WO2021172454A1

WO2021172454A1 - Bread, mix powder for bread, and method for manufacturing bread

Info

Publication number: WO2021172454A1
Application number: PCT/JP2021/007168
Authority: WO
Inventors: 聡美田沼; 舜橋本
Original assignee: ベースフード株式会社
Priority date: 2020-02-26
Filing date: 2021-02-25
Publication date: 2021-09-02
Also published as: JPWO2021172454A1; JP7108346B2; JP2022125315A

Abstract

[Problem] To provide bread in which the number of nutrient varieties and the amounts of said nutrients are high. [Solution] Bread obtained by heating dough containing wheat protein, soybeans, and grain bran, wherein the bread is characterized in that 100 g of the dough contains 10 to 20 g inclusive of the wheat protein, 5 to 50 g inclusive of soybeans, and 2 to 8 g inclusive of the grain bran.

Description

Bread, bread mix powder and bread manufacturing method

The present invention relates to bread, bread mix powder, and a method for producing bread.

Food is important to spend every day in good health. For example, in Japan, in the "Food Guide Spinning Top" jointly formulated by the Ministry of Health, Labor and Welfare and the Ministry of Agriculture, Forestry and Fisheries, each meal of three meals a day contains a well-balanced main dish, side dish, and soup in addition to the staple food. It is recommended that you get all the nutrients you need by making a menu. Then, as a reference value of this necessary nutrient, the Ministry of Health, Labor and Welfare defines the energy and the intake amount of each nutrient in the dietary intake standard 2020 (for example, Non-Patent Document 1). Standards for intake of such necessary nutrients have also been established in other countries.

To maintain good health, it is desirable to get all the necessary nutrients in the diet. However, it is difficult to get the necessary nutrients in a well-balanced manner with only meals and with each meal.

Therefore, there are drink-type and biscuit-type nutritional substitute foods that contain all the nutrients necessary for one day (for example, Patent Document 1). A nutritional substitute diet can efficiently ingest necessary nutrients without considering menus, and can shorten not only meal preparation but also eating time.

Japanese Unexamined Patent Publication No. 2019-140952

However, although the nutritional substitute diet has a good nutritional balance and can be easily taken as a substitute for meals, it is unsatisfactory as a meal in terms of flavor, texture, and hunger.

For example, there are staple foods such as rice balls and bread that can be easily taken instead of meals. However, the staple food alone is biased toward carbohydrates and lacks proteins, fats, 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 having a high type and content of nutrients.

The main invention of the present invention for solving the above-mentioned problems is bread, which is obtained by heating a dough containing wheat protein, soybeans, and grain bran, and the wheat protein in 100 g of the dough. The content of the soybean 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 in the present application and solutions thereof will be clarified in the column of the embodiment of the invention.

According to the present invention, it is possible to provide bread having a high type and content of nutrients.

The contents of the embodiments of the present invention will be described in a list. The present invention includes, for example, the following configuration.
[Item 1]
In bread obtained by heating a dough containing wheat protein, soybeans, and grain bran.
A bread having a wheat protein content of 10 g or more and 20 g or less, a soybean content of 5 g or more and 10 g or less, and a grain bran content of 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]
The bread according to item 1 or 2, wherein the dough further contains one or more selected from wheat germ, glutinous rice, bittern, eggs, sugar, seaweed, seeds and yeast.
[Item 4]
A bread mix containing wheat protein, soybeans, and grain bran.
The content of the wheat protein in 100 g of the bread mix powder 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 content of the rice bran of the grain is 5 g or more and 15 g or less. Mixed flour for bread.
[Item 5]
In a method for producing bread that heats a dough containing wheat protein, soybeans, and grain bran.
Bread production in which the content of wheat protein in 100 g of the dough is 10 g or more and 20 g or less, the content of soybean is 5 g or more and 10 g or less, and the content of bran of the grain is 2 g or more and 8 g or less. Method.

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

The raw materials of the dough constituting the bread according to the present embodiment and the raw materials that can be contained in the dough will be described below.

Further, in the present embodiment, "bread" is mainly made of wheat flour or flour added thereto, and yeast added thereto, or fruits such as water, salt, grapes, vegetables, etc. 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 inflated and baked by adding yeast such as yeast, but is inflated not only by fermented bread but also by baking powder, baking powder, or other gas-generating calf flour. Bread that is baked and has a water content of 10% or more is also called bread. Therefore, in this embodiment, biscuits-type hard breads such as scones and hot biscuits are not included.

