JP2021153403A - Method for producing protein-enriched bread - Google Patents
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- 235000008429 bread Nutrition 0.000 title claims abstract description 42
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 235000018102 proteins Nutrition 0.000 claims abstract description 19
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 17
- 108010068370 Glutens Proteins 0.000 claims abstract description 12
- 235000021312 gluten Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 10
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 claims description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 238000004090 dissolution Methods 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 23
- 239000002994 raw material Substances 0.000 abstract description 14
- 229940001941 soy protein Drugs 0.000 abstract description 5
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract 3
- 235000019710 soybean protein Nutrition 0.000 description 18
- 238000000034 method Methods 0.000 description 16
- 241000209140 Triticum Species 0.000 description 7
- 235000021307 Triticum Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 2
- 238000007696 Kjeldahl method Methods 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
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- 239000000463 material Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000000385 Brassica napus var. napus Species 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 239000003349 gelling agent Substances 0.000 description 1
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- 239000003264 margarine Substances 0.000 description 1
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- 235000009566 rice Nutrition 0.000 description 1
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Abstract
Description
本発明は植物性たん白質、特に大豆たん白質を配合したパン類に関する。 The present invention relates to vegetable proteins, especially breads containing soybean proteins.
健康志向の高まりなどを背景とし、日常の食生活で無理なく、良質なたん白質を効率的に摂取したいという要望が増加している。中でも大豆たん白質はアミノ酸組成のバランスが良く、血清コレステロール低下作用などの生理効果でも知られ、栄養・健康訴求食品においても広く使用されている。この大豆たん白質を日常食であるパンに配合することで効率的な摂取が期待できるが、単に添加しただけではその保水性によってパン生地中の水分を奪い、また小麦粉のグルテンネットワークを阻害し、硬く、ボリューム不足となってしまうことが知られている（非特許文献1、2）。 Against the background of growing health consciousness, there is an increasing demand for efficient intake of high-quality protein in daily eating habits. Among them, soybean protein has a well-balanced amino acid composition and is known for its physiological effects such as serum cholesterol lowering effect, and is widely used in nutritional and health-promoting foods. Efficient intake can be expected by blending this soybean protein with bread, which is a daily diet, but simply adding it deprives bread dough of water due to its water retention, and also inhibits the gluten network of wheat flour, making it hard. , It is known that the volume becomes insufficient (Non-Patent Documents 1 and 2).
特許文献1によれば、小麦粉に対して大豆たん白質3〜15％を添加し、キシラナーゼの併用によりたん白質強化のパン類が作製可能となる。
特許文献2は粗蛋白質含量50〜65重量％、不溶性食物繊維2〜10重量％、窒素溶解指数（NSI）50以下の粉末状大豆素材に関する発明であり、ベーカリー食品においても生地の物性を阻害することなく蛋白質強化が可能である旨が記載されている。
特許文献3によれば、加熱乾燥により不溶化させた大豆たん白質素材を用いることで、たん白質を3〜30重量％配合したパンが製造できる。ただしこれらの技術は特別な原材料を必要とするため、より簡易で汎用的な手段の提供が求められていた。
According to Patent Document 1, 3 to 15% of soybean protein is added to wheat flour, and by using xylanase in combination, protein-enriched breads can be produced.
Patent Document 2 is an invention relating to a powdered soybean material having a crude protein content of 50 to 65% by weight, insoluble dietary fiber of 2 to 10% by weight, and a nitrogen dissolution index (NSI) of 50 or less, and inhibits the physical characteristics of dough even in bakery foods. It is stated that protein fortification is possible without any.
According to Patent Document 3, by using a soybean protein material insolubilized by heating and drying, bread containing 3 to 30% by weight of protein can be produced. However, since these technologies require special raw materials, it has been required to provide simpler and more general-purpose means.
本発明は、特別な原材料や製法によらずに、植物性たん白質、特に大豆たん白を配合したパンを製造することを課題とする。 An object of the present invention is to produce bread containing vegetable protein, particularly soybean protein, without using a special raw material or a manufacturing method.
