JP3056303B2 - Bread dough containing micronized cellulose material - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a dough containing dietary fiber. More specifically, the present invention relates to a dough containing flour, the flour content of which is partially replaced by a micronized cellulose material, the calorie is reduced, and the physiological effect of vegetable fiber is expected.

[0002]

2. Description of the Related Art Recently, for prevention of diabetes, constipation and colorectal cancer,
From the medical and food standpoint, food fiber is finding to be effective. In this dietary fiber, there are a water-soluble dietary fiber and a sparingly soluble dietary fiber, and in the latter, wheat bran,
Bran, other cereal cellulose and conventional microcrystalline cellulose are used, but smell, taste, color problems,
Because there is a problem of bad throat and uncomfortable feeling when eating, it is necessary to add a sufficient amount of insoluble dietary fiber to processed food even if you want to add 5 g or more of poorly soluble dietary fiber to processed food. Can not.

[0003] That is, despite the fact that a large amount of poorly soluble dietary fiber is contained in food to enhance physiological effects,
At the present technical level, the use of hardly soluble dietary fiber to be added to bread is currently limited due to the above problems. For example, Japanese Unexamined Patent Publication No. 57-74034 discloses that in the production of low calorie bread,
There is disclosed a technique of adding 22.5 parts by weight of conventional microcrystalline cellulose ingredient having a large particle size to 0 parts by weight to bread, but this has an adverse effect on the particle size and dough of bread, and it is difficult to eat. It was described as bad.

[0004]

DISCLOSURE OF THE INVENTION The present invention solves the problems of these hardly soluble dietary fibers by providing a low-calorie bread dough rich in dietary fiber and having the same texture as ordinary bread. The purpose is to supply.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, bread dough mixed with an effective amount of a seasoning and other compounding materials and an effective amount of a finely divided cellulose-based material. By using, not only can the calories be reduced, but the obtained bread is found to be valuable as a high fiber content food, and the present invention has been completed.

That is, according to the present invention, the ratio of the cumulative volume of particles having a cumulative volume of 50% of 0.3 to 6 μm and the particle size of 3 μm or less is 25% or more, and the micronized cellulose material is contained in the total flour. A bread dough containing a micronized cellulose material, wherein the dough is dispersed in an amount of 1 to 35 parts by weight. A feature of the present invention is to add a compounding material that is not normally used in bread dough by omitting a part of the compounding material having calories, and furthermore, a bread having the same size, edibility and texture as a normal bread. Is a low-calorie bread dough rich in dietary fiber.

The micronized cellulose-based material used in the micronized cellulose-containing bread dough of the present invention refers to a micronized cellulose to a level that has not been reached conventionally. The method for obtaining the micronized cellulosic material used in the present invention includes, for example, a rotating blade for subjecting the cellulosic material to a depolymerization treatment as a pretreatment step, subsequently incorporating a medium in a container, and forcibly stirring the medium. Is obtained as a suspension by wet pulverization in a container provided with.

The above-mentioned cellulosic material is, for example, natural cellulose after delignification of wood pulp, refined linter, cotton fiber and hemp fiber, or regenerated cellulose coagulated and regenerated from a viscose solution or a stannic ammonia solution. Refers to cellulose obtained by washing alkali cellulose with water. The depolymerization treatment means, for example, one or more of acid hydrolysis, alkali oxidative decomposition, oxygen decomposition, steam explosion decomposition, and steam cooking. As a result of the depolymerization, the degree of polymerization of the cellulosic material is preferably set to 300 or less.

[0009] An apparatus generally called a medium stirring wet pulverizing apparatus (commonly called a bead mill or an annular type mill) is an apparatus which incorporates a medium in a container and performs wet pulverization in a container provided with rotating blades for forcibly stirring the medium. It is generally used for atomizing inorganic materials such as pigments, inks, ceramics, etc., but when applied to cellulose materials which are difficult to atomize, an extremely high atomizing effect can be obtained.

The aqueous suspension of the micronized cellulose-based material thus obtained has a high stability and structural viscosity as a solid having a high affinity for water, that is, as a colloid of cellulose particles. The dough containing the micronized cellulosic material of the present invention can be produced by adding the aqueous suspension of the micronized cellulosic material to other compounding materials.

