Bread having high protein content

Abstract

The present disclosure addresses the problem of providing bread that contains a protein in an amount of 30 mass% or more in terms of dry mass and has a crust with improved ease to cut. This bread obtained from a dough containing (A) a protein in an amount of 30 mass% or more per dry mass of the dough, (B) an emulsifier, and (C) a proteolytic enzyme has a crust with improved ease to cut.

Description

High protein bread

[0001] The present disclosure relates to bread containing 30% or more by mass of protein in terms of dry mass and having a crust with improved cutting strength. The present disclosure also relates to a bread mix flour and bread dough used to make the bread, and a method for making the bread.

[0002] In recent years, people have become more health conscious as the times progress, and protein is one of the nutrients that people are most consciously consuming. On the other hand, bread has become a staple food or snack in the diet, so increasing the protein content of bread is effective for efficient protein intake. Various techniques for producing bread with an increased protein content have been reported (Patent Documents 1 and 2, etc.).

[0003] JP 2023-42298 A JP 2020-103200 A

[0004] Bread containing 30% or more protein by dry weight is characterized by a strong chewiness due to the high protein content. However, there is also a demand for improving the ease of chewing by reducing the strong chewiness while maintaining the protein content. This is particularly true for the crust, which has a pronounced chewiness.

[0005] Therefore, an object of the present disclosure is to provide bread that contains 30% or more by mass of protein in terms of dry mass and has a crust with improved ease of cutting.

[0006] The present inventors conducted extensive research to solve the above-mentioned problems and found that bread made from dough containing 30% or more protein by mass, calculated on a dry basis, combined with an emulsifier and a protease can improve the ease of cutting of the crust. Furthermore, the present inventors also found that bread having the above-mentioned characteristics has a proteolysis rate of 0.31 to 5.0% as measured under specified conditions. The present disclosure was completed through further research based on these findings.

[0007] That is, the present disclosure provides the following aspects of the invention. Item 1. Bread obtained from a dough containing (A) 30% or more by mass of protein based on the dry mass of the dough, (B) an emulsifier, and (C) a protease. Item 2. The bread according to Item 1, wherein the component (C) is an exopeptidase. Item 3. The bread according to Item 1 or 2, wherein the dough further contains (D) a hemicellulase. Item 4. The bread according to Item 3, wherein the component (D) is a xylanase. Item 5. The bread according to any one of Items 1 to 4, wherein the component (B) is a sucrose fatty acid ester. Item 6. The bread according to any one of Items 1 to 5, wherein the dough contains whole wheat flour and / or soy flour. Item 7. A bread mix containing (A) 30% or more by mass of protein based on the dry mass of the dough, (B) an emulsifier, and (C) a protease. Item 8. A method for producing bread, comprising: adding water to the bread mix flour described in Item 7 to prepare dough; and fermenting and baking the dough obtained in the above step. Item 9. Bread obtained from dough containing (A) 30% or more by weight of protein per dry weight of the dough and (B) an emulsifier, wherein the degree of proteolysis determined under the following measurement conditions is 0.31 to 5.0%. <Conditions for measuring the degree of proteolysis> (1) Bread is weighed so that the protein content is 0.08 g, and the bread is heated and extracted in 100 mL of pure water at 80°C for 30 minutes, and filtered to obtain a filtrate as a sample solution. (2) The sample solution, 400 μL of a 100 mg / L aqueous serine solution as a standard solution, and pure water as a blank are each added to 3 mL of ortho-phthalaldehyde reagent, and the absorbance at a wavelength of 340 nm is measured. (3) The degree of hydrolysis is calculated based on the following formula:

[0008] According to the bread of the present disclosure, while containing a high content of protein, the strong chewiness caused by the high protein content can be alleviated, improving ease of chewing. In one embodiment of the bread of the present disclosure, by achieving both a high content of protein and ease of chewing, a dietary lifestyle through efficient protein intake can be provided to people of all ages, thereby contributing to the achievement of SDG 3's goal of "Ensure healthy lives and promote well-being for all at all ages." Furthermore, in one embodiment of the bread of the present disclosure, high-value-added bread that combines a high content of protein and ease of chewing can be easily provided, thereby contributing to the achievement of SDG 9's goal of "Build resilient infrastructure, promote inclusive and sustainable industrialization, and foster innovation."

[0009] 1. Definitions It should be understood that the terms used in this disclosure are used in the sense commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains.

[0010] In the present disclosure, the content of each ingredient or raw material in bread is the content of each ingredient or raw material when the bread is converted to dry mass, and is the ratio of the content of each ingredient or raw material to the total amount of ingredients other than water contained in the bread. Also, in the present disclosure, the content of each ingredient or raw material in bread is calculated as the ratio of the dry mass of each ingredient or raw material contained in the dough to the dry mass of the dough used to make the bread (the total mass excluding water).

[0011] In the present disclosure, the content of each component or ingredient contained in the bread flour mix is ​​the content of each component or ingredient when the bread flour mix is ​​converted to dry mass, and is the ratio of the dry mass of each component or ingredient to the total amount of components other than water contained in the bread flour mix.

[0012] 2. Bread (Part 1) One embodiment of the bread of the present disclosure is bread obtained from dough containing (A) 30% by mass or more of protein per dry mass of the dough (hereinafter also referred to as "component (A)"), (B) an emulsifier (hereinafter also referred to as "component (B)"), and (C) a protease (hereinafter also referred to as "component (C)"). The bread of the present disclosure will be described in detail below.

[0013] [(A) Protein] The bread of the present disclosure is obtained from dough containing 30% by mass or more of protein as component (A) based on the dry mass of the dough. In the present disclosure, the protein content in the dough is the total amount of protein contained in the ingredients that serve as protein sources among the ingredients contained in the dough.

