JP2024065798A - Bread, bread mix flour and method for producing bread - Google Patents

Abstract

To provide high protein bread which holds softness over time.SOLUTION: There is provided bread in which a content of protein is 11.0 mass% or more, and a content of salt is 16.0 mass% or less with respect to the content of protein. Moreover, there is provided bread mix flour, in which the content of protein is 11.0 mass% or more, and the content of salt is 16.0 mass% or less with respect to the content of protein. Furthermore, there is provided a method for producing bread by heating dough containing the bread mix flour, in which the content of protein is 11.0 mass% or more.SELECTED DRAWING: Figure 3

Description

The present invention relates to bread, bread mix flour, and a method for making bread.

Diet is important for staying healthy every day. For example, in Japan, the "Dietary Balance Guide" jointly formulated by the Ministry of Health, Labor and Welfare and the Ministry of Agriculture, Forestry and Fisheries recommends consuming all necessary nutrients by having a well-balanced menu that includes a main dish, side dish, and soup in addition to a staple food for each of the three meals a day. As standard values for these necessary nutrients, the Ministry of Health, Labor and Welfare has set the intake amounts of energy and each nutrient in the Dietary Reference Intakes 2020 (for example, Non-Patent Document 1). Such intake standards for necessary nutrients have also been formulated in other countries.

In order to maintain good health, it is desirable to ingest the necessary nutrients through food, and so, for example, bread with a high variety and content of nutrients has been proposed (for example, Patent Document 1). With such bread, the necessary nutrients can be efficiently ingested without having to think about menus, and it can reduce not only meal preparation time but also eating time.

Ministry of Health, Labor and Welfare, Dietary Reference Intakes for Japanese People, Internet <URL: https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/kenkou/eiyou/syokuji_kijyun.html> JP 2022-125315 A

In general, bread tends to lose its texture over time due to changes in hardness. In particular, bread with a high protein content is more likely to harden over time than bread with a low protein content or no protein, and as a result is unable to maintain a soft texture over time, resulting in an undesirable texture that is difficult to chew, eat, or swallow, or that does not melt in the mouth.

The present invention aims to provide high-protein bread that maintains its softness over time.

The main invention of the present invention for solving the above problems is a bread,
The protein content is 11.0% by mass or more,
The salt content is set to 16.0% by mass or less relative to the protein content.

Other problems and solutions disclosed in this application will be made clear in the section on embodiments of the invention.

The present invention makes it possible to provide high-protein bread that maintains its softness over time.

FIG. 1 shows the blending ratio of Test 1. A diagram showing the ratio of salt, gluconic acid, and potassium gluconate to protein, the results of stress measurements, and the intensity of off-flavors. 13 is a graph showing the results of stress measurements. Graph showing off-taste intensity. FIG. 13 shows the blending ratio of Test 2. FIG. 13 is a graph showing the change in intensity of off-flavors.

The present invention will be described below with reference to the preferred embodiments thereof.
[Item 1]
The protein content is 11.0% by mass or more,
The bread has a salt content of 16.0% by mass or less relative to the protein content.
[Item 2]
It also contains gluconic acid,
The bread according to claim 1 , wherein the mass ratio of gluconic acid to salt is 0.08 or more and 43.2 or less.
[Item 3]
3. The bread according to item 2, wherein the total amount of the salt and the gluconic acid is 0.4% by mass or more and 19.7% by mass or less with respect to the protein.
[Item 4]
4. The bread according to any one of items 1 to 3, having an off-flavor intensity of 1.8 or more and 6.7 or less.
[Item 5]
5. The bread according to item 4, wherein the off-flavor is one or more selected from the group consisting of sweetness, milk fat flavor, and metallic odor.
[Item 6]
4. The bread according to any one of items 1 to 3, wherein the stress is 2.0 N or more and 13.0 N or less.
[Item 7]
4. The bread according to any one of items 1 to 3, wherein the protein is wheat protein.
[Item 8]
Contains protein and salt,
A bread mix flour having a salt content of 16.0% by mass or less relative to the protein content.
[Item 9]
Item 9. A method for producing bread having a protein content of 11.0% by mass or more by heating a dough containing the bread mix flour according to item 8.

1. Bread The bread according to the present embodiment has a protein content of 11.0% by mass or more and a salt content of 16.0% by mass or less relative to the protein.

Such bread is obtained, for example, by mixing and kneading dough containing bread mix flour that contains protein and salt, with the salt content being 16.0% by mass or less relative to the protein, and heating the resulting dough. The substances contained in the bread according to this embodiment and the substances that can be contained in the bread are described below.

In this embodiment, "bread" means, for example, "a product made by kneading wheat flour or wheat flour with yeast as the main ingredient, or by adding water, salt, fruits such as grapes, vegetables, eggs and their processed products, sugar, edible oils and fats, milk and dairy products, etc. (hereinafter referred to as "bread dough" or simply "dough"), fermenting it, and baking it, with a moisture content of 10% or more (for example, the Ministry of Agriculture, Forestry and Fisheries' bread quality labeling standard).

In this embodiment, "bread" refers to fermented bread made by baking flour containing the above bread flour mix after adding yeast or other yeast and leaving it to rise. However, bread does not only refer to fermented bread, but also bread with a moisture content of 10% or more that is left to rise and baked using a gas-generating leavening agent such as baking powder or baking soda. Therefore, this embodiment does not include hard biscuit-type breads such as scones and hot biscuits. Also, in this embodiment, "flour" can include wheat flour, rice flour, soybean flour, etc.

