JP5834160B1 - Bread and method for producing the same - Google Patents

Abstract

[PROBLEMS] To solve the problem of bread obtained by fermenting conventional wheat flour as a main ingredient and baking it, and to contribute to health promotion, maintenance of proper body weight and body shape, improvement of lifestyle-related diseases, and longevity I will provide a. SOLUTION: A dough having 40 g each of buckwheat, amaranth, quinoa, millet, oat and 3 g of chia seeds is prepared. After baking at temperature for 5 minutes, non-fermented bread (baked bread) was obtained by baking at a temperature of 170 ° C. for 55 minutes. [Selection figure] None

Description

  The present invention relates to bread effective for prevention of lifestyle-related diseases (adult diseases), improvement of symptoms, gluten intolerance (not resistant to gluten and gliadin), allergy prevention and weight loss, and a method for producing the same It is.

  The most effective medicine for continuing and extending a healthy lifespan is daily eating habits. Today, “Company”, which means “company”, is an important daily food, as it is “come to eat bread”. Bread that can be a staple food is a key point of “drugs” and is closely related to health.

  Such bread is produced by fermenting a dough made by adding water, yeast, sugar, salt, etc. to wheat flour, rye flour or the like, and then baking at a predetermined temperature using an oven or the like. In addition, in order to improve the bread-making properties of wheat flour, a method of adjusting the protein content in the dough by washing away the starch in the flour with water in the dough producing process has been proposed (Patent Document 1). .

JP 06-062722 A

However, many of today's general breads have health and nutritional problems in both raw materials and production methods, and are not necessarily preferred breads to eat on a daily basis, and have the following problems: ing.
<Current problems of bread>
a. High GI
Wheat used in current bread contains many glycemic index (GI, Glycemic Index, hereinafter simply referred to as GI) carbohydrates through cultivar improvement and whitening technology, and is a protein that helps elasticity and swelling, and its main component gluten is high. It is a gluten protein with a low amino acid score and poor amino acid balance. The breadcrumb has a GI of about 70, but many breads have a GI of 90 or more, and it can be seen that substances that increase the GI are added. Food ingredients with high GI (GI of 70 or more) induce an increase in blood sugar, and neutral fat accumulates as visceral fat as well as diabetes, causing obesity, and terminal glycation of aging-promoting substances by glycation reaction starting with Maillard reaction There exists a problem which makes it easy to produce a product (AGE, Advanced Glycation End Products). That is, a high GI substance induces aging such as diabetes and arteriosclerosis. Acrylamide, which is considered to be carcinogenic, also begins with a Maillard reaction between sugars and asparagine.

b. Gluten content In gluten, gliadin, which is a component, is a harmful substance for the human body, and it is contained not only in wheat but also in barley, rye, soybean flour and the like. Intolerance to gluten (gluten and gliadin are not resistant and the intestinal wall is damaged) and allergies cause damage to the small intestine and cause various diseases.

c. Low amino acid score The amino acid score of the strong flour used for bread is as low as about 38. A low amino acid score means that there is a risk that the essential amino acids that cannot be made in the body are insufficient and become unbalanced. Essential amino acids are essential for organs and tissues such as enzymes essential for regulating metabolism in the body, muscles that maintain the trunk, and the heart. Note that rice bread made with white rice (GI = 83) also has the disadvantages of high GI and low amino acid score (about 61). Bread with a high sugar content, low amino acid score and low protein content is said to be prone to produce acrylamide, which is problematic for long-term consumption.

d. Inclusion of food additives Many breads ingested daily use various additives. Today, many additives such as swelling agents, emulsifiers, thickeners, deodorants, synthetic preservatives, sweeteners, bactericides, synthetic colors and flavors for the purpose of adjusting flavor and appearance are used. It is done. An artificial sweetener that promotes AGE production or an additive containing trans fatty acid that promotes arteriosclerosis may be used. There are breads using low GI ingredients such as bran flour and millet bread, but most of them are purposely added with additives including gluten, wheat flour, trans fatty acids and the like. Baking powder, which is a kind of additive, contains trans fatty acids, and may contain corn allergy-inducing substances and aluminum. Margarine, fat spread, shortening, etc. contain trans fatty acids.

e. Yeast Bacteria Yeast for fermenting bread has a problem of induction of allergies. Yeast (yeast) is a mold mate, and if there is gluten intolerance or allergies of enteric bacteria, Candida, a mold mate, grows and causes food allergies from the intestinal wall. Bread yeast or brewing yeast may induce yeast allergy. This is because when Candida increases due to gluten intolerance, yeast fungi (yeasts), which are the same mold mate, also grow. Dry yeast also has an allergic reaction and may induce gluten intolerance and allergies.

f. High-temperature heating during bread production When bread is baked for a long time at a high temperature of 160 ° C or higher, particularly 180 ° C or higher, acrylamide production and trans fatty acid production become a problem in addition to AGE. Ingredients containing unsaturated fatty acids such as omega-3 fatty acids (included in chia seeds), which are essential fatty acids and are effective in allergic reactions and arteriosclerotic diseases, and prevent dementia, are used when baking dough at high temperatures. It will be altered.

  As described above, bread currently on the market has a high GI, high gluten, low amino score, contains various additives, and is made by yeast fermentation. Various types are included.

  An object of the present invention is to solve the above-mentioned problems of conventional bread and to provide bread that can contribute to health promotion, maintenance of appropriate weight and body shape, improvement of lifestyle-related diseases, and longevity.

Of the present invention, the invention described in claim 1 is a bread obtained by heating dough made mainly of one or more kinds of cereals, wherein the cereals in the dough have a glycemic index of 69. In the following, it contains 70% by mass or more of cereals having an amino acid score of 70 or more, and contains chia seeds, and the dough does not contain yeast or baking powder, It is not fermented, and the content of the terminal glycation product (AGE) is 15 kU / 100 g or less . In addition, it is preferable that the ratio of cereals having a glycemic index of 69 or less and an amino acid score of 70 or more in all cereals in the dough is 80% by mass because the effect of improving symptoms of adult disease becomes more prominent, 90 More preferably, it is at least mass%.

