Bread with high protein content and containing acetic acid

Abstract

The present disclosure addresses the problem of providing a bread which contains 30 mass% or more of protein and acetic acid in terms of dry mass, and which has reduced sourness and sour odor. The bread is obtained from a dough containing 30 mass% or more of protein, acetic acid, and amylase per dry mass of the dough.

Description

TECHNICAL FIELD

[0001] The present disclosure relates to a bread containing 30% by mass or more of protein and acetic acid in terms of dry mass, and having reduced sourness and sour odor. In addition, the present disclosure relates to a bread mix used for the production of the bread, and a production method of the bread. BACKGROUND

[0002] In recent years, with the progress of the times, people's awareness of health is rising, and one of the nutrients that people pay most attention to and ingest is protein. On the other hand, bread is recognized as a staple food or a snack in dietary life, so increasing the protein content in bread is effective for efficiently ingesting protein. From the past, various publications have been made on the production technology of bread with increased protein content (Patent Documents 1 and 2, etc.).

[0003] On the other hand, the tasting period of general bread is about 3 to 5 days, and the demand for long-term storage bread with a tasting period set to about 14 to 60 days as a staple food, a stored food, an emergency food, etc. is increasing. In long-term storage bread, in order to impart bacteriostatic properties and improve storage properties, there are cases where organic acids such as acetic acid are blended.

[0004] PRIOR ART DOCUMENTS

[0005] PATENT DOCUMENTS

[0006] Patent Document 1: Japanese Patent Application Publication No. 2023-42298

[0007] Patent Document 2: Japanese Patent Application Publication No. 2020-103200 SUMMARY

[0008] PROBLEMS TO BE SOLVED BY THE INVENTION

[0009] Bread containing 30% by mass or more of protein and acetic acid in terms of dry mass is beneficial in terms of nutritional value and storage properties, but has the disadvantage that it cannot sufficiently have the original aroma of bread due to the sourness or sour odor caused by acetic acid.

[0010] Therefore, an object of the present disclosure is to provide bread containing 30% by mass or more of protein and acetic acid in terms of dry mass, and having reduced sourness and sour odor.

[0011] MEANS FOR SOLVING THE PROBLEMS

[0012] The inventors of the present disclosure have developed a bread obtained from a dough containing 30% by mass or more of protein, acetic acid, and amylase in terms of dry mass, which suppresses the sour taste and sour odor caused by acetic acid, based on the starting point of high protein content and high storability. In addition, the bread can suppress the bran, okara odor (a taste like bran or okara) even when whole wheat flour is included, which has been a disadvantage when whole wheat flour is added to improve the protein content or nutritional value. Furthermore, the bread can suppress the bean odor (a taste like bran or okara) by adjusting the amount of amylase added, which has been a disadvantage when soybean flour is added to improve the protein content or nutritional value. Furthermore, the inventors of the present disclosure have developed a bread having the above characteristics, the molecular weight distribution of saccharides measured under specific conditions satisfies that the ratio of saccharides having a molecular weight of 1,000 to 3,000 is 23% or less with respect to the total amount of saccharides, and the ratio of saccharides having a molecular weight of less than 1,000 is 57% or more. The present disclosure has been completed through repeated investigations based on these findings.

[0013] That is, the present disclosure provides an invention of the following aspect.

[0014] Item 1. A bread obtained from a dough containing 30% by mass or more of protein, acetic acid, and amylase per dry mass of the dough.

[0015] Item 2. The bread according to item 1, wherein the dough contains whole wheat flour and / or soybean flour.

[0016] Item 3. The bread according to item 1 or 2, wherein the amylase is α-amylase.

[0017] Item 4. A bread mix containing 30% by mass or more of protein, acetic acid, and amylase.

[0018] Item 5. A method for producing a bread, the method comprising: a step of preparing a dough by adding water to the bread mix according to item 4; and

[0019] a step of fermenting and baking the dough obtained in the above step.

[0020] Item 6. A bread obtained from a dough containing 30% by mass or more of protein and acetic acid per dry mass of the dough.

[0021] The ratio of saccharides having a molecular weight of 1,000 or more and less than 3,000 with respect to the total amount of saccharides is 23% or less, and the ratio of saccharides having a molecular weight of less than 1,000 is 57% or more in the molecular weight distribution of saccharides obtained under the following measurement conditions;

[0022] Measurement conditions for the molecular weight distribution of saccharides

[0023] (1) A fine bread crumb was added with 10 mL of a 0.1 mol / L sodium nitrate solution, and after being left at room temperature for one night, filtration was performed using a membrane filter;

[0024] (2) The obtained filtrate was supplied to HPLC (High-Performance Liquid Chromatography) using a size selection column, and a chromatogram was obtained; the molecular weight of each peak was obtained from a calibration curve prepared using polytriglucose and maltotriose having known molecular weights as standards;

[0025] (3) The peak area of saccharides having a molecular weight of 1,000 or more and less than 3,000 with respect to the total peak area was calculated as the ratio of saccharides having a molecular weight of 1,000 or more and less than 3,000 with respect to the total amount of saccharides; in addition, the peak area of saccharides having a molecular weight of less than 1,000 with respect to the total peak area was calculated as the ratio of saccharides having a molecular weight of less than 1,000 with respect to the total amount of saccharides.

[0026] Effects of the Invention

[0027] According to the bread of the present disclosure, a high content of protein and acetic acid can be contained, and an acid taste and an acid odor due to acetic acid can be suppressed. In addition, according to an embodiment of the bread of the present disclosure, although whole wheat flour is contained, a wheat bran odor and a soybean dreg odor due to the same can be suppressed. Furthermore, according to another embodiment of the present disclosure, although soybean flour is contained, a soybean odor due to the same can be suppressed. In an embodiment of the bread of the present disclosure, by acetic acid, not only the storability is improved, but also the use of soybeans becomes easy, and thus a long-term storage bread containing soybeans can be provided, and contribution to achievement of the goals of SDGs 2 "to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture" and SDGs 9 "to build resilient infrastructure and promote inclusive and sustainable industrialization" can be made. DETAILED DESCRIPTION

[0028] 1. Definitions

[0029] The terms used in the present disclosure are understood to have the meanings commonly used by those of ordinary skill in the art unless specifically defined otherwise. Thus, all professional and scientific terms used in the present specification have the same meanings as those generally understood by those of ordinary skill in the art unless otherwise defined.

[0030] In the present disclosure, the content of each ingredient or raw material contained in the bread is the content of each ingredient or raw material when the bread is converted to dry mass, and is the proportion of the dry mass of each ingredient or raw material contained in the bread to the total amount of ingredients other than moisture. In addition, in the present disclosure, the content of each ingredient or raw material contained in the bread is obtained as the proportion of the dry mass of each ingredient or raw material contained in the dough to the dry mass (total mass excluding moisture) of the dough used at the time of manufacturing the bread.

