Method for making low-sodium bread

Abstract

To provide salt-reduced bread excellent in food texture and taste.SOLUTION: Salt-reduced bread is produced by a production method comprising the following steps (i) to (iii) of: (i) preparing bread dough comprising at least cereal flour, yeast, sodium chloride and sugar, in which the sugar contains at least one type selected from the group consisting of sucrose, glucose, and fructose, the added amount of sodium chloride is 1.0 g or less per 100 g of cereal flour, the total added amount of sucrose, glucose, and fructose is 14 mmol or more per 100 g of cereal flour, and a value of Q represented by the following formula (I) is 70-110: Q=2X+Y...(I) (where X denotes the amount (mmol) of sodium chloride added per 100 g of cereal flour, Y denotes the total amount (mmol) of sugar and sugar alcohol added per 100 g of cereal flour); (ii) fermenting the bread dough; and (iii) baking the bread dough after fermentation.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing low-salt bread.

Background Art

[0002] It is known that excessive salt intake is associated with lifestyle-related diseases such as hypertension, and diseases such as gastric cancer and osteoporosis. According to the Ministry of Health, Labour and Welfare, it is recommended that the salt intake per day be 8 g or less. However, the actual salt intake in Japan is at a high level, with an average of 10.9 g per day for men and 9.3 g per day for women (Non-Patent Document 1). The salt concentration of commercially available ordinary bread is about 2% of the wheat mass. For example, the amount of salt contained in one slice of sliced bread (6 slices) is about 0.86 g, which exceeds 10% of the recommended daily intake by itself. Bread has a high demand as a staple food similar to rice, but in order to maintain health, it is desirable to reduce its salt content. Particularly in patients with kidney diseases or circulatory diseases, their salt intake is severely restricted, but for the improvement of QOL, it can be said that the demand for bread that can be eaten without worrying about salt is even higher.

[0003] Patent Document 1 discloses a method for producing salt-free to low-salt breads using water with a pH adjusted to 2.9 to 6.2 in the production of bread dough in order to improve the texture. Patent Document 2 discloses a method for producing salt-free bread or low-salt bread, which includes adding a salt substitute and glucose oxidase instead of salt. Patent Document 3 discloses a method for producing low-salt bread or salt-free bread, which includes adding a salt substitute and a hydrolyzate of vegetable protein instead of salt.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

[0005] [Non-Patent Document 1] Ministry of Health, Labour and Welfare, "2019 National Health and Nutrition Survey Report" [Overview of the project] [Problems that the invention aims to solve]

[0006] However, the method described in Patent Document 1 made it difficult to improve the deterioration of taste caused by reduced or no-salt production. Furthermore, the salt substitutes used in the inventions of Patent Documents 2 and 3 are known to have a distinctive bitterness, which may cause a deterioration in taste. The object of the present invention is to provide a method for producing reduced-salt bread with excellent texture and taste. [Means for solving the problem]

[0007] As a result of diligent research, the inventors of the present invention have discovered that when producing low-salt bread with reduced salt content, adding a molar amount of sugars and / or sugar alcohols equivalent to about twice the molar amount of sodium chloride removed from the dough can produce bread with a texture comparable to regular bread and superior taste, thus completing the present invention.

