JPH07327583A - Dietary fiber-containing bread and cake and their production - Google Patents

Abstract

PURPOSE:To obtain the subject healthy bread and cake having the same shape and taste as those of conventional bread, having lowering effects on cholesterol, making a hardly digestible dietary fiber such as glucomannan into low-molecular substances and adding the fiber in a liquid state. CONSTITUTION:This bread comprises (A) 50-70wt.% of grain flour, (B) 1-5wt.% of a water-soluble slightly digestible dietary fiber (preferably glucomannan contained devil's tongue) made into low-molecular substances in a liquid state, (C) 0.05-0.5wt.% of an organic acid or an inorganic acid, (D) 20-40wt.% of water, (E) 1-5wt.% of yeast, (F) 2-10wt.% of shortening and (G) seasoning. This cake comprises the same components.

Description

Detailed Description of the Invention

[0001]

The present invention relates to bread containing dietary fiber,
More particularly, the present invention relates to a confectionery such as a cake and a method for producing the same, and more particularly, to a bread, a confectionery and a method for producing the same that contain dietary fiber composed of glucomannan contained in konjac refined flour.

[0002]

2. Description of the Related Art Konjac has been known as an indigestible food since it contains a large amount of dietary fiber consisting of glucomannan as an ingredient. Recently, due to the problem of obesity due to lack of dietary fiber and excessive intake of calories, it contains a large amount of dietary fiber, has an effect of suppressing increase of cholesterol in blood, and is indigestible and rare in calories. , Konjac foods that are less prone to excess calories even if taken are accepted as healthy foods.

As described above, an attempt has been made to mix konjak, which is recognized as a healthy food, with wheat flour, buckwheat flour and the like to prepare a staple food such as udon and soba. However, since an aqueous solution of konjak refined flour forms a high-viscosity sol even if the proportion of konjac refined flour is 1 to 3%, it was difficult to use it as a kneading water for wheat flour and the like. In addition, attempts have been made to add konjak refined flour to wheat flour and mix them to produce noodles containing konjak, but even if konjak refined flour, starch (flour) and water are kneaded, they can be well melted. In addition to this, it is difficult to knead the konjak refined flour particles into the starch particles so that the vegetable protein inside the starch causes a cross-linking structure. There were various problems such as adhesion to the surface of the.

As mentioned above, the konjac refined powder becomes highly viscous and loses its fluidity even when added in a small amount. Therefore, by adding konjak refined flour to other foods, even if trying to make a healthy food or diet food by containing dietary fiber, it is difficult to add, due to the physical properties that result in the above-mentioned strong viscosity, therefore, The noodles with konjak have not yet been put to practical use. In addition, the konjak refined flour containing glucomannan can be prepared by simply mixing 1.5% by weight of water.
As the sol having a viscosity is formed and the mixing amount is increased, the sol becomes a highly viscous sol, and the fluidity is almost lost. For example, in a plate-like konjak that is usually commercially available, the konjak refined powder is about 2 to 3% by weight, and the remaining 97 to 98% by weight is water.

As a solution to the above-mentioned problems, in JP-A-63-287457, soybean powder was mixed with water and a protein hydrolase to prepare a first solution, and at the same time bittern and shiratama powder were dissolved with water. The second and third solutions were prepared, water was further added to the above first, second and third solutions, konjak refined flour was mixed with this, and a coagulant was added,
Konjac foods formed into noodles have been proposed.

[0006]

The above-mentioned konjak food is not a food containing fiber added by adding dietary fiber (glucomannan) contained in konjak refined flour to other foods. Soybeans and white balls are added to the konjak food containing as the main ingredient to eliminate the odor, taste, and color of konjak, and the shape is only noodle-like. That is, although the shape is similar to the conventional udon containing wheat flour as a main component and buckwheat containing buckwheat flour as a main component, they are basically different in terms of components.
Further, in the above konjak food, soybean powder is mixed to erase the color and taste of konjak, but since the soybean powder is difficult to dissolve in the swelling liquid of konjak refined flour and water, it is added with a protein hydrolase. Soybean powder is solubilized to improve compatibility with konjak. However, when this protein hydrolase is added, it becomes very bitter, and there is a drawback that it is necessary to add another degrading enzyme in order to remove this bitterness.

[0007] Conventionally, attempts have been made to add konjak to noodles such as udon and buckwheat by the above-mentioned method, but almost no attempts have been made to add konjak to bread. Since konjak is mainly a Japanese food, no attempt has been made to include it in bread, but as a staple food that is easier than udon and buckwheat, the bread with delicious konjak has recently been eaten. Is requested.