[0031] In the present disclosure, the content of each ingredient or raw material contained in the bread is the content of each ingredient or raw material when the bread is converted to dry mass, and is the proportion of the dry mass of each ingredient or raw material contained in the bread to the total amount of ingredients other than moisture. In addition, in the present disclosure, the content of each ingredient or raw material contained in the bread is obtained as the proportion of the dry mass of each ingredient or raw material contained in the dough to the dry mass (total mass excluding moisture) of the dough used at the time of manufacturing the bread.

[0032] 2. Bread (1)

[0033] One embodiment of the bread of the present disclosure is a bread obtained from a dough containing 30% by mass or more of protein per dry mass of the dough, acetic acid, and amylase. Hereinafter, the bread of the present disclosure will be described in detail.

[0034] [Protein]

[0035] The bread of the present disclosure is obtained from a dough containing 30% by mass or more of protein per dry mass of the dough. In the present disclosure, the content of protein in the dough is the total amount of protein contained in the raw material that is a source of supply of the protein among the raw materials contained in the dough.

[0036] The kind of protein used in the present disclosure is not particularly limited, and examples thereof include wheat protein, soybean protein, egg protein, milk protein, rice protein, pea protein, corn protein, barley protein, and rye protein. These proteins can be used alone or in combination of two or more kinds.

[0037] In the bread of the present disclosure, a raw material that is a source of supply of the protein is mixed in the dough in accordance with the kind of protein contained.

[0038] As a raw material that becomes a supply source of wheat protein, for example, wheat flour and wheat gluten can be listed. The wheat flour can be refined wheat flour, and also can be whole grain wheat flour. The wheat flour can use either of hard wheat or soft wheat, and also can use any of low gluten flour, medium gluten flour, and high gluten flour. As a preferable example of these grain flours, wheat flour can be listed, and more preferably, whole grain wheat flour. The whole grain wheat flour generally contains about 10 to 18 mass% of protein. The wheat gluten is a substance in which glutenin and gliadin contained in the wheat flour are connected in a network, and in the present disclosure, active gluten in a dried state can be used as the wheat gluten. The active gluten generally contains about 60 to 90 mass% of protein.

[0039] As a raw material that becomes a supply source of soybean protein, for example, soybean flour, concentrated soybean protein, and isolated soybean protein can be listed. The soybean flour is a raw material in which soybeans are made into a powder, and in the present disclosure, inactivated soybean flour to which heat treatment is applied can be used as the soybean flour. The soybean flour generally contains about 35 to 45 mass% of protein. The concentrated soybean protein is a raw material in which protein is concentrated after processing from soybeans. The isolated soybean protein is a raw material in which only protein is extracted from soybeans. Among the raw materials that become a supply source of soybean protein, as a preferable example, soybean flour can be listed.

[0040] As a raw material that becomes a supply source of egg protein, for example, egg yolk powder, egg white powder, and protein separated from an egg can be listed. The egg yolk powder is a powder-like raw material in which the yolk of a chicken egg is dried. The egg yolk powder generally contains about 25 to 35 mass% of protein. The egg white powder is a raw material in which the white of a chicken egg is separated and powdered. Among the raw materials that become a supply source of egg protein, as a preferable example, egg yolk powder can be listed.

[0041] As a raw material that becomes a supply source of milk protein, for example, skim milk powder, whey, and protein separated from milk can be listed.

[0042] As a raw material that becomes a supply source of rice protein, for example, rice flour and protein separated from rice can be listed.

[0043] As a raw material that becomes a supply source of pea protein, for example, pea flour and protein separated from peas can be listed.

[0044] As a raw material that becomes a supply source of corn protein, for example, corn flour and protein separated from corn can be listed.

[0045] As a raw material that becomes a supply source of barley protein, for example, barley flour and protein separated from barley can be listed.

[0046] As a raw material that becomes a supply source of rye protein, for example, rye flour and protein separated from rye can be listed.

[0047] The content of the protein contained in the dough in the bread of the present disclosure is not particularly limited as long as the total content of the protein contained in the dough is 30% by mass or more per dry mass of the dough, and can be, for example, 30 to 50% by mass, preferably 31 to 45% by mass, more preferably 32 to 40% by mass, and particularly preferably 34 to 39% by mass.

[0048] The bread of the present disclosure preferably contains wheat flour, preferably whole grain wheat flour and wheat gluten, and thus, as a preferred example of the bread of the present disclosure, at least wheat protein can be cited. In the bread of the present disclosure, the content of the wheat protein contained in the dough is appropriately set within a range in which the total content of the protein contained in the dough is 30% by mass or more per dry mass of the dough, taking into account the content of other proteins, and can be, for example, 15 to 35% by mass, preferably 20 to 30% by mass, and more preferably 24 to 28% by mass.

[0049] In addition, in the bread of the present disclosure, it is more preferable to contain soybean protein and / or egg protein in addition to the wheat protein, and particularly preferable to contain wheat protein, soybean protein, and egg protein.

[0050] In the case where the bread of the present disclosure contains soybean protein, the content of the soybean protein contained in the dough is appropriately set within a range in which the total content of the protein contained in the dough is 30% by mass or more per dry mass of the dough, taking into account the content of other proteins, and can be, for example, 1 to 20% by mass, preferably 3 to 15% by mass, and more preferably 5 to 9% by mass.

[0051] In addition, in the case where the bread of the present disclosure contains egg protein, the content of the egg protein contained in the dough is appropriately set within a range in which the total content of the protein contained in the dough is 30% by mass or more per dry mass of the dough, taking into account the content of other proteins, and can be, for example, 0.1 to 10% by mass, preferably 0.2 to 5% by mass, and more preferably 0.5 to 2% by mass.

[0052] In the bread of the present disclosure, the content of the raw material that is a source of protein is appropriately set in a manner that satisfies the content of the protein, taking into account the kind of the raw material that is a source of protein or the content of the protein, and the like.

[0053] For example, in the present disclosure, the content of the wheat flour (including whole grain wheat flour) contained in the dough can be, for example, 30 to 65% by mass per dry mass of the dough, preferably 40 to 60% by mass, and more preferably 50 to 55% by mass.

[0054] In addition, in the case where the dough of the present disclosure contains active gluten, the content of the active gluten contained in the dough can be, for example, 5 to 40 mass%, preferably 10 to 30 mass%, and more preferably 18 to 23 mass% per dry mass of the dough.

[0055] In addition, in the case where the dough of the present disclosure contains soybean powder, the content of the soybean powder contained in the dough can be, for example, 5 to 35 mass%, preferably 10 to 30 mass%, and more preferably 15 to 20 mass% per dry mass of the dough.

[0056] In addition, in the case where the dough of the present disclosure contains egg yolk powder, the content of the egg yolk powder contained in the dough can be, for example, 0.1 to 15 mass%, preferably 0.5 to 10 mass%, and more preferably 1 to 4 mass% per dry mass of the dough.