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 granules, is a network of glutenin and gliadin, which are one of the proteins produced from the endosperm of grains, that absorb water. Gluten creates a unique stickiness and elasticity in bread dough, and when this dough is fermented, yeast generates "carbon dioxide" and the dough swells (for example, the website of the Japan Western Confectionery 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 absorption, viscoelasticity, extensibility / extensibility, binding property, and heat coagulation property. Therefore, when the bread according to the present embodiment contains wheat protein, it gives the bread the necessary flavor and creates an elastic texture.

According to the Ministry of Education, Culture, Sports, Science and Technology, "Japan Food Standard Ingredients Table 2015 (7th edition)", 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, Fat 9.7g (saturated fatty acid 1.34g, monovalent unsaturated fatty acid 0.82g, polyvalent unsaturated 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 of iron, 5.0 mg of zinc, 0.75 mg of copper, and 2.67 mg of manganese.

In this way, 70% or more of wheat protein is composed of protein. Therefore, when the bread according to the present embodiment contains 10 g or more and 20 g or less of wheat protein in 100 g of the dough, it is possible to provide bread having a particularly high protein content.

Also, as mentioned above, wheat protein has a high content of various minerals and dietary fiber. Therefore, when the bread according to the present embodiment contains 10 g or more and 20 g or less of wheat protein in 100 g of the dough, it is possible to provide bread having a high content of not only protein but also various minerals and dietary fiber.

The lower limit of the wheat protein content is 10 g or more and preferably 11 g or more in 100 g of bread dough, 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, the elasticity required for bread can be imparted, the water absorption can be set within an appropriate range, and the flavor and texture of bread can be enhanced. In addition, by adding it to the dough separately from wheat flour, which will be described later, for example, at least 1/3 of the amount of protein required per day, for example, 81 g, which is a standard for labeling men aged 18 years or older, such as nutrients, set by the Ministry of Health, Labor and Welfare. At least one-third of the amount can be included in one serving of bread. Further, it is possible to provide bread having a high content of various minerals and dietary fiber. The content of wheat protein is the total amount including wheat protein contained in wheat flour, which will be described later.

1.2. Soybean 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 fat, and have the highest protein content among beans. Therefore, when the bread according to the present embodiment contains 5 g or more and 10 g or less of soybean in 100 g of the dough, it is possible to provide bread having a particularly high protein and lipid content.

The soybean may be green soybean, black soybean, white soybean, red soybean, or brown soybean, in addition to yellow soybean, which is the most widely distributed soybean. For example, black soybeans instead of yellow soybeans have a higher content of β-carotene and folic acid than yellow soybeans, and also contain anthocyanins. These soybeans may be used alone or in combination of two or more.

For example, when the soybean is yellow soybean, according to the Ministry of Education, Culture, Sports, Science and Technology, "Japan Food Standard Ingredients Table 2015 (7th edition)", 17.9 g of dietary fiber (water-soluble dietary fiber) per 100 g of domestically produced dried yellow soybean. 5 g, insoluble dietary fiber 16.4 g), fat 19.7 g (saturated soybean 2.59 g, monovalent unsaturated soybean 4.80 g, polyunsaturated soybean 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 of vitamin E, 1 mg of sodium, 1900 mg of potassium, 180 mg of calcium, 220 mg of magnesium, 490 mg of phosphorus, 6.8 mg of iron, 3.1 mg of zinc, 1.07 mg of copper and 2.51 mg of manganese.

As described above, soybean is composed of 30% or more of protein and about 20% of lipid. Therefore, when the bread according to the present embodiment contains 5 g or more and 10 g or less of soybean in 100 g of the dough, it is possible to provide bread having a particularly high protein and lipid content.

Also, as mentioned above, soybeans have a high content of various minerals and dietary fiber among the nutrients required for one day. Therefore, when the bread according to the present embodiment contains 5 g or more and 10 g or less of soybean in 100 g of the dough, it is possible to provide bread having a high content of not only protein but also various minerals and dietary fiber.

Furthermore, soybean is a source of these nutrients because it has a high content of essential fatty acids, dietary fiber, vitamins B1, B2, E, calcium, potassium, and iron. In addition, since it contains trace components 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.

