A low-sugar, high-protein, gluten-free bread-like leavened food

Abstract

To provide a bread-like raised food product using no expansive agent, gluten, nor thickener.SOLUTION: Dough for producing a bread-like raised food product contains soybean protein and egg white but no expansive agent, gluten, nor a thickener. A bread-like raised food product is produced using the same. A method of producing the same is provided.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a low-sugar, high-protein, gluten-free bread-like puffed food. [Background technology]

[0002] With the recent rise in health consciousness, there has been a global increase in demand for low-sugar, high-protein foods. In addition, in response to the global population increase and from the perspective of animal welfare, there is a growing trend to seek sources of protein other than meat, such as plants that do not involve slaughter.

[0003] Bread, eaten as a staple food in many countries and regions, is a typical leavened food. Gluten (wheat gluten) contained in wheat flour bread is known to be an important protein component in producing fluffy, risen bread. In the typical wheat flour bread production process, water is added to wheat flour and the mixture is kneaded, producing "gluten," which is highly viscous and elastic, from the proteins gliadin and glutenin contained in the wheat flour. This increases the extensibility and elasticity of the bread dough, resulting in good rise and softness of wheat flour bread after fermentation and baking.

[0004] On the other hand, gluten is known to cause wheat allergies and celiac disease symptoms, and in recent years, with the growing trend toward gluten-free foods, there are hopes for a reduction in gluten content. As a result, rice flour bread, which uses rice flour instead of wheat flour, has been attracting attention.

[0005] However, when bread dough is made solely from rice flour, which does not contain gliadin or glutenin, gluten does not form even when the dough is mixed. For this reason, bread made with 100% rice flour instead of wheat flour is said to not rise sufficiently using standard bread-making methods. Therefore, most commercially available rice flour breads and commercial rice flours used to make rice flour bread contain wheat flour and gluten. However, these products contain a relatively high content of wheat gluten, making them unsuitable for people with wheat allergies or celiac disease.

[0006] Technologies for producing gluten-free rice flour bread are also being developed. These include methods that use dough containing pregelatinized rice flour or pregelatinized starch, and methods that add thickeners. However, rice flour bread produced by these methods has the problem that it is significantly inferior in quality in terms of fluffiness and softness compared to wheat flour bread or rice flour bread produced with added gluten.

[0007] Patent Document 1 discloses a method for producing gluten- and thickener-free rice flour bread that produces well-risen rice flour bread by fermenting and baking dough made using rice flour that has a specified starch damage rate and water absorption rate instead of wheat flour. However, rice flour contains a relatively large amount of carbohydrates.

[0008] Non-Patent Document 1 discloses a method for producing bread by fermenting dough made from rice flour or a mixture of potato and cassava starch as the main ingredient, and adding egg white powder and soy protein, followed by baking. However, the bread obtained by this method contains a large amount of carbohydrates. Furthermore, the improvement in bread rise shown in Non-Patent Document 1 is insufficient.

[0009] Patent Document 2 discloses a method for producing bakery products with a bread-like texture by heating and leavening bakery dough made from powdered soy protein as the main ingredient, to which a relatively small amount of starch such as wheat flour has been added, and further to which eggs, oil, and water have been added. However, Patent Document 2 does not state that the dough can be satisfactorily leavened by this method, but rather states that when baking or microwave heating is used, leavening agents such as baking soda, baking powder, and yeast are essential ingredients for leavening the dough, and that when heating by frying, leavening agents are also effective in preventing the bread from becoming stale after leavening.

[0010] As such, a technology for producing bread-like puffed foods of a desired composition that achieve good leavening without using leavening agents, gluten, and thickeners as ingredients has not yet been established. [Prior art documents] [Patent documents]

[0011] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-23043 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-81882 [Non-patent literature]

[0012] [Non-Patent Document 1] Masure et al., Food Hydrocolloids, 95 (2019) p.406-417 Summary of the Invention [Problem to be solved by the invention]

[0013] An object of the present invention is to provide a bread-like puffed food product that does not use a leavening agent, gluten, or a thickener. [Means for solving the problem]

[0014] As a result of extensive research to solve the above problems, the inventors discovered that a bread-like puffed food with good rise can be produced by baking a dough containing soy protein and egg white, but not containing a leavening agent, gluten, or thickener, and thus completed the present invention.

