present invention contains cereal flour containing 4% by mass or more of dietary fiber. The cereal flour containing 4% by mass or more of dietary fiber contained in the bakery dough of the present invention is not particularly limited as long as it is ground to a powdery form and is edible. However, the cereal flour containing 4% by mass or more of dietary fiber is preferably at least one selected from whole wheat flour, wheat germ, rye flour, soy flour, corn flour, bran, bran, and processed flour thereof. is there. In particular, in the case of cereal flour having a high dietary fiber content such as soybean flour and processed flour thereof, the effects of the present invention are remarkably exhibited. By including the above-mentioned cereal flour as the cereal flour containing 4% by mass or more of dietary fiber, a bakery food with a healthy feeling can be provided.
本発明のベーカリー生地は、4質量%以上の食物繊維を含有する穀物粉以外に、通常のベーカリー生地に使用される、穀物粉あるいは穀物粉の代替粉が使用できる。例えば、4質量%以上の食物繊維を含有する穀物粉以外の、小麦粉(強力粉、中力粉、薄力粉)、小麦グルテン、米粉などの穀物粉、活性グルテン、でんぷん、セルロース粉末などの代替粉、が挙げられる。 The bakery dough of the present invention can use, in addition to cereal flour containing 4% by mass or more of dietary fiber, cereal flour or a flour substitute for cereal flour, which is used in ordinary bakery dough. For example, other than flour containing 4% by mass or more of dietary fiber, flour (strong flour, medium flour, flour), wheat gluten, grain flour such as rice flour, active gluten, starch, alternative flour such as cellulose flour, etc. No.
本発明のベーカリー生地に含まれる穀物粉及びその代替粉の合計含量に占める、4質量%以上の食物繊維を含有する穀物粉の割合は、好ましくは10〜100質量%であり、より好ましくは30〜100質量%であり、さらに好ましくは50〜100質量%である。また、4質量%以上の食物繊維を含有する穀物粉に占める食物繊維の割合は、好ましくは5〜50質量%であり、より好ましくは7〜50質量%であり、さらに好ましくは10〜50質量%である。
なお、本発明において、穀物粉の食物繊維含量は、不溶性食物繊維と水溶性食物繊維の合計含量である。そして、穀物粉の食物繊維含量、例えば、プロスキー法(厚生労働省監修 食品衛生検査指針 2005)に準じて測定できる。
The proportion of the cereal flour containing 4% by mass or more of dietary fiber in the total content of the cereal flour and the substitute flour contained in the bakery dough of the present invention is preferably 10 to 100% by mass, and more preferably 30% by mass. To 100% by mass, more preferably 50 to 100% by mass. The proportion of dietary fiber in the flour containing 4% by mass or more of dietary fiber is preferably 5 to 50% by mass, more preferably 7 to 50% by mass, and still more preferably 10 to 50% by mass. %.
In the present invention, the dietary fiber content of the cereal flour is the total content of insoluble dietary fiber and water-soluble dietary fiber. Then, the dietary fiber content of the cereal flour, for example, can be measured according to the Prosky method (Food Sanitation Inspection Guideline 2005, supervised by the Ministry of Health, Labor and Welfare).
本発明のベーカリー生地は、また、0.05〜50質量ppmのクロロフィル類を含有する油脂を含む。ここでクロロフィル類は、ポルフィリン環を有する、クロロフィル、クロロフィル金属置換物、クロロフィル分解物(フェオフィチンなど)などの総称である。本発明のベーカリー生地に含まれる、4質量%以上の食物繊維を含有する穀物粉の中には、クロロフィル類を含有する穀物粉も存在する。しかし、穀物粉に含まれた状態では穀物粉に由来する好ましくない風味の抑制には不十分である。クロロフィル類は、穀物粉の外側に油脂に含まれた状態で生地に含まれることにより、穀物粉に由来する好ましくない風味の抑制効果を発現すると考えられる。 The bakery dough of the present invention also contains fats and oils containing 0.05 to 50 ppm by mass of chlorophylls. Here, the chlorophylls are a generic term for chlorophyll, chlorophyll metal replacement, chlorophyll degradation products (such as pheophytin) having a porphyrin ring. Among the flours containing 4% by mass or more of dietary fiber contained in the bakery dough of the present invention, there is also a flour containing chlorophylls. However, when contained in cereal flour, it is insufficient to suppress undesirable flavors derived from cereal flour. It is considered that chlorophylls exert an effect of suppressing undesirable flavor derived from cereal flour by being contained in the dough in a state of being contained in fats and oils outside the cereal flour.
