JP3699214B2 - Frozen bread containing lactic acid bacteria - Google Patents
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【０００１】
【発明が属する技術分野】
本発明は、冷凍パン、更に詳しくは腸内環境を改善し、健康増進に役立つ機能性冷凍パンに関するものである。
【０００２】
【従来の技術】
最近、“体質改善をねらった健康指向の食品”が世を賑わしており、特に腸の環境改善効果を目指した商品の要望が高まってきている。そういった中である種の乳酸菌又はビフィズス菌を継続的に飲用することで腸内菌叢が改善され、それにより健康増進されることが多くの研究者により研究され知られている。しかし、乳酸菌は一般に寿命が短く、特に乾燥条件下ではその生存率は極めて低く、また健康増進効果を得るには胃液及び胆汁酸による影響をのがれて腸管に達する必要性があり、現在多くのメーカーでは耐酸性乳酸菌の利用、腸溶性カプセルを用いた導入方法等が考案され用いられてきている。
【０００３】
【発明が解決しようとする課題】
腸内環境改善効果を付与したパンを調製することを目指した場合、パンの焼成は通常 150〜300 ℃で約15〜30分焼くことにより行われるから、多くのメーカーで開発されている耐酸性乳酸菌の利用、腸溶性カプセルを用いた導入方法等は焼成工程で添加した菌の殆どが死滅する為、効果は期待できない。
有胞子乳酸菌のパンへの利用は、「月刊フードケミカル」1993年５月号58〜61頁に記載されているが、腸内環境改善効果はいまだ不十分であった。
【０００４】
【課題を解決するための手段】
本発明者らは、有胞子乳酸菌は耐熱性が高く、パンの焼成条件下でも胞子の状態で生存する事が可能と予想され、パンへの配合の可能性があり、更に焼成後冷凍することで保存期間における胞子の発芽を抑え、このようなパンを常食することで乳酸菌を胞子の状態で胃内を通過させ腸内に到達させることで腸内環境を改善することが可能となることを見出し、本発明を完成した。
即ち、本発明は、中種製パン法において、本捏材料中に有胞子乳酸菌を配合して製造した、電子レンジを用いて解凍して食する冷凍パンに関する。
【０００５】
【課題を解決するための手段】
以下、本発明について詳細に説明する。
本発明で用いる有胞子乳酸菌としては、好熱性でカタラーゼを有するバチルスコアグランス（Bacillus coagerans) 及び中温性でカタラーゼを持たないスポロラクトバチルス（Spololactobacillus）が安定性が良く耐久性も高いので好ましく、中でもバチルス コアグランス（Bacillus coagerans）が好ましい。
パンに対する添加量は、102 〜1020個／50ｇ、好ましくは105 〜1011個／50ｇであり、この範囲で特に顕著な効果を有する。
【０００６】
本発明でいうパンとは、パンを製造するための材料、例えば主原料としての小麦粉にイースト、イーストフード、油脂類（ショートニング、ラード、マーガリン、バター、液状油、油中水型乳化組成物、水中油型乳化組成物等）、水（捏水）、乳製品、食塩、糖類などを添加し、更に必要に応じ親水性乳化剤、調味料（グルタミン酸類、核酸類）、保存料、ビタミン、カルシウム等の強化剤、蛋白質、化学膨張剤、フレーバー等の１種又は２種以上を添加混捏し、発酵工程を経て焼成したものを言う。勿論、フィリングなどの詰め物をしたパンも本発明でいうパンに含まれる。即ち、本発明でいうパンは、食パン、特殊パン、調理パン、菓子パン、蒸しパンなどを意味する。
パン製法は中種製パン法やストレート製パン法等があるが、本発明においては特に限定はされない。
しかし、一般のパン等にイースト添加と同時期に有胞子乳酸菌を配合した場合、これら有胞子乳酸菌の胞子は水分及び微量の糖やアミノ酸があれば30〜60℃で発芽し乳酸発酵が開始され、そして一旦発芽した有胞子乳酸菌は一般的な乳酸菌と同様パンの焼成条件下では死滅しやすい為、効果は低下する。
【０００７】
中種製パン法においては、先ずイーストを混ぜた生地（中種材料）をこね（ねかせる処理の一回目）、本捏材料を加えこね、前成形をした後、次にいわゆるねかせる処理の二回目工程と最終的な成形を行う。最後に型内でねかせる処理を行い完全に膨らませ、成形された生地を焼く。
この本捏材料中に有胞子乳酸菌を配合することで、水分活性が比較的低い条件下で有胞子乳酸菌が配合される為胞子は殆ど発芽しない。即ち、本発明では本捏材料中に有胞子乳酸菌を配合することが、所期の効果を得る上で必須である。
焼成したパンは、保存中における胞子の発芽を抑えるために、冷凍することが必要である。パンを冷凍することは下記の問題を解決する上でも望ましい。
即ち、食品としてのパンはその製造から賞味期限までの保存期間が短く、その為保存期間を過ぎたものは廃棄しなければならず、多額の商品ロスと廃棄するための費用を要するため、製造者にとっては経営上の大きなマイナスとなっている。また、パンは嵩高い商品であるので、圧縮して嵩を減少してから、冷凍した圧縮冷凍パンが冷凍庫への保管上好ましい。
冷凍パン、圧縮冷凍パンは、電子レンジを用いて解凍あるいは解凍復元し、食するのが、熱による乳酸菌の障害を回避できるので望ましい。
【０００８】
本発明のパンには、更に有胞子乳酸菌の生育を増強する物質を添加することが菌数を増やす意味で望ましく、例えば有胞子乳酸菌のみに利用可能なオリゴ糖及び／又はペプチド等を配合される。
このようなオリゴ糖としては、マルトオリゴ糖、イソマルトオリゴ糖、ラクトオリゴ糖、フラクトオリゴ糖、キシロオリゴ糖、ガラクトオリゴ糖、セロオリゴ糖、大豆オリゴ糖、ラフィノース、イヌロオリゴ糖等が挙げられる。また、ペプチドとしては植物由来、動物由来、微生物由来の蛋白を各種プロテアーゼで分解したものが挙げられる。これらの好ましい配合量は、0.05〜10％である。
