Bakery product containing soy flour

Abstract

The present invention addresses the problem of providing a bakery product that contains soy flour and rises well.　This bakery product is obtained from a dough containing high-oleic-acid soy flour having a nitrogen solubility index of at least 20%.

Description

Bakery products containing soy flour

[0001] The present disclosure relates to a bakery product containing soy flour and having good leavening. The present disclosure also relates to a bakery product mix used in producing the bakery product, and a method for producing the bakery product.

[0002] Bread is a food that grows by forming a network through the function of gluten (glutenin, gliadin), a protein contained in wheat, and retaining the carbon dioxide produced during fermentation by baker's yeast. However, wheat gluten has a low amino acid score because essential amino acids such as lysine are limiting amino acids, so it cannot be said to have sufficient nutritional value as a protein. In addition, it has been pointed out in recent years that eating too much wheat gluten can lead to wheat allergies. On the other hand, soy protein has an amino acid score of 100, making the inclusion of soy protein effective in increasing the nutritional value of bread.

[0003] On the other hand, when soy flour is added to bakery products such as bread, it becomes difficult to form a crosslinked network of wheat gluten, resulting in insufficient rise in the bakery products. Therefore, various techniques have been developed to improve the rise reduction of bakery products containing soy flour. For example, Patent Document 1 describes that by adding whole soy flour powder with an average particle size of 5 to 50 μm, a neutral protease activity of 25 units / g or less, and a water-soluble nitrogen index of 70% or more, a delicious bread with good rise can be obtained. Furthermore, Patent Document 2 describes that a well-risen bread can be obtained by making bread using a dough for foamed food obtained by mixing a sponge dough containing predetermined amounts of wheat flour components, water, and yeast or a foaming agent with a soy dough having a predetermined viscosity in a predetermined ratio. However, even if the techniques of Patent Documents 1 and 2 are used, it cannot be said that the leavening properties of bread can be sufficiently improved. For example, when soybean flour is blended at a high content of 10 mass % or more in terms of dry mass, there is a drawback in that the leavening properties of bread cannot be sufficiently improved.

[0004] JP 2014-197994 A JP 2006-101727 A International Publication No. 2010 / 150901

[0005] High oleic acid soybeans have been developed in which 70% by mass or more of the constituent fatty acids of triglycerides contained in soybeans are oleic acid (Patent Document 3). Because oleic acid has anti-inflammatory and LDL-cholesterol-lowering effects, high oleic acid soybeans are useful as highly functional food ingredients. However, as mentioned above, when soy flour is incorporated into bakery products, there is a drawback in that the leavening ability decreases. Therefore, the leavening ability of bakery products incorporating high oleic acid soybeans has not been investigated to date.

[0006] An object of the present disclosure is to provide a bakery product containing soy flour and having good leavening properties.

[0007] The present inventors conducted extensive research to solve the above-mentioned problems and found that bakery products made from dough containing high oleic acid soy flour with a water-soluble nitrogen index of 20% or more have improved leavening properties and sufficient leavening. In particular, they found that even when the high oleic acid soy flour is blended in an amount of 10% by mass or more, calculated as the dry mass of the dough, the bakery products can still have good leavening properties. Furthermore, the present inventors found that the leavening properties of bakery products can be further improved by adding iodine to the dough together with the high oleic acid soy flour. The present disclosure was completed through further research based on these findings.

[0008] That is, the present disclosure provides the following aspects of the invention. Item 1. A bakery product obtained from dough containing high oleic acid soy flour having a water-soluble nitrogen index of 20% or more. Item 2. The bakery product according to Item 1, wherein the dough further contains iodine. Item 3. The bakery product according to Item 2, wherein the dough contains at least one iodine source selected from the group consisting of seaweed, iodine-containing yeast, chicken eggs, sodium iodide, and potassium iodide. Item 4. The bakery product according to any one of Items 1 to 3, wherein the dough contains high oleic acid soy flour in an amount of 5% by mass or more converted to dry mass. Item 5. The bakery product according to any one of Items 2 to 4, wherein the iodine is contained in an amount of 100 μg or more per 100 g of total protein contained in the dough. Item 6. The bakery product according to any one of Items 1 to 5, wherein the bakery product is bread. Item 7. A method for producing a bakery product, comprising the steps of preparing dough containing high oleic acid soy flour having a water soluble nitrogen index of 20% or more, and baking the dough obtained in said step. Item 8. Dough for bakery products, containing high oleic acid soy flour having a water soluble nitrogen index of 20% or more. Item 9. A flour mix for bakery products, containing high oleic acid soy flour having a water soluble nitrogen index of 20% or more.