上記クロロフィル類を含有する油脂に含まれるクロロフィル及びクロロフィル金属置換物の含量は、例えば、日本油化学会制定 基準油脂分析試験法 クロロフィル 1.14-2013に準拠して定量できる。また、クロロフィル分解物の含量は、一般社団法人 日本植物油協会で用いられている分析法「クロロフィル由来物質」に準拠して定量できる。したがって、本発明におけるクロロフィル類を含有する油脂に含まれるクロロフィル類は、クロロフィルの含量及びクロロフィル分解物の含量の合計量である。クロロフィル類を含有する油脂に含まれるクロロフィル類の含量は、好ましくは0.05〜30質量ppmであり、より好ましくは0.1〜20ppmであり、さらに好ましくは0.2〜10ppmであり、ことさらに好ましくは0.2〜5ppmである。 The content of chlorophyll and chlorophyll metal substitute contained in the fats and oils containing the chlorophylls can be quantified in accordance with, for example, the Chlorophyll 1.14-2013, a standard fat and oil analysis test method established by the Japan Oil Chemists' Society. In addition, the content of the chlorophyll decomposition product can be quantified based on the analytical method “chlorophyll-derived substance” used by the Japan Vegetable Oil Association. Therefore, the chlorophyll contained in the fat or oil containing chlorophyll in the present invention is the total amount of the content of chlorophyll and the content of chlorophyll decomposition products. The content of chlorophylls contained in fats and oils containing chlorophylls is preferably 0.05 to 30 ppm by mass, more preferably 0.1 to 20 ppm, and still more preferably 0.2 to 10 ppm. More preferably, it is 0.2 to 5 ppm.
上記0.05〜50質量ppmのクロロフィル類を含有する油脂は、0.05〜50質量ppmのクロロフィル類を含む食用に適した油脂であれば、特に限定されない。当該油脂は、例えば、通常食用に供される、大豆油、菜種油、コーン油、綿実油、サフラワー油、ヒマワリ油、米油、パーム油、牛脂、豚脂などの精製油脂の1種以上に、食品添加物(着色料)であるクロロフィルを添加分散させて調製してもよい。また、当該油脂は、菜種油、オリーブ油などの低温圧搾油を、そのままで、あるいは、上記精製油脂と混合して、クロロフィル類の含量を調整してもよい。また、当該油脂は、上記精製油脂を得るための精製工程の中間段階にある、クロロフィル類を含む、工程油あるいは軽度脱臭油を使用して、クロロフィル類の含量を調整してもよい。しかし、当該油脂は、好ましくは50〜100質量%、より好ましくは80〜100質量%の菜種油を含む。 The fats and oils containing chlorophylls of 0.05 to 50 ppm by mass are not particularly limited as long as they are edible fats and oils containing 0.05 to 50 ppm by mass of chlorophylls. The fats and oils are, for example, usually used for eating, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, palm oil, beef tallow, one or more refined fats such as lard, It may be prepared by adding and dispersing chlorophyll as a food additive (colorant). Moreover, the said fats and oils may adjust the content of chlorophylls by cold-pressed oils, such as rapeseed oil and olive oil, as they are, or mixed with the above-mentioned refined fats and oils. In addition, the content of the chlorophylls in the fat or oil may be adjusted using a process oil or a lightly deodorized oil containing chlorophylls, which is in an intermediate stage of the refining process for obtaining the purified fat or oil. However, the fats and oils preferably contain 50 to 100% by weight, more preferably 80 to 100% by weight of rapeseed oil.
