Nutrient-enriched low-carbohydrate bread and method for manufacturing the same

Abstract

Bread made primarily from wheat flour tends to be high in carbohydrates, making it unpopular with health-conscious consumers and those on diets, leading to a growing demand for low-carbohydrate bread. Furthermore, there is a high demand for low-carbohydrate bread that is rich in lactic acid bacteria and dietary fiber, which are expected to improve the intestinal environment, and that can also supplement essential nutrients that are often lacking in our diets, and that can be stored for a long time. There is a need for the creation of a convenient bread that satisfies all consumer needs: low in carbohydrates, rich in fiber, improves the intestinal environment, is fortified with various nutrients, tastes good, and has a long shelf life. [Solution] Low-carbohydrate bread is manufactured using soy protein, modified cassava starch, wheat bran, vegetable protein, cellulose nanofiber, and lactic acid bacteria, without using wheat flour in the dough production. Furthermore, various nutrients such as protein, vitamins, and minerals, which are often lacking in the diet, are added, and a manufacturing method and packaging form are implemented that allows for a longer shelf life.

Description

Technical Field

[0001] The present invention relates to a low-carbohydrate bread that can be stored at room temperature for a long time, which does not use wheat flour with a high carbohydrate value as the main raw material, but uses soy protein, wheat bran, vegetable protein, and processed starch of cassava as the main raw materials, and further contains various nutrients such as vitamins and minerals, and a method for producing the same.

Background Art

[0002] Generally, bread is made by adding yeast, sugar, etc. to wheat flour to make dough, fermenting it, and then baking and expanding it. Therefore, it contains a large amount of carbohydrates and is often shunned by people who want to limit carbohydrate intake or those who are trying to diet, and there is a high demand for low-carbohydrate bread.

[0003] The principle of normal bread production is that gluten, a protein substance contained in wheat flour, polymerizes by being hydrated and stirred, promoting fermentation by yeast to expand the bread dough, and baking to produce a fluffy bread. Therefore, wheat flour has long been regarded as an essential main raw material for bread.

[0004] There is also bread that uses rice flour as the main raw material without using wheat flour. However, in the starch composition of rice, gluten is not contained, and the dough cannot be expanded like wheat flour bread, so a manufacturing method of adding gluten to rice flour is being carried out. This is the same for the manufacturing method of bread that attempts to use cereal starch other than rice flour bread. Gluten is required for the expansion of the dough.

[0005] There are some people with wheat allergy, which is an intolerance to gluten contained in wheat. When gluten is ingested, symptoms such as diarrhea, abdominal pain, headache, body fatigue, anxiety, and mood depression appear, and the physical condition and mood deteriorate. This is why there are不少 people who want to avoid ingesting wheat flour as much as possible, and there is a need for gluten-free or gluten-reduced foods that contain little or no gluten.

[0006] Furthermore, fu, a traditional ingredient in Japanese cuisine, is made from wheat flour. It is produced by mixing wheat gluten with wheat flour or glutinous rice flour, forming it, and then heating it. Therefore, fu is a food that is high in gluten, and many other foods are also high in gluten, such as udon, soba, spaghetti, bread, and dumplings.

[0007] As shown in item 0005 above, "gluten-free" is a dietary therapy devised for patients with celiac disease, an autoimmune disease in which the immune system reacts to gluten. The prevalence in Europe and the United States is about 1%, and in Japan, the number of patients is very small, so it is said that this diet is not suitable for Japanese people. However, it is estimated that 80% of people have a constitution that is hypersensitive to gluten, and the Ministry of Agriculture, Forestry and Fisheries and other organizations recommend the consumption of gluten-free rice and rice-based food products.

[0008] Regarding the mechanism by which rice flour bread expands, research has shown that starch granules stabilize the interface between the fermentation gas and the aqueous phase, causing the dough to rise. (National Agriculture and Food Research Organization, Food Research Division, Food Processing and Distribution Research Area, Food Material Development Unit, paper Yano H. et al. (2017) LWT-Food Sci.Technol. 79:632-639) However, the fluffy texture is lost relatively quickly. Therefore, freezing is recommended for storage.

