Low-carb bread mix

Abstract

To provide bread mix with which low sugar bread having good appearance and food texture can be produced.SOLUTION: Low sugar bread mix contains cereal flour of 5-35 mass%, wheat protein of 15-30 mass%, cross-linked starch of 30-60 mass%, and polysaccharide thickener of 0.5-5 mass%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a low-carbohydrate bread mix.

Background Art

[0002] Wheat flour, which is the main raw material of bread, contains a large amount of carbohydrates. Carbohydrates are one of the main nutrients, but excessive intake of carbohydrates causes an increase in body fat and increases the risk of diabetes and the like. In recent years, many therapies and diets that restrict carbohydrates have been proposed, and carbohydrate restriction has been actively adopted in daily diets. Therefore, the need for low-carbohydrate bread suitable for carbohydrate restriction is increasing.

[0003] Low-carbohydrate bread has been provided by replacing the main raw material wheat flour with dietary fibers such as resistant starch, resistant dextrin, and inulin. However, bread containing a large amount of dietary fiber has problems such as a decrease in texture, taste, etc. while being low in carbohydrates, and a problem that the appearance deteriorates due to difficulty in swelling. Therefore, bread-making methods for solving these problems have been developed. Patent Document 1 describes a bread-making composition containing a food material containing 40% by mass or more of resistant starch and a gluten and soy-derived food material in a specific blending ratio, and that a low-carbohydrate bread with improved taste, texture, and specific volume can be produced using this. Patent Document 2 describes that the bread-making property, taste, and texture in a bakery food containing a swelling-inhibiting starch and having a high dietary fiber content are improved by a wheat flour substitute for bakery foods containing a swelling-inhibiting starch and a swelling-noninhibiting starch. Patent Document 3 describes bread containing starch, thickening polysaccharides, and dietary fiber, having low protein, low salt, and an improved texture.

[0004] Bread is mass-produced in bakeries and factories, and may also be produced in small quantities at home. To easily produce bread at home, home bakery devices that can produce a small amount of bread for about several people almost entirely automatically are commercially available. Bread production methods are roughly classified into the straight method and the sponge method. The sponge method is a method in which dough is first made from a part of the raw materials and fermented, then the remaining raw materials are added to it, and the dough is made again and fermented, and then baked. The sponge method can produce soft, moist, and high-quality bread, but it takes time and effort, so it is rarely used at home and is mainly used for bread production in factories. On the other hand, the straight method is a method in which all the bread raw materials are kneaded to make dough, which is then fermented and baked, and bread that makes use of the flavor of the raw materials can be produced. Since the straight method can be completed more simply and in a shorter time, the straight method is mainly used for bread production at home and in home bakery devices.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0006] An object of the present invention is to provide a bread mix that can produce low-sugar bread having a good appearance and texture even when produced by the straight method applicable to a home bakery device.

[0007] The inventors have found that by using cross-linked starch as a dietary fiber material to replace a part of the raw material flour, a low-carbohydrate bread with relatively good texture can be easily produced by the straight method using a home bakery apparatus. On the other hand, the inventors have found that when producing low-carbohydrate bread using cross-linked starch by the straight method, there still exists a problem that compared with ordinary bread, the volume is small and the texture, mouthfeel, and melt-in-the-mouth are inferior. As a result of further investigation to solve this problem, the inventors have found that by using a bread mix containing a predetermined amount of flour, cross-linked starch, wheat protein, and thickening polysaccharide, a low-carbohydrate bread with good appearance and texture can be easily produced by the straight method.

Means for Solving the Problems

[0008] Therefore, the present invention provides a low-carbohydrate bread mix containing 5 to 30% by mass of flour, 15 to 30% by mass of wheat protein, 30 to 60% by mass of cross-linked starch, and 0.5 to 5% by mass of thickening polysaccharide. The present invention also provides a method for producing low-carbohydrate bread, which includes producing bread by the straight method using the above low-carbohydrate bread mix.

