JP5080947B2 - Method for producing sugar-free yeast fermentation product - Google Patents
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- JP5080947B2 JP5080947B2 JP2007303141A JP2007303141A JP5080947B2 JP 5080947 B2 JP5080947 B2 JP 5080947B2 JP 2007303141 A JP2007303141 A JP 2007303141A JP 2007303141 A JP2007303141 A JP 2007303141A JP 5080947 B2 JP5080947 B2 JP 5080947B2
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- Jellies, Jams, And Syrups (AREA)
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Description
本発明は、実質的に炭水化物(糖質)を含まないイースト菌発酵製品の製造方法に関する。本発明におけるイースト菌発酵製品にはイースト菌発酵を必須とするパン食品、ドーナツ、パスタ、うどん麺等の各種粉物発酵食品を含む。 The present invention relates to a method for producing a yeast fermentation product substantially free of carbohydrates (sugars). The yeast fermented product in the present invention includes various powdered fermented foods such as bread foods, donuts, pasta, udon noodles and the like that require yeast fermentation.
従来から、イースト菌発酵の粉物の代表的製品として小麦、ライ麦等の全粒粉を使用したパンやクッキ−が市販されているが、これらは、精製粉による製品に比べ食物繊維が多く摂取できるだけで、炭水化物(糖質)含有量はほとんど変わらない。これに対し、ふすまに含まれる繊維質や各種ミネラル・ビタミンの利用もさることながら、それよりも糖質を含有せず、糖質の摂取を出来るだけ抑えたイースト菌発酵製品の提供が望まれている。 Conventionally, bread and cookie using whole grain flour such as wheat and rye are commercially available as representative products of yeast fermentation powder, but these can only consume a lot of dietary fiber compared to products with purified flour, Carbohydrate (sugar) content is almost unchanged. On the other hand, it is desired to provide yeast fermentation products that contain as little fiber as possible and contain as little sugar as possible, in addition to using fiber and various minerals and vitamins contained in bran. Yes.
WHO(世界保健機構)も指摘するように、今や肥満は世界中で流行病のように憂延し、心・血管疾患をはじめ糖尿病・高血圧などの増加を招く結果となっている。1970年代から、アメリカでは、肥満を防止するために低カロリ−・低脂肪食が推奨され、人々はこぞってこれを実践してきたが、返って益々肥満人口が増加し、現在に至っている。 As the WHO (World Health Organization) points out, obesity is now depressing like a pandemic all over the world, leading to an increase in heart and vascular diseases, as well as diabetes and hypertension. Since the 1970s, low-calorie and low-fat diets have been recommended in the United States to prevent obesity, and people have been practicing it. However, the obese population has increased and has now reached the present.
これは、それまで、FDA(アメリカ食品・薬品局)が、健康な食事指導のためにいわゆる食品ピラミッドを作成し、ピラミッドの底部(最も重要な食品)に糖質(食事全体の60%)、その上にタンパク、さらにその上に脂肪が来るような構成とし、糖質が最も重要視されていたからである。しかしながら、上述のように、炭水化物(糖質)の摂取量が増え、低カロリ−化が進むにつれて、返って肥満が増えるという結果を招くに至った。このような逆転現象に注目し、アトキンス博士は低炭水化物ダイエットを約30年前から提唱していた。 Until then, the FDA (United States Food and Drug Administration) has created a so-called food pyramid for healthy dietary guidance, with carbohydrates (60% of the whole meal) at the bottom of the pyramid (the most important food), This is because the protein is placed on top of it, and the fat is on top of it. However, as described above, as the intake of carbohydrates (saccharides) increases and the caloricization progresses, the result is that obesity increases. Focusing on this reversal phenomenon, Dr. Atkins has been advocating a low-carbohydrate diet for about 30 years.