Further, the lower limit of the soybean content is 5 g or more in 100 g of bread dough, and the upper limit is 10 g or less, preferably 9 g or less. The content can supplement the proteins and other nutrients required for bread, and can further enhance the flavor and texture of bread.

1.3. Grain bran
The bread according to the present embodiment contains grain 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 the pericarp, seed coat, etc. that appear when the grain is pearled. In the present embodiment, for example, in the case of rice and glutinous rice, brown rice obtained by removing rice husks from seeds mainly contains germ, endosperm, and paste layer, and in the case of wheat such as wheat and rye, it contains. It shall include the epidermis of the fruit skin and seed coat.

Grain bran is rich in nutrients that are rarely found in pearled grains. Therefore, the bread according to the present embodiment contains 2 g or more and 8 g or less of grain bran in 100 g of the dough to supplement each nutrient necessary for one day, and further, the ingredients peculiar to the bran make the bread flavor and texture. Can be given.

Examples of grains used as raw materials for grain bran include wheat, rice, corn, barley, swallow, rye, pigeon, sorghum, awa, millet, Japanese millet, buckwheat, kouryan, triticale, bulgur, quinoa, and amaranthus. Can be mentioned. Barley may be glutinous wheat. These grain brans may be used alone or in combination of two or more.

The type of rice used to obtain 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 to impart the desired properties to the bread. For example, red rice contains several times more phosphorus, magnesium, potassium, calcium, vitamin B1, vitamin E, and dietary fiber than white rice, and also contains tannins. Compared to white rice, black rice contains calcium, magnesium, potassium, iron, vitamins B and E, dietary fiber several times more, and also contains anthocyanins. Green rice is rich in zinc, magnesium, dietary fiber, and also contains chlorophyll.

In addition, these grains can be used regardless of the seed development stage. For example, the grain used as a raw material for rice bran may be picked at a stage of rapid growth before it is fully ripe (for example, in the case of brown rice, blue brown rice, which is young brown rice). Blue brown rice has higher nutrients than brown rice and also contains alanine, which is one of the umami ingredients. In addition, since the fiber is softer than the ripe grain, the bran may be easier to use because it does not have the hardness and odor peculiar to the ripe grain.

For example, when the grain bran is rice bran, according to the Ministry of Education, Culture, Sports, Science and Technology, "Japan Food Standard Ingredients Table 2015 (7th edition)", 20.5 g of dietary fiber (2.2 g of water-soluble dietary fiber, insoluble) per 100 g of rice bran. Dietary fiber 18.3 g), fat 19.6 g (saturated fatty acid 3.45 g, monovalent unsaturated 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, It contains 310 mg of magnesium, 1100 mg of phosphorus, 9.4 mg of iron, 15.9 mg of zinc, and 0.89 mg of copper. In addition, rice bran also contains phytic acid, inositol, ferulic acid, and γ-orizanol.

If the grain bran is up to wheat bran, according to the Internet <URL: https://www.eatsmart.jp/do/caloriecheck/detail/param/foodCode/9999030001587>, 42.8 g of dietary fiber per 100 g of wheat bran (Water-soluble dietary fiber g, insoluble dietary fiber g), fat 4.3 g (saturated fatty acid 0.63 g, monovalent unsaturated fatty acid 0.64 g, polyunsaturated fatty acid 2.21 g), protein 15.6 g, 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) 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 grain brans, wheat, rye, and rice brans are preferable. That is, it is preferable to use wheat bran, rye bran, and rice bran as the grain bran. Wheat, rye, and rice bran are particularly readily available, as the bran is often discarded during the grain milling process. Therefore, nutrient-rich raw materials can be obtained at low cost. Further, as described above, wheat, rye, and rice bran are preferable from the viewpoints of the types and contents of various nutrients, flavor, and the like.

The lower limit of the content of grain bran is 2 g or more and preferably 3 g or more in 100 g of bread dough, and the upper limit is 8 g or less, preferably 6 g or less. The content can supplement the bread according to the present embodiment with lipids, dietary fiber, and other nutrients, and further enhance the flavor and texture of the bread. The content of the bran is, for example, the total amount including wheat bran as the bran portion contained in the whole grain flour when the wheat flour described later is whole grain 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, "Japan Food Standard Ingredients Table 2015 (7th edition)", 14.3 g of dietary fiber (0.7 g of water-soluble dietary fiber, 13.6 g of insoluble dietary fiber) per 100 g of wheat germ. , Fat 11.6g (saturated fatty acid 1.84g, monovalent unsaturated fatty acid 1.65g, polyvalent unsaturated 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.