[0009] According to the bakery product of the present disclosure, by using a simple method of blending high oleic acid soy flour with a water-soluble nitrogen index of 20% or more, the bakery product can achieve good leavening and sufficient rise despite containing soy flour. Furthermore, by using high oleic acid soy flour with a water-soluble nitrogen index of 20% or more, the bakery product of the present disclosure can maintain good leavening properties even when the high oleic acid soy flour content is as high as 10% by mass or more, calculated as the dry mass of the dough. Furthermore, according to one embodiment of the bakery product of the present disclosure, a bakery product containing high oleic acid soy flour and having high nutritional value can be provided, thereby contributing to the achievement of SDG 2 ("End hunger, achieve food security and improved nutrition, and promote sustainable agriculture"), SDG 3 ("Ensure healthy lives and promote well-being for all at all ages"), and SDG 12 ("Ensure sustainable consumption and production patterns").

[0010] 1. Definitions It should be understood that the terms used in this disclosure are used in the sense commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains.

[0011] In this disclosure, a "bakery product" refers to a food product obtained by heat-treating a flour-based dough. Bakery products include leavened bakery products, in which the dough is leavened before being subjected to heat treatment, and unleavened bakery products, in which the dough is not leavened.

[0012] In the present disclosure, the content of each ingredient per dry mass of dough or bakery product is the ratio of the content of each ingredient (the content of the ingredient excluding moisture absorbed or added in the ingredient) to the total amount (100% by mass) of ingredients other than moisture contained in the dough or bakery product. In the present disclosure, the ratio of each ingredient is also a value converted to dry mass.

[0013] In the present disclosure, high oleic acid soy flour is a raw material obtained by powdering soybeans containing triglycerides in which 70% by mass or more of the constituent fatty acids is oleic acid.

[0014] In the present disclosure, the water-soluble nitrogen index (NSI) of soy flour is the ratio (wt%) of water-soluble nitrogen to the total nitrogen contained in soy flour, and is a value measured by the Kjeldahl method. The conditions for measuring the water-soluble nitrogen index of soy flour are as follows: First, 2.5 g of a sample is shaken with 100 mL of water at 40°C for 1.5 hours, and the resulting mixture is filtered to obtain a filtrate. The resulting filtrate is centrifuged (3000 g, 5 minutes) to separate the supernatant. 20 mL of the separated supernatant is transferred to a decomposition distillation tube, and the total nitrogen content in the supernatant is measured by the Kjeldahl method. Similarly, the total nitrogen in the sample is measured, and the water-soluble nitrogen index is calculated based on the following formula: Water-soluble nitrogen index = {total nitrogen amount in the supernatant / total nitrogen amount in the sample} x 100 (%)

[0015] In the present disclosure, the leavening property of a bakery product refers to the degree of rise of the bakery product after baking.

[0016] 2. Bakery Products The bakery products of the present disclosure are characterized in that they are obtained from dough containing high oleic acid soy flour having a water-soluble nitrogen index of 60% or more. The bakery products of the present disclosure are described in detail below.

[0017] [High oleic soy flour] The dough used to produce the bakery products of the present disclosure contains high oleic soy flour with a water soluble nitrogen index of 20% or more. In conventional techniques, when bakery products are produced from dough containing soy flour, there is a drawback that the bakery products do not rise sufficiently. However, in the bakery products of the present disclosure, by using dough containing high oleic soy flour with a water soluble nitrogen index of 20% or more, it is possible to achieve good leavening and sufficient leavening.

[0018] The variety of high oleic acid soybean used in the present disclosure is not particularly limited, as long as it contains triglycerides in which 70% by mass or more of the constituent fatty acids is oleic acid. TM , ALINOVA, Vistive Gold, Plenish, Calyxt HO, etc. Among these varieties, Sada HO No. 1, SOYLEIC TM and ALINOVA are preferred because they have been bred without genetic modification and are less likely to attract consumer resistance.

[0019] The water-soluble nitrogen index of the high oleic acid soy flour used in the present disclosure may be 20% or higher, specifically 20-95%, or 24-95%. From the viewpoint of further improving the expandability of bakery products, the water-soluble nitrogen index of the high oleic acid soy flour is preferably 30% or higher, more preferably 35% or higher, even more preferably 40% or higher, even more preferably 50% or higher, and particularly preferably 65% ​​or higher. Examples of suitable ranges for the water-soluble nitrogen index of high oleic acid soy flour include 30-95%, 35-95%, 40-95%, 50-95%, 65-95%, 30-90%, 35-90%, 40-90%, 50-90%, 68-90%, 30-88%, 35-88%, 40-88%, 50-88%, 65-88%, or 80-88%. The water-soluble nitrogen index of high oleic acid soy flour varies depending on the type and state of the high oleic acid soy flour, but high oleic acid soy flour obtained through a heat treatment process has a lower water-soluble nitrogen index. Therefore, raw high oleic acid soy flour that has not been subjected to a heat treatment process, or low-denatured high oleic acid soy flour that has been subjected to a mild heat treatment process, can have a water-soluble nitrogen index that satisfies the above range.