[0009] It is widely known that limiting the rise in blood glucose levels after meals is effective in preventing and improving diabetes, and also helps prevent obesity in people who do not have the disease.

[0010] It is known that carbohydrates are the primary nutrient that raises blood glucose levels, while proteins and lipids are not involved in this process. Furthermore, it has been proven that simply having high-calorie meals does not contribute to blood glucose elevation. (Paper: "Investigation of the effects of various food materials on suppressing postprandial hyperglycemia," Anti-Aging Research Center / Glycative Stress Research Center, Graduate School of Biomedical Sciences, Doshisha University, et al., "The effects of food materials on postprandial hyperglycemia," Glycative Stress Research 2020;7(3):220-231)

[0011] Rice, bread, and noodles such as udon, which are generally considered staple foods, are primarily made from carbohydrates such as rice and wheat flour. This is related to the rise in blood sugar levels, and research has shown that there are more diabetes patients in areas with high carbohydrate intake. (Ministry of Health, Labour and Welfare, 2011 Prefectural Nutrition Survey)

[0012] In bread production, significantly reducing the proportion of wheat flour used, or replacing it with alternative ingredients, and further reducing sugars and other carbohydrates, results in a lower carbohydrate content than regular bread, and there are many people who desire this.

[0013] Bread is a processed food with a short shelf life, lasting only two days at the shortest and five days at the longest. After this, mold can grow or bacteria can multiply, making it unsuitable for consumption. To extend the shelf life even slightly, a lot of sugar is added to suppress the water activity, which naturally leads to a higher sugar content.

[0014] To improve the shelf life of bread, various methods are being explored, such as enhancing the barrier against outside air through packaging materials and techniques, and using highly sterilizing packaging methods that include alcohol vaporizers.

[0015] Furthermore, to improve the shelf life of bread, it is crucial to maintain an environment that eliminates microorganisms such as mold and bacteria at every stage from manufacturing to packaging. Methods for achieving this include disinfecting manufacturing equipment at the production site, using ultraviolet irradiation and air sterilization to kill airborne and settled bacteria, and spraying with ethanol.

[0016] Furthermore, a typical slice of white bread (6 slices, 60g) contains approximately 28g of carbohydrates, of which about 27g is sugar, about 5.5g of protein, and about 2.6g of fat (according to the 8th edition of the Japanese Food Composition Database). While it is relatively rich in vitamins and minerals such as selenium and molybdenum, many nutrients are lacking if white bread is the only staple food, and it is essential to consume it in combination with other foods.

[0017] The vitamin and mineral content of typical sliced ​​bread is extremely low, and relying solely on sliced ​​bread will result in a deficiency of essential nutrients, as follows: The amount of major vitamins and minerals contained in a typical sliced ​​loaf of bread (6 slices, 60g) is as follows: Zinc (Zn) 0.48mg, Iron (Fe) 0.36mg, Calcium (Ca) 17.4mg, Vitamin K 0.0mg, Vitamin B1 0.04mg, Vitamin B2 0.24mg, Folic acid 19.2μg, Biotin 1.44μg, Pantothenic acid 19.2μg. Among these nutrients, vitamin K is completely absent and vitamin D is low, leaving the nutritional value of typical white bread sold in Japan questionable.

[0018] In aging Japan, it is considered important to develop the habit of consuming the necessary vitamins and minerals from an early age to prevent osteoporosis and various forms of frailty. Calcium, vitamin D which aids in calcium absorption, and vitamin K which promotes calcium deposition in bones are nutrients that should be actively consumed. In addition, folic acid and biotin are also important nutrients for maintaining and improving health. *Bone tissue is thought to require more vitamin K than the blood clotting system, so it is desirable to consume more vitamin K to maintain bone health. *Osteoporosis is a disease characterized by increased bone fragility due to a decrease in bone density, structural deterioration, and reduced secondary calcification resulting from accelerated bone remodeling, as well as increased oxidative stress and glycation, and changes in bone matrix proteins due to vitamin D and vitamin K deficiencies. (From the Japanese Society for Bone and Mineral Research Guidelines for the Prevention and Treatment of Osteoporosis)