For this reason, wheat germ provides dietary fiber, lipids, proteins, and various vitamins as a source of minerals, and also adds flavor and texture to bread. In this case, the content of wheat germ is preferably 1 g or more and 3 g or less in 100 g of bread dough.

1.5. Nigari The bread according to the present embodiment preferably contains bittern in the dough. Nigari is a food additive whose main component is magnesium chloride obtained from seawater. Therefore, bittern is a source of minerals such as magnesium. In addition, it can be expected to have effects such as imparting flavor, adjusting the fermentation rate, and preventing the growth of germs. As a source of minerals, a seasoning inorganic salt such as potassium chloride extracted from bittern may be used.

1.6. Eggs The bread according to this embodiment preferably contains eggs in the dough. Eggs are rich in protein and fat, and when used, bread with excellent flavor and texture can be obtained. In addition, lecithin, which is an egg yolk lipoprotein in egg yolk, functions as an emulsifier for the raw material of the dough. This makes it possible to uniformly mix each raw material to stabilize the dough and enhance the water retention of the dough. In addition, the bread can have a 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 required for bread according to the present embodiment. Further, when the bread according to the present embodiment contains abundant dietary fiber, the bread becomes more hungry and has the property of gelling the water content of the bread, thereby enhancing the water retention capacity of the dough.

In addition, since seaweed is rich in minerals such as calcium and iodine, it is possible to supplement the minerals required for bread according to this embodiment. Further, since the seaweed contains abundant glutamic acid, which is an umami component, the bread according to the present embodiment contains the seaweed, so that the flavor of the bread is enhanced.

Examples of the seaweed used in this embodiment include kelp, gelidiaceae, Gracilaria, wakame seaweed, and cladosiphon oka. 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 this embodiment is preferably kelp. Since kelp contains a large amount of various vitamins and minerals, the necessary vitamins and minerals are supplied to the bread according to the present embodiment. Since kelp contains more than 6 times as much calcium as milk, it is possible to supply calcium to bread by using kelp as a seaweed. In addition, since kelp is rich in dietary fiber, fucoidan, alginic acid, laminan, iodine, and glutamic acid, it supplements the dietary fiber required for the bread according to the present embodiment and imparts a desired flavor and texture to the bread. Can be done.

Examples of kelp include true kelp, Rishiri kelp, Raus kelp, Hidaka kelp, long kelp, fine kelp, etc., which can be selected according to desired components, but it is particularly preferable to use true kelp. In addition to being used as "dashi kelp", kelp is often processed into rag kelp or powder and eaten, so using kelp makes bread with even better flavor. In addition, it can fully exert its function as a source of dietary fiber and minerals, and can enhance the flavor and texture of bread.

1.8. Seeds and seeds The bread according to this embodiment preferably contains seeds and seeds in the dough. Seeds are a general term for edible fruits and seeds wrapped in hard skins and shells, and are also called nuts. Seeds and seeds are rich in proteins and lipids and have a relatively low carbohydrate content. In addition, seeds and seeds are rich in dietary fiber and various vitamins and minerals. Therefore, when the bread according to the present embodiment contains seeds and seeds, it is possible to supplement each nutrient necessary for the bread according to the present embodiment, and further, to give the bread a flavor and texture by ingredients peculiar to various fruits. can.

Seeds include, for example, almonds, cashew nuts, pecan nuts, Brazilian nuts, macadamia nuts, pistachios, hazelnuts, coconuts, pine nuts, sunflower seeds, pumpkin seeds, watermelon seeds, shii, walnuts, sesame seeds, flaxseed, hemp. Examples include nuts (hazelnuts), egomas, poppies, tochis, hass, pine nuts, peanuts, and cacao. These may be used individually by 1 type, and may be used in combination of 2 or more type.

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

1.9. Wheat 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 is rich in carbohydrates. Therefore, when the bread dough contains wheat flour, it is possible to provide bread, which is a staple food, which is a source of energy.

