JP2017023048A - Composition for making bread, mix powder for making bread, manufacturing method of breads and breads - Google Patents
Composition for making bread, mix powder for making bread, manufacturing method of breads and breads Download PDFInfo
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Description
本発明は、製パン用組成物、製パン用ミックス粉、パン類の製造方法及びパン類に関する。 The present invention relates to a bread-making composition, bread-mixing powder, a method for producing bread, and bread.
従来から、健康志向の高まりやダイエットの流行等により、一般的なパン類よりも糖質含有量の低いパン類が求められている。
糖質含有量の低いパン類を製造するために、小麦粉の代わりに、難消化性澱粉等の低糖質食品原料とグルテンとを材料に用いることが行われている。
例えば、原料粉として難消化性澱粉を原料粉全体のうち４０〜７０％含有すると共に、その他の原料粉として小麦タンパク、大豆由来の食品素材、パン酵母を含有し、しかし小麦粉は含有しない、低糖質パン様食品素材がある（特許文献１）。
また、大豆由来の豆乳粉と小麦由来の活性グルテンとを混合した低糖質食品素材であって、上記食品素材中の活性グルテンの含有量を５〜９０重量％とし、残部を豆乳粉とし、糖質の含有量を少なくとも１３．５重量％以下に調整していることを特徴とする低糖質食品素材もある（特許文献２）。
Conventionally, breads with a lower sugar content than general breads have been demanded due to health-consciousness and diet trends.
In order to produce breads having a low sugar content, instead of wheat flour, a low-sugar food material such as resistant starch and gluten are used as materials.
For example, low-sugar, containing less digestible starch as raw material powder, 40-70% of the total raw material powder, and other raw material powder containing wheat protein, soybean-derived food material, baker's yeast, but not flour There is a quality bread-like food material (Patent Document 1).
Also, a low-sugar food material in which soybean-derived soymilk powder and wheat-derived active gluten are mixed, wherein the content of active gluten in the food material is 5 to 90% by weight, the remainder is soymilk powder, There is also a low-sugar food material characterized in that the content of quality is adjusted to at least 13.5% by weight or less (Patent Document 2).
しかしながら、従来の糖質含有量の低いパン類用の原料粉は、パン類製造時の作業性（生地の形成性や、生地の取り扱い性）において満足できるものではなかった。また、パン類焼成時に十分に膨らまず、内相の組織の状態が良好でないことや、食味・食感の悪化を招くことがあった。 However, conventional raw material powders for breads having a low sugar content are not satisfactory in terms of workability (formability of dough and handling of dough) during bread production. Moreover, it did not fully swell at the time of baking bread, and the state of the structure of the inner phase was not good, and the taste and texture were sometimes deteriorated.
そこで、生地の機械加工性の不良や、生地を焼成した後の内相の組織の不良等を解消する、パンや菓子を製造できる組成物が開発された。
具体的には、難消化性澱粉、大豆粉、及びふすまからなる群から選ばれた少なくとも１種である低糖質食品原料と、活性グルテンと、還元処理グルテンと、イーストに資化可能な糖類とを含有する、イースト発酵食品用組成物である（特許文献３）。
Therefore, a composition capable of producing bread and confectionery has been developed that eliminates the poor machinability of the dough and the defect of the internal phase structure after baking the dough.
Specifically, at least one low-sugar food material selected from the group consisting of resistant starch, soybean powder, and bran, active gluten, reduced gluten, and sugars that can be used to assimilate yeast It is the composition for yeast fermented foods containing (patent document 3).
しかしながら、前記イースト発酵食品用組成物には、必須成分として、グルテンをピロ亜硫酸ナトリウム等で処理した還元処理グルテンが含まれている。還元処理グルテンは、グルテンを還元剤で処理して得られるため、還元剤由来の独特の味や臭いが問題になることや、入手が困難であり、汎用性に欠けるという問題がある。
また、前記イースト発酵食品用組成物は、難消化性澱粉、大豆粉、ふすまのいずれか１つが含まれればよいことになっている。つまり、大豆粉を必須成分とはしていない。
However, the yeast fermented food composition contains, as an essential component, reduced gluten obtained by treating gluten with sodium pyrosulfite or the like. Since the reduction-treated gluten is obtained by treating gluten with a reducing agent, there are problems such as a unique taste and smell derived from the reducing agent, difficulty in obtaining, and lack of versatility.
Moreover, the said composition for yeast fermented foods should just contain any one of indigestible starch, soybean powder, and bran. That is, soybean powder is not an essential component.
本発明者らは、新たな糖質含有量の低い製パン用組成物について鋭意検討した結果、グルテンと、難消化性澱粉を含む食品用素材と、大豆由来食品用素材とを必須成分とし、これらの成分を特定の配合割合にすることによって、生地の成形性、生地の取り扱い性がよく、かつ汎用性のある製パン用組成物を提供できること、並びに焼成したパン類の比容積の大きさ及び食味・食感の良さが両立した、おいしくて満足感がある、一般的なパン類よりも糖質含有量の低いパン類を提供できることを見出し、本発明を完成した。 As a result of intensive studies on a new bakery composition with a low sugar content, the present inventors have made gluten, a food material containing indigestible starch, and a soybean-derived food material as essential ingredients, By making these components into a specific blending ratio, the moldability of the dough, the handleability of the dough can be provided and a versatile breadmaking composition can be provided, and the specific volume of the baked bread is large. In addition, the present inventors have found that it is possible to provide delicious and satisfying breads having a lower sugar content than general breads, which have both good taste and texture, and have completed the present invention.
すなわち、本技術は、以下の成分：
（ａ）グルテン、
（ｂ）難消化性澱粉を４０質量％以上含む食品用素材、及び
（ｃ）大豆由来食品用素材
を含む製パン用組成物であって、
前記成分（ａ）〜（ｃ）の合計含有量が、前記製パン用組成物の原料全量中８０質量％以上であり、かつ
成分（ａ）と成分（ｂ）及び（ｃ）との配合比（質量比）が（ａ）：（ｂ）＋（ｃ）＝１：１〜１：２．５である第１の製パン用組成物を提供する。
前記成分（ｂ）の含有量は、第１の製パン用組成物の原料全量中４０質量％未満であることが好ましい。
また、前記成分（ｂ）と成分（ｃ）の配合比（質量比）は（ｂ）：（ｃ）＝１：０．２５〜１：２．５であることが好ましい。
更に、前記第１の製パン用組成物と、成分（ｄ）として、前記成分（ｂ）に含まれる難消化性澱粉以外の不溶性食物繊維及び／又は難消化性デキストリンとを含む、第２の製パン用組成物を提供することができる。
That is, the present technology has the following components:
(A) gluten,
(B) a food material containing 40% by mass or more of indigestible starch, and (c) a composition for breadmaking containing a soybean-derived food material,
The total content of the components (a) to (c) is 80% by mass or more based on the total amount of raw materials of the bread-making composition, and the mixing ratio of the components (a) to the components (b) and (c) A first baking composition having a (mass ratio) of (a) :( b) + (c) = 1: 1 to 1: 2.5 is provided.
It is preferable that content of the said component (b) is less than 40 mass% in the raw material whole quantity of the 1st breadmaking composition.
The blending ratio (mass ratio) of the component (b) and the component (c) is preferably (b) :( c) = 1: 0.25 to 1: 2.5.
Furthermore, the 2nd composition for bread-making and the insoluble dietary fiber other than the indigestible starch and / or indigestible dextrin other than the indigestible starch contained in the said component (b) as a component (d), 2nd A bakery composition can be provided.
また、本技術は、前記第１又は第２の製パン用組成物を３０質量％以上と、穀粉とを含む、製パン用ミックス粉を提供する。 Moreover, this technique provides the bread-mixing powder containing 30 mass% or more of the said 1st or 2nd bread-making composition and flour.
更に、本技術は、前記第１若しくは第２の製パン用組成物又は前記製パン用ミックス粉を用いる、パン類の製造方法を提供する。 Furthermore, this technique provides the manufacturing method of bread using the said 1st or 2nd composition for bread-making, or the said mixed powder for bread-making.