  The invention according to claim 2 is characterized in that, in the invention according to claim 1, one or more kinds of cereals which are the main raw materials of dough do not contain gluten or gliadin (gluten-free). It is what.

  The invention according to claim 3 is the invention according to claim 1 or claim 2, wherein one or more kinds of cereals which are main raw materials of dough are buckwheat, amaranth, quinoa, millet, oat. It is characterized by being one kind or a mixture of two or more kinds.

Invention of Claim 4 is a manufacturing method of the bread | pan which heats the dough which uses cereal flour as the main raw material, Comprising: 70 mass% or more of cereals whose glycemic index is 69 or less and whose amino acid score is 70 or more, And the dough made mainly of cereals containing chia seeds is heated without being fermented , and the pH of the dough before heating is adjusted to 6.7 or more and 6.9 or less. It is what.

Invention of Claim 5 is a manufacturing method of bread | pan which heats the dough which uses cereal flour as a main raw material, Comprising: 70 mass% or more of cereals whose glycemic index is 69 or less and whose amino acid score is 70 or more, And the dough which made the cereal containing chia seeds the main raw material is heated without making it ferment, The said heating is performed at the temperature of less than 185 degreeC, It is characterized by the above-mentioned.

The bread according to claim 6 is characterized in that, in the invention according to claim 4 or 5, the cereal as a main ingredient of the dough does not contain gluten or gliadin.

Since the bread according to claim 1 contains cereals having a GI of 69 or less and an amino acid score of 70 or more and 70 mass% or more, and cereals containing chia seeds as the main raw material, the bread dough is not fermented . Acrylamide and trans fatty acid content are very low (AGE content is 15 kU / 100 g or less) . Therefore, by eating the bread of claim 1 for a certain period of time, visceral fat can be reduced, which is effective for anti-inflammatory, anti-arteriosclerosis, and diabetes prevention. Moreover, the bread of Claim 1 is effective for a diet, and can reduce a body weight and waist circumference effectively.

  In the bread according to claim 2, since the cereal (including chia seeds) which is the main ingredient of the dough does not contain gluten or gliadin, the improvement of symptoms of gluten intolerance such as constipation, diarrhea and gastrointestinal disorders, skin It is effective in improving allergic symptoms.

  The bread according to claim 3 is a mixture of one or more kinds of buckwheat, amaranth, quinoa, millet, oat and chia seeds as one or more kinds of cereals as a main ingredient of dough Therefore, various types of inflammation, arteriosclerosis, and diabetes can be more effectively prevented by eating for a certain period.

The bread production method according to claim 4 is a simple bread that is not greatly different from a normal bread production method, as described above, for an anti-inflammatory, anti-arteriosclerosis, anti-digestive symptom, diabetes prevention, and diet effective bread. It can be manufactured inexpensively and easily by a simple method. Moreover, since the bread manufacturing method of Claim 4 adjusts the bread dough before a heating to weak acidity, it can reduce the production amount of harmful substances, such as AGE and acrylamide, during a heating.

The method for producing bread according to claim 6 , wherein the bread effective for improving symptoms of gluten intolerance such as anti-inflammation, constipation, diarrhea and gastrointestinal disorders as described above, and for improving skin allergy symptoms, It can be manufactured inexpensively and easily by a simple method not greatly different from the manufacturing method.

The bread manufacturing method according to claim 5 is a simple bread that is not greatly different from a normal bread manufacturing method , as described above, which is effective for anti-inflammation, anti-arteriosclerosis, anti-digestive symptoms, diabetes prevention, and dieting. It can be manufactured inexpensively and easily by a simple method. In addition , since the weakly acidic dough is heated at a temperature lower than 185 ° C., the production amount of harmful substances such as AGE, acrylamide, and trans fatty acid during heating can be suppressed to a very low level.

  Hereinafter, an embodiment of a bread according to the present invention (hereinafter also referred to as non-fermented bread) and a manufacturing method thereof will be described in detail. In the non-fermented bread according to the present invention, the cereal as the main ingredient of the dough contains 70% by mass or more of cereals having a glycemic index of 69 or less and an amino acid score of 70 or more (that is, cereals having a glycemic index of 69 or less and an amino acid score of 70 or more). It contains 70% by mass or more based on the whole cereal) and contains chia seeds. Furthermore, the non-fermented bread according to the present invention is manufactured by heating the dough without fermenting. In the non-fermented bread according to the present invention, cereals and chia seeds, which are main ingredients of the dough, are preferably gluten-free (meaning that gluten and gliadin are not included). As raw materials for such non-fermented bread, the following can be used.

<Features of ingredients and food used>
1) Chia Seeds Mint seeds and chia seeds contain 34% or more of dietary fiber, most of which is based on glucomannan, a dietary fiber known to be contained in konjac. Dietary fiber has the effect of improving bowel movements. Glucomannan has the feature of expanding 10 times as a jelly-like substance when it contains moisture, and is attracting attention as a diet food. It is also suitable for giving thickening to millet bread that does not contain gluten. Chia seeds have few carbohydrate components, GI has a low value close to 0, and an amino acid score of 115, which is extremely high. Furthermore, chia seeds contain a lot of proteins with high amino acid scores (about 17%), and ω-3 fatty acids, which are essential fatty acids and are important for allergy suppression, account for about 55% of fatty acids. In addition, since unsaturated fatty acids are easily pyrolyzed, it is preferable to produce bread at a low temperature.

2) Low GI and high amino acid score, gluten-free In the production of bread according to the present invention, the main raw material grain of the dough is medium GI (GI is 69 or less) and an amino acid score of 70 with a good essential amino acid balance. It is necessary to use the above cereals. Grains with high GI (GI> 70) induce an increase in blood sugar, neutral fat accumulates as visceral fat as well as diabetes, causing obesity, and terminal glycation of aging-promoting substances by glycation reaction starting with Maillard reaction In order to facilitate production of products (AGE), it is not preferable as a main raw material for dough. In addition, it is more preferable to use cereal grains having a low GI (GI is 55 or less). If the grain is gluten-free, it can prevent gluten intolerance and allergies.

