JP7187068B1 - Bread, method of making bread, and method of making protein dough paste molding - Google Patents

Abstract

[PROBLEMS] To provide bread which can be served as a daily staple food and has excellent taste and texture while containing a larger amount of protein than conventional bread. A bread 1 comprising a bread dough 10 and a high-protein dough 20 having a higher protein content than the bread dough 10 as separate doughs, a method for producing the bread, a protein dough paste molding used for producing the bread 1, and The present invention relates to a method for manufacturing the molding. [Selection drawing] Fig. 1

Description

The present invention relates to bread, a method for making bread , and a method for making protein dough paste moldings.

Carbohydrates, proteins, and lipids are called the three major nutrients for organisms, and they serve as energy sources necessary for activities and also as materials that make up the body. Vitamins and minerals are also essential nutrients that keep the body in good condition.

Carbohydrates act as an energy source as described above, and glucose derived from carbohydrates is essential, especially for the brain. Lack of glucose is known to cause a decline in thinking ability and concentration. Excess carbohydrates that are not consumed as energy are stored as triglycerides. Such phenomena are due to the important function of storing energy in the body.

On the other hand, too much carbohydrate intake leads to fatty liver or obesity. In addition, the risk of arteriosclerosis increases when the state of neutral fat in the blood continues. Fat is also an important nutrient for the body. However, due to changes in eating habits, modern people tend to consume too much fat. Therefore, excessive lipid intake is one of the causes of lifestyle-related diseases.

On the other hand, there are few reports of research results that excessive intake of protein causes health disorders. Ammonia produced by the breakdown of protein beyond what the body needs is converted to urea in the liver and then excreted in the urine by the kidneys. Therefore, excessive intake of protein may increase the burden on these organs. In addition, it is said that excessive intake of protein may cause so-called bad bacteria to proliferate by using excess protein in the intestines as nutrition, which may have various adverse effects on intestinal activity.

However, at present, as mentioned above, disorders caused by overdose of protein have not yet become apparent. Non-dietary protein intake is recommended. Under these circumstances, supplements called protein, which means protein in English, are often used in order to efficiently ingest protein. Proteins include whey protein, which is made from milk, and soy protein, which is made from soybeans. The supplements mentioned above are usually provided in the form of ready-to-eat foods such as chocolate or granola, or in the form of powders that can be dispersed in water and taken.

On the other hand, more and more people are going on a diet as part of beauty and preventive measures against lifestyle-related diseases. However, due to reduced diet, the necessary amount of protein cannot be sufficiently taken in continuously, which may cause a decrease in motor function, a decrease in hair thickness, a decrease in skin luster and tension, and the like. Conversely, continuous intake of sufficient amounts of protein has been shown to maintain youthfulness, improve beauty, and improve physical strength through exercise in young and middle-aged people. ing. Even in the elderly, effects such as maintenance of motor function have been recognized. Sufficient intake of protein is essential for elderly people to be active in a healthier state in preparation for the inevitable aging society in the future.

From this point of view, various foods have been developed and marketed to enable sufficient intake of protein from ordinary foods other than protein supplements. For example, mail-order sites list protein-infused cakes and pancake mixes. However, these are similar to sweets and do not need to be eaten on a daily basis. Therefore, it is desirable to add a certain amount of protein to staple food such as bread.

The problem here is that as the amount of protein added to the bread dough increases, the taste and texture of the dough deteriorate. The texture of bread is related to the amount of air bubbles dispersed inside the bread. The air bubbles are caused by alcohol and carbon dioxide generated by yeast added to the dough fermenting sugar contained in the dough. During the baking process, the gluten contained in the flour prevents gas from escaping to the outside. As a result, the whole bread rises. However, the addition of protein, which is a protein different from gluten, significantly inhibits the action of gluten. As a result, the protein-added bread lacks rise, resulting in reduced taste and texture.

As a method for improving the taste of bread containing a large amount of protein, Patent Document 1 discloses that a fermented flavoring agent having a flavor of sake seeds and sake seeds are added to 100 parts by mass of raw material flour containing 10 to 50% by mass of protein material. Bread dough containing 0.5 to 20 parts by mass of at least one of With such a technique, it is possible to suppress undesirable odors and off-flavours in breads containing a large amount of protein material. In addition, Patent Document 2 discloses a puffed food that is an extruded product containing 45 to 96% by mass of micellar casein in the total solids and a method for producing the same, as a food that allows a large amount of protein to be ingested and a method for producing the same. .