Effects of the Invention

[0009] According to the present invention, a bread with low carbohydrate content, good texture, and a good appearance with volume can be produced by a simple procedure by the straight method, for example, using a home bakery apparatus, as compared with ordinary bread.

Modes for Carrying Out the Invention

[0010] The low-carbohydrate bread mix of the present invention (hereinafter, also referred to as "the bread mix of the present invention") contains flour, wheat protein, cross-linked starch, and thickening polysaccharide.

[0011] As the flour used in the bread mix of the present invention, those used in ordinary bread production can be used. For example, wheat flours such as strong flour, semi-strong flour, extra-strong flour, medium flour, weak flour, durum flour, whole grain flour, rice flour, barley flour, rye flour, etc. can be mentioned. These flours can be used alone or in combination of two or more. Among these, it is preferable to use one or more selected from the group consisting of strong flour, semi-strong flour and rice flour. The content of the flour in the bread mix of the present invention is preferably 5 to 35% by mass, more preferably 8 to 30% by mass, and still more preferably 12 to 25% by mass in the total mass of the bread mix. When the content of the flour in the bread mix is less than 5% by mass, the resulting bread may not have a sufficiently improved volume and may have a texture that is inferior in fluffiness, mouthfeel and melt-in-the-mouth. On the other hand, when it exceeds 30% by mass, the resulting bread may not have a sufficiently reduced sugar content and may have an inferior texture.

[0012] When using a combination of wheat flour and rice flour as the flour, it is preferable because the bread has a chewy texture, which improves the mouthfeel. More preferably, a combination of one or more wheat flours selected from the group consisting of strong flour and semi-strong flour and rice flour is used. When combining wheat flour and rice flour, their mass ratio is preferably 50:50 to 90:10, and more preferably 60:40 to 80:20 for wheat flour:rice flour.

[0013] The wheat protein used in the bread mix of the present invention is a protein contained in wheat, such as gliadin, glutenin, and gluten, and preferably gluten. The wheat protein used in the present invention may be a commercially available product or can be purified from wheat flour. However, the wheat protein used in the bread mix of the present invention does not include the protein contained in the wheat flour used as the said cereal flour, that is, it is a component added separately from the said wheat flour. The content of the wheat protein in the bread mix of the present invention is preferably 15 to 30% by mass, more preferably 18 to 28% by mass, and even more preferably 20 to 26% by mass in the total mass of the bread mix. When the content of the wheat protein in the bread mix is less than 15% by mass or exceeds 30% by mass, the resulting bread may not have a sufficiently improved volume and may have a texture that is inferior in fluffiness, mouthfeel, and melt-in-the-mouth. Also, when the content of the wheat protein exceeds 30% by mass, the resulting bread may have an odor of wheat protein or may have a hard texture.

[0014] The cross-linked starch used in the bread mix of the present invention is obtained by subjecting raw starch to a cross-linking treatment to impart a cross-linkage between the hydroxyl groups of starch molecules. By having a cross-linked structure, the starch becomes less likely to swell and, as a result, becomes resistant to digestive enzymes. Such cross-linked starch is difficult to digest even when ingested, so foods containing it are low in carbohydrates. Examples of the cross-linked starch used in the present invention include phosphate cross-linked starch, adipic acid cross-linked starch, etc., and any one or a combination of two or more of these can be used. Among these, phosphate cross-linked starch is preferred. Preferably, the cross-linked starch used in the present invention has a dietary fiber content of 40% by mass or more, more preferably 80% by mass or more. The dietary fiber content of the cross-linked starch in this specification refers to the value quantified by the Prosky method.

[0015] The raw starch of the crosslinked starch may generally be any starch used for food, such as corn starch, waxy corn starch, potato starch, wheat starch, etc. The raw starch may be unprocessed starch or processed starch that has undergone processing other than crosslinking treatment. Examples of the processing treatment of the processed starch include oxidation, esterification, etherification, etc. Preferably, the processed starch is acetyl starch or hydroxypropyl starch.