更にまた、本技術は、前記第１若しくは第２の製パン用組成物又は前記製パン用ミックス粉を用いて製造されたパン類を提供する。 Furthermore, this technique provides the breads manufactured using the said 1st or 2nd bread-making composition or the said bread-mixing powder.
本発明の製パン用組成物は、還元処理グルテンを含有する必要がない。
また、本発明の製パン用組成物は、パン類の原料粉として用いることにより、パン類製造時の作業性（生地の形成性、生地がべたつかない等の生地の取り扱い性）が良好になる。
また、パン類焼成時に十分に膨らんで比容積が大きくなり、食味・食感が良好なパン類を提供できる。これらの特性において、小麦粉を多く用いた一般的なパン生地やパン類と同等なものが提供できる。
なお、ここに記載された効果は、必ずしも限定されるものではなく、本明細書中に記載されたいずれかの効果であってもよい。
The baking composition of the present invention does not need to contain reduced gluten.
In addition, when the composition for bread making of the present invention is used as a raw material powder for breads, workability at the time of bread production (formability of dough, handling of dough such as dough is not sticky) is improved. .
In addition, bread can be sufficiently swelled during baking to increase the specific volume, and bread having good taste and texture can be provided. In these characteristics, it is possible to provide an equivalent to general bread dough and bread using a large amount of flour.
Note that the effects described here are not necessarily limited, and may be any of the effects described in the present specification.
＜１．第１の製パン用組成物＞
本発明の実施形態に係る第１の製パン用組成物は、以下の成分：
（ａ）グルテン、
（ｂ）難消化性澱粉を４０質量％以上含む食品用素材、及び
（ｃ）大豆由来食品用素材
を必須として含む。
<1. First Baking Composition>
The first bread composition according to the embodiment of the present invention has the following components:
(A) gluten,
(B) A food material containing 40% by mass or more of indigestible starch and (c) a soybean-derived food material are included as essential.
（ａ）グルテン
本発明に用いるグルテンは、通常用いられるものであれば特に限定されない。グルテンは、パン生地に十分な粘弾性を与え、パン類の骨格を形成する役割を担う。グルテンは、市販のものを用いることができるが、後述する成分（ｂ）及び（ｃ）と組合せてパン生地としたときに、小麦粉主体のパン生地と同様の粘弾性と伸展性が得られるように、使用するグルテンを選択することが好ましい。具体的には、例えばグリコ栄養食品株式会社の「ＡグルＫ」、「ＡグルＰ」、「ＡグルＧ」、「ＡグルＳＳ」が挙げられる。本発明で使用するグルテンは、グルテンを還元剤で処理すること等は必要としない。
グルテンは、本発明の第１の製パン用組成物に、該組成物の原料全量中、好ましくは２３質量％以上、より好ましくは２６質量％以上、更に好ましくは３０質量％以上含まれる。グルテンを製パン用組成物に２３質量％以上含めることにより、パン類の骨格を十分に形成することができる。
(A) Gluten The gluten used in the present invention is not particularly limited as long as it is usually used. Gluten imparts sufficient viscoelasticity to bread dough and plays a role in forming a bread skeleton. As gluten, commercially available products can be used, but when the dough is combined with components (b) and (c) described later, viscoelasticity and extensibility similar to those of flour-based dough are obtained. It is preferable to select the gluten to be used. Specific examples include “A Guru K”, “A Guru P”, “A Guru G”, and “A Guru SS” from Glico Nutrition Foods, Inc. The gluten used in the present invention does not require treatment of gluten with a reducing agent.
Gluten is contained in the first bread-making composition of the present invention in a total amount of the raw material of the composition, preferably 23% by mass or more, more preferably 26% by mass or more, and further preferably 30% by mass or more. By including 23% by mass or more of gluten in the bread-making composition, the bread skeleton can be sufficiently formed.
（ｂ）難消化性澱粉を含む食品用素材
本発明に用いる難消化性澱粉を含む食品用素材（成分（ｂ））には、馬鈴薯、甘藷、小麦、米、タピオカ、トウモロコシ等由来のものがあり、本発明では特に限定されない。
小麦由来の該食品用素材としては、例えば、イングレディオン・ジャパン株式会社のノべロースＷ（ＮＯＶＥＬＯＳＥ Ｗ、登録商標）、松谷化学工業株式会社のファイバージムＲＷが挙げられる。また、タピオカ由来の該食品用素材としては、例えば、松谷化学工業株式会社のパインスターチＲＴが挙げられ、とうもろこし由来の該食品用素材としては、例えば、日本食品化工株式会社のロードスター（登録商標）が挙げられる。
(B) Raw material for food containing indigestible starch Food material (ingredient (b)) containing indigestible starch used in the present invention includes those derived from potato, sweet potato, wheat, rice, tapioca, corn, etc. There is no particular limitation in the present invention.
Examples of the food material derived from wheat include Novellose W (registered trademark) of Ingledion Japan Co., Ltd. and Fiber Gym RW of Matsutani Chemical Industry Co., Ltd. Examples of the food material derived from tapioca include Pine Starch RT of Matsutani Chemical Co., Ltd., and examples of the food material derived from corn include Roadster (registered trademark) of Nippon Food Chemical Co., Ltd. Is mentioned.
本発明に用いる難消化性澱粉を含む食品用素材（成分（ｂ））は、難消化性澱粉を高含有する素材である。難消化性澱粉は、レジスタントスターチとも呼ばれ、不溶性食物繊維の１種で消化酵素に抵抗性を示し、大腸で腸内細菌に資化され腸内菌叢に良好な影響を及ぼすことが知られている。レジスタントスターチとしては、ＲＳ１；物理的に消化酵素が作用できないために消化抵抗性を示すもの、ＲＳ２；澱粉粒の結晶構造ゆえに消化抵抗性を示すもの、ＲＳ３；澱粉の老化により消化酵素が作用しにくい構造に変化したために消化抵抗性を示すもの、ＲＳ４；澱粉が高度に化学修飾されたことにより消化抵抗性を示すものの４種類が知られている。
本発明に用いる難消化性澱粉を含む食品用素材（成分（ｂ））は、ＲＳ１〜ＲＳ４のいずれか１種又は２種以上を含有するものを、単独で又は組み合わせて用いることができるが、ＲＳ４を用いると、パン類製造時の作業性やパン類焼成時の膨らみが良好になるため好ましい。
本発明に用いる難消化性澱粉を含む食品用素材（成分（ｂ））の、難消化性澱粉（レジスタントスターチ）の含有量は、４０質量％以上であり、６０質量％以上が好ましく、７０質量％以上がより好ましく、特にコスト面を考慮した場合、４０質量％以上８５質量％以下がさらに好ましい。また、成分（ｂ）は、１００質量％が難消化性澱粉で構成されていてもよい。
難消化性澱粉を含む食品用素材（成分（ｂ））の、難消化性澱粉（レジスタントスターチ）含有量は、酵素−吸光光度法（ＡＯＡＣ Ｍｅｔｈｏｄ ２００２．０２）によって測定することができる。
The food material (component (b)) containing the hardly digestible starch used in the present invention is a material containing a high content of resistant starch. Indigestible starch, also called resistant starch, is a type of insoluble dietary fiber that is resistant to digestive enzymes and is known to be assimilated by intestinal bacteria in the large intestine and have a positive effect on the intestinal flora. It has been. As resistant starch, RS1: digestion resistance due to physical inability of digestive enzymes, RS2: digestion resistance due to the crystal structure of starch granules, RS3: digestion enzymes act due to starch aging Four types are known: those that exhibit digestion resistance because they have changed to a structure that is difficult to resist, RS4; those that exhibit digestion resistance due to highly chemically modified starch.
Although the foodstuff raw material (component (b)) containing the indigestible starch used for this invention can use what contains any 1 type or 2 types or more of RS1-RS4 individually or in combination, Use of RS4 is preferable because workability at the time of bread production and swelling at the time of baking bread are improved.
The content of the resistant starch (resistant starch) in the food material (component (b)) containing the resistant starch used in the present invention is 40% by mass or more, preferably 60% by mass or more, and 70 More preferably, it is more preferably 40% by mass or more and 85% by mass or less in consideration of cost. Moreover, 100 mass% of component (b) may be composed of indigestible starch.