[0057] [Acetic acid]

[0058] In the bread of the present disclosure, the dough used at the time of production contains acetic acid. In the bread of the present disclosure, acetic acid has a role of achieving improved storability. In the related art, bread containing acetic acid has an acid taste or an acid odor, and cannot sufficiently exhibit the original aroma of bread, but in the bread of the present disclosure, by containing amylase in the dough, it is possible to suppress the acid taste and the acid odor despite the presence of acetic acid, and to exhibit the excellent aroma of bread as it is.

[0059] As the acetic acid, not only refined acetic acid but also a raw material containing acetic acid such as brewing vinegar can be used.

[0060] In the bread of the present disclosure, the content of the acetic acid contained in the dough can be, for example, 0.01 to 2 mass%, preferably 0.05 to 1 mass%, and more preferably 0.1 to 0.5 mass% per dry mass of the dough.

[0061] [Amylase]

[0062] In the bread of the present disclosure, the dough used at the time of production contains amylase. By containing amylase in the dough containing 30 mass% or more of protein per dry mass of the dough and acetic acid, it is possible to suppress the acid taste and the acid odor due to acetic acid. In addition, in the case where the bread of the present disclosure contains whole wheat flour, by containing amylase in the dough, it is also possible to suppress the bran odor and the okara odor due to the whole wheat flour. Furthermore, in the case where the bread of the present disclosure contains soybean powder, by adjusting the content of amylase contained in the dough, it is also possible to suppress the bean odor due to the soybean powder.

[0063] The kind of amylase used in the present disclosure is not particularly limited, and for example, α-amylase, β-amylase, and glucoamylase can be mentioned. These amylases can be used alone, or two or more kinds thereof can be used in combination.

[0064] The origin of the amylase used in the present disclosure is not particularly limited, and examples include Bacillus microorganisms such as Bacillus subtilis, Bacillus licheniformis, and Bacillus circulans, and Aspergillus microorganisms such as Aspergillus niger and Aspergillus oryzae. In the present disclosure, one origin of amylase can be used alone, or two or more origins can be used in combination.

[0065] As the amylase, an α-amylase or a β-amylase is preferable. As the α-amylase, an α-amylase derived from a Bacillus microorganism is more preferable, and an α-amylase derived from Bacillus subtilis or Bacillus circulans is particularly preferable. As the β-amylase, a β-amylase derived from a Bacillus microorganism is more preferable, and a β-amylase derived from Bacillus circulans is particularly preferable.

[0066] The content of the amylase contained in the dough of the bread of the present disclosure is appropriately set in consideration of the type of the amylase used, the time during which the amylase acts in the production of the bread, and the like, and examples include 0.01 to 300 U, 0.02 to 200 U, 0.1 to 200 U, or 0.1 to 100 U of amylase per 1 g of dry mass of the dough. In the case where the wheat whole grain flour is contained, in order to effectively suppress the wheat bran and soybean residue odor caused by the wheat whole grain flour, examples include 0.03 to 200 U, or 0.1 to 50 U, preferably 0.4 to 30 U, more preferably 1 to 30 U, yet more preferably 2 to 25 U, particularly preferably 3 to 20 U, and further more preferably 3.5 to 10 U of amylase per 1 g of dry mass of the dough. In addition, in the case where the content of the amylase contained in the dough satisfies 1 U or more, preferably 2 U or more, and more preferably 3 U or more per 1 g of dry mass of the dough, even if the soybean flour is contained, the soybean odor caused by the soybean flour can be effectively suppressed. Here, in the case of α-amylase, 1 U of the activity unit is the activity in which 1 w / v% of a starch solution 1 mL is decomposed at 40°C and pH 5.0 for 30 minutes until the iodine coloration degree shows a transmittance of 66% at a wavelength of 670 nm and an optical path length of 10 mm. In addition, in the case of β-amylase, 1 U of the activity unit is the amount of the enzyme in which the reducing power equivalent to 1 mg of glucose is increased in 1 minute, and specifically, the above "1 unit" of the β-amylase is the value measured according to the starch saccharifying power measurement method described in the fourth edition of the existing additive self-regulation standard (issued by the Japan Food Additives Association on October 16, 2008).

[0067] [Sodium chloride]

[0068] The bread of the present disclosure can contain sodium chloride in addition to the ingredients described above. In the case where the bread of the present disclosure contains sodium chloride, the content of sodium chloride contained in the dough can be, for example, 0.05 to 5% by mass, preferably 0.1 to 3% by mass, and more preferably 0.2 to 1% by mass, per dry mass of the dough.

[0069] [Yeast]

[0070] The bread of the present disclosure contains yeast required for fermentation. The yeast can be any bread yeast, and in addition to bread yeast, beer yeast or the like can be contained as needed. In addition, the yeast can be any one of dry yeast, instant dry yeast, fresh yeast, or the like. One kind of yeast can be used alone, or two or more kinds of yeast can be used in combination.

[0071] In the bread of the present disclosure, the content of yeast contained in the dough can be, for example, 0.1 to 5% by mass, preferably 0.3 to 3% by mass, and more preferably 0.5 to 2% by mass, per dry mass of the dough.

[0072] [Other raw materials]

[0073] The bread of the present disclosure can contain raw materials other than the ingredients described above. As to the other raw materials that can be contained in the bread of the present disclosure, any one of food materials or additives used in the production of general bread can be appropriately selected in accordance with the quality, flavor, texture, or the like to be imparted. As such raw materials, for example, the following can be listed: sweeteners such as granulated sugar, glucose, white sugar, liquid sugar, powdered sugar, sugar syrup, and artificial sweeteners; fats and oils such as butter, margarine, cream, powdered fat and oil, spread, lard, salad oil, olive oil, and emulsified fat and oil; chocolate, cheese, yogurt, baking powder, yeast activator, brine, gelatin, tea leaves, alcohol, emulsifiers, spices, wine, dried fruit, nuts, spices, food fiber, swelling agent, dough improver, antioxidant, pH adjustor, preservative, and sour materials. One kind of these raw materials can be used alone, or two or more kinds of these raw materials can be used in combination.

[0074] [Production of bread]

[0075] The bread of the present disclosure can be produced by using the raw materials described above and an appropriate amount of water to make a dough, and then performing steps such as fermentation (primary fermentation, fermentation), division, molding, secondary fermentation, and baking. Although not intended to be a limiting explanation, in the production of the bread of the present disclosure, it is considered that in the steps from the production of the dough to the step before baking, an enzyme reaction caused by amylase proceeds in the dough, thereby achieving an inhibitory effect on sourness and sour odor, and an inhibitory effect on other bran odor, bean dreg odor, or the like.

[0076] Further, the content of the raw materials other than water hardly changes during the dough and the bread made by baking the dough, and therefore the content of each raw material per dry mass of the bread of the present disclosure is almost the same as the content of each raw material per dry mass of the dough used at the time of production of the bread.