  Essential amino acids (tryptophan, phenylalanine, leucine, isoleucine, threonine, valine, methionine, histidine, and lysine) cannot be synthesized in the body, so they must be ingested as dietary nutrients. If it is, it will become possible to take in an essential amino acid into a body effectively.

  However, there are few cereals with a medium GI (GI of 69 or less) and an amino acid score of 70 or more. Table 1 shows GI and amino acid scores of various cereals. As shown in Table 1, buckwheat, buckwheat, amaranthus, quinoa, and oat are low GI (55 or less). And since it is a cereal with an amino acid score of 70 or more, it is very suitable as a main raw material of bread dough according to the present invention. Millet and millet are also preferable as the main ingredients of bread dough according to the present invention because they have medium GI (GI is 69 or less) and an amino acid score of 70 or more. Therefore, as the main raw material of the bread dough for producing bread according to the present invention, one of these buckwheat, buckwheat, amaranth, quinoa, oat, millet and millet is used in combination. (In the following description, buckwheat, buckwheat, amaranth, quinoa, oat, millet and millet are also referred to as specific cereals as shown in Table 1). In addition, when the person who eats the non-fermented bread according to the present invention has buckwheat allergy, it goes without saying that buckwheat and koji buckwheat are not used as raw materials.

  On the other hand, wheat, rice flour, potato flour and corn flour are high GI, and therefore cannot be used as a main ingredient of dough (that is, they cannot be used at a ratio of 30% by mass or more of cereals). Also, rice cake millet and the like have a high GI, and therefore cannot be used as the main raw material of bread dough according to the present invention. On the other hand, millet and millet have a low amino acid score (millet = about 33, millet = about 31), and therefore cannot be used as a main ingredient of dough in bread production according to the present invention (that is, 30% by mass of cereals). It is not possible to use at the ratio which becomes above).

  When preparing the bread dough, the above-mentioned chia seed and one or a mixture of two or more of buckwheat, buckwheat, amaranth, quinoa, oat, millet and millet are used in a weight ratio of 0.5 to 10%. 0.0: 99.5 to 90.0 are preferably mixed and used. Thus, by mixing chia seeds with one or more mixtures of specific cereals (buckwheat, buckwheat, amaranth, quinoa, oat, millet and millet), a nutritional reduction in GI per unit weight Not only the viewpoint but also the texture when made into gluten-free bread can be made extremely good.

  In the production of bread according to the present invention, it is more preferable to use gluten-free cereals as the main ingredient of the dough. Gluten is a kind of protein containing gliadin as a constituent component, and it is said that ingestion may induce gluten intolerance such as allergy, celiac disease, bowel disease and the like. Similarly, gliadin contained in gluten is also a harmful substance. Therefore, barley and rye are not preferred not only because they have a low amino acid score (70 or less), but also because they contain gluten or gliadin, and are not preferred as the main ingredients of bread dough according to the present invention. Moreover, wheat is not preferable as a main raw material of the bread dough according to the present invention from the viewpoint of containing gluten. Similarly, beans of soybeans have a low GI (about 30) and a high amino acid score (70 or more), but contain gliadin, so as a main ingredient of bread dough according to the present invention, soybean flour, quina flour, etc. It is not preferable to use soy products.

3) Sweetener In preparing the bread dough according to the present invention, only a small amount of a sweetener having a low GI value is used. Examples of such sweeteners include sugar beet sugar (GI = 65), maple syrup (GI = 73), honey (GI = 88), brown sugar (GI = 99) and the like. White sugar and tri-sugar are not preferred as the main ingredients of the bread dough according to the present invention because of their very high GI (about 108), but when they must be used, sugar beet is used as the above-mentioned sweetener. Calculate based on the GI of sugar and use less.

  It is possible to use fruit juice or fruit instead of the above-mentioned sweetener, but it is not preferable to use a large amount because it contains fructose. This is because fructose does not increase blood sugar but may increase AGE. Artificial sweeteners are not preferred as sweeteners for bread doughs of the present invention because they produce AGEs about 10 times faster than glucose. In addition, when making fermented bread, since it requires a lot of sugar for fermentation by yeast, it is necessary to contain a lot of sugar in the dough, but in the production of non-fermented bread of the present invention, fermentation by yeast is performed. It is not necessary to add a lot of sugar to the dough.

4) Salts In the preparation of bread dough according to the present invention, it is preferable to add as little salt as possible. Moreover, when using another umami adjustment substance, it is preferable to use the thing with little Na addition amount.

5) Dairy products Since milk and dairy products (butter, cheese, yogurt, etc.) are high amino acid scores (milk 100) and low GI ingredients (milk 25), they are preferably used as raw materials for bread according to the present invention. be able to. However, when a person who eats the non-fermented bread according to the present invention has lactose intolerance or milk allergy, it is preferable not to use milk and dairy products. In addition to milk, sheep and goat milk and processed products thereof can be used, but sheep and goat milk and processed products contain trans-fatty acids (although they are in smaller amounts than milk). Therefore, when milk or the like is not used, it is preferable to use lactose, casein which is a milk allergy-inducing substance, olive oil not containing trans fatty acid, coconut milk, sesame oil, almond milk or the like. It is possible to use sesame oil, linseed oil, perilla oil, etc., rich in ω-3 unsaturated fatty acids, but there is a drawback that the odor is strong. Moreover, olive oil, coconut milk, etc. have the difficulty that there is little content of a protein component. Furthermore, peanut butter without added sugar can be used instead of dairy products. Soymilk can be used, but since it contains gliadin, which is a gluten component, it is preferable not to use it if the person who eats bread has gluten intolerance or allergies.

6) Foaming material In the production of the bread of the present invention, it is preferable to use egg white having the characteristics of low GI (30) and high amino acid score (100) as the raw material for foaming the dough. However, since egg white is an alkaline substance, it does not contain additives (such as Na), citrus juices such as lemon juice, shikwasa, apple vinegar, grape vinegar, black vinegar, etc. It is preferable to make it acidic. This is because acidification of the dough makes it possible to suppress AGE and acrylamide production by the Maillard reaction.

