JP3647170B2 - Bread dough and bread manufacturing method - Google Patents

Bread dough and bread manufacturing method Download PDF

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JP3647170B2
JP3647170B2 JP30957396A JP30957396A JP3647170B2 JP 3647170 B2 JP3647170 B2 JP 3647170B2 JP 30957396 A JP30957396 A JP 30957396A JP 30957396 A JP30957396 A JP 30957396A JP 3647170 B2 JP3647170 B2 JP 3647170B2
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protein
preparation
wheat
bread
bread dough
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JPH10150907A (en
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迪夫 内田
利文 並木
和之 茂木
和文 椿
宏 杉山
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Adeka Corp
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Asahi Denka Kogyo KK
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Description

【０００１】
【発明の属する技術分野】
本発明は、パン生地及びパンの製造方法に関し、詳しくは、製パンに不適切であった、蛋白質含量の少ない（蛋白質を低減化した）小麦粉等の小麦調製物や、アレルゲンを低減化した小麦粉等の小麦調製物を原料としたパン生地の製造方法及び該パン生地の製造方法により製造されたパン生地を用いたパンの製造方法に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
従来より、パンを製造するためには、強力粉に分類される蛋白質含量の高い小麦粉を原料とするのが一般的である。
しかし、腎疾患を有する人は食事による蛋白質の摂取を控えるのが望ましいとされている。また、小麦アレルギー患者が摂取する場合、アレルギーが発症する危険性が高く、好ましくない。
これらの疾患の治療法として、従来から蛋白質やアレルギーの原因となる食物を制限又は禁止する方法が有効であることが知られている。しかし、食物摂取の制限や禁止は、生命の維持や発育にも支障をきたしかねない。そこで、蛋白質やアレルギーの原因となる成分（アレルゲン）のみを除去し、他の栄養成分を損なわない食品を摂取させるのが好ましい方法の一つである。
【０００３】
そこで、アレルゲンや蛋白質を除去または低減化した種々の食品が開発されつつある。これまでに、穀類では、アルブミン画分やグロブリン画分に属する蛋白質が主要なアレルゲンの一つであることが知られており、小麦粉からアルブミン画分とグロブリン画分の蛋白質を塩溶液で除去することにより、アレルゲンを低減化させた小麦調製物を製造できることが見い出されている（特開平３−２９７３４３号公報、特開平５−１０３６１２号公報、特開平６−２５３７５８号公報、特開平５−１０３６１３号公報、特開平５−１０３６１６号公報、特開平５−１０３６１８号公報など）。
【０００４】
しかし、このような小麦調製物を用いて一般的所定の方法でパンを製造した場合、グルテンの結合力が弱く発酵したガスを保持することが出来ないために生地が膨張せず、極めて容積の小さいパンとなったり、硬くぱさついた食感となる。更には、表皮色が薄い、表皮質の肌荒れ、内相のす立が悪くなる等の欠点があった。
【０００５】
これらの欠点を解決すべく、例えば、低蛋白質パンの製造に関し、特開平５−７４４８号公報には、パン用小麦粉に澱粉を加えて相対的に蛋白含量を低下させた原料を用いてパンを製造する技術が紹介されているが、アレルゲンを選択的に除去したものではなく、単に比率を低下させたのみであり、小麦アレルギーにとっては適切な食品とは言い難い。また、特開平６−８６６２７号公報には、豚血漿と澱粉とからベーカリー製品を製造する方法が記載されているが、本質的に小麦を使用しておらず、食感、風味の面で劣る。
【０００６】
また、パン体積を向上させるための製パン方法として所謂ノータイム発酵法が知られているが、パン特有の発酵風味などに欠けるという問題があった。また、風味を改良するために、脱脂粉乳等の乳蛋白質を添加する方法が知られているが、乳蛋白質を添加することは、低蛋白質、低アレルゲンの観点から好ましくない。これらの問題を解決する方法として、還元剤を添加する方法が特開平７−０７９６８８号公報に記載されているが、特有の異味を呈し、且つ食感も満足するには至っていない。また、このような還元剤や酸化剤を製パン時に添加し製パン性を改善する技術は知られているが、アレルギー患者、腎臓病患者等の病人食用途の観点からして、添加物は極力避ける方が望ましい。
【０００７】
このように、アレルゲンや蛋白質が除去又は低減化され、且つ、これら欠点の改善できる、パンの製造方法が待望されていた。
【０００８】
従って、本発明の目的は、製パン用途に不適切であった、蛋白質含量の少ない小麦調製物、又はアレルゲン低減化した小麦調製物を原料としても、食味、食感が良好なパンを製造する方法を提供することにある。
【０００９】
【課題を解決するための手段】
本発明者等は、鋭意研究した結果、特定の処理を施した小麦調製物を原料として用いることにより、上記目的を達成し得ることを知見した。
【００１０】
本発明は、上記知見に基づきなされたもので、イーストの添加に先立ち、塩化ナトリウム水溶液により吸水させて、水分含量２５〜５０重量％及び塩化ナトリウム含有量０．０５〜２重量％とした低蛋白質小麦調製物を原料として用いることを特徴とするパン生地の製造方法を提供するものである。
【００１１】
また、本発明は、上記パン生地の製造方法により製造されたパン生地を用いることを特徴とするパンの製造方法を提供するものである。
【００１２】
【発明の実施の形態】
以下に、本発明のパン生地の製造方法について詳細に説明する。
なお、本明細書にいう「小麦調製物」とは、小麦又は低蛋白小麦の胚乳及びその粉砕物、並びに該胚乳及びその粉砕物に任意の処理を施したものをいう。例えば、小麦粉、小麦澱粉、小麦グルテン等をはじめ、これらに低蛋白質処理、蛋白質添加処理、アレルゲン低減化処理、ミネラル添加処理、油脂添加処理等を施したものをいう。
また、本明細書にいう「低蛋白質小麦調製物」とは、上記小麦調製物のうち、小麦の胚乳及びその粉砕物に低蛋白質処理を施したものをいう。
【００１３】
本発明においては、パン生地の原料として、吸水させた低蛋白質小麦調製物が用いられる。該吸水させた低蛋白質小麦調製物としては、低蛋白質小麦調製物に塩化ナトリウム水溶液を加えた後少なくとも５分間経過したものであれば十分であり、特に好ましくは塩化ナトリウム水溶液を加えた後１０分間以上経過したものが用いられる。塩化ナトリウム水溶液を加えた後５分未満のものでは小麦に水が十分に吸水されず、本発明の効果を得られないことがある。また、低蛋白質処理、アレルゲン低減化処理の過程で吸水したままのものを用いることができる。
【００１４】
上記の吸水させた低蛋白質小麦調製物の水分含量は、後述の所謂直捏法により製パンする場合、イースト添加直前で２５〜４５重量％（以下、単に「％」と略す）であるが、作業性が良好で、後の工程において水を加えることを考慮すると３０〜３７％であることが特に好ましい。該水分含量が２５％未満では、生地のまとまりがなく、生地の状態が劣ることがあり、また、４５％超では水分含量が過剰でパン生地の調製が困難となる。このような水分含量が過剰の場合には、別に小麦粉などを加えて、水分含量を上記の範囲内に調整してからイーストを添加するようにすればよい。
一方、後述の所謂中種法により製パンする場合、イーストを加える中種部分のイースト添加直前の時で２５〜５０％であるが、作業性を考慮すると、４０〜５０％であることが特に好ましい。該水分含量が２５％未満では中種生地のまとまりがなく、良好な中種生地を得られないことがあり、また、５０％超では水分含量が過剰で良好な中種生地を得られず、その結果、良好なパンが得られないことがある。
【００１５】
上記低蛋白質小麦調製物の調製に用いられる小麦としては、品種改良により得られた低蛋白質小麦粉、穀類由来の粉を小麦調製物に混合して蛋白質相対比率を低下させたもの、小麦調製物から蛋白質を抽出及び／又は分解して該蛋白質を除去ないし低減化したものの何れも使用することができる。ここで、上記の蛋白質を抽出及び／又は分解して該蛋白質を除去ないし低減化する方法とその対象とする蛋白質には特に限定されない。また、上記低蛋白質小麦調製物の調製に用いられる小麦としては、任意の前処理、例えば、低蛋白質処理、蛋白質添加処理、アレルゲン低減化処理、ミネラル添加処理、油脂添加処理等を予め施されたもの、又は冷凍冷蔵保存品であるものも用いることができる。
【００１６】
本発明においては、イーストの添加に先立ち、例えば、低蛋白質小麦調製物に、食塩水により水分を加えた後５分間置く等して、低蛋白質小麦調製物に吸水させることが重要である。
なお、上記の吸水させた低蛋白質小麦調製物とした段階で、冷蔵又は冷凍して保存することができる。
【００１７】
本発明においては、一般的な製パン方法、例えば、所謂直捏法による方法及び所謂中種法による方法が採用できる。
所謂直捏法により製パンする場合、パン生地の調製は、イースト添加（吸水させた低蛋白質小麦調製物にイーストその他の副原料添加）後、混捏、発酵、分割、丸目、ねかし、整形、及び焙炉という工程の順で行われ、得られたパン生地を焼成することによりパンを作成する。一方、所謂中種法により製パンする場合、パン生地の調製は、イースト添加（低蛋白質小麦調製物の一部を吸水させたものにイースト及び水添加）後、混捏、発酵、低蛋白質小麦調製物（残部）及び副原料混合、混捏、分割、丸目、ねかし、整形、並びに焙炉という工程の順で行われ、得られたパン生地を焼成することによりパンを作成する。
上記両場合ともに、イースト添加後に発酵がなされているが、本発明にいう発酵工程とは、イーストを添加し混捏し終えてから、所謂直捏法により製パンする場合にあっては分割するまでの工程、所謂中種法により製パンする場合にあっては低蛋白質小麦調製物（残部）及び副原料混合するまでの工程のことをいい、それら以降の特にねかし、焙炉の間で進行する発酵を含むものではない。
【００１８】
本発明においては、発酵工程の時間は、好ましくは３０分以下、更に好ましくは０超〜３０分、特に好ましくは１０〜２０分である。
ここで、上記発酵工程の時間が０超〜１０分未満であると、パンの体積は特に優れ、風味、食感が良好で好ましく、また、発酵工程の時間が１０〜２０分であると、パンの体積、風味、食感とも特に優れ、最も好ましく、更に、発酵工程の時間が２０分超〜３０分であると、風味は特に優れ、パンの体積、食感も良好であり好ましい。ところが、発酵工程の時間が０分ではパンの食感、風味とも若干劣ることがあり、また、発酵工程の時間が３０分超では、グルテンの質が悪化し、パンの体積が低下することがあるため好ましくない。
【００１９】
また、本発明においては、上記低蛋白質小麦調製物の一形態として、水分含量を１４％（これは一般的な小麦粉の水分含量であり、赤外線で１２５℃に加熱乾燥し、その前後の重量差から算出したものである）とした場合の蛋白質含量が６〜１０％である小麦調製物を用いることが好ましい。この範囲の蛋白質含量である小麦調製物の調製に用いる小麦の品種、等級等には特に限定されず、例えば、品種改良により得られた低蛋白質小麦粉、穀類由来の粉を小麦調製物に混合して蛋白質相対比率を低下させたもの、小麦調製物から蛋白質を抽出及び／又は分解して該蛋白質を除去ないし低減化したものの何れも使用できる。上記の蛋白質を抽出及び／又は分解して該蛋白質を除去ないし低減化する方法とその対象とする蛋白質には特に限定されない。また、腎疾患の患者向けとしては、蛋白質含量は少ないほど好ましいが、実際上、上記の水分含量を１４％とした場合の蛋白質含量が６％未満ではパンの体積が小さくなり、食味、食感、表皮の質が不良となることがあり、また１０％超では腎疾患患者向けとしては好ましくない。
【００２０】
また、本発明においては、上記低蛋白質小麦調製物の一形態として、アレルゲン低減化された小麦調製物（以下、「低アレルゲン小麦調製物」ということがある）を用いることが好ましい。該低アレルゲン小麦調製物の調製に用いる小麦の品種、等級等には特に限定されない。上記低アレルゲン小麦調製物としては、例えば、品種改良により得られた低アレルゲン小麦調製物、小麦調製物からアレルゲンを抽出及び／又は分解して該アレルゲンを除去ないし低減化したものの何れも使用できる。上記のアレルゲンを抽出及び／又は分解して該アレルゲンを除去ないし低減化する際、同時にアレルゲン以外の蛋白質が抽出及び／又は分解して該蛋白質が除去ないし低減化されても差し支えない。上記のアレルゲンを抽出及び／又は分解して該アレルゲンを除去ないし低減化する方法には特に限定されず、例えば、塩化ナトリウム水溶液に接触させる方法、アレルゲンを分解する酵素に接触させる方法、還元性を有する物質に接触させる方法等が挙げられる。その他、上記低アレルゲン小麦調製物として、穀類由来の粉を小麦調製物に混合してアレルゲンの相対比率を低下させたものも使用できる。その対象とするアレルゲンは、アルブミン、グロブリンを主体としたアレルゲンである。
【００２１】
また、上記低アレルゲン小麦調製物としては、低アレルゲン小麦調製物１ｇ（水分含量１４％）に１Ｍ塩化ナトリウム水溶液１０ｍｌを加え３０分間室温で抽出した場合に、上清中に含まれる蛋白質量で、SDS −PAGEによる見かけの分子量が３万以下のもの（以下、「３万以下の蛋白質」という）が５００μｇ／ｍｌ以下であり、且つSDS −PAGEによる見かけの分子量が５万から７万のもの（以下、「５−７万の蛋白質」という）が１００μｇ／ｍｌ以下であるものが望ましい。（なお、蛋白質量は、ケルダール法により算出（蛋白質係数５．７）した値である。）上記３万以下の蛋白質が５００μｇ／ｍｌ超であるか、又は上記５−７万の蛋白質が１００μｇ／ｍｌ超であると、小麦アレルギー患者が摂取した場合に、アレルギーが発症する危険性が高くなるため好ましくない。
【００２２】
更に、上記低アレルゲン小麦調製物としては、塩不溶性蛋白質含量に対する塩可溶性蛋白質含量（塩可溶性蛋白質含量／塩不溶性蛋白質含量）が、１／５０〜１／１００（重量基準）である小麦調製物（以下、「塩不溶性蛋白質小麦調製物」ということがある）を用いることが好ましく、該小麦調製物としては、塩不溶性蛋白質含量に対する塩可溶性蛋白質含量（塩可溶性蛋白質含量／塩不溶性蛋白質含量）が、１／５０〜１／１００（重量基準）である小麦粉を用いることが好ましい。ここで、「塩可溶性蛋白質」とは、０．５Ｍ塩化ナトリウム水溶液で３０分間攪拌抽出して得た抽出液中の蛋白質であり、その含量の数値はケルダール法により算出（蛋白質係数５．７）した値であり、一方「塩不溶性蛋白質」とは、０．５Ｍ塩化ナトリウム水溶液で３０分間攪拌抽出して得た抽出残さ中の蛋白質であり、その含量の数値は同様にケルダール法により算出（蛋白質係数５．７）した値である。上記塩不溶性蛋白質小麦調製物の調製に用いられる小麦の品種、等級等には特に限定されない。また、上記塩不溶性蛋白質小麦調製物における上記蛋白質含量の比率（塩可溶性蛋白質含量／塩不溶性蛋白質含量）が上記範囲となるように小麦調製物を調製する方法には特に限定されない。
ここで、上記蛋白質含量の比率が１／５０超ではアレルギー患者に摂取させたとき発症する危険性が比較的高くなり、一方、１／１００未満ではパンの比容積が小さくなることがあり好ましくない。
【００２３】
また、本発明においては、上記低蛋白質小麦調製物として、塩化ナトリウムを０．０５〜２％含有する小麦調製物（以下、「含塩小麦調製物」ということがある）を用いる。該含塩小麦調製物は、塩化ナトリウムが上記範囲の含有量となるように、塩化ナトリウム水溶液に浸漬した低蛋白質小麦調製物である。該塩化ナトリウムの含有量が０．０５〜２％であれば前処理を施したのち、脱塩分せずに使用することができる。該塩化ナトリウムの含有量が２％超では発酵が阻害されパンの体積が低下することがあるため好ましくない。
【００２４】
上記の吸水させた低蛋白質小麦調製物を用いてパン生地を製造する具体的な方法としては、所謂直捏法により製パンする場合には、例えば、以下に示す方法が挙げられる。
上記低蛋白質小麦調製物に十分吸水させてから、例えば、食塩水により水分を加えてから５分間以上おいた後の吸水させた低蛋白質小麦調製物に、イースト、必要に応じ、水、食塩、砂糖、油脂などの副原料を配合した後、混捏する。次いで、発酵させ（発酵工程）、その後、必要に応じ分割、丸目、ねかし、整形、焙炉等を施す。
ここで、上記イーストの配合量は、水分含量１４％換算の低蛋白質小麦調製物１００重量部（以下、単に「部」という）に対して、３〜６部とすることが好ましい。該イーストの配合量が３部未満では体積が小さく風味が悪くなる傾向があり、６部を超えるとパン形が不揃いとなりまたす立が劣る傾向があり好ましくない。
また、上記食塩の配合量は、水分含量１４％換算の低蛋白質小麦調製物１００部に対して、０．５〜２．５部とすることが好ましく、また、特に、腎臓病患者用としては、ナトリウム摂取を控えることから、０．５〜０．８部であることがより好ましい。該食塩の配合量が０．５部未満ではパン生地にダレを生じることがあり、一方、２．５部を超えると発酵が抑制され、パン体積が小さくなることがあり好ましくない。
また、上記砂糖の配合量は、水分含量１４％換算の低蛋白質小麦調製物１００部に対して、４〜８部とすることが好ましい。該砂糖の配合量が４部未満ではパンの表皮が厚くなったり、また、パンの焼色が薄くなったりすることがあり、一方、８部を超えるとパンの形が不揃いとなることがあるため好ましくない。
また、上記油脂の配合量は、水分含量１４％換算の低蛋白質小麦調製物１００部に対して、２〜６部とすることが好ましい。該油脂の配合量が２部未満では気泡を包み込むことができず、パンの体積が小さくなることがあり、一方、６部を超えるとパンに焼斑ができることがあるため好ましくない。
また、水は、発酵工程に移る前に全量で、水分含量１４％換算の低蛋白質小麦調製物１００部に対して、５５〜６０部配合されていることが好ましい。該水の配合量が５５部未満では、パン生地がパサつき、製パンした際も、体積が小さく、表皮の外観は悪く、内相は不揃いで、パサついた食感のものとなることがあり、一方、６０部超では、生地にダレを生じ、製パンした際も、体積や形が不揃いで、表皮の外観が著しく悪くなることがあるため好ましくない。
【００２５】
上記発酵工程の時間は、好ましくは０超から３０分、更に好ましくは１０〜２０分である。該発酵工程の時間が０超〜１０分未満であると、パンの体積は特に優れ、風味、食感が良好で好ましい。また発酵工程の時間が１０〜２０分であると、パンの体積、風味、食感とも特に優れ、最も好ましい。また発酵工程の時間が２０分超〜３０分であると、風味は特に優れ、パンの体積、食感も良好であり好ましい。ところが、該発酵工程の時間が０分であると、パンの体積、食感、風味とも劣ることがある。一方、発酵工程の時間が３０分超であると、グルテンの質が悪化し、パンの体積が低下することがあるため好ましくない。
【００２６】
また、所謂中種法により製パンする場合には、例えば、以下に示す方法が挙げられる。
先ず上記低蛋白質小麦調製物の一部に十分吸水させてから、例えば、塩化ナトリウム水溶液を加えてから５分間おいた後、イースト及び水を配合し、混捏（中種混捏）した後、発酵させる（発酵工程）。
ここで、上記イースト、及び水（必要に応じ後述の発酵工程後に加える水を含む全量）の好ましい配合量については、上記の所謂直捏法により製パンする場合と同様である。
上記発酵工程の時間は、好ましくは０超から３０分、更に好ましくは１０〜２０分である。該発酵工程の時間が０超〜１０分未満であると、パンの体積は特に優れ、風味、食感が良好で好ましい。また発酵工程の時間が１０〜２０分であると、パンの体積、風味、食感とも特に優れ、最も好ましい。また発酵工程の時間が２０分超〜３０分であると、風味は特に優れ、パンの体積、食感も良好であり好ましい。ところが、該発酵工程の時間が０分であると、パンの体積、風味、食感とも劣ることがある。一方、発酵工程の時間が３０分超であると、グルテンの質が悪化し、パンの体積が低下することがあるため好ましくない。
【００２７】
上記発酵工程の後、残りの低蛋白質小麦調製物、食塩、砂糖、油脂、及び必要に応じ水を配合し、混捏（本捏混捏）する。この際の残りの低蛋白質小麦調製物には必ずしも吸水させる必要はない。その後、必要に応じ分割、丸目、ねかし、整形、焙炉等を施す。
ここで、上記食塩、砂糖、油脂、及び水（発酵工程前後の全量）の好ましい配合量については、上記の所謂直捏法により製パンする場合と同様である。
【００２８】
従って、本発明においては、上記の所謂直捏法により製パンする場合及び上記の所謂中種法により製パンする場合の何れの場合においても、上記低蛋白質小麦調製物（水分含量１４％換算）１００部、水５５〜６０部、食塩０．５〜２．５部、砂糖４〜８部、油分２〜６部、及びイースト３〜６部からなる原料を用いることが好ましい。
【００２９】
また、整形及び焙炉工程においては、所謂直捏法により製パンする場合及び所謂中種法により製パンする場合の何れの場合においても、任意の型（例えばワンローフタイプ）を用いて、適温（例えば３５〜４０℃）で、例えば４０〜５０分（前記ワンローフタイプの型では型上２ｃｍ）焙炉して、パン生地を調製する。
【００３０】
次に、本発明のパンの製造方法について詳細に説明する。
本発明のパンの製造方法は、上述した本発明のパン生地の製造方法により製造されたパン生地を用い、所謂直捏法により製パンする場合及び所謂中種法により製パンする場合の何れの場合においても、一般的な製パン方法に従って行われる。即ち、例えば、上記パン生地を、適温（例えば２００〜２４０℃）で例えば２５〜３５分焼成してパンを製造することができる。
本発明の製造方法によれば、従来のアレルゲン低減化パンや低蛋白質パンよりも、ボリューム、食味、食感等が向上したパンを得ることができる。
【００３１】
【実施例】
以下、実施例によって本発明を更に具体的に説明するが、これらの実施例は本発明の範囲を限定するものではない。
なお、以下の例で使用する「低蛋白質小麦調製物」、「低アレルゲン小麦調製物」、「３万以下の蛋白質」、及び「５−７万の蛋白質」とは、それぞれ発明の実施の形態において記載した通りである。また、特に断りのない限り、「％」は「重量％」を表し、「部」は「重量部」を表す。
また、下記の実施例４、実施例１３、実施例２０、実施例４０、実施例４１及び実施例４２は、参考例であり、本発明のパン生地及びパンの製造方法の実施例ではない。
【００３２】
実施例１
（１）低アレルゲン小麦調製物の調製
