JP2022125315A - Bread, bread mix flour, and method of producing bread - Google Patents
Bread, bread mix flour, and method of producing bread Download PDFInfo
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- JP2022125315A JP2022125315A JP2022110257A JP2022110257A JP2022125315A JP 2022125315 A JP2022125315 A JP 2022125315A JP 2022110257 A JP2022110257 A JP 2022110257A JP 2022110257 A JP2022110257 A JP 2022110257A JP 2022125315 A JP2022125315 A JP 2022125315A
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- wheat
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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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
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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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- 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
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
特許法第30条第2項適用申請有り 掲載日:表1のとおり、ウェブサイトのアドレス:表1のとおり、公開者:ベースフード株式会社、公開された発明の内容:ベースフード株式会社が、表1記載のアドレスのウェブサイトにて、田沼聡美及び橋本舜が発明したパンについて公開した。特30条記事欠損ありApplied for the application of Article 30, Paragraph 2 of the Patent Act Publication date: As shown in Table 1, Website address: As shown in Table 1, Publisher: Base Food Co., Ltd. Content of the disclosed invention: Base Food Co., Ltd. The bread invented by Satomi Tanuma and Shun Hashimoto was published on the website at the address shown in Table 1. Article 30 is missing
特許法第30条第2項適用申請有り 掲載日:表2のとおり、ウェブサイトのアドレス:表2のとおり、公開者:表2のとおり、公開された発明の内容:表2の「公開者」が、表2記載のアドレスのウェブサイトにて、田沼聡美及び橋本舜が発明したパンについて公開した。特30条記事欠損ありThere is an application for application of Article 30, Paragraph 2 of the Patent Act Publication date: as shown in Table 2 Website address: as shown in Table 2 Publisher: as shown in Table 2 Details of the disclosed invention: "Publisher published the bread invented by Satomi Tanuma and Shun Hashimoto on the website at the address shown in Table 2. Article 30 is missing
特許法第30条第2項適用申請有り 発行日:表3のとおり、刊行物:表3のとおり、公開者:表3のとおり、公開された発明の内容:表3の「公開者」に記載の者が、「刊行物」に記載の雑誌において、田沼聡美及び橋本舜が発明したパンについて公開した。特30条記事欠損ありThere is an application for application of Article 30, Paragraph 2 of the Patent Law Date of issue: As shown in Table 3 Publication: As shown in Table 3 Publisher: As shown in Table 3 Details of the disclosed invention: As shown in "Publisher" in Table 3 The person listed published the bread invented by Satomi Tanuma and Shun Hashimoto in the magazine listed in "Publication". Article 30 is missing
特許法第30条第2項適用申請有り 発行日:表4のとおり、刊行物:表4のとおり、公開者:表4のとおり、公開された発明の内容:表4の「公開者」に記載の者が、「刊行物」に記載の新聞において、田沼聡美及び橋本舜が発明したパンについて公開した。特30条記事欠損ありThere is an application for application of Article 30, Paragraph 2 of the Patent Act Date of issue: As shown in Table 4 Publication: As shown in Table 4 Publisher: As shown in Table 4 Details of the disclosed invention: As shown in Table 4 The person listed published the bread invented by Satomi Tanuma and Shun Hashimoto in the newspaper listed in "Publication". Article 30 is missing
特許法第30条第2項適用申請有り 開催日:表5のとおり、展示会名、開催場所:表5のとおり、公開者:ベースフード株式会社、公開された発明の内容:ベースフード株式会社が、表5の展示会にて、田沼聡美及び橋本舜が発明したパンについて公開した。特30条記事欠損ありApplied for application of Article 30, Paragraph 2 of the Patent Law Date: As shown in Table 5, Exhibition name, Venue: As shown in Table 5, Publisher: Base Food Co., Ltd. Content of disclosed invention: Base Food Co., Ltd. However, at the exhibition in Table 5, the bread invented by Satomi Tanuma and Shun Hashimoto was disclosed. Article 30 is missing
特許法第30条第2項適用申請有り 開催日:表6のとおり、展示会名、開催場所:表6のとおり、公開者:ベースフード株式会社、公開された発明の内容:ベースフード株式会社が、表6記載の媒体にて、田沼聡美及び橋本舜が発明したパンの試供品を配布した。特30条記事欠損ありApplied for the application of Article 30, Paragraph 2 of the Patent Law Date: As shown in Table 6, Exhibition name, Venue: As shown in Table 6, Publisher: Base Food Co., Ltd. Content of disclosed invention: Base Food Co., Ltd. distributed samples of the bread invented by Satomi Tanuma and Shun Hashimoto in the media shown in Table 6. Article 30 is missing
特許法第30条第2項適用申請有り 公開日:表7のとおり、放送番組、会見場所等:表7のとおり、公開者:ベースフード株式会社、公開された発明の内容:ベースフード株式会社が、表7記載のテレビ番組にて、田沼聡美及び橋本舜が発明したパンについて公開した。特30条記事欠損ありApplied for the application of Article 30, Paragraph 2 of the Patent Law Date of publication: As shown in Table 7 Broadcast program, interview location, etc.: As shown in Table 7, Publisher: Base Food Co., Ltd. Details of the disclosed invention: Base Food Co., Ltd. published the bread invented by Satomi Tanuma and Shun Hashimoto in the TV program shown in Table 7. Article 30 is missing
特許法第30条第2項適用申請有り 公開日:表8のとおり、放送番組、会見場所等:表8のとおり、公開者:ベースフード株式会社、公開された発明の内容:ベースフード株式会社が、表8記載のラジオ番組にて、田沼聡美及び橋本舜が発明したパンについて公開した。特30条記事欠損ありApplied for the application of Article 30, Paragraph 2 of the Patent Act Publication date: As shown in Table 8 Broadcast program, interview location, etc.: As shown in Table 8, Publisher: Base Food Co., Ltd. Details of the disclosed invention: Base Food Co., Ltd. published the bread invented by Satomi Tanuma and Shun Hashimoto in the radio program shown in Table 8. Article 30 is missing
特許法第30条第2項適用申請有り 開催日:表9のとおり、集会名等:表9のとおり、公開者:ベースフード株式会社、公開された発明の内容:ベースフード株式会社が、表9記載の集会にて、田沼聡美及び橋本舜が発明したパンについて公開した。特30条記事欠損ありApplied for the application of Article 30, Paragraph 2 of the Patent Act Date of event: As shown in Table 9 Name of meeting, etc.: As shown in Table 9 Publisher: Base Food Co., Ltd. Details of disclosed invention: Base Food Co., Ltd. At the meeting described in 9, the bread invented by Satomi Tanuma and Shun Hashimoto was disclosed. Article 30 is missing
特許法第30条第2項適用申請有り 発行日:表10のとおり、刊行物:表10のとおり、公開者:ベースフード株式会社、公開された発明の内容:ベースフード株式会社が、表10記載の自社刊行物にて、田沼聡美及び橋本舜が発明したパンについて公開した。特30条記事欠損ありApplied for the application of Article 30, Paragraph 2 of the Patent Law Date of issue: As shown in Table 10, Publication: As shown in Table 10, Publisher: Base Food Co., Ltd. Contents of disclosed invention: Base Food Co., Ltd., Table 10 The bread invented by Satomi Tanuma and Shun Hashimoto was published in the company's publication. Article 30 is missing
特許法第30条第2項適用申請有り 販売日:表11のとおり、販売した場所:表11のとおり、公開者:ベースフード株式会社、公開された発明の内容:ベースフード株式会社が、表11記載の場所に、田沼聡美及び橋本舜が発明したパンを卸した。特30条記事欠損ありApplied for the application of Article 30, Paragraph 2 of the Patent Law Date of sale: As shown in Table 11 Place of sale: As shown in Table 11 Publisher: Base Food Co., Ltd. Details of disclosed invention: Base Food Co., Ltd. 11, the bread invented by Satomi Tanuma and Shun Hashimoto was distributed. Article 30 is missing
本発明は、パン、パン用ミックス粉およびパンの製造方法に関する。 TECHNICAL FIELD The present invention relates to bread, bread mix flour, and a method for producing bread.
健康に毎日を過ごすためには食が重要である。例えば、日本では、厚生労働省と農林水産省が共同で策定した「食事バランスガイド」において、1日3食の各食事において、主食の他に、主菜、副菜、汁物を含んだバランスの良い献立にすることにより、必要な栄養素を全て摂取することが推奨されている。そして、この必要な栄養素の基準値として、厚生労働省は、食事摂取基準2020において、エネルギー及び各栄養素の摂取量を定めている(例えば、非特許文献1。)。このような必要な栄養素の摂取量基準は、諸外国においても策定されている。 Food is important to live a healthy life. For example, in Japan, the Ministry of Health, Labor and Welfare and the Ministry of Agriculture, Forestry and Fisheries jointly formulated the "Meal Balance Guide", which states that each of the three meals a day should include a main dish, side dish, and soup in addition to the staple food. It is recommended to take in all necessary nutrients by making a menu. As standard values for these necessary nutrients, the Ministry of Health, Labor and Welfare has set the intake of energy and each nutrient in the Dietary Reference Intakes 2020 (for example, Non-Patent Document 1). Intake standards for such necessary nutrients have been formulated in other countries as well.
健康を維持するためには、必要な栄養素を全て食事で摂取することが望ましい。しかし、食事のみで、しかも各食事において、必要な栄養素をバランス良く摂取するのは難しい。 In order to maintain good health, it is desirable to ingest all the necessary nutrients through food. However, it is difficult to ingest the necessary nutrients in a well-balanced manner only through meals and in each meal.
そこで、1日に必要な全ての栄養素を全て含む、ドリンクタイプやビスケットタイプの栄養代替食がある(例えば、特許文献1。)。栄養代替食は、献立を考えなくても必要な栄養素を効率的に摂取でき、かつ食事の準備だけでなく食する時間を短縮することができる。 Therefore, there are drink-type and biscuit-type nutritional substitute foods containing all the nutrients required for a day (for example, Patent Document 1). Nutrient replacement diets allow us to efficiently ingest necessary nutrients without having to think about menus, and shorten the time required not only for meal preparation but also for eating.
しかしながら、栄養代替食は栄養バランスが良く、手軽に食事代わりに摂取できるものの、風味や食感、腹持ち等の点で、食事としては物足りない。 However, although nutrient replacement foods have a good nutritional balance and can be easily ingested in place of meals, they are unsatisfactory as meals in terms of flavor, texture, filling, and the like.
