JP2006158298A - Ultra low protein content bread and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide ultra low protein content bread having a protein content of 1/10 or less based on that of wheat flour. <P>SOLUTION: This method for producing the ultra low protein content bread comprises adding a thickening polysaccharide in an amount of at least 1.5 wt.% based on the amount of a flour dough to the flour dough containing low protein content rice flour or the low protein content rice flour and wheat starch as main components as a bread dough, preferably adding pre-gelatinized starch (pre-gelatinized low protein content rice flour or pre-gelatinized non-glutinous rice flour) and β-amylase in proper amounts as hardening inhibitors, and then producing the bread by a conventional method. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an extremely low protein bread and a method for producing the same.

  Low protein foods have been provided as foods for patients with kidney disease, and various proposals have been made for their production.

  For example, starch (wheat starch, potato starch) is blended with wheat flour for bread and the protein content is 6.5 to 7.5%. Bread (Patent Document 1) Low protein flour is blended in bread flour at a rate of 55 to 80% by weight, 3 to 30 parts by weight of saccharide, 5 to 30 parts by weight with respect to 100 parts by weight of the flour composition A method for producing a low-salt low-protein bread characterized by blending a part of oil and fat and blending 0.4 to 1.2 parts by weight of sodium chloride has been proposed (Patent Document 2).

  Also, by replacing 50% or more of wheat flour, which is the main ingredient of bread, with starch, and adding a thickening polysaccharide and dietary fiber together, the gas generated during fermentation and baking is retained in the dough and softened. A bread making means having a good texture has been proposed (Patent Document 3), and further contains 25 to 50 parts by mass of wheat flour, 45 to 70 parts by mass of starch excluding pregelatinized starch, and 5 to 15 parts by mass of pregelatinized starch A means for producing a low protein bread is proposed (Patent Document 4). In addition, when mixing wheat starch, it has been proposed to employ large starch (Patent Document 5).

  Furthermore, a means for producing bread using rice flour is also known (Patent Document 6). However, the bread dough does not become a low protein bread because active gluten is added to make the bread dough with air bubbles inside.

  The above-mentioned low protein bread is based on replacing a part of the wheat flour used as bread dough with wheat starch or potato starch. However, the addition of starch impairs the umami taste of bread, and even when adjusting ingredients such as sugar and fats are added, sufficient improvement is not achieved. Therefore, the present inventor has paid attention to the fact that bread using rice flour brings out the umami of bread rather than bread using starch, and proposed a method for producing low protein bread using low protein rice powder instead of wheat flour. (Patent Document 7).

Japanese Patent Laid-Open No. 5-7448. JP-A-9-168362. Japanese Patent Application Laid-Open No. 11-155467. Japanese Patent Laid-Open No. 2001-224300. JP 2002-169. Japanese Patent Laid-Open No. 11-132706. Japanese Patent Laid-Open No. 11-132706. Japanese Patent Application Laid-Open No. 2004-290160.

  The low protein bread using the low protein rice flour can surely provide a good bread, or a part of the flour is replaced with the low protein rice flour. In the case of the following, it is difficult to form a network structure with gluten (formation of a film surrounding the fermentation gas), and the flavor of bread cannot be obtained.

  Therefore, the present invention has found that the use of a predetermined amount of thickening polysaccharide enables the formation of a dough film instead of gluten, and proposes a means for producing an extremely low protein bread that does not use flour at all. .

  The method for producing an ultra-low protein bread according to the present invention is as follows. The bread dough is low protein rice flour or flour dough mainly comprising low protein rice flour and wheat starch. It is characterized in that the dough is added with a thickening polysaccharide of a weight or more, and bread is made as usual.

  Further, the present invention is characterized in that in the dough, an appropriate amount of pregelatinized starch (pregelatinized low protein rice flour or brown rice α flour) and β-amylase are added as a curing inhibitor.

  Low protein rice flour is made by converting rice to lactic acid fermentation treatment and enzyme treatment, or using lactic acid fermentation treatment and enzyme treatment in combination to lower the protein, and then pulverizing the low protein rice to make a powder. Bread that achieves low protein by conventional bread making by using rice flour, low protein rice flour and wheat starch as the main ingredients of dough, forming a film with thickening polysaccharides and making fermentation gas internal it can.