薄力粉（日本製粉（株）製、ハート）１０ｋｇに、５０ｌの５００ｍＭ 塩化ナトリウム水溶液を加え、１時間、８℃にて撹拌した後、連続遠心分離機により、固液分離（回転数：３０００Ｇ、相対回転差：２０ｒｐｍ）し、固相（塩水溶液不溶小麦画分）を得た。得られた固相に、４０ｌの５００ｍＭ ＮａＣｌ水溶液を加え、１時間、８℃にて撹拌後、上記と同様にして、固液分離した。さらにこの操作を３回繰り返し、固相（再処理塩水溶液不溶小麦画分）を得た。得られた再処理塩水溶液不溶小麦画分に４０ｌの水道水を加え、１時間、８℃にて撹拌後、再度上記と同様にして固液分離し、低アレルゲン小麦調製物を得た。
得られた低アレルゲン小麦調製物は、水分含量４４％〔（株）ケット科学研究所製、型式ＦＤ−２３０による。以下の実施例及び比較例においても同じ。〕、蛋白質含量６．３％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量（重量基準、以下同じ）＝１／９５、塩化ナトリウム含有量０．０５％であった。
【００３３】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。その後、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（１−１５）を調製した。
また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（１−０）、（１−１）、（１−５）、（１−１０）、（１−２０）、（１−２５）、（１−３０）を調製した。
【００３４】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化した食パン（以下、単に「パン」という）を得た。
【００３５】
実施例２
（１）低アレルゲン小麦調製物の調製
実施例１の（１）に記載の方法で調製した低アレルゲン小麦調製物を、凍結乾燥し、粉砕し、アレルゲン低減化処理した小麦粉（調製物２−Ａ、水分含量５％、蛋白質含量６．２％（水分含量１４％小麦粉換算）、塩可溶性蛋白質量／塩不溶性蛋白質量= １／９５）を得た。
一方、最後の操作で固液分離しないこと以外、実施例１の（１）に記載の方法と同様に調製した低アレルゲン小麦調製物（調製物２−Ｂ、水分含量８０％、蛋白質含量６．４％（水分含量１４％小麦粉換算）、塩可溶性蛋白質量／塩不溶性蛋白質量= １／９０）を得、冷凍保存した。
調製物２−Ａ ２７０ｇと解凍した調製物２−Ｂ ２２５ｇを混合し、１０分間静置し、混合物２−Ａに十分吸水させた。この時の調製物の混合物（低アレルゲン小麦調製物）は、水分量３９％、蛋白質含量６．３％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／９３、塩化ナトリウム含有量０．１％であった。
【００３６】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。その後、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（２−１５）を調製した。
また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（２−０）、（２−１）、（２−５）、（２−１０）、（２−２０）、（２−２５）、（２−３０）を調製した。
【００３７】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００３８】
実施例３
（１）低アレルゲン小麦調製物の調製
アレルゲン低減化処理を行う溶液を最終濃度０．５％となるようにリゾレシチンを加えた０．５Ｍ ＮａＣｌ溶液に変えたこと以外は、実施例１の（１）に記載の方法と同様に調製した後、２時間通風乾燥して低アレルゲン小麦調製物を得た。得られた低アレルゲン小麦調製物は、水分含量２８％、蛋白質含量６．２％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／１００、塩化ナトリウム含有量０．１％であった。
【００３９】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。その後、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（３−１５）を調製した。
また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（３−０）、（３−１）、（３−５）、（３−１０）、（３−２０）、（３−２５）、（３−３０）を調製した。
【００４０】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００４１】
実施例４
（１）低アレルゲン小麦調製物の調製
グルテン（日本製粉（株）製、バイタルグルテン）と小麦澱粉（グリコ栄養食品（株）製、新銀鱗）と水を１：１０：３（重量基準）の比率で混合・ミキシングし、２０分間静置して、低アレルゲン小麦調製物を得た。得られた低アレルゲン小麦調製物は、水分含量３１％、蛋白質含量７．１％（水分含量１４％小麦粉換算）、３万以下の蛋白質５００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／５５、塩化ナトリウム含有量０．０５％であった。
【００４２】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。その後、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（４−１５）を調製した。
また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（４−０）、（４−１）、（４−５）、（４−１０）、（４−２０）、（４−２５）、（４−３０）を調製した。
【００４３】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００４４】
実施例５
（１）低アレルゲン小麦調製物の調製
中力粉（日本製粉（株）製 宝船）１ｋｇに、コラゲナーゼ粉末（和光純薬工業製、Crostridium histolyticum）１ｇ（２００ｕｎｉｔｓ／ｍｇ）を２％塩化ナトリウム水溶液１ｌに溶解した酵素溶液１ｌを加え、全体が均質になるまで懸濁した。３７℃の恒温槽で１６時間静置し酵素反応を行った。反応生成物は遠心分離（３５００ｒｐｍ、１０分）によって回収し１時間通風乾燥し、低アレルゲン小麦調製物を得た。得られた低アレルゲン小麦調製物は、水分含量３４％、蛋白質含量８．１％（水分含量１４％小麦粉換算）、３万以下の蛋白質３００μｇ／ｍｌ、５−７万の蛋白質８０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／７５、塩化ナトリウム含有量１．１％であった。
【００４５】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。その後、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（５−１５）を調製した。
また、これとは別に、発酵時間を０、１、５、１０、１５、２０、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（５−０）、（５−１）、（５−５）、（５−１０）、（５−２０）、（５−２５）、（５−３０）を調製した。
【００４６】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００４７】
実施例６
（１）低アレルゲン小麦調製物の調製
強力粉（日本製粉（株）製 イーグル）１ｋｇに、コラゲナーゼ粉末（和光純薬工業製、Crostridium histolyticum）１ｇ（２００ｕｎｉｔｓ／ｍｇ）を２％塩化ナトリウム水溶液１ｌに溶解した酵素溶液１ｌを加え、全体が均質になるまで懸濁した。３７℃の恒温槽で１６時間静置し酵素反応を行った。反応生成物は遠心分離（３５００ｒｐｍ、１０分）によって回収し１時間通風乾燥し、低アレルゲン小麦調製物を得た。得られた低アレルゲン小麦調製物は、水分含量３５％、蛋白質含量９．８％（水分含量１４％小麦粉換算）、３万以下の蛋白質３００μｇ／ｍｌ、５−７万の蛋白質１００μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／８０、塩化ナトリウム含有量１．２％であった。
【００４８】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。その後、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地を調製した。
また、これとは別に、発酵時間を０、１、５、１０、１５、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（６−０）、（６−１）、（６−５）、（６−１０）、（６−２０）、（６−２５）、（６−３０）を調製した。
【００４９】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００５０】
実施例７
（１）低アレルゲン小麦調製物の調製
アレルゲン低減化処理を行う溶液を最終濃度０．５％となるようにリゾレシチンを加えた０．５Ｍ ＮａＣｌ溶液に変えたこと以外は、実施例１の（１）と同様の操作を行い、低アレルゲン小麦調製物を得た。得られた低アレルゲン小麦調製物は、水分含量４５％、蛋白質含量６．２％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／１００、塩化ナトリウム含有量０．１％であった。
【００５１】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。その後、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（７−１５）を調製した。
また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（７−０）、（７−１）、（７−５）、（７−１０）、（７−２０）、（７−２５）、（７−３０）を調製した。
【００５２】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００５３】
実施例８
（１）低蛋白質小麦調製物の調製
薄力粉（日本製粉（株）製、ハート、水分含量１４％、蛋白質含量８．５％）１００部に対し、２．７％食塩水３５部を加えた。ミキサーで混合した後、２０分間静置し、低蛋白質小麦調製物を得た。得られた低蛋白質小麦調製物は、水分含量３６％、蛋白質含量８．５％（水分含量１４％小麦粉換算）、３万以下の蛋白質１５００μｇ／ｍｌ、５−７万の蛋白質３００μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／５、塩化ナトリウム含有量 ０．７％であった。
【００５４】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低蛋白質小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。その後、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、本発明に係る低蛋白質パン生地（８−１５）を調製した。
また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係る低蛋白質パン生地（８−０）、（８−１）、（８−５）、（８−１０）、（８−２０）、（８−２５）、（８−３０）を調製した。
【００５５】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各低蛋白質パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ本発明に係る低蛋白質のパンを得た。
【００５６】
実施例９
（１）低蛋白質小麦調製物の調製
中力粉（日本製粉（株）製、宝船、水分含量１４％、蛋白質含量９．７％）１００部に対し、７．５％食塩水３５部を加えた。ミキサーで混合した後、２０分間静置し、低蛋白質小麦調製物を得た。得られた低蛋白質小麦調製物は、水分含量３６％、蛋白質含量９．７％（水分含量１４％小麦粉換算）、３万以下の蛋白質２０００μｇ／ｍｌ、５−７万の蛋白質５００μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／６、塩化ナトリウム含有量１．９％であった。
【００５７】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低蛋白質小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。その後、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、本発明に係る低蛋白質パン生地（９−１５）を調製した。
また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係る低蛋白質パン生地（９−０）、（９−１）、（９−５）、（９−１０）、（９−２０）、（９−２５）、（９−３０）を調製した。
【００５８】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各低蛋白質パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ本発明に係る低蛋白質のパンを得た。
【００５９】
実施例１０
（１）低アレルゲン小麦調製物の調製
実施例１の（１）と同様の操作を行い、低アレルゲン小麦調製物を得た。得られた低アレルゲン小麦調製物は、水分含量４４％、蛋白質含量６．３％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／９５、塩化ナトリウム含有量０．０５％であった。
【００６０】
（２）パン生地の調製
所謂中種法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記低アレルゲン小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（１０−１５）を調製した。また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（１０−０）、（１０−１）、（１０−５）、（１０−１０）、（１０−２０）、（１０−２５）、（１０−３０）を調製した。
【００６１】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表４〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００６２】
実施例１１
（１）低アレルゲン小麦調製物の調製
実施例２の（１）と同様の操作を行い、低アレルゲン小麦調製物を得た。得られた低アレルゲン小麦調製物は、水分含量４０％、蛋白質含量６．３％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／９３、塩化ナトリウム含有量０．１％であった。
【００６３】
（２）パン生地の調製
所謂中種法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記低アレルゲン小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（１１−１５）を調製した。また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（１１−０）、（１１−１）、（１１−５）、（１１−１０）、（１１−２０）、（１１−２５）、（１１−３０）を調製した。
【００６４】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表４〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００６５】
実施例１２
（１）低アレルゲン小麦調製物の調製
実施例３の（１）と同様の操作を行い、低アレルゲン小麦調製物を得た。得られた低アレルゲン小麦調製物は、水分含量２８％、蛋白質含量６．２％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／１００、塩化ナトリウム含有量０．１％であった。
【００６６】
（２）パン生地の調製
所謂中種法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記低アレルゲン小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（１２−１５）を調製した。また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（１２−０）、（１２−１）、（１２−５）、（１２−１０）、（１２−２０）、（１２−２５）、（１２−３０）を調製した。
【００６７】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表４〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００６８】
実施例１３
（１）低アレルゲン小麦調製物の調製
実施例４の（１）と同様の操作を行い、低アレルゲン小麦調製物を得た。得られた低アレルゲン小麦調製物は、水分含量３１％、蛋白質含量７．１％（水分含量１４％小麦粉換算）、３万以下の蛋白質５００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／５５、塩化ナトリウム含有量０．０５％であった。
【００６９】
（２）パン生地の調製
所謂中種法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記低アレルゲン小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（１３−１５）を調製した。また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（１３−０）、（１３−１）、（１３−５）、（１３−１０）、（１３−２０）、（１３−２５）、（１３−３０）を調製した。
【００７０】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表４〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００７１】
実施例１４
（１）低アレルゲン小麦調製物の調製
実施例５の（１）と同様の操作を行い、低アレルゲン小麦調製物を得た。得られた低アレルゲン小麦調製物は、水分含量３４％、蛋白質含量８．１％（水分含量１４％小麦粉換算）、３万以下の蛋白質３００μｇ／ｍｌ、５−７万の蛋白質８０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／７５、塩化ナトリウム含有量１．１％であった。
【００７２】
（２）パン生地の調製
所謂中種法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記低アレルゲン小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（１４−１５）を調製した。また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（１４−０）、（１４−１）、（１４−５）、（１４−１０）、（１４−２０）、（１４−２５）、（１４−３０）を調製した。
【００７３】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表４〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００７４】
実施例１５
（１）低アレルゲン小麦調製物の調製
実施例６の（１）と同様の操作を行い、低アレルゲン小麦調製物を得た。得られた低アレルゲン小麦調製物は、水分含量３５％、蛋白質含量９．８％（水分含量１４％小麦粉換算）、３万以下の蛋白質３００μｇ／ｍｌ、５−７万の蛋白質１００μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／８０、塩化ナトリウム含有量１．２％であった。
【００７５】
（２）パン生地の調製
所謂中種法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記低アレルゲン小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（１５−１５）を調製した。また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（１５−０）、（１５−１）、（１５−５）、（１５−１０）、（１５−２０）、（１５−２５）、（１５−３０）を調製した。
【００７６】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表４〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００７７】
実施例１６
（１）低アレルゲン小麦調製物の調製
実施例７の（１）と同様の操作を行い、低アレルゲン小麦調製物を得た。得られた低アレルゲン小麦調製物は、水分含量４５％、蛋白質含量６．２％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／１００、塩化ナトリウム含有量０．１％であった。
【００７８】
（２）パン生地の調製
所謂中種法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記低アレルゲン小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（１６−１５）を調製した。また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（１６−０）、（１６−１）、（１６−５）、（１６−１０）、（１６−２０）、（１６−２５）、（１６−３０）を調製した。
【００７９】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表４〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００８０】
実施例１７
（１）低蛋白質小麦調製物の調製
実施例８の（１）と同様の操作を行い、低蛋白質小麦調製物を得た。得られた低蛋白質小麦調製物は、水分含量３６％、蛋白質含量８．５％（水分含量１４％小麦粉換算）、３万以下の蛋白質１５００μｇ／ｍｌ、５−７万の蛋白質３００μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／５、塩化ナトリウム含有量０．７％であった。
【００８１】
（２）パン生地の調製
所謂中種法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低蛋白質小麦調製物）の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記低蛋白質小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、本発明に係る低蛋白質パン生地（１７−１５）を調製した。
