JP2014110768A - Bread and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide bread having improved quality with soft texture and so on.SOLUTION: An emulsion composition of soybeans having a protein content of 25 wt% or more relative to dry material, a lipid content (i.e. a chloroform/methanol mixed solvent extract) of 100 wt% or more relative to the protein content, and an LCI value of 55% or more is added to a bread dough to produce bread having soft texture and effects for prevention of aging and increase of volume.

Description

  The present invention relates to breads.

  Bread was originally created as a processed form of cereal, and is a dough that is usually mixed with flour, yeast, salt, water, sugar, dairy products, fats and other auxiliary ingredients, or mixed with food additives. It is made by fermenting, expanding, and baking.

  In recent years, attempts have been made to use healthy soy milk for bread making due to consumer health. However, even if soy milk is blended with dough, the texture becomes voluminous and the soy milk flavor is hardly expressed. There were difficulties. In other words, breads using soymilk as a raw material have a solid dough texture due to the dough being tightened by the action of soybean solids contained in the soymilk. Moreover, in order to obtain bread with a soy milk flavor, it was difficult to obtain a soy milk flavor even if the production method was changed.

  As a method of obtaining bread having a soft texture even if soy milk is used, a method of adding an emulsifier mainly composed of monoglyceride is known. However, this method is difficult to cope with the recent trend to reduce the use of emulsifiers.

  As a method of obtaining bread having a soft texture even if soy milk is used without adding an emulsifier, a method for producing bread has been studied. After mixing some or all and part of soy milk, fermenting to obtain a middle seed, adding the remainder of the main ingredients, the rest of the water, and the rest of the soy milk to the obtained middle seed, kneading, A method of fermenting has been proposed. However, in the method for producing bread containing soy milk, it is described that the general direct rice method and the medium seed method have a texture that is sober, and the medium seed method disclosed here can improve the feeling of the head.

  Patent Document 2 proposes a method of adjusting the amount of soy milk by using hot water type or hot water type and water type in combination.

Japanese Patent Laid-Open No. 11-253095 JP 2006-246758 A JP 2012-016348 A

However, the prior art relating to bread using soy milk has not been sufficiently effective in improving bread quality, such as imparting a soft feeling to bread.
An object of the present invention is to provide breads having a soft texture and improved quality.

  As a result of intensive research to solve the above problems, the present inventors have found that the protein content per dry matter is 25% by weight or more, and the lipid content (referred to as a chloroform / methanol mixed solvent extract) is the protein content. On the other hand, by adding a soybean emulsified composition with a LCI value of 55% or more to 100% by weight or more, it has a soft texture and quality such as anti-aging and volume increase effect has been improved. The knowledge that breads can be obtained was obtained, and the above problems were solved.

That is, the present invention
(1) Protein content per dry matter is 25% by weight or more, lipid content (referred to as content in chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to protein content, and LCI value is 55% Breads containing the soybean emulsified composition as described above,
(2) The bread according to (1), wherein the soybean emulsified composition contains 1.0 to 8.0 parts by weight as soybean solids with respect to 100 parts by weight of flour in the dough,
(3) The protein content per dry matter is 25% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value is 55%. A method for producing bread characterized by using the soybean emulsified composition as described above,
(4) The protein content per dry matter is 25% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value is 55%. A quality improving agent for breads, comprising the soybean emulsified composition as described above,
(5) The protein content per dry matter is 25% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value is 55%. A method for improving the quality of breads by imparting a soft feeling, anti-aging or volume increase, characterized by using the soybean emulsified composition as described above.
It is about.

  Patent Document 3 discloses a soybean emulsified composition with increased lipophilic protein, but these documents mention a technique for improving the quality of bread by adding the soybean emulsified composition to bread dough. Not.

  According to the present invention, the protein content per dry matter is 25% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value By adding the soybean emulsified composition having a content of 55% or more, it is possible to obtain a bread having a soft texture, further improving the quality such as anti-aging and increasing the volume, and having a good flavor.