  Since egg white contains casein, a causative agent of egg allergy, when a person who eats bread has egg white allergy, natural gelation such as low GI agar (12) and gelatin (46) Mix the substances (1 to 1.5% by weight in the case of agar, 1/3 to 1/4 in the case of gelatin), stick mixer, hand mixer, siphon, bar mix (disc It is preferable to foam using a foaming device).

  On the other hand, as described above, yeast (yeast) is a mold mate, and if there is a gluten allergy of enteric bacteria, Candida, a mold mate, grows and induces intestinal food allergy. It is not preferred as a raw material for bread dough. Also, dry yeast and baking powder are not preferable as raw materials for the bread dough of the present invention because they may induce an allergic reaction when eaten by a person with gluten intolerance or allergies.

7) Tea, etc. When preparing dough for bread according to the present invention, adding hoji matcha tea, powdered tea, etc. (without additives) can be expected to improve odor and preservative effect in addition to flavor improvement. Therefore, it is preferable. In addition, hoji matcha and powdered tea contain catechins that have a Candida growth inhibitory effect, and therefore may have a positive effect on those who have yeast allergy or gluten allergy. Furthermore, by adding hoji matcha or powdered tea to the bread dough, anti-odor and antiseptic effects can be expected. Similarly, it is preferable to add semi-fermented teas such as black tea and oolong tea, coffee containing polyphenols, cacao, and cocoa because an improvement in flavor, odor improvement, and antiseptic effects can be expected.

8) Other foodstuffs In the preparation of bread dough according to the present invention, the main raw materials are the above-mentioned specific cereals, dairy products (or alternatives), and egg whites, but other than these raw materials. In addition, it is possible to add only a small amount of various foods as compared with the specific cereals, dairy products, and foaming materials that are the main ingredients.

  For example, in the preparation of bread dough according to the present invention, it is possible to add juice, such as 100% grape juice containing resveratrol that activates the longevity gene, cranberry juice, etc. Can be used.

  Moreover, in the preparation of bread dough according to the present invention, it is also possible to add fruits, and the preference of those who eat grapes, cranberries, apples, bananas, apricots, mangos, etc. as raw fruits or dried fruits It can be added depending on. In addition, since a fruit contains fructose, even if GI is low, since it may produce AGE, it is not preferable to use it in large quantities.

  Furthermore, in the preparation of bread dough according to the present invention, nuts can be added, and as such nuts, walnuts, almonds, cashew nuts, pistachios, hazelnuts, coconuts, chestnuts, peanuts, etc. are preferably used. be able to. However, since chestnuts are rich in carbohydrates, it is preferable to reduce the amount used. In addition, when the person who eats the non-fermented bread concerning this invention has peanut allergy, it cannot be overemphasized that peanut is not used as a raw material.

  In addition, when preparing the bread dough according to the present invention, various vegetables (leaf vegetables, root vegetables, etc.) and herbs are added (dry matter is also acceptable), and many of these vegetables and herbs are included. The dietary fiber used is preferable because it can be expected to improve symptoms of constipation, diarrhea and gastrointestinal disorders. As such vegetables and herbs, ginger, onion, garlic, various herbs (turmeric, curcumin, rosemary, parsley, thyme, clove, blended herbs, etc.), mugwort leaves, perilla leaves, celery, peppers, etc. are suitable. It can be used for cutting, and can be added after cutting into an appropriate size or by pulverizing it into powder. However, corn, potatoes, carrots, pumpkins, sweet potatoes and potatoes have high GI, so it is preferable to reduce the amount used.

  Furthermore, in the preparation of bread dough according to the present invention, fish and meat can be added, and minced meat, ham, sausage, dry meat, crumbled bacon and the like are cut into appropriate sizes and added. be able to. It is also possible to add dried fish meat. In addition, since many fish and meat contain food additives, it is preferable to select and use foods that do not contain food additives.

  Furthermore, in the preparation of bread dough according to the present invention, seeds such as sunflower, pine, sesame, pumpkin, watermelon, wolfberry, lotus seed, and marine products such as laver, kombu, hijiki are also used as necessary. Can be added as appropriate.

  As described above, in the preparation of bread dough according to the present invention, juice, fruit, nuts, vegetables, in addition to frothing materials such as specific cereals, chia seeds, dairy products (or alternatives), and egg whites, which are main ingredients. , Herbs, fish, meat, seeds, marine products can be added, but in order not to impair the improvement effect of arteriosclerosis and diabetes caused by specific cereals, the amount added must be specified. It is preferable to be within a range of 0 to 30% (weight ratio) with respect to the total amount of cereals, dairy products, and foaming material.

<Food that should not be used>
In the preparation of bread dough according to the present invention, the various ingredients described above can be used, but the ingredients listed below may not be used because they may hinder the effect of non-fermented bread when used. Is preferred.
1) Wheat, barley, rye, soybean Since these cereals contain gluten and / or gliadin, it is not preferable to use them as raw materials for bread according to the present invention.
2) Artificial sweetener Since artificial sweetener makes AGE 10 times faster than glucose, it is not preferable to use it as a raw material for bread according to the present invention.
3) Food additive
Many food additives contain gluten, gliadin, AGE, trans fatty acid, and acrylamide, which may induce various lifestyle-related diseases, digestive tract diseases, carcinogenicity, and allergies. It is not preferable to use it as a raw material for such bread.
4) Yeast Yeast is one of the allergens and may induce atopic dermatitis. It also induces symptoms such as constipation, diarrhea, and vitamin deficiencies, and worsens digestion and absorption disorders along with gluten allergy. Since there is a possibility, it is not preferable to use it as an ingredient of bread according to the present invention.

  The dough for non-fermented bread according to the present invention can be prepared by using the above-mentioned preferable raw materials, but the pH of the final bread dough (before solidification) is adjusted to a little less than 7 (6.7 to 6.9). Is preferred. In this way, by adjusting the pH of the final bread dough before solidification to less than 7, the production of AGE and acrylamide in the bread after heating is suppressed, and anti-inflammatory, anti-arteriosclerosis, diabetes prevention, and diet effects are enhanced. Is possible.

