Bread having 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

(19) State Intellectual Property Office (12) Invention Patent Application (10) Application Publication Number (43) Application Publication Date (21) Application Number 202480047818.0 (22) Application Date 2024.07.17 (30) Priority Data 2023-119474 2023.07.21 JP (85) PCT International Application Entering National Phase Date 2026.01.19 (86) PCT International Application Application Data PCT / JP2024 / 025636 2024.07.17 (87) PCT International Application Publication Data WO2025 / 023116 JA 2025.01.30 (71) Applicant Honshoku Fukuto Co., Ltd. Address Japan (72) Inventor Kengo Harada (74) Patent Agency Beijing Yinlong Intellectual Property Agency Co., Ltd. 11243 Patent Attorney Zhang Mo (51) Int.Cl. A21D 13 / 064 (2006.01) A21D 2 / 16 (2006.01) A21D 2 / 26 (2006.01) A21D 10 / 00 (2006.01) A21D 13 / 02 (2006.01) (54) Invention Title: Bread with High Protein Content and Containing Acetic Acid (57) Abstract: The subject of this invention is to provide a bread containing more than 30% by mass of protein and acetic acid on a dry weight basis, while reducing sourness and odor. The bread is obtained from a dough containing more than 30% by mass of protein, acetic acid, and amylase per dry weight of the dough. Claims 1 page, Description 23 pages, CN 121532073 A 2026.02.13 CN 1 21 53 20 73 A 1. A type of bread, characterized in that the bread is obtained from a dough comprising at least 30% by mass of protein, acetic acid, and amylase per dry mass of the dough. 2. The bread according to claim 1, characterized in that the dough comprises whole wheat flour and / or soybean flour. 3. The bread according to claim 1 or 2, characterized in that the amylase is α-amylase. 4. A bread blend, characterized in that the bread blend contains at least 30% by mass of protein, acetic acid, and amylase. 5. A method of manufacturing bread, characterized in that the method of manufacturing bread comprises: a step of adding water to the bread blend according to claim 4 to form a dough; and a step of fermenting and baking the dough obtained in the aforementioned step.6. A type of bread, characterized in that the bread is obtained from a dough containing at least 30% by mass of protein and acetic acid per dry mass of dough; in the molecular weight distribution of carbohydrates determined under the following determination conditions, the proportion of carbohydrates with a molecular weight of 1,000 or more but less than 3,000 relative to the total amount of carbohydrates is 23% or less, and the proportion of carbohydrates with a molecular weight of less than 1,000 is 57% or more; the determination conditions for the molecular weight distribution of carbohydrates are: (1) 0.05 g of finely sliced ​​bread is added to 10 mL of 0.1 mol / L sodium nitrate solution, and after standing at room temperature for one night, it is filtered using a membrane filter; (2) the resulting filtrate is subjected to HPLC using a size-screening column to obtain a chromatogram; the molecular weight of each peak is determined by a calibration curve prepared using poly(triglucose) 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. Claims 1 / 1 page 2 CN 121532073 A High protein content bread containing acetic acid Technical field

[0001] This disclosure relates to a bread containing more than 30% by mass of protein and acetic acid on a dry mass conversion basis, and with reduced sour taste and odor. In addition, this disclosure relates to a bread flour mixture used in the manufacture of said bread, and a method for manufacturing said bread. Background Art

[0002] In recent years, with the progress of the times, people's health awareness has increased, and one of the nutrients that they care about and consume the most 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 techniques for manufacturing bread with increased protein content have been published in the past (Patent Documents 1 and 2, etc.).

[0003] Furthermore, the shelf life of ordinary bread is about 3 to 5 days, and there is increasing demand for long-term storage bread with a shelf life of about 14 to 60 days as a staple food, preserved food, or emergency food. In long-term storage bread, organic acids such as acetic acid are sometimes added to impart antibacterial properties and improve shelf life.

[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 of the Invention

[0008] Problems to be Solved by the Invention

[0009] Bread containing more than 30% by mass of protein and acetic acid (based on dry weight conversion) is beneficial in terms of nutritional value and preservation, but it has the disadvantage of producing a sour taste or odor due to acetic acid, and thus failing to fully possess the original aroma of bread.

[0010] Therefore, the object of this disclosure is to provide bread containing more than 30% by mass of protein and acetic acid (based on dry weight conversion), and with reduced sour taste and odor.

[0011] Means for Solving the Problem

[0012] In order to solve the aforementioned problem, the inventors of this disclosure have diligently reviewed and developed a bread made from dough containing at least 30% by mass of protein, acetic acid, and amylase (based on dry weight conversion), based on the premise of high protein content and high shelf life. This bread suppresses the sour taste and odor caused by acetic acid. Furthermore, it has been developed that, in the past, when whole wheat flour was added to increase protein content or nutritional value, a bran-like or bean curd-like odor was produced. However, even though whole wheat flour is included in this bread, the bran-like or bean curd-like odor is suppressed. Moreover, it has been developed that, in the past, when soybean flour was added to increase protein content or nutritional value, a bean-like odor was produced. However, in this bread, the bean-like odor can also be suppressed by adjusting the amount of amylase added. Furthermore, the inventors of this disclosure have developed a bread with the aforementioned characteristics in which the molecular weight distribution of sugars, measured under specific conditions, satisfies the following: the proportion of sugars with a molecular weight of 1,000 to 3,000 relative to the total sugar content is 23% or less, and the proportion of sugars with a molecular weight of less than 1,000 is 57% or more. This disclosure was completed through further repeated review based on these insights. Specification 1 / 23 pages 3 CN 121532073 A

[0013] That is, this disclosure provides an invention in the manner shown below.

[0014] Item 1. A bread, characterized in that the bread is obtained from a dough comprising at least 30% by mass of protein, acetic acid, and amylase per dry mass of dough.

[0015] Item 2. The bread according to item 1, characterized in that the dough comprises whole wheat flour and / or soybean flour.

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

[0017] Item 4. A bread blend powder, characterized in that the bread blend powder contains more than 30% by mass of protein, acetic acid, and amylase.

