Bread, mixed flour for bread, and method for manufacturing bread

Abstract

The present invention addresses the problem of providing a high-protein bread which can maintain a soft feeling over time. The problem addressed by the present invention is to provide a bread having a protein content of 11.0 mass% or more and a salt content of 0.1-16.0 mass% relative to the protein content. Also provided is a mixed flour for bread, which has a protein content of 11.0 mass% or more and a salt content of 0.1 mass% or more and 16.0 mass% or less relative to the protein content. Also provided is a method for producing a bread in which the protein content is 11.0 mass% or more by heating a dough containing the mixed flour for bread.

Description

Technical Field

[0001] The present invention relates to bread, bread mix powder, and a method for producing bread. Background Art

[0002] Food is very important for a healthy life. For example, in Japan, the "Dietary Balance Guidelines" jointly established by the Ministry of Health, Labour and Welfare and the Ministry of Agriculture, Forestry and Fisheries recommend that in each of the three meals a day, all necessary nutrients be ingested by setting a well-balanced menu including a main dish, side dishes, and soup in addition to the staple food. Then, as the reference values of the necessary nutrients, the Ministry of Health, Labour and Welfare stipulates the intake amounts of energy and each nutrient in the Dietary Intake Standards 2020 (for example, Non-Patent Document 1). Other countries also establish such reference values for the intake of necessary nutrients.

[0003] To maintain health, it is preferable to ingest necessary nutrients in meals. Therefore, for example, bread with a higher variety and content of nutrients has been proposed (for example, Patent Document 1). Such bread can efficiently ingest necessary nutrients even without designing a menu, and can not only shorten the meal preparation time but also shorten the eating time.

[0004] Prior Art Documents

[0005] Non-Patent Documents

[0006] Non-Patent Document 1: Ministry of Health, Labour and Welfare, Dietary Intake Standards for Japanese People Internet <URL:https: / / www.mhlw.go.jp / stf / seisakunitsuite / bunya / kenkou_iryou / kenkou / eiyou / syokuji_kijyun.html>.

[0007] Patent Documents

[0008] Patent Document 1: Japanese Patent Application Laid-Open No. 2022-125315. Summary of the Invention

[0009] Generally, bread has a tendency to deteriorate in taste due to changes in hardness over time. In particular, compared with bread with a low protein content or no protein, bread with a high protein content is more likely to harden over time, so it cannot maintain a soft taste over time. For example, it will become an inferior taste that is difficult to chew, difficult to eat, difficult to swallow, and not easily dissolve in the mouth.

[0010] An object of the present invention is to provide a high-protein bread that can maintain a soft feeling over time.

[0011] Means for Solving the Problem

[0012] The main invention of the present invention for solving the above problems is a kind of bread, the protein content of which is 11.0% by mass or more, and the salt content is 16.0% by mass or less relative to the protein content.

[0013] Other problems disclosed in this case or their solutions are disclosed in the embodiments of the invention.

[0014] Effects of the invention

[0015] According to the present invention, a high-protein bread that can maintain a soft feeling over time can be provided. Further, according to an embodiment of the present invention, in bread with a protein content of 11.0% by mass or more and a salt content reduced to 16.0% by mass or less relative to the protein content, the soft feeling can be maintained over time, and the off-flavor, sweetness, flavor of milk fat, and metallic odor of the bread caused by salt can be improved and reduced. Description of the drawings

[0016] Figure 1 A chart showing the measurement results of stress.

[0017] Figure 2 A chart showing the off-flavor intensity. Detailed description of the invention

[0018] Hereinafter, the contents of the embodiments of the present invention will be listed and described. The present invention has, for example, the following configurations.

[0019] [Item 1]

[0020] A kind of bread, characterized in that the protein content is 11.0% by mass or more,

[0021] and the salt content is 0.1% by mass or more and 16.0% by mass or less relative to the protein content.

[0022] [Item 2]

[0023] The bread according to Item 1, characterized in that it further contains gluconic acid,

[0024] and the mass ratio of gluconic acid to the salt is 0.08 or more and 43.2 or less.

[0025] [Item 3]

[0026] The bread according to Item 2, characterized in that the total amount of the salt and the gluconic acid is 0.4% by mass or more and 19.7% by mass or less relative to the protein content.

[0027] [Item 4]

[0028] The bread according to any one of Items 1 to 3, characterized in that the stress is 2.0 N or more and 13.0 N or less.

[0029] [Item 5]

[0030] The bread according to any one of Items 1 to 4, characterized in that the protein is wheat protein.

[0031] [Item 6]

[0032] A bread mix, characterized by containing protein and salt,

[0033] The salt content is 0.1% by mass or more and 16.0% by mass or less relative to the protein content.

[0034] [Item 7]

[0035] A method for manufacturing bread, characterized by heating a dough containing the bread mix according to Item 6 to manufacture bread having a protein content of 11.0% by mass or more.

[0036] [Item 8]

[0037] A use of salt for high-protein bread, characterized in that in bread having a protein content of 11.0% by mass or more, the salt content is blended at 0.1% by mass or more and 16.0% by mass or less relative to the aforementioned protein content.

[0038] [Item 9]

[0039] A use of salt and gluconic acid for high-protein bread, characterized in that in bread having a protein content of 11.0% by mass or more, the salt content is blended at 0.1% by mass or more and 16.0% by mass or less relative to the aforementioned protein content, and the mass ratio of gluconic acid to the aforementioned salt is blended at 0.08 or more and 43.2 or less.

[0040] [Item 10]

[0041] A method of using salt, which is a method of using salt in bread having a protein content of 11.0% by mass or more, characterized in that the aforementioned salt is used in such a manner as to be 0.1% by mass or more and 16.0% by mass or less relative to the protein content.

[0042] [Item 11]

[0043] A method of using salt and gluconic acid, which is a method of using salt and gluconic acid in bread having a protein content of 11.0% by mass or more, characterized in that the aforementioned salt is used in such a manner as to be 0.1% by mass or more and 16.0% by mass or less relative to the protein content, and the aforementioned gluconic acid is used in such a manner as to have a mass ratio to the aforementioned salt of 0.08 or more and 43.2 or less.

[0044] 1. Bread

[0045] The protein content of the bread in this embodiment is 11.0% by mass or more, and the salt content is 0.1% by mass or more and 16.0% by mass or less relative to the protein content.

[0046] The bread is obtained, for example, by heating a dough obtained by mixing and kneading a dough of bread flour containing protein and salt and having a salt content of 0.1% by mass or more and 16.0% by mass or less relative to the protein. The substances contained in the bread of this embodiment and the substances that the bread may contain are described below.

[0047] In this embodiment, "bread" means, for example, "kneaded with flour or flour added with cereal flours as the main raw material and yeast added thereto, or those added with water, salt, fruits such as grapes, vegetables, eggs and their processed products, sugars, edible oils, milk and dairy products, etc. (hereinafter referred to as "bread dough" or simply "dough") and fermented, baked, and having a water content of 10% or more" (for example, the quality indication standard for bread of the Ministry of Agriculture, Forestry and Fisheries).

[0048] In this embodiment, "bread" means a fermented bread in which yeast such as yeast is added to the flour containing the above-mentioned bread flour to expand it and then baked. However, not only fermented bread, but also bread that expands and is baked by a baking powder that generates gas such as baking powder or baking soda and has a water content of 10% or more is also called bread. Therefore, in this embodiment, it does not include hard breads of the biscuit type such as scones and hot cross buns. Also, in this embodiment, "flour" may contain flour, rice flour, bean flour, etc.

[0049] 1.1. Protein

[0050] The bread of this embodiment is a high-protein bread with a protein content of 11.0% by mass or more in the bread.

[0051] The lower limit of the protein content in the bread can be 11.0% by mass, 12.0% by mass, 13.0% by mass, and the upper limit is, for example, 25.0% by mass, 24.0% by mass, 23.0% by mass, and the range is, for example, 11.0 to 25.0% by mass, 12.0 to 24.0% by mass, 13.0 to 23.0% by mass. Also, the protein content in the bread is 8.0% by mass, 9.0% by mass, 10.0% by mass, 11.0% by mass, 12.0% by mass, 13.0% by mass, 14.0% by mass, 15.0% by mass, 16.0% by mass, 17.0% by mass, 18.0% by mass, 19.0% by mass, 20.0% by mass, 21.0% by mass, 22.0% by mass, 23.0% by mass, 24.0% by mass, 25.0% by mass, and any one of the listed values can be appropriately used as the upper limit or the lower limit. By making the protein content in the bread the above values, at least 1 / 3 of the amount of protein required for one day can be contained in one serving of bread, for example, at least 1 / 3 of 81 g, which is the indication standard of nutrients for men over 18 years old established by the Ministry of Health, Labour and Welfare. In addition, in the present disclosure, the protein content in the bread is the ratio of the protein contained in the bread when the total mass of the bread is set to 100% by mass, and the nitrogen amount in the bread is quantified using a combustion method total nitrogen determination device, and the value calculated from the nitrogen amount using the nitrogen-protein conversion coefficient.