[0015] That is, the present invention includes the following. [1] A dough for producing bread-like leavened foods, containing soy protein and egg white, and not containing leavening agents, gluten, or thickeners. [2] The dough according to [1] above, containing 4% or more by weight of egg white protein. [3] The dough described in [1] or [2] above, containing 40% or more egg whites by weight based on the fresh weight of the dough. [4] The dough according to any one of [1] to [3] above, containing 14% or more by weight of soy protein based on the dough. [5] The dough according to any one of [1] to [4] above, containing 4 to 9% by weight of egg white protein and 14 to 27% by weight of soy protein based on the dough. [6] The dough according to any one of [1] to [5] above, wherein the weight ratio of egg white protein to soy protein is 22 to 70% by weight. [7] The dough according to any one of [1] to [6] above, containing 15% or less by weight of starch based on the dough. [8] The dough according to any one of [1] to [7] above, having a carbohydrate content of 20% by weight or less of the dough. [9] The dough according to any one of [1] to [8] above, which does not contain egg yolk.

[10] The dough according to any one of [1] to [9] above, further comprising one or more selected from sugar, salt, and fats and oils.

[11] A bread-like puffed food product produced by baking and puffing the dough according to any one of [1] to

[10] above.

[12] The bread-like puffed food product according to

[11] above, having a specific volume of 5 mL / g or more.

[13] A method for producing a bread-like puffed food, comprising baking and puffing the dough according to any one of [1] to

[10] above.

[14] The method according to

[13] above, which does not include a step of fermenting the dough. [Effects of the Invention]

[0016] According to the present invention, a bread-like puffed food having good leavening properties can be produced without using a leavening agent, gluten, or a thickener. The bread-like puffed food produced in this manner has the advantageous effect of having a lower carbohydrate content and a higher protein content than ordinary bread. [Brief explanation of the drawings]

[0017] [Figure 1] Figure 1 shows an example of a photograph of the cross section of bread made using dough No. 4. [Figure 2]Figure 2 shows example photographs of the cross section of dough No. 11 and the finer-grained bread produced with it: A: dough in the mixer, B: dough after shaping, C: bread after baking. [Figure 3] FIG. 3 shows, as comparative examples, examples of photographs of the cross sections of bread made using the dough of Comparative Product 1 (top row) and Comparative Product 2 (bottom row). DETAILED DESCRIPTION OF THE INVENTION

[0018] The present invention will be described in detail below.

[0019] The present invention relates to a dough for producing a bread-like puffed food, which contains soy protein and egg white and is free of a leavening agent, gluten, and a thickener, and to a gluten-free bread-like puffed food using the dough, and a method for producing the same.

[0020] Puffed foods are foods produced through a process of leavening (expansion) raw materials, particularly dough produced by mixing raw materials. Puffing of food refers to the process by which the food expands significantly due to an increase in the volume of gas trapped inside the food or the generation of gas inside the food. The present invention particularly relates to bread-like puffed foods (bread-like puffed foods / bread). The puffing in the present invention is primarily induced by heating.

[0021] The dough for producing bread-like puffed foods of the present invention contains soy protein and egg white. The soy protein contained in the dough of the present invention is not particularly limited, and may be derived from a soy protein-containing raw material, such as soy protein isolate or soy protein concentrate, used as a dough raw material. The soy protein or soy protein-containing raw material used as a dough raw material of the present invention may be in any form, but is preferably a dispersion. The dispersion may be, for example, powder (powder), granules (granules), fibrous (fibrous body), or paste (paste), with powder (powder) being particularly preferred. The soy protein contained in the dough of the present invention may be a protein or protein mixture separated, extracted, and / or purified from soybeans. The egg white contained in the dough of the present invention may be raw egg white, dried egg white, freeze-dried egg white, etc., with raw egg white being more preferred. In a preferred embodiment of the present invention, the egg white used as a dough raw material is not meringue.

