Bread with high protein content

Abstract

The present disclosure addresses the problem of providing a bread which contains 30% by mass or more of protein in terms of dry mass and which has an improved ability to cut off a bread wrapper. The present invention relates to a bread obtained from a dough containing (A) 30 mass% or more of protein per dry mass of the dough, (B) an emulsifier, and (C) a proteolytic enzyme, thereby improving the ability to cut off the bread wrapper.

Description

Technical Field

[0001] This disclosure relates to a bread containing more than 30% by mass of protein (dry weight conversion) and improving the cutability of the bread crust. Additionally, this disclosure relates to a bread flour mix, bread dough, and a method for manufacturing the bread. Background Technology

[0002] In recent years, with the progress of the times, people's health awareness has increased, and one of the most important nutrients they pay attention to and consume is protein. On the other hand, bread is considered a staple food or snack in daily life, so increasing the protein content of bread is effective for efficient protein intake. Various technologies for manufacturing bread with increased protein content have been published in the past (Patent Documents 1 and 2, etc.).

[0003] Existing technical documents

[0004] Patent documents

[0005] Patent Document 1: Japanese Patent Application Publication No. 2023-42298

[0006] Patent Document 2: Japanese Patent Application Publication No. 2020-103200 Summary of the Invention

[0007] The problem that the invention aims to solve

[0008] Bread containing more than 30% protein by weight (dry weight conversion) is characterized by its strong chewiness due to its high protein content. On the other hand, there is also a need to improve the ease of chewing while maintaining the same protein content. For bread crusts with a pronounced chewiness, there is a particularly strong demand for improving the ease of chewing.

[0009] Therefore, the problem of this disclosure is to provide a bread containing more than 30% by mass of protein on a dry weight basis, which improves the cutability of the bread crust.

[0010] means for solving problems

[0011] The inventors of this case have diligently researched and developed a method to solve the aforementioned problem by incorporating dough containing at least 30% by mass of protein (calculated as dry weight) with emulsifiers and proteolytic enzymes, which improves the slicing ease of the bread crust. Furthermore, the inventors have also developed bread with the aforementioned characteristics that, under specific conditions, achieve a protein degradation degree of 0.31% to 5.0%. This disclosure is a further refinement based on these innovations.

[0012] That is, this disclosure provides an invention in the manner described below.

[0013] Item 1. A type of bread, characterized in that the bread is obtained from a dough comprising (A) more than 30% by mass of protein per dry mass of dough, (B) an emulsifier, and (C) a proteolytic enzyme.

[0014] Item 2. The bread according to Item 1, characterized in that the (C) component is an exopeptidase.

[0015] Item 3. The bread according to item 1 or 2, characterized in that the dough further comprises (D) hemicellulase.

[0016] Item 4. The bread according to Item 3, characterized in that the (D) component is xylanase.

[0017] Item 5. The bread described in any one of items 1 to 4, characterized in that component (B) is a sucrose fatty acid ester.

[0018] Item 6. The bread according to any one of items 1 to 5, characterized in that the dough comprises whole wheat flour and / or soybean flour.

[0019] Item 7. A bread blend powder, characterized in that the bread blend powder comprises: (A) more than 30% by mass of protein per dry mass of dough, (B) an emulsifier, and (C) a protein-degrading enzyme.

[0020] Item 8. A method for manufacturing bread, characterized in that the method comprises: the step of adding water to bread flour and forming dough as described in Item 7; and

[0021] The step of fermenting and baking the dough obtained in the above steps.

[0022] Item 9. A type of bread, characterized in that the bread is obtained from a dough comprising (A) more than 30% by mass of protein per dry mass of dough and (B) an emulsifier;

[0023] The protein decomposition degree obtained under the following test conditions is 0.31~5.0%.

[0024] <Conditions for determining protein degradation>

[0025] (1) The bread was measured in such a way that the amount of protein was 0.08g, and the bread was heated and extracted in 100mL of pure water at 80°C for 30 minutes and then filtered to obtain the filtrate as the sample solution.

[0026] (2) Add the sample solution, 400 μL of 100 mg / L serine aqueous solution as standard solution, and pure water as blank solution to 3 mL of phthalaldehyde reagent, and measure the absorbance at a wavelength of 340 nm.

[0027] (3) Derive the degree of hydrolysis based on the following formula.

[0028] [Equation 1]

[0029] DH=h / h tot ×100

[0030] h=(Serine_NH2-β) / α

[0031] Serine_NH2=[ABS(Sample)-ABS(BL)] / [ABS(Std)-ABS(BL)]

[0032] Wherein, DH: degree of hydrolysis

[0033] h: Number of peptide bonds after hydrolysis

[0034] h tot Number of peptide bonds

[0035] α: 1.00 for gluten, 0.970 for soy protein, and 1.00 for other proteins.

[0036] β: 0.40 for gluten, 0.342 for soy protein, and 0.40 for other proteins.

[0037] ABS (Sample): Absorbance of the sample solution

[0038] ABS(BL): Absorbance of blank solution

[0039] ABS(Std): Absorbance of the standard solution

[0040] Invention Effects

[0041] The bread disclosed herein, while containing a high protein content, mitigates the strong chewiness caused by the high protein content, thereby increasing its ease of chewing. In one embodiment of the bread disclosed herein, by combining high protein content with ease of chewing, a diet that efficiently provides protein can be offered to people of all ages, thus contributing to the achievement of SDGs3's goal of "ensuring and promoting healthy living and well-being for all people of all ages." Furthermore, in one embodiment of the bread disclosed herein, a high-value-added bread that combines high protein content and ease of chewing can be easily provided, thus contributing to the achievement of SDGs9's goal of "building resilient infrastructure, promoting inclusive and sustainable industrialization, and accelerating innovation." Detailed Implementation

[0042] 1. Definition

[0043] Unless otherwise specified, the terminology used in this disclosure should be understood to have the meaning commonly used in the art. Therefore, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by one of ordinary skill in the art to relate to this disclosure.

[0044] In this disclosure, the content of each component or raw material contained in the bread is the content of each component or raw material when the bread is converted to dry mass, and is the ratio of the content of each component or raw material to the total amount of components other than moisture contained in the bread. Furthermore, in this disclosure, the content of each component or raw material contained in the bread can be obtained as a ratio of the dry mass of each component or raw material contained in the dough to the dry mass of the dough used in the manufacture of the bread (total mass after removing moisture).