手軽に食事代わりに摂取できるものとして、例えば、おにぎりやパン等の主食がある。しかし、主食のみでは炭水化物に偏り、タンパク質、脂質、ビタミン、ミネラル、食物繊維等が不足する。このため、栄養バランスを良くするためには、副食として他の食品と組み合わせたり、サプリメントによる補充が必要となる。 Staple foods such as rice balls and bread are examples of foods that can be easily ingested in place of meals. However, only staple food is biased toward carbohydrates and lacks proteins, lipids, vitamins, minerals, dietary fiber, and the like. Therefore, in order to improve the nutritional balance, it is necessary to combine it with other foods as a side dish or supplement it with supplements.
本発明は、栄養素の種類と含有量が高いパンを提供することを目的とする。 An object of the present invention is to provide bread with high nutrient types and contents.
上記課題を解決するための本発明の主たる発明は、パンであって、小麦タンパクと、大豆と、穀物の糠と、を含有する生地を加熱して得られ、前記生地100gにおける、前記小麦タンパクの含有量は10g以上20g以下であり、前記大豆の含有量は5g以上10g以下であり、前記穀物の糠の含有量は2g以上8g以下であることとする。 The main invention of the present invention for solving the above problems is bread, which is obtained by heating a dough containing wheat protein, soybeans, and cereal bran, and the wheat protein in 100 g of the dough The content of is 10 g or more and 20 g or less, the content of the soybean is 5 g or more and 10 g or less, and the content of the bran of the grain is 2 g or more and 8 g or less.
その他本願が開示する課題やその解決方法については、発明の実施形態の欄により明らかにされる。 Other problems disclosed by the present application and solutions thereof will be clarified in the section of the embodiment of the invention.
本発明によれば、栄養素の種類と含有量が高いパンを提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the kind and content of a nutrient can provide the bread with high content.
本発明の実施形態の内容を列記して説明する。本発明は、たとえば以下のような構成を備える。
[項目1]
小麦タンパクと、大豆と、穀物の糠と、を含有する生地を加熱して得られるパンにおいて、
前記生地100gにおける、前記小麦タンパクの含有量は10g以上20g以下であり、前記大豆の含有量は5g以上10g以下であり、前記穀物の糠の含有量は2g以上8g以下である、パン。
[項目2]
前記穀物は、小麦、ライ麦および米から選択される1種以上である、項目1に記載のパン。
[項目3]
前記生地は、さらに、生地は、さらに、小麦胚芽、もち米、にがり、卵、砂糖、海藻、種実および酵母から選択される1種以上を含有する、項目1または2に記載のパン。
[項目4]
小麦タンパクと、大豆と、穀物の糠と、を含有するパン用ミックス粉であって、
前記パン用ミックス粉100gにおける、前記小麦タンパクの含有量は25g以上35g以下であり、前記大豆の含有量は10g以上20g以下であり、前記穀物の糠の含有量は5g以上15g以下である、パン用ミックス粉。
[項目5]
小麦タンパクと、大豆と、穀物の糠と、を含有する生地を加熱するパンの製造方法において、
前記生地100gにおける、前記小麦タンパクの含有量は10g以上20g以下であり、前記大豆の含有量は5g以上10g以下であり、前記穀物の糠の含有量は2g以上8g以下である、パンの製造方法。
The contents of the embodiments of the present invention are listed and explained. The present invention has, for example, the following configuration.
[Item 1]
In bread obtained by heating a dough containing wheat protein, soybeans and grain bran,
The bread, wherein the wheat protein content is 10 g or more and 20 g or less, the soybean content is 5 g or more and 10 g or less, and the grain bran content is 2 g or more and 8 g or less, in 100 g of the dough.
[Item 2]
The bread according to item 1, wherein the grain is one or more selected from wheat, rye and rice.
[Item 3]
3. The bread according to item 1 or 2, wherein the dough further contains one or more selected from wheat germ, glutinous rice, bittern, egg, sugar, seaweed, nuts and yeast.
[Item 4]
A mixed flour for bread containing wheat protein, soybeans, and cereal bran,
In 100 g of the bread mix, the content of the wheat protein is 25 g or more and 35 g or less, the content of the soybean is 10 g or more and 20 g or less, and the grain bran content is 5 g or more and 15 g or less. Mixed flour for bread.
[Item 5]
In a bread manufacturing method in which a dough containing wheat protein, soybeans, and cereal bran is heated,
Production of bread, wherein the wheat protein content is 10 g or more and 20 g or less, the soybean content is 5 g or more and 10 g or less, and the grain bran content is 2 g or more and 8 g or less, in 100 g of the dough. Method.
1.パン
本実施形態に係るパンは、小麦タンパクと、大豆と、穀物の糠と、を含有する生地を加熱して得られるものである。
1. Bread Bread according to the present embodiment is obtained by heating dough containing wheat protein, soybeans, and cereal bran.
以下に、本実施形態に係るパンを構成する生地の原材料、および生地に含まれ得る原材料について説明する。 Raw materials for the dough constituting the bread according to the present embodiment and raw materials that can be contained in the dough are described below.
また、本実施形態において、「パン」とは、小麦粉又はこれに穀粉類を加えたものを主原料とし、これにイーストを加えたもの、またはこれらに水、食塩、ぶどう等の果実、野菜、卵及びその加工品、砂糖類、食用油脂、乳及び乳製品等を加えたものを練り合わせ、発酵させたもの(以下「パン生地」または、単に「生地」と呼ぶ。)を焼いたものであって、水分が10%以上のものを意味するものとする(例えば、消費者庁ウェブサイト、https://www.caa.go.jp/policies/policy/food_labeling/quality/quality_labelling_standard/pdf/kijun_30_110930.pdf#search=%27%E3%83%91%E3%83%B3+%E5%AE%9A%E7%BE%A9%27)。 In addition, in the present embodiment, "bread" is mainly made of wheat flour or flour added thereto, and yeast is added to it, or water, salt, fruits such as grapes, vegetables, Eggs and their processed products, sugars, edible oils and fats, milk and dairy products, etc. are kneaded and fermented (hereinafter referred to as "bread dough" or simply "dough") and baked. , means that the moisture content is 10% or more (for example, Consumer Affairs Agency website, https://www.caa.go.jp/policies/policy/food_labeling/quality/quality_labelling_standard/pdf/kijun_30_110930.pdf #search=%27%E3%83%91%E3%83%B3+%E5%AE%9A%E7%BE%A9%27).
したがって、本実施形態において、「パン」とは、イースト等の酵母を加えて膨らませて焼いた発酵パンを意味するが、発酵パンだけでなく、ベーキングパウダーや重曹等のガスを発生するふくらし粉により膨らませて焼き、水分が10%以上のものもパンと呼ぶものとする。したがって、本実施形態においては、スコーン、ホットビスケット等のビスケットタイプの硬いパンは含まない。 Therefore, in the present embodiment, "bread" means fermented bread that is puffed and baked by adding yeast such as yeast, but it is not limited to fermented bread. Bread that is baked and has a moisture content of 10% or more shall also be called bread. Therefore, this embodiment does not include hard biscuit-type bread such as scones and hot biscuits.
1.1.小麦タンパク
本実施形態に係るパンは、生地に小麦タンパクを含み、パンを加熱する前の生地100gにおける含有量は10g以上20g以下である。
1.1. Wheat protein The bread according to the present embodiment contains wheat protein in the dough, and the content in 100 g of the dough before heating the bread is 10 g or more and 20 g or less.
小麦タンパクは、グルテン又は麩質とも呼び、穀物の胚乳から生成されるタンパク質の1種であるグルテニンとグリアジンが水を吸収して網目状につながったものである。パンの生地は、グルテンにより独特な粘り気と弾力が生まれ、この生地を発酵させると、酵母が「炭酸ガス」を発生し、生地が膨らむ(例えば、一般社団法人 日本洋菓子協会連合会ウェブサイト、https://gateaux.or.jp/ufaqs/%E3%82%B0%E3%83%AB%E3%83%86%E3%83%B3/参照。)。 Wheat protein, also called gluten or wheat gluten, is a network of glutenin and gliadin, which are proteins produced from the endosperm of cereal grains, by absorbing water. Gluten creates a unique stickiness and elasticity in bread dough, and when this dough is fermented, yeast generates "carbon dioxide gas" and the dough expands (for example, see the website of the Japan Pastry Association, https See ://gateaux.or.jp/ufaqs/%E3%82%B0%E3%83%AB%E3%83%86%E3%83%B3/).
小麦タンパクは、吸水性、粘弾性、伸展性・伸長性、結着性、熱凝固性に優れる。このため、本実施形態に係るパンが小麦タンパクを含むことにより、パンに必要な風味を与え、弾力のある食感をつくる。 Wheat protein is excellent in water absorbency, viscoelasticity, extensibility/stretchability, binding property, and thermocoagulability. Therefore, by including wheat protein in the bread according to the present embodiment, the necessary flavor is imparted to the bread, and an elastic texture is created.
文部科学省、「日本食品標準成分表2015年版(七訂)」によると、粉末状の小麦タンパク100g当たり、食物繊維 2.4g(水溶性食物繊維 0.5g、不溶性食物繊維 1.9g)、脂質 9.7g(飽和脂肪酸 1.34g、一価不飽和脂肪酸 0.82g、多価不飽和脂肪酸 4.25g)、タンパク質 72.0g、ビタミンB1 0.03mg、ビタミンB2 0.12mg、ナイアシン(ビタミンB3)3.5mg、パントテン酸(ビタミンB5) 0.61mg、ビタミンB6 0.10mg、葉酸(ビタミンB9) 34μg、ビタミンE 1.1mg、ナトリウム 60mg、カリウム 90mg、カルシウム 75mg、マグネシウム 75mg、リン 180mg、鉄分 6.6mg、亜鉛 5.0mg、銅 0.75mg、マンガン 2.67mgを含む。 According to the Ministry of Education, Culture, Sports, Science and Technology, "Standard Tables of Food Composition in Japan 2015 (7th revision)", 2.4 g of dietary fiber (0.5 g of water-soluble dietary fiber, 1.9 g of insoluble dietary fiber) per 100 g of powdered wheat protein, Lipid 9.7g (saturated fatty acid 1.34g, monounsaturated fatty acid 0.82g, polyunsaturated fatty acid 4.25g), protein 72.0g, vitamin B1 0.03mg, vitamin B2 0.12mg, niacin (vitamin B3) 3.5 mg, pantothenic acid (vitamin B5) 0.61 mg, vitamin B6 0.10 mg, folic acid (vitamin B9) 34 μg, vitamin E 1.1 mg, sodium 60 mg, potassium 90 mg, calcium 75 mg, magnesium 75 mg, phosphorus 180 mg, Contains 6.6 mg iron, 5.0 mg zinc, 0.75 mg copper, and 2.67 mg manganese.