本発明者らは上記課題に関し鋭意検討に着手し、市販の粉末状大豆たん白について複数の観点から詳細な検証を行った。そして、特定のTCA可溶率及びNSIの要件を満たすものを用い、さらに活性グルテンを配合することで、たん白質を強化してもボリューム良好なパン類が製造可能であることを見出し、本発明を完成させた。 The present inventors have begun diligent studies on the above-mentioned problems, and have conducted detailed verification of commercially available powdered soybean protein from a plurality of viewpoints. Then, they found that breads having a good volume can be produced even if the protein is fortified by using a bread that meets the requirements of a specific TCA solubility and NSI and further adding active gluten. Was completed.
すなわち、本発明は
(1)TCA(0.22Mトリクロロ酢酸)可溶率10％以下及びNSI(窒素溶解指数)80％以上を満たす粉末状植物性たん白を配合することを特徴とする、たん白質が強化されたパン類の製造方法、
(2)粉末状植物性たん白の配合量が穀粉100重量部に対し1重量部以上25重量部以下である、(1)に記載の製造方法、
(3)粉末状植物性たん白の配合量に対し5〜50重量％の活性グルテンを配合する、(1)または(2)に記載の製造方法、である。
That is, the present invention
(1) Protein-enriched bread characterized by blending powdered vegetable protein satisfying TCA (0.22M trichloroacetic acid) solubility of 10% or less and NSI (nitrogen dissolution index) of 80% or more. Manufacturing method of kind,
(2) The production method according to (1), wherein the blending amount of the powdered vegetable protein is 1 part by weight or more and 25 parts by weight or less with respect to 100 parts by weight of the flour.
(3) The production method according to (1) or (2), wherein 5 to 50% by weight of active gluten is blended with respect to the blending amount of powdered vegetable protein.
以下、本発明を具体的に説明する。 Hereinafter, the present invention will be specifically described.
（パン類）
本発明のパン類とは、小麦粉などの穀粉類、イースト、食塩及び水を主原料とし、糖類、乳製品、卵製品、食用油脂類などの副原料を添加し、混捏した生地を発酵、成形し、焼成、蒸し、フライ等の加熱により製造されるものを指し、食パン、菓子パン、テーブルロール、フランスパン、クロワッサン、デニッシュペストリー、イーストドーナツに例示される。
パン生地の製造方法についても特に制限はなく、一般的に使用されるストレート法、中種法、他にも冷凍生地法、冷蔵生地法などいずれも用いることができる。
(Breads)
The breads of the present invention are mainly made of flour such as wheat flour, yeast, salt and water, and auxiliary raw materials such as sugars, dairy products, egg products and edible oils and fats are added to ferment and mold the kneaded dough. It refers to those produced by heating such as baking, steaming, and frying, and is exemplified in bread, sweet bun, table roll, French bread, croissant, Danish pastry, and yeast donut.
The method for producing bread dough is also not particularly limited, and any of the commonly used straight method, medium seed method, frozen dough method, refrigerated dough method and the like can be used.
（たん白質強化パン）
本発明の「たん白質強化パン」とは、食品表示基準第七条「栄養成分の補給ができる旨」の項目中、強化された旨の表示に関する規定に基づき、たん白質含量が25％以上の相対差を有するものを指す。本発明においては日本食品標準成分表（七訂）追補2017年版収載「食パン」のたん白質量9.0g／100gを基準とし、11.3g／100g以上となるパンのことをいう。
(Protein-enriched bread)
The "protein-enriched bread" of the present invention has a protein content of 25% or more based on the provision regarding the indication of fortification in the item of Article 7 "supplement of nutritional components" of the food labeling standard. Refers to those with relative differences. In the present invention, it refers to bread having a protein mass of 9.0 g / 100 g or more, which is 11.3 g / 100 g or more, based on the protein mass of 9.0 g / 100 g of “Bread” listed in the 2017 edition of the Standard Tables of Food Composition in Japan (7th revision).