[0019] In the United States, from the late 1800s to the early 1900s, advancements in flour milling technology led to higher levels of refinement, resulting in a serious shortage of vitamins and minerals across the country. Iron deficiency anemia increased, and in the American South, where corn is a staple food, pellagra (a disease caused by a deficiency of niacin, which plays a role in maintaining healthy skin and mucous membranes) cases rose. Therefore, in 1942, the U.S. Health Service decided to mandate the fortification of all flour distributed nationwide with vitamins B1, B2, niacin, folic acid, and iron, a rule that remains in effect today. Since 1998, U.S. and Canadian government agencies have recommended and sold folic acid supplements for pregnant women. Folic acid is also known as the "blood-forming vitamin," and its importance is increasing across all age groups and genders.

[0020] Carbohydrates, formerly known as hydrated carbon, are nutritionally the sum of sugars and fiber. Fiber has no calories and does not contribute to blood sugar spikes. Rather, fiber (referred to as dietary fiber) is not digested or absorbed in the small intestine but reaches the large intestine, where it has extremely beneficial functions such as increasing beneficial bacteria in the gut, balancing gut flora, suppressing blood sugar spikes, and reducing cholesterol in the blood. Recently, it has come to be called the "sixth nutrient."

[0021] Currently, low-carbohydrate diets are trending, but in reality, carbohydrates are an essential energy source for survival. Carbohydrates, lipids, and proteins are considered the three major nutrients, and carbohydrates are the energy source for living and moving the body; therefore, carbohydrates are indispensable for maintaining health. However, excessive intake is the problem; as shown in Table 1 of 0022 below, appropriate intake is necessary.

[0022] [Table 1]

[0023] If the amount of carbohydrates per meal can be controlled to about 10 to 13 g, that is, bread with a carbohydrate content of less than half of that of ordinary table bread (one slice out of six slices), it can fully achieve the purpose of a low-carbohydrate diet and satisfy the desires of people who are concerned about carbohydrate intake.

[0024] In addition, if various nutrients such as vitamins and minerals, which are often lacking in only table bread as shown in the above 0017, are fortified and added, and the wheat flour, which is a carbohydrate substance, can be replaced with other materials rich in fiber, bread with a good nutritional balance and low carbohydrate content can be made.

[0025] Cellulose nanofiber (SNF) is a biomass material obtained by refining (nanosizing) cellulosic materials such as wood pulp and plant bark to less than one-hundredth of 1 micron, and has attracted attention as a dream new material. Due to its high emulsifying function and viscosity, it is expected to be used in a wide range of industrial fields, and several paper manufacturers across the country have commercialized it. The reason for using SNF in low-carbohydrate bread is as a material to improve the quality of bread. By using SNF derived from citrus fruits, the functions as a thickening agent, gelling agent, shape-retaining agent, emulsifying agent or dispersion stabilizer are utilized to improve the texture and flavor of low-carbohydrate bread. ※When selecting SNF, use the product of Ehime Paper Co., Ltd. "MaCSIE". This product is a material obtained by mechanically processing only the peel residue after citrus juice extraction into cellulose nanofibers without any treatment or addition of chemicals.

[0026] By the way, the need to store food in preparation for unexpected disasters is increasing. For this purpose, even bread should preferably be able to maintain its quality for a period of two months or more at room temperature indoors. However, it is not preferable to use a large amount of sugar for maintaining freshness or use additives harmful to the body. Also, there is a method of canning, but if the effect of low carbohydrates is expected, it is preferably eaten daily from the beginning, and the expiration date can be about two months after production.

Prior Art Documents

Patent Documents

[0027]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0028] An object of the present invention is to provide a low - carbohydrate bread fortified with various nutrients that can be stored at room temperature for a long time.