<Bread manufacturing method (bread dough heating method)>
As a method for heating the bread dough obtained as described above, the following method can be employed.
1) Baking method In the baking method, in order to suppress the generation amount of saccharified substances, AGE, acrylamide, and trans fatty acid, the baking should be performed at the lowest possible temperature and in the shortest time. The firing temperature is preferably 160 ° C. or lower (150 ° C. to 160 ° C.). In a situation where there is a lot of moisture in the initial stage, it is possible to heat at 180 ° C., but it is preferable to stop within 10 minutes and not to exceed 180 ° C. In addition, when the dough is made slightly acidic and baked at a low temperature, generation of AGE starting from Maillard reaction and generation of acrylamide can be suppressed. That is, fructose and glucose increase the amount of AGE produced by caramelization starting from the Maillard reaction. Since the optimum pH of the Maillard reaction is 7 or more, the production of AGE and acrylamide can be suppressed by making the dough acidic. It is not preferable to fry or fry the bread dough because AGE, acrylamide, and trans fatty acids are likely to be produced.

2) Steaming method It is also possible to heat the bread dough by steaming, in which case it is preferable to steam for 10 to 50 minutes in a steamer or a steam microwave oven. A mode of steaming for 5 to 20 minutes at an output of 500 to 600 w using a microwave oven is also suitable. In the steaming method, since the steaming time is related to the size and shape of the bread, it is necessary to adjust the steaming time according to the size and shape of the bread. This steaming method has an advantage that AGE, trans fatty acid and acrylamide are hardly produced because the dough is steamed at 120 ° C. or lower (approximately 100 ° C.). When adding meat, fruit juice, vegetables and fruits that contain the necessary nutrients in addition to the basic ingredients of non-fermented bread (specific cereals, chia seeds, dairy products, frothing material), steaming to heat at low temperatures It is more preferable to adopt the method. In addition, when a raw material containing a component that is easily decomposed by heat of an unsaturated fatty acid (ω-3 unsaturated fatty acid or the like) is used, it is more preferable to employ a steaming method of heating at a low temperature.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the embodiments of the examples, and can be appropriately changed without departing from the spirit of the present invention. is there. Moreover, the physical property and the evaluation method of a characteristic in an Example and a comparative example are as follows.

<GI>
The degree of increase in blood sugar level when ingesting 50 g of carbohydrates in food is shown as a relative value when glucose (glucose) is taken as 100. The time change of the blood glucose level was drawn on a graph, and GI was calculated based on the following formula based on the area drawn by the curve (n = 3).
GI = area of the blood glucose level increase curve when “sample” is ingested) ÷ blood glucose level increase curve area when “glucose” is ingested × 100

<Amino acid score>
The number of mg of each essential amino acid per 1 g of nitrogen constituting the protein was determined, and the ratio of the numerical value to the amino acid score pattern (based on WHO) was calculated. Then, the reference essential amino acid pattern was compared with the ratio of essential amino acids in each food protein, and the numerical value of the lowest numerical value (first restricted amino acid) was used as the evaluation value.

<AGE>
Measured by HPLC (High performance liquid chromatography) method (see Goldberg T. et al Advanced glycation end products in commonly consumed foods. J Am Diet Assoc. 104, 1287-1291, 2004).

<Acrylamide>
It was measured by LC-MS / MS (Liquid chromatography / tandem mass spectrometry) method (see Health Implications of Acrylamide in Food. Report of a Joint FAO / WHO Consultation WHO Headquarters, Geneva, Switzerland 25-27, June 2002).

<Trans fatty acid>
It was measured by Gas-Chromatography analysis method (refer to the Food Research Committee of the Cabinet Office, “Fundamental Survey on Food Safety in FY 2006, Survey Report on Evaluation of Trans Fatty Acids Contained in Foods”, Japan Food Analysis Center).

<Taste of non-fermented bread>
The taste when the investigators (3 persons) ate the non-fermented bread was subjected to sensory evaluation in the following three stages (average value of 3 investigators).
A: It tastes delicious.
○: I feel a little delicious.
Δ: Feels somewhat awkward.
X: I feel bad.

<Food texture of non-fermented bread>
The texture when the investigators (3 persons) ate the non-fermented bread was subjected to sensory evaluation in the following three stages (average value of the 3 investigators).
A: Feels no crispiness or stickiness at all, and feels good to the touch and chewy.
○: Feels almost no prickly or sticky.
Δ: Slightly sticky or sticky.
X: Feeling prickly or sticky.

[Example 1-1]
<Preparation of bread dough>
A bread dough (bread dough A) was prepared by the following method.
1) Mix 40g each of buckwheat, amaranth, quinoa, millet and oat in a bowl. On the other hand, 3 g of chia seed is mixed with 80 ml of coconut milk.
2) Separate 3-4 new eggs (approximately 200 g) separately into egg white and egg yolk.
3) First shake the egg white with a hand whisk, add about 5 ml of cider vinegar for slight acidification and flavor, and shake again. Thereafter, using a hand mixer, while gradually increasing the stirring strength from a low stirring strength, while moving the hand mixer, fine bubbles are made and foamed until a corner is formed. Stir until it has strong viscosity and foam strength. Such foaming is performed at a low temperature and stored at a low temperature to stabilize the foam.
4) With a whisk and hand mixer, increase the stirring intensity from weak to medium to up, and add sugar beet sugar 13 g (GI = 65), apple cider vinegar 5 ml, and salt 3 g. Then, with the hand mixer at the medium level, add 20 ml of olive oil, then add 80 ml of coconut milk mixed with 3 g of chia seeds and whipped again. In addition, foaming is performed at a low temperature as in 3).
5) Add the mixed agitation of 4) to the mixed agitation of 1) and add it with a spatula.
6) Finally, add the mixed agitation of 3) with the foamed egg white to the mixed agitation of 5) and mix in a certain direction to cut.

  In the bread dough prepared as described above (bread dough A), the cereal in the raw material is a mixture of buckwheat, amaranth, quinoa, millet, oat (ie, specific cereal) and chia seed, so that the GI is 69 or less and amino acids It consists only of cereals with a score of 70 or more and chia seeds (that is, the content of specific cereals and chia seeds = 100% by mass). Further, the pH of the bread dough prepared as described above was measured and found to be a little less than 6.9 (that is, in the preparation of bread dough, by adjusting the amount of apple cider vinegar 5 ml, etc., The pH was adjusted to a little less than 7.)

