JPH0595754A - Bread dough containing pulverized cellulose based raw material - Google Patents
Bread dough containing pulverized cellulose based raw materialInfo
- Publication number
- JPH0595754A JPH0595754A JP3257852A JP25785291A JPH0595754A JP H0595754 A JPH0595754 A JP H0595754A JP 3257852 A JP3257852 A JP 3257852A JP 25785291 A JP25785291 A JP 25785291A JP H0595754 A JPH0595754 A JP H0595754A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- cellulosic material
- dough
- bread dough
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、食物繊維含有のパン生
地に関する。さらに詳しくは、小麦粉を含み、その小麦
粉含量が部分的に微粒化セルロース素材によって置き替
えられ、カロリーが削減され、植物繊維の生理効果が期
待されるパン生地に関する。TECHNICAL FIELD The present invention relates to bread dough containing dietary fiber. More specifically, the present invention relates to a dough containing wheat flour, the wheat flour content of which is partially replaced by a finely divided cellulose material to reduce calories, and which is expected to have a physiological effect of plant fiber.
【0002】[0002]
【従来の技術】最近、糖尿病、便秘や大腸癌の予防に、
医学、食品系の立場から、食品繊維が効果的であること
が判明しつつある。この食物繊維には、水溶性食物繊維
と難溶性食物繊維とが存在し、後者には、小麦ふすま、
ぬか、その他の穀類のセルロースや従来の微結晶セルロ
ースが使用されているが、臭い、味、色調上の問題点、
食べたときの喉ごしの悪さや違和感が発生するという問
題点があるため、一食5g以上の難溶性食物繊維を加工
食品へ添加したいにもかかわらず、十分の量を食品へ添
加することはできない。2. Description of the Related Art Recently, for the prevention of diabetes, constipation and colon cancer,
From the standpoint of medicine and food, it is becoming clear that food fiber is effective. In this dietary fiber, there are water-soluble dietary fiber and sparingly soluble dietary fiber, and the latter includes wheat bran,
Bran, other cereal cellulose and conventional microcrystalline cellulose are used, but problems with odor, taste and color,
Since there is a problem that it feels unpleasant when eating and a feeling of strangeness occurs, even if you want to add 5 g or more of sparingly soluble dietary fiber to processed food, add a sufficient amount to food I can't.
【0003】すなわち、食品中に多量の難溶性食物繊維
を含有させ、生理効果を増強させたいにもかかわらず、
現在の技術レベルでは、上記問題点を有するために、パ
ンに添加させる難溶性食物繊維の使用量が制限されてい
るのが現状である。例えば、特開昭57−74034号
公報には低カロリーパンの製造において、総小麦粉10
0重量部当り22.5重量部の従来の粒径の大きい微結
晶のセルーロース成分をパンに添加する技術が開示され
ているが、パンの粒度および生地目に悪影響を与え、か
つ食べ易さが不良であった、と記載されている。That is, despite the fact that a large amount of sparingly soluble dietary fiber is contained in the food to enhance the physiological effect,
At the current technical level, the amount of sparingly soluble dietary fiber to be added to bread is limited due to the above problems. For example, JP-A-57-74034 discloses that in the production of low-calorie bread, total flour 10 is used.
A technique of adding 22.5 parts by weight of the conventional microcrystalline cellulose component having a large particle size per 0 part by weight to a bread has been disclosed, but it has a bad influence on the grain size of the bread and the dough texture and is easy to eat. It is described as being defective.
【0004】[0004]
【発明が解決しようとする課題】本発明は、これら難溶
性食物繊維のもつ問題点を解決することによって、食物
繊維を豊富に含有し、しかも通常のパンと同一のテクス
チャーを有する低カロリーのパン生地を供給することを
目的とするものである。The present invention solves the problems of these poorly soluble dietary fibers by containing abundant dietary fibers and having a low calorie bread dough having the same texture as ordinary bread. The purpose is to supply.
【0005】[0005]
【課題を解決するための手段】本発明者らは、上記問題
点を解決すべく鋭意研究した結果、有効量の調味料およ
び他の配合材料と共に有効量の微粒子セルロース系素材
が混合されたパン生地を使用することにより、低カロリ
ー化できるばかりでなく、得られたパンが高繊維含量食
品として価値あることを見いだし、本発明を完成させ
た。Means for Solving the Problems As a result of intensive studies to solve the above problems, the inventors of the present invention have prepared a dough containing an effective amount of finely divided cellulosic material together with an effective amount of seasoning and other ingredients. The present invention has been completed by not only reducing the calorie but also finding that the obtained bread is valuable as a food having a high fiber content.