(Soy emulsified composition)
The breads of the present invention are characterized by containing the “soy emulsified composition” described below. Details of the soybean emulsified composition are disclosed in Japanese Patent Application Laid-Open No. 2012-016348. Hereinafter, the soybean emulsified composition will be described.

<Soy emulsified composition>
The soybean emulsified composition used in the breads of the present invention is derived from soybean and has a particularly high ratio of lipophilic proteins other than glycinin and β-conglycinin (or lipoxygenase protein as another indicator) among proteins. It is an emulsified composition containing a large amount of functional lipid and polar lipid. That is, the protein content per dry matter is 25% by weight or more, and the lipid content per dry matter (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more based on the protein content per dry matter, The main characteristic is that the LCI value is 55% or more, preferably 60% or more.

(Lipid)
In general, the lipid content is measured by an ether extraction method, but the soybean emulsion composition used in the present invention contains many polar lipids that are difficult to extract with ether in addition to neutral lipids. The sample was freeze-dried, and the lipid content was calculated using a mixed solvent of chloroform: methanol 2: 1 (volume ratio) and the amount of extract extracted at normal pressure boiling point for 30 minutes as the total lipid amount. As the solvent extraction device, “Soxtec” manufactured by FOSS can be used. The above measurement method is referred to as “chloroform / methanol mixed solvent extraction method”.

  The soybean emulsified composition used in the present invention is characterized by containing a lipid having a value higher than the ratio of lipid content / protein content of this soybean flour, and particularly rich in polar lipids. The lipid is a lipid derived from soybean as a raw material.

  The lipid content of the soybean emulsified composition used in the present invention is 100% by weight or more, preferably 120 to 250% by weight, more preferably 120 to 200% by weight, based on the protein content per dry matter. It is characteristic that there are many. Although not essential for the constitution, when the lipid content is expressed in absolute amount, it is appropriate that it is 35% by weight or more, preferably 40% by weight or more per dry matter. If the soybean emulsified composition is one from which fibers and the like are removed, the lipid content can be increased to 50% by weight or more per dry matter. The upper limit of the lipid content is not limited, but is preferably 75% by weight or less, more preferably 70% by weight or less.

(protein)
The protein content of the soybean emulsified composition used in the present invention is 25% by weight or more, preferably 30% by weight or more per dry matter. The upper limit of the protein content is not limited, but is preferably 50% by weight or less, more preferably 40% by weight or less.

Analysis of protein content The protein content in the present invention is measured as the amount of nitrogen by the Kjeldahl method, and is obtained by multiplying the amount of nitrogen by a nitrogen conversion factor of 6.25.

-Composition analysis of each component of protein Each component composition of the protein of the soybean emulsified composition used in the present invention can be analyzed by SDS polyacrylamide gel electrophoresis (SDS-PAGE).
Hydrophobic interactions, hydrogen bonds, and intermolecular disulfide bonds between protein molecules are cleaved by the action of the surfactant SDS and the reducing agent mercaptoethanol, and negatively charged protein molecules follow their intrinsic molecular weight. By showing the electrophoretic distance, it exhibits a migration pattern characteristic of proteins. After electrophoresis, after staining the SDS gel with Coomassie Brilliant Blue (CBB), calculate the ratio of the density of bands corresponding to various protein molecules to the density of all protein bands using a densitometer. It can be obtained by the method to do.

(Lipoxygenase protein)
The soybean emulsified composition used in the present invention is characterized in that the lipoxygenase protein that is hardly contained in the oil body in soybean is generally contained in a specific amount or more, and at least 4% per total protein in the soybean emulsion composition. It is contained above, preferably 5% or more.
When normal undenatured (NSI 90 or higher) soybeans are used as the raw material, the lipoxygenase protein exists in a soluble state, and therefore when extracted with water, it is extracted to the water-soluble fraction side. On the other hand, in the present invention, the lipoxygenase protein remains in the insoluble fraction side because it is inactivated and insolubilized in the raw soybean by heat treatment.
The increase in the proportion of lipoxygenase protein in the protein not only stabilizes the emulsified state of fats and oils, but also provides a smooth texture that cannot be obtained with a normal soy protein composition mainly composed of globulin proteins. In addition, a rich flavor is added to the material.

