WO2012169486A1 - 新規物性を有するパン類および該製造方法 - Google Patents
新規物性を有するパン類および該製造方法 Download PDFInfo
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- WO2012169486A1 WO2012169486A1 PCT/JP2012/064435 JP2012064435W WO2012169486A1 WO 2012169486 A1 WO2012169486 A1 WO 2012169486A1 JP 2012064435 W JP2012064435 W JP 2012064435W WO 2012169486 A1 WO2012169486 A1 WO 2012169486A1
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- bread
- enzyme
- breads
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- physical properties
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Definitions
- the present invention relates to breads having novel physical properties and a method for producing the breads. More specifically, the present invention relates to breads having the following new physical properties 1) to 3) and capable of easily breaking the structure between the tongue and the upper jaw, and a method for producing the breads.
- Hardness, cohesiveness and syneresis rate are comparable to normal bread 2
- Adhesiveness is 50 J / m 3 or less 3)
- Saliva in the oral cavity Adhesiveness of the baked goods produced by saliva and / or adherence at the start of swallowing (adhesiveness of the bolus at swallowing initiation)
- Breads such as bread, confectionery bread, and steamed bread are eaten by a wide range of people as they can be eaten easily, and an increasing number of people prefer bread to rice as a staple food. Therefore, in order to obtain breads having a more preferred texture, melted mouth, volume, etc., a confectionery and bread quality improving agent containing a thickening polysaccharide such as xanthan gum and guar gum and an alginate has been developed (for example, see Patent Documents 1 to 3.)
- Patent Document 4 the appearance of bread is maintained by immersing water or the like in bread-like food, and food that can be easily chewed and swallowed can be obtained even for those who have reduced chewing / swallowing function.
- the food product thus obtained has a hardness of 5 ⁇ 10 4 N / m 2 or less and can be said to be a food product that can be easily chewed and swallowed even by elderly people.
- this food contains a large amount of liquid such as water, the liquid oozes out in the oral cavity and exhibits a texture, flavor and the like that are completely different from breads. Furthermore, when this food is eaten, the liquid contained in the food oozes out in the oral cavity and may be mixed with solid food, leading to aspiration.
- the bread-like food of a predetermined shape is obtained by adding thickening polysaccharide to the thing which added milk and sugar to raw bread crumbs, and heating it.
- This bread-like food is a good swallowing food that can be crushed only with tongue pressure.
- this bread-like food is completely different from normal bread in appearance, texture, flavor and the like, and does not give a satisfaction of eating bread.
- Patent Document 6 the bread dough containing the gel composition is baked so that the specific volume becomes larger than the conventional one, and has soft physical properties, and Breads with good crispness are obtained.
- Patent Document 7 baking dough containing a certain amount of flour, saccharides, fats and oils, phospholipids, etc. is baked so as to have a certain amount of moisture content, so that the crispness is good and the adhesiveness is low at the time of chewing Bread has been obtained. All of these breads have the same appearance, texture, flavor and the like as conventional breads, and have good crispness. However, these breads are not improved in properties caused by chewing, such as aggregation of tissues and structures forming breads, and adhesion to the oral cavity.
- the present invention provides a bread having the same appearance, texture, flavor and the like as a normal bread, and having new physical properties that can be easily chewed and swallowed even by an elderly person or the like whose chewing / swallowing function is reduced It is an issue to provide a kind.
- the present inventors have found that the bread produced by fermentation and baking in the same manner as ordinary bread is further subjected to enzyme treatment and then re-baked, whereby the present invention has a problem.
- Breads that have the same appearance, texture, flavor, etc. as ordinary breads and that have new physical properties that can be easily chewed and swallowed even in elderly people who have reduced chewing / swallowing functions are obtained.
- the present invention has been completed.
- the breads obtained by the present invention have the following new physical properties 1) to 3) and can easily break the structure with the tongue and upper jaw. 1) Hardness, cohesiveness and water separation rate are comparable to normal bread 2) Adhesion is 50 J / m 3 or less 3) Adhesion when in contact with saliva in the oral cavity and / or at the start of swallowing Adhesion is lower than normal bread
- the present invention relates to breads having the following new physical properties (1) to (15) and the production method thereof.
- Hardness, cohesiveness and water separation rate are comparable to normal bread
- Adhesion is 50 J / m 3 or less 3) Adhesion when in contact with saliva in the oral cavity and / or at the start of swallowing
- the breads according to the above (1) or (2) obtained by enzyme treatment of bread.
- the bread according to (3) above, wherein the bread to be enzyme-treated is a bread containing a thickening polysaccharide.
- the bread according to (3) or (4) above, wherein the bread to be enzyme-treated is a bread in which a thickening polysaccharide and starch are blended.
- the thickening polysaccharide is at least one selected from sol or gel of sodium alginate, glucomannan or native gellan gum.
- the bread according to any one of the above (8) to (11), wherein the bread to be enzyme-treated is a bread blended with gelled thickening polysaccharide or sol-like thickening polysaccharide having a concentration of 1 wt% or more.
- a method for producing bread (13) The method for producing breads according to the above (12), wherein the blended amount (Bakers%) of the gelled thickened polysaccharide or sol-shaped thickened polysaccharide is 70% or less.
- the method for producing breads according to (12) or (13) above, wherein the bread subjected to the enzyme treatment is bread containing starch.
- the present invention it becomes easy to produce breads having the following new physical properties 1) to 3) and capable of easily breaking the structure with the tongue and upper jaw.
- Adhesion when in contact with saliva in the oral cavity and / or at the start of swallowing Adhesiveness is lower than that of ordinary bread
- the breads of the present invention have the same appearance, texture, flavor and the like as ordinary breads, and can be provided to a wide generation as breads having new physical properties.
- the breads of the present invention can be easily used for nursing foods and the like because they can be easily chewed and swallowed even by elderly people and the like who have reduced chewing / swallowing functions.
- the “bread” of the present invention includes any bread as long as it has the following new physical properties 1) to 3) and can easily break the structure with the tongue and upper jaw. 1) Hardness, cohesiveness and water separation rate are comparable to normal bread 2) Adhesion is 50 J / m 3 or less 3) Adhesion when in contact with saliva in the oral cavity and / or at the start of swallowing Adhesiveness is lower than normal bread.
- “normal bread” means fermenting bread dough made by adding water, yeast, salt, etc. to flour, rye, rye flour, rice flour, etc. It refers to foods mainly composed of starch. Examples of “normal bread” in the present invention include bread, French bread, rye bread, rice flour bread, and the like.
- the “hardness” of the “bread” of the present invention means that the human or the like contains the “bread” of the present invention in the oral cavity in order to eat the “bread” of the present invention. The crunch that you feel when you chew.
- “hardness” measured by a creep meter RE2-30005B (manufactured by Yamaden Co., Ltd.) is used as a reference.
- “cohesiveness” possessed by the “bread” of the present invention means that the human or the like contains the “bread” of the present invention in the oral cavity in order to eat the “bread” of the present invention. This refers to the restoring force (elasticity) of the “breads” after being compressed by mastication to return to the shape before mastication.
- the “first chewing” means that the “bread” of the present invention contained in the oral cavity is first chewed between teeth and crushed by the tongue and upper jaw. .
- “aggregation” measured by a creep meter RE2-30005B manufactured by Yamaden Co., Ltd.
- the “cohesiveness” shown when the “bread” of the present invention is measured by the same method as the above “hardness” is in the range of 0.2 to 0.8
- “Breads” can be said to be “cohesive” to the same extent as “normal bread”.
- the “bread” of the present invention preferably further has a “flocculation” of 0.5 to 0.7 as shown by this measuring method.
- the “water separation rate” of the “bread” of the present invention means that the human or the like contains the “bread” of the present invention in the oral cavity in order to eat the “bread” of the present invention.
- the moisture contained in the “bread” of the present invention oozes out and leaves the “bread” main body.
- the “water separation rate” measured as follows by a creep meter RE2-30005B (manufactured by Yamaden Co., Ltd.) is used as a reference. That is, the “bread” of the present invention or a part thereof is placed on a filter paper, and the weight (initial weight) is measured.
- the “bread” whose weight (initial weight) was measured was reduced by a resin plunger having a diameter of 55 mm and a height of 8 mm at a compression speed of 1 mm / second and a measured distortion of 66.67%.
- the “bread” of the present invention or a part thereof is removed from the filter paper, and the weight of water separation (water separation amount) attached to the filter paper is measured.
- the “water separation rate” of the present invention can be obtained. If the calculated “water separation rate” is 5% or less, it can be said that the “bread” of the present invention has a “water separation rate” of the same level as “normal bread”.
- the “bread” of the present invention preferably further has a “water separation rate” of 2% or less.
- the “adhesiveness” of the “bread” of the present invention means that when the human etc. include the “bread” of the present invention in the oral cavity in order to eat the “bread” of the present invention,
- the “breads” of the present invention come into contact with the saliva in the oral cavity and contain water, so that it easily attaches to the oral cavity wall, especially the upper jaw, etc., and after chewing to swallow, tries to start swallowing It means the ease of attachment to the pharynx at the time.
- Breads having a high value of “adhesiveness” have physical properties that are difficult to swallow such as swallowing.
- “adhesion” measured by a creep meter RE2-30005B (manufactured by Yamaden Co., Ltd.) is used as a reference.
- the “adhesion” shown when the “bread” of the present invention is measured by the same method as the above “hardness” may be 50 J / m 3 or less.
- the “adhesiveness” shown here in order to eat the “bread” of the present invention or the like, when a human or the like contains the “bread” of the present invention in the oral cavity, ”In the present invention refers to the ease of adhering to the oral cavity wall, especially the upper jaw, etc., caused by contact with saliva in the oral cavity and containing water, in the present invention“ adhesiveness when contacting saliva in the oral cavity ” As a result, it can be measured in more detail.
- the “adhesiveness when contacted with saliva in the oral cavity” in the present invention, the measurement is performed as follows by a creep meter RE2-30005B (manufactured by Yamaden Co., Ltd.). Based on “adhesiveness”.
- this “bread” is made of a resin plan having a diameter of 20 mm and a height of 8 mm. Placed in contact with the jar, compressed twice at a compression rate of 10 mm / sec and a measured distortion rate of 66.67%, and texture analysis to measure “adhesiveness when in contact with saliva in the oral cavity” of the present invention can do.
- the human after eating the “bread” of the present invention, the human contains the “bread” of the present invention in the oral cavity and chewing to swallow it
- the ease of attachment to the pharynx at the time of starting swallowing can be measured in more detail as the “adhesion at the start of swallowing” possessed by the “bread” of the present invention.
- “adhesiveness at the start of swallowing” measured as follows by a creep meter RE2-30005B (manufactured by Yamadensha) is used as a reference.
- a plurality of panelists composed of healthy persons chew an average number of times to chew a part of the “bread” of the present invention.
- a part of the “bread” after chewing was packed into a petri dish having a diameter of 40 mm and a height of 15 mm, and in this creep meter, a resin plunger having a diameter of 20 mm and a height of 8 mm was used to compress at a speed of 10 mm / second.
- the “adhesiveness at the start of swallowing” of the present invention can be measured by compressing twice at a measured distortion rate of 66.67% and performing texture analysis.
- “hardness, cohesiveness and water separation rate” “adhesiveness is 50 J / m 3 or less”
- “Breads” indicating “sex” are “breads” having the novel physical properties of the present invention, and “can easily break structure with tongue and upper jaw”.
- “the structure can be easily broken with the tongue and upper jaw” means that “breads” are included in the oral cavity for eating, etc., and “breads” are formed when chewing with the tongue and upper jaws. It refers to “mouth melting” in which a tissue or structure that is coagulated does not aggregate into a lump-like lump, disperses as a small lump in the oral cavity, and melts.