上記0.05〜50質量ppmのクロロフィル類を含有する油脂は、本発明の特徴を損なわない限りにおいて、必要に応じて通常の食用に用いられる添加剤を適宜含有してもよい。具体的には、保存安定性向上、酸化安定性向上、熱安定性向上、低温化での結晶抑制等を目的としたポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、レシチンなどの乳化剤、ビタミンE、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムQ、オリザノール、トコフェロールなどの酸化防止剤、着色料、香料などが挙げられる。当該油脂に占める添加剤の含量は、好ましくは0〜2質量%であり、より好ましくは0〜1質量%である。 The above fats and oils containing 0.05 to 50 ppm by mass of chlorophylls may appropriately contain ordinary edible additives as needed, as long as the characteristics of the present invention are not impaired. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, lecithin for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, suppressing crystallization at low temperatures, etc. Emulsifiers, vitamin E, ascorbic acid fatty acid ester, lignan, coenzyme Q, oryzanol, tocopherol, and other antioxidants, coloring agents, fragrances and the like. The content of the additive in the fat or oil is preferably 0 to 2% by mass, and more preferably 0 to 1% by mass.
本発明のベーカリー生地に含まれる、上記0.05〜50質量ppmのクロロフィル類を含有する油脂の割合は、特に限定されない。しかし、0.05〜50質量ppmのクロロフィル類を含有する油脂は、ベーカリー生地に含まれる穀物粉及びその代替粉の100質量部に対して、好ましくは0.5〜50質量部であり、より好ましくは1〜30質量部であり、さらに好ましくは2〜24質量部であり、ことさらに好ましくは3〜21質量部である。ベーカリー生地に含まれる穀物粉及びその代替粉の100質量部に対する、0.05〜50質量ppmのクロロフィル類を含有する油脂の量が上記範囲内にあると、穀物粉に由来する好ましくない風味を効果的に抑制できる。 The ratio of the fat or oil containing the chlorophyll of 0.05 to 50 mass ppm contained in the bakery dough of the present invention is not particularly limited. However, the fats and oils containing 0.05 to 50 ppm by mass of chlorophylls are preferably 0.5 to 50 parts by mass with respect to 100 parts by mass of the cereal flour and its substitute flour contained in the bakery dough. Preferably it is 1-30 mass parts, More preferably, it is 2-24 mass parts, Still more preferably, it is 3-21 mass parts. With respect to 100 parts by mass of the cereal flour and its substitute flour contained in the bakery dough, if the amount of the fat or oil containing 0.05 to 50 ppm by mass of the chlorophylls is within the above range, an undesired flavor derived from the cereal flour is obtained. It can be suppressed effectively.
本発明のベーカリー生地は、4質量%以上の食物繊維を含有する穀物粉及び0.05〜50質量ppmのクロロフィル類を含有する油脂、を含有する以外、通常のベーカリー生地に使用される食品素材を含有してもよい。当該食品素材としては、例えば、食物繊維含量が4質量%以上の穀物粉以外の、小麦粉(強力粉、中力粉、薄力粉)、小麦グルテン、米粉などの穀物粉や、活性グルテン、でんぷん、セルロース粉末などの粉類、イースト、イーストフード、食塩、砂糖(グラニュー糖、上白糖)などの糖類・糖アルコール類、卵(全卵、液卵)及び各種卵加工品、脱脂粉乳、牛乳などの乳製品、練り込み用油脂(バターなど)、水、豆乳などの水性成分、などが挙げられる。 The bakery dough of the present invention is a food material used for ordinary bakery dough except that it contains cereal flour containing 4% by mass or more of dietary fiber and fats and oils containing 0.05 to 50 ppm by mass of chlorophylls. May be contained. Examples of the food material include cereal flours such as flour (strong flour, medium flour, and flour), wheat gluten, rice flour, active gluten, starch, and cellulose powder, other than cereal flour having a dietary fiber content of 4% by mass or more. Such as powders, yeast, yeast food, salt, sugars such as sugar (granulated sugar and white sugar), sugar alcohols, eggs (whole eggs, liquid eggs) and processed eggs, dairy products such as skim milk powder and milk And kneading fats and oils (such as butter), water, and aqueous components such as soymilk.