[0018] Item 5. A method for manufacturing bread, characterized in that the method comprises: a step of preparing dough by adding water to bread flour according to Item 4; and

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

[0020] Item 6. A type of bread, characterized in that the bread is obtained from a dough containing at least 30% by mass of protein and acetic acid per dry mass of dough;

[0021] In the molecular weight distribution of carbohydrates determined under the following determination conditions, the proportion of carbohydrates with a molecular weight of 1,000 or more but less than 3,000 relative to the total amount of carbohydrates is 23% or less, and the proportion of carbohydrates with a molecular weight of less than 1,000 is 57% or more;

[0022] <Determination conditions for molecular weight distribution of carbohydrates>

[0023] (1) 0.05 g of finely sliced ​​bread is added to 10 mL of 0.1 mol / L sodium nitrate solution, and after standing at room temperature for one night, it is filtered using a membrane filter;

[0024] (2) The resulting filtrate is subjected to HPLC (High-Performance Liquid Chromatography) using a size-screening column. Chromatography (high performance liquid chromatography) is used to obtain a chromatogram; the molecular weight of each peak is obtained by using a calibration curve prepared using polytriglucose and maltotriose with known molecular weights as standards;

[0025] (3) The peak area with a molecular weight of 1,000 or more but less than 3,000 relative to the total peak area is calculated as the ratio of sugars with a molecular weight of 1,000 or more but less than 3,000 relative to the total amount of sugars; in addition, the peak area with a molecular weight of less than 1,000 relative to the total peak area is calculated as the ratio of sugars with a molecular weight of less than 1,000 relative to the total amount of sugars.

[0026] Effects of the Invention

[0027] The bread disclosed herein may contain a high content of protein and acetic acid, and the sour taste and odor caused by acetic acid are suppressed. In addition, according to an embodiment of the bread disclosed herein, although it contains whole wheat flour, the odor of wheat bran and bean curd residue caused by it can still be suppressed. Furthermore, according to another embodiment of this disclosure, although it contains soy flour, the beany odor caused by it can still be suppressed. In one embodiment of the bread disclosed herein, acetic acid not only improves its shelf life but also makes it easier to use soybeans, thus providing bread with long shelf life containing soybeans, which can contribute to the achievement of the goals of SDGs2 "to eliminate hunger, achieve food security and nutritional improvement, and promote sustainable agriculture" and SDGs9 "to establish infrastructure for industrial and technological innovation". Detailed Description

[0028] 1. Definitions

[0029] Unless otherwise specified, the terms 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. Specification 2 / 23 pages 4 CN 121532073 A

[0030] In this disclosure, the content of each component or raw material contained in 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 contained in bread to the total amount of components other than moisture. In addition, in this disclosure, the content of each component or raw material contained in bread is obtained as the ratio of the dry mass of each component or raw material contained in the dough to the dry mass (total mass after removing moisture) of the dough used in the manufacture of bread.

[0031] In this disclosure, the content of each component or raw material contained in bread flour is the content of each component or raw material when the bread flour is converted to dry mass, and is the ratio of the dry mass of each component or raw material contained in bread flour to the total amount of components other than moisture.

[0032] 2. Bread (1)

[0033] One embodiment of the bread disclosed herein is bread obtained from dough containing at least 30% by mass of protein, acetic acid, and amylase per dry mass of dough. Hereinafter, the bread disclosed herein will be described in detail.

[0034] [Protein]

[0035] The bread disclosed herein is obtained from dough containing at least 30% by mass of protein per dry mass of dough. In this disclosure, the protein content in the dough is the total amount of protein contained in the raw materials contained in the dough that serve as a protein source.

[0036] There is no particular limitation on the types of proteins used in this disclosure, and examples include: wheat protein, soybean protein, egg protein, milk protein, rice protein, pea protein, corn protein, barley protein, rye protein, etc. These proteins can be used alone or in combination of two or more.

[0037] In the bread disclosed herein, as long as the raw materials that serve as a protein source are incorporated into the dough corresponding to the type of protein contained therein, they are acceptable.

[0038] Examples of raw materials that can serve as a source of wheat protein include wheat flour and wheat gluten. Wheat flour can be refined wheat flour or whole wheat flour. Wheat flour can be made from either durum or soft wheat, or from any of low-gluten, medium-gluten, or high-gluten flour. Wheat flour is a preferred example of these cereal flours, and whole wheat flour is more preferred. Whole wheat flour typically contains about 10-18% by weight of protein. Wheat gluten is a substance in which glutenin and gliadin in wheat flour form 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.

[0039] 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. In this disclosure, inactivated soybean flour that has undergone heat treatment can be used as soybean flour. Soybean flour typically contains about 35-45% by mass of protein. Concentrated soybean protein is a raw material obtained by concentrating the protein from soybeans. Isolated soybean protein is a raw material obtained by extracting only the protein from soybeans. Among the raw materials that can serve as a source of soybean protein, soybean flour is a preferred example.

[0040] Examples of raw materials that can serve as a source of egg protein include egg yolk powder, egg white powder, and protein isolated from eggs. Egg yolk powder is a powdered raw material obtained by drying egg yolks. Egg yolk powder typically contains 25-35% by mass of protein. Egg white powder is a raw material obtained by separating and pulverizing egg whites. Among the raw materials that can serve as a source of egg protein, egg yolk powder is a preferred example.

[0041] Examples of raw materials that can be used as a source of milk protein include, for example, skim milk powder, whey, and proteins isolated from milk.

[0042] Examples of raw materials that can be used as a source of rice protein include, for example, rice flour and proteins isolated from rice.

[0043] Examples of raw materials that can be used as a source of pea protein include, for example, pea flour and proteins isolated from peas.

[0044] Examples of raw materials that can be used as a source of corn protein include, for example, corn flour and proteins isolated from corn.

[0045] Examples of raw materials that can be used as a source of barley protein include, for example, barley flour and proteins isolated from barley.

[0046] Examples of raw materials that can be used as a source of rye protein include, for example, rye flour and proteins isolated from rye.

[0047] 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 30-50% by mass, preferably 31-45% by mass, more preferably 32-40% by mass, and particularly preferably 34-39% by mass.