また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係る低蛋白質パン生地（１７−０）、（１７−１）、（１７−５）、（１７−１０）、（１７−２０）、（１７−２５）、（１７−３０）を調製した。
【００８２】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各低蛋白質パン生地を、下記〔表４〕に示す条件で焼成し、それぞれ本発明に係る低蛋白質のパンを得た。
【００８３】
実施例１８
（１）低蛋白質小麦調製物の調製
実施例９の（１）と同様の操作を行い、低蛋白質小麦調製物を得た。得られた低蛋白質小麦調製物は、水分含量３６％、蛋白質含量９．７％（水分含量１４％小麦粉換算）、３万以下の蛋白質２０００μｇ／ｍｌ、５−７万の蛋白質５００μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／６、塩化ナトリウム含有量１．９％であった。
【００８４】
（２）パン生地の調製
所謂中種法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低蛋白質小麦調製物）の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記低蛋白質小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、本発明に係る低蛋白質パン生地（１８−１５）を調製した。
また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係る低蛋白質パン生地（１８−０）、（１８−１）、（１８−５）、（１８−１０）、（１８−２０）、（１８−２５）、（１８−３０）を調製した。
【００８５】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各低蛋白質パン生地を、下記〔表４〕に示す条件で焼成し、それぞれ本発明に係る低蛋白質のパンを得た。
【００８６】
実施例１９
（１）低アレルゲン小麦調製物の調製
実施例２で用いた小麦調製物（調製物２−Ａ）２０５ｇと解凍した小麦調製物（調製物２−Ｂ）２９５ｇとを混合し、１０分間静置し、この混合物に十分吸水させた。この時の調製物の混合物（低アレルゲン小麦調製物）は、水分含量４９％、蛋白質含量６．３％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／９３、塩化ナトリウム含有量０．１％であった。
【００８７】
（２）パン生地の調製
所謂中種法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記低アレルゲン小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（１９−１５）を調製した。また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（１９−０）、（１９−１）、（１９−５）、（１９−１０）、（１９−２０）、（１９−２５）、（１９−３０）を調製した。
【００８８】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表４〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００８９】
実施例２０
（１）低アレルゲン小麦調製物の調製
実施例２で用いた小麦調製物（調製物２−Ａ）１８５ｇと解凍した小麦調製物（調製物２−Ｂ）３１５ｇとを混合し、１０分間静置し、この混合物に十分吸水させた。この時の調製物の混合物（低アレルゲン小麦調製物）は、水分含量５２％、蛋白質含量６．３％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／９３、塩化ナトリウム含有量０．１％であった。
【００９０】
（２）パン生地の調製
所謂中種法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記低アレルゲン小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、本発明に係るアレルゲン低減化パン生地（２０−１５）を調製した。また、これとは別に、発酵時間を０、１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、本発明に係るアレルゲン低減化パン生地（２０−０）、（２０−１）、（２０−５）、（２０−１０）、（２０−２０）、（２０−２５）、（２０−３０）を調製した。
【００９１】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表４〕に示す条件で焼成し、それぞれ本発明に係る、アレルゲンを低減化したパンを得た。
【００９２】
比較例１
（１）低アレルゲン小麦調製物の調製
実施例１の（１）で得られた小麦調製物を、凍結乾燥した後、臼型粉砕機で粉砕し、低アレルゲン小麦調製物を得た。
得られた低アレルゲン小麦調製物は、水分含量５％、蛋白質含量６．３％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ 、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／９５、塩化ナトリウム含有量０．０５％であった。
【００９３】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。この際、水は、予め該小麦調製物に吸水させることなく、混合した。また、この際、水及びイーストの添加は同時に行った。次いで、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、アレルゲン低減化パン生地（Ｃ１−１５〔Ｃは比較例を意味する、以下同じ〕）を調製した。
また、これとは別に、発酵時間を１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、アレルゲン低減化パン生地（Ｃ１−１）、（Ｃ１−５）、（Ｃ１−１０）、（Ｃ１−２０）、（Ｃ１−２５）、（Ｃ１−３０）を調製した。
【００９４】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ、アレルゲンを低減化したパンを得た。
【００９５】
比較例２
（１）低アレルゲン小麦調製物の調製
実施例３の（１）で得られた小麦調製物を、凍結乾燥した後、臼型粉砕機で粉砕し、低アレルゲン小麦調製物を得た。
得られた低アレルゲン小麦調製物は、水分含量５％、蛋白質含量６．２％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ 、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／１００、塩化ナトリウム含有量０．１％であった。
【００９６】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。この際、水は、予め該小麦調製物に吸水させることなく、混合した。また、この際、水及びイーストの添加は同時に行った。次いで、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、アレルゲン低減化パン生地（Ｃ２−１５）を調製した。
また、これとは別に、発酵時間を１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、アレルゲン低減化パン生地（Ｃ２−１）、（Ｃ２−５）、（Ｃ２−１０）、（Ｃ２−２０）、（Ｃ２−２５）、（Ｃ２−３０）を調製した。
【００９７】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ、アレルゲンを低減化したパンを得た。
【００９８】
比較例３
（１）低アレルゲン小麦調製物の調製
実施例４（１）で得られた小麦調製物を、凍結乾燥した後、臼型粉砕機で粉砕し、低アレルゲン小麦調製物を得た。
得られた低アレルゲン小麦調製物は、水分含量５％、蛋白質含量７．１％（水分含量１４％小麦粉換算）、３万以下の蛋白質５００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ 、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／５５、塩化ナトリウム含有量０．０５％であった。
【００９９】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。この際、水は、予め該小麦調製物に吸水させることなく、混合した。また、この際、水及びイーストの添加は同時に行った。次いで、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、アレルゲン低減化パン生地（Ｃ３−１５）を調製した。
また、これとは別に、発酵時間を１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、アレルゲン低減化パン生地（Ｃ３−１）、（Ｃ３−５）、（Ｃ３−１０）、（Ｃ３−２０）、（Ｃ３−２５）、（Ｃ３−３０）を調製した。
【０１００】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ、アレルゲンを低減化したパンを得た。
【０１０１】
比較例４
（１）低アレルゲン小麦調製物の調製
実施例５の（１）で得られた小麦調製物を、凍結乾燥した後、臼型粉砕機で粉砕し、低アレルゲン小麦調製物を得た。
得られた低アレルゲン小麦調製物は、水分含量５％、蛋白質含量８．１％（水分含量１４％小麦粉換算）、３万以下の蛋白質３００μｇ／ｍｌ、５−７万の蛋白質８０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／７５、塩化ナトリウム含有量１．１％であった。
【０１０２】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。この際、水は、予め該小麦調製物に吸水させることなく、混合した。また、この際、水及びイーストの添加は同時に行った。次いで、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、アレルゲン低減化パン生地（Ｃ４−１５）を調製した。
また、これとは別に、発酵時間を１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、アレルゲン低減化パン生地（Ｃ４−１）、（Ｃ４−５）、（Ｃ４−１０）、（Ｃ４−２０）、（Ｃ４−２５）、（Ｃ４−３０）を調製した。
【０１０３】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ、アレルゲンを低減化したパンを得た。
【０１０４】
比較例５
（１）低アレルゲン小麦調製物の調製
実施例６の（１）で得られた小麦調製物を、凍結乾燥した後、臼型粉砕機で粉砕し、低アレルゲン小麦調製物を得た。
得られた低アレルゲン小麦調製物は、水分含量５％、蛋白質含量９．８％（水分含量１４％小麦粉換算）、３万以下の蛋白質３００μｇ／ｍｌ、５−７万の蛋白質１００μｇ／ｍｌ 、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／８０、塩化ナトリウム含有量１．２％であった。
【０１０５】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。この際、水は、予め該小麦調製物に吸水させることなく、混合した。また、この際、水及びイーストの添加は同時に行った。次いで、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、アレルゲン低減化パン生地（Ｃ５−１５）を調製した。
また、これとは別に、発酵時間を１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、アレルゲン低減化パン生地（Ｃ５−１）、（Ｃ５−５）、（Ｃ５−１０）、（Ｃ５−２０）、（Ｃ５−２５）、（Ｃ５−３０）を調製した。
【０１０６】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ、アレルゲンを低減化したパンを得た。
【０１０７】
比較例６
（１）低アレルゲン小麦調製物の調製
実施例７の（１）で得られた小麦調製物を、凍結乾燥した後、臼型粉砕機で粉砕し、低アレルゲン小麦調製物を得た。
得られた低アレルゲン小麦調製物は、水分含量５％、蛋白質含量６．２％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ 、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／１００、塩化ナトリウム含有量０．１％であった。
【０１０８】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。この際、水は、予め該小麦調製物に吸水させることなく、混合した。また、この際、水及びイーストの添加は同時に行った。次いで、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、アレルゲン低減化パン生地（Ｃ６−１５）を調製した。
また、これとは別に、発酵時間を１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、アレルゲン低減化パン生地（Ｃ６−１）、（Ｃ６−５）、（Ｃ６−１０）、（Ｃ６−２０）、（Ｃ６−２５）、（Ｃ６−３０）を調製した。
【０１０９】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ、アレルゲンを低減化したパンを得た。
【０１１０】
比較例７
（１）低蛋白質小麦調製物の調製
実施例８の（１）で得られた小麦調製物を、凍結乾燥した後、臼型粉砕機で粉砕し、低蛋白質小麦調製物を得た。
得られた低蛋白質小麦調製物は、水分含量５％、蛋白質含量６．３％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／９５、塩化ナトリウム含有量０．０５％であった。
【０１１１】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低蛋白質小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。この際、水は、予め該小麦調製物に吸水させることなく、混合した。また、この際、水及びイーストの添加は同時に行った。次いで、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、低蛋白質パン生地（Ｃ７−１５）を調製した。
また、これとは別に、発酵時間を１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、低蛋白質パン生地（Ｃ７−１）、（Ｃ７−５）、（Ｃ７−１０）、（Ｃ７−２０）、（Ｃ７−２５）、（Ｃ７−３０）を調製した。
【０１１２】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各各低蛋白質パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ低蛋白質パンを得た。
【０１１３】
比較例８
（１）低蛋白質小麦調製物の調製
実施例９の（１）で得られた小麦調製物を、凍結乾燥した後、臼型粉砕機で粉砕し、低蛋白質小麦調製物を得た。
得られた低蛋白質小麦調製物は、水分含量５％、蛋白質含量９．７％（水分含量１４％小麦粉換算）、３万以下の蛋白質２０００μｇ／ｍｌ、５−７万の蛋白質５００μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／６、塩化ナトリウム含有量１．９％であった。
【０１１４】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低蛋白質小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合した。この際、水は、予め該小麦調製物に吸水させることなく、混合した。また、この際、水及びイーストの添加は同時に行った。次いで、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、低蛋白質パン生地（Ｃ８−１５）を調製した。
また、これとは別に、発酵時間を１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、低蛋白質パン生地（Ｃ８−１）、（Ｃ８−５）（Ｃ８−１０）、（Ｃ８−２０）、（Ｃ８−２５）、（Ｃ８−３０）を調製した。
【０１１５】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各低蛋白質パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ低蛋白質パンを得た。
【０１１６】
実施例２１〜３９
発酵の時間を３５分、２４０分とした他は、実施例１の（１）及び（２）と同様の操作を行い、アレルゲン低減化したパン生地（２１−３５）、（２１−２４０）を得、実施例１の（３）と同様の操作を行い、それぞれアレルゲンを低減化したパンを得た。同様に、実施例２の（１）及び（２）〜実施例１９の（１）及び（２）について発酵の時間を３５分、２４０分とした他は同様の操作を行い、それぞれアレルゲン低減化したパン生地（２２−３５）、（２２−２４０）〜（３９−３５）、（３９−２４０）を得、実施例２の（３）〜実施例１９の（３）と同様の操作を行い、それぞれアレルゲンを低減化したパンを得た。
【０１１７】
実施例４０
（１）小麦調製物の調製
グルテン（日本製粉（株）製、バイタルグルテン）と小麦澱粉（グリコ栄養食品（株）製、新銀鱗）と水とを１：１３：４の比率で混合・ミキシングし、２０分間静置して、小麦調製物を得た。得られた小麦調製物は、水分含量３３％、蛋白質含量５．７％（水分含量１４％小麦粉換算）、３万以下の蛋白質４８０μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／５５、塩化ナトリウム含有量０．０５％であった。
【０１１８】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物を、下記〔表１〕に示す配合で他の原料と混合した。その後、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、パン生地（４０−１５）を調製した。
また、これとは別に、発酵時間を１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、パン生地（４０−１）、（４０−５）、（４０−１０）、（４０−２０）、（４０−２５）、（４０−３０）を調製した。
【０１１９】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各パン生地を、下記〔表２〕に示す条件で焼成し、それぞれパンを得た。
【０１２０】
実施例４１
所謂中種法により、パン生地を調製した。
即ち、上記の実施例４０の（１）と同様にして得られた小麦調製物の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、パン生地（４１−１５）を調製した。
上記パン生地を、下記〔表４〕に示す条件で焼成し、パンを得た。
【０１２１】
実施例４２
（１）小麦調製物の調製
薄力粉（日本製粉（株）製、ハート、水分含量１４％、蛋白質含量８．５％）１００部に対し、８．５％食塩水３５部を加えた。ミキサーで混合した後、２０分間静置し、小麦調製物を得た。得られた小麦調製物は、水分含量３６％、蛋白質含量８．５％（水分含量１４％小麦粉換算）、３万以下の蛋白質１５００μｇ／ｍｌ、５−７万の蛋白質３００μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／５、塩化ナトリウム含有量２．２％であった。
【０１２２】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物を、下記〔表１〕に示す配合で他の原料と混合した。その後、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、パン生地（４２−１５）を調製した。
また、これとは別に、発酵時間を１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、パン生地（４２−１）、（４２−５）、（４２−１０）、（４２−２０）、（４２−２５）、（４２−３０）を調製した。
【０１２３】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各パン生地を、下記〔表２〕に示す条件で焼成し、それぞれパンを得た。
【０１２４】
比較例９
（１）低アレルゲン小麦調製物の調製
実施例１の（１）で得られた小麦調製物を、凍結乾燥した後、臼型粉砕機で粉砕し、低アレルゲン小麦調製物を得た。
得られた低アレルゲン小麦調製物は、水分含量５％、蛋白質含量６．３％（水分含量１４％小麦粉換算）、３万以下の蛋白質１００μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ 、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／９５、塩化ナトリウム含有量０．０５％であった。
【０１２５】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物（低アレルゲン小麦調製物）を、下記〔表１〕に示す配合で他の原料と混合し、更にシステインを１００ｐｐｍとなるよう添加した。その後、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、アレルゲン低減化パン生地（Ｃ９−１５）を調製した。
【０１２６】
（３）パンの作製（パン生地の焼成）
上記（２）で調製されたアレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、アレルゲンを低減化したパンを得た。
【０１２７】
比較例１０
（１）小麦調製物の調製
グルテン（日本製粉（株）製、バイタルグルテン）と小麦澱粉（グリコ栄養食品（株）製、新銀鱗）とを１：１３の比率で混合して、小麦調製物を得た。得られた小麦調製物は、水分含量１４％、蛋白質含量５．７％（水分含量１４％小麦粉換算）、３万以下の蛋白質４８０μｇ／ｍｌ、５−７万の蛋白質５０μｇ／ｍｌ、塩可溶性蛋白質含量／塩不溶性蛋白質含量= １／５５、塩化ナトリウム含有量０．０５％であった。
【０１２８】
（２）パン生地の調製