[0077] [Types of bread]

[0078] The types of the bread of the present disclosure are not particularly limited, and examples include toast, round bread, sandwich bread, buns, cream rolls, whole toast, muffins, French bread, and other sweet breads.

[0079] 3. Bread mix

[0080] In the present disclosure, a bread mix containing 30% by mass or more of protein, acetic acid, and amylase per dry mass is further provided. The bread mix of the present disclosure is a mix of raw materials of the bread, and by using the bread mix of the present disclosure, the bread can be easily produced.

[0081] The types or contents of the raw materials contained in the bread mix of the present disclosure are as described in the paragraph of "2. Bread (1)".

[0082] A dough is prepared by adding an appropriate amount of water to the bread mix of the present disclosure, and subjected to fermentation (primary fermentation), division, molding, secondary fermentation, baking, and the like, whereby the bread can be obtained.

[0083] 4. Bread (2)

[0084] In another embodiment of the bread of the present disclosure, a bread obtained from a dough containing 30% by mass or more of protein and acetic acid per dry mass of the dough satisfies the following conditions in the measurement conditions described below: the ratio of saccharides having a molecular weight of 1,000 or more but less than 3,000 is 23% or less with respect to the total amount of saccharides, and the ratio of saccharides having a molecular weight of less than 1,000 is 57% or more. Hereinafter, the bread of the present embodiment will be described in detail.

[0085] The bread of the present embodiment is obtained from a dough containing 30% by mass or more of protein and acetic acid per dry mass of the dough. The types of the protein and the acetic acid used in the bread of the present embodiment are as described in the paragraph of "2. Bread (1)" described above. In addition, in the bread of the present embodiment, the contents of the protein and the acetic acid contained in the dough are as described in the paragraph of "2. Bread (1)" described above.

[0086] In the bread of the present embodiment, the molecular weight distribution of the saccharides under the following measurement conditions satisfies that the ratio of saccharides having a molecular weight of 1,000 or more but less than 3,000 is 23% or less with respect to the total amount of saccharides, and the ratio of saccharides having a molecular weight of less than 1,000 is 57% or more. By satisfying the molecular weight distribution as such, the sour taste and sour odor can be suppressed in the bread made from a dough containing 30% or more by mass of protein and acetic acid per dry mass of the dough. In addition, by satisfying the molecular weight distribution as such, even when whole wheat flour is contained, the wheat bran odor and soybean dreg odor due to the whole wheat flour can be suppressed.

[0087] <Measurement conditions of the molecular weight distribution of saccharides>

[0088] (1) The finely cut bread was 0.05 g, and 10 mL of a 0.1 mol / L sodium nitrate solution was added, and after being left at room temperature for one night, filtration was performed using a membrane filter.

[0089] (2) The obtained filtrate was subjected to HPLC using a size selection column to obtain a chromatogram. The molecular weight of each peak was obtained from a calibration curve prepared using polytriglucose and maltotriose having known molecular weights as standards.

[0090] (3) The peak area of 1,000 or more but less than 3,000 with respect to the total peak area was calculated as the ratio of saccharides having a molecular weight of 1,000 or more but less than 3,000 with respect to the total amount of saccharides. In addition, the peak area of less than 1,000 with respect to the total peak area was calculated as the ratio of saccharides having a molecular weight of less than 1,000 with respect to the total amount of saccharides.

[0091] The ratio of saccharides having a molecular weight of 1,000 or more but less than 3,000 with respect to the total amount of saccharides can be 23% or less, and is preferably 5 to 23%, and more preferably 8 to 23%. In particular, in the case of further containing whole wheat flour to further enhance the suppression effect of the sour taste and sour odor, and in the case of containing soybean flour to suppress the soy odor, the ratio of saccharides having a molecular weight of 1,000 or more but less than 3,000 with respect to the total amount of saccharides can be more preferably 10 to 20%, particularly preferably 12 to 18%, and further more preferably 12 to 16%.

[0092] The ratio of saccharides having a molecular weight of less than 1,000 with respect to the total amount of saccharides is preferably 57 to 70%, more preferably 60 to 70%, and even more preferably 63 to 69%, and even more preferably 65 to 68%. In particular, in the case where wheat whole grain flour is further contained to more enhance the suppression of sourness and sour odor, the ratio of saccharides having a molecular weight of less than 1,000 with respect to the total amount of saccharides is preferably 57 to 70%, more preferably 60 to 70%, and even more preferably 63 to 69%, and even more preferably 65 to 68%. In the case where soybean flour is contained, the ratio of saccharides having a molecular weight of less than 1,000 with respect to the total amount of saccharides is preferably 57 to 70%, more preferably 60 to 70%, and even more preferably 63 to 69%, and even more preferably 65 to 68%.

[0093] The ratio of saccharides having a molecular weight of 3,000 or more and less than 10,000 with respect to the total amount of saccharides is not particularly limited, and can be, for example, 3 to 30%, preferably 5 to 11%, and more preferably 8 to 11%. The ratio of saccharides having a molecular weight of 3,000 or more and less than 10,000 with respect to the total amount of saccharides is a value obtained by the measurement conditions of the molecular weight distribution of the saccharides.

[0094] The ratio of saccharides having a molecular weight of 10,000 or more and less than 30,000 with respect to the total amount of saccharides is not particularly limited, and can be, for example, 1 to 15%, preferably 3 to 10%, and more preferably 3 to 7% or 5 to 7%. The ratio of saccharides having a molecular weight of 10,000 or more and less than 30,000 with respect to the total amount of saccharides is a value obtained by the measurement conditions of the molecular weight distribution of the saccharides.

[0095] The ratio of saccharides having a molecular weight of 30,000 or more and less than 100,000 with respect to the total amount of saccharides is not particularly limited, and can be, for example, 1 to 10%, preferably 1 to 5% or 2 to 5%, and more preferably 1 to 3%. The ratio of saccharides having a molecular weight of 30,000 or more and less than 100,000 with respect to the total amount of saccharides is a value obtained by the measurement conditions of the molecular weight distribution of the saccharides.

[0096] The ratio of saccharides having a molecular weight of 100,000 or more with respect to the total amount of saccharides is not particularly limited, and can be, for example, 5% or less, preferably 3% or less, and more preferably 2% or less. The ratio of saccharides having a molecular weight of 100,000 or more with respect to the total amount of saccharides is a value obtained by the measurement conditions of the molecular weight distribution of the saccharides.

[0097] In order to satisfy the molecular weight distribution of the saccharides, it is only necessary to appropriately adjust the kind or content of the raw material to be blended, and for example, as described in the aforementioned "2. Bread (1)", a dough containing a starch enzyme in addition to 30% by mass or more of protein and acetic acid per dry mass is used to produce bread, and by this, the molecular weight distribution of the saccharides can be appropriately satisfied.