[0008] In other words, the present invention provides the following: (1) A method for producing reduced-salt bread, including the following steps (i) to (iii): (i) A step of preparing bread dough containing at least cereal flour, yeast, sodium chloride and sugars, The aforementioned sugars include at least one selected from the group consisting of sucrose, glucose, and fructose. The amount of sodium chloride added should be 1.0g or less per 100g of flour. The total amount of sucrose, glucose, and fructose added is 14 mmol or more per 100 g of flour, and the value of Q, represented by the following formula (I), is 70 to 110. Q = 2X + Y ... (I) (In the formula, X represents the amount of sodium chloride (mmol) added per 100g of flour, and Y represents the total amount of sugars and sugar alcohols (mmol) added per 100g of flour.) (ii) the process of fermenting the bread dough; and (iii) A step of baking the bread dough after fermentation. (2) The method for producing reduced-salt bread according to (1), wherein the sugars include glucose or fructose. (3) A method for producing reduced-salt bread according to (1) or (2), comprising a sugar alcohol. (4) Contains at least flour, yeast, sodium chloride and sugars, The aforementioned sugars include at least one selected from the group consisting of sucrose, glucose, and fructose. The amount of sodium chloride is 1.0 g or less per 100 g of cereal flour. The total amount of sucrose, glucose, and fructose is 14 mmol or more per 100 g of flour. Low-sodium bread mixes for which the Q value represented by the following formula (I) is between 70 and 110: Q = 2X + Y ... (I) (In the formula, X represents the amount of sodium chloride (mmol) per 100g of flour, and Y represents the total amount of sugars and sugar alcohols (mmol) per 100g of flour.) [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a method for producing low-sodium bread with excellent texture and taste. [Brief explanation of the drawing]

[0010] [Figure 1]Figure 1A shows a schematic diagram illustrating the relationship between the weights of sodium chloride, sugars, and sugar alcohols per 100g of strong flour and the value of Q (moles of sodium chloride (mmol) × 2 + total molars of sugars and sugar alcohols (mmol)) in regular bread, an example of conventional low-sodium bread, and various low-sodium breads produced by the method of the present invention. Figure 1B shows a schematic diagram illustrating the relationship between the weights of sucrose and sodium chloride and the value of Q in regular bread. Figure 1C shows a schematic diagram illustrating the relationship between the weights of sucrose and sodium chloride and the value of Q in conventional low-sodium bread. Figure 1D shows a schematic diagram illustrating the relationship between the weights of sodium chloride and glucose and the value of Q in low-sodium bread produced by the method of the present invention. Figure 1E shows a schematic diagram illustrating the relationship between the weights of sucrose, sodium chloride, and erythritol and the value of Q in low-sodium bread to which erythritol has been added to conventional low-sodium bread. Figure 1F is a schematic diagram showing the relationship between the weights of sucrose, sodium chloride, and xylitol and the value of Q in conventional low-sodium bread to which xylitol has been added. [Figure 2] This graph shows the relationship between strain rate and load for regular bread, conventional reduced-salt bread, and various reduced-salt breads produced by the present invention. Figure 2A shows the relationship between strain rate and load for regular bread (reference example), conventional reduced-salt bread (comparative example), and reduced-salt bread produced by the present invention (Examples 1 and 2). Figure 2B shows the relationship between strain rate and load for conventional reduced-salt bread (comparative example) and reduced-salt bread produced by the present invention (Examples 3-5). [Figure 3] This bar graph shows the load values ​​at a strain rate of 10% for regular bread (reference example), conventional reduced-salt bread (comparative example), and various reduced-salt breads produced by the method of the present invention (Examples 1-5). [Figure 4]It is a graph showing the transition of the amount of carbon dioxide generated by yeast in an aqueous solution containing various saccharides. FIG. 4A shows the amount of carbon dioxide generated by yeast at the sugar concentration contained in ordinary bread (Sample Nos. 1 (sucrose), 2 (glucose), and 3 (fructose)). FIG. 4B shows the amount of carbon dioxide generated by yeast at a sugar concentration three times the sugar concentration contained in ordinary bread (Sample Nos. 4 (sucrose), 5 (glucose), and 6 (fructose)).

Mode for Carrying Out the Invention

[0011] In this specification, "A to B" (A and B are numerical values) shall represent "A or more and B or less" unless otherwise specified.

