JP7108346B2 - Bread and bread making method - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Law Posting date: As shown in Table 1 Website address: As shown in Table 1 Publisher: Base Food Co., Ltd. Details of the disclosed invention: Base Food Co., Ltd. is listed in Table 1 The bread invented by Satomi Tanuma and Shun Hashimoto was published on the website at the address given. Article 30 is missing

Application of Article 30(2) of the Patent Act Posting date: As shown in Table 2 Website address: As shown in Table 2 Publisher: As shown in Table 2 , published the bread invented by Satomi Tanuma and Shun Hashimoto on the website of the address shown in Table 2. Article 30 is missing

Application of Article 30, Paragraph 2 of the Patent Act Publication date: as shown in Table 3 Publication: as shown in Table 3 Publisher: as shown in Table 3 Details of the disclosed invention: listed in "Publisher" in Table 3 published the bread invented by Satomi Tanuma and Shun Hashimoto in the magazine described in "Publications". Article 30 is missing

Application of Article 30, Paragraph 2 of the Patent Act Publication date: as shown in Table 4 Publication: as shown in Table 4 Publisher: as shown in Table 4 Details of the disclosed invention: listed in "Publisher" in Table 4 published the bread invented by Satomi Tanuma and Shun Hashimoto in the newspaper listed in "Publications". Article 30 is missing

Application of Patent Law Article 30, Paragraph 2 Date: As shown in Table 5, Exhibition name, Venue: As shown in Table 5, Publisher: Base Food Co., Ltd. Content of disclosed invention: Base Food Co., Ltd. At the exhibition in Table 5, the bread invented by Satomi Tanuma and Shun Hashimoto was disclosed. Article 30 is missing

Application of Article 30, Paragraph 2 of the Patent Law Date: As shown in Table 6, Exhibition name, Venue: As shown in Table 6, Publisher: Base Food Co., Ltd. Content of the disclosed invention: Base Food Co., Ltd. Samples of the bread invented by Satomi Tanuma and Shun Hashimoto were distributed using the media shown in Table 6. Article 30 is missing

Application of Article 30, Paragraph 2 of the Patent Law Publication date: As shown in Table 7 Broadcast program, interview location, etc.: As shown in Table 7, Publisher: Base Food Co., Ltd. Details of the disclosed invention: Base Food Co., Ltd. In the TV program shown in Table 7, the bread invented by Satomi Tanuma and Shun Hashimoto was disclosed. Article 30 is missing

Application of Article 30, Paragraph 2 of the Patent Law Publication date: As shown in Table 8 Broadcast program, interview location, etc.: As shown in Table 8, Publisher: Base Food Co., Ltd. Details of the disclosed invention: Base Food Co., Ltd. In the radio program shown in Table 8, the bread invented by Satomi Tanuma and Shun Hashimoto was disclosed. Article 30 is missing

Application of Article 30, Paragraph 2 of the Patent Act Date of event: as shown in Table 9 Name of meeting, etc.: as shown in Table 9 Publisher: Base Food Co., Ltd. Details of disclosed invention: Base Food Co., Ltd. is listed in Table 9 At the meeting, Satomi Tanuma and Shun Hashimoto published bread invented. Article 30 is missing

Application of Article 30, Paragraph 2 of the Patent Act Publication date: As shown in Table 10, Publication: As shown in Table 10, Publisher: Base Food Co., Ltd. Contents of the disclosed invention: Base Food Co., Ltd., listed in Table 10 In our own publication, we published about bread invented by Satomi Tanuma and Shun Hashimoto. Article 30 is missing

Application of Patent Law Article 30, Paragraph 2 Date of sale: As shown in Table 11 Place of sale: As shown in Table 11 Publisher: Base Food Co., Ltd. Details of disclosed invention: Base Food Co., Ltd. listed in Table 11 Bread invented by Satomi Tanuma and Shun Hashimoto was wholesaled at the location. Article 30 is missing

TECHNICAL FIELD The present invention relates to bread, bread mix flour, and a method for producing bread.

Food is important to live a healthy life. For example, in Japan, the Ministry of Health, Labor and Welfare and the Ministry of Agriculture, Forestry and Fisheries jointly formulated the "Meal Balance Guide", which states that each of the three meals a day should include a main dish, side dish, and soup in addition to the staple food. It is recommended to take in all necessary nutrients by making a menu. As standard values for these necessary nutrients, the Ministry of Health, Labor and Welfare has set the intake of energy and each nutrient in the Dietary Reference Intakes 2020 (for example, Non-Patent Document 1). Intake standards for such necessary nutrients have been formulated in other countries as well.

In order to maintain good health, it is desirable to ingest all the necessary nutrients through food. However, it is difficult to ingest the necessary nutrients in a well-balanced manner only through meals and in each meal.

Therefore, there are drink-type and biscuit-type nutritional substitute foods containing all the nutrients required for a day (for example, Patent Document 1). Nutrient replacement diets allow us to efficiently ingest necessary nutrients without having to think about menus, and shorten the time required not only for meal preparation but also for eating.

Ministry of Health, Labor and Welfare, Dietary Reference Intakes for Japanese, Internet <URL: https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/kenkou/eiyou/syokuji_kijyun.html> JP 2019-140952 A

However, although nutrient replacement foods have a good nutritional balance and can be easily ingested in place of meals, they are unsatisfactory as meals in terms of flavor, texture, filling, and the like.