最近になって、アトキンス博士以外にも、アガストン博士のサウス・ビ−チ・ダイエット(SOUTH BEACH DIET)など、低炭水化物ダイエットを薦める人達が増え、2003年5月、ダイエットに関するテレビ討論が行われて以来、アメリカでは、ハンバ−ガ−のパン部分やピザ・クッキ−を食べない人達が急増している。日本でも、近年、肥満や糖尿病及びその予備軍が急増しており、糖質、特に精製小麦粉や精白米の摂取制限の必要性が重要な問題となりつつある。 Recently, in addition to Dr. Atkins, more and more people recommend low-carb diets, such as Dr. Aguston's South Beach Diet, and in May 2003 there was a TV debate on dieting. Since then, in the United States, the number of people who do not eat hamburger bread and pizza cookie has increased rapidly. In Japan too, obesity and diabetes and their reserves have increased rapidly in recent years, and the need to restrict intake of carbohydrates, particularly refined flour and refined rice, is becoming an important issue.
そこで、肥満・糖尿病・高脂血症を予防するために、糖質の摂取を極力押さえ、不足がちな食物繊維の摂取を増大させること、さらに小麦・米の主成分であるデンプンをバイオエタノールに変えることにより、地球環境の保全に役立たせ、かつ食品産業廃棄物中で大きな地位を占める「ブラン」を有効に利用することを満足する食品及びその素材が提案されるが、ブランは保水性に欠け、造形性が十分でないため、単一で食品素材とすることができない。 Therefore, in order to prevent obesity, diabetes, and hyperlipidemia, the intake of carbohydrates should be suppressed as much as possible, the intake of dietary fiber that tends to be deficient should be increased, and starch, which is the main ingredient of wheat and rice, can be used as bioethanol. By changing this, foods and materials that satisfy the requirements for effective use of “Bran”, which occupies a large position in food industry waste, are proposed. Since chipping and formability are not sufficient, it cannot be made a single food material.
また、植物性タンパクであるグルテンを用いて焙煎ブランのつなぎ目として用いたが、これだけでは、ぱさぱさした製品しか得られない。そこで、保水性を有し、しっとり感を与えるために、微量におおばこ種皮(サイリウム)粉末を配合することにより、糖質が実質的にゼロである食品素材を提案し(特許第3687049号)、種々の食品素材として利用し、数多くの実験的食品を創造してきた。 In addition, gluten, which is a vegetable protein, was used as a joint for roasting bran, but with this alone, only a crunchy product can be obtained. Therefore, in order to give water retention and give a moist feeling, a food material with substantially zero sugar is proposed by blending a small amount of abalone seed coat (psyllium) powder (Patent No. 3687049), It has been used as a variety of food ingredients and has created many experimental foods.
しかしながら、食品として忘れてはならない、最も重要な要素は栄養素もさることながら、味覚であり、ブランとグルテンからなる食品素材の最大の欠点は味覚にあることが分かった。そこで、本発明は、ブランとグルテンとを主成分とする食品素材を利用してパン食品に代表される無糖質製品を製造するに、糖質を実質的に使用せず、イースト菌発酵により味覚に優れた粉物食品を製造することを目的とする。 However, the most important factor that must not be forgotten as a food is the taste as well as the nutrients, and it has been found that the biggest drawback of the food material consisting of bran and gluten is the taste. Therefore, the present invention uses a food material mainly composed of bran and gluten to produce a sugar-free product typified by bread food, and does not substantially use sugar, and tastes by yeast fermentation. The purpose is to produce an excellent powdered food.
本発明者は鋭意研究の結果、ブランとグルテンを主成分とする食品素材にとっては牛乳またはスキムミルクの乳成分は味覚向上に優れた効果を発揮することを見出したが、そのままではイースト菌を使用しても食品作りに必須の発酵が思うように進まず、糖の添加が必要であることが分かった。しかしながら、本発明の目的は実質的に糖質を使用しないところにあり、イースト菌発酵のために糖を添加することは不本意であり、ブランとして焙煎ブランを使用する意義をなくさせるものである。 As a result of diligent research, the present inventor found that milk or skim milk has an excellent taste-improving effect for food ingredients based on bran and gluten. However, it turned out that fermentation, which is essential for food production, did not proceed as expected, and that addition of sugar was necessary. However, the object of the present invention is to use substantially no sugar, and it is unwilling to add sugar for yeast fermentation, and the use of roasted bran as a bran is lost. .