  In the case of a lipoxygenase protein, there are usually three types, L-1, L-2 and L-3, and the content can be calculated from the intensity of these bands corresponding to the lipoxygenase protein by the above-described electrophoresis method.

(Lipophilic protein)
The soybean emulsified composition used in the present invention is characterized in that among the types of proteins, more lipophilic proteins are contained than general soybean materials. Lipophilic protein refers to a group of minor acid-precipitating soybean proteins other than glycinin (7S globulin) and β-conglycinin (11S globulin) among the major acid-precipitating soybean proteins of soybean, such as lecithin and glycolipids. It accompanies many polar lipids. Hereinafter, it may be simply abbreviated as “LP”.
LP is a mixture of miscellaneous proteins, so it is difficult to identify each protein and measure the LP content precisely, but by calculating the following LCI (Lipophilic Proteins Content Index) value Can be estimated. According to this, the LCI value of the protein in the soybean emulsion composition is usually 55% or more, preferably 58% or more, more preferably 60% or more, further preferably 63% or more, most preferably 65%. That's it.
When normal undenatured soybeans (NSI 90 or higher) are used as raw materials, LP exists in a soluble state, so when extracted with water, it is extracted to the water-soluble fraction. On the other hand, in the soybean emulsified composition used in the present invention, LP remains in the insoluble fraction side because LP is deactivated and insolubilized in the raw soybean by heat treatment.
The increase in the proportion of LP in the protein not only stabilizes the emulsified state of the fats and oils, but also provides a smooth texture that cannot be obtained with a normal soy protein composition mainly composed of globulin proteins. In addition, a rich flavor is imparted to the material.

[LP content estimation / LCI value measurement method]
(a) As the main protein in each protein, 7S selects α subunit and α ′ subunit (α + α ′), 11S selects acidic subunit (AS), LP selects 34 kDa protein and lipoxygenase protein (P34 + Lx), The staining ratio of each protein selected by SDS-PAGE is determined. Electrophoresis can be performed under the conditions shown in Table 1.
(b) X (%) = (P34 + Lx) / {(P34 + Lx) + (α + α ′) + AS} × 100 (%) is obtained.
(c) Since the LP content of the isolated soybean protein prepared from low-denatured defatted soybean is measured before heat sterilization, it is about 38%, so that the correction factor k * = so that X = 38 (%) (P34 + Lx). Multiply by 6.
(d) That is, the estimated LP content (Lipophilic Proteins Content Index, hereinafter abbreviated as “LCI”) is calculated by the following equation.

(Table 1)

(Dry matter content)
The soybean emulsified composition used in the present invention usually has a cream-like property, and the usual dry matter is about 20 to 30% by weight, but is not particularly limited. That is, it may be a liquid having a low viscosity by water addition, a cream having a higher viscosity by concentration processing, or a powder having been processed by powder.

(Production aspect of soybean emulsified composition)
The soybean emulsified composition used in the present invention has a water-soluble nitrogen index (Nitrogen Solubility Index, hereinafter referred to as “NSI”) of 20 to 77, preferably 20 to 70, and a lipid content per dry matter of 15% by weight or more. After the step of preparing a suspension by adding water to a fat-containing soybean such as whole fat soybean, the suspension is solid-liquid separated to transfer neutral lipid and polar lipid to the insoluble fraction. It can be obtained by removing the water-soluble fraction containing protein and carbohydrate and recovering the insoluble fraction. Hereinafter, this production mode will be described.

-Raw soybean and its processing As soybean which is the raw material of the soybean emulsified composition, fat-containing soybean such as full fat soybean or partially defatted soybean is used. Examples of partially defatted soybeans include those obtained by partially defatting whole fat soybeans by physical extraction treatment such as compression extraction. Generally, about 20 to 30% by weight of lipid per dry matter is contained in whole fat soybeans, and there are some special soybean varieties with lipids of 30% by weight or more, although there is no particular limitation, A material containing at least 15% by weight or more, preferably 20% by weight or more of lipid is suitable. The form of the raw material may be in the form of half cracked soybeans, grits, powder.
If it is excessively defatted and the lipid content is too small, it will be difficult to obtain a soybean-emulsified composition rich in lipids used in the present invention. In particular, defatted soybeans extracted with an organic solvent such as hexane and having a neutral lipid content of 1% by weight or less are not preferable because the good flavor of soybeans is impaired.

