KR20070045771A - Raw material for bread - Google Patents

Abstract

It provides a bread material and bread using the same that can actively prevent the intake of sugar (starch) to prevent obesity, diabetes, hyperlipidemia.

The bread material is mainly wheat, rye or oatmeal bran or rice bran, skim milk lactose treatment, gluten protease treatment and traces of plantain seed shell powder, and substantially sugar ( It is a dough that does not contain starch). Water and yeast are added to this food material as needed, shaped, fermented and baked to make bread and cookies. In addition, effective use of bran and rice bran, which are problematic as food industry wastes, can be achieved.

Bread, Bran, Starch

Description

Bread material {RAW MATERIAL FOR BREAD}

[Non-Patent Document 1] Robert C. Atokins. Published by Dr. Atokins New Diet Revolution by Avon Books New York (Robert C.Atokins.M.D)

      [Non-Patent Document 2] Arthur Agatston M.D., Published by Rodale, The South Beach Diet

The present invention is made of roasted wheat husk, rye husk, oatmeal husk powder (hereinafter collectively referred to as bran), or rice bran and gluten, and contains a very small amount of plantain seed. The present invention relates to a bread material that is substantially free of starch (sugars), which is water-retaining by using shell powder, whereas substantially free of starch means that fine starch remains in the bran and rice bran in the ingredients. This is because the lactose-degrading enzyme is added to the skim milk, and the yeast is added to the bread material of the present invention so as to be fermented as described below.

Background Art Conventionally, breads and cookies using all particle powders such as wheat and rye are commercially available, but they can consume relatively high amounts of plant fiber compared to products made of refined powder, and the starch content is almost unchanged.

On the other hand, in this invention, although the fiber, various minerals, and vitamin which are contained in the powder of bran, oatmeal peel, rice bran can also be used, it aims at suppressing starch intake without containing starch more than that.

As the World Health Organization (WHO) points out, obesity is prevalent in today's world, resulting in an increase in heart, vascular disease, diabetes, and high blood pressure. Since the 1970s, low-calorie prevention has been promoted in the United States to prevent obesity, and most people have practiced it, but rather, the obesity population has increased even further.

So far, the Food and Drug Administration (FDA) has created so-called food pyramids to guide healthy meals, carbohydrates (60% of all meals), protein on top of fat on top of the pyramid (most important food) This is because carbohydrates have been most important. However, as described above, as the intake of carbohydrates (sugars) increases and the low calorieization progresses, the result is that obesity is rather increased. Taking note of this reversal, Dr. Atokins has been advocating a low-carb diet for about 30 years.

In addition to Dr. Atkins, people who recommend low-carb diets such as Dr. Augustine's South. People who don't eat bread, pizza, or cookies are on the rise. In Japan, obesity, diabetes mellitus and its reserves are rapidly increasing in recent years, and the necessity of limiting intake of sugars, especially refined wheat flour and white rice has become an important problem.

In view of the above circumstances, the present inventors actively suppress the intake of carbohydrates to prevent lifestyle diseases such as obesity, diabetes, hyperlipidemia, and high blood pressure, and make it possible to ingest as much as possible plant fiber that is insufficient. The present invention has been completed as a result of intensive research for the purpose of effectively utilizing [bran and rice bran], which occupies a large position among the food industry wastes.

That is, the present inventors have found that gluten plays a role in connecting them to roasted bran or rice bran, while plantain seed shell (cylium) makes the obtained product conservative and gives a moist feeling.

To this food material I, yeast, eggs, butter and the like are added, the shape is maintained while adjusting the hardness with milk, maintained at room temperature for about half an hour, and then the milk is baked in an oven (200-210 ° C.). using the dough (dough: flour dough) because it adjusts the hardness of and maintenance of forms and fermented yeast using the lactose in the milk for a small job, but it can be done without any problem, large-scale mechanized operations In this case, there is a problem and it is not practical. In other words, it was found that can not be found without the kneading, shaping the dough goes smoothly, sufficient fermentation of yeast due to lactose.

An object of the present invention is to provide a bread material capable of efficiently producing good quality bread from a large amount of food material I.

In the present invention, in a bread material mainly composed of bran or rice bran and gluten and plantain seed shell, first, a processed product by lactose-degrading enzyme of water and skim milk is used instead of milk. Reduce your intake. It is better to use water in a larger amount than milk, that is, at the same capacity as the solid content of Food Material I finally, so that the mixing dough and the molding operation can be smoothly performed. As the lactose degrading enzyme, commercially available ones such as galactosidase and lactase can be used.