【０００９】
【実施例】
以下、実施例により本発明を更に具体的に説明する。
製造例
下記組成の中種材料及び本捏材料を用い、中種法により、半球状山型パンを製造した。
具体的には、下記中種材料を秤量し、得られた混合物を、低速で３分間、中速で１分間ミキシングした。得られた生地を、27℃、湿度80％の醗酵室内で３時間醗酵させた。このようにして、中種を得た。
次に、この中種に、ショートニング以外の下記本捏材料を加え、得られた混合物を、低速で２分間、中速で３分間ミキシングした。それにショートニングを加え、得られた混合物を、更に、低速で４分間、中速で５分間ミキシングした。このようにして得られた生地を、50ｇに分割した。ベンチタイムを20分間とった後、分割された生地を半球状山型に成形した。38℃、湿度85％の醗酵室内で50分間醗酵させた後、生地を 150℃のリールオーブンにて30分間焼成し、比容積5.60cm3/g の半球状山型パンを得た。
（半球状山型パンの組成）
中種材料
強力粉 70.0重量部
イースト 2.0
イーストフード 0.1
モノグリセリド 0.3
水 43.0
本捏材料
強力粉 30.0重量部
砂糖 5.0
食塩 1.8
卵 5.0
脱脂粉乳 2.0
ショートニング 8.0
水 24.0
得られた半球状山型パンを、圧縮プレス板に挟み、手動にて、５秒間かけて圧縮成形を行い、半球状山型パンの比容積を1.80cm3/g とした。圧縮成形後の半球状山型パンを、その状態のままで、即ち圧縮プレス板に挟んだままの状態で、−30℃まで急速冷却した。半球状山型パンが凍結し、圧縮成形状態が固定化されるまで、半球状山型パンを−30℃にて保存した。次いで、半球状山型パンをプレス板から解放し、包装フィルムに導入し、その後、フィルムを密封した。
【００１０】
実施例１
本捏材料に有胞子乳酸菌（三共（株）製、『ラクリス』、バチルス コアグランス）を８×108 個／50ｇ配合した以外は前記製造例と同様にして、 150℃で30分焼成を行いパンを得た。焼き上がったパンを一定量取り、滅菌生理食塩水に懸濁しＢＣＰプレートに塗沫した。塗沫後38℃で72時間培養し、コロニーの周辺に有機酸生成による黄色のハローを形成しているコロニーをカウントした結果、５×105 個の生菌が認められた。
このようにして調製したパンを前記製造例の如く、圧縮し、１ヵ月冷凍保存した後、電子レンジ(500Ｗ）で１分間解凍復元した。その後、解凍復元したパンを一定量取り滅菌生理食塩水に懸濁しＢＣＰプレートに塗沫した。塗沫後38℃で72時間培養し、コロニーの周辺に有機酸生成による黄色のハローを形成しているコロニーをカウントした結果、１×105 個の生菌が認められた。
この１ヵ月冷凍保存後、解凍復元したパンを３人の被験者に２週間常食させ、便性改善効果の評価を行った。その結果、図１に示す様に、摂取前に比較して便のpHが酸性側にシフトする事が明らかになった。更に腸内腐敗物質であるアミン総量及びアンモニア量をガス検知管にて評価した結果、図２、図３に示す様にパン摂取前に比較して腐敗物質濃度が減少していることが明らかになった。
【００１１】
比較例１
本捏材料に市販の乳酸菌（（財）日本乳業技術協会、ラクトバチルス アシドフィラス Ｌ−５４）を８×108 個／50ｇ配合した以外は前記製造例と同様にして、 150℃で30分焼成を行いパンを得た。焼き上がったパンを一定量取り滅菌生理食塩水に懸濁しＢＣＰプレートに塗沫した。塗沫後38℃で72時間培養し、コロニーの周辺に有機酸生成による黄色のハローを形成しているコロニーをカウントした結果、生菌は認められなかった。
【００１２】
参考例
表１に示した液体培地に有胞子乳酸菌を１×1011個接種したもの及び有胞子乳酸菌を１×1011個接種したものにイソマルトオリゴ糖２％を混合したものを培養し、生菌数の比較を行った。その結果、イソマルトオリゴ糖を配合する事で菌数が増加する事が明らかになった。
【００１３】
【表１】
実施例２
本捏材料に有胞子乳酸菌８×108 個／50ｇ、イソマルトオリゴ糖５％を配合する以外は実施例１と同様にして圧縮冷凍パンを得た。
実施例１と同様にして、解凍復元したパンを試験しコロニーをカウントした結果、８×105 個の生菌が認められた。
【図面の簡単な説明】
【図１】 実施例における便性改善効果（pH変化）を示すグラフである。
【図２】 実施例における便性改善効果（アミン量変化）を示すグラフである。
【図３】 実施例における便性改善効果（アンモニア量変化）を示すグラフである。[0001]
[Technical field to which the invention belongs]
The present invention relates to a frozen bread, and more particularly to a functional frozen bread that improves the intestinal environment and promotes health.
[0002]
[Prior art]