In the above-mentioned fat-containing soybean, most of the protein is in an unmodified and soluble state in the natural state, and NSI is usually over 90, but in the present invention, NSI is 20 to 77, preferably 20 to 70. It is appropriate to use processed soybeans that have been treated. A more preferable lower limit of NSI can be 40 or more, more preferably 41 or more, still more preferably 43 or more, and most preferably 45 or more. A more preferable upper limit of NSI can be less than 75, more preferably less than 70, and a lower NSI of less than 65, alternatively less than 60, or less than 58 can be used.
Such processed soybeans are obtained by performing processing such as heat treatment or alcohol treatment. The processing means is not particularly limited, and for example, heat treatment such as dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, hydrous ethanol treatment, high pressure treatment, and combinations thereof can be used.

When NSI is too low, the ratio of the protein in the soybean emulsified composition tends to be high, and the lipid content to the protein is low. Moreover, miscellaneous taste such as roasting odor due to overheating tends to occur. Conversely, when the NSI is a high value of 80 or more, for example, the protein ratio in the soybean emulsified composition decreases, and the lipid recovery rate from soybean tends to decrease. In addition, the flavor has a strong blue odor.
For example, when performing heat treatment with superheated steam, the treatment conditions are affected by the production environment, so it can not be said unconditionally, but the NSI of processed soybeans is used in about 5 to 10 minutes using superheated steam at about 120 to 250 ° C. The processing conditions may be selected as appropriate so that the value falls within the above range, and no particular difficulty is required for the processing. For convenience, commercially available soybeans with NSI processed in the above range can also be used.

NSI can be expressed as a ratio (% by weight) of water-soluble nitrogen (crude protein) in the total amount of nitrogen based on a predetermined method. In the present invention, NSI is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of a sample, followed by stirring and extraction at 40 ° C. for 60 minutes, followed by centrifugation at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, followed by stirring and extraction at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of the nitrogen recovered as filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as weight%, which is NSI.

  The processed soybean is preferably subjected to a tissue destruction treatment such as pulverization, crushing, and pressure bias by dry or wet in advance before water extraction. In tissue destruction treatment, it may be swollen in advance by water immersion or steaming, thereby reducing the energy required for tissue destruction, and eluting and removing components with unpleasant taste such as whey protein and oligosaccharides, as well as water retention The extraction ratio of globulin proteins (especially glycinin and β-conglycinin) having a high ability to gel and gelling ability, that is, the ratio of transfer to a water-soluble fraction can be further increased.

-Water extraction from raw soybeans Water extraction is performed by adding 3 to 20 times, preferably 4 to 15 times, the amount of water added to fat-containing soybeans and suspending the fat-containing soybeans. The higher the rate of hydrolysis, the higher the extraction rate of the water-soluble component and the better the separation. However, if it is too high, concentration is required and costs increase. Further, when the extraction process is repeated twice or more, the extraction rate of the water-soluble component can be further increased.

  The extraction temperature is not particularly limited. However, the higher the extraction rate of the water-soluble component, the more easily the oil and fat are solubilized, and the lower the lipid of the soybean emulsified composition. The following should be done. Or it can also carry out in the range of 5-80 degreeC, Preferably it is 50-75 degreeC.

  The higher the extraction pH (the pH of the soybean suspension after the addition of water), the higher the temperature, the higher the extraction rate of water-soluble components. . Conversely, if the pH is too low, the protein extraction rate tends to be low. Specifically, the lower limit can be adjusted to pH 6 or higher, pH 6.3 or higher, or pH 6.5 or higher. The upper limit can be adjusted to pH 9 or lower, pH 8 or lower, or pH 7 or lower from the viewpoint of increasing lipid separation efficiency. Alternatively, from the viewpoint of increasing the protein extraction rate, it is possible to adjust the pH to 9 to 12 more alkaline.