[0020] The high oleic acid soy flour used in the present disclosure may be either full-fat soy flour or defatted soy flour, as long as the water-soluble nitrogen index satisfies the above range. Full-fat soy flour from high oleic acid soybeans typically contains about 15 to 25% by mass of fats and oils. Defatted soy flour from high oleic acid soybeans typically contains about 0.1 to 12% by mass of fats and oils.

[0021] The content of high oleic acid soy flour having a water-soluble nitrogen index of 60% or more in the dough used to produce the bakery products of the present disclosure is not particularly limited, but may be, for example, 5% by mass or more, specifically 5 to 75% by mass, 5 to 60% by mass, or 9 to 50% by mass, calculated on a dry mass basis. In conventional techniques, increasing the soy flour content in the dough to about 10% by mass or more tends to reduce the volume of the resulting bakery product and make it difficult to leaven. In contrast, the bakery products of the present disclosure use high oleic acid soy flour having a water-soluble nitrogen index of 20% or more, allowing for good leavening even when the soy flour content in the dough is increased to about 10% by mass or more. In view of the characteristics of the bakery products of the present disclosure, the content of high oleic acid soybeans having a water-soluble nitrogen index of 20% or more in the dough, calculated on a dry mass basis, is preferably 9% by mass or more, more preferably 9 to 60% by mass, even more preferably 15 to 50% by mass, particularly preferably 20 to 50% by mass, and even more preferably 25 to 50% by mass.

[0022] [Iodine] The dough used to produce the bakery product of the present disclosure may contain iodine. When the dough used to produce the bakery product of the present disclosure contains iodine, the leavening property of the bakery product can be further improved.

[0023] Iodine can be incorporated into the dough used to produce the bakery products of the present disclosure by blending additives and / or food ingredients that serve as iodine sources. Examples of additives that serve as iodine sources include sodium iodide and potassium iodide. Examples of food ingredients that serve as iodine sources include seaweed (kelp, hijiki, wakame, sea lettuce, seaweed, mozuku, konbu (Laminaria japonica), hidaka kombu (Laminaria hidaka), rikonbu (Laminaria spp.), rausu kombu (Laminaria rausu), susabinori (Porphyra yezoensis), eisenia bicolor (Warame), mekabu (Mekabu), and Hibiscus ulmoides (Hypercocephalus spp.), iodine-containing yeast (yeast with enhanced iodine content), chicken eggs (iodine eggs, etc.), and extracts thereof. These iodine sources may be used alone or in combination of two or more.

[0024] The iodine content of the dough used to produce the bakery products of the present disclosure is not particularly limited, but examples include 100 μg or more, preferably 100 to 5000 μg, more preferably 120 to 4500 μg, and even more preferably 145 to 4100 μg of iodine per 100 g of total protein contained in the dough. To achieve the iodine content in the dough within the above range, the amount of the iodine source used can be adjusted based on the amount of iodine contained in the iodine source. For example, potassium iodide contains 76.4% by mass of iodine, and sodium iodide contains 84.7% by mass of iodine. The iodine content of iodine-containing food ingredients can be measured by ashing-gas chromatography.

[0025] The iodine content per 100 g of dry mass of the dough used to produce the bakery product of the present disclosure is 5 μg or more, preferably 5 to 5000 μg, more preferably 10 to 3000 μg, even more preferably 20 to 1500 μg, and particularly preferably 30 to 1000 μg.

[0026] [Flour] The bakery product of the present disclosure may be a gluten-free bakery product that does not contain wheat flour, but it is preferable that the dough contains wheat flour to provide a good texture.

[0027] The wheat flour may be refined wheat flour or whole wheat flour. The wheat flour may be either hard wheat or soft wheat, and may be any of weak flour, medium flour, and strong flour. Preferred examples of the wheat flour include strong flour and whole wheat flour.

[0028] In the bakery products of the present disclosure, when wheat flour is contained in the dough, the content is not particularly limited, but may be, for example, 10 to 90% by mass, preferably 20 to 80% by mass, more preferably 35 to 77% by mass, and even more preferably 40 to 73% by mass, calculated as dry mass.