【0006】すなわち、本発明は、積算体積50%の粒
径0.3〜6μmであり、かつ3μm以下の粒子の積算
体積の割合が25%以上であり、しかも微粒化セルロー
ス素材が総小麦粉に対して1〜35重量部分散されてい
ることを特徴とする微粒化セルロース素材含有のパン生
地、である。本発明の特徴は、カロリーがある配合材料
の一部を省いてパン生地に普通用いられない配合材料を
添加することであり、しかも通常のパンと同一のサイ
ズ、食用性およびテクスチャーを有した、パンが得られ
るものでありながら、食物繊維を豊富に含有する低カロ
リーのパン生地である。That is, according to the present invention, the particle size is 0.3 to 6 μm with an integrated volume of 50%, the ratio of the integrated volume of particles with a particle size of 3 μm or less is 25% or more, and the finely divided cellulose material is a whole wheat flour. On the other hand, it is a bread dough containing finely divided cellulose material, characterized in that it is dispersed in an amount of 1 to 35 parts by weight. A feature of the present invention is to omit some of the calorie-containing ingredients and add ingredients not commonly used in bread dough, and yet have the same size, edibility and texture as regular bread, bread. It is a low-calorie bread dough containing abundant dietary fiber, although it is obtained.
【0007】本発明の微粒化セルロース含有のパン生地
に用いる微粒化セルロース系素材とは、セルロースが従
来到達し得なかったレベルにまで微小体になったものを
いう。本発明に用いる微粒化セルロース系素材を得る方
法は、例えば、前処理工程としてセルロース系素材に解
重合処理を施し、引き続き、媒体を容器に内蔵し、かつ
この媒体を強制攪拌せしめるための回転翼を設けた容器
内で湿式粉砕することによって懸濁液として得られるも
のである。The micronized cellulosic material used in the dough containing the micronized cellulose of the present invention refers to a material in which cellulose has been made into fine particles to a level that cannot be reached conventionally. The method for obtaining the micronized cellulosic material used in the present invention is, for example, depolymerization treatment of the cellulosic material as a pretreatment step, subsequently, the medium is contained in a container, and the rotary blade for forcibly stirring the medium. It is obtained as a suspension by wet pulverizing in a container provided with.
【0008】上記セルロース系素材とは、例えば、木材
パルプ、精製リンター、綿繊維および麻繊維等の脱リグ
ニン後の天然セルロース、またはビスコース溶液や鈴銅
アンモニア溶液から凝固再生された再生セルロース、さ
らにはアルカリセルロースを水洗して得られるセルロー
スなどをいう。また、上記解重合処理とは、例えば、酸
加水分解、アルカリ酸化分解、酸素分解、スチームエク
スプロージョン分解および、水蒸気蒸煮のうちの1つま
たは2つ以上の組み合わせ処理などをいう。解重合の結
果、セルロース系素材の重合度を好ましくは300以下
とする。The above-mentioned cellulosic material means, for example, natural pulp after delignification of wood pulp, refined linter, cotton fiber and hemp fiber, or regenerated cellulose coagulated and regenerated from viscose solution or bell-copper ammonia solution. Means cellulose obtained by washing alkali cellulose with water. Further, the depolymerization treatment means, for example, one or a combination of two or more of acid hydrolysis, alkali oxidation decomposition, oxygen decomposition, steam explosion decomposition, and steam steaming. As a result of depolymerization, the degree of polymerization of the cellulosic material is preferably 300 or less.
【0009】一般に媒体攪拌湿式粉砕装置(通称ビーズ
ミルまたはアニューラー型ミル)と呼ばれ、媒体を容器
に内蔵し、かつこの媒体を強制攪拌せしめるための回転
翼を設けた容器内で湿式粉砕する装置は、顔料、イン
ク、セラミックス等の無機材料の微粒化に一般的に使用
されるが、微粒化が困難であるセルロース素材に適用す
ると、極めて高度な微粒化効果が得られる。Generally, a medium agitation wet pulverizing device (commonly called a bead mill or an annular type mill) is used. A device for incorporating a medium in a container and pulverizing the medium in a container provided with a rotary blade for forcibly stirring the medium is wet pulverized. It is generally used for atomizing inorganic materials such as pigments, inks and ceramics, but when applied to a cellulose material which is difficult to atomize, an extremely high atomizing effect is obtained.