[0048] 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. In the bread disclosed herein, regarding the wheat protein content in the dough, considering the content of other proteins, the total protein content in the dough can be appropriately set within the range of satisfying 30% by mass or more per dry mass of the dough. Examples include 15-35% by mass, preferably 20-30% by mass, and more preferably 24-28% by mass.

[0049] Furthermore, in addition to wheat protein, the bread disclosed herein more preferably contains soy protein and / or oval protein, and particularly preferably contains wheat protein, soy protein, and oval protein.

[0050] In the case where the bread disclosed herein contains soy protein, regarding the content of soy protein in the dough, taking into account the content of other proteins, the total content of proteins in the dough can be appropriately set within the range of 30% by mass or more per dry mass of the dough. Examples include 1 to 20% by mass, preferably 3 to 15% by mass, more preferably 5 to 9% by mass.

[0051] Furthermore, in the case where the bread disclosed herein contains oval protein, regarding the content of oval protein in the dough, taking into account the content of other proteins, the total content of proteins in the dough can be appropriately set within the range of 30% by mass or more per dry mass 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.

[0052] In the bread disclosed herein, the content of the raw materials that serve as a protein source can be set in a manner that satisfies the protein content, taking into account the type of raw materials that serve as a protein source or the content of the protein.

[0053] For example, in this disclosure, the content of wheat flour (including whole 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, more preferably 50 to 55% by mass.

[0054] Furthermore, in the case where the bread disclosed herein contains active gluten, the content of active gluten contained 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 18 to 23% by mass.

[0055] Furthermore, in the case where the bread disclosed herein contains soy flour, the content of soy flour contained in the dough can be, for example, 5 to 35% by mass per dry mass of the dough, preferably 10 to 30% by mass, more preferably 15 to 20% by mass.

[0056] Furthermore, in the case where 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.

[0057] [Acetic Acid]

[0058] In the bread disclosed herein, the dough used in the manufacturing process contains acetic acid. In the bread disclosed herein, acetic acid plays a role in improving shelf life, as described on page 4 / 23 of the specification, 6 CN 121532073 A. In the prior art, bread containing acetic acid produces a sour or rancid taste and cannot fully present the original aroma of the bread. However, in the bread disclosed herein, by containing amylase in the dough, the sour taste and rancid taste can be suppressed even though acetic acid is contained, thus presenting the excellent original aroma of the bread.

[0059] Acetic acid can be refined acetic acid or other raw materials containing acetic acid, such as brewed vinegar.

[0060] In the bread disclosed herein, the acetic acid content in the dough is, for example, 0.01 to 2% by mass per dry mass of the dough, preferably 0.05 to 1% by mass, more preferably 0.1 to 0.5% by mass.

[0061] [Amylase]

[0062] In the bread disclosed herein, the dough used during manufacturing contains amylase. By including amylase in the dough containing at least 30% by mass of protein and acetic acid per dry mass of the dough, the sour taste and odor caused by acetic acid can be suppressed. In addition, in the case where the bread disclosed herein contains whole wheat flour, by including amylase in the dough, the bran and bean curd odor caused by whole wheat flour can also be suppressed. Furthermore, in the case where the bread disclosed herein contains soybean flour, by adjusting the content of amylase in the dough, the bean odor caused by soybean flour can also be suppressed.

[0063] There is no particular limitation on the type of amylase used in this disclosure. Examples include α-amylase, β-amylase, and glucoamylase. These amylases can be used alone or in combination of two or more.

[0064] There is no particular limitation on the source of the amylase used in this disclosure. Examples include Bacillus subtilis, Bacillus licheniformis, Bacillus subtilis spores, Bacillus curvatureis, and other Bacillus species; Aspergillus niger, Aspergillus oryzae, and other Aspergillus species. In this disclosure, the amylase can be used alone or in combination of two or more sources.

[0065] As an amylase, α-amylase or β-amylase is preferred. As an α-amylase, α-amylase derived from Bacillus species is more preferred, especially α-amylase derived from Bacillus subtilis or Bacillus subtilis spores. As a β-amylase, β-amylase derived from Bacillus species is more preferred, especially β-amylase derived from Bacillus curvatureis.

[0066] In the bread disclosed herein, the content of amylase in the dough can be appropriately set by taking into account the type of amylase used and the duration of amylase action during bread making. For example, the amylase content per 1g of dry weight of dough can be 0.01-300U, 0.02-200U, 0.1-200U, or 0.1-100U. From the viewpoint of effectively suppressing sour taste and odor, and in the case of whole wheat flour, effectively suppressing the odor of bran and bean curd residue caused by whole wheat flour, the amylase content per 1g of dry weight of dough can be 0.03-200U or 0.1-50U, preferably 0.4-30U, more preferably 1-30U, even more preferably 2-25U, particularly preferably 3-20U, and even more preferably 3.5-10U.Furthermore, the content of amylase in the dough is such that it is 1 U or more per 1g of dry weight of dough, preferably 2 U or more, and more preferably 3 U or more. Even if soybean flour is included, the beany odor caused by soybean flour can still be effectively suppressed. Here, in the case of α-amylase, the activity unit 1 U is defined as the activity of decomposing 1 mL of 1 w / v% starch solution into a soluble starch matrix at 40°C and pH 5.0 for 30 minutes until the iodine colorimetric transmittance shows 66% at a wavelength of 670 nm and a light path length of 10 mm. In the case of β-amylase, the activity unit 1 U achieves an enzyme amount that increases the reducing power of glucose by 1 mg in 1 minute. Specifically, the "1 unit" of β-amylase mentioned above is the value measured according to the starch saccharification power determination method described in the fourth edition of the Existing Additive Self-Specification (Japan Food Additives Association, issued on October 16, 2008).

[0067] [Sodium Chloride]

[0068] In addition to the ingredients described above, the bread disclosed herein may also contain sodium chloride. When the bread disclosed herein 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.

[0069] [Yeast] Specification 5 / 23 pages 7 CN 121532073 A

[0070] The bread disclosed herein contains yeast required for fermentation. The yeast can be any type of bread yeast, but in addition to bread yeast, brewer's yeast or the like may be included as needed. Furthermore, the yeast can be any of dry yeast, instant dry yeast, or live yeast. One type of yeast may be used alone, or two or more may be used in combination.