[0052] In the present embodiment, protein is contained as one of the raw materials of the bread. The protein is the total amount of proteins contained in the following materials contained as raw materials, such as wheat protein, beans, rice, bran of cereals, flour, eggs, etc. When there are multiple sources of protein, the amino acid score of the bread can be improved. The ratio of the protein content is not particularly limited, and the wheat protein content can be the highest.

[0053] Wheat protein is also called gluten or glutenin, and it is a network formed by gliadin and glutenin, which are a kind of proteins produced by the endosperm of cereals, absorbing water and connecting. The dough of the bread will have a unique viscosity and elasticity due to gluten, and if the dough is fermented, yeast will produce "carbon dioxide gas" to expand the dough (for example, the website of the Japan Confectionery Association Federation, https: / / gateaux.or.jp / ufaqs / %E3%82%B0%E3%83%AB%E3%83%86%E3%83%B3 / ).

[0054] The water absorption, viscoelasticity, extensibility, elongation, binding property, and heat coagulation property of wheat protein are excellent. Therefore, the bread contains wheat protein, whereby the bread can be given a flavor and a resilient texture can be produced.

[0055] More than 70% of wheat protein is composed of protein. Therefore, if the bread of the present embodiment contains wheat protein as a raw material, it will become a bread with a particularly high protein content.

[0056] Furthermore, wheat protein has a relatively high content of various minerals or dietary fibers. Therefore, if the bread of the present embodiment contains wheat protein, it can provide bread with not only a relatively high protein content but also a relatively high content of various minerals or dietary fibers.

[0057] There is no particular limitation on the wheat protein content in the bread. For example, the lower limit is 8.0% by mass, 9.0% by mass, 10.0% by mass, and the upper limit is 20.0% by mass, 19.0% by mass, 18.0% by mass. The range is, for example, 8.0 - 20.0% by mass, 9.0 - 19.0% by mass, 10.0 - 18.0% by mass. Also, the wheat protein content in the bread is 8.0% by mass, 9.0% by mass, 10.0% by mass, 11.0% by mass, 12.0% by mass, 13.0% by mass, 14.0% by mass, 15.0% by mass, 16.0% by mass, 17.0% by mass, 18.0% by mass, 19.0% by mass, 20.0% by mass, and any of the listed values can be appropriately used as the upper or lower limit.

[0058] By setting the wheat protein content within the above range, the required elasticity and the like of the bread can be imparted, and the water absorption can be within an appropriate range, improving the flavor or texture of the bread. Also, by adding wheat protein to the dough in addition to the flour described later, for example, at least 1 / 3 of the amount of protein required for one day can be contained in one serving of bread, such as at least 1 / 3 of 81 g, which is the reference value for nutrients, etc. of men over 18 years old established by the Ministry of Health, Labour and Welfare. Also, bread with a relatively high content of various minerals or dietary fibers can be provided. Also, the wheat protein content can be the total amount including the wheat protein contained in the flour described later.

[0059] 1.2. Salt

[0060] The bread of the present embodiment contains salt, and the salt content in the bread is 0.1% by mass or more and 16.0% by mass or less relative to the protein content contained in the bread.

[0061] Salt plays an important role in bread making. Examples of the role of salt in bread making include improving bread - making properties, suppressing over - fermentation caused by yeast, and improving storability. Also, it has the function of bringing out the umami or sweetness of raw materials such as flour and imparting flavor. On the other hand, if there is too much salt, the salt intake will be excessive, which is disadvantageous for people with restrictions on salt intake.

[0062] The inventors of the present case have developed a method such that the salt content in the bread is 0.1% by mass or more and 16.0% by mass or less relative to the protein content contained in the bread, thereby suppressing the hardening of the bread over time and maintaining a soft texture in bread with a relatively high protein content. The effect is, for example, more significant after a long time from bread making.

[0063] As described above, bread generally tends to deteriorate in taste due to changes in hardness over time. In particular, bread with a higher protein content is more likely to harden over time than other breads. In this embodiment of the bread, the salt content in the bread is 0.1% by mass or more and 16.0% by mass or less relative to the protein content contained in the bread, whereby a soft taste can be maintained even over time.

[0064] The taste of the bread in this embodiment can be represented by, for example, stress or shear force. For example, in one aspect of the bread in this embodiment, the lower limit of the stress 2 days after production is, for example, 1.0 N, 1.5 N, 2.0 N, and the upper limit is, for example, 15.0 N, 14.0 N, 13.0 N, 5.0 N, and the range is, for example, 1.0 to 15.0 N, 1.5 to 14.0 N, 2.0 to 13.0 N, 2.0 to 5.0 N. By the stress satisfying the above range, it is easy to eat due to an appropriate softness, and the eating taste is good. Also, the stress of the bread 2 days after production is 1.0 N, 1.5 N, 2.0 N, 3.0 N, 4.0 N, 5.0 N, 6.0 N, 7.0 N, 8.0 N, 9.0 N, 10.0 N, 11.0 N, 12.0 N, 13.0 N, 14.0 N, 15.0 N, and any of these listed values can be appropriately used as the upper limit or the lower limit.

[0065] Also, for example, in one aspect of the bread in this embodiment, the lower limit of the stress 3 weeks after production is, for example, 1.0 N, 1.5 N, 2.0 N, 7.0 N, 8.0 N, and the upper limit is, for example, 15.0 N, 14.0 N, 13.0 N, and the range is, for example, 1.0 to 15.0 N, 1.5 to 14.0 N, 2.0 to 13.0 N, 7.0 to 15.0 N, 8.0 to 14.0 N. By the stress satisfying the above range, it is easy to eat due to an appropriate softness, and the eating taste is good. Also, the stress of the bread 3 weeks after production is 1.0 N, 1.5 N, 2.0 N, 3.0 N, 4.0 N, 5.0 N, 6.0 N, 7.0 N, 8.0 N, 9.0 N, 10.0 N, 11.0 N, 12.0 N, 13.0 N, 14.0 N, 15.0 N, and any of these listed values can be appropriately used as the upper limit or the lower limit.

[0066] In this disclosure, the measurement conditions of the stress of the bread are as follows. The bread crumb of the bread is cut into a sample so as to be 3 cm long, 3 cm wide, and 1.5 cm high. Using a rheometer (texture analyzer), the sample is placed in the center of the pedestal, and a jig ( aluminum cylindrical shape) is pressed down at a descending speed of 1 mm / sec for 7.5 mm and maintained for 10 sec for a compression test, and the peak of the stress at this time is used as the measured value of the stress.

[0067] The upper limits of the salt content in the bread are 16.0% by mass, 15.0% by mass, 14.0% by mass, 10.0% by mass, 5.0% by mass, 4.0% by mass, 1.0% by mass relative to the protein content in the bread, and the lower limits are, for example, 0.1% by mass, 0.2% by mass, 0.3% by mass. The ranges are, for example, 0.1 - 16.0% by mass, 0.2 - 15.0% by mass, 0.3 - 14.0% by mass, 0.3 - 10.0% by mass, 0.3 - 5.0% by mass, 0.3 - 4.0% by mass, 0.3 - 1.0% by mass. Also, the salt content in the bread is 0.1% by mass, 0.2% by mass, 0.3% by mass, 0.4% by mass, 8.0% by mass, 9.0% by mass, 10.0% by mass, 11.0% by mass, 12.0% by mass, 13.0% by mass, 14.0% by mass, 15.0% by mass, 16.0% by mass, 17.0% by mass, 18.0% by mass, 19.0% by mass, 20.0% by mass relative to the protein content, and any of the listed values can be appropriately used as the upper or lower limit. In addition, in the present disclosure, the salt content in the bread is the ratio of the salt contained in the bread to the protein contained in the bread when the protein content contained in the bread is set to 100% by mass.

