JP6312190B2 - Low protein bread and method for producing the same - Google Patents
Low protein bread and method for producing the same Download PDFInfo
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- JP6312190B2 JP6312190B2 JP2013166909A JP2013166909A JP6312190B2 JP 6312190 B2 JP6312190 B2 JP 6312190B2 JP 2013166909 A JP2013166909 A JP 2013166909A JP 2013166909 A JP2013166909 A JP 2013166909A JP 6312190 B2 JP6312190 B2 JP 6312190B2
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、低蛋白パン及びその製造方法に関し、特には、低蛋白質含量のパンではあるが、パン用小麦粉で製造したと同様のパン本来の外観、食味、食感とともに、餅風の食感、すなわち、モチモチした食感を付与した新規食感の低蛋白パン及びその製造方法、更には、該低蛋白パン製造用の原料組成物、及び生地に関する。 The present invention relates to a low protein bread and a method for producing the same, and in particular, although it is a bread having a low protein content, the texture of the folding screen as well as the original appearance, taste, and texture of bread similar to those produced with bread flour. That is, the present invention relates to a novel low-protein bread having a moist-feel and a method for producing the same, as well as a raw material composition and dough for producing the low-protein bread.
腎臓病患者の食事療法として、蛋白量を減らした食品を摂取し、腎臓に大きな負荷をかけないように食事制限する方法がある。腎臓病患者が無理なく食事療法を続けられるように、主食の１つであるパンについても、蛋白量を減らしたパンが求められている。低蛋白パンとは、一般的な市販食パンに比べて蛋白量が少ないパンを指して言われているが、一般的な市販食パンの蛋白量は９．３％（日本食品標準成分表２０１０、文部科学省）である。日本人の蛋白質摂取量は１日あたり平均６７．０ｇ（平成２３年国民健康・栄養調査報告、厚生労働省）であるが、腎臓病患者では蛋白質摂取量を体重１ｋｇあたり０．６〜０．８ｇ／日、病状の進行具合では０．５ｇ／日以下にする必要がある（慢性腎臓病に対する食事療法基準２００７、日本腎臓学会）との報告がある。上記のように蛋白質摂取量は各々の患者で設定されるようであるが、腎臓病患者の食事療法としての低蛋白パンの利用を図る場合には、該低蛋白パンの蛋白質含有量としては、上記データを考慮すると市販食パンの２／３以下となる６．２％以下にすることが望まれる。 As a diet therapy for patients with kidney disease, there is a method in which foods with reduced protein content are taken and the diet is restricted so as not to put a heavy load on the kidneys. There is also a demand for bread with reduced protein content as one of the staple foods so that patients with kidney disease can continue their diet without difficulty. Low protein bread is said to refer to bread with less protein compared to general commercial bread, but the protein content of general commercial bread is 9.3% (Japanese Food Standard Ingredients Table 2010, sentence part) (Ministry of Science). Japanese protein intake averages 67.0 g per day (2011 National Health and Nutrition Survey Report, Ministry of Health, Labor and Welfare), but in patients with kidney disease, protein intake is 0.6 to 0.8 g per kg body weight. There is a report that it is necessary to make it 0.5 g / day or less in terms of the progression of the disease state / day (diet therapy standard for chronic kidney disease 2007, Japanese Society of Nephrology). As mentioned above, the protein intake seems to be set for each patient, but when trying to use low protein bread as a diet for kidney disease patients, the protein content of the low protein bread is: Considering the above data, it is desired to be 6.2% or less, which is 2/3 or less of commercial bread.
従来より、腎臓病患者の食事療法等のために、蛋白量を減らした低蛋白パンの製造が検討されている。パンに含まれる蛋白量を減らすには、主な蛋白供給源となるパン製造用小麦粉の使用量を、他の蛋白質含量の少ない原料で代替し、蛋白量を減らすことが行われている。かかる場合のパン製造用小麦粉の代替としては、でん粉類が用いられている。しかし、でん粉類の使用により、小麦粉を減らすとグルテン形成が上手くいかず、製造したパンの形状が保持できず、ふっくらしたパンが作れない、食感が悪くなる、味質が低下するなど種々の問題が発生する。そこで、以前より、パン製造用小麦粉をでん粉類のような低蛋白質の原料で代替した低蛋白パンにおいても、パン製造用小麦粉を主要な穀粉として使用した普通パンと同様の品質を目指した低蛋白パンの製造方法が提案されている。 Conventionally, production of a low protein bread with a reduced amount of protein has been studied for diet therapy for patients with kidney disease. In order to reduce the amount of protein contained in bread, the amount of protein used in bread production, which is the main protein supply source, is replaced with another raw material with a low protein content to reduce the amount of protein. Starches are used as an alternative to flour for bread production in such cases. However, by using starches, gluten formation does not work well if wheat flour is reduced, the shape of the produced bread cannot be maintained, plump bread can not be made, texture is deteriorated, taste quality is lowered, etc. A problem occurs. Therefore, even in low protein bread, where low-protein raw materials such as starch are substituted for flour for bread production, low protein aimed at the same quality as ordinary bread using flour for bread production as the main flour. A method for producing bread has been proposed.
例えば、特開平５−７４４８号公報には、パン用小麦粉にでん粉を配合して、その含有蛋白量を６．５〜７．５％とした低蛋白パン用穀粉組成物が開示されており、また、該低蛋白パン用穀粉組成物においては、添加食塩量の１／２を限度として食塩に代えて塩化カリを添加することにより、従来パンと同等のボリューム、外層・内層、機械耐性を有する低蛋白、低食塩のパンの製造方法が開示されている、該公報に開示の方法においては、蛋白含量の低下及び食塩量の低下による問題点を解決するために、穀粉組成物の７〜１０（重量）の砂糖を使用し、中種配合の水分含量を可及的に少なくする等の対策が採られている。しかし、該開示の方法では、蛋白質の含量を、通常のパンの約７０％に低減化できる程度にとどまるものであり、該開示の方法で、食事療法用のパンとして蛋白質含量を十分低減化するために、でん粉の置換量を増やすと、製パンに際して、生地の伸展が悪くなり、発酵時に十分な容積が得られなくなり、容積が小さく、ソフト感に欠けるパンとなる問題があった。 For example, Japanese Patent Application Laid-Open No. 5-7448 discloses a low protein bread flour composition in which starch is blended with bread flour and the protein content is 6.5 to 7.5%. In addition, the flour composition for low protein bread has the same volume, outer layer / inner layer, and mechanical resistance as conventional bread by adding potassium chloride instead of salt up to 1/2 of the amount of salt added. In the method disclosed in the publication, a method for producing a low protein, low salt bread is disclosed. In order to solve the problems caused by a decrease in protein content and a decrease in the amount of salt, 7-10 of the flour composition is used. (Weight) sugar is used, and measures such as reducing the water content of the medium-type compound as much as possible are taken. However, in the disclosed method, the protein content can be reduced to about 70% of the normal bread, and the protein content is sufficiently reduced as a diet bread by the disclosed method. For this reason, when the amount of starch substitution is increased, the breading of the dough deteriorates during bread making, and a sufficient volume cannot be obtained during fermentation, resulting in a problem that the bread is small and lacks softness.
そこで、該パン用小麦粉にでん粉を配合した場合の問題を解決するために、特開平１１−１５５４６７号公報には、でん粉と増粘多糖類と食物繊維とを含有する低蛋白パンの製造方法が開示されている。該開示の方法では、焼成後のパンにしっとりとした弾力を付与するために、でん粉の一部をエーテル化でん粉で代替することが示されている。該開示の方法では、蛋白含量０．５〜４．０％の低蛋白パンを製造することが可能であり、小麦粉の５０％以上をでん粉に置換しても、発酵及び焼成中に発生するガスを生地中に保持することができ、ソフトな食感での通常のパンと同じ容積のパンを製造することができることが示されている。しかしながら、該開示の方法は、生地の弾力性を保持し、発酵及び焼成中に発生するガスを保持するために、増粘多糖類を添加し、食感の改善のために食物繊維を添加するものであり、これらの成分の添加においてはその添加量を調整しても、該成分の食味への影響が避けられず、また、食感的にかたいパンになる傾向があり、ソフトな食感での通常のパンと同じ食味、食感の低蛋白パンを製造することが難しいという問題がある。 Therefore, in order to solve the problem when starch is added to the bread flour, JP-A-11-155467 discloses a method for producing a low protein bread containing starch, thickening polysaccharides and dietary fiber. It is disclosed. In the disclosed method, it is shown that a part of starch is replaced with etherified starch in order to impart moist elasticity to the bread after baking. In the disclosed method, it is possible to produce a low protein bread having a protein content of 0.5 to 4.0%, and gas generated during fermentation and baking even when 50% or more of wheat flour is replaced with starch. Has been shown to be able to be held in the dough and to produce a bread of the same volume as a normal bread with a soft texture. However, the disclosed method adds thickening polysaccharides to retain the elasticity of the dough, retains the gas generated during fermentation and baking, and adds dietary fiber to improve texture. In the addition of these ingredients, even if the addition amount is adjusted, the influence of the ingredients on the taste is unavoidable, and there is a tendency to become a textured hard bread. There is a problem that it is difficult to produce a low protein bread having the same taste and texture as ordinary bread.