このように、小麦タンパクは、その70%以上がタンパク質で構成されている。このため、本実施形態に係るパンが小麦タンパクを生地100g中に10g以上20g以下含むことにより、特にタンパク質の含有量が高いパンを提供することができる。 Thus, wheat protein is composed of protein at 70% or more. Therefore, by including 10 g or more and 20 g or less of wheat protein in 100 g of the dough according to the present embodiment, it is possible to provide bread with a particularly high protein content.
また、上記のように、小麦タンパクは、各種のミネラルや食物繊維の含有量が高い。このため、本実施形態に係るパンが小麦タンパクを生地100g中に10g以上20g以下含むことにより、タンパク質だけでなく、各種のミネラルや食物繊維の含有量が高いパンを提供することができる。 In addition, as described above, wheat protein has a high content of various minerals and dietary fiber. Therefore, by including 10 g or more and 20 g or less of wheat protein in 100 g of the dough according to the present embodiment, it is possible to provide bread with a high content of not only protein but also various minerals and dietary fiber.
小麦タンパクの含有量の下限値は、パン生地100gにおいて10g以上であり、11g以上が好ましく、上限値は20g以下であり、17g以下が好ましい。小麦タンパクの含有量が上記範囲内であることにより、パンに必要な弾性等を付与し、吸水性を適当な範囲として、パンの風味や食感を高めることができる。また、後述する小麦粉とは別に生地に加えることにより、例えば、1日に必要なタンパク質量の少なくとも1/3量、例えば、厚生労働省が定める18才以上の男性の栄養素等表示基準である81gの少なくとも1/3量を1食分のパンに含めることが可能となる。さらに、各種のミネラルや食物繊維の含有量が高いパンを提供することができる。なお、小麦タンパクの含有量は、後述する小麦粉に含まれる小麦タンパクを含んだ合計量とする。 The lower limit of the content of wheat protein in 100 g of bread dough is 10 g or more, preferably 11 g or more, and the upper limit is 20 g or less, preferably 17 g or less. When the content of wheat protein is within the above range, it is possible to provide the bread with necessary elasticity and the like, to keep the water absorbency within an appropriate range, and to enhance the flavor and texture of the bread. Also, by adding it to the dough separately from the wheat flour described later, for example, at least 1/3 of the amount of protein required per day, for example, 81 g, which is the nutrient labeling standard for men aged 18 and over stipulated by the Ministry of Health, Labor and Welfare At least ⅓ amount can be included in one serving of bread. Furthermore, bread with a high content of various minerals and dietary fiber can be provided. In addition, let content of wheat protein be the total amount containing the wheat protein contained in wheat flour mentioned later.
1.2.大豆
本実施形態に係るパンは、生地に大豆を含み、パンを加熱する前の生地100gにおける含有量は5g以上10g以下である。
1.2. Soybeans The bread according to the present embodiment contains soybeans in the dough, and the content in 100 g of the dough before heating the bread is 5 g or more and 10 g or less.
大豆は、タンパク質と脂質を豊富に含み、豆類の中でもタンパク質の含有量が最も高い。このため、本実施形態に係るパンが生地100g中に大豆を5g以上10g以下含むことにより、特にタンパク質と脂質の含有量が高いパンを提供することができる。 Soybeans are rich in protein and lipids and have the highest protein content among legumes. Therefore, by including 5 g or more and 10 g or less of soybeans in 100 g of the dough of the bread according to the present embodiment, it is possible to provide bread with particularly high protein and lipid contents.
大豆は、大豆として最も流通している黄大豆の他に、青大豆、黒大豆、白大豆、赤大豆、茶大豆であっても良い。例えば、黄大豆ではなく黒大豆であれば、黄大豆よりもβカロテンや葉酸の含有量が高く、またアントシアニンを含む。これらの大豆は、1種単独で用いてもよく、2種以上を組み合わせて用いても良い。 The soybeans may be green soybeans, black soybeans, white soybeans, red soybeans, and brown soybeans, in addition to yellow soybeans that are the most widely distributed soybeans. For example, black soybeans, not yellow soybeans, have higher β-carotene and folic acid contents than yellow soybeans, and also contain anthocyanins. These soybeans may be used singly or in combination of two or more.
例えば、大豆が黄大豆である場合、文部科学省、「日本食品標準成分表2015年版(七訂)」によると、国産の乾燥黄大豆100g当たり、食物繊維 17.9g(水溶性食物繊維 1.5g、不溶性食物繊維 16.4g)、脂質 19.7g(飽和脂肪酸 2.59g、一価不飽和脂肪酸 4.80g、多価不飽和脂肪酸 10.39g)、タンパク質 33.8g、ビタミンB1 0.71mg、ビタミンB2 0.26mg、ナイアシン(ビタミンB3)2.0mg、パントテン酸(ビタミンB5) 1.36mg、ビタミンB6 0.51mg、ビオチン(ビタミンB7) 38.2μg、葉酸(ビタミンB9) 27.5μg、ビタミンE 2.3mg、ナトリウム 1mg、カリウム 1900mg、カルシウム 180mg、マグネシウム 220mg、リン 490mg、鉄分 6.8mg、亜鉛 3.1mg、銅 1.07mg、マンガン 2.51mgを含む。 For example, when soybeans are yellow soybeans, according to the Ministry of Education, Culture, Sports, Science and Technology, "Japan Food Standard Composition Table 2015 Edition (7th Revised)", 17.9 g of dietary fiber per 100 g of domestic dried yellow soybeans (water-soluble dietary fiber 1. 5 g, insoluble dietary fiber 16.4 g), lipid 19.7 g (saturated fatty acid 2.59 g, monounsaturated fatty acid 4.80 g, polyunsaturated fatty acid 10.39 g), protein 33.8 g, vitamin B1 0.71 mg , vitamin B2 0.26 mg, niacin (vitamin B3) 2.0 mg, pantothenic acid (vitamin B5) 1.36 mg, vitamin B6 0.51 mg, biotin (vitamin B7) 38.2 μg, folic acid (vitamin B9) 27.5 μg, Contains 2.3 mg vitamin E, 1 mg sodium, 1900 mg potassium, 180 mg calcium, 220 mg magnesium, 490 mg phosphorus, 6.8 mg iron, 3.1 mg zinc, 1.07 mg copper, and 2.51 mg manganese.
このように、大豆は、その30%以上がタンパク質、20%程度が脂質で構成されている。このため、本実施形態に係るパンが大豆を生地100g中に5g以上10g以下含むことにより、特にタンパク質と脂質の含有量が高いパンを提供することができる。 Thus, soybeans are composed of 30% or more of protein and about 20% of lipid. Therefore, by including 5 g or more and 10 g or less of soybeans in 100 g of the dough, the bread according to the present embodiment can be provided with a particularly high protein and lipid content.
また、上記のように、大豆は、1日に必要な栄養素のうち、各種のミネラルや食物繊維の含有量が高い。このため、本実施形態に係るパンが大豆を生地100g中に5g以上10g以下含むことにより、タンパク質だけでなく、各種のミネラルや食物繊維の含有量が高いパンを提供することができる。 In addition, as described above, soybeans contain high amounts of various minerals and dietary fiber among the nutrients required for a day. Therefore, by including 5 g or more and 10 g or less of soybeans in 100 g of the dough, the bread according to the present embodiment can provide bread with a high content of not only protein but also various minerals and dietary fiber.
さらに、大豆は、必須脂肪酸や、食物繊維、ビタミンB1、B2、E、カルシウム、カリウム、鉄の含有量が高いため、これらの栄養素の供給源となる。その他、サポニン、レシチン、フラボノイド等の微量成分も含むため、生地を混合するときに原材料の乳化剤として機能したり、パンに風味や食感を付与することも期待できる。 In addition, soybeans are high in essential fatty acids, dietary fiber, vitamins B1, B2, E, calcium, potassium, and iron, making them a source of these nutrients. In addition, since it contains trace ingredients such as saponin, lecithin, and flavonoids, it can be expected to function as an emulsifier for raw materials when mixing dough, and to impart flavor and texture to bread.
また、大豆の含有量の下限値は、パン生地100gにおいて5g以上であり、上限値は10g以下であり、9g以下が好ましい。前記含有量により、パンに必要なタンパク質やその他の栄養素を補い、さらにはパンの風味と食感を高めることができる。 The lower limit of the soybean content is 5 g or more per 100 g of bread dough, and the upper limit is 10 g or less, preferably 9 g or less. According to the above content, the protein and other nutrients required for bread can be supplemented, and the flavor and texture of bread can be enhanced.
1.3.穀物の糠
本実施形態に係るパンは、生地に穀物の糠を含み、パンを加熱する前の生地100gにおける含有量は2g以上8g以下である。
1.3. grain bran
The bread according to the present embodiment contains cereal bran in the dough, and the content in 100 g of the dough before heating the bread is 2 g or more and 8 g or less.
糠は、穀物を精白した際に出る果皮、種皮等の部分を指す。本実施形態においては、例えば米、もち米の場合には、種子から籾殻を除いた玄米の主に胚芽、外胚乳、糊粉層を含むものとし、小麦、ライ麦等の麦類の場合には、果皮、種皮の表皮部分を含むものとする。 Bran refers to parts such as pericarp and seed coat that appear when grains are refined. In the present embodiment, for example, in the case of rice and glutinous rice, it mainly contains the germ, endosperm, and aleurone layer of brown rice obtained by removing the chaff from the seed. It shall include the pericarp and the epidermal part of the seed coat.
穀物の糠は、精白した穀物にはほとんど含まれないような栄養素を豊富に含む。このため、本実施形態に係るパンが生地100g中に穀物の糠を2g以上8g以下含むことにより、一日に必要な各栄養素を補い、さらには糠特有の成分により、パンに風味と食感を付与することができる。 Grain bran is rich in nutrients that are rarely found in refined grains. For this reason, the bread according to the present embodiment contains 2 g or more and 8 g or less of cereal bran in 100 g of dough, so that each nutrient required for a day is supplemented, and furthermore, the unique ingredients of bran enhance the flavor and texture of the bread. can be given.
穀物の糠の原料となる穀物としては、例えば、小麦、米、トウモロコシ、大麦、燕麦、ライ麦、ハト麦、モロコシ、アワ、キビ、ヒエ、ソバ、コウリャン、ライ小麦、ブルグル、キヌア、アマランサス等が挙げられる。大麦はもち麦であっても良い。これらの穀物の糠は、1種単独で用いてもよく、2種以上を組み合わせて用いても良い。 Examples of cereals used as raw materials for cereal bran include wheat, rice, corn, barley, oats, rye, pigeons, sorghum, millet, millet, millet, buckwheat, sorghum, triticale, bulgur, quinoa, and amaranth. mentioned. Barley may be glutinous barley. The bran of these grains may be used singly or in combination of two or more.