[0012] 1. Method for Producing Low-Salt Bread The method for producing low-salt bread of the present invention (hereinafter, also referred to as "the method of the present invention") is characterized by including the following steps (i) to (iii). (i) A step of preparing bread dough containing at least flour, yeast, sodium chloride, and saccharides, wherein the saccharides include at least one selected from the group consisting of sucrose, glucose, and fructose, the addition amount of sodium chloride is 1.0 g or less per 100 g of flour, the total addition amount of sucrose, glucose, and fructose is 14 mmol or more per 100 g of flour, and the value of Q represented by the following formula (I) is 70 to 110: Q = 2X + Y ··· (I) (In the formula, X represents the amount of sodium chloride added per 100 g of flour (mmol), and Y represents the total amount of saccharides and sugar alcohols added per 100 g of flour (mmol)); (ii) A step of fermenting the bread dough; and (iii) A step of baking the fermented bread dough.

[0013] Conventional low-salt bread has a problem that its texture (especially the chewiness) and taste are inferior compared to ordinary bread. According to the method of the present invention, by having the above characteristics, it is possible to obtain low-salt bread with improved texture and taste.

[0014] The above improvements achieved by the method of the present invention are thought to be due to the following principle. Regarding the improvement of texture, a fermentation process is required before baking the bread dough, but because the dough of reduced-salt bread contains less sodium chloride, the osmotic pressure in the dough during yeast fermentation is lower than that of regular bread. Under low osmotic pressure conditions, yeast fermentation proceeds excessively, and the elasticity of the bread dough is likely to be lost. The method of the present invention includes adjusting the total molar amount of added sugars and optionally added sugar alcohols (hereinafter also referred to as "sugars, etc.") to be higher than the total molar amount of the same components in regular bread, in order to compensate for the reduction in sodium chloride, so that the value of Q shown in the following formula (I) becomes a constant value. Q = 2X + Y ... (I) (In the formula, X represents the amount of sodium chloride (mmol) added per 100g of flour, and Y represents the total amount of sugars and sugar alcohols (mmol) added per 100g of flour.) More specifically, the method of the present invention includes setting the value of Q to 70 to 110.

[0015] The method of the present invention requires keeping the sum of twice the molar amount of sodium chloride and the molar amount of sugars, etc. (i.e., the value of Q) constant, thereby making it possible to keep the osmotic pressure of the bread dough constant. In this specification, osmotic pressure (π) refers to the pressure obtained by van't Hoff's equation shown in equation (II) below. π(atm) = MRT ···(II) (Here, M is the molar concentration (mol / dm³) 3 ), R is the gas constant (atm·dm 3 (where / K·mol, T is the temperature (K)) In other words, osmotic pressure is, in principle, proportional to the molar concentration of the solute when the temperature is kept constant. However, when the solute is an electrolyte such as sodium chloride, the above van't Hoff equation cannot be applied directly, and it is necessary to multiply the molar concentration M by the van't Hoff coefficient i shown in equation (III) below. i = 1 + (n-1)α ···(III) (Here, n is the number of ions after ionization, and α is the degree of dissociation.) In the case of sodium chloride, n=2 and α≈1 (almost completely ionized), so i≈2. On the other hand, for substances that form hydrates such as sugars, the above formula (II) cannot be directly applied to the calculation of osmotic pressure, and strictly speaking, the effect of hydration must be considered, but the effect of hydration on the value of osmotic pressure is minute. From the above, the inventors found that the value of Q shown in the above formula (I), which is obtained by adding twice the molar amount of sodium chloride (mmol) to the molar amount of sugar added per 100g of flour, is useful as a simple indicator of the degree of osmotic pressure of sodium chloride and sugars.

[0016] According to the method of the present invention, the osmotic pressure in the bread dough, which is reduced by decreasing the amount of sodium chloride added, can be increased by increasing the content of sugars and other substances, making it comparable to that of regular bread dough. As a result, it is believed that it is possible to suppress over-fermentation by yeast and produce low-salt bread with elasticity comparable to regular bread.