[0029] In the bakery products of the present disclosure, the ratio of high oleic acid soy flour to wheat flour contained in the dough is not particularly limited, but may be, for example, 5 parts by mass or more of high oleic acid soy flour per 100 parts by mass of the total amount of high oleic acid soy flour and wheat flour. In conventional techniques, when the soy flour content is about 12 parts by mass or more per 100 parts by mass of the total amount of soy flour and wheat flour contained in the dough, the volume of the resulting bakery product tends to be small and it tends to be difficult to leaven. In contrast, in the bakery products of the present disclosure, by using high oleic acid soy flour with a water-soluble nitrogen index of 20% or more, good leavening can be achieved even when the content of high oleic acid soy flour is increased to about 12 parts by mass or more per 100 parts by mass of the total amount of high oleic acid soy flour and wheat flour contained in the dough. In view of the characteristics of the bakery products of the present disclosure, the amount of high oleic acid soy flour per 100 parts by mass of the total amount of soy flour and wheat flour contained in the dough is preferably 12 parts by mass or more, more preferably 15 to 60 parts by mass, even more preferably 20 to 50 parts by mass, even more preferably 25 to 50 parts by mass, and particularly preferably 30 to 50 parts by mass or 35 to 50 parts by mass.

[0030] In the bakery products of the present disclosure, the ratio of high oleic acid soy flour to wheat protein in the dough is not particularly limited, but examples include 150 parts by mass or less of wheat protein per 100 parts by mass of high oleic acid soy flour. In conventional techniques, when the wheat protein is about 130 parts by mass or less per 100 parts by mass of soy flour, it becomes difficult to form a crosslinked network of wheat gluten, and the bakery product tends to rise insufficiently. In contrast, in the bakery products of the present disclosure, by using high oleic acid soy flour with a water-soluble nitrogen index of 20% or more, good leavening can be achieved even when the wheat protein is about 130 parts by mass or less per 100 parts by mass of high oleic acid soy flour in the dough. In view of the characteristics of the bakery products of the present disclosure, the amount of wheat protein per 100 parts by mass of high oleic acid soy flour contained in the dough is preferably 130 parts by mass or less, more preferably 120 parts by mass or less, even more preferably 14 to 110 parts by mass, even more preferably 14 to 100 parts by mass, and particularly preferably 14 to 90 parts by mass. Here, the amount of wheat protein is the total amount of protein contained in the wheat flour to be added and wheat gluten to be added as needed.

[0031] [Protein Ingredient] In order to increase the protein content of the bakery products of the present disclosure, the dough used to produce the bakery products of the present disclosure may contain a protein ingredient. In the present disclosure, a protein ingredient refers to a food ingredient containing protein as a main component. The type of protein ingredient is not particularly limited as long as it is edible, and examples include wheat gluten, soy protein (concentrated soy protein, isolated soy protein, etc.), egg protein, and milk protein (skim milk powder, whey protein, etc.). These protein ingredients may be used alone or in combination of two or more.

[0032] Among these protein materials, a suitable example is wheat gluten, which is a substance in which glutenin and gliadin contained in wheat flour are connected in a network-like structure, and in the present disclosure, dry active gluten can be used as wheat gluten.

[0033] In the bakery product of the present disclosure, when a protein ingredient is contained in the dough, the content thereof is not particularly limited, but may be, for example, 0.1 to 20% by mass, preferably 1 to 10% by mass, more preferably 1 to 5% by mass, and even more preferably 1 to 4% by mass, calculated as the dry mass.

[0034] In the bakery products of the present disclosure, the total amount of protein contained in the dough is not particularly limited, but may be, for example, 5 to 40% by mass, preferably 10 to 35% by mass, and more preferably 16 to 26% by mass, calculated on a dry mass basis. Here, the total amount of protein contained in the dough refers to the total amount of protein contained in the high oleic acid soy flour in the dough, and the wheat flour and protein ingredients that are blended as necessary.

[0035] [Yeast] When the bakery product of the present disclosure is a fermented bakery product, the dough used to produce the bakery product of the present disclosure contains yeast required for fermentation. The yeast may be baker's yeast, but in addition to baker's yeast, brewer's yeast or the like may also be included as necessary. The yeast may also be any of dry yeast, instant dry yeast, fresh yeast, etc. One type of yeast may be used alone, or two or more types may be used in combination.

[0036] In the bakery products of the present disclosure, the yeast content in the dough is, for example, 0.1 to 10% by mass, preferably 0.2 to 5% by mass, and more preferably 0.5 to 2% by mass, calculated on a dry mass basis.