- the “breads” having the novel physical properties of the present invention are “can easily break the structure with the tongue and upper jaw” can also be shown from “maximum stab in penetration”.
- the “maximum puncture stress” means that when a person or the like includes the “bread” of the present invention in the oral cavity and chews the tongue and upper jaw in order to eat the “bread” of the present invention.
- it refers to the maximum value of stress required to destroy the structure forming “bread”.
- the texture analyzer TA Based on “maximum puncture stress” measured as follows by XT plus (Stable Micro Systems). That is, the “maximum puncture stress” of the present invention is the same as that of the “bread” of the present invention.
- Maximum stress (maximum piercing stress) when piercing at a compression speed of 1 mm / second and a measurement strain rate of 150% by a stainless steel plunger with a diameter of 5 mm and placed on a measuring table of XT plus (Stable Micro Systems) Can be measured.
- the “maximum piercing stress” measured in this way is 3.0 ⁇ 10 4 N / m 2 or less
- the “bread” of the present invention is “the structure can be easily broken with the tongue and upper jaw” You can say that.
- the “bread” of the present invention preferably further has a lower “absorption of saliva” than ordinary bread.
- the “saliva absorption rate” means that the person or the like included the “bread” of the present invention in the oral cavity in order to eat the “bread” of the present invention. This refers to the easiness of saliva uptake when saliva is taken into the tissue of “bread” when it comes into contact with saliva.
- Breads having a high “saliva absorption rate” have high physical properties that are difficult to chew and swallow because the saliva is taken into the tissue of “breads”.
- the “saliva absorption rate” of the present invention is based on the “saliva absorption rate” measured as follows.
- the “saliva absorption rate” of the present invention can be determined by calculating the proportion of weight increased by chewing. If the “saliva absorption rate” is 5% or less, it can be said that the “breads” of the present invention have a lower “saliva absorption rate” than ordinary bread.
- the “bread” of the present invention preferably further has a “saliva absorption rate” of 2% or less.
- the “breads” having the novel physical properties of the present invention have 1) “hardness” of 1 ⁇ 10 4 N / m 2 or less and “cohesiveness” when the respective physical properties are measured as described above. Is “hardness, cohesiveness and water separation rate” is “similar to ordinary bread”, and “adhesion” is 50 J. / m 3 or less, 3) from the pan 60 J / m 3 or less and / or "adhesion during swallowing start" of 1500 J / m 3 or less and a normal "adhesion when in contact with saliva in the oral cavity” Low breads are preferred. Furthermore, the “bread” of the present invention is a bread whose structure can be easily broken with the tongue and upper jaw.
- “Break maximum stress” is 3.0 ⁇ 10 4 N / m 2 or less. It is preferable.
- the “bread” having the novel physical properties of the present invention preferably further has a “saliva absorption rate” of 5% or less in addition to the physical properties shown above.
- “Absorption of water” can also be added to the physical properties of the “bread” of the present invention.
- the “water absorption rate” of the “bread” of the present invention refers to the maximum amount of water that can be taken into the tissue of the “bread” by the “bread” of the present invention.
- Breads with a high value of “water absorption”, like breads with a high value of “saliva absorption rate”, are able to incorporate moisture in the oral cavity including saliva into tissues of “breads”. Since it is high as a whole, it has physical properties that are difficult to chew and swallow.
- the “water absorption rate” of the present invention is based on the “water absorption rate” measured as follows.
- the “bread” of the present invention preferably has a “water absorption” of 100% or less.
- water absorption is “water absorption”. Is preferably 100% or less.
- Such “bread” having the novel physical properties of the present invention is obtained by subjecting “bread” obtained by fermenting and baking bread dough, such as white bread, French bread, rye bread, etc., to an enzyme treatment. It is preferable to be obtained.
- enzyme treatment refers to a condition where an enzyme reaction occurs by applying, dipping, pouring, spraying, etc. an enzyme solution containing an enzyme in a solvent such as water to the “bread” tissue as a raw material. The reaction is performed for a certain period of time.
- the “bread” having the novel physical properties of the present invention is preferably obtained by further re-baking such “bread” that has been subjected to the enzyme treatment. It can also be deactivated.
- the “bread” used as a raw material in the present invention may be any as long as the “bread” having the novel physical properties of the present invention can be obtained. Any “bread” obtained by fermenting and baking bread dough may be used.
- the bread may be prepared by a conventionally known method or commercially available.
- “bread” blended with “thickening polysaccharide” is preferably used as a raw material
- “bread” blended with “thickening polysaccharide” and “starch” is preferably used as a raw material.
- the “thickening polysaccharide” to be blended with “bread” as such a raw material may be any as long as it is recognized as a food additive.
- examples of such “thickening polysaccharides” include sodium alginate, glucomannan or gellan gum, agar, pectin, curdlan, carrageenan, tamarind gum and the like.
- a plurality of these thickening polysaccharides may be blended in combination, and it is particularly preferable to blend glucomannan.
- These thickening polysaccharides may be commercially available or may be prepared by themselves, thickening polysaccharides having a thickening polysaccharide concentration of 1 wt% or more, or thickening in a sol form.
- the gelled thickening polysaccharide or the sol-like thickening polysaccharide may be directly incorporated into the “bread” material.
- the gelled thickening polysaccharide may be further blended into the material of “bread” by making it into a 1 cm square die or lump, or roughly chopping with a mixer or the like so as to be easily kneaded into the dough. .
- the gelled thickened polysaccharide or sol-shaped thickened polysaccharide is blended with respect to “bread” (bakers% (mixed weight% when flour in the bakery dough is 100% by weight)). Is preferably blended so as to be 70% or less.
- starch to be blended in “bread” may be any as long as it is recognized as a food additive.
- potato starch, tapioca starch, corn starch, wheat starch, legume starch, sweet potato starch, rice starch and the like can be mentioned as “starch” of the present invention, and a plurality of these may be combined.
- These starches may be commercially available or originally prepared.
- Matsunoline P7 manufactured by Matsutani Chemical Industry Co., Ltd.
- Such a starch is preferably blended so that the blending amount (bakers% (blending weight% when the flour in the bakery dough is 100 wt%)) is 0.5% or more with respect to “bread”. .
- Such “a method for producing bread” of the present invention includes a step of fermenting and baking bread dough and using it as a raw material, an enzyme treatment step, an enzyme treatment step and a rebaking step. It is preferable that
- the process of enzyme-treating the “bread” that is the raw material is a condition in which the enzyme reaction is performed by applying, dipping, injecting, spraying, etc. an enzyme solution containing an enzyme in a solvent such as water to the “bread” tissue. It refers to the step of reacting for a certain period of time.
- the contact with the enzyme solution is particularly preferably carried out by injection or immersion so that the enzyme solution can be uniformly contacted with the tissue of “bread”.
- the enzyme contained in the enzyme solution may be any conventionally known enzyme as long as it can produce the “bread” having the novel physical properties of the present invention.
- Such an enzyme examples include an enzyme having at least one of protease activity and peptidase activity, such as papain W-40 (manufactured by Amano Enzyme), protease P “Amano” 3G ( Commercially available products such as Amano Enzyme) may be used.
- the enzyme solution When the enzyme solution is brought into contact with “bread” by injection, the enzyme solution is preferably 40 wt% to 120 wt%, particularly preferably 50 wt% to 100 wt% with respect to the weight of the pan. Further, when the enzyme solution is brought into contact with the “bread” by immersion, the enzyme solution is preferably 100 wt% to 350 wt% with respect to the weight of the pan. Thus, it is preferable that the concentration of the enzyme contained in the enzyme solution in contact with “bread” is 0.005 wt% or more.
- the step of re-baking the enzyme-treated “bread” may be performed by any apparatus and under any conditions as long as the enzyme-treated “bread” can be baked again.
- an enzyme-treated bread is placed in a hotel pan, covered with a hotel pan-dedicated lid, and subjected to heat mode conditions (humidity 0%, internal temperature 130 ° C. It may be refired with a heating time of 30 minutes, or may be refired with an electronic microwave oven, a gas oven or the like.
- heat mode conditions humidity 0%, internal temperature 130 ° C. It may be refired with a heating time of 30 minutes, or may be refired with an electronic microwave oven, a gas oven or the like.
- the contact methods were application (Invention 1A), immersion (Invention 1B) or injection (Invention 1C), respectively.
- the application was performed by applying the enzyme solution (A) with a brush on the front and back front surfaces and crust portion (bread skin portion (bread Mimi)) surface of the bread (thickness 20 mm) of 1.1) above.
- Immersion was performed by placing the enzyme solution (A) in a vat and immersing the entire bread (thickness 20 mm) of 1.1) above.
- the enzyme solution (A) is put into a syringe (Terumo syringe with needle 26G ⁇ 1/2 ”manufactured by Terumo Corporation), and needles are placed on the front and back surfaces of the bread (thickness 20 mm) in 1.1) above.
- the amount of injection at one place was about several mL, and a plurality of places were injected so as to cover the entire bread. Thereafter, these breads were each allowed to stand for 16 hours in a refrigerated room at 4 ° C. and processed by enzymatic reaction.
- inventive product 1A to inventive product 1C were obtained by refiring at 130 ° C. and heating time of 30 minutes.
- FIG. 1 an enlarged photograph of the inventive product 1C obtained by subjecting the bread of 1.1) above to enzyme treatment and re-baking and the inner phase are shown in FIG. 1 (upper part).
- each sample was cut to 30 ⁇ 30 ⁇ 20 mm, and a creep meter RE2-30005B (manufactured by Yamaden Co., Ltd.) Placed on the measuring table.
- the sample was compressed once with a resin plunger having a diameter of 55 mm and a height of 8 mm at a compression rate of 1 mm / second and a measured distortion of 66.67%.
- each sample was chewed for the average number of chewing cycles until the start of swallowing, and this was collected from the mouth and packed into a stainless steel petri dish having a diameter of 40 mm and a height of 15 mm.
- Example 1-1 Bread having novel physical properties obtained in Example 1 (Invention product 1A to Invention product 1C) and Comparative product 1A to Comparison product 1H obtained by the following method as comparative examples were sampled by 10 panelists, respectively. Sensory evaluation was performed according to the evaluation criteria shown in FIG. The inventive product and the comparative product having a crust portion (bread skin portion (bread mim)) were subjected to a sensory evaluation by separately tasting the inner phase portion excluding the crust portion and the crust portion. The physical properties of the comparative products were also examined in the same manner as in Example 1.
- Comparative product 1A The bread obtained in 1.1) above was used as a comparative product 1A as it was without enzyme treatment. Comparative product 1B: The product manufactured as follows was designated as comparative product 1B. The bread obtained in 1.1) above was produced by the same production method as invented product 1C, except that 100 wt% water per bread weight was applied and contacted instead of the enzyme solution (A). Comparative product 1C: The product manufactured as follows was designated as comparative product 1C. The internal phase portion of the commercial bread was finely cut into a pan, and enough milk was poured into the pan. The pan was melted and heated until it no longer had any shape to obtain a bread loaf.
- Comparative product 1D With reference to Patent Document 4, a product manufactured as follows was designated as comparative product 1D. 850 g of strong flour, 150 g of rice flour, 80 g of super white sugar, 100 g of margarine, 30 g of skim milk, 20 g of salt, 30 g of raw yeast, 2 g of hydroxypropylmethylcellulose, 3 g of ascorbic acid, and 750 g of water are added to a mixer (Kitchen Aid KSM5 Type Kitchen Aid) Mix for 2 minutes at low speed and 2 minutes at medium speed and place in a bread mold.
- a mixer Kinitchen Aid KSM5 Type Kitchen Aid
- proof is taken for 1 hour at a temperature of 38 ° C and a relative humidity of 85%, and baked in steam mode (self cooking center 61 type RATIONAL) under heat mode conditions (humidity 0%, temperature 210 ° C, heating time 30 minutes). did.