  As described above, the present invention provides low-protein rice flour or flour dough mainly composed of low-protein rice flour and wheat starch as bread dough. Bread is made with a dough added with sugars, and the amount of protein can be reduced to 1/10 or less of wheat flour bread, and bread with good taste can be provided.

  Next, an embodiment of the present invention will be described. In the first embodiment of the present invention, the main ingredient of bread dough is low protein rice flour.

  Low protein rice flour is obtained by pulverizing rice that has been reduced in protein by lactic acid fermentation treatment, enzyme treatment, or a combination of both. Specifically, when the washed rice is subjected to lactic acid fermentation, protein denaturation is observed during the fermentation process, and the protein is reduced. Moreover, when the washed rice is immersed in a proteolytic enzyme solution in a predetermined environment, the protein in the rice tissue is degraded and the protein is reduced.

  1 is added to these low protein-treated rice flour in the ratio shown in FIG. 1 (the low protein rice flour is once heat-treated and alphalated and dried), and the addition shown in FIG. The material is added and mixed at a predetermined weight ratio with respect to the powdery dough 100 to obtain a dough.

  The thickening polysaccharide is a membrane product that contains fermentation gas, and pregelatinized low protein rice flour and β-amylase are added to suppress bread hardening and require a large amount of water to separate fats and oils. In order to suppress the above, increase the bread volume, and maintain an excellent bread structure even after baking, a highly hydrophilic emulsifier is added.

  Then, all the materials are mixed (beater M10 minutes) and sown (floor temperature 27 ° C.) and fermented for about 1 hour (performed at 28 ° C. and humidity 75%).

  After fermentation, degassing (mixing for 2 minutes), dividing mold packing to a predetermined size (specific volume 2.0), proofing process (standing at 35 ° C, humidity 80% atmosphere for 50 minutes), firing (top 220 ° C., lower 220 to 240 ° C., 45 minutes).

  The produced bread was baked and had the same appearance as a normal bread. The result was a delicious bread with a moist and distinctive flavor.

  The protein content of the bread produced was 0.54%. Compared to 9.3% of protein content of commercial bread listed in the 5th Food Composition Table, the bread content is 1/10 or less, and it does not use wheat at all. Was able to provide.

  The table of FIG. 2 is a material table of the second embodiment of the present invention, in which half of the amount of low protein rice flour is replaced with wheat starch to produce an extremely low protein bread having a wheat flavor.

  The production procedure will be described. All materials are mixed (beater M10 minutes), and then kneaded (floor temperature 27 ° C.) and fermented for about 1 hour (performed at 28 ° C. and humidity 75%).

  After fermentation, degassing (mixing for 2 minutes), dividing mold packing to a predetermined size (specific volume 2.0), proofing process (standing at 35 ° C, humidity 80% atmosphere for 50 minutes), firing (top 220 ° C., initially 240-250 ° C. and later 220 ° C., 45 minutes).

  As in the first embodiment, the produced bread was baked and had the same appearance as a normal bread, and was a delicious bread having a unique wheat flavor with a moist feeling.

  The protein content of the bread produced in the second embodiment was 0.69%.

  The present invention is not limited to the above-described embodiments. For example, the type of starch or pregelatinized starch to be used is arbitrary, and the addition ratio may be equal to or less than the ratio shown in the second embodiment.

The used material table | surface of 1st embodiment of this invention. The used material table | surface of 2nd embodiment of this invention.

Claims (4)

  As a bread dough, a dough obtained by adding a polysaccharide thickener of 1.5% by weight or more as a film-forming material to at least a flour dough amount to a dough containing low protein rice flour or low protein rice flour and wheat starch as a main component, A method for producing an ultra-low protein bread, characterized in that bread is made in a conventional manner.   The method for producing an extremely low protein bread according to claim 1, wherein an appropriate amount of pregelatinized starch (pregelatinized low protein rice flour or brown rice α flour) and β amylase are added to the dough as a curing inhibitor.   Baking with dough made of low protein rice flour or flour dough consisting mainly of low protein rice flour and wheat starch, with at least 1.5% weight thickening polysaccharide added as a film-forming material to the amount of flour dough An extremely low protein bread characterized by The ultra-low protein bread according to claim 3, wherein an appropriate amount of pregelatinized starch (pregelatinized low protein rice flour or glutinous rice α flour) and β-amylase are added to the dough as a curing inhibitor.

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