[0068] By making the salt content within the above range, the hardening of the bread over time can be suppressed, and a soft texture can be maintained even over time. This effect is particularly significant over time in bread with a higher protein content. As described above, the bread of the present embodiment contains the salt content in the bread relative to the protein content contained in the bread in an amount of 0.1 part by mass or more and 16.0% by mass or less, whereby the softness can be maintained over time, and a preferred texture can be maintained. Also, since the bread of the present embodiment can maintain the softness over time, it is suitable, for example, for bread with a long shelf life of about one month.

[0069] 1.3. Gluconic acid

[0070] The bread of the present embodiment may contain gluconic acid. As a preferred example of the case where the bread of the present embodiment contains gluconic acid, the mass ratio of gluconic acid to salt is 0.08 or more and 43.2 or less. Also, as another preferred example of the case where the bread of the present embodiment contains gluconic acid, the total amount of salt and gluconic acid is contained in the bread relative to the protein in an amount of 0.4% by mass or more and 19.7% by mass or less.

[0071] By making the surface contain table salt, the umami or sweetness of the raw materials can be brought out, and bread with rich flavors and deep tastes can be formed. Therefore, if the salt content is reduced, the result will be a situation where the off-flavors derived from the raw materials of the bread (such as excessive sweetness from sugar decomposition products, the flavor of milk fat, metallic odors, etc.) become prominent. Here, it is invented that the mass ratio of gluconic acid to table salt is 0.08 or more and 43.5 or less, and / or the total amount of table salt and gluconic acid is 0.4% by mass or more and 19.7% by mass or less relative to the protein in the bread, thereby suppressing the off-flavors caused by reducing the salt.

[0072] The off-flavors of the bread in this embodiment can be represented by, for example, the off-flavor intensity. The off-flavor intensity can be represented by a scale of 1 to 9 points shown by sensory evaluation.

[0073] 1: No off-flavor is felt.

[0074] 2: Almost no off-flavor is felt.

[0075] 3: Slightly off-flavor is felt.

[0076] 4: Slightly off-flavor is felt.

[0077] 5: Off-flavor is felt.

[0078] 6: Slightly stronger off-flavor is felt.

[0079] 7: Strong off-flavor is felt.

[0080] 8: Considerably strong off-flavor is felt.

[0081] 9: Very strong off-flavor is felt.

[0082] The lower limit of the off-flavor intensity of the bread in this embodiment is, for example, 1.5, 1.8, 2.0, and the upper limit is, for example, 7.0, 6.7, 6.5, and its range is, for example, 1.5 to 7.0, 1.8 to 6.7, 2.0 to 6.5. Also, the off-flavor intensity of the bread is, for example, 1.5, 1.8, 2.0, 3.0, 4.0, 5.0, 6.0, 6.5, 6.7, 7.0, and any of the listed values can be appropriately used as the upper limit or the lower limit. When the off-flavor intensity is within the above range, it can be judged as bread with a preferred flavor and texture.

[0083] In the bread of this embodiment, the gluconic acid can be an alkali metal salt of gluconic acid such as potassium gluconate or sodium gluconate. For example, the bread of this embodiment preferably contains gluconic acid derived from potassium gluconate using potassium gluconate as a raw material. Using potassium gluconate as a raw material can make it a potassium supply source and can suppress the off-flavors of the bread caused by reducing the salt. Also, potassium gluconate as a raw material can be used to replace part or all of other raw materials that serve as a potassium source.

[0084] The lower limit of the mass ratio of gluconic acid to table salt is, for example, 0.08, 0.1, 0.2, 10.0, and the upper limit is, for example, 21.8, 43.2, 43.5, 44.0, and its range is, for example, 0.08 to 43.5 or 0.08 to 43.2. In particular, when the mass ratio of gluconic acid to table salt satisfies 0.2 to 43.5 or 0.08 to 43.2, especially when it satisfies 10.0 to 43.5 or 10.0 to 43.2, it can effectively suppress the off-flavor caused by reducing the table salt content. Also, the mass ratio of gluconic acid to table salt is, for example, 0.05, 0.07, 0.08, 0.1, 0.2, 0.5, 1.0, 1.5, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 11.0, 12.0, 13.0, 14.0, 15.0, 16.0, 17.0, 18.0, 19.0, 20.0, 21.0, 22.0, 23.0, 24.0, 25.0, 26.0, 27.0, 28.0, 29.0, 30.0, 31.0, 32.0, 33.0, 34.0, 35.0, 36.0, 37.0, 38.0, 39.0, 40.0, 41.0, 42.0, 10.9, 21.8, 43.0, 43.2, 43.5, 44.0, and any of the listed values can be appropriately used as the upper limit or the lower limit. In addition, in the present disclosure, the mass ratio of gluconic acid to table salt is the ratio of the gluconic acid content contained in the bread to the table salt content in the bread when the table salt content in the bread is taken as 1. Also, when using an alkali metal salt of gluconic acid as the raw material of gluconic acid, the mass ratio of gluconic acid to table salt is the value obtained by subtracting the alkali metal salt content from the content of the alkali metal salt of gluconic acid contained in the bread. For example, when the content of potassium gluconate is 1, the value converted to the gluconic acid content is 0.833.

[0085] Furthermore, the lower limit of the total content of gluconic acid and salt in the bread is, for example, 0.3%, 0.4%, 0.5%, or 3.9% by mass relative to the protein content in the bread, and the upper limit is 19.7%, 19.5%, or 14.5% by mass. The range is, for example, 0.3 to 19.7% by mass, 0.4 to 19.7% by mass, 0.5 to 19.5% by mass, or 0.4 to 14.5% by mass. In particular, when the total content of gluconic acid and salt in the bread satisfies 3.9 to 14.5% by mass relative to the protein content in the bread, it is possible to effectively suppress the off-flavor caused by reducing the salt content. Also, the total content of gluconic acid and salt in the bread is 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 2.0%, 3.0%, 3.9%, 4.0%, 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, 10.0%, 11.0%, 12.0%, 13.0%, 14.0%, 14.5%, 15.0%, 16.0%, 17.0%, 18.0%, 19.0%, 19.5%, or 19.7% by mass relative to the protein content in the bread, and any of the listed values can be appropriately used as the upper or lower limit. In addition, in the present disclosure, the total content of gluconic acid and salt in the bread relative to the protein in the bread is the ratio of the total content of gluconic acid and salt contained in the bread when the protein content contained in the bread is 100% by mass. Also, when an alkali metal salt of gluconic acid is used as the raw material for gluconic acid, the total content of gluconic acid and salt in the bread is the sum of the value obtained by subtracting the alkali metal salt content from the alkali metal salt content of gluconic acid contained in the bread and the salt content.

[0086] Further, the lower limit of the mass ratio of potassium gluconate to table salt is, for example, 0.08, 0.1, 0.2, 13.1, and the upper limit is, for example, 53.0, 52.2, 52.0, 51.0, and the range is, for example, 0.08 to 53.0, 0.1 to 52.0, 0.2 to 51.0, 0.2 to 52.2. In particular, when the mass ratio of potassium gluconate to table salt satisfies 13.1 to 52.2, it can particularly effectively suppress the off-flavor caused by reducing the salt content. Further, the mass ratio of potassium gluconate to table salt is, for example, 0.08, 0.1, 0.2, 0.5, 1.0, 1.5, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 11.0, 12.0, 13.0, 13.1, 14.0, 15.0, 16.0, 17.0, 18.0, 19.0, 20.0, 21.0, 22.0, 23.0, 24.0, 25.0, 26.0, 27.0, 28.0, 29.0, 30.0, 31.0, 32.0, 33.0, 34.0, 35.0, 36.0, 37.0, 38.0, 39.0, 40.0, 41.0, 42.0, 43.0, 44.0, 45.0, 46.0, 47.0, 48.0, 49.0, 50.0, 51.0, 52.0, 52.2, 53.0, and any of the listed values can be appropriately used as the upper or lower limit. In addition, in the present disclosure, the mass ratio of potassium gluconate to table salt is the ratio of the potassium gluconate content contained in the bread to the table salt content contained in the bread when the table salt content contained in the bread is 1.

