JP2014197994A - Whole soybean flour for home bakery bread mix - Google Patents
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- JP2014197994A JP2014197994A JP2013074188A JP2013074188A JP2014197994A JP 2014197994 A JP2014197994 A JP 2014197994A JP 2013074188 A JP2013074188 A JP 2013074188A JP 2013074188 A JP2013074188 A JP 2013074188A JP 2014197994 A JP2014197994 A JP 2014197994A
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Abstract
Description
本発明は、ホームベーカリーパンミックス粉用全粒大豆粉、及びそれを含むホームベーカリーパンミックス粉に関する。 The present invention relates to whole grain soybean flour for home bakery bread mix flour and home bakery bread mix flour containing the same.
大豆は、「畑の肉」といわれるほど、良質なタンパク質を多く含んでおり、さらに大豆レシチン、大豆サポニン、大豆イソフラボン、オリゴ糖等の成分も含んでいることから、生活習慣病の予防として優れた食材である。したがって、従来パンの材料としても使用されていた。 Soybeans are rich in high-quality protein to the extent that they are said to be "field meat", and also contain ingredients such as soy lecithin, soy saponin, soy isoflavone, and oligosaccharides, making them excellent for preventing lifestyle-related diseases. It is a fresh food. Therefore, it has been used as a conventional bread material.
例えば、パン類、ケーキ類、クッキー類に代表される小麦粉加工食品の製造に当たり、無臭全脂大豆粉末及び／又は無臭脱脂大豆粉末を添加する方法が知られている（特許文献１）。また、大豆粉を多量に含むパンの製造方法として、パン生地に使用する小麦粉成分５０重量部以下に対して、大豆粉を５０重量部以上配合するパン等の含泡食品及びその製造方法（特許文献２）や、小麦粉を使用することなく、大豆粉を主成分とした大豆粉パン（特許文献３）等も知られている。さらに、各種食品及び菓子、パン等の原料として用いることができる大豆粉の製造方法として、大豆を半割れにして大豆と表皮を分離し、粉砕熱を除去しながら衝撃式の粉砕機により、粉砕温度０℃から＋２５℃の範囲内で粉砕して高い水溶性窒素指数（ＮＳＩ）を保持した全脂大豆粉とその製造方法（特許文献４）が知られている。 For example, a method of adding odorless full-fat soybean powder and / or odorless defatted soybean powder is known for the production of wheat flour processed foods represented by breads, cakes, and cookies (Patent Document 1). In addition, as a method for producing bread containing a large amount of soybean flour, foamed foods such as bread containing 50 parts by weight or more of soybean flour with respect to 50 parts by weight or less of the wheat flour component used for bread dough, and a method for producing the same (Patent Document) 2), and soy flour bread containing soybean flour as a main component without using wheat flour (Patent Document 3) is also known. Furthermore, as a method for producing soy flour that can be used as a raw material for various foods, confectionery, bread, etc., the soybean is divided into half cracks, the soybean and the skin are separated, and pulverized by an impact pulverizer while removing the heat of pulverization. A full fat soy flour that has been pulverized within a temperature range of 0 ° C. to + 25 ° C. and retained a high water-soluble nitrogen index (NSI) and a method for producing the same (Patent Document 4) are known.
ところが、本発明者が、全粒大豆粉を市販のホームベーカリーミックス粉に３０質量％以上添加混合し、ホームベーカリーで製パンしたところ、ふっくらとした美味しいパンができたり膨らみの悪いパンになったりするという現象に遭遇した。すなわち、２００９年に収穫され粉末化された全粒大豆粉を市販のホームベーカリーミックス粉に加えてホームベーカリーで製パンしたところ、ふっくらとした美味しいパンを得ることができた。その一方で、２０１０年に収穫され粉末化された全粒大豆粉を市販のホームベーカリーミックス粉に加えてホームベーカリーで製パンしたところ、膨らみが不十分であったり、パンの上面の中央付近が極端に凹んだりして、ふっくらと膨らんだパンを安定的に製造することができなかったのである。 However, the present inventor added 30% by mass or more of whole grain soybean flour to a commercially available home bakery mix powder and made bread at the home bakery. I encountered a phenomenon. That is, when whole soybean flour harvested and pulverized in 2009 was added to a commercially available home bakery mix powder and baked at home bakery, plump and delicious bread could be obtained. On the other hand, when whole soybean flour that was harvested and pulverized in 2010 was added to a commercial home bakery mix powder and baked at home bakery, the bulge was insufficient, and the center of the top surface of the bread was extremely It was not possible to stably produce a swelled or swelled bread.