[0017] On the other hand, since yeast uses sugars as a substrate for fermentation, it was thought that increasing the amount of sugars would make over-fermentation more likely. However, the inventors fermented yeast in sugar solutions at concentrations equivalent to those used during the fermentation of normal bread dough, and three times that concentration, and measured and compared the fermentation rates. They confirmed that increasing the amount of sugars did not increase the fermentation rate of the yeast (Test Example 3).

[0018] Regarding the improvement of taste, regular bread contains a certain amount of sodium chloride, which makes it taste sweeter when eaten. However, conventional low-salt bread reduces the amount of sodium chloride, making it difficult to achieve this effect. The method of the present invention can compensate for the decrease in sweetness caused by the reduction in sodium chloride by increasing the amount of sugars and other ingredients compared to regular bread. On the other hand, conventional low-salt bread, because it reduces the amount of sodium chloride, naturally tastes less salty compared to regular bread, making it less satisfying to eat. The inventors confirmed that by increasing the amount of sugars and other ingredients in the production of low-salt bread, the saltiness is enhanced by the contrast effect of increased sweetness, resulting in a higher level of satisfaction when eaten compared to conventional low-salt bread (based on sensory evaluation by multiple panelists (data not shown)). In other words, the method of the present invention can suppress the decline in taste of low-salt bread in terms of both sweetness and saltiness.

[0019] As described above, the method of the present invention reduces the amount of sodium chloride and adds a predetermined amount of sugars, etc., which is higher than usual, to the bread dough, thereby suppressing the deterioration of texture and taste that is a problem of conventional low-salt bread, and achieving a texture and taste close to that of regular bread.

[0020] In this specification, "low-salt bread" refers to bread in which less sodium chloride is added to the dough before baking than in regular bread. More specifically, it refers to bread in which the amount of sodium chloride added per 100g of flour before baking is 50% or less of that in regular bread. The amount of sodium chloride added to regular bread varies depending on the type, but it is about 2.0g per 100g of flour, so the amount of sodium chloride added to low-salt bread in this specification is 1.0g or less per 100g of flour.

[0021] In this specification, "grain flour" includes all flours produced by grinding grains such as wheat, rice, corn, barnyard millet, foxtail millet, amaranth, buckwheat, and beans, as well as root vegetables such as potatoes, kudzu, and cassava, which are commonly used as ingredients for bread. For example, this includes wheat flour, barley flour, rye flour, malt flour, oat flour, rice flour, corn flour, barnyard millet flour, foxtail millet flour, amaranth flour, buckwheat flour, soybean flour (kinako), mung bean flour, potato starch, kudzu flour, tapioca flour, etc.

[0022] In this specification, "sodium chloride" usually refers to the sodium chloride contained in table salt. "Table salt" as defined in Article 2, Paragraph 1 of the Salt Business Act refers to solid matter with a sodium chloride content of 40% or more (excluding Chilean ore, kainite, silvinite, and other minerals specified by Ministry of Finance ordinance). Currently, most table salt on the market has a sodium chloride content of 99% by weight or more, but products containing potassium chloride or other mineral components are also sold as "table salt." Unless otherwise specified, the term "table salt" used in this specification refers to general table salt with a sodium chloride content of 99% by weight or more.

[0023] In this specification, "sugars" encompasses both monosaccharides and disaccharides among carbohydrates. Examples of monosaccharides include, but are not limited to, glucose, fructose, and galactose. Examples of disaccharides include, but are not limited to, maltose, sucrose, lactose, and trehalose.

[0024] In this specification, "sugar alcohol" refers to a substance obtained by reducing the carbonyl group of a carbohydrate. Examples of sugar alcohols include, but are not limited to, erythritol, glycerin, lactitol, mannitol, sorbitol, xylitol, maltitol, and reduced starch syrup. Sugar alcohols are known to have characteristics such as being more resistant to acids, alkalis, and heat, and being less easily digested and absorbed, compared to sugars.

