JPH09252707A - Production of bread - Google Patents
Production of breadInfo
- Publication number
- JPH09252707A JPH09252707A JP6607596A JP6607596A JPH09252707A JP H09252707 A JPH09252707 A JP H09252707A JP 6607596 A JP6607596 A JP 6607596A JP 6607596 A JP6607596 A JP 6607596A JP H09252707 A JPH09252707 A JP H09252707A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- chlorella
- present
- raw material
- weight
- 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
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、クロレラを配合し
風味及び食味が改善されたパンの製造法及びその原料に
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread having chlorella mixed therein and having improved flavor and taste, and a raw material thereof.
【０００２】[0002]
【従来の技術】パンは、その原料組成や加工温度、時間
等の製造条件により、風味や食味が大きく変化する。こ
のためパンの品質にムラが生じ、時として風味や食味が
低下し、商品価値が著しく下がることがある。2. Description of the Related Art Bread greatly changes in flavor and taste depending on the raw material composition, processing temperature, manufacturing conditions such as time. For this reason, the quality of bread is uneven, and sometimes the flavor and taste are deteriorated, and the commercial value is significantly lowered.
【０００３】従って、パンの製造条件を設定するためか
なりの労力が費やされている。例えば、品質低下の防止
のため、糖分原料の種類と量を変化させたり、その他の
副原料に工夫をこらしたり、焼温度や蒸し温度等の条件
を適宜決定する等の試みがなされていた。Therefore, considerable effort is spent in setting the conditions for making bread. For example, in order to prevent quality deterioration, attempts have been made to change the type and amount of sugar raw material, devise other auxiliary raw materials, and appropriately determine conditions such as baking temperature and steaming temperature.
【０００４】しかし、このような方法では、品質の低下
を十分防止することはできず操作も煩雑である。また、
化学品の食品添加物を使用し、品質低下を防止しようと
する試みがあるが、効果や安全性に問題がある。However, with such a method, it is not possible to sufficiently prevent the deterioration of quality and the operation is complicated. Also,
There are attempts to prevent deterioration of quality by using chemical food additives, but there is a problem in effectiveness and safety.
【０００５】[0005]
【発明が解決しようとする課題】従って本発明の目的
は、安全かつ安定にパンの品質を改善する方法を提供す
ることにある。SUMMARY OF THE INVENTION It is therefore an object of the present invention to provide a method for improving bread quality safely and stably.
【０００６】[0006]
【課題を解決するための手段】斯かる実状に鑑み本発明
者は鋭意研究を行った結果、種々の栄養素を含むが風味
に難点があるとされてきたクロレラを特定量原料に添加
することで、意外にも食味、風味に優れたパンを安定に
製造できることを見出し本発明を完成した。In view of such circumstances, the present inventors have conducted diligent research, and as a result, by adding a specific amount of chlorella, which contains various nutrients but has a difficulty in flavor, to a raw material. The present inventors have completed the present invention by surprisingly finding that bread with excellent taste and flavor can be stably produced.
【０００７】すなわち本発明は、パン製造時の粉体原料
１００重量部に対して、クロレラを粉体換算で０．１〜
２．０重量部添加することを特徴とするパンの製造法を
提供するものである。That is, according to the present invention, 100 parts by weight of the powder raw material at the time of bread making is mixed with 0.1 to 0.5 of chlorella in terms of powder.
The present invention provides a method for producing bread, which comprises adding 2.0 parts by weight.
【０００８】また、本発明は、クロレラを、パン製造時
の粉体原料１００重量部に対して粉体換算で０．１〜
２．０重量部添加したパン製造用原料を提供するもので
ある。In the present invention, chlorella is added in an amount of 0.1 to 100 parts by weight of powder raw material at the time of bread making in terms of powder.
The present invention provides a bread-making raw material added with 2.0 parts by weight.