[0087] Furthermore, the lower limit of the total content of potassium gluconate and sodium chloride in the bread dough is, for example, 0.3 mass%, 0.4 mass%, 0.5 mass%, 4.6 mass% relative to the protein content in the bread, and the upper limit is 24.0 mass%, 23.5 mass%, 23.0 mass%, 17.4 mass%. The range is, for example, 0.3 to 23.5 mass%, 0.4 to 23.5 mass%, 0.5 to 23.0 mass%, 0.3 to 17.4 mass% or 0.4 to 17.4 mass%. In particular, when the total content of potassium gluconate and sodium chloride in the bread satisfies 4.6 to 17.4 mass% relative to the protein content in the bread, the off-flavor caused by reducing the sodium chloride content can be effectively suppressed. Also, the total content of potassium gluconate and sodium chloride in the bread is, for example, 0.3 mass%, 0.4 mass%, 0.5 mass%, 0.6 mass%, 0.7 mass%, 0.8 mass%, 0.9 mass%, 1.0 mass%, 2.0 mass%, 3.0 mass%, 4.0 mass%, 4.6 mass%, 5.0 mass%, 6.0 mass%, 7.0 mass%, 8.0 mass%, 9.0 mass%, 10.0 mass%, 11.0 mass%, 12.0 mass%, 13.0 mass%, 14.0 mass%, 15.0 mass%, 16.0 mass%, 17.0 mass%, 17.4 mass%, 18.0 mass%, 19.0 mass%, 20.0 mass%, 21.0 mass%, 22.0 mass%, 23.0 mass%, 23.5 mass%, 24.0 mass% relative to the protein content in the bread. Any of the listed values can be appropriately used as the upper or lower limit. In addition, in the present disclosure, the total content of potassium gluconate and sodium chloride in the bread relative to the protein in the bread is the ratio of the total content of potassium gluconate and sodium chloride contained in the bread to the protein content contained in the bread when the protein content contained in the bread is 100 mass%.

[0088] By making the content of gluconic acid or potassium gluconate within the above range, the off-flavor of the bread caused by the reduction of sodium chloride can be suppressed. Thereby, the hardening of the bread over time caused by the reduction of sodium chloride can be suppressed, and a bread that can maintain a soft texture over time and suppress off-flavor can be provided.

[0089] 1.4. Flour

[0090] The bread of this embodiment can contain flour as a raw material. Flour is a raw material generally used as the main raw material of bread dough and contains a large amount of carbohydrates. Therefore, the bread dough contains flour, and thereby a bread that can be used as a staple food as an energy supply source can be provided.

[0091] The flour contains about 6 to 15% by mass of the above-mentioned wheat protein as protein, but the content of vitamins or minerals is not much. Therefore, by combining with each raw material described in this specification to make bread, bread with an appropriate sugar content and a relatively high variety and content of nutrients can be provided. Here, sugar refers to the substance obtained by removing dietary fiber from carbohydrates.

[0092] In this embodiment, the flour can be milled flour or whole grain flour. The whole grain flour can contain wheat bran, etc. as the above-mentioned bran, and the proportion is about 15% by mass. Therefore, by using whole grain flour as the flour, vitamins or minerals, lipids, proteins, and dietary fiber can be supplemented in the bread of this embodiment. Also, the whole grain flour contains about 10 to 13% by mass of the above-mentioned wheat protein.

[0093] In this embodiment, either hard wheat or soft wheat can be used as the flour, and any one of low-gluten flour, medium-gluten flour, or high-gluten flour can also be used. Among them, in order to make the taste of the bread better, high-gluten flour is preferably used as the flour.

[0094] The lower limit of the flour content in the bread dough is, for example, 10.0% by mass, 11.0% by mass, 12.0% by mass, and the upper limit is, for example, 46.3% by mass, 25.0% by mass, 24.0% by mass, 23.0% by mass, and the range is, for example, 10.0 - 46.3% by mass, 10.0 - 25.0% by mass, 11.0 - 24.0% by mass, 12.0 - 23.0% by mass. Also, the flour content in the bread dough is, for example, 10.0% by mass, 11.0% by mass, 12.0% by mass, 13.0% by mass, 14.0% by mass, 15.0% by mass, 16.0% by mass, 17.0% by mass, 18.0% by mass, 19.0% by mass, 20.0% by mass, 21.0% by mass, 22.0% by mass, 23.0% by mass, 24.0% by mass, 25.0% by mass, 46.3% by mass, and any of the listed values can be appropriately used as the upper limit or the lower limit. When the flour content is within the above range, carbohydrates can be supplied to the bread and the flavor of the bread can be improved. In this disclosure, the flour content in the bread dough is the ratio of the flour content contained in the bread dough when the dough used for manufacturing the bread of this embodiment is taken as 100% by mass.

[0095] 1.5. Legumes

[0096] The bread of this embodiment may contain bean flour as a raw material. The lower limit of the bean flour content in the bread dough is, for example, 3.0% by mass, 4.0% by mass, 5.0% by mass, and the upper limit is, for example, 16.0% by mass, 15.0% by mass, 14.0% by mass. The range is, for example, 3.0 - 16.0% by mass, 4.0 - 15.0% by mass, 5.0 - 14.0% by mass. Also, the bean flour content in the bread dough is, for example, 3.0% by mass, 4.0% by mass, 5.0% by mass, 6.0% by mass, 7.0% by mass, 8.0% by mass, 9.0% by mass, 10.0% by mass, 11.0% by mass, 12.0% by mass, 13.0% by mass, 14.0% by mass, 15.0% by mass, 16.0% by mass. Any of the listed values can be appropriately used as the upper or lower limit. The beans can be appropriately selected according to the application, but soybeans are preferred as a source of protein or dietary fiber, and peas are preferred to improve the taste. In this disclosure, the bean flour content in the bread dough is the ratio of the bean flour content contained in the bread dough when the bread dough used for manufacturing the bread of this embodiment is 100 parts by mass.

[0097] Soybeans are rich in protein and lipids and have the highest protein content among beans. Therefore, for example, the bread contains 5.0% by mass or more and 10.0% by mass or less of soybeans in the dough, thereby providing bread with not only particularly high contents of protein and lipids, but also high contents of various minerals or dietary fiber and high flavor and taste.

[0098] 1.6. Bran of grains

[0099] The bread of this embodiment may contain bran of grains as a raw material. The lower limit of the bran content of grains in the bread dough is, for example, 1.0% by mass, 2.0% by mass, 3.0% by mass, and the upper limit is, for example, 10.0% by mass, 9.0% by mass, 8.0% by mass. The range is, for example, 1.0 - 10.0% by mass, 2.0 - 9.0% by mass, 3.0 - 8.0% by mass. Also, the bran content of grains in the bread dough is, for example, 1.0% by mass, 2.0% by mass, 3.0% by mass, 4.0% by mass, 5.0% by mass, 6.0% by mass, 7.0% by mass, 8.0% by mass, 9.0% by mass, 10.0% by mass. Any of the listed values can be appropriately used as the upper or lower limit. When the bran of grains is contained in the dough within the above range, lipids or dietary fiber and other nutrients can be supplemented in the bread, and the flavor and taste of the bread can be further improved. Also, for example, when the flour is whole grain flour, the bran part contained in the whole grain flour can be the total amount including wheat bran. In this disclosure, the bran content of grains in the bread dough is the ratio of the bran content of grains contained in the bread dough when the bread dough used for manufacturing the bread of this embodiment is 100 parts by mass.

[0100] Bran refers to the part such as the pericarp and seed coat produced during the milling of grains. For example, in the case of rice and glutinous rice, it is mainly the brown rice from which coarse bran has been removed from the seeds, containing the germ, outer endosperm, and aleurone layer. In the case of wheat, rye, and other cereals, it is the epidermal part containing the pericarp and seed coat.

[0101] The bran of grains is rich in nutrients that are hardly contained in milled grains. Therefore, bread containing the bran of grains can supplement various nutrients, and further endow the bread with flavor and texture by the components unique to bran.

[0102] Examples of grains used as raw materials for the bran of grains include wheat, rice, corn, barley, oats, rye, coix seed, sorghum, millet, broomcorn millet, barnyard millet, buckwheat, kaoliang, triticale, bulgur wheat, quinoa, amaranth, etc. Barley can be waxy wheat. The bran of these grains can be used alone or in combination of two or more.

[0103] There is no limitation on the type of rice used to obtain rice bran. For example, it includes paddy rice, upland rice, glutinous rice, red rice, black rice, green rice, etc. These can be appropriately selected to endow the bread with desired characteristics.

[0104] Among the bran of grains, wheat, rye, and rice bran are preferred. That is, it is preferred to use wheat bran, rye bran, and rice bran as the bran of grains. Bran is often discarded during the milling process of grains, so wheat, rye, and rice bran are particularly easy to obtain. Therefore, a nutrient-rich raw material can be obtained at low cost. Also, from the viewpoints of the types and contents of various nutrients, flavor, etc., wheat, rye, and rice bran are also preferred.

[0105] 1.7. Wheat germ

[0106] The bread of this embodiment can contain wheat germ as a raw material. Wheat germ not only serves as a source of dietary fiber, lipids, proteins, various vitamins, or minerals, but also endows the bread with flavor and texture.