[0025] Table 1 shows the molecular weight, sweetness intensity, calories, and alcohol fermentation capacity of major sugars and sugar alcohols. The sweetness intensity here refers to the sweetness intensity of each sugar / sugar alcohol by the same weight, with the sweetness of sucrose set to 1.0.

[0026] [Table 1]

[0027] In this specification, "bread dough" refers to a mixture of cereal flour, salt, sugars / sugar alcohols, yeast, and water, and, if necessary, milk, skim milk, eggs, fats and oils (such as unsalted butter). The bread dough shall undergo yeast fermentation before baking.

[0028] 1-1 Process of preparing bread dough (Process (i)) The present invention relates to a method for preparing bread dough containing at least cereal flour, yeast, sodium chloride, and sugars, wherein the sugars include at least one selected from the group consisting of sucrose, glucose, and fructose, the amount of sodium chloride added is 1.0 g or less per 100 g of cereal flour, the total amount of sucrose, glucose, and fructose added is 14 mmol or more per 100 g of cereal flour, and the value of Q, represented by the following formula (I), is between 70 and 110. Q = 2X + Y ... (I) (In the formula, X represents the amount of sodium chloride (mmol) added per 100g of flour, and Y represents the total amount of sugars and sugar alcohols (mmol) added per 100g of flour.)

[0029] The flour used in step (i) is not particularly limited, but it is preferable to use wheat flour as the main ingredient. When wheat flour is mixed with water, the gluten gives the dough elasticity. To achieve high elasticity, strong flour with a high gluten content is usually used. When wheat flour is used as the main ingredient, other flours such as rice flour or cornstarch may be mixed in as needed. The yeast used in step (i) may be live yeast or powdered dry yeast.

[0030] In step (i), sodium chloride is mixed with the other ingredients in an amount of 1.0 g or less, preferably 0.5 to 0.9 g, per 100 g of flour. Sodium chloride may be sieved together with the flour as powdered salt and mixed, or it may be added in a form contained in other ingredients, such as salted butter. However, the amount of sodium chloride added here does not include trace amounts of sodium chloride contained in ingredients other than those containing 0.5% by weight or more of sodium chloride, such as salt and salted butter, for example, flour and yeast.

[0031] The sugars used in step (i) include at least one selected from the group consisting of sucrose, glucose, and fructose. These sugars are used in the alcoholic fermentation of yeast and are the minimum amount that must be added. The total amount of sucrose, glucose, and fructose must be 14 mmol or more, preferably 20 mmol or more, per 100 g of flour. Since the sugars added to the bread dough have a high molar content per unit weight, it is preferable to add monosaccharides. That is, it is preferable to add at least one of glucose and fructose.

[0032] In step (i), other sugars and / or sugar alcohols may be added. Whether or not other sugars and / or sugar alcohols are added, the added sugars, etc., are mixed with the other materials such that the value of Q shown in the following formula (I), in relation to the sodium chloride content, is 70 to 110, preferably 80 to 100. Q = 2X + Y ... (I) (In the formula, X represents the amount of sodium chloride (mmol) added per 100g of flour, and Y represents the total amount of sugars and sugar alcohols (mmol) added per 100g of flour.)

[0033] The aforementioned other sugars may be monosaccharides or disaccharides, but monosaccharides are preferred. On the other hand, when adding sugar alcohols, it is preferable to use erythritol, glycerin, xylitol, mannitol, sorbitol, etc., which have a lower molecular weight. Sugar alcohols have the characteristics of giving sweetness to bread while not raising blood glucose levels when consumed and keeping calorie intake low, making them easy to consume even for people with diabetes, prediabetes, or a tendency towards obesity. In addition, since many sugar alcohols have a lower sweetness per molar amount than sucrose, even if a large amount is added, they are less likely to give low-salt bread excessive sweetness. Therefore, they can be suitably used even when the consumer does not like excessive sweetness.