【0010】このようにして得られた微粒化セルロース
系素材の水懸濁液は、水と親和性の高い固体、すなわ
ち、セルロースの粒子コロイドとして、高度な安定性と
構造粘性を有する。本発明の微粒化セルロース系素材含
有のパン生地は、この微粒化セルロース系素材の水懸濁
液を、その他の配合材料へ添加することにより製造する
ことができる。The water suspension of the finely divided cellulosic material thus obtained has a high stability and a structural viscosity as a solid having a high affinity for water, that is, as a particle colloid of cellulose. The bread dough containing the micronized cellulosic material of the present invention can be produced by adding the water suspension of the micronized cellulosic material to other compounding ingredients.
【0011】本発明に用いる微粒化セルロース系素材
は、そのサイズおよび分布に特徴を有するものである
が、その形状は球形で無く、長径と短径の比、L/Dは
1.1〜15の粒子を中心に構成されており、その多く
はL/Dが5〜10である。微粒化セルロース系素材の
粒径の測定は、島津レーザー回折式粒度分布測定装置
(SALD−1100)を用いて、測定に供する懸濁液
を、蒸留水で0.1重量%にし、家庭用ミキサー(松下
電気産業(株)製 商品名 ホームミキサー)を用いて
1分間攪拌した後、装置に内蔵する超音波発信器で2次
凝集を壊した状態で測定する。The micronized cellulosic material used in the present invention is characterized by its size and distribution, but its shape is not spherical and the ratio of major axis to minor axis, L / D is 1.1 to 15. The particles are mainly composed of particles, and most of them have L / D of 5 to 10. The particle size of the micronized cellulosic material is measured by using a Shimadzu laser diffraction particle size distribution analyzer (SALD-1100) to make the suspension for measurement 0.1% by weight with distilled water and mixing with a household mixer. After stirring for 1 minute using (trade name: Home Mixer manufactured by Matsushita Electric Industrial Co., Ltd.), measurement is performed in a state where secondary coagulation is broken by an ultrasonic transmitter incorporated in the device.
【0012】0.1重量%に純粋で均一に希釈された試
料は、フローセルを利用して測定されるが、内蔵された
超音波発信器は常時オンとし、少なくとも1分以上は超
音波をあてて凝集を防止した後に測定を行う。なお、こ
の粒度分布測定装置での測定にあたっては、測定レンジ
を0.1〜45μmに設定する。これにより、ミー(M
ie)錯乱理論式(測定装置中に組み込まれている)か
ら導き出された散乱光強度と粒子径の関係を用いて計算
されることとなる。A sample diluted purely and uniformly to 0.1% by weight is measured using a flow cell. The built-in ultrasonic oscillator is always turned on and the ultrasonic wave is applied for at least 1 minute or longer. The measurement is performed after preventing the aggregation. The measurement range is set to 0.1 to 45 μm for the measurement with this particle size distribution measuring device. This allows me (M
ii) It will be calculated using the relationship between the scattered light intensity and the particle diameter derived from the theoretical formula of confusion (built into the measuring device).
【0013】また、屈折率は1.7−0.2iの標準屈
折率用を選択することとし、粒度分布を求める計算方法
は、最小二乗法理論を使った直接計算法を使うこととす
る。1つの試料に対する測定回数は7回に指定し、測定
間隔は2秒とする。本発明でいう積算体積50%の粒径
とは、上記の方法により求めた粒子径に基いて計算した
粒子全体の体積に対して積算した体積が50%になると
きの粒子の球形換算直径のことをいい、一般的にはメジ
アン径といわれるものである。The refractive index of 1.7-0.2i is selected for the standard refractive index, and the calculation method for obtaining the particle size distribution is the direct calculation method using the least squares theory. The number of measurements for one sample is specified as 7 and the measurement interval is 2 seconds. The particle size with an integrated volume of 50% in the present invention is the spherical equivalent diameter of a particle when the integrated volume is 50% with respect to the volume of the entire particle calculated based on the particle size obtained by the above method. This is generally called the median diameter.