The present invention has been made in view of the above-mentioned problems, and does not use the above-mentioned bittering protein hydrolase, and can be applied to konjak refinement for grain flour such as wheat flour which is the main component of bread. A dietary fiber (glucomannan) contained in flour is added so that it can be uniformly mixed, and a bread and a method for producing the same, which is mainly composed of grain flour such as wheat flour and is mixed with dietary fiber composed of glucomannan, etc. The purpose is to do.

[0009]

In order to achieve the above-mentioned object, the present invention provides, in claim 1, cereal flour, water, an indigestible dietary fiber made into a liquid by lowering the molecular weight, and the indigestible dietary fiber. Provided is a bread containing dietary fiber containing low-molecular organic acids and an organic acid salt for neutralizing pH, yeast, and a required seasoning.

In the bread, 50% by weight or more of the grain flour is added.
70% by weight, 1% to 5% by weight of water-soluble indigestible dietary fiber which has been made into a liquid by lowering molecular weight, 0.05% to 0.5% by weight of organic acids and acid salts, and 20% of water. Wt% ~ 4
It contains 0 wt%, 1 wt% to 5 wt% yeast, 2 wt% to 10 wt% shortening, and seasonings in the required proportions. (Claim 2) As the seasoning, 0.5 wt% to 2 wt% of salt is used.
Contains.

The above-mentioned indigestible dietary fiber comprises glucomannan, xanthan gum, tamarind, agar or carrageenan contained in konjak refined flour, and organic acids such as citric acid, tartaric acid, lactic acid or / and malic acid and sodium carbonate or caustic soda. Inorganic acid salts such as water, water, and the above indigestible dietary fiber
% To 50% by weight, 0.1% to 5% by weight of the above organic acids and organic acid salts, and 99% to 50% by weight of water.
Is mixed at a ratio of 1 to lower the molecular weight of the indigestible dietary fiber to form a liquid pH 5 to 7 neutralized kneading water, which is mixed with the grain flour. (Claim 3)

It is preferable to use wheat flour, wheat flour such as rye or oats as the grain flour, and glucomannan contained in konjak refined flour as the indigestible dietary fiber to prepare konjak bread. (Claim 4)

The present invention also provides, in claim 5, grain flour,
Water, water-soluble indigestible dietary fiber made into liquid by depolymerization, organic acids that depolymerize the indigestible dietary fiber, organic acid salts, cookies containing necessary seasoning such as sugar,
We offer confectionery containing dietary fiber consisting of castella and sponge cake.

Furthermore, the present invention provides the konnyaku refined flour in an amount of 1% by weight to 50% by weight, organic acids in an amount of 0.1% by weight to 5% by weight, and water in an amount of 99% by weight to 50% by weight. , And heated at the required heating temperature for the required time to prepare liquid kneading water in which the konjak refined flour was partially hydrolyzed to lower the molecular weight, and then an organic acid salt such as sodium carbonate or caustic soda was added. While neutralizing to pH 5-7, grain flour,
The required seasonings such as yeast, shortening and salt are uniformly mixed, and the above-mentioned kneading water is added to the above mixture to obtain a mixture 8.
0% to 60% by weight, 20% to 40% by weight of kneading water
The method for producing a bread containing dietary fiber is characterized in that the bread is mixed in a ratio of 1, kneaded, then fermented for a required time, shaped into a required shape, and then baked for a required time to produce bread containing dietary fiber. There is.

Further, in claim 7, 1 part of konjac refined flour is added.
% To 50% by weight, 0.1% to 5% by weight of organic acids and 99% to 50% by weight of water are mixed, and the mixture is heated at a required heating temperature for a required time to produce konjak refined flour. A liquid kneading water that has been partially hydrolyzed to lower the molecular weight is prepared, and an organic acid salt such as sodium carbonate or caustic soda is added to neutralize the pH to 5 to 7, while grain flour, shortening, sugar, salt, etc. Evenly mix the required seasoning of
The above kneading water is added to the above mixture in an amount of 95% by weight to 6% by weight.
Castella, cookie, sponge characterized by being produced by mixing 0% by weight and kneading water in a ratio of 5% by weight to 40% by weight, kneading, and then shaping into a required shape, followed by baking for a required time. The present invention provides a method for producing a confectionery product containing dietary fiber such as cake.