[0045] In this disclosure, the content of each component or raw material contained in the bread blend is the content of each component or raw material when the bread blend is converted to dry mass, and is the ratio of the dry mass of each component or raw material relative to the total amount of components other than moisture contained in the bread blend.

[0046] 2. Bread (Part 1)

[0047] One embodiment of the bread disclosed herein is a bread obtained from a dough comprising (A) at least 30% by mass of protein per dry mass (hereinafter also referred to as "(A) component"), (B) an emulsifier (hereinafter also referred to as "(B) component"), and (C) a proteolytic enzyme (hereinafter also referred to as "(C) component"). The bread of this disclosure will now be described in detail.

[0048] [(A) Protein]

[0049] The bread disclosed herein is obtained from dough containing at least 30% by mass of protein as component (A) per dry mass of the dough. In this disclosure, the protein content in the dough is the total amount of protein contained in the raw materials that serve as the protein supply source within the dough.

[0050] There is no particular limitation on the types of proteins used in this disclosure. Examples include wheat protein, soybean protein, egg protein, milk protein, rice protein, pea protein, corn protein, barley protein, and rye protein. These proteins may be used individually or in combination of two or more.

[0051] In the bread disclosed herein, raw materials that will become the source of the protein, corresponding to the type of protein contained, can be incorporated into the dough.

[0052] Examples of raw materials that can serve as a source of wheat protein include, for example, wheat flour and wheat gluten. Wheat flour can be refined wheat flour or whole wheat flour. It can be made from either durum or soft wheat, or from low-gluten, medium-gluten, or high-gluten flour. A preferred example of these cereal flours is wheat flour, preferably whole wheat flour. Whole wheat flour typically contains about 10-18% by weight of protein, preferably about 13-16% by weight. Wheat gluten is a substance in which glutenin and gliadin in wheat flour are linked in a network. In this disclosure, active gluten in a dried state can be used as wheat gluten. Active gluten typically contains about 60-90% by weight of protein, preferably about 70-90% by weight.

[0053] Examples of raw materials that can serve as a source of soybean protein include soybean flour, concentrated soybean protein, and isolated soybean protein. Soybean flour is a raw material made by processing soybeans into powder form; in this disclosure, heat-treated inactivated soybean flour can be used as soybean flour. Soybean flour typically contains about 35-45% by mass of protein, preferably about 38-43% by mass. Concentrated soybean protein is a raw material obtained by concentrating and processing protein from soybeans. Isolated soybean protein is a raw material from which only protein is extracted from soybeans. Among the raw materials that can serve as a source of soybean protein, soybean flour is a preferred example.

[0054] Examples of raw materials that can serve as a source of egg protein include egg yolk powder, egg white powder, and proteins separated from eggs. Egg yolk powder is a powdered raw material obtained by drying egg yolks. Egg yolk powder typically contains approximately 25-35% protein by mass, preferably approximately 30-33% by mass. Egg white powder is a raw material obtained by separating and pulverizing egg whites from eggs. Among raw materials that can serve as a source of egg protein, egg yolk powder is a preferred example.

[0055] Raw materials that can serve as a source of milk protein include, for example, skim milk powder, whey, and proteins isolated from milk.

[0056] Raw materials that can serve as sources of protein for rice include, for example, rice flour and proteins isolated from rice.

[0057] Raw materials that can serve as a source of pea protein include, for example, pea flour and proteins isolated from peas.

[0058] Raw materials that can serve as sources of protein from corn include, for example, corn flour and proteins isolated from corn.

[0059] Raw materials that can serve as a source of barley protein include, for example, barley flour and proteins isolated from barley.

[0060] Raw materials that can serve as a source of protein for rye include, for example, rye flour and proteins isolated from rye.

[0061] In the bread disclosed herein, the total protein content of the dough is not particularly limited as long as it is 30% by mass or more per dry mass of the dough. Examples include 30 to 50% by mass, preferably 30.5 to 45% by mass, more preferably 31 to 40% by mass, particularly preferably 31.5 to 36% by mass, and even more preferably 31.5 to 34% by mass.

[0062] The bread disclosed herein preferably contains wheat flour (preferably whole wheat flour) and wheat gluten; therefore, as a preferred example of the bread disclosed herein, it may contain at least wheat protein. Regarding the wheat protein content in the dough of the bread disclosed herein, taking into account the content of other proteins, it can be appropriately set as long as the total protein content in the dough is at least 30% by mass per dry weight of the dough. Examples include 15-35% by mass, preferably 20-30% by mass, more preferably 22-28% by mass, and particularly preferably 24-27% by mass.

[0063] Furthermore, the bread disclosed herein preferably contains soy protein in addition to wheat protein. When the bread of this disclosure contains soy protein, the soy protein content in the dough can be appropriately set, taking into account the content of other proteins, as long as the total protein content in the dough is at least 30% by mass per dry mass of the dough. Examples include 1 to 20% by mass, preferably 3 to 15% by mass, more preferably 4 to 9% by mass, and particularly preferably 5 to 8% by mass.

[0064] Furthermore, in dough containing 30% or more protein per dry weight of the dough, the presence of ovalbumin reduces the cutability of the crumb. However, in the bread of this disclosure, the presence of ovalbumin further improves the cutability. From this perspective, a more preferred form of the bread of this disclosure may contain ovalbumin in addition to wheat protein, or in addition to wheat protein and soy protein. Regarding the presence of ovalbumin in the bread of this disclosure, the content of ovalbumin in the dough, taking into account the content of other proteins, can be appropriately set as long as the total protein content in the dough is at least 30% by mass per dry weight of the dough. Examples include 0.1 to 10% by mass, preferably 0.2 to 5% by mass, more preferably 0.5 to 2% by mass, and particularly preferably 0.7 to 1% by mass.

[0065] In the bread disclosed herein, the content of the raw materials that serve as a protein source is set to meet the requirements of the protein content, taking into account the types of raw materials that serve as a protein source or the content of the protein.

[0066] For example, in this disclosure, the wheat flour content in the dough can be exemplified as 30 to 65% by mass per dry weight of the dough, preferably 40 to 60% by mass, more preferably 45 to 55% by mass, and especially preferably 48 to 53% by mass.