【0014】微粒化セルロース系素材の水懸濁液におけ
る積算体積50%の粒径および3μm以下の積算体積割
合は、それぞれ平均となる粒径および粒子の分布を示し
た値である(図1参照)が、粒径が6μm以上または積
算体積割合が25%未満となると、微粒化セルロース系
素材の水懸濁液の滑らかなクリーム感がなくなり、食べ
た時にザラツキ感が発生する。また、微粒化セルロース
系素材の水懸濁液にデンプンを添加したとき、組成物中
のデンプンの水への溶出が鋭敏になり、ヌメリ感が発生
してくる。さらに、保水性、保油性も低下してくる。The particle size of 50% cumulative volume and the cumulative volume ratio of 3 μm or less in an aqueous suspension of micronized cellulosic material are values showing the average particle size and particle distribution, respectively (see FIG. 1). ), When the particle size is 6 μm or more or the cumulative volume ratio is less than 25%, the smooth suspension of the water suspension of the micronized cellulosic material disappears and the graininess occurs when eaten. In addition, when starch is added to an aqueous suspension of micronized cellulosic material, the starch in the composition is apt to elute into water and a slimy feeling occurs. In addition, water retention and oil retention are also reduced.
【0015】また、粒径が0.3μm未満となるような
懸濁液は、製造が極めて困難である。好ましくは1〜4
μmである。配合材料中に占める微粒化セルロース系素
材の割合は総小麦粉100重量部当り、1〜35重量
部、好ましくは1.5〜19重量部である。配合比がこ
れ以下となる場合には本発明の特徴であるカロリー削減
および食物繊維の生理効果が期待できず、一方、配合比
がこれ以上ではパンの風味、食感が維持できない。Further, it is extremely difficult to produce a suspension having a particle size of less than 0.3 μm. Preferably 1-4
μm. The proportion of the micronized cellulosic material in the blended material is 1 to 35 parts by weight, preferably 1.5 to 19 parts by weight, based on 100 parts by weight of the total wheat flour. When the blending ratio is less than this range, the calorie reduction and the physiological effect of dietary fiber, which are the features of the present invention, cannot be expected. On the other hand, when the blending ratio exceeds this range, the flavor and texture of bread cannot be maintained.
【0016】微粒化セルロース系素材の水懸濁液と、そ
の他の配合材料との混ぜ方には、特に注意を払う必要が
なく、常温で容易に混ぜることができる。本発明に用い
る微粒化セルロース系素材は、乾燥物の状態で添加する
ことも可能であるが、好ましくは水懸濁液として添加す
ることにより配合材料中への分散性を高めることがで
き、よりざらつきのないパン生地を得ることができる。It is not necessary to pay particular attention to the method of mixing the water suspension of the micronized cellulosic material and the other compounding materials, and they can be easily mixed at room temperature. The micronized cellulosic material used in the present invention can be added in a dry state, but it is preferable to add it as a water suspension to improve dispersibility in the compounding material, and It is possible to obtain a rough dough.
【0017】また、本発明のパンを焼く前のパン生地
は、水分量、または製造工程中の最大加水時の水分量の
全部あるいは一部を、上記水懸濁液から持ち込ませる形
で添加するが、この水懸濁液と水分の配合比は、パンの
水分調整および粘度調整と、折衷した形で決定される。
水懸濁液の添加量は、前述のように、主として製パン性
および水分含量と粘度により決定されるが、食物繊維強
化食品を目的とする場合には、目安となる水懸濁液の添
加量は、各食品の一食分のセルロース含量が約1g以
上、好ましくは3g以上、さらに好ましくは5g以上に
なるように添加することが望ましいと言われている。本
発明の微粒化セルロース系素材含有のパン生地は、1食
当たり、3〜5gの多量の食物繊維を含有させることが
可能となるという著しい効果を持つことが特徴である。In the dough before baking the bread of the present invention, all or part of the water content or the water content at the time of maximum water addition during the manufacturing process is added in a form brought in from the above water suspension. The blending ratio of this water suspension and water is determined in an eclectic manner with the water content and viscosity adjustment of the bread.
As described above, the amount of the water suspension added is mainly determined by the bread-making property and the water content and the viscosity. It is said that it is desirable to add such that the cellulose content of one meal of each food is about 1 g or more, preferably 3 g or more, more preferably 5 g or more. The dough containing the micronized cellulosic material of the present invention is characterized by having a remarkable effect that it is possible to contain a large amount of dietary fiber of 3 to 5 g per serving.
