JPH099858A - Bean-containing antioxidant bread and its production - Google Patents
Bean-containing antioxidant bread and its productionInfo
- Publication number
- JPH099858A JPH099858A JP7162195A JP16219595A JPH099858A JP H099858 A JPH099858 A JP H099858A JP 7162195 A JP7162195 A JP 7162195A JP 16219595 A JP16219595 A JP 16219595A JP H099858 A JPH099858 A JP H099858A
- Authority
- JP
- Japan
- Prior art keywords
- beans
- bread
- antioxidant
- kinds
- wheat 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】この発明は、学校給食の受給者、
受験生、運転手、頭脳労働者その他ストレスの多い職業
に従事する者にとって有効な抗酸化性の大きいパンを得
ることを目的とした豆入り抗酸化パンおよびその製造方
法に関するものである。BACKGROUND OF THE INVENTION The present invention relates to a school meal recipient,
The present invention relates to an antioxidant bread with beans, which is intended to obtain bread having high antioxidant properties, which is effective for examinees, drivers, brain workers, and other persons engaged in stressful occupations, and a method for producing the same.
【0002】[0002]
【従来の技術】従来からパンに穀類、種子類、栄養添加
物を添加して健康志向を強調したパンは知られている。
但し豆類を3種以上混入したパンは知られていない。2. Description of the Related Art Bread in which grains, seeds, and nutritional additives are added to bread to emphasize health-consciousness has been known.
However, there is no known bread containing three or more beans.
【0003】[0003]
【発明により解決すべき課題】前記従来の穀類又は種子
類を混入したパンは、それなりの栄養価を示している
が、栄養バランスのとれた食生活への配慮がなく、特に
酸化的ストレスを低減化するための抗酸化性の高いパン
については全然考慮されていなかった。The above-mentioned conventional bread mixed with cereals or seeds has a certain nutritional value, but it does not give consideration to a nutritionally balanced diet and particularly reduces oxidative stress. No consideration was given to bread with high antioxidant properties for liquefaction.
【0004】従って学校給食を受ける発育期の児童、受
験生、運転手、頭脳労働者などのようにストレスをより
多く受ける者に対しても特別の配慮がなかったので、食
物面での改善が遅れていた。Therefore, since there is no special consideration for those who receive more stress, such as developing school children who take school meals, examinees, drivers, and brain workers, improvement in food is delayed. Was there.
【0005】[0005]
【課題を解決するための手段】前記従来の問題点を解決
する為には、パンの食感、味、外観に合致した材料を選
択し、その中から抗酸化性の高いものを選び出す必要性
がある。この場合に、コンスタントに効果を得る為に
は、従来のパンより抗酸化性が2倍以上あることを目標
とし、かつプロテンスコアを90%以上に向上させるこ
とにより、栄養バランスをはかることができる。[Means for Solving the Problems] In order to solve the above-mentioned conventional problems, it is necessary to select a material that matches the texture, taste, and appearance of bread, and select one having a high antioxidant property from them. There is. In this case, in order to obtain a constant effect, it is possible to achieve nutritional balance by targeting to have twice or more antioxidant properties as compared with conventional bread and improving the protein score to 90% or more. .
【0006】そこで種々の食品について実験の結果豆類
が前記要件に当て嵌ることがわかった。然し乍ら一種の
豆類では所期の効果を得ることがむつかしいので、3種
以上混合して使用した所、良好な結果を得た。As a result of experiments on various foods, it was found that beans meet the above requirements. However, since it is difficult to obtain the desired effect with one kind of beans, good results were obtained when three or more kinds of beans were mixed and used.
【0007】即ち物の発明は3種類以上の豆類を配合す
ることにより、通常のパンの2倍以上の抗酸化性を有
し、プロテンスコアが90%以上含まれたことを特徴と
する豆入り抗酸化パンであり、豆類は小豆、えんどう
豆、空豆、いんげん豆、青豆、うずら豆、黒豆、金時
豆、深絞豆、紫花芸豆、その他の豆科植物の種子とした
ものである。[0007] That is, the invention of the product contains beans, which is characterized by having three times or more kinds of beans and having an antioxidant property more than twice that of ordinary bread and containing 90% or more of protein score. It is an antioxidant bread, and the beans are seeds of red beans, peas, beans, green beans, green beans, quails, black beans, Kinji beans, deep-sliced beans, purple art beans, and other legumes.