1.1. Protein The bread according to this embodiment is a high-protein bread having a protein content of 11.0% by mass or more.

The protein content in bread may be, at the lower limit, 11.0% by mass, 12.0% by mass, or 13.0% by mass, and at the upper limit, for example, 25.0% by mass, 24.0% by mass, or 23.0% by mass, and the range is, for example, 11.0 to 25.0% by mass, 12.0 to 24.0% by mass, or 13.0 to 23.0% by mass. The protein content in bread is 8.0% by mass, 9.0% by mass, 10.0% by mass, 11.0% by mass, 12.0% by mass, 13.0% by mass, 14.0% by mass, 15.0% by mass, 16.0% by mass, 17.0% by mass, 18.0% by mass, 19.0% by mass, 20.0% by mass, 21.0% by mass, 22.0% by mass, 23.0% by mass, 24.0% by mass, and 25.0% by mass, and any of these listed values may be appropriately adopted as the upper or lower limit. By setting the protein content in bread to such a value, it is possible to include at least 1/3 of the daily required amount of protein in one meal of bread, for example, at least 1/3 of the 81g nutrient labeling standard for men aged 18 or over set by the Ministry of Health, Labor and Welfare.

In this embodiment, protein is included as one of the ingredients of bread. The protein is the total amount of protein contained in the following ingredients contained as ingredients, such as wheat protein, beans, rice, grain bran, wheat flour, eggs, etc. When there are multiple sources of protein, the amino acid score of bread can be increased. The ratio of protein content is not particularly limited, but the wheat protein content can be the highest.

Wheat protein, also called gluten or wheat gluten, is a type of protein produced from the endosperm of grains, glutenin and gliadin, which absorb water and form a mesh-like network. Bread dough is given its unique stickiness and elasticity by gluten, and when this dough is fermented, the yeast produces "carbon dioxide gas" and the dough rises (for example, see the website of the Japan Confectionery Association Federation, https://gateaux.or.jp/ufaqs/%E3%82%B0%E3%83%AB%E3%83%86%E3%83%B3/).

Wheat protein has excellent water absorption, viscoelasticity, extensibility, stretchability, binding properties, and thermal coagulation properties. For this reason, wheat protein in bread gives it flavor and creates a chewy texture.

Wheat protein is made up of more than 70% protein. Therefore, when the bread according to this embodiment contains wheat protein as an ingredient, the bread has a particularly high protein content.

Wheat protein also has a high content of various minerals and dietary fiber. Therefore, when the bread of this embodiment contains wheat protein, it is possible to provide bread that is high in not only protein but also various minerals and dietary fiber.

The wheat protein content in bread is not particularly limited, and the lower limit is, for example, 8.0 mass%, 9.0 mass%, or 10.0 mass%, and the upper limit is, for example, 20.0 mass%, 19.0 mass%, or 18.0 mass%, and the range is, for example, 8.0 to 20.0 mass%, 9.0 to 19.0 mass%, or 10.0 to 18.0 mass%. The wheat protein content in bread is 8.0 mass%, 9.0 mass%, 10.0 mass%, 11.0 mass%, 12.0 mass%, 13.0 mass%, 14.0 mass%, 15.0 mass%, 16.0 mass%, 17.0 mass%, 18.0 mass%, 19.0 mass%, or 20.0 mass%, and any of these listed values may be appropriately adopted as the upper or lower limit.

By having the wheat protein content within the above range, it is possible to impart the necessary elasticity to bread, and to keep the water absorbency within an appropriate range, thereby improving the flavor and texture of the bread. Furthermore, by adding it to the dough separately from the wheat flour described below, it is possible to include, for example, at least 1/3 of the amount of protein required per day, for example, at least 1/3 of the 81g nutrient labeling standard for men aged 18 or over set by the Ministry of Health, Labor and Welfare, in one serving of bread. Furthermore, it is possible to provide bread with a high content of various minerals and dietary fiber. The wheat protein content can be the total amount including the wheat protein contained in the wheat flour described below.

1.2. Salt The bread according to this embodiment contains salt, and the salt content in the bread is 16.0 mass % or less relative to the protein content in the bread.

Salt plays an important role in bread making. Examples of the role of salt in bread making include improving bread making properties, suppressing over-fermentation by yeast, and improving storage properties. It also brings out the umami and sweetness of ingredients such as flour, and imparts flavor. On the other hand, too much salt can lead to excessive salt intake, which can be undesirable for people who are limiting their salt intake.

It was discovered that by setting the salt content in bread to 16.0% by mass or less of the protein content in the bread, it is possible to prevent bread with a high protein content from hardening over time and maintain a soft texture, and that this effect is more pronounced the longer the time has passed since the bread was made.

As mentioned above, bread usually has a tendency to lose its texture over time due to changes in hardness, and bread with a high protein content in particular is more likely to harden over time than other breads. In contrast, the bread of this embodiment has a salt content of 16.0% by mass or less relative to the protein content in the bread, making it possible to maintain a soft texture over time.

The texture of the bread according to this embodiment can be expressed, for example, in terms of stress or shear force. For example, the lower limit of the stress of the bread according to this embodiment is, for example, 1.0N, 1.5N, or 2.0N, and the upper limit is, for example, 15.0N, 14.0N, or 13.0N, with the range being, for example, 1.0 to 15.0N, 1.5 to 14.0N, or 2.0 to 13.0N. The stress of the bread is also, for example, 1.0N, 1.5N, 2.0N, 3.0N, 4.0N, 5.0N, 6.0N, 7.0N, 8.0N, 9.0N, 10.0N, 11.0N, 12.0N, 13.0N, 14.0N, or 15.0N, and any of these listed values may be appropriately adopted as the upper or lower limit.