[0016] The content of the crosslinked starch in the bread mix of the present invention is preferably 30 to 60% by mass, more preferably 36 to 57% by mass, and still more preferably 42 to 53% by mass in the total mass of the bread mix. If the content of the crosslinked starch in the bread mix is less than 30% by mass, the resulting bread may have insufficiently reduced sugar content and poor texture. On the other hand, if it exceeds 60% by mass, the resulting bread may not have sufficiently improved volume and may have a poor texture in terms of fluffiness, mouthfeel, and melt-in-the-mouth.

[0017] The thickening polysaccharide used in the bread mix of the present invention is a water-soluble polysaccharide that has the property of having viscosity or gelation when dispersed in water. Examples of the thickening polysaccharide include microbial-derived thickening polysaccharides such as xanthan gum, gellan gum, pullulan, and curdlan; plant-derived thickening polysaccharides such as tamarind gum, guar gum, locust bean gum, pectin, and glucomannan; seaweed-derived thickening polysaccharides such as agarose and carrageenan, etc. These thickening polysaccharides can be used alone or in combination of two or more. Among these, it is preferable to use one or more selected from the group consisting of microbial-derived thickening polysaccharides and plant-derived thickening polysaccharides. As the microbial-derived thickening polysaccharide, xanthan gum is preferable, as the plant-derived thickening polysaccharides, tamarind gum and guar gum are preferable, and as the seaweed-derived thickening polysaccharide, agarose is preferable.

[0018] When using a combination of a microbe-derived thickening polysaccharide and a plant-derived thickening polysaccharide as the thickening polysaccharide, it is preferable because the volume and texture of the resulting bread are further improved. More preferably, a combination of xanthan gum and tamarind gum or guar gum is used, and even more preferably, a combination of three types, xanthan gum, tamarind gum, and guar gum, is used. When combining these, the mass ratio of the microbe-derived thickening polysaccharide to the plant-derived thickening polysaccharide is preferably 2:1 to 1:5, and more preferably 1:1 to 1:3.

[0019] The content of the thickening polysaccharide in the bread mix of the present invention is preferably 0.5 to 5% by mass, more preferably 0.8 to 4% by mass, and even more preferably 1.2 to 3% by mass in the total mass of the bread mix. If the content of the thickening polysaccharide in the bread mix is less than 0.5% by mass or exceeds 5% by mass, the resulting bread may not have a sufficiently improved volume and may have a texture that is inferior in fluffiness, mouthfeel, and melt-in-the-mouth.

[0020] The bread mix of the present invention may further contain an emulsifier in addition to the aforementioned raw materials (flour, wheat protein, cross-linked starch, and thickening polysaccharide). By containing an emulsifier in the bread mix, the volume of the resulting bread increases and the texture is further improved. The emulsifier may be any one that can be used for food, and examples include lecithin, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, and the like. These emulsifiers can be used alone or in combination of two or more. Among these, it is preferable to use one or more selected from the group consisting of lecithin and glycerin fatty acid ester. The content of the emulsifier in the bread mix is preferably 0.005 to 1% by mass, more preferably 0.01 to 0.9% by mass, and even more preferably 0.05 to 0.8% by mass in the total mass of the bread mix.

[0021] The bread mix of the present invention may appropriately contain other raw materials commonly used in the production of bread, such as unprocessed starch or processed starch other than cross-linked starch, saccharides, powdered fats and oils, powdered milk, pigments, flavors, salt, leavening agents, proteins other than wheat protein, egg powder, thickeners other than thickening polysaccharides, eggshell calcium, enzymes, flavoring agents, spices, etc., according to the desired quality of the bread, etc. The content of the other raw materials in the bread mix is preferably about 0 to 30% by mass, more preferably about 0 to 20% by mass, based on the total mass of the bread mix. Preferably, the starch contained in the other raw materials is unprocessed starch. Preferably, the bread mix of the present invention does not contain soy-derived food materials such as soybean flour, soy milk powder, okara, and soy protein.

