JPH11243844A - Bread manufacturing method - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To provide a method for producing breads having high protein content and high amino acid score, and making nutritious breads while maintaining ordinary bread-making properties. The above-mentioned problem can be solved by adding soybean protein and xylanase. More specifically, 3 to 15% by weight of soy protein to flour
Protein-enriched breads can be prepared by adding (substituting) and adding 1,000 to 100,000 xylanase titers per 1 kg of the flour. Through its utilization, bread has contributed to improving the nutrition and health of the public through the use of bread, and has also helped to stimulate the food industry.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to the production of novel breads having high nutritional value.

[0002]

2. Description of the Related Art Flour has a low protein content of about 10%, lysine is the first limiting amino acid, and its amino acid score is about 40, which is low, and its nutritional value as a protein is not high. Attempts have been made to produce protein-enriched bread with improved nutritional value in both quantity and quality by adding other protein materials, for example, lysine-rich isolated soy protein, but adding soy protein Therefore, there is a problem that the volume is significantly reduced. As a method for solving such a decrease in swelling property, it has been studied to add an emulsifier such as lecithin (Cereal Chem., 44, 193, 1967) or glycolipid (Cereal Chem., 46, 512, 1969). I have.

[0003] However, these emulsifiers are not favored in terms of image, and there is a problem in flavor such as bitterness, and there is a tendency to avoid using such emulsifiers. A way was desired.

[0004] As one of the bread improving agents, a method using various enzymes has been studied (Trendsin Food Science).
& Technology, 1997, Vol. 8, p339-344). For example, amylase, protease, xylanase (hemicellulase), lipase, lipoxygenase, sulfhydryl oxidase, polyphenol oxidase and the like have been studied. However, there is no report that the problem of adding soy protein to breads has been solved by using an enzyme.

[0005]

The present invention relates to the production of breads having a high nutritional value by adding soy protein,
An object of the present invention is to provide a manufacturing method which maintains normal baking workability.

[0006]

SUMMARY OF THE INVENTION The present invention is a method for producing bread, characterized by adding soy protein and xylanase. When bread is produced using this method, it has the same properties as ordinary bread without protein fortification, and it has been found that bread with enhanced protein can be produced.
The present invention has been completed.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Terms used in the present invention are defined as follows. Breads include flour and water as essential ingredients, salt, yeast, other oils and fats (shortening, lard, margarine, butter, liquid oil, etc.), dairy products, sugars, seasonings ( Glutamic acids, nucleic acids, etc.), chemical swelling agents, flavors, etc. are added, kneaded, baked or steamed through a fermentation step, and heated by frying. That is, bread, special bread, cooked bread, sweet bread, steamed bread, hot cake, donut, and the like are included. For example, as bread, white bread, black bread, French bread, variety red, rolls (table rolls, buns, butter rolls, etc.) are exemplified. Special breads such as grissini, muffin, rusk, etc., cooking breads such as hot dogs, hamburgers, pizza pies, etc., and confectionery breads such as jam bread, amppan, cream bread, raisin bread, melon bread, sweet roll,
Rich goods (croissants, brioches, danish pastries) and the like. Examples of the steamed bread include meat bun and bun.

[0008] Soy protein refers to a food material containing protein derived from soybeans. Existing substances include isolated soybean protein, concentrated soybean protein, defatted soybean, full fat soybean powder, full fat and defatted soymilk powder, steamed Although soybeans and the like can be mentioned, it is preferable that the protein content is as high as possible in terms of both nutritional value and bread making properties. In particular, the okara (insoluble polysaccharide) component has high water absorption and has a large effect on bread making properties, so it is better not to include it.

[0009] Xylanase is an enzyme that hydrolyzes hemicellulose contained in wheat flour. Hemicellulose in flour is mainly arabinoxylan, also called pentosan. Usually, it is contained in an amount of 1 to 3% by weight of the flour, but the lower the flour, the more the content is contained, up to about 5%. Xylanase is sometimes referred to as hemicellulase, pentozanase.