[0098] The bread of the present embodiment is not particularly limited in the content of starch, and for example, 20 to 40% by mass, preferably 20 to 35% by mass, more preferably 20 to 30% by mass, and particularly preferably 24 to 28% by mass, per dry mass of the bread can be exemplified. Here, the content of starch contained in the bread is a value obtained by the following measurement conditions.

[0099] Measurement Conditions for Content of Starch

[0100] (1) The finely cut bread 0.05 g is added with 40 mL of 50% by volume ethanol aqueous solution, and stirred and left to stand. After that, the supernatant is removed, and the operation is repeated until the low molecular sugars are completely removed.

[0101] (2) To the residue from which the low molecular sugars are completely removed, 20 mL of ion exchange water and 2 mL of 10% by weight sodium hydroxide aqueous solution are added and heated to gelatinize the residue (starch). Then, neutralization is performed so as to become pH 7.

[0102] (3) Next, starch glucosidase is added to decompose the starch into glucose, and the amount of glucose in the solution after the reaction is measured.

[0103] (4) The amount of starch is calculated from the amount of glucose according to the following equation, and the amount of starch per 1 g of dry mass of the bread is obtained by taking into account the calculated amount of starch, the mass of the measurement sample, the dilution ratio at the time of measurement, and the like.

[0104] [Equation 1]

[0105] Starch amount (g) = glucose amount (g) x 0.9

[0106] The bread of the present embodiment is not particularly limited in the content of free maltose, and for example, 0.5 to 10% by mass, preferably 1.5 to 10% by mass, more preferably 3 to 8% by mass, and particularly preferably 4 to 8% by mass, per dry mass of the bread can be exemplified. In addition, the bread of the present embodiment is not particularly limited in the content of free glucose, and for example, 0.01 to 5% by mass, preferably 0.1 to 2% by mass, more preferably 0.3 to 0.8% by mass, and particularly preferably 0.4 to 0.7% by mass, per dry mass of the bread can be exemplified. Here, the contents of free maltose and free glucose contained in the bread are values obtained by the following measurement conditions.

[0107] Measurement Conditions for Free Maltose and Free Glucose

[0108] (1) Take 2.5g of finely sliced ​​bread and add 30mL of 50% ethanol aqueous solution. Sonicate the mixture to dissolve the free maltose and free glucose. Then, add 50% ethanol aqueous solution to make up to 50mL and filter to remove the residue.

[0109] (2) The obtained filtrate was concentrated and then subjected to HPLC to determine the amount of glucose and maltose.

[0110] (3) Taking into account the amount of glucose and maltose measured, the mass of the test sample, and the dilution ratio during the test, the free glucose content and free maltose content per 1g of dry weight of bread are calculated.

[0111] The bread of this embodiment contains various raw materials other than protein and acetic acid. The types or amounts of raw materials other than protein and acetic acid contained in the bread of this embodiment can be appropriately set in a manner that satisfies the stated molecular weight distribution. Appropriate raw materials and amounts are as described in the preceding paragraph "2. Bread (Part 1)".

[0112] The bread of this embodiment can be manufactured by making dough containing specific ingredients and proceeding through steps such as fermentation (first fermentation), dividing, shaping, post-fermentation (second fermentation), and baking. Furthermore, there is no particular limitation on the type of bread of this embodiment; examples such as those described in the aforementioned "2. Bread (1)" section can be cited.

[0113] [Example]

[0114] The present disclosure is illustrated below by way of examples, but the present invention is not limited to these examples.

[0115] Experimental Example 1

[0116] 1. Bread making

[0117] Add all ingredients except butter to the mixer from the ingredients shown in Table 1 and mix at low speed for 2 minutes and high speed for 7 minutes. Next, add butter and mix at low speed for 1 minute and high speed for 7 minutes to obtain dough. Then, ferment at 28°C and 75%RH for 40 minutes. Next, divide the dough into 70g portions, knead each portion to form a shape. Ferment the shaped dough at 38°C and 85%RH for 60 minutes. Then, bake in an oven at 210°C (top and bottom heat) for 12 minutes, and then cool at room temperature for 40 minutes to obtain round bread. Package the cooled round bread with a quality retainer and store at 30°C.

[0118] [Table 1]

[0119]

[0120] 2. Evaluation method

[0121] Functional evaluation of the bread stored at 30°C for 3 days from the completion of manufacture was performed. First, the bread of Reference Example 1 (containing no whole wheat flour and inactivated soybean flour) and the bread of Comparative Example 1-1 (containing whole wheat flour and inactivated soybean flour) were tasted to grasp the characteristics of bran odor (flavor like bran) and okara odor (flavor like okara), and also the sour taste and sour odor were evaluated. Next, the bread of Comparative Example 1-2 (containing whole wheat flour, inactivated soybean flour, and acetic acid) was tasted to grasp the characteristics of the sour taste and sour odor (flavor of acetic acid) caused by the presence of acetic acid, and also the bran odor, okara odor, and bean odor were evaluated. Next, the breads of Examples 1-1 and 1-2 (containing whole wheat flour, inactivated soybean flour, acetic acid, and α-amylase) were tasted, and the various flavors of the sour taste, sour odor, bran odor, okara odor, and bean odor were evaluated. Each evaluation was performed by 7 evaluators in accordance with the following evaluation criteria in 9 stages, and the average points of the evaluations were obtained. Further, the improvement effects of the various flavors of the sour taste, sour odor, bran odor, okara odor, and bean odor were evaluated for the breads of Examples 1-1 and 1-2 in accordance with the following determination criteria based on the common discussion of the 7 evaluators.

[0122] (Evaluation criteria of flavors)

[0123] 1: The flavor was not felt at all.

[0124] 2: The flavor was hardly felt at all.

[0125] 3: The flavor was felt a little.

[0126] 4: The flavor was felt a little.

[0127] 5: The flavor was felt.

[0128] 6: The flavor was felt a little strongly.

[0129] 7: The flavor was felt strongly.

[0130] 8: The flavor was felt quite strongly.

[0131] 9: The flavor was felt very strongly.

[0132] (Determination criteria of improvement effects of flavors)

[0133] A: Effective.

[0134] B: Slightly effective.

[0135] C: No effect.

[0136] D: The effect is excessive and detracts from the fragrance value.