[0016]

The bread containing the dietary fiber according to claims 1 and 2 is used as the kneading water for the grain flour, and the dietary fiber such as glucomannan contained in konjac refined flour is partially hydrolyzed by the organic acids. Since it is made into a liquid by molecularization, it is uniformly mixed with cereal flour, and the cereal flour and dietary fiber such as konjak refined flour do not separate in any of the fermentation, molding and baking processes, A bread similar to the bread containing no dietary fiber can be prepared. Further, the bread is mainly cereal flour such as wheat flour, and the dietary fiber is contained in the kneading water as a liquid, and kneaded with the wheat flour etc. with this kneading water to provide bread, and the flour is It consists mainly of bread.

Since the dietary fiber is kept in a liquid state with organic acids, the content of dietary fiber contained in the bread to be produced can be increased to about 5% by weight. This content is higher than 2-3% by weight of the content of normal konjac food,
The content of dietary fiber in bread can be increased. As described above, since a large amount of dietary fiber such as glucomannan contained in bread, which is a staple food, can be included, it can be a healthy food. (Claim 4) Incidentally, as the dietary fiber to be contained in the bread, it is preferable to mix konjak refined powder to contain glucomannan, but the dietary fiber contained in xanthan gum, tamarind, agar, carrageenan, etc. is kneaded. It may be mixed with water. Since all of these indigestible dietary fibers have a low molecular weight due to organic acids and become liquid, they can be mixed with kneading water and uniformly mixed with grain flour, which is a main component, to be contained in bread. (Claim 3)

Similar to the breads described in claims 1 to 4, in the confectionery such as castella, cookie, sponge cake, etc. according to claim 5, dietary fiber should be contained to the same extent as konjac food. These confectioneries can also be made into healthy foods.

Further, according to the method of claim 6, when organic acids and water are added to konjak refined flour and the mixture is heated for a required time, glucomannan contained in the konjac refined flour is converted into a liquid due to a reduction in molecular weight due to partial hydrolysis. The kneading water can be prepared by adding a required amount of water to this. By adding organic acids to the kneading water, the pH can be neutralized to 5 to 7,
It has a milder taste than the case where dietary fiber is made into a low molecular weight by using a dietary fiber degrading enzyme. This kneading water can be treated like ordinary kneading water containing no dietary fiber, and can be mixed with the main component such as wheat flour without separation. Also, the mixture is kneaded and formed into a desired bread shape,
Also, when fermented and then baked, the required bread can be produced without separating the konjak refined flour. Similarly, in the case of the confectionery according to the seventh aspect, castella, cookie, sponge cake, etc. containing dietary fiber can be produced.

[0020]

EXAMPLES Hereinafter, a method for producing bread with konjac according to the present invention will be described. In the first step, citric acid used as an organic acid and water are mixed to prepare citric acid water. In this embodiment, 1000 ml of a 1% citric acid solution is prepared. In the second step, the citric acid solution was heated to 90 ° C.
Stirring is continued while heating, and in this state, 100 g of konjac refined flour is gradually added. That is, the konjak refined flour is mixed into the heated citric acid solution while stirring, and the entire amount of the konjac refined flour is added. In the third step, after the konjac refined powder is added, heating is performed at a required temperature for a required time to perform partial hydrolysis. In this example, after addition of the entire amount, hydrolysis is performed under pressure at 100 ° C. for about 30 minutes or more, at 110 ° C. for about 15 minutes or more, and at 120 ° C. for about 5 minutes or more. In the fourth step, an organic acid salt made of sodium carbonate or caustic soda is added to adjust the pH to 5-7.

Due to the above hydrolysis, glucomannan contained in konjak refined flour is liquefied by lowering its molecular weight. The liquefaction status depends on the citric acid concentration, heating temperature and heating time. Although a 1% citric acid solution is used in this example, when a 0.5% citric acid solution is used, the time required for proper reduction of the molecular weight is 2 to 3 times that of the present example. According to the above method, konjak-containing liquid (dietary fiber-containing liquid) having a hydrolyzed and fluid liquid pH of 5 to 7 despite containing 10% by weight of konjac refined flour
Is manufactured. That is, konjac refined flour is 10% by weight, citric acid (organic acids) is 1% by weight, and the remaining water is 89% by weight.
A kneading water containing the dietary fiber of (hereinafter, referred to as a 10% solution kneading water) is obtained.