また、パン用小麦粉にでん粉を配合して、低蛋白パンを製造する方法において、含有する蛋白質の量を更に低減化することを図る方法として、特開２００１−２２４３００号公報には、小麦粉原料に、でん粉及びα化でん粉を配合する方法が開示されている。すなわち、該方法では、小麦粉２５〜５０質量部、α化澱粉を除く澱粉４５〜７０質量部及びα化澱粉５〜１５質量部とした穀粉を原料として、加水、攪拌して一次生地を生成し、該一次生地に油脂２０〜５０質量部を折り込んで、二次生地を生成し、該二次生地を焼成する低蛋白パンの製造方法が採られている。しかしながら、該方法では小麦粉の使用量を低減化した場合の低蛋白パンのボリユームや食感等の低下の問題を解消するために、製造工程中に相当量の油脂を折込む工程が採用されており、製造される低蛋白パンは、パン用小麦粉から製造される普通パンのようなソフトでボリユームのある食味、食感のパンとは相違するものとなっている。 In addition, as a method for further reducing the amount of protein contained in a method for producing low protein bread by adding starch to bread flour, Japanese Patent Application Laid-Open No. 2001-224300 discloses a raw material for flour. A method of blending starch and pregelatinized starch is disclosed. That is, in this method, the flour made from 25 to 50 parts by mass of wheat flour, 45 to 70 parts by mass of starch excluding pregelatinized starch and 5 to 15 parts by mass of pregelatinized starch is used as a raw material to produce a primary dough. The manufacturing method of the low protein bread which folds 20-50 mass parts of fats and oils in this primary dough, produces | generates a secondary dough, and bakes this secondary dough is taken. However, in this method, in order to solve the problem of lowering the volume of the low protein bread and the texture when the amount of flour used is reduced, a process of incorporating a considerable amount of fats and oils during the manufacturing process is adopted. The low-protein bread produced is different from the soft, voluminous, and textured bread like ordinary bread produced from bread flour.
更に、低蛋白パンの製造方法において、小麦粉に代えて低蛋白米粉（パウダー）や、小麦でん粉、馬鈴薯でん粉のようなでん粉を原料として用い、該原料に生地の膜形成材として増粘多糖類を、硬化抑制材としてα化でん粉及びアミラーゼを、或いは品質改良材として食物繊維等を添加して、蛋白質含量を小麦粉パンの１／１０以下に減少させた低蛋白パンの製造方法が開示されている（特開２００４−２９０１６０号公報、特開２００６−１５８２９８号公報、特開２００７−２１５４６４号公報）。しかしながら、これらの製造方法によって製造された低蛋白パンは、小麦粉を使用しないものであるため、その食味、食感において、パン用小麦粉から製造される普通パンとは相違するものとなっている。 Furthermore, in the method for producing low protein bread, starch such as low protein rice flour (powder), wheat starch or potato starch is used as a raw material instead of wheat flour, and a thickening polysaccharide is used as a dough film-forming material for the raw material. Further, a method for producing a low protein bread is disclosed in which pregelatinized starch and amylase are added as a curing inhibitor, or dietary fiber or the like is added as a quality improver, and the protein content is reduced to 1/10 or less of wheat flour bread. (Japanese Unexamined Patent Application Publication Nos. 2004-290160, 2006-158298, and 2007-215464). However, since the low protein bread produced by these production methods does not use flour, its taste and texture are different from ordinary bread produced from flour for bread.
また、特開平１０−３１３７６７号公報には、パン用小麦粉とでん粉を蛋白質含有量が５．０〜８．０になるように配合し、対粉体重量あたり、糖質を１０〜２０重量％、無塩バター又は油脂を２０〜５０重量％添加した低蛋白低塩パンが、特開平１１−２８９９６６号公報には、でん粉４０〜６０重量％を含有し、蛋白質含量を６〜８重量％とした小麦粉組成物１００重量部に、糖類３〜３０重量部、でん粉分解物５〜５０重量部、油脂５〜３０重量部を配合した低塩低蛋白パンが、特開２０００−３００１５７号公報には、でん粉小麦粉１８〜３８重量％、強力粉１６〜３５重量％、砂糖３〜６重量％、バター６〜８重量％、生クリーム１０〜１２重量％、ベーキングパウダー０．７〜１．０重量％等を配合した低塩低蛋白パンがそれぞれ開示されている。これらの低蛋白パンの製造方法には、パン製造原料の低蛋白質に原因する製造したパンの外観、食味、食感の低下を補うために、比較的多量の糖質、油脂が用いられており、また、生クリームや、ベーキングパウダーの添加が行われているが、かかる成分の添加は、小麦粉パン本来の食味、食感とは相違するものとなり、小麦粉パン本来のソフトで食味の良いパンとはならないものとなっている。例えば、ベーキングパウダーの添加は、パンの風味を悪くし、その改善のために上記開示のものでは、生クリームが添加されているが、それらの成分の添加は、パンの味覚に影響して、小麦粉パン本来の味覚とは相違するものとなっている。また、上記開示のものにおいては、パン製造原料の蛋白質を減らして、でん粉分解物を添加しているが、そのために添加する水分量を減らす必要があり、できあがったパンは、パサついた食感のものとなる傾向がある。 Japanese Patent Application Laid-Open No. 10-313767 blends bread flour and starch so that the protein content is 5.0 to 8.0, and 10 to 20% by weight of sugar per weight of the powder. Japanese Patent Application Laid-Open No. 11-289966 contains 40-60% by weight of starch and 6-8% by weight of protein. Japanese Patent Laid-Open No. 2000-300157 discloses a low-salt low-protein bread in which 3 to 30 parts by weight of sugar, 5 to 50 parts by weight of a starch breakdown product, and 5 to 30 parts by weight of fats and oils are blended with 100 parts by weight of the flour composition. , Starch flour 18-38 wt%, strong flour 16-35 wt%, sugar 3-6 wt%, butter 6-8 wt%, fresh cream 10-12 wt%, baking powder 0.7-1.0 wt%, etc. Low salt and low protein bread It has been disclosed. In these low protein bread manufacturing methods, relatively large amounts of sugars and fats and oils are used to compensate for the deterioration of the appearance, taste and texture of the bread produced due to the low protein of the bread manufacturing raw material. In addition, fresh cream and baking powder are added, but the addition of such ingredients is different from the original taste and texture of flour bread. It must not be. For example, the addition of baking powder deteriorates the flavor of bread, and in the above disclosure, fresh cream is added to improve the taste, but the addition of these ingredients affects the taste of bread, It is different from the original taste of flour bread. In addition, in the above-mentioned disclosure, the protein of bread production raw material is reduced and starch decomposition products are added, but it is necessary to reduce the amount of water added for that purpose, and the resulting bread has a crunchy texture. Tend to be.
以上のように、従来より、腎臓病患者の食事療法等のために、蛋白量を減らした低蛋白パンの製造が検討されており、そのための各種の低蛋白パンの製造方法が開示されているが、腎臓病患者が主食の１つとして常食するのに満足できる低蛋白パンとするためには、パン製造原料中の小麦粉の使用量を減少させ、蛋白質含量を減少させる必要があり、かかる蛋白質含量の減少による製パン性、食味、食感の低下を回避して、低蛋白パンを普通パンと同様の外観、食感、食味にするために、従来法では上記のように、油脂や糖質、増粘多糖類、食物繊維等各種の添加物を添加することが行われている。しかしながら、これらの添加物を添加して製造された低蛋白パンは、その外観、食感、食味において、小麦粉パン本来のものとは相違するものとなり、低蛋白パンでありながら、その外観、食感、食味において、小麦粉パン本来のものに匹敵する外観、食感、食味を有する低蛋白パンの製造方法を提供するには至っていないのが現状である。 As described above, conventionally, production of a low protein bread with a reduced amount of protein has been studied for diet therapy for patients with kidney disease and the like, and various methods for producing low protein bread have been disclosed. However, it is necessary to reduce the amount of flour used in the raw material for bread production and to reduce the protein content in order to achieve a low protein bread that is satisfactory for patients with kidney disease to eat as a staple food. In order to avoid the deterioration of bread-making properties, taste and texture due to the decrease in content and to make low-protein bread have the same appearance, texture and taste as ordinary bread, the conventional method as described above, Various additives such as quality, thickening polysaccharides and dietary fiber are added. However, the low protein bread produced by adding these additives is different from the original flour bread in terms of appearance, texture and taste. The present situation is that it has not yet provided a method for producing a low protein bread having an appearance, texture and taste comparable to those of flour bread in terms of feeling and taste.