The content of resistant starch (resistant starch) of a food material containing resistant starch (component (b)) can be measured by an enzyme-photometric method (AOAC Method 2002.02).
また、本発明における難消化性澱粉を含む食品用素材（成分（ｂ））の使用により、パン生地に伸展性とやわらかさを与えることができるので、グルテンの含有量が多くてもパン生地の粘弾性と伸展性のバランスを良好なものとすることができる。 Further, the use of a food material (ingredient (b)) containing a hardly digestible starch in the present invention can impart extensibility and softness to the bread dough, so the viscoelasticity of the bread dough even if the gluten content is large. And a good balance of extensibility.
更に、本発明における難消化性澱粉を含む食品用素材（成分（ｂ））の使用により、パン類の糖質含有量を自由に調整することができ、糖質含有量の低いパン類を製造することができる。
ここで、「糖質含有量の低いパン類」とは、小麦粉を主体とする一般的な配合で製造した分類群のパン類（例えば、食パン類、菓子パン類、ロールパン類等）に含まれる糖質量を基準として、２０質量％以上、好ましくは３０質量％以上、より好ましくは４０質量％以上糖質量が削減されているパン類のことをいう。また、ここでいう「糖質」とは、食物繊維を除いた炭水化物の総称であり、消化酵素によって消化される。
Furthermore, by using the food material (component (b)) containing the hardly digestible starch in the present invention, the sugar content of bread can be freely adjusted, and breads having a low sugar content are produced. can do.
Here, the “breads having a low sugar content” are sugars contained in taxonomic breads (eg, breads, confectionery breads, roll breads, etc.) manufactured with a general composition mainly composed of wheat flour. Breads whose sugar mass is reduced by 20% by mass or more, preferably 30% by mass or more, more preferably 40% by mass or more based on mass. The “sugar” as used herein is a general term for carbohydrates excluding dietary fiber, and is digested by digestive enzymes.
本発明の第１の製パン用組成物における難消化性澱粉を含む食品用素材（成分（ｂ））の含有量は特に限定されない。例えば、第１の製パン用組成物の原料全量中、４０質量％未満とすることができる。これにより、成分（ｂ）難消化性澱粉を含む食品用素材と、前述の成分（ａ）グルテン及び後述の成分（ｃ）大豆由来食品用素材とを併用でき、適度な伸展性と粘弾性が得られ、更に生地の作業性等を向上させることができる。 Content of the raw material for foodstuffs (component (b)) containing the indigestible starch in the 1st bread composition of this invention is not specifically limited. For example, it can be less than 40 mass% in the whole raw material of the composition for 1st breadmaking. Thereby, the food material containing component (b) resistant starch and the above-mentioned component (a) gluten and the later-described component (c) soybean-derived food material can be used in combination, and moderate extensibility and viscoelasticity can be obtained. In addition, the workability of the dough can be further improved.
なお、成分（ａ）グルテンと成分（ｂ）難消化性澱粉を含む食品用素材を用い、後述の成分（ｃ）大豆由来食品用素材を用いない場合、粘弾性が劣り、生地としてまとまらない。また、成分（ａ）グルテンと成分（ｃ）大豆由来食品用素材を用い、成分（ｂ）難消化性澱粉を含む食品用素材を用いない場合、伸展性に劣り、硬く延びにくい生地になる。 In addition, when the foodstuff raw material containing a component (a) gluten and a component (b) indigestible starch is used, and the below-mentioned component (c) soybean-derived foodstuff raw material is not used, viscoelasticity is inferior and it does not settle as dough. In addition, when the component (a) gluten and the component (c) soybean-derived food material are used and the food material containing the component (b) resistant starch is not used, the dough is inferior in extensibility and becomes a hard and difficult-to-extend dough.
（ｃ）大豆由来食品用素材
従来、大豆由来食品用素材は、一般的にはパン類の製造には適さず、配合できる量にも限界があった。
一方、本発明の第１の製パン用組成物は、グルテンを多く含み、弾力が強く生地が扱いにくくなるという弊害が生じ得る。
そこで、本発明において、成分（ａ）グルテン及び成分（ｂ）難消化性澱粉を含む食品用素材と、（ｃ）大豆由来食品用素材とを併用すること、これら３成分を特定の配合割合にすること、並びに大豆由来食品用素材の配合量を従来よりも多くすることで、意外にも、弾力が強く生地が扱いにくくなるというグルテンによる弊害を是正して、生地に粘りと弾力を与えて適度な粘弾性を補い、その結果、生地の粘弾性と伸展性のバランスを最適な状態とし、生地の作業性を改善することができる。
(C) Soybean-derived food material Conventionally, soybean-derived food material is generally not suitable for the production of breads, and there is a limit to the amount that can be blended.
On the other hand, the first bread-making composition of the present invention contains a large amount of gluten, which may cause a problem that the dough is difficult to handle due to its high elasticity.
Therefore, in the present invention, a food material containing component (a) gluten and component (b) indigestible starch and (c) a soybean-derived food material are used in combination, and these three components are used in a specific blending ratio. And by increasing the amount of soybean-derived food ingredients than before, the gluten, which is surprisingly strong and difficult to handle the dough, is corrected to give the dough a firmness and elasticity. Appropriate viscoelasticity can be compensated. As a result, the balance between the viscoelasticity and the extensibility of the fabric can be optimized and the workability of the fabric can be improved.
本発明に用いる大豆由来食品用素材は、例えば、全脂大豆粉、脱脂大豆粉、豆乳粉、おから、粒状又は繊維状大豆蛋白を粉砕したもの等が挙げられる。本発明では特に限定されないが、糖類や澱粉の含有量が低いものが好ましい。本発明では市販のものを用いることができる。例えば、昭和産業株式会社の「フレッシュフラワーＳ−５５」、「フレッシュＲＦ」、日清オイリオグループ株式会社の「ソーヤフラワーＦＴ−Ｎ」、「アルファプラスＨＳ−６００」、不二製油株式会社の「プロフィット１０００」が挙げられる。特に、全脂脱臭大豆粉である「アルファプラスＨＳ−６００」や豆乳粉である「プロフィット１０００」などが好ましい。これらを用いると、更に良好な食味を得ることができる。 Examples of the soybean-derived food material used in the present invention include full-fat soy flour, defatted soy flour, soy milk flour, okara, and pulverized granular or fibrous soy protein. Although it does not specifically limit in this invention, The thing with low content of saccharides or starch is preferable. In the present invention, commercially available products can be used. For example, “Fresh Flower S-55”, “Fresh RF” from Showa Sangyo Co., Ltd., “Soya Flower FT-N”, “Alpha Plus HS-600” from Nisshin Oillio Group Co., Ltd., “ "Profit 1000". In particular, “Alpha Plus HS-600” which is a full fat deodorized soybean powder, “Profit 1000” which is a soy milk powder, and the like are preferable. When these are used, a better taste can be obtained.
本発明の第１の製パン用組成物に含まれる成分（ａ）グルテン、（ｂ）難消化性澱粉を含む食品用素材及び（ｃ）大豆由来食品用素材の合計含有量は、第１の製パン用組成物の原料全量中、８０質量％以上である。８０質量％以上にすることにより、十分に糖質含有量の低いパンを提供できる。
また、本発明の第１の製パン用組成物は、成分（ａ）グルテン、（ｂ）難消化性澱粉を含む食品用素材及び（ｃ）大豆由来食品用素材のみからなる組成物であってもよい。これに少なくともイーストと水を加えれば、パン類を製造することができる。好ましくは、発酵に必要な量の糖類、食塩等を添加することができる。
The total content of the component (a) gluten, (b) the food material containing indigestible starch and (c) the soybean-derived food material contained in the first baking composition of the present invention is It is 80 mass% or more in the raw material whole quantity of the composition for bread-making. By setting it to 80% by mass or more, bread having a sufficiently low sugar content can be provided.
Moreover, the 1st composition for bread-making of this invention is a composition which consists only of ingredients (a) gluten, (b) the food material containing indigestible starch, and (c) the soybean food material. Also good. If at least yeast and water are added, bread can be produced. Preferably, sugars, salt and the like in an amount necessary for fermentation can be added.