Japanese Patent Application Laid-Open No. 2020-103200 JP 2019-201582 A

However, the techniques disclosed in the above-mentioned conventionally known documents still leave much room for improvement in order to solve both the taste and the texture at the same time. Currently, there is a demand for bread that is excellent in taste and texture while containing a large amount of protein.

The present invention has been made to solve the above problems, and provides bread that can be served as a daily staple food and that has an excellent taste and texture while containing a larger amount of protein than conventional bread. With the goal.

The present inventor thought that by creating an environment in which the protein-containing dough is separated from the bread dough in the molded product before baking, and baking the bread dough, the bread dough will be sufficiently puffed while containing a large amount of protein. .

(1) A bread according to an embodiment for achieving the above object comprises bread dough and high-protein dough having a higher protein content than the bread dough as separate doughs.

(2) The bread according to another embodiment can preferably include the bread dough and the high-protein dough in stripes on at least one of the surface and the inside of the bread.

(3) The bread according to another embodiment can preferably comprise at least part of the high protein dough dispersed in the form of granules on at least one of the surface and the inside of the bread.

(4) Bread according to another embodiment can preferably contain 10 parts by mass or more and 20 parts by mass or less of protein with respect to 100 parts by mass of bread.

(5) A bread manufacturing method according to one embodiment for achieving the above object is a method for manufacturing any one of the breads described above,
A process of producing a dough paste for bread dough;
at least one of wheat flour and konjac flour;
protein and
at least one of butter and margarine;
sugar and
water and,
to produce a protein dough paste for high protein dough by at least mixing;
a step of molding the bread dough paste to produce a first molding;
A step of mixing the protein dough paste itself or a second molded product obtained by molding the protein dough paste with the first molded product to produce a third molded product; and a step of baking the third molded product;
including.

(6) In the bread manufacturing method according to another embodiment, preferably, both the first molded product and the second molded product are sheet-shaped molded products, and the third molded product is manufactured. In the step, the sheet-like first molding and the sheet-like second molding can be folded.

(7) In the method for producing bread according to another embodiment, preferably, in the step of producing the third molded product, the protein dough paste or the protein dough paste is added to the surface or inside of the first molded product. Granular solids can be dispersed.

(8) A protein dough paste molding according to one embodiment for achieving the above object is a molding used for the high protein dough constituting any one of the breads described above.

(9) A method for producing a protein dough paste molding according to one embodiment for achieving the above object is a method for producing the protein dough paste molding described above,
a first step of mixing and heating milk and at least one of butter and margarine;
a second step of mixing and heating at least the flour, sugar and eggs;
a third step of mixing the products obtained from the first step and the second step;
A fourth step of cooling the mixture obtained in the third step;
A fifth step of mixing while adding protein and water to the cooled mixture obtained in the fourth step; and the protein dough paste obtained through the fifth step is sealed in a vacuum pack. , a sixth step of freezing or refrigerating at a temperature below 0°C;
It is a method of manufacturing through

(10) A method for producing a protein dough paste molded product according to one embodiment for achieving the above object is a method for producing the protein dough paste molded product,
A seventh step of mixing and heating water and sugar to produce a sugar-containing solution;
an eighth step of dissolving and mixing at least one of butter and margarine in the sugar-containing solution;
After cooling the mixture after the eighth step, konjac flour is added and mixed to obtain a gelled product; a ninth step;
A tenth step of mixing the protein with the gelled product to obtain a protein dough paste; and an eleventh step of freezing or refrigerating the protein dough paste, which is sealed in a vacuum pack and kept at a temperature of 0 ° C. or lower;
It is a method of manufacturing through

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide bread that can be served as a daily staple food, and that has a higher protein content than conventional bread and is excellent in taste and texture.

FIG. 1 shows a perspective view of a first embodiment of the bread according to the invention. FIG. 2 shows a cross-sectional view of the pan of FIG. 1 along line AA. FIG. 3 shows a photograph of the bread of FIG. Figure 4 shows a perspective view of a second embodiment of a pan according to the invention. FIG. 5 shows a manufacturing flow of an embodiment of the bread manufacturing method according to the present invention. FIG. 6 shows a manufacturing flow of a protein dough paste molding using wheat flour. FIG. 7 shows a production flow of a protein dough paste molding using konjac flour. FIG. 8 shows photographs of the appearance of each loaf of bread in Examples and Comparative Examples and results of sensory evaluation.