所謂直捏法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物を、下記〔表１〕に示す配合で他の原料と混合した。この際、水は、予め該小麦調製物に吸水させることなく、混合した。また、この際、水及びイーストの添加は同時に行った。次いで、下記〔表２〕に示す条件に従い、混捏し、１５分間発酵し、ねかし、焙炉等の下記〔表２〕に示す工程を順次行い、アレルゲン低減化パン生地（Ｃ１０−１５）を調製した。
また、これとは別に、発酵時間を１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、アレルゲン低減化パン生地（Ｃ１０−１）、（Ｃ１０−５）、（Ｃ１０−１０）、（Ｃ１０−２０）、（Ｃ１０−２５）、（Ｃ１０−３０）を調製した。
【０１２９】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表２〕に示す条件で焼成し、それぞれ、アレルゲンを低減化したパンを得た。
【０１３０】
比較例１１
（１）小麦調製物の調製
比較例１０の（１）と同様の操作を行い、比較例１０で得られたものと同じ小麦調製物を得た。
【０１３１】
（２）パン生地の調製
所謂中種法により、パン生地を調製した。
即ち、上記（１）で得られた小麦調製物の一部を、下記〔表３〕（中種生地）に示す配合で他の原料と混合した。この際、水は、予め該小麦調製物に吸水させることなく、混合した。また、この際、水及びイーストの添加は同時に行った。次いで、下記〔表４〕に示す条件に従い、混捏（中種混捏）し、１５分間発酵して中種とした後、これに更に、上記小麦調製物の残部を、下記〔表３〕（本捏生地）に示す配合で他の原料とともに加え、混合した。その後、下記〔表４〕に示す条件に従い、混捏（本捏混捏）し、ねかし、焙炉等の下記〔表４〕に示す工程を順次行い、アレルゲン低減化パン生地（Ｃ１１−１５）を調製した。
また、これとは別に、発酵時間を１、５、１０、２０、２５、３０分とした他は同様の操作を行い、それぞれ、アレルゲン低減化パン生地（Ｃ１１−１）、（Ｃ１１−５）、（Ｃ１１−１０）、（Ｃ１１−２０）、（Ｃ１１−２５）、（Ｃ１１−３０）を調製した。
【０１３２】
（３）パンの作製（パン生地の焼成）
上記（２）で調製された各アレルゲン低減化パン生地を、下記〔表４〕に示す条件で焼成し、それぞれ、アレルゲンを低減化したパンを得た。
【０１３３】
【表１】

Figure 0003647170
【０１３４】
【表２】
Figure 0003647170
【０１３５】
【表３】
Figure 0003647170
【０１３６】
【表４】
Figure 0003647170
【０１３７】
以下、得られた各食パンについて、下記の外観検定、食感検定、及びアレルゲン性検定を行った。それらの結果を下記〔表５〕〜〔表１０〕に示す。
＜外観検定＞
実施例１〜４２及び比較例１〜１１で得た食パンについて、体積及び重量を測定し、比容積を求めた。また、表皮色、表皮質、及びす立を各１０点満点で評価した。
【０１３８】
＜食感検定＞
実施例１〜４２及び比較例１〜１１で得た食パンついて、それぞれ厚さ１．５ｃｍにスライスし、パネラー１０名による官能試験を行った。判定は、風味、口どけ、及び弾力性の各項目についてそれぞれ５段階の点数で表し、１０名の平均値で評価した。
【０１３９】
＜アレルゲン性検定＞
ＥＬＩＳＡ法により、実施例１〜４２及び比較例１〜１１で得た食パンについて、アレルゲン性を検定した。
なお、以下に、用いた試薬についてその組成、調製方法、略号、及び商品名等を記す。
ＥＬＩＳＡ用プレート：IMMULON 1(DYNATECH LABORATORIES INC.社製) 。
ＥＬＩＳＡ洗浄液：５０ｍＭの塩化ナトリウムと、０．０５％ポリオキシエチレン（２０）ソルビタンモノラウレートとを含む２０ｍＭリン酸緩衝液で、ｐＨ７．４に調製したもの。
ＢＳＡ：ウシ血清アルブミン。
ＰＢＳ：１５０ｍＭの塩化ナトリウムを含む２０ｍＭリン酸緩衝液で、ｐＨ７．４に調製したもの。
ペルオキシダーゼ結合抗ヒトＩｇＥ：ベーリンガーマンハイム社製。
基質溶液：オルト−フェニレンジアミン４ｍｇ、過酸化水素５μｌ、リン酸−クエン酸緩衝液（ｐＨ５．０：０．１Ｍクエン酸一水和物及び０．２Ｍリン酸で調製）１０ｍｌからなる。
【０１４０】
得られた食パンを凍結乾燥後粉砕し、粉末１ｇを精秤し、０．５Ｍ塩化ナトリウム水溶液５ｍｌを加え、室温下で１時間攪拌抽出、遠心分離し、パン抽出液を得た。この抽出液を０．５Ｍ塩化ナトリウム水溶液で１６０倍に希釈し、その希釈液５０μｌをＥＬＩＳＡ用プレートに添加した。４℃で１晩静置し、前記ＥＬＩＳＡ用プレートに抗原を結合させた。続いて、ＥＬＩＳＡ洗浄液で前記ＥＬＩＳＡ用プレートを３回洗浄し、３％ＢＳＡ−ＰＢＳ１５０μｌ／ウェルでブロッキングし、２時間静置した後、ＥＬＩＳＡ洗浄液で前記ＥＬＩＳＡ用プレートを４回洗浄した。小麦アレルギー患者血清を１％ＢＳＡ−ＰＢＳで２０倍に希釈し、その希釈液５０μｌ／ウェルを前記ＥＬＩＳＡ用プレートに添加し、２時間静置した後、ＥＬＩＳＡ洗浄液で前記ＥＬＩＳＡ用プレートを５回洗浄した。ペルオキシダーゼ結合抗ヒトＩｇＥを１％ＢＳＡ−ＰＢＳで１０、０００倍に希釈し、その希釈液５０μｌ／ウェルを前記ＥＬＩＳＡ用プレートに添加し、２時間静置した後、ＥＬＩＳＡ洗浄液で前記ＥＬＩＳＡ用プレートを６回洗浄した。基質溶液１００ｍｌを前記ＥＬＩＳＡ用プレートに添加し、３０分後に、２Ｎ硫酸５０μｌ／ウェルを前記ＥＬＩＳＡ用プレートに添加し、反応を停止させた。エライザリーダー（コロナ電気ＭＴＰ−１２０）で４９２ｎｍの吸光度を測定した。血清は小麦アレルギー患者５名の血清を用いた。
また、対照として上記と同様の操作により抽出した小麦調製物の抽出液に対する健常人５名の血清を用い、その反応によって得られた吸光値の平均値0.120 以下を陰性（−）、それを超えた場合を陽性（＋）とした。
【０１４１】
【表５】
Figure 0003647170
【０１４２】
【表６】
Figure 0003647170
【０１４３】
【表７】
Figure 0003647170
【０１４４】
【表８】
Figure 0003647170
【０１４５】
【表９】
Figure 0003647170
【０１４６】
【表１０】
Figure 0003647170
【０１４７】
以上の結果より、本発明の製造方法により得られたパンは、従来の低アレルゲン小麦調製物又は低蛋白質小麦調製物を使用したパンよりも、ボリュームが大きく、外相、内相共良好であり、また食感も良好であることが判る。また、本発明の製造方法により得られたパンは、小麦アレルギー患者に摂取させても、アレルギーが発症する危険性は極めて低いことも明らかである。
【０１４８】
【発明の効果】
本発明のパン生地の製造方法によれば、低蛋白質小麦調製物や低アレルゲン小麦調製物を原料に用いることができる。
また、本発明のパンの製造方法によれば、従来のアレルゲン低減化パンや低蛋白質パンよりも、ボリューム、食味、食感等が向上したパンを得ることができる。[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to bread dough and a method for producing bread, and more specifically, wheat preparations such as wheat with low protein content (protein reduced), wheat flour with reduced allergen, etc. The present invention relates to a method for producing bread dough using the wheat preparation as a raw material and a method for producing bread using the bread dough produced by the method for producing bread dough.
[0002]
[Prior art and problems to be solved by the invention]
Conventionally, in order to produce bread, wheat flour with a high protein content classified as strong flour is generally used as a raw material.
However, it is desirable for people with kidney disease to refrain from taking protein by meals. Moreover, when a wheat allergy patient ingests, the risk of developing allergy is high and is not preferable.
As a method for treating these diseases, a method for restricting or prohibiting proteins and foods that cause allergies has been known to be effective. However, restricting or prohibiting food intake can interfere with life support and development. Therefore, it is one of the preferable methods to remove only the protein and allergen-causing components (allergen) and to ingest foods that do not impair other nutritional components.
[0003]
Therefore, various foods from which allergens and proteins are removed or reduced are being developed. So far, it is known that proteins belonging to albumin fraction and globulin fraction are one of the main allergens in cereals, and albumin fraction and globulin fraction protein are removed from wheat flour with salt solution Thus, it has been found that wheat preparations with reduced allergens can be produced (JP-A-3-297343, JP-A-5-103612, JP-A-6-253758, JP-A-5-103613). No. 5, JP-A-5-103616, JP-A-5-103618, etc.).
[0004]
However, when such a wheat preparation is used to produce bread by a generally prescribed method, the binding power of gluten is weak and the fermented gas cannot be retained, so the dough does not expand, and the volume is extremely high. It becomes a small bread or a hard and crunchy texture. Furthermore, there are drawbacks such as light skin color, rough skin, and poor internal phase.
[0005]
In order to solve these drawbacks, for example, regarding the production of low protein bread, Japanese Patent Laid-Open No. 5-7448 discloses that bread is made using a raw material obtained by adding starch to bread flour and relatively reducing the protein content. Although the technique to manufacture is introduced, it is not what removed allergen selectively, it has only reduced the ratio, and it is hard to say that it is a suitable food for wheat allergy. Japanese Patent Application Laid-Open No. 6-86627 describes a method for producing a bakery product from pork plasma and starch, but essentially does not use wheat and is inferior in texture and flavor. .
[0006]
In addition, a so-called no-time fermentation method is known as a bread-making method for improving the bread volume, but there is a problem that the fermentation flavor peculiar to bread is lacking. Moreover, in order to improve flavor, the method of adding milk proteins, such as skim milk powder, is known, However, Adding a milk protein is not preferable from a viewpoint of a low protein and a low allergen. As a method for solving these problems, a method of adding a reducing agent is described in Japanese Patent Application Laid-Open No. 7-079688, but has a peculiar taste and does not satisfy the texture. In addition, techniques for improving bread-making properties by adding such reducing agents and oxidants during bread making are known, but from the viewpoint of food and sick use for allergic patients, kidney disease patients, etc., additives are It is better to avoid as much as possible.
[0007]
Thus, there has been a long-awaited process for producing bread, in which allergens and proteins are removed or reduced, and these defects can be improved.
[0008]
Therefore, an object of the present invention is to produce bread having a good taste and texture even when a wheat preparation with a low protein content or a wheat preparation with reduced allergen is used as a raw material, which is inappropriate for bread making. It is to provide a method.
[0009]
[Means for Solving the Problems]
As a result of intensive studies, the present inventors have found that the above object can be achieved by using a wheat preparation subjected to a specific treatment as a raw material.
[0010]
  The present invention has been made based on the above findings,Prior to the addition of yeastAbsorb waterThe water content is 25 to 50% by weight and the sodium chloride content is 0.05 to 2% by weight.The present invention also provides a method for producing bread dough, characterized by using a low-protein wheat preparation as a raw material.
[0011]
Moreover, this invention provides the manufacturing method of the bread | pan characterized by using the bread dough manufactured by the manufacturing method of the said bread dough.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
Below, the manufacturing method of the bread dough of this invention is demonstrated in detail.
The “wheat preparation” as used herein refers to wheat or low protein wheat endosperm and its pulverized product, and the endosperm and its pulverized product that have been subjected to any treatment. For example, wheat, wheat starch, wheat gluten, and the like, which are subjected to low protein treatment, protein addition treatment, allergen reduction treatment, mineral addition treatment, fat addition treatment, and the like.
In addition, the “low protein wheat preparation” referred to in the present specification refers to a wheat protein obtained by subjecting wheat endosperm and its pulverized product to a low protein treatment.
[0013]
  In the present invention, water-absorbed low protein wheat preparation is used as a raw material for bread dough. Examples of the low protein wheat preparation that has absorbed water include low protein wheat preparations.Sodium chloride aqueous solutionIt is sufficient if at least 5 minutes have passed since the addition ofSodium chloride aqueous solutionWhat added more than 10 minutes after adding is used.Sodium chloride aqueous solutionIf it is less than 5 minutes after adding, water is not sufficiently absorbed by the wheat and the effects of the present invention may not be obtained. Moreover, the thing which absorbed water in the process of a low protein process and an allergen reduction process can be used.
[0014]
  Water-absorbed low protein wheat preparation as aboveWater ofWhen the bread content is made by the so-called straight rice brazing method described later, the content is 25 to 45% by weight (hereinafter simply referred to as “%”) immediately before the addition of yeast.ButThe workability is good, and it is particularly preferably 30 to 37% in consideration of adding water in a later step. If the moisture content is less than 25%, the dough is not well-organized and the dough state may be inferior. If it exceeds 45%, the moisture content is excessive and it becomes difficult to prepare bread dough. If such moisture content is excessive, add flour etc.Range ofYeast may be added after adjusting the range.