[0037] [Other Ingredients] In the bakery product of the present disclosure, the dough used for production may contain ingredients other than the ingredients described above. The other ingredients that can be contained in the bakery product of the present disclosure may be appropriately selected from food ingredients and additives generally used in the production of bakery products depending on the quality, flavor, texture, etc. to be imparted. Examples of such raw materials include edible flours such as rice flour, pea flour, corn flour, barley flour, and rye flour; sweeteners such as sugar, reduced starch syrup, white sugar, liquid sugar, powdered sugar, starch syrup, and artificial sweeteners; egg-derived materials such as egg yolk powder and egg white powder; milk-derived materials such as skim milk powder and whey; enzymes such as proteases; oils and fats such as shortening, margarine, butter, powdered oils and fats, fat spreads, lard, salad oil, olive oil, and emulsified oils and fats; chocolate, cheese, yogurt, baking powder, yeast food, bittern, gelatin, tea leaves, alcohol, emulsifiers, spices, Western liquors, dried fruit, nuts, flavorings, dietary fiber, leavening agents, dough improvers, antioxidants, pH adjusters, preservatives, acidulants, etc. These raw materials may be used alone or in combination of two or more.

[0038] The bakery product of the present disclosure is characterized in that it rises sufficiently after baking, and therefore has a lower density than when the rise is insufficient. The density of the bakery product of the present disclosure varies depending on the type of bakery food, etc. For example, if the bakery product of the present disclosure is bread, the density is 0.5 g / cm 3 or less, preferably 0.45 g / cm 3 or less, more preferably 0.35 g / cm 3 In addition, when the bakery product of the present disclosure is bread, the lower limit of the density is not particularly limited, but for example, 0.20 g / cm 3 More specifically, when the bakery product of the present disclosure is bread, the density is 0.20 to 0.5 g / cm 3 , preferably 0.20 to 0.45 g / cm 3 , more preferably 0.20 to 0.35 g / cm 3The density of the bakery products of the present disclosure is calculated by dividing the mass of the bakery product by the volume of the bakery product measured by the rapeseed displacement method.

[0039] [Manufacturing of Bakery Products] The bakery products of the present disclosure can be manufactured by known methods depending on the type of product. For example, if the bakery product of the present disclosure is bread, it can be manufactured by preparing dough using the above-mentioned ingredients and an appropriate amount of water, and then going through steps such as fermentation (primary fermentation), dividing, shaping, proofing (secondary fermentation), and baking.

[0040] In addition, since the content of ingredients other than water hardly changes between the dough and the bakery product baked from the dough, in the bakery product of the present disclosure, the content of each ingredient per dry mass of the bakery product is approximately the same as the content of each ingredient per dry mass of the dough used to produce the bakery product.

[0041] [Types of Bakery Products] The types of bakery products of the present disclosure are not particularly limited, and examples include breads such as white bread, round bread, buns, croissants, butter rolls, loaves, muffins, French breads, and other sweet breads; cakes such as pancakes, sponge cakes, butter cakes, roll cakes, pound cakes, and muffins; baked goods such as waffles, choux pastries, and biscuits; fried goods such as donuts, etc. Among these bakery products, preferred examples include bread and cakes, and more preferably bread.

[0042] 3. Bakery product mix The present disclosure further provides a bakery product mix containing high oleic acid soy flour having a water-soluble nitrogen index of 60% or more. The bakery product mix of the present disclosure is a mix containing ingredients of the bakery product, and by using the bakery product mix of the present disclosure, the bread can be easily produced.

[0043] The type and content of high oleic acid soy flour contained in the mix flour for bakery products of the present disclosure, as well as other ingredients, are as described in the section "2. Bakery Products" above.

[0044] The bakery product can be obtained by adding an appropriate amount of water to the mix flour for bakery products of the present disclosure to prepare a dough (dough or batter), adding other ingredients as needed, fermenting the dough, and then baking the dough.

[0045] 4. Method for Identifying High Oleic Acid Soy Flour Whether or not a bakery product of the present disclosure contains high oleic acid soy flour can be confirmed using known methods depending on the type of high oleic acid soy flour used. For example, when high oleic acid soy flour containing loss-of-function mutations introduced into the GmFAD2-1b and GmFAD2-1a genes encoding ω-6 fatty acid desaturase is used, the presence of the high oleic acid soy flour can be confirmed using the following method. First, total DNA contained in the bakery product is extracted using known methods. Next, the GmFAD2-1b and GmFAD2-1a genes are amplified from the obtained total DNA using PCR. DNA sequence analysis of the obtained PCR products is performed to confirm the presence or absence of loss-of-function mutations in the GmFAD2-1b and GmFAD2-1a genes. If the loss-of-function mutations are detected, the measured bakery product is determined to contain high oleic acid soy flour. Primers for amplifying the GmFAD2-1b gene and the GmFAD2-1a gene include, for example, the following: GmFAD2-1b gene forward: 5'-tctgtcacttccctccattcattttg-3' (SEQ ID NO: 1) reverse: 5'-gggaagcttatacacaaagtcattacgcggcaa-3' (SEQ ID NO: 2) GmFAD2-1a gene forward: 5'-attgatagcccctccgttcccaaga-3' (SEQ ID NO: 3) reverse: 5'-atacacacaaagtcattacgcggcaa-3' (SEQ ID NO: 4)

[0046] The present disclosure will be specifically described below using examples, but the present invention is not limited to these examples.