The upper limit of the salt content in bread is 16.0% by mass, 15.0% by mass, or 14.0% by mass relative to the protein content in the bread, and the lower limit is, for example, 0.1% by mass, 0.2% by mass, or 0.3% by mass, and the range is, for example, 0.1 to 16.0% by mass, 0.2 to 15.0% by mass, or 0.3 to 14.0% by mass. The salt content in bread is 0.1% by mass, 0.2% by mass, 0.3% by mass, 0.4% by mass, 8.0% by mass, 9.0% by mass, 10.0% by mass, 11.0% by mass, 12.0% by mass, 13.0% by mass, 14.0% by mass, 15.0% by mass, 16.0% by mass, 17.0% by mass, 18.0% by mass, 19.0% by mass, and 20.0% by mass, and any of these listed values may be appropriately adopted as the upper or lower limit.

By having the salt content within the above range, hardening of the bread over time is suppressed, allowing the bread to maintain a soft texture even over time; this effect is particularly noticeable in breads with a high protein content and as time passes. Thus, the bread of this embodiment maintains its softness over time and a favorable texture by having the salt content in the bread be 16.0% by mass or less relative to the protein content in the bread. In addition, because the bread of this embodiment maintains its softness over time, it is suitable for use as long-life bread with a long expiration date of, for example, about one month.

1.3. Gluconic acid The bread according to the present embodiment may contain gluconic acid. In this case, the content of gluconic acid in the bread is preferably such that the mass ratio of the salt in the bread is 0.08 to 43.2, and the total amount of salt and gluconic acid is preferably 0.4 to 19.7% by mass relative to the protein in the bread.

Since bread contains salt to bring out the umami and sweetness of the ingredients, making it flavorful and tasty, reducing the salt content can result in unpleasant flavors thought to be derived from the ingredients (for example, sweetness thought to be derived from sugar hydrolysis products, the flavor of milk fat, metallic odor, etc.). It has now been discovered that by setting the gluconic acid content in bread to a mass ratio of 0.08 to 43.2 relative to the salt in the bread and/or the total amount of salt and gluconic acid to 0.4% to 19.7% by mass relative to the protein in the bread, it is possible to suppress the unpleasant flavors caused by reducing the salt content.

The off-flavor of the bread according to the present embodiment can be expressed, for example, by the intensity of the off-flavor, which can be expressed on a scale of 1 to 9 points according to a sensory evaluation as shown below.
1: No strange taste is detected.
2: Almost no strange taste is detected.
3: Slightly strange taste.
4: Tastes slightly strange.
5: There is an unusual taste.
6: A rather strong strange taste is felt.
7: A strong strange taste is felt.
8: A very strong strange taste is felt.
9: There is a strong strange taste.

The lower limit of the off-flavor intensity of bread according to this embodiment is, for example, 1.5, 1.8, or 2.0, the upper limit is, for example, 7.0, 6.7, or 6.5, and the range is, for example, 1.5 to 7.0, 1.8 to 6.7, or 2.0 to 6.5. The off-flavor intensity of bread is 1.5, 1.8, 2.0, 3.0, 4.0, 5.0, 6.0, 6.5, 6.7, or 7.0, and any of these listed values may be appropriately adopted as the upper or lower limit. If the off-flavor intensity is within the above range, it can be determined that the bread has a favorable flavor and texture.

In the bread according to this embodiment, the gluconic acid can be derived from an alkali metal salt of gluconic acid, such as potassium gluconate or sodium gluconate. For example, the bread according to this embodiment preferably contains gluconic acid derived from potassium gluconate using potassium gluconate as an ingredient. By using potassium gluconate as an ingredient, it becomes possible to provide a potassium source and suppress the unpleasant taste of bread caused by reducing salt. Note that potassium gluconate as an ingredient may be used by replacing part or all of another ingredient that is a potassium source.

The lower limit of the gluconic acid content in bread is, for example, 0.05, 0.07, or 0.08, and the upper limit is, for example, 44.0, 43.5, or 43.2, and the ranges are, for example, 0.05 to 44.0, 0.07 to 43.5, and 0.08 to 43.2. The gluconic acid content in bread is, for example, 0.05, 0.07, 0.08, 0.1, 0.2, 0.5, 1.0, 1.5, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 11.0, 12.0, 13.0, 14.0, 15.0, 16.0, 17.0, 18.0, 19.0, 20.0, 21.0, 22.0, 23.0, 24.0, 25.0, 26.0, 27.0, 28.0, 29.0, 30.0, 31.0, 32.0, 33.0, 34.0, 35.0, 36.0, 37.0, 38.0, 39.0, 40.0, 41.0, 42.0, 43.0, 44.0, 45.0, 46.0, 47.0, 48.0, 49.0, 50.0, 51.0, 52.0, 53.0, 54.0, 55.0, 56.0, 57.0, 58.0, 59.0, 60.0 2.0, 23.0, 24.0, 25.0, 26.0, 27.0, 28.0, 29.0, 30.0, 31.0, 32.0, 33.0, 34.0, 35.0, 36.0, 37.0, 38.0, 39.0, 40.0, 41.0, 42.0, 43.0, 43.2, 43.5, 44.0, and any of these listed values may be appropriately adopted as the upper or lower limit.