一方で、本出願人は、小麦粉を原料とするパン類において、パン本来の形状、風味を有すると共に、餅風の食感、即ち、モチモチした食感を有する新規な食感のパン類を提供する方法を開発して、特許出願をなした（特許第３７０００１５号公報）。該パン類の製造方法は、パン類を製造する際の主原料として、小麦粉６２〜９２．５重量部、ヒドロキシプロピル澱粉及び／又はアセチル澱粉７〜３０部及びα−化澱粉質０．５〜８重量部からなる原料粉を用いることにより、パン類を製造するものであるが、該パン類の製造方法を低蛋白パンの製造に適用して、小麦粉とでん粉からなる穀粉を用いた低蛋白原料からパン類を製造しても、小麦粉原料を用いたときのような、パン本来の形状、風味を有すると共に、餅風の食感を有する新規食感の低蛋白パンを製造することはできなかった。 On the other hand, the present applicant provides breads with wheat flour as a raw material that have the original shape and taste of bread and have a texture that is a mochi-mochi, that is, a fresh texture. A patent application was filed by developing a method to do this (Japanese Patent No. 3700015). In the bread production method, 62-92.5 parts by weight of wheat flour, 7-30 parts of hydroxypropyl starch and / or acetyl starch, and 0.5-. Bread is produced by using 8 parts by weight of raw material flour. The bread production method is applied to the production of low protein bread, and low protein using flour consisting of flour and starch. Even if bread is produced from raw materials, it is possible to produce a low-protein bread with a new texture that has the original shape and flavor of bread, as well as the texture of flour, as when using flour raw materials. There wasn't.
本発明の課題は、腎臓病患者が主食の１つとして常食するのに適した低蛋白質であり、かつ外観、食味、食感に優れた低蛋白パン及びその製造方法を提供すること、特に、低蛋白質含量のパンではあるが、パン用小麦粉で製造したと同様のパン本来の外観、食味、食感とともに、餅風の食感、すなわち、モチモチした食感を付与した新規食感の低蛋白パン及びその製造方法を提供することにある。 An object of the present invention is to provide a low protein bread that is suitable for a kidney disease patient to eat as a staple food, and that is excellent in appearance, taste, and texture, and a method for producing the same, Although it is a bread with a low protein content, it is a new low texture protein that gives the texture of a folding screen, that is, a moist feeling, in addition to the original appearance, texture and texture of bread that is produced with bread flour. The object is to provide a bread and a method for producing the bread.
本発明者らは、上記課題を解決すべく、低蛋白質であり、かつ外観、食味、食感に優れた低蛋白パンを製造する方法について、特に、先に開発したパン用小麦粉を用いた新規食感のパン類（特許第３７０００１５号公報）と同様のパン本来の外観、食味、食感とともに、餅風の食感、すなわち、モチモチした食感を付与した新規食感の低蛋白パンを製造する方法について、鋭意検討する中で、加工でん粉として、架橋でん粉、ヒドロキシプロピルでん粉及びα化でん粉を必須とし、該加工でん粉を特定割合で配合したものを用いて、パン用小麦粉原料の特定量を代替した低蛋白パン製造用原料組成物を用い、製パンすることにより、小麦粉原料で製造した場合と同様のパン本来の外観、食味、食感を有し、しかも、餅風の食感を付与した新規食感の低蛋白パンを製造することができることを見出し、本発明を完成するに至った。本発明の低蛋白パンの製造方法は、小麦粉とでん粉の穀粉以外の添加物の量を増大させることなく、また、増粘多糖類や食物繊維或いは油脂のような穀粉以外の特別な添加物を添加することなく、低蛋白パンの製造を行うことが可能であるため、従来法のような添加成分のパンの食味、食感への影響を回避して、普通パンと同等な外観、食感、風味をもった低蛋白パンを製造することができる。 In order to solve the above problems, the present inventors have developed a low protein bread that is low in protein and excellent in appearance, taste, and texture, and in particular, a novel method using bread flour that has been previously developed. Manufactures a low-protein bread with a new texture that gives the texture of a folding screen, that is, a moist texture, as well as the bread's original appearance, taste and texture similar to those of a textured bread (Patent No. 3700015) As a processed starch, a cross-linked starch, a hydroxypropyl starch and a pregelatinized starch are essential as processed starch, and a specific amount of bread flour raw material is determined using a mixture of the processed starch in a specific ratio. By using an alternative raw material composition for low protein bread production, the bread has the same original appearance, taste and texture as those produced with flour ingredients, while also providing a texture of folding screen. New Found that it is possible to produce a low-protein bread-sensitive, which resulted in the completion of the present invention. The method for producing a low protein bread of the present invention does not increase the amount of additives other than flour and starch flour, and also includes special additives other than flour such as thickening polysaccharides, dietary fiber or fats and oils. Since it is possible to produce low protein bread without adding it, the appearance and texture equivalent to that of ordinary bread is avoided by avoiding the influence of additive ingredients on the taste and texture of bread as in the conventional method. A low protein bread with a flavor can be produced.
すなわち、本発明は、小麦粉原料の一部をでん粉に置換した低蛋白パン製造用原料組成物において、該でん粉原料として、小麦粉とでん粉からなる穀粉１００重量部に対して、架橋でん粉２５〜４０重量部、ヒドロキシプロピルでん粉１２〜２５重量部及びα化でん粉１〜６重量部を配合したことを特徴とする低蛋白パン製造用原料組成物からなる。本発明の低蛋白パン製造用原料組成物においては、小麦粉原料のでん粉置換割合は、３８〜７１重量％であり、パン製造用原料組成物中のタンパク質含有量は、６．２重量％以下である。 That is, the present invention provides a raw material composition for low protein bread production in which a part of the flour raw material is replaced with starch, and the starch raw material is 25 to 40 weight cross-linked starch with respect to 100 parts by weight of flour consisting of flour and starch. Part, hydroxypropyl starch 12-25 parts by weight and pregelatinized starch 1-6 parts by weight. In the raw material composition for producing low protein bread of the present invention, the starch substitution ratio of the wheat flour raw material is 38 to 71% by weight, and the protein content in the raw material composition for bread making is 6.2% by weight or less. is there.
本発明の低蛋白パン製造用原料組成物において配合される架橋でん粉は、沈降積1〜４５を有する架橋でん粉であることが好ましい。特に好ましい架橋でん粉としては、架橋小麦でん粉及び／又は架橋とうもろこしでん粉を挙げることができる。 The cross-linked starch blended in the raw material composition for producing low protein bread of the present invention is preferably a cross-linked starch having a sedimentation product of 1 to 45. Particularly preferred cross-linked starches include cross-linked wheat starch and / or cross-linked corn starch.
本発明の低蛋白パン製造用原料組成物において配合されるヒドロキシプロピルでん粉は、置換度０．０１〜０．１５のヒドロキシプロピルでん粉であることが好ましい。特に好ましいヒドロキシプロピルでん粉としては、ヒドロキシプロピル馬鈴薯でん粉及び／又はヒドロキシプロピルタピオカでん粉を挙げることができる。 The hydroxypropyl starch blended in the raw material composition for producing low protein bread of the present invention is preferably a hydroxypropyl starch having a substitution degree of 0.01 to 0.15. Particularly preferred hydroxypropyl starch includes hydroxypropyl potato starch and / or hydroxypropyl tapioca starch.
