Low-sodium bread

Abstract

To provide low-sodium bread with good flavor and workability. [Solution] Bread containing 0.2 parts by mass or more of a soybean extract, which is a water extract from whole fat soybeans and has a protein-to-carbohydrate weight ratio of 100-200%, as solid content per 100 parts by mass of flour, allows for a salt content of 1 part by mass or less per 100 parts by mass of flour. The bread of the present invention compensates for the lack of flavor that comes with a reduction in salt content and has a good flavor. At the same time, it also has excellent dough properties, being good in terms of extensibility, elasticity, and stickiness.

Description

Technical Field

[0001] The present invention relates to breads.

Background Art

[0002] When producing reduced-salt bread with a reduced salt content, or salt-free bread, simply reducing the amount of salt not only results in insufficient flavor, but also affects workability and causes problems such as producing a sticky dough.

[0003] Regarding the production of reduced-salt bread, for example, technologies using a salt substitute have been filed. Patent Document 1 discloses a method using a salt substitute exemplified by potassium chloride, magnesium chloride and potassium gluconate, and a hydrolyzate of vegetable protein, and Patent Document 2 discloses a method of adding a salt substitute exemplified by potassium chloride, magnesium chloride and potassium gluconate, and glucose oxidase, respectively.

[0004] In addition, technologies relating to specific formulations and production processes have also been filed. Patent Document 3 discloses a method for producing salt-free or reduced-salt breads, comprising a step of preparing a dough containing water adjusted to pH 2.9 to 6.2, salt in an amount of 2% by mass or less based on the mass of wheat, and yeast, and Patent Document 4 discloses a method for producing reduced-salt bread, which is characterized in that salt is formulated only in a sponge dough, skimmed milk powder is formulated in the sponge dough, and the fermentation time of the sponge dough is kept within a certain range, respectively.

[0005] It is known that a soybean extract with a specific composition acts as a taste enhancer (Patent Document 5), and has an effect of enhancing flavor in cooked foods with reduced salt formulation (Non-Patent Document 1).

Prior Art Literature

Patent Literature

[0006]

Patent Document 1

Patent Document 2

[0007] [Non-Patent Document 1] Takeshi Tomio, Two Approaches to Low-Sodium Foods (Low-Sodium Oils and Low-Fat Soy Milk), Monthly Food Chemical, Vol. 360, pp. 30-36 (2015). [Overview of the initiative] [Problems that the invention aims to solve]

[0008] The present invention aims to provide a low-sodium bread with good flavor and workability. [Means for solving the problem]

[0009] The inventors conducted thorough research and discovered that a soybean extract with a specific composition not only enhances the flavor of reduced-salt bread but also improves the workability of the dough, thus completing the present invention.

[0010] In other words, the present invention 1. Bread products that meet the requirements A and B below. A) A water extract from whole fat soybeans, in which the weight ratio of protein to carbohydrates is 100-200%, is contained in an amount of 0.2 parts by mass or more per 100 parts by mass of grain flour as solid content. B) The amount of salt added is 1 part by mass or less per 100 parts by mass of grain flour. 2. A method for manufacturing bread products, comprising the step of blending dough ingredients to satisfy the requirements A and B below. A) A water extract from whole fat soybeans, in which the weight ratio of protein to carbohydrates is 100-200%, is contained in an amount of 0.2 parts by mass or more per 100 parts by mass of grain flour as solid content. B) the compounded amount of common salt is 1 part by mass or less per 100 parts by mass of cereal flour 3. A method for improving dough physical properties of low-salt bread, comprising blending, as a solid content, 0.2 parts by mass or more of a soybean extract per 100 parts by mass of cereal flour, the soybean extract being an aqueous extract from whole-fat soybeans and having a weight ratio of protein to carbohydrate of 100 to 200%. . [Advantageous Effects of the Invention]

[0011] According to the present invention, low-salt bread with favorable flavor can be stably produced and provided. [Mode for Carrying Out the Invention]

[0012] Hereinafter, the present invention will be specifically described.