In addition, the lower limit of the total content of gluconic acid and salt in bread is, for example, 0.3 mass%, 0.4 mass%, or 0.5 mass% relative to the protein content in the bread, and the upper limit is 20.0 mass%, 19.7 mass%, or 19.5 mass%, and the range is, for example, 0.3 to 20.0 mass%, 0.4 to 19.7 mass%, or 0.5 to 19.5 mass%. The total content of gluconic acid and salt in bread is 0.3 mass%, 0.4 mass%, 0.5 mass%, 0.6 mass%, 0.7 mass%, 0.8 mass%, 0.9 mass%, 1.0 mass%, 2.0 mass%, 3.0 mass%, 4.0 mass%, 5.0 mass%, 6.0 mass%, 7.0 mass%, 8.0 mass%, 9.0 mass%, 10.0 mass%, 11.0 mass%, 12.0 mass%, 13.0 mass%, 14.0 mass%, 15.0 mass%, 16.0 mass%, 17.0 mass%, 18.0 mass%, 19.0 mass%, 19.5 mass%, 19.7 mass%, and 20.0 mass% relative to the protein content in bread, and any of these listed values may be appropriately adopted as the upper or lower limit.

In addition, the lower limit of the potassium gluconate content in the bread dough relative to the salt content in the bread is, for example, 0.08, 0.1, or 0.2, and the upper limit is, for example, 53.0, 52.0, or 51.0, and the range is, for example, 0.08 to 53.0, 0.1 to 52.0, or 0.2 to 51.0. The potassium gluconate content in bread was 0.08, 0.1, 0.2, 0.5, 1.0, 1.5, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 11.0, 12.0, 13.0, 14.0, 15.0, 16.0, 17.0, 18.0, 19.0, 20.0, 21.0, 22.0, 23.0, 24.0, 25.0, 26.0, 27.0, 28.0, 29.0, 30.0, 31.0, 32.0, 33.0, 34.0, 35.0, 36.0, 37.0, 38.0, 39.0, 40.0, 41.0, 42.0, 43.0, 44.0, 45.0, 46.0, 47.0, 48.0, 49.0, 50.0, 51.0, 52.0, 53.0, 54.0, 55.0, 56.0, 57.0, 58.0, 59.0, 60.0, 61.0, 62.0, 63.0, 64.0, 65.0, 66.0, 67.0, 68.0, 69.0, 70.0, 71.0, 72.0, 73.0, 74.0, 75.0, 76.0, 77.0, 78.0, 79.0, 80.0, 81. .0, 27.0, 28.0, 29.0, 30.0, 31.0, 32.0, 33.0, 34.0, 35.0, 36.0, 37.0, 38.0, 39.0, 40.0, 41.0, 42.0, 43.0, 44.0, 45.0, 46.0, 47.0, 48.0, 49.0, 50.0, 51.0, 52.0, 53.0, and any of these listed values may be appropriately adopted as the upper or lower limit.

In addition, the lower limit of the total content of potassium gluconate and salt in the bread dough is, for example, 0.3 mass%, 0.4 mass%, or 0.5 mass%, relative to the protein content in the bread, and the upper limit is 24.0 mass%, 23.5 mass%, or 23.0 mass%, and the range is, for example, 0.3 to 24.0 mass%, 0.4 to 23.5 mass%, or 0.5 to 23.0 mass%. The total content of potassium gluconate and salt in bread is 0.3 mass%, 0.4 mass%, 0.5 mass%, 0.6 mass%, 0.7 mass%, 0.8 mass%, 0.9 mass%, 1.0 mass%, 2.0 mass%, 3.0 mass%, 4.0 mass%, 5.0 mass%, 6.0 mass%, 7.0 mass%, 8.0 mass%, 9.0 mass%, 10.0 mass%, 11.0 mass%, 12.0 mass%, 13.0 mass%, 14.0 mass%, 15.0 mass%, 16.0 mass%, 17.0 mass%, 18.0 mass%, 19.0 mass%, 20.0 mass%, 21.0 mass%, 22.0 mass%, 23.0 mass%, 23.5 mass%, and 24.0 mass% relative to the protein content in the bread, and any of these listed values may be appropriately adopted as the upper or lower limit.

By keeping the gluconic acid or potassium gluconate content within the above range, it is possible to suppress the unpleasant taste of bread caused by reducing the salt content. This prevents the bread from hardening over time due to the reduction in salt content, and it is possible to provide bread that maintains a soft texture over time and suppresses unpleasant tastes.

1.4. Wheat flour The bread according to the present embodiment may contain wheat flour as an ingredient. Wheat flour is generally the main ingredient of bread dough and contains a lot of carbohydrates. Therefore, by including wheat flour in the bread dough, it is possible to provide bread as a staple food that serves as a source of energy.

Wheat flour contains about 6 to 15% by mass of the above-mentioned wheat protein, but does not contain much vitamins or minerals. Therefore, by combining it with the ingredients described in this specification and making bread, it is possible to provide bread with an appropriate amount of carbohydrates and a high variety and content of nutrients. Here, carbohydrates refers to carbohydrates excluding dietary fiber.

In this embodiment, the wheat flour may be refined wheat flour or whole wheat flour. Whole wheat flour contains wheat bran and the like as the bran, and the proportion of wheat bran is about 15% by mass. Therefore, by using whole wheat flour as the wheat flour, it is possible to supplement the bread of this embodiment with vitamins, minerals, lipids, proteins, and dietary fiber. In addition, whole wheat flour contains about 10 to 13% by mass of the wheat protein.