本発明のベーカリー生地は、4質量%以上の食物繊維を含有する穀物粉及び0.05〜50質量ppmのクロロフィル類を含有する油脂、を含有する以外、ベーカリー生地を調製するために一般的に用いられる方法によって製造できる。例えば、本発明のベーカリー生地がパン生地であれば、直捏法(ストレート法)、中種法、オールインミックス法、老麺法、加糖中種法、液種法、ノータイム法などの製法が適用できる。また、焼菓子生地(ケーキ生地、クッキー生地等)であれば、シュガーバッター法、共立て法、別立て法、オールインミックス法などが適用できる。上記0.05〜50質量ppmのクロロフィル類を含有する油脂は、上記製造法の中で、ショートニング、マーガリン、ファットスプレッドなどを添加する一般的な方法で、ショートニング、マーガリン、ファットスプレッドなどの替わりに生地に練り込まれてもよいし、ショートニング、マーガリン、ファットスプレッドなどと同時に生地に添加され、練り込まれてもよい。また、ショートニング、マーガリン、ファットスプレッドなどの原材料として含まれることで、ショートニング、マーガリン、ファットスプレッドなどとして、生地に練り込まれてもよい。調製された生地は冷凍生地として冷凍保存されてもよい。 The bakery dough of the present invention is generally used for preparing bakery dough, except that it contains cereal flour containing 4% by mass or more of dietary fiber and fats and oils containing 0.05 to 50 ppm by mass of chlorophylls. It can be manufactured by the method used. For example, when the bakery dough of the present invention is bread dough, manufacturing methods such as a direct kneading method (straight method), a sponge method, an all-in-mix method, an old noodle method, a sweetened sponge method, a liquid seed method, and a no-time method are applied. it can. In the case of baked confectionery dough (cake dough, cookie dough, etc.), a sugar batter method, a co-standing method, a separate method, an all-in-mix method, etc. can be applied. The above fats and oils containing 0.05 to 50 ppm by mass of chlorophylls are replaced with shortening, margarine, fat spread and the like by a general method of adding shortening, margarine, fat spread and the like in the above production method. It may be kneaded into the dough, or may be added to the dough and kneaded at the same time as shortening, margarine, fat spread and the like. In addition, by being included as a raw material such as shortening, margarine, and fat spread, it may be kneaded into dough as shortening, margarine, and fat spread. The prepared dough may be stored frozen as frozen dough.
本発明のベーカリー食品は、本発明のベーカリー生地が加熱焼成される(焼き上げられる)ことにより得られる、加熱焼成された(状態の)食品である。ここで加熱焼成(焼き上げる)は、オーブン、直焼きなどで加熱焼成する他、電子レンジ調理、煮る、蒸す、揚げるなどの加熱調理の態様全般を意味する。例えばオーブンの場合、焼成温度は、好ましくは80℃〜240℃であり、より好ましくは100〜230℃であり、焼成時間は、好ましくは10分間〜120分間であり、より好ましくは20分間〜100分間である。 The bakery food of the present invention is a heat-baked (state) food obtained by heating (baking) the bakery dough of the present invention. Here, the heating and baking (baking) refers to all the modes of heating and cooking such as microwave cooking, boiling, steaming and frying, in addition to heating and baking in an oven, direct baking and the like. For example, in the case of an oven, the firing temperature is preferably 80 ° C to 240 ° C, more preferably 100 to 230 ° C, and the firing time is preferably 10 minutes to 120 minutes, more preferably 20 minutes to 100 minutes. Minutes.
本発明のベーカリー食品としては、例えば、パン類(食パン、テーブルロール、菓子パン、調理パン、フランスパン、ライブレッドなど)、イースト菓子(シュトーレン、パネトーネ、クグロフ、ブリオッシュ、ドーナツなど)、ペストリー(デニッシュ、クロワッサン、パイなど)、ケーキ(バターケーキ、スポンジ、ビスケット、クッキー、ドーナツ、ブッセ、ホットケーキ、ワッフルなど)、和菓子(饅頭、乳菓、蒸しパン、かすてら饅頭、どら焼きなど)、麺類(うどん、そば、中華めん、パスタなど)、点心(餃子、焼売、饅頭、ワンタン、春巻きなど)などが挙げられる。 Examples of the bakery food of the present invention include breads (white bread, table rolls, sweet buns, cooked bread, French bread, live red, etc.), yeast confectionery (Stollen, Panettone, Kugroff, Brioche, donut, etc.), pastries (Danish, Croissants, pies, etc.) Cakes (butter cakes, sponges, biscuits, cookies, donuts, busses, hot cakes, waffles, etc.), Japanese sweets (buns, confections, steamed bread, kasutera buns, dorayaki, etc.), noodles (udon) , Soba, Chinese noodles, pasta, etc.) and dim sum (gyoza, shoyu, buns, wonton, spring rolls, etc.).