<Baking dough>
The bread dough obtained as described above was divided into 8 equal parts (weight conversion) and formed into a flat disk shape, and then the divided dough was then heated in a preheated oven at a temperature of 180 ° C. for 5 minutes. After baking, the unfermented bread (baked bread) of Example 1-1 was obtained by baking at a temperature of 170 ° C. for 25 minutes.

[Example 1-2]
In preparing bread dough, the sweetener added to the mixture of cereal and egg white was changed from sugar beet sugar to maple syrup (GI = 73) to 12 g (65/73 × 13) in the same manner as in Example 1-1. Bread dough was prepared and baked in the same manner as in Example 1 to obtain unfermented bread (baked bread) of Example 1-2.

[Example 1-3]
In the preparation of bread dough, the sweetener added to the mixture of cereal and egg white was changed from sugar beet sugar to honey (GI = 88) from 10 g (65/88 × 13) in the same manner as in Example 1-1. Bread dough was prepared and baked in the same manner as in Example 1 to obtain non-fermented bread (baked bread) of Example 1-3.

[Example 1-4]
In the preparation of bread dough, the sweetener added to the mixture of cereal and egg white was changed from sugar beet sugar to brown sugar (GI = 99) from 10 g (65/99 × 13) in the same manner as in Example 1-1. The bread dough was prepared and baked in the same manner as in Example 1 to obtain unfermented bread (baked bread) of Example 1-4.

[Example 2]
The bread dough obtained in the same manner as in Example 1 (Example 1-1, the same applies hereinafter) was placed in an open rectangular parallelepiped mold and baked in a preheated oven at a temperature of 180 ° C. for 5 minutes, and then 170 ° C. The non-fermented bread (baked bread) of Example 2 was obtained by baking at the temperature of 55 minutes.

[Example 3]
When preparing dough, mix 40g each of buckwheat, amaranth, quinoa, millet and oat and 3g of chia seeds in a bowl, and add 25g of shredded mixed nuts to the mixture. Mixed. Otherwise, bread dough was prepared in the same manner as in Example 1 (Bread Dough B), and baked in the same manner as in Example 1 to obtain unfermented bread (baked bread) of Example 3.

[Example 4]
Non-fermented bread (baked bread) of Example 4 was obtained by baking bread dough prepared in the same manner as in Example 3 in the same manner as in Example 2.

[Example 5]
The bread dough obtained in the same manner as in Example 1 was divided into 8 equal parts (by weight) and formed into a flat disk shape, and then the divided dough was placed in a steamed steamer for 20 minutes. By steaming, the unfermented bread (steamed bread) of Example 5 was obtained.

[Example 6]
Non-fermented bread (steamed bread) of Example 6 was obtained by putting the bread dough obtained in the same manner as in Example 1 into a rectangular parallelepiped mold and steaming it as it is for 30 minutes in a steamed steamer.

[Example 7]
Non-fermented bread (steamed bread) of Example 7 was obtained by steaming bread dough prepared in the same manner as in Example 3 in the same manner as in Example 5.

[Example 8]
Non-fermented bread (steamed bread) of Example 8 was obtained by steaming bread dough prepared in the same manner as in Example 3 in the same manner as in Example 6.

[Example 9]
When preparing dough, buckwheat, amaranth, quinoa, millet, oat, 40g each and 3g of chia seeds were mixed in a bowl. In addition, 100g of ground meat, 100g of finely chopped onion, About 5 g of salt, pepper and cloves were added as appropriate and mixed. In addition, sugar beet sugar and coconut milk were not added to the mixture. Otherwise, bread dough was prepared in the same manner as in Example 1 (Bread Dough C), and baked in the same manner as in Example 1 to obtain unfermented bread (baked bread) of Example 9.

[Example 10]
In the preparation of bread dough, bread dough was prepared in the same manner as in Example 9 (bread dough C ′) except that the seasoning added to 100 g of minced meat and 100 g of finely chopped onion was changed to about 5 g of salt, pepper and ginger in appropriate amounts. . Thereafter, the dough C ′ was steamed in the same manner as in Example 5 to obtain unfermented bread (steamed bread) of Example 10.

[Example 11]
In the preparation of bread dough of Example 1 (Example 1-1), instead of 40 g of buckwheat, amaranthus, quinoa, millet, oat 40 g each of buckwheat, amaranthus, millet, oat, and 3 g of chia seed, buckwheat 80 g, amaranthus 60 g, quinoa 60 g and The chia seed was 5 g. Otherwise, the bread dough (bread dough D) was adjusted in the same manner as in Example 1 (Example 1-1), and baked in the same manner as in Example 1, whereby the unfermented bread of Example 11 (baked bread) ) In the bread dough (bread dough D) prepared as described above, since the cereal in the raw material is a mixture of buckwheat, amaranth, quinoa (ie, specific cereal) and chia seed, the GI for all cereals is 69 or less ( The content of cereals and chia seeds having an amino acid score of 70 or more at substantially 55 or less) = 100% by mass.

[Example 12]
In the preparation of the bread dough of Example 1 (Example 1-1), instead of 40 g of buckwheat, amaranth, quinoa, millet, oat 40 g each of buckwheat, amaranthus, millet, oat, and 3 g of chia seed, buckwheat 60 g, amaranthus 50 g, quinoa 50 g, 20 g of millet (amino acid score = 31), 20 g of millet (amino acid score = 33), and 5 g of chia seeds. Otherwise, the bread dough (bread dough E) was adjusted in the same manner as in Example 1 (Example 1-1), and baked in the same manner as in Example 1, whereby the unfermented bread of Example 12 (baked bread) ) In the bread dough (bread dough E) prepared as described above, the content of cereals and chia seeds with a GI of 69 or less (substantially 55 or less) and an amino acid score of 70 or more for all cereals = 80.5% by mass It has become.