In this embodiment, either hard wheat or soft wheat may be used as the wheat flour, and either weak flour, medium strength flour or strong flour may be used. Of these, it is preferable to use strong flour as the wheat flour in order to improve the texture of the bread.

When making bread, the lower limit of the wheat flour content in the bread dough is, for example, 10.0% by mass, 11.0% by mass, or 12.0% by mass, and the upper limit is, for example, 25.0% by mass, 24.0% by mass, or 23.0% by mass, and the range is, for example, 10.0 to 25.0% by mass, 11.0 to 24.0% by mass, or 12.0 to 23.0% by mass. The wheat flour content in the bread dough is 10.0% by mass, 11.0% by mass, 12.0% by mass, 13.0% by mass, 14.0% by mass, 15.0% by mass, 16.0% by mass, 17.0% by mass, 18.0% by mass, 19.0% by mass, 20.0% by mass, 21.0% by mass, 22.0% by mass, 23.0% by mass, 24.0% by mass, and 25.0% by mass, and any of these listed values may be appropriately adopted as the upper or lower limit. By having the wheat flour content within the above range, carbohydrates can be supplied to the bread and the flavor of the bread can be enhanced.

1.5. Beans The bread according to this embodiment may contain bean flour as a raw material, and the lower limit of the content of beans in the bread dough is, for example, 3.0% by mass, 4.0% by mass, or 5.0% by mass, and the upper limit is, for example, 16.0% by mass, 15.0% by mass, or 14.0% by mass, and the range is, for example, 3.0 to 16.0% by mass, 4.0 to 15.0% by mass, or 5.0 to 14.0% by mass. The content of beans in the bread dough is 3.0% by mass, 4.0% by mass, 5.0% by mass, 6.0% by mass, 7.0% by mass, 8.0% by mass, 9.0% by mass, 10.0% by mass, 11.0% by mass, 12.0% by mass, 13.0% by mass, 14.0% by mass, 15.0% by mass, or 16.0% by mass, and any of these listed values may be appropriately adopted as the upper or lower limit. The type of beans can be appropriately selected depending on the application, but soybeans are preferred as a source of protein and dietary fiber, and peas are preferred for improving the texture.

Soybeans are rich in protein and lipids, and have the highest protein content of all legumes. For this reason, by including 5.0% to 10.0% by mass of soybeans in the dough, for example, bread can be provided that is not only particularly high in protein and lipid content, but also high in various minerals and dietary fiber, resulting in bread with excellent flavor and texture.

1.6. Grain bran
The bread according to the present embodiment may contain grain bran as a raw material, and the lower limit of the grain bran content in the bread dough may be, for example, 1.0% by mass, 2.0% by mass, or 3.0% by mass, and the upper limit may be, for example, 10.0% by mass, 9.0% by mass, or 8.0% by mass, and the range may be, for example, 1.0 to 10.0% by mass, 2.0 to 9.0% by mass, or 3.0 to 8.0% by mass. The grain bran content in the bread dough may be 1.0% by mass, 2.0% by mass, 3.0% by mass, 4.0% by mass, 5.0% by mass, 6.0% by mass, 7.0% by mass, 8.0% by mass, 9.0% by mass, or 10.0% by mass, and any of these listed values may be appropriately adopted as the upper or lower limit. By including grain bran in the dough in such a range, the bread can be supplemented with lipids, dietary fiber, and other nutrients, and the flavor and texture of the bread can be improved. In addition, the bran content can be, for example, in the case where the wheat flour is whole wheat flour, the total amount including wheat bran as the bran portion contained in the whole wheat flour.

Bran refers to the pericarp, seed coat, and other parts that are produced when grains are refined. For example, in the case of rice and glutinous rice, it mainly includes the germ, endosperm, and aleurone layer of the brown rice that has had the husk removed from the seed, while in the case of wheat, rye, and other grains, it includes the outer layer of the pericarp and seed coat.

Grain bran is rich in nutrients that are rarely found in refined grains. For this reason, bread containing grain bran can supplement various nutrients, and the bran's unique components can also give bread a nice flavor and texture.

Examples of grains that can be used as the raw material for grain bran include wheat, rice, corn, barley, oats, rye, pearl barley, sorghum, foxtail millet, barnyard millet, buckwheat, sorghum, triticale, bulgur, quinoa, and amaranth. The barley may be waxy barley. These grain brans may be used alone or in combination of two or more types.

The type of rice from which the rice bran is obtained is not limited, and includes, for example, paddy rice, upland rice, glutinous rice, red rice, black rice, green rice, etc. These can be selected appropriately to impart the desired characteristics to the bread.

Among grain bran, wheat, rye and rice bran are preferred. In other words, it is preferable to use wheat bran, rye bran and rice bran as grain bran. Since bran is often discarded during the grain refining process, wheat, rye and rice bran in particular are easy to obtain. This makes it possible to obtain nutritious raw materials at low cost. Wheat, rye and rice bran are also preferred in terms of the types and contents of various nutrients, flavor, etc.

1.7 Wheat Germ The bread according to the present embodiment may contain wheat germ as an ingredient. Wheat germ is a source of dietary fiber, lipids, protein, various vitamins and minerals, and also imparts flavor and texture to bread.