1. Bread (first embodiment)
First, a first embodiment of bread according to the present invention will be described.

FIG. 1 shows a perspective view of a first embodiment of the bread according to the invention. FIG. 2 shows a cross-sectional view of the pan of FIG. 1 along line AA. FIG. 3 shows a photograph of the bread of FIG.

Bread 1 according to this embodiment comprises bread dough 10 and high-protein dough 20 as separate doughs. The high-protein dough 20 is dough with a higher protein content than the bread dough 10 . The protein content in the high protein dough 20 is higher than the protein content in the bread dough 10 . Also, the carbohydrate content in the high protein dough 20 is lower than the carbohydrate content in the bread dough 10 . That is, the bread 1 is a puffed food in which the high-protein, low-carbohydrate high-protein dough 20 and the low-protein, high-carbohydrate dough 10 occupy separate regions. In this embodiment, whey protein is used as the protein. However, as a protein, you may use the protein of other types, such as soy protein. In the present application, "bread dough" and "high protein dough" are both doughs that make up a portion of "bread" after baking.

As shown in FIGS. 1 and 2, the bread 1 according to this embodiment includes bread dough 10 and high-protein dough 20 in stripes on the surface and inside of the bread 1 . The bread 1 may have the bread dough 10 and the high-protein dough 20 in stripes only on the surface of the bread 1 or only on the inside. As shown in FIG. 3 , the dark layer of bread 1 indicated by the black arrow is high protein dough 20 . The protein content is preferably 10 parts by mass or more, and more preferably 10 parts by mass or more and 20 parts by mass or less, relative to 100 parts by mass of bread 1 . In addition, the protein of general bread that does not have the high protein dough 20 is 6 parts by mass or less with respect to 100 parts by mass of bread.

The high protein dough 20 is preferably 30 parts by mass or more and 70 parts by mass or less with respect to 100 parts by mass of the bread dough 10 .

(Second embodiment)
Next, a second embodiment of bread according to the present invention will be described. In the second embodiment, redundant descriptions of the parts common to the first embodiment will be omitted as appropriate.

Figure 4 shows a perspective view of a second embodiment of a pan according to the invention.

Bread 1a according to the second embodiment is roll bread, and comprises bread dough 10 and high-protein dough 20 as separate doughs. Bread 1a has bread dough 10 and high-protein dough 20 in stripes on its surface and inside. The bread 1a further comprises at least part of the high protein dough in the form of granules 30 dispersed on the surface of the bread 1a. The granular material 30 is preferably a portion having a higher protein content than the high protein dough 20 forming the striped pattern of the main body of the bread 1a.

As described above, the breads 1 and 1a can be breads with a higher protein content than conventional breads, but with sufficiently advanced puffing. This reduces the effect of protein on the function of the gluten contained in the bread 1, 1a by separately preparing the high protein dough 20 and the bread dough 10 constituting the bread 1, 1a and making them separate regions. because it is possible. Therefore, the breads 1 and 1a have texture and taste comparable to general breads to which no protein is added.

2. Bread Manufacturing Method An embodiment of a bread manufacturing method according to the present invention will be described.

FIG. 5 shows a manufacturing flow of an embodiment of the bread manufacturing method according to the present invention.

The flow shown in FIG. 5 is an example of a method for manufacturing bread 1, 1a (hereinafter referred to as "bread 1, etc." as appropriate).
The manufacturing method of bread 1 etc. is
Step of producing bread dough paste (S100);
Step of producing protein dough paste (S110);
Step of manufacturing the first molded product (S120);
Step of manufacturing a third molded product (S130); and Step of firing the third molded product (S140);
including.
Each step will be described in detail below.

(1) S100
This step is a step of manufacturing bread dough for the bread dough 10 . An example is as follows. All raw materials such as flour, sugar, margarine, salt, whole eggs, yeast, and water are put into a mixer and kneaded using an all-in-mix method. Knead the dough to a temperature of about 25°C, and allow about 30 minutes for floor time (primary fermentation).

(2) S110
This step is a step of mixing at least one of wheat flour and konjac flour, protein, oil, sugar, and water to produce a protein dough paste for the high-protein dough 20 . When wheat flour is used instead of konjac flour, it is preferable to further add milk and eggs to the ingredients.

The protein, in this embodiment, is powdered whey protein. Fats and oils mean those containing fats and oils as a main component, and preferably at least one of butter and margarine can be exemplified. Sugars include sugars, oligosaccharides or other sugars with a sweet taste. The eggs are whole eggs in this embodiment.