The xylanase titer is 1 mg / min when the reaction is carried out at pH 4.5 and 40 ° C. using xylan as a substrate.
The amount of enzyme that produces reducing sugars equivalent to xylose
Defined as a unit. High nutritional value means that the protein content of flour and the amino acid score are improved by replacing 3 to 15% by weight of soy protein with flour used for bread. More specifically, as shown below, soy protein (isolated soy protein) is added to flour (strong flour).
By 3 to 15% by weight, the protein content of the flour is reduced from 11.7% to 13.9% to 22.6% by 20 to 20%.
90% increase in amino acid score from 40 to 53-8
2 to 33-105% increase.

Improvement of Nutritional Value when 3-15% by Weight of Soy Protein is Replaced with Wheat Flour Soy Protein (A: B) Mixture A. Powerful Flour B. Isolated Soy Protein 97: 3 95: 5 92: 890 : 10 85:15 ─────────────────────────────────── Protein content (%) 11.7 84.6 13.9 15.4 17.5 19.0 22.6 Ratio (times) Compared to 1.0 7.2 1.2 1.3 1.5 1.6 1.9 Increase (%) 0 620 20 30 50 60 90 ──────────────────────ア ミ ノ 酸 Amino acid score 40 100 53 61 69 73 82 Ratio (fold) to 1.0 ─ 1.33 1.52 1.73 1.83 2.05 Increase rate (%) 0 ─ 33 52 73 83 105 ──場合 When the flour is medium flour or soft flour, their protein content is about 9 %, 8%, which is lower than that of the flour, the rate of increase of the protein content by the same substitution rate. The rate of increase in the amino acid score is further improved. Incidentally, breads referred to in the present invention are as wide as described above, and since the blending is various, the protein content of each kind of bread is difficult to set, but the nutritional value is improved by replacing / mixing the flour and soy protein as described above. The effect of (1) also has a ripple effect on breads.

The texture of the crumb refers to the texture of the crumb (inner phase) (the standing state and the tactile sensation of a thin and stretched bubble film). In addition, as a sensory evaluation of the quality of bread, there is also a quality evaluation examination scoring style (Ministry of Education) of school lunch (bread, coppe), the most important internal minister (5 items such as standing), followed by the appearance (volume, etc.) 5 items).

When soybean protein is added in an amount of 3% or more for improving nutritional value, bread making inhibition such as a decrease in bread volume occurs. Quality (volume and crumb texture. Same as below)
It is possible to manufacture bread with. There is no direct interaction / reaction between xylanase and soy protein.

When soybean protein, for example, isolated soybean protein is added, in order to obtain optimum workability (physical properties of dough) and bread quality, about 1% is added per 1% replacement of protein with flour. It is necessary to increase the amount of water, and the amount of water in the bread increases, which causes adverse effects such as deterioration of texture. When removing water-absorbing arabinoxylan with xylanase, the optimum amount of water can be reduced by a considerable amount. Therefore, if soybean protein and xylanase are added simultaneously, the optimum amount of water can be brought closer to the optimum amount of water in the normal case (both soybean protein and xylanase are not added). Manufacturing is possible. For example, when the isolated soybean protein is added, good workability and bread quality can be obtained by increasing or decreasing the amount of water within 0.5% per 1% substitution of the isolated soybean protein with respect to flour.

As the xylanase used in the present invention, for example, a xylanase derived from a microorganism such as Aspergillus niger can be used. The xylanase is not particularly limited as long as it can decompose pentosan mainly composed of arabinoxylan contained in flour. . Enzyme activities such as protease, amylase, lipase, and phytase may coexist, or these enzymes may be added in combination. However, there may be a problem in baking properties and flavor.