そこで本発明は、ホームベーカリーで製パンした際に、よく膨らみしっとりとした美味しいパンを安定的に得ることができる全粒大豆粉、及び当該大豆粉を多く含むホームベーカリー用のパンミックス粉を提供することを目的とする。 Therefore, the present invention provides a whole grain soybean powder that can stably obtain a well-swelled and moist and delicious bread when bread is made at a home bakery, and a bread mix powder for a home bakery containing a large amount of the soybean powder. With the goal.
本発明者は、上記課題を解決するため、２００９年と２０１０年に収穫され粉末化された全粒大豆粉について研究を行った結果、使用する全粒大豆粉のプロテアーゼ活性を低く抑えること、水溶性窒素指数（Nitrogen Solubility Index、以下ＮＳＩと称する。）を高く維持すること、という相矛盾する２つの条件を同時に満たすことが重要との認識に至った。さらに研究を進めたところ、プロテアーゼによる製パンへの悪影響が出なくなる程度にまで上記大豆粉を特定の条件で湿熱加熱してプロテアーゼ活性を低下させても、意外にも水溶性窒素指数が大きく低下することはないという知見を得、この知見に基づき発明を完成させた。 In order to solve the above-mentioned problems, the present inventor conducted research on whole soybean powder harvested and pulverized in 2009 and 2010. As a result, the protease activity of the whole soybean powder to be used was suppressed to a low level. It has been recognized that it is important to simultaneously satisfy two contradictory conditions of maintaining a high nitrogenous nitrogen index (hereinafter referred to as NSI). When further research was conducted, even when the soybean flour was heated under specific conditions to a degree that prevented proteases from adversely affecting bread production, the water-soluble nitrogen index was unexpectedly greatly reduced. Based on this knowledge, the inventors have completed the invention.
すなわち、本発明のホームベーカリーパンミックス粉用全粒大豆粉は、平均粒度が５〜５０μｍの粉末状であって、中性プロテアーゼ力価が２５単位／ｇ以下であり、かつ水溶性窒素指数が７０％以上であることを特徴とする。
また、本発明のホームベーカリーパンミックス粉は、前記全粒大豆粉を、３０質量％以上含有させたことを特徴とする。
That is, the whole grain soybean flour for home bakery bread mix flour of the present invention is in the form of a powder having an average particle size of 5 to 50 μm, has a neutral protease titer of 25 units / g or less, and has a water-soluble nitrogen index of 70. % Or more.
Moreover, the home bakery bread mix flour of the present invention is characterized in that the whole soybean flour is contained at 30% by mass or more.
本発明によれば、全粒大豆粉の中性プロテアーゼ力価及び水溶性窒素指数を所定の範囲内に調整することにより、ホームベーカリーで製パンした際に、よく膨らみしっとりとした美味しいパンを得ることができる。 According to the present invention, by adjusting the neutral protease titer and water-soluble nitrogen index of whole-grain soybean powder within a predetermined range, when bread is made at home bakery, a well-swelled and moist and delicious bread is obtained. Can do.
以下、本発明について詳細に説明する。
（使用する大豆について）
使用する大豆は、全粒大豆である。予め脱皮処理された全粒大豆であることが好ましい。皮は粉砕し難く、たとえ粉砕されたとしても最終製品の舌触りにザラツキ感を残してしまうためである。また、脱脂大豆では、大豆中の油脂を溶媒で抽出した後、当該溶媒を除去する際に加熱処理を行うが、かかる加熱により大豆中のタンパク質が変性してＮＳＩが低下するために、ＮＳＩ７０％以上という本発明の条件を満たすことができなくなる。そればかりでなく、大豆中の有効な油溶性成分（大豆レシチン等）が油脂と共に抽出除去されてしまうという問題もある。また、使用する大豆は、リポキシゲナーゼ欠失大豆であることが、大豆の青臭みの防止等の点から好ましい。
Hereinafter, the present invention will be described in detail.