Recently, “health-oriented foods aimed at improving the constitution” have become popular, and there has been an increasing demand for products that are particularly effective for improving the intestinal environment. It has been studied and known by many researchers that continuous ingestion of certain types of lactic acid bacteria or bifidobacteria improves the intestinal flora and thereby promotes health. However, lactic acid bacteria generally have a short life span, and their survival rate is extremely low, especially under dry conditions.To obtain a health-promoting effect, it is necessary to remove the influence of gastric juice and bile acids and reach the intestinal tract. Manufacturers have devised and used acid-resistant lactic acid bacteria, introduction methods using enteric capsules, and the like.
[0003]
[Problems to be solved by the invention]
When aiming to prepare bread with an intestinal environment improvement effect, baking is usually done by baking at 150-300 ° C for about 15-30 minutes. The use of lactic acid bacteria, the introduction method using enteric capsules, etc. are not expected to be effective because most of the bacteria added in the baking process are killed.
The utilization of sporic lactic acid bacteria in bread is described in “Monthly Food Chemical”, May 1993, pages 58-61, but the effect of improving the intestinal environment was still insufficient.
[0004]
[Means for Solving the Problems]
The present inventors believe that the spore lactic acid bacteria have high heat resistance and can survive in the spore state even under baking conditions of bread, and may be blended into bread, and further frozen after baking. By suppressing the germination of spores during the storage period, it is possible to improve the intestinal environment by allowing lactic acid bacteria to pass through the stomach in the spore state and reach the intestine by eating such bread regularly. The headline and the present invention were completed.
That is, the present invention relates to a frozen bread that is produced by thawing and eating using a microwave oven, which is produced by blending a spore lactic acid bacterium in a main rice cake material in a medium-type bread making method .
[0005]
[Means for Solving the Problems]
Hereinafter, the present invention will be described in detail.
As the spore lactic acid bacteria used in the present invention, thermophilic and catalase-containing bacillus coagrans and mesophilic catalase-free sporolactobacillus (Spololactobacillus) are preferable because they are stable and highly durable, Of these, Bacillus coagerans is preferable.
The amount added to bread is 10 2 to 10 20 pieces / 50 g, preferably 10 5 to 10 11 pieces / 50 g, and has a particularly remarkable effect in this range.