【０００９】[0009]
【発明の実施の形態】本発明に用いるクロレラは直径１
０μm 以下の緑藻類の単細胞植物である。本発明に用い
られるクロレラは、その種類は限定されないが、純度、
品質に優れているタンク培養のクロレラの方が野外培養
のクロレラより、パンの品質安定、消化、滋養の面で好
ましい。BEST MODE FOR CARRYING OUT THE INVENTION The chlorella used in the present invention has a diameter of 1
It is a single cell plant of green algae having a size of 0 μm or less. Chlorella used in the present invention is not limited in type, but purity,
Tank culture chlorella, which is superior in quality, is preferable to field culture chlorella in terms of bread stability, digestion, and nutrition.
【００１０】本発明を実施するには、まず原料たる小麦
粉又は他の穀物の粉体原料１００重量部に対して、クロ
レラを粉体換算で０．１〜２．０重量部、好ましくは
０．２〜１．０重量部添加する。クロレラの添加量が
０．１重量部未満であると本発明の効果を奏せず、２．
０重量部を超えて配合すると風味を損なうことがあり好
ましくない。得られた混合物を常法により、パンとすれ
ばよい。すなわち、この混合物に水、糖分、食塩、イー
スト又はベーキングパウダーを加え、必要により油脂
類、卵、粉乳等を加えてこね合わせ、発酵させたり、放
置してから、オーブンで焼いたり、蒸し器で蒸したり、
油で揚げたりして膨張させればよい。本発明において
は、原料に砂糖、オリゴ糖等の糖分原料を加えたときに
生ずる糖分と小麦粉中のアミノ酸による糖アミノ反応等
の品質の低下を防ぐことができる。好ましい糖分原料の
配合量はパン製造時の粉体原料１００重量部に対し、１
〜１００重量部である。In order to carry out the present invention, first, 0.1 to 2.0 parts by weight of chlorella in terms of powder, preferably 0.1 to 100 parts by weight of powdered raw material of wheat flour or other grains as a raw material. Add 2-1.0 parts by weight. If the amount of chlorella added is less than 0.1 parts by weight, the effect of the present invention will not be obtained, and 2.
If the amount is more than 0 parts by weight, the flavor may be impaired, which is not preferable. The obtained mixture may be used as bread according to a conventional method. That is, water, sugar, salt, yeast or baking powder is added to this mixture, and if necessary, fats and oils, eggs, milk powder, etc. are kneaded, fermented, allowed to stand, and then baked in an oven or steamed in a steamer. Or
It may be fried and expanded. In the present invention, it is possible to prevent deterioration of quality such as sugar-amino reaction due to sugars and amino acids in wheat flour which occur when sugars such as sugar and oligosaccharides are added to the raw materials. The preferable amount of sugar raw material is 1 part with respect to 100 parts by weight of powder raw material at the time of bread making
１００100 parts by weight.
【００１１】本発明方法により製造されたパンは、クロ
レラがパン中で良く分散するため均質で安定した優れた
風味と食味になり、パン粉として利用したときにも優れ
た品質が得られ、クルトンにしたときにも特徴のある優
れた製品が得られる。また、本発明で製造される焼きパ
ン、蒸しパン、中華まんじゅう、揚げパン又は、それら
から作られたパン粉又はクルトンは、いずれも木目の細
かい均質な淡黄緑色又は淡緑色〜濃緑色になり、視覚的
にも優れたものになる。Since the chlorella is well dispersed in the bread, the bread produced by the method of the present invention has a uniform and stable excellent taste and taste, and when it is used as bread crumbs, excellent quality can be obtained and the croutons can be obtained. Excellent product with characteristics can be obtained even when Further, baked bread, steamed bread, Chinese steamed bun, fried bread or bread crumbs or croutons made from them produced by the present invention are all fine yellow and light green or light green to dark green in grain, It will be visually superior.
【００１２】[0012]
【実施例】以下、実施例を挙げて本発明を更に詳細に説
明するが、本発明は、これらに限定されるものではな
い。EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited thereto.