Staple foods such as rice balls and bread are examples of foods that can be easily ingested in place of meals. However, only staple food is biased toward carbohydrates and lacks proteins, lipids, vitamins, minerals, dietary fiber, and the like. Therefore, in order to improve the nutritional balance, it is necessary to combine it with other foods as a side dish or supplement it with supplements.

An object of the present invention is to provide bread with high nutrient types and contents.

The main invention of the present invention for solving the above problems is bread, which is obtained by heating a dough containing wheat protein, soybeans, and cereal bran, and the wheat protein in 100 g of the dough The content of is 10 g or more and 20 g or less, the content of the soybean is 5 g or more and 10 g or less, and the content of the bran of the grain is 2 g or more and 8 g or less.

Other problems disclosed by the present application and solutions thereof will be clarified in the section of the embodiment of the invention.

ADVANTAGE OF THE INVENTION According to this invention, the kind and content of a nutrient can provide the bread with high content.

The contents of the embodiments of the present invention are listed and explained. The present invention has, for example, the following configuration.
[Item 1]
In bread obtained by heating a dough containing wheat protein, soybeans and grain bran,
The bread, wherein the wheat protein content is 10 g or more and 20 g or less, the soybean content is 5 g or more and 10 g or less, and the grain bran content is 2 g or more and 8 g or less, in 100 g of the dough.
[Item 2]
The bread according to item 1, wherein the grain is one or more selected from wheat, rye and rice.
[Item 3]
3. The bread according to item 1 or 2, wherein the dough further contains one or more selected from wheat germ, glutinous rice, bittern, egg, sugar, seaweed, seeds and yeast.
[Item 4]
A mixed flour for bread containing wheat protein, soybeans, and cereal bran,
In 100 g of the bread mix, the content of the wheat protein is 25 g or more and 35 g or less, the content of the soybean is 10 g or more and 20 g or less, and the grain bran content is 5 g or more and 15 g or less. Mixed flour for bread.
[Item 5]
In a bread manufacturing method in which a dough containing wheat protein, soybeans, and cereal bran is heated,
Production of bread, wherein the wheat protein content is 10 g or more and 20 g or less, the soybean content is 5 g or more and 10 g or less, and the grain bran content is 2 g or more and 8 g or less, in 100 g of the dough. Method.

1. Bread Bread according to the present embodiment is obtained by heating dough containing wheat protein, soybeans, and cereal bran.

Raw materials for the dough constituting the bread according to the present embodiment and raw materials that can be contained in the dough are described below.

In addition, in the present embodiment, "bread" is mainly made of wheat flour or flour added thereto, and yeast is added to it, or water, salt, fruits such as grapes, vegetables, Eggs and their processed products, sugars, edible oils and fats, milk and dairy products, etc. are kneaded and fermented (hereinafter referred to as "bread dough" or simply "dough") and baked. , means that the moisture content is 10% or more (for example, Consumer Affairs Agency website, https://www.caa.go.jp/policies/policy/food_labeling/quality/quality_labelling_standard/pdf/kijun_30_110930.pdf #search=%27%E3%83%91%E3%83%B3+%E5%AE%9A%E7%BE%A9%27).

Therefore, in the present embodiment, "bread" means fermented bread that is puffed and baked by adding yeast such as yeast, but it is not limited to fermented bread. Bread that is baked and has a moisture content of 10% or more shall also be called bread. Therefore, this embodiment does not include hard biscuit-type bread such as scones and hot biscuits.

1.1. Wheat protein The bread according to the present embodiment contains wheat protein in the dough, and the content in 100 g of the dough before heating the bread is 10 g or more and 20 g or less.

Wheat protein, also called gluten or wheat gluten, is a network of glutenin and gliadin, which are proteins produced from the endosperm of cereal grains, by absorbing water. Gluten creates a unique stickiness and elasticity in bread dough, and when this dough is fermented, yeast generates "carbon dioxide gas" and the dough expands (for example, see the website of the Japan Pastry Association, https See ://gateaux.or.jp/ufaqs/%E3%82%B0%E3%83%AB%E3%83%86%E3%83%B3/).

Wheat protein is excellent in water absorbency, viscoelasticity, extensibility/stretchability, binding property, and thermocoagulability. Therefore, by including wheat protein in the bread according to the present embodiment, the necessary flavor is imparted to the bread, and an elastic texture is created.

According to the Ministry of Education, Culture, Sports, Science and Technology, "Standard Tables of Food Composition in Japan 2015 (7th revision)", 2.4 g of dietary fiber (0.5 g of water-soluble dietary fiber, 1.9 g of insoluble dietary fiber) per 100 g of powdered wheat protein, Lipid 9.7g (saturated fatty acid 1.34g, monounsaturated fatty acid 0.82g, polyunsaturated fatty acid 4.25g), protein 72.0g, vitamin B1 0.03mg, vitamin B2 0.12mg, niacin (vitamin B3) 3.5 mg, pantothenic acid (vitamin B5) 0.61 mg, vitamin B6 0.10 mg, folic acid (vitamin B9) 34 μg, vitamin E 1.1 mg, sodium 60 mg, potassium 90 mg, calcium 75 mg, magnesium 75 mg, phosphorus 180 mg, Contains 6.6 mg iron, 5.0 mg zinc, 0.75 mg copper, and 2.67 mg manganese.