Wheat flour contains about 6 to 15% by mass of the above-mentioned wheat protein as a protein, but the content of vitamins and minerals is not high. Therefore, by combining the above-mentioned raw materials into a bread dough, it is possible to provide bread having a high type and content of nutrients while suppressing the content of sugar from becoming high. Here, the sugar is a carbohydrate obtained by removing 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 grain flour. The whole grain flour contains the above-mentioned wheat bran and the like as the above-mentioned bran, and the ratio thereof is about 15% by mass. Therefore, by using whole grain flour as wheat flour, it is possible to supplement vitamins, minerals, lipids, proteins, and dietary fiber required for bread according to the present embodiment. The whole grain flour contains 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 the wheat flour, and either soft flour, medium-strength flour or strong flour may be used. Among these, in order to improve the texture of bread, it is preferable to use strong flour as wheat flour.

When the wheat flour contains whole wheat flour, 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 the content of wheat flour is within the above range, the necessary carbohydrates can be supplied to the bread and the flavor of the bread can be enhanced. Further, by combining with the above-mentioned raw materials, the content of wheat flour can be lowered as compared with general bread dough, and the content of sugar can be reduced.

1.10. Yeast The bread according to the present embodiment preferably contains yeast in the dough. 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, and the like. In addition, the inclusion of yeast in the dough enhances the flavor of bread.

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

The baker's yeast may be yeast, wild yeast, or natural yeast. The yeast may be dry yeast, instant dry yeast, or raw yeast. The wild yeast may be raisin (raisin + sugar), hop (hop + rice jiuqu), fruit (fruit + sugar), yogurt (yogurt + strong flour + sugar). The natural yeast may be a sourdough, a panettone, a levin, or a liquor 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. Foods Containing Glucomannan The bread according to the present embodiment preferably contains foods containing glucomannan in the dough. Glucomannan is a water-soluble dietary fiber that is abundantly contained in the cell walls of coniferous trees and konjac potatoes, and serves as a source of dietary fiber necessary for bread according to the present embodiment. In addition, it can be expected to impart the functions of emulsification stability, freezing resistance, reduction of water separation, dietary fiber supplementation, calorie reduction, starch aging delay, and sugar off according to the embodiment.

Examples of foods containing glucomannan include chia seeds and konjac powder. Above all, in this embodiment, it is preferable to use chia seeds as a food containing glucomannan. Chia seeds are rich in minerals, especially phosphorus and magnesium, as well as dietary fiber and omega-3 fatty acids. Therefore, by using chia seeds, the bread becomes more nutritious. In addition, chia seeds have a unique texture, which enhances the flavor and texture of bread. Further, when used together with vinegar described later, chia seeds absorb vinegar and then slowly release vinegar into the dough, so that the gluten formation inhibitory effect of acetic acid is mild when producing bread dough. Thereby, the amount of gluten in the bread dough can be adjusted.

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

1.12. Oils and fats The bread according to the present embodiment preferably contains oils and fats in the dough. Oils and fats add richness to the taste of bread to give it a flavor and soften the texture. In addition, when the bread dough is molded and baked, the dough is stretched in the kiln, the volume of the bread is increased, and the baking is fluffy. In addition, it has the function of trapping moisture in the bread 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 butter, salt-free butter, or fermented butter. Examples of animal fat include beef tallow and lard. Vegetable oils include flaxseed oil, sesame 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, and palm oil. , Coconut 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 in 100 g of bread dough. When the content of fats and oils is within the above range, the flavor and texture of 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 in the dough. The other raw materials are not particularly limited, and examples thereof include raw materials used for conventionally known bread dough, and raw materials for imparting vitamins, minerals, etc. to foods, and imparting flavor and texture. Examples thereof include malt, maltose, rice flour, glutinous rice flour, potatoes, vegetables, starch, sugars such as sugar, salts, dairy products, gelatin, tea leaves, sake spirits, and the like. It may also include so-called superfoods. When the bread according to the present embodiment is not fermented bread, it is preferable to include baking powder and baking soda as the calf powder.

For example, when the bread dough contains maltose as another raw material, maltose assists the fermentation of yeast, so that a bread with a uniform texture can be obtained. In addition, maltose adds vitamins and minerals to bread dough. For dairy products, the dough is given a unique flavor and nutrients. These raw materials are used with their contents adjusted as necessary.