（粉末状植物性たん白）
粉末状植物性たん白とは大豆、エンドウ、緑豆、ヒヨコ豆、ササゲ等の豆類やキャノーラ種子等に例示される植物のたん白を高純度に抽出、回収、粉末化したものであり、本発明には大豆を原料とする粉末状大豆たん白が好適である。
粉末状植物性たん白としては後述するTCA可溶率、及びNSIの条件をどちらも満たす市販品を適宜選択し用いる。粉末状植物性たん白の配合量としては、好ましくは穀粉100重量部あたり1重量部以上、より好ましくは2重量以上25重量部以下、さらに好ましくは3〜23重量部、最も好ましくは5〜20重量部である。特に5重量部以上の配合量であってもパンのボリューム（膨化）や食感を過度に阻害しないことが特徴である。
添加時期についても特に制限はなく、他の原材料と同時に混合することができる。中種法の場合は中種原料とすることもできるが、本捏生地原料として加えることがより好ましい。
(Powdered vegetable protein)
The powdered vegetable protein is obtained by extracting, recovering, and powdering the protein of a plant exemplified by beans such as soybeans, peas, mung beans, chick beans, and sardines, and canola seeds with high purity. A powdered soybean protein made from soybean is suitable for this.
As the powdered vegetable protein, a commercially available product that satisfies both the TCA solubility rate and the NSI conditions, which will be described later, is appropriately selected and used. The blending amount of the powdered vegetable protein is preferably 1 part by weight or more, more preferably 2 parts by weight or more and 25 parts by weight or less, still more preferably 3 to 23 parts by weight, and most preferably 5 to 20 parts by weight per 100 parts by weight of the flour. It is a part by weight. In particular, it is characterized in that it does not excessively inhibit the volume (swelling) and texture of bread even when the amount is 5 parts by weight or more.
There is no particular limitation on the timing of addition, and it can be mixed at the same time as other raw materials. In the case of the medium seed method, it can be used as a medium seed raw material, but it is more preferable to add it as a main kneading dough raw material.
（TCA可溶率）
本発明にはTCA（0.22Mトリクロロ酢酸）可溶率が10％以下である粉末状植物性たん白を用いる。TCA可溶率は好ましくは7％以下、最も好ましくは5％以下である。これより高いと膨化不十分で比容積の小さいパンとなってしまう場合がある。なおTCA可溶率とは、粉末状植物性たん白を蛋白質含量として1.0重量％となるように水に分散させ十分撹拌した分散液について、全蛋白質に対する0.22Mトリクロロ酢酸に溶解する蛋白質の割合をケルダール法により測定したものである。
(TCA solubility)
In the present invention, a powdered vegetable protein having a TCA (0.22M trichloroacetic acid) solubility of 10% or less is used. The TCA solubility is preferably 7% or less, most preferably 5% or less. If it is higher than this, the bread may not swell sufficiently and the bread may have a small specific volume. The TCA solubility is the ratio of protein dissolved in 0.22M trichloroacetic acid to total protein in a dispersion in which powdered vegetable protein is dispersed in water so that the protein content is 1.0% by weight and sufficiently stirred. It was measured by the Kjeldahl method.
（NSI：窒素溶解指数）
本発明には、NSI（Nitrogen Solubility Index：窒素溶解指数）が80％以上である粉末状植物性たん白を用いる。より好ましくは85％以上、最も好ましくは90％以上である。なお、NSIは所定の方法に基づき、全窒素量に占める水溶性窒素（粗蛋白）の比率（重量％）で表すものとし、本発明においては後述の方法に準じて測定された値とする。
(NSI: Nitrogen dissolution index)
In the present invention, a powdered vegetable protein having an NSI (Nitrogen Solubility Index) of 80% or more is used. It is more preferably 85% or more, and most preferably 90% or more. NSI shall be expressed as the ratio (% by weight) of water-soluble nitrogen (crude protein) to the total amount of nitrogen based on a predetermined method, and in the present invention, it shall be a value measured according to the method described later.
（穀粉）
本発明のパン類に用いる穀粉としては、強力粉、薄力粉、中力粉などの小麦粉類の他、ライ麦粉、全粒粉、米粉などの穀物の粉や各種澱粉、加工澱粉類から選ばれる１種類、あるいは２種類以上を適宜組み合わせて用いることができる。
(Flour)
The flour used in the breads of the present invention includes flours such as strong flour, weak flour, and medium flour, as well as grain flour such as rye flour, whole grain flour, and rice flour, various starches, and one type selected from processed starches. Two or more types can be used in combination as appropriate.