[0034] In step (i), other ingredients such as milk, skim milk, eggs, fats and oils, and pH adjusters may be added.

[0035] Step (i) includes mixing the above ingredients, adding water to adjust to a suitable viscosity, and kneading the mixture. Step (i) prepares a bread dough with a lower sodium chloride content and a higher total amount of sugars and / or sugar alcohols than conventional methods.

[0036] 1-2 Fermentation process (process (ii)) The method of the present invention includes a step of fermenting the bread dough (hereinafter also referred to as "step (ii)"). The conditions for carrying out step (ii) are not particularly limited as long as the conditions allow the bread dough to expand sufficiently, but it is usually carried out by letting it stand for 20 minutes to 3 hours, preferably 20 minutes to 2 hours, at a temperature of 20 to 40°C. In order to prevent over-fermentation of the bread dough, the standing time must be adjusted so as not to exceed 3 hours.

[0037] The method of the present invention may optionally include a dividing step, a molding step, and a secondary fermentation step after step (ii) and before baking. Here, the secondary fermentation step is preferably carried out at a temperature of 45°C or lower for no more than 2 hours in order to prevent over-fermentation.

[0038] 1-3 Firing process (process (iii)) The method of the present invention includes a step of baking the fermented bread dough (hereinafter also referred to as "step (iii)"). The conditions for carrying out step (iii) are not particularly limited as long as the conditions are such that the bread dough is baked sufficiently, but it is usually carried out by heating at a temperature of 150 to 240°C for 10 to 90 minutes, preferably 15 to 60 minutes.

[0039] 2. Low-sodium bread mix The reduced-salt bread mix of the present invention is characterized in that it contains at least cereal flour, yeast, sodium chloride, and sugars, wherein the sugars include at least one selected from the group consisting of sucrose, glucose, and fructose, the amount of sodium chloride is 1.0 g or less per 100 g of cereal flour, preferably 0.5 to 0.9 g, the total amount of sucrose, glucose, and fructose is 14 mmol or more per 100 g of cereal flour, preferably 20 mmol or more, and the value of Q represented by the following formula (I) is 70 to 110, preferably 80 to 100. Q = 2X + Y ... (I) (In the formula, X represents the amount of sodium chloride (mmol) per 100g of flour, and Y represents the total amount of sugars and sugar alcohols (mmol) per 100g of flour.)

[0040] The reduced-sodium bread mix of the present invention can be used in the method for producing reduced-sodium bread of the present invention and is applicable to the production of bread using commercial bread-making machines, but is also applicable to the production of bread using home bread makers or by hand. The reduced-sodium bread mix of the present invention contains cereal flour, yeast, sodium chloride, and sugars, and optionally sugar alcohols, but may also contain skim milk, oils and fats, pH adjusters, etc. The reduced-sodium bread mix of the present invention can be used to produce reduced-sodium bread by adding water and optionally eggs, milk, etc., and following a predetermined procedure.

[0041] The reduced-sodium bread mix of the present invention may be distributed in the form of a kit along with other bread ingredients that require refrigeration, such as eggs and milk. Alternatively, the reduced-sodium bread mix of the present invention may be distributed with instructions describing the procedure for producing reduced-sodium bread using the reduced-sodium bread mix. [Examples]

[0042] [Test Example 1] Comparison of physical properties of reduced-salt bread We prepared bread with a normal salt content (reference example), reduced-salt bread with the same ingredients but reduced salt content (comparative example), and reduced-salt bread with reduced salt content and added glucose (Example 1). The ingredients for the reference example, comparative example, and Example 1, shown in Table 2, were set in a home bread maker (Panasonic SD-BMT1001) and bread was made using the bread-making mode. The bread-making mode automatically performs the processes of kneading, resting, kneading, fermentation, and baking in that order. After removing the bread, a 2cm x 2cm x 2.5cm slice was cut from the inside of the bread, and various physical properties such as hardness (stress), cohesiveness, and adhesion were measured using a creep meter (Yamaden Co., Ltd., RE2-33005C).