そこで、本発明者はさらに研究の結果、牛乳またはスキムミルクの中に含まれる乳糖はそのままではイースト菌発酵に供しないが、グルコース及びガラクトースに分解するとイースト菌発酵に有効で、これらをイースト菌発酵に使用するとそれらが消費され、結果として実質的に糖質および糖を含まないイースト菌発酵食品が製造できることを見出した。また、発明者は大豆たんぱくは糖質を実質的に含まない成分であって、しかもブランと同様にグルテンおよび乳成分との相性に優れ、糖質を含まない味覚のよい発酵製品をイースト菌発酵で製造するに適することが同時に見出された。すなわち、本発明は、ブランおよび大豆たんぱくの少なくとも1種と、グルテンと、乳成分とを必須成分とする原料組成物を増粘性成形剤を用いて成形した後、イースト菌発酵させて実質的に無糖質生地を調整し、焼成又は乾燥固化させることを特徴とする無糖質イースト菌発酵製品の製造方法にある。 Therefore, as a result of further research, the inventor did not subject lactose contained in milk or skim milk to yeast fermentation as it is, but it was effective for yeast fermentation when it was decomposed into glucose and galactose, and these were used for yeast fermentation. As a result, it was found that a yeast fermented food substantially free of sugar and sugar can be produced. In addition, the inventor found that soybean protein is a component that is substantially free of carbohydrates, and, like bran, is excellent in compatibility with gluten and milk components, and has a taste-free fermentation product that does not contain carbohydrates by yeast fermentation. At the same time, it was found to be suitable for production. That is, the present invention provides a material composition containing at least one of bran and soy protein, gluten, and a milk component as essential components using a thickening agent, and then substantially fermented with yeast. The present invention resides in a method for producing a sugar-free yeast-fermented product characterized by preparing a saccharide dough and baking or drying and solidifying it.
本発明で使用する乳成分は乳糖を酵素分解して得られるグルコース及びガラクトースを含むのが好ましい。そこで、乳成分は原料に添加される牛乳またはスキムミルクを使用し、牛乳またはスキムミルク中の乳糖を酵素処理した後原料組成物に添加するのがよいが、牛乳に分解酵素を添加混合して原料組成物に添加してもよい。 The milk component used in the present invention preferably contains glucose and galactose obtained by enzymatic decomposition of lactose. Therefore, milk or skim milk added to the raw material is used as the milk component, and lactose in the milk or skim milk is preferably enzymatically treated and then added to the raw material composition. It may be added to the product.
ブランは焙煎したものを使用すると、糖質が除去されるので、好ましい。ブランを焙煎した後、粉砕し、通常40〜60メッシュの粒子のものを使用するが、できる限り微細なナノ粉末とすることにより食感を向上させることができる。又、焙煎ブランまたは大豆たんぱくとグルテンとの割合(重量比)は、8:2〜5:5程度、好ましくは6:4〜3:7程度である。ブランまたは大豆たんぱく成分の一部としてぬか又はおから成分を混合してもよいが、多くともブランまたは大豆たんぱく成分の30重量%以下とするのが摂取による血糖値の実質的向上が見られないので好ましい。 It is preferable to use roasted bran because the sugar is removed. After roasting the bran, it is pulverized and usually has a particle size of 40 to 60 mesh, but the texture can be improved by making the powder as fine as possible. The ratio (weight ratio) of roasted bran or soybean protein to gluten is about 8: 2 to 5: 5, preferably about 6: 4 to 3: 7. Although bran or soy protein ingredients may be mixed as part of the bran or soy protein ingredient, at most 30% by weight or less of the bran or soy protein ingredient does not show a substantial improvement in blood sugar level due to ingestion. Therefore, it is preferable.