[0067] Furthermore, when the bread disclosed herein contains active gluten, the content of active gluten in the dough can be, for example, 5 to 40% by mass per dry mass of the dough, preferably 10 to 30% by mass, more preferably 15 to 25% by mass, and especially preferably 18 to 22% by mass.

[0068] Furthermore, when the bread disclosed herein contains soybean flour, the soybean flour content in the dough can be, for example, 5 to 35% by mass per dry weight of the dough, preferably 10 to 30% by mass, and more preferably 15 to 20% by mass.

[0069] Furthermore, when the bread disclosed herein contains egg yolk powder, the content of egg yolk powder in the dough can be, for example, 0.1 to 15% by mass per dry mass of the dough, preferably 0.5 to 10% by mass, more preferably 1 to 4% by mass, and particularly preferably 2 to 3% by mass.

[0070] [(B) Emulsifier]

[0071] In the bread disclosed herein, the dough used in its manufacture contains an emulsifier as component (B). In dough containing 30% or more protein per dry mass, even containing component (B) alone yields little to no improvement in the cutability of the bread crust; however, by combining component (B) with component (C), the cutability of the bread crust is improved. Furthermore, in dough containing 30% or more protein per dry mass, even containing component (B) alone yields little to no improvement in the cutability of the bread filling; however, component (C) further enhances the cutability of the bread filling.

[0072] Regarding the types of emulsifiers, examples include sucrose fatty acid esters and sorbitol fatty acid esters. There are no particular limitations on these emulsifiers, as long as they are suitable for food use. Furthermore, one type of emulsifier can be used alone, or two or more can be used in combination. Among these emulsifiers, sucrose fatty acid esters are particularly preferred.

[0073] Examples of sucrose fatty acid esters include esters of sucrose with saturated or unsaturated fatty acids having 14 to 22 carbon atoms (e.g., myristic acid, palmitic acid, stearic acid, icosanoic acid, oleic acid, etc.). These sucrose fatty acid esters with different fatty acid structures can be used alone or in combination of two or more. Among these sucrose fatty acid esters, esters of sucrose with saturated fatty acids having 16 to 20 carbon atoms are preferred, and sucrose stearate is more preferred.

[0074] Furthermore, examples of sucrose fatty acid esters include monoesters, diesters, trimers, and polyesters with four or more ester bonds. These sucrose fatty acid esters with different numbers of ester bonds can be used individually or in combination of two or more. Among these sucrose fatty acid esters, mixtures of monoesters, diesters, trimers, and / or polyesters are preferred.

[0075] Sorbitol fatty acid esters can be exemplified by esters of sorbitan with saturated or unsaturated fatty acids having 14 to 22 carbon atoms (such as myristic acid, palmitic acid, stearic acid, icosanoic acid, oleic acid, etc.). As sorbitol fatty acid esters, one type of sorbitol fatty acid ester with different fatty acid structures can be used alone, or two or more types can be combined.

[0076] In addition, sorbitol fatty acid esters can be listed as fatty acid monoesters, diesters, and trimers of sorbitan. As sorbitol fatty acid esters, one type of sorbitol fatty acid ester with different ester bond numbers can be used alone, or two or more types can be combined.

[0077] The HLB value used as an emulsifier is not particularly limited, and examples include 1 to 18, preferably 5 to 18, more preferably 10 to 18, particularly preferably 13 to 17.5, and even more preferably 15 to 17. Furthermore, the HLB value is calculated according to the Kawakami method (HLB value = 7 + 11.7log(total molecular weight of hydrophilic groups / total molecular weight of lipophilic groups)).

[0078] In the bread disclosed herein, the emulsifier content in the dough can be exemplified by, for example, 0.05 to 2% by mass per dry weight of the dough, preferably 0.1 to 1.2% by mass, more preferably 0.2 to 0.8% by mass, and particularly preferably 0.3 to 0.5% by mass.

[0079] [(C) Protein-degrading enzymes]

[0080] In the bread disclosed herein, the dough used in its manufacture contains a protein-degrading enzyme as component (C). In dough containing 30% or more protein per dry weight of the dough, the presence of component (C) improves the cutability of the bread crust. Furthermore, in dough containing 30% or more protein per dry weight of the dough, the presence of component (C) also improves the cutability of the bread filling.

[0081] As a protein-degrading enzyme, any enzyme capable of breaking down peptide chains can be used without particular restriction, including exopeptidases (hereinafter also referred to as "peptidases") and endopeptidases (hereinafter also referred to as "proteases"). Either peptidases or proteases can be used alone or in combination as a protein-degrading enzyme. Among these protein-degrading enzymes, peptidases are preferred from the viewpoint of further improving the ease of cutting bread crusts and / or improving the ease of cutting bread fillings.

[0082] Exopeptidases are proteolytic enzymes that break down the peptide bonds of terminal amino acids. There are no particular limitations on the source of peptidases; they can originate from any organism, including animals, plants, and microorganisms. More specifically, examples include peptidases derived from filamentous fungi, actinomycetes, and bacteria. Peptidases derived from filamentous fungi are not particularly limited; examples include those derived from the genera *Rhizopus* (more specifically *Rhizopus oryzae*) and *Aspergillus* (more specifically *Aspergillus oryzae*). Peptidases derived from actinomycetes are not particularly limited; examples include those derived from the genus *Streptomyces*. Peptidases derived from bacteria are not particularly limited; examples include those derived from the genera *Bacillus*, *Bacillus*, *Lactobacillus*, and *Lactococcus*. Peptidases can be used alone or in combination from two or more species. As a peptidase, a peptidase derived from filamentous fungi is preferred, a peptidase derived from the genus Rhizopus is more preferred, and a peptidase derived from Rhizopus oryzae is especially preferred.

[0083] In the bread disclosed herein, the content of peptidase in the dough can be appropriately set taking into account the type of peptidase used and the duration of peptidase action during bread production. For example, per 1g of protein in the dough, the content is 0.1 to 50 U, preferably 1 to 30 U, more preferably 5 to 25 U, and particularly preferably 10 to 20 U. Here, the activity unit 1 U of peptidase is the activity equivalent to 1 μg of L-tyrosine in increasing the activity of a non-protein phenol reagent coloring substance at 38°C and pH 6.0 for 1 minute using casein (dairy) as a matrix.