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

[0072] [Other Ingredients]

[0073] The bread disclosed herein may also contain ingredients other than those mentioned above. Regarding other ingredients that may be included in the bread disclosed herein, they can be appropriately set from food materials or additives used in the manufacture of general bread, corresponding to the desired quality, flavor, texture, etc. Examples of such raw materials include: granulated sugar, reduced syrup, white sugar, liquid sugar, powdered syrup, water syrup, and artificial sweeteners; ghee, margarine, butter, powdered fats, spreads, lard, salad oil, olive oil, and emulsified fats; chocolate, cheese, yogurt, baking powder, yeast activators, brine, gelatin, tea, alcohol, emulsifiers, spices, spirits, dried fruits, nuts, flavorings, dietary fiber, leavening agents, dough improvers, antioxidants, pH adjusters, preservatives, and acidulants. These raw materials can be used individually or in combination of two or more.

[0074] [Bread Manufacturing]

[0075] The bread disclosed herein can be made by using the aforementioned raw materials and an appropriate amount of water to make dough, and then undergoing fermentation (first fermentation, second fermentation), dividing, shaping, post-fermentation (second fermentation), and baking. Although not intended to be limiting, in the bread manufacturing process disclosed herein, it can be considered that during the steps from dough preparation to baking, an enzymatic reaction produced by amylase occurs in the dough, thereby achieving the inhibition of sour taste and odor, as well as the inhibition of other odors such as bran and bean curd residue.

[0076] Furthermore, during the period from dough preparation to baking the bread made from the dough, the content of raw materials other than water hardly changes. Therefore, in the bread disclosed herein, the content of each raw material per dry mass of bread is almost the same as the content of each raw material per dry mass of dough used in the bread manufacturing process.

[0077] [Types of Bread]

[0078] There is no particular limitation on the types of bread disclosed herein. Examples include: toast, round bread, dinner rolls, croissants, butter rolls, whole loaves of toast, muffins, French bread, and other sweet breads.

[0079] 3. Bread Mixture

[0080] In this disclosure, a bread mix containing at least 30% by mass of protein, acetic acid, and amylase per dry weight is provided. The bread mix of this disclosure is a mix of the ingredients of the bread. By using the bread mix of this disclosure, the bread can be easily manufactured.

[0081] The types or contents of the ingredients contained in the bread mix of this disclosure are described in the paragraph “2. Bread (1)”.

[0082] By adding an appropriate amount of water to the bread mix of this disclosure to make dough, and then subjecting it to fermentation (first fermentation), dividing, shaping, post-fermentation (second fermentation), baking, etc., the bread can be obtained.

[0083] 4. Bread (Part 2)

[0084] In other embodiments of the bread disclosed herein, there is a type of bread obtained from a dough containing at least 30% by mass of protein and acetic acid per dry mass of the dough, wherein, under the conditions described below, the molecular weight distribution of sugars satisfies the following condition: the proportion of sugars with a molecular weight of 1,000 or more but less than 3,000 is 23% or less, and the proportion of sugars with a molecular weight of less than 1,000 is 57% or more, relative to the total amount of sugars. Hereinafter, the bread of this embodiment will be described in detail.

[0085] The bread of this embodiment is obtained from a dough containing at least 30% by mass of protein and acetic acid per dry mass of the dough. The types of protein and acetic acid used in the bread of this embodiment are as described in the paragraph on page 6 / 23 of the aforementioned “2. Bread (Part 1)” specification, 8 CN 121532073 A. In addition, the content of protein and acetic acid in the dough of the bread in this embodiment is as described in the aforementioned paragraph "2. Bread (1)".

[0086] In the bread of this embodiment, the molecular weight distribution of sugars under the following measurement conditions satisfies that, relative to the total amount of sugars, the proportion of sugars with a molecular weight of 1,000 or more but less than 3,000 is 23% or less, and the proportion of sugars with a molecular weight of less than 1,000 is 57% or more. By satisfying such a molecular weight distribution, sour taste and odor can be suppressed in bread made from dough containing 30% by mass or more of protein and acetic acid per dry mass of dough. In addition, by satisfying such a molecular weight distribution, even if whole wheat flour is contained, the odor of bran and bean curd caused by whole wheat flour can be suppressed.

[0087] <Determination conditions of molecular weight distribution of sugars>

[0088] (1) 0.05 g of finely sliced ​​bread and 10 mL of 0.1 mol / L sodium nitrate solution were added. After standing at room temperature for one night, the mixture was filtered using a membrane filter.

[0089] (2) The resulting filtrate was subjected to HPLC using a size-screening column to obtain a chromatogram. The molecular weight of each peak is obtained by using a calibration curve prepared using polyglucose and maltotriose, whose molecular weights are known, as standards.

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

[0091] The ratio of sugars with a molecular weight of 1,000 or more but less than 3,000 relative to the total amount of sugars only needs to be 23% or less, preferably 5 to 23%, and more preferably 8 to 23%. In particular, from the viewpoint of effectively suppressing the odor of wheat bran and soybean residue when wheat whole grain flour is included, and suppressing the bean odor when soybean flour is included, the ratio of sugars with a molecular weight of 1,000 or more but less than 3,000 relative to the total amount of sugars can be more preferably 10-20%, particularly preferably 12-18%, and even more preferably 12-16%.

[0092] The ratio of sugars with a molecular weight of less than 1,000 relative to the total amount of sugars only needs to be 57% or more, and can be more preferably 57-70%. In particular, from the viewpoint of effectively suppressing the odor of wheat bran and soybean residue when wheat whole grain flour is included, and suppressing the bean odor when soybean flour is included, the ratio of sugars with a molecular weight of less than 1,000 relative to the total amount of sugars can be more preferably 60-70%, particularly preferably 63-69%, and even more preferably 65-68%.

[0093] In the bread of this embodiment, the ratio of sugars with a molecular weight of 3,000 or more but less than 10,000 relative to the total amount of sugars is not particularly limited, and examples include 3% to 30%, preferably 5% to 11%, and more preferably 8% to 11%. The ratio of sugars with a molecular weight of 3,000 or more but less than 10,000 relative to the total amount of sugars is a value obtained by measuring the molecular weight distribution of the sugars.