Protein dough paste, when using wheat flour, for example, prepares a mixture obtained by mixing wheat flour, protein, fat, milk, sugar, and eggs, and then prepares the mixture. It is obtained by cooling and mixing while adding protein powder and water to the cooled mixture. The protein dough paste is finally vacuum packed and frozen or refrigerated at temperatures below 0°C.

Also, when using konjac flour for the protein dough paste, for example, add fats and oils to a solution that is heated after mixing saccharides in water, dissolve and mix, cool the resulting mixture, and mix konjac flour. to obtain a gelled product, and protein is mixed with the gelled product. The protein dough paste is finally vacuum packed and frozen or refrigerated at temperatures below 0°C.

The amounts of ingredients required to make a protein dough paste using wheat flour are, by way of example, the following: That is, the materials are 4 to 8 parts by weight of wheat flour, 27 to 31 parts by weight of protein powder, 13 to 18 parts by weight of butter or margarine, 27 to 31 parts by weight of milk, and 9 to 17 parts by weight. sugars, 3 to 7 parts by weight of whole eggs, and 2 to 5 parts by weight of water.

The amounts of ingredients required to make a protein dough paste using konjac flour are, by way of example, the following: That is, the material contains 0.5 to 2 parts by weight of konjac flour, 49 to 53 parts by weight of protein powder, 10 to 14 parts by weight of butter or margarine, and 18 to 22 parts by weight of water. .

In the process of obtaining the protein dough paste, the wheat flour used as a component contains starch, which gelatinizes when water is added and heated, and functions as a binding material when the protein powder is formed into a sheet. do. In addition, konjac powder also exhibits a paste-like physical property when dissolved in water, and can be used as a binder.

(3) S120
This step is a step of forming the bread dough paste to produce the first molded product. A typical example of the form of the first molding is a sheet. A sheet can be manufactured by a known molding method.

(4) S130
This step is a step of producing a third molded product by mixing the second molded product obtained by shaping the protein dough paste and the above-described first molded product. A typical example of the form of the second molding is a sheet. A sheet can be manufactured by a known molding method. Using this manufacturing method, bread 1 can be manufactured.

As a preferable manufacturing method in this embodiment, both the first molded product and the second molded product are sheet-shaped molded products, and the first sheet-shaped molded product and the second sheet-shaped molded product are folded to form a third molded product. A method of manufacturing a molding can be exemplified.

Another preferred manufacturing method in this embodiment is a method of dispersing protein dough paste or protein dough paste solidified into granules on the surface or inside of a sheet or non-sheet shaped first molding. can. The bread 1a can be produced by using the above-described folding method and the method of dispersing the solidified granules of the protein dough paste.

(5) S140
This step is a step of firing the third molding. The firing temperature is preferably 180 to 230°C.

3. Protein Dough Paste Molded Product and Manufacturing Method Therefor Embodiments of the protein dough paste molded product and the method for manufacturing the same according to the present invention will be described.

The protein dough paste molded product according to this embodiment is obtained by molding the protein dough paste used for the high-protein dough 20 constituting the bread 1 or the like. A typical form of protein dough paste molding is a sheet. The sheet-shaped protein dough paste molded product can be suitably used for producing a third molded product by overlapping and folding the sheet-shaped first molded product for bread dough 10 .

FIG. 6 shows a manufacturing flow of a protein dough paste molding using wheat flour.

The method for producing a protein dough paste molding according to this embodiment includes:
First step (S200);
Second step (S210);
Third step (S220);
Fourth step (S230);
fifth step (S240); and sixth step (S250);
including.
Each step will be described in detail below.

(1) S200
This step is a step of mixing and heating milk and fat. In this step, heating is preferably carried out until the mixture boils. Fats and oils mean those containing fats and oils as a main component, and preferably at least one of butter and margarine can be exemplified.

(2) S210
This step is a step of mixing and heating at least wheat flour, sugar and eggs. Sugars include sugars, oligosaccharides or other sugars with a sweet taste. The eggs are whole eggs in this embodiment.

(3) S220
This step is a step of mixing the materials obtained in the first step (S200) and the second step (S210). However, wheat flour, sugar, and eggs may be mixed and heated with the mixture obtained in the first step. In this case, the second step can be omitted and the third step can be performed.

(4) S230
This step is a step of cooling the mixture obtained in the third step (S220).

(5) S240
This step is a step of mixing while adding protein and water to the cooled mixture obtained in the fourth step (S230).