[0084] Endopeptides are protein-degrading enzymes that break down non-terminal peptide bonds. There are no particular limitations on the source of proteases; they can be derived from any organism, including animals, plants, and microorganisms. More specifically, examples include proteases derived from filamentous fungi and proteases derived from bacteria. Proteases derived from filamentous fungi are not particularly limited and can include those derived from genera such as *Aspergillus* (more specifically, *Aspergillus oryzae*, *Aspergillus niger*, *Aspergillus honeysuckle*, etc.), *Rhizopus* (more specifically, *Rhizopus chinensis*, *Rhizopus dilatatus*, *Rhizopus sylvatica*, *Rhizopus oryzae*, etc.), *Alternaria*, *Rhizopus*, *Penicillium*, *Myxomyces*, and *Sclerotinia*. Proteases derived from bacteria include those derived from genera such as *Bacillus amyloliquefaciens*, *Bacillus thermophilus*, *Bacillus cereus*, *Bacillus licheniformis*, and *Bacillus subtilis*. Proteases can be used alone or in combination from two or more species. The protease is preferably a bacterial protease, more preferably a bacillus protease, and especially preferably a protease derived from Bacillus amyloliquefaciens or Bacillus licheniformis.

[0085] In the bread disclosed herein, the content of protease in the dough can be appropriately set taking into account the type of protease used and the duration of protease action during bread production. For example, per 1g of protein in the dough, the content could be 0.01 to 3000 U, preferably 0.1 to 300 U, more preferably 0.5 to 115 U, and most preferably 1.3 to 11.5 U. Here, 1 U of protease activity is defined as the activity equivalent to 1 μg of L-tyrosine, generated in the first minute of the reaction at 38°C and pH 6.0 using casein (dairy) as a matrix.

[0086] [(D) hemicellulase]

[0087] In the bread disclosed herein, the dough used in its manufacture may contain hemicellulase as component (D). By containing component (D), the bread crust's slicability can be further improved in dough containing more than 30% by mass of protein per dry mass of the dough.

[0088] Hemicellulase is a general term for enzymes that hydrolyze hemicellulose (xylan, arabinoxylan, arabinogalactan, mannan, galactan, xyloglucan, glucomannan, etc.) as a substrate. Hemicellulases can be used alone with one substrate, or in combination with two or more substrates. Among hemicellulases, those with xylan as a substrate, i.e., xylanases, are preferred.

[0089] The source of hemicellulase is not particularly limited, and it can be a hemicellulase derived from any organism, including animals, plants, and microorganisms. More specifically, hemicellulases derived from filamentous fungi can be listed. There is no particular limitation on the source of hemicellulase; examples include hemicellulases derived from the genera *Aspergillus* (more specifically, *Aspergillus niger*) and *Trichoderma* (more specifically, *Trichoderma longibranchii*). Preferably, hemicellulases derived from filamentous fungi are listed, more preferably from the genus *Aspergillus*, and most preferably from *Aspergillus niger* (and even more preferably xylanases).

[0090] In the bread disclosed herein, when the bread contains hemicellulase, the content of hemicellulase in the dough can be appropriately set by taking into account the type of hemicellulase used and the duration of hemicellulase action during bread production. For example, it can be 0.01 to 1 U per 1g of dry weight of dough, preferably 0.03 to 0.5 U, more preferably 0.04 to 0.3 U, and particularly preferably 0.06 to 0.1 U. Here, the hemicellulase activity is measured using Method 2 of the xylanase activity determination method in the "4th Edition of Existing Additive Self-Specifications" of the Japan Food Additives Association, using 0.01 mol / L acetate buffer (pH 4.5) as the sample preparation solution.

[0091] [(E)acetic acid]

[0092] In the bread of this disclosure, the dough used in its manufacture may contain acetic acid as component (E). When acetic acid is included in a dough containing 30% or more protein per dry weight of the dough, the cutability of the bread crust decreases; however, in the bread of this disclosure, the cutability is further improved by including acetic acid. From this perspective, in a more preferred form of the bread of this disclosure, acetic acid may be included.

[0093] As a source of acetic acid, not only refined acetic acid can be used, but also raw materials containing acetic acid such as brewed vinegar.

[0094] In the case where the bread disclosed herein contains acetic acid, the content of acetic acid in the dough can be listed as 0.01 to 2% by mass per dry mass of the dough, preferably 0.05 to 1% by mass, and more preferably 0.1 to 0.5% by mass.

[0095] Sodium chloride

[0096] In addition to the ingredients described herein, the bread disclosed herein may also contain sodium chloride. When the bread of this disclosure contains sodium chloride, the sodium chloride content in the dough can be, for example, 0.05 to 5% by mass per dry mass of the dough, preferably 0.1 to 3% by mass, more preferably 0.2 to 1% by mass, and particularly preferably 0.3 to 0.6% by mass.

[0097] Potassium chloride

[0098] In addition to the ingredients described above, the bread disclosed herein may also contain potassium chloride. When the bread of this disclosure contains potassium chloride, the potassium chloride content in the dough can be, for example, 0.1 to 5% by mass per dry mass of the dough, preferably 0.4 to 3% by mass, more preferably 0.6 to 2% by mass, and particularly preferably 0.8 to 1.3% by mass. Furthermore, when the bread of this disclosure contains both sodium chloride and potassium chloride, the potassium chloride content in the dough can be, for example, 1 to 4 parts by mass per part by mass of sodium chloride, preferably 1.8 to 3 parts by mass, and more preferably 2.2 to 2.6 parts by mass.

[0099] [yeast]

[0100] The bread disclosed herein contains yeast required for fermentation. The yeast can be bread yeast, or, in addition to bread yeast, brewer's yeast or other yeasts may be included as needed. Furthermore, the yeast can be any type of dry yeast, instant dry yeast, or live yeast. One type of yeast can be used alone, or two or more types can be used in combination.

[0101] In the bread disclosed herein, the yeast content in the dough can be, for example, 0.1 to 5% by mass per dry weight of the dough, preferably 0.3 to 3% by mass, more preferably 0.5 to 2% by mass, and particularly preferably 0.7 to 1.3% by mass.