[0094] In the bread of this embodiment, the ratio of sugars with a molecular weight of 10,000 or more but less than 30,000 relative to the total amount of sugars is not particularly limited, and examples include 1% to 15%, preferably 3% to 10%, and more preferably 3% to 7% or 5% to 7%. The ratio of sugars with a molecular weight of 10,000 or more but less than 30,000 relative to the total amount of sugars is a value obtained by measuring the molecular weight distribution of the sugars.

[0095] In the bread of this embodiment, the ratio of sugars with a molecular weight of 30,000 or more but less than 100,000 relative to the total amount of sugars is not particularly limited, and examples include 1 to 10%, preferably 1 to 5% or 2 to 5%, and more preferably 1 to 3%. The ratio of sugars with a molecular weight of 30,000 or more but less than 100,000 relative to the total amount of sugars is a value obtained by measuring the molecular weight distribution of the sugars.

[0096] In the bread of this embodiment, the ratio of sugars with a molecular weight of 100,000 or more relative to the total amount of sugars is not particularly limited, and examples include 5% or less, preferably 3% or less, and more preferably 2% or less. The ratio of sugars with a molecular weight of 100,000 or more relative to the total amount of sugars is a value obtained by measuring the molecular weight distribution of the sugars.

[0097] In order to meet the molecular weight distribution of the sugars, the type or content of the raw materials added can be adjusted appropriately. For example, as described in "2. Bread (1)" above, bread is made by using dough containing more than 30% by mass of protein and acetic acid per dry mass, as well as amylase. This can appropriately meet the molecular weight distribution of the sugars.

[0098] In the bread of this embodiment, there is no particular limitation on the starch content. For example, the starch content per dry mass of bread is 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. Here, the starch content of the bread is the value obtained by the following determination conditions.

[0099] <Determination conditions of starch content>

[0100] (1) Finely cut 0.05g of bread and add 40mL of 50% volume ethanol aqueous solution, stir and let stand. After that, remove the supernatant and repeat the operation until the low molecular weight sugars are completely removed.

[0101] (2) Add 20 mL of ion-exchanged water and 2 mL of 10% sodium hydroxide aqueous solution to the residue after all low-molecular-weight sugars have been removed and heat to gelatinize the residue (starch). Then, neutralize it to pH 7.

[0102] (3) Next, add amyloglucosidase to break down the starch into glucose and measure the amount of glucose in the solution after the reaction.

[0103] (4) Calculate the amount of starch from the amount of glucose according to the following formula. Taking into account the calculated amount of starch, the mass of the sample to be measured, the dilution ratio during the measurement, etc., the amount of starch per 1 g of dry weight of bread is obtained.

[0104] [Formula 1]

[0105] Starch content (g) = Glucose content (g) × 0.9

[0106] In the bread of this embodiment, the content of free maltose is not particularly limited, and for example, it is 0.5 to 10% by mass per dry weight of bread, preferably 1.5 to 10% by mass, more preferably 3 to 8% by mass, and particularly preferably 4 to 8% by mass. In addition, in the bread of this embodiment, the content of free glucose is not particularly limited, and for example, it is 0.01 to 5% by mass per dry weight of bread, 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. Here, the content of free maltose and free glucose in the bread is the value obtained by the following measurement conditions.

[0107] <Determination conditions for free maltose and free glucose>

[0108] (1) 2.5g of finely chopped bread was added to 30mL of 50% volume ethanol aqueous solution and subjected to ultrasonic treatment to dissolve free maltose and free glucose. Then, 50% volume ethanol aqueous solution was added to make up to a total of 50mL and filtered to remove residue.

[0109] (2) The obtained filtrate was concentrated and 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 sample, the dilution ratio during measurement, etc., the free glucose content and free maltose content per 1g of dry weight of bread were determined.

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

[0112] The bread of this embodiment can be manufactured by making dough containing specific raw materials and proceeding through steps such as fermentation (first fermentation), dividing, shaping, post-fermentation (second fermentation), and baking. In addition, there is no particular limitation on the type of bread of this embodiment, and examples such as those described in the aforementioned "2. Bread (Part 1)" paragraph can be cited.Instruction manual 8 / 23 pages 10 CN 121532073 A

[0113] [Examples]

[0114] Hereinafter, the present disclosure will be specifically described by way of examples, but the present invention is not limited to these examples.

[0115] Test Example 1

[0116] 1. Bread making

[0117] The ingredients other than butter were added to the mixer from the ingredients shown in Table 1 and mixed at low speed for 2 minutes and high speed for 7 minutes. Then, butter was added and mixed at low speed for 1 minute and high speed for 7 minutes to obtain dough. Then, it was fermented at a temperature of 28°C and a humidity of 75%RH for 40 minutes. Then, the dough was divided into 70g portions and kneaded to form a shape. The shaped dough was fermented at a temperature of 38°C and a humidity of 85%RH for 60 minutes. Then, it was baked in an oven at 210°C for the upper heat and 210°C for the lower heat for 12 minutes and then cooled at room temperature for 40 minutes to obtain round bread. The cooled round bread was packaged together with the quality retention agent and stored at 30°C.

[0118] [Table 1]

[0119]

[0120] 2. Evaluation Method

[0121] The sensory evaluation of bread stored at 30°C for 3 days from the date of manufacture was carried out. First, bread from Reference Example 1 (excluding the instruction manual page 9 / 23, 11 CN 121532073 A whole wheat flour and deactivated soybean flour) and bread from Comparative Example 1-1 (containing whole wheat flour and deactivated soybean flour) were tasted to understand the characteristics of bran, bean curd smell (taste like bran or bean curd) and bean smell (beany smell), and the sour taste and sour smell were also evaluated. Next, bread from Comparative Example 1-2 (containing whole wheat flour, deactivated soybean flour, and acetic acid) was tasted to understand the characteristics of sour taste and sour smell (taste of acetic acid) caused by the presence of acetic acid, and the bran, bean curd smell and bean smell were also 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 aromas of sourness, sour smell, wheat bran, soybean residue smell, and soybean smell were evaluated. Each evaluation was conducted by 7 evaluators familiar with the sensory evaluation of bread, according to the following evaluation criteria, and the evaluation was carried out in 9 stages, and the average score of the evaluation was obtained. Furthermore, based on the joint discussion of the 7 evaluators, the improvement effect of various aromas of sourness, sour smell, wheat bran, soybean residue smell, and soybean smell on the breads of Examples 1-1 and 1-2 was evaluated according to the following judgment criteria.

