JPH02227020A - Preparation of dietary fiber-containing bread - Google Patents
Preparation of dietary fiber-containing breadInfo
- Publication number
- JPH02227020A JPH02227020A JP1046488A JP4648889A JPH02227020A JP H02227020 A JPH02227020 A JP H02227020A JP 1046488 A JP1046488 A JP 1046488A JP 4648889 A JP4648889 A JP 4648889A JP H02227020 A JPH02227020 A JP H02227020A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- dietary fiber
- wheat flour
- fatty acid
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 44
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title abstract 3
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 22
- 239000000194 fatty acid Substances 0.000 claims abstract description 22
- 229930195729 fatty acid Natural products 0.000 claims abstract description 22
- -1 fatty acid esters Chemical class 0.000 claims abstract description 20
- 108010068370 Glutens Proteins 0.000 claims abstract description 16
- 235000021312 gluten Nutrition 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 239000004094 surface-active agent Substances 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 230000006866 deterioration Effects 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- 235000014121 butter Nutrition 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000007423 decrease Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 244000247812 Amorphophallus rivieri Species 0.000 description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 3
- 229920002752 Konjac Polymers 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000010903 husk Substances 0.000 description 3
- 239000000252 konjac Substances 0.000 description 3
- 235000010485 konjac Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 229920000223 polyglycerol Polymers 0.000 description 3
- 235000015099 wheat brans Nutrition 0.000 description 3
- 235000011845 white flour Nutrition 0.000 description 3
- 240000001548 Camellia japonica Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000018597 common camellia Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- QIZPVNNYFKFJAD-UHFFFAOYSA-N 1-chloro-2-prop-1-ynylbenzene Chemical compound CC#CC1=CC=CC=C1Cl QIZPVNNYFKFJAD-UHFFFAOYSA-N 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 241001175904 Labeo bata Species 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- MMQZBEXYFLXHEN-UHFFFAOYSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O MMQZBEXYFLXHEN-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FOLJTMYCYXSPFQ-CJKAUBRRSA-N [(2r,3s,4s,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-(octadecanoyloxymethyl)oxolan-2-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methyl octadecanoate Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](COC(=O)CCCCCCCCCCCCCCCCC)O[C@@H]1O[C@@]1(COC(=O)CCCCCCCCCCCCCCCCC)[C@@H](O)[C@H](O)[C@@H](CO)O1 FOLJTMYCYXSPFQ-CJKAUBRRSA-N 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 229940035023 sucrose monostearate Drugs 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は食物繊維を配合したパンの製造法に関する。近
年、食生活の欧米化に伴い、食物繊維の摂取量が低下し
、これが成人病を始め多くの疾病の原因となっていると
の指摘がされている。そのため、飲料、ケーキ、クツキ
ー等様々な食品に食物繊維を配合する試みが行われてい
る０本発明は食物繊維を配合したパンを広く消費者に提
供しようとする食物繊維配合パンの製造に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing bread containing dietary fiber. In recent years, with the Westernization of dietary habits, dietary fiber intake has decreased, and it has been pointed out that this is the cause of many diseases including adult diseases. Therefore, attempts have been made to incorporate dietary fiber into various foods such as beverages, cakes, and cookies.The present invention relates to the production of bread containing dietary fiber to provide bread containing dietary fiber to a wide range of consumers.
パン製造において食物繊維を配合する試みはすでに数多
く行われているが、多くはパンの膨化が十分でなく、色
、臭い、口当たりの・点でも、食物繊維無添加のパンに
比較して悪く、市場性が少ながった。一部現在市販され
ている食物繊維配合パンは、パンの膨化に影響の少ない
小麦フスマやとうもろこし外皮などの食物繊維を加える
か、食物繊維の配合量を小麦粉の５％以下にとどめざる
をえなかつた。Many attempts have already been made to incorporate dietary fiber into bread manufacturing, but in many cases the bread does not rise sufficiently, and its color, odor, and texture are worse than bread without dietary fiber additives. Marketability has decreased. Some of the dietary fiber-containing breads currently on the market have no choice but to add dietary fibers such as wheat bran or corn husks, which have little effect on the rise of the bread, or to limit the amount of dietary fiber to less than 5% of the wheat flour. Ta.
保ち、膨化量を低下させず、色、臭い、口当たりも改善
されたパンの製造法を確立しようとするものである。The aim is to establish a method for producing bread that maintains its quality, does not reduce the amount of leavening, and has improved color, odor, and texture.