[0107] The lower limit of the wheat germ content in the bread dough is, for example, 0.5% by mass, 1.0% by mass, 1.5% by mass, and the upper limit is, for example, 5.0% by mass, 4.5% by mass, 4.0% by mass, and the range is, for example, 0.5 to 5.0% by mass, 1.0 to 4.5% by mass, 1.5 to 4.0% by mass. Also, the wheat germ content in the bread dough is, for example, 0.5% by mass, 1.0% by mass, 1.5% by mass, 2.0% by mass, 2.5% by mass, 3.0% by mass, 3.5% by mass, 4.0% by mass, 4.5% by mass, 5.0% by mass, and any of the listed values can be appropriately used as the upper or lower limit. The dough contains wheat germ within the above range, whereby lipids, dietary fiber, and other nutrients can be supplemented in the bread, and further, the flavor and texture of the bread can be improved. In the present disclosure, the wheat germ content in the bread dough is the ratio of the wheat germ content contained in the bread dough when the bread dough used for manufacturing the bread of the present embodiment is 100 parts by mass.

[0108] 1.8. Egg

[0109] The bread of the present embodiment can contain eggs as raw materials. Eggs are rich in protein and lipids, and bread with excellent flavor and texture can be obtained by using eggs. Also, due to the lecithin of lipovitellin in the egg yolk, the raw materials can be uniformly mixed, the dough can be stabilized, the water retention of the dough can be improved, and bread with more excellent flavor and texture can be obtained.

[0110] 1.9. Seaweed

[0111] The bread of the present embodiment can contain seaweed as raw materials. Seaweed is rich in alginic acid and fucoidan, which are water-soluble dietary fibers, so dietary fiber can be supplemented in the bread. Also, if the bread contains abundant dietary fiber, in addition to the preferred satiety of the bread, it has the property of gelling the water in the bread and can improve the water retention capacity of the dough.

[0112] Also, seaweed is rich in minerals such as calcium or iodine, so minerals can be supplemented in the bread. Also, seaweed is rich in glutamic acid, which is a umami component, so when the bread contains seaweed, the flavor of the bread can be improved.

[0113] Examples of seaweed include kelp, Gelidiaceae, Gracilaria, Undaria pinnatifida, Sargassum fusiforme, etc. These can be used alone or in combination of two or more. Among these, kelp is preferably used as the seaweed. In addition to supplementing dietary fiber in the bread, it can also impart the desired flavor or texture to the bread.

[0114] 1.10. Seeds

[0115] The bread of this embodiment may contain seeds as raw materials. Seeds are the collective name for edible fruits and seeds enclosed by a hard skin or shell, also known as nuts. Seeds are rich in protein or lipids, and relatively low in carbohydrate content. Also, seeds are rich in dietary fiber or various vitamins or minerals. Therefore, the bread contains seeds, whereby various nutrients can be supplemented in the bread, and further, the flavor and texture of the bread can be imparted by the components unique to various seeds.

[0116] Examples of seeds include almonds, cashews, walnuts, Brazil nuts, macadamias, pistachios, hazelnuts, coconuts, pine nuts, sunflower seeds, pumpkin seeds, watermelon seeds, Castanopsis, English walnuts, sesame seeds, flaxseeds, perilla, horse chestnuts, lotus seeds, peanuts, cacao, etc. The above can be used alone, or two or more of them can be used in combination.

[0117] 1.11. Yeast

[0118] The bread of this embodiment may contain yeast as a raw material. Yeast not only causes the dough to ferment and expand, but also becomes a source of various vitamins, minerals, amino acids, nucleic acids, dietary fiber, etc., led by the vitamin B group. Also, the dough contains yeast, whereby the flavor of the bread can be increased.

[0119] Examples of yeast include baker's yeast (Saccharomyces cerevisiae, that is, yeast) or brewer's yeast, etc. Among them, in this embodiment, the dough contains baker's yeast for the purpose of becoming a source of the vitamin B group, etc., in addition to causing the bread to expand, and other yeasts can be used in combination according to the desired properties.

[0120] Baker's yeast can be any of yeast, wild yeast, and natural yeast. Yeast can be dry yeast, instant dry yeast, or fresh yeast. The above can be used alone, or two or more of them can be used in combination.

[0121] 1.12. Foods Containing Glucomannan

[0122] The bread of this embodiment may contain foods containing glucomannan as raw materials. Glucomannan is a water-soluble dietary fiber abundantly contained in the cell walls of coniferous trees or konjac, and is a source of dietary fiber for bread. Also, functions such as emulsion stability, frost resistance, and reduction of water separation of the dough of bread can be expected, and the flavor or texture of the bread can be improved. Examples of foods containing glucomannan include chia seeds, konjac powder, etc.

[0123] 1.13. Fats and Oils

[0124] The bread of this embodiment may contain fat as a raw material. The fat can make the taste of the bread deeper and bring out the flavor, or make the mouthfeel softer. In addition, when the bread dough is formed and baked, the dough can expand better in the oven, increase the volume of the bread, and make the baked product fluffier. In addition, it has the function of locking the moisture of the bread dough, preventing it from drying out, and delaying aging.

[0125] Examples of fats and oils include butter, animal fat, or vegetable oil. Butter may be salted butter, unsalted butter, or fermented butter. Examples of animal fats include beef tallow and lard. Examples of vegetable oils include linseed oil, perilla oil, olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, blended oil, corn oil, rapeseed oil, palm oil, palm kernel oil, sunflower seed oil, grape oil, cottonseed oil, coconut oil, and peanut oil. In addition, margarine and shortening may also be used. Among the above, butter may be used because it has an excellent flavor and contains vitamin A.

[0126] The lower limit of the fat content in the bread dough is, for example, 0.5 mass%, 1.0 mass%, 1.5 mass%, 2.48 mass%, the upper limit is, for example, 7.8 mass%, 5.0 mass%, 4.5 mass%, 4.0 mass%, and the range is, for example, 0.5-5.0 mass%, 1.0-4.5 mass%, 1.5-4.0 mass%. In addition, the fat content in the bread dough is 0.5 mass%, 1.0 mass%, 1.5 mass%, 2.0 mass%, 2.5 mass%, 3.0 mass%, 3.5 mass%, 4.0 mass%, 4.5 mass%, 5.0 mass%, 7.8 mass%, and any of the above-mentioned numerical values can be appropriately adopted as the upper limit or lower limit. The dough contains fat in the above range, thereby improving the flavor or mouthfeel of the bread.

[0127] 1.14. Other raw materials

[0128] The bread of this embodiment may also contain ingredients other than the above-mentioned raw materials as raw materials. There is no particular limitation on other raw materials, and examples thereof include raw materials used in conventional bread dough, or raw materials that can impart vitamins or minerals, or flavor or taste to food. Examples thereof include malt, maltose, rice flour, glutinous rice flour, taro, vegetables, starch, sugar and other sugars, brine, dairy products, gelatin, tea, alcohol, etc. Also, so-called superfoods may be contained. Also, when the bread is not fermented bread, baking powder or baking soda may be contained as baking powder.

[0129] The rice flour can be brown rice flour, and the brown rice flour can be germinated brown rice flour. Examples of the tuber crops include potato, taro, sweet potato, yacon, Jerusalem artichoke, etc. Examples of the vegetables include pumpkin, lotus root, carrot, etc. which have a relatively high carbohydrate content. Examples of the starches include katakuriko (Japanese potato starch), tapioca starch, etc. Examples of the saccharides include white sugar, brown sugar, wasabizu sugar, sanbontou sugar, processed sugar, liquid sugar, starch syrup, maltose, glucose, fructose, isomerized liquid sugar, black honey, honey, maple syrup, sugarcane extract, reduced maltose, etc. Examples of the salts include table salt, refined salt, rock salt, etc. Examples of the dairy products include raw milk, processed milk, whole milk powder, skim milk powder, fresh cream, yogurt, cheese, whey powder, etc. The above-mentioned etc. can be used alone or in combination of two or more kinds.

[0130] 1.15. Method for manufacturing bread

[0131] In the method for manufacturing bread of this embodiment, a dough containing a bread flour mixture is heated. The bread flour mixture contains protein and salt, and the salt content is 16.0% by mass or less relative to the protein content.

[0132] That is, other raw materials can be added to the bread flour mixture appropriately containing protein and salt in any order and kneaded to form a dough. After the dough is fermented and shaped, and if necessary, further fermented, it is baked at an arbitrary temperature to obtain the bread of this embodiment. Heating is carried out by a heating means for heating the dough, such as a bread manufacturing device having a baking kiln such as an oven.