The soybean protein is added (substituted) in an amount of 3 to 15% by weight based on the flour. Preferably it is 5 to 12% by weight, more preferably 5 to 10% by weight. When the amount is less than 3% by weight based on the flour, the requirements of the present invention are not particularly required, and bread equivalent to the case where no additive is added can be prepared by a usual method. On the other hand, when the content exceeds 15% by weight, comprehensive judgment is required from the viewpoint of a change in flavor and an increase in cost. In the case of 13% by weight or more, it is more preferable to devise the addition time of soybean protein, the addition time and amount of xylanase, and the modification of fermentation conditions. Fifteen
Even in the case where the content is not less than% by weight, good bread-making properties may be obtained by considering the above measures.

The amount of xylanase to be added must be changed depending on the amount and type of soybean protein to be added, the composition and the process at the time of baking, but usually from 1,000 to 100,000 per kg of flour.
Good to use between units. However, when the amount of xylanase is small, the effect is low, and when too large, the volume is reduced and the texture of crumb is deteriorated. When adding 10% or more of isolated soy protein, 1 kg of flour
It is necessary to add more than 0,000 units.

The baking step is not particularly limited as long as it is a commonly used method, and a straight method, a medium seed method, a liquid seed method and the like can be used. The method of adding soybean protein and xylanase is also not particularly limited, and may be mixed with raw materials such as flour as a powder, dissolved in water before use, or added during the process. The ordinary steps do not need to be particularly changed, but if necessary, for example, if the steps are changed such as extending the fermentation time, better results can be obtained.

In the present invention, known improvers such as monoglyceride, organic acid monoglyceride, glycerin fatty acid ester, propylene glycol fatty acid ester,
Sorbitan fatty acid esters, phospholipids, ascorbic acids and derivatives thereof, organic acids, amino acids, salts and the like can also be used. In this case, there is an advantage that the amount of these improvers can be reduced by using xylanase.

[0020]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but these are only examples, and the technical idea of the present invention is not limited to these examples.

Normal Standard Example and Example 1 A total of the flour and soy protein having the composition shown in Table 1 was 280 g in scale, and the normal standard example and Example 1 were used in an automatic bread maker (manufactured by Matsushita Electric Co., Ltd., SD-BT101). Mold) and its "bread course" method,
Baking was performed and the bread volume, crumb texture, etc. were evaluated. In addition, bread making was performed by changing the addition and subtraction of water in increments of 2%, and the optimum amount was the amount of water having the highest volume and good crumb texture. In Example 1, the same water was used as in the normal standard example.

The raw materials used were flour "Eagle" (manufactured by Nippon Flour Milling Co., Ltd.) as wheat flour, soybean protein "Fujipro E" (manufactured by Fuji Oil Co., Ltd.) as soybean protein, and sugar and salt were commercially available general products. A commercially available instant dry yeast is used as the yeast, and "Hemicellulase Amano 90" (manufactured by Amano Pharmaceutical Co., Ltd.) is used as the xylanase.
126,000 units per gram of titer. The same applies hereinafter. ) And so on.

After the baked bread was allowed to stand at room temperature overnight, the volume was measured by the tanning substitution method. Then, it was cut and the texture of the crumb was observed and evaluated. At this time, sensory evaluations such as color, aroma, and taste were also performed.

Comparative Example 1 As a comparative example, the same procedure as in Example 1 was carried out except that the separated soybean protein was added as shown in Table 1, no xylanase was added, and the amount of water was increased.

Table 1: Formula values are expressed as 100 with flour or the total of flour and soy protein. Tables 2 and 3 are the same.区分 Bread classification Normal standard example Example 1 Comparative example 1 ──配合 Blended flour 100 90 90 Soy protein 0 10 10 ─────── ───────────────────────── Subtotal 100 100 100 ─────────────────────糖 Sugar 6.1 6.1 6.1 Salt 1.8 1.8 1.8 Yeast 1.1 1.1 1.1 1.1 Xylanase unit 0 6,750 0 (Flour 0 75,000 0 Water 64 (optimum value) 64 74 (optimum value) あ た り── Total 173 173 183 ──────パ ン Bread making evaluation (prepared on a 2.8-fold g scale of the above blending value. ) Volume (ml) 1760 1800 1070 (poor) Crumb texture Good Good Poor (Bubble small) ──────────────────────────── ──── Overall good good bad ─────────────────────────────────── Evaluation of bread making in Table 1 As shown in the figure, the product of Example 1, which is the product of the present invention, was superior to the standard product of the standard example in volume and was equivalent in terms of crumb texture. Further, the product of Comparative Example 1 was inferior in volume to the standard product of Example and the product of Example 1 and had no practical value.