本発明の低蛋白パン製造用原料組成物において配合されるα化でん粉は、冷水膨潤度０．１〜４０のα化でん粉であることが好ましい。特に好ましいα化でん粉としては、α化ヒドロキシプロピル化架橋馬鈴薯でん粉及び／又はα化ヒドロキシプロピル化架橋タピオカでん粉を挙げることができる。 The pregelatinized starch blended in the raw material composition for producing low protein bread of the present invention is preferably a pregelatinized starch having a cold water swelling degree of 0.1 to 40. Particularly preferred pregelatinized starches include pregelatinized hydroxypropylated crosslinked potato starch and / or pregelatinized hydroxypropylated crosslinked tapioca starch.
本発明は、本発明の低蛋白パン製造用原料組成物を用い、該原料組成物に加水し、混捏工程に付すことを特徴とする低蛋白パン焼成用生地の製造方法の発明を包含する。また、本発明は、該低蛋白パン焼成用生地の製造方法によって製造された低蛋白パン焼成用生地自体の発明を包含する。更に、本発明は、本発明の生地の製造方法により製造された低蛋白パン焼成用生地を用い、該生地を焼成工程に付すことを特徴とするパン本来の外観、風味、食感とともに、餅風の食感を付与し、かつ、タンパク質含有量が６．２重量％以下に調整された低蛋白パンの製造方法の発明を包含する。 The present invention includes an invention of a method for producing a dough for low protein bread baking, characterized by using the raw material composition for producing low protein bread of the present invention, adding the raw material composition, and subjecting it to a kneading step. The present invention also includes the invention of the low protein bread baking dough itself produced by the method for producing the low protein bread baking dough. Further, the present invention uses a low protein bread baking dough produced by the dough producing method of the present invention, and the dough is subjected to a baking step, along with the original appearance, flavor and texture of bread, It includes an invention of a method for producing a low protein bread that imparts a texture of wind and is adjusted to a protein content of 6.2% by weight or less.
すなわち、具体的には本発明は、（１）小麦粉原料のでん粉置換割合が、３８〜７１重量％であり、該小麦粉原料の一部をでん粉に置換したパン製造用原料組成物中のタンパク質含有量が６．２重量％以下である、小麦粉原料の一部をでん粉に置換した、低蛋白パン製造用原料組成物において、該でん粉原料として、小麦粉とでん粉からなる穀粉１００重量部に対して、架橋でん粉２５〜４０重量部、ヒドロキシプロピルでん粉１２〜２５重量部及びα化でん粉１〜６重量部を配合したことを特徴とする低蛋白パン製造用原料組成物や、（２）架橋でん粉が、沈降積１〜４５を有する架橋でん粉であることを特徴とする上記（１）に記載の低蛋白パン製造用原料組成物や、（３）架橋でん粉が、架橋小麦でん粉及び／又は架橋とうもろこしでん粉であることを特徴とする上記（２）に記載の低蛋白パン製造用原料組成物や、（４）ヒドロキシプロピルでん粉が、置換度０．０１〜０．１５のヒドロキシプロピルでん粉であることを特徴とする上記（１）に記載の低蛋白パン製造用原料組成物からなる。
That is, the present invention specifically relates to (1) a protein content in a raw material composition for bread production in which the starch replacement ratio of the wheat flour raw material is 38 to 71% by weight and a portion of the flour raw material is replaced with starch. In a raw material composition for producing low protein bread, in which a part of the flour raw material is replaced with starch, the amount of which is 6.2% by weight or less, as the starch raw material, with respect to 100 parts by weight of flour consisting of flour and starch, A raw material composition for low protein bread production comprising 25 to 40 parts by weight of crosslinked starch, 12 to 25 parts by weight of hydroxypropyl starch and 1 to 6 parts by weight of pregelatinized starch, and (2) a crosslinked starch, The raw material composition for low protein bread production according to (1) above, which is a cross-linked starch having a sedimentation product of 1 to 45, and (3) the cross-linked starch is a cross-linked wheat starch and / or cross-linked corn. The raw material composition for producing low protein bread according to (2) above, which is a flour, and (4) hydroxypropyl starch is hydroxypropyl starch having a substitution degree of 0.01 to 0.15. It consists of the raw material composition for producing a low protein bread described in (1) above.
また、本発明は、（５）ヒドロキシプロピルでん粉が、ヒドロキシプロピル馬鈴薯でん粉及び／又はヒドロキシプロピルタピオカでん粉であることを特徴とする上記（４）に記載の低蛋白パン製造用原料組成物や、（６）α化でん粉が、冷水膨潤度０．１〜４０のα化でん粉であることを特徴とする上記（１）に記載の低蛋白パン製造用原料組成物や、（７）α化でん粉が、α化ヒドロキシプロピル化架橋馬鈴薯でん粉及び／又はα化ヒドロキシプロピル化架橋タピオカでん粉であることを特徴とする上記（６）に記載の低蛋白パン製造用原料組成物や、（８）上記（１）〜（７）のいずれかに記載の低蛋白パン製造用原料組成物を用い、該原料組成物に加水し、混捏工程に付すことを特徴とする低蛋白パン焼成用生地の製造方法や、（９）上記（８）に記載の生地の製造方法により製造された低蛋白パン焼成用生地を用い、該生地を焼成工程に付すことを特徴とするパン本来の外観、風味、食感とともに、餅風の食感を付与した、小麦粉原料の一部をでん粉に置換したパン製造用原料組成物中のタンパク質含有量が６．２重量％以下に調整された低蛋白パン製造用原料組成物から製造された低蛋白パンの製造方法。 The present invention also provides (5) the raw material composition for producing low protein bread according to (4) above, wherein the hydroxypropyl starch is hydroxypropyl potato starch and / or hydroxypropyl tapioca starch, 6) The raw material composition for low protein bread production according to (1) above, wherein the pregelatinized starch is a pregelatinized starch having a cold water swelling degree of 0.1 to 40, and (7) the pregelatinized starch is The raw material composition for producing low protein bread according to (6) above, which is α-hydroxypropylated cross-linked potato starch and / or α-hydroxypropylated cross-linked tapioca starch, (8) above (1 ) To (7), a method for producing a dough for low protein bread baking, characterized in that the raw material composition for low protein bread production according to any one of (7) to (7) is used. (9) Above Using the dough for baking low protein bread produced by the method for producing dough according to (8), the dough is subjected to a baking step, and the bread-like appearance, flavor, texture, and rice cake-like food A low protein bread-making raw material composition in which a protein content in a raw material composition for bread production in which part of the wheat flour raw material is substituted with starch is adjusted to 6.2% by weight or less. A method for producing protein bread.
本発明は、低蛋白質含量のパンではあるが、パン用小麦粉で製造したと同様のパン本来の外観、食味、食感とともに、餅風の食感、すなわち、モチモチした食感を付与した新規食感の低蛋白パン及びその製造方法を提供する。本発明の低蛋白パンは、腎臓病患者が主食の１つとして常食するのに適した低蛋白質含量を保持し、しかも、パン用小麦粉で製造したと同様のパン本来の外観、食味、食感とともに、餅風の新規食感を具備する。 The present invention is a novel bread that has a low protein content, but has the same appearance, texture and texture as bread made with flour for bread, as well as the texture of the folding screen, that is, the crisp texture Provided are a low protein bread and a method for producing the same. The low protein bread of the present invention retains a low protein content suitable for a kidney disease patient to eat as a staple food, and has the same bread appearance, taste and texture as those produced with bread flour. In addition, it has a new texture of folding screen.
本発明は、小麦粉原料の一部をでん粉に置換した低蛋白パン製造用原料組成物において、該でん粉原料として、小麦粉とでん粉からなる穀粉１００重量部に対して、架橋でん粉２５〜４０重量部、ヒドロキシプロピルでん粉１２〜２５重量部及びα化でん粉１〜６重量部を配合したことを特徴とする低蛋白パン製造用原料組成物、該低蛋白パン製造用原料組成物を用いて製造した低蛋白パン焼成用生地、及び該生地を焼成することにより製造された低蛋白パンからなる。 The present invention relates to a raw material composition for low protein bread production in which a part of the flour raw material is replaced with starch, and as the starch raw material, 25 to 40 parts by weight of crosslinked starch with respect to 100 parts by weight of flour consisting of flour and starch, A raw material composition for producing low protein bread, comprising 12 to 25 parts by weight of hydroxypropyl starch and 1 to 6 parts by weight of pregelatinized starch, and a low protein produced using the raw material composition for producing low protein bread It comprises a dough for baking bread and a low protein bread produced by baking the dough.
