Composition of raw material other than yeast related to bread yeast species and production method
By using Koya tofu powder and rice flour, gluten-free baker's yeast seeds are produced, addressing the lack of gluten-free baker's yeast, enabling the production of gluten-free bread with intestinal regulation and immunomodulatory effects, suitable for emergency food.
Patent Information
- Application Number
- JP2023112725
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2023-07-10
- Publication Date
- 2025-01-23
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
There is a lack of baker's yeast species that utilize gluten-free materials, particularly soybean and rice flour, due to the historical dominance of wheat flour in bread making, despite growing demand for gluten-free ingredients.
The production of gluten-free baker's yeast seeds using Koya tofu powder, a processed soybean food, along with rice flour and yeast, to create a composition that includes Koya tofu, carbohydrates, and fruit juice.
The resulting gluten-free baker's yeast enables the production of gluten-free bread and preserved bread, offering intestinal regulation and immunomodulatory effects, suitable as emergency food for individuals with wheat allergies during disasters.
Abstract
Description
[Technical field]
[0001] The present invention relates to the composition and production of non-yeast ingredients related to baker's yeast species. [Background technology]
[0002] Generally, wheat flour is used as the raw material for baker's yeast starter. However, the demand for gluten-free ingredients is increasing due to the recent increase in the number of people suffering from allergies and growing health preferences. Gluten is one of the proteins that causes allergies in wheat allergy patients. In particular, soybean and rice flours have attracted attention not only in Japan but also internationally as gluten-free ingredients. Research has been conducted on the bioregulatory functions of soybean and rice flours, and their usefulness as gluten-free ingredients has been demonstrated (Non-Patent Documents 1-3).
[0003] On the other hand, there has been no research into the potential of soybean and rice flour as seed ingredients, and there have been no examples of practical application.
[0004] The reason for this is that wheat flour is basically used in bread production, so there has been a fundamental lack of momentum in developing yeast strains made from soybean or rice flour.
[0005] As a solution to this problem, we planned to produce gluten-free baker's yeast starter using freeze-dried tofu powder (synonymous with frozen tofu powder), a soybean processed food. The raw materials for the gluten-free baker's yeast starter are "free-dried tofu," "carbohydrates," "fruit juice," and "yeast." Until now, there had been no yeast starter using "free-dried tofu." [Prior art documents] [Non-patent literature]
[0006] [Non-Patent Document 1] Yu Ogita et al. “A soybean resistant protein-containing diet increased the production of Reg3γ through the regulation of the gut microbiota and enhanced the intestinal barrier function in mice” FRONTIERS IN NUTRITION 2021
[0007] [Non-Patent Document 2] Yu Ogita, "Elucidation of immune control mechanism of soybean resistant protein via intestinal bacteria," Soy Protein Research, 2019
[0008] [Non-Patent Document 3] Yu Ogita, "Enhancing intestinal barrier function by rice resistant protein," Annual Report / Iijima Tojuro Memorial Foundation for Food Science Promotion, 2018 Summary of the Invention [Problem to be solved by the invention]
[0009] The problem to be solved is that, although there is an increasing demand for gluten-free ingredients, there are no baker's yeast strains that use gluten-free ingredients. [Means for solving the problem]
[0010] The present invention makes it possible to produce a gluten-free baker's yeast starter by using freeze-dried tofu powder, which is a gluten-free material. Effect of the Invention
[0011] By using freeze-dried tofu powder and rice flour, it is possible to produce gluten-free bread and bread for storage. Freeze-dried tofu powder and rice flour contain resistant proteins, which have been reported to regulate the intestines and regulate the immune system (Non-Patent Documents 1-3). In the event of disasters, which have been increasing in recent years, they can serve as emergency food for people with wheat allergies. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0012] Gluten-free baker's yeast can be produced by mixing the following ingredients with yeast: freeze-dried tofu powder, sugar, and fruit juice. The mixing ratio is 4:0.1:1. EXAMPLES
[0013] To make bread, soybean or rice flour, yeast starter, and water are mixed in the following ratio: 1:1:2.
[0014] Mix the above ingredients and leave to ferment at 4℃ for 48 hours.
[0015] After 48 hours, mix the fermented mixture with soybean or rice flour in the following ratio: 1:4.
[0016] The above is left to ferment at room temperature, molded, and then baked.
[0017] Freeze-dried tofu powder and rice flour contain resistant proteins, which have been reported to regulate the intestines and modulate the immune system (Non-patent literature 1-3).
[0018] Resistant protein is a general term for proteins that are difficult to digest in the human digestive tract. EXAMPLES
[0019] To make shelf-stable bread (similar to hardtack), soybean or rice flour, yeast starter, and water are mixed in the following ratio: 4:1:3.
[0020] Mix the above ingredients and leave to ferment at 25℃ for 10 minutes.
[0021] After 10 minutes of the above, the fermented product is shaped and then baked.
[0022] It has been reported that freeze-dried tofu powder and rice flour contain resistant proteins, which act to regulate the intestines by promoting the secretion of antibacterial peptides from intestinal epithelial cells (Non-patent literature 1-3).
[0023] The above-mentioned antimicrobial peptides are a general term for proteins with antimicrobial effects secreted from intestinal epithelial cells. [Industrial Applicability]
[0024] By using freeze-dried tofu powder and rice flour, it is possible to produce gluten-free bread and bread for storage. Freeze-dried tofu powder and rice flour contain resistant proteins, which have been reported to regulate the intestines and regulate the immune system (Non-Patent Documents 1-3). They can serve as emergency food for people with wheat allergies in the event of disasters, which have been increasing in recent years. Example 3
[0025] To make oil cakes, soybean or rice flour, yeast starter, salad oil, eggs and milk are mixed in the following ratios: 4:1:0.6 and 1:1.
[0026] Mix the above ingredients and leave to ferment at 4℃ for 48 hours.
[0027] After 48 hours, the fermented product is shaped and then fried in oil. [Explanation of symbols]
[0028] 1. Koya tofu 2. Resistant Protein 3. Antimicrobial peptides 4. Preserved bread 5 Intestinal epithelial cells
Claims
[Claim 1] Composition and manufacturing method of raw materials other than yeast related to baker's yeast species