- the obtained bread was cooled, sliced to a thickness of 20 mm, and one sliced piece was immersed in 100 g of syrup (30% aqueous granulated sugar solution) per 100 g of bread.
- Comparative product 1E Compared to normal bread, “Raku Raku Bread” manufactured by Takaki Bakery Co., Ltd., marketed as having a different softness and easily crushing with the tongue, was used as comparative product 1E.
- Comparative product 1F With reference to Patent Document 5, a product manufactured as follows was designated as comparative product 1F. 200 g of raw bread crumbs, 400 g of milk and 10 g of white sucrose were placed in a pan and boiled, and then placed in a mixer (SKP-B701 type Tiger) and stirred well. Then, it returned to the pan and heated, and added 40 g of aqua jelly powder (made by Foodcare), and boiled again. The mixture obtained after boiling was poured into a square shape and cooled.
- Comparative product 1G With reference to Patent Document 6, a product manufactured as follows was designated as comparative product 1G. 700 g of strong powder, 20 g of raw yeast, 1 g of yeast food, and 400 g of water were put into a mixer (Kitchen Aid KSM5 type, manufactured by Kitchen Aid) and mixed at low speed for 2 minutes and at medium speed for 2 minutes to obtain a medium seed dough. This medium seed dough was fermented for 4 hours under conditions of a temperature of 28 ° C. and a relative humidity of 85%.
- a mixer Keitchen Aid KSM5 type, manufactured by Kitchen Aid
- the fermented medium seed dough is put into the mixer again, 300 g semi-strong flour, 50 g wheat starch, 15 g salt, 20 g white sugar, 100 g gel composition (containing 1% agar and 0.1% guar gum), 140 g water, Bakezyme ( 0.4 g (manufactured by DSM Food Specialties) was added and mixed for 3 minutes at low speed and for 3 minutes at medium speed. Further, 80 g of margarine was added, mixing was performed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed, and after taking a floor time of 20 minutes, the obtained dough was divided into 185 g portions and rounded. .
- Comparative product 1H With reference to Patent Document 7, a product manufactured as follows was designated as comparative product 1H. Put 700g of strong powder, 20g of raw yeast, 1g of yeast food, 100g of egg yolk, and 330g of water into a mixer (Kitchen Aid KSM5, made by Kitchen Aid) and mix for 2 minutes at low speed and 2 minutes at medium speed to obtain a medium seed dough It was. This medium seed dough was fermented for 4 hours under conditions of a temperature of 28 ° C. and a relative humidity of 85%.
- the fermented medium seed dough is again put into the mixer, semi-strong powder 300g, salt 12g, white saccharose 80g, skim milk 30g, skim milk 5g, starch syrup 50g, fresh yeast 5g, water 120g, Bakezyme (DSM Food Specialties) 0 .3 g was added and mixed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed. Further, 300 g of margarine was added, mixing was performed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed, and after 30 minutes of floor time, the obtained dough was divided into 230 g portions and rounded. .
- ⁇ In the oral cavity Total that does not aggregate at all and can be broken ⁇ : It is extremely difficult to swallow the structure with the tongue and upper jaw. ⁇ : The structure is destroyed with the tongue and upper jaw, and swallowing is not easy. ⁇ : Easy with the tongue and upper jaw. The structure can be destroyed and swallowed. ⁇ : People with reduced chewing and swallowing function and saliva volume Even the elderly with few people can easily destroy the structure with the tongue and upper jaw and swallow. For any standard, ⁇ is converted to 0 points, ⁇ is 1 point, ⁇ is 2 points, and ⁇ is 3 points Then, the total score was divided by the number of panelists to find the average score. The final evaluation was made with an average score of 0 to 0.5, x, 0.6 to 1.5, ⁇ , 1.6 to 2.5, and 2.6 to 3.0, respectively.
- Table 1-1 and Table 1-2 show the physical properties and sensory evaluation results of the bread having the new physical properties obtained in Example 1 (Invention product 1A to Invention product 1C) and Comparative product 1A to Comparison product 1H.
- the enzyme-treated bread (thickness 20 mm) in Invention Product 1A to Invention Product 1C was used as it was as Comparative Product 1A without enzyme treatment, and normal bread with a specific composition etc. Since both the comparative product 1G and the comparative product 1H manufactured in the same manner as described above were manufactured as normal bread, the appearance, flavor and texture were “similar to normal bread”. On the other hand, the products 1A to 1C into which the enzyme solution (A) was injected and the comparative product 1B into which water was injected instead of the enzyme solution (A) had an appearance, a flavor and a texture similar to those of ordinary bread. It was “different”.
- the comparative product 1A, the comparative product 1B, the comparative product 1G, and the comparative product 1H are melted in the inner phase and the crust portion, when they are crushed for eating, "coagulates in the oral cavity and does not collapse into a lump" The melt in the mouth was not good.
- the inventive products 1A to 1C, which were re-fired by enzyme treatment “has a slight agglomeration in the oral cavity and there is a portion that does not collapse”, or “almost no aggregation in the oral cavity and can be disrupted” The melting point was improved.
- the sensory evaluation results for the inventive products 1A to 1C, the comparative product 1A, the comparative product 1B, the comparative product 1G, and the comparative product 1H could be suggested from the physical properties. That is, both the invention product and the comparative product have the same physical properties as ordinary bread (physical properties exhibited by ordinary bread: hardness is 1 ⁇ 10 4 N / m 2 or less, agglomeration The water separation rate was 5% or less).
- the comparative product 1A, the comparative product 1B, the comparative product 1G, and the comparative product 1H are easily structured with the tongue and the upper jaw as compared with the products 1A to 1C as shown by the height of the piercing maximum stress. In addition, it has a high possibility of being caught in the pharynx because of its high adhesion at the start of swallowing.
- both the comparative product 1C manufactured as bread crumbs and the comparative product 1F manufactured as bread-like foods using raw bread crumbs, etc. had an appearance and a texture that were completely different from ordinary bread. It was “different”.
- the comparative product 1D and the comparative product 1E manufactured in the same manner as normal bread and immersed in syrup are different from normal bread in taste and texture, and are uncomfortable as compared to eating normal bread. Met.
- these breads have a high water separation rate and are separated into liquid and solid in the oral cavity, so that there is a high risk of aspiration for persons with reduced chewing and swallowing functions.
- the products manufactured as Comparative Products 1A to 1H have the same appearance, flavor and texture as those of ordinary breads, but are poorly melted in the mouth or have good mouth melt. In addition, since the texture and the like are completely different from those of ordinary bread, none of them satisfy the satisfaction of eating ordinary bread.
- the inventive products 1A to 1C manufactured in Example 1 are all similar in appearance, flavor and texture to ordinary breads, and are “structured with tongue and upper jaw” both in the internal phase and in the crust. Can be swallowed and swallowed but not easy ", or” can easily break structure and swallow with tongue and upper jaw "and improved mouth melting.
- the invention product 1C has an improved contact with the enzyme solution (A) by injection, and the enzyme solution (A) has penetrated more uniformly into the center of the bread tissue and has improved the melting of the mouth. Met.
- Inventive products 1A to 1C have normal hardness, cohesiveness and water separation rate (hardness 1 ⁇ 10 4 N / m 2 or less, cohesion 0.2-0.8, water separation rate 5% or less). about the same as a, adhesion is at 50 J / m 3 or less, and adhesion when in contact with saliva in when in contact with saliva adhesion and / or swallowing starting adhesion (in the oral cavity the mouth sex 60 J / m 3 or less, adhesion 1500 J / m 3 or less at the start swallowing) is hardly clogged pharynx as compared with the case of eating a normal bread lower than normal bread, there in bread with novel properties It was.
- Inventive products 1A to 1C have low piercing maximum stress (maximum piercing stress of 3.0 ⁇ 10 4 N / m 2 or less) and can easily break the structure of the tongue and upper jaw. It has been confirmed that even a person who has reduced chewing and swallowing functions and an elderly person with a small amount of saliva have physical properties that are easy to eat.
- Test Example 1-2 The comparative products 1G and 1H obtained in Test Example 1 were treated by contacting the enzyme solution (A) in the same manner as the inventive product 1C, and then fired to obtain comparative products 1G ′ and 1H ′. . These were tasted by 10 panelists, and sensory evaluation was performed in the same manner as in Test Example 1. The results of sensory evaluation are shown in Table 1-3.
- the comparative product 1G and the comparative product 1H ′ which were manufactured by enzyme-treating the comparative product 1G and the comparative product 1H manufactured in the same manner as normal bread with a specific composition, etc., were re-baked.
- the melting of the mouth was improved, but the appearance and texture were “very different from ordinary bread”, and the flavor was “similar to ordinary bread but different”. Therefore, from this result, in order to obtain a crisp bread or the like, a product produced in the same manner as a normal bread with a specific composition or the like is simply subjected to an enzyme treatment and rebaked.
- the enzyme solution (A) prepared in the same manner as in Examples 1 and 2) was 40 wt% (Invention 2A), 60 wt. Invention 2A to Invention with the same manufacturing method as Invention 1C, except that they were brought into contact with each other by injection so that they were in% (Invention 2B), 80 wt% (Invention 2C) or 120 wt% (Invention 2D). Article 2D was manufactured.
- Example 2 The bread having novel physical properties obtained in Example 2 (Invention 2A to Invention 2D) and Comparative products 2A to 2C obtained by the following method as a comparison were tasted by 10 panelists, respectively. Sensory evaluation was performed in the same manner as in 1. Further, physical properties of some inventions and comparative products were examined by the same method as in Example 1. The results are shown in Table 2-1 and Table 2-2.
- Comparative product 2A produced by the same production method as invented product 1C, except that 20 wt% of the enzyme solution (A) was brought into contact with the bread by injection.
- Comparative product 2B produced by the same production method as invented product 1C, except that 140 wt% enzyme solution (A) was brought into contact with the bread weight by injection.
- Comparative product 2C produced by the same production method as invention product 1C, except that 160 wt% of the enzyme solution (A) was brought into contact with the bread by injection.
- Invention Products 2A to 2D produced by contacting 40 wt% or more and 120 wt% or less of the enzyme solution (A) per bread weight by infusion, In the crust portion, it was a bread having novel physical properties, showing a melt in the mouth equivalent to that of Invention Product 1C produced in Example 1, and showing a more preferable appearance.
- the enzyme solution (A) of 20 wt% or less per bread weight was contacted by injection, the enzyme solution (A) did not penetrate into the whole bread, and a portion with poor decomposition occurred, so the melting of the mouth was poor. (Comparative product 2A).
- the inventive product 2A to the inventive product 2D had the same degree of hardness, cohesiveness and water separation rate as ordinary bread.
- the adhesiveness is 50 J / m 3 or less and the adhesiveness at the time of contact with saliva in the oral cavity and / or the adhesiveness at the start of swallowing is lower than normal bread
- the maximum puncture stress was low, and the structure could be easily destroyed with the tongue and upper jaw.
- the inventive product 2A to the inventive product 2D like the inventive products 1A to 1C, have physical properties that are easy to eat even for people with reduced chewing and swallowing functions, and elderly people with a small amount of saliva. Met.
- the enzyme solution (A) or enzyme solution (B) prepared as follows was injected by injection so as to be 80 wt% per bread weight.
- Inventions 3A to 3J were produced by the same production method as Invention 1C, except that they were contacted.
- Protease P “Amano” 3G manufactured by Amano Enzyme
- Amano Enzyme which is an enzyme preparation containing protease and peptidase
- aqueous solution 0.005 wt%, 0.01 wt%, 0.015 wt%, 0.025 wt% or 0.03 wt%
- enzyme solutions (B) of various concentrations.