The lower limit of the wheat germ content in the bread dough is, for example, 0.5 mass%, 1.0 mass%, or 1.5 mass%, and the upper limit is, for example, 5.0 mass%, 4.5 mass%, or 4.0 mass%, and the range is, for example, 0.5 to 5.0 mass%, 1.0 to 4.5 mass%, or 1.5 to 4.0 mass%. The wheat germ content in the bread dough is 0.5 mass%, 1.0 mass%, 1.5 mass%, 2.0 mass%, 2.5 mass%, 3.0 mass%, 3.5 mass%, 4.0 mass%, 4.5 mass%, or 5.0 mass%, and any of these listed values may be appropriately adopted as the upper or lower limit. By including wheat germ in the dough in such a range, the bread can be supplemented with lipids, dietary fiber, and other nutrients, and the flavor and texture of the bread can be improved.

1.8. Eggs The bread according to the present embodiment may contain eggs as an ingredient. Eggs are rich in protein and lipids, and by using eggs, bread with excellent flavor and texture can be obtained. In addition, lecithin, which is an egg yolk lipoprotein in egg yolk, makes it possible to uniformly mix each ingredient to stabilize the dough and increase the water retention of the dough, resulting in bread with better flavor and texture.

1.9. Seaweed The bread according to this embodiment may contain seaweed as an ingredient. Seaweed is rich in alginic acid and fucoidan, which are water-soluble dietary fibers, and therefore supplements bread with dietary fiber. In addition, when bread contains a lot of dietary fiber, it not only keeps the bread fuller, but also has the property of gelling the moisture in the bread, thereby increasing the water retention of the dough.

Seaweed is also rich in minerals such as calcium and iodine, so it can supplement bread with minerals. Furthermore, seaweed is rich in glutamic acid, which is a flavor component, so adding seaweed to bread enhances the bread's flavor.

Examples of seaweed include kelp, tengusa, ogonori, wakame, mozuku, etc. These may be used alone or in combination of two or more. Of these, kelp is preferred as the seaweed, which not only supplements the bread with dietary fiber but also imparts the bread with the desired flavor and texture.

1.10. Seeds and nuts The bread according to this embodiment may contain seeds and nuts as an ingredient. Seeds and nuts are a general term for edible fruits and seeds wrapped in a hard skin or shell, and are also called nuts. Seeds are rich in protein and lipids, and relatively low in carbohydrates. Seeds are also rich in dietary fiber, various vitamins, and minerals. Therefore, by including seeds and nuts in bread, the bread can be supplemented with various nutrients, and furthermore, the components specific to each type of nut can impart flavor and texture to the bread.

Examples of nuts and seeds include almonds, cashew nuts, pecan nuts, Brazil nuts, macadamia nuts, pistachios, hazelnuts, coconuts, pine nuts, sunflower seeds, pumpkin seeds, watermelon seeds, chestnuts, walnuts, sesame seeds, linseeds, flaxseeds, hemp seeds, perilla seeds, poppy seeds, horse chestnuts, lotus seeds, pine nuts, peanuts, and cacao. These may be used alone or in combination of two or more types.

1.11. Yeast The bread according to the present embodiment may contain yeast as an ingredient. Yeast not only ferments the dough to make it fluffy, but also serves as a source of various vitamins including B vitamins, minerals, amino acids, nucleic acids, dietary fiber, etc. Furthermore, the inclusion of yeast in the dough enhances the flavor of the bread.

Examples of yeast include baker's yeast (Saccharomyces cerevisiae, commonly known as yeast) and brewer's yeast. In particular, in this embodiment, the dough contains baker's yeast to leaven the bread and as a source of vitamin B group and the like, and other yeasts can be used in combination according to the desired properties.

The baker's yeast may be any of yeast, wild yeast, and natural yeast. The yeast may be dry yeast, instant dry yeast, or fresh yeast. These may be used alone or in combination of two or more types.

1.12. Food containing glucomannan The bread according to this embodiment may contain a food containing glucomannan as a raw material. Glucomannan is a water-soluble dietary fiber that is abundant in the cell walls of conifers and konjac yam, and is a source of dietary fiber for bread. It is also expected to impart functions such as emulsion stability, freezing resistance, and reduced syneresis to bread dough, and to improve the flavor and texture of bread. Examples of foods containing glucomannan include chia seeds and konjac flour.

1.13. Fats and oils The bread according to this embodiment may contain fats and oils as an ingredient. Fats and oils give bread a rich flavor and soft texture. When the bread dough is shaped and baked, the dough expands in the oven, increasing the volume of the bread and making it fluffy. In addition, fats and oils have the function of trapping moisture in the dough, preventing it from drying out, and slowing down aging.

Examples of fats and oils include butter, animal fats, and vegetable oils. The butter may be salted or unsalted, or may be fermented butter. Examples of animal fats include beef tallow and lard. Examples of vegetable oils include linseed oil, perilla oil, olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, blended oil, corn oil, rapeseed oil, palm oil, palm kernel oil, sunflower oil, grape oil, cottonseed oil, coconut oil, and peanut oil. Other examples include margarine and shortening. Of these, butter can be used because it has a particularly excellent flavor and contains vitamin A.