[0013] ■ Breads The breads according to the present invention are obtained by using cereal flour such as wheat flour or rice flour as a main raw material, optionally adding raw materials such as water, fats and oils, saccharides, salts, starches, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, emulsifiers and flavors thereto, kneading to obtain dough, optionally shaping the dough, and then baking the shaped dough. There are no particular limitations on the production method of bread dough, and commonly used methods include a sponge-and-dough method, a straight dough method, a liquid sponge method, a frozen dough method, and a refrigerated dough method. There are also no particular limitations on the type of bread, and examples thereof include sweet buns, loaf bread, table rolls, and Danish pastries.

[0014] ■ Common Salt In the breads of the present invention, the compounded amount of common salt (sodium chloride) is 1 part by mass or less per 100 parts by mass of cereal flour. It is preferably 0.8 parts by mass or less, and more preferably 0.7 parts by mass or less. Normally, for example, in the case of loaf bread, 2 parts by mass of common salt per 100 parts by mass of cereal flour, that is, about 2% by mass relative to the flour is blended, but in the present invention, due to the blending of the soybean extract described in the following sections, breads with favorable flavor and good dough workability can be obtained even when the compounded amount of common salt is reduced.

[0015] ■ Soybean Extract In the present invention, a soybean extract which is an aqueous extract from whole fat soybeans, wherein the weight ratio of protein to carbohydrate is 100 to 200%, is used. Low-fat soymilk can be exemplified as one form of such soybean extract. In this low-fat soymilk, the lipid content in the solid content and the weight ratio of protein to carbohydrate (hereinafter sometimes referred to as P / C content) fall within the above ranges. Incidentally, in general soymilk (whole-fat soymilk) obtained by extracting whole-fat soybeans by a known method and removing okara, the lipid content in the solid content is 20% by weight or more, and the P / C content exceeds 250. To obtain low-fat soymilk, a method of separating lipids from slurry (pulverized soybean liquid) or whole-fat soymilk by high-speed centrifugation or the like, or a method of transferring lipids to the okara side when separating okara from the slurry can be used. In a more preferred embodiment, the effect of the present invention can be further improved by using pre-heat-treated whole-fat soybeans, preferably whole-fat soybeans having an NSI (nitrogen solubility index) of 15 to 77, more preferably 40 to 70 as a raw material. For this method, reference can be made to, for example, the method described in Japanese Unexamined Patent Application Publication No. 2012-16348. The blending amount of the soybean extract is 0.2 parts by mass or more, preferably 0.3 parts by mass or more, more preferably 0.4 parts by mass or more, as solid content per 100 parts by mass of flour. When low-fat soymilk having a solid content of about 10%, which is one form of the soybean extract of the present invention, is used, a blending amount of 2 parts by mass or more per 100 parts by mass of flour, that is, 2% or more based on the flour, is indicated. Converted to solid content, this corresponds to 0.2% or more based on the flour. The low-fat soymilk can be blended by appropriately replacing part or all of the blending water (water absorption), and the upper limit is not particularly limited, but examples include embodiments of 50% or less, 40% or less, and 30% or less based on the flour.

[0016] ■ Other Raw Materials In addition to the above, emulsifiers, enzymes, gelling agents, stabilizers, polysaccharides, saccharides, sweeteners, salts and the like can be appropriately added to the breads of the present invention as long as the effects of the present invention are not impaired. [Examples]

[0017] The present invention will be described in more detail below with reference to examples and comparative examples. Unless otherwise specified, "%" and "parts" in this text refer to weight-based units.

[0018] ■Consideration 1: Comparison of various materials This study investigated the effects of various commercially available ingredients used to enhance the flavor of low-sodium foods on bread with reduced salt content. The salt content was 0.6% (70% reduction) in each test group, compared to 2% of flour in the control group. In addition, we also investigated potassium preparations (potassium chloride) used to improve the dough properties of low-sodium bread. The amount used was adjusted to be equivalent to the amount of potassium contained in (derived from) low-fat soy milk.