[0022] The dough for producing bread-like puffed foods of the present invention preferably does not contain a soy protein dispersion (e.g., powder, granules, fibrous material, etc.) whose surface is coated with lecithin. This is because coating the surface of a soy protein dispersion with lecithin is thought to inhibit the interaction between the soy protein in the dispersion and egg white protein. Note that a "soy protein dispersion" contains soy protein as the main component, but may optionally contain other components. Therefore, it is preferable to use a product that does not contain a soy protein dispersion (e.g., powder, granules, fibrous material, etc.) whose surface is coated with lecithin as a soy protein or soy protein-containing raw material used as a raw material for the dough of the present invention, for example, a product that does not contain lecithin as a food additive is preferably used. In the present invention, bread with a high specific volume (preferably a specific volume of 5 mL / g or more) can be produced using soy protein-containing raw materials, including such products. In the present invention, "lecithin" refers to a composition containing various phospholipids, such as phosphatidylcholine, phosphatidylethanolamine, and / or phosphatidylinositol, as its main component, which is separated from animal or plant materials, or a processed product thereof (e.g., hydrogenated lecithin).

[0023] The dough of the present invention may contain 3% or more by weight of egg white protein relative to the dough, and preferably 4% or more by weight, more preferably 4 to 20% by weight, even more preferably 4 to 9% by weight, and particularly preferably 5 to 8% by weight, for example, 5 to 7% by weight, 6 to 8% by weight, or 7 to 8% by weight of egg white protein relative to the dough.

[0024] The dough according to the present invention may contain 10% or more by weight of soy protein relative to the dough, preferably 14% or more by weight, more preferably 14 to 27% by weight, particularly preferably 14 to 25% by weight, for example, 15 to 25% by weight, 15 to 27% by weight, or 20 to 25% by weight of soy protein relative to the dough.

[0025] In one embodiment, the dough of the present invention may contain 4 to 9% by weight of egg white protein and 14 to 27% by weight of soy protein, based on the weight of the dough. In another embodiment, the dough of the present invention may contain 5 to 8% by weight of egg white protein and 14 to 25% by weight of soy protein, based on the weight of the dough. In yet another embodiment, the dough of the present invention may contain 5 to 7% by weight of egg white protein and 15 to 25% by weight of soy protein, based on the weight of the dough. In yet another embodiment, the dough of the present invention may contain 6 to 8% by weight of egg white protein and 20 to 25% by weight of soy protein, based on the weight of the dough.

[0026] In the present invention, the term "% by weight" can be used interchangeably with "w / w%" or "% (w / w)". In the present invention, the term "X% by weight relative to the dough" for a certain component or ingredient means the ratio (%) of the weight of that component or ingredient to the total weight of the dough. The amount of "X% by weight relative to the dough" corresponds to X g of that component or ingredient contained in 100 g of dough. In this specification, the "dough" referred to as "X% by weight relative to the dough" refers to unbaked dough, unless otherwise specified, such as "dough after baking" or unless otherwise interpreted in the context.

[0027] In one embodiment, the total amount of egg white protein and soy protein contained in the dough of the present invention may be 18% by weight or more, preferably 20% by weight or more, more preferably 25% by weight or more, for example, 20 to 36% by weight, preferably 20 to 32% by weight, more preferably 20 to 30% by weight, for example, 25 to 36% by weight, 25 to 32% by weight, or 25 to 30% by weight, based on the dough.

[0028] In one embodiment, in the dough of the present invention, the weight ratio of egg white protein to soy protein (egg white protein / soy protein ratio (%); egg white protein content (g) / soy protein content (g) x 100) may be 22% by weight or more, preferably 25% by weight or more, more preferably 28% by weight or more, and particularly preferably 28 to 70% by weight, for example, 22 to 70% by weight, 28 to 65% by weight, 30 to 60% by weight, or 30 to 50% by weight.

[0029] In one embodiment, the dough of the present invention comprises 4 to 9 wt% egg white protein and 14 to 27 wt% soy protein, and the weight ratio of the egg white protein to the soy protein may be 22 to 70 wt% or 28 to 70 wt%. In another embodiment, the dough of the present invention comprises 5 to 7 wt% egg white protein and 15 to 25 wt% soy protein, and the weight ratio of the egg white protein to the soy protein may be 30 to 60 wt%.