- Example 3 The breads having the new physical properties obtained in Example 3 (Invention 3A to Invention 3J) were tasted by 10 panelists, and sensory evaluation was performed in the same manner as in Test Example 1, and the results are shown in Table 3. It was. Further, the physical properties of each invention product were examined by the same method as in Example 1.
- the inventive products 3A to 3J produced by bringing the enzyme solution (A) and the enzyme solution (B) of each concentration into contact with each other in the inner phase and the crust part in Example 1 It was a bread having new physical properties that showed a mouth melting equivalent to that of the manufactured invention product 1C or had a more preferable flavor.
- an enzyme solution (A) prepared so as to be 0.025 wt% or more was brought into contact by injection, and was hardly agglomerated in the oral cavity.
- pouring has a flavor similar to a normal bread, or a normal bread further. It was the bread which has the more preferable novel physical property shown.
- the physical property value of the invention product 3G is shown as an example of the physical property value, the hardness is 7190 N / m 2 , the cohesiveness is 0.593, and the water separation rate is 0.1%, which is equivalent to a normal bread.
- inventions 3G are adherent is 25.6J / m 3, adhesion is 53.3J / m 3 when in contact with saliva in the oral cavity, adhesion at the start of swallowing in 1485J / m 3 It was lower than normal bread.
- the maximum puncture stress was 17500 N / m 2 , the water absorption rate was 73.15%, and the saliva absorption rate was 0.1%.
- Other inventions have a hardness of 1 ⁇ 10 4 N / m 2 or less, a cohesiveness of 0.2 to 0.8, and a water separation rate of 5% or less, which is similar to that of a normal bread, and has an adhesiveness of 50 J / m 3 or less, and the adhesion at the time of contact with saliva in the oral cavity was 60 J / m 3 or less and / or the adhesion at the start of swallowing was 1500 J / m 3 or less, which was lower than normal bread. Furthermore, the maximum puncture stress was 3.0 ⁇ 10 4 N / m 2 or less, the water absorption rate was 100% or less, and the saliva absorption rate was 5% or less.
- inventive products 3A to 3J like the inventive product 1C, have a chewing swallowing function that is less likely to clog the pharynx when eaten and can easily break the structure between the tongue and upper jaw when eaten. It has physical properties that are easy to eat even for those who are declining or elderly people with a small amount of saliva.
- Glucomannan gel In a container containing 95.945 g of water, 1 g or 2 g of glucomannan fine powder (Roleex RS Shimizu Chemical Co., Ltd.) was dispersed and made uniform. This was left to swell for 2 hours so as not to dry. Further, 0.055 g of calcium hydroxide (food additive grade, manufactured by Wako Pure Chemical Industries, Ltd.) dispersed in 2 g of water was mixed. This mixture was heated for 15 minutes in a steam convection oven (Self-Cooking Center 61 Model, Rational) at a humidity of 100% and a chamber temperature of 100 ° C.
- a steam convection oven Self-Cooking Center 61 Model, Rational
- Glucomannansol 2 g of glucomannan fine powder (Roleex RS manufactured by Shimizu Chemical Co., Ltd.) was dispersed in a container containing 98 g of water to make it uniform. This was left to stand for 2 hours so as not to be dried and swollen to obtain a glucomannan sol having a thickening polysaccharide concentration of 2 wt%.
- Enzyme Solution Protease P “Amano” 3G (manufactured by Amano Enzyme), which is an enzyme preparation containing protease / peptidase, was dissolved in water to give a 0.01 wt% aqueous solution and used as the enzyme solution (B).
- ⁇ Manufacturing method> Sodium alginate gel prepared in 1.1) (thickening polysaccharide concentration: 1 wt%), glucomannan gel (thickening polysaccharide concentration: 2 wt%), glucomannan sol (thickening polysaccharide concentration: 2 wt%) or The enzyme solution was injected into each of the breads (thickness 20 mm) of 1.2) blended with any one of native gellan gum gel (thickening polysaccharide concentration: 1 wt%) to 80 wt% per bread weight.
- Inventions 4A to 4D were produced in the same manner as Invention 1C except that they were brought into contact with each other.
- Example 4 The breads having the new physical properties obtained in Example 4 (Invention product 4A to Invention product 4D) were each tasted by 10 panelists, and sensory evaluation was performed in the same manner as in Test Example 1. Further, the physical properties of each invention product were examined by the same method as in Example 1. The results are shown in Table 4.
- Inventions 4A to 4D in which breads each containing sodium alginate gel, glucomannan gel, glucomannan sol, or native gellan gum gel were processed by contact with an enzyme by injection were usually used.
- the bread had new physical properties that had an appearance, flavor and texture similar to or equivalent to those of other breads.
- Inventive products 4A to 4D have hardness, cohesiveness and water separation rate (hardness is 1 ⁇ 10 4 N / m 2 or less, cohesion is 0.2-0.8, water separation rate is 5% or less). Similar to normal bread, adherence is 50 J / m 3 or less, and adherence when contacted with saliva in the oral cavity and / or adherence at the start of swallowing (contacted with saliva in the oral cavity) Adhesion at the time was 60 J / m 3 or less, and adhesion at the start of swallowing was 1500 J / m 3 or less), which was lower than normal bread.
- the maximum puncture stress was 3.0 ⁇ 10 4 N / m 2 or less
- the water absorption rate was 100% or less
- the saliva absorption rate was 5% or less. Therefore, the inventive product 4A to the inventive product 4D are similar to the inventive product 1C in the inner phase and crust part, and are less likely to clog the pharynx when eaten, and are easily structured with the tongue and upper jaw. It has physical properties that are easy to eat even in people who have a reduced chewing and swallowing function or in elderly people who have a small amount of saliva.
- Example 5 The bread having novel physical properties (invention product 5A to invention product 5H) obtained in Example 5 was sampled by 10 panelists, and sensory evaluation was performed in the same manner as in Test Example 1, and the results are shown in Table 5-2. It was shown to. Further, the physical properties of each invention product were examined by the same method as in Example 1.
- a glucomannan gel having a thickening polysaccharide concentration of 1% or more is blended so that the gelled thickening polysaccharide amount (Bakers%) is about 27.5 to 66%.
- Invented product 5A to invention product 5H obtained by enzyme-treating the baked bread were novel breads having the same appearance, flavor and texture as ordinary breads, as in invention 4B.
- the physical property value of the inventive product 5D is shown.
- the hardness was 8032 N / m 2
- the cohesiveness was 0.6
- the water separation rate was 0.11%, which was similar to that of a normal bread.
- the inventive product 5D has an adhesion of 20.5 J / m 3 , an adhesion of 22.8 J / m 3 when contacted with saliva in the oral cavity, and an adhesion of 998.9 J / m at the start of swallowing. 3 and lower than normal bread.
- the maximum puncture stress was 20500 N / m 2
- the water absorption rate was 75.5%
- the saliva absorption rate was 0.1%.
- Other inventions have a hardness of 1 ⁇ 10 4 N / m 2 or less, a cohesiveness of 0.2 to 0.8, and a water separation rate of 5% or less, which is similar to that of a normal bread, and has an adhesiveness of 50 J / m 3 or less, and the adhesion at the time of contact with saliva in the oral cavity was 60 J / m 3 or less and / or the adhesion at the start of swallowing was 1500 J / m 3 or less, which was lower than normal bread. Furthermore, the maximum stress at the time of puncture was 3.0 ⁇ 10 4 N / m 2 or less, the water absorption rate was 100% or less, and the saliva absorption rate was 5% or less.
- inventive product 5A to inventive product 5H are less likely to clog the pharynx when eaten than ordinary bread and are easily structured with tongue and upper jaw. It has physical properties that are easy to eat even in people who have a reduced chewing and swallowing function or in elderly people who have a small amount of saliva.
- Example 6 The breads having the new physical properties obtained in Example 6 (Invention product 6A to Invention product 6F) were each tasted by 10 panelists, and sensory evaluation was performed in the same manner as in Test example 1, and the results are shown in Table 6-2. It was shown to. Further, the physical properties of each invention product were examined by the same method as in Example 1.
- invention products 6A to 6F obtained by enzyme treatment of breads blended so that the amount of modified starch (bakers%) is 0.5 to 5% are ordinary breads.
- the physical property value of Inventive Product 6A is shown.
- the hardness was 7432 N / m 2
- the cohesiveness was 0.619
- the water separation rate was 0.18%.
- the inventive product 6A has an adhesion of 21.6 J / m 3 , an adhesion of 23.1 J / m 3 when it comes into contact with saliva in the oral cavity, and an adhesion of 1067.2 J / m at the start of swallowing. 3 and lower than normal bread.
- the maximum puncture stress was 19400 N / m 2
- the water absorption rate was 76.72%
- the saliva absorption rate was 0.1%.
- Other inventions have a hardness of 1 ⁇ 10 4 N / m 2 or less, a cohesiveness of 0.2 to 0.8, and a water separation rate of 5% or less, which is similar to that of a normal bread, and has an adhesiveness of 50 J / m 3 or less, and the adhesion at the time of contact with saliva in the oral cavity was 60 J / m 3 or less and / or the adhesion at the start of swallowing was 1500 J / m 3 or less, which was lower than normal bread. Furthermore, the maximum puncture stress was 3.0 ⁇ 10 4 N / m 2 or less, the water absorption rate was 100% or less, and the saliva absorption rate was 5% or less.
- the inventive product 6A to the inventive product 6F both have the same appearance, flavor and texture as ordinary breads in the inner phase and crust part, and when eaten, they are more pharyngeal than ordinary breads. In other words, it was difficult to easily destroy the structure of the tongue and upper jaw, and it had physical properties that were easy to eat even for people with poor chewing and swallowing functions and for elderly people with small amounts of saliva.
- the enzyme solution (B) prepared in the same manner as in Examples 4 and 3) was 100 wt% (invention product 7A), 120 wt. % (Invention product 7B), 170 wt% (Invention product 7C), 230 wt% (Invention product 7D), or 350 wt% (Invention product 7E).
- Inventions 7A to 7E were produced by the production method.
- Example 7 The breads having the new physical properties obtained in Example 7 (Invention Products 7A to 7E) were each tasted by 10 panelists and subjected to sensory evaluation in the same manner as in Test Example 1, and the results are shown in Table 7-1. It was shown to. Further, the physical properties of each invention product were examined by the same method as in Example 1.
- the inventive products 7A to 7E manufactured by contacting the enzyme solution (B) with a weight of 100 wt% or more and 350 wt% or less per bread weight by dipping are processed in normal bread
- the physical property value of Inventive Product 7C is shown.
- the hardness was 6812 N / m 2
- the cohesiveness was 0.585
- the water separation rate was 0.11%.
- the inventive product 7A has an adhesion of 4.9 J / m 3 , an adhesion of 2.7 J / m 3 when it comes into contact with saliva in the oral cavity, and an adhesion of 1032.6 J / m at the start of swallowing. 3 and lower than normal bread.
- the maximum puncture stress was 16500 N / m 2
- the water absorption rate was 65.81%
- the saliva absorption rate was 0.1%.
- Other inventions have a hardness of 1 ⁇ 10 4 N / m 2 or less, a cohesiveness of 0.2 to 0.8, and a water separation rate of 5% or less, which is similar to that of a normal bread, and has an adhesiveness of 50 J / m 3 or less, and the adhesion at the time of contact with saliva in the oral cavity was 60 J / m 3 or less and / or the adhesion at the start of swallowing was 1500 J / m 3 or less, which was lower than normal bread. Furthermore, the maximum puncture stress was 3.0 ⁇ 10 4 N / m 2 or less, the water absorption rate was 100% or less, and the saliva absorption rate was 5% or less.
- each of the inventive products 7A to 7E has the same appearance, flavor, and texture as those of ordinary breads, and also has a new physical property in the inner phase and crust part, which is completely dissolved in the oral cavity. It was bread.