ここで、成分（ａ）グルテンと、成分（ｂ）難消化性澱粉を含む食品用素材及び（ｃ）大豆由来食品用素材との配合比（質量比）は、（ａ）：（ｂ）＋（ｃ）＝１：１〜１：２．５である。好ましくは１：１〜１：２．１、さらに好ましくは１：１．２５〜１：２である。この配合比の範囲にすることにより、パン類の品質を維持しつつ、パン類の糖質含有量を低減することができる。また、生地にしたときに適度な伸展性と粘弾性が得られ、生地の作業性（生地形成性、生地の取り扱い性）を向上させることができる。
（ａ）：（ｂ）＋（ｃ）が１：２．５よりも大きくなると、生地が取り扱いにくくなり、焼成後のパンのボリュームもなくなる。
（ａ）：（ｂ）＋（ｃ）が１：１よりも小さくなると、生地の形成性が悪く、取り扱いにくくなり、焼成後のパンの食味、食感が悪く、ボリュームもなくなる。
Here, the compounding ratio (mass ratio) of the component (a) gluten, the component (b) the food material containing indigestible starch, and the (c) soybean-derived food material is (a) :( b) + (C) = 1: 1 to 1: 2.5. The ratio is preferably 1: 1 to 1: 2.1, more preferably 1: 1.25 to 1: 2. By making it the range of this compounding ratio, the sugar content of bread can be reduced, maintaining the quality of bread. Moreover, moderate extensibility and viscoelasticity can be obtained when it is made into a fabric, and the workability of the fabric (fabric forming property, fabric handling property) can be improved.
When (a) :( b) + (c) is greater than 1: 2.5, the dough becomes difficult to handle and the bread volume after baking is eliminated.
When (a) :( b) + (c) is smaller than 1: 1, the formability of the dough is poor and handling becomes difficult, the taste and texture of the baked bread is poor, and the volume is lost.
また、成分（ｂ）難消化性澱粉を含む食品用素材と成分（ｃ）大豆由来食品用素材の配合比（質量比）は、（ｂ）：（ｃ）＝１：０．２５〜１：２．５であることが好ましい。この配合比の範囲にすることにより、生地形成、生地の扱いやすさ、食味・食感が両立したパン生地及びパン類が製造できる。（ｂ）難消化性澱粉を含む食品用素材と成分（ｃ）大豆由来食品用素材の配合比（質量比）は、（ｂ）：（ｃ）＝１：０．３〜１：１．７５であることがより好ましく、１：０．５〜１：１．５であることがさらに好ましい。 In addition, the blending ratio (mass ratio) of the ingredient for food containing the component (b) resistant starch and ingredient (c) the ingredient for soybean-derived food is (b) :( c) = 1: 0.25 to 1: It is preferably 2.5. By setting the blending ratio within this range, bread dough and breads having both dough formation, ease of handling of the dough, taste and texture can be produced. (B) The blending ratio (mass ratio) of the food material containing resistant starch and the component (c) soybean-derived food material is (b) :( c) = 1: 0.3 to 1: 1.75. It is more preferable that the ratio is 1: 0.5 to 1: 1.5.
本発明の第１の製パン用組成物は、前記成分（ａ）グルテン、（ｂ）難消化性澱粉を含む食品用素材及び（ｃ）大豆由来食品用素材の他に、原料全量中の２０質量％未満の範囲で、一般的にパン類に用いられる材料を含んでも良い。
例えば、乳化剤、油脂、増粘多糖類、澱粉類、糖類、乳由来の素材（脱脂粉乳等）、卵由来の素材、製パン改良剤、酵素製剤、食塩、炭酸カルシウム等の無機塩類、ビタミン類、イースト、イーストフード、着色料、香料、穀粉等が挙げられる。
The first bread-making composition of the present invention comprises 20% of the total amount of raw materials in addition to the component (a) gluten, (b) a food material containing indigestible starch, and (c) a soybean-derived food material. A material generally used for breads may be included within a range of less than mass%.
For example, emulsifiers, fats and oils, thickening polysaccharides, starches, saccharides, milk-derived materials (eg, skim milk powder), egg-derived materials, bread improvers, enzyme preparations, inorganic salts such as salt and calcium carbonate, vitamins , Yeast, yeast food, coloring, flavoring, flour and the like.
＜２．第２の製パン用組成物＞
本発明の第２の製パン用組成物は、前記第１の製パン用組成物と、成分（ｄ）：前記成分（ｂ）に含まれる難消化性澱粉以外の不溶性食物繊維及び／又は難消化性デキストリンとを含む。成分（ｄ）の配合割合は特に限定されないが、第１の製パン用組成物中の難消化性澱粉を含む食品用素材（成分（ｂ））の配合量と等量以下にするのが好ましい。
<2. Second baking composition>
The second bread-making composition of the present invention comprises the first bread-making composition and the insoluble dietary fiber other than the indigestible starch contained in the component (d): the component (b) and / or difficult. Digestible dextrin. The blending ratio of the component (d) is not particularly limited, but is preferably equal to or less than the blending amount of the food material containing the indigestible starch (component (b)) in the first baking composition. .
成分（ｂ）に含まれる難消化性澱粉以外の不溶性食物繊維としては、例えば、植物の細胞壁成分であるセルロースやヘミセルロース等が挙げられる。また、これらを多く含む穀物の外皮（ふすま類）を使用することもできる。本発明では特に限定されず、市販のものを使用できる。不溶性食物繊維は、消化酵素によって消化されず、胃や腸で水分を吸収し、腸を刺激するため、腸の蠕動運動の活発化作用や整腸作用等がある。 Examples of insoluble dietary fibers other than the indigestible starch contained in component (b) include cellulose and hemicellulose which are plant cell wall components. It is also possible to use grain hulls (browns) containing a large amount of these. It does not specifically limit in this invention, A commercially available thing can be used. Insoluble dietary fiber is not digested by digestive enzymes, absorbs moisture in the stomach and intestines, and stimulates the intestines.
難消化性デキストリンは、例えば穀物の澱粉に微量の酸を添加し、高温で加熱処理を行った後、消化酵素で処理を行い、消化酵素による分解を受けずに残った画分を分画して得られる水溶性食物繊維である。難消化性デキストリンには、食後血糖の上昇抑制作用、腸内菌叢改善作用、食後中性脂肪の上昇抑制作用、内蔵脂肪の低減作用、ミネラルの吸収促進作用等がある。 For indigestible dextrin, for example, a small amount of acid is added to cereal starch, heat-treated at high temperature, then treated with digestive enzyme, and fractions remaining without being digested by digestive enzyme are fractionated. It is a water-soluble dietary fiber obtained. Indigestible dextrin has postprandial blood glucose increase inhibitory action, intestinal flora improving action, postprandial neutral fat increase inhibitory action, built-in fat reducing action, mineral absorption promoting action, and the like.
＜３．製パン用ミックス粉＞
本発明の製パン用ミックス粉は、前記第１又は第２の製パン用組成物と、穀粉とを含む。製パン用組成物の含有量が高くなるほど糖質量が低減されたパン類になるため、製パン用組成物を３０質量％以上含むことが好ましく、５０質量％以上含むことがより好ましい。これにより、通常のパン類よりも糖質量を低減したパン類を製造することができる。
穀粉としては、例えば、小麦粉、デュラム小麦粉、大麦粉、ライ麦粉、米粉、トウモロコシ粉、アワ粉、キビ粉、ソバ粉、アマランサス粉、ソルガム粉等が挙げられる。
<3. Mixed flour for baking>
The bread-mixing flour of the present invention includes the first or second bread-making composition and flour. The higher the content of the bread-making composition, the more the bread has a reduced sugar mass. Therefore, the bread-making composition is preferably contained in an amount of 30% by mass or more, more preferably 50% by mass or more. Thereby, breads in which the sugar mass is reduced as compared with normal breads can be produced.
Examples of the flour include wheat flour, durum wheat flour, barley flour, rye flour, rice flour, corn flour, millet flour, millet flour, buckwheat flour, amaranth flour and sorghum flour.
