Method for producing bread

Abstract

To provide bread having good texture, which crumbles easily and is excellent in melt-in-the-mouth property and bite feeling.SOLUTION: Bread is produced by mixing, per 100 pts.wt. of cereal flour, 1-4 pts.wt. of a powdered vegetable protein material satisfying all of the following requirements: a protein content in solids of 80 wt.% or more, a pH of 5-8 in a 10 wt.% solution, a nitrogen solubility index (NSI) of 30 or less, and a 0.22M TCA (trichloroacetic acid) solubility rate of less than 10%. Bread having remarkably improved crumbliness and excellent melt-in-the-mouth and bite feeling is obtained.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing bread. [Background technology]

[0002] The quality and texture required for bread varies depending on the type, but important factors include the ability to crumble, melt in the mouth, and be crisp. Patent Document 1 discloses a method for producing bakery products with good crispness and melt-in-the-mouth texture, in which oxidized starch and / or oxidized acetylated starch and pregelatinized starch are blended with wheat flour.

[0003] Patent Document 2 is an application relating to a food modifier consisting of a sugar alcohol di-saturated fatty acid ester, which is made primarily from wheat flour, and discloses that bread with improved melt-in-the-mouth texture and crispness can be obtained. Patent Document 3 is an application relating to a quality improver for bread containing α-glucosyltransferase and branched cyclic dextrin, and discloses that it improves the texture of bread, such as its crispness and melt-in-the-mouth quality.

[0004] Patent Document 4 discloses a method for producing protein-enriched breads in which the vegetable protein content is 5 to 20% by weight relative to the flour by using a powdered vegetable protein material that meets specific requirements. Patent Document 5 discloses powdered soy protein with an NSI of 10 to 55, a 0.22M trichloroacetic acid solubility of 6 to 30%, and a crude protein content of 50 to 98%, and shows that by using this, baked foods can be produced in which 10% to all of the wheat flour is replaced.

[0005] Several techniques are known for improving the texture of bakery foods by adding a small amount of powdered vegetable protein to the foods. Patent Document 6 discloses a method for producing bakery foods that maintain a crispy texture by adding 0.5 to 10% by weight of a powdered vegetable protein material, the emulsion of which exhibits specific physical properties, to cereal flour. According to Patent Document 7, by adding 0.15 to 1.75% by weight of a soy protein ingredient with a TCA solubilization rate of 10 to 25%, the "rubbery" of steamed buns when reheated in the microwave can be reduced. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-273421 [Patent Document 2] Japanese Patent Application Publication No. 9-9882 [Patent Document 3] Japanese Patent Publication No. 2020-191812 [Patent Document 4] WO2020 / 196440 issue [Patent Document 5] WO2007 / 114129 [Patent Document 6] WO2023 / 176544 [Patent Document 7] Japanese Patent Publication No. 2022-115636 Summary of the Invention [Problem to be solved by the invention]

[0007] The object of the present invention is to provide breads that are easy to break apart, melt in the mouth, and are crisp. [Means for solving the problem]

[0008] The inventors conducted extensive research and discovered that the texture of breads can be improved by incorporating a relatively small amount of powdered vegetable protein material that meets specific requirements, i.e., 1 to 4 parts by weight per 100 parts by weight of cereal flour; specifically, breads that are significantly easier to break apart and have good melt-in-the-mouth properties and crispness can be obtained, thereby completing the present invention.

[0009] That is, the present invention 1. A method for producing bread, characterized by blending 1 to 4 parts by weight of a powdered vegetable protein material that meets all of the following requirements A to D per 100 parts by weight of cereal flour. A) Protein content in solids is 80% by weight or more B) The pH of a 10% by weight solution is pH 5 to 8. C) Nitrogen Solubility Index (NSI) of 30 or less D) 0.22M TCA (trichloroacetic acid) solubility is less than 10% 2. A method for improving the texture of breads, characterized by blending 1 to 4 parts by weight of a powdered vegetable protein material that satisfies all of the requirements A to D described in 1 per 100 parts by weight of cereal flour.

[0010] It should be noted that Patent Document 4 is an invention aimed at enhancing protein, and Patent Document 5 is an invention aimed at increasing the intake of soy protein, and both the objectives and the amount of soy protein blended per grain flour differ from those of the present application. [Effects of the Invention]

[0011] According to the present invention, breads can be provided which are easy to disintegrate, melt in the mouth, and have excellent crispness. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be specifically described below.