-Solid-liquid separation after water extraction After water extraction, the suspension of fat-containing soybeans is subjected to solid-liquid separation by centrifugation, filtration or the like. At this time, not only neutral lipids but also most of the lipids including polar lipids are not eluted in the water extract, but transferred to the insolubilized protein or dietary fiber to make the precipitation side (insoluble fraction). is important. Specifically, 70% by weight or more of the lipid of the fat-containing soybean is transferred to the precipitation side. In addition, a small amount of lipid is also eluted on the supernatant side during extraction, but it is not finely emulsified like the lipid in soy milk, and it is centrifuged at 15,000 xg or less, or about 5,000 xg or less. In this respect, it is preferable to use a centrifuge. Depending on the equipment used, the centrifugal separator can be used for ultracentrifugation of 100,000 xg or more. In the case of the soybean emulsion composition used in the present invention, the centrifugal separator is not used. Is possible.
It is also possible to add a demulsifier during or after water extraction to promote lipid separation from soy milk. The demulsifier is not particularly limited, but for example, the demulsifier disclosed in Patent Document 2 is used. do it. However, the preparation of the soybean emulsified composition used in the present invention can be carried out without using a demulsifier.

By solid-liquid separation after the water extraction step, not only neutral lipids but also polar lipids are transferred to an insoluble fraction, and a fraction of the soybean emulsified composition can be obtained by collecting this.
When centrifugation is used as the solid-liquid separation, either a two-layer separation method or a three-layer separation method can be used. In the case of the two-layer separation method, an insoluble fraction that is a precipitation layer is collected. When using the three-layer separation method, (1) floating layer (cream fraction with the smallest specific gravity containing lipid), (2) intermediate layer (water-soluble fraction containing a small amount of protein and carbohydrate), (3) It is divided into three-layer fractions: a sediment layer (insoluble fraction rich in lipids and dietary fibers). In this case, the intermediate layer (2) of the water-soluble fraction having a low lipid content is removed or recovered, and the floating layer (1) or the precipitated layer (3) is recovered as an insoluble fraction, or (1) and (3 ).

  The obtained insoluble fractions (1) and (3) can be used as they are, or, if necessary, through a concentration step, a heat sterilization step, a powdering step and the like to obtain a soybean emulsion composition used in the present invention.

・ Removal of dietary fiber When the obtained insoluble fraction contains dietary fiber, for example, when it is the fraction of (3) or (1) and (3) above, water is added if necessary, and a high-pressure homogenizer or jet cooker heater After homogenization by means of, etc., through the process of further solid-liquid separation of the homogenized liquid and collecting the supernatant, dietary fiber (ocara) can also be removed, and the rich flavor is further concentrated A soybean emulsified composition can be obtained. Proteins can be more easily extracted by adding a heat treatment step, an alkali treatment step or the like, if necessary, before or after the homogenization. In this case, the dietary fiber content per dry matter is 10% by weight or less, and more preferably 5% by weight or less. In the present invention, the dietary fiber content can be measured by the enzyme-weight method (modified Prosky method) according to the “Fiveth Amendment Japanese Food Standard Component Table” (Ministry of Education, Culture, Sports, Science and Technology, 2005).

(Characteristics of soybean emulsified composition)
The above-mentioned soybean emulsified composition used in the present invention contains a lipid (neutral lipid and polar lipid) and protein in a specific range, has a particularly high LP content of protein, and optionally contains fiber. The natural taste of soy is concentrated, and there is little or no unpleasant taste such as blue odor, astringent taste, astringency, etc. It has a flavor.
It is possible to add water and fat to normal soy flour and isolated soy protein to make an emulsified composition similar to the soy emulsified composition, but adjust the lipoxygenase protein content or LCI value to an equivalent level It is difficult. And the soybean emulsified composition prepared by this technique is characterized by remarkably good flavor and high suitability for use as a food material compared to such an assembled product.