[0043] Figure 1 shows schematic diagrams illustrating the relationship between the weights of sodium chloride, sucrose, and glucose per 100g of strong flour and the value of Q in the Reference Example, Comparative Example, and Example 1. Figure 1A is a schematic diagram showing the relationship between the weights of sucrose and sodium chloride and the value of Q in a normal bread (Reference Example). Figure 1B is a schematic diagram showing the relationship between the weights of sucrose and sodium chloride and the value of Q in the Comparative Example. Figure 1C is a schematic diagram showing the relationship between the weights of sucrose, sodium chloride, and glucose and the value of Q in Example 1. It can be seen that by reducing the amount of added salt, i.e., the amount of sodium chloride, by 1.2g per 100g of flour, the value of Q, i.e., the osmotic pressure calculated from the molar amounts of salt and sugars, decreases significantly. On the other hand, it can be seen that by adding glucose in approximately the same weight as sucrose, the molar amount reduced by the salt reduction can be sufficiently compensated for.

[0044] Table 2 shows the results of the physical property tests for the reference example, comparative example, and Example 1. In the reduced-salt bread (comparative example), where only the amount of salt was reduced, there was no significant difference in hardness or cohesiveness compared to regular bread (reference example), but the adhesiveness was less than half. This was suggested to be one of the factors that altered the texture of the reduced-salt bread. On the other hand, in the reduced-salt bread (Example 1), where the amount of salt was reduced and glucose was added, the hardness value increased slightly, but no significant differences were observed in other physical properties. It was shown that by adding approximately twice the molar amount of glucose in place of the reduced amount of sodium chloride, a texture equivalent to that of regular bread could be obtained.

[0045] [Table 2]

[0046] [Test Example 2] Comparison of Compression Load Values ​​of Various Low-Salt Breads In addition to the bread prepared in Test Example 1, the following reduced-salt breads were prepared in the same manner as in Test Example 1, except that the ingredients were as shown in Table 3: a reduced-salt bread (Example 2) in which the same molar amount of glucose was added instead of the refined sugar in Example 1; a reduced-salt bread (Examples 3 and 4) in which the same molar amounts of erythritol and xylitol were added instead of the glucose in Example 1; and a reduced-salt bread (Example 5) in which the amount of dry yeast in Example 2 was reduced.

[0047] Figure 1 shows a schematic diagram illustrating the relationship between the weight and molar amount of sodium chloride and sugars per 100g of strong flour in Examples 2 to 5. Figure 1D is a schematic diagram illustrating the relationship between the weight and Q value of sodium chloride and glucose in Examples 2 and 5. Figure 1E is a schematic diagram illustrating the relationship between the weight and Q value of sucrose, sodium chloride, and erythritol in Example 3. Figure 1F is a schematic diagram illustrating the relationship between the weight and Q value of sucrose, sodium chloride, and xylitol in Example 4.

[0048] [Table 3]

[0049] For each type of bread, the compression load was measured using a creep meter (Yamaden Co., Ltd., RE2-33005C). Specifically, the measurement was performed by cutting each type of bread into 2cm thick slices after baking, then cutting out three 2cm squares from the center, compressing them with a plastic wedge-shaped jig, and performing the measurement under the conditions shown below. Jig: No. 50 Load cell: 20N Storage pitch: 0.06 seconds Compression ratio: 90% Speed: 1mm / sec

[0050] Figure 2 shows the relationship between strain rate and load in the reference example, comparative example, and examples 1-5. Figure 2A shows the relationship between strain rate and load in the reference example, comparative example, and examples 1 and 2. Figure 2B shows the relationship between strain rate and load in the comparative example and examples 3-5. In the comparative example's reduced-salt bread, the strain rate increased even at low loads, whereas in examples 1 and 2, where sugars were added to increase osmotic pressure, the behavior was confirmed to be almost the same as when normal bread is compressed. In examples 3 and 4, where erythritol and xylitol were added in the same molar amounts as in example 1, the results were the same as when glucose was added. Furthermore, in example 5, where the amount of dry yeast was reduced compared to example 2, the results were the same as in example 2.