Thus, wheat protein is composed of protein at 70% or more. Therefore, by including 10 g or more and 20 g or less of wheat protein in 100 g of the dough according to the present embodiment, it is possible to provide bread with a particularly high protein content.

In addition, as described above, wheat protein has a high content of various minerals and dietary fiber. Therefore, by including 10 g or more and 20 g or less of wheat protein in 100 g of the dough according to the present embodiment, it is possible to provide bread with a high content of not only protein but also various minerals and dietary fiber.

The lower limit of the content of wheat protein in 100 g of bread dough is 10 g or more, preferably 11 g or more, and the upper limit is 20 g or less, preferably 17 g or less. When the content of wheat protein is within the above range, it is possible to provide the bread with necessary elasticity and the like, to keep the water absorbency within an appropriate range, and to enhance the flavor and texture of the bread. Also, by adding it to the dough separately from the wheat flour described later, for example, at least 1/3 of the amount of protein required per day, for example, 81 g, which is the nutrient labeling standard for men aged 18 and over stipulated by the Ministry of Health, Labor and Welfare At least ⅓ amount can be included in one serving of bread. Furthermore, bread with a high content of various minerals and dietary fiber can be provided. In addition, let content of wheat protein be the total amount containing the wheat protein contained in wheat flour mentioned later.

1.2. Soybeans The bread according to the present embodiment contains soybeans in the dough, and the content in 100 g of the dough before heating the bread is 5 g or more and 10 g or less.

Soybeans are rich in protein and lipids and have the highest protein content among legumes. Therefore, by including 5 g or more and 10 g or less of soybeans in 100 g of the dough of the bread according to the present embodiment, it is possible to provide bread with particularly high protein and lipid contents.

The soybeans may be green soybeans, black soybeans, white soybeans, red soybeans, and brown soybeans, in addition to yellow soybeans that are the most widely distributed soybeans. For example, black soybeans, not yellow soybeans, have higher β-carotene and folic acid contents than yellow soybeans, and also contain anthocyanins. These soybeans may be used singly or in combination of two or more.

For example, when soybeans are yellow soybeans, according to the Ministry of Education, Culture, Sports, Science and Technology, "Japan Food Standard Composition Table 2015 Edition (7th Revised)", 17.9 g of dietary fiber per 100 g of domestic dried yellow soybeans (water-soluble dietary fiber 1. 5 g, insoluble dietary fiber 16.4 g), lipid 19.7 g (saturated fatty acid 2.59 g, monounsaturated fatty acid 4.80 g, polyunsaturated fatty acid 10.39 g), protein 33.8 g, vitamin B1 0.71 mg , vitamin B2 0.26 mg, niacin (vitamin B3) 2.0 mg, pantothenic acid (vitamin B5) 1.36 mg, vitamin B6 0.51 mg, biotin (vitamin B7) 38.2 μg, folic acid (vitamin B9) 27.5 μg, Contains 2.3 mg vitamin E, 1 mg sodium, 1900 mg potassium, 180 mg calcium, 220 mg magnesium, 490 mg phosphorus, 6.8 mg iron, 3.1 mg zinc, 1.07 mg copper, and 2.51 mg manganese.

Thus, soybeans are composed of 30% or more of protein and about 20% of lipid. Therefore, by including 5 g or more and 10 g or less of soybeans in 100 g of the dough, the bread according to the present embodiment can be provided with a particularly high protein and lipid content.

In addition, as described above, soybeans contain high amounts of various minerals and dietary fiber among the nutrients required for a day. Therefore, by including 5 g or more and 10 g or less of soybeans in 100 g of the dough, the bread according to the present embodiment can provide bread with a high content of not only protein but also various minerals and dietary fiber.

In addition, soybeans are high in essential fatty acids, dietary fiber, vitamins B1, B2, E, calcium, potassium, and iron, making them a source of these nutrients. In addition, since it contains trace ingredients such as saponin, lecithin, and flavonoids, it can be expected to function as an emulsifier for raw materials when mixing dough, and to impart flavor and texture to bread.

The lower limit of the soybean content is 5 g or more per 100 g of bread dough, and the upper limit is 10 g or less, preferably 9 g or less. According to the above content, the protein and other nutrients required for bread can be supplemented, and the flavor and texture of bread can be enhanced.

1.3. grain bran
The bread according to the present embodiment contains cereal bran in the dough, and the content in 100 g of the dough before heating the bread is 2 g or more and 8 g or less.

Bran refers to parts such as pericarp and seed coat that appear when grains are refined. In the present embodiment, for example, in the case of rice and glutinous rice, it mainly contains the germ, endosperm, and aleurone layer of brown rice obtained by removing the chaff from the seed. It shall include the pericarp and the epidermal part of the seed coat.

Grain bran is rich in nutrients that are rarely found in refined grains. For this reason, the bread according to the present embodiment contains 2 g or more and 8 g or less of cereal bran in 100 g of dough, so that each nutrient required for a day is supplemented, and furthermore, the unique ingredients of bran enhance the flavor and texture of the bread. can be given.

Examples of cereals used as raw materials for cereal bran include wheat, rice, corn, barley, oats, rye, pigeons, sorghum, millet, millet, millet, buckwheat, sorghum, triticale, bulgur, quinoa, and amaranth. mentioned. Barley may be glutinous barley. The bran of these grains may be used singly or in combination of two or more.