増粘性成形剤はブランおよび大豆たんぱくとグルテンからなる生地に成型性を与えるものであり、おおばこ種皮粉末(サイリウム)、アルギン酸ナトリウム、キサンタン、グアーガム、ペクチン、グルコマンナン、アラビアゴムなどを添加するのが好ましく、ブランとグルテンとの合計量1000に対して0.5〜5程度、好ましくは3〜5程度でよい。 Thickening molding agent gives moldability to dough made of bran and soy protein and gluten, and it is possible to add tobacco seed coat powder (silium), sodium alginate, xanthan, guar gum, pectin, glucomannan, gum arabic, etc. Preferably, it may be about 0.5-5, preferably about 3-5, with respect to the total amount 1000 of bran and gluten.
乳成分としては通常、牛乳またはスキムミルクが使用されるが、それだけでなく、哺乳類乳中の乳成分が使用できる。この乳成分中の乳糖はβ-ガラクトシダーゼによってガラクトースとグルコースに加水分解される。本発明においては、乳成分として使用する牛乳またはスキムミルクは、上記乳糖分解酵素を使用して処理した後乳糖をガラクトースとグルコースに加水分解し、これを添加するようにするのがよい。 As milk components, milk or skim milk is usually used, but not only milk components in mammalian milk can be used. Lactose in this milk component is hydrolyzed into galactose and glucose by β-galactosidase. In the present invention, the milk or skim milk used as a milk component is preferably treated with the above-mentioned lactose-degrading enzyme, and then hydrolyzed into lactose and glucose and added thereto.
さらに、風味や栄養を良くするため、油脂、卵等を加えてもよい。油脂としては、バタ−やゴマ油などが挙げられるが、ふすまに対してはバタ−が好ましい。その他、ココア、シナモン等で風味をつけたり、ステビア、アスパルテ−ム等の糖質以外の甘味料なども適宜添加してもよい。 Furthermore, in order to improve flavor and nutrition, fats and oils, eggs and the like may be added. Fats and oils include butter and sesame oil, but butter is preferred for bran. In addition, flavors such as cocoa and cinnamon may be added, and sweeteners other than carbohydrates such as stevia and aspartame may be added as appropriate.
本発明のパンまたはドーナツ素材は、焙煎ブランとグルテンとを8:2〜5:5程度の割合(重量比)で混合し、これに増粘性成形剤と、β-ガラクトシダーゼ入り牛乳と、イースト菌を加えて練り、発酵後無糖質生地を成型し、焼き上げてパン食品を得ることもできる。β-ガラクトシダーゼ入り牛乳は乳糖成分を十分に加水分解させるために、例えば、5〜10%のスキムミルク液を作り、ラクターゼY−AO(ヤクルト製)2〜5単位/mlの割合で加えた後2〜4時間インキューベートし、乳糖の分解処理を施すのが好ましい。 In the bread or donut material of the present invention, roasted bran and gluten are mixed in a ratio (weight ratio) of about 8: 2 to 5: 5, and a thickening agent, milk containing β-galactosidase, yeast Can be added, kneaded, and after fermentation, sugar-free dough can be molded and baked to obtain bread food. For milk containing β-galactosidase, in order to sufficiently hydrolyze the lactose component, for example, a 5 to 10% skim milk solution is prepared and added at a rate of 2 to 5 units / ml lactase Y-AO (manufactured by Yakult). It is preferable to incubate for ˜4 hours to subject the lactose to decomposition.