[0051] Figure 3 shows the load values ​​at a strain rate of 10% for various types of bread. A strain rate of 10% is an indicator of the hardness of the bread when you start to bite into it. Compared to the reference example, the comparative example was clearly not hard enough. On the other hand, Examples 1 to 5 were all about the same hardness as the reference example.

[0052] [Test Example 3] Comparison of Alcohol Fermentation Capacity We investigated whether increasing the sugar concentration would increase the rate of alcoholic fermentation by yeast. Aqueous solutions containing the components shown as Samples No. 1-6 in Table 4 were prepared in glass screw-cap vials (Maruemu Co., Ltd. 0101-09) at a liquid temperature of 42°C. The concentrations of sugars (sucrose, glucose, and fructose, respectively) and yeast (dry yeast) in the aqueous solutions of Samples No. 1-3 correspond to the concentrations of sugars and yeast in typical bread dough. On the other hand, the aqueous solutions of Samples No. 4-6 were each supplemented with sugars at three times the concentration of those in Samples No. 1-3. For each sample, the enzymatic reaction was continued while maintaining room temperature, and the amount of carbon dioxide released was measured. A Kühne fermentation tube (Kenis Co., Ltd. 82-2409) was used to measure the amount of carbon dioxide.

[0053] [Table 4]

[0054] Figure 4 shows the changes in carbon dioxide production for each sample. Figure 4A shows the amount of carbon dioxide produced by yeast at the sugar concentration found in normal bread (samples No. 1-3), and Figure 4B shows the amount of carbon dioxide produced by yeast at three times the normal sugar concentration (samples No. 4-6). Even when the sugar concentration was tripled, no significant increase in the rate of sugar decomposition by yeast was observed. In fact, with sucrose, increasing the sugar concentration was shown to inhibit the increase in the rate of decomposition.

Claims

1. A method for producing reduced-salt bread, comprising the following steps (i) to (iii): (i) A step of preparing bread dough containing at least cereal flour, yeast, sodium chloride and sugars, The aforementioned sugars include at least one selected from the group consisting of sucrose, glucose, and fructose. The amount of sodium chloride added should be 1.0 g or less per 100 g of flour. The total amount of sucrose, glucose, and fructose added is 14 mmol or more per 100 g of flour, and the value of Q, represented by the following formula (I), is 83 to 88. Q=2X+Y...(I) (In the formula, X represents the amount of sodium chloride added per 100g of flour (mol), and Y represents the total amount of sugars and sugar alcohols added per 100g of flour (mol); (ii) the step of fermenting the bread dough; and (iii) The process of baking the bread dough after fermentation, The method is to use a low-sodium bread that is a slice of bread.

2. The method for producing reduced-salt bread according to claim 1, wherein the sugars include glucose or fructose.

3. A method for producing reduced-salt bread according to claim 1 or 2, comprising a sugar alcohol.

4. It contains at least flour, yeast, sodium chloride, and sugars, The aforementioned sugars include at least one selected from the group consisting of sucrose, glucose, and fructose. The amount of sodium chloride is 1.0 g or less per 100 g of cereal flour. The total amount of sucrose, glucose, and fructose is 14 mmol or more per 100 moles of flour. A low-sodium bread mix in which the value of Q, represented by the following formula (I), is between 83 and 88: Q=2X+Y...(I) (In the formula, X represents the amount of sodium chloride per 100g of flour (mol), and Y represents the total amount of sugars and sugar alcohols per 100g of flour (mol).) A low-sodium bread mix for making sliced ​​bread.

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