【0018】本発明のパン生地は、通常、製パンに用い
る小麦粉の一部を省き、微粒化セルロース系素材を添加
するが、一般に、食物繊維の添加により生地の物理的性
質が変化し、製パン性が低下する。品質の良いパンをつ
くるには、ある程度のたんぱく量が必要であり、使用す
る小麦粉もたんぱく量の多い強力粉を用いるべきであ
る。In the bread dough of the present invention, a part of the wheat flour used for bread making is usually omitted and a finely divided cellulosic material is added, but generally, the addition of dietary fiber changes the physical properties of the dough, and Sex decreases. A certain amount of protein is necessary to make high-quality bread, and the flour used should also be strong flour, which has a high amount of protein.
【0019】もし、もっと多量の微粒化セルロース系素
材を添加したい場合、つまり小麦粉の含有量をもっと減
らしたい場合は、水分調整および粘度調整により決定し
た微粒化セルロース系素材の水懸濁液の添加量や、ある
いは、一食当たりの食物繊維含量で決定した添加量に応
じて、活性グルテンの添加を行うことにより可能であ
る。If it is desired to add a larger amount of micronized cellulosic material, that is, to further reduce the content of wheat flour, the addition of an aqueous suspension of micronized cellulosic material determined by water content adjustment and viscosity adjustment. It is possible to add active gluten according to the amount or the amount of addition determined by the dietary fiber content per serving.
【0020】また、小麦粉の一部を本発明の範囲内で微
粒化セルロース系素材に置き換えたパン生地はカスター
ドクリーム、干しぶどう、およびナッツ類などを含有し
ていることも可能である。生地発酵に関しては、微粒化
セルロース系素材の添加により、生地膨張は小さくなる
が、これは酵母の発酵阻害によるのではなく、生地のガ
ス包蔵性が低下するためであり、問題はない。先に記し
たとうり、製パン性をよくするには、ある程度のたんぱ
く量を含有していることが必要であり、酵母の使用量お
よび生地発酵時間については、特に限定しない。Further, the bread dough obtained by substituting a part of wheat flour with a finely divided cellulosic material within the scope of the present invention may contain custard cream, raisins, nuts and the like. Regarding the dough fermentation, the addition of the micronized cellulosic material reduces the dough expansion, but this is not due to the yeast fermentation inhibition, but because the dough gas-encapsulating property is reduced, and there is no problem. As described above, in order to improve the bread-making property, it is necessary to contain a certain amount of protein, and the amount of yeast used and the dough fermentation time are not particularly limited.
【0021】焼き方についても、通常どうり行えばよ
く、特に限定しない。The method of baking is not particularly limited as long as it is usually done.
【0022】[0022]
【実施例】以下、実施例により、さらに詳細に説明す
る。なお、官能検査は、微粒化セルロース系素材を添加
しない強力粉だけの標準パンとの2点比較法で実施し
た。パネラー16名により微粒化セルロース系素材含有
のパン生地を焼いたパンと標準パンとを比較し、両者の
テクスチャーについて評価を行った。EXAMPLES The present invention will be described in more detail below with reference to examples. The sensory test was carried out by a two-point comparison method with a standard bread containing only strong flour without the addition of micronized cellulosic material. Sixteen panelists compared the bread made by baking the dough containing the micronized cellulosic material and the standard bread, and evaluated the texture of both.