本発明の製パン用ミックス粉は、本開示の効果を妨げない範囲で、一般的にパン類用生地原料に使用されている副材料を適宜含有してもよい。当該副材料としては、例えば、乳化剤、油脂、増粘多糖類、澱粉類、糖類、乳由来の素材（脱脂粉乳等）、卵由来の素材、製パン改良剤、酵素製剤、食塩、炭酸カルシウム等の無機塩類、ビタミン類、イースト、イーストフード、着色料、香料等が挙げられる。 The bread-mixing powder of the present invention may appropriately contain sub-materials that are generally used for bread dough ingredients as long as the effects of the present disclosure are not hindered. Examples of such secondary materials include emulsifiers, fats and oils, thickening polysaccharides, starches, sugars, milk-derived materials (eg, skim milk powder), egg-derived materials, bread improvers, enzyme preparations, salt, calcium carbonate, etc. Inorganic salts, vitamins, yeast, yeast food, coloring agents, fragrances and the like.
＜４．パン類の製造方法＞
本発明のパン類の製造方法は、前記第１若しくは第２の製パン用組成物又は前記製パン用ミックス粉を用いる。
前記第１若しくは第２の製パン用組成物を用いる場合は、該製パン用組成物とイーストと水のみで、パン生地を作ることができる。
また、任意の穀粉、例えば小麦粉で、前記第１又は第２の製パン用組成物を希釈して、パン生地を作ることもできる。穀粉の量を増減できるので、目的とする糖質量を含むパン類を製造することができる。
さらに、本発明のパン類の製造方法では、本開示の効果を妨げない範囲で、一般的にパン類用生地原料に使用されている副材料を適宜含有してもよい。当該副材料としては、例えば、乳化剤、油脂、増粘多糖類、澱粉類、糖類、乳由来の素材（脱脂粉乳等）、卵由来の素材、製パン改良剤、酵素製剤、食塩、炭酸カルシウム等の無機塩類、ビタミン類、イースト、イーストフード、着色料、香料等が挙げられる。
前記第１又は第２の製パン用組成物と任意の穀粉及び、副材料の合計との配合量の比率は特に限定されないが、例えば、第１又は第２の製パン用組成物：穀粉及び、副材料＝１００：０〜３０：７０（質量比）の割合で配合することができる。
<4. Bread production method>
The bread manufacturing method of the present invention uses the first or second bread-making composition or the bread-mixing powder.
When using the said 1st or 2nd bread composition, bread dough can be made only with this bread composition, yeast, and water.
Alternatively, the dough can be made by diluting the first or second baking composition with any flour, such as wheat flour. Since the amount of flour can be increased or decreased, breads containing the target sugar mass can be produced.
Furthermore, in the bread manufacturing method of the present invention, sub-materials generally used for bread dough raw materials may be appropriately contained as long as the effects of the present disclosure are not hindered. Examples of such secondary materials include emulsifiers, fats and oils, thickening polysaccharides, starches, sugars, milk-derived materials (eg, skim milk powder), egg-derived materials, bread improvers, enzyme preparations, salt, calcium carbonate, etc. Inorganic salts, vitamins, yeast, yeast food, coloring agents, fragrances and the like.
The ratio of the blending amount of the first or second bread-making composition and any flour and the total of the auxiliary materials is not particularly limited. For example, the first or second bread-making composition: flour and , Secondary material = 100: 0 to 30:70 (mass ratio).
本発明のパン類の製造方法としては、直捏法（ストレート法）、中種法、液種法、サワー種法、酒種法、湯種法、冷凍生地法等の種々の製パン法を採用することができる。また、ホームベーカリーでパン類を製造することもできる。
通常の製パン工程では、ミキシング、発酵、分割・丸め、ベンチタイム、成形、最終発酵、焼成の順に行う。例えば、直捏法の場合、分割・丸めの前に、ミキシング、発酵を行い、中種法の場合、分割・丸めの前に、中種ミキシング、中種発酵、本生地ミキシング、フロアタイムを行う。また、ホームベーカリーでの製パン工程では、ミキシング、発酵、及び焼成を行い、分割・丸めや成形が省略される場合もある。
The breads of the present invention can be produced by various bread making methods such as straight rice (straight method), medium seed method, liquid seed method, sour seed method, liquor seed method, hot water seed method, frozen dough method and the like. Can be adopted. Bread can also be produced at a home bakery.
In a normal bread making process, mixing, fermentation, division / rounding, bench time, molding, final fermentation, and baking are performed in this order. For example, in the case of the straight rice method, mixing and fermentation are performed before division / rounding, and in the case of the medium seed method, medium mixing, medium fermentation, main dough mixing, and floor time are performed before division / rounding. . Moreover, in the bread-making process at the home bakery, mixing, fermentation, and baking are performed, and division / rounding and molding may be omitted.
＜５．パン類＞
前述のパン類の製造方法により、パン類に含まれる糖質量を自由に調整することが可能になり、一般的なパン類よりも糖質含有量の低いパン類を得ることができる。本発明で得られたパン類は、食味、食感、ボリューム（比容積）において、一般的な小麦粉を主体とするパン類と同等のものである。
本発明のパン類の種類は、特に限定されず、膨化パン類及び非膨化パン類の何れでもよい。
また、パン類の実用的な分類として、例えば、食パン、ロールパン、硬焼きパン、菓子パン（日本式又は欧米式）等が挙げられる（社団法人 日本パン工業会分類法）。
<5. Bread>
By the above-mentioned bread manufacturing method, the sugar mass contained in bread can be freely adjusted, and bread having a lower sugar content than general bread can be obtained. The breads obtained by the present invention are equivalent to breads mainly composed of common flour in terms of taste, texture and volume (specific volume).
The kind of bread of this invention is not specifically limited, Any of expanded bread and non-expanded bread may be sufficient.
Moreover, as a practical classification of breads, for example, bread, roll bread, hard baked bread, confectionery bread (Japanese style or Western style) and the like can be mentioned (Japan Bread Industry Association Classification Method).
以下、実施例に基づいて本発明を更に詳細に説明する。なお、以下に説明する実施例は、本発明の代表的な実施例の一例を示したものであり、これにより本技術の範囲が狭く解釈されることはない。 Hereinafter, the present invention will be described in more detail based on examples. In addition, the Example described below shows an example of the typical Example of this invention, and, thereby, the range of this technique is not interpreted narrowly.
＜実施例１〜３１、比較例１〜７及び参考例１の中種法によるパンの製造＞
表１〜５の「中種」の欄の配合量に従って原材料を配合し、低速で３分間、中速で６分間ミキシングした生地を２８℃、湿度８０％で４時間発酵させて、中種を製造した。次に、発酵させた生地に、表１〜５の「本捏」の欄の配合量に従って油脂以外の原材料を添加し、低速で３分間、中速で７〜１５分間ミキシングした後、油脂を投入して、低速で２分間、中速で７〜１５分間ミキシングした（捏ね上げ温度２７℃）。得られた生地を２７℃、湿度８０％で２０分間発酵させ４０ｇに分割して丸めた。２０分間ベンチタイムをとった後、成形して、３８℃、湿度８５％で６０分間ホイロをとった後、２００℃、９分間焼成してパンを得た。
グルテン（成分（ａ））は、Ａ−グルＧ（グリコ栄養食品株式会社製）を使用した。
難消化性澱粉を含む食品素材（成分（ｂ））は、ノベロースＷ（小麦澱粉由来ＲＳ４：イングレディオン・ジャパン株式会社製）、ファイバージムＲＷ（小麦澱粉由来ＲＳ４：松谷化学工業株式会社製）、パインスターチＲＴ（タピオカ澱粉由来ＲＳ４：松谷化学工業株式会社製）または、ロードスター（ハイアミロースコーンスターチ由来ＲＳ２：日本食品化工株式会社製：登録商標）を使用した。
大豆由来食品用素材（成分（ｃ））は、全脂大豆粉として、フレッシュフラワーＳ−５５（昭和産業株式会社製）、アルファプラスＨＳ−６００（日清オイリオ株式会社製：登録商標）または、失活大豆粉（みたけ食品工業株式会社製）を、脱脂大豆粉として、フレッシュＲＦ（昭和産業株式会社製）又はソーヤフラワーＦＴ−Ｎ（日清オイリオ株式会社製）を、豆乳粉として、プロフィット１０００（不二製油株式会社製：登録商標）を使用した。
難消化性澱粉を含む食品素材以外の不溶性食物繊維及び／又は難消化性デキストリン（成分（ｄ））は、ファイバーソル２（難消化性デキストリン：松谷化学株式会社製：登録商標）、焙煎小麦ブラン（小麦ふすま：星野物産株式会社製）または、ＫＣフロックＷ-１００Ｇ（セルロース：日本製紙株式会社製：登録商標）を使用した。
<Manufacture of bread by the middle seed method of Examples 1 to 31, Comparative Examples 1 to 7 and Reference Example 1>
Ingredients are blended according to the blending amount in the “Medium seed” column of Tables 1 to 5, and the dough mixed at low speed for 3 minutes and at medium speed for 6 minutes is fermented at 28 ° C. and 80% humidity for 4 hours. Manufactured. Next, raw materials other than fats and oils are added to the fermented dough according to the blending amount in the column “Honsen” in Tables 1 to 5, and after mixing at low speed for 3 minutes and at medium speed for 7 to 15 minutes, the fats and oils are mixed. The mixture was mixed at a low speed for 2 minutes and at a medium speed for 7 to 15 minutes (kneading temperature 27 ° C.). The obtained dough was fermented at 27 ° C. and 80% humidity for 20 minutes and divided into 40 g and rounded. After taking a bench time for 20 minutes, it was molded and proofed for 60 minutes at 38 ° C. and 85% humidity, and then baked at 200 ° C. for 9 minutes to obtain bread.