Means for Solving the Problems

[0029] The present invention has found that without using any wheat flour in the bread dough itself, instead using soy protein, wheat bran, cassava starch, and plant - derived gluten as the main raw materials, adding various nutrients such as vitamins and minerals, adding live yeast, lactic acid bacteria, and citrus fiber, stirring, fermenting, and baking can produce a low - carbohydrate bread fortified with various nutrients that is fluffy like wheat bread and can be stored for a long time without using wheat flour.

[0030] That is, the present invention is as follows. (1) A low - carbohydrate bread that can be stored for a long time, characterized by using soy protein, wheat bran, processed starch of cassava, and plant - derived gluten from wheat as the main raw materials and containing lactic acid bacteria that promote fermentation by yeast. (2) A low - carbohydrate bread that uses soy protein, wheat bran, processed starch of cassava, and plant - derived gluten from wheat as the main raw materials, contains cellulose nanofibers derived from citrus fruit peels, has a moist feeling, and has improved preservability of texture. (3) A packaged low-carb bread characterized by the addition of a balanced amount of protein, which is often lacking in the diet, as well as various other nutrients such as vitamins and minerals. (4) A process for producing low-carbohydrate bread containing at least soy protein, grain flour, modified cassava starch, wheat bran, vegetable protein, and lactic acid bacteria. (5) A low-carb bread with a high fiber content, where one loaf can provide about half of the daily fiber intake required by an average adult man or woman. (6) A bread that satisfies all requirements: low in carbohydrates, rich in fiber, improves gut health, fortified with various nutrients, delicious, and long-lasting. [Effects of the Invention]

[0031] The low-carbohydrate bread of this invention does not use wheat flour in the dough, yet it can be stored for a long period of time while maintaining a softness and flavor that is equal to or better than wheat flour bread. Furthermore, it has less than half the carbohydrate content of conventional carbohydrate bread, and the abundant dietary fiber it contains contributes to improving the intestinal environment, making it a food that can satisfy the needs of people who are concerned about blood sugar levels or who are trying to lose weight. In addition, it contains various nutrients such as protein, vitamins, minerals, and lactic acid bacteria, which are often lacking in modern diets, and is expected to contribute to maintaining and improving health.

[0032] The low-carbohydrate bread of the present invention contains abundant dietary fiber due to the use of alternative ingredients such as wheat bran and soy protein instead of wheat flour. This contributes to the healthy proliferation of intestinal microorganisms, and as a result, it has been clearly shown to improve the human intestinal environment, leading to better bowel movements and digestive health. Furthermore, the water-soluble and insoluble fibers contained in the low-carbohydrate bread of the present invention have functions such as slowing down the absorption of carbohydrates and adsorbing and supporting the excretion of lipids and sodium, and various health benefits can be expected. [Brief explanation of the drawing]

[0033] [Figure 1] This document describes a method for producing low-carbohydrate bread dough using a cylindrical ring mold. [Figure 2]This image shows low-carb bread made from dough folded and shaped using three types of flower sheets. (From left to right: cream flavor, maple syrup flavor, chocolate flavor) [Figure 3] This shows the packaging of low-carb bread. [Figure 4] This is an image of sliced ​​low-carb bread, five months after its creation. (Left: sliced ​​chocolate-flavored low-carb bread, bottom: packaging materials, bottom right: alcohol vaporizer sheet) [Figure 5] Low-carb bread baked using a square-shaped ring mold. [Modes for carrying out the invention]

[0034] The low-carbohydrate bread of the present invention contains at least soy protein, modified cassava starch, wheat bran, vegetable protein, and lactic acid bacteria. "Low-carbohydrate" in this context means that the carbohydrate content per loaf of bread after baking is 15g or less, preferably 13g or less. In other words, if the average daily carbohydrate intake for men and women per meal is 100g, the amount of carbohydrates consumed from this low-carbohydrate bread is reduced to a low value of 15% or less.