[0022] The bread mix of the present invention can be produced by mixing the above-described raw materials. The form of the bread mix of the present invention is not particularly limited, but is preferably in powder or granular form under normal temperature and pressure. The bread mix of the present invention may be filled into a packaging container in a certain amount and stored as necessary.

[0023] The bread mix of the present invention can be used as a raw material powder for bread. In this specification, bread refers to a food obtained by heating (e.g., baking, steaming, frying, etc.) a fermented dough. Examples of bread include, but are not limited to, sandwich bread (square sandwich bread, British bread, etc.), roll bread, sweet bread (bean jam bread, cream bread, etc.), vegetable bread (curry bread, etc.), French bread, croissant, Danish, pizza, yeast donut, Chinese bread, etc.

[0024] When manufacturing bread using the bread mix of the present invention, the bread mix of the present invention can be used in the same manner as a normal bread mix. That is, using the bread mix of the present invention as raw material flour, bread can be manufactured according to a normal bread-making method. Representative bread-making methods include the straight method and the sponge method. The bread mix of the present invention is preferably used for manufacturing low-carbohydrate bread by the straight method. Therefore, in a preferred embodiment, the bread mix of the present invention is a bread mix for low-carbohydrate bread manufactured by the straight method. Also, in a preferred embodiment, when manufacturing bread using the bread mix of the present invention, using the bread mix of the present invention as raw material flour, low-carbohydrate bread is manufactured by the straight method.

[0025] In the straight method, all raw materials including the bread mix of the present invention, yeast, and moisture are kneaded together to produce bread dough, which is fermented and then baked to produce bread. Adding whole eggs as part of the moisture is preferable because it enhances the fluffy texture of the bread and imparts a rich flavor derived from the eggs to the bread. The amount of moisture added to the bread mix of the present invention during the production of bread dough is preferably 40 - 80 g, more preferably 50 - 75 g per 100 g of the bread mix. When using whole eggs, 10 - 30 mass% of the moisture can be replaced with whole egg liquid and used.

[0026] Also, the bread mix of the present invention is preferably used for manufacturing low-carbohydrate bread in a home bakery device that generally utilizes the straight method. Therefore, in another preferred embodiment, the bread mix of the present invention is a bread mix for low-carbohydrate bread manufactured in a home bakery device. Also, in a preferred embodiment, when manufacturing bread using the bread mix of the present invention, using the bread mix of the present invention as raw material flour, low-carbohydrate bread is manufactured using a home bakery device. As the home bakery device, commercially available ones can be used without particular limitation.

[0027] According to the bread mix of the present invention, it is possible to produce bread with a low sugar content while having a good texture and appearance using the straight method, which is a simple bread-making method. For example, by using the bread mix of the present invention, it is possible to easily produce low-sugar bread with a good texture and appearance even at home using a home bakery device.

Examples

[0028] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0029] 〔Test Example 1〕 The raw materials shown in Tables 1 to 7 below were appropriately mixed and stirred to prepare a bread mix. As the cross-linked starch, phosphorylated cross-linked starch (containing 84% by mass of dietary fiber) or hydroxypropyl phosphorylated cross-linked starch (containing 40% by mass of dietary fiber) was used. Using the produced bread mix, low-sugar bread was produced and evaluated according to the following procedure using a home bakery device (SD-BM103; manufactured by Panasonic). As a reference example, a bread mix having a composition mainly composed of wheat flour shown in Table 1 was prepared, and bread was produced and evaluated in the same procedure using this. (Bread-making procedure) At a room temperature of about 20°C, 300 g of the bread mix and 10 g of butter were put into a bread pan, and finally 180 g of water at 15°C was added. Separately, 2.8 g of dry yeast was set in the yeast container, and bread was produced using a white bread course (browning: standard). (Evaluation) · The baked bread was taken out of the bread pan, the height of the bread was measured, and the appearance was evaluated according to the following evaluation criteria. For each bread mix, 10 loaves of bread were produced, the appearance was evaluated (n = 10), and the average value of the scores was determined. The results are shown in Tables 1 to 7. · The produced bread was divided into two, and the texture was evaluated by 10 professional panelists according to the following evaluation criteria, and the average value of the scores was determined. The results are shown in Tables 1 to 7.