[0030] The dough of the present invention may also contain, as an ingredient, 30% or more egg white by fresh weight relative to the dough. The dough of the present invention may contain, as an ingredient, preferably 40% or more egg white by fresh weight relative to the dough, more preferably 40 to 85% by weight, particularly preferably 45 to 80% by weight, for example, 50 to 80% by weight, 60 to 75% by weight, or 65 to 80% by weight. In the present invention, "containing Y% egg white by fresh weight relative to the dough" means that the dough contains egg white in an amount equivalent to Y% by fresh weight relative to the total weight of the dough. With regard to egg white, "equivalent to fresh weight" means the weight of raw egg white, or the weight converted to raw egg white when the egg white is other than raw egg white. Raw egg white contains approximately 87% water on average.

[0031] The dough of the present invention may or may not contain added water. In one embodiment, the dough of the present invention may contain added water in an amount of 40% or less, 25% or less, or 10% or less by weight of the dough. The dough of the present invention may contain moisture from ingredients including soy protein and other ingredients.

[0032] The dough according to the present invention may consist of soy protein or a soy protein-containing ingredient and egg white, or may further contain separately added water, or may further contain other ingredients.

[0033] In one embodiment, the dough of the present invention may contain 20% or less starch by weight based on the dough. Examples of starch include, but are not limited to, corn starch, potato starch, cassava starch, etc. A particularly preferred example of starch in the present invention is corn starch. The dough of the present invention may contain one or more starches. The dough of the present invention may contain preferably 15% or less by weight, more preferably 10% or less by weight, particularly preferably 0.5 to 10% by weight, e.g., 1 to 8% by weight, 1 to 5% by weight, 3 to 8% by weight, or 5 to 10% by weight of starch based on the dough. In another embodiment, the dough of the present invention may be free of starch and / or its derivatives.

[0034] The dough of the present invention may contain rice flour. Rice flour contains about 80% starch, and rice flour can be used as a source of the starch. In one embodiment, the dough of the present invention may contain, for example, 20% by weight or less, or 10% by weight or less of rice flour based on the dough. Alternatively, the dough of the present invention may not contain rice flour.

[0035] The dough of the present invention is preferably low in carbohydrates, i.e., has a low carbohydrate content. Specifically, the carbohydrate content of the dough of the present invention may be 20% by weight or less, preferably 14% by weight or less, for example, 9% by weight or less or 5% by weight or less, based on the weight of the dough. In the present invention, "carbohydrates" refers to carbohydrates excluding dietary fiber.

[0036] The dough of the present invention does not contain leavening agents, gluten, or thickeners. A leavening agent (also called a foaming agent) is a food additive used in puffed foods to generate gas, create foam, and cause dough to rise. Examples of leavening agents include, but are not limited to, baking soda (sodium bicarbonate), ammonium carbonate, calcium carbonate, ammonium bicarbonate, etc., and compounds used in combination with these, such as tartaric acid, potassium bitartrate, fumaric acid, sodium fumarate, monocalcium phosphate, calcium phosphate, sodium phosphate, sodium acid pyrophosphate, alum, ammonium alum, glucono-delta-lactone, ammonium chloride, etc., as well as baking powder and yeast.

[0037] Thickeners include a wide variety of thickeners that can be used in the food industry, such as thickening polysaccharides and gelling agents. Note that the thickeners of the present invention do not include starch and its derivatives. Examples of thickeners include, but are not limited to, alginic acid, gum arabic, carrageenan, carboxymethylcellulose, hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, locust bean gum, pectin, cellulose, tamarind seed gum, psyllium seed gum, glucomannan, gelatin, and agar.

[0038] The fact that the dough or bread-like puffed food product of the present invention is "free" of leavening agents, gluten, and thickeners means that the dough or bread-like puffed food product does not contain an effective amount of leavening agent, an effective amount of gluten, and an effective amount of thickener to cause the dough to rise when heated.

[0039] The dough according to the present invention also preferably does not contain egg yolk, as egg yolk components may hinder the dough from rising.

[0040] The dough according to the present invention basically does not contain any grain flour, including wheat flour, which contains proteins that produce gluten, such as gliadin and glutenin.

[0041] The dough according to the present invention may further contain other ingredients such as sweeteners, oils and fats, seasonings, etc. The dough according to the present invention may further contain, for example, one or more selected from sugar, salt, and oils and fats. The oils and fats may be vegetable oils such as rapeseed oil, safflower oil, corn oil, sunflower oil, rice oil, sesame oil, linseed oil, olive oil, salad oil, etc., animal oils such as butter, shortening, margarine, etc., or any mixture thereof.