【００１３】実施例１ 表１に示す配合割合の原料から常法により蒸しパンを製
造した。この官能試験の結果を表２に示す。Example 1 Steamed bread was produced from the raw materials having the mixing ratios shown in Table 1 by a conventional method. The results of this sensory test are shown in Table 2.
【００１４】[0014]
【表１】 [Table 1]
【００１５】[0015]
【表２】 [Table 2]
【００１６】表２に示す通り、本発明により製造したパ
ンについては１０人中風味で７人、食味では、９人が良
いと評価し、明らかに本発明によるものが優れていた。As shown in Table 2, the bread produced according to the present invention was evaluated to be good by 7 out of 10 and 9 by taste, and obviously the bread according to the present invention was excellent.
【００１７】実施例２ 表３に示す処方で常法に従って食パンを作り、クロレラ
を加えたものとクロレラなしの対照の食パンとを官能試
験で評価した。試験結果を表４に示す。Example 2 Bread was prepared according to a conventional method using the formulation shown in Table 3, and chlorella was added and a control bread without chlorella was evaluated by a sensory test. Table 4 shows the test results.
【００１８】[0018]
【表３】 [Table 3]
【００１９】[0019]
【表４】 [Table 4]
【００２０】表４の通り、比較試験の結果本発明により
製造したパンについては、１０人中風味で６人、食味で
７人が良いと評価し、本発明によるパンが優れているこ
とが明らかとなった。As shown in Table 4, as a result of the comparative test, the bread produced according to the present invention was evaluated to be good for 6 out of 10 and 7 for tasting, and it is clear that the bread according to the present invention is excellent. Became.
【００２１】[0021]
【発明の効果】本発明により得られたパンは、きめが細
かく、優れた風味と食味を有する。しかも本発明によれ
ば、このような優れたパンを安定に製造することができ
る。またクロレラ特有の風味が改善されている。The bread obtained according to the present invention has a fine texture and excellent flavor and taste. Moreover, according to the present invention, such an excellent bread can be stably produced. The flavor peculiar to Chlorella is also improved.
Claims (4)
して、クロレラを粉体換算で０．１〜２．０重量部添加
することを特徴とするパンの製造法。1. A method for producing bread, wherein 0.1 to 2.0 parts by weight of chlorella in terms of powder is added to 100 parts by weight of the powder raw material at the time of bread making.
る請求項１記載のパンの製造法。2. The method for producing bread according to claim 1, wherein a sugar raw material is further added.
０重量部に対して粉体換算で０．１〜２．０重量部添加
したパン製造用原料。3. Chlorella is used as a powder raw material 10 during bread making.
0.1 to 2.0 parts by weight of powder is added to 0 parts by weight of raw material for bread making.
のパン製造用原料。4. The breadmaking raw material according to claim 3, further comprising a sugar raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6607596A JPH09252707A (en) | 1996-03-22 | 1996-03-22 | Production of bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6607596A JPH09252707A (en) | 1996-03-22 | 1996-03-22 | Production of bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH09252707A true JPH09252707A (en) | 1997-09-30 |
Family
ID=13305373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6607596A Pending JPH09252707A (en) | 1996-03-22 | 1996-03-22 | Production of bread |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH09252707A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10029743B4 (en) * | 2000-06-23 | 2009-11-19 | Frisch-Backshop & Cafe Gmbh | Process for introducing food algae into baked goods |
| US20100297323A1 (en) * | 2008-10-14 | 2010-11-25 | Solazyme, Inc. | Gluten-free Foods Containing Microalgae |
| CN102224833A (en) * | 2011-06-09 | 2011-10-26 | 黄定波 | Organic green alga flour and production method thereof |
| JP2017504338A (en) * | 2014-01-27 | 2017-02-09 | ヒノ−マン・リミテッド | Combination of components including plants and plant materials for preparing edible products |