[0133] More specifically, for the production of the dough, after mixing the raw materials other than the fat, the fat is added and kneaded. Also, the produced dough is subjected to basic proofing time (primary fermentation), dividing, rounding as required, then to intermediate fermentation time, shaping, and then to post-fermentation (secondary fermentation) as required, and finally supplied to the baking step. After the baking step, it is cooled, and if necessary, bagged.

[0134] By the above method, a high-protein bread with a protein content of 11.0% by mass or more, a salt content of 16.0% by mass or less relative to the protein content, and capable of maintaining a soft feeling over time can be provided.

[0135] 2. Examples

[0136] Hereinafter, the present invention will be further specifically described by way of examples and comparative examples, but the present invention is not limited to the above examples. Also, "%" is based on mass.

[0137] 2.1. Experiment 1

[0138] 2.1.1. Production of bread

[0139] Prepare raw materials according to the blending ratio shown in Table 1, and make rolls so that the final product weighs 70 to 75 g. Specifically, first, put the ingredients other than butter (flour, wheat protein, baker's yeast, salt, whole eggs, water, potassium gluconate) into a mixer and mix at low speed for 4 minutes and then at high speed for 2 minutes. Next, add butter and mix at low speed for 2 minutes and then at high speed for 7 minutes to make dough. Divide the dough into 83 g portions, and round and shape them by hand based on 30 to 40 turns. Place the shaped dough on the top plate and conduct a basic proofing for 60 minutes at a temperature of 27°C and a humidity of 75% RH. After that, ferment at a temperature of 38°C and a humidity of 85% RH for 60 minutes. Then, bake using an oven at an upper heat of 190°C and a lower heat of 190°C for 24 minutes, and then cool at room temperature for 40 minutes. After that, package the obtained bread together with a quality retainer (「Negamold」, Freund Corporation).

[0140] Table 1

[0141] Test area number 1 2 3 4 Flour 78 78 78 78 Wheat protein 22 22 22 22 Bread yeast 2.9 2.9 2.9 2.9 Table salt 0.43 0.43 1.3 1.3 Whole egg 8.5 8.5 8.5 8.5 Water 52.7 52.7 52.7 52.7 Butter 4.3 4.3 4.3 4.3 Potassium gluconate 0 1.7 0 3.4

[0142] The values in the table are mass ratios.

[0143] 2.1.2. Analysis of protein

[0144] Analyze the protein in the bread by the combustion method. Specifically, first, crush the bread with a crusher. Weigh 200 to 400 mg of the crushed bread to the fourth decimal place as a sample. Use a combustion method total nitrogen determination device (SUMIGRAPH NC-TRINITY, Sumika Chemical Analysis Service, Ltd.) to burn the sample and convert the nitrogen in the sample into nitrogen oxides. Then, use the combustion method total nitrogen determination device to reduce the nitrogen oxides to nitrogen. Similarly, use the combustion method total nitrogen determination device to separate nitrogen from the combustion products and quantify the nitrogen content. Prepare a calibration curve in advance using a standard product for calibration curve production measured accurately to the unit of 0.0001 mg, and calculate the nitrogen content (g / 100 g) in the sample from the calibration curve. Use 6.25 as the nitrogen / protein conversion factor and multiply the nitrogen content by 6.25 to calculate the protein content. The protein is measured using the final product of test area number 3 with N = 3. The measurement result of the protein is an average of 13.98 g / 100 g. Calculate the ratios of salt, gluconic acid, and potassium gluconate to protein in each bread using the above value.

[0145] 2.1.3. Measure the stress of the bread

[0146] Using the following machine and measurement method, measure the stress of bread 2 days and 3 weeks after baking. The bread is stored at room temperature. For the stress measurement of the bread, a sample is prepared by cutting the crumb of the bread into a size of 3 cm in length, 3 cm in width, and 1.5 cm in height, and the compression test is carried out using a rheometer (Texture Analyzer "EZ-SX" manufactured by SHIMADZU). The specific conditions are as follows. Place the sample in the center of the pedestal, lower the jig ( aluminum cylindrical shape) at a descending speed of 1 mm / sec by 7.5 mm, and maintain for 10 seconds. The peak value of the stress at this time is taken as the measured value of the stress.

[0147] 2.1.4. Measurement of off-flavor intensity

[0148] Conduct a sensory evaluation of the off-flavor of the bread. For the sensory evaluation, cut the obtained bread roll into 12 equal parts and eat them one by one. Consider the unpleasant taste derived from the blended raw materials as off-flavor, and evaluate the intensity of the off-flavor using the scale of 1 to 9 points shown below. The evaluation is carried out by 8 skilled persons in taste sensory tests. The content of each sample is not revealed during the sensory evaluation, and the average value is calculated.

[0149] 1: No off-flavor is felt.

[0150] 2: Almost no off-flavor is felt.

[0151] 3: Slightly off-flavor is felt.

[0152] 4: Slightly stronger off-flavor is felt.

[0153] 5: Off-flavor is felt.

[0154] 6: Slightly stronger off-flavor is felt.

[0155] 7: Strong off-flavor is felt.

[0156] 8: Considerably strong off-flavor is felt.

[0157] 9: Very strong off-flavor is felt.

[0158] 2.1.5. Results

[0159] Table 2 shows the respective ratios of salt content, gluconic acid content, potassium gluconate content to protein content, the mass ratio of gluconic acid to salt, the total of salt and gluconic acid content, the stress measurement results, and the intensity of off-flavor. Also, Figure 1 is a chart showing the stress measurement results, Figure 2 is a chart showing the off-flavor intensity.

[0160] Table 2

[0161]

[0162] As shown in Table 2, Figure 1 the stress results of Test Areas Nos. 1 and 2 where the ratio of salt to protein is 1.1% are less than those of Test Areas Nos. 3 and 4 where the ratio of salt to protein is 3.5%. As a result, this is more evident after 3 weeks than after 2 days of bread making.

[0163] Also, as shown in Table 2, Figure 2 the off-flavor intensity of Test Area No. 3 where the ratio of salt to protein is 3.5% is the lowest value. The evaluation of Test Area No. 3 is "no sweet taste felt, salty taste felt, no bitter taste and delicious". In Test Area No. 1 where the stress of the bread is low, the off-flavor intensity increases due to the reduction of the salt amount. The evaluation of Test Area No. 1 is "excessive sweetness is significant, sweet taste like milk, slightly sweet, has a flavor like corn or soybean and is incongruous, feels an unpleasant stuffy smell, has an aftertaste of not being delicious, metallic taste". In contrast, compared with Test Area No. 3, the off-flavor intensity of Test Area No. 2 containing gluconic acid (potassium gluconate) is reduced. The evaluation of Test Area No. 2 is "the miscellaneous taste is masked and there is only a little sweet taste". As described above, even when reducing the salt content in bread, if the bread contains gluconic acid (potassium gluconate), the off-flavor intensity can be reduced.

[0164] 2.2. Experiment 2

[0165] In order to investigate the influence of gluconic acid (potassium gluconate) on taste under the condition of reducing salt, Experiment 2 was conducted.

[0166] 2.2.1. Production of bread

[0167] Prepare raw materials according to the blending ratio shown in Table 3 and make bread rolls so that the final product weighs 63 - 65 g. Specifically, first, put the ingredients other than butter (flour, wheat protein, baker's yeast, granulated sugar, salt, whole egg, water, potassium gluconate) into a mixer and mix at low speed for 2 minutes and high speed for 7 minutes. Then, add butter and mix at low speed for 1 minute and high speed for 7 minutes to make the dough. After that, conduct a basic proofing for 40 minutes at a temperature of 28°C and a humidity of 75% RH. Then, divide the dough into 70 g portions and round them by hand based on 30 - 50 turns to form the shape. Place the shaped dough on the top plate and ferment it at a temperature of 38°C and a humidity of 85% RH for 60 minutes. Then, bake it in an oven at 210°C for the upper heat and 210°C for the lower heat for 12 minutes and then cool it at room temperature for 40 minutes. After that, package the obtained bread together with a quality retainer ("Negamold", Freund Corporation).