本発明は小麦フスマやとうもろこし外皮等パンの膨化に
影響の少ない食物繊維のみでなく、膨化に影響を与える
ゴボウの繊維、こんにゃく精粉、おから等の食物繊維を
１０％以上のレベルで配合しても十分膨化しかつ色、臭
い、口当たりの良好な食物繊維配合パンを製造しようと
するものである。The present invention contains not only dietary fibers such as wheat bran and corn husks that have little effect on bread leavening, but also dietary fibers such as burdock fiber, konjac flour, and okara, which have an effect on bread leavening, at a level of 10% or more. The purpose of this invention is to produce dietary fiber-containing bread that rises sufficiently and has good color, odor, and mouthfeel.
一最に、食物繊維を配合したパンの組織構造は滑らかさ
が失われ、不均一な多孔質の生地となり、膨化量は低下
すると考えられている。この動量の低下は単にグルテン
の減少に起因するものでもなく、また食物繊維による発
酵阻害によるものでもなく、ガス保有力の低下によるも
のと考えられる０本発明は食物繊維配合のパン生地にお
いてもガス保持力を〔問題点を解決するための手段〕
本発明は上記の如き食物繊維配合パンにおける膨化量の
低下、色、臭い、口当たりの悪化という問題点を解決す
るため、種々の添加物、小麦粉の品種、配合処方等を鋭
意研究した結果、グルテン含量の高い小麦粉を用い、Ｈ
ＬＢ ９以上の界面活性剤を添加することによって問
題点の解決されることを見出し、本発明を完成した。First of all, it is thought that the structure of bread containing dietary fiber loses its smoothness, becomes a non-uniform porous dough, and the amount of puffing decreases. This decrease in activity is not simply due to a decrease in gluten, nor is it due to fermentation inhibition by dietary fiber, but is thought to be due to a decrease in gas retention. [Means for Solving the Problems] The present invention aims to solve the above-mentioned problems of reduced puffiness, deterioration of color, odor, and mouthfeel in breads containing dietary fiber by adding various additives and wheat flour. As a result of intensive research on varieties, formulations, etc., we used wheat flour with a high gluten content, and
It was discovered that the problem could be solved by adding a surfactant with an LB of 9 or more, and the present invention was completed.
本発明の食物繊維配合パンとは１通常の製パン処方にお
ける小麦粉の５％から３０％程度の食物繊維または食物
繊維含量食品素材を配合したパンである。また食物繊維
または食物繊維含有素材としては、セルロース、ヘミセ
ルロース、ペクチン、海藻抽出多糖類、キチン、小麦ふ
すま、とうもろこし外皮、リンゴ、バルブ、こんにゃく
精粉、おからなど広く食品に供されている食品素材があ
げられる。The dietary fiber-containing bread of the present invention is bread containing about 5% to 30% of the dietary fiber or dietary fiber-containing food material of wheat flour in a typical bread making recipe. Dietary fiber or dietary fiber-containing materials include cellulose, hemicellulose, pectin, seaweed-extracted polysaccharides, chitin, wheat bran, corn husks, apples, bulbs, konjac flour, okara, and other food materials that are widely used in foods. can be given.
本発明のグルテン含量の高い小麦粉としては、通常パン
の製造に用いられている蛋白含量１１〜１３％のものよ
りも高い蛋白含量で、１４〜１５％程度のものを用いる
。The wheat flour with a high gluten content used in the present invention has a protein content of about 14 to 15%, which is higher than the protein content of 11 to 13%, which is normally used for bread production.
また通常使用されるパン用小麦粉にグルテンを加えてグ
ルテン含量の高い小麦粉として用いることもできる。It is also possible to add gluten to commonly used bread flour and use it as flour with a high gluten content.
本発明におけるＨＬＢ ９以上の界面活性剤とはＨＬ
Ｂ ９以上のポリグリセリン脂肪酸エステル、ショ糖
脂肪酸エステルの一種又は二種以上からなるものである
。In the present invention, the surfactant with HLB 9 or higher is HL
B It consists of one or more types of polyglycerol fatty acid ester of 9 or more and sucrose fatty acid ester.
本発明におけるポリグリセリン脂肪酸エステルとはグリ
セリンの重合物であるポリグリセリンと脂肪酸の反応な
どの方法によってえちれたポリグリセリン脂肪酸エステ
ルである。The polyglycerol fatty acid ester in the present invention is a polyglycerol fatty acid ester prepared by a method such as a reaction between polyglycerin, which is a polymer of glycerin, and a fatty acid.