[0102] [Other ingredients]

[0103] The bread disclosed herein may also contain ingredients other than those described. Regarding other ingredients that may be contained in the bread of this disclosure, they may be appropriately selected from food materials or additives commonly used in bread manufacturing, corresponding to the desired quality, flavor, and texture. Examples of such ingredients include: sugar, reduced syrup, white sugar, liquid sugar, powdered syrup, corn syrup, artificial sweeteners, and other sweeteners; shortening, margarine, butter, powdered fats, spreads, lard, salad oil, olive oil, emulsified fats, and other fats; chocolate, cheese, yogurt, baking powder, yeast activator, brine, gelatin, tea, alcohol, emulsifiers, spices, spirits, dried fruit, nuts, flavorings, dietary fiber, leavening agents, dough improvers, antioxidants, pH adjusters, preservatives, acidulants, etc. These ingredients may be used individually or in combination of two or more.

[0104] [Bread Making]

[0105] The bread disclosed herein can be made by using the aforementioned raw materials and an appropriate amount of water to form dough, and then manufactured through steps such as fermentation (first fermentation, proofing time), dividing, shaping, post-fermentation (second fermentation), and baking. While not intended to be limiting, in the manufacturing process of the bread disclosed herein, from dough preparation to the pre-baking steps, the dough, in the presence of an emulsifier, undergoes enzymatic reactions by proteolytic enzymes to achieve an appropriate degree of protein decomposition, thereby improving the ease of cutting the bread crust. Preferably, in the presence of an emulsifier, the dough undergoes enzymatic reactions by both proteolytic enzymes and hemicellulases, which is believed to further enhance the ease of cutting the bread crust.

[0106] There is no particular limitation on the amount of water added. For example, it can be 70 to 96 parts by weight of the raw material that serves as the supply source for component (A) per 100 parts by dry weight, preferably 80 to 95 parts by weight, more preferably 85 to 94 parts by weight, and particularly preferably 88 to 93 parts by weight. Alternatively, the amount of water added can be 35 to 47% by weight of the water-containing dough per mass, preferably 40 to 46% by weight, and more preferably 43 to 46% by weight.

[0107] Furthermore, since the content of ingredients other than water remains almost unchanged between the dough and the bread after baking the dough, the content of each ingredient per dry mass of the bread disclosed herein is almost the same as the content of each ingredient per dry mass of the dough used in the manufacture of the bread.

[0108] Types of bread

[0109] There are no particular limitations on the types of bread disclosed herein, but examples include: toast, round bread, dinner rolls, croissants, butter rolls, whole loaves of toast, muffins, French bread, and other sweet breads.

[0110] 3. Bread flour mix

[0111] This disclosure further provides a bread-making powder containing (A) at least 30% by mass of protein per dry weight of dough, (B) an emulsifier, and (C) a proteolytic enzyme. The bread-making powder of this disclosure is a powder containing the ingredients of the bread, and the bread can be easily manufactured by using the bread-making powder of this disclosure.

[0112] The types or amounts of ingredients contained in the bread flour mixture of this disclosure are described in the paragraph “2. Bread (1)”.

[0113] The bread is prepared by adding an appropriate amount of water to the bread flour mixture of this disclosure, and then proceeding to the steps of fermentation (first fermentation), dividing, shaping, post-fermentation (second fermentation), baking, etc., thereby obtaining the bread.

[0114] 4. Bread dough

[0115] This disclosure further provides a bread dough comprising (A) at least 30% by mass of protein per dry weight of the dough, (B) an emulsifier, and (C) a proteolytic enzyme. The bread dough of this disclosure is a dough mixed with the ingredients of the bread and water, and the bread can be easily manufactured by using the bread dough of this disclosure.

[0116] Regarding the types or amounts of ingredients contained in the bread dough of this disclosure, as described in the paragraph “2. Bread (1)”.

[0117] As a specific form of the bread dough disclosed herein, examples include those that mix the ingredients and water contained in the bread dough of this disclosure, and, as needed, undergo a series of steps up to the baking of the bread, including fermentation (first fermentation), dividing, shaping, and subsequent fermentation (second fermentation). Furthermore, as a specific form of the bread dough of this disclosure, a frozen form is preferred.

[0118] The bread dough disclosed herein can also be fed into the baking step after the remaining steps in a series of steps up to thawing and baking, thereby obtaining the bread.

[0119] 5. Bread (Part 2)

[0120] In other embodiments of the bread disclosed herein, bread is obtained from dough containing (A) at least 30% by mass of protein per dry mass and (B) an emulsifier, and the degree of protein decomposition is 0.31 to 5.0% as determined by the following measurement conditions. Hereinafter, the bread of this embodiment will be described in detail.

[0121] The bread of this embodiment is obtained from a dough containing at least 30% by mass of protein per dry weight of (A) dough and (B) emulsifier. The types of (A) and (B) ingredients used in the bread of this embodiment are described in the section "2. Bread (A1)". Furthermore, the content of (A) and (B) ingredients in the dough of the bread of this embodiment is described in the section "2. Bread (A1)".

[0122] In the bread of this embodiment, the degree of protein decomposition obtained under the following measurement conditions is 0.31 to 5.0%. By satisfying such a degree of protein decomposition, the cutability of the bread crust can be improved in bread obtained from dough containing (A) at least 30% by mass of protein per dry mass of dough and (B) emulsifier.

[0123] <Conditions for determining protein degradation>

[0124] (1) The bread was measured in such a way that the amount of protein was 0.08g, and the bread was heated and extracted in 100mL of pure water at 80°C for 30 minutes and then filtered to obtain the filtrate as the sample solution.

[0125] (2) Add the sample solution, 400 μL of 100 mg / L serine aqueous solution as standard solution, and pure water as blank solution to 3 mL of phthalaldehyde reagent, and measure the absorbance at a wavelength of 340 nm.

[0126] (3) Derive the degree of hydrolysis based on the following formula.

[0127] [Equation 2]

[0128] DH=h / h tot ×100

[0129] h=(Serine_NH2-β) / α

[0130] Serine_NH2=[ABS(Sample)-ABS(BL)] / [ABS(Std)-ABS(BL)]

[0131] Wherein, DH: degree of hydrolysis

[0132] h: Number of peptide bonds after hydrolysis

[0133] h tot Number of peptide bonds

[0134] α: 1.00 for gluten, 0.970 for soy protein, and 1.00 for other proteins.

[0135] β: 0.40 for gluten, 0.342 for soy protein, and 0.40 for other proteins.