As gluten (component (a)), A-Glu G (manufactured by Glico Nutrition Foods Co., Ltd.) was used.
The food material (component (b)) containing indigestible starch is Novellose W (wheat starch-derived RS4: manufactured by Ingledion Japan Co., Ltd.), Fiber Gym RW (wheat starch-derived RS4: manufactured by Matsutani Chemical Industry Co., Ltd.), Pine Starch RT (tapioca starch-derived RS4: manufactured by Matsutani Chemical Industry Co., Ltd.) or Roadster (high amylose corn starch-derived RS2: manufactured by Nippon Shokuhin Kako Co., Ltd .: registered trademark) was used.
The soy-derived food material (component (c)) is fresh fat S-55 (made by Showa Sangyo Co., Ltd.), Alpha Plus HS-600 (made by Nisshin Oilio Co., Ltd .: registered trademark) or Deactivated soy flour (Mitatake Food Industry Co., Ltd.) as defatted soy flour, Fresh RF (Showa Sangyo Co., Ltd.) or Soya Flower FT-N (Nisshin Oilio Co., Ltd.) as soy milk powder, profit 1000 (Fuji Oil Co., Ltd .: registered trademark) was used.
Insoluble dietary fiber and / or resistant dextrin (component (d)) other than food material containing resistant starch is Fiber Sol 2 (resistant digestive dextrin: Matsutani Chemical Co., Ltd .: registered trademark), roasted wheat Bran (wheat bran: manufactured by Hoshino Bussan Co., Ltd.) or KC Flock W-100G (cellulose: manufactured by Nippon Paper Industries Co., Ltd .: registered trademark) was used.
＜評価項目＞
生地形成：混捏時の生地のまとまりやすさを以下の４段階で評価した。
◎：通常のパン生地と同様である。
○：若干長めの混捏時間を要する。
△：長めの混捏時間を要するがパン生地の形成は可能である。
×：パン生地の形成ができない。
<Evaluation items>
Dough formation: The ease of grouping of the dough during kneading was evaluated according to the following four levels.
A: Same as ordinary bread dough.
○: Slightly longer chaos time is required.
Δ: A longer kneading time is required, but bread dough can be formed.
X: Bread dough cannot be formed.
生地の扱いやすさ：丸め、成形時の生地感を以下の４段階で評価した。
◎：滑らかな伸展性のある生地で、弾力と伸展性のバランスが非常に良く、作業性が極めて良好である。
○：滑らかな伸展性のある生地で、弾力と伸展性のバランスが良く、作業性が良好である。
△：伸展性がやや劣るが、問題なく丸め、成形ができる。
×：伸展性が悪い、または弾力が弱すぎて、弾力と伸展性のバランスが悪く、作業性が非常に悪い。
Ease of handling of the fabric: The texture at the time of rounding and molding was evaluated according to the following 4 levels.
A: Smooth stretchable fabric with a very good balance between elasticity and extensibility and very good workability.
○: A smooth stretchable fabric with a good balance between elasticity and extensibility and good workability.
Δ: The extensibility is slightly inferior, but it can be rounded and molded without any problem.
X: The extensibility is poor, or the elasticity is too weak, the balance between elasticity and extensibility is bad, and the workability is very bad.
ボリューム（比容積）：３次元レーザー体積計（３Ｄ Ｌａｓｅｒ Ｖｏｌｕｍｅ Ｍｅａｓｕｒｅｍｅｎｔ ｓｅｌｎａｃ−Ｗｉｎ ＶＭ２１００：株式会社ＡＳＴＥＸ社製）により測定した。製造したパンの体積を重量で割ることにより比容積（ｃｍ３／ｇ）を算出した。
比容積が６．０以上の場合を良好、５．６〜６．０の場合をやや良好、５．５以下の場合を不良と評価した。
Volume (specific volume): Measured with a three-dimensional laser volume meter (3D Laser Volume Measurement selenc-Win VM2100: manufactured by ASTX Corporation). The specific volume (cm 3 / g) was calculated by dividing the volume of the produced bread by the weight.
The case where the specific volume was 6.0 or more was evaluated as good, the case of 5.6 to 6.0 was evaluated as slightly good, and the case of 5.5 or less was evaluated as defective.
食味・食感：一般的な配合により製造されたパンを食したときの食味、食感の印象と比較して以下の４段階で評価した。
◎：非常に良好
○：良好
△：やや劣るが問題なし
×：不良
Taste and texture: Evaluation was made in the following four stages in comparison with the impression of the texture and texture when eating bread produced by a general composition.
◎: Very good ○: Good △: Slightly inferior but no problem ×: Poor
糖質量：配合からパン１００ｇあたりの糖質含有量を算出し、計算値（推定値）とした。 Sugar mass: The sugar content per 100 g of bread was calculated from the formulation and used as the calculated value (estimated value).
総合評価：上記生地形成、生地の扱いやすさ、ボリューム（比容積）、食味・食感の結果を総合的に判断し、◎、○、△、×の４段階で評価した。特に、焼成後の評価項目（比容積、食味・食感）を重視して評価した。◎、○、△を可とし、×を不可とした。 Overall evaluation: The results of dough formation, ease of handling of the dough, volume (specific volume), taste and texture were comprehensively evaluated and evaluated in four stages: ◎, ○, Δ, and ×. In particular, evaluation was made with emphasis on evaluation items (specific volume, taste / texture) after baking. ◎, ○, and △ were allowed, and × was not allowed.
＜結果１＞
実施例１〜５及び比較例１〜７の結果を表１に示す。
<Result 1>
The results of Examples 1 to 5 and Comparative Examples 1 to 7 are shown in Table 1.