The lower limit of the fat content in the bread dough is, for example, 0.5 mass%, 1.0 mass%, or 1.5 mass%, and the upper limit is, for example, 5.0 mass%, 4.5 mass%, or 4.0 mass%, and the range is, for example, 0.5 to 5.0 mass%, 1.0 to 4.5 mass%, or 1.5 to 4.0 mass%. The fat content in the bread dough is, for example, 0.5 mass%, 1.0 mass%, 1.5 mass%, 2.0 mass%, 2.5 mass%, 3.0 mass%, 3.5 mass%, 4.0 mass%, 4.5 mass%, or 5.0 mass%, and any of these listed values may be appropriately used as the upper or lower limit. By including fat in the dough in such a range, the flavor and texture of the bread can be improved.

1.14. Other raw materials The bread according to this embodiment may contain ingredients other than the raw materials listed above. The other raw materials are not particularly limited, but may include, for example, raw materials used in conventionally known bread dough, raw materials that impart vitamins, minerals, etc., or flavors and textures to foods. For example, malt, maltose, rice flour, glutinous rice flour, potatoes, vegetables, starch, sugar, bittern, dairy products, gelatin, tea leaves, alcohol, etc. may be included. In addition, so-called superfoods may be included. In addition, if the bread is not leavened bread, baking powder or baking soda may be included as a leavening agent.

The rice flour may be brown rice flour, and the brown rice flour may be germinated brown rice flour. Examples of tubers include potato, taro, sweet potato, yacon, and Jerusalem artichoke. Examples of vegetables include pumpkin, lotus root, and carrot, which are high in carbohydrates. Examples of starch include potato starch and cassava starch. Examples of sugars include white sugar, brown sugar, wasanbon sugar, brown sugar, processed sugar, liquid sugar, powdered syrup, starch syrup, glucose, fructose, isomerized liquid sugar, brown honey, honey, maple syrup, sugarcane extract, and reduced starch syrup. Examples of salt include table salt, refined salt, and rock salt. Examples of dairy products include raw milk, processed milk, whole milk powder, skim milk powder, fresh cream, yogurt, cheese, and whey powder. These may be used alone or in combination of two or more.

1.15. Bread Manufacturing Method In the bread manufacturing method according to this embodiment, a dough containing a bread mix flour containing protein and salt, the salt content of which is 16.0 mass % or less relative to the protein content, is heated.

In other words, bread according to this embodiment is made by adding other ingredients in any order to bread mix flour containing appropriate amounts of protein and salt, kneading the dough, shaping it after fermentation, and after further fermentation as necessary, heating and baking it at any temperature. Heating is performed using a bread manufacturing device having a heating means for heating the dough, for example, a baking kiln such as an oven.

This method makes it possible to provide high-protein bread that has a protein content of 11.0% by mass or more, a salt content of 16.0% by mass or less relative to the protein content, and that maintains its softness over time.

2. Examples The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples. Note that "%" is based on mass.

Test 1
2.1.1. Bread Production Raw materials were prepared according to the mixing ratio shown in FIG. 1, and bread rolls were produced so that the final product would be 70 to 75 g.

2.1.2. Protein Analysis Protein in bread was analyzed by the combustion method. Specifically, bread was sampled, and the sampled bread was burned and reduced using a combustion method total nitrogen measuring device to quantify the amount of nitrogen, and the protein amount was calculated from the obtained value by the nitrogen quantitative conversion method. Protein was measured for the final product of test area number 3 with N=3. The average protein measurement result was 13.98g/100g. Using this value, the ratio of salt, gluconic acid, and potassium gluconate to protein in bread was calculated.

2.1.3 Measurement of Stress of Bread The stress of the bread was measured two days and three weeks after it was made using the following equipment and measurement method. The bread was stored at room temperature.
Equipment used: Shimadzu texture analyzer "EZ-SX"
Jig: Compression test using a φ20mm aluminum cylindrical jig Sample size: 3 x 3 cm, height 1.5 cm
Push-in rate: 50%
Measurement method: The sample was pressed down 7.5 mm at a speed of 1 mm/sec and held for 10 sec, and the peak stress was recorded as the measured stress value.

2.1.4. Measurement of off-flavor intensity A sensory evaluation was conducted on the off-flavor of bread. For the sensory evaluation, the roll bread obtained was cut into eight equal pieces and eaten one slice at a time. The unpleasant taste derived from the blended ingredients was regarded as an off-flavor, and the intensity of the off-flavor was evaluated on a scale of 1 to 9 points as shown below. Seven evaluators clearly indicated the contents of each sample and performed the sensory evaluation, and the average value was calculated.
1: No strange taste is detected.
2: Almost no strange taste is detected.
3: Slightly strange taste.
4: Tastes slightly strange.
5: There is an unusual taste.
6: A rather strong strange taste is felt.
7: A strong strange taste is felt.
8: A very strong strange taste is felt.
9: There is a strong strange taste.

2.1.5. Results Figure 2 shows the ratio of salt, gluconic acid, and potassium gluconate to protein, the stress measurement results, and the intensity of off-flavors, Figure 3 shows a graph showing the stress measurement results, and Figure 4 shows a graph showing the off-flavor intensity. As shown in Figures 2 and 3, test plots 1 and 2, where the ratio of salt to protein was 1.1%, had lower stress than test plots 3 and 4, where the ratio of salt to protein was 3.5%. This result was more noticeable 3 weeks after bread production than 2 days after bread production.