[0035] The low-carbohydrate bread of this invention does not use wheat flour in the dough, but the gluten contained in wheat flour is composed of two protein components: glutenin, which is highly elastic but not very stretchable, and gliadin, which is less elastic but has strong adhesive properties. Normally, it is considered difficult to manufacture bread without gluten components, but in this invention, by appropriately blending soy protein, modified cassava starch, wheat bran, vegetable protein, as well as trehalose, emulsifiers, and thickening polysaccharides, a good leavening effect can be observed. By mixing the above ingredients, adding water and stirring, adding yeast and letting it rest, and then baking, the dough undergoes alcoholic fermentation, forming fine carbon dioxide bubbles and expanding.

[0036] The low-carbohydrate bread of this invention may utilize cellulose nanofibers. The purpose of their use is to maintain the bread's structure, composition, and soft texture after baking, and to enhance its long-term shelf life. The amount of nanofibers used can be appropriately determined based on the properties of the cellulose nanofibers employed. Examples of cellulose raw materials include those derived from wood or citrus peels.

[0037] In the low-carbohydrate bread of the present invention, wheat flour is not used in dough production, but a very small amount of wheat flour may be used as dusting flour during the dough shaping stage. The dusting flour is used in small quantities to prevent the dough from sticking after shaping, but it is also possible to replace it with rice-derived or corn-derived flour.

[0038] In the low-carbohydrate bread of the present invention, ingredients commonly used in regular bread can be used, as long as they do not exceed the low-carbohydrate range described above. Examples of such ingredients include milk protein, fats and oils such as margarine, butter, and shortening, sugar alcohols such as erythritol, chocolate, coconut powder, eggs, water, and salt. Furthermore, the above ingredients can be appropriately selected according to the type of bread being manufactured.

[0039] In this invention, the carbohydrate content of each ingredient intended to be used in the production of low-carbohydrate bread, replacing wheat flour (typically strong flour), which is the main ingredient of ordinary bread, is as follows, according to the Eighth Edition of the Japanese Food Composition Table. *Units are per 100g. a. Wheat bran 26.5g b Soy flour 19g c Vegetable protein (derived from wheat) 10.6g Scientific name: Triticum aestivum Furthermore, the vegetable protein (derived from wheat) used in the production of low-carbohydrate bread is "vegetable protein" according to the Japanese Agricultural Standards (Agricultural and Forestry Notification No. 705).

[0040] In the low-carbohydrate bread of the present invention, in addition to the ingredients used in the production of the bread described above, other ingredients commonly added to bread, such as chocolate, maple syrup, matcha, milk cream, red bean paste, sesame seeds, and herbs, may be added, as long as they do not impair the effects of the present invention.

[0041] The seasoning method described in 0038 above is carried out by sandwiching separately manufactured sheets of seasoned flower paste into the dough of the low-carb bread. *Flower paste is a coined word derived from "flour" (wheat flour) and "paste." It refers to a paste made by adding various food ingredients such as chocolate and milk cream to starches such as wheat flour, then adding sugar, fats and oils, eggs, etc., and finally heating and sterilizing it.

[0042] The method for producing the bread dough before baking for the low-carbohydrate bread of the present invention involves adding water to a mixed flour containing at least soy protein, modified cassava starch, wheat bran, vegetable protein, and lactic acid bacteria, stirring, adding cellulose nanofiber, then adding yeast, stirring again, letting it rest, and performing primary fermentation. The resulting dough is rolled out thinly into a sheet, a solid flower paste sheet is sandwiched between the sheets, and it is folded over to form a layered mass.

[0043] When producing different types of low-carb bread using various food ingredients, the dough can be the same; only the flour paste sheet used for filling needs to be changed.

[0044] As shown in Figure 1, the dough for producing the low-carbohydrate bread of the present invention is prepared by rolling out the dough mass produced in 0037 to an appropriate thickness to form a sheet, cutting it into rectangular blocks, arranging them with the cut surfaces facing upwards in a circular ring mold, placing them on a baking sheet, and baking them in an oven or the like to expand and produce cylindrical bread.

[0045] The low-carb bread baked in step 0035 above is removed from the ring mold and packaged as is, without being cut or seasoned.