  On the other hand, when bread is made by the so-called medium seed method described later, it is 25 to 50% immediately before adding yeast in the middle seed part to which yeast is added, but considering workability, it is particularly 40 to 50%. preferable. If the water content is less than 25%, there is no unity of the medium seed dough, and a good medium seed dough may not be obtained, and if it exceeds 50%, the water content is excessive and a good medium seed dough cannot be obtained. As a result, good bread may not be obtained.
[0015]
The wheat used in the preparation of the above-mentioned low protein wheat preparation includes low protein wheat flour obtained by variety improvement, cereal-derived flour mixed with the wheat preparation to reduce the relative protein ratio, wheat preparation Any protein that is extracted and / or decomposed to remove or reduce the protein can be used. Here, the method for extracting and / or degrading the above protein to remove or reduce the protein and the target protein are not particularly limited. Moreover, as wheat used for the preparation of the low protein wheat preparation, any pretreatment such as low protein treatment, protein addition treatment, allergen reduction treatment, mineral addition treatment, fat addition treatment, etc. has been performed in advance. Those that are frozen or refrigerated can also be used.
[0016]
  In the present invention, prior to the addition of yeast, for example, to a low protein wheat preparation, FoodIt is important to allow the low protein wheat preparation to absorb water, such as by placing it for 5 minutes after adding water with salt water.
  In addition, it can be stored refrigerated or frozen at the stage of preparing the above-absorbed low protein wheat preparation.
[0017]
In the present invention, a general bread-making method, for example, a so-called straight plate method and a so-called medium seed method can be employed.
When bread is made by the so-called straight rice bran method, the dough is prepared by adding yeast (adding water and other auxiliary ingredients to the low-protein wheat preparation soaked in water), then kneading, fermenting, dividing, rounding, kneading, shaping, and roasting. It is performed in the order of steps called an oven, and bread is made by baking the obtained dough. On the other hand, when bread is made by the so-called middle seed method, the preparation of bread dough is performed by adding yeast (adding yeast and water to a portion of the low protein wheat preparation which has been absorbed), kneading, fermentation, and low protein wheat preparation. (Remainder) and auxiliary raw material mixing, kneading, dividing, rounding, neglecting, shaping, and roasting are performed in this order, and the bread dough is baked to produce bread.
In both cases, fermentation is carried out after the addition of yeast, but the fermentation process referred to in the present invention means that after adding yeast and kneading, if the bread is to be baked by the so-called straight rice bran method, it is divided. In the case of bread making by the so-called medium seed method, this means the process until the low protein wheat preparation (remainder) and the auxiliary raw material are mixed, and it proceeds between the roasting furnace, especially after that. It does not include fermentation.
[0018]
In the present invention, the fermentation process time is preferably 30 minutes or less, more preferably more than 0 to 30 minutes, and particularly preferably 10 to 20 minutes.
Here, when the time of the fermentation process is more than 0 to less than 10 minutes, the volume of the bread is particularly excellent, the flavor and the texture are preferable, and the time of the fermentation process is 10 to 20 minutes. The volume, flavor, and texture of bread are particularly excellent and most preferred. Furthermore, when the time for the fermentation process is more than 20 minutes to 30 minutes, the flavor is particularly excellent, and the volume and texture of bread are also favorable. However, when the fermentation process time is 0 minutes, the texture and flavor of the bread may be slightly inferior, and when the fermentation process time is more than 30 minutes, the quality of gluten deteriorates and the bread volume may decrease. This is not preferable.
[0019]
In the present invention, as one embodiment of the low protein wheat preparation, the moisture content is 14% (this is the moisture content of general wheat flour, which is heat-dried to 125 ° C. by infrared rays, and the weight difference between before and after that) It is preferable to use a wheat preparation having a protein content of 6 to 10%. There are no particular restrictions on the variety, grade, etc. of the wheat used to prepare the wheat preparation having a protein content in this range. For example, low protein flour obtained by breeding, flour derived from cereals is mixed with the wheat preparation. Any of those obtained by reducing the protein relative ratio and those obtained by extracting and / or degrading the protein from the wheat preparation to remove or reduce the protein can be used. There is no particular limitation on the method for removing or reducing the protein by extracting and / or degrading the protein and the target protein. For patients with renal diseases, the lower the protein content, the better. However, in practice, when the above water content is 14%, the protein content is less than 6%. The quality of the epidermis may be poor, and if it exceeds 10%, it is not preferable for patients with renal diseases.
[0020]
In the present invention, it is preferable to use an allergen-reduced wheat preparation (hereinafter sometimes referred to as “low-allergen wheat preparation”) as an embodiment of the low protein wheat preparation. There are no particular limitations on the variety, grade, etc. of the wheat used in the preparation of the low allergen wheat preparation. As the low allergen wheat preparation, for example, any of a low allergen wheat preparation obtained by variety improvement and a product obtained by removing and reducing the allergen by extracting and / or decomposing allergen from the wheat preparation can be used. When the allergen is extracted and / or decomposed to remove or reduce the allergen, a protein other than the allergen may be extracted and / or decomposed to remove or reduce the protein. The method for removing and reducing the allergen by extracting and / or decomposing the allergen is not particularly limited. For example, a method of contacting with an aqueous solution of sodium chloride, a method of contacting with an enzyme that degrades allergen, and a reducing property. The method of making it contact with the substance which has is mentioned. In addition, as the above-mentioned low allergen wheat preparation, it is also possible to use a product obtained by mixing a cereal-derived flour with a wheat preparation to reduce the relative ratio of allergens. The target allergen is an allergen mainly composed of albumin or globulin.
[0021]
In addition, as the low allergen wheat preparation, when 1 ml of 1M sodium chloride aqueous solution is added to 1 g of low allergen wheat preparation (water content 14%) and extracted at room temperature for 30 minutes, the amount of protein contained in the supernatant is Those having an apparent molecular weight of 30,000 or less by SDS-PAGE (hereinafter referred to as “protein of 30,000 or less”) are 500 μg / ml or less, and those having an apparent molecular weight of 50,000 to 70,000 by SDS-PAGE ( Hereinafter, what is referred to as “5-70,000 protein”) is preferably 100 μg / ml or less. (The protein mass is a value calculated by the Kjeldahl method (protein coefficient 5.7).) The 30,000 or less protein is more than 500 μg / ml, or the 5 to 70,000 protein is 100 μg / ml. If it exceeds ml, the risk of developing allergy increases when ingested by a patient with wheat allergy, which is not preferable.
[0022]
Further, as the above-mentioned low allergen wheat preparation, a wheat preparation having a salt-soluble protein content (salt-soluble protein content / salt-insoluble protein content) relative to the salt-insoluble protein content of 1/50 to 1/100 (by weight) ( Hereinafter, the wheat preparation is preferably used, and the wheat preparation has a salt-soluble protein content (salt-soluble protein content / salt-insoluble protein content) relative to the salt-insoluble protein content. It is preferable to use flour that is 1/50 to 1/100 (weight basis). Here, the “salt-soluble protein” is a protein in the extract obtained by stirring and extracting with a 0.5 M sodium chloride aqueous solution for 30 minutes, and the value of the content is calculated by the Kjeldahl method (protein coefficient 5.7). On the other hand, “salt-insoluble protein” is the protein in the extraction residue obtained by stirring and extracting with 0.5 M sodium chloride aqueous solution for 30 minutes, and the numerical value of the content is similarly calculated by the Kjeldahl method (protein This is the value obtained by the factor 5.7). There are no particular limitations on the variety, grade, etc. of the wheat used in the preparation of the salt-insoluble protein wheat preparation. Further, the method for preparing the wheat preparation so that the ratio of the protein content in the salt-insoluble protein wheat preparation (salt-soluble protein content / salt-insoluble protein content) is within the above range is not particularly limited.
Here, if the ratio of the protein content is more than 1/50, the risk of onset is relatively high when allergic patients ingest it. On the other hand, if the ratio is less than 1/100, the specific volume of bread may be reduced, which is not preferable. .
[0023]
  In the present invention, the low protein wheat preparationThings andAnd a wheat preparation containing 0.05 to 2% sodium chloride (hereinafter sometimes referred to as “salt-containing wheat preparation”)TheThe salted wheat preparation is,saltSodium fluorideButThe content should be in the above rangeIn addition,Low protein wheat preparation soaked in aqueous sodium chloride solutionIs. If content of this sodium chloride is 0.05 to 2%, it can be used without being subjected to desalting after pretreatment. If the sodium chloride content exceeds 2%, fermentation is inhibited and the volume of bread may be reduced.
[0024]
  As a specific method for producing bread dough using the water-absorbed low protein wheat preparation described above, for example, in the case of bread making by a so-called straight rice bran method, for example, the following methods may be mentioned.
  After allowing the low protein wheat preparation to absorb water sufficiently, for example,SalineAfter adding water for 5 minutes or more after adding water, the water-absorbed low protein wheat preparation is mixed with yeast, and if necessary, auxiliary ingredients such as water, salt, sugar, fats and oils, and then kneaded. Then, it is fermented (fermentation process), and then divided, rounded, neglected, shaped, roasted, etc. as necessary.
  Here, the blending amount of the yeast is preferably 3 to 6 parts with respect to 100 parts by weight (hereinafter simply referred to as “parts”) of a low protein wheat preparation with a moisture content of 14%. If the blending amount of the yeast is less than 3 parts, the volume tends to be small and the flavor tends to be poor, and if it exceeds 6 parts, the bread shape tends to be uneven and the standing tends to be inferior.
  Further, the amount of the salt is preferably 0.5 to 2.5 parts with respect to 100 parts of a low protein wheat preparation with a moisture content of 14%, and especially for patients with kidney disease. In order to refrain from sodium intake, the amount is more preferably 0.5 to 0.8 part. If the amount of the salt is less than 0.5 parts, the bread dough may be dripped. On the other hand, if it exceeds 2.5 parts, fermentation is suppressed and the bread volume may be reduced.
  Moreover, it is preferable that the compounding quantity of the said sugar shall be 4-8 parts with respect to 100 parts of low protein wheat preparations of water content 14% conversion. If the amount of the sugar is less than 4 parts, the skin of the bread may become thick and the baking color of the bread may become thin. On the other hand, if it exceeds 8 parts, the shape of the bread may be uneven. Therefore, it is not preferable.
  Moreover, it is preferable that the compounding quantity of the said fats and oils shall be 2-6 parts with respect to 100 parts of low protein wheat preparations of water content 14% conversion. If the amount of the oil or fat is less than 2 parts, bubbles cannot be wrapped, and the volume of the bread may be reduced. On the other hand, if it exceeds 6 parts, the bread may be burnt out, which is not preferable.
  Moreover, it is preferable to mix | blend 55-60 parts of water with respect to 100 parts of low protein wheat preparations of the water content 14% conversion in total before moving to a fermentation process. If the amount of water is less than 55 parts, the dough is crunchy and even when baked, the volume is small, the appearance of the epidermis is poor, the inner phase is uneven, and the texture may become crunchy. On the other hand, if it exceeds 60 parts, the dough will sag, and even when bread is made, the volume and shape are uneven and the appearance of the epidermis may be remarkably deteriorated.
[0025]
The time for the fermentation step is preferably more than 0 to 30 minutes, more preferably 10 to 20 minutes. When the time of the fermentation process is more than 0 to less than 10 minutes, the volume of bread is particularly excellent, and the flavor and texture are preferable. Moreover, when the time of a fermentation process is 10 to 20 minutes, especially the volume, flavor, and texture of bread | pan are excellent, and it is the most preferable. Moreover, when the time of a fermentation process is more than 20 minutes-30 minutes, a flavor is especially excellent, the volume of bread | pan and the food texture are also favorable, and it is preferable. However, when the time for the fermentation process is 0 minutes, the bread volume, texture, and flavor may be inferior. On the other hand, if the time of the fermentation process exceeds 30 minutes, the quality of gluten deteriorates and the volume of bread may decrease, which is not preferable.
[0026]
  Moreover, when bread-making by what is called a medium seed method, the method shown below is mentioned, for example.
  First, make a portion of the low protein wheat preparation fully absorb water, for example,Sodium chloride aqueous solutionAfter adding for 5 minutes, yeast and water are mixed, kneaded (medium seed kneaded), and then fermented (fermentation process).
  Here, about the preferable compounding quantity of the said yeast and water (The whole quantity containing the water added after the below-mentioned fermentation process as needed) is the same as that of the case of bread-making by said so-called straight rice cake method.
  The time for the fermentation step is preferably more than 0 to 30 minutes, more preferably 10 to 20 minutes. When the time of the fermentation process is more than 0 to less than 10 minutes, the volume of bread is particularly excellent, and the flavor and texture are preferable. Moreover, when the time of a fermentation process is 10 to 20 minutes, especially the volume, flavor, and texture of bread | pan are excellent, and it is the most preferable. Moreover, when the time of a fermentation process is more than 20 minutes-30 minutes, a flavor is especially excellent, the volume of bread | pan and the food texture are also favorable, and it is preferable. However, when the time for the fermentation process is 0 minutes, the bread volume, flavor, and texture may be inferior. On the other hand, if the time of the fermentation process exceeds 30 minutes, the quality of gluten deteriorates and the volume of bread may decrease, which is not preferable.
[0027]
After the fermentation step, the remaining low protein wheat preparation, salt, sugar, oil and fat, and water as necessary are mixed and kneaded (main kneading). The remaining low protein wheat preparation at this time does not necessarily have to absorb water. Then, division, rounding, neglect, shaping, roasting, etc. are performed as necessary.
Here, about the preferable compounding quantity of the said salt, sugar, fats and oils (total amount before and behind a fermentation process), it is the same as that of the case of bread-making by said so-called straight rice cake method.
[0028]
Therefore, in the present invention, the low protein wheat preparation (in terms of water content of 14%) is used in both cases of bread making by the so-called direct rice brazing method and bread making by the so-called medium seed method. It is preferable to use a raw material consisting of 100 parts, water 55-60 parts, salt 0.5-2.5 parts, sugar 4-8 parts, oil 2-6 parts, and yeast 3-6 parts.
[0029]
Further, in the shaping and roasting process, an arbitrary mold (for example, a one loaf type) is used at an appropriate temperature (for example, when making bread by the so-called direct rolling method and when making bread by the so-called medium seed method) For example, the bread dough is prepared by roasting at 35 to 40 ° C., for example, for 40 to 50 minutes (2 cm on the mold in the case of the one-loaf type mold).
[0030]
Next, the bread manufacturing method of the present invention will be described in detail.
The bread production method of the present invention uses the bread dough produced by the above-described bread dough production method of the present invention, and uses the dough produced by the so-called direct brazing method and the so-called medium seed method. Is also performed according to a general bread-making method. That is, for example, the bread dough can be baked, for example, for 25 to 35 minutes at an appropriate temperature (for example, 200 to 240 ° C.) to produce bread.
According to the production method of the present invention, it is possible to obtain a bread having improved volume, taste, texture and the like as compared with conventional allergen-reduced bread and low protein bread.
[0031]
【Example】
  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the scope of the present invention.
  In the following examples, “low protein wheat preparation”, “low allergen wheat preparation”, “30,000 or less protein”, and “5 to 70,000 protein” respectively represent embodiments of the invention. As described above. Further, unless otherwise specified, “%” represents “% by weight” and “parts” represents “parts by weight”.
  Moreover, the following Example 4, Example 13, Example 20, Example 40, Example 41, and Example 42 are reference examples and are not examples of the bread dough and bread manufacturing method of the present invention.
[0032]
Example 1
(1) Preparation of low allergen wheat preparation
50 kg of 500 mM sodium chloride aqueous solution was added to 10 kg of soft flour (Nippon Flour Mills Co., Ltd., Heart), stirred for 1 hour at 8 ° C., and then solid-liquid separation (rotation speed: 3000 G, relative) by continuous centrifuge Rotational difference: 20 rpm) to obtain a solid phase (a salt solution insoluble wheat fraction). To the obtained solid phase, 40 l of 500 mM NaCl aqueous solution was added and stirred for 1 hour at 8 ° C., followed by solid-liquid separation in the same manner as described above. This operation was further repeated 3 times to obtain a solid phase (reprocessed salt aqueous solution insoluble wheat fraction). 40 l of tap water was added to the obtained aqueous reprocessed salt solution insoluble wheat fraction, and the mixture was stirred for 1 hour at 8 ° C. and then solid-liquid separated in the same manner as above to obtain a low allergen wheat preparation.
The obtained low allergen wheat preparation had a water content of 44% [manufactured by Kett Scientific Laboratory, model FD-230. The same applies to the following examples and comparative examples. ], Protein content 6.3% (water content 14% in terms of flour), 30,000 or less protein 100 μg / ml, 5 to 70,000 protein 50 μg / ml, salt soluble protein content / salt insoluble protein content (weight basis, below) Same) = 1/95, sodium chloride content 0.05%.