本発明において低蛋白パンとは、一般的な市販食パンに比べて蛋白量が少ないパンを指す。一般的な市販食パンの蛋白量は９．３％（日本食品標準成分表２０１０、文部科学省）である。日本人の蛋白質摂取量は１日あたり平均６７．０ｇ（平成２３年国民健康・栄養調査報告、厚生労働省）であり、腎臓病患者では蛋白質摂取量を体重１ｋｇあたり０．６〜０．８ｇ／日、病状の進行具合では０．５ｇ／日以下にする必要がある（慢性腎臓病に対する食事療法基準２００７、日本腎臓学会）との報告がある。これらの報告を踏まえて、本発明の低蛋白パンの蛋白含有量としては、市販食パンの２／３以下となる６．２％以下にすることが好ましい。 In the present invention, the low protein bread refers to a bread having less protein than a general commercial bread. The protein content of a general commercial bread is 9.3% (Japanese Food Standard Ingredients Table 2010, Ministry of Education, Culture, Sports, Science and Technology). Japanese protein intake averages 67.0 g per day (2011 National Health and Nutrition Survey Report, Ministry of Health, Labor and Welfare). In patients with kidney disease, protein intake is 0.6 to 0.8 g / kg body weight. There is a report that it is necessary to set the dose to 0.5 g / day or less in terms of the progression of the disease on a daily basis (diet therapy standard 2007 for chronic kidney disease, Japanese Society of Nephrology). Based on these reports, the protein content of the low protein bread of the present invention is preferably 6.2% or less, which is 2/3 or less of commercially available bread.
本発明で使用する小麦粉は、パン類の製造に使用されている一般的な小麦粉を用いることができるが、所望によってはその一部をライ麦粉、コーンフラワー、グラハムフラワー、米粉などで置き換えることもできる。その置換量は原料粉の３０重量％以下、好ましくは５〜２０重量％量を原料粉中の小麦粉と置き換えて使用することができる。 The wheat flour used in the present invention can be general wheat flour used in the manufacture of breads, but if desired, part of it can be replaced with rye flour, corn flour, graham flour, rice flour, etc. it can. The amount of substitution can be used by replacing 30% by weight or less, preferably 5 to 20% by weight of the raw material flour with the flour in the raw material flour.
本発明で「普通パン」とは、前記パン類の製造に使用される一般的な小麦粉を主な穀粉として用いて製造されたパンを指す。また、本発明の「低蛋白パン」は、小麦粉原料に、でん粉を配合して、蛋白パンの蛋白質含有量を６．２％以下に減少させるものであるが、その場合の小麦粉原料のでん粉置換割合は、３８〜７１重量％となる。 In the present invention, “ordinary bread” refers to bread produced using general wheat flour used for the production of the breads as the main flour. In addition, the “low protein bread” of the present invention is one in which starch is added to the wheat flour raw material to reduce the protein content of the protein bread to 6.2% or less. The proportion is 38 to 71% by weight.
本発明の低蛋白パン製造用原料組成物で配合される架橋でん粉は、トリメタリン酸塩、オキシ塩化リン、アジピン酸など常用の架橋剤を用いて常法にしたがってでん粉を架橋したものを用いることができる。架橋でん粉の製造に用いるでん粉の種類としては、市販のでん粉、例えば小麦でん粉、馬鈴薯でん粉、タピオカでん粉、小麦でん粉、とうもろこしでん粉、米でん粉、サゴでん粉、甘藷でん粉や各種もち種でん粉などいずれも用いることができる。そのなかで、パン形状の保形性の点からは、小麦でん粉及び／又はとうもろこしでん粉が特に好ましい。 The cross-linked starch blended in the raw material composition for producing low protein bread of the present invention should be obtained by cross-linking starch according to a conventional method using a conventional cross-linking agent such as trimetaphosphate, phosphorus oxychloride and adipic acid. it can. The types of starch used for the production of cross-linked starch include commercially available starches such as wheat starch, potato starch, tapioca starch, wheat starch, corn starch, rice starch, sago starch, sweet potato starch and various varieties of starch. Can do. Among them, wheat starch and / or corn starch are particularly preferable from the viewpoint of shape retention of bread shape.
架橋でん粉の架橋の程度を示す指標として、沈降積があるが、発明で使用する架橋でん粉の沈降積としては、生地物性の点から１〜４５が好ましく、５〜３０がより好ましい。本発明の好ましい沈降積を有する架橋でん粉は、架橋の程度を調節することにより得られる。この架橋の程度は用いる架橋剤の量で調節できる。但し、でん粉の種類により架橋の程度と沈降積は必ずしも一致しないので、でん粉の種類により好ましい沈降積になるように、架橋の程度を変える必要がある。また、沈降積が上記の範囲であれば、他の加工処理、例えば漂白処理、ヒドロキシプロピル化などのエーテル化やアセチル化などのエステル化処理を組み合わせた架橋でん粉も同様に架橋でん粉として用いることができる。 As an index indicating the degree of crosslinking of the crosslinked starch, there is a sedimentation product. The sedimentation product of the crosslinked starch used in the invention is preferably 1 to 45, more preferably 5 to 30 from the viewpoint of dough physical properties. The cross-linked starch having a preferred sedimentation product of the present invention can be obtained by adjusting the degree of cross-linking. The degree of crosslinking can be adjusted by the amount of crosslinking agent used. However, the degree of cross-linking and the sedimentation product do not necessarily match depending on the type of starch, so it is necessary to change the degree of cross-linking so as to obtain a preferred sedimentation product depending on the type of starch. If the sedimentation product is within the above range, a cross-linked starch combined with other processing treatments, for example, bleaching, etherification such as hydroxypropylation or esterification such as acetylation, may be used as a cross-linked starch as well. it can.
沈降積は、以下の条件で測定される：すなわち、乾燥物換算で試料２．０ｇを水９８ｍＬの割合で分散した懸濁液を、９０℃で３０分加熱後、３０℃に冷却する。このでん粉溶液を１００ｍＬのメスシリンダーに入れ、液の上端を１００ｍＬに合わせ、２４時間後の、白濁層の容量（ｍＬ）を測定し、沈降積とする。 The sedimentation product is measured under the following conditions: That is, a suspension in which 2.0 g of a sample is dispersed at a ratio of 98 mL of water in terms of dry matter is heated at 90 ° C. for 30 minutes and then cooled to 30 ° C. This starch solution is put into a 100 mL measuring cylinder, the upper end of the solution is adjusted to 100 mL, and the volume (mL) of the cloudy layer after 24 hours is measured to obtain a sedimentation product.
本発明の低蛋白パン製造用原料組成物で配合されるヒドロキシプロピルでん粉は、エーテル化でん粉の１種であるが、エーテル化でん粉とは、でん粉を構成するグルコース残基の水酸基に官能基が導入・付加されたでん粉の中で、官能基がエーテル結合で付加されたでん粉をいう。エーテル化でん粉の代表的なものにヒドロキシプロピルでん粉があり、でん粉にプロピレンオキサイドを作用させてヒドロキシプロピル基を付加させることにより得られる。 Hydroxypropyl starch blended in the raw material composition for producing low protein bread of the present invention is a kind of etherified starch. Etherified starch is a functional group introduced into the hydroxyl group of the glucose residue constituting starch. -Among the added starches, it refers to starches whose functional groups are added by ether bonds. A representative etherified starch is hydroxypropyl starch, which is obtained by adding propylene oxide to starch and adding a hydroxypropyl group.
ヒドロキシプロピルでん粉の製造に用いるでん粉の種類としては、市販のでん粉、例えば小麦でん粉、馬鈴薯でん粉、タピオカでん粉、小麦でん粉、とうもろこしでん粉、米でん粉、サゴでん粉、甘藷でん粉や各種もち種でん粉などいずれも用いることができる。パンの膨らみの点から、馬鈴薯でん粉及び又はタピオカでん粉が好ましい。 As the types of starch used for the production of hydroxypropyl starch, commercially available starches such as wheat starch, potato starch, tapioca starch, wheat starch, corn starch, rice starch, sago starch, sweet potato starch and various kinds of starch seeds are used. be able to. From the viewpoint of bread swelling, potato starch and / or tapioca starch are preferred.