(6) S250
This step is a step of sealing the protein dough paste obtained through the fifth step (S240) in a vacuum pack and freezing or refrigerating it at a temperature of 0° C. or lower.

The amounts of materials required to produce the protein dough paste molding (using wheat flour) according to this embodiment are as follows, to give an example. That is, the materials are 4 to 8 parts by weight of wheat flour, 27 to 31 parts by weight of protein powder, 13 to 18 parts by weight of butter or margarine, 27 to 31 parts by weight of milk, and 9 to 17 parts by weight. sugars, 3 to 7 parts by weight of whole eggs, and 2 to 5 parts by weight of water. Water excludes the water contained in milk, whole eggs, or butter or margarine.

FIG. 7 shows a production flow of a protein dough paste molding using konjac flour.

The method for producing a protein dough paste molding according to this embodiment includes:
Seventh step (S300);
Eighth step (S310);
Ninth step (S320);
tenth step (S330); and eleventh step (S340);
including.
Each step will be described in detail below.

(1) S300
This step is a step of mixing and heating water and sugar to produce a sugar-containing solution. Sugars include sugars, oligosaccharides or other sugars with a sweet taste.

(2) S310
This step is a step of dissolving and mixing fats and oils in the sugar-containing solution obtained in S300 (seventh step). Fats and oils mean those containing fats and oils as a main component, and preferably at least one of butter and margarine can be exemplified.

(3) S320
This step is a step of cooling the mixture after S310 (the eighth step), adding konjac flour and mixing to obtain a gelled product.

(4) S330
This step is a step of mixing protein with the gelled material obtained in S320 (the ninth step) to obtain a protein dough paste.

(5) S340
This step involves sealing the protein dough paste in a vacuum pack and freezing or refrigerating it at a temperature below 0°C.

An example of the amount of materials required for producing the protein dough paste molding (using konjac flour) according to this embodiment is as follows. That is, the material is 0.5 to 2 parts by mass of konjac flour, 49 to 53 parts by mass of protein powder, 10 to 14 parts by mass of butter or margarine, 10 to 18 parts by mass of sugars, and 18 to and 22 parts by weight of water. Water excludes water contained in butter or margarine.

4. Other Embodiments Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments and can be implemented in various modifications.

For example, instead of wheat flour or together with wheat flour, rice flour may be used. Any two or more of wheat flour, konjac flour and rice flour may be mixed and used. The high protein dough 20 may be provided only on the surface layer of the bread. In that case, the bread has, for example, a form in which the outer layer of the bread dough 10 is covered with the high-protein dough 20 . Alternatively, the bread dough 10 and the high-protein dough 20 may be striped only on the surface layer of the bread 1 . In that case, the bread has, for example, a form in which the surface of the bread dough 10 is covered with a sheet in which the bread dough 10 and the high-protein dough 20 are arranged in stripes.

Next, examples of the present invention will be described. The present invention is not limited to the examples described below.

(1) Example Using the materials shown in Table 1, bread dough was produced in the following manner. After weighing each material, all the materials were put into a mixer and mixed for 5 minutes at low speed and 10 minutes at medium and low speed to obtain a bread dough paste. The temperature of the water was adjusted so that the kneading temperature was about 25°C. The dough obtained by performing primary fermentation for 20 to 30 minutes was formed into a sheet having a thickness of 20 to 30 mm, placed in a plastic bag and refrigerated at a temperature of 0° C. or less so as not to be contaminated with germs.

Also, using the materials shown in Table 2, a high protein dough paste was produced as follows. After weighing each ingredient, put milk and putter into a container, heat to boil, add wheat flour, sugar, oligosaccharides and whole eggs, add shield lactic acid bacteria to adjust the condition of the stomach, and add wheat flour. The mixture was heated with stirring until the starch contained in the mixture was gelatinized, and then cooled after becoming uniform. After the temperature was lowered to around room temperature, protein powder and water were added little by little and mixed so as not to clump the protein to obtain a high protein dough paste. Next, the obtained paste was formed into a sheet having a thickness of 20 to 30 mm, sealed in a vacuum pack so as not to be contaminated with germs, and refrigerated at a temperature of 0° C. or less.

The bread dough paste sheet thus obtained and the protein-rich dough paste sheet were both stretched to a thickness of about 20 mm, formed into sheets of approximately the same size, folded three times over each other, and heated to 200°C. It was baked at ~230°C to produce a loaf of bread.