実施例１〜５で、成分（ａ）＋（ｂ）＋（ｃ）の合計含有量が製パン用組成物の８０質量％以上、成分（ａ）：（ｂ）＋（ｃ）の割合が１：１〜１：２．５の範囲を満たす条件下であると、生地形成、生地の扱いやすさも食味・食感もよく、いずれの実施例でも総合評価で満足できるものであった。また、成分（ａ）：（ｂ）＋（ｃ）の割合が１：１〜１：２．１を満たす条件下であると、生地形成、生地の扱いやすさにおいてより良好であり、１：１．２５〜１：２を満たす条件下であると、全ての評価項目において、さらに良好な評価が得られた。
特に、成分（ａ）：（ｂ）＋（ｃ）の割合が１：２．５を超えると生地の扱いやすさが劣ること、成分（ａ）：（ｂ）＋（ｃ）の割合が１：１を下回ると食味・食感も悪くなることがわかった。
更に、成分（ａ）：（ｂ）＋（ｃ）の割合が１：２．５の範囲を満たしていても、成分（ｂ）及び成分（ｃ）を含有しないと、生地の扱いやすさ、膨らみ、食味・食感のすべてが悪くなることがわかった。
In Examples 1 to 5, the total content of components (a) + (b) + (c) is 80% by mass or more of the composition for breadmaking, and the ratio of components (a) :( b) + (c) is When the conditions satisfy the range of 1: 1 to 1: 2.5, the formation of the dough, the ease of handling of the dough, the taste and the texture were good, and all the examples were satisfactory in comprehensive evaluation. In addition, when the ratio of the components (a) :( b) + (c) satisfies the conditions of 1: 1 to 1: 2.1, the formation of the dough and the ease of handling of the dough are better. In the conditions satisfying 1.25 to 1: 2, a better evaluation was obtained in all evaluation items.
In particular, when the ratio of component (a) :( b) + (c) exceeds 1: 2.5, the handling of the dough is inferior, and the ratio of component (a) :( b) + (c) is 1. It was found that when the ratio was less than 1, the taste and texture were also deteriorated.
Furthermore, even if the ratio of the component (a) :( b) + (c) satisfies the range of 1: 2.5, if the component (b) and the component (c) are not contained, the ease of handling of the dough, It was found that swelling, taste and texture all deteriorated.
比較例１で、成分（ａ）：（ｂ）＋（ｃ）の割合を１：２．６にしたところ、生地の扱いやすさ、ボリューム、食味・食感でやや劣った。比較例２で、成分（ａ）：（ｂ）＋（ｃ）の割合を１：３．５と更に大きくしたところ、生地の扱いやすさ、ボリューム、食味・食感が大きく劣った。 In Comparative Example 1, when the ratio of components (a) :( b) + (c) was 1: 2.6, the ease of handling of the dough, volume, taste and texture were slightly inferior. In Comparative Example 2, when the ratio of components (a) :( b) + (c) was further increased to 1: 3.5, the ease of handling of the dough, volume, taste and texture were greatly inferior.
比較例３で、成分（ａ）：（ｂ）＋（ｃ）の割合を１：０．８にしたところ、生地形成がやや劣り、生地の扱いやすさ、ボリューム、食味・食感が劣った。比較例４で、成分（ａ）：（ｂ）＋（ｃ）の割合を１：０．５と更に小さくしたところ、生地形成、生地の扱いやすさ、ボリューム、食味・食感のいずれにおいても劣る結果が得られた。 In Comparative Example 3, when the ratio of components (a) :( b) + (c) was 1: 0.8, the formation of the dough was slightly inferior, the ease of handling of the dough, the volume, the taste and texture were inferior. . In Comparative Example 4, when the ratio of the components (a) :( b) + (c) was further reduced to 1: 0.5, the dough formation, the ease of handling of the dough, the volume, the taste and the texture were all Inferior results were obtained.
比較例５で、成分（ａ）＋（ｂ）＋（ｃ）の合計含有量が製パン用組成物の７５％となるようにしたところ、生地形成、食味・食感でやや劣った。 In Comparative Example 5, when the total content of components (a) + (b) + (c) was 75% of the composition for breadmaking, the dough formation, taste and texture were slightly inferior.
比較例６で、成分（ｃ）の大豆粉を入れない条件にしたところ、生地形成、生地の扱いやすさ、食味・食感のいずれも劣った。
比較例７で、成分（ｂ）の難消化性澱粉を含む食品用素材を入れない条件にしたところ、生地形成、生地の扱いやすさ、ボリューム、食味・食感のいずれも劣った。
In Comparative Example 6, when the condition (c) soy flour was not added, the dough formation, the ease of handling of the dough, and the taste and texture were all inferior.
In Comparative Example 7, when the food material containing the indigestible starch of the component (b) was not added, all of the dough formation, the ease of handling the dough, the volume, the taste and the texture were inferior.
＜結果２＞
実施例６〜１３の結果を表２に示す。
<Result 2>
The results of Examples 6 to 13 are shown in Table 2.
実施例６および７の生地の扱いやすさがやや劣る点を鑑みると、成分（ｂ）は、製パン用組成物の原料全量中４０質量％未満が好ましいことが推察された。
また、成分（ｂ）：（ｃ）は、より好ましくは１：０．３〜１：１．７５、更に好ましくは１：０．５〜１：１．５であることが示された。
また更に、実施例６〜１３のいずれも、生地形成、生地の扱いやすさ、食味・食感の総合で「△」（可）以上の評価であり、比容積も５．７〜６．４ｃｍ３／ｇでパンとして十分なボリュームが得られた。
In view of the slightly inferior handleability of the doughs of Examples 6 and 7, it was speculated that the component (b) is preferably less than 40% by mass in the total amount of the raw material of the bread-making composition.
Moreover, it was shown that component (b) :( c) becomes like this. More preferably, it is 1: 0.3-1: 1.75, More preferably, it is 1: 0.5-1: 1.5.
Furthermore, all of Examples 6 to 13 were evaluated as “Δ” (possible) or more in terms of dough formation, ease of handling of the dough, taste and texture, and a specific volume of 5.7 to 6.4 cm. A sufficient volume for bread was obtained at 3 / g.
＜結果３＞
実施例１４〜２１の結果を表３に示す。
<Result 3>
The results of Examples 14 to 21 are shown in Table 3.
実施例１４で、成分（ｂ）の「ノベロースＷ」を製パン用組成物に２５質量％含めた。
実施例１５で、成分（ｂ）の「ファイバージムＲＷ」を製パン用組成物に２５質量％含めた。
実施例１６で、成分（ｂ）の「パインスターチＲＴ」を製パン用組成物に２５質量％含めた。
実施例１７で、成分（ｂ）の「ロードスター」を製パン用組成物に２５質量％含めた。
実施例１８で、成分（ｂ）の「パインスターチＲＴ」製パン用組成物に５０％含めた。
In Example 14, 25% by mass of “Novelose W” as the component (b) was included in the baking composition.
In Example 15, 25% by mass of “Fiber Gym RW” of component (b) was included in the composition for baking.
In Example 16, 25% by mass of “Pine Starch RT” as the component (b) was included in the baking composition.
In Example 17, 25% by mass of the “roadster” of component (b) was included in the baking composition.
In Example 18, 50% was included in the “Pine Starch RT” bread composition of component (b).
実施例１９で、成分（ｂ）の「ノベロースＷ」２０質量％と、成分（ｄ）の「ファイバーソル２」５質量％とを、製パン用組成物に含めた。
実施例２０で、成分（ｂ）の「ノベロースＷ」２０質量％と、成分（ｄ）の「焙煎小麦ブラン」５質量％とを、製パン用組成物に含めた。
実施例２１で、成分（ｂ）の「ノベロースＷ」２０質量％と、成分（ｄ）の「ＫＣフロックＷ-１００Ｇ」５質量％とを、製パン用組成物に含めた。
In Example 19, 20% by mass of “Noverose W” of component (b) and 5% by mass of “Fibersol 2” of component (d) were included in the composition for baking.
In Example 20, 20% by mass of “Noverose W” of component (b) and 5% by mass of “roasted wheat bran” of component (d) were included in the composition for baking.
In Example 21, 20% by mass of “Novelose W” of component (b) and 5% by mass of “KC Flock W-100G” of component (d) were included in the composition for baking.
実施例１４〜１７の結果から、成分（ｂ）の由来は限定されず、小麦、タピオカ、トウモロコシのいずれでもよいことがわかった。特に、ＲＳ４の難消化性澱粉が含まれるもの（ノベロースＷ、ファイバージムＲＷ、パインスターチＲＴ）を使うと、より品質が良いパンが得られた。
また、成分（ｂ）は、その由来に依らず、製パン用組成物の原料全量中４０質量％以上になると、生地の扱いやすさに影響することが考えられた。
更に、実施例１９〜２１の結果から、成分（ｄ）として、成分（ｂ）に含まれる難消化性澱粉以外の不溶性食物繊維及び／又は難消化性デキストリンを含有してもよいことが示された。
また更に、実施例１４〜２１のいずれも、生地形成、生地の扱いやすさ、食味・食感の総合で「△」（可）以上の評価であり、比容積も５．８〜６．５ｃｍ３／ｇでパンとして十分なボリュームが得られた。
From the results of Examples 14 to 17, it was found that the origin of the component (b) is not limited and any of wheat, tapioca and corn may be used. In particular, when breads containing RS4 resistant starch (Novelose W, Fiber Gym RW, Pine Starch RT) were used, bread of better quality was obtained.