The type of rice for obtaining the rice bran used in this embodiment is not limited, and includes, for example, paddy rice, upland rice, glutinous rice, red rice, black rice, green rice, and the like. These can be appropriately selected in order to impart desired properties to the bread. For example, red rice contains several times more phosphorus, magnesium, potassium, calcium, vitamin B1, vitamin E, dietary fiber, and tannins than white rice. Black rice contains several times more calcium, magnesium, potassium, iron, vitamins B and E, and dietary fiber than white rice, and also contains anthocyanins. Green rice is rich in zinc, magnesium and dietary fiber, as well as chlorophyll.

In addition, these grains can be used regardless of the stage of seed development. For example, grains used as the raw material for rice bran may be those picked at a stage of rapid growth before fully ripening (for example, in the case of brown rice, green brown rice, which is young brown rice). Blue brown rice has higher nutrients than brown rice and contains alanine, one of the umami ingredients. In addition, since the fibers are softer than those of ripe grains, bran may be easier to use without the hardness and smell characteristic of ripe grains.

For example, when the grain bran is rice bran, according to the Ministry of Education, Culture, Sports, Science and Technology, "Japanese Food Standard Composition Table 2015 Edition (7th Edition)", 20.5 g of dietary fiber per 100 g of rice bran (2.2 g of soluble dietary fiber, insoluble Dietary fiber 18.3 g), lipid 19.6 g (saturated fatty acid 3.45 g, monounsaturated fatty acid 7.37 g, polyunsaturated fatty acid 5.90 g, protein 13.4 g, vitamin B1 1.82 mg, vitamin B2 0 .71 mg, niacin (vitamin B3) 4.2 mg, pantothenic acid (vitamin B5) 1.34 mg, vitamin B6 1.24 mg, folic acid (vitamin B9) 390 μg, vitamin E 28.3 mg, sodium 3 mg, potassium 1100 mg, calcium 42 mg, Magnesium 310 mg, Phosphorus 1100 mg, Iron 9.4 mg, Zinc 15.9 mg, Copper 0.89 mg, In addition, rice bran also contains phytic acid, inositol, ferulic acid and γ-oryzanol.

According to the Internet <URL: https://www.eatsmart.jp/do/caloriecheck/detail/param/foodCode/9999030001587>, if the grain bran is wheat bran, 42.8 g of dietary fiber per 100 g of wheat bran. (soluble dietary fiber g, insoluble dietary fiber g), lipid 4.3g (saturated fatty acid 0.63g, monounsaturated fatty acid 0.64g, polyunsaturated fatty acid 2.21g), protein 15.6g, vitamin B1 0.52 mg, vitamin B2 0.58 mg, niacin (vitamin B3) 1.30 mg, pantothenic acid (vitamin B5) 2.18 mg, vitamin B6 1.3 mg, biotin (vitamin B7) μg, β-carotene 6 μg, folic acid (vitamin B9) Contains μg, Vitamin E 1.5 mg, Sodium 2 mg, Potassium 1182 mg, Calcium 73 mg, Magnesium 611 mg, Phosphorus 1013 mg, Iron 10.6 mg, Zinc 7.3 mg, Copper 0.10 mg, Manganese 11.50 mg, Selenium 78 μg. .

Among these cereal brans, wheat, rye and rice brans are preferred. That is, it is preferable to use wheat bran, rye bran, or rice bran as the bran of grains. Wheat, rye and rice bran are particularly readily available, as bran is often discarded during the grain refining process. For this reason, it becomes possible to obtain nutritious raw materials at low cost. In addition, as described above, wheat, rye and rice bran are preferable in terms of the types and contents of various nutrients, flavor and the like.

The lower limit of the grain bran content is 2 g or more, preferably 3 g or more, and the upper limit is 8 g or less, preferably 6 g or less per 100 g of bread dough. Due to the content, the bread according to the present embodiment can be supplemented with lipids, dietary fiber, and other nutrients, and the flavor and texture of the bread can be enhanced. For example, when the wheat flour described later is whole wheat flour, the content of bran is the total amount including wheat bran as the bran portion contained in the whole wheat flour.

1.4. Wheat Germ The bread according to the present embodiment preferably contains wheat germ in the dough. According to the Ministry of Education, Culture, Sports, Science and Technology, "Japanese Food Standard Composition Tables 2015 (7th Revised)", wheat germ contains 14.3 g of dietary fiber (0.7 g of soluble dietary fiber, 13.6 g of insoluble dietary fiber) per 100 g of wheat germ. , Lipid 11.6g (saturated fatty acid 1.84g, monounsaturated fatty acid 1.65g, polyunsaturated fatty acid 6.50g), protein 32.0g, vitamin B1 3.12mg, vitamin B2 0.21mg, niacin ( Vitamin B3) 34.6 mg, pantothenic acid (vitamin B5) 4.43 mg, vitamin B6 3.27 mg, biotin (vitamin B7) 38.2 μg, folic acid (vitamin B9) 180 μg, vitamin E 10.4 mg, sodium 7 mg, potassium 1500 mg , Calcium 35 mg, Magnesium 850 mg, Phosphorus 2000 mg, Iron 7.6 mg, Zinc 5.9 mg, Copper 0.48 mg, Selenium 5 μg.