The rice flour may be brown rice flour, and the brown rice flour may be germinated brown rice flour. Examples of potatoes include potatoes, taros, sweet potatoes, yacon, and Jerusalem artichokes. Examples of vegetables include pumpkin, lotus root, and carrot, which have a large amount of carbohydrates. Examples of starch include potato starch and cassava starch. Sugars are white sugar, brown sugar, wasanbon sugar, sanon tou, processed sugar, liquid sugar, powdered sugar, starch syrup, glucose, fructose, isomerized liquid sugar, black honey, honey, maple syrup, sugar cane extract, reduced starch syrup. And so on. Examples of the salt include salt, refined salt, rock salt and the like. Examples of dairy products include raw milk, processed milk, whole milk powder, skim milk powder, fresh cream, yogurt, cheese, whey powder and the like. These may be used individually by 1 type, and may be used in combination of 2 or more type.

1.14. Bread Producing Method The bread producing method according to the present embodiment is a method for producing bread in which a dough containing wheat protein, soybeans, and grain bran is heated, and the content of the wheat protein in 100 g of the dough is contained. The amount 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.

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

This makes it possible to provide bread with a high type and content of nutrients. Further, as described above, bread having an excellent flavor can be obtained by selecting and containing the raw materials characteristic of the bread according to the present embodiment.

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

In this case, for example, the content of wheat protein in 100 g of bread mix powder 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 grain bran is 5 g or more and 15 g or less. In this case, it is possible to provide bread having 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 in 100 g of the dough, depending on the selection and combination of the above raw materials. When the content of the grain bran is 2 g or more and 8 g or less, it is possible to provide bread having a high type and content of nutrients.

In addition, it is possible to provide delicious bread having a satisfactory flavor by selecting and combining the above raw materials and their characteristic content.

Bread is easy to eat, and it is easy for Japanese people who are comfortable with eating only staple foods such as rice balls and bread. And since all the necessary nutrients can be ingested only with bread without combining with other ingredients, bread alone can be used as a substitute for meals without combining main dishes, side dishes and the like. As described above, according to the bread according to the present embodiment, it is possible to provide bread as a staple food having a high type and content of nutrients.

Needless to say, by combining the bread according to the present embodiment with other ingredients, the intake of desired nutrients can be increased, and meals can be provided according to the physical health condition and the like.

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 to these Examples. In addition, "%" is based on mass.

2.1. Preparation of Bread Ingredients Ingredients were prepared according to the formulation examples shown in Table 1 to produce bread. In Table 1, the numerical values are expressed as percentages of the total amount and are expressed to the first decimal place.

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

In Table 1, the others are seaweed powder, kelp, 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. In Example 4, mustard powder is included as another.

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

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

2.2. Bread manufacturing Home bakery (Tiger Corporation, brand name "IH Home Bakery <Yakita> KBD-X type (1 loaf type)" with all the prepared ingredients, menu number 17 "soy flour bread course (cooking time) 2 hours and 45 minutes) ”(Internet <URL: https://www.tiger.jp/product/uploads/pdf/kbd_x_2.pdf>).

Here, in Examples 1 and 2, the total powder weight shown in Table 2 was converted to 250 g at the same blending ratio as for 3 servings. In Examples 3 to 11, the powder weight was converted into two servings and the total powder weight did not exceed 250 g.

The bread obtained in each example will be explained.

In Examples 1 to 8, bread was hard to say. In Example 1, it was not particularly edible. In Example 3, in particular, the weight as it was could not be consumed. In Example 4, when the ingredients were reassembled with soy protein, paprika, etc., the baked product remained shattered like soil, and the bread was not defined as described above. In detail, although there was a lump of about 1 cm that looked like a cake, it had a rough texture as a whole, was difficult to eat, and did not form a bread body. Since the amount of wheat protein was lower than that of ordinary bread, it was considered that gluten could not be formed and the bread became sloppy.

In Example 5, when the amount of wheat gluten was significantly increased as compared with Example 4, although the dough was organized, the contents became clogged and became like soybean dumplings, and the required amount of protein could not be eaten. It also had a unique aroma and a bitter taste like the aftertaste of paprika. Furthermore, it lacked umami compared to ordinary bread.