[0014] The type of protein used in the present disclosure is not particularly limited, but examples include wheat protein, soy protein, egg protein, milk protein, rice protein, pea protein, corn protein, barley protein, rye protein, etc. These proteins may be used alone or in combination of two or more.

[0015] In the bread of the present disclosure, ingredients that serve as a source of protein may be blended into the dough depending on the type of protein to be contained.

[0016] Examples of raw materials that serve as sources of wheat protein include wheat flour and wheat gluten. Wheat flour may be refined wheat flour or whole wheat flour. Wheat flour may be either hard wheat or soft wheat, and may be any of weak flour, medium-strength flour, and strong flour. A suitable example of these grain flours is wheat flour, preferably whole wheat flour. Whole wheat flour typically contains approximately 10 to 18% by mass, and preferably approximately 13 to 16% by mass, of protein. Wheat gluten is a substance formed by the glutenin and gliadin contained in wheat flour, which are connected in a network-like structure. In the present disclosure, dried active gluten can be used as wheat gluten. Active gluten typically contains approximately 60 to 90% by mass, and preferably approximately 70 to 90% by mass, of protein.

[0017] Examples of raw materials that serve as sources of soy protein include soy flour, concentrated soy protein, and isolated soy protein. Soy flour is a raw material made from powdered soybeans, and in the present disclosure, heat-treated devitalized soy flour can be used as the soy flour. Soy flour typically contains approximately 35 to 45% by mass of protein, preferably approximately 38 to 43% by mass. Concentrated soy protein is a raw material made by concentrating and processing protein from soybeans. Isolated soy protein is a raw material made by extracting only protein from soybeans. Among the raw materials that serve as sources of soy protein, soy flour is a suitable example.

[0018] Examples of raw materials that serve as egg protein sources include egg yolk powder, egg white powder, and proteins isolated from chicken eggs. Egg yolk powder is a powdered raw material obtained by drying the yolk of chicken eggs. Egg yolk powder typically contains about 25 to 35% by mass, and preferably about 30 to 33% by mass, of protein. Egg white powder is a raw material obtained by separating egg white from chicken eggs and powdering it. Among the raw materials that serve as egg protein sources, egg yolk powder is a suitable example.

[0019] Examples of raw materials that can serve as a source of milk protein include skim milk powder, whey, and proteins isolated from milk.

[0020] Examples of raw materials that can serve as sources of rice protein include rice flour and proteins isolated from rice.

[0021] Source materials for pea protein include, for example, pea flour, protein isolated from peas, etc.

[0022] Examples of raw materials that can serve as a source of corn protein include corn flour and protein isolated from corn.

[0023] Examples of raw materials that can serve as a source of barley protein include barley flour and protein isolated from barley.

[0024] Examples of raw materials that can serve as sources of rye protein include rye flour and proteins isolated from rye.

[0025] In the bread of the present disclosure, the total protein content in the dough is not particularly limited, as long as it is 30% by mass or more based on the dry mass of the dough, but examples include 30 to 50% by mass, preferably 30.5 to 45% by mass, more preferably 31 to 40% by mass, even more preferably 31.5 to 36% by mass, and even more preferably 31.5 to 34% by mass.

[0026] Since the bread of the present disclosure preferably contains wheat flour (preferably whole wheat flour) and wheat gluten, a suitable example of the bread of the present disclosure is one that contains at least wheat protein. In the bread of the present disclosure, the wheat protein content in the dough may be appropriately set in consideration of the contents of other proteins so that the total protein content in the dough is 30% by mass or more per dry mass of the dough, for example, 15 to 35% by mass, preferably 20 to 30% by mass, more preferably 22 to 28% by mass, and even more preferably 24 to 27% by mass.

[0027] Furthermore, the bread of the present disclosure more preferably contains soy protein in addition to wheat protein. When soy protein is contained in the bread of the present disclosure, the content of soy protein in the dough may be appropriately set in consideration of the contents of other proteins so that the total content of proteins in the dough is 30% by mass or more per dry mass of the dough, for example, 1 to 20% by mass, preferably 3 to 15% by mass, more preferably 4 to 9% by mass, and even more preferably 5 to 8% by mass.

[0028] Furthermore, when egg protein is added to a dough containing 30% or more protein by weight per dry weight of the dough, the crumb's ease of cutting decreases, but in the bread of the present disclosure, the egg protein can be further improved by adding the egg protein. From this perspective, in a more preferred embodiment of the bread of the present disclosure, egg protein can be added in addition to wheat protein, or in addition to wheat protein and soy protein. When egg protein is added to the bread of the present disclosure, the content of egg protein in the dough may be appropriately set, taking into account the content of other proteins, so long as the total protein content in the dough is 30% or more by weight per dry weight of the dough. For example, the content may be 0.1 to 10% by weight, preferably 0.2 to 5% by weight, more preferably 0.5 to 2% by weight, and even more preferably 0.7 to 1% by weight.

[0029] In the bread of the present disclosure, the content of the raw material that serves as a protein source may be set so as to satisfy the above-mentioned protein content, taking into consideration the type of raw material that serves as the protein source, the protein content, etc.

[0030] For example, in the present disclosure, the content of wheat flour in the dough is, for example, 30 to 65% by mass, preferably 40 to 60% by mass, more preferably 45 to 55% by mass, and even more preferably 48 to 53% by mass, based on the dry mass of the dough.

[0031] Furthermore, when active gluten is contained in the bread of the present disclosure, the content of active gluten contained in the dough is, for example, 5 to 40% by mass, preferably 10 to 30% by mass, more preferably 15 to 25% by mass, and even more preferably 18 to 22% by mass, based on the dry mass of the dough.

[0032] Furthermore, when soy flour is contained in the bread of the present disclosure, the content of soy flour in the dough is, for example, 5 to 35% by mass, preferably 10 to 30% by mass, and more preferably 15 to 20% by mass, based on the dry mass of the dough.

