JP2002017237A - Healthy bread and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve problems such that bread is unfavorable for health because additives such as a synthetic emulsifying agent are frequently used. SOLUTION: This healthy bread is obtained by placing 6.6% of nonpregelatinized nonglutinous rice flour, 1.8% of salt, 2.6% of skimmilk powder, 16.6% of black sugar, 23.3% of eggs, 7% of yeast fungi, 3% of gluten, 30% of bean-curd refuse and 40% of warm water at 30 deg.C based on strong flour [Eagle (R)] in a mixer, carrying out kneading at a low speed for 3 min, then conducting kneading at a high speed for 6 min, subsequently adding 6.6% of a burdock, 6.6% of a carrot and 13.3% of Hizikia fusiforme, further performing the kneading at a low speed for 2 min, primarily fermenting the resultant bread dough at 28 deg.C and 75% humidity for about 60 min (floor time), then adjusting the form, subsequently degassing the dough, then secondarily fermenting the dough in a final proof at 35 deg.C and 75% humidity for 30 min, subsequently placing the obtained dough in a bread mold and baking the dough at 180 deg.C for 35 min in an oven. The burdock, carrot and Hizikia fusiforme are previously cut into fine strips, dipped in water overnight and drained on the next day for use. The bean-curd refuse is placed in a refrigerator once and cold-insulated for use.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to healthy bread containing okara, and more particularly, to a low-calorie healthy bread suitable for a person suffering from constipation, obesity or diabetes, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, in the manufacture of bread, besides flour, oil and fat as the main raw materials, additives giving flavor and texture, in other words, synthetic emulsifiers, inorganic salts such as ammonium chloride and calcium carbon, enzymes and the like. Is kneaded with water and mixed with water in a predetermined ratio, and after primary and secondary fermentation, shaped into a predetermined shape and baked.

[0003]

However, in the above-mentioned conventional bread, various kinds of additives, that is, synthetic emulsifiers and inorganic salts such as ammonium chloride are frequently used. Along with having problems, there are few proteins and fibrous materials, and on top of that, meats such as hamburgers, cheese, butter, secondary foods such as margarine are topped or applied, resulting in high calories ing.

The present invention has been made in view of the above-mentioned conventional problems, and provides a low-calorie healthy bread suitable for prevention of constipation, obesity and diabetes, and a method for producing the same, which does not require undesired additives on health. It is intended to provide.

[0005]

SUMMARY OF THE INVENTION In order to solve the above-mentioned conventional problems and to achieve the intended object, the gist of the present invention is to knead at least burdock, ginseng, hijiki and okara. The first step of making bread dough, the second step of primary fermentation of the dough obtained in the first step in floor time, and the third step of degassing after shaping, followed by secondary fermentation with a wheel.
And a fourth step of baking the fermented bread dough at a predetermined temperature. The present invention provides a method for producing healthy bread comprising, in addition, 5-8% of powder for the upper part, 1-3% of salt, Skim milk powder 1-5%, brown sugar or brown sugar 15-18%, egg 20
~ 25%, yeast 8-12%, gluten 1-5%,
Burdock 5-8%, Carrot 5-8%, Hijiki 12-15%,
The present invention relates to a method for producing healthy bread in which bread is prepared by kneading 20-40% of okara and 30-50% of hot water.

In the first step, materials other than burdock, ginseng, and hijiki are first put into a mixer, and the mixture is placed at low speed for 1 to 5 minutes.
After kneading for 3 minutes, kneading at high speed for 3 to 8 minutes,
It is better to add burdock, carrot, and hijiki and knead it at low speed for 1 to 5 minutes.

Further, burdock, carrot, and hijiki are preferably shredded in advance and soaked in water overnight, and then drained and used the next day, and okara is used in a refrigerator for one day and kept cool. Is good.

[0008] Further, the present invention relates to the use of 5-
8%, salt 1-3%, skim milk powder 1-5%, brown sugar or brown sugar 15-18%, egg 20-25%, yeast 8-1
2%, gluten 1-5%, okara 20-40%, hot water 3
After kneading 0 to 50% in a mixer and kneading at a low speed for 1 to 5 minutes, kneading at a high speed for 5 to 8 minutes, and then, burdock 5 to 8% pre-sliced, carrot 5 to 8%, Hijiki 12 ~
After adding 15% and further kneading at a low speed for 1 to 5 minutes, the dough is first fermented at a temperature of 26 to 30 ° C and a humidity of 70 to 80% for 50 to 70 minutes (floor time), and after shaping Degassing, further temperature 30-40 degrees, humidity 70
Secondary fermentation for 25 to 50 minutes in a proofer of ~ 80% below, then put in a given mold at a temperature of 160 to 190 degrees Celsius and 25 ~
Exist in healthy bread baked for 50 minutes.