[0033]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. Then, in accordance with the conditions shown in the following [Table 2], kneading, fermenting for 15 minutes, mashing, and performing the steps shown in the following [Table 2], such as a roaster, in order, allergen-reduced bread dough (1-15) ) Was prepared.
Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, and 30 minutes, respectively, and the allergen-reduced bread dough (1-0) according to the present invention, (1-1), (1-5), (1-10), (1-20), (1-25), (1-30) were prepared.
[0034]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) is baked under the conditions shown in the following [Table 2], and breads with reduced allergens (hereinafter simply referred to as “bread”) according to the present invention are obtained. It was.
[0035]
Example 2
(1) Preparation of low allergen wheat preparation
Low allergen wheat preparation prepared by the method described in Example 1 (1) was freeze-dried, crushed and allergen-reduced flour (Preparation 2-A, moisture content 5%, protein content 6. 2% (water content 14% in terms of wheat flour), salt-soluble protein mass / salt-insoluble protein mass = 1/95) was obtained.
On the other hand, a low allergen wheat preparation (preparation 2-B, water content 80%, protein content 6.%) prepared in the same manner as described in Example 1 (1) except that solid-liquid separation is not performed in the last operation. 4% (water content 14% in terms of wheat flour), salt-soluble protein mass / salt-insoluble protein mass = 1/90) was obtained and stored frozen.
270 g of preparation 2-A and 225 g of thawed preparation 2-B were mixed, allowed to stand for 10 minutes, and sufficiently allowed to absorb water in mixture 2-A. The mixture of the preparation at this time (low allergen wheat preparation) had a water content of 39%, a protein content of 6.3% (water content of 14% in terms of flour), a protein of 30,000 or less, 100 μg / ml, The protein was 50 μg / ml, the salt-soluble protein content / the salt-insoluble protein content = 1/93, and the sodium chloride content was 0.1%.
[0036]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. Thereafter, in accordance with the conditions shown in the following [Table 2], kneading, fermenting for 15 minutes, mashing, and performing the steps shown in the following [Table 2], such as a roaster, in order, allergen-reduced bread dough (2-15) according to the present invention ) Was prepared.
Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, respectively, and the allergen-reduced bread dough (2-0) according to the present invention, (2-1), (2-5), (2-10), (2-20), (2-25), and (2-30) were prepared.
[0037]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 2] below to obtain breads with reduced allergens according to the present invention.
[0038]
Example 3
(1) Preparation of low allergen wheat preparation
It was prepared in the same manner as the method described in Example 1 (1) except that the solution for allergen reduction treatment was changed to a 0.5 M NaCl solution to which lysolecithin was added so as to have a final concentration of 0.5%. Thereafter, it was dried by ventilation for 2 hours to obtain a low allergen wheat preparation. The obtained low allergen wheat preparation has a water content of 28%, a protein content of 6.2% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 100 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/100, sodium chloride content 0.1%.
[0039]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. Then, in accordance with the conditions shown in the following [Table 2], kneading, fermenting for 15 minutes, scouring, performing the steps shown in the following [Table 2] such as a roaster, in order, allergen-reduced bread dough (3-15) according to the present invention ) Was prepared.
Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, respectively, and the allergen-reduced bread dough (3-0) according to the present invention, (3-1), (3-5), (3-10), (3-20), (3-25), and (3-30) were prepared.
[0040]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 2] below to obtain breads with reduced allergens according to the present invention.
[0041]
Example 4
(1) Preparation of low allergen wheat preparation
Gluten (manufactured by Nippon Flour Mills Co., Ltd., vital gluten), wheat starch (Glyco Nutrition Foods Co., Ltd., new silver scale) and water are mixed and mixed at a ratio of 1: 10: 3 (weight basis) and allowed to stand for 20 minutes. To obtain a low allergen wheat preparation. The resulting low allergen wheat preparation has a water content of 31%, a protein content of 7.1% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 500 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/55, sodium chloride content 0.05%.
[0042]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. Then, in accordance with the conditions shown in the following [Table 2], kneading, fermenting for 15 minutes, scouring, performing the steps shown in the following [Table 2], such as a roaster, in order, allergen-reduced bread dough (4-15) according to the present invention ) Was prepared.
Separately from this, the same operation was performed except that the fermentation time was set to 0, 1, 5, 10, 20, 25, 30 minutes, respectively, allergen-reduced bread dough (4-0) according to the present invention, (4-1), (4-5), (4-10), (4-20), (4-25), and (4-30) were prepared.
[0043]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 2] below to obtain breads with reduced allergens according to the present invention.
[0044]
Example 5
(1) Preparation of low allergen wheat preparation
Add 1 liter of enzyme solution prepared by dissolving 1 gram (200 units / mg) of collagenase powder (Crostridium histolyticum) in 1 liter of 2% sodium chloride aqueous solution to 1 kg of medium strength flour (Treasure Ship manufactured by Nippon Flour Mills Co., Ltd.) Suspended until homogeneous. The enzyme reaction was carried out by leaving still in a 37 ° C. constant temperature bath for 16 hours. The reaction product was collected by centrifugation (3500 rpm, 10 minutes) and dried by ventilation for 1 hour to obtain a low allergen wheat preparation. The obtained low allergen wheat preparation has a water content of 34%, a protein content of 8.1% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 300 μg / ml, a protein of 5 to 70,000, 80 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/75, sodium chloride content 1.1%.
[0045]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. Then, in accordance with the conditions shown in the following [Table 2], kneaded, fermented for 15 minutes, neglected, sequentially performed the steps shown in the following [Table 2], such as a roaster, and allergen-reduced bread dough (5-15) according to the present invention ) Was prepared.
Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 15, 20, and 30 minutes, respectively, and the allergen-reduced bread dough (5-0) according to the present invention, (5-1), (5-5), (5-10), (5-20), (5-25), and (5-30) were prepared.
[0046]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 2] below to obtain breads with reduced allergens according to the present invention.
[0047]
Example 6
(1) Preparation of low allergen wheat preparation
Add 1 liter of enzyme solution prepared by dissolving 1 gram of collagenase powder (Crostridium histolyticum) (200 units / mg) in 1 liter of 2% sodium chloride aqueous solution to 1 kg of strong powder (Eagles manufactured by Nippon Flour Mills Co., Ltd.) Until suspended. The enzyme reaction was carried out by leaving still in a 37 ° C. constant temperature bath for 16 hours. The reaction product was collected by centrifugation (3500 rpm, 10 minutes) and dried by ventilation for 1 hour to obtain a low allergen wheat preparation. The obtained low allergen wheat preparation has a water content of 35%, a protein content of 9.8% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 300 μg / ml, a protein of 5 to 70,000, 100 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/80, sodium chloride content 1.2%.
[0048]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. Then, according to the conditions shown in the following [Table 2], it knead | mixed, fermented for 15 minutes, neglected, performed the process shown in the following [Table 2], such as a roaster, in order, and prepared the allergen-reduced bread dough which concerns on this invention.
Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 15, 25, and 30 minutes, respectively, and the allergen-reduced bread dough (6-0) according to the present invention, (6-1), (6-5), (6-10), (6-20), (6-25), and (6-30) were prepared.
[0049]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 2] below to obtain breads with reduced allergens according to the present invention.
[0050]
Example 7
(1) Preparation of low allergen wheat preparation
Except that the solution for reducing allergen was changed to a 0.5 M NaCl solution to which lysolecithin was added so as to have a final concentration of 0.5%, the same operation as in (1) of Example 1 was carried out, and the low allergen A wheat preparation was obtained. The obtained low allergen wheat preparation has a water content of 45%, a protein content of 6.2% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 100 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/100, sodium chloride content 0.1%.
[0051]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. Then, in accordance with the conditions shown in the following [Table 2], kneading, fermenting for 15 minutes, mashing, and performing the steps shown in the following [Table 2], such as a roaster, in order, allergen-reduced bread dough (7-15) according to the present invention ) Was prepared.
Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, respectively, allergen-reduced bread dough (7-0) according to the present invention, (7-1), (7-5), (7-10), (7-20), (7-25), and (7-30) were prepared.
[0052]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 2] below to obtain breads with reduced allergens according to the present invention.
[0053]
Example 8
(1) Preparation of low protein wheat preparation
35 parts of 2.7% saline was added to 100 parts of soft flour (Nippon Flour Mills Co., Ltd., Heart, water content 14%, protein content 8.5%). After mixing with a mixer, the mixture was allowed to stand for 20 minutes to obtain a low protein wheat preparation. The resulting low protein wheat preparation has a water content of 36%, a protein content of 8.5% (water content of 14% in terms of wheat flour), a protein of 30,000 or less, 1500 μg / ml, a protein of 5 to 70,000, 300 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/5, sodium chloride content 0.7%.
[0054]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low protein wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. Then, according to the conditions shown in the following [Table 2], kneading, fermenting for 15 minutes, scouring, performing the steps shown in the following [Table 2], such as a roaster, in order, low protein bread dough (8-15) according to the present invention Was prepared.
Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, and the low protein bread dough (8-0), ( 8-1), (8-5), (8-10), (8-20), (8-25), (8-30) were prepared.
[0055]
(3) Production of bread (baking of bread dough)
Each low protein bread dough prepared in the above (2) was baked under the conditions shown in the following [Table 2] to obtain low protein breads according to the present invention.
[0056]
Example 9
(1) Preparation of low protein wheat preparation
To 100 parts of medium strength flour (Nippon Flour Mills Co., Ltd., Takarafune, water content 14%, protein content 9.7%), 35 parts of 7.5% saline was added. After mixing with a mixer, the mixture was allowed to stand for 20 minutes to obtain a low protein wheat preparation. The resulting low protein wheat preparation has a water content of 36%, a protein content of 9.7% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 2000 μg / ml, a protein of 5 to 70,000, 500 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/6, sodium chloride content 1.9%.
[0057]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low protein wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. Then, according to the conditions shown in the following [Table 2], the steps shown in the following [Table 2] such as kneading, fermenting for 15 minutes, neglect, and roaster are sequentially performed, and the low protein bread dough (9-15) according to the present invention is performed. Was prepared.
Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, and the low protein bread dough (9-0), ( 9-1), (9-5), (9-10), (9-20), (9-25), and (9-30) were prepared.
[0058]
(3) Production of bread (baking of bread dough)
Each low protein bread dough prepared in the above (2) was baked under the conditions shown in the following [Table 2] to obtain low protein breads according to the present invention.
[0059]
Example 10
(1) Preparation of low allergen wheat preparation
The same operation as (1) of Example 1 was performed to obtain a low allergen wheat preparation. The obtained low allergen wheat preparation has a water content of 44%, a protein content of 6.3% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 100 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/95, sodium chloride content 0.05%.
[0060]
(2) Preparation of bread dough
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials in the composition shown in the following [Table 3] (medium seed dough). Then, according to the conditions shown in the following [Table 4], after kneading (medium seed kneading), fermented for 15 minutes to make a middle seed, the remainder of the low allergen wheat preparation is further added to the following [Table 3] It was added and mixed with other raw materials in the formulation shown in (Motomoto dough). Thereafter, in accordance with the conditions shown in the following [Table 4], the steps shown in the following [Table 4] such as kneading (main kneading), mashing, roasting and the like are sequentially performed, and the allergen-reduced bread dough (10-15) according to the present invention is performed. ) Was prepared. Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, respectively, and the allergen-reduced bread dough (10-0) according to the present invention, (10-1), (10-5), (10-10), (10-20), (10-25), and (10-30) were prepared.
[0061]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 4] below, and breads with reduced allergens according to the present invention were obtained.
[0062]
Example 11
(1) Preparation of low allergen wheat preparation
The same operation as (1) of Example 2 was performed to obtain a low allergen wheat preparation. The resulting low allergen wheat preparation has a water content of 40%, a protein content of 6.3% (water content of 14% in terms of wheat flour), a protein of 30,000 or less, 100 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/93, sodium chloride content 0.1%.
[0063]
(2) Preparation of bread dough
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials in the composition shown in the following [Table 3] (medium seed dough). Then, according to the conditions shown in the following [Table 4], after kneading (medium seed kneading), fermented for 15 minutes to make a middle seed, the remainder of the low allergen wheat preparation is further added to the following [Table 3] It was added and mixed with other raw materials in the formulation shown in (Motomoto dough). Thereafter, in accordance with the conditions shown in the following [Table 4], the steps shown in the following [Table 4], such as kneading (main kneading), mashing, and roasting, are sequentially performed, and the allergen-reduced bread dough (11-15) according to the present invention is performed. ) Was prepared. Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, and 30 minutes, respectively, and the allergen-reduced bread dough (11-0) according to the present invention, (11-1), (11-5), (11-10), (11-20), (11-25), and (11-30) were prepared.
[0064]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 4] below, and breads with reduced allergens according to the present invention were obtained.
[0065]
Example 12
(1) Preparation of low allergen wheat preparation
The same operation as (1) of Example 3 was performed to obtain a low allergen wheat preparation. The obtained low allergen wheat preparation has a water content of 28%, a protein content of 6.2% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 100 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/100, sodium chloride content 0.1%.
[0066]
(2) Preparation of bread dough
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials in the composition shown in the following [Table 3] (medium seed dough). Then, according to the conditions shown in the following [Table 4], after kneading (medium seed kneading), fermented for 15 minutes to make a middle seed, the remainder of the low allergen wheat preparation is further added to the following [Table 3] It was added and mixed with other raw materials in the formulation shown in (Motomoto dough). Thereafter, in accordance with the conditions shown in the following [Table 4], the steps shown in the following [Table 4] such as kneading (main kneading), mashing, and roasting are sequentially performed, and the allergen-reduced bread dough (12-15) according to the present invention is performed. ) Was prepared. Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, respectively, allergen-reduced bread dough (12-0) according to the present invention, (12-1), (12-5), (12-10), (12-20), (12-25), and (12-30) were prepared.
[0067]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 4] below, and breads with reduced allergens according to the present invention were obtained.
[0068]
Example 13
(1) Preparation of low allergen wheat preparation
The same operation as (1) of Example 4 was performed to obtain a low allergen wheat preparation. The resulting low allergen wheat preparation has a water content of 31%, a protein content of 7.1% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 500 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/55, sodium chloride content 0.05%.
[0069]
(2) Preparation of bread dough
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials in the composition shown in the following [Table 3] (medium seed dough). Then, according to the conditions shown in the following [Table 4], after kneading (medium seed kneading), fermented for 15 minutes to make a middle seed, the remainder of the low allergen wheat preparation is further added to the following [Table 3] It was added and mixed with other raw materials in the formulation shown in (Motomoto dough). Thereafter, in accordance with the conditions shown in the following [Table 4], the steps shown in the following [Table 4] such as kneading (main kneading), mashing, roasting and the like are sequentially performed, and the allergen-reduced bread dough (13-15) according to the present invention is performed. ) Was prepared. Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, respectively, allergen-reduced bread dough (13-0) according to the present invention, (13-1), (13-5), (13-10), (13-20), (13-25), and (13-30) were prepared.
[0070]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 4] below, and breads with reduced allergens according to the present invention were obtained.
[0071]
Example 14
(1) Preparation of low allergen wheat preparation
The same operation as (1) of Example 5 was performed to obtain a low allergen wheat preparation. The obtained low allergen wheat preparation has a water content of 34%, a protein content of 8.1% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 300 μg / ml, a protein of 5 to 70,000, 80 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/75, sodium chloride content 1.1%.
[0072]
(2) Preparation of bread dough
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials in the composition shown in the following [Table 3] (medium seed dough). Then, according to the conditions shown in the following [Table 4], after kneading (medium seed kneading), fermented for 15 minutes to make a middle seed, the remainder of the low allergen wheat preparation is further added to the following [Table 3] It was added and mixed with other raw materials in the formulation shown in (Motomoto dough). Thereafter, in accordance with the conditions shown in the following [Table 4], the steps shown in the following [Table 4] such as kneading (main kneading), mashing, roasting and the like are sequentially performed, and the allergen-reduced bread dough (14-15) according to the present invention is performed. ) Was prepared. Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, respectively, and the allergen-reduced bread dough (14-0) according to the present invention, (14-1), (14-5), (14-10), (14-20), (14-25), and (14-30) were prepared.
[0073]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 4] below, and breads with reduced allergens according to the present invention were obtained.
[0074]
Example 15
(1) Preparation of low allergen wheat preparation
The same operation as (1) of Example 6 was performed to obtain a low allergen wheat preparation. The obtained low allergen wheat preparation has a water content of 35%, a protein content of 9.8% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 300 μg / ml, a protein of 5 to 70,000, 100 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/80, sodium chloride content 1.2%.