| US10098371B2 (en) | 2013-01-28 | 2018-10-16 | Solazyme Roquette Nutritionals, LLC | Microalgal flour |
| US10119947B2 (en) | 2013-08-07 | 2018-11-06 | Corbion Biotech, Inc. | Protein-rich microalgal biomass compositions of optimized sensory quality |
| US10299500B2 (en) | 2013-11-29 | 2019-05-28 | Corbion Biotech, Inc. | Granules of protein-rich microalgal biomass flour and method for preparing same |
| US10351814B2 (en) | 2013-08-23 | 2019-07-16 | Corbion Biotech, Inc. | Method for the industrial production of flour from lipid-rich microalga biomass with no “off-notes” by controlling the oxygen availability |
| US10465159B2 (en) | 2013-07-04 | 2019-11-05 | Corbion Biotech, Inc. | Optimised method for breaking chlorella walls by mechanical crushing |
| US10519204B2 (en) | 2014-07-18 | 2019-12-31 | Corbion Biotech, Inc. | Method for extracting soluble proteins from microalgal biomass |
| US11193105B2 (en) | 2013-03-29 | 2021-12-07 | Corbion Biotech, Inc. | Microalgal biomass protein enrichment method |
| US11473050B2 (en) | 2016-02-08 | 2022-10-18 | Corbion Biotech, Inc. | Method for the protein enrichment of microalgal biomass |
| US11559074B2 (en) | 2013-07-19 | 2023-01-24 | Corbion Biotech, Inc. | Lipid-rich microalgal flour and method for preparing same |
-
1996
- 1996-03-22 JP JP6607596A patent/JPH09252707A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10029743B4 (en) * | 2000-06-23 | 2009-11-19 | Frisch-Backshop & Cafe Gmbh | Process for introducing food algae into baked goods |
| US20100297323A1 (en) * | 2008-10-14 | 2010-11-25 | Solazyme, Inc. | Gluten-free Foods Containing Microalgae |
| CN102224833A (en) * | 2011-06-09 | 2011-10-26 | 黄定波 | Organic green alga flour and production method thereof |
| US10264809B2 (en) | 2013-01-28 | 2019-04-23 | Corbion Biotech, Inc. | Microalgal flour |
| US10098371B2 (en) | 2013-01-28 | 2018-10-16 | Solazyme Roquette Nutritionals, LLC | Microalgal flour |
| US11193105B2 (en) | 2013-03-29 | 2021-12-07 | Corbion Biotech, Inc. | Microalgal biomass protein enrichment method |
| US10465159B2 (en) | 2013-07-04 | 2019-11-05 | Corbion Biotech, Inc. | Optimised method for breaking chlorella walls by mechanical crushing |
| US11559074B2 (en) | 2013-07-19 | 2023-01-24 | Corbion Biotech, Inc. | Lipid-rich microalgal flour and method for preparing same |
| US10119947B2 (en) | 2013-08-07 | 2018-11-06 | Corbion Biotech, Inc. | Protein-rich microalgal biomass compositions of optimized sensory quality |
| US10351814B2 (en) | 2013-08-23 | 2019-07-16 | Corbion Biotech, Inc. | Method for the industrial production of flour from lipid-rich microalga biomass with no “off-notes” by controlling the oxygen availability |
| US10299500B2 (en) | 2013-11-29 | 2019-05-28 | Corbion Biotech, Inc. | Granules of protein-rich microalgal biomass flour and method for preparing same |
| JP2017504338A (en) * | 2014-01-27 | 2017-02-09 | ヒノ−マン・リミテッド | Combination of components including plants and plant materials for preparing edible products |
| US10519204B2 (en) | 2014-07-18 | 2019-12-31 | Corbion Biotech, Inc. | Method for extracting soluble proteins from microalgal biomass |
| US10815281B2 (en) | 2014-07-18 | 2020-10-27 | Corbion Biotech, Inc. | Method for extracting soluble proteins from microalgal biomass |
| US11473050B2 (en) | 2016-02-08 | 2022-10-18 | Corbion Biotech, Inc. | Method for the protein enrichment of microalgal biomass |
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