(About soybean used)
The soybean used is whole grain soybean. It is preferable to use whole grain soybeans that have been peeled in advance. This is because the skin is difficult to grind, and even if it is crushed, it leaves a rough feeling on the touch of the final product. In addition, in defatted soybeans, after extracting the fats and oils in soybeans with a solvent, a heat treatment is performed when the solvent is removed. The above conditions of the present invention cannot be satisfied. In addition, there is a problem that effective oil-soluble components (soybean lecithin, etc.) in soybean are extracted and removed together with fats and oils. In addition, it is preferable that the soybean to be used is a lipoxygenase-deficient soybean from the viewpoint of preventing the blue odor of soybean.
さらに、使用する大豆は、６５℃以下の温度で乾燥処理を施して、水分含量を１０質量％以下、好ましくは３〜６質量％まで低下させることが、粉砕のし易さの面から好ましい。 Further, it is preferable from the viewpoint of ease of pulverization that the soybean to be used is subjected to a drying treatment at a temperature of 65 ° C. or less to reduce the water content to 10% by mass or less, preferably 3 to 6% by mass.
（大豆粉の平均粒度について）
大豆粉の粒度は、製パン用の小麦粉の粒度とほぼ同程度の粒度にすることが、均一分散という点、及びやわらかい食感のパンを得るという点から好ましい。一般的に製パン用の小麦粉の平均粒度は５０μｍ以下であることから、上記大豆粉の平均粒度は５〜５０μｍとする。好ましくは１０〜３０μｍである。上記大豆粉の平均粒度が小さくなり過ぎると粉砕時の歩留まりが悪くなり、生産効率が低下する。反対に、大豆粉の平均粒度が大きくなり過ぎるとホームベーカリーで焼成されたパンの口当たりがモソモソした食感になり易く、パンの膨らみも悪くなってくるため、これらのバランスを考慮して適宜設定される。
(About average particle size of soybean flour)
It is preferable that the soy flour has a particle size substantially the same as that of wheat flour for breadmaking from the viewpoint of uniform dispersion and obtaining a soft texture bread. Generally, the average particle size of wheat flour for breadmaking is 50 μm or less, so the average particle size of the soybean flour is 5 to 50 μm. Preferably it is 10-30 micrometers. If the average particle size of the soybean powder is too small, the yield at the time of pulverization is deteriorated and the production efficiency is lowered. On the other hand, if the average grain size of soy flour becomes too large, the mouthfeel of bread baked at home bakery tends to have a soft texture and the breadth of the bread also deteriorates, so it is set appropriately considering these balances. The
上記平均粒度の測定は、例えば、レーザー回折／散乱式粒子径分布測定装置を使用した粒度分布測定によって行うことができる。この方法は、粒子群にレーザー光を照射し、そこから発せられる回折・散乱光の強度分布パターンから粒度分布を測定する方法である。なお、本発明における平均粒度は、体積分布として測定された粒度分布のメジアン径（ｄ５０）をいう。 The average particle size can be measured, for example, by particle size distribution measurement using a laser diffraction / scattering particle size distribution measuring apparatus. In this method, a particle group is irradiated with laser light, and the particle size distribution is measured from the intensity distribution pattern of diffracted / scattered light emitted therefrom. The average particle size in the present invention refers to the median diameter (d50) of the particle size distribution measured as a volume distribution.