ヒドロキシプロピルでん粉の官能基の置換割合を示す指標に置換度（でん粉の無水グルコース残基当たりの置換基のモル数で表す）があるが、本発明においてヒドロキシプロピルでん粉の置換度は、生地物性、パンの膨らみの点から０．０１〜０．１５が好ましく、０．０５〜０．１２がより好ましい。置換度の測定方法は澱粉・関連糖質実験法（中村，貝沼編，学会出版センター）に記載の方法に準じて測定することができる。置換度が上記の範囲であれば、沈降積が５０を超えるような軽度に架橋したでん粉もヒドロキシプロピルでん粉として使用できる。 The index indicating the substitution ratio of the functional group of hydroxypropyl starch is the degree of substitution (expressed in moles of substituent per anhydroglucose residue of starch). In the present invention, the degree of substitution of hydroxypropyl starch is the dough physical property, From the viewpoint of bread swelling, 0.01 to 0.15 is preferable, and 0.05 to 0.12 is more preferable. The method of measuring the degree of substitution can be measured according to the method described in the starch / related carbohydrate experiment method (Nakamura, Kainuma, edited by the Society Publishing Center). If the degree of substitution is in the above range, a slightly crosslinked starch having a sedimentation product exceeding 50 can be used as hydroxypropyl starch.
本発明の低蛋白パン製造用原料組成物で配合されるα化でん粉とは、でん粉のα化により、でん粉の大部分又は一部が常温の水に溶解するように製造されたものであるが、具体的には、水に懸濁したでん粉をドラムドライヤーで処理して糊化、乾燥する方法、でん粉をエクストルーダーで処理して糊化、乾燥する方法、糊化した後凍結乾燥又は噴霧乾燥する方法などによって製造されるものである。 The pregelatinized starch blended in the raw material composition for producing low protein bread of the present invention is produced so that most or part of the starch is dissolved in water at room temperature by the pregelatinization of starch. More specifically, starch suspended in water is treated with a drum dryer for gelatinization and drying, starch is treated with an extruder for gelatinization and drying, gelatinization followed by freeze drying or spray drying It is manufactured by the method to do.
α化でん粉の製造に用いるでん粉の種類としては、市販のでん粉、例えば小麦でん粉、馬鈴薯でん粉、タピオカでん粉、小麦でん粉、とうもろこしでん粉、米でん粉、サゴでん粉、甘藷でん粉や各種もち種でん粉、各種加工でん粉などいずれも用いることができる。生地物性、低蛋白パンの口どけの点から、ヒドロキシプロピル化架橋馬鈴薯でん粉及び又はヒドロキシプロピル化架橋タピオカでん粉が特に好ましい。 Starches used for the production of pregelatinized starch include commercially available starches such as wheat starch, potato starch, tapioca starch, wheat starch, corn starch, rice starch, sago starch, sweet potato starch, various types of starch, and various types of processed starch. Any of these can be used. Hydroxypropylated cross-linked potato starch and / or hydroxypropylated cross-linked tapioca starch are particularly preferred from the standpoint of dough physical properties and low protein bread mouthfeel.
α化でん粉のα化の程度を示す指標として、冷水膨潤度があるが、本発明において採用されるα化でん粉の冷水膨潤度としては、生地物性、保水性の点から、０．１〜４０が好ましく、５〜３５がより好ましい。冷水膨潤度は、以下の条件で測定される：α化でん粉試料２ｇを水１００ｍｌに均一に分散させ、これを１００ｍｌ容メスシリンダーに注ぎ入れて２４時間静置し、でん粉の沈殿層の体積を読み取った数値を、冷水膨潤度とする。 As an index showing the degree of pregelatinized starch, there is a degree of cold water swelling, but the degree of cold water swelling of the pregelatinized starch employed in the present invention is 0.1 to 40 from the viewpoint of dough physical properties and water retention. Is preferable, and 5-35 is more preferable. The degree of cold water swelling is measured under the following conditions: 2 g of a pregelatinized starch sample is uniformly dispersed in 100 ml of water, poured into a 100 ml graduated cylinder and allowed to stand for 24 hours. The read numerical value is defined as the degree of cold water swelling.
本発明の低蛋白パンの製造においては、架橋でん粉、ヒドロキシプロピルでん粉及びα化でん粉を、特定割合で配合した加工でん粉を、小麦粉原料に配合した低蛋白パン製造用原料組成物が調製される。該３種類の加工でん粉を併用することで、低蛋白でありながらも、穀粉以外の新規な添加物を添加することなく、普通パンと同等の製造工程で作製可能な低蛋白パン用生地、普通パンと同等の外観、食感、食味をもち、しかも、餅風の新規食感を具備する低蛋白パンを製造することが可能となる。 In the production of the low protein bread of the present invention, a raw material composition for producing a low protein bread is prepared by blending a processed starch in which a cross-linked starch, hydroxypropyl starch and pregelatinized starch are blended at a specific ratio into a wheat flour raw material. By using the three types of processed starch in combination, a low protein bread dough that can be produced in the same production process as ordinary bread without adding new additives other than flour, while being low protein, It is possible to produce a low protein bread having the same appearance, texture and taste as bread, and having a new texture of folding screen.
すなわち、本発明の低蛋白パン製造用原料組成物において、低蛋白パン用組成物に含まれる成分割合としては、小麦粉とでん粉からなる穀粉１００重量部のうち、架橋でん粉が２５〜４０重量部、ヒドロキシプロピルでん粉が１２〜２５重量部、α化でん粉が１〜６重量部からなる。この範囲において、低蛋白でありながらも、穀粉以外の新規な添加物を添加することなく、普通パンと同等の製造工程で作製可能な低蛋白パン用生地、普通パンと同等の外観、食感、風味をもった低蛋白パンが製造可能となる。３種類の加工でん粉を特定の配合で併用することにより、加工でん粉を小麦粉と一部代替しても、パンの骨格形成性、焼成中のパン生地中のガスの閉じ込め性、生地中の水分の保水性が良好となり、普通パンと同等の低蛋白パンが製造可能となった。また生地の取扱いの点からα化でん粉の配合量は１〜５重量部であることがより好ましい。 That is, in the raw material composition for producing low protein bread of the present invention, as a component ratio contained in the composition for low protein bread, among 100 parts by weight of flour consisting of wheat flour and starch, 25 to 40 parts by weight of crosslinked starch, Hydroxypropyl starch consists of 12 to 25 parts by weight, and pregelatinized starch consists of 1 to 6 parts by weight. Within this range, a low protein bread dough that can be produced in the same manufacturing process as ordinary bread without adding any new additives other than flour, while having a low protein content, appearance and texture equivalent to ordinary bread A low protein bread with a flavor can be produced. By combining three types of processed starch in a specific formulation, even if the processed starch is partially replaced with wheat flour, the bread skeleton can be formed, gas can be trapped in the dough during baking, and moisture can be retained in the dough As a result, it became possible to produce a low protein bread equivalent to ordinary bread. Moreover, it is more preferable that the compounding quantity of pregelatinized starch is 1-5 weight part from the point of handling of dough.
本発明の低蛋白パン製造用原料組成物は、上記の小麦粉、架橋でん粉、ヒドロキシプロピルでん粉及びα化でん粉を必須成分とし、これらに必要に応じて、イースト（またはベーキングパウダー）、食塩、水などの他、副材料を加え低蛋白パン製造用原料組成物とすることができる。 The raw material composition for producing low protein bread of the present invention comprises the above wheat flour, cross-linked starch, hydroxypropyl starch and pregelatinized starch as essential components, and if necessary, yeast (or baking powder), salt, water, etc. In addition, it can be made a raw material composition for producing a low protein bread by adding an auxiliary material.
上記主原料粉以外には小麦以外の穀物、例えば全粒粉、ライ麦、米、トウモロコシ、大麦、ひえ、あわ、きび、発芽玄米、黒米、赤米、大豆、小豆、アマランサス、キヌアなどを混入することができる。 In addition to the above main raw material flour, grains other than wheat, such as whole grains, rye, rice, corn, barley, barnyard millet, awa, acne, germinated brown rice, black rice, red rice, soybeans, red beans, amaranth, quinoa, etc. may be mixed. it can.