（活性グルテン）
活性グルテン（バイタルグルテン）とは、小麦粉等に水を加えて混捏し水洗して得られた生グルテンを乾燥させ粉末状にしたものであり、市販品を適宜選択し用いることができる。添加時期は常法によればよく、穀粉や水など他の原材料と同時に混合することができる。中種法の場合は中種原料とすることもできるが、本捏生地原料として加えることがより好ましい。添加量は、粉末状植物性たん白の配合量に対し5〜50重量％、より好ましくは8〜40％、さらに好ましくは10〜30％である。これより少ないと本発明の効果が得られにくく、これより多いと生地の作業性が悪くなる場合がある。
(Active gluten)
The active gluten (vital gluten) is a raw gluten obtained by adding water to wheat flour or the like, kneading and washing with water, and drying and powdering the raw gluten, and a commercially available product can be appropriately selected and used. The addition time may be according to a conventional method, and it can be mixed at the same time as other raw materials such as flour and water. In the case of the medium seed method, it can be used as a medium seed raw material, but it is more preferable to add it as a main kneading dough raw material. The addition amount is 5 to 50% by weight, more preferably 8 to 40%, still more preferably 10 to 30% with respect to the blending amount of the powdered vegetable protein. If it is less than this, it is difficult to obtain the effect of the present invention, and if it is more than this, the workability of the dough may be deteriorated.
（その他原材料）
本発明には他にもイースト、イーストフード、油脂類、糖類、食塩、卵、乳製品、ゲル化剤、安定剤、乳化剤、多糖類、酵素類など、通常公知のパン類に配合される原材料類を、本発明の効果を阻害しない範囲でいずれも配合することができる。
(Other raw materials)
In addition to the present invention, raw materials to be blended in commonly known breads such as yeast, yeast foods, fats and oils, sugars, salt, eggs, dairy products, gelling agents, stabilizers, emulsifiers, polysaccharides and enzymes. Any of these can be blended as long as the effects of the present invention are not impaired.
以降に本発明をより詳細に説明する。なお、文中の「部」および「％」は、特に断りのない限り重量基準を意味する。 Hereinafter, the present invention will be described in more detail. In addition, "part" and "%" in a sentence mean a weight standard unless otherwise specified.
（市販粉末状大豆たん白の分析）
市販の粉末状大豆たん白A〜Dを準備し、それぞれ一般組成、TCA可溶率及びNSIを測定した。
TCA可溶率は、粉末状大豆たん白2重量%水溶液に0.44Mトリクロロ酢酸（TCA）を等量加え、可溶性蛋白質の割合をケルダール法により測定した。
NSI はAOCS（American Oil Chemist's Society）の公式分析法BA-11-65 NSIに従って測定した。
(Analysis of commercially available powdered soy protein)
Commercially available powdered soybean proteins A to D were prepared, and their general composition, TCA solubility and NSI were measured, respectively.
The TCA solubility was measured by adding an equal amount of 0.44M trichloroacetic acid (TCA) to a 2 wt% aqueous solution of powdered soybean protein, and measuring the proportion of soluble protein by the Kjeldahl method.
NSI was measured according to the official analytical method BA-11-65 NSI of AOCS (American Oil Chemist's Society).
（表1）市販粉末状大豆たん白の一般組成、測定値（％）
（検討1）
表2、3の原料および製法に従い、小麦粉の10％を粉末状大豆たん白に置換し（小麦粉100重量部あたり11.1重量部の配合に相当）、中種法により食パンを製造した。なお、マーガリンは不二製油株式会社製「メサージュV」、活性グルテンは鳥越製粉株式会社製「PROグル65」を用いた。
(Examination 1)
According to the raw materials and manufacturing methods in Tables 2 and 3, 10% of wheat flour was replaced with powdered soybean protein (corresponding to 11.1 parts by weight per 100 parts by weight of wheat flour), and bread was produced by the medium seed method. For margarine, "Mesage V" manufactured by Fuji Oil Co., Ltd. was used, and for active gluten, "PRO Glute 65" manufactured by Torigoe Flour Milling Co., Ltd. was used.