【0023】[0023]
【実施例1】小麦粉100g当りの重量部で、次の配合
材料で添加してパン生地としバターロールを焼いた。 微粒化セルロース系素材 18.2(重量部) 強力粉 100.0 砂糖 14.5 卵 15.4 バター 14.5 牛乳 14.5 ドライイースト 2.5 塩 1.2 水 127.1 (1) 先づ、強力粉220gと、粒子の積算体積50
%の粒径が0.7μm、3μm以下の粒子の積算体積割
合が84%の微粒化セルロース系素材を12.5重量%
を含む水懸濁液300gをよく練り、そこにドライイー
スト5gを混ぜた。 (2) 次いで、砂糖30gと卵25g、溶かしたバタ
ー30g、牛乳30cc、塩2.5gを混合したものを
(1)に加え、十分練ってパン生地とした。 (3) (2)で得られたパン生地を容器に入れ、40
℃で約60分間発酵させた後、パン生地を15等分し、
20分間ねかせた。次にそれぞれをバターロールの形に
整え、40℃で約60分間第2次発酵させた後、190
℃で約25分間焼き、バターロールとした。[Example 1] Butter rolls were baked by adding the following ingredients in 100 parts by weight of wheat flour to prepare bread dough. Micronized cellulosic material 18.2 (parts by weight) Powerful flour 100.0 Sugar 14.5 Egg 15.4 Butter 14.5 Milk 14.5 Dry yeast 2.5 Salt 1.2 Water 127.1 (1) First , Strong powder 220g, particle total volume 50
1% by weight of micronized cellulosic material having a cumulative volume ratio of particles having a particle size of 0.7 μm, 3 μm or less of 84%
300 g of a water suspension containing the above was thoroughly kneaded, and 5 g of dry yeast was mixed therein. (2) Next, a mixture of 30 g of sugar, 25 g of eggs, 30 g of melted butter, 30 cc of milk, and 2.5 g of salt was added to (1) and kneaded sufficiently to prepare bread dough. (3) Put the bread dough obtained in (2) in a container,
After fermenting at ℃ for about 60 minutes, divide the dough into 15 equal parts,
I let it sit for 20 minutes. Next, each is put into the shape of butter roll, and after the second fermentation at 40 ° C. for about 60 minutes, 190
The mixture was baked at 25 ° C. for about 25 minutes to make butter roll.
【0024】得られたバターロールのカロリーは、1個
当たり60kcalであり、通常の作り方で作ったバタ
ーロールは70kcalであるので、14.3%のカロ
リーダウンが図れた。しかも1個当たり約2.5gの食
物繊維を含んでいることになり、1日にこのパン2個食
べれば、5gの食物繊維を摂取することができ、その生
理効果も十分に期待できる。The calorie of the obtained butter roll was 60 kcal per one, and the butter roll made by the usual method was 70 kcal, so that calorie reduction of 14.3% was achieved. Moreover, since each piece contains about 2.5 g of dietary fiber, if two breads are eaten per day, 5 g of dietary fiber can be ingested, and its physiological effect can be expected sufficiently.
【0025】また、このバターロールについて官能検査
を実施したところ、外観・風味・食感とも良好であっ
た。A sensory test of this butter roll revealed that the appearance, flavor and texture were good.
【0026】[0026]
【比較例1】実施例1で用いた微粒化セルロース系素材
の代わりに積算体積50%の粒径が8μm、3μm以下
の粒子の積算体積割合が21%のものを用いて実施例1
と同様にして製パンした。得られたパンを食べたときに
ザラツキ感が生じ、官能検査においても食感が良くない
との結果を得た。COMPARATIVE EXAMPLE 1 Instead of the micronized cellulosic material used in Example 1, particles having an integrated volume of 50% and a particle size of 8 μm and 3 μm or less and an integrated volume ratio of 21% were used.
Bread was made in the same manner as. When the obtained bread was eaten, a rough feeling was generated, and the sensory test also showed that the texture was not good.
【0027】[0027]
【比較例2】配合材料の割合を微粒化セルロース系素材
40.1重量部とし、それ以外の材料および作り方につ
いては実施例1と同様にしてパン生地とし、ロールパン
を焼きあげた。このパンは実施例1によるパンと比べ、
焼きあがりの体積が小さく、焼き色も薄かった。しかも
内相に不均一な孔が生じ粗悪なものであった。[Comparative Example 2] The proportion of the blended material was 40.1 parts by weight of the micronized cellulosic material, and the other ingredients and the preparation method were the same as in Example 1, and bread dough was baked. This bread compared to the bread according to Example 1,
The volume of baked products was small and the color of the baked products was light. Moreover, the inner phase was inferior because of nonuniform pores.
【0028】このように、本発明のパン生地を用いるこ
とによって、得られたパンは、従来、粒度および生地目
が劣化して実現できなかったセルロース添加量を用いて
も、通常のパンと同一のテクスチャーを有するパンを作
ることができた。これは、本発明のパン生地が、従来到
達し得なかったレベルにまで微小体になった微粒化セル
ロース系素材を用い、かつそれを水懸濁液としてパン生
地に均一に分散し添加することにより実現できたもので
ある。As described above, the bread obtained by using the bread dough of the present invention has the same amount as that of the ordinary bread even when the amount of cellulose added, which cannot be realized due to the deterioration of the grain size and the texture of the dough, is used. It was possible to make bread with a texture. This is achieved by using the micronized cellulosic material in which the bread dough of the present invention has become microscopic to a level that has hitherto been unachievable, and by uniformly dispersing and adding it to the bread dough as an aqueous suspension. It was made.