[0137] 3. Evaluation Results

[0138] Table 2 shows the results of evaluating the aroma of each bread. In the bread blended with whole wheat flour and deactivated soybean flour, with a protein content of 30% by mass or more (Comparative Example 1-1), the aroma of wheat bran, soybean residue, and soybean odor increased. Furthermore, in the bread blended with whole wheat flour and deactivated soybean flour, with a protein content of 30% by mass or more, and also containing acetic acid (Comparative Example 1-2), in addition to the aroma of wheat bran, soybean residue, and soybean odor, sourness and sour odor also increased. In contrast, in the bread blended with whole wheat flour and deactivated soybean flour, with a protein content of 30% by mass or more, and also containing acetic acid and α-amylase (Examples 1-1 and 1-2), sourness and sour odor were suppressed, and consequently, the aroma of wheat bran and soybean residue was also suppressed. In particular, in the bread containing 3.94 U / g of α-amylase (Examples 1-2), the improvement in sourness, sour odor, and the aroma of wheat bran and soybean residue was further enhanced, and the suppression of soybean odor was also recognized.

[0139] [Table 2]

[0140]

[0141] Experimental Example 2

[0142] 1. Bread making

[0143] Except for the ingredient composition shown in Table 3, all round breads were manufactured under the same conditions as in Test Example 1.

[0144] [Table 3]

[0145]

[0146] 2. Evaluation Methods

[0147] Bread stored at 30°C for 3 days after production was consumed, and its sourness and odor (the smell of acetic acid) were evaluated using the following criteria. The evaluation of sourness and odor was based on the following benchmarks, with a minimum scale of 0.5 points within a range of 0.0 to 5.0 (0.0 points for the weakest sourness or odor, and 5.0 points for the strongest). The evaluation was conducted by 5 individuals skilled in taste assessment, and the average score was calculated.

[0148] (The benchmark for sour or sour taste)

[0149] 0.0 points: No sour or sour smell was detected at all.

[0150] 1.0 points: the intensity of sour taste or sour smell felt when eating the bread of Reference Example 2-1 (without blending acetic acid). Almost no sour taste or sour smell was felt.

[0151] 2.0 points: the intensity of sour taste or sour smell felt when eating the bread of Reference Example 2-2 (containing acetic acid at 0.2 mass% per dry weight of the dough). Slightly sour taste or sour smell was felt.

[0152] 3.0 points: the intensity of sour taste or sour smell felt when eating the bread of Comparative Example 2 (containing acetic acid at 0.3 mass% per dry weight of the dough). Slightly strong sour taste or sour smell was felt.

[0153] 4.0 points: the intensity of sour taste or sour smell felt when eating the bread of Reference Example 2-3 (containing acetic acid at 0.4 mass% per dry weight of the dough). Obvious strong sour taste or sour smell was felt.

[0154] 5.0 points: very strong sour taste or sour smell was felt.

[0155] 3. Evaluation results

[0156] Table 4 shows the results of evaluating the aroma of each bread. In the breads in which wheat whole grain flour and inactivated soybean flour were blended and the protein content was increased to 30 mass% or more (Reference Examples 2-1 to 2-3, Comparative Example 2), sour taste and sour smell increased as the amount of blended acetic acid increased. In contrast, in the breads in which wheat whole grain flour and inactivated soybean flour were blended and the protein content was increased to 30 mass% or more, and acetic acid and α-amylase or β-amylase were blended (Examples 2-1 and 2-2), sour taste and sour smell were inhibited. In addition, although the α-amylase used in Example 2-1 was different from the source of the α-amylase used in Examples 1-1 and 1-2, it was found that the source of the α-amylase could be used regardless of the source because sour taste and sour smell due to acetic acid were inhibited.

[0157] [Table 4]

[0158]

[0159] Test Example 3

[0160] 1. Manufacture of bread

[0161] Except for using the raw material composition shown in Table 5, round breads were manufactured under the same conditions as in Test Example 1.

[0162] [Table 5]

[0163]

[0164] 2. Evaluation method

[0165] The bread prepared was stored at 30°C for 3 days after preparation, and the bread was evaluated for wheat bran, okara odor (wheat bran or okara-like taste) and bean odor (bean-like odor) based on the following criteria. The evaluation of the wheat bran, okara odor and bean odor was performed based on the following criteria in the range of 1.0 to 5.0 points with a minimum scale of 0.5 points (1.0 point in the case of the weakest wheat bran, okara odor or bean odor, and 5.0 points in the case of the strongest wheat bran, okara odor or bean odor). The evaluation was performed by 5 taste panelists, and the average of the evaluation points was calculated.

[0166] (Reference point for sour taste or sour odor)

[0167] 1.0 point: The intensity of the wheat bran, okara odor or bean odor felt when the bread of Reference Example 3-1 (without blending the inactivated soybean flour) was eaten. The wheat bran, okara odor or bean odor was hardly felt.

[0168] 2.0 point: The intensity of the wheat bran, okara odor or bean odor felt when the bread of Reference Example 3-2 (containing the inactivated soybean flour at 8.9 mass% per dry weight of the dough) was eaten. The wheat bran, okara odor or bean odor was slightly felt.

[0169] 3.0 point: The intensity of the wheat bran, okara odor or bean odor felt when the bread of Comparative Example 3 (containing the inactivated soybean flour at 17.5 mass% per dry weight of the dough) was eaten. The wheat bran, okara odor or bean odor was slightly strongly felt.

[0170] 4.0 point: The intensity of the wheat bran, okara odor or bean odor felt when the bread of Reference Example 3-3 (containing the inactivated soybean flour at 26.1 mass% per dry weight of the dough) was eaten. The wheat bran, okara odor or bean odor was obviously strongly felt.

[0171] 5.0 point: The wheat bran, okara odor or bean odor was very strongly felt.

[0172] 3. Evaluation results

[0173] The results of the evaluation of the aroma of each bread are shown in Table 6. In the breads in which the whole grain wheat flour and the inactivated soybean flour were blended and the protein content was increased to 30 mass% or more (Reference Examples 3-2, 3-3, Comparative Example 3), the wheat bran, okara odor and bean odor increased as the amount of the inactivated soybean flour blended increased. In contrast, in the breads in which the whole grain wheat flour and the inactivated soybean flour were blended and the protein content was increased to 30 mass% or more, and the acetic acid and the alpha-amylase were blended (Examples 3-1 to 3-3), the wheat bran, okara odor and bean odor were suppressed.

[0174] [Table 6]

[0175]

[0176] Test Example 4

[0177] 1. Bread production

[0178] Except for using the raw material compositions shown in Table 7, round breads were produced under the same conditions as in Test Example 1.

[0179] [Table 7]

[0180]

[0181] 2. Evaluation method

[0182] The breads stored at 30°C for 3 days after production were eaten, and the sour taste, sour odor (taste of acetic acid), wheat bran, okara odor (taste like wheat bran or okara), and bean odor (beanish odor) were evaluated. The sour taste and sour odor were evaluated under the same conditions as in Test Example 2. The breads used as the reference points when evaluating the sour taste and sour odor were also the same as in Test Example 2. In addition, the wheat bran, okara odor, and bean odor were evaluated under the same conditions as in Test Example 3. The breads used as the reference points when evaluating the wheat bran, okara odor, and bean odor were also the same as in Test Example 3.