[0136] ABS (Sample): Absorbance of the sample solution

[0137] ABS(BL): Absorbance of blank solution

[0138] ABS(Std): Absorbance of the standard solution

[0139] h tot The specific values ​​are 8.3 for gluten, 7.8 for soy protein, and 8.0 for other proteins. Furthermore, in cases where the bread in this embodiment is obtained from dough made from both wheat flour and soy flour, and contains multiple types of proteins, the values ​​for α, β, and h are... tot Values, used for the original α value, β value, and h value of individual proteins. tot The weighted average of individual proteins in the dough after weighting the blending ratios.

[0140] The protein decomposition degree only needs to be 0.31~5.0%, and from the viewpoint of further improving the ease of cutting the bread crust, it is preferably 0.44~3.0%, more preferably 0.48~2.0%, especially preferably 0.52~1.0%, even more preferably 0.54~0.8%, and even more preferably 0.58~0.65%.

[0141] In this embodiment of the bread, there is no particular limitation on the protein content. Examples of possible values ​​include 19.0 to 60.0% by mass per dry weight of the bread, preferably 25.0 to 60.0% by mass, more preferably 35.0 to 60.0% by mass, and particularly preferably 40.0 to 40.0% by mass. The protein content of the bread is the value obtained by the "combustion method" of protein analysis in the "Analysis Methods for Nutritional Components, etc." section of the "Food Labelling Standards" (Appendix: Methods for Analyzing Nutritional Components, etc.) notified by the Consumer Affairs Agency on March 30, 2015 (Heisei 27).

[0142] The bread of this embodiment contains various raw materials other than component (A) and component (B). Regarding the types or contents of raw materials other than component (A) and component (B) contained in the bread of this embodiment, they can be appropriately set in a way that can compensate for the protein degradation degree, and the preferred raw materials and contents are as described in the paragraph "2. Bread (A1)".

[0143] The bread of this embodiment can be made by preparing dough containing specific ingredients and manufacturing it 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 section "2. Bread (Apart 1)" can be cited.

[0144] [Example]

[0145] The present disclosure is illustrated in detail below by way of examples, but the present invention is not limited to these examples.

[0146] [Experimental Example 1]

[0147] 1. Bread making

[0148] Table 1 shows the details of the ingredients used in bread making. Add all ingredients except butter from Tables 2A-2C to a mixer and mix at low speed for 3 minutes. Next, add butter and mix at low speed for 3 minutes, then at high speed for 10 minutes to obtain dough. Then, allow the dough to rise for 60 minutes at 27°C and 75% RH. Next, divide the dough into 60g portions, knead each portion, and shape it. Let the shaped dough rise at 38°C and 85% RH for 60 minutes to form round loaves. Then, bake in an oven at 190°C (top and bottom heat) for 22 minutes, then let cool at room temperature for 40 minutes. Package the cooled bread with a quality retainer and store at 30°C.

[0149] [Table 1]

[0150]

[0151] [Table 2A]

[0152]

[0153] [Table 2B]

[0154]

[0155] [Table 2C]

[0156]

[0157] 2. Evaluation Methods

[0158] 2-1. Evaluation methods for ease of cutting and easy deformation

[0159] (1) Bread crust sample (for cutting force measurement)

[0160] Cut a 3×2×0.5cm slice from the round bread to create a bread crust sample (for cutting force measurement). The slice is cut so that one side of the 3×2cm slice is the top surface of the round bread crust.

[0161] (2) Bread crumb sample (for cutting force measurement and stress measurement)

[0162] Cut two 3×3×2cm slices from the same round bread used to make the bread crust sample, thereby creating a bread filling sample (for cutting force measurement) and a bread filling sample (for stress measurement). The slices are cut in such a manner that neither side contains any bread crust, and the height (2cm) direction is aligned with the top and bottom of the bread.

[0163] (3) Cutting force measurement

[0164] For bread crust samples (for cutting force measurement) or bread filling samples (for cutting force measurement), a SHIMADZU-manufactured Texture Analyzer "EZ-SX" was used as the measuring device. A φ118 (346-51687-12) pressure plate was used on the base, and a 346-57820-01 fixture was used for cutting the bread. The attachment was lowered at a speed of 2 mm / sec, and the cutting force (N) required to cut the sample was measured under the conditions of a sensitivity of 2.0% and a breakage detection start point of 0.035%, until the sample broke. A lower cutting force indicates higher ease of cutting and a stronger bite-stretching texture. Furthermore, the values ​​obtained by subtracting the measured values ​​of Comparative Example 1 from the measured values ​​of Examples 1-3, and by subtracting the measured values ​​of Comparative Example 2 from the measured values ​​of Examples 4, 5, and Comparative Examples 3-5, were derived as easy-to-cut indices (bread crust easy-to-cut index, bread filling easy-to-cut index). If the easy-to-cut index is negative, it is considered that there is an improvement in easy-to-cut properties. In addition, the smaller the easy-to-cut index, the higher the improvement in easy-to-cut properties. Furthermore, Tables 3A and 3B show the test results after 1 hour (30°C) from the end of the manufacturing of the round bread used as the sample, and Table 3C shows the test results after 1 week (30°C) from the end of the manufacturing of the round bread used as the sample.

[0165] (4) Stress measurement

[0166] Regarding the bread filling samples (for stress measurement), a texture analyzer "EZ-SX" manufactured by SHIMADZU was used as the measuring device. A plunger (φ20mm aluminum cylinder) was lowered 7.5mm from the center of the base at a descending speed of 1mm / sec and held for 10sec. The peak stress at this point was recorded as the measured stress (N). Lower stress indicates higher deformability and a softer texture. Furthermore, the deformability index was derived by subtracting the measured value from Comparative Example 1 from the measured values ​​of Examples 1-3, and by subtracting the measured value from Comparative Example 2 from the measured value of Comparative Example 3. A negative deformability index indicates improved deformability; conversely, a lower deformability index indicates a higher improvement in deformability. Tables 3A and 3B show the measurement tests conducted 1 hour (30°C) after the completion of the production of the round bread samples, and Table 3C shows the measurement tests conducted 1 week (30°C) after the completion of the production of the round bread samples.