大豆の粉砕は、大豆中のタンパク質が熱変性しないように６５℃以下の品温下で粉砕することが好ましく、粉砕方法としては粉砕時の摩擦等により発熱しないような方法、例えば、凍結粉砕方法や気流式粉砕方法等が採用されるが、気流式粉砕方法で粉砕する方が効率的に粉砕することができるという点から好ましい。ここで気流式粉砕方法とは、高速で回転する羽根によって生じた気流により、原料同士がぶつかることによる衝撃で微細化する粉砕方法である。 The soybean is preferably pulverized at a product temperature of 65 ° C. or lower so that the protein in the soybean is not thermally denatured, and the pulverization method does not generate heat due to friction during pulverization, for example, freeze pulverization method However, it is preferable to pulverize by the airflow pulverization method because it can be efficiently pulverized. Here, the airflow-type pulverization method is a pulverization method in which the airflow generated by blades rotating at high speed is pulverized by impact caused by collision of raw materials.
（大豆粉の酵素活性とＮＳＩについて）
大豆粉中の中性プロテアーゼは、パン生地を延伸性のある緩慢な生地にしてしまうために、中性プロテアーゼの活性が高いと、製パン時におけるパン生地の膨化構造を維持する能力が奪われてふっくらと膨化したパンを得ることができなくなる。したがって、前記中性プロテアーゼの活性はできるだけ低く抑えることが望ましい。
(About enzyme activity and NSI of soybean flour)
Neutral protease in soy flour turns bread dough into a stretchy and slow dough.If the activity of neutral protease is high, the ability to maintain the expanded structure of bread dough during bread making is deprived. And you can't get a swollen bread. Therefore, it is desirable to keep the activity of the neutral protease as low as possible.
また、大豆粉の水溶性窒素指数（ＮＳＩ）は、製パン時におけるパンの膨化の優劣に影響を与えるものであり、その値が高いほどパンはふっくらと膨らんだものになり、反対にその値が低いほどパンは膨化し難くなってくる。したがって、大豆粉のＮＳＩはできるだけ高いことが望ましい。 Moreover, the water-soluble nitrogen index (NSI) of soybean flour affects the superiority or inferiority of bread expansion at the time of bread making. The higher the value, the more the bread is swollen, and the value is opposite. The lower the value, the harder the bread will expand. Therefore, it is desirable that the NSI of soybean flour be as high as possible.
しかしながら、前記したように、大豆粉の中性プロテアーゼ活性の抑制とＮＳＩを高めることとは相反する関係になっている。例えば、中性プロテアーゼの活性を抑制する方法として大豆粉を加熱処理した場合、大豆粉のタンパク質の一部が熱によって変性し結果的にＮＳＩの低下を招くことになる。反対に、大豆粉のＮＳＩを高く維持しようとすると、大豆に加熱処理を施して大豆中の中性プロテアーゼの活性を抑制することが難しくなってくる。このような関係を考慮した上で、本発明では、よく膨らみしっとりとした美味しいパンを得るために、大豆粉中の中性プロテアーゼ力価が２５単位／ｇ以下、好ましくは１５〜２５単位／ｇで、かつＮＳＩが７０％以上、好ましくは７５〜９０％という条件を見出したのである。 However, as described above, there is a contradictory relationship between the suppression of the neutral protease activity of soybean powder and the increase of NSI. For example, when soybean powder is heat-treated as a method for suppressing the activity of neutral protease, part of the protein in soybean powder is denatured by heat, resulting in a decrease in NSI. On the contrary, if it is going to maintain high NSI of soybean powder, it will become difficult to heat-process soybean and to suppress the activity of neutral protease in soybean. In consideration of such a relationship, in the present invention, in order to obtain a well-boiled and moist and delicious bread, the neutral protease titer in soybean flour is 25 units / g or less, preferably 15 to 25 units / g. And NSI was found to be 70% or more, preferably 75 to 90%.