【0008】また方法の発明は小麦粉を主材とし、これ
にプロテンスコアが90%以上になるように3種類以上
の豆類、調味料、油脂、ドライイーストおよび適量の水
を加えて混合した後発酵させ、以下常法により成型焼成
することを特徴とした豆入り抗酸化パンの製造方法であ
る。The invention of the method is based on wheat flour, which is mixed with at least three kinds of beans, seasonings, oils and fats, dry yeast and an appropriate amount of water so as to have a proten score of 90% or more and then fermented. Then, the method for producing an antioxidant bread with beans is characterized in that it is molded and baked by a conventional method.
【0009】前記において、豆類の種類を2種類以下に
すると、抗酸化性が不十分であって、少なくとも3種類
が必要と判断された。In the above, when the number of kinds of beans is 2 or less, the antioxidant property is insufficient and it was judged that at least 3 kinds are necessary.
【0010】またプロテンスコアが90%未満の場合に
は、栄養バランスが不十分になり易く、成可ならば、9
0%以上が好ましい。If the protein score is less than 90%, the nutritional balance tends to be insufficient.
0% or more is preferable.
【0011】この発明における抗酸化性に関しては、各
種豆類に関し、PBN−OH法、TBA法、SOSA
法、HPTLC法などの抗酸化能測定法により測定した
所、表1の結果を得た。With respect to the antioxidant property in the present invention, various beans are classified into PBN-OH method, TBA method and SOSA.
The results of Table 1 were obtained when the measurement was carried out by the antioxidant capacity measurement method such as the method and HPTLC method.
【0012】[0012]
【表1】 [Table 1]
【0013】またプロテンスコアについては、市販のパ
ン類を調べた所、表2の結果を得た(四訂食品成分表の
分析値を基にして計算)。Regarding the protein score, the results of Table 2 were obtained when the commercially available breads were examined (calculated based on the analysis values of the 4th revised food composition table).
【0014】[0014]
【表2】 [Table 2]
【0015】前記により明らかなように、いずれも第1
制限アミノ酸はリジンであり、リジン不足を補うことで
プロテンスコアを向上させることが可能である。そこで
リジンの豊富な素材を組合せる必要があることがわか
る。As is clear from the above, each of the first
The limiting amino acid is lysine, and it is possible to improve the protein score by compensating for the lack of lysine. Therefore, it is necessary to combine materials rich in lysine.
【0016】前記表2によれば、市販のパン類中ライ麦
パンはプロテンスコアが91.1%となっており、他の
パン類に比較し抜群の品質であるが、抗酸化性はこの発
明のパンに対しはるかに低いので、両者の優劣は明らか
である。According to Table 2 above, the rye bread in commercial breads has a proten score of 91.1%, which is an excellent quality as compared with other breads, but the antioxidant property of the present invention is excellent. It's much lower than the bread of, so the advantage of both is obvious.
【0017】またパン類、豆類の可食部100g当りの
アミノ酸組成は表3−1、3−2の通りである。The amino acid composition per 100 g of edible portion of breads and beans is as shown in Tables 3-1 and 3-2.
【0018】[0018]
【表3】 [Table 3]
【0019】前記表3−1、3−2の如く、豆類はパン
の主原料の小麦粉に比べて第一制限アミノ酸のリジンの
量が4倍以上含まれていることがわかった。As shown in Tables 3-1 and 3-2, it was found that beans contained four times or more the amount of lysine, which is the first limiting amino acid, as compared with wheat flour, which is the main raw material for bread.
【0020】また豆類は単品でなく、3種類以上とする
ことによって、産地、気候、収穫時期などによる品質の
バラツキが補正され、パンとした場合の抗酸化性及びプ
ロテンスコアの均等性が期待できる。Further, by using three or more kinds of beans instead of a single product, variations in quality due to the place of origin, climate, harvest time, etc. can be corrected, and antioxidative properties of bread and uniformity of protein scores can be expected. .
【0021】前記における豆類の量は、抗酸化性の程度
およびプロテンスコアの程度により異なるが、各豆類を
等量または一方が他方の1/2以下にならない程度であ
って、煮た豆類の総量を全体量の5〜50%とする。Although the amount of beans in the above is different depending on the degree of antioxidant property and the degree of protein score, the amount of each bean is equal or one is not less than 1/2 of the other, and the total amount of boiled beans is Is 5 to 50% of the total amount.