- the adherence and adhesion when contacted with saliva in the oral cavity are small and easy to adhere in the oral cavity.
- all of the invention products 7A to 7E are less likely to clog the pharynx when eaten than normal bread, can easily break the structure with the tongue and upper jaw, and the chewing and swallowing function is reduced. It has physical properties that are easy for people to eat and even elderly people with low saliva.
- the present invention it becomes easy to produce breads having the following new physical properties 1) to 3) and capable of easily breaking the structure with the tongue and upper jaw.
- 1) Hardness, cohesiveness and water separation rate are comparable to normal bread 2)
- Adhesion is 50 J / m 3 or less 3) Adhesion when in contact with saliva in the oral cavity and / or at the start of swallowing
- the breads obtained by the present invention are lower in adhesion than ordinary breads, and can be provided to a wide range of generations as breads having new physical properties, and can be used as is for nursing foods and the like.
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Abstract
Description
さらに詳しくは、次の1)~3)の新規物性を有し、舌と上顎で容易に構造を破壊できるパン類および該パン類の製造方法に関する。
1)かたさ(hardness)、凝集性(cohessiveness)および離水率(syneresis rate)が通常のパンと同程度である
2)付着性(adhesiveness)が50J/m3以下である
3)口腔内で唾液と接触した時の付着性(adhesiveness of bakery products moistened by saliva)および/または嚥下開始時の付着性(adhesiveness of the bolus at swallow initiation)が通常のパンより低い
そこで、より好まれる食感、口溶け、ボリューム等を有するパン類を得るために、キサンタンガム、グアーガム等の増粘多糖類やアルギン酸エステルを含む製菓・製パン用品質改良剤等が開発されている(例えば、特許文献1~3、参照)。
しかし、パン類は噛むことによってパン類を形成している組織や構造が凝集され、かたい塊となり、口腔内及び咽頭部に付着しやすい。また、パン類は口腔内の水分を奪いやすいため、咀嚼・嚥下が難しいという問題があった。
そこで、従来では、高齢者等の咀嚼・嚥下機能が低下した人に対して、パン類を小さくちぎり、牛乳やスープで煮たパン粥が提供されてきた。しかし、パン粥はパン類を材料とするものの、お粥状であり、通常のパンとは外観、食感、風味等がまったく異なるものであるため、パン類を喫食したとする満足感が十分に得られないという問題もあった。
例えば、特許文献4において、パン様の食品に水等を浸漬させることにより、パンとしての外観を維持しており、咀嚼・嚥下機能が低下した人においても咀嚼・嚥下容易な食品が得られている。
このようにして得た食品は、かたさが5×104N/m2以下であり、高齢者等においても咀嚼・嚥下が容易な食品であると言える。しかし、この食品は、水等の液体を大量に含んでいるため、口腔内で液体が染み出し、パン類とは全く異なる食感、風味等を示すものである。さらに、この食品を喫食した場合には、この食品に含まれる液体が口腔内で染み出し、固体状の食品と混在し、誤嚥を招くおそれもある。
このパン様食品は、舌圧だけでつぶすことができる、嚥下食として良好なものである。しかし、このパン様食品は、外観、食感、風味等のいずれにおいても通常のパンとは全く異なるものであり、パン類を喫食したという満足感を与えるものではない。
これらはいずれも従来のパン類と同様の外観、食感、風味等を有しており、且つ歯切れが良好なパン類である。しかし、これらのパン類は、パン類を形成している組織や構造が凝集され、口腔内に付着しやすい等の、噛むことによって生じる性質が改善されていない。そのため、咀嚼・嚥下機能が低下した人がこれらのパン類を喫食した場合には、咽頭につまらせる可能性が高い。
このように、通常のパンと同様の外観、食感、風味等を有し、かつ、高齢者等の咀嚼・嚥下機能が低下した人においても容易に咀嚼・嚥下が可能なパン類は得られておらず、その提供が望まれていた。
本発明によって得られるパン類は、次の1)~3)の新規物性を有し、舌と上顎で容易に構造を破壊できるパン類である。
1)かたさ、凝集性および離水率が通常のパンと同程度である
2)付着性が50J/m3以下である
3)口腔内で唾液と接触した時の付着性および/または嚥下開始時の付着性が通常のパンより低い
(1)次の1)~3)の新規物性を有し、舌と上顎で容易に構造を破壊できるパン類。
1)かたさ、凝集性および離水率が通常のパンと同程度である
2)付着性が50J/m3以下である
3)口腔内で唾液と接触した時の付着性および/または嚥下開始時の付着性が通常のパンより低い
(2)唾液の吸収率が通常のパンより低い、上記(1)に記載のパン類。
(3)パンを酵素処理して得られる上記(1)または(2)に記載のパン類。
(4)酵素処理するパンが、増粘多糖類を配合したパンである上記(3)に記載のパン類。
(5)酵素処理するパンが、増粘多糖類およびデンプンを配合したパンである上記(3)または(4)に記載のパン類。
(6)増粘多糖類がアルギン酸ナトリウム、グルコマンナンまたはネイティブ型ジェランガムのゾルもしくはゲルから選ばれる一種以上である上記(4)または(5)に記載のパン類。
(7)パンを酵素処理した後、再焼成する工程を含む上記(1)~(6)のいずれかに記載のパン類の製造方法。
(8)注入により、パン重量に対して40wt%~120wt%の酵素液を接触させてパンを酵素処理する上記(7)に記載のパン類の製造方法。
(9)浸漬により、パン重量に対して100wt%~350wt%の酵素液を接触させてパンを酵素処理する上記(7)に記載のパン類の製造方法。
(10)酵素液の酵素濃度が0.005wt%以上である上記(8)または(9)に記載のパン類の製造方法。
(11)酵素がプロテアーゼ活性またはペプチダーゼ活性のいずれか一種以上の活性を有する酵素である上記(8)~(10)のいずれかに記載のパン類の製造方法。
(12)酵素処理するパンが、濃度1wt%以上のゲル化した増粘多糖類またはゾル状にした増粘多糖類を配合したパンである上記(8)~(11)のいずれかに記載のパン類の製造方法。
(13)ゲル化した増粘多糖類またはゾル状にした増粘多糖類の配合量(ベーカーズ%)が70%以下である上記(12)に記載のパン類の製造方法。
(14)酵素処理するパンが、デンプンを配合したパンである上記(12)または(13)に記載のパン類の製造方法。
(15)デンプンの配合量(ベーカーズ%)が0.5%以上である上記(14)に記載のパン類の製造方法。
1)かたさ、凝集性および離水率が通常のパンと同程度である
2)付着性が50J/m3以下である
3)口腔内で唾液と接触した時の付着性および/または嚥下開始時の付着性が通常のパンより低い
本発明のパン類は、通常のパンと同様の外観、食感、風味等を有し、新規物性を有するパン類として、幅広い世代に提供することができる。本発明のパン類は、高齢者等の咀嚼・嚥下機能が低下した人においても容易に咀嚼・嚥下が可能であることから、そのまま介護食等に利用することもできる。
1)かたさ、凝集性および離水率が通常のパンと同程度である
2)付着性が50J/m3以下である
3)口腔内で唾液と接触した時の付着性および/または嚥下開始時の付着性が通常のパンより低い
ここで、「通常のパン」とは、小麦粉、ライムギ、ライ麦粉、米粉等に水、酵母、塩等を加えて作成したパン生地を発酵させた後に、これを焼成して得られる、澱粉を主成分とする食品のことをいう。本発明における「通常のパン」としては、例えば、食パン、フランスパン、ライ麦パンまたは米粉パン等が挙げられる。
本発明では、クリープメータ RE2-33005B(山電社製)によって測定される「かたさ」を基準とする。このクリープメータにおいて、本発明の「パン類」を直径20mm、高さ8mmの樹脂製のプランジャーによって、圧縮速度10mm/秒、測定歪率66.67%で二回圧縮したとき(測定温度:20±2℃、n=8)に示される「かたさ」が1×104N/m2以下であれば、本発明の「パン類」は、「通常のパン」と「同程度のかたさ」であるといえる。
本発明では、クリープメータ RE2-33005B(山電社製)によって測定される「凝集性」を基準とする。このクリープメータにおいて、本発明の「パン類」を上記「かたさ」と同様の方法で測定した場合に示される「凝集性」が0.2-0.8の範囲内であれば、本発明の「パン類」は「通常のパン」と同程度の「凝集性」であるといえる。本発明の「パン類」は、さらに、この測定方法によって示される「凝集性」が0.5-0.7のものであることが好ましい。
本発明では、クリープメータ RE2-33005B(山電社製)によって、次のように測定される「離水率」を基準とする。
即ち、本発明の「パン類」またはその一部をろ紙の上に置き、重さ(初期重量)を測定する。その後、このクリープメータにおいて、重さ(初期重量)を測定した「パン類」を直径55mm、高さ8mmの樹脂製のプランジャーによって、圧縮速度1mm/秒、測定歪率66.67%で一回圧縮した後、本発明の「パン類」またはその一部をろ紙の上から取り除き、ろ紙に付着した離水の重量(離水量)を測定する。このようにして測定された初期重量に対する離水量の割合を算出することで、本発明の「離水率」を求めることができる。
算出された「離水率」が5%以下であれば、本発明の「パン類」は「通常のパン」と同程度の「離水率」であるといえる。本発明の「パン類」は、さらに、この「離水率」が2%以下のものであることが好ましい。
本発明では、クリープメータ RE2-33005B(山電社製)によって測定される「付着性」を基準とする。このクリープメータにおいて、本発明の「パン類」を上記「かたさ」と同様の方法で測定した場合に示される「付着性」が50J/m3以下であれば良い。
この「口腔内で唾液と接触した時の付着性」として、本発明では、クリープメータ RE2-33005B(山電社製)によって、次のように測定される「口腔内で唾液と接触した時の付着性」を基準とする。
即ち、本発明の「パン類」またはその一部の1面のみに、唾液の代替として水を添加し、このクリープメータにおいて、この「パン類」を直径20mm、高さ8mmの樹脂製のプランジャーと接するように置き、圧縮速度10mm/秒、測定歪率66.67%で二回圧縮し、テクスチャー解析することで、本発明の「口腔内で唾液と接触した時の付着性」を測定することができる。
本発明の「パン類」では、この測定方法によって示される「口腔内で唾液と接触した時の付着性」が60J/m3以下であれば、「口腔内で唾液と接触した時の付着性」が通常のパンより低いといえる。