ここで、中性プロテアーゼ力価とは、中性プロテアーゼの活性の程度を数値で表したものであり、財団法人日本食品分析センターがウェブ上で公開している分析簡易フローチャート（http://www.jfrl.or.jp/bunsekiflow/index.html）の「中性プロテアーゼ力価」の項に測定方法が記載されている。具体的には、カゼイン（乳製）を基質とし、３８℃、ｐＨ６．０において、反応初期の１分間に１μｇのＬ−チロシンに相当する非たん白性のフェノール試薬呈色物質の増加をもたらす活性をプロテアーゼ力価１単位としている。 Here, the neutral protease titer is a numerical value representing the degree of neutral protease activity, and is a simplified analysis flowchart (http: // www) published by the Japan Food Analysis Center on the web. .jfrl.or.jp / bunsekiflow / index.html), the “neutral protease titer” section describes the measurement method. Specifically, casein (dairy) is used as a substrate, and at 38 ° C. and pH 6.0, an increase in non-proteinaceous phenol reagent colorant corresponding to 1 μg of L-tyrosine occurs in 1 minute of the initial reaction. Activity is defined as one unit of protease titer.
また、水溶性窒素指数（ＮＳＩ）とは、試料の水抽出液に含まれる水溶性窒素をケルダール法で定量し、試料中の全窒素に占める水溶性窒素の割合（％）をいう。なお、ケルダール法の具体的な手段はＩＳＯ（国際標準化機構が定める国際的な標準規格）やＪＩＳ（日本工業規格）、日本薬局方等で規定されている。 The water-soluble nitrogen index (NSI) refers to the ratio (%) of water-soluble nitrogen in the total nitrogen in the sample by quantifying the water-soluble nitrogen contained in the water extract of the sample by the Kjeldahl method. Specific means of the Kjeldahl method are defined by ISO (international standard set by the International Organization for Standardization), JIS (Japanese Industrial Standard), Japanese Pharmacopoeia, and the like.
粉砕した後の大豆粉の中性プロテアーゼ力価が２５単位／ｇを超える場合は、湿熱処理を施し、中性プロテアーゼ力価が２５単位／ｇ以下で、かつＮＳＩが７０％以上という条件を満たした大豆粉を得るようにする。具体的には、８５〜１００℃、湿度４５〜１００％ＲＨの雰囲気下、５分間〜４時間という条件で処理することが好ましい。また、上記湿熱処理は、大豆粉砕前、粉砕後のどちらで行ってもよいが、粉砕後の大豆粉に対して行う方が短時間に均一に湿熱処理できることから望ましい。なお、粉砕した後の大豆粉が、中性プロテアーゼ力価２５単位／ｇ以下で、かつＮＳＩ７０％以上という条件を満たしている場合は、上記湿熱処理を施す必要はない。 When the neutral protease titer after pulverization exceeds 25 units / g, wet heat treatment is applied to satisfy the conditions that the neutral protease titer is 25 units / g or less and the NSI is 70% or more. Soy soy flour. Specifically, it is preferable to perform the treatment under the conditions of 85 to 100 ° C. and humidity of 45 to 100% RH for 5 minutes to 4 hours. The wet heat treatment may be performed before or after pulverization of soybean, but it is desirable to perform the heat treatment on soybean powder after pulverization because the wet heat treatment can be performed uniformly in a short time. In addition, when the soybean powder after pulverization satisfies the condition that the neutral protease titer is 25 units / g or less and the NSI is 70% or more, the wet heat treatment is not necessary.
（ホームベーカリーミックス粉）
本発明に係るホームベーカリーミックス粉は、小麦粉、小麦グルテン、油脂、砂糖、食塩、ドライイースト等を含み、さらに、上記大豆粉を全体の３０質量％以上、好ましくは４０〜５０質量％含有する。これによって、大豆の有効成分がより多くパンに含まれるようにすることができる。それとともに、炭水化物を多く含む小麦粉の一部、場合によっては全部を炭水化物含量の少ない大豆粉に置換させることによって、糖質制限者用のパンを製造するためのミックス粉とすることができる。
(Home bakery mix powder)
The home bakery mix powder according to the present invention contains wheat flour, wheat gluten, fats and oils, sugar, salt, dry yeast and the like, and further contains the soybean powder in an amount of 30% by mass or more, preferably 40 to 50% by mass. As a result, more active components of soybean can be contained in the bread. At the same time, a portion of the flour rich in carbohydrates, and in some cases, all of them may be replaced with soybean flour having a low carbohydrate content, thereby producing a mixed flour for producing bread for sugar restriction persons.