Examples 2, 3 and 4, 5 and Comparative Example 2
3 and 4. According to the formulation in Table 2, the ratio of flour: soy protein was determined in Example 2.
97: 3, 3: 95: 5, 4:90:10, 5
87:13, and the titer unit of xylanase per kg of the flour was changed and added. In Comparative Example 2, the flour: soy protein ratio was set to 80:20 in Example 5, and in Comparative Example 3, the titer unit of xylanase was 1/100 in Example 4.
In Comparative Example 4, the titre unit of xylanase was increased three-fold in Example 4. The amount of water was set to the optimum value as described above. Except for the above, bread making and evaluation were performed in the same manner as in Example 1.

Table 2 ─────────────────────────────────── Normal Example Same Same Same Same Comparative Example Same Same bread category Standard example 2 3 4 5 2 3 4 ─────────────────────────────────── Blended flour 100 97 95 90 87 80 90 90 Soy protein 0 3 5 10 13 20 10 10 ──────────────────────────────── Subtotal 100 100 100 100 100 100 100 100 糖 Sugar 6.1 6.1 6.1 6.1 6.1 6.1 6.1 6.1 Salt 1.8 1.8 1.8 1.8 1.8 1.8 1.8 1.8 Yeast 1.1 1.1 1.1 1.1 1.1 1.1 1.1 1.1 73 66 ────────────────── ───────────── Total 173 173 174 174 176 179 185 182 175 ────────────────────────────パ ン Bread making evaluation Volume (ml) 1760 1810 1780 1720 1580 1320 1280 1520 Crumb texture Good Good Good Good Good Bad Bad Bad Bad総 合 Overall good good good good good good bad bad bad ────────────────────────── ─────────

As shown in the evaluation of bread making in Table 2, the order of decreasing volume is as follows: Example 2, Example 3, Standard example, Example 4, Example 5, Comparative example 4, Comparative example 2, Comparative example 3. The order of the crumb texture is the same as in Examples 2 to 4 and the standard example is the same. Next, in Example 5, Comparative Examples 2 and 3 are large in terms of formation of a bubble film, and Comparative Example 4 is large in bubbles. In all respects, they were poor. In the comprehensive evaluation, both the examples and the standard examples had practical value, but the comparative examples had no practical value.

[0029]

As described above, by adding soybean protein and xylanase to produce breads, pentosan mainly composed of arabinoxylan in wheat flour is decomposed, water content adjustment is suppressed, and the workability and quality (volume) of bread making are reduced. Of bread, with high protein content and high nutritional value. This can contribute to maintaining and improving public health.

[0030]

[Brief description of the drawings]

FIG. 1 is a graph showing the correlation between the amount of soybean protein added (%) and the required amount of enzyme (unit / kg of flour). More specifically, the xylanase titer (unit / flour 1) was calculated based on the percent replacement of isolated soybean protein with flour used in breads.
(kg).

Claims (4)

[Claims] 1. A method for producing bread, characterized by adding soy protein and xylanase. 2. The xylanase titer of 1 kg of flour per kg of flour.
The method according to claim 1, wherein 000 to 100,000 units are added. 3. A soy protein content of 3 to 15% by weight based on flour.
The method of claim 1 for use. 4. A soy protein isolated soy protein, concentrated soy protein, defatted soybean, full fat soybean, full fat and defatted soymilk powder,
The method according to any one of claims 1 to 3, wherein the method is any of steamed soybeans.