Moreover, instead of using gluten itself, proteolytic enzymes are applied to the gluten to give the product flexibility, making the bran or rice bran expandable. Proteolytic enzymes include, for example, miola (trade name). Enzymatic treatment is also recommended to the extent that the gluten partially decomposes.

The bran may be either wheat husk, oatmeal husk or rye husk.

On the other hand, bran or rice bran is a little rough about 55 to 65 mesh is good.

The plantain seed shell (cylium) powder is not crispy but has water retention properties and is added in order to maintain a moist feeling. That is, it is about 0.5 to 5 with respect to the total amount (gross weight) of wheat bran and gluten 1000. Meanwhile, the plantain seed shell is frequently used as a laxative or a thickener, but there are few known cases used to impart water retention to bread. not.

Furthermore, in order to improve flavor and nutrition, you may add fats and oils and eggs. Although butter, sesame oil, etc. are mentioned as fats and oils, Butter is a bran type, and sesame oil is preferable for rice bran. In addition, flavors may be added with herbs such as coriander, cocoa, cinnamon, or the like, or sweeteners other than sugars of stevia and aspartem may be appropriately added.

In general, the food material I of the present invention is a dark beige dough, in which yeast is added as desired, water is appropriately added, the hardness of dough is adjusted, mixed dough, molding, ripening, and baked to make bread and cookies.

According to the present invention, the present invention can be sufficiently applied to mass production, and the resulting bread and cookies are inferior to conventional products obtained by using sugar in the texture. In addition, the intake of carbohydrates is suppressed by this product, and blood glucose levels are lowered and the bowel function is also improved by continuous ingestion. Furthermore, the food material of the present invention can be used as a material for various foods.

(The best mode for carrying out the invention)

Hereinafter, the present invention will be described in detail with reference to Examples.

(Example 1)

Preparation of Clowatsan

400 g of gluten was added to 600 g of roasted wheat bran derived from 60-mesh wheat to obtain a crude powder (A). 0.6 g of lactose degrading enzyme (lactase) was added to 120 g of the skim milk, and 400 ml of water was added thereto, and maintained at about 30 ° C. to 35 ° C. for 3 hours to obtain a decomposition product (B). After adding 2 g of proteolytic enzyme (miola), 6 g of thorium powder and 6 g of coriander (herb), the treatment (B) was added, and further, 6% butter and 19% raw egg (rate to powder weight) and water After adding and mixing 1 liter (approximately 4 minutes), the finished bread dough was rolled, rolled up with 40% of roll inverter (plate butter), rolled again, and molded and baked to obtain a product.

(Example 2)

Manufacture of bread

400 g of gluten was added to 6 g of bran derived from 60 mesh rye to obtain a crude powder (A). 0.6 g of lactose degrading enzyme (lactase) was added to 120 g of skim milk, 400 ml of water was added thereto, and the treated product (B) was obtained by maintaining the mixture at about 30 ° C to 35 ° C for 3 hours.

To 1 kg of the crude powder (A), 2 g of proteolytic enzyme, 6 g of thorium powder and 6 g of coriander (herb) were added, followed by 6% butter and 19% raw egg (in terms of powder weight), yeast and 1200 ml of water. After mixing, the mixture was molded and held for about 40 minutes, and then baked to obtain a product.

In order to prevent obesity, diabetes, and hyperlipidemia, the present invention provides a health food and its material containing abundant plant fiber which is easy to reduce sugar, and is effective, and furthermore, effective of wheat bran or rice bran, which is a problem as food waste. It contributes to the use.

Claims (6)

      Bread material consisting mainly of bran or rice bran, gluten and plantain seed shells (Cyrium), lactose-treated enzymes of skim milk, and kneading of proteolytic enzymes with water The method of claim 1, The bread material which bran is derived from wheat, oatmeal, or rye. The method of claim 1, Bread material that is bran or rice bran roasted. The method of claim 1, Bread material with plantain seed shell powder containing 0.05 to 0.5% by weight of bran or rice bran and gluten. The method of claim 1, Bread material with particles of material less than 65 mesh. Bread added with water, molded, fermented and baked with respect to the food material of Claim 1.