JPH0750976A - Production of oligosaccharide-containing bread - Google Patents

Abstract

PURPOSE:To produce a low-caloric bread scarcely causing a carious tooth and excellent in Lactobacillus bifidus proliferation potency by shaping yeast- containing dough, making an oligosaccharide-containing material adhere thereto, fermenting and baking it. CONSTITUTION:The objective bread is produced by forming yeast-containing dough into a prescribed shape, making a material containing an oligosaccharide such as raffinose adhere thereto, conducting yeast fermentation of the above- mentioned dough at a prescribed temperature and further baking it.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing bread containing oligosaccharides.

[0002]

2. Description of the Related Art Oligosaccharides have attracted attention as sugars that increase the amount of bifidobacteria in the intestine, and have been added to soft drinks, yogurt and the like.

It has been pointed out that Bifidobacterium is abundantly contained in the intestines of infants who are breast-fed and has the following excellent properties. Produces vitamin B ₁ well. The enzyme possessed by Bifidobacterium easily digests the protein contained in breast milk and decomposes it. Lactic acid and acetic acid produced by Bifidobacterium have an antibacterial effect and stimulate the intestinal tract to activate intestinal motility. Controls harmful bacteria in the intestine. Suppresses ammonia and amine-producing bacteria in the intestine. Has an anti-cancer effect.

However, in the normal diet, the bifidobacteria are extremely reduced in adults and almost disappeared in old people. As a countermeasure against this, ingestion of bifidobacteria as a food or a drink can be considered, but the bifidobacteria die from gastric acid and do not reach the intestine.

[0005] Therefore, it was considered to increase the number of bifidobacteria by feeding oligosaccharides, which are nutrients of the bifidobacteria in the intestine. Various products added to soft drinks, yogurt, and the like as described above are sold as commercial products.

[0006] Further, since oligosaccharides themselves are difficult to be digested and absorbed, they are attracting attention as a substitute for sugars and as sugars that are less likely to cause tooth decay.

The present inventor, who is involved in the production of bread, has made various studies on adding an oligosaccharide having the above-mentioned effects to bread.

Of the oligosaccharides, raffinose is commercially produced from beet (sugar radish, etc.) molasses and is a trisaccharide composed of D-galactose, D-glucose and D-fructose. When this raffinose was added to bread dough and produced by the same method as ordinary bread, raffinose was decomposed by an enzyme called invertase produced by the yeast yeast (baker's yeast) in the bread dough, resulting in melbiose, and a bifidobacteria growth effect. Has been found to be reduced. This applies not only to raffinose but also to other oligosaccharides.

[0009]

The problem to be solved by the present invention is to prevent bread from being decomposed even when oligosaccharide is added, and to sufficiently impart the bifidobacteria-proliferating function of oligosaccharide.

[0010]

Means for Solving the Problems In order to solve the above-mentioned problems, a method for producing a bread containing oligosaccharide according to the present invention is a material obtained by molding yeast dough bread into a predetermined shape and adding oligosaccharide. Is attached, the dough is yeast-fermented at a predetermined temperature, and then baked to produce bread. Raffinose is used as the oligosaccharide.

[0011]

[Operation] When oligosaccharides are mixed with bread dough and yeast fermentation is performed, the oligosaccharides are decomposed, but they are attached so that they do not mix with the yeast of the dough, so that the oligosaccharides are not decomposed to produce bread. You can

[0012]

EXAMPLES The present invention will be specifically described below with reference to examples.

Raffinose (3 kg) and sugar (1.9 kg) are well mixed to measure all the ingredients.

Add 2.6 kg of oil and fat and cream.

1.8 kg of whole egg is well loosened to 3-5
Divide into batches and add creaming.

Separately, a mixture of 4.2 kg of wheat flour and a small amount of baking powder is added. The blending ratio of these ingredients is to allow the intake of the required amount (3 to 5 g) of "raffinose" as an oligosaccharide per day for an adult in one bread, and during the bread dough fermentation, it has extensibility, viscoelasticity and plasticity. It is determined in consideration of the range that does not lose, the degree of sweetness, and the degree of good flavor.

Immediately after mixing, the product temperature is room temperature (19 to 2
5 ° C). When the temperature is below room temperature, the dispersion of the materials (especially oils and fats) is poor, and when it is above room temperature, the oils and fats ooze out, and peeling occurs during baking with the bread dough in the subsequent process, and the surface of the product bread is fragile and white crystals. Attach.

After mixing, transfer to another container, and
Refrigerate and store at 5 ° C for 24 hours or longer. This temperature range is
As long as the fat and oil are stable, it is well-accepted (aged) with flour,
It is set in consideration of making the finished product mellow.

When the product is made as a single body, the product temperature is controlled in advance to near room temperature, and the product is cut into about 25 to 35 g by hand-kneading on the pre-work table.

[0020] It is formed into a melon bread shape so as to cover the separately prepared bread dough and the raffinose-containing bis dough, and thereafter, the fermentation and cultivation steps are performed in the same manner as general breads.

Prior to firing, beaten eggs are applied to the entire surface of the semi-finished product for baking in order to give gloss and prevent stickiness (moisture absorption) of the finished product surface over time.

The analysis results of the melon bread thus produced are shown below. -Analysis method About 20 g of a sample was mixed with 75 g of water, homogenized, centrifuged, and filtered. It was subjected to membrane filtration and subjected to high performance liquid chromatography. The results are shown in Table 1.
Moreover, it diluted appropriately and used for the enzymatic method. The results are shown in Table 2.
Shown in.

Results 1) High performance liquid chromatography

[Table 1]

2) Enzymatic method

[Table 2]

Raffinose is added to the epithelial part of bread, and its concentration is estimated to be about 12%. An average of 6.6g / 100g is contained, and one bread is 7
If the amount is 0 g, 4.6 g / anhydrous and 5.4 g as a hydrate are contained. Raffinose is less decomposed by heating because melbiose is almost absent.

[0026]

As described above, according to the present invention,
It has the following effects.

Since the material in which the oligosaccharides are mixed is attached on the composition separately prepared from the bread dough, the residual amount of the oligosaccharide raffinose remains in the minimal change range even after baking.

Therefore, it became possible to ingest food by bread as a sugar source for the growth of Bifidobacteria.

By converting a part of the sugar content of the confectionery bread from sugar to oligosaccharide, it is possible to provide bread having a low calorie content and little tooth decay.

Claims (2)

[Claims] 1. A bread dough containing yeast is molded into a predetermined shape, a material to which oligosaccharide is added is adhered to the dough, the yeast dough is fermented at a predetermined temperature, and further baked to produce bread. A method for producing a bread containing oligosaccharides, which comprises: 2. The oligosaccharide is raffinose.
A method for producing a bread containing the oligosaccharide described above.