[0047] Test Materials The main test materials used in the test examples described below are as follows. Raw soy flour: A powder made from ordinary raw soybeans (20% by mass of the constituent fatty acids in triglycerides are oleic acid, and the NSI is 88.8%). The raw soy flour used contained 39.9% by mass of protein and 8% by mass of moisture. In the tables described below, the content of raw soybean flour is shown as a value converted to dry mass excluding moisture. High oleic acid soy flour (NSI: 88): A powder made from soybeans whose constituent fatty acids in triglycerides are 74.3% by mass of oleic acid and an NSI of 88%. The high oleic acid soy flour contains 6.4% by mass of moisture, 35.9% by mass of protein, and 22.7% by mass of lipids. In the tables described below, the content of high oleic acid soy flour (NSI: 88) is shown as a value converted to dry mass excluding moisture. High oleic soy flour (NSI: 80): Powdered soybeans in which 74.3% by mass of the constituent fatty acids of the triglycerides are oleic acid and the NSI is 80%. This high oleic soy flour contains 6.4% by mass of moisture, 35.9% by mass of protein, and 22.7% by mass of lipids. In the tables below, the content of high oleic soy flour (NSI: 80) is shown as a value converted to dry mass excluding moisture. High oleic soy flour (NSI: 67): Powdered soybeans in which 74.3% by mass of the constituent fatty acids of the triglycerides are oleic acid and the NSI is 67%. This high oleic soy flour contains 6.4% by mass of moisture, 35.9% by mass of protein, and 22.7% by mass of lipids. In the tables below, the content of high oleic acid soy flour (NSI: 67) is shown as a value converted to dry mass excluding water. - High oleic acid soy flour (NSI: 55): Powdered soybeans in which 74.3% by mass of the constituent fatty acids of triglycerides are oleic acid and the NSI is 55%. This high oleic acid soy flour contains 6.4% by mass of water, 35.9% by mass of protein, and 22.7% by mass of lipids. In the tables below, the content of high oleic acid soy flour (NSI: 55) is shown as a value converted to dry mass excluding water. - High oleic acid soy flour (NSI: 40): Powdered soybeans in which 74.3% by mass of the constituent fatty acids of triglycerides are oleic acid and the NSI is 40%.This high oleic acid soy flour contains 6.4% by mass of moisture, 35.9% by mass of protein, and 22.7% by mass of lipids. In the tables below, the content of high oleic acid soy flour (NSI: 40) is shown as a value converted to dry mass excluding moisture. - High oleic acid soy flour (NSI: 24): Powdered soybeans in which 74.3% by mass of the constituent fatty acids of triglycerides is oleic acid and the NSI is 24%. This high oleic acid soy flour contains 6.4% by mass of moisture, 35.9% by mass of protein, and 22.7% by mass of lipids. In the tables below, the content of high oleic acid soy flour (NSI: 24) is shown as a value converted to dry mass excluding moisture. High oleic soy flour (NSI: 10): Powdered soybeans in which 74.3% by mass of the constituent fatty acids of the triglycerides are oleic acid and which have an NSI of 10%. This high oleic soy flour contains 6.4% by mass of moisture, 35.9% by mass of protein, and 22.7% by mass of lipids. In the tables below, the content of high oleic soy flour (NSI: 10) is shown as a value converted to dry mass excluding moisture. Defatted high oleic soy flour (NSI: 78): Powdered soybeans in which 74.3% by mass of the constituent fatty acids of the triglycerides are oleic acid and which have an NSI of 78%. This defatted high oleic soy flour contains 6.4% by mass of moisture, 35.9% by mass of protein, and 10.9% by mass of lipids. In the tables below, the content of defatted high oleic acid soy flour (NSI: 78) is shown as a value converted to dry mass excluding moisture. - Kelp powder: Dried kelp powder. The kelp powder used contained 200 mg of iodine, 8.2% by mass of protein, and 7.9% by mass of moisture per 100 g. In the tables below, the content of kelp powder is shown as a value converted to dry mass excluding moisture. - Iodine-containing yeast: Yeast powder containing iodine. The iodine-containing yeast used contained 5% by mass of iodine, 52% by mass of protein, and 4.4% by mass of moisture. In the tables below, the content of kelp powder is shown as a value converted to dry mass excluding moisture. - Strong flour: The strong flour used contained 11.8% by mass of protein and 8% by mass of moisture. In the tables below, the content of strong flour is shown as a value converted to dry mass excluding moisture.- Whole wheat flour: The whole wheat flour used contained 12.8% protein by mass and 8% moisture by mass. In the tables below, the content of whole wheat flour is shown as a value converted to a dry mass excluding moisture. - Active gluten: The active gluten used contained 80.0% protein by mass and 8% moisture by mass. In the tables below, the content of active gluten is shown as a value converted to a dry mass excluding moisture. - Dry yeast: The dry yeast used contained 16.5% protein by mass and 5% moisture by mass. In the tables below, the content of dry yeast is shown as a value converted to a dry mass excluding moisture. - Salt: The salt used contained 1% moisture by mass. In the tables below, the content of salt is shown as a value converted to a dry mass excluding moisture. - Sugar: White sugar. The white sugar used contained 1.5% moisture by mass. In the tables below, the sugar content is shown as a value converted to a dry mass excluding water. Margarine: The margarine used contained 20% water by mass. In the tables below, the margarine content is shown as a value converted to a dry mass excluding water. Protease: Trade name "Denapsin 2P" (Nagase ChemteX Corporation), an endo-type acid protease derived from Aspergillus niger.