特に好ましくはデカグリセリンジステアレー、デカグリ
セリンジステアレート、ヘキサグリセリンモノステアレ
ートなど親水性の高いポリグリセリン脂肪酸エステルを
添加する。Particularly preferably, highly hydrophilic polyglycerin fatty acid esters such as decaglycerin distearate, decaglycerin distearate, and hexaglycerin monostearate are added.
ショ糖脂肪酸エステルとは、ショ糖と脂肪酸の反応など
の方法によって得られたショ糖脂肪酸エステルである。Sucrose fatty acid ester is a sucrose fatty acid ester obtained by a method such as reaction of sucrose and fatty acid.
特に好ましくはショ糖モノステアレート、ショ糖ジステ
アレートなと親水性の高いショ糖脂肪酸エステルを添加
する。Particularly preferably, sucrose monostearate, sucrose distearate, and highly hydrophilic sucrose fatty acid esters are added.
製パン時の処方についてはグルテン含量の高い小麦粉を
使用し、ポリグリセリン脂肪酸エステルを小麦粉の０・
１％から２％程度加えるほか、使用する食物繊維の特性
に応じて加水量を増加させる以外は通常の処方でさしつ
かえない、また製パン条件も通常の方法に従っておこな
うことができる。Regarding the recipe for bread making, we use wheat flour with a high gluten content, and add polyglycerin fatty acid ester to the flour.
Other than adding about 1% to 2% and increasing the amount of water added depending on the characteristics of the dietary fiber used, normal formulations can be used, and bread making conditions can also be carried out according to normal methods.
以下、本発明を実施例及び対照例によってさらに詳細に
説明する０本発明はこれにより限定されるものではない
。Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
実施例 １
処方
高グルテン含有小麦粉 ２２５（日本製粉・グ
ランデ）
粉末おから（食物繊維）２５
砂糖（上白）１５
バター ５食塩
４ドライイースト
５ポリグリセリン脂肪酸エステル
２．５（Ｄｅｃａｇｌｙｎ １−Ｓ” ）
水 ２２０
＊ デカグリセリンモノステアレート
（ＨＬＢ １２）
水にポリグリセリン脂肪酸エステルを溶解後、高グルテ
ン含有小麦粉、粉末おから、砂糖、バタ、食塩を混合し
た後加え、さらにドライイーストを加えて家庭用自動パ
ン焼機にて通常の方法で操作を行い食物繊維配合パンを
得た。容積、色、臭い、口当たりとも良好であった。Example 1 Formula high gluten content flour 225 (Nippon Seifun, Grande) Powdered okara (dietary fiber) 25 Sugar (white flour) 15 Butter 5 Salt
4 dry yeast
5 polyglycerin fatty acid ester
2.5 (Decaglyn 1-S”) Water 220
* Decaglycerin monostearate (HLB 12) After dissolving polyglycerin fatty acid ester in water, mix and add high gluten content flour, powdered okara, sugar, butter, and salt, and then add dry yeast to make an automatic bread for home use. The baking machine was operated in the usual manner to obtain dietary fiber-containing bread. The volume, color, odor, and mouthfeel were good.
実施例 ２
処方
高グルテン含有小麦粉
（日本製粉・グランデ）
粉末おから（食物繊維）
砂糖（上白）
バター
食塩
ドライイースト
ショ糖脂肪酸エステル
（ＨＬＢ： １６）
水
２．５
実施例 １と同様の操作でパン焼きテストを行った。得
られた食物繊維配合パンは、容積、色、臭い、口当たり
とも良好であった。Example 2 Formula High gluten content flour (Nippon Seifun, Grande) Powdered okara (dietary fiber) Sugar (white flour) Butter Salt Dry yeast Sucrose fatty acid ester (HLB: 16) Water 2.5 Same operation as in Example 1 I did a bread baking test. The obtained dietary fiber-containing bread had good volume, color, odor, and mouthfeel.
実施例 ３
実施例 ｌの処方において、食物繊維としてこんにゃく
精粉を使用し、パン焼きテストを行った。Example 3 In the formulation of Example 1, konjac flour was used as the dietary fiber and a bread baking test was conducted.
実施例 １と同様、良好な食物繊維配合パンを得た。As in Example 1, a good dietary fiber-containing bread was obtained.