[0167] 2-2. Methods for evaluating taste

[0168] A test was conducted on bread that was stored at 30°C for 1 hour after manufacturing. Specifically, 6 sensory inspectors responded to inquiries about whether the ease of biting and crispness (crisp texture) had improved compared to Comparative Example 1. The number of people who responded that there was an improvement was set as the sensory evaluation score.

[0169] 2-3. Evaluation of the components contained in bread

[0170] Regarding the breads of Comparative Example 2 and Examples 4 and 5, the protein content, protein decomposition degree, and sucrose stearate content were determined using the following methods.

[0171] (1) Protein content

[0172] The protein analysis method, specifically the "combustion method," is implemented according to the "Analytical Methods for Nutritional Components, etc." section of the Food Labelling Standard No. 139 issued by the Consumer Affairs Agency on March 30, 2015 (Heisei 27). Specifically, the determination is performed using the method described below.

[0173] • Use a food processor to crush the bread.

[0174] • Use 0.2-0.4g of crushed bread as a test sample. When measuring, read the scale to four decimal places.

[0175] • A combustion-based total nitrogen analyzer (SUMIGRAPH NC-TRINITY, manufactured by Sumitomo Chemical Analysis Center Co., Ltd.) was used to burn the sample and convert the nitrogen in the sample into nitrogen oxides. Then, the nitrogen oxides were reduced back to nitrogen. Subsequently, the combustion-based total nitrogen analyzer was used to separate and quantify nitrogen from the combustion products.

[0176] • Calculate the nitrogen content (g / 100g) in the sample by using a calibration curve obtained from a standard sample, based on a calibration curve that is accurately measured to a unit less than 0.1mg.

[0177] • Use 6.25 as the nitrogen-protein conversion factor, and derive the value of the nitrogen content by multiplying the factor by the calculated nitrogen content.

[0178] (2) Protein decomposition

[0179] The determination was performed according to "Improved Method for Determining Food Protein Degree of Hydrolysis (https: / / ift.onlinelibrary.wiley.com / doi / abs / 10.1111 / j.1365-2621.2001.tb04614.x)". Specifically, the determination was performed using the following method.

[0180] [1] The bread was measured to make the amount of protein 0.08g, and extracted by heating in 100mL of pure water at 80°C for 30 minutes and then filtered to obtain the filtrate as the sample solution.

[0181] [2] The sample solution, 400 μL of 100 mg / L serine aqueous solution as standard solution, and pure water as blank solution were added to 3 mL of phthalaldehyde reagent, and the absorbance at a wavelength of 340 nm was measured.

[0182] [3] The degree of hydrolysis is derived based on the following formula.

[0183] [Equation 3]

[0184] DH=h / h tot ×100

[0185] h=(Serine_NH2-β) / α

[0186] Serine_NH2=[ABS(Sample)-ABS(BL)] / [ABS(Std)-ABS(BL)]

[0187] DH: Degree of hydrolysis

[0188] h: Number of peptide bonds after hydrolysis

[0189] h tot Number of peptide bonds

[0190] α: 1.00 for gluten, 0.970 for soy protein, and 1.00 for other proteins.

[0191] β: 0.40 for gluten, 0.342 for soy protein, and 0.40 for other proteins.

[0192] ABS (Sample): Absorbance of the sample solution

[0193] ABS(BL): Absorbance of blank solution

[0194] ABS(Std): Absorbance of the standard solution

[0195] Furthermore, the α value used in the above formula is a weighted average of the blending ratios calculated from Tables 1 and 2 for each of the α values ​​(1.00, 0.970, and 1.00 respectively) of gluten, soy protein, and egg yolk protein. The β value used in the above formula is a weighted average of the blending ratios for each of the β values ​​(0.40, 0.342, and 0.40 respectively) of gluten, soy protein, and egg yolk protein. The number of peptide bonds h used in the above formula is also a weighted average. tot The value is the h value of each of gluten, soy protein, and egg yolk protein. tot The weighted average of the blending ratios of the respective proteins, weighted by values ​​(8.3, 7.8, and 8.0).

[0196] (3) Sucrose stearate content

[0197] Take 5-7g of bread, add water and ethyl acetate in two portions to prepare a suspension containing 100mL of water and 160mL of ethyl acetate. Then add 50mL of ethyl acetate to the suspension and centrifuge at 2000 rpm for 5 minutes. Separate the ethyl acetate layer (upper layer), add 50mL of water and shake, then separate the ethyl acetate layer (upper layer) again. Dehydrate, filter, and concentrate the upper layer to dryness. Add 5mL of 66w / w% potassium hydroxide and 50mL of ethanol to the dried product, heat under reflux at 105°C for 30 minutes, cool, add water and bring the volume to 100mL. Take 4mL of this, add water and bring the volume to 20mL, then pass it through an ion exchange resin and a reverse-phase filter cartridge for appropriate dilution and filtration through a membrane filter. Quantify the sucrose in the filtrate using liquid chromatography-mass spectrometry. Derive the amount of sucrose stearate from the quantified sucrose. In the liquid chromatography quality analysis, the LC (Liquid chromatography) section used a Shimadzu LC-30AD, the mass spectrometry (MS) section used a Shimadzu LCMS-8050, and the column used was a Showa Denko Shodex Asahipak NH2P-50 Φ2.0mm×150mm. The mobile phase was a mixture of acetonitrile and 0.05 w / w% ammonia in a 75:25 (volume ratio). The flow rate was 0.2 mL / min, the column temperature was 40℃, and the ion source temperatures were 250℃ for the BH phase and 150℃ for the DL phase. The ionization method used was electrospray / negative ionization, with the ion number set to m / z 341.

[0198] 3. Evaluation Results

[0199] The results of the evaluation of the cutability and deformability of each bread, as well as the functional evaluation, are shown in Tables 3A to 3C. Breads obtained from dough containing more than 30% by mass of protein per dry mass, as shown in Comparative Examples 1 and 2, exhibited high cutting force but lacked bite-strength. However, as shown in Examples 1 to 5, by including component (B) (sucrose fatty acid ester) and component (C) in the dough, the cutability of the bread crust and the bite-strength of the resulting bread were improved. As shown in Example 5, compared to Example 4, by further including component (D) in the dough, the cutability of the bread crust of the resulting bread was further improved.