[0048] Iodine Content Measurement Method The iodine content of kelp powder and iodine-containing yeast was measured using the following ashing-gas chromatography method. Approximately 2 g of sample was mixed with 4 mL of a 4 mol / L potassium hydroxide aqueous solution, 2 mL of a 25% by mass potassium nitrate aqueous solution, and 5 mL of ethanol, and then dried on a hot plate for preliminary ashing. The mixture was then ashed for approximately 3 hours in an electric furnace at 500 °C. After cooling, the ash was dissolved in water, heated on a 100 °C hot plate for 30 minutes, and then filtered using filter paper. The filtrate was brought to a constant volume of 100 mL in a volumetric flask and appropriately diluted. 2 mL of the filtrate was then removed and placed in a stoppered test tube. 1 mL of (1 + 1) sulfuric acid, 1 mL of methyl ethyl ketone, and 1 mL of a 200 ppm aqueous solution of sodium nitrite were added, mixed, and allowed to stand at room temperature for 60 minutes. 10 mL of hexane was then added, and the mixture was shaken for extraction, and the hexane layer was collected. The recovered hexane layer was subjected to ECD-gas chromatography to determine the iodine concentration, and the iodine content in the sample was calculated.

[0049] Test Example 1 In this test, high oleic acid soy flour or raw soy flour with an NSI of 80 and kelp flour as an iodine source were mixed into bread dough, and the degree of leavening of the bread was evaluated.

[0050] Using the predetermined amounts of ingredients shown in Tables 1 and 2, an automatic bread maker ("Fukkura Bakery HBK-101W", MK Seiko Co., Ltd.) was used to make sliced ​​bread (Yamagata bread). Specifically, the predetermined amounts of ingredients shown in Table 1 were placed in the bread case of the automatic bread maker, and cooking was carried out by setting the menu of the automatic bread maker to "sliced ​​bread." In this automatic bread maker, the bread-making process is automatically carried out in the following order according to the settings: kneading, preliminary fermentation, kneading, primary fermentation, shaping and fermentation, and baking. After cooking was completed, the sliced ​​bread was removed. The volume of the resulting bread was measured using the rapeseed displacement method. The weight of the resulting bread was also measured, and the density of the bread was determined.

[0051] The results are shown in Table 1. Bread containing normal raw soy flour had a small volume and insufficient leavening (Comparative Example 1-1). In contrast, bread containing high oleic acid soy flour with an NSI of 80% had a large volume and good leavening properties (Examples 1-1 to 1-5). In particular, good leavening was observed even in bread containing 10% by mass or more of high oleic acid soy flour with an NSI of 80% per dry weight of dough (Examples 1-1 to 1-3 and 1-5). Furthermore, a decrease in density was observed with an increase in volume in the breads of Examples 1-1 to 1-5.

[0052] Furthermore, when kelp powder (an iodine source) was blended with normal raw soy flour, the volume of the bread was reduced, and the kelp powder demonstrated an inhibitory effect on leavening (Comparative Examples 1-2 to 1-4). In contrast, when kelp powder (an iodine source) was blended with high oleic acid soy flour with an NSI of 80%, the volume of the bread increased even more, and significantly more pronounced leavening properties were observed (Examples 1-6 to 1-12). Furthermore, a decrease in density was observed with an increase in volume in the breads of Examples 1-6 to 1-12.

[0053]

[0054]

[0055] Test Example 2 In Test Example 1, the bread was significantly expanded by blending kelp flour as an iodine source with high oleic acid soy flour having an NSI of 80%. In this test, potassium iodide, sodium iodide, and iodine-containing yeast were used as iodine sources to examine the effects on the expansion of bread.