また、本発明の低蛋白パン製造用原料組成物には、本発明の低蛋白パンの外観、食感、食味を変更しない範囲で、適宜、副材料を添加することができる。該副材料としては、具体的には砂糖、グルコース、異性化糖、オリゴ糖、還元でん粉分解物等の糖質、脱脂粉乳、全乳粉末などの乳製品、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ステアロイル乳酸カルシウム等の乳化剤、シナモン、バジリコ等の香辛料、ブランデー、ラム酒などのアルコール、レーズン、ドライチェリー等のドライフルーツ、アーモンド、ピーナツ等のナッツ類、αアミラーゼ、βアミラーゼ、グルコアミラーゼ、プロテアーゼ、リパーゼ、キシラナーゼ、ヘミセルラーゼ、グルコースオキシダーゼ等の酵素、ペクチン、クァーガム、キサンタンガム、タマリントガム、カラギーナン、プロピレングリコール、カルボキシメチルセルロースなどの増粘多糖類、香料（例えばバニラエッセンス）、人工甘味料（例えばアスパルテーム）、グアガム分解物、アガロース、グルコマンナン、ポリデキストローズ、アルギン酸ナトリウム、キチンキトサン、レジスタントスターチ、ココアパウダー等が例示できる。低蛋白パンの生理機能の付与や栄養強化が望まれる場合に、それぞれの機能を有する成分、例えば、各種オリゴ糖、多価不飽和脂肪酸、ペプチド類、配糖体類、ビタミン類、ポリフェノール、ミネラルなどを所望により添加することができる。 Moreover, an auxiliary material can be appropriately added to the raw material composition for producing low protein bread of the present invention as long as the appearance, texture and taste of the low protein bread of the present invention are not changed. Specific examples of the auxiliary material include sugars, glucose, isomerized sugar, oligosaccharides, sugars such as reduced starch decomposition products, dairy products such as skim milk powder, whole milk powder, glycerin fatty acid ester, sucrose fatty acid ester, Emulsifiers such as calcium stearoyl lactate, spices such as cinnamon and basil, alcohol such as brandy and rum, dried fruits such as raisins and dried cherries, nuts such as almonds and peanuts, α-amylase, β-amylase, glucoamylase, protease, Enzymes such as lipase, xylanase, hemicellulase, glucose oxidase, thickening polysaccharides such as pectin, guar gum, xanthan gum, tamarind gum, carrageenan, propylene glycol, carboxymethylcellulose, flavoring (eg vanilla essence), artificial sweeteners (eg Aspartame), guar gum degradation product, agarose, glucomannan, polydextrose, sodium alginate, chitin chitosan, resistant starch, cocoa powder and the like. When it is desired to impart physiological functions or enhance nutrition of low protein bread, each component has various functions, such as various oligosaccharides, polyunsaturated fatty acids, peptides, glycosides, vitamins, polyphenols, minerals Etc. can be added as desired.
本発明における低蛋白パンの製造法においては、本発明の低蛋白パン製造用原料組成物を用いて、該原料組成物に加水し、混捏工程に付すことにより、低蛋白パン焼成用生地を調製する。該生地の調製は、一般的におこなわれている中種法、直捏法、湯種法などいずれの方法も採用することができ、それらの調製法に於いて原料粉に食塩、イースト、イーストフード、砂糖、油脂類などの必要とする原料粉以外の材料を配合し、水を加えて混捏し、常法に従って発酵、分割、丸め、ねかし、成型、型詰めによって行うことができる。 In the method for producing low protein bread according to the present invention, the dough for low protein bread baking is prepared by adding the raw material composition of the present invention to the raw material composition and subjecting it to a kneading step. To do. For the preparation of the dough, any of the commonly used methods such as the medium seed method, the straight rice bran method, and the hot water seed method can be adopted. In these preparation methods, salt, yeast, yeast Materials other than the necessary raw material powder such as food, sugar, fats and oils can be blended, mixed with water, fermented, divided, rolled, crushed, molded, and molded according to conventional methods.
本発明において、生地を冷凍生地として調製し、保存して、低蛋白パン焼成用生地として用いることができる。該冷凍生地の調製には、冷凍耐性のあるイースト、抗酸化剤（例えばアスコルビン酸）、でん粉分解酵素（例えばグルコアミラーゼ）、などを用いる冷凍生地の技術を適用することができる。 In the present invention, the dough can be prepared as a frozen dough, stored, and used as a low protein bread baking dough. For the preparation of the frozen dough, a frozen dough technique using freeze-resistant yeast, an antioxidant (for example, ascorbic acid), and a starch degrading enzyme (for example, glucoamylase) can be applied.
本発明の低蛋白パンの製造には、製造された低蛋白パン焼成用生地を用い、該生地を焼成工程に付すことにより行うことができる。該生地の焼成工程自体は、小麦粉原料を用いた通常のパンの焼成工程と変わるところはない。本発明の低蛋白パンの製造方法により、パン本来の外観、風味、食感とともに、餅風の食感を付与し、かつ、タンパク質含有量が６．２重量％以下に調整された低蛋白パンを製造することができる。 The low protein bread of the present invention can be produced by using the produced dough for low protein bread baking and subjecting the dough to a baking step. The baking process itself of the dough is not different from a normal bread baking process using flour raw materials. The low protein bread according to the present invention, which has a bread-like texture and a protein content adjusted to 6.2% by weight or less in addition to the original appearance, flavor, and texture of bread. Can be manufactured.
該低蛋白パンを具体的に例示すると、プルマン、イギリス食パン等の食パン類、バケット、パリジャンなどのフランスパン、菓子パン、バンズ、テーブルロールなどの各種ロール類の他、イーストドーナツ、中華まんなどが挙げられる。 Specific examples of the low protein bread include breads such as Pullman and British bread, French breads such as buckets and Parisians, various rolls such as sweet bread, buns and table rolls, as well as yeast donuts and Chinese buns. .
以下、実施例により本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.
［試験方法及び評価］
表１の工程に従って、各配合の組成物を用いた１斤半の食パンを作製した。作製したパンを１０人で試食し、パンとしての風味、形状、内相、食感の４項目を市販の普通食パンと比較した。風味、形状、内相については、市販の普通食パンを５点とした５点満点で採点し、食感については以下のように採点した。
５点：餅風のモチモチした食感が顕著。
４点：餅風のモチモチした食感がやや顕著。
３点：多少モチモチした食感がある。
２点：モチモチ感が市販の普通食パンと変わらない。
１点：モチモチ感が市販の普通食パンより悪い。
[Test method and evaluation]
According to the process of Table 1, 1 and a half bread using the composition of each mixing | blending was produced. The prepared bread was sampled by 10 people, and the four items of flavor, shape, inner phase and texture of bread were compared with commercially available ordinary bread. The flavor, shape, and inner phase were scored on a 5-point scale with a commercially available ordinary bread set at 5 points, and the texture was scored as follows.
5 points: The texture of the folding screen is remarkable.
4 points: A slightly sticky texture of folding screen.
3 points: There is a slightly sticky texture.
2 points: A sticky feeling is not different from a commercially available ordinary bread.
1 point: A feeling of stickiness is worse than a commercially available ordinary bread.
１０人の平均値を各項目の得点とし、平均値により以下のように評価した。
◎：４．５点以上
○：３．５点以上〜４．４点以下
△：２．５点以上〜３．４点以下
×：２．４点以下
The average value of 10 people was scored for each item, and the average value was evaluated as follows.
◎: 4.5 points or more ○: 3.5 points or more to 4.4 points or less △: 2.5 points or more to 3.4 points or less ×: 2.4 points or less
［実施例１〜３；比較例１〜２］
表２に示すように架橋小麦でん粉の配合を変えて、表１の工程で１斤半の食パンを作製した。強力粉、架橋小麦でん粉以外は同じ配合とした。なお、使用した架橋小麦でん粉の沈降積は１２であり、ヒドロキシプロピル馬鈴薯でん粉の置換度は０．１０であり、α化ヒドロキシプロピル化架橋馬鈴薯でん粉の冷水膨潤度は１６であった。評価結果を表３に示す。
[Examples 1-3; Comparative Examples 1-2]
As shown in Table 2, the composition of the cross-linked wheat starch was changed, and 1 and a half breads were prepared in the process of Table 1. The composition was the same except for strong flour and cross-linked wheat starch. In addition, the sedimentation product of the used cross-linked wheat starch was 12, the substitution degree of hydroxypropyl potato starch was 0.10, and the cold water swelling degree of the pregelatinized hydroxypropylated cross-linked potato starch was 16. The evaluation results are shown in Table 3.
［実施例４〜５；比較例３〜４］
表４に示すようにヒドロキシプロピルでん粉の配合を変えて、表１の工程で１斤半の食パンを作製した。強力粉、ヒドロキシプロピルでん粉以外は同じ配合とした。なお、使用した架橋小麦でん粉の沈降積は１２であり、ヒドロキシプロピル馬鈴薯でん粉の置換度は０．１０であり、α化ヒドロキシプロピル化架橋馬鈴薯でん粉の冷水膨潤度は１６であった。評価結果を表５に示す。
[Examples 4 to 5; Comparative Examples 3 to 4]
As shown in Table 4, the composition of hydroxypropyl starch was changed, and 1 and a half breads were prepared in the process of Table 1. The composition was the same except for strong powder and hydroxypropyl starch. In addition, the sedimentation product of the used cross-linked wheat starch was 12, the substitution degree of hydroxypropyl potato starch was 0.10, and the cold water swelling degree of the pregelatinized hydroxypropylated cross-linked potato starch was 16. The evaluation results are shown in Table 5.