本実施形態で用いる米糠を得るための米の種類は限定されず、例えば、水稲、陸稲、もち米、赤米、黒米、緑米等を含む。これらは、パンに所望の特性を付与するために適宜選択することができる。例えば、赤米は、白米と比較して、リン、マグネシウム、カリウム、カルシウム、ビタミンB1、ビタミンE、食物繊維約を数倍多く含む他、タンニンを含む。黒米は、白米と比較して、カルシウム、マグネシウム、カリウム、鉄分やビタミンB・E、食物繊維を数倍多く含む他、アントシアニンを含む。緑米は、亜鉛、マグネシウム、食物繊維を豊富に含む他、葉緑素を含む。 The type of rice for obtaining the rice bran used in this embodiment is not limited, and includes, for example, paddy rice, upland rice, glutinous rice, red rice, black rice, green rice, and the like. These can be appropriately selected in order to impart desired properties to the bread. For example, red rice contains several times more phosphorus, magnesium, potassium, calcium, vitamin B1, vitamin E, dietary fiber, and tannins than white rice. Black rice contains several times more calcium, magnesium, potassium, iron, vitamins B and E, and dietary fiber than white rice, and also contains anthocyanins. Green rice is rich in zinc, magnesium and dietary fiber, as well as chlorophyll.
また、これらの穀物は、種子の発生段階を問わず用いることが出来る。例えば、米の糠の原料となる穀物は、熟し切る前の成長著しい段階で摘み取ったもの(例えば、玄米であれば、若い玄米である青玄米)であってもよい。青玄米は玄米よりも高い栄養素を持つ他、うまみ成分の1つであるアラニンを含む。また、熟した穀物よりも繊維が柔らかいため、熟した穀物特有の硬さや臭いがなく、糠がより使いやすい場合がある。 In addition, these grains can be used regardless of the stage of seed development. For example, grains used as the raw material for rice bran may be those picked at a stage of rapid growth before fully ripening (for example, in the case of brown rice, green brown rice, which is young brown rice). Blue brown rice has higher nutrients than brown rice and contains alanine, one of the umami ingredients. In addition, since the fibers are softer than those of ripe grains, bran may be easier to use without the hardness and smell characteristic of ripe grains.
例えば、穀物の糠が米糠である場合、文部科学省、「日本食品標準成分表2015年版(七訂)」によると、米糠100g当たり、食物繊維 20.5g(水溶性食物繊維 2.2g、不溶性食物繊維 18.3g)、脂質 19.6g(飽和脂肪酸 3.45g、一価不飽和脂肪酸 7.37g、多価不飽和脂肪酸 5.90g、タンパク質 13.4g、ビタミンB1 1.82mg、ビタミンB2 0.71mg、ナイアシン(ビタミンB3)4.2mg、パントテン酸(ビタミンB5) 1.34mg、ビタミンB6 1.24mg、葉酸(ビタミンB9)390μg、ビタミンE 28.3mg、ナトリウム 3mg、カリウム 1100mg、カルシウム 42mg、マグネシウム 310mg、リン 1100mg、鉄分 9.4mg、亜鉛 15.9mg、銅 0.89mg、を含む。その他、米糠は、フィチン酸、イノシトール、フェルラ酸、γ-オリザノールも含む。 For example, when the grain bran is rice bran, according to the Ministry of Education, Culture, Sports, Science and Technology, "Japanese Food Standard Composition Table 2015 Edition (7th Edition)", 20.5 g of dietary fiber (soluble dietary fiber 2.2 g, insoluble dietary fiber) per 100 g of rice bran Dietary fiber 18.3 g), lipid 19.6 g (saturated fatty acid 3.45 g, monounsaturated fatty acid 7.37 g, polyunsaturated fatty acid 5.90 g, protein 13.4 g, vitamin B1 1.82 mg, vitamin B2 0 .71 mg, niacin (vitamin B3) 4.2 mg, pantothenic acid (vitamin B5) 1.34 mg, vitamin B6 1.24 mg, folic acid (vitamin B9) 390 μg, vitamin E 28.3 mg, sodium 3 mg, potassium 1100 mg, calcium 42 mg, Magnesium 310 mg, phosphorus 1100 mg, iron 9.4 mg, zinc 15.9 mg, copper 0.89 mg, etc. Rice bran also contains phytic acid, inositol, ferulic acid, and γ-oryzanol.
穀物の糠が小麦ふすまである場合、インターネットト<URL: https://www.eatsmart.jp/do/caloriecheck/detail/param/foodCode/9999030001587>によると、小麦ふすま100g当たり、食物繊維 42.8g(水溶性食物繊維 g、不溶性食物繊維 g)、脂質 4.3g(飽和脂肪酸 0.63g、一価不飽和脂肪酸 0.64g、多価不飽和脂肪酸 2.21g)、タンパク質 15.6g、ビタミンB1 0.52mg、ビタミンB2 0.58mg、ナイアシン(ビタミンB3)1.30mg、パントテン酸(ビタミンB5) 2.18mg、ビタミンB6 1.3mg、ビオチン(ビタミンB7) μg、β―カロテン 6μg、葉酸(ビタミンB9)μg、ビタミンE 1.5mg、ナトリウム 2mg、カリウム 1182mg、カルシウム 73mg、マグネシウム 611mg、リン 1013mg、鉄分 10.6mg、亜鉛 7.3mg、銅 0.10mg、マンガン 11.50mg、セレン 78μg、を含む。 According to the Internet <URL: https://www.eatsmart.jp/do/caloriecheck/detail/param/foodCode/9999030001587>, when the grain bran is wheat bran, 42.8 g of dietary fiber per 100 g of wheat bran. (soluble dietary fiber g, insoluble dietary fiber g), lipid 4.3g (saturated fatty acid 0.63g, monounsaturated fatty acid 0.64g, polyunsaturated fatty acid 2.21g), protein 15.6g, vitamin B1 0.52 mg, vitamin B2 0.58 mg, niacin (vitamin B3) 1.30 mg, pantothenic acid (vitamin B5) 2.18 mg, vitamin B6 1.3 mg, biotin (vitamin B7) μg, β-carotene 6 μg, folic acid (vitamin B9) Contains μg, Vitamin E 1.5 mg, Sodium 2 mg, Potassium 1182 mg, Calcium 73 mg, Magnesium 611 mg, Phosphorus 1013 mg, Iron 10.6 mg, Zinc 7.3 mg, Copper 0.10 mg, Manganese 11.50 mg, Selenium 78 μg. .
これらの穀物の糠の中でも、小麦、ライ麦、米の糠が好ましい。すなわち、穀物の糠として、小麦ふすま、ライ麦糠、米糠を用いることが好ましい。糠は穀物の精白の過程において廃棄されることが多いため、特に、小麦、ライ麦、米の糠は入手しやすい。このため、栄養豊富な原料を安価に入手可能となる。また、上記のように、小麦、ライ麦、米の糠は、各種栄養素の種類と含有量、風味等の点からも好ましい。 Among these cereal brans, wheat, rye and rice brans are preferred. That is, it is preferable to use wheat bran, rye bran, or rice bran as the bran of grains. Wheat, rye and rice bran are particularly readily available, as bran is often discarded during the grain refining process. For this reason, it becomes possible to obtain nutritious raw materials at low cost. In addition, as described above, wheat, rye and rice bran are preferable in terms of the types and contents of various nutrients, flavor and the like.
穀物の糠の含有量の下限値は、パン生地100gにおいて2g以上であり、3g以上が好ましく、上限値は8g以下であり、6g以下が好ましい。前記含有量により、本実施形態に係るパンに、脂質や食物繊維、その他の栄養素を補い、さらにはパンの風味と食感を高めることができる。なお、糠の含有量は、例えば、後述する小麦粉が全粒粉の場合には、その全粒粉に含まれる糠部分として小麦ふすまを含んだ合計量とする。 The lower limit of the grain bran content is 2 g or more, preferably 3 g or more, and the upper limit is 8 g or less, preferably 6 g or less per 100 g of bread dough. Due to the content, the bread according to the present embodiment can be supplemented with lipids, dietary fiber, and other nutrients, and the flavor and texture of the bread can be enhanced. For example, when the wheat flour described later is whole wheat flour, the content of bran is the total amount including wheat bran as the bran portion contained in the whole wheat flour.
1.4.小麦胚芽
本実施形態に係るパンは、生地に小麦胚芽を含むことが好ましい。小麦胚芽は、文部科学省、「日本食品標準成分表2015年版(七訂)」によると、小麦胚芽100g当たり、食物繊維 14.3g(水溶性食物繊維 0.7g、不溶性食物繊維 13.6g)、脂質 11.6g(飽和脂肪酸 1.84g、一価不飽和脂肪酸 1.65g、多価不飽和脂肪酸 6.50g)、タンパク質 32.0g、ビタミンB1 3.12mg、ビタミンB2 0.21mg、ナイアシン(ビタミンB3)34.6mg、パントテン酸(ビタミンB5) 4.43mg、ビタミンB6 3.27mg、ビオチン(ビタミンB7) 38.2μg、葉酸(ビタミンB9)180μg、ビタミンE 10.4mg、ナトリウム 7mg、カリウム 1500mg、カルシウム 35mg、マグネシウム 850mg、リン 2000mg、鉄分 7.6mg、亜鉛 5.9mg、銅 0.48mg、セレン 5μg、を含む。
1.4. Wheat Germ The bread according to the present embodiment preferably contains wheat germ in the dough. Wheat germ is 14.3 g of dietary fiber (0.7 g of water-soluble dietary fiber, 13.6 g of insoluble dietary fiber) per 100 g of wheat germ, according to the Ministry of Education, Culture, Sports, Science and Technology, "Japanese Food Standard Composition Table 2015 (7th Edition)". , lipid 11.6 g (saturated fatty acid 1.84 g, monounsaturated fatty acid 1.65 g, polyunsaturated fatty acid 6.50 g), protein 32.0 g, vitamin B1 3.12 mg, vitamin B2 0.21 mg, niacin ( Vitamin B3) 34.6 mg, pantothenic acid (vitamin B5) 4.43 mg, vitamin B6 3.27 mg, biotin (vitamin B7) 38.2 μg, folic acid (vitamin B9) 180 μg, vitamin E 10.4 mg, sodium 7 mg, potassium 1500 mg , Calcium 35 mg, Magnesium 850 mg, Phosphorus 2000 mg, Iron 7.6 mg, Zinc 5.9 mg, Copper 0.48 mg, Selenium 5 μg.