The micronized cellulose-based material used in the present invention is characterized by its size and distribution, but its shape is not spherical, and the ratio of major axis to minor axis, L / D is 1.1 to 15 And L / D of many of them is 5-10. The particle size of the micronized cellulosic material is measured by using a Shimadzu laser diffraction type particle size distribution analyzer (SALD-1100) to make the suspension to be used for measurement 0.1% by weight with distilled water. Mixer sanyoden
"Juice the switch switching of knife cutter using a machine (trade name) manufactured by Sanyo mixer SM-G471 type <br/>
Set to scan ", after stirring for 1 minute, is measured in a state in which broke secondary agglomeration ultrasonic transmitter incorporated in the device.

[0012] uniformly diluted sample with pure water to 0.1% by weight, is measured by using a flow cell, a built-in ultrasonic transmitter is always on, at least 1 minute or more ultrasound The measurement is performed after application to prevent aggregation. When measuring with this particle size distribution measuring device, the measurement range is set to 0.1 to 45 μm. This allows me (M
ie) It is calculated using the relationship between the scattered light intensity and the particle diameter derived from the theoretical equation of confusion (incorporated in the measuring device).

The refractive index is selected from those for the standard refractive index of 1.7-0.2i, and the calculation method for obtaining the particle size distribution is a direct calculation method using the least squares theory. The number of measurements for one sample is specified to be seven, and the measurement interval is two seconds. The particle diameter of the integrated volume of 50% referred to in the present invention is the spherical equivalent diameter of the particle when the integrated volume becomes 50% with respect to the total volume of the particles calculated based on the particle diameter obtained by the above method. This is generally called the median diameter.

The particle size at an integrated volume of 50% and the integrated volume ratio of 3 μm or less in an aqueous suspension of the micronized cellulosic material are values indicating the average particle size and particle distribution, respectively (see FIG. 1). ), When the particle diameter is 6 μm or more or the cumulative volume ratio is less than 25%, the smooth creamy feeling of the aqueous suspension of the micronized cellulose-based material is lost, and a rough feeling occurs when eaten. In addition, when starch is added to an aqueous suspension of a micronized cellulose-based material, the starch in the composition elutes into water sharply, giving a slimy feeling. In addition, water retention and oil retention are reduced.

Further, it is extremely difficult to produce a suspension having a particle size of less than 0.3 μm. Preferably 1-4
μm. The proportion of the micronized cellulose-based material in the compounding material is 1 to 35 parts by weight, preferably 1.5 to 19 parts by weight, per 100 parts by weight of the total flour. When the compounding ratio is less than this, calorie reduction and the physiological effect of dietary fiber, which are the characteristics of the present invention, cannot be expected. On the other hand, when the compounding ratio is more than this, the flavor and texture of bread cannot be maintained.

There is no need to pay special attention to how to mix the aqueous suspension of the micronized cellulosic material with other compounding materials, and the mixing can be easily performed at room temperature. The micronized cellulosic material used in the present invention can be added in the form of a dried product.However, the dispersibility in the compounding material can be increased by adding it as a water suspension, A dough without roughness can be obtained.

The bread dough of the present invention before baking is added in such a manner that all or a part of the water content or the water content at the time of maximum water addition during the manufacturing process is brought in from the above-mentioned water suspension. The mixing ratio between the water suspension and the water is determined in a form that balances the water adjustment and the viscosity adjustment of the bread.
As described above, the amount of the water suspension to be added is determined mainly by the baking quality, the water content, and the viscosity. It is said that it is desirable to add the amount so that the cellulose content of one serving of each food becomes about 1 g or more, preferably 3 g or more, more preferably 5 g or more. The dough containing the micronized cellulose material of the present invention is characterized by having a remarkable effect that a large amount of dietary fiber of 3 to 5 g can be contained per meal.

In the bread dough of the present invention, a part of the flour used for bread making is usually omitted and a finely divided cellulosic material is added. In general, the addition of dietary fiber changes the physical properties of the dough and makes the bread dough. Is reduced. To make good quality bread, a certain amount of protein is needed, and the flour used should be high-protein flour.

If it is desired to add a larger amount of the finely divided cellulosic material, that is, to further reduce the content of the flour, the addition of an aqueous suspension of the finely divided cellulosic material determined by adjusting the water content and the viscosity. It is possible to add active gluten according to the amount or the amount of dietary fiber per serving, which is determined by the amount of dietary fiber.

The bread dough in which a part of the flour is replaced with a micronized cellulose material within the scope of the present invention may contain custard cream, raisins, nuts and the like. Regarding the dough fermentation, the addition of the micronized cellulosic material reduces the expansion of the dough, but this is not due to the inhibition of yeast fermentation but because the gas storability of the dough is reduced, and there is no problem. As described above, in order to improve the baking quality, it is necessary to contain a certain amount of protein, and the amount of yeast used and the dough fermentation time are not particularly limited.