［実施例６〜７；比較例５〜６］
表６に示すようにα化でん粉の配合を変えて、表１の工程で１斤半の食パンを作製した。
強力粉、α化でん粉、水以外は同じ配合とした。α化でん粉の配合量によって生地物性が大きく影響されるため、パン生地として製造可能な程度に水分量を調整した。なお、使用した架橋小麦でん粉の沈降積は１２であり、ヒドロキシプロピル馬鈴薯でん粉の置換度は０．１０であり、α化ヒドロキシプロピル化架橋馬鈴薯でん粉の冷水膨潤度は１６であった。評価結果を表７に示す。
[Examples 6-7; Comparative Examples 5-6]
As shown in Table 6, the mixture of pregelatinized starch was changed, and 1 and a half bread were produced in the process of Table 1.
The composition was the same except for strong powder, pregelatinized starch, and water. Since the physical properties of the dough are greatly affected by the blended amount of pregelatinized starch, the water content was adjusted to the extent that it can be produced as bread dough. In addition, the sedimentation product of the used cross-linked wheat starch was 12, the substitution degree of hydroxypropyl potato starch was 0.10, and the cold water swelling degree of the pregelatinized hydroxypropylated cross-linked potato starch was 16. Table 7 shows the evaluation results.
［実施例２、８〜１０］
表８に示すように架橋でん粉の種類を変えて、表１の工程で１斤半の食パンを作製した。
架橋でん粉の種類以外は同じ配合とした。なお、使用した架橋でん粉の沈降積は、架橋小麦でん粉が１２、架橋とうもろこしでん粉が７、架橋タピオカでん粉が１１、架橋馬鈴薯でん粉が１０であり、ヒドロキシプロピル馬鈴薯でん粉の置換度は０．１０であり、α化ヒドロキシプロピル化架橋馬鈴薯でん粉の冷水膨潤度は１６であった。評価結果を表９に示す。
[Examples 2, 8 to 10]
As shown in Table 8, the type of cross-linked starch was changed, and 1 and a half breads were prepared in the process of Table 1.
The composition was the same except for the type of crosslinked starch. The sedimentation of the cross-linked starch used was 12 for cross-linked wheat starch, 7 for cross-linked corn starch, 11 for cross-linked tapioca starch, 10 for cross-linked potato starch, and the degree of substitution of hydroxypropyl potato starch was 0.10. The degree of cold water swelling of the pregelatinized hydroxypropylated crosslinked potato starch was 16. Table 9 shows the evaluation results.
［実施例２、１１〜１３］
表１０に示すようにヒドロキシプロピルでん粉の種類を変えて、表１の工程で１斤半の食パンを作製した。ヒドロキシプロピルでん粉の種類以外は同じ配合とした。なお、使用した架橋小麦でん粉の沈降積は１２、ヒドロキシプロピルでん粉の置換度は、ヒドロキシプロピル小麦でん粉が０．０９、ヒドロキシプロピルとうもろこしでん粉が０．０８、ヒドロキシプロピルタピオカでん粉が０．１０、ヒドロキシプロピル馬鈴薯でん粉が０．１０であり、α化ヒドロキシプロピル化架橋馬鈴薯でん粉の冷水膨潤度は１６であった。評価結果を表１１に示す。
[Examples 2, 11 to 13]
As shown in Table 10, the type of hydroxypropyl starch was changed, and 1 and a half breads were prepared in the process of Table 1. The composition was the same except for the type of hydroxypropyl starch. The cross-linked wheat starch used had a sedimentation rate of 12, the hydroxypropyl starch substitution degree was 0.09 for hydroxypropyl wheat starch, 0.08 for hydroxypropyl corn starch, 0.10 for hydroxypropyl tapioca starch, and hydroxypropyl. The potato starch was 0.10, and the cold water swelling degree of the pregelatinized hydroxypropylated crosslinked potato starch was 16. The evaluation results are shown in Table 11.
［実施例２、１４〜１６］
表１２に示すようにα化でん粉の種類を変えて、表１の工程で１斤半の食パンを作製した。α化でん粉の種類以外は同じ配合とした。なお、使用した架橋小麦でん粉の沈降積は１２であり、ヒドロキシプロピル馬鈴薯でん粉の置換度は０．１０であり、α化でん粉の冷水膨潤度は、α化ヒドロキシプロピル化架橋小麦でん粉が１８、α化ヒドロキシプロピル化架橋とうもろこしでん粉が１７、α化ヒドロキシプロピル化架橋タピオカでん粉が３２、α化ヒドロキシプロピル化架橋馬鈴薯でん粉が１６であった。評価結果を表１３に示す。
[Example 2, 14 to 16]
As shown in Table 12, the type of pregelatinized starch was changed, and 1 and a half breads were prepared in the process of Table 1. The composition was the same except for the type of pregelatinized starch. In addition, the sedimentation product of the used cross-linked wheat starch was 12, the substitution degree of hydroxypropyl potato starch was 0.10, and the cold water swelling degree of pregelatinized starch was 18, α-hydroxypropylated cross-linked wheat starch was α, 17 of hydroxy-hydroxylated cross-linked corn starch, 32 of α-hydroxypropylated cross-linked tapioca starch, and 16 of α-hydroxypropylated cross-linked potato starch. The evaluation results are shown in Table 13.
実施例、比較例に記載のパンは蛋白量がパン重量の２．８〜４．３％といずれも低蛋白パンであった。表３、５，７に記すように、小麦粉とでん粉からなる穀粉全体に対して、架橋でん粉が２５〜４０重量部、ヒドロキシプロピルでん粉が１２〜２５重量部、α化でん粉が１〜６重量部である場合、普通パンと同等な外観、食感、風味をもった低蛋白パンを製造できた。また、表９に示すように、架橋でん粉としては、架橋小麦でん粉及び／又は架橋とうもろこしでん粉が好ましく、表１１に示すように、ヒドロキシプロピルでん粉としては、ヒドロキシプロピル馬鈴薯でん粉及び／又はヒドロキシプロピルタピオカでん粉が好ましく、表１３に示すように、α化でん粉としては、α化ヒドロキシプロピル化架橋馬鈴薯でん粉および／又はα化ヒドロキシプロピル化架橋タピオカでん粉が好ましいという結果であった。 The breads described in the Examples and Comparative Examples were low protein breads with a protein content of 2.8 to 4.3% of the bread weight. As described in Tables 3, 5 and 7, the cross-linked starch is 25 to 40 parts by weight, the hydroxypropyl starch is 12 to 25 parts by weight, and the pregelatinized starch is 1 to 6 parts by weight with respect to the whole flour consisting of flour and starch. In this case, a low protein bread having the same appearance, texture and flavor as ordinary bread could be produced. Moreover, as shown in Table 9, as the cross-linked starch, cross-linked wheat starch and / or cross-linked corn starch is preferable, and as shown in Table 11, as hydroxypropyl starch, hydroxypropyl potato starch and / or hydroxypropyl tapioca starch As shown in Table 13, as the pregelatinized starch, pregelatinized hydroxypropylated crosslinked potato starch and / or pregelatinized hydroxypropylated crosslinked tapioca starch were preferable.
本発明は、低蛋白質含量のパンではあるが、パン用小麦粉で製造したと同様のパン本来の外観、食味、食感とともに、餅風の食感、すなわち、モチモチした食感を付与した新規食感の低蛋白パン及びその製造方法を提供する。本発明の低蛋白パンは、腎臓病患者が主食の１つとして常食するのに適した低蛋白質含量を保持し、しかも、パン用小麦粉で製造したと同様のパン本来の外観、食味、食感とともに、餅風の新規食感を具備する。 The present invention is a novel bread that has a low protein content, but has the same appearance, texture and texture as bread made with flour for bread, as well as the texture of the folding screen, that is, the crisp texture Provided are a low protein bread and a method for producing the same. The low protein bread of the present invention retains a low protein content suitable for a kidney disease patient to eat as a staple food, and has the same bread appearance, taste and texture as those produced with bread flour. In addition, it has a new texture of folding screen.
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