このため、小麦胚芽は、食物繊維や脂質、タンパク質、各種ビタミンはミネラルの供給源となる他、パンに風味や食感を付与する。この場合、小麦胚芽の含有量は、パン生地100gにおいて1g以上3g以下であることが好ましい。 Therefore, wheat germ serves as a source of dietary fibers, lipids, proteins, various vitamins and minerals, and also imparts flavor and texture to bread. In this case, the content of wheat germ is preferably 1 g or more and 3 g or less per 100 g of bread dough.
1.5.にがり
本実施形態に係るパンは、生地ににがりを含むことが好ましい。にがりは、海水からとれる塩化マグネシウムを主成分とする食品添加物である。このため、にがりは、マグネシウム等のミネラルの供給源となる。その他、風味を付与したり、発酵の速度の調整、雑菌繁殖防止等の効果も期待できる。なお、ミネラルの供給源として、にがりから抽出した塩化カリウム等の調味料無機塩を使用しても良い。
1.5. Bittern The bread according to the present embodiment preferably contains bittern in the dough. Nigari is a food additive mainly composed of magnesium chloride extracted from seawater. Therefore, bittern becomes a source of minerals such as magnesium. In addition, effects such as imparting flavor, adjusting the rate of fermentation, and preventing the propagation of various bacteria can be expected. As a mineral supply source, a seasoning inorganic salt such as potassium chloride extracted from bittern may be used.
1.6.卵
本実施形態に係るパンは、生地に卵を含むことが好ましい。卵はタンパク質と脂質に富む他、使用することで風味や食感に優れたパンが得られる。また卵黄中の卵黄リポタンパク質であるレシチンが、生地の原材料の乳化剤として機能する。これにより、各原材料を均一に混合して生地を安定化したり、生地の保水性を高めることが可能となる。また、より風味と食感に優れたパンとすることができる。
1.6. Egg The bread according to the present embodiment preferably contains eggs in the dough. Eggs are rich in protein and lipid, and by using eggs, bread with excellent flavor and texture can be obtained. The yolk lipoprotein in the egg yolk, lecithin, also functions as an emulsifier for the dough ingredients. As a result, it is possible to uniformly mix the raw materials to stabilize the dough and improve the water retention capacity of the dough. In addition, it is possible to obtain bread with more excellent flavor and texture.
1.7.海藻
本実施形態に係るパンは、生地に海藻を含むことが好ましい。海藻は、水溶性食物繊維であるアルギン酸とフコイダンを豊富に含むため、本実施形態に係るパンに必要な食物繊維を補う。また、本実施形態に係るパンが豊富に食物繊維を含むと、パンの腹持ちが良くなる他、パンの水分をゲル化する性質を有し、生地の保水力を高める。
1.7. Seaweed The bread according to the present embodiment preferably contains seaweed in the dough. Since seaweed is rich in alginic acid and fucoidan, which are water-soluble dietary fibers, it supplements the dietary fiber necessary for the bread according to the present embodiment. In addition, when the bread according to the present embodiment contains a large amount of dietary fiber, the bread will keep you full longer, and the bread will have the property of gelling the moisture of the bread, increasing the water retention capacity of the dough.
また、海藻は、カルシウムやヨウ素等のミネラルを豊富に含むため、本実施形態に係るパンに必要なミネラルを補うことができる。さらに、海藻はうまみ成分であるグルタミン酸を豊富に含むため、本実施形態に係るパンが海藻を含むことで、パンの風味が高まる。 In addition, since seaweed contains abundant minerals such as calcium and iodine, it can supplement the minerals necessary for the bread according to the present embodiment. Furthermore, since seaweed is rich in glutamic acid, which is an umami component, the bread according to the present embodiment contains seaweed, thereby enhancing the flavor of the bread.
本実施形態で用いられる海藻としては、例えば、昆布、テングサ、オゴノリ、ワカメ、モズク等が挙げられる。これらは、1種単独で用いてもよく、2種以上を組み合わせて用いても良い。 Seaweeds used in the present embodiment include, for example, kelp, agar-agar, Gracilaria, wakame, and mozuku. These may be used individually by 1 type, and may be used in combination of 2 or more type.
これらの中でも、本実施形態で用いられる海藻は、昆布であることが好ましい。昆布は、各種ビタミンやミネラルを多く含むため、本実施形態に係るパンに対し、必要なビタミンやミネラルを供給する。昆布は、特に牛乳の6倍以上ものカルシウムを含むため、海藻として昆布を用いることで、パンにカルシウムを供給することができる。また、昆布は、食物繊維、フコイダン、アルギン酸、ラミナン、ヨウ素、グルタミン酸を豊富に含むため、本実施形態に係るパンに必要な食物繊維を補う他、パンに所望の風味や食感を付与することができる。 Among these, the seaweed used in the present embodiment is preferably kelp. Since kelp contains a lot of various vitamins and minerals, it supplies necessary vitamins and minerals to the bread according to the present embodiment. Since kelp contains more than six times as much calcium as milk, the use of kelp as seaweed can supply calcium to bread. In addition, since kelp is rich in dietary fiber, fucoidan, alginic acid, laminan, iodine, and glutamic acid, it not only supplements the dietary fiber necessary for the bread according to the present embodiment, but also imparts a desired flavor and texture to the bread. can be done.
昆布としては、真昆布、利尻昆布、羅臼昆布、日高昆布、長昆布、細目昆布等が挙げられ、所望の成分に応じて選択できるが、特に真昆布を用いることが好ましい。真昆布は「だし昆布」として使われるほか、おぼろ昆布や粉末などに加工し食されることが多いため、真昆布を使うとさらに風味に優れたパンになる。また、食物繊維やミネラルの供給源としての機能を充分に発揮させることができるとともに、パンの風味と食感を高めることができる。 Examples of the kelp include Japanese kelp, Rishiri kelp, Rausu kelp, Hidaka kelp, long kelp, and fine kelp. In addition to being used as dashi kelp, makombu is often processed into oboro kombu or powder and eaten, so using makombu makes bread with an even better flavor. In addition, the function as a source of dietary fiber and minerals can be exhibited sufficiently, and the flavor and texture of bread can be enhanced.
1.8.種実
本実施形態に係るパンは、生地に種実を含むことが好ましい。種実は、堅い皮や殻に包まれた食用の果実・種子の総称であり、堅果とも呼ばれる。種実は、タンパク質や脂質を豊富に含み、相対的に炭水化物量が低い。また、種実は、食物繊維や各種ビタミンやミネラルを豊富に含む。このため、本実施形態に係るパンが種実を含むことにより、本実施形態に係るパンに必要な各栄養素を補い、さらには各種実特有の成分により、パンに風味と食感を付与することができる。
1.8. Seeds The bread according to the present embodiment preferably contains seeds in the dough. Seeds are a general term for edible fruits and seeds wrapped in a hard skin or shell, and are also called nuts. Seeds are rich in protein and lipids and relatively low in carbohydrates. Seeds and seeds are rich in dietary fiber and various vitamins and minerals. Therefore, since the bread according to the present embodiment contains seeds and nuts, it is possible to supplement each nutrient necessary for the bread according to the present embodiment, and furthermore, to impart flavor and texture to the bread by the ingredients unique to each seed. can.
種実としては、例えば、アーモンド、カシューナッツ、ペカンナッツ、ブラジルナッツ、マカダミアナッツ、ピスタチオ、ヘーゼルナッツ、ココナッツ、松の実、ヒマワリの種、カボチャの種、スイカの種、シイ、クルミ、ゴマ、アマニ、麻の実(ヘンプ)、エゴマ、ケシ、トチ、ハス、松の実、落花生、カカオ等が挙げられる。これらは、1種単独で用いてもよく、2種以上を組み合わせて用いても良い。 Seeds include, for example, almonds, cashews, pecans, brazil nuts, macadamia nuts, pistachios, hazelnuts, coconuts, pine nuts, sunflower seeds, pumpkin seeds, watermelon seeds, seaweed, walnuts, sesame, linseed, and hemp. Examples include hemp, perilla, poppy, horse chestnut, lotus, pine nuts, peanuts, and cacao. These may be used individually by 1 type, and may be used in combination of 2 or more type.
本実施形態に係るパンは、生地に種実を含むことにより、各栄養素の供給源となるだけでなく、パンの風味と食感を高めることができる。 The bread according to the present embodiment can not only serve as a supply source of each nutrient but also enhance the flavor and texture of the bread by including seeds in the dough.
1.9.小麦粉
本実施形態に係るパンは、生地に小麦粉を含むことが好ましい。小麦粉は、一般的にパン生地の主原材料となる原材料であり、炭水化物を多く含む。このため、パン生地が小麦粉を含むことで、エネルギーの供給源となる、主食であるパンの提供が可能となる。
1.9. Flour The bread according to the present embodiment preferably contains wheat flour in the dough. Wheat flour is a raw material that is generally the main raw material for bread dough, and contains a large amount of carbohydrates. Therefore, when the bread dough contains wheat flour, it becomes possible to provide bread, which is a staple food and serves as an energy supply source.
小麦粉は、タンパク質として上述の小麦タンパクを6~15質量%程度含むが、ビタミンやミネラルの含有量は多くはない。そこで、上述した各原材料と組み合わせてパン生地とすることで、糖質の含有量が高くならないよう抑制しつつ、栄養素の種類と含有量が高いパンを提供することができる。ここで、糖質とは、炭水化物から食物繊維を除いたものである。 Wheat flour contains about 6 to 15% by mass of the above-mentioned wheat protein as protein, but does not contain much vitamins and minerals. Therefore, by making bread dough in combination with each of the raw materials described above, it is possible to provide bread with a high type and content of nutrients while suppressing the sugar content from becoming high. Here, carbohydrates are carbohydrates excluding dietary fiber.
本実施形態に係るパンの生地の原材料において、小麦粉は、精白した小麦粉であっても良いし、全粒粉であっても良い。全粒粉は上記の小麦ふすま等を上記の糠として含むものであり、その割合は15質量%程度である。このため、小麦粉として全粒粉を用いることにより、本実施形態に係るパンに必要なビタミンやミネラル、脂質、タンパク質、食物繊維を補うことができる。また、全粒粉は、上記の小麦タンパクを10~13質量%程度含む。 In the raw material of the bread dough according to the present embodiment, the wheat flour may be refined wheat flour or whole wheat flour. Whole wheat flour contains the above wheat bran or the like as the above bran, and the proportion thereof is about 15% by mass. Therefore, by using whole grain flour as the wheat flour, it is possible to supplement vitamins, minerals, lipids, proteins, and dietary fibers required for the bread according to the present embodiment. In addition, whole grains contain about 10 to 13% by mass of the above wheat protein.