The method of baking may be performed in the usual manner, and is not particularly limited.

[0022]

The present invention will be described in more detail with reference to the following examples. The sensory test was carried out by a two-point comparison method with a standard bread containing only strong flour without adding a micronized cellulose-based material. Sixteen panelists compared the bread baked with the dough containing the micronized cellulose material and the standard bread, and evaluated the texture of both.

[0023]

EXAMPLE 1 Bread rolls were baked into dough by adding the following ingredients in parts by weight per 100 g of flour. Micronized cellulosic material 18.2 (parts by weight) Strong flour 100.0 Sugar 14.5 Egg 15.4 Butter 14.5 Milk 14.5 Dry yeast 2.5 Salt 1.2 Water 127.1 (1) First , 220 g of strong powder and 50 cumulative volume of particles
% Of particles having a cumulative particle volume of 0.7% and particles having a particle diameter of 3 μm or less of 84% is 12.5% by weight.
Was mixed well with 5 g of dry yeast. (2) Next, a mixture of 30 g of sugar and 25 g of egg, 30 g of dissolved butter, 30 cc of milk, and 2.5 g of salt was added to (1), and the mixture was kneaded sufficiently to obtain a dough. (3) Put the dough obtained in (2) in a container,
After fermenting at 60 ° C for about 60 minutes, the dough is divided into 15 equal parts,
Allowed for 20 minutes. Next, each was prepared in the form of a butter roll and subjected to a second fermentation at 40 ° C. for about 60 minutes.
Baking for about 25 minutes at ℃ to make a butter roll.

The calorie of the obtained butter roll is 60 kcal per piece, and the butter roll made by the usual method is 70 kcal, so that the calorie reduction of 14.3% was achieved. In addition, each piece contains about 2.5 g of dietary fiber, and if two breads are eaten per day, 5 g of dietary fiber can be ingested, and the physiological effect thereof can be sufficiently expected.

When a sensory test was carried out on the butter roll, the appearance, flavor and texture were good.

[0026]

Comparative Example 1 Example 1 was repeated except that the micronized cellulosic material used in Example 1 was replaced with a 50% cumulative volume having a particle size of 8 μm and a particle having a cumulative volume of 21 μm having a particle size of 3 μm or less.
The bread was made in the same manner as described above. When the resulting bread was eaten, a rough feeling was produced, and the result of the sensory test was that the texture was not good.

[0027]

Comparative Example 2 The proportion of the compounding material was 40.1 parts by weight of the finely divided cellulosic material, and the other materials and the preparation method were the same as in Example 1, and the roll was baked. This bread is different from the bread according to the first embodiment,
The volume of baking was small and the baking color was light. In addition, non-uniform pores were formed in the inner phase, resulting in poor quality.

As described above, the bread obtained by using the bread dough of the present invention can obtain the same bread as the ordinary bread even when using the added amount of cellulose which could not be realized due to the deterioration of particle size and texture. A bread with texture could be made. This is achieved by using a micronized cellulose-based material in which the dough of the present invention has been reduced to a level that has not been achieved in the past, and uniformly dispersing and adding it to the dough as an aqueous suspension. It was done.

[0029]

The bread dough containing the micronized cellulose material of the present invention contains abundant dietary fiber and is excellent in dispersibility as compared with conventional bread dough. The obtained bread is a low-calorie bread having the same texture as ordinary bread, and is expected to have a sufficient physiological effect.

[Brief description of the drawings]

FIG. 1 is a graph showing a relationship between a particle diameter and an integrated volume of an example of a micronized cellulose material used in the present invention.

Continuation of the front page (56) References JP-A-57-74034 (JP, A) JP-A-63-304937 (JP, A) JP-A-53-69843 (JP, A) JP-A-3-163135 (JP) JP-A-54-64650 (JP, A) JP-A-63-251057 (JP, A) JP-A-59-187745 (JP, A) JP-B-43-15762 (JP, B1) (58) Field surveyed (Int.Cl. ⁷ , DB name) A21D 2/18 A21D 2/36 JICST file (JOIS)

Claims (1)

(57) [Claims] 1. A particle having a cumulative volume of 50% having a particle size of 0.3 to 6 μm.
And the integrated volume ratio of particles having a particle size of 3 μm or less is 25%.
The above micronized cellulosic material is 1% of the total flour.
A bread dough containing a micronized cellulose-based material, wherein the dough is dispersed in an amount of about 35 parts by weight.