[0033] Furthermore, when egg yolk powder is contained in the bread of the present disclosure, the content of egg yolk powder in the dough is, for example, 0.1 to 15% by mass, preferably 0.5 to 10% by mass, more preferably 1 to 4% by mass, and even more preferably 2 to 3% by mass, based on the dry mass of the dough.

[0034] [(B) Emulsifier] In the bread of the present disclosure, the dough used for production contains an emulsifier as component (B). Even if component (B) is added alone to a dough containing 30% or more by weight of protein per dry weight of the dough, it is hardly possible to improve the ease of cutting of the crust. However, by adding component (B) in combination with component (C), it is possible to improve the ease of cutting of the crust. Furthermore, even if component (B) is added alone to a dough containing 30% or more by weight of protein per dry weight of the dough, it is hardly possible to improve the ease of cutting of the crumb. However, it is possible to further enhance the effect of component (C) in improving the ease of cutting of the crumb.

[0035] Examples of emulsifiers include sucrose fatty acid esters and sorbitan fatty acid esters. These emulsifiers are not particularly limited as long as they are applicable to foods. These emulsifiers may be used alone or in combination of two or more. Among these emulsifiers, sucrose fatty acid esters are particularly preferred.

[0036] Examples of sucrose fatty acid esters include esters of sucrose and saturated or unsaturated fatty acids having 14 to 22 carbon atoms (e.g., myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, etc.). As the sucrose fatty acid ester, one type of sucrose fatty acid ester having different constituent fatty acids may be used alone, or two or more types may be used in combination. Among these sucrose fatty acid esters, preferred are esters of sucrose and saturated fatty acids having 16 to 20 carbon atoms, and more preferred are sucrose stearate.

[0037] Examples of sucrose fatty acid esters include sucrose fatty acid monoesters, diesters, triesters, and tetra- or higher polyesters. These sucrose fatty acid esters with different numbers of ester bonds may be used alone or in combination of two or more. Among these sucrose fatty acid esters, a mixture of a monoester with a diester, a triester, and / or a polyester is preferred.

[0038] Examples of sorbitan fatty acid esters include esters of sorbitan and saturated or unsaturated fatty acids having 14 to 22 carbon atoms (e.g., myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, etc.). As the sorbitan fatty acid ester, one type of sorbitan fatty acid ester having different constituent fatty acids may be used alone, or two or more types may be used in combination.

[0039] Examples of the sorbitan fatty acid ester include fatty acid monoesters, diesters, and triesters of sorbitan. As the sorbitan fatty acid ester, one type of sorbitan fatty acid ester having a different number of ester bonds may be used alone, or two or more types may be used in combination.

[0040] The HLB value of the emulsifier is not particularly limited and may be, for example, 1 to 18, preferably 5 to 18, more preferably 10 to 18, even more preferably 13 to 17.5, and still more preferably 15 to 17. The HLB value is a value calculated according to the Kawakami method (HLB value=7+11.7 log (sum of formula weights of hydrophilic moieties / sum of formula weights of lipophilic moieties)).

[0041] In the bread of the present disclosure, the content of the emulsifier in the dough is, for example, 0.05 to 2% by mass, preferably 0.1 to 1.2% by mass, more preferably 0.2 to 0.8% by mass, and even more preferably 0.3 to 0.5% by mass, based on the dry mass of the dough.

[0042] [(C) Protease] In the bread of the present disclosure, the dough used for production contains a protease as component (C). By adding component (C) to a dough containing 30% by mass or more of protein per dry mass of the dough, it is possible to improve the ease of cutting of the crust. Furthermore, by adding component (C) to a dough containing 30% by mass or more of protein per dry mass of the dough, it is also possible to improve the ease of cutting of the crumb.

[0043] As the proteolytic enzyme, any enzyme capable of decomposing peptide chains can be used without particular limitation, and includes exopeptidases (hereinafter also simply referred to as "peptidases") and endoproteases (hereinafter also simply referred to as "proteases"). As the proteolytic enzyme, either peptidases or proteases may be used alone, or both may be used in combination. Among these proteolytic enzymes, peptidases are preferred from the viewpoint of further improving the ease of cutting of the crust and / or from the viewpoint of also improving the ease of cutting of the crumb.

[0044] Exopeptidase is a proteolytic enzyme that decomposes the peptide bond of terminal amino acids. Peptidase is not particularly limited in origin, and may be derived from any organism, such as animals, plants, or microorganisms. More specifically, it includes peptidases derived from filamentous fungi, peptidases derived from actinomycetes, and peptidases derived from bacteria. Peptidases derived from filamentous fungi are not particularly limited, but examples thereof include peptidases derived from the genus Rhizopus (more specifically, Rhizopus oryzae, etc.), the genus Aspergillus (more specifically, Aspergillus oryzae, etc.). Peptidases derived from actinomycetes are not particularly limited, but examples thereof include peptidases derived from the genus Streptomyces. Peptidases derived from bacteria are not particularly limited, but examples thereof include peptidases derived from the genus Bacillus, Geobacillus, Lactobacillus, Lactococcus, etc. The peptidase may be derived from one species alone or from two or more species in combination. Preferably, the peptidase is derived from a filamentous fungus, more preferably from the genus Rhizopus, and even more preferably from Rhizopus oryzae.

[0045] In the bread of the present disclosure, the content of peptidase in the dough may be set appropriately taking into consideration the type of peptidase used, the time the peptidase acts during bread production, etc., but may be, for example, 0.1 to 50 U, preferably 1 to 30 U, more preferably 5 to 25 U, and even more preferably 10 to 20 U per gram of protein in the dough. Here, 1 U of peptidase activity unit is the activity that, using casein (dairy) as a substrate, causes an increase in the amount of a non-proteinaceous phenolic reagent coloring substance equivalent to 1 μg of L-tyrosine per minute at 38°C and pH 6.0.