本実施形態に係るパンの生地の原材料において、小麦粉として硬質小麦と軟質小麦のいずれを用いても良く、薄力粉、中力粉または強力粉のいずれを用いても良い。この中でもパンの食感を良くするためには、小麦粉として強力粉を用いることが好ましい。 In the raw material of the bread dough according to the present embodiment, either hard wheat or soft wheat may be used as wheat flour, and any of soft flour, medium flour, or strong flour may be used. Among these, it is preferable to use strong flour as the wheat flour in order to improve the texture of the bread.
小麦粉の含有量の下限値は、小麦粉として全粒粉を含む場合には、パン生地100gにおいて、10g以上が好ましく、11g以上がより好ましく、上限値は25g以下が好ましく、20g以下がより好ましい。小麦粉の含有量が上記範囲内であることにより、パンに必要な炭水化物を供給できるとともに、パンの風味を高めることができる。また、上述した原材料と組み合わせることにより、一般のパン生地と比べて小麦粉の含有量を低くして、糖質の含有量の低減が可能となる。 The lower limit of the content of wheat flour is preferably 10 g or more, more preferably 11 g or more, and the upper limit is preferably 25 g or less, more preferably 20 g or less in 100 g of bread dough when whole grains are included as wheat flour. When the content of wheat flour is within the above range, it is possible to supply carbohydrates necessary for bread and enhance the flavor of bread. In addition, by combining with the raw materials described above, it is possible to reduce the content of wheat flour and the content of carbohydrates compared to general bread dough.
1.10.酵母
本実施形態に係るパンは、生地に酵母を含むことが好ましい。酵母は、生地を発酵させてふっくらと膨らませるだけでなく、ビタミンB群をはじめとする各種ビタミン、ミネラル、アミノ酸、核酸、食物繊維等の供給源となる。また、生地に酵母を含むことにより、パンの風味が増す。
1.10. Yeast The bread according to the present embodiment preferably contains yeast in the dough. Yeast not only ferments dough to make it fluffy, but also serves as a source of various vitamins including B vitamins, minerals, amino acids, nucleic acids, dietary fiber, and the like. Also, by including yeast in the dough, the flavor of the bread is enhanced.
酵母としては、例えば、パン酵母(サッカロミセス・セルヴィシエ菌、いわゆるイースト。)やビール酵母、等が挙げられる。中でも、本実施形態において、生地はパンを膨らませる他、ビタミンB群等の供給源の目的でパン酵母を含み、さらに、所望の性質にあわせて他の酵母を併用することが好ましい。 Examples of yeast include baker's yeast (Saccharomyces cerevisiae, so-called yeast) and brewer's yeast. Above all, in the present embodiment, the dough contains baker's yeast for the purpose of raising the bread and also as a source of vitamin B group, etc., and furthermore, it is preferable to use other yeast in combination according to the desired properties.
パン酵母は、イースト、野生酵母、天然酵母のいずれであっても良い。イーストは、ドライイーストやインスタントドライイーストであっても良く、生イーストであっても良い。野生酵母は、レーズン種(レーズン+糖分)、ホップ種(ホップ+米麹)、果実種(果物+糖分)、ヨーグルト種(ヨーグルト+強力粉+糖分)であっても良い。天然酵母は、乳酸菌が生きているサワー種、パネトーネ種、ルヴァン種、酒種であっても良い。これらは、1種単独で用いてもよく、2種以上を組み合わせて用いても良い。 Baker's yeast may be yeast, wild yeast, or natural yeast. The yeast may be dry yeast, instant dry yeast, or fresh yeast. The wild yeast may be a raisin type (raisins + sugar), a hop type (hop + rice koji), a fruit type (fruit + sugar), or a yogurt type (yogurt + hard flour + sugar). The natural yeast may be sour, panettone, levain, or sake in which lactic acid bacteria live. These may be used individually by 1 type, and may be used in combination of 2 or more type.
1.11.グルコマンナンを含む食品
本実施形態に係るパンは、生地にグルコマンナンを含む食品を含むことが好ましい。グルコマンナンは針葉樹の細胞壁や蒟蒻芋に多く含まれる水溶性食物繊維であり、本実施形態に係るパンに必要な食物繊維の供給源となる。また、実施形態に係るパンの生地の乳化安定性、冷凍耐性、離水低減、食物繊維補給、カロリーダウン、デンプン老化遅延、糖質オフの機能の付与も期待できる。
1.11. Food Containing Glucomannan The bread according to the present embodiment preferably contains a food containing glucomannan in the dough. Glucomannan is a water-soluble dietary fiber that is abundantly contained in the cell walls of conifers and konjac yam, and serves as a source of dietary fiber necessary for the bread according to the present embodiment. In addition, it can be expected that the bread dough according to the embodiment will have functions such as emulsification stability, freezing resistance, syneresis reduction, dietary fiber supplementation, calorie reduction, starch retrogradation delay, and carbohydrate off function.
グルコマンナンを含む食品としては、例えば、チアシード、コンニャク粉等が挙げられる。中でも、本実施形態においては、グルコマンナンを含む食品としてチアシードを用いることが好ましい。チアシードは、ミネラルを豊富に含み、中でもリンとマグネシウムが豊富である他、食物繊維やオメガ3脂肪酸が豊富である。このため、チアシードを用いることで、さらに栄養豊富なパンとなる。また、チアシードは独特な食感を有するため、パンの風味と食感を高める。さらに、後述する酢と共に用いると、チアシードが酢を吸収して、その後ゆっくりと酢を生地中に放出するため、パン生地を製造する際に、酢酸のグルテン形成阻害効果をマイルドにする。これにより、パン生地中のグルテン量を調整することができる。 Foods containing glucomannan include, for example, chia seeds and konjac powder. Among them, in the present embodiment, it is preferable to use chia seeds as the food containing glucomannan. Chia seeds are rich in minerals, among them phosphorus and magnesium, as well as dietary fiber and omega-3 fatty acids. Therefore, by using chia seeds, the bread becomes more nutritious. Chia seeds also have a unique texture that enhances the flavor and texture of bread. Furthermore, when used with vinegar, which will be described later, chia seeds absorb the vinegar and then slowly release the vinegar into the dough, thus mitigating the gluten-forming inhibitory effect of acetic acid when making bread dough. Thereby, the amount of gluten in the bread dough can be adjusted.
本実施形態において、グルコマンナンを含む食品の含有量は、パン生地100gにおいて、1g以上3g以下が好ましい。グルコマンナンを含む食品の含有量が上記範囲内であることにより、パンとしての機能を充分に発揮させることができるとともに、パンの風味や食感を高めることができる。 In this embodiment, the content of the food containing glucomannan is preferably 1 g or more and 3 g or less per 100 g of bread dough. When the content of the food containing glucomannan is within the above range, the function as bread can be sufficiently exhibited, and the flavor and texture of the bread can be enhanced.
1.12.油脂
本実施形態に係るパンは、生地に油脂を含むことが好ましい。油脂は、パンの味にコクを出して風味を出したり、食感をソフトにする。また、パン生地を成形して焼成する際に、生地の窯伸びが良くなってパンのボリュームがアップし、焼き上がりがふっくらさせる。さらに、パン生地の水分を閉じ込め、乾燥を防き、老化を遅くする機能を有する。
1.12. Fats and oils It is preferable that the dough of the bread according to the present embodiment contains fats and oils. Oils and fats add richness to the taste of bread and give it flavor and soften the texture. In addition, when the bread dough is formed and baked, the dough spreads well in the kiln, increasing the volume of the bread and making it fluffy. In addition, it has the function of trapping moisture in bread dough, preventing it from drying out, and slowing aging.
油脂としては、バター、動物脂、または植物油が挙げられる。バターは有塩バターであっても食塩不使用バターであっても良く、発酵バターであっても良い。動物脂としては、牛脂、ラード等が挙げられる。植物油としては、アマニ油、エゴマ油、オリーブ油、ゴマ油、米糠油、サフラワー油、大豆油、調合油、トウモロコシ油、ナタネ油、パーム油、パーム核油、ヒマワリ油、ブドウ油、綿実油、ヤシ油、落花生油が挙げられる。その他、マーガリン、ショートニングであっても良い。これらの中でも、特に風味に優れ、ビタミンAを含む点により、バターを使用することが好ましい。 Fats include butter, animal fats, or vegetable oils. The butter may be salted butter, salt-free butter, or fermented butter. Animal fats include beef tallow, lard and the like. Vegetable oils include linseed oil, perilla oil, olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, blended oil, corn oil, rapeseed oil, palm oil, palm kernel oil, sunflower oil, grape oil, cottonseed oil, coconut oil. , and peanut oil. In addition, margarine and shortening may be used. Among these, it is preferable to use butter because it is particularly excellent in flavor and contains vitamin A.
油脂の含有量は、パン生地100gにおいて、0.5g以上5.0g以下が好ましい。油脂の含有量が上記範囲内であることにより、パンの風味や食感を高めることができる。 The content of fats and oils is preferably 0.5 g or more and 5.0 g or less per 100 g of bread dough. When the content of fats and oils is within the above range, the flavor and texture of the bread can be enhanced.
1.13.その他の原材料
本実施形態に係るパンは、生地の上記に挙げた原材料以外の成分を含んでも良い。その他の原材料としては、特に制限されないが、例えば、従来公知のパン生地に用いられる原材料や、食品にビタミンやミネラル等を付与したり、風味や食感を付与する原材料が挙げられる。例えば、麦芽、麦芽糖、米粉、もち米粉、イモ類、野菜、デンプン、砂糖等の糖類、塩、乳製品、ゼラチン、茶葉、酒精、等が挙げられる。また、いわゆるスーパーフードを含んでも良い。また、本実施形態に係るパンが発酵パンではない場合、ふくらし粉としてベーキングパウダーや重曹を含むことが好ましい。
1.13. Other Raw Materials The bread according to the present embodiment may contain ingredients other than the raw materials listed above for the dough. Other raw materials are not particularly limited, but include, for example, conventionally known raw materials used for bread dough, and raw materials that impart vitamins, minerals, etc. to foods, and impart flavor and texture. Examples include malt, maltose, rice flour, glutinous rice flour, potatoes, vegetables, starch, saccharides such as sugar, salt, dairy products, gelatin, tea leaves, and alcohol. It may also contain so-called superfoods. In addition, when the bread according to the present embodiment is not fermented bread, it preferably contains baking powder or baking soda as baking powder.
例えば、パン生地がその他の原材料として麦芽糖を含む場合、麦芽糖は酵母の発酵を助けるため、きめの揃ったパンが得られる。また、麦芽糖はパン生地にビタミン、ミネラルを付与する。乳製品であれば、独特の風味や栄養素を生地に付与する。これらの原材料は、必要に応じて含有量を調整して用いる。 For example, if the dough contains maltose as another ingredient, the maltose helps the yeast to ferment, resulting in a smoother bread. In addition, maltose imparts vitamins and minerals to bread dough. Dairy products add unique flavors and nutrients to the dough. These raw materials are used after adjusting the content as necessary.