The healthy bread and the method for producing the same according to the present invention thus constituted contain natural emulsifier components, proteins and dietary fiber in order to eliminate the need for additives such as conventional synthetic emulsifiers and inorganic salts such as ammonium chloride. It can provide low calorie bread.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The healthy bread and the method for producing the same according to the present invention will be specifically described below. First, the first step of the present manufacturing method will be described. The ingredients for bread are as follows: 5-8% fine powder, 1-3% salt, 1-5% skim milk powder, 15-18% brown sugar or brown sugar, 15% egg
~ 25%, yeast 8-12%, gluten 1-5%,
Burdock 5-8%, Carrot 5-8%, Hijiki 12-15%,
Knead 20-40% okara and 30-50% hot water with a mixer or the like.

[0011] Further, preferably, 6.6% of the powder for the upper part, 1.8% of the salt, 2.6% of skim milk powder, 16.6% of brown sugar or brown sugar, 23.3% of egg, and yeast are based on the strong powder. 7%,
It is better to knead with 3% gluten, 6.6% burdock, 6.6% ginseng, 13.3% hijiki, 30% okara, and 40% hot water.

[0012] As a kneading method (Mixing) of such a material, materials other than burdock, carrot, and hijiki are first put into a mixer, kneaded at a low speed for 1 to 5 minutes (preferably 3 minutes), and then kneaded at a high speed. And then kneading for 3 to 8 minutes (preferably 6 minutes), and then kneading at low speed for 1 to 5 minutes (preferably 2 minutes) with the addition of burdock, ginseng and hijiki.

Here, low-speed kneading is 150 r / m, medium-speed kneading is 200 to 300 r / m, and high-speed kneading is 300 r / m.
m, but is not limited to this range (upper limit, lower limit).

Further, burdock, carrot, and hijiki are shredded in advance and soaked in water overnight, and then drained and used the next day. Okara is used in a refrigerator that is kept cool for one day. Is good.

[0015] As a result of experimenting with lids, burdock, carrots and hijiki, chopped, grated, powdered (powder) etc., the shredded slices gave the best bread finish and texture, and
Dipping in the water overnight gave off a distinctive smell, leaving a more vegetable texture than the non-watering ones (the ones that were not dipping became crispy).

In addition, since okara is made of freshly cooked hot water, it is not possible to make bread that can be put in bread dough as it is. However, it was found that the moisture from the okara was moderately removed, the compatibility as a bread dough was good, and the bread swelled well. By the way, it is better to spread the okara evenly in a shallow container, cover it with a towel and put it in the refrigerator.

Next, the second step will be described. The bread dough obtained in the first step is put into a container and subjected to primary fermentation. As primary fermentation conditions, fermentation is preferably performed at a temperature of 26 to 30 degrees (preferably 28 degrees) and a humidity of 70 to 80% (preferably 75%) for a floor time of 50 to 70 minutes (preferably 60 minutes).

Next, the third step will be described. After shaping into a predetermined shape, degassing is performed and secondary fermentation is further performed.
As the secondary fermentation conditions, it is preferable to perform fermentation in a stove under a temperature of 30 to 10 degrees (preferably 35 degrees) and a humidity of 70 to 80% (preferably 75%) for 25 to 50 minutes (preferably 30 minutes). In addition, the shaping (shape preserving) work may be performed manually or automatically by a machine, and is not limited to manual or automatic.

Next, the fourth step will be described. The dough prepared in the third step is put in a mold and baked. Examples of the mold include a conventional tray, a bread mold and the like. Also,
The firing conditions are as follows.
It is good to be 190 degrees (preferably 180 degrees) and 25 to 50 minutes (preferably about 35 minutes). Hereinafter, an example of an embodiment of the present invention will be described.

[0020]

[Example 1] 6.6 flour for the upper powder for strong flour (eagle)
%, Salt 1.8%, skim milk powder 2.6%, brown sugar 16.6
%, Egg 23.3%, yeast 7%, gluten 3%,
30% okara, 30% hot water 40% in a mixer, knead at low speed for 3 minutes, knead at high speed for 6 minutes, then burdock 6.6%, carrot 6.6%, hijiki 13 0.3%
Add dough and knead it for 2 minutes at low speed.
Primary fermentation at a temperature of 28 ° C and a humidity of 75% for about 60 minutes (floor time). After shaping, degassing is performed and a secondary fermentation is further performed for about 30 minutes with a 35 ° C and a 75% humidity of a humidifier. After that, what was put in the bread pan was baked in an oven at 180 ° C. for 35 minutes to obtain a healthy bread as a final product. The burdock, carrot, and hijiki were shredded in advance and immersed in water overnight, and then drained the next day. The okara used was refrigerated in a refrigerator for one day.