[0046] Endoproteases are proteolytic enzymes that degrade non-terminal peptide bonds. The origin of the protease is not particularly limited, and it may be derived from any organism, such as an animal, plant, or microorganism. More specifically, it includes proteases derived from filamentous fungi and bacteria. Proteases derived from filamentous fungi are not particularly limited, and examples thereof include proteases derived from the genus Aspergillus (more specifically, Aspergillus oryzae, Aspergillus niga, Aspergillus melleus, etc.), the genus Rhizopus (more specifically, Rhizopus chinensis, Rhizopus deremer, Rhizopus nibeus, Rhizopus oryzae, etc.), the genus Mucor, the genus Neurospora, the genus Penicillium, the genus Rhizomucor, and the genus Sclerotinia. Examples of bacterial proteases include proteases derived from the genus Bacillus (Bacillus amyloliquefaciens, Bacillus stearothermophilus, Bacillus cereus, Bacillus licheniformis, Bacillus subtilis) and the genus Geobacillus. Proteases derived from one species may be used alone, or proteases derived from two or more species may be used in combination. Preferably, the protease is a bacterial protease, more preferably a protease derived from the genus Bacillus, and even more preferably a protease derived from Bacillus amyloliquefaciens or Bacillus licheniformis.

[0047] In the bread of the present disclosure, the content of protease contained in the dough may be set appropriately taking into consideration the type of protease used, the time the protease acts during bread production, etc., but may be, for example, 0.01 to 3000 U, preferably 0.1 to 300 U, more preferably 0.5 to 115 U, and even more preferably 1.3 to 11.5 U per gram of protein contained in the dough. Here, 1 U of protease activity unit is defined as the activity that causes an increase in a non-proteinaceous phenolic reagent coloring substance equivalent to 1 μg of L-tyrosine per minute at the beginning of the reaction using casein (dairy) as a substrate at 38°C and pH 6.0.

[0048] [(D) Hemicellulase] The dough used to produce the bread of the present disclosure can contain hemicellulase as component (D). By adding component (D) to dough containing 30% by mass or more of protein per dry mass of the dough, it is possible to further improve the ease of cutting of the crust.

[0049] Hemicellulase is a general term for enzymes that hydrolyze hemicellulose (xylan, arabinoxylan, arabinan, mannan, galactan, xyloglucan, glucomannan, etc.) as a substrate. Hemicellulases may be used singly using one type of hemicellulase as a substrate, or may be used in combination using two or more types of hemicellulases as substrates. Preferably, hemicellulases use xylan as a substrate, i.e., xylanase.

[0050] The hemicellulase is not particularly limited in terms of origin and may be derived from any organism, such as an animal, a plant, or a microorganism, and more specifically, may be derived from a filamentous fungus. Hemicellulases derived from filamentous fungi are not particularly limited, and examples thereof include hemicellulases derived from the genus Aspergillus (more specifically, Aspergillus niga, etc.) and the genus Trichoderma (more specifically, Trichoderma longibrachiatum). Preferably, the hemicellulase is derived from a filamentous fungus, more preferably from the genus Aspergillus, and even more preferably from Aspergillus niga (even more preferably, xylanase).

[0051] When hemicellulase is added to bread of the present disclosure, the content of hemicellulase in the dough may be appropriately set taking into consideration the type of hemicellulase used, the time the hemicellulase acts during bread production, etc., and may be, for example, 0.01 to 1 U, preferably 0.03 to 0.5 U, more preferably 0.04 to 0.3 U, and even more preferably 0.06 to 0.1 U per 1 g of dry mass of dough. Here, the hemicellulase activity is the activity measured using 0.01 mol / L acetate buffer (pH 4.5) as the sample preparation solution based on the Japan Food Additives Association's "Voluntary Standards for Existing Food Additives, 4th Edition," Xylanase Activity Measurement Method, Method 2.

[0052] [(E) Acetic acid] In the bread of the present disclosure, the dough used for production can contain acetic acid as component (E). When acetic acid is contained in a dough containing 30% by mass or more of protein per dry mass of the dough, the crumb becomes less easily cuttable. However, in the bread of the present disclosure, when acetic acid is contained, the cuttable property can be further improved. From this perspective, in a more preferred embodiment of the bread of the present disclosure, acetic acid can be contained.

[0053] As the acetic acid source, not only purified acetic acid but also raw materials containing acetic acid such as brewed vinegar may be used.

[0054] When acetic acid is contained in the bread of the present disclosure, the content of acetic acid contained in the dough is 0.01 to 2% by mass, preferably 0.05 to 1% by mass, more preferably 0.1 to 0.5% by mass, based on the dry mass of the dough.

[0055] [Sodium Chloride] In addition to the above-described components, the bread of the present disclosure may contain sodium chloride. When sodium chloride is contained in the bread of the present disclosure, the content of sodium chloride in the dough is, for example, 0.05 to 5% by mass, preferably 0.1 to 3% by mass, more preferably 0.2 to 1% by mass, and even more preferably 0.3 to 0.6% by mass, based on the dry mass of the dough.

[0056] [Potassium Chloride] In addition to the above-mentioned components, the bread of the present disclosure may contain potassium chloride. When potassium chloride is contained in the bread of the present disclosure, the content of potassium chloride in the dough is, for example, 0.1 to 5% by mass, preferably 0.4 to 3% by mass, more preferably 0.6 to 2% by mass, and even more preferably 0.8 to 1.3% by mass per dry mass of the dough. Furthermore, when both sodium chloride and potassium chloride are contained in the bread of the present disclosure, the content of potassium chloride in the dough is 1 to 4 parts by mass, preferably 1.8 to 3 parts by mass, and more preferably 2.2 to 2.6 parts by mass per part by mass of sodium chloride.