[0042] The dough according to the present invention can be prepared by mixing the above-mentioned raw materials or ingredients. Mixing of the raw materials or ingredients and preparation of the dough can be carried out by any means, for example, by stirring using a mixer or by hand.

[0043] The present invention also relates to a method for producing a bread-like leavened food product using the dough of the present invention. The method comprises the step of baking the dough of the present invention, which contains soy protein and egg white and is free of leavening agents, gluten, and thickeners. The dough of the present invention may be shaped before baking. The dough of the present invention can be shaped into any shape suitable for producing bread.

[0044] Baking can be carried out using any heating means capable of baking bread, such as an oven (e.g., electric, convection, etc.), a toaster, a grill, or a microwave oven (microwave cooking appliance). In the present invention, "baking" does not include heat treatment in oil or fat (frying, frittering, tempura, etc.). Furthermore, in the present invention, "baking" does not include heating while kneading or stirring ingredients using an extruder (a processing device that processes and shapes ingredients while kneading or extruding them with a screw under high temperature and high pressure). Baking can be carried out, for example, in an oven, typically by heating at 180 to 250°C for about 15 to 40 minutes, or at 200 to 230°C for 20 to 30 minutes, but is not limited thereto. Alternatively, baking can be carried out in a 600W microwave oven, typically by heating for about 3 to 7 minutes (preferably 4 to 6 minutes), but is not limited thereto. It is preferable that "baking" in the present invention is carried out without applying pressure to the dough, typically under normal pressure (1 atmosphere).

[0045] In the present invention, the dough of the present invention can be baked to cause the dough to rise. This is thought to be due to the egg white protein enhancing the dough leavening properties of soy protein. Generally, to enable food leavening, a skeletal component capable of retaining air bubbles in the food dough is required. For example, in wheat flour bread, the gluten network in the dough retains air bubbles and enables leavening. On the other hand, in the bread-like puffed food (or bread) of the present invention, the interaction between soy protein and egg white protein creates a dense protein network, which is thought to effectively retain air bubbles and result in excellent leavening. However, the present invention is not limited to this mechanism alone. It is preferable that the ingredients used in the dough of the bread-like puffed food of the present invention do not inhibit the interaction between soy protein and egg white protein. In the present invention, "leavening" dough means obtaining a baked dough that exhibits an increased specific volume, preferably 3.5 mL / g or more, more preferably 4.5 mL / g or more, and even more preferably 5 mL / g or more, compared to the dough before baking.

[0046] In the method of the present invention, it is not necessary to ferment the dough of the present invention. Therefore, the method of producing a bread-like puffed food of the present invention preferably does not include a step of fermenting the dough of the present invention. Therefore, the dough of the present invention may preferably be unfermented.

[0047] According to the method of the present invention, a bread-like puffed food with good leavening can be produced. The present invention also relates to a bread-like puffed food (bread) produced by the method of the present invention.

[0048] The bread-like puffed food according to the present invention exhibits a high specific volume despite being free of leavening agents, gluten, and thickeners. Typically, the bread-like puffed food according to the present invention can exhibit a specific volume of 3.5 mL / g or more, preferably 4 mL / g or more, for example, 4.5 mL / g or more, more preferably 5 mL / g or more, for example, 4 to 30 mL / g, 4.5 to 25 mL / g, 5 to 25 mL / g, 4 to 15 mL / g, 4.5 to 15 mL / g, or 5 to 10 mL / g, after baking. In one embodiment, the bread-like puffed food according to the present invention can exhibit a specific volume of 3.5 mL / g or more, preferably 4 mL / g or more, for example, 4.5 mL / g or more, more preferably 5 mL / g or more, for example, 4 to 30 mL / g, 4.5 to 25 mL / g, 5 to 25 mL / g, 4 to 15 mL / g, 4.5 to 15 mL / g, or 5 to 10 mL / g, after baking in an oven. In one embodiment, the bread-like leavened food of the present invention can exhibit a specific volume of 3.5 mL / g or more, preferably 4 mL / g or more, for example 4.5 mL / g or more, more preferably 5 mL / g or more, for example 4 to 30 mL / g, 4.5 to 25 mL / g, 5 to 25 mL / g, 4 to 15 mL / g, 4.5 to 15 mL / g, or 5 to 10 mL / g, after baking in a microwave oven. The specific volume of a bread-like leavened food can be calculated by dividing the volume (volume) (mL) of the dough after baking by the weight of the dough after baking. The specific volume of a bread-like leavened food can typically be calculated based on the volume (volume) (mL) and weight (g) of the dough of the bread-like leavened food after being allowed to cool at room temperature for 1 hour after baking.