他方、本発明のパスタ素材は、焙煎ブランとグルテンとを8:2〜5:5程度の割合(重量比)で混合し、これに増粘性成形剤と、β-ガラクトシダーゼ入り牛乳と、イースト菌を加えて練り、発酵後無糖質生地を成型し、乾燥固化してパスタ食品を得ることもできる。 On the other hand, the pasta material of the present invention is prepared by mixing roasted bran and gluten at a ratio (weight ratio) of about 8: 2 to 5: 5, and adding a thickening agent, milk containing β-galactosidase, and yeast. Can be added, kneaded, and after fermentation, sugar-free dough can be molded, dried and solidified to obtain pasta food.
本発明によるイースト菌発酵製品は、粉物として糖質を実質的に含まないブランまたは大豆たんぱくを使用し、グルテンを加えて纏まりを良くし、しかも味覚向上のために加えた乳成分中の乳糖成分を分解利用してイースト菌発酵させ、乳糖を使用消費するので、実質的に糖質成分を含まないイースト菌発酵生地を調製することができる。また、実質的に糖質を含まず生地をイースト菌発酵させることができるので、食感において、糖質を使用して得られる従来の製品と比べて何らかの遜色もなく、これにより糖質の摂取量が抑えられ、継続して摂取することにより血糖値が降下し、便通も改善される。本発明において、重要なことは糖質を実質的に含まないブランまたは大豆たんぱくを基本成分として発酵食品と製造するにあたり、その発酵において、乳成分中の乳糖を有効利用してイースト菌を発酵させることにあり、当業者ならば、本発明の要旨を逸脱せず、本明細書の教示に従って種々変形可能である。 The fermented yeast product according to the present invention uses bran or soy protein substantially free of sugar as a powder, improves lumping by adding gluten, and further improves the taste, and the lactose component in the milk component added The yeast is fermented by yeast decomposition and lactose is used and consumed, so that a yeast-fermented dough substantially free of carbohydrate components can be prepared. In addition, because the dough can be fermented with yeast by being substantially free of saccharides, the texture is not inferior to conventional products obtained by using saccharides. Continuing ingestion reduces blood glucose levels and improves bowel movements. In the present invention, it is important to ferment yeast by effectively utilizing lactose in the milk component in the production of fermented foods using bran or soy protein substantially free of sugar as a basic component. Those skilled in the art can make various modifications in accordance with the teachings of the present specification without departing from the spirit of the present invention.
実施例1:焙煎ふすまとグルテンを6対4の割合で混合したもの1kgにおおばこ種皮粉末4gを加えてよく攪拌して濃いベージュ色粉末の食品素材を得た。この食品素材100部(重量部、以下特に断らなければ同様)に対し、イ−スト3部、全卵(食品素材100g当り1個の割合、以下同様)、バタ−10部を加え、β-ガラクトシダーゼ処理牛乳またはβ-ガラクトシダーゼ処理スキムミルク水溶液で硬さを調整しながら形を整え(使用量、90容量部)、室温(25℃)で30分間保持した後、オ−ブン(200〜210℃)で10分間焼き上げて、実質的に糖質及び糖を含まないパン食品を得た。 Example 1 A mixture of roasted bran and gluten in a ratio of 6 to 4 was mixed with 1 g of an obese seed coat powder and stirred well to obtain a food material of dark beige powder. To 100 parts by weight of this food material (parts by weight, hereinafter the same unless otherwise specified), 3 parts of yeast, whole egg (1 part per 100 g of food material, the same applies hereinafter) and 10 parts of butter are added, Adjust the shape with galactosidase-treated milk or β-galactosidase-treated skim milk aqueous solution (use amount, 90 parts by volume), hold at room temperature (25 ° C) for 30 minutes, then oven (200-210 ° C) And baked for 10 minutes to obtain a bread food substantially free of sugar and sugar.