この「嚥下開始時の付着性」として、本発明では、クリープメータ RE2-33005B(山電社製)によって、次のように測定される「嚥下開始時の付着性」を基準とする。
即ち、健常者からなる複数のパネラーが、本発明の「パン類」の一部を嚥下するために平均的に咀嚼する回数咀嚼する。その後、咀嚼後の「パン類」の一部を直径40mm、高さ15mmのシャーレにすりきりまで詰め、このクリープメータにおいて、直径20mm、高さ8mmの樹脂製のプランジャーによって、圧縮速度10mm/秒、測定歪率66.67%で二回圧縮し、テクスチャー解析することで、本発明の「嚥下開始時の付着性」を測定することができる。
本発明の「パン類」では、この測定方法によって示される「嚥下開始時の付着性」が1500J/m3以下であれば、「嚥下開始時の付着性」が通常のパンより低いといえる。
ここで「舌と上顎で容易に構造を破壊できる」とは、喫食等するために「パン類」を口腔内に含み、舌と上顎で咀嚼等を行った際に、「パン類」を形成している組織や構造が凝集されて餅のような塊になることがなく崩せ、口腔内で小塊として分散し、溶けるような「口溶け」を示すことをいう。
ここで、「突刺し最大応力」とは、本発明の「パン類」を喫食等するために、ヒト等が本発明の「パン類」を口腔内に含み、舌と上顎で咀嚼等する際に、「パン類」を形成している構造を破壊するために、必要となる応力の最大値のことをいう。
本発明では、テクスチャーアナライザーTA.XT plus(Stable Micro Systems)によって、次のように測定される「突刺し最大応力」を基準とする。
即ち、本発明の「突刺し最大応力」は、本発明の「パン類」をテクスチャーアナライザーTA.XT plus(Stable Micro Systems)の測定台に置き、直径5mm 円柱型のステンレス製のプランジャーによって、圧縮速度1mm/秒、測定歪率150%で突刺した時の最大応力(突刺し最大応力)として測定することができる。
このようにして測定される「突刺し最大応力」が3.0×104N/m2以下であれば、本発明の「パン類」は「舌と上顎で容易に構造を破壊できる」ものであるといえる。
本発明の「唾液の吸収率」は、次のように測定される「唾液の吸収率」を基準とする。
即ち、本発明の「パン類」またはその一部の重さ(咀嚼前重量)を測定した後、口腔内で15回咀嚼し、咀嚼後の重量(咀嚼後重量)を測定し、咀嚼前重量に対し、咀嚼によって増加した重量の割合を算出することで、本発明の「唾液の吸収率」を求めることができる。
この「唾液の吸収率」が5%以下であれば、本発明の「パン類」は、「唾液の吸収率」が通常のパンより低いといえる。本発明の「パン類」は、さらに、「唾液の吸収率」が2%以下のものであることが好ましい。
そして、本発明の新規物性を有する「パン類」は、さらに、上記に示した物性に加え、「唾液の吸収率」が5%以下であることが好ましい。
本発明の「吸水率」は、次のように測定される「吸水率」を基準とする。
即ち、本発明の「パン類」またはその一部の重さ(初期重量)を測定した後、水中に5秒間浸漬する。その後、5秒間水を切り、吸水後の重量を測定し、初期重量に対する吸水後の重量の割合を算出することで、本発明の「吸水率」を求めることができる。
本発明の「パン類」は、この「吸水率」が100%以下であることが好ましい。
このように、本発明の「パン類」の物性の一つに「吸水率」を加える場合、上記に示した物性に加え、本発明の新規物性を有する「パン類」は、「吸水率」が100%以下であることが好ましい。
ここで「酵素処理」とは、原料とする「パン」の組織に、水等の溶媒に酵素を含ませた酵素液を塗布、浸漬、注入、噴霧等によって接触させ、酵素反応が起こる条件下で一定時間反応させることをいう。
本発明の新規物性を有する「パン類」は、酵素処理したこのような「パン」を、さらに再焼成して得られるものであることが好ましく、再焼成によって、「パン」に含まれる酵素を失活させることもできる。
特に「増粘多糖類」を配合した「パン」を原料とすることが好ましく、さらに「増粘多糖類」および「デンプン」を配合した「パン」を原料とすることが好ましい。
ゲル化した増粘多糖類またはゾル状にした増粘多糖類は「パン」の材料にそのまま配合しても良い。ゲル化した増粘多糖類は、さらに、生地に練りこまれやすいように、1cm角のダイス状や塊状としたり、ミキサー等で粗くみじん切りしたりして「パン」の材料に配合してもよい。
このようにゲル化した増粘多糖類またはゾル状にした増粘多糖類は、「パン」に対し配合量(ベーカーズ%(ベーカリー生地中の小麦粉を100重量%としたときの配合重量%))が70%以下となるように配合することが好ましい。
このようなデンプンは、「パン」に対し配合量(ベーカーズ%(ベーカリー生地中の小麦粉を100重量%としたときの配合重量%))が0.5%以上となるように配合することが好ましい。
このような本発明の「パン類の製造方法」には、パン生地を発酵し、焼成して得られる「パン」を原料として、これを酵素処理する工程、酵素処理した後再焼成する工程を含んでいることが好ましい。
酵素液に含ませる酵素としては、本発明の新規物性を有する「パン類」が製造できる酵素であれば、従来知られているいずれの酵素であってもよい。このような酵素として、例えば、プロテアーゼ活性またはペプチダーゼ活性のいずれか一種以上の活性を有する酵素等が挙げられ、この酵素は、パパインW-40(アマノエンザイム社製)、プロテアーゼP「アマノ」3G(天野エンザイム社製)等の市販のものであっても良い。
このように「パン」に接触する酵素液に含まれる酵素の濃度は0.005wt%以上であることが好ましい。
酵素処理した「パン」を再焼成することにより、酵素処理のために「パン」に添加した酵素液に含まれる水分等を除去し、また、酵素の活性を失活させることができる。
1)パン
強力粉175g、植物油脂10.5g、上白糖21g、食塩3.9g、スキムミルク10.5g、水113.8g、ドライイースト2.1gを家庭用パン製造器(ホームベーカリー(SD‐BMS101) パナソニック社製)の専用容器に投入した。
付属のフックによって、基本食パン標準焼き色モードで焼成してパンを作製し、冷却後、厚さ20mmにスライスした。
2)酵素液(A)
パパインW-40(アマノエンザイム社製)を0.01wt%水溶液となるように水に溶解したものを、酵素液(A)とした。
上記1.1)のパン(厚さ20mm)に対し、パン重量65gあたり100wt%(65g)の酵素液(A)を接触させた。接触方法は、それぞれ塗布(発明品1A)、浸漬(発明品1B)または注入(発明品1C)とした。
塗布は、上記1.1)のパン(厚さ20mm)の表裏前面およびクラスト部(パンの外皮部(パンのミミ))表面に、酵素液(A)を刷毛で塗ることで行った。浸漬は、酵素液(A)をバットに入れ、そこに上記1.1)のパン(厚さ20mm)全体を浸すことで行った。
また、注入は、シリンジ(テルモ社製 テルモシリンジ注射針付 26G×1/2”)に酵素液(A)を入れ、上記1.1)のパン(厚さ20mm)の表面および裏面に針を挿入することで行った。一箇所の注入量を数mL程度とし、パン全体を網羅するように複数箇所注入した。
その後、これらのパンをそれぞれ4℃の冷蔵室内で16時間静置し、酵素反応させて処理した。酵素反応終了後、これらのパンをホテルパン内に置き、ホテルパン専用蓋で蓋をした後、スチームコンベクション(セルフクッキングセンター61型 ラショナル社製)によりヒートモードの条件(湿度0%、庫内温度130℃、加熱時間30分)で再焼成することで、発明品1A~発明品1Cを得た。
このうち、発明品1Cについて、上記1.1)のパンを酵素処理し、再焼成して得た発明品1Cおよび該内相の拡大写真を図1(上部)に示した。
次の1.~7.の方法により、発明品1A~発明品1Cおよび下記の実施例等において製造した発明品、比較品の物性をそれぞれ特定した。
1.かたさ、付着性、凝集性
「特別用途食品の表示許可等について(食安発第0212001号、厚生労働省医薬品食品局食品安全部長通知、平成21年2月12日)」中の「えん下困難者用食品の試験方法 かたさ、付着性及び凝集性の試験方法」を参考として、各発明品、比較品のかたさ、付着性および凝集性を以下のように調べた。
即ち、各発明品、比較品のクラスト部(パンの外皮部(パンのミミ))を除き、30×30×20mmにカットしたものをそれぞれ試料として、クリープメータ RE2-33005B(山電社製)の測定台に置いた。
直径20mm、高さ8mmの樹脂製のプランジャーによって、圧縮速度10mm/秒、測定歪率66.67%で試料を二回圧縮したときのかたさ、付着性および凝集性をそれぞれ測定した(測定温度:20±2℃、n=8)。
「嚥下困難者用食品の離水に関する検討 野原 舞(県立広島大学大学院 総合学術研究科)、他」(第26回 日本静脈経腸栄養学会(JSPEN2011)、ポスター発表 SP-18)を参考として、各発明品、比較品の離水率を調べた。
即ち、各発明品、比較品のクラスト部(パンの外皮部(パンのミミ))を除き、30×30×20mmにカットしたものをそれぞれ試料とした。
プラスチックトレーにろ紙を二枚重ね、その上にカットした試料を置き、試料の重量(初期重量)を測定した。
その後、直径55mm、高さ8mmの樹脂製のプランジャーによって、試料を圧縮速度1mm/秒、測定歪率66.67%で一回圧縮した。
圧縮後試料を取り除き、ろ紙に付着した離水の重量(離水量)を測定し、以下の式1に基づき、離水率を算出した(n=5)。
各発明品、比較品のクラスト部(パンの外皮部(パンのミミ))を除き、30×30×20mmにカットしたものを試料とし、試料の重量(初期重量)を測定した。
その後、試料をザルに入れて、水中に5秒間浸漬した後、5秒間水を切り、試料の吸水後の重量(吸水後の重量)を測定した。以下の式2に基づき、吸水率を算出した(n=5)。
各発明品、比較品を、重量が4.0±0.1g(咀嚼前重量)となるように秤量した。秤量した試料を口腔内で15回咀嚼した後、口腔内から回収し、咀嚼後の重量(咀嚼後重量)を測定した。以下の式3に基づき、唾液の吸収率を算出した(n=5)。
平成20年度 研究結果 厚生労働省科学研究費補助金(特別研究事業)分担研究報告書 「食品による窒息の要因分析‐ヒト側の要因と食品のリスク度-原因食品の物性分析 ご飯・パンの物性の解析」28ページ及び図8を参考として、以下のように、各発明品、比較品の口腔内で唾液と接触した時の付着性を調べた。
即ち、各発明品、比較品のクラスト部(パンの外皮部(パンのミミ))を除き、30×30×20mmにカットしたものを試料とし、この試料の1面のみに水を1mL添加した。
水を添加した面が直径20mm、高さ8mmの樹脂製のプランジャーと接するようにし、試料を圧縮速度10mm/秒、測定歪率66.67%で二回圧縮し、テクスチャー解析することで、口腔内で唾液と接触した時の付着性を測定した(n=5)。
参考文献(Jpn.J.Oral Biol.,45,59-63(2003))、を参考として、各発明品、比較品の嚥下開始時の付着性を調べた。
即ち、まず始めに各発明品、比較品を、重量が7.0gとなるように秤量した。秤量した試料を口に含み、咀嚼し、嚥下開始までの平均咀嚼回数を調べた(n=5)。平均咀嚼回数は、発明品がいずれも13回、比較品1A、比較品1Gおよび比較品1Hが60回、比較品1Bが13回、比較品1D、比較品1Eおよび比較品1Fが6回、比較品1Cが3回であった。
次に、各試料を嚥下開始までの平均咀嚼回数分咀嚼し、これを口腔内から回収し、直径40mm、高さ15mmのステンレス製シャーレにすりきりまで詰めた。直径20mm、高さ8mmの樹脂製のプランジャーによって、このシャーレに詰めた試料を圧縮速度10mm/秒、測定歪率66.67%で二回圧縮し、テクスチャー解析することで、嚥下開始時の付着性を測定した(n=3)。
テクスチャーアナライザー ユーザーセミナー資料(Stable Micro Systems)を参考として、各発明品、比較品の突刺し最大応力を調べた。
即ち、調製した各発明品、比較品(厚さ20mm)をそのまま試料として、テクスチャーアナライザーTA.XT plus(Stable Micro Systems)の測定台に置き、直径5mm円柱型のステンレス製のプランジャーによって、圧縮速度1mm/秒、測定歪率150%で突刺したときの最大応力(突刺し最大応力)を測定した。