(2) Comparative Example Using the materials shown in Table 3, a bread dough paste was produced in the following manner. After each material was weighed, it was put into a mixer, and a bread dough paste containing protein was obtained in the same process as the production of bread dough in Examples. Next, the obtained paste was formed into a sheet having a thickness of 10 to 20 mm, sealed in a vacuum pack so as not to be contaminated with germs, and refrigerated at a temperature of 0° C. or lower.

The protein-containing bread dough paste thus obtained was placed in a bread container and baked at 200° C. to produce bread.

(3) Evaluation of Examples and Comparative Examples Each loaf of bread obtained in Examples and Comparative Examples was tasted by employees of companies other than the bread manufacturing and sales industry, and sensory evaluation was performed. Evaluation items were appearance, aroma, texture, taste, overall evaluation, and willingness to buy, and were graded in five stages from "good" to "bad."

FIG. 8 shows photographs of the appearance of each loaf of bread in Examples and Comparative Examples and results of sensory evaluation. In FIG. 8, A indicates an example, and B indicates a comparative example. A blank column in the table of FIG. 8 means that the number of persons evaluated is zero. Also, the numbers in the table mean the number of people evaluated.

From the results of the sensory evaluation shown in FIG. 8, it was found that many people evaluated the loaf of Example as "fairly good 4" or higher in all evaluation items. On the other hand, it was found that many people rated the bread of the comparative example as "normal 3" or lower in all evaluation items. The bread of the example was sufficiently puffed up and had a good texture compared to the bread of the comparative example.

INDUSTRIAL APPLICABILITY The present invention is applicable in the bread making or selling industry.

1, 1a... Bread, 10... Bread dough, 20... High protein dough, 30... Granules.

Claims (8)

bread dough and
a high-protein dough having a higher protein content than the bread dough;
as a separate fabric ,
A bread comprising at least a portion of the high protein dough dispersed in the form of granules on at least one of the surface and interior of the bread. The bread of claim 1,
A bread comprising the bread dough and the high-protein dough provided in stripes on at least one of the surface and the inside of the bread. In the bread according to claim 1 or 2 ,
A bread characterized by containing 10 parts by mass or more and 20 parts by mass or less of protein with respect to 100 parts by mass of bread. bread dough and
a high-protein dough having a higher protein content than the bread dough;
A method for producing bread comprising as a separate dough ,
A process of producing a dough paste for bread dough;
at least one of wheat flour and konjac flour;
protein and
at least one of butter and margarine;
sugars and
water and,
to produce a protein dough paste for high protein dough by at least mixing;
a step of molding the bread dough paste to produce a first molding;
A step of mixing the protein dough paste itself or a second molded product obtained by molding the protein dough paste with the first molded product to produce a third molded product; and a step of baking the third molded product;
A method for producing bread, comprising: A method for producing bread according to claim 4 ,
Both the first molded article and the second molded article are sheet-like molded articles,
A method of manufacturing bread, wherein in the step of manufacturing the third molded product, the first molded product in the form of a sheet and the second molded product in the form of a sheet are folded. A method for producing bread according to claim 4 ,
In the step of producing the third molded article, the protein dough paste or the protein dough paste solidified into granules is dispersed on or inside the first molded article. . Used for high protein dough constituting bread comprising bread dough and high protein dough having a higher protein content than the bread dough as separate dough A method for producing a protein dough paste molding, comprising:
a first step of mixing and heating milk and at least one of butter and margarine;
a second step of mixing and heating at least the flour, sugar and eggs;
a third step of mixing the products obtained from the first step and the second step;
A fourth step of cooling the mixture obtained in the third step;
A fifth step of mixing while adding protein and water to the cooled mixture obtained in the fourth step; and
A sixth step of freezing or refrigerating, in which the protein dough paste obtained through the fifth step is sealed in a vacuum pack and kept at a temperature of 0 ° C. or lower;
A method for producing a protein dough paste molding characterized by producing through. Used for high protein dough constituting bread comprising bread dough and high protein dough having a higher protein content than the bread dough as separate dough A method for producing a protein dough paste molding, comprising:
A seventh step of mixing and heating water and sugar to produce a sugar-containing solution;
an eighth step of dissolving and mixing at least one of butter and margarine in the sugar-containing solution;
After cooling the mixture after the eighth step, konjac flour is added and mixed to obtain a gelled product; a ninth step;
A tenth step of mixing protein with the gelled product to obtain a protein dough paste; and
an eleventh step of freezing or refrigerating the protein dough paste, which is vacuum-packed and maintained at a temperature below 0°C;
A method for producing a protein dough paste molding characterized by producing through.

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