[0046] The process from dough preparation to baking for the low-carb bread shown in Figure 1 is as follows: (1) Place the flour paste sheet for seasoning on the bread dough for making low-carb bread, which was prepared by stirring and mixing in the first step. (2) Fold the flower paste sheet in half and then flatten it. (3) Fold the above again and stretch it out. (4) Fold the above a few more times to create layers of bread and flower sheet. (5) Roll out the material to the appropriate thickness using a rolling machine to form a sheet. (6) Cut the above sheet with a cutter to separate it into blocks. (7) Place the two blocks in a ring mold, rotating them in the same direction. (8) Arrange the ring molds containing the blocks of low-carb bread dough on the baking sheet. (9) Place a baking sheet with multiple ring molds filled with low-carbohydrate bread dough into a rotary oven and bake.

[0047] Figure 2 shows low-carb bread in three different flavors. The low-carb bread prepared in 0046 above is allowed to cool naturally, and then individually packaged in polypropylene bags with an alcohol vaporizer sheet inside. Although polypropylene is not necessarily a material with high gas barrier properties, the alcohol vaporizer sheet maintains antibacterial and sterilizing properties, allowing for long-term storage. Furthermore, no inert gas is injected.

[0048] Factors that hinder the shelf life of bread and many other processed foods include storage temperature, direct sunlight, and humidity. While these factors promote spoilage, in the case of bread, bacterial growth and mold growth are the main causes of spoilage. To prevent this, bacterial control during raw material storage and the manufacturing process is crucial. Bread also has a high moisture content, which is the primary cause of quality deterioration and spoilage. However, it's not simply the simple moisture content that matters; if the water activity value within the food is low, microorganisms are less likely to proliferate, and the food's shelf life increases. Water activity value represents the proportion of free water in the water content of food, and keeping this value around 0.8 Aw dramatically improves the shelf life of bread.

[0049] The following are examples of desirable compositions for low-carbohydrate bread dough. Soy flour 10-20%, preferably 10-15% 18-25% vegetable protein, preferably 19-25% Wheat bran powder 10-20%, preferably 10-12% Cassava starch 30-45%, preferably 40-45% Dietary fiber 4-7%, preferably 4-5% Shortening 20-25%, preferably 20% 4-6% vegetable oil, preferably 4-5% Whole eggs 10-15%, preferably 10% Fresh yeast 2-5%, preferably 4% Salt 0.5-2%, preferably 1-2% Sugar alcohol 5-6%, preferably 5% Water absorption 45-50%, preferably 46% *Water absorption is measured relative to the total amount of all components other than water. Lactic acid bacteria 2-5g, preferably 4g Cellulose nanofibers 2-5%, preferably 3% Trehalose 5-7%, preferably 6% Other ingredients include trace amounts of thickening polysaccharides, emulsifiers, and antibacterial agents.

[0050] The lactic acid bacteria used in the low-carb bread were heat-treated, high-concentration lactic acid bacteria, Enterococcus faecalis EF-2001, manufactured by Nippon Bellum Co., Ltd. In addition to the expected health benefits of lactic acid bacteria, such as activating blood cells and boosting immunity, it was found to help with the leavening of the bread dough and improving its flavor. The amount used is 4 mg per loaf of low-carb bread, which is equivalent to 30 billion Enterococcus faecalis bacteria.

[0051] The nutrients added to low-carb bread should be those that are suitable for low-carb bread production and are considered important for modern people. Below are various nutrients, along with a target value per meal that is one-third of the daily intake target for men aged 30-49. *The target values ​​for nutrient intake are based on the "Dietary Reference Intakes for Japanese" established by the Ministry of Health, Labour and Welfare. Nutrient intake target values ​​(one-third of the daily recommended intake) Calcium 250mg Magnesium 123mg Iron 2.5mg Zinc 3.7mg Copper 0.3mg Manganese 1.3mg Iodine 43 μg Selenium 10 μg Chromium 3.3 μg Molybdenum 10 μg Vitamin A 300 μg Vitamin D 2.8 μg Vitamin E 2.0 μg Vitamin K 50μg Vitamin B1 0.5mg Vitamin B2 0.5mg Niacin 5mg Vitamin B6 0.5mg Vitamin B12 0.8mg Folic acid 80μg Pantothenic acid 1.7mg Biotin 16.7 μg Vitamin C 33mg Protein 21.7g Example of the invention: 7.0g of fiber

[0052] The low-carbohydrate bread of the present invention is first prepared by adding water to the above ingredients, adding fresh yeast, etc., and mixing in a mixer. This dough is made using the straight dough method (direct kneading method), which is the most basic manufacturing method in which all ingredients are mixed together first to make the dough, and then fermented and baked.