[0075]
(2) Preparation of bread dough
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials in the composition shown in the following [Table 3] (medium seed dough). Then, according to the conditions shown in the following [Table 4], after kneading (medium seed kneading), fermented for 15 minutes to make a middle seed, the remainder of the low allergen wheat preparation is further added to the following [Table 3] It was added and mixed with other raw materials in the formulation shown in (Motomoto dough). Thereafter, in accordance with the conditions shown in the following [Table 4], the steps shown in the following [Table 4] such as kneading (main kneading), neglecting, and roasting are sequentially performed, and the allergen-reduced bread dough (15-15) according to the present invention is performed. ) Was prepared. Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, and 30 minutes, respectively, and the allergen-reduced bread dough (15-0) according to the present invention, (15-1), (15-5), (15-10), (15-20), (15-25), and (15-30) were prepared.
[0076]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 4] below, and breads with reduced allergens according to the present invention were obtained.
[0077]
Example 16
(1) Preparation of low allergen wheat preparation
The same operation as (1) of Example 7 was performed to obtain a low allergen wheat preparation. The obtained low allergen wheat preparation has a water content of 45%, a protein content of 6.2% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 100 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/100, sodium chloride content 0.1%.
[0078]
(2) Preparation of bread dough
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials in the composition shown in the following [Table 3] (medium seed dough). Then, according to the conditions shown in the following [Table 4], after kneading (medium seed kneading), fermented for 15 minutes to make a middle seed, the remainder of the low allergen wheat preparation is further added to the following [Table 3] It was added and mixed with other raw materials in the formulation shown in (Motomoto dough). Thereafter, in accordance with the conditions shown in the following [Table 4], the steps shown in the following [Table 4] such as kneading (main kneading), mashing, and roasting are sequentially performed, and the allergen-reduced bread dough (16-15) according to the present invention is performed. ) Was prepared. Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, and 30 minutes, respectively, and the allergen-reduced bread dough (16-0) according to the present invention, (16-1), (16-5), (16-10), (16-20), (16-25), and (16-30) were prepared.
[0079]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 4] below, and breads with reduced allergens according to the present invention were obtained.
[0080]
Example 17
(1) Preparation of low protein wheat preparation
The same operation as in Example 8 (1) was performed to obtain a low protein wheat preparation. The resulting low protein wheat preparation has a water content of 36%, a protein content of 8.5% (water content of 14% in terms of wheat flour), a protein of 30,000 or less, 1500 μg / ml, a protein of 5 to 70,000, 300 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/5, sodium chloride content 0.7%.
[0081]
(2) Preparation of bread dough
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation (low protein wheat preparation) obtained in the above (1) was mixed with other raw materials in the formulation shown in the following [Table 3] (medium seed dough). Subsequently, according to the conditions shown in [Table 4] below, kneading (medium seed kneading), fermenting for 15 minutes to make a middle seed, further, the remainder of the low protein wheat preparation is further [Table 3] below It was added and mixed with other raw materials in the formulation shown in (Motomoto dough). Thereafter, in accordance with the conditions shown in the following [Table 4], the steps shown in the following [Table 4] such as kneading (main kneading), neglecting, roasting and the like are sequentially performed, and the low protein bread dough (17-15) according to the present invention. Was prepared.
Separately, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, and the low protein bread dough (17-0), ( 17-1), (17-5), (17-10), (17-20), (17-25), and (17-30) were prepared.
[0082]
(3) Production of bread (baking of bread dough)
Each low protein bread dough prepared in the above (2) was baked under the conditions shown in the following [Table 4] to obtain low protein breads according to the present invention.
[0083]
Example 18
(1) Preparation of low protein wheat preparation
The same operation as in Example 9 (1) was performed to obtain a low protein wheat preparation. The resulting low protein wheat preparation has a water content of 36%, a protein content of 9.7% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 2000 μg / ml, a protein of 5 to 70,000, 500 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/6, sodium chloride content 1.9%.
[0084]
(2) Preparation of bread dough
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation (low protein wheat preparation) obtained in the above (1) was mixed with other raw materials in the formulation shown in the following [Table 3] (medium seed dough). Subsequently, according to the conditions shown in [Table 4] below, kneading (medium seed kneading), fermenting for 15 minutes to make a middle seed, further, the remainder of the low protein wheat preparation is further [Table 3] below It was added and mixed with other raw materials in the formulation shown in (Motomoto dough). Thereafter, in accordance with the conditions shown in the following [Table 4], the steps shown in the following [Table 4] such as kneading (main kneading), neglecting, and roasting are sequentially performed, and the low protein bread dough (18-15) according to the present invention. Was prepared.
Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, and the low protein bread dough (18-0), ( 18-1), (18-5), (18-10), (18-20), (18-25), (18-30) were prepared.
[0085]
(3) Production of bread (baking of bread dough)
Each low protein bread dough prepared in the above (2) was baked under the conditions shown in the following [Table 4] to obtain low protein breads according to the present invention.
[0086]
Example 19
(1) Preparation of low allergen wheat preparation
205 g of the wheat preparation (Preparation 2-A) used in Example 2 and 295 g of the thawed wheat preparation (Preparation 2-B) were mixed and allowed to stand for 10 minutes to allow the mixture to absorb water sufficiently. The mixture of the preparation at this time (low allergen wheat preparation) had a moisture content of 49%, a protein content of 6.3% (water content of 14% in terms of wheat flour), a protein of 30,000 or less, 100 μg / ml, The protein was 50 μg / ml, the salt-soluble protein content / the salt-insoluble protein content = 1/93, and the sodium chloride content was 0.1%.
[0087]
(2) Preparation of bread dough
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials in the composition shown in the following [Table 3] (medium seed dough). Then, according to the conditions shown in the following [Table 4], after kneading (medium seed kneading), fermented for 15 minutes to make a middle seed, the remainder of the low allergen wheat preparation is further added to the following [Table 3] It was added and mixed with other raw materials in the formulation shown in (Motomoto dough). Thereafter, in accordance with the conditions shown in the following [Table 4], the steps shown in the following [Table 4] such as kneading (main kneading), mashing, roasting and the like are sequentially performed, and the allergen-reduced bread dough (19-15) according to the present invention is performed. ) Was prepared. Separately from this, the same operation was performed except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, respectively, and the allergen-reduced bread dough (19-0) according to the present invention, (19-1), (19-5), (19-10), (19-20), (19-25), (19-30) were prepared.
[0088]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 4] below, and breads with reduced allergens according to the present invention were obtained.
[0089]
Example 20
(1) Preparation of low allergen wheat preparation
185 g of the wheat preparation (Preparation 2-A) used in Example 2 and 315 g of the thawed wheat preparation (Preparation 2-B) were mixed and allowed to stand for 10 minutes to allow the mixture to absorb water sufficiently. The mixture of the preparation at this time (low allergen wheat preparation) had a water content of 52%, a protein content of 6.3% (water content of 14% in terms of flour), a protein of 30,000 or less, 100 μg / ml, The protein was 50 μg / ml, the salt-soluble protein content / the salt-insoluble protein content = 1/93, and the sodium chloride content was 0.1%.
[0090]
(2) Preparation of bread dough
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials in the composition shown in the following [Table 3] (medium seed dough). Then, according to the conditions shown in the following [Table 4], after kneading (medium seed kneading), fermented for 15 minutes to make a middle seed, the remainder of the low allergen wheat preparation is further added to the following [Table 3] It was added and mixed with other raw materials in the formulation shown in (Motomoto dough). Thereafter, in accordance with the conditions shown in the following [Table 4], the steps shown in the following [Table 4] such as kneading (main kneading), mashing, roasting and the like are sequentially performed, and the allergen-reduced bread dough (20-15) according to the present invention is performed. ) Was prepared. Separately from this, the same operation was carried out except that the fermentation time was 0, 1, 5, 10, 20, 25, 30 minutes, respectively, allergen-reduced bread dough (20-0) according to the present invention, (20-1), (20-5), (20-10), (20-20), (20-25), and (20-30) were prepared.
[0091]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in the above (2) was baked under the conditions shown in [Table 4] below, and breads with reduced allergens according to the present invention were obtained.
[0092]
Comparative Example 1
(1) Preparation of low allergen wheat preparation
The wheat preparation obtained in (1) of Example 1 was freeze-dried and then pulverized with a mortar grinder to obtain a low allergen wheat preparation.
The resulting low allergen wheat preparation has a water content of 5%, a protein content of 6.3% (water content of 14% in terms of wheat flour), a protein of 30,000 or less, 100 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/95, sodium chloride content 0.05%.
[0093]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. At this time, the water was mixed in advance without allowing the wheat preparation to absorb water. At this time, water and yeast were added at the same time. Next, according to the conditions shown in the following [Table 2], kneaded, fermented for 15 minutes, neglected, sequentially performed the steps shown in the following [Table 2] such as a roaster, allergen-reduced bread dough (C1-15 [C is a comparison Meaning examples, the same applies below)).
Separately from this, the same operation was performed except that the fermentation time was set to 1, 5, 10, 20, 25, 30 minutes, and allergen-reduced bread dough (C1-1), (C1-5), (C1-10), (C1-20), (C1-25), and (C1-30) were prepared.
[0094]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in (2) was baked under the conditions shown in [Table 2] below, and breads with reduced allergens were obtained.
[0095]
Comparative Example 2
(1) Preparation of low allergen wheat preparation
The wheat preparation obtained in (1) of Example 3 was freeze-dried and then pulverized with a mortar grinder to obtain a low allergen wheat preparation.
The obtained low allergen wheat preparation has a water content of 5%, a protein content of 6.2% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 100 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/100, sodium chloride content 0.1%.
[0096]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. At this time, the water was mixed in advance without allowing the wheat preparation to absorb water. At this time, water and yeast were added at the same time. Next, in accordance with the conditions shown in the following [Table 2], kneaded, fermented for 15 minutes, neglected, sequentially performed the steps shown in the following [Table 2], such as a roaster, to prepare allergen-reduced bread dough (C2-15). .
Separately from this, the same operation was performed except that the fermentation time was 1, 5, 10, 20, 25, 30 minutes, and allergen-reduced bread dough (C2-1), (C2-5), (C2-10), (C2-20), (C2-25), and (C2-30) were prepared.
[0097]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in (2) was baked under the conditions shown in [Table 2] below, and breads with reduced allergens were obtained.
[0098]
Comparative Example 3
(1) Preparation of low allergen wheat preparation
The wheat preparation obtained in Example 4 (1) was freeze-dried and then pulverized with a mortar grinder to obtain a low allergen wheat preparation.
The obtained low allergen wheat preparation has a water content of 5%, a protein content of 7.1% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 500 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/55, sodium chloride content 0.05%.
[0099]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. At this time, the water was mixed in advance without allowing the wheat preparation to absorb water. At this time, water and yeast were added at the same time. Next, in accordance with the conditions shown in the following [Table 2], kneaded, fermented for 15 minutes, neglected, sequentially performed the steps shown in the following [Table 2], such as a roaster, to prepare allergen-reduced bread dough (C3-15). .
Separately from this, the same operation was performed except that the fermentation time was set to 1, 5, 10, 20, 25, 30 minutes, and allergen-reduced bread dough (C3-1), (C3-5), (C3-10), (C3-20), (C3-25), and (C3-30) were prepared.
[0100]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in (2) was baked under the conditions shown in [Table 2] below, and breads with reduced allergens were obtained.
[0101]
Comparative Example 4
(1) Preparation of low allergen wheat preparation
The wheat preparation obtained in (1) of Example 5 was freeze-dried and then pulverized with a mortar mill to obtain a low allergen wheat preparation.
The obtained low allergen wheat preparation has a water content of 5%, a protein content of 8.1% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 300 μg / ml, a protein of 5 to 70,000, 80 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/75, sodium chloride content 1.1%.
[0102]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. At this time, the water was mixed in advance without allowing the wheat preparation to absorb water. At this time, water and yeast were added at the same time. Next, in accordance with the conditions shown in [Table 2] below, kneaded, fermented for 15 minutes, neglected, sequentially performed the steps shown in [Table 2] below such as a roaster to prepare allergen-reduced bread dough (C4-15). .
Separately from this, the same operation was carried out except that the fermentation time was 1, 5, 10, 20, 25, 30 minutes, and allergen-reduced bread dough (C4-1), (C4-5), (C4-10), (C4-20), (C4-25), and (C4-30) were prepared.
[0103]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in (2) was baked under the conditions shown in [Table 2] below, and breads with reduced allergens were obtained.
[0104]
Comparative Example 5
(1) Preparation of low allergen wheat preparation
The wheat preparation obtained in (1) of Example 6 was freeze-dried and then pulverized with a mortar grinder to obtain a low allergen wheat preparation.
The obtained low allergen wheat preparation has a water content of 5%, a protein content of 9.8% (in terms of water content of 14% flour), a protein of 30,000 or less, 300 μg / ml, a protein of 5 to 70,000, 100 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/80, sodium chloride content 1.2%.
[0105]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. At this time, the water was mixed in advance without allowing the wheat preparation to absorb water. At this time, water and yeast were added at the same time. Next, according to the conditions shown in the following [Table 2], kneaded, fermented for 15 minutes, neglected, and sequentially performed the steps shown in the following [Table 2] such as a roaster to prepare allergen-reduced bread dough (C5-15). .
Separately, the same operation was performed except that the fermentation time was 1, 5, 10, 20, 25, and 30 minutes, and allergen-reduced bread dough (C5-1), (C5-5), (C5-10), (C5-20), (C5-25), and (C5-30) were prepared.
[0106]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in (2) was baked under the conditions shown in [Table 2] below, and breads with reduced allergens were obtained.
[0107]
Comparative Example 6
(1) Preparation of low allergen wheat preparation
The wheat preparation obtained in (1) of Example 7 was freeze-dried and then pulverized with a mortar-type pulverizer to obtain a low allergen wheat preparation.
The obtained low allergen wheat preparation has a water content of 5%, a protein content of 6.2% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 100 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/100, sodium chloride content 0.1%.
[0108]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. At this time, the water was mixed in advance without allowing the wheat preparation to absorb water. At this time, water and yeast were added at the same time. Next, according to the conditions shown in the following [Table 2], kneaded, fermented for 15 minutes, neglected, sequentially performed the steps shown in the following [Table 2] such as a roaster to prepare allergen-reduced bread dough (C6-15). .
Separately from this, the same operation was performed except that the fermentation time was set to 1, 5, 10, 20, 25, 30 minutes, and allergen-reduced bread dough (C6-1), (C6-5), (C6-10), (C6-20), (C6-25), and (C6-30) were prepared.
[0109]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in (2) was baked under the conditions shown in [Table 2] below, and breads with reduced allergens were obtained.
[0110]
Comparative Example 7
(1) Preparation of low protein wheat preparation
The wheat preparation obtained in (1) of Example 8 was freeze-dried and then pulverized with a mortar grinder to obtain a low protein wheat preparation.
The resulting low protein wheat preparation has a water content of 5%, a protein content of 6.3% (water content of 14% in terms of wheat flour), a protein of 30,000 or less, 100 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/95, sodium chloride content 0.05%.
[0111]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low protein wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. At this time, the water was mixed in advance without allowing the wheat preparation to absorb water. At this time, water and yeast were added at the same time. Next, according to the conditions shown in [Table 2] below, kneading, fermenting for 15 minutes, scouring, and the steps shown in [Table 2] below such as a roaster were sequentially performed to prepare a low protein bread dough (C7-15).
Separately, the same operation was performed except that the fermentation time was set to 1, 5, 10, 20, 25, and 30 minutes, and the low protein bread dough (C7-1), (C7-5), ( C7-10), (C7-20), (C7-25), and (C7-30) were prepared.
[0112]
(3) Production of bread (baking of bread dough)
Each low protein bread dough prepared in the above (2) was baked under the conditions shown in [Table 2] below to obtain low protein breads.
[0113]
Comparative Example 8
(1) Preparation of low protein wheat preparation
The wheat preparation obtained in Example 9 (1) was freeze-dried and then pulverized with a mortar grinder to obtain a low protein wheat preparation.
The resulting low protein wheat preparation has a water content of 5%, a protein content of 9.7% (in terms of water content of 14% wheat flour), a protein of 30,000 or less, 2000 μg / ml, a protein of 5 to 70,000, 500 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/6, sodium chloride content 1.9%.
[0114]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low protein wheat preparation) obtained in the above (1) was mixed with other raw materials with the composition shown in [Table 1] below. At this time, the water was mixed in advance without allowing the wheat preparation to absorb water. At this time, water and yeast were added at the same time. Next, according to the conditions shown in [Table 2] below, kneading, fermenting for 15 minutes, mashing, the steps shown in [Table 2] below such as a roaster were sequentially performed to prepare a low protein bread dough (C8-15).
