JPH099858A - Bean-containing antioxidant bread and its production - Google Patents

Abstract

PURPOSE: To obtain highly antioxidant bread effective for the objects for school lunch, students being in preparation for an examination, drivers, and other mental workers, or persons being engaged in occupations with much stress. CONSTITUTION: This bread contains at least three kinds of beans, being at least double in antioxidant capability as compared to conventional bread, and >=90% in protein score. The bread is obtained by the following process: wheat flour as the chief material is incorporated with at least three kinds of beans, a seasoning, oil-and-fat, dry yeast and an appropriate amount of water so as to be >=90% in protein score followed by conducting a fermentation and then molding and baking by conventional method.

Description

Detailed Description of the Invention

[0001]

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]

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]

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.

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]

[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. .

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] 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.

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.

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.

If the protein score is less than 90%, the nutritional balance tends to be insufficient.
0% or more is preferable.

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]

[Table 1]

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]

[Table 2]

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.

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.

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]

[Table 3]

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.

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. .

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.

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.

The mixing timing of beans is not always constant in relation to the pretreatment of beans.

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]

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]

[Table 4]

[0027]

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]

[Table 5]

[0029]

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]

[Table 6]

[0031]

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.

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)

[Claims] 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. . 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. 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. 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.