[0006]
In the present invention, bread is a material for producing bread, for example, wheat flour as a main ingredient, yeast, yeast food, fats and oils (shortening, lard, margarine, butter, liquid oil, water-in-oil emulsion composition, Oil-in-water emulsified composition, etc.), water (brine), dairy products, salt, saccharides, etc., and hydrophilic emulsifiers, seasonings (glutamic acids, nucleic acids), preservatives, vitamins, calcium 1 type or 2 or more types, such as reinforcement | strengthening agents, such as protein, a chemical swelling agent, and a flavor, are added and kneaded, and the thing baked through the fermentation process is said. Of course, bread filled with filling or the like is also included in the bread according to the present invention. That is, bread as used in the present invention means bread, special bread, cooking bread, sweet bread, steamed bread, and the like.
Examples of the bread production method include a medium-type bread production method and a straight bread production method, but are not particularly limited in the present invention.
However, when spore lactic acid bacteria are added to general bread etc. at the same time as the addition of yeast, the spores of these spore lactic acid bacteria germinate at 30-60 ° C and start lactic acid fermentation if there are water and trace amounts of sugars and amino acids. The germinated sporic lactic acid bacteria are likely to die under the baking conditions of bread as in the case of general lactic acid bacteria, and the effect is reduced.
[0007]
In the medium-sized bread making method, first knead the dough mixed with yeast (medium seed material) (first time of skein), add knead material, pre-mold, and then second so-called kneading process. Process and final forming. Finally, it is swelled in the mold and fully inflated, and the formed dough is baked.
The present捏材By blending the sporogenous lactic acid bacteria in the fee, spores for sporogenous lactic acid bacteria at a relatively low conditions the water activity is compounded has an almost germinate. That is, in the present invention, it is essential to mix the spore lactic acid bacteria in the main shell material in order to obtain the desired effect.
The baked bread needs to be frozen to prevent spore germination during storage. Freezing bread is also desirable to solve the following problems.
In other words, bread as food has a short shelf life from its production to the expiration date, and therefore, products that have passed the shelf life must be disposed of, which requires a large amount of product loss and disposal costs. It is a big negative for management. Moreover, since bread is a bulky product, a compressed frozen bread that has been frozen after being compressed to reduce the bulk is preferred for storage in a freezer.
It is desirable that frozen bread and compressed frozen bread be thawed or thawed using a microwave oven and eaten, because this can avoid damage to lactic acid bacteria due to heat.
[0008]
It is desirable to add a substance that enhances the growth of spore lactic acid bacteria to the bread of the present invention in order to increase the number of bacteria. For example, oligosaccharides and / or peptides that can be used only for spore lactic acid bacteria are blended. .
Examples of such oligosaccharides include maltooligosaccharides, isomaltooligosaccharides, lactoligosaccharides, fructooligosaccharides, xylo-oligosaccharides, galactooligosaccharides, cellooligosaccharides, soybean oligosaccharides, raffinose, and inooligosaccharides. Examples of the peptide include those obtained by decomposing proteins derived from plants, animals, and microorganisms with various proteases. A preferable blending amount thereof is 0.05 to 10%.
[0009]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples.
Production Example A hemispherical mountain bread was produced by a medium seed method using a medium seed material and a main body material of the following composition.
Specifically, the following medium seed materials were weighed, and the resulting mixture was mixed for 3 minutes at low speed and for 1 minute at medium speed. The obtained dough was fermented in a fermentation chamber at 27 ° C. and 80% humidity for 3 hours. In this way, a medium seed was obtained.
Next, the following main ingredients other than shortening were added to this medium seed, and the resulting mixture was mixed for 2 minutes at low speed and for 3 minutes at medium speed. Shortening was added thereto, and the resulting mixture was further mixed for 4 minutes at low speed and for 5 minutes at medium speed. The dough thus obtained was divided into 50 g. After taking a bench time of 20 minutes, the divided dough was formed into a hemispherical chevron. After fermenting for 50 minutes in a fermentation chamber of 38 ° C. and 85% humidity, the dough was baked for 30 minutes in a 150 ° C. reel oven to obtain a hemispherical mountain bread having a specific volume of 5.60 cm 3 / g.
(Composition of hemispherical mountain bread)
Medium-sized material strong powder 70.0 parts by weight yeast 2.0
East Food 0.1
Monoglyceride 0.3
Water 43.0
Main ingredient material Strong powder 30.0 parts by weight Sugar 5.0
Salt 1.8
Egg 5.0
Nonfat dry milk 2.0
Shortening 8.0
Wed 24.0
The obtained hemispherical chevron pan was sandwiched between compression press plates and subjected to compression molding manually for 5 seconds, so that the specific volume of the hemispherical chevron pan was 1.80 cm 3 / g. The hemispherical mountain pan after compression molding was rapidly cooled to −30 ° C. in that state, that is, while being sandwiched between compression press plates. The hemispherical mountain pan was stored at −30 ° C. until the hemispherical pan was frozen and the compression molding state was fixed. The hemispherical bread pan was then released from the press plate and introduced into the packaging film, after which the film was sealed.