[0049] The bread-like puffed food of the present invention preferably has a low carbohydrate content and a high protein content. The carbohydrate content of the bread-like puffed food of the present invention may be 20% by weight or less, for example, 0 to 20% by weight, for example, 0.1 to 15% by weight, or 0.1 to 12% by weight, based on the baked dough. The protein content of the bread-like puffed food of the present invention may be 30% by weight or more, preferably 40% by weight or more, 30 to 60% by weight, for example, 40 to 50% by weight, based on the baked dough.

[0050] The baked bread-like puffed food can be topped with nuts, fruit, cream, syrup, etc., or sandwiched with side dishes, ham, etc. to produce processed bread-like puffed foods such as sweet breads and cooked breads. Bread-like puffed foods processed in this way are also included in the scope of the bread-like puffed food of the present invention. [Example]

[0051] The present invention will be described in more detail below using examples, although the technical scope of the present invention is not limited to these examples.

[0052] In the following examples and comparative examples, when raw materials such as egg white and soy protein were mixed to prepare dough, a mixer or manual stirring was used, and no visible foaming was observed.

[0053] [Example 1] Doughs were prepared by mixing egg white (raw egg white; the same applies hereinafter in the examples) with different amounts of soy protein (isolated soy protein, manufactured by MP Biomedicals, 92% purity, powdered, no lecithin added) according to the formulations shown in Table 1. 20 g of each of the prepared doughs (Nos. 1 to 7) was taken and molded into a cylindrical shape approximately 5 cm in diameter and 1 cm in height. The dough was baked in an oven at 220°C under normal pressure for 25 minutes. The baked bread was allowed to cool at room temperature for 1 hour, after which its weight was measured. The shape was measured using a laser volumeter (SELNAC-WinVM2100A, manufactured by Astex) to measure the volume. Based on the measured values, the specific volume (mL / g), which is an index of bread expandability, was calculated. The weight and volume of the bread were measured, and the specific volume was calculated using the same method in Examples 2 and onward.

[0054] As a result, without using gluten, thickeners, or leavening agents, and without carrying out a fermentation process, the dough rose when heated, and bread with a high specific volume was produced (Table 1). In particular, doughs No. 2 to 5 produced well-shaped bread with a higher specific volume, and the dough was shown to be easier to handle. Furthermore, the bread maintained its rise after baking without collapsing. An example photograph of the cross section of the produced bread (bread made from dough No. 4) is shown in Figure 1.

[0055] [Table 1]

[0056] [Example 2] Doughs were prepared by mixing egg white, different amounts of soy protein (isolated soy protein, manufactured by MP Biomedicals, 92% purity, powdered, no lecithin added), and cornstarch in a mixer according to the proportions shown in Table 2. 20 g of each of the prepared doughs (Nos. 8 to 13) was taken and molded into cylindrical shapes approximately 5 cm in diameter and 1 cm in height, and baked in an oven at 220°C for 25 minutes under normal pressure.

[0057] As a result, the dough rose when heated, enabling the production of bread with a high specific volume. It was demonstrated that the addition of cornstarch did not impair the dough's bread-making properties. As shown in Table 2, doughs Nos. 9 to 12 in particular produced bread with a higher specific volume, and the dough was easy to handle. Furthermore, the bread maintained its rise after baking without deflation. An example photograph of the resulting dough and bread (cross section) (dough No. 11) is shown in Figure 2. Figure 2A shows the dough in the mixer, Figure 2B shows the dough after molding, and Figure 2C shows the bread after baking. These doughs with the addition of cornstarch tended to have smaller air bubbles, resulting in finer-textured bread.