[0019] Bread dough was prepared according to each formulation in Table 1 and the manufacturing conditions in Table 2, and then baked to obtain bread. The raw materials listed in the table are commercially available products as follows. Strong flour: "Eagle" brand, manufactured by Nippon Flour Mills Co., Ltd. Yeast Food: "C Oriental Food" Oriental Yeast Industry Co., Ltd. Margarine: "Message VLT" Fuji Oil Co., Ltd. Low-fat soy milk: "Bimitounyu" Fuji Oil Co., Ltd.

[0020] ■Evaluation Five panelists engaged in research and development of bread-making technology conducted sensory evaluations of "flavor" and evaluations of dough properties (workability) (extensibility, elasticity, stickiness), and made their decisions by consensus. A score of 3 or higher in all items was considered a passing grade. 5 points: Very good 4 points: Good 3 points: Average 2 points: Slightly inferior 1 point: Inferior Regarding flavor, breads that had a generally pleasing flavor, compensating for any "lack of flavor" resulting from the reduced salt content, received high scores (4-5 points). On the other hand, breads that lacked these desirable flavors or had an unpleasant flavor were given 1-2 points. Regarding "stickiness," products that were "not sticky" received high scores (4-5 points).

[0021] As shown in the evaluation column of Table 1, Example 1, which incorporated low-fat soy milk, had good flavor, and the dough properties were generally equivalent to those of the control, meaning that no problems were encountered in terms of workability. On the other hand, in Comparative Examples 1-3, none were found to meet acceptable standards in terms of flavor or dough properties.

[0022] ■Table 1: Formula 1 (Unit: parts) and evaluation TIFF2026143248000001.tif108169

[0023] ■Table 2: Bread dough manufacturing conditions and baking conditions TIFF2026143248000002.tif102169

[0024] ■Consideration 2: Consideration of soybean materials Since low-fat soy milk was found to be effective in Study 1, three types of soy ingredients with different raw materials and compositions were prepared. A list is shown in Table 3. Using these, bread was manufactured according to the formulations in Table 4 and the manufacturing conditions in Table 2, and evaluated in the same manner as in Study 1.

[0025] ■Table 3: Soybean ingredients TIFF2026143248000003.tif108168

[0026] ■Table 4: Study 2 formulation (unit: parts) and evaluation TIFF2026143248000004.tif117169

[0027] As shown in the evaluation section of Table 4, only the test groups (Examples 1-3) that incorporated low-fat soy milk produced bread with good flavor and dough properties. The amount of low-fat soy milk added, even at 5% of the flour weight (Example 2), was within acceptable limits. On the other hand, these effects were not observed in bread made with different raw soybeans or materials with different compositions (protein / carbohydrate ratios), namely whole-fat soy milk and defatted soy milk powder (Comparative Examples 5 and 6).

Claims

1. Bread products that meet the following requirements A and B. A) A water extract from whole fat soybeans, in which the weight ratio of protein to carbohydrates is 100-200%, is contained in a solid content of 0.2 parts by mass or more per 100 parts by mass of grain flour. B) The amount of salt added is 1 part by mass or less per 100 parts by mass of grain flour.

2. A method for producing bread, comprising the step of blending dough ingredients to satisfy the requirements A and B below. A) A water extract from whole fat soybeans, in which the weight ratio of protein to carbohydrates is 100-200%, is contained in a solid content of 0.2 parts by mass or more per 100 parts by mass of grain flour. B) The amount of salt added is 1 part by mass or less per 100 parts by mass of grain flour.

3. A method for improving the physical properties of reduced-salt bread dough, comprising adding a water extract from whole-fat soybeans, in which the weight ratio of protein to carbohydrates is 100-200%, at a concentration of 0.2 parts by mass or more per 100 parts by mass of cereal flour as solid content.

Images