[0122] (Evaluation criteria for aroma)

[0123] 1: No aroma was perceived.

[0124] 2: Almost no aroma was perceived.

[0125] 3: Slight aroma was perceived.

[0126] 4: Slight aroma was perceived.

[0127] 5: Aroma was perceived.

[0128] 6: I can feel its fragrance slightly strongly.

[0129] 7: I can feel its fragrance strongly.

[0130] 8: The aroma was quite strong.

[0131] 9: The aroma was very strong.

[0132] (Judgment criteria for aroma improvement effect)

[0133] A: Effective.

[0134] B: Slightly effective.

[0135] C: No effect.

[0136] D: Excessive effect, which detracts from the aroma 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, and with the protein content increased to 30% by mass or more (Comparative Example 1-1), the bran, soybean residue odor, and soybean odor increased. Furthermore, in the bread blended with whole wheat flour and deactivated soybean flour, with the protein content increased to 30% by mass or more, and with acetic acid (Comparative Example 1-2), in addition to the bran, soybean residue odor, and soybean odor, the sour taste and sour odor also increased. In contrast, in breads blended with whole wheat flour and deactivated soybean flour, with the protein content increased to over 30% by mass, and blended with acetic acid and α-amylase (Examples 1-1 and 1-2), sour taste and odor were suppressed, and the odor of wheat bran and soybean residue was also suppressed. In particular, in breads blended with 3.94 U / g of α-amylase (Examples 1-2), the improvement effect on sour taste, odor, and the odor of wheat bran and soybean residue was further enhanced, and the suppression effect on soybean odor was also recognized.

[0139] [Table 2] Specification 10 / 23 pages 12 CN 121532073 A

[0140]

[0141] Test Example 2

[0142] 1. Manufacturing of bread

[0143] Round breads were manufactured under the same conditions as in Test Example 1, except that the raw material composition shown in Table 3 was used.

[0144] [Table 3] Instruction manual 11 / 23 pages 13 CN 121532073 A

[0145]

[0146] 2. Evaluation method

[0147] Bread that has been stored at 30°C for 3 days after manufacturing was consumed, and its sourness and odor (taste of acetic acid) were evaluated according to the following criteria. The evaluation of sourness and odor was based on the following benchmarks, and the evaluation was carried out in increments of 0.5 points within the range of 0.0 to 5.0 points (0.0 points was rated when the sourness or odor was weakest, and 5.0 points was rated when the sourness or odor was strong). The evaluation was carried out by 5 people familiar with taste sensory evaluation, and the average score was calculated.

[0148] (Benchmarks for sourness or odor)

[0149] 0.0 point: No sourness or odor was detected at all.

[0150] 1.0 point: The intensity of the sour taste or sour odor perceived when consuming the bread of Reference Example 2-1 (without acetic acid). Almost no sour taste or sour odor was perceived.

[0151] 2.0 point: The intensity of the sour taste or sour odor perceived when consuming the bread of Reference Example 2-2 (containing 0.2% by mass of acetic acid per dry weight of dough). Slightly perceptible sour taste or sour odor.

[0152] 3.0 point: The intensity of the sour taste or sour smell perceived when consuming the bread of Comparative Example 2 (containing 0.3% by mass of acetic acid per dry weight of dough). Slightly strong sour taste or sour smell. Instruction manual 12 / 23 pages 14 CN 121532073 A

[0153] 4.0 point: The intensity of the sour taste or sour smell perceived when consuming the bread of Reference Examples 2-3 (containing 0.4% by mass of acetic acid per dry weight of dough). Significantly strong sour taste or sour smell.

[0154] 5.0 point: Very strong sour taste or sour smell.

[0155] 3. Evaluation results

[0156] The results of evaluating the aroma of each bread are shown in Table 4. In breads that were blended with whole wheat flour and deactivated soybean flour and whose protein content was increased to 30% by mass or more (Reference Examples 2-1 to 2-3, Comparative Example 2), the sour taste and sour smell increased with the amount of acetic acid blended. In contrast, in breads blended with whole wheat flour and deactivated soybean flour, with a protein content increased to over 30% by mass, and blended with acetic acid and α-amylase or β-amylase (Examples 2-1 and 2-2), sour taste and odor were suppressed. Furthermore, although the α-amylase used in Example 2-1 was from a different source than the α-amylase used in Examples 1-1 and 1-2, it was found that the sour taste and odor caused by acetic acid could be suppressed, indicating that the source of the α-amylase could be used regardless of its origin.

[0157] [Table 4]

[0158]

[0159] Test Example 3

[0160] 1. Bread Manufacturing

[0161] Round breads were manufactured under the same conditions as in Test Example 1, except that the raw material composition shown in Table 5 was used.

[0162] [Table 5] Instruction manual 13 / 23 pages 15 CN 121532073 A

[0163]

[0164] 2. Evaluation method

[0165] Bread stored at 30°C for 3 days after manufacturing was consumed, and the bran, bean curd odor (a bran or bean curd-like smell) and bean odor (a beany smell) were evaluated according to the following criteria. The evaluation of bran, bean curd odor and bean odor was based on the following benchmarks, and was evaluated in increments of 0.5 points within the range of 1.0 to 5.0 points (1.0 point was rated when the bran, bean curd odor or bean odor was weakest, and 5.0 point was rated when the bran, bean curd odor or bean odor was strong). The evaluation was conducted by 5 taste sensory evaluators, and the average score was calculated.