(Bread)
The breads of the present invention contain a soybean emulsified composition. Here, bread is mainly made of flour such as wheat flour and rice flour, and in addition to the soybean emulsified composition, water, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), sugars (sugar, sugar, etc.) White sugar, granulated sugar, glucose, trehalose, maltose, etc.), starches, seasonings, eggs, dairy products, yeast foods, enzymes (α-amylase, glucoamylase, glucose oxidase, protease, etc.), emulsifiers, flavors, etc. It can be obtained by adding raw materials as necessary and heating the dough obtained by the kneading step with baking or steaming regardless of the addition of baker's yeast.
As breads, for example, bread, sweet bread, special bread (grissini, muffin, etc.), table roll, cooking bread, Danish pastry, pizza, pita bread, naan and other fermented bread yeast, steamed bread, Chinese bun Also, non-fermented things such as chapati, pulley, hot cake, waffle, steamed cake, sponge cake, crepe, bun are widely included.
In the present invention, a generally used medium seed method, straight method, frozen dough method, refrigerated dough method, or the like can be used as a method for producing bread.

The quality of the breads of the present invention is improved by adding the soybean emulsified composition. Specifically, a soft feeling is imparted, and further, an anti-aging effect, a volume increasing effect, a moist feeling, and the like are imparted.
In addition, the breads of the present invention do not feel the blue odor of soybeans and have a very good flavor.

  Moreover, when a soybean emulsified composition is added to bread dough, there exists an effect which the dough extensibility improves and workability | operativity is improved.

  The ratio of soybean solid content in the soybean emulsified composition used in the present invention is generally 2 to 35% by weight, preferably 15 to 25% by weight. If the soy solid content is too small, the effect such as soft feeling may be reduced, and if the soy solid content is too high, the effect may not be different.

  As a method for adding the soybean emulsified composition of the present invention into bread dough, a method of directly mixing with other ingredients or a soybean emulsified composition previously added to an oil and fat emulsion composition comprising an aqueous phase and an oil phase. A method of mixing the composition with bread dough can be employed.

  The amount of the soybean emulsified composition added to the bread dough is generally 1.0 to 8.0 parts by weight, preferably 2.0 to 5.5 parts by weight, based on 100 parts by weight of flour in the dough, as soybean solids.

  The content of the soybean emulsified composition in breads is generally 1.0 to 8.0 parts by weight, preferably 2.0 to 5.5 parts by weight, based on 100 parts by weight of flour in the dough, as soybean solids. When there is too little content of a soybean emulsified composition, the effect of this invention may become low. Moreover, even if there is too much content of a soybean emulsified composition, a difference may not appear in an effect.

(Bread quality improver)
The bread quality improving agent of the present invention is characterized by containing a soybean emulsified composition. The breads contained in the quality improver of the present invention are imparted with a soft feeling and further imparted with an anti-aging effect, a volume increasing effect, a moist feeling, and the like. Moreover, there exists an effect which improves the extensibility of cloth | dough, and workability | operativity is improved.
The bread quality improving agent of the present invention contains a soybean emulsified composition, but the content of the soybean emulsified composition in breads in the breads is 100% by weight of wheat flour in the dough as the soy solid content. About 1.0 to 8.0 parts by weight, preferably 2.0 to 5.5 parts by weight. When there is too little content of a soybean emulsified composition, the effect of this invention may become low. Moreover, even if there is too much content of a soybean emulsified composition, a difference may not appear in an effect.
As a method of producing bread using the quality improver for bread of the present invention, for example, a quality improver is added to flour such as wheat flour or rice flour as the main raw material, and in addition, water, fats and oils (shortening, lard, margarine) , Butter, liquid oil, etc.), sugars (sugar, super white sugar, granulated sugar, glucose, trehalose, maltose, etc.), starches, seasonings, eggs, dairy products, yeast foods, enzymes (α-amylase, glucoamylase, Glucose oxidase, protease, etc.), emulsifiers, flavors and other raw materials are added as necessary, and the dough obtained by obtaining the kneading step with or without adding baker's yeast is heated by baking, steaming, etc. It is done. The above-mentioned raw materials can be mixed in advance with the bread quality improving agent of the present invention.