In addition, it was considered that the component (b) affects the ease of handling of the dough when it is 40% by mass or more based on the total amount of the raw material of the baking composition, regardless of its origin.
Furthermore, the results of Examples 19 to 21 indicate that the component (d) may contain insoluble dietary fiber other than the resistant starch contained in the component (b) and / or resistant digestive dextrin. It was.
Furthermore, all of Examples 14 to 21 were evaluated as “Δ” (possible) or more in terms of dough formation, ease of handling of the dough, taste and texture, and a specific volume of 5.8 to 6.5 cm. A sufficient volume for bread was obtained at 3 / g.
＜結果４＞
実施例２２〜２７の結果を表４に示す。
<Result 4>
The results of Examples 22 to 27 are shown in Table 4.
実施例２２で、成分（ｃ）の「フレッシュフラワーＳ−５５」を製パン用組成物に３０質量％含めた。
実施例２３で、成分（ｃ）の「フレッシュＲＦ」を製パン用組成物に３０質量％含めた。
実施例２４で、成分（ｃ）の全脂大豆粉（失活大豆粉）を製パン用組成物に３０質量％含めた。
実施例２５で、成分（ｃ）の「ソーヤフラワーＦＴ−Ｎ」を製パン用組成物に３０質量％含めた。
実施例２６で、成分（ｃ）の「アルファプラスＨＳ−６００」を製パン用組成物に３０質量％含めた。
実施例２７で、成分（ｃ）の「プロフィット１０００」を製パン用組成物に３０質量％含めた。
In Example 22, 30% by mass of “fresh flower S-55” of component (c) was included in the composition for baking.
In Example 23, 30% by mass of “fresh RF” of component (c) was included in the baking composition.
In Example 24, 30% by mass of the whole fat soybean powder (deactivated soybean powder) of component (c) was included in the composition for baking.
In Example 25, 30% by mass of the component (c) “Soya Flower FT-N” was included in the baking composition.
In Example 26, 30% by mass of “Alpha Plus HS-600” of component (c) was included in the baking composition.
In Example 27, 30% by mass of “Profit 1000” of component (c) was included in the bread-making composition.
実施例２２〜２７のいずれも、大豆由来食品素材の種類に依らず、生地形成、生地の扱いやすさ、食味・食感の全ての点で良好な評価が得られた。特に、食味の点で、全脂脱臭大豆粉および豆乳粉が優れていた。
また、実施例２２〜２７のいずれも、生地形成、生地の扱いやすさ、食味・食感の総合で「◎」の評価であり、比容積も６．２〜６．４ｃｍ３／ｇでパンとして十分なボリュームが得られた。
なお、前述の実施例１〜２１、及び実施例２２〜２７の糖質量をみると、４．７〜９．８ｇ／１００ｇであり、小麦粉を主体とした一般的な配合で製造した参考例１のパン（糖質量 ３６．２ｇ／１００ｇ）と比較して、糖質含有量の低いパンを得ることができた。
In any of Examples 22 to 27, good evaluation was obtained in all aspects of dough formation, ease of handling of the dough, taste and texture, regardless of the type of soybean-derived food material. In particular, full fat deodorized soybean powder and soymilk powder were superior in terms of taste.
In addition, all of Examples 22 to 27 were evaluated as “で” in terms of dough formation, ease of handling of the dough, taste and texture, and the specific volume was 6.2 to 6.4 cm 3 / g. As enough volume was obtained.
In addition, when the sugar mass of the above-mentioned Examples 1-21 and Examples 22-27 is seen, it is 4.7-9.8g / 100g, and the reference example 1 manufactured by the general mixing | blending mainly composed of flour. Compared with bread (sugar mass: 36.2 g / 100 g), bread with a low sugar content could be obtained.
＜結果５＞
実施例２８〜３１の結果を表５に示す。
<Result 5>
The results of Examples 28-31 are shown in Table 5.
実施例２８で、中種に製パン用組成物を７０質量％、本捏に製パン用組成物の代わりに小麦粉３０質量％となるように、製パン用組成物を小麦粉で希釈したところ、生地形成、生地の扱いやすさ、食味・食感で良好な結果が得られた。
実施例２９で、中種に製パン用組成物の代わりに小麦粉を７０質量％、本捏に製パン用組成物３０質量％となるように、製パン用組成物を小麦粉で希釈したところ、生地形成、生地の扱いやすさ、食味・食感で良好な結果が得られた。
実施例３０で、中種に製パン用組成物３５質量％及び小麦粉３５質量％、本捏に製パン用組成物１５質量％及び小麦粉１５質量％となるように、製パン用組成物を小麦粉で希釈したところ、生地形成、生地の扱いやすさ、食味・食感で良好な結果が得られた。
実施例３１で、中種に製パン用組成物を７０質量％、本捏に製パン用組成物の代わりに米粉３０質量％となるように、製パン用組成物を米粉で希釈したところ、生地形成、生地の扱いやすさ、食味・食感で良好な結果が得られた。
以上の実施例２８〜３１の糖質量をみると、糖質量が１７．１〜２８．１ｇ／１００ｇと小麦粉を主体とした一般的な配合で製造した参考例１のパン（糖質量 ３６．２ｇ／１００ｇ）よりも糖質含有量が低いパンが得られた。
In Example 28, when the bread-making composition was diluted with wheat flour so that it was 70% by weight of the bread-making composition as the middle seed and 30% by weight of wheat flour instead of the bread-making composition into the main cake, Good results were obtained in dough formation, ease of handling of the dough, taste and texture.
In Example 29, the bread making composition was diluted with wheat flour so that the middle seed had 70% by weight of flour instead of the bread making composition, and the bread crumb had 30% by weight of the bread making composition. Good results were obtained in dough formation, ease of handling of the dough, taste and texture.
In Example 30, the bread-making composition was flour so that the middle seed had 35% by weight of the bread-making composition and 35% by weight of wheat flour, and the main bread was 15% by weight of the composition for bread-making and 15% by weight of flour. When diluted with, good results were obtained in dough formation, ease of handling of the dough, and taste and texture.
In Example 31, when the bread-making composition was diluted with rice flour so that the middle-class was 70% by weight of the bread-making composition and the main rice cake was 30% by weight of rice flour instead of the bread-making composition, Good results were obtained in dough formation, ease of handling of the dough, taste and texture.
Looking at the sugar masses of Examples 28 to 31 above, the bread of Reference Example 1 (sugar mass 36.2 g) manufactured with a general composition mainly composed of flour with a sugar mass of 17.1 to 28.1 g / 100 g. Bread with a saccharide content lower than / 100 g).
Claims (7)
（ａ）グルテン、
（ｂ）難消化性澱粉を４０質量％以上含む食品用素材、及び
（ｃ）大豆由来食品用素材
を含む製パン用組成物であって、
前記成分（ａ）〜（ｃ）の合計含有量が、前記製パン用組成物の原料全量中８０質量％以上であり、かつ
成分（ａ）と成分（ｂ）及び（ｃ）との配合比（質量比）が（ａ）：（ｂ）＋（ｃ）＝１：１〜１：２．５である、
製パン用組成物。 The following ingredients:
(A) gluten,
(B) a food material containing 40% by mass or more of indigestible starch, and (c) a composition for breadmaking containing a soybean-derived food material,
The total content of the components (a) to (c) is 80% by mass or more based on the total amount of raw materials of the bread-making composition, and the mixing ratio of the components (a) and (b) and (c) (Mass ratio) is (a) :( b) + (c) = 1: 1 to 1: 2.5,
Baking composition.
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