本発明のベーカリー食品の好ましい態様の1つは、低糖質ベーカリー食品である。ここで低糖質ベーカリー食品は、0〜25質量%の糖質を含む食品である。低糖質ベーカリー食品に含まれる糖質は、炭水化物から食物繊維を除いたものである。糖質としては、例えば、グルコース、デキストリン、ラクトース、スクロース、ガラクトース、リボース、トレハロース、でんぷん、加工でんぷん、水飴、粉末水飴などが挙げられる。ラクトース、ガラクトース、リボースなどの非ブドウ糖は、酸化ストレスを軽減するので好ましい。低糖質ベーカリー食品に含まれる糖質の量は、好ましくは1〜21質量%であり、より好ましくは3〜18質量%である。 One of the preferred embodiments of the bakery food of the present invention is a low-carbohydrate bakery food. Here, the low-carbohydrate bakery food is a food containing 0 to 25% by mass of carbohydrate. The carbohydrates contained in low-carbohydrate bakery foods are carbohydrates obtained by removing dietary fiber. Examples of the saccharide include glucose, dextrin, lactose, sucrose, galactose, ribose, trehalose, starch, processed starch, starch syrup, powdered starch syrup, and the like. Non-glucose such as lactose, galactose and ribose are preferred because they reduce oxidative stress. The amount of carbohydrate contained in the low-carbohydrate bakery food is preferably 1 to 21% by mass, more preferably 3 to 18% by mass.
上記低糖質ベーカリー食品は、また、好ましくは0〜40質量%のタンパク質を含む。低糖質ベーカリー食品に含まれるタンパク質は、8個のアミノ酸よりも大きなペプチドを含有するものであれば特に制限されない。例えば、コーングルテン、小麦グルテン、大豆タンパク質、小麦タンパク質、乳タンパク質、乳清タンパク質、食肉又は魚肉から得られる動物性タンパク質(コラーゲンを含む)、卵白、卵黄などが挙げられる。また、例えば、強力な乳化力を有するカゼインなどのタンパク質を用いてもよい。タンパク質は、ヒトの全必須アミノ酸、特に、リジン、ロイシン、メチオニン、システインを含むことが好ましい。これらのアミノ酸に富むαラクトアルブミンが含まれてもよい。低糖質ベーカリー食品に含まれるタンパク質の量は、より好ましくは0〜30質量%である。 The low sugar bakery food also preferably contains 0 to 40% by mass of protein. The protein contained in the low-carbohydrate bakery food is not particularly limited as long as it contains a peptide larger than 8 amino acids. For example, corn gluten, wheat gluten, soy protein, wheat protein, milk protein, whey protein, animal proteins (including collagen) obtained from meat or fish meat, egg white, egg yolk and the like can be mentioned. Further, for example, a protein such as casein having a strong emulsifying power may be used. Preferably, the protein contains all essential human amino acids, especially lysine, leucine, methionine, cysteine. Α-lactalbumin rich in these amino acids may be included. The amount of protein contained in the low-carbohydrate bakery food is more preferably 0 to 30% by mass.
上記低糖質ベーカリー食品は、また、好ましくは15〜80質量%の油脂を含む。低糖質ベーカリー食品に含まれる油脂は、上記0.05〜50質量ppmのクロロフィル類を含有する油脂を含め、ショートニング、マーガリン、ファットスプレッドなどが挙げられる。油脂は、天然油脂に見られるように、グリセリド以外に、ステロール、リン脂質、トコフェロールなどの少量(好ましくは10質量%以下、より好ましくは0〜5質量%)の脂溶性物質を含んでいてもよい。低糖質ベーカリー食品に含まれる油脂の量は、より好ましくは20〜75質量%である。低糖質ベーカリー食品に含まれる油脂は、上記0.05〜50質量ppmのクロロフィル類を含有する油脂のように油脂として配合されるもの以外に、例えばココアバターを含むココアパウダーのように、油脂を含有する原材料に由来する油脂も含める。例えば、ココアパウダーを20質量%配合された食品は、ココアパウダーの油脂含量が約11質量%であるため、これに相当する油脂(2.2質量%)を含む。これは、タンパク質、糖質についても同様である。 The low-carbohydrate bakery food also preferably contains 15 to 80% by mass of fat or oil. The fats and oils contained in the low-carbohydrate bakery foods include fats and oils containing the above chlorophylls in an amount of 0.05 to 50 mass ppm, and include shortening, margarine, fat spread and the like. Fats and oils may contain a small amount (preferably 10% by mass or less, more preferably 0 to 5% by mass) of fat-soluble substances such as sterols, phospholipids, and tocopherols in addition to glycerides, as found in natural fats and oils. Good. The amount of fats and oils contained in a low-carbohydrate bakery food is more preferably 20 to 75% by mass. Fats and oils contained in low-carbohydrate bakery foods are not limited to fats and oils such as those containing 0.05 to 50 ppm by mass of chlorophylls, and, for example, fats and oils such as cocoa powder containing cocoa butter. Oils and fats derived from the contained raw materials are also included. For example, a food containing 20% by mass of cocoa powder contains an oil or fat (2.2% by mass) corresponding to the cocoa powder because the fat and oil content of the cocoa powder is about 11% by mass. This is the same for proteins and carbohydrates.