[0166] (Benchmark point for sour or sour smell)

[0167] 1.0 point: The intensity of the bran, bean curd odor or bean smell perceived when consuming the bread of Reference Example 3-1 (without added deactivated soybean flour). Almost no bran, bean curd odor or bean smell was perceived.

[0168] 2.0 point: The intensity of the bran, bean curd odor or bean smell perceived when consuming the bread of Reference Example 3-2 (containing 8.9% by mass of deactivated soybean flour per dry weight of dough).Slightly detectable bran, bean curd residue, or bean odor.

[0169] 3.0 point: Intensity of bran, bean curd residue, or bean odor detected when consuming the bread of Comparative Example 3 (containing 17.5% by mass of deactivated soybean flour per dry weight of dough). Slightly strong detectable bran, bean curd residue, or bean odor.

[0170] 4.0 point: Intensity of bran, bean curd residue, or bean odor detected when consuming the bread of Reference Example 3-3 (containing 26.1% by mass of deactivated soybean flour per dry weight of dough) Instruction manual page 14 / 23 16 CN 121532073 A. Significantly strong detectable bran, bean curd residue, or bean odor.

[0171] 5.0 point: Very strong detectable bran, bean curd residue, or bean odor.

[0172] 3. Evaluation Results

[0173] The results of evaluating the aroma of each bread are shown in Table 6. In breads blended with whole wheat flour and deactivated soybean flour, with a protein content of 30% by mass or more (Reference Examples 3-2, 3-3, Comparative Example 3), the odors of wheat bran, soybean residue, and soybean increased with the amount of deactivated soybean flour added. In contrast, in breads blended with whole wheat flour and deactivated soybean flour, with a protein content of 30% by mass or more, and blended with acetic acid and α-amylase (Examples 3-1 to 3-3), the odors of wheat bran, soybean residue, and soybean were suppressed.

[0174] [Table 6]

[0175]

[0176] Test Example 4

[0177] 1. Bread manufacturing

[0178] Round breads were manufactured under the same conditions as in Test Example 1, except that the raw material composition shown in Table 7 was used.

[0179] [Table 7] Instruction manual 15 / 23 pages 17 CN 121532073 A

[0180]

[0181] 2. Evaluation method

[0182] Bread stored at 30°C for 3 days after manufacturing was consumed, and the sourness, sour smell (the smell of acetic acid), bran, bean curd smell (the smell of bran or bean curd), and bean smell (the smell of bean) were evaluated. Regarding the sourness and sour smell, the same conditions as in Test Example 2 were used for evaluation. The bread used as the benchmark when evaluating the sourness and sour smell was also the same as in Test Example 2. In addition, regarding the bran, bean curd smell, and bean smell, the same conditions as in Test Example 3 were used for evaluation. The bread used as the benchmark when evaluating the bran, bean curd smell, and bean smell was 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 confirms that even when the types of whole wheat flour and deactivated soybean flour are changed, in breads that are blended with whole wheat flour and deactivated soybean flour and have a protein content of more than 30% by mass, the sour taste, sour smell, bran smell, soybean residue smell, and soybean smell can still be suppressed in breads that are blended with acetic acid and α-amylase (Examples 4-1 and 4-2).

[0185] [Table 8] Instruction Manual 16 / 23 pages 18 CN 121532073 A

[0186]

[0187] Test Example 5

[0188] 1. Bread Manufacturing

[0189] Round breads were manufactured under the same conditions as in Test Example 1, except that the ingredients shown in Table 9 were used.

[0190] [Table 9] Instruction Manual 17 / 23 pages 19 CN 121532073 A

[0191]

[0192] 2. Evaluation Method

[0193] Breads stored at 30°C for 3 days after manufacturing were consumed, and the sourness and odor (taste of acetic acid) were evaluated. The sourness and odor were evaluated under the same conditions as in Test Example 2. The bread used as the benchmark for evaluating sourness and odor was also the same as in Test Example 2.

[0194] 3. Evaluation Results

[0195] The results of evaluating the aroma of each bread are shown in Table 10. As a result, in breads blended with whole wheat flour and deactivated soybean flour and with protein content increased to 30% by mass or more, even with the addition of acetic acid, maltose, or galactooligosaccharides, the sour taste and odor could not be suppressed.

[0196] [Table 10] Specification 18 / 23 pages 20 CN 121532073 A

[0197]

[0198] Test Example 6

[0199] 1. Evaluation Method

[0200] For each bread of Examples 1-1 to 1-2 and Comparative Example 1-1, the contents of free glucose, free maltose, total glucose (glucose after hydrolysis), and starch were determined by the following method. In addition, the molecular weight distribution of sugars contained in the breads 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 were determined by the following method.

[0201] 1-1. Method for determining the content of free glucose and free maltose

[0202] 2.5g of finely chopped bread was placed in a beaker, and 30mL of 50% volumetric ethanol aqueous solution was added. The mixture was ultrasonically treated for 30 minutes using an ultrasonic cleaner. Then, after adding 50% volumetric ethanol aqueous solution in a total volume of 50mL, the mixture was filtered using filter paper (No. 5B). A portion of the filtrate was quantitatively placed into a flask and dried under reduced pressure using an evaporator. Water was then added to prepare a 5-fold concentrated solution (1 / 5 of the amount of the filtrate placed in the flask). The resulting concentrate was filtered using a 0.45 μm membrane filter. The filtrate was subjected to HPLC under the following conditions to determine the glucose and maltose content. Taking into account the measured glucose and maltose content, the mass of the sample, and the dilution ratio during the determination, the free glucose and free maltose content per 1 g of dry weight of bread was calculated.

[0203] (HPLC Conditions)

[0204] • Analytical Apparatus: LC-20AD (Shimadzu Corporation)

[0205] • Detector: Conductivity Meter RF-20A XS (Shimadzu Corporation)

[0206] • Column: Wakosil 5NH2, φ 4.6mm × 150mm (Fujifilm Wako Pure Chemicals Co., Ltd.)

[0207] • Column Temperature: 25℃

[0208] • Mobile Phase: Solution containing 75 parts by mass of acetonitrile and 25 parts by mass of water

[0209] • Flow Rate: 1 mL / min

[0210] • Injection Volume: 2 μL

[0211] • Excitation Wavelength: 320 nm

[0212] • Measurement Wavelength: 430 nm

[0213] • Post-column conditions: The reaction was carried out at a reaction solution containing 1% L-arginine in a 3% boric acid aqueous solution, a flow rate of 0.7 mL / min, and a reaction temperature of 150 °C.