[0057] [Yeast] The bread of the present disclosure contains yeast required for fermentation. The yeast may be baker's yeast, but in addition to baker's yeast, brewer's yeast or the like may also be included as needed. The yeast may also be any of dry yeast, instant dry yeast, fresh yeast, etc. One type of yeast may be used alone, or two or more types may be used in combination.

[0058] In the bread of the present disclosure, the content of yeast contained in the dough is, for example, 0.1 to 5% by mass, preferably 0.3 to 3% by mass, more preferably 0.5 to 2% by mass, and even more preferably 0.7 to 1.3% by mass, calculated as a dry weight amount per dry mass of the dough.

[0059] [Other Ingredients] The bread of the present disclosure may contain ingredients other than those described above. The other ingredients that can be included in the bread of the present disclosure may be selected from food ingredients and additives commonly used in bread production, depending on the quality, flavor, texture, etc. to be imparted. Examples of such ingredients include sweeteners such as sugar, reduced starch syrup, white sugar, liquid sugar, powdered starch syrup, starch syrup, and artificial sweeteners; fats and oils such as shortening, margarine, butter, powdered oils and fats, fat spreads, lard, salad oil, olive oil, and emulsified oils and fats; chocolate, cheese, yogurt, baking powder, yeast food, bittern, gelatin, tea leaves, alcohol, emulsifiers, spices, Western liquors, dried fruit, nuts, flavorings, dietary fiber, leavening agents, dough improvers, antioxidants, pH adjusters, preservatives, acidulants, etc. These ingredients may be used alone or in combination of two or more.

[0060] [Bread Production] The bread of the present disclosure can be produced by preparing dough using the ingredients described above and an appropriate amount of water, and then going through processes such as fermentation (primary fermentation, floor time), dividing, shaping, proofing (secondary fermentation), baking, etc. While not wishing to be restrictive, in the production of bread of the present disclosure, it is believed that the enzymatic reaction of the protease in the presence of an emulsifier in the dough during the process from dough preparation to before baking proceeds so as to achieve an appropriate degree of protein degradation, thereby improving the ease of cutting of the crust, and preferably, the enzymatic reaction of the protease and hemicellulase in the presence of an emulsifier in the dough further improves the ease of cutting of the crust.

[0061] The amount of water to be added is not particularly limited, but may be, for example, 70 to 96 parts by mass, preferably 80 to 95 parts by mass, more preferably 85 to 94 parts by mass, and even more preferably 88 to 93 parts by mass per 100 parts by mass of the dry weight of the raw material that serves as the source of component (A).The amount of water to be added may be, for example, 35 to 47% by mass, preferably 40 to 46% by mass, and more preferably 43 to 46% by mass per mass of the dough including water.

[0062] Furthermore, since the content of ingredients other than water hardly changes between the dough and the bread baked from that dough, in the bread of the present disclosure, the content of each ingredient per dry mass of the bread is approximately the same as the content of each ingredient per dry mass of the dough used to make the bread.

[0063] [Type of Bread] The type of bread of the present disclosure is not particularly limited, but examples include white bread, round bread, bun, croissant, butter roll, one loaf bread, muffin, French bread, other sweet bread, and the like.

[0064] 3. Bread Mix The present disclosure further provides a bread mix containing (A) 30% by mass or more of protein per dry mass of dough, (B) an emulsifier, and (C) a protease. The bread mix of the present disclosure is a mix containing the ingredients of the bread, and by using the bread mix of the present disclosure, the bread can be easily produced.

[0065] The types and contents of ingredients contained in the bread mix flour of the present disclosure are as described in the section "2. Bread (Part 1)" above.

[0066] The bread can be obtained by adding an appropriate amount of water to the bread mix flour of the present disclosure to prepare dough, and subjecting it to processes such as fermentation (primary fermentation), dividing, shaping, proofing (secondary fermentation), and baking.

[0067] 4. Bread Dough The present disclosure further provides bread dough containing (A) 30% by mass or more of protein per dry mass of the dough, (B) an emulsifier, and (C) a protease. The bread dough of the present disclosure is a dough obtained by mixing the bread ingredients with water, and the bread can be easily produced by using the bread dough of the present disclosure.

[0068] The types and contents of ingredients contained in the bread dough of the present disclosure are as described in the section "2. Bread (Part 1)" above.

[0069] Specific forms of the bread dough of the present disclosure include those obtained by mixing the ingredients contained in the bread dough of the present disclosure with water, and optionally going through any of the steps of fermentation (primary fermentation), dividing, shaping, and proofing (secondary fermentation), which are a series of steps leading up to baking bread. Specific forms of the bread dough of the present disclosure preferably include a frozen form.

[0070] The bread dough of the present disclosure can be thawed as needed, and then subjected to the remaining steps in the series of steps up to baking the bread, and then subjected to the baking step to obtain the bread.

[0071] 5. Bread (Part 2) Another embodiment of the bread of the present disclosure is bread obtained from dough containing (A) 30% by mass or more of protein per dry mass of the dough and (B) an emulsifier, and having a degree of proteolysis of 0.31 to 5.0% as determined under the following measurement conditions. The bread of this embodiment is described in detail below.

[0072] The bread of this embodiment is obtained from a dough containing (A) 30% by mass or more of protein per dry mass of the dough and (B) an emulsifier. The types of components (A) and (B) used in the bread of this embodiment are as described in the above section "2. Bread (Part 1)." Furthermore, the contents of components (A) and (B) contained in the dough of the bread of this embodiment are as described in the above section "2. Bread (Part 1)."