[0183] 3. Evaluation results

[0184] The results of evaluating the aroma of each bread are shown in Table 8. This result confirmed that even if the types of the whole wheat flour and the inactivated soybean flour were changed, in the breads in which the whole wheat flour and the inactivated soybean flour were blended and the protein content was increased to 30% by mass or more, the sour taste, sour odor, wheat bran, okara odor, and bean odor could be suppressed in the breads in which acetic acid and α-amylase were blended (Examples 4-1 and 4-2).

[0185] [Table 8]

[0186]

[0187] Test Example 5

[0188] 1. Bread production

[0189] Except for using the raw material compositions shown in Table 9, round breads were produced under the same conditions as in Test Example 1.

[0190] [Table 9]

[0191]

[0192] 2. Evaluation method

[0193] The breads stored at 30°C for 3 days after production were eaten, and the sour taste and sour odor (taste of acetic acid) were evaluated. The sour taste and sour odor were evaluated under the same conditions as in Test Example 2. The breads used as the reference points when evaluating the sour taste and sour odor were also the same as in Test Example 2.

[0194] 3. Evaluation results

[0195] Table 10 shows the results of evaluating the aroma of each bread. As a result, in the bread in which the whole grain wheat flour and the inactivated soybean flour were blended and the protein content was increased to 30% by mass or more, even if the acetic acid, and the maltose or the galacto-oligosaccharide were blended, the sour taste and the sour smell could not be suppressed.

[0196] [Table 10]

[0197]

[0198] Test Example 6

[0199] 1. Evaluation method

[0200] The content of free glucose, free maltose, total glucose (glucose after hydrolysis treatment), and starch was measured in each bread of Examples 1-1 to 1-2 and Comparative Example 1-1 in the following manner. In addition, the molecular weight distribution of the saccharides contained in each bread of Comparative Examples 1-2, 3, 4-1, 4-2, 5-1, 5-2, Reference Examples 3-1 to 3-3, and Examples 1-1, 1-2, 2-1, 3-2, 3-3, 4-1, 4-2 was measured in the following manner.

[0201] 1-1. Measurement method of the content of free glucose and free maltose

[0202] 2.5 g of finely cut bread was put into a beaker, and 30 mL of a 50% by volume aqueous ethanol solution was further added, and ultrasonic treatment was performed for 30 minutes using an ultrasonic cleaner. Subsequently, after adding a 50% by volume aqueous ethanol solution so that the total amount became 50 mL, filtration was performed using filter paper (No. 5B). A portion of the filtrate was quantitatively put into an eggplant-shaped flask, and after drying by an evaporator under reduced pressure, a 5-fold concentrated solution was prepared by adding water (1 / 5-fold amount of the filtrate put into the eggplant-shaped flask). The obtained concentrated solution was filtered using a 0.45-μm membrane filter. The obtained filtrate was subjected to HPLC under the following conditions, and the amounts of glucose and maltose were measured. The content of free glucose and the amount of free maltose per 1 g of the dried mass of the bread were obtained in consideration of the amounts of glucose and maltose measured, the mass of the measurement sample, the dilution fold at the time of measurement, and the like.

[0203] (HPLC conditions)

[0204] • Analysis device: LC-20AD (manufactured by Shimadzu Corporation)

[0205] • Detector: electric conductivity meter RF-20A XS (manufactured by Shimadzu Corporation)

[0206] • Column: Wakosil 5NH2, φ 4.6 mm x 150 mm (manufactured by Fuji Photo Film Co., Ltd. and OSAKA KAGAKU KOGYO CO., LTD.)

[0207] • Column temperature: 25°C

[0208] • Mobile phase: a solution containing acetonitrile 75 parts by mass and water 25 parts by mass

[0209] • Flow rate: 1 mL / min of the mobile phase

[0210] • Injection amount: 2 μL

[0211] • Excitation wavelength: 320 nm

[0212] • Measurement wavelength: 430 nm

[0213] • Post-column conditions: performed at a reaction temperature of 150°C with a reaction solution containing L-arginine 1% by mass in 3% by mass of an aqueous boric acid solution at a flow rate of 0.7 mL / min

[0214] 1-2. Method for measuring total glucose content (amount of glucose after hydrolysis treatment)

[0215] To 0.6 g of finely cut bread, 4 mL of a 72% by weight aqueous sulfuric acid solution was added, and after stirring at 20°C for 1 hour, ion exchange water was added so that the sulfuric acid concentration became 4% by weight, and a pressure vessel was used to heat at 121°C for 1 hour. Subsequently, after cooling, neutralization was performed using sodium hydroxide so that the pH became 7. 200 mL of the neutralized solution was weighed, and filtration was performed using filter paper. The filtrate was diluted 25-fold with ion exchange water, and filtration was performed using a 0.45-μm membrane filter. The obtained filtrate was subjected to high-speed liquid chromatography (HPLC) under the following conditions, and the amount of glucose was measured. The total glucose content per 1 g of dry mass of the bread was calculated in consideration of the measured amount of glucose, the mass of the test material, the dilution fold at the time of measurement, and the like.

[0216] (HPLC conditions)

[0217] • Analyzer: LC-20AD (manufactured by Shimadzu Corporation)

[0218] • Detector: electric conductivity meter RF-20A XS (manufactured by Shimadzu Corporation)

[0219] • Column: TSKgel Sugar AXI, φ 4.6 mm x 150 mm (manufactured by Tosoh Corporation)

[0220] • Column temperature: 60°C

[0221] • Mobile phase: 0.5 mol / L boric acid buffer solution at pH 8.7

[0222] • Flow rate: 0.4 mL / min of mobile phase

[0223] • Injection volume: 20 μL

[0224] • Excitation wavelength: 320 nm

[0225] • Measurement wavelength: 430 nm

[0226] • Post-column conditions: performed at a reaction liquid flow rate of 0.7 mL / min and a reaction temperature of 150°C in a reaction liquid that was an aqueous solution containing 1 mass% of L-arginine

[0227] 1-3. Method for measuring starch content

[0228] 0.3 g of bread was used as the measurement sample and was placed in a 250-mL glass centrifuge tube. Then, 40 mL of a 50-volume% ethanol aqueous solution was added, and after stirring, the sample was allowed to stand (low-molecular-weight sugar extraction operation). Next, the supernatant was filtered using a glass fiber filter (ADVANTEC GS-25, Toyo Roshi Kaisha, Ltd.) to remove the low-molecular-weight sugar (low-molecular-weight sugar removal operation). This low-molecular-weight sugar extraction operation and removal operation were repeated until the low-molecular-weight sugar was completely removed. The complete removal of the low-molecular-weight sugar was confirmed by the phenol-sulfuric acid method. In the phenol-sulfuric acid method, 1 mL of the filtrate, 1 mL of a 5 w / v% phenol aqueous solution, and 5 mL of concentrated sulfuric acid were added to a test tube and mixed, and the presence or absence of low-molecular-weight sugar was confirmed by observing the color development.