米粉は玄米粉であっても良く、玄米粉は発芽玄米粉であっても良い。イモ類は、ジャガイモ、サトイモ、サツマイモ、ヤーコン、キクイモ等が挙げられる。野菜は、炭水化物量が多いカボチャ、レンコン、ニンジン等が挙げられる。デンプンは、片栗粉、キャッサバデンプン等が挙げられる。糖類は、白糖、黒砂糖、和三盆糖、三温糖、加工糖、液糖、粉あめ、水あめ、ブドウ糖、果糖、異性化液糖、黒蜜、ハチミツ、メープルシロップ、サトウキビ抽出物、還元水あめ等が挙げられる。塩は、食塩、精製塩、岩塩等が挙げられる。乳製品は、生乳、加工乳、全粉乳、脱脂粉乳、生クリーム、ヨーグルト、チーズ、ホエーパウダー等が挙げられる。これらは、1種単独で用いてもよく、2種以上を組み合わせて用いても良い。 The rice flour may be brown rice flour, and the brown rice flour may be sprouted brown rice flour. Potatoes include potato, taro, sweet potato, yacon, Jerusalem artichoke, and the like. Vegetables include pumpkins, lotus roots, carrots and the like, which are high in carbohydrates. Examples of starch include potato starch, cassava starch, and the like. Sugars include white sugar, brown sugar, wasanbon sugar, brown sugar, processed sugar, liquid sugar, powdered candy, starch syrup, glucose, fructose, isomerized liquid sugar, black honey, honey, maple syrup, sugarcane extract, reduced starch syrup. etc. Examples of salt include table salt, refined salt, and rock salt. Examples of dairy products include raw milk, processed milk, whole milk powder, skimmed milk powder, fresh cream, yogurt, cheese, and whey powder. These may be used individually by 1 type, and may be used in combination of 2 or more type.
1.14.パンの製造方法
本実施形態に係るパンの製造方法は、小麦タンパクと、大豆と、穀物の糠と、を含有する生地を加熱するパンの製造方法において、前記生地100gにおける、前記小麦タンパクの含有量は10g以上20g以下であり、前記大豆の含有量は5g以上10g以下であり、前記穀物の糠の含有量は2g以上8g以下である。
1.14. Bread manufacturing method A bread manufacturing method according to the present embodiment is a bread manufacturing method in which a dough containing wheat protein, soybeans, and cereal bran is heated, wherein 100 g of the dough contains the wheat protein. The amount is 10g or more and 20g or less, the content of the soybean is 5g or more and 10g or less, and the grain bran content is 2g or more and 8g or less.
すなわち、本実施形態に係るパンは、上記原材料を任意の順序で混ぜて混錬した生地を発酵後に成形し、必要に応じて更に発酵させた後に任意の温度で加熱して焼成することにより得る。加熱は、生地を加熱する加熱手段、例えば、オーブン等の焼き窯を有するパン製造装置を用いて行う。 That is, the bread according to the present embodiment is obtained by fermenting the dough obtained by mixing and kneading the above raw materials in an arbitrary order, molding it after fermentation, further fermenting it as necessary, and then heating and baking it at an arbitrary temperature. . Heating is performed using a heating means for heating the dough, for example, a bread manufacturing apparatus having a baking kiln such as an oven.
これにより、栄養素の種類と含有量が高いパンを提供することができる。また、上記のように、本実施形態に係るパンに特徴的な原材料の選択と含有量により、風味に優れたパンを得ることができる。 As a result, it is possible to provide bread with a high content and types of nutrients. In addition, as described above, the selection and content of raw materials that are characteristic of the bread according to the present embodiment make it possible to obtain bread with excellent flavor.
なお、上記原材料は、例えば、小麦タンパクと、大豆と、穀物の糠と、を含有するパン用ミックス粉として予め準備し、そこに他の原材料を添加して生地としても良い。 The raw materials may be prepared in advance as a bread mix containing, for example, wheat protein, soybeans, and cereal bran, and other raw materials may be added thereto to form the dough.
この場合、例えば、パン用ミックス粉100gにおける小麦タンパクの含有量は25g以上35g以下であり、大豆の含有量は10g以上20g以下であり、穀物の糠の含有量は5g以上15g以下である。この場合、より栄養素の種類と含有量が高く、風味に優れたパンを提供することができる。 In this case, for example, in 100 g of bread mix, the content of wheat protein is 25 g or more and 35 g or less, the content of soybean is 10 g or more and 20 g or less, and the content of cereal bran is 5 g or more and 15 g or less. In this case, it is possible to provide bread with a higher type and content of nutrients and an excellent flavor.
1.15.効果
以上説明したように、本実施形態に係るパンは、上記原材料の選択と組み合わせにより、また、生地100gにおける、小麦タンパクの含有量が10g以上20g以下であり、大豆の含有量が5g以上10g以下であり、穀物の糠の含有量が2g以上8g以下であることにより、栄養素の種類と含有量が高いパンを提供することができる。
1.15. Effect As described above, the bread according to the present embodiment has a wheat protein content of 10 g or more and 20 g or less and a soybean content of 5 g or more and 10 g per 100 g of dough by selecting and combining the above raw materials. or less, and the bran content of the grain is 2 g or more and 8 g or less, it is possible to provide bread with a high variety and content of nutrients.
また、上記原材料の選択と組み合わせと、その特徴的な含有量により、満足できる風味を兼ね備えた美味しいパンを提供することができる。 Also, the selection and combination of the above raw materials and their characteristic contents make it possible to provide delicious bread with a satisfying flavor.
パンは手軽に食べられるものであり、食事としておにぎりやパン等の主食だけですませることに抵抗がない日本人になじみやすい。そして、他の食材と組み合わせることなく、パンだけで必要な栄養素を全て摂取できるため、主菜、副菜等を組み合わせることなく、パンだけで食事の代わりとすることができる。このように、本実施形態に係るパンによれば、栄養素の種類と含有量が高い、主食としてのパンの提供が可能となる。 Bread is easy to eat and is familiar to Japanese people who have no hesitation in eating only staple foods such as rice balls and bread. Moreover, since the bread alone can provide all necessary nutrients without being combined with other ingredients, the bread alone can be used as a substitute for a meal without combining a main dish, a side dish, or the like. As described above, according to the bread according to the present embodiment, it is possible to provide bread as a staple food, which is high in the types and contents of nutrients.
なお、本実施形態に係るパンに他の食材を組み合わせることで、所望の栄養素の摂取量を高くすることができ、体の健康状態等にあわせた食事の提供が可能となるのは言うまでもない。 Needless to say, by combining the bread according to the present embodiment with other foodstuffs, the intake of desired nutrients can be increased, and it is possible to provide meals that match the health condition of the body.
2.実施例
以下、本発明を実施例および比較例によってさらに具体的に説明するが、本発明はこれらの実施例のみに限定されるものではない。なお、「%」は質量基準である。
2. Examples Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited only to these examples. In addition, "%" is a mass standard.
2.1.パンの材料の調整
表1に記載の配合例で材料を準備し、パンを製造した。表1において、数値は全体量に対する百分率で表して小数第1位まで表している。
2.1. Preparation of Bread Ingredients Bread was produced by preparing ingredients according to the formulation examples shown in Table 1. In Table 1, the numerical values are expressed as percentages of the total amount and shown to the first decimal place.
表1において、小麦タンパクの合計量は、小麦タンパクとして実際に配合したものと、全粒粉中に小麦タンパクとして12%含むものとし、両者の合計量で表した。同様に、糠の合計量は、全粒粉中に糠として外皮を15%含むものとし、両者の合計量で表した。 In Table 1, the total amount of wheat protein is the total amount of the wheat protein actually blended and 12% of the wheat protein contained in the whole grain flour. Similarly, the total amount of bran was expressed as the total amount of both, assuming that 15% of the husk was included as bran in the whole grain flour.
また、表1において、その他とは、海藻パウダー、真昆布、塩化カリウム、ビタミンミックス、アスコルビン酸、K2オイル(株式会社J-2オイルミルズ製)、ビオチン酵母、クロム酵母、サトウキビ抽出物、モルトエキスの混合物である。例4では、その他としてからし粉を含む。 In addition, in Table 1, other includes seaweed powder, makonbu, potassium chloride, vitamin mix, ascorbic acid, K2 oil (manufactured by J-2 Oil Mills Co., Ltd.), biotin yeast, chromium yeast, sugarcane extract, malt extract. is a mixture of Example 4 includes mustard flour as the other.
表1において、油脂は、バター及び/または植物油であり、酵母はドライイーストであり、砂糖は、上白糖またはきび糖である。 In Table 1, fats and oils are butter and/or vegetable oil, yeast is dry yeast, and sugar is white sugar or cane sugar.
表2は、表1において、パン用ミックス粉として調整可能な成分のみを表している。数値は全体量に対する百分率で表して小数第1位まで表している。 Table 2 shows only the ingredients that can be adjusted as the bread mix powder in Table 1. Numerical values are expressed as a percentage of the total amount and shown to the first decimal place.
2.2.パンの製造
ホームベーカリー(タイガー魔法瓶株式会社、商品名「IHホームベーカリー<やきたて>KBD-X型(1斤タイプ)」に準備した材料を全て投入し、メニュー番号17「大豆粉パンコース(調理時間2時間45分)」にてパンを製造した(インターネット<URL: https://www.tiger.jp/product/uploads/pdf/kbd_x_2.pdf>)。
2.2. Manufacture of bread Put all the prepared ingredients in a home bakery (Tiger Thermos Co., Ltd., product name “IH Home Bakery <Freshly baked> KBD-X type (1 loaf type)”, menu number 17 “Soy flour bread course (cooking time 2 hours 45 minutes)” (Internet <URL: https://www.tiger.jp/product/uploads/pdf/kbd_x_2.pdf>).
ここで、例1、2では、3食分と同じ配合割合で、表2に示す全粉体重量が250gになるように変換して実施した。例3~11では、2食分に変換し全粉体重量が250gを超えない粉体重量で実施した。 Here, in Examples 1 and 2, the mixture ratio was the same as that for 3 servings, and the total powder weight shown in Table 2 was changed to 250 g. Examples 3-11 were run with flour weights that were converted into two servings and did not exceed a total flour weight of 250 g.
各例で得られたパンについて説明する。 The bread obtained in each example will be described.