As mentioned above, the konjac refined flour is 2 to 3 times.
When it was contained by weight%, it was in a state of being viscous and poor in fluidity, but according to this production method, even if it contained 10% by weight of konjak refined powder, it maintained a liquid state with good fluidity. It can be something. When the proportion of konjak refined flour is increased, it can be maintained in a liquid state by increasing the amount of organic acids. However, when the mixing amount of organic acids exceeds 5% by weight, problems of coloring, odor and bitterness occur. Since it occurs, the content is preferably 5% by weight or less. Therefore, if the mixing amount of the organic acids is 5% by weight or less, the mixing amount of the konjak refined powder hydrolyzed by the organic acids needs to be 50% by weight or less. On the other hand, if 0.1% by weight or more of the organic acids are not mixed, the degree of hydrolysis of the konjak refined flour will decrease. If the content of konjak refined flour is not more than 1% by weight, the ratio of konjak refined flour will be too small and the amount of glucomannan contained will be too small even if the solution containing the konjak refined flour is added to other foods. Is too small to be effective, so it is necessary to make it 1% by weight or more. For the reasons described above, in the kneading water containing dietary fiber, konjak refined flour is contained in an amount of 1% by weight to 50% by weight, and the organic acids and organic acids which make the konjak refined powder into a liquid by lowering its molecular weight are contained in an amount of 0.1% by weight to 5%. % By weight, water to 99% to 50% by weight, and
It is neutralized to pH 5-7.

As the fifth step, strong wheat flour 1000
g, 50 g of raw yeast (25 for dry yeast
g), sugar 100g, salt 10g, shortening 80
Mix g and mix evenly.

400 ml of the kneading water of the 10% solution prepared in the first to fourth steps was added to the above mixture and mixed and kneaded. In the sixth step, the fermentation was allowed to take place for the required time. In the seventh step, the bread was shaped as described above. In the eighth step, the molded product was baked open for the required time to produce bread.

The components of the bread produced in the above steps are wheat flour of 46% by weight, water content of 38% by weight, and water-soluble dietary fiber (glucohydromannan in partially hydrolyzed konjac flour) of 3.5% by weight. The rest was salt, sugar, shortening, etc.

It should be noted that dietary fiber is contained in ordinary bread in an amount of 0.3 to 0.
It contains only about 5% by weight. Therefore, the bread of the present invention could contain about 10 times as much dietary fiber as conventional bread. Even in konjak foods such as ordinary plate konjak or thread konjak, the content of konjak refined flour is 2 to 3% by weight, and therefore contains the same amount or more of dietary fiber as that of konjak food, Similarly, about 30 to 50% by weight of the main ingredient wheat flour could be included.

The second embodiment relates to a method for producing a konjak-containing cookie. The manufacturing process of the kneading water from the first step to the fourth step is the same as that of the first embodiment. In the fifth step, 100 g flour, 40 g sugar, 30 shortenings
g, 1 egg, and 1 g of salt were mixed, to which 15 cc of kneading water prepared in the first to fourth steps was added and kneaded. Then, it was formed into a cookie having a required shape and baked at a required temperature for a required time to produce a cookie. Since the above cookie has a low content of kneading water, the content of dietary fiber shown in the entire cookie was very small, but dietary fiber could be incorporated.

The third embodiment relates to a method for producing a konjak-containing sponge cake. The manufacturing process of the kneading water from the first step to the fourth step is the same as that of the first embodiment. In the fifth step, 90 g flour, 100 g sugar, 180 g eggs,
15 cc of milk was mixed, to which 15 cc of kneading water prepared in the first to fourth steps was added and kneaded. Then, it was poured into a cake mold and baked at a required temperature for a required time to produce a sponge cake. Since the sponge cake has a low content of kneading water, the content of dietary fiber shown in the entire sponge cake was small, but dietary fiber could be incorporated.

[0029]

As is apparent from the above description, the bread containing dietary fiber such as glucomannan according to any one of claims 1 to 4 of the present invention is mainly composed of conventional grain flour such as wheat flour. It has exactly the same taste, shape and smell as bread. That is, the dietary fiber becomes a liquid and mixed in kneading water, and since it is mixed with grain flour such as wheat flour, konjak refined flour containing dietary fiber does not separate from the flour, and kneading,
Fermentation, molding, etc. can be carried out in the same manner as in the past, and the shape and taste of the bread are the same as those of the conventional bread without konjac flour. Moreover, since it has a low molecular weight and is in a liquid state, the odor and taste peculiar to konjak have disappeared, and the bread mixed with the konjak refined flour is a food completely different from the konjak food.