[0073] In the bread of this embodiment, the degree of proteolysis determined under the following measurement conditions is 0.31 to 5.0%. By satisfying this degree of proteolysis, it is possible to improve the ease of cutting of the crust in bread obtained from dough containing (A) 30% or more by weight of protein per dry weight of the dough and (B) an emulsifier. <Conditions for measuring the degree of proteolysis> (1) Bread is weighed so that the protein content is 0.08 g, and the bread is heated and extracted in 100 mL of pure water at 80°C for 30 minutes, and then filtered to obtain the filtrate as a sample solution. (2) The sample solution, 400 μL of a 100 mg / L aqueous serine solution as a standard solution, and pure water as a blank are each added to 3 mL of ortho-phthalaldehyde reagent, and the absorbance at a wavelength of 340 nm is measured. (3) The degree of hydrolysis is calculated based on the following formula:

[0074]

[0075] h tot The specific values ​​of are 8.3 for gluten, 7.8 for soybean protein, and 8.0 for other proteins. In addition, when the bread of this embodiment is obtained from dough using both wheat flour and soybean flour, and contains multiple types of proteins, the α value, β value, and h tot The values ​​are the α value, β value, and h value specific to each protein. tot The value is a weighted average value weighted by the blending ratio of each protein in the dough.

[0076] The degree of proteolysis may be 0.31 to 5.0%, but from the viewpoint of further increasing the ease of cutting of the crust, it is preferably 0.44 to 3.0%, more preferably 0.48 to 2.0%, even more preferably 0.52 to 1.0%, still more preferably 0.54 to 0.8%, and particularly preferably 0.58 to 0.65%.

[0077] The protein content of the bread of this embodiment is not particularly limited, but may be, for example, 19.0 to 60.0% by mass, preferably 25.0 to 60.0% by mass, more preferably 35.0 to 60.0% by mass, and even more preferably 40.0 to 40.0% by mass, based on the dry mass of the bread. The protein content of bread is the value determined by the "combustion method" protein analysis method in the "Food Labeling Standards" appendix, "Analysis Methods for Nutritional Components, etc." of the Consumer Affairs Agency Notification No. 139, March 30, 2015, "Food Labeling Standards."

[0078] The bread of this embodiment contains various ingredients other than the components (A) and (B). The types and contents of the ingredients other than the components (A) and (B) contained in the bread of this embodiment may be appropriately set so as to satisfy the above-mentioned proteolysis degree, but suitable ingredients and contents are as described in the above section "2. Bread (Part 1)."

[0079] The bread of this embodiment can be produced by preparing dough containing predetermined ingredients and then going through processes such as fermentation (primary fermentation), dividing, shaping, proofing (secondary fermentation), and baking. The type of bread of this embodiment is not particularly limited, but examples include those described in the section "2. Bread (Part 1)" above.

[0080] The present disclosure will be specifically described below using examples, but the present invention is not limited to these examples.

[0081] [Test Example 1] 1. Bread Production Table 1 shows details of the ingredients used in bread production. Of the ingredients shown in Tables 2A to 2C, all ingredients except butter were added to a mixer and mixed at low speed for 3 minutes. Next, butter was added, and the mixture was mixed at low speed for 3 minutes and at high speed for 10 minutes to obtain a dough. A 60-minute fermentation time (floor time) was then allowed to take place at 27°C and 75% RH. Next, 60 g of the dough was cut out, divided, rounded, and shaped. The shaped dough was fermented for 60 minutes at 38°C and 85% RH to produce round bread. The bread was then baked in an oven at 190°C for 22 minutes, with the top and bottom heats at 190°C, and then allowed to cool at room temperature for 40 minutes. The cooled bread was packaged with a quality preservative and stored at 30°C.

[0082]

[0083]

[0084]

[0085]

[0086] 2. Evaluation Method 2-1. Evaluation Method for Cuttability and Deformability (1) Crust Sample (for Cutting Force Measurement) A crust sample (for cutting force measurement) was prepared by cutting a 3 × 2 × 0.5 cm piece from a round bread. At this time, one of the 3 × 2 cm surfaces was cut out so as to form the crust surface (upper surface) of the round bread.

[0087] (2) Crumb sample (for measuring cutting force, for measuring stress) Two 3 × 3 × 2 cm pieces were cut out from the same round bread as the round bread used to prepare the crust sample to prepare a crumb sample (for measuring cutting force) and a crumb sample (for measuring stress). At this time, neither side included the crust, and the height (2 cm) direction was aligned with the top and bottom of the bread.

[0088] (3) Cutting Force Measurement For the crust sample (for cutting force measurement) or crumb sample (for cutting force measurement), a Shimadzu texture analyzer "EZ-SX" was used as the measuring device, a lower pressure plate φ118 (346-51687-12) was used as the base, and a jig 346-57820-01 was used for cutting the bread. The attachment was lowered at a descent speed of 2 mm / sec, with a sensitivity of 2.0% and a breakage detection starting point of 0.035%. The cutting force (N) required to cut the sample was measured under conditions that break the sample. The smaller the cutting force, the higher the ease of cutting and the stronger the texture that is easy to bite. In addition, the values ​​obtained by subtracting the measured values ​​in Comparative Example 1 from the measured values ​​in Examples 1 to 3, and the values ​​obtained by subtracting the measured values ​​in Comparative Example 2 from the measured values ​​in Examples 4, 5, and Comparative Examples 3 to 5 were calculated as the ease of cutting index (crust easy cutting index, crumb easy cutting index). A negative index indicates an improved cuttability, and a smaller index indicates a higher cuttability improvement. Tables 3A and 3B show measurements taken one hour (at 30°C) after the completion of the production of the sample round bread, and Table 3C shows measurements taken one week (at 30°C) after the completion of the production of the sample round bread.