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

[0215] 4 mL of 72% sulfuric acid aqueous solution was added to 0.6 g of finely chopped bread and stirred at 20 °C for 1 hour. Ion-exchange water was added to make the sulfuric acid concentration 4% by weight, and the mixture was heated at 121 °C for 1 hour using an autoclave. After cooling, the solution was neutralized with sodium hydroxide to pH 7. 200 mL of the neutralized solution was weighed and filtered through filter paper. The filtrate was diluted 25 times with ion-exchange water and filtered through a 0.45 μm membrane filter. The resulting filtrate was subjected to high-performance liquid chromatography (HPLC) under the following conditions to determine the amount of glucose. Taking into account the amount of glucose determined, the mass of the sample, and the dilution ratio during the determination, the total glucose content per 1g of dried bread was calculated.

[0216] (HPLC Conditions)

[0217] • Analytical Apparatus: LC-20AD (Shimadzu Corporation)

[0218] • Detector: Conductivity Meter RF-20A XS (Shimadzu Corporation)

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

[0220] • Column Temperature: 60℃

[0221] • Mobile Phase: 0.5mol / L borate buffer at pH 8.7

[0222] • Flow Rate: 0.4mL / min

[0223] • Injection Volume: 20μL

[0224] • Excitation Wavelength: 320nm

[0225] • Measurement Wavelength: 430nm

[0226] • Post-column conditions: The reaction was carried out at a reaction solution containing 1% L-arginine aqueous solution, a reaction flow rate of 0.7 mL / min, and a reaction temperature of 150 °C.

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

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

[0229] Next, the residue after extraction of low molecular weight sugars was transferred to a 250 mL glass centrifuge tube, and 20 mL of ion-exchanged water and 2 mL of 10% sodium hydroxide aqueous solution were added and heated for 5 minutes to gelatinize the residue. Then, the residue was neutralized with hydrochloric acid and sodium hydroxide to achieve pH 7. Next, 10 mL of glucoamylase solution (a solution in which 1.5 g of amyloglucosidase derived from Aspergillium niger (manufactured by Megazyme) was dissolved in 0.1 mol / L acetate buffer (pH 4.8) to a volume of 100 mL) was added, and the reaction was carried out at 37°C for 2 hours. The resulting solution was filtered using filter paper (ADVANTEC No. 5B, manufactured by Toyo Filter Paper Co., Ltd.). The resulting filtrate was diluted 10 times with ion-exchanged water, and the glucose content was determined using a glucose assay kit (glucose CII-Test wako, manufactured by Fujifilm and Koujun Pharmaceutical Co., Ltd.).The starch content was calculated from the glucose content according to the following formula. Taking into account the calculated starch content, the mass of the test sample, the dilution ratio during the test, etc., the starch content per 1g of dry weight of bread was obtained.

[0230] [Formula 2]

[0231] Starch content (g) = Glucose content (g) × 0.9

[0232] 1-4. Method for determining the molecular weight distribution of sugars in bread

[0233] 10mL of 0.1mol / L sodium nitrate solution was added to 0.05g of finely cut bread, and after standing at room temperature for one night, it was filtered using a 0.45μm membrane filter. The resulting filtrate was subjected to HPLC using a screened column with the following conditions. The results were analyzed using the SYSTEM INSTRUMENTS Co., Ltd. 480II data station GPC program. Furthermore, the estimation of molecular weight for each peak, as stated on pages 20 / 23 of the instruction manual (CN 121532073 A), is performed using calibration curves constructed based on the dissolution time and molecular weight of molecular standards. The molecular standards used are polytriglucose standards with known molecular weights (Shodex standard P-82 P-800, P-400, P-200, P-50, P-20, and P-5; manufactured by Showa Denko Corporation) and maltotriose.

[0234] (HPLC conditions)

[0235] • Analytical apparatus: Shodex GPC-101 (manufactured by Showa Denko Corporation)

[0236] • Detector: Differential refractometer RI-71S (manufactured by Showa Denko Corporation)

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

[0238] • Column temperature: 40℃

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

[0240] • Flow rate: 1mL / min

[0241] • Injection volume: 100μL

[0242] 2. Evaluation results

[0243] Table 11 shows the determination results of the contents of free glucose, free maltose, total glucose (glucose after hydrolysis), and starch. In the breads of Examples 1-1 and 1-2, it was found that compared with the breads of Comparative Examples 1-2, there was a tendency for the amount of free maltose and free glucose to be higher and the starch content to be lower.

[0244] The results of the determination of the molecular weight distribution of sugars 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 sugars with a molecular weight of 1,000 to 3,000 was not 23% or less, and the ratio of sugars with a molecular weight of less than 1,000 was 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 proportion of sugars with a molecular weight of 1,000 to 3,000 is less than 23%, and the proportion of sugars with a molecular weight of less than 1,000 is more than 57%. 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 α-amylase incorporated into the dough lowers the molecular weight of sugars with a molecular weight of 1,000 to 3,000, thereby increasing the proportion of sugars with a molecular weight of less than 1,000. This results in the improvement of various aromas, such as sourness, rotten smell, bran smell, bean curd smell, and bean smell. Therefore, it was found that in bread containing acetic acid and with a protein content of 30% or more by mass, the improvement of sour taste and odor is effective when the proportion of sugars with a molecular weight of 1,000 to 3,000 is 23% or less and the proportion of sugars with a molecular weight of less than 1,000 is 57% or more. Furthermore, it was found that the improvement of wheat bran, bean curd residue, or bean odor is also effective when such a molecular weight distribution of sugars is met.

[0245] [Table 11]

[0246]

[0247] [Table 12] Specification 21 / 23 pages 23 CN 121532073 A

[0248]

[0249] [Table 13] Specification 22 / 23 pages 24 CN 121532073 A

[0250] Specification 23 / 23 pages 25 CN 121532073 A.

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.