[0168] Table 3

[0169] Test area number 5 6 7 8 9 10 11 12 13 Flour 160 160 160 160 160 160 160 160 160 Wheat protein 40 40 40 40 40 40 40 40 40 Bread yeast 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 Granulated sugar 2.4 2.4 2.4 2.4 2.4 2.4 2.4 2.4 2.4 Table salt 6.04 2.01 0.67 0.20 0.20 0.20 0.20 0.20 0.20 Whole egg 30 30 30 30 30 30 30 30 30 Water 120 120 120 120 120 120 120 120 120 Butter 30 30 30 30 30 30 30 30 30 Potassium gluconate 0 0 0 0 0.05 0.21 2.61 5.22 10.43

[0170] The values in the table are mass ratios.

[0171] 2.2.2. Analysis of proteins

[0172] The protein content in the bread (final product) of test area No. 6 was determined by the method described in 2.1.2 (N = 3). The measured result of the protein content in the bread of test area No. 6 was 16.97 g / 100 g on average. Using the said value, the ratios of salt, gluconic acid, and potassium gluconate to protein in each bread were calculated.

[0173] 2.2.3. Determination and effect of off-flavor intensity

[0174] Regarding the off-flavor of the bread, an 8-bit sensory evaluation was conducted based on the same criteria as in 2.1.4. According to the results, the improvement effect of the off-flavor intensity for test areas No. 9 to 13 was determined. The determination results were decided in the following manner after discussion among the evaluators.

[0175] 4: Very effective

[0176] 3: Effective

[0177] 2: Slightly effective

[0178] 1: Ineffective

[0179] 2.2.4. Determination and effect of excessive sweetness

[0180] Focusing on the excessive sweetness, which is one of the components of the off-flavor, a sensory evaluation was conducted. Specifically, the obtained bread rolls were cut into 8 equal parts and eaten one part at a time. The sweetness that remained as an aftertaste and made it difficult to eat was regarded as "excessive sweetness", and the intensity of the excessive sweetness was evaluated on a scale of 1 to 9 as shown below. The evaluation was conducted by 8 experts in taste sensory tests. The content of each sample was clearly stated and the sensory evaluation was carried out, and the average value was calculated.

[0181] 1: No excessive sweetness was felt.

[0182] 2: Almost no excessive sweetness was felt.

[0183] 3: Slightly excessive sweetness was felt.

[0184] 4: Slightly excessive sweetness was felt.

[0185] 5: Excessive sweetness was felt.

[0186] 6: Slightly stronger excessive sweetness was felt.

[0187] 7: Strongly excessive sweetness was felt.

[0188] 8: Feeling a rather strong excessive sweetness.

[0189] 9: Feeling a very strong excessive sweetness.

[0190] Based on the obtained results, the improvement effect of excessive sweetness is judged for test areas numbered 9 to 13. The judgment results are determined in the following manner after discussion by the evaluators.

[0191] 4: Very effective

[0192] 3: Effective

[0193] 2: Slightly effective

[0194] 1: Ineffective

[0195] 2.2.5. Measurement and effect of the flavor of milk fat

[0196] Focusing on the flavor of milk fat, which is one of the components of off-flavors, a sensory evaluation is conducted. Specifically, the obtained rolls are cut into 8 equal parts and eaten one part at a time. Using the smell like cheese or the smell of oxidized oil like slippery grease as the "flavor of milk fat", the intensity of the flavor of milk fat is evaluated on a scale of 1 to 9 as shown below. In addition, during the evaluation, it should be noted that flavors such as the sweetness like milk or the flavor like cream, which would be comfortable if present in the bread, are not evaluated as the evaluation object. The evaluation is carried out by 8 skilled tasters of taste sensory tests. The content of each sample is clearly stated and the sensory evaluation is implemented, and the average value is calculated.

[0197] 1: The flavor of milk fat is not felt.

[0198] 2: The flavor of milk fat is hardly felt.

[0199] 3: The flavor of milk fat is slightly felt.

[0200] 4: The flavor of milk fat is somewhat felt.

[0201] 5: The flavor of milk fat is felt.

[0202] 6: A somewhat stronger flavor of milk fat is felt.

[0203] 7: A strong flavor of milk fat is felt.

[0204] 8: A rather strong flavor of milk fat is felt.

[0205] 9: A very strong flavor of milk fat is felt.

[0206] Based on the results, the improvement effect of the flavor of milk fat is judged for test areas numbered 9 to 13. The judgment results are determined in the following manner after discussion by the evaluators.

[0207] 4: Very effective

[0208] 3: Effective

[0209] 2: Slightly effective

[0210] 1: Ineffective

[0211] 2.2.6. Determination and effect of metallic odor

[0212] Sensory evaluation was carried out focusing on the metallic odor, which is one of the components of the off - odor. Specifically, the obtained rolls were cut into 8 equal parts and eaten one part at a time. Regarding the smell like iron or artificial fragrance as "metallic odor", the intensity of the metallic odor was evaluated on a scale of 1 - 9 as shown below. The evaluation was carried out by 8 skilled persons in the sensory test of taste. The content of each sample was made clear and the sensory evaluation was implemented, and the average value was calculated.

[0213] 1: No metallic odor was felt.

[0214] 2: Almost no metallic odor was felt.

[0215] 3: Slightly metallic odor was felt.

[0216] 4: Slightly metallic odor was felt.

[0217] 5: Metallic odor was felt.

[0218] 6: Slightly stronger metallic odor was felt.

[0219] 7: Strong metallic odor was felt.

[0220] 8: Considerably strong metallic odor was felt.

[0221] 9: Very strong metallic odor was felt.

[0222] Based on the results, the improvement effect of the metallic odor was judged for test area numbers 9 - 13. The judgment results were determined in the following way after discussion by the evaluators.

[0223] 4: Very effective

[0224] 3: Effective

[0225] 2: Slightly effective

[0226] 1: Ineffective

[0227] 2.2.6. Results

[0228] The results are shown in Table 4.

[0229] Table 4

[0230]

[0231] As shown in Test Area Nos. 5 to 8, there is a tendency that the lower the ratio of salt to protein, the higher the off-flavor intensity. This tendency is particularly significant for excessive sweetness or the flavor of milk fat. The evaluation of Test Area No. 5 is "The saltiness is strong, so the refreshing taste is excellent, it is relatively hard, and a slight saltiness is felt." The evaluation of Test Area No. 6 is "The milky feeling is strong, the overall taste profile is mild, and the front taste is sweet." The evaluation of Test Area No. 7 is "The sweetness is strong, the taste profile is relatively blurred, so the aftertaste of sweetness or the milky feeling is strong." The evaluation of Test Area No. 8 is "The sweetness is strong and the taste is lacking, and a strong metallic odor is felt."

[0232] In Test Area Nos. 9 to 12 where potassium gluconate is blended and added in Test Area No. 8, the off-flavor intensity decreases as the amount of potassium gluconate increases. However, in Test Area No. 13, the off-flavor intensity increases as the amount of potassium gluconate increases. Regarding excessive sweetness, the excessive sweetness decreases as the amount of potassium gluconate increases. Regarding the flavor of milk fat and metallic odor, in Test Area Nos. 9 to 12, the intensity decreases as the amount of potassium gluconate increases, but in Test Area No. 13, the intensity increases as a result.

[0233] The evaluation of Test Area No. 9 is "Although excessive sweetness is felt, it is slightly weaker than that in Test Area No. 4." The evaluation of Test Area No. 10 is "A slight sweetness remains but is masked." The evaluation of Test Area No. 11 is "The excessive sweetness is almost masked. Although the milky feeling and the aftertaste of sweetness are felt, they do not last long." The evaluation of Test Area No. 12 is "The excessive sweetness is almost masked and becomes not sweet, so the off-flavor is reduced." The evaluation of Test Area No. 13 is "It is close to the natural flavor but has a plain taste, and the bitterness and astringency from potassium are strong." From the above, it can be seen that even when reducing the salt content, the bread with added potassium gluconate can improve the off-flavor intensity.

[0234] 2.3. Experiment 3

[0235] In order to investigate the effect of the ratio of salt to gluconic acid (potassium gluconate) on the taste under the condition of reducing salt, Experiment 3 was conducted.

[0236] 2.3.1. Production of bread

[0237] Prepare raw materials according to the blending ratios shown in Table 5, and make rolls so that the final product weighs 63 - 65 g. Specifically, first, put the ingredients other than butter (flour, wheat protein, baker's yeast, sugar, salt, whole eggs, water, potassium gluconate) into a mixer, and mix at low speed for 2 minutes and high speed for 5 minutes. Then, add butter and mix at low speed for 2 minutes and high speed for 7 minutes to make dough. After that, let it proof for 40 minutes at a temperature of 28°C and a humidity of 75% RH. Next, divide the dough into 70 g portions, and round them by hand based on 30 - 50 turns to form them. Place the formed dough on the top plate and ferment it at a temperature of 38°C and a humidity of 85% RH for 60 minutes. Then, bake it in an oven at 210°C for the upper heat and 210°C for the lower heat for 12 minutes, and then let it cool at room temperature for 60 minutes. After that, package the obtained bread together with a quality retention agent (「Negamold」, Freund Corporation).