実施例1で得られた新規物性を有するパン(発明品1A~発明品1C)と、比較例として以下の方法によって得た比較品1A~比較品1Hをそれぞれ10人のパネラーで試食し、下記に示す評価基準に従い官能評価を行った。クラスト部(パンの外皮部(パンのミミ))を有する発明品および比較品については、クラスト部を除いた内相部分と、クラスト部に分けてそれぞれ試食することで官能評価を行った。また、比較品の物性についても、実施例1と同様に調べた。
比較品1B:以下のように製造したものを比較品1Bとした。
上記1.1)で得たパンに対し、酵素液(A)の代わりにパン重量あたり100wt%の水を塗布して接触させた以外は、発明品1Cと同様の製造方法で製造した。
比較品1C:以下のように製造したものを比較品1Cとした。
市販食パンの内相部分を細かくちぎって鍋に入れ、その鍋にパンが十分に浸るほどの牛乳を注いで、パンが溶け、まったく形がなくなるまで加熱し、パン粥を得た。
強力粉850g、米粉150g、上白糖80g、マーガリン100g、スキムミルク30g、食塩20g、生イースト30g、ヒドロキシプロピルメチルセルロース2g、アスコルビン酸3g、水750gをミキサー(キッチンエイド KSM5型 キッチンエイド社製)に投入し、低速で2分、中速で2分混合し、パン用の型に入れた。その後、温度38℃、相対湿度85%で1時間ホイロを取り、スチームコンベクション(セルフクッキングセンター61型 ラショナル社製)によってヒートモードの条件(湿度0%、温度210℃、加熱時間30分)で焼成した。
得られたパンを冷却後、厚さ20mmにスライスし、スライスした1枚をパン100gあたり100gのシロップ(30%グラニュー糖水溶液)に浸漬させた。
生パン粉200g、牛乳400g、上白糖10gを鍋に入れて沸騰させた後、これをミキサー(SKP-B701型 タイガー社製)に入れてよく撹拌した。その後、鍋に戻して加熱し、アクアジュレパウダー(フードケア社製)40gを加えて、再度沸騰させた。沸騰後得られた混合物を四角型に流し、冷却した。
強力粉700g、生イースト20g、イーストフード1g、水400gをミキサー(キッチンエイド KSM5型 キッチンエイド社製)に投入し、低速で2分、中速で2分混合し、中種生地を得た。この中種生地を温度28℃、相対湿度85%の条件で、4時間醗酵させた。
醗酵後の中種生地を再びミキサーに投入し、準強力粉300g、小麦澱粉50g、食塩15g、上白糖20g、ゲル組成物(寒天1%およびグアガム0.1%配合)100g、水140g、Bakezyme(DSM Food Specialities製)0.4gを加え、低速で3分、中速で3分ミキシングした。
さらに、マーガリン80gを加え、低速で3分、中速で3分、高速で1分ミキシングを行ない、フロアタイムを20分とった後、得られた生地を185gずつに分割し、丸目を行なった。次いで、ベンチタイムを20分とった後、モルダー成形し、6本をU字にして3斤型プルマン型に入れ、温度38℃、相対湿度85%で60分ホイロをとった後、スチームコンベクション(セルフクッキングセンター61型 ラショナル社製)によってヒートモードの条件(湿度0%、温度175℃、加熱時間40分)で焼成した。
強力粉700g、生イースト20g、イーストフード1g、卵黄100g、水330gをミキサー(キッチンエイド KSM5型 キッチンエイド社製)に投入し、低速で2分、中速で2分混合し、中種生地を得た。この中種生地を温度28℃、相対湿度85%の条件で、4時間醗酵させた。
醗酵後の中種生地を再びミキサーに投入し、準強力粉300g、食塩12g、上白糖80g、スキムミルク30g、脱脂濃縮乳5g、水飴50g、生イースト5g、水120g、Bakezyme(DSM Food Specialities製)0.3gを加え、低速で3分、中速で3分、高速で1分ミキシングした。
さらに、マーガリン300gを加え、低速で3分、中速で3分、高速で1分ミキシングを行ない、フロアタイムを30分とった後、得られた生地を230gずつに分割し、丸目を行なった。次いで、ベンチタイムを20分とった後、モルダー成形し、6本をU字にして3斤型プルマン型に入れ、温度38℃、相対湿度85%で54分ホイロをとった後、スチームコンベクション(セルフクッキングセンター61型 ラショナル社製)によってヒートモードの条件(湿度0%、温度175℃、加熱時間45分)で焼成した。
外観
×:通常のパンと全く異なる
△:通常のパンとは近いが異なる
○:通常のパンに近い
◎:通常のパンと同様である
風味
×:通常のパンと全く異なる
△:通常のパンに近いが異なる
○:通常のパンに近い
◎:通常のパンと同様である
食感
×:通常のパンと全く異なる
△:通常のパンに近いが異なる
○:通常のパンに近い
◎:通常のパンと同様である
口溶け
×:口腔内で凝集し、塊となって崩れない
△:口腔内でわずかに凝集し、崩れない部分がある
○:口腔内でほとんど凝集せず、崩せる
◎:口腔内で全く凝集せず、崩せる
総合
×:舌と上顎で構造を破壊し、嚥下するのが極めて困難である
△:舌と上顎で構造を破壊し、嚥下できるが容易ではない
○:舌と上顎で容易に構造を破壊し、嚥下できる
◎:咀嚼嚥下機能が低下している人や、唾液量が少ない高齢者等であっても、舌と上顎で容易に構造を破壊し、嚥下できる
いずれの基準についても、×を0点、△を1点、○を2点、◎を3点と換算して合計し、これをパネラーの人数で割ることで平均点数を調べた。
平均点数が0~0.5を×、0.6~1.5を△、1.6~2.5を○、2.6~3.0を◎として、最終的な評価をした。
一方、酵素液(A)を注入した発明品1A~発明品1Cおよび、酵素液(A)のかわりに水を注入した比較品1Bは、外観、風味および食感が“通常のパンに近いが異なる”ものであった。
しかし、比較品1A、比較品1B、比較品1G、比較品1Hはその内相及びクラスト部において、いずれも喫食のために押し潰すと“口腔内で凝集し、塊となって崩れない”口溶けを示すものであり、口溶けが良くなかった。これに対し、酵素処理して再焼成した発明品1A~発明品1Cは、“口腔内でわずかに凝集し、崩れない部分がある”か、または、“口腔内でほとんど凝集せず、崩せる”ものであり、口溶けが改善されたものであった。
即ち、これらの発明品、比較品はいずれも、かたさ、凝集率および離水率が、通常のパンと同様の物性(通常のパンが示す物性:かたさが1×104N/m2以下、凝集性が0.2-0.8、離水率が5%以下)を示すものであった。
しかし、比較品1A、比較品1B、比較品1Gおよび比較品1Hは、突刺し最大応力の高さからも示されるように、発明品1A~発明品1Cと比べて舌と上顎で容易に構造を破壊できるものではなく、また、嚥下開始時の付着性も高いことから、咽頭につまらせる可能性が高いものであった。
また、通常のパンと同様に製造し、シロップに浸漬した比較品1Dおよび比較品1Eは、風味、食感が通常のパンとは異なり、通常のパンを喫食した場合と比べて違和感があるものであった。また、これらのパンは、離水率が高く、口腔内で液体と固体に分かれるため、咀嚼嚥下機能が低下している人には誤嚥する危険性が高いものであった。
これに対し、実施例1において製造した発明品1A~発明品1Cは、外観、風味および食感がいずれも通常のパンとは近く、内相およびクラスト部のいずれにおいても“舌と上顎で構造を破壊し、嚥下できるが容易ではない”か、または、“舌と上顎で容易に構造を破壊し、嚥下できる”ものであり、口溶けが改善されたものであった。特に、発明品1Cは、注入により酵素液(A)を接触させており、酵素液(A)がパンの組織の中心部までより均一に浸透して作用したことによって、口溶けが向上されたものであった。
さらに、発明品1A~発明品1Cは、突刺し最大応力が低く(突刺時最大応力3.0×104N/m2以下)、容易に舌と上顎で構造を破壊できるものであることから、咀嚼嚥下機能が低下している人や、唾液量が少ない高齢者においても食べ易い物性を有していることが確認できた。
試験例1で得た比較品1G、1Hについて、発明品1Cと同様に酵素液(A)を接触させて処理した後、再焼成することにより、比較品1G’および比較品1H’を得た。
これらを10人のパネラーで試食し、試験例1と同様の方法により官能評価を行った。官能評価の結果は表1-3に示した。
従って、この結果より、歯切れが良いパン等を得るために特定の組成等にして通常のパンと同様に製造したものを単に酵素処理し、再焼成したところで、通常のパンと同様の外観、食感、風味等を有し、かつ、高齢者等の咀嚼・嚥下機能が低下した人においても容易に咀嚼・嚥下が可能な本発明の新規物性を有するパン類が得られるとは言えないことが確認できた。
[試験例2]
比較品2B:注入により、パン重量あたり140wt%の酵素液(A)を接触した以外は発明品1Cと同様の製造方法で製造した。
比較品2C:注入により、パン重量あたり160wt%の酵素液(A)を接触した以外は発明品1Cと同様の製造方法で製造した。
一方、パン重量あたり20wt%以下の酵素液(A)を注入により接触させて処理したものは、パン全体に酵素液(A)が浸透せず、分解が不良な部分が発生したため、口溶けが悪くなった(比較品2A)。また、140wt%以上の酵素液(A)を注入により接触させて処理したものは、水分含量が高く、食感が通常のパンとは異なり、べとつきがある飲み込みにくいものであった(比較品2B、比較品2C)。
従って、発明品2A~発明品2Dは発明品1A~発明品1Cと同様に、咀嚼嚥下機能が低下している人や、唾液量が少ない高齢者等においても食べ易い物性を有しているものであった。
パパインW-40(アマノエンザイム社製)を0.025wt%、0.03wt%、0.05wt%、0.075wt%または0.1wt%水溶液となるように水に溶解し、各濃度の酵素液(A)とした。
酵素液(B)の調製:
プロテアーゼ、ペプチダーゼを含む酵素製剤であるプロテアーゼP「アマノ」3G(天野エンザイム社製)を0.005wt%、0.01wt%、0.015wt%、0.025wt%または0.03wt%水溶液となるように水に溶解し、各濃度の酵素液(B)とした。
実施例3で得られた新規物性を有するパン(発明品3A~発明品3J)をそれぞれ10人のパネラーで試食し、試験例1と同様の方法により官能評価を行い、結果を表3に示した。また、それぞれの発明品について、実施例1と同様の方法により物性を調べた。
特に、0.025wt%以上となるように調製した酵素液(A)を注入により接触させて製造したものは口腔内でほとんど凝集せず、崩せる口溶けを示した。また、0.005wt%以上0.015wt%以下となるよう調製した酵素液(B)を注入により接触させて製造したものは、さらに、通常のパンに近い、または通常のパンと同様の風味を示す、より好ましい新規物性を有するパンであった。
その他の発明品も、かたさが1×104N/m2以下、凝集性が0.2-0.8、離水率が5%以下と通常のパンと同程度であり、付着性が50J/m3以下であり、口腔内で唾液と接触した時の付着性が60J/m3以下および/または嚥下開始時の付着性が1500J/m3以下と通常のパンよりも低かった。さらに、突刺し最大応力が3.0×104N/m2以下であり、吸水率が100%以下、唾液の吸収率が5%以下であった。
従って、発明品3A~発明品3Jはいずれも発明品1C等と同様に、喫食した場合に通常のパンと比べて咽頭につまりにくく、容易に舌と上顎で構造を破壊できる、咀嚼嚥下機能が低下している人や、唾液量が少ない高齢者等においても食べ易い物性を有しているものであった。
1)増粘多糖類
(1)アルギン酸ナトリウムゲル
水90gを入れた容器にアルギン酸ナトリウム(I-1 キミカ社製)1gと第2リン酸カルシウム(食品添加物グレード 和光純薬社製)0.3gを攪拌しながら投入した。
さらに、グルコノデルタラクトン(フジグルコン 扶桑化学社製)0.9gを水7.8gに溶解したものを投入し、攪拌した後、静置し、増粘多糖類濃度が1wt%のアルギン酸ナトリウムゲルを得た。
(2)グルコマンナンゲル