上記低糖質ベーカリー食品は、また、タンパク質と糖質の合計含量に対する油脂含量の割合が、好ましくは0.4以上である低糖質高油分ベーカリー食品が挙げられる。当該低糖質高油分食品における、前記タンパク質と糖質の合計含量に対する油脂含量の割合は、より好ましくは0.7以上であり、さら好ましくは0.9〜2.5である。低糖質ベーカリー食品は、糖質、タンパク質、油脂に加え、栄養障害を避けるために、十分なミネラルやビタミンなどを含んでもよい。なお、これらの質量%は、低糖質ベーカリー食品100質量%とした場合の数値である。 The low-carbohydrate bakery foods also include low-carbohydrate high-oil bakery foods in which the ratio of the fat content to the total content of protein and carbohydrate is preferably 0.4 or more. In the low-carbohydrate high-oil food, the ratio of the fat content to the total content of the protein and the carbohydrate is more preferably 0.7 or more, and still more preferably 0.9 to 2.5. Low sugar bakery foods may contain sufficient minerals, vitamins, and the like to avoid nutritional disorders, in addition to sugars, proteins, fats and oils. In addition, these mass% is a numerical value in the case of 100 mass% of low-carbohydrate bakery foods.
本発明のベーカリー食品の好ましい態様の1つである低糖質ベーカリー食品は、穀物粉に由来する好ましくない風味が抑制されて、食べやすいので、継続的に無理なく摂取できる。したがって、糖質制限ダイエット、低糖質ダイエット、ローカーボダイエットなどの、主食あるいは副食として適している。 The low-carbohydrate bakery food, which is one of the preferred embodiments of the bakery food of the present invention, can suppress undesired flavor derived from cereal flour and is easy to eat. Therefore, it is suitable as a staple food or a side meal such as a sugar-limited diet, a low-sugar diet, and a low-carb diet.
次に、実施例及び比較例により本発明を詳細に説明する。しかし、本発明は、これらの実施例になんら限定されない。 Next, the present invention will be described in detail with reference to Examples and Comparative Examples. However, the invention is not limited to these examples.
<分析方法>
油脂に含まれるクロロフィル及びクロロフィル金属置換物の含量は、日本油化学会制定 基準油脂分析試験法 クロロフィル 1.14-2013に準拠して定量した。また、油脂に含まれるクロロフィル分解物の含量は、一般社団法人 日本植物油協会で用いられている分析法「クロロフィル由来物質」に準拠して定量した。油脂に含まれるクロロフィル類の含量は、両者の合計量である。
<Analysis method>
The content of chlorophyll and chlorophyll metal substitutes contained in fats and oils was determined in accordance with the standard fat and oil analysis test method chlorophyll 1.14-2013 established by the Japan Oil Chemists' Society. In addition, the content of chlorophyll degradation products contained in fats and oils was quantified in accordance with the analytical method “chlorophyll-derived substance” used by the Japan Vegetable Oil Association. The content of chlorophylls contained in fats and oils is the total amount of both.