[0089] (4) Stress Measurement For the crumb sample (for stress measurement), a Shimadzu texture analyzer "EZ-SX" was used as the measuring device. The sample was placed in the center of the base, and a plunger (φ20 mm aluminum cylinder) was pressed down 7.5 mm at a descending speed of 1 mm / sec and held for 10 seconds. The peak stress at this time was obtained as the measured value of stress (N). The smaller the stress, the higher the deformability and the more fluffy the texture. In addition, the value obtained by subtracting the measured value in Comparative Example 1 from the measured value in Examples 1 to 3, and the value obtained by subtracting the measured value in Comparative Example 2 from the measured value in Comparative Example 3 were calculated as the deformability index. If the deformability index is a negative number, an improvement in deformability is observed, and the smaller the deformability index, the higher the improvement in deformability. Tables 3A and 3B show measurements taken one hour (at 30°C) after the completion of production of the sample round bread, and Table 3C shows measurements taken one week (at 30°C) after the completion of production of the sample round bread.

[0090] 2-2. Method for Evaluating Texture A measurement test was carried out on bread that had been stored at 30°C for 1 hour after completion of production. Specifically, six panelists responded as to whether the ease of biting and crispiness (brittle texture) had improved compared to Comparative Example 1. The number of people who answered that they had improved was used as the evaluation value for the sensory evaluation.

[0091] 2-3. Evaluation of Components Contained in Bread The protein content, proteolysis degree, and sucrose stearate content of the breads of Comparative Example 2 and Examples 4 and 5 were measured by the following methods.

[0092] (1) Protein Content: Protein content was measured in accordance with the "Combustion Method" protein analysis method in the "Food Labeling Standards" section of the Consumer Affairs Agency Notification No. 139, dated March 30, 2015, titled "Food Labeling Standards." Specifically, measurements were performed using the following method: Bread was crushed in a grinder. 0.2-0.4 g of crushed bread was collected as a sample. The scale was read to four decimal points. The sample was combusted using a combustion total nitrogen analyzer (SUMIGRAPH NC-TRINITY, manufactured by Sumika Chemical Analysis Center, Ltd.) to convert the nitrogen in the sample to nitrogen oxides, which were then reduced to nitrogen. Furthermore, nitrogen was separated from the combustion products using the combustion total nitrogen analyzer and quantified. The nitrogen content (g / 100 g) in the sample was calculated using a calibration curve obtained based on a standard sample for creating a calibration curve, which had been accurately weighed to within 0.1 mg. The nitrogen / protein conversion factor was 6.25, and the protein content was calculated by multiplying the calculated nitrogen content by this factor.

[0093] (2) Protein Degree of Hydrolysis: Measurements were 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, measurements were performed as follows: [1] Bread was weighed so that the protein content was 0.08 g, and the bread was extracted by heating in 100 mL of pure water at 80°C for 30 minutes. The filtrate was then filtered to obtain a sample solution. [2] The sample solution, 400 μL of a 100 mg / L aqueous serine solution as a standard solution, and pure water as a blank were each added to 3 mL of ortho-phthalaldehyde reagent, and the absorbance at a wavelength of 340 nm was measured. [3] The degree of hydrolysis was calculated based on the following formula:

[0094]

[0095] The α value used in the above formula was a weighted average value obtained by weighting the α values ​​of gluten, soy protein, and egg yolk protein (1.00, 0.970, and 1.00, respectively) with the blending ratio calculated from Tables 1 and 2 for each protein. The β value used in the above formula was a weighted average value obtained by weighting the β values ​​of gluten, soy protein, and egg yolk protein (0.40, 0.342, and 0.40, respectively) with the blending ratio of each protein. The number of peptide bonds h used in the above formula was tot The values ​​are the h values ​​of gluten, soy protein, and egg yolk protein. tot The weighted average values ​​(8.3, 7.8, and 8.0, respectively) were calculated by weighting the blending ratio of each protein.

[0096] (3) Sucrose Stearate Content 5-7 g of bread was collected, and water and ethyl acetate were added in two portions to prepare a suspension containing 100 mL of water and 160 mL of ethyl acetate. An additional 50 mL of ethyl acetate was added, and the mixture was centrifuged at 2000 rpm for 5 minutes. The ethyl acetate layer (upper layer) was separated, and 50 mL of water was added. After shaking, the ethyl acetate layer (upper layer) was separated again. The separated upper layer was dehydrated, filtered, and concentrated to dryness. 5 mL of 66 wt% potassium hydroxide and 50 mL of ethanol were added to the resulting dried product, and the mixture was heated to reflux at 105°C for 30 minutes. After cooling, water was added to bring the volume to 100 mL. A 4 mL aliquot was removed from this, and water was added to bring the volume to 20 mL. The aliquot was passed through an ion exchange resin and a reverse-phase cartridge, and then filtered through a membrane filter while being appropriately diluted. The sucrose content of the resulting filtrate was quantified by liquid chromatography-mass spectrometry. The amount of sucrose stearate was calculated from the quantified sucrose value. For liquid chromatography mass spectrometry, the LC section was an LC-30AD manufactured by Shimadzu Corporation, the MS section of the detector was an LCMS-8050 manufactured by Shimadzu Corporation, the column was a Shodex Asahipak NH2P-50 Φ2.0 mm × 150 mm manufactured by Showa Denko K.K., and the mobile phase was a 75:25 (volume ratio) mixture of acetonitrile and 0.05 w / w% aqueous ammonia. The flow rate was 0.2 mL / min, the column temperature was 40°C, the BH temperature in the ion source was 250°C, the DL temperature was 150°C, the ionization method was electrospray / negative, and the set ion number was m / z 341.

[0097] 3. Evaluation Results The results of the evaluation of the ease of cutting and deformability of each bread and the sensory evaluation are shown in Tables 3A to 3C. As shown in Comparative Examples 1 and 2, bread obtained from dough containing 30% or more by mass of protein per dry mass of the dough has a crust that has a large cutting force and is not easy to bite off. However, as shown in Examples 1 to 5, by adding component (B) (sucrose fatty acid ester) and component (C) to the dough, the ease of cutting of the crust of the obtained bread was improved, as was the ease of biting off. As shown in Example 5, which is compared with Example 4, by further adding component (D) to the dough, the ease of cutting of the crust of the obtained bread was further improved.