[0200] Furthermore, as shown in the comparison between Comparative Example 1 and Examples 1-3, and Comparative Example 2 and Examples 4 and 5, the presence of components (B) and (C) in the dough improves the cutability of the bread crust and the ease of biting. This improvement is evident in Example 1 compared to Example 3, where exopeptidase is used as component (C), and is even more pronounced in Examples 4 and 5 compared to Examples 1 and 2, where the dough further contains ovalbumin and acetic acid.

[0201] Furthermore, there are also cases, as shown in Table 3A, where even with a decrease in cutting force, the stress (a characteristic related to a soft texture) does not change, or as shown in Table 3C, where even with a decrease in cutting force, the stress still increases. These exhibit unique characteristics where the texture of bite-off ease is unrelated to the soft texture. Additionally, as shown in Table 3A, since the crispness (crispy texture) does not change even with increased bite-off ease, the texture of bite-off ease is also unrelated to the crispness.

[0202] [Table 3A]

[0203]

[0204] [Table 3B]

[0205]

[0206] [Table 3C]

[0207]

[0208] The results of evaluating the components of the bread are shown in Table 4. In the breads of Examples 4 and 5, the protein decomposition degree was confirmed to be higher than that of Comparative Example 2. Furthermore, component (B), which was not present in the bread of Comparative Example 2, was detected in the breads of Examples 4 and 5. That is, in the breads of Examples 4 and 5, it is presumed that the improved cutting ease is achieved by reducing the molecular weight of component (A) through the incorporation of components (B) and (C) into the dough. Therefore, it is clear that in bread containing more than 30% by mass of protein (A) and component (B), improving cutting ease is effective when the protein decomposition degree is between 0.31% and 5.0%.

[0209] [Table 4]

[0210]

[0211] [Experimental Example 2]

[0212] Use the materials shown in Table 5, and manufacture and store bread in the same manner as in “1. Bread making” of Experimental Example 1.

[0213] Bread crust samples were prepared in the same manner as in "2. Evaluation Method" and "2-1. Evaluation Method for Ease of Cutting and Deformability" of Test Example 1, specifically in "(1) Bread Crust Sample (for Cutting Force Measurement)". The cutting force (N) required to cut the bread crust sample was measured in the same manner as in "(3) Cutting Force Measurement", and the value obtained by subtracting the measured value in Comparative Example 6 from the measured values ​​of Comparative Examples 7 to 9 was derived as the bread crust ease of cutting index.

[0214] The evaluation results of the cutability of each bread are shown in Table 5. As shown in the comparison between Comparative Examples 6 and Comparative Examples 7-9, even if the dough contains succinic acid fatty acid monoglycerides, glycerol monosaturated fatty acid esters, or lecithin and component (C), it is confirmed that the cutability of the bread crust of the obtained bread not only did not improve, but tended to deteriorate.

[0215] [Table 5]

[0216]

[0217] [Experimental Example 3]

[0218] Using the materials shown in Table 6, bread was manufactured and stored in the same manner as in "1. Bread Manufacturing" of Experimental Example 1. The resulting bread was low in protein. Furthermore, high-gluten flour (protein content 11.8% by mass) was used as the source of ingredient (A).

[0219] Bread crust samples were prepared in the same manner as in "2. Evaluation Method" and "2-1. Evaluation Method for Ease of Cutting and Deformability" of Test Example 1, specifically in "(1) Bread Crust Sample (for Cutting Force Measurement)". The cutting force (N) required to cut the bread crust sample was measured in the same manner as in "(3) Cutting Force Measurement", and the value obtained by subtracting the measured value in Comparative Example 12 from the individual measured values ​​of Comparative Examples 10 and 11 was derived as the bread crust ease of cutting index.

[0220] The evaluation results of the cutability of each bread are shown in Table 6. Unlike the high-protein bread of Experimental Example 1, the low-protein bread (as shown in Comparative Example 10) had a lower cutting force and was easier to bite through. As shown in Comparative Example 11, by including components (B) and (C) in the dough, the cutting force of the bread crust of the resulting low-protein bread actually increased, meaning its cutability decreased. As shown in Comparative Example 12, compared to Comparative Example 11, by further including component (D) in the dough, the cutting force of the bread crust of the resulting bread further increased, meaning its cutability further decreased.

[0221] [Table 6]

[0222]

Claims

1. A type of bread, characterized in that, The bread is obtained from dough containing (A) more than 30% by mass of protein per dry mass of dough, (B) emulsifier, and (C) proteolytic enzyme.

2. The bread according to claim 1, characterized in that, The component (C) is an exopeptidase.

3. The bread according to claim 1, characterized in that, The dough then contains (D) hemicellulase.

4. The bread according to claim 3, characterized in that, The component (D) is xylanase.

5. The bread according to claim 1, characterized in that, Component (B) is a sucrose fatty acid ester.

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

7. A bread flour mixture, characterized in that, The bread mix contains: (A) more than 30% by mass of protein per dry weight of dough, (B) an emulsifier, and (C) a protein-degrading enzyme.

8. 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 according to claim 7; and The step of fermenting and baking the dough obtained in the aforementioned steps.

9. A type of bread, characterized in that, The bread is obtained from a dough containing (A) more than 30% by mass of protein per dry mass of dough and (B) an emulsifier; The protein decomposition degree obtained using the following assay conditions is 0.31–5.0%: Conditions for determining the degree of protein degradation: (1) The bread was measured in such a way that the amount of protein was 0.08g, and the bread was heated and extracted in 100mL of pure water at 80°C for 30 minutes and then filtered to obtain the filtrate as the sample solution. (2) Add the sample solution, 400 μL of 100 mg / L serine aqueous solution as standard solution, and pure water as blank solution to 3 mL of phthalaldehyde reagent, and measure the absorbance at a wavelength of 340 nm. (3) Derive the degree of hydrolysis based on the following formula; [Equation 1] DH=h / h tot ×100 h=(Serine_NH2-β) / α Serine_NH2=[ABS(Sample)-ABS(BL)] / [ABS(Std)-ABS(BL)] Wherein, DH: degree of hydrolysis; h: Number of peptide bonds after hydrolysis; h tot : Number of peptide bonds; α: 1.00 for gluten, 0.970 for soy protein, and 1.00 for other proteins; β: 0.40 for gluten, 0.342 for soy protein, and 0.40 for other proteins; ABS (Sample): Absorbance of the sample solution; ABS(BL): Absorbance of blank solution; ABS(Std): Absorbance of the standard solution.

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