[0010]
Example 1
Bread is baked at 150 ° C for 30 minutes in the same manner as in the above production example, except that 8 × 10 8 pieces / 50 g of spore lactic acid bacteria (manufactured by Sankyo Co., Ltd., “Lacris”, Bacillus coagulance) is blended into the main ingredients. Got. A certain amount of the baked bread was taken, suspended in sterile physiological saline, and smeared on a BCP plate. After smearing, the cells were cultured at 38 ° C. for 72 hours, and the number of colonies forming yellow halos due to organic acid formation around the colonies was counted. As a result, 5 × 10 5 viable bacteria were observed.
The bread thus prepared was compressed as in the above production example, stored frozen for one month, and then thawed and restored in a microwave oven (500 W) for 1 minute. Thereafter, a certain amount of the thawed and reconstituted bread was taken and suspended in sterilized physiological saline and smeared on a BCP plate. After smearing, the cells were cultured at 38 ° C. for 72 hours, and colonies forming yellow halos due to organic acid formation around the colonies were counted. As a result, 1 × 10 5 viable bacteria were observed.
After the frozen storage for 1 month, three subjects were allowed to eat the bread that had been thawed and restored for 2 weeks, and the effect of improving fecal convenience was evaluated. As a result, as shown in FIG. 1, it became clear that the pH of the stool shifted to the acidic side as compared to before ingestion. Furthermore, as a result of evaluating the total amount of amine and the amount of ammonia, which are intestinal spoilage substances, with a gas detector tube, it is clear that the spoilage substance concentration is reduced as compared to before bread intake as shown in FIGS. became.
[0011]
Comparative Example 1
Baking at 150 ° C. for 30 minutes in the same manner as in the above production example, except that 8 × 10 8 pieces / 50 g of a commercially available lactic acid bacterium (Japan Dairy Technology Association, Lactobacillus acidophilus L-54) was blended with the main ingredients. Done bread. A certain amount of the baked bread was taken and suspended in sterilized physiological saline and smeared on a BCP plate. After smearing, the cells were cultured at 38 ° C. for 72 hours, and as a result of counting colonies forming yellow halos due to organic acid formation around the colonies, no viable bacteria were observed.
[0012]
Culturing a mixture of 2% isomalto-oligosaccharides to that 1 × 10 11 pieces inoculated with 1 × 10 11 cells inoculated ones and sporogenous lactic acid bacteria spore lactic acid bacteria in a liquid culture medium shown in Example Table 1, raw The number of bacteria was compared. As a result, it became clear that the number of bacteria increased by adding isomaltoligosaccharide.
[0013]
[Table 1]
Example 2
Compressed frozen bread was obtained in the same manner as in Example 1 except that 8 × 10 8 spores / 50 g of spore lactic acid bacteria and 5% of isomaltoligosaccharide were blended into the main ingredients.
In the same manner as in Example 1, the thawed and restored bread was tested and the number of colonies was counted. As a result, 8 × 10 5 viable bacteria were observed.
[Brief description of the drawings]
FIG. 1 is a graph showing a fecal improvement effect (pH change) in Examples.
FIG. 2 is a graph showing the effect of improving convenience (change in amine amount) in Examples.
FIG. 3 is a graph showing the convenience improvement effect (ammonia amount change) in Examples.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24285696A JP3699214B2 (en) | 1996-09-13 | 1996-09-13 | Frozen bread containing lactic acid bacteria |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24285696A JP3699214B2 (en) | 1996-09-13 | 1996-09-13 | Frozen bread containing lactic acid bacteria |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1084845A JPH1084845A (en) | 1998-04-07 |
| JP3699214B2 true JP3699214B2 (en) | 2005-09-28 |
Family
ID=17095294
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24285696A Expired - Fee Related JP3699214B2 (en) | 1996-09-13 | 1996-09-13 | Frozen bread containing lactic acid bacteria |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3699214B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2015200006B2 (en) * | 2007-08-29 | 2016-12-01 | Ganeden Biotech, Inc. | Baked Goods |
| LT2211626T (en) * | 2007-08-29 | 2019-11-11 | Ganeden Biotech Inc | Baked goods |
| US9622502B2 (en) * | 2008-10-16 | 2017-04-18 | Ganeden Biotech, Inc. | Probiotic Bacillus pasta compositions |
-
1996
- 1996-09-13 JP JP24285696A patent/JP3699214B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH1084845A (en) | 1998-04-07 |
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