Moreover, since a dietary fiber in an amount equal to or higher than that of konjak food can be contained, a dietary fiber which tends to be insufficient can be supplemented, and cholesterol is reduced. You can

A cake according to claim 5 of the present invention,
Even in confectionery such as cookies and castella, since dietary fiber can be contained, these foods can be healthy foods.

Furthermore, according to the method for producing a bread and the confectionery according to claim 6 of the present invention, only a solution containing dietary fiber is used as the kneading water, and other steps are performed. Since it is exactly the same as the conventional bread making process or confectionery making process, there is an advantage that it can be easily implemented by the conventional bread making device.

Claims (7)

[Claims] 1. Containing cereal flour, water, indigestible dietary fiber made into a liquid by lowering the molecular weight, organic acids that lower the molecular weight of the indigestible dietary fiber, organic acid salt, yeast and the required seasoning. Bread containing dietary fiber. 2. 50% by weight to 70% by weight of the grain flour,
1% by weight of indigestible dietary fiber made into a liquid by lowering molecular weight
5% by weight, organic acid and organic acid salt for pH neutralization of 0.
05% to 0.5% by weight, water 20% to 40% by weight, yeast 1% to 5% by weight, shortening 2
The bread containing dietary fiber according to claim 1, which comprises from 10% to 10% by weight and a required amount of seasoning. 3. The indigestible dietary fiber comprises glucomannan, xanthan gum, tamarind, agar or carrageenan contained in konjac refined flour, citric acid,
1% by weight to 50% by weight of indigestible dietary fiber, an organic acid consisting of tartaric acid, lactic acid or / and malic acid, an organic acid salt for pH neutralization, water and the above indigestible dietary fiber.
The above organic acids and organic acid salts are mixed in a proportion of 0.1% by weight to 5% by weight and water in a proportion of 99% by weight to 50% by weight to make the indigestible dietary fiber into a low-molecular liquid state having a pH of 5 to 7. A bread containing the dietary fiber according to claim 1, which is mixed with the grain flour as kneading water. 4. The grain flour is made of wheat flour, rye, oats or the like, and the indigestible dietary fiber contained in the kneading water is glucomannan contained in konjac refined flour. Bread containing the dietary fiber according to item 1. 5. Containing cereal flour, water, indigestible dietary fiber made into a liquid by lowering the molecular weight, and organic acids, organic acid salts, sugars and other necessary seasonings that lower the molecular weight of the indigestible dietary fiber. Confectionery containing dietary fiber consisting of cakes, cookies, castella, etc. 6. A konjak refined flour is mixed in an amount of 1% by weight to 50% by weight, an organic acid is mixed in an amount of 0.1% by weight to 5% by weight, and water is mixed in a ratio of 99% by weight to 50% by weight at a required heating temperature. The mixture is heated for the required time to prepare liquid kneading water in which konjak refined flour is partially hydrolyzed to lower the molecular weight, and further an organic acid salt such as sodium carbonate or caustic soda is added to adjust the pH to 5 to 7
While neutralizing to 80% by weight of the mixture, the required seasonings such as cereal flour, yeast, shortening, and salt are uniformly mixed.
It is characterized in that 0% by weight and 20% by weight of kneading water are mixed in a ratio of 20% by weight to 40% by weight, kneaded, and then fermented for a required time, then shaped into a required shape, and then baked for the required time for production. And a method for producing bread containing dietary fiber. 7. Konjac refined flour is mixed in an amount of 1% by weight to 50% by weight, organic acids are added in an amount of 0.1% by weight to 5% by weight, and water is mixed in a ratio of 99% by weight to 50% by weight at a required heating temperature. The mixture is heated for the required time to prepare liquid kneading water in which konjak refined flour is partially hydrolyzed to lower the molecular weight, and further an organic acid salt such as sodium carbonate or caustic soda is added to adjust the pH to 5 to 7
Meanwhile, the required seasonings such as grain flour, shortening, sugar and salt are uniformly mixed, and the above-mentioned kneading water is added to the above mixture in an amount of 95 wt% to 60 wt% of the mixture and 5 wt% of the kneading water. % To 40% by weight, kneaded, then molded into a required shape, and then baked for a required time to produce a cake containing cookies, cookies, castella, etc. containing dietary fiber. Production method.