【0029】[0029]
【発明の効果】本発明の微粒化セルロース系素材含有の
パン生地は、従来のものに比較し、食物繊維を豊富に含
有し、分散性が優れている。得られたパンは通常のパン
と同一のテクスチャーを有する、低カロリーのパンであ
り、生理的効果が十分期待できるものである。EFFECT OF THE INVENTION The dough containing the micronized cellulosic material of the present invention is rich in dietary fiber and excellent in dispersibility as compared with the conventional one. The obtained bread is a low-calorie bread having the same texture as ordinary bread, and a physiological effect can be expected sufficiently.
【図1】本発明に用いる微粒化セルロース系素材の一例
の粒子径と積算体積との関係を示すグラフ。FIG. 1 is a graph showing the relationship between the particle size and the cumulative volume of an example of a micronized cellulosic material used in the present invention.
─────────────────────────────────────────────────────
─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成3年10月22日[Submission date] October 22, 1991
【手続補正1】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】0011[Correction target item name] 0011
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【0011】本発明に用いる微粒化セルロース系素材
は、そのサイズおよび分布に特徴を有するものである
が、その形状は球形で無く、長径と短径の比、L/Dは
1.1〜15の粒子を中心に構成されており、その多く
はL/Dが5〜10である。微粒化セルロース系素材の
粒径の測定は、島津レーザー回析式粒度分布測定装置
(SALD−1100)を用いて、測定に供する懸濁液
を、蒸留水で0.1重量%にし、家庭用ミキサー三洋電
機(株)製 商品名サンヨーミキサーSM−G471型
を用いてナイフカッターの切りかえスイッチを「ジュー
ス」にセットし、1分間攪拌した後、装置に内蔵する超
音波発信器で2次凝集を壊した状態で測定する。The micronized cellulosic material used in the present invention is characterized by its size and distribution, but its shape is not spherical and the ratio of major axis to minor axis, L / D is 1.1 to 15. The particles are mainly composed of particles, and most of them have L / D of 5 to 10. The particle size of the micronized cellulosic material was measured by using a Shimadzu laser diffraction particle size distribution analyzer (SALD-1100) to make the suspension for measurement 0.1% by weight with distilled water for household use. Mixer sanyoden
"Juice the switch switching of knife cutter using a machine (trade name) manufactured by Sanyo mixer SM-G471 type <br/>
Set to scan ", after stirring for 1 minute, is measured in a state in which broke secondary agglomeration ultrasonic transmitter incorporated in the device.
Claims (1)
であり、かつ3μm以下の粒子の積算体積割合が25%
以上の微粒化セルロース系素材が総小麦粉に対して、1
〜35重量部分散していることを特徴とする微粒化セル
ロース系素材含有のパン生地。1. A particle size with an integrated volume of 50% is 0.3 to 6 μm.
And the cumulative volume ratio of particles of 3 μm or less is 25%
The above finely divided cellulosic material is 1 against total wheat flour
A bread dough containing micronized cellulosic material, wherein the dough is dispersed in an amount of about 35 parts by weight.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3257852A JP3056303B2 (en) | 1991-10-04 | 1991-10-04 | Bread dough containing micronized cellulose material |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3257852A JP3056303B2 (en) | 1991-10-04 | 1991-10-04 | Bread dough containing micronized cellulose material |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0595754A true JPH0595754A (en) | 1993-04-20 |
JP3056303B2 JP3056303B2 (en) | 2000-06-26 |
Family
ID=17312059
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---|---|---|---|
JP3257852A Expired - Fee Related JP3056303B2 (en) | 1991-10-04 | 1991-10-04 | Bread dough containing micronized cellulose material |
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JP (1) | JP3056303B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013226103A (en) * | 2012-04-26 | 2013-11-07 | Asahi Kasei Chemicals Corp | Bakery product |
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Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101946867B1 (en) * | 2017-06-08 | 2019-02-14 | 김영권 | Glasses Case |
-
1991
- 1991-10-04 JP JP3257852A patent/JP3056303B2/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013226103A (en) * | 2012-04-26 | 2013-11-07 | Asahi Kasei Chemicals Corp | Bakery product |
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Publication number | Publication date |
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JP3056303B2 (en) | 2000-06-26 |
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