Therefore, wheat germ serves as a source of dietary fibers, lipids, proteins, various vitamins and minerals, and also imparts flavor and texture to bread. In this case, the content of wheat germ is preferably 1 g or more and 3 g or less per 100 g of bread dough.

1.5. Bittern The bread according to the present embodiment preferably contains bittern in the dough. Nigari is a food additive mainly composed of magnesium chloride extracted from seawater. Therefore, bittern becomes a source of minerals such as magnesium. In addition, effects such as imparting flavor, adjusting the rate of fermentation, and preventing the propagation of various bacteria can be expected. As a mineral supply source, a seasoning inorganic salt such as potassium chloride extracted from bittern may be used.

1.6. Egg The bread according to the present embodiment preferably contains eggs in the dough. Eggs are rich in protein and lipid, and by using eggs, bread with excellent flavor and texture can be obtained. The yolk lipoprotein in the egg yolk, lecithin, also functions as an emulsifier for the dough ingredients. As a result, it is possible to uniformly mix the raw materials to stabilize the dough and improve the water retention capacity of the dough. In addition, it is possible to obtain bread with more excellent flavor and texture.

1.7. Seaweed The bread according to the present embodiment preferably contains seaweed in the dough. Since seaweed is rich in alginic acid and fucoidan, which are water-soluble dietary fibers, it supplements the dietary fiber necessary for the bread according to the present embodiment. In addition, when the bread according to the present embodiment contains a large amount of dietary fiber, the bread will keep you full longer, and the bread will have the property of gelling the moisture of the bread, increasing the water retention capacity of the dough.

In addition, since seaweed contains abundant minerals such as calcium and iodine, it can supplement the minerals necessary for the bread according to the present embodiment. Furthermore, since seaweed is rich in glutamic acid, which is an umami component, the bread according to the present embodiment contains seaweed, thereby enhancing the flavor of the bread.

Seaweeds used in the present embodiment include, for example, kelp, agar-agar, Gracilaria, wakame, and mozuku. These may be used individually by 1 type, and may be used in combination of 2 or more type.

Among these, the seaweed used in the present embodiment is preferably kelp. Since kelp contains a lot of various vitamins and minerals, it supplies necessary vitamins and minerals to the bread according to the present embodiment. Since kelp contains more than six times as much calcium as milk, the use of kelp as seaweed can supply calcium to bread. In addition, since kelp is rich in dietary fiber, fucoidan, alginic acid, laminan, iodine, and glutamic acid, it not only supplements the dietary fiber necessary for the bread according to the present embodiment, but also imparts a desired flavor and texture to the bread. can be done.

Examples of the kelp include Japanese kelp, Rishiri kelp, Rausu kelp, Hidaka kelp, long kelp, and fine kelp. In addition to being used as dashi kelp, makombu is often processed into oboro kombu or powder and eaten, so using makombu makes bread with an even better flavor. In addition, the function as a source of dietary fiber and minerals can be exhibited sufficiently, and the flavor and texture of bread can be enhanced.

1.8. Seeds The bread according to the present embodiment preferably contains seeds in the dough. Seeds 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 and seeds are rich in dietary fiber and various vitamins and minerals. Therefore, since the bread according to the present embodiment contains seeds and nuts, it is possible to supplement each nutrient necessary for the bread according to the present embodiment, and to impart flavor and texture to the bread due to the components unique to each seed. can.

Seeds include, for example, almonds, cashews, pecans, brazil nuts, macadamia nuts, pistachios, hazelnuts, coconuts, pine nuts, sunflower seeds, pumpkin seeds, watermelon seeds, seaweed, walnuts, sesame, linseed, and hemp. Examples include hemp, perilla, poppy, horse chestnut, lotus, pine nuts, peanuts, and cacao. These may be used individually by 1 type, and may be used in combination of 2 or more type.

The bread according to the present embodiment can not only serve as a supply source of each nutrient but also enhance the flavor and texture of the bread by including seeds in the dough.

1.9. Flour The bread according to the present embodiment preferably contains wheat flour in the dough. Wheat flour is a raw material that is generally the main raw material for bread dough, and contains a large amount of carbohydrates. Therefore, when the bread dough contains wheat flour, it becomes possible to provide bread, which is a staple food and serves as an energy supply source.

Wheat flour contains about 6 to 15% by mass of the above-mentioned wheat protein as protein, but does not contain much vitamins and minerals. Therefore, by making bread dough in combination with each of the raw materials described above, it is possible to provide bread with a high type and content of nutrients while suppressing the sugar content from becoming high. Here, carbohydrates are carbohydrates excluding dietary fiber.

In the raw material of the bread dough according to the present embodiment, the wheat flour may be refined wheat flour or whole wheat flour. Whole wheat flour contains the above wheat bran or the like as the above bran, and the proportion thereof is about 15% by mass. Therefore, by using whole grain flour as the wheat flour, it is possible to supplement vitamins, minerals, lipids, proteins, and dietary fibers required for the bread according to the present embodiment. In addition, whole grains contain about 10 to 13% by mass of the above wheat protein.

In the raw material of the bread dough according to the present embodiment, either hard wheat or soft wheat may be used as wheat flour, and any of soft flour, medium flour, or strong flour may be used. Among these, it is preferable to use strong flour as the wheat flour in order to improve the texture of the bread.