[0013] ■ Bread In the present invention, bread refers to breads made from grain flour such as wheat flour or rice flour as the main ingredient, to which water, oils and fats, sugars, salts, starches, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, emulsifiers, flavorings, and other ingredients are added as needed, and the resulting dough is baked and heated after a kneading process. Specific examples include sweet bread, sliced ​​bread, table rolls, cooked bread, and Danish pastry. The method for producing bread is not particularly limited, and examples include commonly used sponge dough methods, straight dough methods, liquid dough methods, frozen dough methods, and refrigerated dough methods. Freezing may also be performed during the production process, and examples of freezing methods include freezing the dough balls, freezing after shaping, freezing after proofing, and freezing after baking.

[0014] ■Powdered vegetable protein material The present invention uses a powdered vegetable protein material. The term "powdered vegetable protein material" refers to a material made from protein-containing plants, such as soybeans, mung beans, peas, wheat, oats, almonds, and nuts, which is extracted and processed to increase the protein content (concentration), and then dried and powdered. The raw material is preferably a legume, such as soybeans, mung beans, and peas, with soybeans being more preferred. In the present invention, a material with a protein content of 80% by weight or more, more preferably 85% by weight or more, and even more preferably 90% by weight or more, of the solids (dry matter equivalent) is used. The powdered vegetable protein material used in the present invention is further characterized by satisfying at least all of the following conditions. Powdered vegetable protein ingredients that meet these requirements can be manufactured by a vegetable protein ingredient manufacturer or can be selected from commercially available products. A specific example is "Prolina CP01" (manufactured by Fuji Oil Co., Ltd.).

[0015] pH The powdered vegetable protein material used in the present invention has the property that a 10 wt % solution (aqueous solution, dispersion) thereof has a pH of 5 or more and 8 or less. The pH is preferably 5.5 to 7.5, more preferably 5.8 to 7.0, and most preferably 5.8 to 6.5. By keeping the pH in this range, bread with a good texture can be produced without affecting the flavor of the bread. The pH is measured by adding ion-exchanged water (water temperature 20°C) to each sample, stirring uniformly, preparing a 10% by weight dispersion, and using a pH meter (previously calibrated with a standard solution).

[0016] ■ Nitrogen Solubility Index (NSI) The powdered vegetable protein material used in the present invention has a nitrogen solubility index (sometimes abbreviated as NSI) of 30 or less, and more preferably 28 or less. When the NSI is in this range, the texture of breads can be improved without reducing the volume. An example of a method for producing a powdered vegetable protein material with an NSI value above is to add a divalent metal salt, such as a calcium salt or magnesium salt, during the production process and allow it to react with the protein. In the case of a powdered vegetable protein material produced using a divalent metal salt, the calcium content of the solid content of the powdered vegetable protein material is preferably 0.6% by weight or less (600 mg / 100 g or less), more preferably 0.5% by weight or less, even more preferably 0.3% by weight or less, and most preferably 0.1% by weight or less, so as not to affect gluten formation during the bread-making process. The magnesium content is preferably 0.3% by weight or less (300 mg / 100 g or less), more preferably 0.2% by weight or less, and even more preferably 0.1% by weight or less. Other than the above, known techniques such as heat denaturation can be appropriately used to denature proteins and reduce their solubility. NSI is expressed as the ratio (wt%) of water-soluble nitrogen (crude protein) to the total nitrogen amount based on a predetermined method, and in the present invention, it is a value measured in accordance with the method described below.

[0017] ■TCA solubility rate The powdered vegetable protein material used in the present invention has a 0.22M TCA (trichloroacetic acid) solubility of less than 10%, preferably 7% or less, more preferably 6% or less, and even more preferably 5.5% or less, 5% or less, or 4.5% or less. By keeping the solubility in this range, the texture of breads can be improved. The TCA solubility is measured by the following procedure: A powdered vegetable protein material is dispersed in water to a protein content of 1.0% by weight, and the dispersion is thoroughly stirred. The proportion of protein soluble in 0.22 M trichloroacetic acid relative to the total protein is measured by the Kjeldahl method. The TCA solubility value reflects the content of fractions smaller than a certain molecular weight. In relation to the manufacturing process, it is often correlated with the degree of degradation (decomposition) treatment such as enzyme treatment, and generally, the greater the degree of degradation, the higher the TCA solubility.