[0229] Next, the residue after the extraction of the low-molecular-weight sugar was moved to a 250-mL glass centrifuge tube, and 20 mL of ion exchange water and 2 mL of a 10 wt% sodium hydroxide aqueous solution were added and heated for 5 minutes to gelatinize the residue. Then, the residue was neutralized using hydrochloric acid and sodium hydroxide to a pH of 7. Next, 10 mL of a glucoamylase solution (1.5 g of a starch glucoamylase derived from Aspergillus niger (Megazyme Co., Ltd.) dissolved in 100 mL of an acetic acid buffer (pH 4.8) at 0.1 mol / L) was added, and the reaction was allowed to proceed at 37°C for 2 hours. The solution after the reaction was filtered using filter paper (ADVANTEC No. 5B, Toyo Roshi Kaisha, Ltd.). The obtained filtrate was diluted 10 times with ion exchange water, and the amount of glucose was measured using a glucose measurement kit (Glucose CII-Test wako, Fuji Photo Film Co., Ltd. and Wako Pure Chemical Industries, Ltd.). The amount of starch was calculated from the amount of glucose in accordance with the following equation, and the amount of starch per 1 g of dry mass of the bread was obtained by taking into account the calculated amount of starch, the mass of the measurement sample, the dilution ratio at the time of measurement, and the like.

[0230] [Formula 2]

[0231] Starch amount (g) = Glucose amount (g) x 0.9

[0232] 1-4. Measurement method of molecular weight distribution of saccharides contained in bread

[0233] To 0.05 g of the finely cut bread, 10 mL of a 0.1 mol / L sodium nitrate solution was added, and after standing at room temperature overnight, filtration was performed using a 0.45 μm membrane filter. The obtained filtrate was subjected to HPLC using a size exclusion column under the following conditions. The obtained results were analyzed using a SYSTEM INSTRUMENTS Co., Ltd. 480 II data station GPC program. In addition, the estimation of the molecular weight of each peak was performed using a calibration curve prepared based on the elution time and molecular weight of molecular standards. The molecular standards were polytriglucose standards (Shodex standard P-82, P-800, P-400, P-200, P-50, P-20, and P-5; manufactured by Showa Denko K.K.) and maltotriose, the molecular weights of which are known.

[0234] (HPLC conditions)

[0235] • Analysis device: Shodex GPC-101 (manufactured by Showa Denko K.K.)

[0236] • Detector: differential refractometer RI-71S (manufactured by Showa Denko K.K.)

[0237] • Column: two tubes of TSKgel GMPW XL, φ 7.8 mm x 300 mm (manufactured by Tosoh Corporation)

[0238] • Column temperature: 40°C

[0239] • Mobile phase: 0.1 mol / L sodium nitrate solution

[0240] • Flow rate: 1 mL / min of mobile phase

[0241] • Injection amount: 100 μL

[0242] 2. Evaluation results

[0243] Table 11 shows the results of the measurement of the contents of free glucose, free maltose, total glucose (glucose after hydrolysis treatment), and starch. In the breads of Examples 1-1 and 1-2, it was recognized that the amounts of free maltose and free glucose were greater, and the starch content was less, than in the bread of Comparative Example 1-2.

[0244] The results of the measurement of the molecular weight distribution of the saccharides are shown in Tables 12 and 13. In the breads of Comparative Examples 1-2, 3, 4-1, 4-2, 5-1, 5-2, and Reference Examples 3-1 to 3-3, the ratio of saccharides having a molecular weight of 1,000 to 3,000 was not 23% or less, and the ratio of saccharides having a molecular weight of less than 1,000 was not 57% or more. In contrast, in the breads of Examples 1-1, 1-2, 2-1, 3-2, 3-3, 4-1, and 4-2, the ratio of saccharides having a molecular weight of 1,000 to 3,000 was 23% or less, and the ratio of saccharides having a molecular weight of less than 1,000 was 57% or more. That is, in the breads of Examples 1-1, 1-2, 2-1, 3-2, 3-3, 4-1, and 4-2, it is presumed that the ratio of saccharides having a molecular weight of less than 1,000 was increased by the low molecularization of saccharides having a molecular weight of 1,000 to 3,000 by the α-amylase blended in the dough, and thus the improvement effect of various flavors of sourness, sour odor, wheat bran, okara odor, and bean odor was achieved. Thus, it was understood that in the breads having a protein content of 30% by mass or more and containing acetic acid, in the case where the ratio of saccharides having a molecular weight of 1,000 to 3,000 was 23% or less, and the ratio of saccharides having a molecular weight of less than 1,000 was 57% or more, the improvement of sourness and sour odor was effective. Furthermore, it was understood that in the case where the molecular weight distribution of saccharides was satisfied as such, the improvement of wheat bran, okara odor, or bean odor was also effective.

[0245] [Table 11]

[0246]

[0247] [Table 12]

[0248]

[0249] [Table 13]

[0250]

Claims

1. A type of bread, characterized in that, The bread is obtained from dough containing more than 30% by mass of protein, acetic acid, and amylase per dry weight of the dough.

2. The bread according to claim 1, characterized in that, The dough contains whole wheat flour and / or soybean flour.

3. The bread according to claim 1 or 2, characterized in that, The amylase mentioned is α-amylase.

4. A bread flour mixture, characterized in that, The bread flour mixture contains more than 30% by weight of protein, acetic acid, and amylase.

5. A method for manufacturing bread, characterized in that, The method for manufacturing the bread includes: The step of preparing dough by adding water to bread flour as described in claim 4; and The step of fermenting and baking the dough obtained in the aforementioned steps.

6. A type of bread, characterized in that, The bread is obtained from dough containing more than 30% by mass of protein and acetic acid per dry weight of the dough; In the molecular weight distribution of sugars obtained under the following measurement conditions, the proportion of sugars with a molecular weight of 1,000 or more but less than 3,000 relative to the total amount of sugars is 23% or less, and the proportion of sugars with a molecular weight of less than 1,000 is 57% or more. Conditions for determining the molecular weight distribution of carbohydrates: (1) Cut 0.05g of bread into thin slices and add 10mL of 0.1mol / L sodium nitrate solution. After standing at room temperature overnight, filter the bread using a membrane filter. (2) The obtained filtrate was subjected to HPLC using a screened column of the specified size to obtain a chromatogram; the molecular weight of each peak was determined by a calibration curve prepared using polyglucose and maltotriose with known molecular weights as standards. (3) Calculate the peak area with a molecular weight of 1,000 or more but less than 3,000 relative to the total peak area as the ratio of sugars with a molecular weight of 1,000 or more but less than 3,000 relative to the total sugars; in addition, calculate the peak area with a molecular weight of less than 1,000 relative to the total peak area as the ratio of sugars with a molecular weight of less than 1,000 relative to the total sugars.

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