[0058] [Table 2]

[0059] [Example 3] Doughs were prepared by mixing different amounts of egg white, soy protein (isolated soy protein, manufactured by MP Biomedicals, 92% purity, powdered, no lecithin added), cornstarch, and water according to the formulations shown in Table 3. 20 g of each of the prepared doughs (Nos. 14 to 16) was taken and molded into a cylindrical shape approximately 5 cm in diameter and 1 cm in height, and baked in an oven at 220°C for 25 minutes under normal pressure.

[0060] As a result, even when the amount of egg white varied, the dough rose when heated, and bread with a high specific volume was produced. The bread maintained its rise after baking without deflation. Table 3 shows the results of this example, along with the results of dough No. 11 in Example 2. In particular, doughs No. 14 and 15, like dough No. 11, were able to produce bread with a higher specific volume, and the dough was also easy to handle.

[0061] [Table 3]

[0062] [Example 4] Doughs were prepared by mixing egg white, soy protein (isolated soy protein, manufactured by MP Biomedicals, 92% purity, powdered, no lecithin added), and varying amounts of cornstarch according to the formulations shown in Table 4. 20 g of each of the prepared doughs (Nos. 17 to 20) was taken and molded into a cylindrical shape approximately 5 cm in diameter and 1 cm in height, and baked in an oven at 220°C for 25 minutes under normal pressure.

[0063] As a result, even when the amount of cornstarch added varied, the dough rose when heated, allowing bread with a high specific volume to be produced. The bread remained expanded after baking without deflation. Table 4 shows the results of this example, along with the results of dough Nos. 4 and 11 in Examples 1 and 2. In particular, doughs Nos. 11 and 17-19, like dough No. 4, were able to produce bread with a higher specific volume and were easy to handle.

[0064] [Table 4]

[0065] [Example 5] Dough was prepared by mixing egg white, soy protein (isolated soy protein, manufactured by MP Biomedicals, 92% purity, powdered, no lecithin added), rapeseed oil, sugar, and salt according to the proportions shown in Table 5. 20 g of the prepared dough (No. 21) was taken and molded into a cylindrical shape approximately 5 cm in diameter and 1 cm in height, and baked in an oven at 220°C for 25 minutes under normal pressure.

[0066] As a result, the dough expanded when heated, allowing the production of bread with a high specific volume, and the dough was easy to handle. After baking, the bread maintained its rise without shrinking.

[0067] [Table 5]

[0068] [Example 6] Doughs were prepared by mixing egg white, different amounts of soy protein (isolated soy protein, manufactured by MP Biomedicals, 92% purity, powdered, no lecithin added), and cornstarch according to the formulations shown in Table 6. 20 g of each of the prepared doughs (Nos. 22 to 25) was taken and molded into a cylindrical shape approximately 5 cm in diameter and 1 cm in height, and heated in a microwave oven at 600 W under normal pressure for 5 minutes.

[0069] As a result, the dough expanded upon heating, allowing the production of bread with a high specific volume and easy handling of the dough. The bread maintained its expansion after baking without shrinking. Furthermore, it was shown that the use of a microwave oven allows the production of bread with a higher specific volume and finer bubbles, even compared to the case of baking in an oven (doughs No. 9 to 12 in the examples).

[0070] [Table 6]

[0071] [Example 7] Nutritional analysis was performed at the Japan Food Research Laboratories, a general incorporated foundation, on bread made from dough No. 4 in Example 1 and bread made from dough No. 11 in Example 2. For comparison, gluten- and thickener-free rice flour bread (containing neither soy protein nor egg white; see JP 2017-23043 A) was also analyzed at the Japan Food Research Laboratories, a general incorporated foundation. Moisture was measured using the atmospheric heat drying method, protein using the Kjeldahl method, lipids using the acid hydrolysis method, ash using the direct ashing method, and sodium using atomic absorption spectrometry. The analytical results are shown in Table 7. Table 7 also lists the nutritional components of typical wheat flour bread (based on the Standard Tables of Composition).

[0072] [Table 7]

[0073] As shown in Table 7, it was demonstrated that the method of the present invention can produce bread that has a significantly higher protein content and a significantly lower carbohydrate content than conventional bread.