[0053] The dough obtained above is rolled out into a sheet using a dough rolling machine such as a pie sheeter. A flour paste containing various flavorings, such as chocolate, milk, or cheese, is placed on top and rolled out again, then folded into a layered sheet. This is then cut into rectangular pieces to form blocks. These blocks are placed in cylindrical or box-shaped ring molds and arranged on a baking sheet, and baked in a standard oven, a band oven, or a convection oven. The baking conditions are not particularly limited, but for example, they are 180-210°C for 8-10 minutes.

[0054] In the production of the low-carbohydrate bread of the present invention, the pre-processing steps from mixing the ingredients listed in 0049 above to baking are important. Specifically, in the straight dough method, it is preferable to maintain the dough temperature at around 25°C during the mixing process, and it has been found that the optimal floor time (primary fermentation; the dough fermentation time before dividing the dough) is 10 minutes. Furthermore, it has been found that the best secondary fermentation is carried out in a proofing chamber for 60 minutes under conditions of 80% humidity and 38°C. These pre-processing steps result in a low-carbohydrate bread with a fine texture and fluffy consistency when baked.

[0055] After baking, the bread is cooled in air with minimal bacteria to obtain the nutritionally balanced, low-carbohydrate bread of this invention. Since general bacteria (including spore-forming bacteria) and mold spores are commonly found floating in the air, it is important not only to sterilize the product in the manufacturing and processing plant, but also to minimize human contact during the packaging process to prevent bacteria from entering the bag.

[0056] The low-carbohydrate bread of this invention is packaged in a bag immediately after rapid cooling, together with an alcohol vaporizing agent sheet formulation. The ethanol-based vaporizing agent Fresh Dot YW1.5 is shown in the lower right of Figure 4. This allows for long-term storage. Once the bag is filled with alcohol vapor, mold is killed or unable to grow, and mold growth is usually not observed even after the alcohol vapor has dissipated. Figure 4 shows a cross-section of the low-carbohydrate bread and the packaging material. The manufacturing date of this product was July 26, 2024, and even after 5 months, there was no mold growth and the quality was good. The packaging material used is polypropylene no. 30.

[0057] Furthermore, the low-carbohydrate bread and its manufacturing method of the present invention can be applied not only to ordinary breads such as rolls and bretchen, but also to other types of bread, such as brioche, muffins, danishes, soy bread, rye bread, buckwheat bread, and rice flour bread.

[0058] The low-carbohydrate bread of this invention can be stored for a long period of time, not only under normal circumstances, but also in times of disaster. It can be stored at home as part of a rolling stock and consumed as needed. [Explanation of Symbols]

[0059] 1. Low-carb bread dough 2 Flower paste sheets 3. Stretching machine 4. Blocks of low-carb bread 5 ring molds 6. Top plate 7. Operating Oven

Claims

1. Bread made without using wheat flour in the dough preparation, instead primarily using soy flour, wheat bran, vegetable protein, or other grains.

2. This low-carb bread is made without using wheat flour in the dough preparation, instead using soy flour, wheat bran, vegetable protein, modified cassava starch, or other grains as ingredients, and further enhanced with nutrients.

3. The nutrients in the low-carbohydrate bread described in claim 2 are calcium, iron, zinc, folic acid, vitamin E, vitamin K, vitamin D, vitamin B1, vitamin B2, magnesium, iodine, selenium, chromium, molybdenum, pantothenic acid, niacin, biotin, and fiber.

4. This low-carb bread is made without wheat flour, using soy flour, wheat bran, vegetable protein, or other grains as the main ingredients, and containing cellulose nanofiber.

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