上記ミックス粉の成分の一つである油脂は、特に限定されるものではないが、植物油脂を使用することが好ましく、ショートニングであることがより好ましい。かかる油脂は上記大豆粉に吸着させて粉末油脂として使用してもよい。 Oils and fats that are one of the components of the mixed powder are not particularly limited, but vegetable oils and fats are preferably used, and shortening is more preferable. Such fats and oils may be adsorbed on the soybean powder and used as powdered fats and oils.
以下、実施例及び比較例に基づき、本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example and a comparative example, this invention is not limited to these.
（実施例１）
２０１０年産リポキシゲナーゼ欠失大豆を６０℃で４０時間乾燥させ、水分５質量％の全粒大豆を得た。続いて、当該全粒大豆を脱皮処理した後、サイクロンミル２５０Ｗ（静岡プラント製）を使用し、回転数４３００ｒｐｍ、流量２０ｋｇ／ｈｒの条件で、脱皮した全粒大豆を粉砕して平均粒度が２０μｍの全粒大豆粉を得た。なお、平均粒度の測定は、レーザー回折／散乱式粒子径分布測定装置ＬＡ−９５０Ｖ２（堀場製作所製）を用いて行った。また、サイクロンミルの外周を水道水で冷却しながら粉砕した結果、得られた粉砕物の品温は約５０℃であった。得られた全粒大豆粉の中性プロテアーゼ力価は３１単位／ｇであり、ＮＳＩは８５％であった。
Example 1
2010 soybean lipoxygenase-deficient soybeans were dried at 60 ° C. for 40 hours to obtain whole soybeans having a water content of 5% by mass. Subsequently, the whole grain soybeans were peeled, and then the whole grain soybeans were pulverized using a cyclone mill 250W (manufactured by Shizuoka Plant) under the conditions of a rotational speed of 4300 rpm and a flow rate of 20 kg / hr to obtain an average particle size of 20 μm. Of whole soy flour was obtained. The average particle size was measured using a laser diffraction / scattering particle size distribution analyzer LA-950V2 (manufactured by Horiba, Ltd.). Moreover, as a result of grinding | pulverizing the outer periphery of a cyclone mill, cooling with tap water, the product temperature of the obtained ground material was about 50 degreeC. The neutral protease titer of the obtained whole soybean powder was 31 units / g, and the NSI was 85%.
次に、当該大豆粉の中性プロテアーゼ活性を低下させるために、当該大豆粉をアルミトレーに乗せ、恒温恒湿槽で温度８５℃、湿度５０％ＲＨ、１時間の条件で湿熱処理を行ってホームベーカリーミックス粉用全粒大豆粉を得た。かかる大豆粉の中性プロテアーゼ力価は２３単位／ｇにまで下がったが、ＮＳＩは８０％であり、わずかの低下がみられただけであった。 Next, in order to reduce the neutral protease activity of the soybean powder, the soybean powder is placed on an aluminum tray and subjected to wet heat treatment in a constant temperature and humidity chamber at a temperature of 85 ° C., a humidity of 50% RH, and an hour. A whole soybean powder for home bakery mix powder was obtained. The neutral protease titer of such soy flour fell to 23 units / g, but the NSI was 80% with only a slight decrease.
湿熱処理した全粒大豆粉２００重量部に対し、ショートニング１５重量部を加えミキサーで混合した後、強力粉１９２重量部、小麦グルテン８重量部、砂糖２４重量部、食塩７重量部を加えて混合し、ホームベーカリーパンミックス粉４４６重量部を得た。当該ホームベーカリーパンミックス粉４４６ｇを、ホームベーカリーＳＤ−ＢＭＳ１５１（パナソニック製）のパンケースにセットし、ドライイースト４ｇと水３２０ｇを加え、上記ホームベーカリーの全粒粉コースを選択し焼成して食パンを得た。 After adding 15 parts by weight of shortening to 200 parts by weight of whole-grain soybean powder that has been heat-moisture-treated and mixing with a mixer, 192 parts by weight of strong flour, 8 parts by weight of wheat gluten, 24 parts by weight of sugar, and 7 parts by weight of salt are added and mixed. , 446 parts by weight of home bakery bread mix powder was obtained. 446 g of the home bakery bread mix powder was set in a bread case of Home Bakery SD-BMS151 (manufactured by Panasonic), 4 g of dry yeast and 320 g of water were added, and the whole grain course of the home bakery was selected and baked to obtain bread.