実施例 ４ 高グルテン含有小麦粉 脱脂大豆粉 砂糖 バター ドライイースト ポリグリセリン脂肪酸エステル （Ｄｅｃａｇｌｙｎ ２−３） ショ糖脂肪酸エステル （ＨＬＢ：１６） 水 １．５ 対照例 １ パン用小麦粉 （日清製粉・カメリア） 粉末おから（食物繊維） 砂糖（上白） バター 食塩 ドライイースト ポリグリセリン脂肪酸エステル （Ｄｅｃａｇｌｙｎ １−３） 水 実施例 １と同様の操作でパン焼きテストを行った。Example 4 High gluten content flour Defatted soy flour sugar butter Dry yeast Polyglycerin fatty acid ester (Decaglyn 2-3) Sucrose fatty acid ester (HLB:16) water 1.5 Control example 1 flour for bread (Nissin Seifun/Camellia) Powdered okara (dietary fiber) sugar (white) butter salt Dry yeast Polyglycerin fatty acid ester (Decaglyn 1-3) water A bread baking test was conducted in the same manner as in Example 1.
実施例 １と同様、良好な食物繊維配合パンを得た。As in Example 1, a good dietary fiber-containing bread was obtained.
対照例 ２
高グルテン含有小麦粉
（日本製粉・グランデ）
粉末おから（食物繊維）
砂糖（上白）
バタ
食塩
ドライイースト
水
本発明においては実施例、対照例によって造られたパン
の評価を表に示した。この表より、高グルテン含量の小
麦粉を使用し、食物繊維を配合したパンの製造において
ポリグリセリン脂肪酸エステルの添加効果が大であるこ
とは明らかであり、本発明が極めて効果の大なことを示
している。Control example 2 High gluten content flour (Nippon Flour, Grande) Powdered okara (dietary fiber) Sugar (white flour) Bata salt Dry yeast water In the present invention, evaluations of breads made according to Examples and Control Examples are shown in the table. Ta. From this table, it is clear that the effect of adding polyglycerin fatty acid ester is large in the production of bread containing dietary fiber using wheat flour with a high gluten content, which shows that the present invention is extremely effective. ing.
（以下余白） 対照例 ３ パン用小麦粉 （日清製粉・カメリア） 粉末おから（食物繊維） 砂糖（上白） バター 食塩 ドライイースト 水 表の続き 焼き上げたパンの断面積を測定(Margin below) Control example 3 flour for bread (Nissin Seifun/Camellia) Powdered okara (dietary fiber) sugar (white) butter salt Dry yeast water Continuation of the table Measuring the cross-sectional area of baked bread
Claims (3)
の界面活性剤を添加することを 特徴とした食物繊維配合パンの製造法。(1) A method for producing bread containing dietary fiber, characterized by using wheat flour with a high gluten content and adding a surfactant having an HLB of 9 or more.
特許請求範囲第一項記載の食物繊 維配合パンの製造法。(2) A method for producing dietary fiber-containing bread according to claim 1, using wheat flour having a gluten content of 14% or more.
酸エステルまたはショ糖脂肪酸 エステルの一種又は二種以上からなる特許 請求範囲第一項記載の食物繊維配合パンの 製造法。(3) The method for producing dietary fiber-containing bread according to claim 1, wherein the surfactant with an HLB of 9 or more is one or more of polyglycerin fatty acid esters or sucrose fatty acid esters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1046488A JPH02227020A (en) | 1989-03-01 | 1989-03-01 | Preparation of dietary fiber-containing bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1046488A JPH02227020A (en) | 1989-03-01 | 1989-03-01 | Preparation of dietary fiber-containing bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02227020A true JPH02227020A (en) | 1990-09-10 |
Family
ID=12748598
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1046488A Pending JPH02227020A (en) | 1989-03-01 | 1989-03-01 | Preparation of dietary fiber-containing bread |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02227020A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001292730A (en) * | 2000-04-14 | 2001-10-23 | Fuji Enterprise:Kk | Granular porous health food and use thereof |
| JP2008142016A (en) * | 2006-12-11 | 2008-06-26 | Yamazaki Baking Co Ltd | Method for producing bread |
-
1989
- 1989-03-01 JP JP1046488A patent/JPH02227020A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001292730A (en) * | 2000-04-14 | 2001-10-23 | Fuji Enterprise:Kk | Granular porous health food and use thereof |
| JP2008142016A (en) * | 2006-12-11 | 2008-06-26 | Yamazaki Baking Co Ltd | Method for producing bread |
| JP4596348B2 (en) * | 2006-12-11 | 2010-12-08 | 山崎製パン株式会社 | Bread production method |
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