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

In Example 9, the same mixed powder as in Example 8 was used, and the amount of salt and water added was adjusted in order to make the swelling like bread. As a result, a bread having a scent of bread and a wheat-based taste that can be said to be bread was mainly obtained, and the texture was also defined in the present embodiment. In addition, from the ratio of the ingredients, bread that is expected to have a high type and content of nutrients was obtained. However, there was still a grainy odor and a feeling of acridness.

In Example 10, in order to make the scent more like bread, a material for masking the scent of the raw material was tried. In Example 11, a formulation for further increasing the nutritional value was determined, and the nutritional residual rate at the time of production was analyzed and calculated for all nutrients. The nutritional residual rate was calculated by obtaining the difference between the analytical value performed using the nutritional analysis method shown below and the calculated value of the nutritional value contained in the original material.

The nutrition analysis method is as follows, and the analysis method of the Japan Food Research Laboratories was used as a reference. That is, carbohydrates are calculated values according to the Food Labeling Standards (2015 Cabinet Office Ordinance No. 10) (100- (water + protein + lipid + ash)), dietary fiber is enzyme-weight method, protein is combustion method, and lipid is acid. Degradation method, gas chromatography method for n-3 fatty acids and n-6 fatty acids, ICP luminescence analysis for calcium, copper, iron, magnesium, manganese, phosphorus and zinc, ICP mass analysis for chromium, iodine, molybdenum and selenium Method, potassium and sodium are atomic absorptiometry, vitamin A, vitamin B1, vitamin B2, niacin, vitamin C, vitamin D, vitamin E, vitamin K and ascorbic acid palmitate are high speed liquid chromatography methods, niacin, pantothenic acid , Vitamin B6, biotin, folic acid and vitamin B12 were analyzed by microbial quantification. The calorific value was 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 soybean 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, the bread was considered to have a particularly high type and content of protein, lipid, dietary fiber, vitamins, and minerals, and bread defined above as bread was obtained. In particular, in Examples 10 to 11, the taste and texture became close to those of ordinary bread.

For example, in Example 11, among 1/3 of the daily standard values based on the nutrient labeling standard values (18 years old and over, standard calorific value 2,200 kcal) set by the Ministry of Health, Labor and Welfare in Japan, especially proteins and lipids ( However, it was possible to obtain one serving (two obtained breads) that satisfied the criteria for n-6 fatty acids) and dietary fiber. In addition, due to the high content of wheat protein, soybeans, and grain bran, the amount of carbohydrates could be suppressed to 1/3 or less of the standard value.

From the above, according to the bread according to the present embodiment, it was possible to provide bread having a high type and content of nutrients.

Although the present embodiment has been described above, the above embodiment is for facilitating the understanding of the present invention, and is not for limiting and interpreting the present invention. The present invention can be modified and improved without departing from the spirit thereof, and the present invention also includes an equivalent thereof.

For example, in the above embodiment, a fermented bread in which yeast such as yeast is added to the dough is given as an example, but the present invention is a bread other than the fermented bread that is inflated and baked with a baking powder or a calf powder that generates gas such as baking soda. Is also included in the scope of the present invention. That is, if the characteristic dough is used in the present invention, any step of inflating and baking the dough is included in the scope of the present invention.

Claims

In bread obtained by heating a dough containing wheat protein, soybeans, and grain bran.
A bread having a wheat protein content of 10 g or more and 20 g or less, a soybean content of 5 g or more and 10 g or less, and a grain bran content of 2 g or more and 8 g or less in 100 g of the dough.
The bread according to claim 1, wherein the grain is at least one selected from wheat, rye and rice.
The bread according to claim 1 or 2, wherein the dough further contains one or more selected from wheat germ, glutinous rice, bittern, eggs, sugar, seaweed, seeds and yeast.
A bread mix containing wheat protein, soybeans, and grain bran.
The content of the wheat protein in 100 g of the bread mix powder 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 content of the rice bran of the grain is 5 g or more and 15 g or less. Mixed flour for bread.
In a method for producing bread that heats a dough containing wheat protein, soybeans, and grain bran.
Bread production in which the content of wheat protein in 100 g of the dough is 10 g or more and 20 g or less, the content of soybean is 5 g or more and 10 g or less, and the content of bran of the grain is 2 g or more and 8 g or less. Method.