（実施例２）
実施例１と同様の方法で得た粉砕後の全粒大豆粉に対し、温度８５℃、湿度５０％ＲＨ、１５分間の条件で湿熱処理を行って中性プロテアーゼ力価２５単位／ｇ、ＮＳＩ８２％のホームベーカリーパンミックス粉用全粒大豆粉を得たこと以外は、すべて実施例１と同様の方法によりホームベーカリーで焼成して食パンを得た。
(Example 2)
The whole soybean flour after pulverization obtained by the same method as in Example 1 was subjected to wet heat treatment under conditions of a temperature of 85 ° C. and a humidity of 50% RH for 15 minutes, and a neutral protease titer of 25 units / g, NSI82. % Bread was obtained by baking in the home bakery in the same manner as in Example 1 except that the whole soybean flour for home bakery bread mixed flour was obtained.
（実施例３）
実施例１と同様の方法で得た粉砕後の全粒大豆粉に対し、温度８５℃、湿度５０％ＲＨ、４時間の条件で湿熱処理を行って中性プロテアーゼ力価１９単位／ｇ、ＮＳＩ７５％のホームベーカリーパンミックス粉用全粒大豆粉を得たこと以外は、すべて実施例１と同様の方法によりホームベーカリーで焼成して食パンを得た。
(Example 3)
The whole soybean flour after pulverization obtained by the same method as in Example 1 was subjected to wet heat treatment under the conditions of a temperature of 85 ° C. and a humidity of 50% RH for 4 hours to obtain a neutral protease titer of 19 units / g, NSI75. % Bread was obtained by baking in the home bakery in the same manner as in Example 1 except that the whole soybean flour for home bakery bread mixed flour was obtained.
（実施例４）
２００９年産リポキシゲナーゼ欠失大豆を実施例１と同様の方法で粉砕し、中性プロテアーゼ力価２１単位／ｇ、ＮＳＩ８２％のホームベーカリーパンミックス粉用全粒大豆粉を得たこと及び全粒大豆粉に対して湿熱処理を施さないこと以外は、すべて実施例１と同様の方法によりホームベーカリーで焼成して食パンを得た。
Example 4
The 2009 lipoxygenase-deficient soybean was pulverized in the same manner as in Example 1 to obtain a neutral protease titer of 21 units / g and an NSI of 82% whole soybean flour for home bakery bread mix flour. On the other hand, bread was obtained by baking at the home bakery in the same manner as in Example 1 except that the wet heat treatment was not performed.
（比較例１）
実施例１と同様の方法で得た粉砕後の全粒大豆粉（中性プロテアーゼ力価３１単位／ｇ、ＮＳＩ８５％）に対して湿熱処理を施さないこと以外は、すべて実施例１と同様の方法によりホームベーカリーで焼成して食パンを得た。
(Comparative Example 1)
All the same as Example 1 except that the whole soybean powder after pulverization obtained by the same method as Example 1 (neutral protease titer 31 units / g, NSI 85%) is not subjected to wet heat treatment. Bread was obtained by baking at home bakery according to the method.
（比較例２）
実施例１と同様の方法で得た粉砕後の全粒大豆粉に対し、温度８５℃、湿度５０％ＲＨ、１０分間の条件で湿熱処理を行って中性プロテアーゼ力価２６単位／ｇ、ＮＳＩ８３％のホームベーカリーパンミックス粉用全粒大豆粉を得たこと以外は、すべて実施例１と同様の方法によりホームベーカリーで焼成して食パンを得た。
(Comparative Example 2)
The whole soybean flour after pulverization obtained by the same method as in Example 1 was subjected to wet heat treatment under conditions of a temperature of 85 ° C. and a humidity of 50% RH for 10 minutes, and a neutral protease titer of 26 units / g, NSI83. % Bread was obtained by baking in the home bakery in the same manner as in Example 1 except that the whole soybean flour for home bakery bread mixed flour was obtained.