[0074] [Comparative Example] The ingredients were mixed according to the proportions shown in Table 8 to prepare dough. The soy protein isolate was the same as that used in Examples 1 to 6. 50 g of the prepared dough was placed in a 200 mL pudding cup and baked in an oven at normal pressure for 15 minutes at 180°C (Comparative Product 1) or for 25 minutes at 220°C (Comparative Product 2). As a result, bread-like bakery products were obtained. However, despite the dough containing leavening agents (baking powder and baking soda), the specific volumes of Comparative Product 1 and Comparative Product 2 were very low, at 1.04 mL / g and 1.45 mL / g, respectively. Photographs of the cross sections of Comparative Products 1 and 2 are shown in Figure 3.

[0075] [Table 8]

[0076] [Example 8] Some soy protein products commercially available as foods contain lecithin as a food additive to improve the water dispersibility of soy protein powder and prevent the formation of so-called "lumps." In these products, the added lecithin coats the surface of the soy protein powder, thereby suppressing interactions between the powder particles and improving the water dispersibility of the soy protein powder.

[0077] Therefore, in this example, instead of isolated soy protein, a soy protein product to which lecithin had been added as a food additive (including soy protein powder whose surface is coated with lecithin; "lecithin-added soy protein product"), or a soy protein product to which lecithin had not been added as a food additive (including soy protein powder whose surface is not coated with lecithin; "lecithin-free soy protein product") was used as the soy protein-containing raw material, and the effect of lecithin added to the soy protein product on bread-making properties was investigated.

[0078] Specifically, dough was prepared by mixing ingredients in a mixer according to the amounts shown in Table 9. Commercially available soy protein products with lecithin (Dough Nos. 26-30) were used, and commercial soy protein products without lecithin (Dough Nos. 31-33) were used. Dough Nos. 26-33 were prepared under the same conditions as Dough No. 4 in Example 1, except that the soy protein isolate (soy protein-containing ingredient) used in Examples 1-6 was replaced with eight soy protein products A-H. For comparison, the amounts and results of Dough No. 4 in Example 1 (using soy protein isolate) are also shown in Table 9. 20 g of the prepared dough was taken and molded into a cylindrical shape approximately 5 cm in diameter and 1 cm in height. The dough was baked in an oven at 220°C for 25 minutes under normal pressure. The specific volume of the resulting bread was measured and calculated in the same manner as in the above examples.

[0079] The results are shown in Table 9. Regardless of the dough used, the dough rose upon heating and bread could be made. However, bread with a significantly higher specific volume was produced when using the soy protein product without lecithin than when using the soy protein product with lecithin. A Fisher's probability test was performed to determine the correlation between the presence or absence of lecithin in the soy protein-containing raw material (soy protein product or soy protein isolate) used and the specific volume of bread (5 mL / g or higher), and a significant difference was observed at p<0.01. These results indicated that the use of the soy protein product without lecithin resulted in a specific volume of bread (≥ 5 mL / g) equal to or higher than that of wheat flour bread. When using the soy protein product with lecithin, the lecithin coating the surface of the soy protein powder appears to have inhibited the interaction between the soy protein and egg white protein, resulting in a decrease in bread-making properties.

[0080] [Table 9]

Claims

1. A dough for producing a bread-like puffed food product, comprising soy protein and egg white, and not containing a leavening agent, gluten, or a thickener, A dough comprising 4 to 9% by weight of egg white protein and 14 to 27% by weight of soy protein based on the dough.

2. The dough according to claim 1, which contains 40% or more egg white by fresh weight of the dough.

3. A dough as described in claim 1 or 2, which does not contain a dispersion of soy protein whose surface is coated with lecithin.

4. The dough according to any one of claims 1 to 3, wherein the weight ratio of egg white protein to soy protein is 22 to 70% by weight.

5. The dough according to any one of claims 1 to 4, which contains 15% or less by weight of starch based on the dough.

6. The dough according to any one of claims 1 to 5, wherein the carbohydrate content is 20% by weight or less of the dough.

7. The dough according to any one of claims 1 to 6, which does not contain egg yolk.

8. The dough according to any one of claims 1 to 7, further comprising one or more selected from sugar, salt, and fats and oils.

9. A bread-like puffed food produced by baking and puffing the dough according to any one of claims 1 to 8.

10. The bread-like puffed food according to claim 9, having a specific volume of 5 mL / g or more.

11. A method for producing a bread-like puffed food, comprising baking and puffing the dough according to any one of claims 1 to 8.

12. The method of claim 11 , which does not include a step of leavening the dough.

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