[Example 13]
In the preparation of bread dough of Example 1 (Example 1-1), instead of 40 g of buckwheat, amaranth, quinoa, millet, oat 40 g each of buckwheat, amaranthus, millet, oat, and 3 g of chia seed, buckwheat 60 g, amaranthus 40 g, quinoa 40 g, Millet (amino acid score = 31) 30 g, millet (amino acid score = 33) 30 g and chia seed 5 g. Otherwise, the bread dough (bread dough F) was adjusted in the same manner as in Example 1 (Example 1-1), and baked in the same manner as in Example 1, whereby the unfermented bread of Example 13 (baked bread) ) In the bread dough (bread dough F) prepared as described above, the content of cereals and chia seeds with a GI of 69 or less (substantially 55 or less) and an amino acid score of 70 or more for all cereals = 70.7% by mass It has become.

[Example 14]
In the preparation of bread dough of Example 1 (Example 1-1), bread dough (bread dough H) was prepared in the same manner as in Example 1 (Example 1-1), except that chia seeds were not added to the cereal as the main ingredient. The unfermented bread (baked bread) of Example 14 was obtained by adjusting and baking in the same manner as in Example 1. In the bread dough (bread dough H) prepared as described above, the content of cereals having a GI of 69 or less (substantially 55 or less) and an amino acid score of 70 or more is 100% by mass. .

[Comparative Example 1]
Bread dough was prepared by the following method.
1) Mix 200g of strong powder in a bowl.
2) Separate 3-4 new eggs (approximately 200 g) separately into egg white and egg yolk.
3) After egg white is shaken with a hand whisk, whisk using a hand mixer while gradually increasing the stirring strength.
4) Raise the yellowish yellow with a whisk and hand mixer to increase the intensity of weak → medium → up, add 13 g of white sugar (GI = 109) and 3 g of salt sequentially.
With the hand mixer at the medium level, add 100 ml of milk, 8 g of salt-dissolved butter, add 3.0 g of dry yeast, and mix and stir.
5) Add the mixed agitation of 4) to the mixed agitation of 1) and add it with a spatula.
6) Finally, add the mixed agitation of 3) with foamed egg white to the mixed agitation of 5) and mix well (bread dough G).

<Baking dough>
The bread dough obtained as described above was fermented at 30 ° C. for 1 hour as primary fermentation, then divided into 8 equal parts (by weight), and formed into a flat disk shape. Bread (baked bread) of Comparative Example 1 was obtained by fermenting at 36 ° C. for 40 minutes as secondary fermentation and baking at a temperature of 185 ° C. for 20 minutes in a preheated oven.

<Evaluation of characteristics of non-fermented bread>
The contents of AGE, acrylamide and trans fatty acid in the unfermented breads of Examples 1 to 8 and 11 obtained as described above and the bread of Comparative Example 1 were measured. The measurement results are shown in Table 2. Furthermore, Table 2 also shows the measurement results of the content of AGE, acrylamide, and trans fatty acid in commercially available breads (two kinds of α and β) as a reference (Comparative Examples 2 and 3).

<Observation of blood glucose level over time when eating non-fermented bread>
In addition, the blood glucose level after feeding the non-fermented breads of Examples 1, 5, 9, 10, and 11 obtained as described above and the bread of Comparative Example 1 to the same investigator (70-year-old male). Changes over time were measured. Table 3 shows the measurement results. Table 3 also shows, as a reference, measurement results of changes over time in blood glucose levels after feeding commercially available bread (two types of α and β) to the same investigator (Comparative Examples 2 and 3).

<Biochemical examination when eating unfermented bread for a certain period>
Furthermore, the non-fermented breads of Examples 1 and 11 to 13 obtained as described above and the bread of Comparative Example 1 were transferred to one or a plurality of investigators (that is, four investigators for Example 1). As for Examples 11 to 13 for each of two investigators, for Comparative Example 1 to one investigator), as a staple food in the morning and evening meals, a certain amount (100 g) in a certain period (60 days) Blood tests were carried out before and after feeding, and changes in blood glucose level, HbA1c, LDL-C, HDL-C, TG, high-sensitivity CRP, IL-6, and adiponectin were examined. However, in all cases, except for the main meal of the morning and evening meals, normal foods that do not use white rice, refined wheat, and ingredients containing a large amount of sugar are fed to the investigator and calorie restriction is not performed. It was. Table 4 shows the blood test results, body weight, and waist circumference.

<Observation of change in body weight when eating non-fermented bread for a certain period>
In addition, for one or two investigators, the unfermented bread of Examples 1, 5, and 11 obtained as described above was used as a staple food for morning and evening meals, and the unfermented bread of Example 9 was used for lunch. As a staple food, the change in body weight after feeding for a certain amount (100 g) over a certain period (30 days) was measured. However, in all cases, except for morning and evening meals and lunch staple foods, the subjects are allowed to eat normal foods that do not use white rice, refined wheat, and sugar-rich foods to limit calorie restriction. Not done. Table 5 shows the measurement results.

<Evaluation of taste of non-fermented bread>
On the other hand, taste was evaluated by the above-described method for the non-fermented breads of Examples 1-1 to 1-4, 4, 9, and 11 obtained as described above. The evaluation results are shown in Table 6.

<Characteristics of non-fermented bread>
From Table 2, the non-fermented breads of Examples 1 to 8 and 11, regardless of whether they are baked bread or steamed bread, are commercially available breads (Comparative Examples 2 and 3) and breads made from strong flour (comparison) Example 1) shows that the content of AGE, acrylamide and trans fatty acid is low. In particular, in the case of steamed bread, it can be seen that AGE, acrylamide, and trans fatty acid are hardly contained.

<Change in blood glucose level over time when eating unfermented bread>
From Table 3, when compared at the peak of the blood sugar level, the baked bread of Examples 1, 9, and 11 is about 26% lower than the bread of Comparative Example 1, and the steamed bread of Examples 5 and 10 It can be seen that it is 31% lower than that of Comparative Example 1. It can be seen that the baking pan of Example 11 is 36% lower than that of Comparative Example 1.