【0022】尤も豆の品質、種類によっては前記に制限
されるものではないが、抗酸化性とプロテンスコアの数
値範囲に止るようにすることは当然である。Although it is not limited to the above depending on the quality and type of beans, it is natural to limit it to the numerical range of antioxidant and protein score.
【0023】豆類の混入時期については、豆類の前処理
との関係で必ずしも一定しない。The mixing timing of beans is not always constant in relation to the pretreatment of beans.
【0024】例えば、当初小麦粉と供に混合して生地を
生成する場合と、小麦粉による発酵生地の生成後、前処
理した豆類を混入し、然る後所定量宛分取して成型焼成
する場合に大別される。For example, when the dough is initially mixed with wheat flour to produce the dough, or when the fermented dough is produced from the wheat flour and then the pretreated beans are mixed, and then a predetermined amount is sorted and molded and baked. It is roughly divided into.
【0025】[0025]
【実施例1】強力小麦粉1600g、ブドウ糖70g、
食塩23g、脱脂粉乳100g、水750g、ドライイ
ースト28gをミキサーに入れ、低速3分、中速3分で
ミキシングして生地とする。次に予め煮ておいた小豆4
00g、いんげん豆300g、大豆300g、青豆50
0gを生地に加え、27℃、湿度75%で2時間発酵さ
せ、100g宛分取して30分ベンチタイムをとり成型
し、38℃、湿度85%で20分間ホイロをとった後、
220℃で20分焼成してこの発明の豆入り抗酸化パン
88gを得た。このパンは香り、味、食感ともに好まし
く、分析値は表4の通りで抗酸化性は市販パンと比べ抗
酸化性が2倍以上、プロテンスコア90%以上であっ
た。Example 1 1600 g of strong wheat flour, 70 g of glucose,
23 g of salt, 100 g of skim milk powder, 750 g of water, and 28 g of dry yeast are put in a mixer, and mixed at low speed for 3 minutes and medium speed for 3 minutes to prepare a dough. Next, cooked adzuki beans 4
00g, green beans 300g, soybeans 300g, green beans 50
After adding 0g to the dough, fermenting at 27 ° C and 75% humidity for 2 hours, sorting to 100g for 30 minutes bench time and molding, and taking proof for 20 minutes at 38 ° C and 85% humidity,
By baking at 220 ° C. for 20 minutes, 88 g of the antioxidant bread with beans of the present invention was obtained. The bread was preferable in terms of aroma, taste, and texture, and the analysis values were as shown in Table 4. The antioxidant properties were 2 times or more that of commercial bread, and the protein score was 90% or more.
【0026】[0026]
【表4】 [Table 4]
【0027】[0027]
【実施例2】強力小麦粉1400g、ぶどう糖30g、
黒糖30g、脱脂粉乳90g、有塩バター150g、ド
ライイースト28gを原料とし、豆類として予め煮てお
いたえんどう豆500g、ささげ豆500g、大豆50
0gを加えて実施例1と同製法で豆入り抗酸化パンを得
た(表5)。実施例1と同じく香り、味、食感ともに好
ましく、市販パンと比べ抗酸化性2倍以上、プロテンス
コア90%以上であった。Example 2 1400 g of strong wheat flour, 30 g of glucose,
Brown sugar 30g, skim milk powder 90g, salted butter 150g, dry yeast 28g as raw materials, beans 500g pre-boiled as beans, beans 500g, soybeans 50
0 g was added to obtain antioxidant bread with beans in the same manner as in Example 1 (Table 5). As in Example 1, the scent, taste, and texture were all preferable, and the antioxidant was 2 times or more that of commercial bread and the protein score was 90% or more.