[0238] Table 5

[0239] Test area number 14 15 16 17 18 19 20 21 Flour 160 160 160 160 160 160 160 160 Wheat protein 40 40 40 40 40 40 40 40 Bread yeast 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 Granulated sugar 2.4 2.4 2.4 2.4 2.4 2.4 2.4 2.4 Table salt 2.01 0.20 0.20 0.20 0.20 0.20 0.20 0.20 Whole egg 30 30 30 30 30 30 30 30 Water 120 120 119.5 120 120 120 120 120 Butter 30 30 30 30 30 30 30 30 Potassium gluconate 0 0 0.005 0.05 2.61 5.22 10.43 26.08

[0240] The values in the table are mass ratios.

[0241] 2.3.2. Analysis of protein

[0242] Determine the protein content (N = 3) in the bread (final product) of test area No. 14 by the method described in 2.1.2. The measured result of the protein content of the bread in test area No. 14 is an average of 10.8 g / 100 g. Use this value to calculate the ratios of salt, gluconic acid, and potassium gluconate to protein in each bread.

[0243] 2.3.3. Determination and effect of off - flavor intensity

[0244] Conduct an 8 - point sensory evaluation of the off - flavor of the bread based on the same criteria as in 2.1.4. Based on the results, judge the improvement effect of the off - flavor intensity for test areas No. 16 - 21 according to the same criteria as in 2.2.3.

[0245] 2.3.4. Determination and effect of excessive sweetness

[0246] Focus on the excessive sweetness, which is one of the components of off - flavor, and conduct a sensory evaluation. Specifically, conduct an 8 - person sensory evaluation of the excessive sweetness of the bread based on the same criteria as in 2.2.4, and judge the improvement effect of the excessive sweetness for test areas No. 16 - 21.

[0247] 2.3.5. Determination and effect of the flavor of milk fat

[0248] Conduct a sensory evaluation focusing on the flavor of milk fat, which is one of the components of off-flavors. Specifically, conduct a sensory evaluation of the milk fat flavor of the bread for 8 panelists based on the same criteria as in 2.2.5, and determine the improvement effect of the milk fat flavor for test area numbers 16 to 21.

[0249] 2.3.6. Determination and Effect of Metallic Odor

[0250] Conduct a sensory evaluation focusing on the metallic odor, which is one of the components of off-flavors. Specifically, conduct a sensory evaluation of the metallic odor of the bread for 8 panelists based on the same criteria as in 2.2.6, and determine the improvement effect of the metallic odor for test area numbers 16 to 21.

[0251] 2.3.7. Results

[0252] The results are shown in Table 6.

[0253] Table 6

[0254]

[0255] From the comparison between test area numbers 14 and 15, it can be seen that the lower the ratio of salt to protein, the higher the off-flavor intensity. Excessive sweetness, the flavor of milk fat, and metallic odor are likely to occur. The evaluation of test area number 14 is "the front flavor is impactful". The evaluations of test area number 15 are "a fatty acid odor like that of milk curd and an oil flavor appear", "there is sweetness but no aftertaste", "an off-flavor remains in the aftertaste", "a metallic odor is felt in the aftertaste", etc.

[0256] In the test areas numbered 16 to 21 with potassium gluconate added in the blending in the test area numbered 15, and in the test areas numbered 17 to 20, it is considered that there is an improvement effect on the off-odor intensity, excessive sweetness, flavor of milk fat, and metallic odor. In the test area numbered 16, the amount of potassium gluconate added is small, so the improvement of the off-odor intensity, excessive sweetness, and flavor of milk fat is not sufficient. Also, in the test area numbered 21, the amount of potassium gluconate added is too much, so the off-odor intensity increases, and the improvement effect on the flavor of milk fat and metallic odor is also not sufficient. The evaluation of the test area numbered 16 is "there is a cheesy odor and excessive sweetness, and the masking effect of potassium gluconate is insufficient", "the metallic odor is slightly suppressed", etc. The evaluation of the test area numbered 17 is "the change in flavor such as excessive sweetness, fatty acid odor, and metallic odor is suppressed, and the taste passes immediately", etc., which is a high evaluation. The evaluation of the test area numbered 18 is "it is not easy to feel the cheesy odor", "the metallic odor and excessive sweetness are quite suppressed together", etc., which is a high evaluation. The evaluation of the test area numbered 19 is "it can be eaten immediately", "there is little off-odor", which is a high evaluation. The evaluation of the test area numbered 20 is "a slightly alkaline and astringent taste is produced", "although there is little change in flavor, a salty taste appears", etc., which is a relatively high evaluation. The evaluation of the test area numbered 21 is "an alkaline and astringent taste, a bitter taste, and a slippery and greasy oil odor are felt, and different off-odors appear, so the concentration of potassium gluconate is inappropriate", "a slightly alkaline and astringent taste is produced", etc.

[0257] That is, from the above results, it can be seen that in bread with a protein content of 11.0% by mass or more and a salt content of 16.0% by mass or less relative to the protein content, when the mass ratio of gluconic acid to salt satisfies the range of 0.08 or more and 43.5 or less, especially 10.0 or more and 43.5 or less, the improvement effect of the off-odor intensity can be particularly significantly achieved.

[0258] From the above, it can be known that the bread according to this embodiment can provide a high-protein bread that can maintain a soft texture over time by reducing the salt. Also, by appropriately adding potassium gluconate as a raw material, the off-odor caused by the reduction of salt can be reduced.

[0259] The above has described this embodiment, but the above embodiment is for easily understanding the present invention and not for limiting and interpreting the present invention. The present invention can be changed and improved without departing from its gist, and the present invention includes its equivalents.

[0260] For example, although the fermented bread with yeast such as yeast added to the dough is exemplified in the above embodiment, the scope of the present invention also includes bread other than fermented bread that expands and bakes with a baking powder that generates gas such as baking powder or baking soda. That is, as long as the dough blended with the characteristic raw materials of the present invention is used, regardless of the steps of expanding and baking the dough, it is included in the scope of the present invention.

Claims

1. A kind of bread, characterized in that The protein content is 11.0% by mass or more, and the salt content is 0.1% by mass or more and 16.0% by mass or less relative to the aforementioned protein content.

2. The bread according to claim 1, characterized in that It further contains gluconic acid, and the mass ratio of the aforementioned gluconic acid to the aforementioned salt is 0.08 or more and 43.5 or less.

3. The bread according to claim 2, characterized in that The total of the aforementioned salt and gluconic acid contents is 0.4% by mass or more and 19.7% by mass or less relative to the protein content.

4. The bread according to claim 1 or 2, characterized in that The stress is 2.0 N or more and 13.0 N or less.

5. The bread according to claim 1 or 2, characterized in that The aforementioned protein is wheat protein.

6. A mixed flour for bread, characterized in that It contains protein and salt, and the salt content is 0.1% by mass or more and 16.0% by mass or less relative to the protein content.

7. A method for manufacturing bread, characterized in that The dough containing the bread mix powder as described in claim 6 is heated to produce the bread with a protein content of 11.0% by mass or more.

8. Use of table salt for high-protein bread, characterized in that In the bread with a protein content of 11.0% by mass or more, the salt content is blended to be 0.1% by mass or more and 16.0% by mass or less relative to the protein content.

9. Use of salt and gluconic acid for high-protein bread, characterized in that In the bread with a protein content of 11.0% by mass or more, the salt content is blended to be 0.1% by mass or more and 16.0% by mass or less relative to the protein content, and the mass ratio of gluconic acid to the aforementioned salt is blended to be 0.08 or more and 43.2 or less.

10. A method of using salt, which is a method of using salt in bread with a protein content of 11.0% by mass or more, It is characterized in that wherein the aforementioned salt is used in such a way that it becomes 0.1% by mass or more and 16.0% by mass or less relative to the protein content.

11. A method of using salt and gluconic acid, which is a method of using salt and gluconic acid in bread with a protein content of 11.0% by mass or more, Characterized in that wherein the aforementioned salt is used in such a way that it becomes 0.1% by mass or more and 16.0% by mass or less relative to the protein content, and the aforementioned gluconic acid is used in such a way that the mass ratio to the aforementioned salt becomes 0.08 or more and 43.2 or less.

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