The lower limit of the content of wheat flour is preferably 10 g or more, more preferably 11 g or more, and the upper limit is preferably 25 g or less, more preferably 20 g or less in 100 g of bread dough when whole grains are included as wheat flour. When the content of wheat flour is within the above range, it is possible to supply carbohydrates necessary for bread and enhance the flavor of bread. In addition, by combining with the raw materials described above, it is possible to reduce the content of wheat flour and the content of carbohydrates compared to general bread dough.

1.10. Yeast The bread according to the present embodiment preferably contains yeast in the dough. Yeast not only ferments dough to make it fluffy, but also serves as a source of various vitamins including B vitamins, minerals, amino acids, nucleic acids, dietary fiber, and the like. Also, by including yeast in the dough, the flavor of the bread is enhanced.

Examples of yeast include baker's yeast (Saccharomyces cerevisiae, so-called yeast) and brewer's yeast. Above all, in the present embodiment, the dough contains baker's yeast for the purpose of raising the bread and also as a source of vitamin B group, etc., and furthermore, it is preferable to use other yeast in combination according to the desired properties.

Baker's yeast may be yeast, wild yeast, or natural yeast. The yeast may be dry yeast, instant dry yeast, or fresh yeast. The wild yeast may be a raisin type (raisins + sugar), a hop type (hop + rice koji), a fruit type (fruit + sugar), or a yogurt type (yogurt + hard flour + sugar). The natural yeast may be sour, panettone, levain, or sake in which lactic acid bacteria live. These may be used individually by 1 type, and may be used in combination of 2 or more type.

1.11. Food Containing Glucomannan The bread according to the present embodiment preferably contains a food containing glucomannan in the dough. Glucomannan is a water-soluble dietary fiber that is abundantly contained in the cell walls of conifers and konjac yam, and serves as a source of dietary fiber necessary for the bread according to the present embodiment. In addition, it can be expected that the bread dough according to the embodiment will have functions such as emulsification stability, freezing resistance, syneresis reduction, dietary fiber supplementation, calorie reduction, starch retrogradation delay, and carbohydrate off function.

Foods containing glucomannan include, for example, chia seeds and konjac powder. Among them, in the present embodiment, it is preferable to use chia seeds as the food containing glucomannan. Chia seeds are rich in minerals, among them phosphorus and magnesium, as well as dietary fiber and omega-3 fatty acids. Therefore, by using chia seeds, the bread becomes more nutritious. Chia seeds also have a unique texture that enhances the flavor and texture of bread. Furthermore, when used with vinegar, which will be described later, chia seeds absorb the vinegar and then slowly release the vinegar into the dough, thus mitigating the gluten-forming inhibitory effect of acetic acid when making bread dough. Thereby, the amount of gluten in the bread dough can be adjusted.

In this embodiment, the content of the food containing glucomannan is preferably 1 g or more and 3 g or less per 100 g of bread dough. When the content of the food containing glucomannan is within the above range, the function as bread can be sufficiently exhibited, and the flavor and texture of the bread can be enhanced.

1.12. Fats and oils It is preferable that the dough of the bread according to the present embodiment contains fats and oils. Oils and fats add richness to the taste of bread and give it flavor and soften the texture. In addition, when the bread dough is formed and baked, the dough spreads well in the kiln, increasing the volume of the bread and making it fluffy. In addition, it has the function of trapping moisture in bread dough, preventing it from drying out, and slowing aging.

Fats include butter, animal fats, or vegetable oils. The butter may be salted butter, salt-free butter, or fermented butter. Animal fats include beef tallow, lard and the like. 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. In addition, margarine and shortening may be used. Among these, it is preferable to use butter because it is particularly excellent in flavor and contains vitamin A.

The content of fats and oils is preferably 0.5 g or more and 5.0 g or less per 100 g of bread dough. When the content of fats and oils is within the above range, the flavor and texture of the bread can be enhanced.

1.13. Other Raw Materials The bread according to the present embodiment may contain ingredients other than the raw materials listed above for the dough. Other raw materials are not particularly limited, but include, for example, conventionally known raw materials used for bread dough, and raw materials that impart vitamins, minerals, etc. to foods, and impart flavor and texture. Examples include malt, maltose, rice flour, glutinous rice flour, potatoes, vegetables, starch, saccharides such as sugar, salt, dairy products, gelatin, tea leaves, and alcohol. It may also contain so-called superfoods. In addition, when the bread according to the present embodiment is not fermented bread, it preferably contains baking powder or baking soda as baking powder.

For example, if the dough contains maltose as another ingredient, the maltose helps the yeast to ferment, resulting in a smoother bread. In addition, maltose imparts vitamins and minerals to bread dough. Dairy products add unique flavors and nutrients to the dough. These raw materials are used after adjusting the content as necessary.

The rice flour may be brown rice flour, and the brown rice flour may be sprouted brown rice flour. Potatoes include potato, taro, sweet potato, yacon, Jerusalem artichoke, and the like. Vegetables include pumpkins, lotus roots, carrots and the like, which are high in carbohydrates. Examples of starch include potato starch, cassava starch, and the like. Sugars include white sugar, brown sugar, wasanbon sugar, brown sugar, processed sugar, liquid sugar, powdered candy, starch syrup, glucose, fructose, isomerized liquid sugar, black honey, honey, maple syrup, sugarcane extract, reduced starch syrup. etc. Examples of salt include table salt, refined salt, and rock salt. Examples of dairy products include raw milk, processed milk, whole milk powder, skimmed milk powder, fresh cream, yogurt, cheese, and whey powder. These may be used individually by 1 type, and may be used in combination of 2 or more type.