<クロロフィル類を含有する油脂の調製>
(1)精製菜種油(商品名:日清キャノーラ油、日清オイリオグループ株式会社製)に、銅クロロフィル(商品名:クロロンGA、日本葉緑素株式会社製)を、0、5、25及び50質量ppmの含量となるように添加混合し、油脂1、油脂2、油脂3及び油脂4を調製した。
(2)菜種種子から圧搾抽出された粗油を、軽度精製(脱ガム、脱酸、軽度脱色、低温脱臭)し、油脂5〜7を調製した。
上記油脂1〜7に含まれるクロロフィル類の含量を測定し、表1に示した。
<Preparation of oils and fats containing chlorophylls>
(1) Copper chlorophyll (trade name: Chloron GA, manufactured by Nippon Chlorophyll Co., Ltd.) was added to purified rapeseed oil (trade name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd.) at 0, 5, 25, and 50 ppm by mass. Was added and mixed so as to obtain the content of oil and fat 1, oil and fat 2, oil and fat 3, and oil and fat 4 were prepared.
(2) The crude oil squeezed and extracted from the rapeseed seeds was slightly purified (degumming, deoxidizing, mildly decolorizing, low-temperature deodorizing) to prepare oils 5 to 7.
The contents of chlorophylls contained in the above fats and oils 1 to 7 were measured and are shown in Table 1.
<大豆粉含有ロールパンの製造及び評価1>
表2の配合及び製造方法(中種法)にしたがって、油脂1から7を使用した例1から7の大豆粉含有ロールパン(100gあたり、32.6gの糖質、10.1gのタンパク質及び9.3gの油脂を含有。油脂/(タンパク質+糖質)=0.22)を製造した。製造した例1から7の大豆粉含有ロールパンについて、以下の評価基準にしたがって、9名の専門パネラーが大豆特有の風味の強弱について評価した。表1に評価結果(評点の合計)を示した。数値が大きいほど大豆特有の風味が抑制されており、例2から7のロールパンは大豆特有の風味が明らかに抑制されていた。
(大豆粉含有ロールパンの風味評価基準)
評点
5点:大豆特有の風味を全く感じない
4点:大豆特有の風味をほとんど感じない
3点:大豆特有の風味をわずかに感じる
2点:大豆特有の風味を明らかに感じる
1点:大豆特有の風味を強く感じる
<Manufacture and evaluation of soy flour-containing roll bread 1>
According to the formulation and production method (medium seed method) in Table 2, soybean flour-containing roll breads of Examples 1 to 7 using fats and oils 1 to 7 (32.6 g of carbohydrate, 10.1 g of protein and 9.10 g per 100 g). 3 g of fat / oil, fat / (protein + sugar) = 0.22) was produced. Nine expert panelists evaluated the soy flour-containing rolls of the manufactured soybean flour-containing rolls according to the following evaluation criteria. Table 1 shows the evaluation results (total scores). The larger the value is, the more the soybean-specific flavor is suppressed. In the roll breads of Examples 2 to 7, the soybean-specific flavor is clearly suppressed.
(Flavor evaluation criteria for soy flour-containing roll bread)
Rating 5 points: No soy-specific flavor was felt at all 4 points: Little soybean-specific flavor was almost felt 3 points: Soybean-specific flavor was slightly felt 2 points: Soybean-specific flavor was clearly felt 1 point: Soybean-specific I strongly feel the flavor of
<大豆粉クッキーの製造及び評価>
表3の配合にしたがって、油脂1及び6を使用した例8、9の大豆粉クッキー生地をオールインワン法により調製した。調製した生地をオーブンで焼成し、油脂1及び6を使用したクッキー(100gあたり、20.3gの糖質、23.8gのタンパク質及び42.6gの油脂を含有。油脂/(タンパク質+糖質)=0.97)を得た。得られた例8、9の大豆粉クッキーについて、上記大豆粉ロールパンと同様の評価基準にしたがって、9名の専門パネラーが大豆特有の風味の強弱について評価した。表3に評価結果(評点の合計)を示した。数値が大きいほど大豆特有の風味が抑制されており、例9のクッキーは例8と比較して、大豆特有の風味が明らかに抑制されていた。
<Manufacture and evaluation of soy flour cookies>
According to the formulation in Table 3, the soy flour cookie doughs of Examples 8 and 9 using oils 1 and 6 were prepared by an all-in-one method. The prepared dough is baked in an oven, and cookies using fats 1 and 6 (containing 20.3 g of carbohydrate, 23.8 g of protein and 42.6 g of fat / 100 g, fat / (protein + sugar)) = 0.97). The obtained soy flour cookies of Examples 8 and 9 were evaluated by nine expert panelists on the strength of the flavor peculiar to soybean according to the same evaluation criteria as the above-mentioned soy flour roll bread. Table 3 shows the evaluation results (total scores). The larger the value is, the more the soybean-specific flavor is suppressed. In the cookie of Example 9, the soybean-specific flavor is clearly suppressed as compared with Example 8.