<Biochemical effects when eating non-fermented bread for a certain period>
From Table 4, when the non-fermented breads of Examples 1 and 11 to 13 were eaten for a certain period (60 days) as a staple food during morning and evening meals over a certain period (60 days), commercially available breads were As compared with the case where a constant amount (100 g) was eaten over a certain period (60 days) as a staple food at the time of meals, the values of body weight, abdominal circumference, and blood biochemical test were all decreased. It can be seen that non-fermented bread is suitable for the diet of diabetic patients. Moreover, when eating the non-fermented breads of Examples 1 and 11 to 13 for a certain period, a decrease in waist circumference and an increase in adiponectin were observed, and it was estimated that visceral fat was reduced. , 11 to 13 non-fermented bread has the potential to provide anti-inflammatory and anti-arteriosclerotic effects. Furthermore, when the non-fermented breads of Examples 1 and 11 to 13 were eaten for a certain period, a decrease in LDL-C and TG and an increase in HDL-C were observed. It can be seen that 13 unfermented breads have the potential to provide anti-inflammatory and anti-arteriosclerotic effects from the reduction in high sensitivity CRP, IL-6. Furthermore, when the non-fermented breads of Examples 1 and 11 to 13 were eaten for a certain period, a decrease in LDL-C and TG and an increase in HDL-C were observed. It can be seen that 13 unfermented breads have the potential to have anti-arteriosclerosis and dyslipidemia improvement effects.

<Diet effect when eating unfermented bread for a certain period>
From Table 5, the non-fermented breads of Examples 1, 5, and 11 were used in the morning and evening, and the non-fermented bread of Example C was used as the staple food during meals for a certain amount (100 g) over a certain period (30 days). When eaten, the body weight is clearly reduced, and it can be seen that the unfermented breads of Examples 1, 5, and 11 are useful as foods for diet.

<Change example of non-fermented bread>
The non-fermented bread according to the present invention is not limited to the aspect of each embodiment described above, and the raw materials such as cereals and sweeteners are appropriately changed as necessary without departing from the spirit of the present invention. can do. Further, the method for producing non-fermented bread according to the present invention is not limited to the aspect of each embodiment described above, and the dough preparation procedure, heating means, heating conditions, and the like are appropriately changed as necessary. be able to.

  For example, the bread dough used for the production of non-fermented bread is not limited to those prepared using olive oil as in the above embodiment, but may be prepared using egoma oil or melted butter. When such a configuration is adopted, it is preferable that the amount of sesame oil added is about ¼ that of olive oil. In addition, when adding sesame oil containing 50% or more of an omega-3 unsaturated fatty acid, it is more preferable to steam at a temperature of about 100 ° C. than baking in an oven or the like when heating the dough. This is because the degradation of unsaturated fatty acids can be suppressed.

  Moreover, the bread dough used for manufacture of non-fermented bread is not limited to what was prepared using coconut milk like the said embodiment, What was prepared using milk may be used. In the case of adopting such a configuration, when heating the dough, it is more preferable to steam at a temperature of around 100 ° C. rather than baking it in an oven or the like. This is because generation of AGE as an aging substance, acrylamide as a carcinogenic factor, and trans fatty acid as a heart disease factor can be suppressed.

  Furthermore, roasted green tea can be added to bread dough used for the production of non-fermented bread for the purpose of flavor and aroma. In the aspect of the above-described embodiment, when such a configuration is adopted, it is preferable that the amount of hoji matcha is about 2 to 5 g.

  The mixture of specific cereals and chia seeds, which is a dough for non-fermented bread according to the present invention, has a low GI, high amino acid score, not only as bread, but also as dough for crepes, galettes, okonomiyaki, manju, noodles, pasta, etc. Gluten-free dough. Moreover, if specific cereals are used in combination with chia seeds as grains, they can also be used for cooking rice, miscellaneous cooking, rice bran, mixed rice, risotto, paella, pilaf, and the like.

  In addition, the bread dough used for the production of non-fermented bread is not limited to those prepared using sugar beet sugar, maple syrup, honey, brown sugar and apple cider vinegar as in the above embodiment, and other sweeteners are used. You can adjust the taste. In addition, when apple cider vinegar and sweetener are used together, sugar beet sugar, which is a sweetener, is added to the effect of reducing the content of AGE, acrylamide, and trans fatty acid due to the slight acidification of the dough by addition of apple cider vinegar. Since apple cider vinegar can add flavor and reduce acidity without impairing sweetness such as, there is a merit that the taste of non-fermented bread becomes good. Other grape vinegars, seeker saucers, lemons, black vinegars and other flavors are useful for slightly acidifying. Slight acidification stabilizes egg white foaming.

  Since the non-fermented bread according to the present invention has excellent effects as described above, it becomes a staple food for patients with lifestyle-related diseases such as arteriosclerosis and diabetes, gastrointestinal symptoms, and allergic reactions. Become. Moreover, it can use suitably also as a diet food. That is, the non-fermented bread according to the present invention is a healthy diet bread.

Claims (6)

A bread obtained by heating dough made mainly of one or more kinds of cereals,
The cereal in the dough contains cereals having a glycemic index of 69 or less and an amino acid score of 70 or more, and containing chia seeds, and
The dough does not contain yeast and baking powder;
The dough is not fermented,
Bread characterized by having a content of terminal glycation product (AGE) of 15 kU / 100 g or less .   The bread according to claim 1, wherein one or more kinds of cereals which are main ingredients of the dough do not contain gluten or gliadin.   The one or more kinds of cereals which are the main ingredients of the dough are a mixture of one or more kinds of buckwheat, amaranth, quinoa, millet, oat and chia seeds, or The bread according to claim 2. A method for producing bread in which a dough mainly made of cereal flour is heated,
It contains 70% by mass or more of cereals having a glycemic index of 69 or less and an amino acid score of 70 or more, and the dough made mainly of cereals containing chia seeds is heated without fermentation .
A method for producing bread, characterized in that the pH of the dough before heating is adjusted to 6.7 or more and 6.9 or less . A method for producing bread in which a dough mainly made of cereal flour is heated,
It contains 70% by mass or more of cereals having a glycemic index of 69 or less and an amino acid score of 70 or more, and the dough made mainly of cereals containing chia seeds is heated without fermentation .
The method for producing bread, wherein the heating is performed at a temperature of less than 185 ° C. The method for producing bread according to claim 4 or 5 , wherein the cereal as a main ingredient of the dough does not contain gluten or gliadin.