1.14. Bread manufacturing method A bread manufacturing method according to the present embodiment is a bread manufacturing method in which a dough containing wheat protein, soybeans, and cereal bran is heated, wherein 100 g of the dough contains the wheat protein. The amount is 10g or more and 20g or less, the content of the soybean is 5g or more and 10g or less, and the grain bran content is 2g or more and 8g or less.

That is, the bread according to the present embodiment is obtained by fermenting the dough obtained by mixing and kneading the above raw materials in an arbitrary order, molding it after fermentation, further fermenting it as necessary, and then heating and baking it at an arbitrary temperature. . Heating is performed using a heating means for heating the dough, for example, a bread manufacturing apparatus having a baking kiln such as an oven.

As a result, it is possible to provide bread with a high content and types of nutrients. In addition, as described above, the selection and content of raw materials that are characteristic of the bread according to the present embodiment make it possible to obtain bread with excellent flavor.

The raw materials may be prepared in advance as a bread mix containing, for example, wheat protein, soybeans, and cereal bran, and other raw materials may be added thereto to form the dough.

In this case, for example, in 100 g of bread mix, the content of wheat protein is 25 g or more and 35 g or less, the content of soybean is 10 g or more and 20 g or less, and the content of cereal bran is 5 g or more and 15 g or less. In this case, it is possible to provide bread with a higher type and content of nutrients and an excellent flavor.

1.15. Effect As described above, the bread according to the present embodiment has a wheat protein content of 10 g or more and 20 g or less and a soybean content of 5 g or more and 10 g per 100 g of dough by selecting and combining the above raw materials. or less, and the bran content of the grain is 2 g or more and 8 g or less, it is possible to provide bread with a high variety and content of nutrients.

Also, the selection and combination of the above raw materials and their characteristic contents make it possible to provide delicious bread with a satisfying flavor.

Bread is easy to eat and is familiar to Japanese people who have no hesitation in eating only staple foods such as rice balls and bread. Moreover, since the bread alone can provide all necessary nutrients without being combined with other ingredients, the bread alone can be used as a substitute for a meal without combining a main dish, a side dish, or the like. As described above, according to the bread according to the present embodiment, it is possible to provide bread as a staple food, which is high in the types and contents of nutrients.

Needless to say, by combining the bread according to the present embodiment with other foodstuffs, the intake of desired nutrients can be increased, and it is possible to provide meals that match the health condition of the body.

2. Examples Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited only to these examples. In addition, "%" is a mass standard.

2.1. Preparation of Bread Ingredients Bread was produced by preparing ingredients according to the formulation examples shown in Table 1. In Table 1, the numerical values are expressed as percentages of the total amount and shown to the first decimal place.

In Table 1, the total amount of wheat protein is the total amount of the wheat protein actually blended and 12% of the wheat protein contained in the whole grain flour. Similarly, the total amount of bran was expressed as the total amount of both, assuming that 15% of the husk was included as bran in the whole grain flour.

In addition, in Table 1, other includes seaweed powder, makonbu, potassium chloride, vitamin mix, ascorbic acid, K2 oil (manufactured by J-2 Oil Mills Co., Ltd.), biotin yeast, chromium yeast, sugar cane extract, malt extract. is a mixture of Example 4 includes mustard flour as the other.

In Table 1, fats and oils are butter and/or vegetable oil, yeast is dry yeast, and sugar is white sugar or cane sugar.

Table 2 shows only the ingredients that can be adjusted as the bread mix powder in Table 1. Numerical values are expressed as a percentage of the total amount and shown to the first decimal place.

2.2. Manufacture of bread Put all the prepared ingredients in a home bakery (Tiger Thermos Co., Ltd., product name “IH Home Bakery <Freshly baked> KBD-X type (1 loaf type)”, menu number 17 “Soy flour bread course (cooking time 2 hours 45 minutes)” (Internet <URL: https://www.tiger.jp/product/uploads/pdf/kbd_x_2.pdf>).

Here, in Examples 1 and 2, the mixture ratio was the same as that for 3 servings, and the total powder weight shown in Table 2 was changed to 250 g. Examples 3-11 were run with flour weights that were converted into two servings and did not exceed a total flour weight of 250 g.

The bread obtained in each example will be described.

In Examples 1 to 8, it was difficult to say that bread was produced. Example 1, in particular, did not taste very edible. In Example 3, in particular, it was in a state where it was not possible to eat the weight as it was. In Example 4, when the ingredients were reassembled with soybean protein, paprika, etc., the baked bread remained crumbly like soil and did not yield the bread defined above. More specifically, although there were some cake-like lumps of about 1 cm in size, the overall texture was crumbly and it was difficult to eat, and did not form the body of bread. It was thought that the wheat protein content was less than that of ordinary bread, so that gluten could not be formed and the bread became crumbly.

In Example 5, when the amount of wheat gluten was significantly increased compared to Example 4, the dough was well-formed, but the dough was stuffed and became like soybean dumplings, and the amount of protein required could not be obtained. It also had a unique aroma and a bitter aftertaste of paprika. Furthermore, it lacked umami as compared to ordinary bread.