例1~例8では、パンとは言い難いものができた。例1では、特に、とても食べられる味ではなかった。例3では、特に、そのままの重量を食べ切ることができない状態だった。例4では、大豆タンパクやパプリカ等で材料を組み直したところ、焼き上がりが土のように粉々のままであり、上記のように定義したパンにならなかった。詳細には、一部、ケーキのようになっている1cm程度の塊はあったものの、全体的にぼそぼそとした食感であり、食べにくく、パンの体をなしていなかった。普通のパンに比べて小麦タンパクが少ないため、グルテン形成できず、ぼそぼそになったことが考えられた。 In Examples 1 to 8, it was difficult to say that bread was produced. Example 1, in particular, did not taste very edible. In Example 3, in particular, it was in a state where it was not possible to eat the weight as it was. In Example 4, when the ingredients were reassembled with soybean protein, paprika, etc., the baked bread remained crumbly like soil and did not yield the bread defined above. More specifically, although there were some cake-like lumps of about 1 cm in size, the overall texture was crumbly and it was difficult to eat, and did not form the body of bread. It was thought that the wheat protein content was less than that of ordinary bread, so that gluten could not be formed and the bread became crumbly.
例5では、例4に比べて大幅に小麦グルテンを増やしたところ、生地がまとまったものの、中身が詰まって大豆団子のようになり、必要なタンパク質量が得られる量を食べきれなかった。また、独特の香りやパプリカの後味の苦味のような味がした。さらに、普通のパンに比べて旨味に欠けていた。 In Example 5, when the amount of wheat gluten was significantly increased compared to Example 4, the dough was well-formed, but the dough was stuffed and became like soybean dumplings, and the amount of protein required could not be obtained. It also had a unique aroma and a bitter aftertaste of paprika. Furthermore, it lacked umami as compared to ordinary bread.
例6では、必要なタンパク質量が食べられる重量にするために小麦グルテンの必要量を調整しながら確認したところ、見た目がパンに近づいてきたが、独特の香りやパプリカの後味の苦味のような味がした。例7、8では、パプリカを抜いたところ味が改善したが、身がかなり詰まって食べにくかった。 In Example 6, when the required amount of wheat gluten was adjusted to make the required amount of protein edible, the appearance became closer to bread, but it had a unique aroma and a bitter aftertaste of paprika. I tasted it. In Examples 7 and 8, when the paprika was removed, the taste was improved, but the meat was quite stuffy and difficult to eat.
例9では、例8とミックス粉としては同じものを用い、パンらしい膨らみにするために塩や加水量を調整した。その結果、パンの香りがするとともにパンと言えるレベルの小麦系の味がメインとなり、食感も本実施形態で定義したパンが得られた。また、材料の割合から、栄養素の種類と含有量が高いと予想されるパンが得られた。しかし、まだ穀物臭やエグミ感があった。 In Example 9, the same powder mix as in Example 8 was used, and the amount of salt and water added was adjusted in order to obtain bread-like swelling. As a result, bread with a bread-like aroma and a bread-like wheat-based taste was obtained, and the texture was also defined in this embodiment. Also, the proportions of the ingredients yielded a bread that was expected to be high in the types and contents of nutrients. However, there was still a grain smell and acrid feeling.
例10では、よりパンらしい香りにするために、原材料の香りをマスキングするための材料を試した。例11では、より栄養価を高めるための配合を決め、製造時の栄養残存率を全ての栄養素について分析・算出した。栄養残存率は、以下に示す栄養分析法を用いて行った分析値と、元の材料に含まれる栄養価の計算値との差分を求めて算出した。 Example 10 experimented with ingredients to mask the flavor of the ingredients for a more bready flavor. In Example 11, a formulation was determined to further increase the nutritional value, and the nutrient residual rate at the time of production was analyzed and calculated for all nutrients. The nutrient residual rate was calculated by obtaining the difference between the analytical value obtained using the nutritional analysis method described below and the calculated value of the nutritional value contained in the original material.
栄養分析法は以下の通りであり、一般財団法人日本食品分析センターの分析方法を参考に行った。すなわち、炭水化物は食品表示基準(平成27年内閣府令第10号)による計算値(100-(水分+タンパク質+脂質+灰分))、食物繊維は酵素-重量法、タンパク質は燃焼法、脂質は酸分解法、n-3系脂肪酸およびn-6系脂肪酸はガスクロマトグラフィー法、カルシウム、銅、鉄、マグネシウム、マンガン、リンおよび亜鉛はICP発光分析法、クロム、ヨウ素、モリブデンおよびセレンはICP質量分析法、カリウムおよびナトリウムは原子吸光光度法、ビタミンA、ビタミンB1、ビタミンB2、ナイアシン、ビタミンC、ビタミンD、ビタミンE、ビタミンKおよびアスコルビン酸パルミチン酸エステルは高速液体クロマトグラフィー法、ナイアシン、パントテン酸、ビタミンB6、ビオチン、葉酸およびビタミンB12は微生物定量法により分析した。熱量は修正アトウォーター法により算出した。 The nutritional analysis method is as follows, and was performed with reference to the analysis method of the Japan Food Research Laboratories. That is, carbohydrates are calculated by the Food Labeling Standard (Cabinet Office Ordinance No. 10, 2015) (100-(moisture + protein + fat + ash)), dietary fiber is enzyme-weight method, protein is combustion method, lipid is acid Decomposition method, gas chromatography for n-3 and n-6 fatty acids, ICP emission spectrometry for calcium, copper, iron, magnesium, manganese, phosphorus and zinc, ICP mass spectrometry for chromium, iodine, molybdenum and selenium Atomic absorption spectrophotometry for potassium and sodium; high performance liquid chromatography for vitamin A, vitamin B1, vitamin B2, niacin, vitamin C, vitamin D, vitamin E, vitamin K and ascorbyl palmitate; niacin, pantothenic acid , vitamin B6, biotin, folic acid and vitamin B12 were analyzed by microbial assay. Calories were calculated by the modified Atwater method.
2.3.評価結果
例1~例11のうち、生地100gにおける、小麦タンパクの含有量は10g以上20g以下であり、大豆の含有量は5g以上10g以下であり、穀物の糠の含有量は2g以上8g以下である例9~例11では、その配合により、特にタンパク質量、脂質、食物繊維、ビタミン、ミネラルの種類と含有量が高いと考えられ、また、上記でパンと定義したパンが得られた。特に、例10~例11では、味、食感が通常のパンに近くなった。
2.3. Evaluation results Among Examples 1 to 11, the content of wheat protein in 100 g of dough is 10 g or more and 20 g or less, the content of soybeans is 5 g or more and 10 g or less, and the content of grain bran is 2 g or more and 8 g or less. In Examples 9 to 11, which are considered to have particularly high types and contents of protein amount, lipid, dietary fiber, vitamins, and minerals due to the formulation, bread defined as bread above was obtained. In particular, in Examples 10 and 11, the taste and texture were close to those of ordinary bread.
例えば、例11では、日本において厚生労働省が定めた栄養素等表示基準値(18才以上、基準熱量2,200kcal)に基づく1日分の基準値の1/3のうち、特に、タンパク質、脂質(ただし、n-6系脂肪酸)や食物繊維の基準を満たすものを1食分(得られたパン2個分)で得ることができた。また、小麦タンパク、大豆、穀物の糠の含有量が高いことにより、炭水化物量は基準値の1/3以下に抑えることができた。 For example, in Example 11, among 1/3 of the reference value for one day based on the reference value for display of nutrients etc. established by the Ministry of Health, Labor and Welfare in Japan (18 years old or older, reference calorific value 2,200 kcal), especially protein, lipid ( However, it was possible to obtain one serving (two pieces of obtained bread) that met the criteria for n-6 fatty acid) and dietary fiber. In addition, due to the high content of wheat protein, soybeans, and cereal bran, the amount of carbohydrates was able to be suppressed to less than 1/3 of the standard value.
以上により、本実施形態に係るパンによれば、栄養素の種類と含有量が高いパンを提供することができた。 As described above, according to the bread according to the present embodiment, it was possible to provide bread with high types and high contents of nutrients.
以上、本実施形態について説明したが、上記実施形態は本発明の理解を容易にするためのものであり、本発明を限定して解釈するためのものではない。本発明は、その趣旨を逸脱することなく、変更、改良され得ると共に、本発明にはその等価物も含まれる。 Although the present embodiment has been described above, the above-described embodiment is intended to facilitate understanding of the present invention, and is not intended to limit and interpret the present invention. The present invention can be modified and improved without departing from its spirit, and the present invention also includes equivalents thereof.
例えば、上記実施例においては、生地にイースト等の酵母を加えた発酵パンを例として挙げたが、本発明はベーキングパウダーや重曹等のガスを発生するふくらし粉により膨らませて焼いた発酵パン以外のパンも本発明の範囲に含まれる。すなわち、本発明において特徴的な生地を用いていれば、生地を膨らませて焼く工程がどのようなものであっても本発明の範囲に含まれる。
For example, in the above examples, fermented bread in which yeast such as yeast is added to the dough was taken as an example, but the present invention is a bread other than fermented bread that is puffed and baked with a leavening powder that generates gas such as baking powder and baking soda. are also included in the scope of the present invention. That is, as long as the characteristic dough is used in the present invention, any step of puffing and baking the dough is included in the scope of the present invention.
Claims (5)
前記生地100gにおける、前記小麦タンパクの含有量は10g以上20g以下であり、前記大豆の含有量は5g以上10g以下であり、前記穀物の糠の含有量は2g以上8g以下である、パン。 In bread obtained by heating a dough containing wheat protein, soybeans and grain bran,
The bread, wherein the wheat protein content is 10 g or more and 20 g or less, the soybean content is 5 g or more and 10 g or less, and the grain bran content is 2 g or more and 8 g or less, in 100 g of the dough.
前記パン用ミックス粉100gにおける、前記小麦タンパクの含有量は25g以上35g以下であり、前記大豆の含有量は10g以上20g以下であり、前記穀物の糠の含有量は5g以上15g以下である、パン用ミックス粉。 A mixed flour for bread containing wheat protein, soybeans, and cereal bran,
In 100 g of the bread mix, the content of the wheat protein is 25 g or more and 35 g or less, the content of the soybean is 10 g or more and 20 g or less, and the grain bran content is 5 g or more and 15 g or less. Mixed flour for bread.
前記生地100gにおける、前記小麦タンパクの含有量は10g以上20g以下であり、前記大豆の含有量は5g以上10g以下であり、前記穀物の糠の含有量は2g以上8g以下である、パンの製造方法。
In a bread manufacturing method in which a dough containing wheat protein, soybeans, and cereal bran is heated,
Production of bread, wherein the wheat protein content is 10 g or more and 20 g or less, the soybean content is 5 g or more and 10 g or less, and the grain bran content is 2 g or more and 8 g or less, in 100 g of the dough. Method.
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