As shown in Figures 2 and 4, the test plot No. 3, which had a salt to protein ratio of 3.5%, had the lowest off-flavor intensity. Comments such as "I didn't feel any sweetness, I felt some saltiness, it was delicious and not bitter" were seen for test plot No. 3. In test plot No. 1, where the bread stress was low, the off-flavor intensity increased due to the reduction in the amount of salt. Comments such as "the sweetness was noticeable, it had a sweetness similar to milk, it was a little too sweet, it had a flavor similar to corn or soybeans that was unnatural, I felt an unpleasant stuffy flavor, it had an unpleasant aftertaste, it had a metallic taste" were seen for test plot No. 1. In contrast, the off-flavor intensity for test plot No. 2, which contained gluconic acid (potassium gluconate), was lower than that for test plot No. 3. Comments such as "the unpleasant flavor was masked, it was only slightly sweet" were seen for test plot No. 2. In this way, it was found that even if the salt content in the bread was reduced, the off-flavor intensity could be reduced by the inclusion of gluconic acid (potassium gluconate) in the bread.

2.2 Test 2
Test 2 was conducted to examine the change in intensity of off-flavors due to salt reduction and gluconic acid (potassium gluconate).

2.2.1. Bread Production Raw materials were prepared according to the mixing ratio shown in FIG. 5, and bread rolls were produced so that the final product would be 63 to 65 g.

2.2.2. Protein Analysis Protein in bread was analyzed by the combustion method. Specifically, bread was sampled, and the sampled bread was burned and reduced using a combustion method total nitrogen measuring device to quantify the amount of nitrogen, and the protein amount was calculated from the obtained value by the nitrogen quantitative conversion method. Protein was measured for the final product of test area number 2 with N=3. The average protein measurement result was 16.97g/100g. Using this value, the ratio of salt, gluconic acid, and potassium gluconate to protein in bread was calculated.

2.2.3. Measurement of off-flavor intensity and effects The off-flavor of bread was evaluated in the same manner as in 2.1.4. Based on the results, the effectiveness of the test was judged for test plots 5 to 9. The test results were determined as follows after discussion between the evaluators.
4: Very effective 3: Effective 2: Somewhat effective 1: Not effective

2.2.4. Results Figure 6 shows the change in the intensity of off-flavors. As shown in test plots 1 to 4, the lower the ratio of salt to protein, the higher the off-flavor intensity, and this tendency was particularly pronounced for sweetness and the flavor of milk fat. For test plot 1, comments such as "strong saltiness, good aftertaste, hard, slightly salty" were seen. For test plot 2, comments such as "strong milkiness, mild overall flavor profile, sweet initial taste" were seen. For test plot 3, comments such as "strong sweetness, vague flavor profile, strong lingering sweetness and milkiness" were seen. For test plot 4, comments such as "strong sweetness, loose flavor, strong metallic odor" were seen.

For test plots 5-8, in which potassium gluconate was added to the formula of test plot 4, the intensity of the off-flavor decreased as the amount of potassium gluconate was increased, but for test plot 9, the intensity of the off-flavor increased as the amount of potassium gluconate was increased. Sweetness also decreased as the amount of potassium gluconate was increased. For test plots 5-8, the intensity of the milk fat flavor and metallic odor decreased as the amount of potassium gluconate was increased, but for test plot 9, the intensity increased.

For test plot No. 5, comments such as "It feels sweet, but it is slightly weaker than test plot No. 4" were seen. For test plot No. 6, comments such as "It still has a slight sweetness, but it is masked." For test plot No. 7, comments such as "The sweetness is masked considerably. I felt a milky taste and a lingering sweetness, but it didn't last long." For test plot No. 8, comments such as "The sweetness is masked considerably. The lack of sweetness has reduced the off-flavor." For test plot No. 9, comments such as "It has a flat taste that is close to a natural taste, and the bitterness and astringency from potassium are strong." From the above, it was found that bread to which potassium gluconate has been added can improve the intensity of off-flavors even when the salt content is reduced.

As a result, the bread of this embodiment can provide high-protein bread that maintains its softness over time by reducing the salt content. In addition, the off-flavor caused by reducing the salt content can be reduced by adding an appropriate amount of potassium gluconate as an ingredient.

Although the present embodiment has been described above, the above embodiment is intended to facilitate understanding of the present invention and is not intended to limit the interpretation of the present invention. The present invention may be modified or improved without departing from the spirit of the present invention, and equivalents thereof are also included in the present invention.

For example, in the above examples, leavened bread in which yeast or other yeast is added to the dough is given as an example, but the scope of the present invention also includes bread other than leavened bread that is leavened and baked using a leavening agent that produces gas, such as baking powder or baking soda. In other words, as long as a dough with a characteristic combination of ingredients is used in the present invention, any process for leavening the dough and baking it is included in the scope of the present invention.

Claims (9)

The protein content is 11.0% by mass or more,
The bread has a salt content of 16.0% by mass or less relative to the protein content. It also contains gluconic acid,
The bread according to claim 1 , wherein the mass ratio of gluconic acid to salt is 0.08 or more and 43.2 or less. The bread according to claim 2, wherein the total amount of the salt and the gluconic acid is 0.4% by mass or more and 19.7% by mass or less relative to the protein. Bread according to any one of claims 1 to 3, having an off-flavor intensity of 1.8 to 6.7. The bread according to claim 4, wherein the off-flavor is one or more selected from sweetness, milk fat flavor, and metallic odor. The bread according to any one of claims 1 to 3, wherein the stress is 2.0 N or more and 13.0 N or less. The bread according to any one of claims 1 to 3, wherein the protein is wheat protein. Contains protein and salt,
A bread mix flour having a salt content of 16.0% by mass or less relative to the protein content. A method for producing bread having a protein content of 11.0% by mass or more by heating dough containing the bread mix flour according to claim 8.

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