In Example 6, when the required amount of wheat gluten was adjusted to make the required amount of protein edible, the appearance became closer to bread, but it had a unique aroma and a bitter aftertaste of paprika. I tasted it. In Examples 7 and 8, when the paprika was removed, the taste was improved, but the meat was quite stuffy and difficult to eat.

In Example 9, the same powder mix as in Example 8 was used, and the amount of salt and water added was adjusted in order to obtain bread-like swelling. As a result, bread with a bread-like aroma and a bread-like wheat-based taste was obtained, and the texture was also defined in this embodiment. Also, the proportions of the ingredients yielded a bread that was expected to be high in the types and contents of nutrients. However, there was still a grain smell and acrid feeling.

Example 10 experimented with ingredients to mask the flavor of the ingredients for a more bready flavor. In Example 11, a formulation was determined to further increase the nutritional value, and the nutrient residual rate at the time of production was analyzed and calculated for all nutrients. The nutrient residual rate was calculated by obtaining the difference between the analytical value obtained using the nutritional analysis method described below and the calculated value of the nutritional value contained in the original material.

The nutritional analysis method is as follows, and was performed with reference to the analysis method of the Japan Food Research Laboratories. That is, carbohydrates are calculated by the Food Labeling Standard (Cabinet Office Ordinance No. 10, 2015) (100-(moisture + protein + fat + ash)), dietary fiber is enzyme-weight method, protein is combustion method, lipid is acid Decomposition method, gas chromatography for n-3 and n-6 fatty acids, ICP emission spectrometry for calcium, copper, iron, magnesium, manganese, phosphorus and zinc, ICP mass spectrometry for chromium, iodine, molybdenum and selenium Atomic absorption spectrophotometry for potassium and sodium; high-performance liquid chromatography for vitamin A, vitamin B1, vitamin B2, niacin, vitamin C, vitamin D, vitamin E, vitamin K and ascorbyl palmitate; niacin, pantothenic acid , vitamin B6, biotin, folic acid and vitamin B12 were analyzed by microbial assay. Calories were calculated by the modified Atwater method.

2.3. Evaluation results Among Examples 1 to 11, the content of wheat protein in 100 g of dough is 10 g or more and 20 g or less, the content of soybeans is 5 g or more and 10 g or less, and the content of grain bran is 2 g or more and 8 g or less. In Examples 9 to 11, which are considered to have particularly high types and contents of protein, lipid, dietary fiber, vitamins, and minerals due to the formulation, bread defined as bread above was obtained. In particular, in Examples 10 and 11, the taste and texture were close to those of ordinary bread.

For example, in Example 11, among 1/3 of the reference value for one day based on the reference value for display of nutrients etc. established by the Ministry of Health, Labor and Welfare in Japan (18 years old or older, reference calorific value 2,200 kcal), especially protein, lipid ( However, it was possible to obtain one serving (two pieces of obtained bread) that met the criteria for n-6 fatty acid) and dietary fiber. In addition, due to the high content of wheat protein, soybeans, and cereal bran, the amount of carbohydrates was able to be suppressed to less than 1/3 of the standard value.

As described above, according to the bread according to the present embodiment, it was possible to provide bread with high types and high contents of nutrients.

Although the present embodiment has been described above, the above-described embodiment is intended to facilitate understanding of the present invention, and is not intended to limit and interpret the present invention. The present invention can be modified and improved without departing from its spirit, and the present invention also includes equivalents thereof.

For example, in the above examples, fermented bread in which yeast such as yeast is added to the dough was taken as an example, but the present invention is a bread other than fermented bread that is puffed and baked with a leavening powder that generates gas such as baking powder and baking soda. are also included in the scope of the present invention. That is, as long as the characteristic dough is used in the present invention, any step of puffing and baking the dough is included in the scope of the present invention.

Claims (7)

In bread obtained by heating a dough containing whole wheat flour, wheat protein, soybeans, and cereal bran,
In 100 g of the dough, the content of the whole wheat flour is 10 g or more and 20 g or less, the content of the wheat protein is 10 g or more and 17 g or less, and the soybean content is 5 g or more and 10 g or less,
Bread containing rice bran as the bran of the cereal, wherein the content of the rice bran is 2 g or more and 6 g or less. 2. The bread according to claim 1, wherein the content of said whole wheat flour in 100 g of said dough is 16.2 g or less. 3. The bread according to claim 1 or 2, wherein the rice bran content is 2.9 g or less. including wheat bran as the bran of the cereal,
4. The bread according to any one of claims 1 to 3, wherein the total content of said rice bran and said wheat bran is 3g or more and 6g or less. 5. The bread according to any one of claims 1 to 4 , wherein said dough further contains one or more selected from wheat germ, glutinous rice, bittern, egg, sugar, seaweed, nuts and yeast. 6. The bread according to claim 5, wherein the content of said wheat germ in 100 g of said dough is 1 g or more and 3 g or less. In a bread manufacturing method in which a dough containing whole wheat flour, wheat protein, soybeans, and cereal bran is heated,
In 100 g of the dough, the content of the whole wheat flour is 10 g or more and 20 g or less, the content of the wheat protein is 10 g or more and 17 g or less, and the soybean content is 5 g or more and 10 g or less,
A method for producing bread , wherein rice bran is included as the grain bran, and the content of the rice bran is 2 g or more and 6 g or less.