実施例2:焙煎ふすま4と焙煎ぬか1に対しグルテン5の割合で混合したもの1kgにおおばこ種皮粉末1gを加え、よく攪拌して濃いベージュ色粉末の食品素材を得た。この食品素材100部に、イ−スト3部、全卵、バタ−10部を加え、β-ガラクトシダーゼ処理牛乳またはβ-ガラクトシダーゼ処理スキムミルク水溶液で硬さを調整しながら形を整え(使用量、90容量部)、室温で30分間保持した後、オ−ブン(210℃)で12分間焼き上げて、実質的に糖質及び糖を含まないパン食品を得た。 Example 2 To 1 kg of roast bran 4 and roast bran 1 mixed at a ratio of gluten 5 was added 1 g of an obese seed coat powder and stirred well to obtain a dark beige powder food material. To 100 parts of this food material, 3 parts of east, whole eggs, and 10 parts of butter are added, and the shape is adjusted while adjusting the hardness with β-galactosidase-treated milk or β-galactosidase-treated skim milk aqueous solution (amount used, 90 After being held at room temperature for 30 minutes, it was baked at oven (210 ° C.) for 12 minutes to obtain a bread food substantially free of sugar and sugar.
実施例3:大豆たんぱく粉とグルテンを6対4の割合で混合したもの1kgにおおばこ種皮粉末4gを加えてよく攪拌してベージュ色粉末の食品素材を得た。この食品素材100部(重量部、以下特に断らなければ同様)に対し、イ−スト3部、全卵(食品素材100g当り1個の割合、以下同様)、バタ−10部を加え、β-ガラクトシダーゼ処理牛乳またはβ-ガラクトシダーゼ処理スキムミルク水溶液で硬さを調整しながら形を整え(使用量、90容量部)、室温(25℃)で30分間保持した後、乾燥固化させて、実質的に糖質及び糖を含まない棒状パスタを得た。 Example 3 Soy protein powder and gluten mixed in a ratio of 6 to 4 To 1 kg of 4g of bark seed coat powder was added and stirred well to obtain a beige powder food material. To 100 parts by weight of this food material (parts by weight, hereinafter the same unless otherwise specified), 3 parts of yeast, whole egg (1 part per 100 g of food material, the same applies hereinafter) and 10 parts of butter are added, Adjust the shape with galactosidase-treated milk or β-galactosidase-treated skim milk aqueous solution while adjusting the hardness (amount used, 90 parts by volume), hold at room temperature (25 ° C) for 30 minutes, dry and solidify, A sticky pasta free of quality and sugar was obtained.
実施例4:焙煎ふすま3と大豆たんぱく3に対しグルテン4の割合で混合したもの1kgにおおばこ種皮粉末1gを加え、よく攪拌してベージュ色粉末の食品素材を得た。この食品素材100部に、イ−スト3部、全卵を加え、β-ガラクトシダーゼ処理牛乳またはβ-ガラクトシダーゼ処理スキムミルク水溶液で硬さを調整しながら形を整え(使用量、90容量部)、室温で30分間保持した後、乾燥固化させて、実質的に糖質及び糖を含まない帯状パスタを得た。 Example 4 To 1 kg of roasted bran 3 and soy protein 3 mixed at a ratio of gluten 4 was added 1 g of obese seed coat powder and stirred well to obtain a beige powder food material. 3 parts of yeast and whole eggs are added to 100 parts of this food material, and the shape is adjusted while adjusting the hardness with β-galactosidase-treated milk or β-galactosidase-treated skim milk aqueous solution (use amount, 90 parts by volume), room temperature For 30 minutes, and then dried and solidified to obtain a strip-like pasta substantially free of sugar and sugar.
本発明は、ブランを使用しても味覚に優れ、乳成分を使用しても乳糖を含まず、実質的に糖質を含まないイースト発酵のパン食品およびパスタが得られるため、肥満・糖尿病・高脂血症を予防することができるだけでなく、乳糖不耐症となりやすい大人にとって有効な食品を提供できる。 The present invention is excellent in taste even when using bran, and does not contain lactose even when milk components are used, and yields yeast-fermented bread food and pasta that are substantially free of sugar. In addition to preventing hyperlipidemia, it is possible to provide an effective food for adults who are prone to lactose intolerance.
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