Separately from this, the same operation was performed except that the fermentation time was set to 1, 5, 10, 20, 25, and 30 minutes, and low protein bread dough (C8-1), (C8-5) (C8), respectively. -10), (C8-20), (C8-25), and (C8-30) were prepared.
[0115]
(3) Production of bread (baking of bread dough)
Each low protein bread dough prepared in the above (2) was baked under the conditions shown in [Table 2] below to obtain low protein breads.
[0116]
Examples 21-39
Except for setting the fermentation time to 35 minutes and 240 minutes, the same operations as in (1) and (2) of Example 1 were performed to obtain allergen-reduced bread doughs (21-35) and (21-240). The same operation as in Example 1 (3) was performed to obtain breads with reduced allergens. Similarly, the same operation was carried out for (1) and (2) in Example 2 to (1) and (2) in Example 19 except that the fermentation time was set to 35 minutes and 240 minutes, respectively. Bread dough (22-35), (22-240) to (39-35), (39-240) were obtained, and the same operations as (3) of Example 2 to (3) of Example 19 were performed. Bread with reduced allergens was obtained.
[0117]
Example 40
(1) Preparation of wheat preparation
Gluten (manufactured by Nippon Flour Mills Co., Ltd., vital gluten), wheat starch (manufactured by Glico Nutrition Foods Co., Ltd., new silver scale) and water are mixed and mixed at a ratio of 1: 13: 4 and left for 20 minutes. A wheat preparation was obtained. The obtained wheat preparation has a water content of 33%, a protein content of 5.7% (water content of 14% in terms of flour), a protein of 30,000 or less, 480 μg / ml, a protein of 5 to 70,000, 50 μg / ml, and a salt-soluble protein. Content / salt-insoluble protein content = 1/55, sodium chloride content 0.05%.
[0118]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation obtained in the above (1) was mixed with other raw materials with the formulation shown in [Table 1] below. Then, according to the conditions shown in the following [Table 2], kneading, fermenting for 15 minutes, neglecting, performing the steps shown in the following [Table 2] such as a roasting furnace in order to prepare bread dough (40-15).
Separately from this, the same operation was performed except that the fermentation time was set to 1, 5, 10, 20, 25, 30 minutes, and the bread dough (40-1), (40-5), (40- 10), (40-20), (40-25), and (40-30) were prepared.
[0119]
(3) Production of bread (baking of bread dough)
Each bread dough prepared in the above (2) was baked under the conditions shown in [Table 2] below to obtain bread.
[0120]
Example 41
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation obtained in the same manner as in Example 40 (1) was mixed with other raw materials in the composition shown in the following [Table 3] (medium seed dough). Next, according to the conditions shown in [Table 4] below, kneading (medium seed kneading) and fermenting for 15 minutes to make a middle seed, the remainder of the wheat preparation is further added to the following [Table 3] (present It was added and mixed with other raw materials in the formulation shown in (batter dough). Then, in accordance with the conditions shown in [Table 4] below, kneading (main kneading) was carried out, and the steps shown in the following [Table 4] such as roasting were sequentially performed to prepare bread dough (41-15).
The bread dough was baked under the conditions shown in [Table 4] below to obtain bread.
[0121]
Example 42
(1) Preparation of wheat preparation
35 parts of 8.5% saline were added to 100 parts of soft flour (Nippon Flour Mills Co., Ltd., Heart, water content 14%, protein content 8.5%). After mixing with a mixer, the mixture was allowed to stand for 20 minutes to obtain a wheat preparation. The obtained wheat preparation has a water content of 36%, a protein content of 8.5% (in terms of water content of 14% flour), a protein of 30,000 or less, 1500 μg / ml, a protein of 5 to 70,000, 300 μg / ml, and a salt-soluble protein. Content / salt-insoluble protein content = 1/5, sodium chloride content 2.2%.
[0122]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation obtained in the above (1) was mixed with other raw materials with the formulation shown in [Table 1] below. Then, according to the conditions shown in the following [Table 2], kneaded, fermented for 15 minutes, crushed, and sequentially performed the steps shown in the following [Table 2] such as a roaster to prepare bread dough (42-15).
Separately, the same operation was performed except that the fermentation time was set to 1, 5, 10, 20, 25, and 30 minutes, and the bread doughs (42-1), (42-5), (42- 10), (42-20), (42-25), and (42-30) were prepared.
[0123]
(3) Production of bread (baking of bread dough)
Each bread dough prepared in the above (2) was baked under the conditions shown in [Table 2] below to obtain bread.
[0124]
Comparative Example 9
(1) Preparation of low allergen wheat preparation
The wheat preparation obtained in (1) of Example 1 was freeze-dried and then pulverized with a mortar grinder to obtain a low allergen wheat preparation.
The resulting low allergen wheat preparation has a water content of 5%, a protein content of 6.3% (water content of 14% in terms of wheat flour), a protein of 30,000 or less, 100 μg / ml, a protein of 5 to 70,000, 50 μg / ml, a salt Soluble protein content / salt-insoluble protein content = 1/95, sodium chloride content 0.05%.
[0125]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation (low allergen wheat preparation) obtained in the above (1) was mixed with other raw materials in the composition shown in [Table 1] below, and cysteine was further added to 100 ppm. Then, according to the conditions shown in the following [Table 2], kneaded, fermented for 15 minutes, neglected, sequentially performed the steps shown in the following [Table 2] such as a roaster to prepare allergen-reduced bread dough (C9-15). .
[0126]
(3) Production of bread (baking of bread dough)
The allergen-reduced bread dough prepared in (2) above was baked under the conditions shown in [Table 2] below to obtain bread with allergen reduced.
[0127]
Comparative Example 10
(1) Preparation of wheat preparation
Gluten (Nippon Flour Mills Co., Ltd., vital gluten) and wheat starch (Glyco Nutrition Foods Co., Ltd., New Silver Scale) were mixed at a ratio of 1:13 to obtain a wheat preparation. The obtained wheat preparation has a water content of 14%, a protein content of 5.7% (in terms of moisture content of 14% wheat flour), a protein of 30,000 or less, 480 μg / ml, a protein of 5 to 70,000, 50 μg / ml, and a salt-soluble protein. Content / salt-insoluble protein content = 1/55, sodium chloride content 0.05%.
[0128]
(2) Preparation of bread dough
Bread dough was prepared by the so-called straight rice cake method.
That is, the wheat preparation obtained in the above (1) was mixed with other raw materials with the formulation shown in [Table 1] below. At this time, the water was mixed in advance without allowing the wheat preparation to absorb water. At this time, water and yeast were added at the same time. Next, in accordance with the conditions shown in the following [Table 2], kneaded, fermented for 15 minutes, neglected, sequentially performed the steps shown in the following [Table 2], such as a roaster, to prepare allergen-reduced bread dough (C10-15). .
Separately, the same operation was performed except that the fermentation time was 1, 5, 10, 20, 25, 30 minutes, and allergen-reduced bread dough (C10-1), (C10-5), (C10-10), (C10-20), (C10-25), and (C10-30) were prepared.
[0129]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in (2) was baked under the conditions shown in [Table 2] below, and breads with reduced allergens were obtained.
[0130]
Comparative Example 11
(1) Preparation of wheat preparation
The same operation as (1) of Comparative Example 10 was performed to obtain the same wheat preparation as that obtained in Comparative Example 10.
[0131]
(2) Preparation of bread dough
Bread dough was prepared by the so-called medium seed method.
That is, a part of the wheat preparation obtained in the above (1) was mixed with other raw materials in the formulation shown in the following [Table 3] (medium seed dough). At this time, the water was mixed in advance without allowing the wheat preparation to absorb water. At this time, water and yeast were added at the same time. Then, according to the conditions shown in [Table 4] below, kneading (medium seed kneading) and fermenting for 15 minutes to make a middle seed, the remainder of the wheat preparation is further added to the following [Table 3] (present It was added and mixed with other raw materials in the formulation shown in (batter dough). Thereafter, in accordance with the conditions shown in [Table 4] below, kneading (main kneading) was carried out, and the steps shown in [Table 4] below, such as a roaster, were sequentially performed to prepare allergen-reduced bread dough (C11-15). .
Separately from this, the same operation was performed except that the fermentation time was 1, 5, 10, 20, 25, and 30 minutes, and allergen-reduced bread dough (C11-1), (C11-5), (C11-10), (C11-20), (C11-25), and (C11-30) were prepared.
[0132]
(3) Production of bread (baking of bread dough)
Each allergen-reduced bread dough prepared in (2) was baked under the conditions shown in [Table 4] below, and breads with reduced allergens were obtained.
[0133]
[Table 1]
Figure 0003647170
[0134]
[Table 2]
Figure 0003647170
[0135]
[Table 3]
Figure 0003647170
[0136]
[Table 4]
Figure 0003647170
[0137]
Hereinafter, the following appearance test, texture test, and allergenicity test were performed for each obtained bread. The results are shown in [Table 5] to [Table 10] below.
<Appearance test>
About the bread obtained in Examples 1-42 and Comparative Examples 1-11, the volume and weight were measured and the specific volume was calculated | required. In addition, the epidermal color, epidermal cortex, and standing were evaluated with a maximum of 10 points each.
[0138]
<Food texture test>
The breads obtained in Examples 1 to 42 and Comparative Examples 1 to 11 were each sliced to a thickness of 1.5 cm and subjected to a sensory test by 10 panelists. Judgment was expressed by a 5-point score for each of the flavor, mouthfeel, and elasticity items, and the average value of 10 people was evaluated.
[0139]
<Allergenicity test>
The allergenicity of the breads obtained in Examples 1-42 and Comparative Examples 1-11 was tested by ELISA.
In the following, the composition, preparation method, abbreviation, and trade name of the reagents used are described.
ELISA plate: IMMULON 1 (manufactured by DYNATECH LABORATORIES INC.).
ELISA washing solution: 20 mM phosphate buffer containing 50 mM sodium chloride and 0.05% polyoxyethylene (20) sorbitan monolaurate, adjusted to pH 7.4.
BSA: bovine serum albumin.
PBS: 20 mM phosphate buffer containing 150 mM sodium chloride, adjusted to pH 7.4.
Peroxidase-conjugated anti-human IgE: manufactured by Boehringer Mannheim.
Substrate solution: 4 mg of ortho-phenylenediamine, 5 μl of hydrogen peroxide, 10 ml of phosphate-citrate buffer (pH 5.0: prepared with 0.1 M citric acid monohydrate and 0.2 M phosphoric acid).
[0140]
The obtained bread was freeze-dried and then crushed, 1 g of powder was precisely weighed, 5 ml of 0.5 M aqueous sodium chloride solution was added, and the mixture was stirred and extracted at room temperature for 1 hour to obtain a bread extract. This extract was diluted 160 times with a 0.5 M aqueous sodium chloride solution, and 50 μl of the diluted solution was added to the ELISA plate. The plate was allowed to stand overnight at 4 ° C. to bind the antigen to the ELISA plate. Subsequently, the ELISA plate was washed 3 times with an ELISA washing solution, blocked with 150 μl / well of 3% BSA-PBS, allowed to stand for 2 hours, and then the ELISA plate was washed 4 times with an ELISA washing solution. Serum of wheat allergic patients is diluted 20-fold with 1% BSA-PBS, 50 μl / well of the diluted solution is added to the ELISA plate, allowed to stand for 2 hours, and then the ELISA plate is washed 5 times with an ELISA washing solution. did. Peroxidase-conjugated anti-human IgE was diluted 10,000-fold with 1% BSA-PBS, 50 μl / well of the diluted solution was added to the ELISA plate, allowed to stand for 2 hours, and then the ELISA plate was washed with an ELISA washing solution. Washed 6 times. 100 ml of the substrate solution was added to the ELISA plate. After 30 minutes, 50 μl / well of 2N sulfuric acid was added to the ELISA plate to stop the reaction. Absorbance at 492 nm was measured with an Eliza reader (Corona Electric MTP-120). Serum of 5 patients with wheat allergy was used.
In addition, as a control, serum from five healthy individuals against an extract of a wheat preparation extracted by the same operation as described above was used, and the average absorbance value obtained by the reaction was 0.120 or less negative (−), exceeding that The case was positive (+).
[0141]
[Table 5]
Figure 0003647170
[0142]
[Table 6]
Figure 0003647170
[0143]
[Table 7]
Figure 0003647170
[0144]
[Table 8]
Figure 0003647170
[0145]
[Table 9]
Figure 0003647170
[0146]
[Table 10]
Figure 0003647170
[0147]
From the above results, the bread obtained by the production method of the present invention has a larger volume than the bread using the conventional low allergen wheat preparation or the low protein wheat preparation, and both the outer phase and the inner phase are good, Moreover, it turns out that food texture is also favorable. It is also clear that the bread obtained by the production method of the present invention has an extremely low risk of developing allergies even when consumed by wheat allergic patients.
[0148]
【The invention's effect】
According to the method for producing bread dough of the present invention, a low protein wheat preparation or a low allergen wheat preparation can be used as a raw material.
Moreover, according to the bread manufacturing method of the present invention, bread having improved volume, taste, texture and the like can be obtained as compared with conventional allergen-reduced bread and low protein bread.

Claims (9)

イーストの添加に先立ち、塩化ナトリウム水溶液により吸水させて、水分含量２５〜５０重量％及び塩化ナトリウム含有量０．０５〜２重量％とした低蛋白質小麦調製物を原料として用いることを特徴とするパン生地の製造方法。 Bread dough characterized by using as a raw material a low protein wheat preparation that is absorbed with an aqueous sodium chloride solution and having a water content of 25 to 50% by weight and a sodium chloride content of 0.05 to 2% by weight prior to the addition of yeast. Manufacturing method. 上記の吸水させた低蛋白質小麦調製物が、低蛋白質小麦調製物に塩化ナトリウム水溶液を加えた後、少なくとも５分間経過したものであることを特徴とする請求項１に記載のパン生地の製造方法。The method for producing bread dough according to claim 1, wherein the water-absorbed low-protein wheat preparation is obtained by adding at least 5 minutes after adding a sodium chloride aqueous solution to the low-protein wheat preparation. 発酵工程の時間が３０分以下であることを特徴とする請求項１又は２に記載のパン生地の製造方法。The method for producing bread dough according to claim 1 or 2 , wherein the time for the fermentation step is 30 minutes or less. 上記低蛋白質小麦調製物が、水分含量１４重量％とした場合の蛋白質含量が６〜１０重量％である小麦調製物であることを特徴とする請求項１〜３の何れか１項に記載のパン生地の製造方法。The low protein wheat preparation, according to any one of claim 1 to 3 protein content in the case of a 14 wt% water content and wherein the wheat preparation is 6-10 wt% Bread dough manufacturing method. 上記低蛋白質小麦調製物が、アレルゲン低減化された小麦調製物であることを特徴とする請求項１〜４の何れか１項に記載のパン生地の製造方法。The method for producing bread dough according to any one of claims 1 to 4 , wherein the low protein wheat preparation is an allergen-reduced wheat preparation. 上記のアレルゲン低減化された小麦調製物が、塩不溶性蛋白質含量に対する塩可溶性蛋白質含量が１／５０〜１／１００（重量基準）である小麦調製物であることを特徴とする請求項５に記載のパン生地の製造方法。Allergen-reducing wheat preparation described above, according to claim 5, wherein the salt soluble protein content to salt insoluble protein content of the wheat preparation is 1 / 50-1 / 100 (by weight) Of making bread dough. 上記小麦調製物が、小麦粉であることを特徴とする請求項６に記載のパン生地の製造方法。The method for producing bread dough according to claim 6 , wherein the wheat preparation is wheat flour. 上記低蛋白質小麦調製物（水分含量１４重量％換算）１００重量部、水５５〜６０重量部、食塩０．５〜２．５重量部、砂糖４〜８重量部、油分２〜６重量部、及びイースト３〜６重量部からなる原料を用いることを特徴とする請求項１〜７の何れか１項に記載のパン生地の製造方法。100 parts by weight of the above low protein wheat preparation (water content 14% by weight conversion), 55-60 parts by weight of water, 0.5-2.5 parts by weight of salt, 4-8 parts by weight of sugar, 2-6 parts by weight of oil, and method for producing dough according to any one of claim 1 to 7, characterized by using a raw material consisting of yeast 3-6 parts by weight. 請求項１〜８の何れか１項に記載のパン生地の製造方法により製造されたパン生地を用いることを特徴とするパンの製造方法。The bread dough manufactured by the bread dough manufacturing method of any one of Claims 1-8 is used, The manufacturing method of bread characterized by the above-mentioned.
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