[0098] Furthermore, as shown in the comparison between Comparative Example 1 and Examples 1 to 3, and the comparison between Comparative Example 2 and Examples 4 and 5, the inclusion of component (B) and component (C) in the dough improved the ease of cutting of the crumb of the resulting bread, and also improved the ease of biting. This improvement was more pronounced when exopeptidase was used as component (C), as shown in Example 1 compared with Example 3, and even more pronounced when egg protein and acetic acid were further added to the dough, as shown in Examples 4 and 5 compared with Examples 1 and 2.

[0099] As shown in Table 3A, stress (a property related to fluffy texture) may not change even when the cutting force is reduced, and as shown in Table 3C, stress may increase even when the cutting force is reduced, so the texture of ease of biting and the fluffy texture are different properties that are not related to each other. Also, as shown in Table 3A, the crispness (brittle texture) does not change even when the ease of biting is improved, so the texture of ease of biting and the crispness are different properties that are not related to each other.

[0100]

[0101]

[0102]

[0103] The results of evaluating the components contained in the bread are shown in Table 4. The breads of Examples 4 and 5 were found to have a higher degree of proteolysis than the bread of Comparative Example 2. Furthermore, component (B), which is not present in the bread of Comparative Example 2, was detected in the breads of Examples 4 and 5. That is, it is presumed that the components (B) and (C) blended into the dough of the breads of Examples 4 and 5 lower the molecular weight of component (A), thereby improving the ease of cutting. Therefore, it was revealed that bread containing 30% by mass or more of protein (A) and component (B) and having a proteolysis degree of 0.31 to 5.0% is effective in improving ease of cutting.

[0104]

[0105] Test Example 2 Using the ingredients shown in Table 5, bread was produced in the same manner as in "1. Production of bread" in Test Example 1, and stored.

[0106] Crust samples were prepared in the same manner as in "(1) Crust sample (for measuring cutting force)" in "2. Evaluation method" and "2-1. Method for evaluating ease of cutting and deformation" in Test Example 1. The cutting force (N) required to cut the crust sample was measured in the same manner as in "(3) Measurement of cutting force," and the value obtained by subtracting the measurement value in Comparative Example 6 from the measurement value in each of Comparative Examples 7 to 9 was calculated as the crust ease of cutting index.

[0107] The evaluation results of the ease of cutting of each bread are shown in Table 5. As can be seen from the comparison between Comparative Example 6 and Comparative Examples 7 to 9, even when succinic acid fatty acid monoglyceride, glycerin monosaturated fatty acid ester, or lecithin and component (C) were added to the dough, the ease of cutting of the resulting bread crust did not improve, and even tended to worsen.

[0108]

[0109] Test Example 3 Bread was made using the ingredients shown in Table 6 in the same manner as in "1. Bread Production" in Test Example 1, and then stored. The resulting bread had a low protein content. Strong flour (protein content: 11.8% by mass) was used as the source of component (A).

[0110] Crust samples were prepared in the same manner as in "(1) Crust sample (for measuring cutting force)" in "2. Evaluation method" and "2-1. Method for evaluating ease of cutting and deformation" in Test Example 1. The cutting force (N) required to cut the crust sample was measured in the same manner as in "(3) Cutting force measurement," and the value obtained by subtracting the measurement value in Comparative Example 12 from the measurement values ​​in Comparative Examples 10 and 11 was calculated as the crust ease of cutting index.

[0111] The evaluation results of the cuttability of each bread are shown in Table 6. Unlike the high-protein bread of Test Example 1, the low-protein bread had a small cutting force for the crust and was easy to bite off, as shown in Comparative Example 10. As shown in Comparative Example 11, by adding component (B) and component (C) to the dough, the cutting force of the crust of the resulting low-protein bread actually increased, i.e., the cuttability decreased. As shown in Comparative Example 12, which is compared with Comparative Example 11, by further adding component (D) to the dough, the cutting force of the crust of the resulting bread further increased, i.e., the cuttability further decreased.

[0112]

Claims

1. Bread obtained from a dough containing (A) 30% or more by weight of protein per dry weight of the dough, (B) an emulsifier, and (C) a proteolytic enzyme.

2. The bread according to claim 1, wherein the component (C) is an exopeptidase.

3. The bread according to claim 1, wherein the dough further comprises (D) hemicellulase.

4. The bread according to claim 3, wherein said component (D) is xylanase.

5. The bread according to claim 1, wherein the component (B) is a sucrose fatty acid ester.

6. The bread of claim 1, wherein the dough comprises whole wheat flour and / or soy flour.

7. A bread mix flour comprising (A) at least 30% by weight of protein per dry weight of dough, (B) an emulsifier, and (C) a proteolytic enzyme.

8. A method for producing bread, comprising the steps of: adding water to the bread mix flour according to claim 7 to prepare dough; and fermenting and baking the dough obtained in said step.

9. Bread obtained from dough containing (A) 30% or more protein by weight per dry weight of the dough and (B) an emulsifier, the degree of protein hydrolysis being 0.31-5.0% as determined under the following measurement conditions. <Measurement conditions for degree of protein hydrolysis> (1) Weigh bread so that the protein content is 0.08 g, heat extract in 100 mL of pure water at 80°C for 30 minutes, and filter to obtain the filtrate as a sample solution. (2) Add the sample solution, 400 μL of a 100 mg / L aqueous solution of serine as a standard solution, and pure water as a blank to 3 mL of ortho-phthalaldehyde reagent, and measure the absorbance at a wavelength of 340 nm. (3) Derive the degree of hydrolysis based on the following formula.