[0056] Bread was produced under the same conditions as in Test Example 1, except that the specified amounts of ingredients shown in Table 3 were used, and the volume of the resulting bread was measured by the rapeseed substitution method.

[0057] The results are shown in Table 3. As a result, the addition of potassium iodide, sodium iodide, or iodine-containing yeast together with high oleic acid soy flour with an NSI of 80% also had an improving effect on leavening (Examples 2-1 to 2-7). Furthermore, a decrease in density was observed with an increase in volume in the breads of Examples 2-1 to 2-7. In other words, these results demonstrate that the addition of iodine together with high oleic acid soy flour with an NSI of 80% further improves the leavening properties of bread.

[0058]

[0059] Test Example 3 In Test Example 1, it was found that the leavening properties of bread were improved by adding high oleic acid soy flour with an NSI of 80%. Therefore, in this test, high oleic acid soy flour with an NSI of 10%, 24%, 40%, 55%, 67% or 88% was used to examine the effect on the leavening properties of bread.

[0060] Bread was produced under the same conditions as in Test Example 1, except that the specified amounts of ingredients shown in Tables 4 and 5 were used, and the volume of the resulting bread was measured by the rapeseed substitution method.

[0061] The results are shown in Tables 4 and 5. As a result, when high oleic acid soy flour with an NSI of 10% was used, the leavening properties of the bread were insufficient. Furthermore, even when these high oleic acid soy flours were used in combination with potassium iodide (an iodine source), the leavening properties were insufficient (Comparative Examples 3-1 to 3-2). In contrast, when high oleic acid soy flour with an NSI of 24%, 40%, 55%, 67%, or 88% was used, the bread volume was large and the leavening properties were good (Examples 3-1 to 3-8). Furthermore, a decrease in density was observed with increasing volume in the breads of Examples 3-1 to 3-8. In particular, when high oleic acid soy flour with an NSI of 40% or more was used, the leavening properties of the bread were significantly better (Examples 3-1 to 3-6). These results confirmed that the use of high oleic acid soy flour with an NSI of 20 or more can improve the leavening properties of bread.

[0062]

[0063]

[0064] Test Example 4: It was revealed in Test Example 3 that the leavening properties of bread can be improved by incorporating high oleic acid soy flour with an NSI of 20% or more. Therefore, in this test, the effect on the leavening properties of bread was examined using defatted high oleic acid soy flour with an NSI of 20% or more.

[0065] Bread was produced under the same conditions as in Test Example 1, except that the specified amounts of ingredients shown in Table 6 were used, and the volume of the resulting bread was measured by the rapeseed substitution method.

[0066] The results are shown in Table 6. As a result, good leavening properties were observed even when using defatted soy flour from high oleic acid soybeans with an NSI of 78% (Examples 4-1 and 4-2). In other words, these results confirmed that high oleic acid soy flour with an NSI of 20% or more can improve the leavening properties of bread, even when it is defatted soy flour.

[0067]

[0068] Overall Discussion: From the above results, it was confirmed that the use of high oleic acid soy flour with an NSI of 20% or more improved the leavening properties of bread, even when the amount of soy flour blended was 10% by mass or more, calculated as the dry mass of the dough. In other words, from the above results, it became clear that bakery products obtained from dough blended with high oleic acid soy flour with an NSI of 20% or more have good leavening properties. Furthermore, it became clear that blending soy flour with 10% by mass or more, calculated as the dry mass of the dough, tends to significantly reduce the leavening properties of bakery products. It was also revealed that by using high oleic acid soy flour with an NSI of 20% or more, bakery foods with good leavening properties can be obtained, even when blended with 20% by mass or more, calculated as the dry mass of the dough.

Claims

1. A bakery product obtained from a dough containing high oleic soy flour having a water soluble nitrogen index of 20% or more.

2. The bakery product of claim 1, wherein the dough further comprises iodine.

3. The bakery product according to claim 2, wherein the dough contains at least one selected from the group consisting of seaweed, iodine-containing yeast, chicken eggs, sodium iodide, and potassium iodide as a source of iodine.

4. The bakery product according to claim 1 or 2, wherein the dough contains high oleic acid soy flour in an amount of 5% by mass or more calculated on a dry basis.

5. The bakery product according to claim 2, wherein the dough contains 100 μg or more of iodine per 100 g of total protein contained therein.

6. A bakery product according to claim 1 or 2, wherein the bakery product is bread.

7. A method for producing a bakery product, comprising the steps of: preparing a dough containing high oleic soy flour having a water-soluble nitrogen index of 20% or more; and baking the dough obtained in said step.

8. A dough for bakery products comprising high oleic soy flour having a water-soluble nitrogen index of 20% or more.

9. A mix flour for bakery products containing high oleic acid soy flour having a water-soluble nitrogen index of 20% or more.

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