(Bread quality improvement method)
In the present invention, by using the soybean emulsified composition, the quality of breads can be improved by imparting a soft feeling, anti-aging, volume increase, moist feeling and the like. Moreover, there exists an effect which improves the extensibility of cloth | dough, and workability | operativity is improved. The amount of the soybean emulsified composition added to the bread dough is generally 1.0 to 8.0 parts by weight, preferably 2.0 to 5.5 parts by weight, based on 100 parts by weight of flour in the dough, as soybean solids. When the addition amount is too low, the improvement effect of the present invention may be lowered. Moreover, even if there is too much addition amount, a difference may not appear in an effect.

  Examples will be described below, but the technical idea of the present invention is not limited to these examples. Unless otherwise specified, “%” and “parts” are based on weight.

○ Production Example 1 (Preparation of soybean emulsified composition)
A soybean emulsified composition was prepared based on the description in Example 1 of JP2012-016348A. The obtained soybean emulsified composition had a dry matter content of 20.0%, a protein content and a lipid content per dry matter of 32.2% and 43.0% (133.5% with respect to the protein content), respectively, and an LCI value. Was 67%.

○ Comparative Production Example 1 (Preparation of whole fat soymilk)
10 parts of water is added to 1 part of molting and dehiking axis soybeans, and water (20 ° C) is added to 1 part of molting and dehiking axis soybeans (water content 40-55%) that has been sufficiently absorbed by immersion for 60 minutes or more at 25 ° C. What added 3 parts was processed with the grinder. This was supplied to a homogenizer (manufactured by APV) and homogenized at 150 kg / cm ² . The homogenized grinding liquid was centrifuged (3000 × g, 5 minutes) to separate the okara to obtain whole fat soymilk. The whole fat soymilk had a solid content of 12.0%, a protein content of 6.3% and a pH of 6.6.

○ Example 1, Comparative Examples 1 and 2-Bread blended with soybean emulsified composition-
The soybean emulsified composition obtained in Production Example 1 was added, and bread based on the formulation shown in Table 2 was prepared on the basis of the work steps shown in Table 3 on a scale of about 5 kg by a 70% medium seed method. Wheat flour “Eagle” (manufactured by Nippon Flour Mills Co., Ltd.), yeast as raw yeast “Oriental Yeast” (manufactured by Oriental Yeast Co., Ltd.), and fat and oil as shortening “Pampas LB” (manufactured by Fuji Oil Co., Ltd.) ) Was used (Example 1). In addition, as a comparative example, what added the whole fat soymilk obtained by the comparative manufacture example 1 (comparative example 1) and the thing which did not add the soymilk and soybean emulsified composition (comparative example 2) were evaluated.
Evaluation of the produced bread (soft feeling, aging prevention, volume increase) was evaluated in four stages: x: poor, Δ: slightly bad, ○: good, ◎: very good. In addition, anti-aging was evaluated 2 days after the preparation of bread. The evaluation results are shown in Table 4.

数値は「ベーカーズ％」(全小麦粉を100として表示) (Table 2) Recipe

The value is “Bakers%” (All flour is shown as 100)

(Table 3) Work process

(Table 4) Evaluation of bread

As shown in Table 4, the bread of Example 1 had a softer texture than Comparative Examples 1 and 2. Moreover, the anti-aging effect and the volume increase effect of bread were superior to the comparative examples and were good. Moreover, the flavor of the bread of Example 1 was also good.
In addition, Example 1 had better moist feeling and fabric extensibility than Comparative Examples 1 and 2.

Claims (5)

The protein content per dry matter is 25% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value is 55% or more. Bread characterized by containing a soybean emulsified composition. The breads according to claim 1, wherein the soybean emulsified composition contains 1.0 to 8.0 parts by weight as soybean solids with respect to 100 parts by weight of flour in the dough. The protein content per dry matter is 25% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value is 55% or more. A method for producing bread, characterized by using a soybean emulsified composition. The protein content per dry matter is 25% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value is 55% or more. A bread quality improving agent comprising a soybean emulsified composition. The protein content per dry matter is 25% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 100% by weight or more with respect to the protein content, and the LCI value is 55% or more. A method for improving the quality of breads by applying a soy emulsified composition, imparting a soft feeling, preventing aging, or increasing volume.