【0028】[0028]
【表5】 [Table 5]
【0029】[0029]
【実施例3】強力小麦粉1800g、砂糖60g、食塩
20g、有塩バター150g、ドライイースト30gを
原料とし、豆類として予め煮ておいた大豆300g、う
ずら豆200g、赤えんどう豆300g、黒豆300g
を加えて実施例1と同製法で豆入り抗酸化パンを得た。
香り、味、食感ともに好ましく、市販パンと比べ抗酸化
性2倍以上、プロテンスコアも90%以上であった(表
6)。Example 3 1800 g of strong wheat flour, 60 g of sugar, 20 g of salt, 150 g of salted butter, and 30 g of dry yeast were used as raw materials, and 300 g of soybeans that had been boiled in advance as beans, 200 g of quail beans, 300 g of red peas, 300 g of black beans were used.
Then, beans-containing antioxidant bread was obtained in the same manner as in Example 1.
The scent, taste and texture were all favorable, the antioxidant was 2 times or more the antioxidant and the protein score was 90% or more compared to commercial bread (Table 6).
【0030】[0030]
【表6】 [Table 6]
【0031】[0031]
【発明の効果】この発明は、パンの中に抗酸化性とプロ
テンスコアを向上させる豆類を配合したので、このパン
を供することによって酸化的ストレスを低減するととも
に栄養バランスのよい食事を提供する効果がある。INDUSTRIAL APPLICABILITY According to the present invention, beans that improve antioxidative property and protein score are blended in bread, so that by providing this bread, it is possible to reduce oxidative stress and provide a nutritionally balanced diet. There is.
【0032】学校給食の受給者、受験生、スレトスの高
い職業従事者、高齢者には特に適したパンを提供できる
効果がある。There is an effect that bread particularly suitable for school meal recipients, examinees, professionals with high threthos, and the elderly can be provided.
Claims (4)
り、通常のパンの2倍以上の抗酸化性を有し、プロテン
スコアが90%以上含まれたことを特徴とする豆入り抗
酸化パン。1. Antioxidant bread with beans characterized by having three or more kinds of beans and having an antioxidant property at least twice that of ordinary bread and containing 90% or more of protein score. .
ん豆、青豆、うずら豆、黒豆、金時豆、深絞豆、紫花芸
豆、その他の豆科植物の種子とした請求項1記載の豆入
り抗酸化パン。2. The beans according to claim 1, wherein the beans are red beans, peas, peas, beans, green beans, green beans, quail beans, black beans, Kintoki beans, deep-sliced beans, purple art beans, and seeds of other legumes. Contains antioxidant bread.
アが90%以上になるように3種類以上の豆類、調味
料、油脂、ドライイーストおよび適量の水を加えて混合
した後発酵させ、以下常法により成型焼成することを特
徴とした豆入り抗酸化パンの製造方法。3. Wheat flour as a main material, and at least 3 kinds of beans, seasonings, oils and fats, dry yeast and an appropriate amount of water are added to and mixed with the wheat flour so that the proten score is 90% or more. A method for producing an antioxidant bread containing beans, which comprises molding and baking by a conventional method.
して5〜50%とした請求項3記載の豆入り抗酸化パン
の製造方法。4. The method for producing bean-containing antioxidant bread according to claim 3, wherein the amount of beans is 5 to 50% with respect to the total weight in the boiled state.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7162195A JPH099858A (en) | 1995-06-28 | 1995-06-28 | Bean-containing antioxidant bread and its production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7162195A JPH099858A (en) | 1995-06-28 | 1995-06-28 | Bean-containing antioxidant bread and its production |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH099858A true JPH099858A (en) | 1997-01-14 |
Family
ID=15749808
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7162195A Pending JPH099858A (en) | 1995-06-28 | 1995-06-28 | Bean-containing antioxidant bread and its production |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH099858A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000044484A (en) * | 1998-07-31 | 2000-02-15 | Higashimaru Shoyu Co Ltd | Amylase inhibition-active substance and its use |
EP1250844A3 (en) * | 2001-04-18 | 2003-12-03 | VK Mühlen Food Service GmbH | Dough for baking containing vegetable material |
-
1995
- 1995-06-28 JP JP7162195A patent/JPH099858A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000044484A (en) * | 1998-07-31 | 2000-02-15 | Higashimaru Shoyu Co Ltd | Amylase inhibition-active substance and its use |
EP1250844A3 (en) * | 2001-04-18 | 2003-12-03 | VK Mühlen Food Service GmbH | Dough for baking containing vegetable material |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
A131 | Notification of reasons for refusal |
Effective date: 20040525 Free format text: JAPANESE INTERMEDIATE CODE: A131 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20040928 |