[0018] ■Bulk density The powdered vegetable protein material used in the present invention has a bulk density of 0.6 g / cm 3 More preferably, it is 0.65 g / cm or more. 3 or more, most preferably 0.7 g / cm 3 That's all.

[0019] ■Amount and method of addition In the present invention, the powdered vegetable protein material having the above-mentioned properties is blended in an amount of 1 to 4 parts by weight, preferably 1 to 3 parts by weight, per 100 parts by weight of cereal flour. Within this range, the effect of the present invention, i.e., the effect of improving texture, can be obtained. There are no particular limitations on the production method or addition method, but examples include a method in which the powdered vegetable protein material is added to and mixed with cereal flour into dough to prepare the dough. It can also be mixed with oil or fat in advance and then added to the dough. Other than the powdered vegetable protein material having the properties of the present invention, there are no particular limitations on the ingredients used in breads, and the same ingredients as those used in ordinary breads can be appropriately blended.

[0020] ■Method for improving texture The technology disclosed in the present invention, i.e., by blending 1 to 4 parts by weight of a powdered vegetable protein material having the above-described properties per 100 parts by weight of cereal flour, can improve the texture of breads, specifically improving the breading ability, melt-in-the-mouth texture, and crispness. [Example]

[0021] The present invention will be described in more detail below with reference to examples and comparative examples. In the following, "%" and "parts" are by weight unless otherwise specified.

[0022] ■Powdered vegetable protein material Commercially available powdered soy protein materials A to G (all manufactured by Fuji Oil Co., Ltd.) were prepared. The main composition and physical properties of each are shown in Table 1.

[0023] (Table 1) Composition and physical properties of powdered vegetable protein material TIFF2025144070000001.tif85169

[0024] ■ Bread production and evaluation Bread samples were made according to the recipes in Table 2 and the manufacturing conditions in Table 3 (frozen after shaping). There were no problems with the workability of the dough. After baking and cooling, each sample was placed in a bag and stored at room temperature (20°C), and a sensory evaluation was carried out the next day. The raw materials in Table 2 were the following commercially available products. Bread improver: Joker Kimo (Puratos Japan Co., Ltd.) Edible oils and fats: Message V (Fuji Oil Co., Ltd.)

[0025] (Table 2) Bread composition (unit: parts) TIFF2025144070000002.tif93169

[0026] (Table 3) Bread making conditions TIFF2025144070000003.tif98145

[0027] ■Evaluation Eight experienced panelists conducted a sensory evaluation of "ease of detachment, melting in the mouth, and crispness." The evaluation was conducted on a relative scale (1 to 5 points) with the control being given 3 points for each, and judged by consensus. Items that received 4 points or more were given an overall rating of "pass." The results are shown in Table 4. Only the bread of Example 1, which was produced using the powdered vegetable protein material A, showed clear improvements in all the items of crumbliness, melt-in-the-mouth texture, and crispness. The improvement in crumbliness was particularly remarkable (5 points). On the other hand, in the breads made using powdered vegetable protein materials B to G (Comparative Examples 1 to 6), the crispness was slightly improved (3.5 to 4 points), but none of the breads scored above 4 points for either the crumbability or melt-in-the-mouth quality. Except for Comparative Example 2, which scored somewhat good (3.5 points) for "melt-in-the-mouth," the other breads were the same as or worse than the control (3 to 2 points), and no clear improvement was confirmed in any of the breads.

[0028] (Table 4) Sensory evaluation results TIFF2025144070000004.tif48169

Claims

1. A method for producing bread, characterized by blending 1 to 4 parts by weight of a powdered vegetable protein material that satisfies all of the following requirements A to D per 100 parts by weight of cereal flour. A) Protein content in solids is 80% by weight or more B) The pH of a 10% by weight solution is 5 to 8 C) Nitrogen Solubility Index (NSI) is 30 or less D) 0.22M TCA (trichloroacetic acid) solubility is less than 10%

2. A method for improving the texture of bread, comprising blending 1 to 4 parts by weight of a powdered vegetable protein material that satisfies all of the requirements A to D of claim 1 per 100 parts by weight of cereal flour.

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