（評価および結果）
パンは焼成翌日に測定及びパネラー5名による官能評価を行い、下記基準に従い判定した。なお、それぞれの合格ラインは「通常のパンとして概ね問題ない外観・食感・食味」であることを基準とした。
表4に示す通り、粉末状大豆たん白A、Bを用いた試験区では、パンとして問題ない品質が得られた。
(Evaluation and results)
Bread was measured the day after baking and sensory evaluated by 5 panelists, and judged according to the following criteria. In addition, each passing line was based on "appearance, texture, and taste that are almost no problem as ordinary bread".
As shown in Table 4, in the test plot using powdered soybean proteins A and B, no problematic quality was obtained as bread.
（評価基準）
体積(cm3)：対照区を1とし、0.7以上を合格とした。
比容積(cm3/g)：3.4以上を合格とした。
作業性：「生地のべたつき・切れ、伸びの悪さ」の発生有無と、それに伴う取扱作業の容易性や困難性を観点として下記基準で評価し、パンの製造は可能である△以上を合格とした。
◎：発生はほぼなく、作業が容易
○：多少発生するが、作業は可能
△：発生し、作業は困難
×：著しく発生し、取扱い不可能
(Evaluation criteria)
Volume (cm 3 ): The control group was set to 1, and 0.7 or more was passed.
Specific volume (cm 3 / g): 3.4 or more was accepted.
Workability: Evaluate according to the following criteria from the viewpoint of the presence or absence of "stickiness / cutting of dough, poor elongation" and the accompanying ease and difficulty of handling work, and bread can be manufactured. bottom.
◎: Almost no occurrence, easy work ○: Some occurrence, but work is possible △: Occurrence, work is difficult ×: Remarkably occurs, unhandled
食感については以下の観点で評価し、△以上を合格とした。
◎：対照区と同等
○：良好
△：やや重いが、パンとして受容可能な範囲
×：目が詰まって重い
The texture was evaluated from the following viewpoints, and a score of Δ or higher was judged as acceptable.
◎: Equivalent to the control group ○: Good △: Slightly heavy, but acceptable as bread ×: Clogged and heavy
（表2）中種法によるパン配合
（表3）工程条件
（表4）結果
（検討2）
表5、6の原料および製法に従い、ストレート法により粉末状大豆たん白10％配合の食パンを製造し、同様に評価した。表7に示す通り、製法が異なっても、粉末状大豆たん白A、Bを用いることで問題のない品質のパンが製造できた。
(Examination 2)
According to the raw materials and manufacturing methods in Tables 5 and 6, bread containing 10% powdered soybean protein was produced by the straight method and evaluated in the same manner. As shown in Table 7, even if the manufacturing method was different, the powdered soybean proteins A and B could be used to produce bread of no problem.
（表5）ストレート法によるパン配合
（表6）工程条件
（表7）結果
（検討3）
表8の配合に従い、粉末状大豆たん白Aの配合量を15部とし（小麦粉100重量部あたり17.6重量部に相当）、中種法によりパンを製造した。工程条件は表3に従った。
表9に示す通り、粉末状大豆たん白の配合量を増加させた場合でも、活性グルテンの配合により、ボリュームや食感を過度に損ねることなくパンとしての品質が維持された。
(Examination 3)
According to the formulation shown in Table 8, the amount of powdered soybean protein A was 15 parts (corresponding to 17.6 parts by weight per 100 parts by weight of wheat flour), and bread was produced by the medium seed method. The process conditions are as shown in Table 3.
As shown in Table 9, even when the amount of powdered soybean protein was increased, the quality of bread was maintained by adding active gluten without excessively impairing the volume and texture.
（表8）配合
（表9）結果
Claims (3)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023176544A1 (en) * | 2022-03-17 | 2023-09-21 | 不二製油グループ本社株式会社 | Method for producing bakery food |
| JP7428298B1 (en) | 2022-03-17 | 2024-02-06 | 不二製油株式会社 | Bakery food manufacturing method |
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