<ふすまパンの製造及び評価>
表4の配合及び製造方法にしたがって、油脂1、6及び7を使用した例10から12のふすまパン(100gあたり、10.1gの糖質、7.0gのタンパク質及び8.3gの油脂を含有。油脂/(タンパク質+糖質)=0.48)を製造した。得られた例10から12のふすまパンについて、上記大豆粉ロールパンと同様の評価基準にしたがって(大豆特有の風味を、ふすま特有の風味に読み替えて)、9名の専門パネラーがふすま特有の風味の強弱について評価した。表4に評価結果(評点の合計)を示した。数値が大きいほどふすま特有の風味が抑制されており、例11及び12のふすまパンは例10と比較して、ふすま特有の風味が明らかに抑制されていた。
<Manufacture and evaluation of bran bread>
According to the formulation and the production method of Table 4, the bran breads of Examples 10 to 12 using oils 1, 6 and 7 (containing 10.1 g of carbohydrate, 7.0 g of protein and 8.3 g of oil and fat per 100 g) (Fat / (protein + sugar) = 0.48) was produced. According to the same evaluation criteria as the above-mentioned soy flour roll bread (replace the soybean-specific flavor with the bran-specific flavor), nine expert panelists obtained the bran-specific flavor of the obtained bran breads of Examples 10 to 12. The strength was evaluated. Table 4 shows the evaluation results (total scores). The larger the value is, the more the bran-specific flavor is suppressed. In the bran breads of Examples 11 and 12, the bran-specific flavor is clearly suppressed as compared with Example 10.
Claims (7)
さらに、0.05〜50質量ppmのクロロフィル類を含有する油脂を含む、
前記ベーカリー生地。 A bakery dough comprising cereal flour containing at least 4% by weight of dietary fiber,
Furthermore, including fats and oils containing 0.05 to 50 mass ppm of chlorophylls,
The bakery dough.
Priority Applications (1)
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JPS5489049A (en) * | 1977-12-27 | 1979-07-14 | Tadao Mima | Production of rice cake * confectionery bread and like |
WO2008123091A1 (en) * | 2007-04-04 | 2008-10-16 | Il Pleut Sur La Seine Kikaku, Co., Ltd. | Nutritional supplements and method of producing the same |
JP2010057394A (en) * | 2008-09-02 | 2010-03-18 | 元春 ▲崎▼山 | Carbohydrate intake restricting diet material |
JP2012039890A (en) * | 2010-08-13 | 2012-03-01 | Shodoshima Healty Land Kk | Method for producing olive extracted oil obtained from olive fruit and olive leaf, olive extracted oil produced by the method, and method for reducing grassy smell derived from olive leaf in olive extracted oil obtained from olive fruit and olive leaf |
JP2018061480A (en) * | 2016-10-13 | 2018-04-19 | 学校法人東京聖徳学園 | Gluten-free bread and method of manufacturing the same |
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JPS5489049A (en) * | 1977-12-27 | 1979-07-14 | Tadao Mima | Production of rice cake * confectionery bread and like |
WO2008123091A1 (en) * | 2007-04-04 | 2008-10-16 | Il Pleut Sur La Seine Kikaku, Co., Ltd. | Nutritional supplements and method of producing the same |
JP2010057394A (en) * | 2008-09-02 | 2010-03-18 | 元春 ▲崎▼山 | Carbohydrate intake restricting diet material |
JP2012039890A (en) * | 2010-08-13 | 2012-03-01 | Shodoshima Healty Land Kk | Method for producing olive extracted oil obtained from olive fruit and olive leaf, olive extracted oil produced by the method, and method for reducing grassy smell derived from olive leaf in olive extracted oil obtained from olive fruit and olive leaf |
JP2018061480A (en) * | 2016-10-13 | 2018-04-19 | 学校法人東京聖徳学園 | Gluten-free bread and method of manufacturing the same |
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DONEGAL IRELAND, 2016.03.23 [検索日 2022.04.15], インターネット:<URL:HTTPS://DONEGALRAPESEEDOIL.IE/, JPN6022015365, ISSN: 0004892208 * |
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