（比較例３）
実施例１と同様の方法で得た粉砕後の全粒大豆粉に対し、温度８５℃、湿度５０％ＲＨ、５時間の条件で湿熱処理を行って中性プロテアーゼ力価１４単位／ｇ、ＮＳＩ６８％のホームベーカリーパンミックス粉用全粒大豆粉を得たこと以外は、すべて実施例１と同様の方法によりホームベーカリーで焼成して食パンを得た。
(Comparative Example 3)
The whole soybean powder after pulverization obtained by the same method as in Example 1 was subjected to wet heat treatment under the conditions of a temperature of 85 ° C. and a humidity of 50% RH for 5 hours, and a neutral protease titer of 14 units / g, NSI68. % Bread was obtained by baking in the home bakery in the same manner as in Example 1 except that the whole soybean flour for home bakery bread mixed flour was obtained.
（比較例４）
実施例１と同様の方法で得た粉砕後の全粒大豆粉に対し、温度１１０℃の加圧蒸気で１０分間の湿熱処理を行って中性プロテアーゼ力価０単位／ｇ、ＮＳＩ２９％のホームベーカリーパンミックス粉用全粒大豆粉を得たこと以外は、すべて実施例１と同様の方法によりホームベーカリーで焼成して食パンを得た。
(Comparative Example 4)
The whole soybean flour after pulverization obtained by the same method as in Example 1 was subjected to a wet heat treatment with pressurized steam at a temperature of 110 ° C. for 10 minutes to give a home bakery having a neutral protease titer of 0 unit / g and an NSI of 29%. Except for obtaining the whole soybean powder for bread mix flour, everything was baked in a home bakery in the same manner as in Example 1 to obtain bread.
（比較例５）
実施例１と同様の方法で得た粉砕後の全粒大豆粉に対し、温度８０℃、湿度４０％ＲＨ、４時間の条件で湿熱処理を行って中性プロテアーゼ力価２６単位／ｇ、ＮＳＩ８４％のホームベーカリーパンミックス粉用全粒大豆粉を得たこと以外は、すべて実施例１と同様の方法によりホームベーカリーで焼成して食パンを得た。
(Comparative Example 5)
The whole soybean flour after pulverization obtained by the same method as in Example 1 was subjected to wet heat treatment under the conditions of a temperature of 80 ° C. and a humidity of 40% RH for 4 hours to obtain a neutral protease titer of 26 units / g, NSI84. % Bread was obtained by baking in the home bakery in the same manner as in Example 1 except that the whole soybean flour for home bakery bread mixed flour was obtained.
実施例１〜４及び比較例１〜５で得られた食パンの高さを測定するとともに、パンの外観、風味・食感等について総合評価を行った。その結果を表１に示す。また、実施例１〜４及び比較例１〜５で得られた食パンの縦断面写真を図１に示す。
比較例１及び５の備考に記載したパンの天面の凹み現象は、製パンの過程で一度は円弧状に膨らんだが、その膨らみを維持することができずに収縮したために起こったものである。比較例３及び４は、製パン時にパン生地の延びが不十分であったために、十分な膨らみが得られなかった。これに対し、実施例１〜４のパンは、いずれも十分な膨らみが得られ、外観、風味ともに良好な結果が得られた。 The dent phenomenon on the top surface of the bread described in the remarks of Comparative Examples 1 and 5 occurred because the bulge once swelled in an arc shape during the bread making process, but the bulge could not be maintained and contracted. . In Comparative Examples 3 and 4, the bread dough was not sufficiently stretched during bread making, and thus sufficient swelling was not obtained. On the other hand, the breads of Examples 1 to 4 were sufficiently swollen and good results were obtained in both appearance and flavor.
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