[Example 2] Baking was carried out under the same conditions as in Example 1 except that brown sugar was used instead of brown sugar. %, 2.6% nonfat dry milk, 16.6% tri-sweet sugar, 23.3% egg, 7% yeast, 3% gluten, 30% okara, 30% hot water 40% and put into a mixer at low speed. After kneading for 6 minutes, kneading at high speed for 6 minutes, then burdock 6.6%,
Add dough with 6.6% of carrot and 13.3% of hijiki and knead it for 2 minutes at low speed.
% Fermentation for about 60 minutes (floor time).
% Fermentation for about 30 minutes in a mortar and then baking in a pan at 180 ° C. for 35 minutes to obtain a healthy bread as a final product. Burdock, carrots and hijiki are shredded in advance and soaked in water overnight.
Dried water was used, and okara was used in a refrigerator for one day and kept cool.

[0021] The healthy bread produced by the method of the present invention has a soft feeling (bulge) which is almost the same as that of the bread of the conventional method, but as a vegetable of burdock, carrot and hijiki in the mouth. A delicious texture with a crisp “koshi” was obtained.

Further, as a result of a nutritional analysis test of the healthy bread obtained in Examples 1 and 2, the test results shown in the following table were obtained. The test method is based on the nutrition analysis method in the Nutrition Labeling Standard (Eshin No. 13),
The following counts were used in calculating the energy. Protein: 4 kcal / g, Carbohydrate: 4 kcal / g.
In addition, the protein conversion count used 6.25.

[Table 1]

[Table 2]

The healthy bread and the method for producing the same according to the present invention are not limited to the present embodiment, but can be freely designed and changed within the scope of the present invention. It is inclusive.

[0024]

According to the present invention, as described above, the soft feeling (bulging) is almost the same as that of the conventional bread.
Despite the fact that there is a crisp “koshi” such as burdock, ginseng and hijiki in the mouth, a delicious texture can be obtained, and there is no need for healthy and unfavorable common additives, protein, food The present invention can provide a low-calorie healthy bread containing fiber, and is particularly suitable as a health food for constipation, obese persons or persons suffering from diabetes.

Claims (6)

[Claims] A first step of kneading at least burdock, ginseng, hijiki and okara to produce bread dough; and a second step of primary fermenting the bread dough obtained in the first step in floor time.
A method for producing healthy bread, comprising: a third step of degassing, degassing, and further secondary fermenting with a stove, and a fourth step of baking the fermented and prepared bread dough at a predetermined temperature. 2. An upper powder having a strength of 5 to 8% and a salt having a strength of 1 to 3 with respect to the strong powder.
%, Skim milk powder 1-5%, brown sugar or brown sugar 15-18
%, Egg 20-25%, Yeast 8-12%, Gluten 1-5%, Burdock 5-8%, Carrot 5-8%, Hijiki 1
2. The bread dough is prepared by kneading 2 to 15%, okara 20 to 40%, and hot water 30 to 50%.
A method for producing a healthy bread according to the above. 3. A material other than burdock, ginseng and hijiki is put into a mixer and kneaded at a low speed for 1 to 5 minutes, and then kneaded at a high speed for 3 to 8 minutes, and then burdock, ginseng and hijiki are mixed. 3. The method according to claim 1, further comprising kneading the mixture at a low speed for 1 to 5 minutes. 4. The method for producing healthy bread according to claim 1, wherein burdock, carrot and hijiki are sliced in advance and immersed in water overnight, and then drained and used the next day. 5. The method for producing healthy bread according to claim 1, wherein the okara is placed in a refrigerator for one day, kept cool, and used the next day. 6. An upper powder having a strength of 5 to 8% and a salt of 1 to 3 with respect to the strong powder.
%, Skim milk powder 1-5%, brown sugar or brown sugar 15-18
%, Egg 20-25%, yeast 8-12%, gluten 1-5%, okara 20-40%, hot water 30-50% in a mixer, knead at low speed for 1-5 minutes, then at high speed Bread dough made by kneading for 3 to 8 minutes, then adding shredded burdock 5 to 8%, carrot 5 to 8%, and hijiki 12 to 15%, and further kneading at low speed for 1 to 5 minutes To
Primary fermentation at a temperature of 26 to 30 degrees and a humidity of 70 to 80% for 50 to 70 minutes (floor time). Healthy bread characterized by being subjected to secondary fermentation for 40 minutes, and then baked in a predetermined mold at 160 to 190 degrees for 25 to 50 minutes.