[0030] <Evaluation criteria> (Appearance) 5 points: It has a height of 95% or more compared to the reference example, with a nice mountain shape at the top, which is very good. 4 points: It has a height of 80% or more but less than 95% compared to the reference example, with a nice mountain shape at the top, which is good. 3 points: It has a height of 60% or more but less than 80% compared to the reference example, with a slight deformation at the top, but generally satisfactory. 2 points: It has a height of less than 60% compared to the reference example, with a large deformation at the top, which is defective. 1 point: It is slightly swollen from the dough before baking, which is extremely defective. (Texture) 5 points: It has a very fluffy texture, good mouthfeel and melt-in-the-mouth feeling, which is extremely good. 4 points: It has a fluffy texture, good mouthfeel and melt-in-the-mouth feeling, which is good. 3 points: It has a slightly fluffy texture, but the mouthfeel and melt-in-the-mouth feeling are slightly inferior, which is generally good. 2 points: It has an inferior fluffy texture, and the mouthfeel and melt-in-the-mouth feeling are also inferior, which is defective. 1 point: It has a significantly inferior fluffy texture, mouthfeel and melt-in-the-mouth feeling, which is extremely defective.

[0031]

Table 1

[0032] As shown in Table 1, the bread of the reference example with wheat flour as the main raw material had high evaluations of 5 points for both appearance and texture. On the other hand, in Comparative Example 1 where all the cereal flour was replaced with starch, the evaluations were all 1 point, which was extremely low. In contrast, Production Examples 1-1 and 1-2 containing cereal flour, gluten, cross-linked starch and thickening polysaccharides had high evaluations for both appearance and texture despite being low in sugar due to the inclusion of cross-linked starch and the reduction of the cereal flour content. In Comparative Examples 1-2 to 1-5 which contained cross-linked starch but did not contain any of cereal flour, gluten or thickening polysaccharides, the evaluations for both appearance and texture were low.

[0033]

Table 2

[0034]

Table 3

[0035]

Table 4

[0036]

Table 5

[0037]

Table 6

[0038]

Table 7

Claims

1. A low-carbohydrate bread mix containing 5 to 35% by mass of cereal flour, 15 to 30% by mass of wheat protein, 30 to 60% by mass of cross-linked starch, and 0.5 to 5% by mass of thickening polysaccharide.

2. The bread mix according to Claim 1, wherein the thickening polysaccharide includes a microbe-derived thickening polysaccharide and a plant-derived thickening polysaccharide or a seaweed-derived thickening polysaccharide.

3. The bread mix according to Claim 1 or 2, wherein the cross-linked starch is a phosphate cross-linked starch.

4. The bread mix according to any one of Claims 1 to 3, wherein the cereal flour includes wheat flour.

5. The bread mix according to any one of Claims 1 to 4, which is a bread mix for low-carbohydrate bread manufactured by the straight method.

6. The bread mix according to any one of Claims 1 to 5, which is a bread mix for low-carbohydrate bread manufactured by a home bakery device.

7. A method for manufacturing low-carbohydrate bread, comprising manufacturing bread by the straight method using the low-carbohydrate bread mix according to any one of Claims 1 to 4.

8. The method according to Claim 7, comprising manufacturing bread by a home bakery device.

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