水を95.945g入れた容器に、グルコマンナン精粉(レオレックスRS 清水化学(株)社製)を1gまたは2g分散し、均一にした。これを乾燥させないように2時間放置し、膨潤させた。さらに、水酸化カルシウム(食品添加物グレード 和光純薬社製)0.055gを水2gに分散したものを混合した。
この混合物を、スチームコンベクションオーブン(セルフクッキングセンター61型 ラショナル社製)によって湿度100%、庫内温度100℃の条件で、15分加熱した。これを水浴中で冷却し、増粘多糖類濃度が1wt%または2wt%のグルコマンナンゲルを得た。
(3)グルコマンナンゾル
水を98g入れた容器に、グルコマンナン精粉(レオレックスRS 清水化学(株)社製)を2g分散し、均一にした。これを乾燥させないように2時間放置し、膨潤させ、増粘多糖類濃度が2wt%のグルコマンナンゾルを得た。
(4)ネイティブ型ジェランガムゲル
水を98.9g入れた容器に、ネイティブ型ジェランガム(ケルコゲルHM 三栄源エフ・エフ・アイ社製)1gと乳酸カルシウム0.1gを攪拌しながら投入し、90℃の湯浴中で加熱した。これを水浴中で冷却し、増粘多糖類濃度が1wt%のネイティブ型ジェランガムゲルを得た。
強力粉175g、植物油脂10.5g、上白糖21g、食塩3.9g、スキムミルク10.5g、水96.25g、ドライイースト2.1gおよび上記1)のアルギン酸ナトリウムゲル、グルコマンナンゲルあるいはネイティブ型ジェランガムゲルのいずれかひとつ(いずれも1cm角ダイス状)または、グルコマンナンゾルを48.13g配合し、家庭用パン製造器(ホームベーカリー(SD‐BMS101) パナソニック社製)の専用容器に投入し、付属のフックによって基本食パン標準焼き色モードで焼成してパンを作製した。これを冷却後、厚さ20mmにスライスした。得られたパンに含まれるゾル状にした増粘多糖類、またはゲル化した増粘多糖類量は、いずれも27.5%(ベーカーズ%)であった。
プロテアーゼ・ペプチダーゼを含む酵素製剤であるプロテアーゼP「アマノ」3G(天野エンザイム社製)を0.01wt%水溶液となるように水に溶解し、酵素液(B)として使用した。
上記1.1)で調製したアルギン酸ナトリウムゲル(増粘多糖類濃度:1wt%)、グルコマンナンゲル(増粘多糖類濃度:2wt%)、グルコマンナンゾル(増粘多糖類濃度:2wt%)またはネイティブ型ジェランガムゲル(増粘多糖類濃度:1wt%)のいずれかひとつを配合した上記1.2)のパン(厚さ20mm)に対し、酵素液をそれぞれパン重量あたり80wt%となるように注入により接触させた以外は、発明品1Cと同様の方法で発明品4A~発明品4Dを製造した。
実施例4で得られた新規物性を有するパン(発明品4A~発明品4D)をそれぞれ10人のパネラーで試食し、試験例1と同様の方法により官能評価を行った。また、それぞれの発明品について、実施例1と同様の方法により物性を調べた。結果を表4に示した。
従って、発明品4A~発明品4Dはその内相およびクラスト部において、いずれも発明品1C等と同様に、喫食した場合に通常のパンと比べて咽頭につまりにくく、容易に舌と上顎で構造を破壊できる、咀嚼嚥下機能が低下している人や、唾液量が少ない高齢者においても食べ易い物性を有しているものであった。
パンに配合したグルコマンナンゲルの増粘多糖類濃度、ゲル化した増粘多糖類の配合量(ベーカーズ%)も表5-1に示した。
実施例5で得られた新規物性を有するパン(発明品5A~発明品5H)をそれぞれ10人のパネラーで試食し、試験例1と同様の方法により官能評価を行い、結果を表5-2に示した。また、それぞれの発明品について、実施例1と同様の方法により物性を調べた。
その他の発明品も、かたさが1×104N/m2以下、凝集性が0.2-0.8、離水率が5%以下と通常のパンと同程度であり、付着性が50J/m3以下であり、口腔内で唾液と接触した時の付着性が60J/m3以下および/または嚥下開始時の付着性が1500J/m3以下と通常のパンよりも低かった。さらに、突刺し時最大応力が3.0×104N/m2以下であり、吸水率が100%以下、唾液の吸収率が5%以下であった。
従って、発明品5A~発明品5Hはその内相およびクラスト部において、いずれも発明品1C等と同様に、喫食した場合に通常のパンと比べて咽頭につまりにくく、容易に舌と上顎で構造を破壊できる、咀嚼嚥下機能が低下している人や、唾液量が少ない高齢者においても食べ易い物性を有しているものであった。
1)デンプン
加工デンプン(マツノリンP7 松谷化学工業社製)を使用した。
2)パン
強力粉、植物油脂、上白糖、食塩、スキムミルク、ドライイーストと、実施例4、1)、(2)と同様に調製したグルコマンナンゲル、上記1)の加工デンプンおよび水を表6-1に記載の組成となるようにそれぞれ配合して製造したパンを使用した。パンに配合した加工デンプンの量(ベーカーズ%)も表6-1に示した。
<製造方法>
上記にて製造したパンを使用した以外は、発明品5Dと同様の方法で、注入により酵素を接触させて処理し、再焼成することで発明品6A~発明品6Fを製造した。
実施例6で得られた新規物性を有するパン(発明品6A~発明品6F)をそれぞれ10人のパネラーで試食し、試験例1と同様の方法により官能評価を行い、結果を表6-2に示した。また、それぞれの発明品について、実施例1と同様の方法により物性を調べた。
その他の発明品も、かたさが1×104N/m2以下、凝集性が0.2-0.8、離水率が5%以下と通常のパンと同程度であり、付着性が50J/m3以下であり、口腔内で唾液と接触した時の付着性が60J/m3以下および/または嚥下開始時の付着性が1500J/m3以下と通常のパンよりも低かった。さらに、突刺し最大応力が3.0×104N/m2以下であり、吸水率が100%以下、唾液の吸収率が5%以下であった。
従って、発明品6A~発明品6Fはその内相およびクラスト部においていずれも、通常のパンと同等の外観、風味、食感を有し、かつ、喫食した場合に通常のパンと比べて咽頭につまりにくく、容易に舌と上顎で構造を破壊できる、咀嚼嚥下機能が低下している人や、唾液量が少ない高齢者においても食べ易い物性を有しているものであった。
実施例7で得られた新規物性を有するパン(発明品7A~発明品7E)をそれぞれ10人のパネラーで試食し、試験例1と同様の方法により官能評価を行い、結果を表7-1に示した。また、それぞれの発明品について、実施例1と同様の方法により物性を調べた。
その他の発明品も、かたさが1×104N/m2以下、凝集性が0.2-0.8、離水率が5%以下と通常のパンと同程度であり、付着性が50J/m3以下であり、口腔内で唾液と接触した時の付着性が60J/m3以下および/または嚥下開始時の付着性が1500J/m3以下と通常のパンよりも低かった。さらに、突刺し最大応力が3.0×104N/m2以下であり、吸水率が100%以下、唾液の吸収率が5%以下であった。
従って、発明品7A~発明品7Eはいずれも、通常のパンと同等の外観、風味、食感を有するとともに、その内相およびクラスト部において口腔内で完全に溶ける口溶けを示し、新規物性を有するパンであった。また、実施例6の発明品6A~発明品6Fと同様の方法で調製したものと比較して、付着性、口腔内で唾液と接触した時の付着性が小さく、口腔内における付着のしやすさがより改善されたものであった。
このように、これらの発明品7A~発明品7Eはいずれも、喫食した場合に通常のパンと比べて咽頭につまりにくく、容易に舌と上顎で構造を破壊できる、咀嚼嚥下機能が低下している人や、唾液量が少ない高齢者においても食べ易い物性を有しているものであった。
1)かたさ、凝集性および離水率が通常のパンと同程度である
2)付着性が50J/m3以下である
3)口腔内で唾液と接触した時の付着性および/または嚥下開始時の付着性が通常のパンより低い
本発明によって得られるパン類は新規物性を有するパン類として、幅広い世代に提供することができ、そのまま介護食等に利用することもできる。
Claims (15)
- 次の1)~3)の新規物性を有し、舌と上顎で容易に構造を破壊できるパン類。
1)かたさ、凝集性および離水率が通常のパンと同程度である
2)付着性が50J/m3以下である
3)口腔内で唾液と接触した時の付着性および/または嚥下開始時の付着性が通常のパンより低い - 唾液の吸収率が通常のパンより低い、請求項1に記載のパン類。
- パンを酵素処理して得られる請求項1または2に記載のパン類。
- 酵素処理するパンが、増粘多糖類を配合したパンである請求項3に記載のパン類。
- 酵素処理するパンが、増粘多糖類およびデンプンを配合したパンである請求項3または4に記載のパン類。
- 増粘多糖類がアルギン酸ナトリウム、グルコマンナンまたはネイティブ型ジェランガムのゾルもしくはゲルから選ばれる一種以上である請求項4または5に記載のパン類。
- パンを酵素処理した後、再焼成する工程を含む請求項1~6のいずれかに記載のパン類の製造方法。
- 注入により、パン重量に対して40wt%~120wt%の酵素液を接触させてパンを酵素処理する請求項7に記載のパン類の製造方法。
- 浸漬により、パン重量に対して100wt%~350wt%の酵素液を接触させてパンを酵素処理する請求項7に記載のパン類の製造方法。
- 酵素液の酵素濃度が0.005wt%以上である請求項8または9に記載のパン類の製造方法。
- 酵素がプロテアーゼ活性またはペプチダーゼ活性のいずれか一種以上の活性を有する酵素である請求項8~10のいずれかに記載のパン類の製造方法。
- 酵素処理するパンが、濃度1wt%以上のゲル化した増粘多糖類またはゾル状にした増粘多糖類を配合したパンである請求項8~11のいずれかに記載のパン類の製造方法。
- ゲル化した増粘多糖類またはゾル状にした増粘多糖類の配合量(ベーカーズ%)が70%以下である請求項12に記載のパン類の製造方法。
- 酵素処理するパンが、デンプンを配合したパンである請求項12または13に記載のパン類の製造方法。
- デンプンの配合量(ベーカーズ%)が0.5%以上である請求項14に記載のパン類の製造方法。
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US14/124,534 US20140127355A1 (en) | 2011-06-08 | 2012-06-05 | Breads having novel physical properties and method of producing the same |
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JP2014211416A (ja) * | 2013-04-22 | 2014-11-13 | イーエヌ大塚製薬株式会社 | 食品の離水および/または吸水を測定する方法 |
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- 2012-06-05 WO PCT/JP2012/064435 patent/WO2012169486A1/ja active Application Filing
- 2012-06-05 US US14/124,534 patent/US20140127355A1/en not_active Abandoned
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CN103717081B (zh) | 2016-08-17 |
EP2719283B1 (en) | 2017-03-01 |
EP2719283A4 (en) | 2014-12-03 |
TW201302092A (zh) | 2013-01-16 |
KR101833092B1 (ko) | 2018-02-27 |
JP5975990B2 (ja) | 2016-08-23 |
US20140127355A1 (en) | 2014-05-08 |
EP2719283A1 (en) | 2014-04-16 |
JPWO2012169486A1 (ja) | 2015-02-23 |
KR20140029491A (ko) | 2014-03-10 |
CN103717081A (zh) | 2014-04-09 |
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