WO2006088043A1

WO2006088043A1 - Method of producing bread

Info

Publication number: WO2006088043A1
Application number: PCT/JP2006/302621
Authority: WO
Inventors: Toshihiro Nakamori; Yoshimi Ichihana
Original assignee: Fuji Oil Company, Limited
Priority date: 2005-02-15
Filing date: 2006-02-15
Publication date: 2006-08-24
Also published as: JPWO2006088043A1

Abstract

It is intended to provide bread products having a favorable flavor (the ripe flavor characteristic to breads) and an excellent texture without using food additives such as yeast food or emulsifiers. A method of producing bread characterized by comprising adding an enzymatic decomposition product of protein having an average molecular weight of from 200 to 5000 to a liquid sponge or a sponge dough and then fermenting the bread dough. It is preferred to employ a lipase together.

Description

Specification

Bread production method

Technical field

[0001] The present invention relates to a method for producing bread having improved texture and flavor.

Background art

[0002] Recently, attempts have been actively made to produce new U, textured and flavored bread in response to diversifying tastes, and various food additives such as yeast food and emulsifiers have been used. ing.

On the other hand, with the growing health-consciousness of food in general, the ability to make bread that does not use food additives such as emulsifiers is desired. Obtaining bread with excellent flavor and texture without using food additives Not easy. By the way, some attempts have been made to improve the pan using natural additives.

[0003] As an invention that uses soy protein in bread, for example, the present applicant has invented an invention in which soybean protein and xylanase are used in combination with bread as disclosed in Patent Document 1. On the other hand, several inventions in which a polypeptide mixture or oligopeptide mixture obtained by hydrolyzing soy protein and animal and plant proteins are applied to bread are also known.

For example, Patent Document 2 describes that the aging of bread dough is promoted by adding a protein degradation product having a molecular weight of 1000 to 10000!

However, the manufacturing method disclosed here promotes the formation of dartene as an alternative to bromate by the present method (straight method). It is not an effect of improving the flavor.

Patent Document 3 discloses blending a bread dough with a collagen peptide having a molecular weight of 500 to 10,000 and a water-insoluble legume sugar.

However, the bread production method disclosed here is also a method of promoting gluten formation by the present method (straight method), and it does not even suggest that lipase is used in combination with a low molecular weight peptide.

Patent Document 4 discloses hemicellulase and amylase, proteolytic peptide and And z or water-soluble polysaccharides are disclosed.

However, what is disclosed here is a method of producing bread that uses domestically produced wheat as a raw material to obtain the same quality as foreign wheat. This patent aims to proactively produce bread with a new texture and flavor. It is not an attempt to do. Proteolytic peptides are also used, but they are used in combination with gluten, hemicellulase and amylase, and do not even suggest the use of lipase.

In addition, the present applicant has disclosed in Patent Document 5 0.5 to 10% by weight of a protein enzyme degradation product having an average chain length of 2 to 15 and a free amino acid of 0 to 25% by weight, and a fat and oil content of 5 to 70% by weight. A bread improver comprising 1 to 30% by weight of milk solids and consisting of a uniform emulsions lactic acid fermentation product was disclosed.

What is disclosed here is a method for producing a fermented lactic acid product used for reforming bread. Patent Document 6 discloses that yeast is dissolved in a mixture containing fats and oils, peptide-containing seasonings, sugars and water and fermented.

What is disclosed here is a method for producing an oil and fat emulsified composition fermented with yeast having a bread flavor enhancing effect.

Patent Document 7 discloses a bread dough comprising a water-soluble corn protein-derived peptide obtained by decomposing corn protein zein using proteolytic enzyme pronase.

Patent Document 8 discloses an edible body containing cellulose regenerated from an alkali metal hydroxide aqueous solution, a polypeptide and / or an edible polysaccharide, and a bread food improver containing hemicellulase. Has been.

By the way, bread is made by mixing and fermenting flour, salt, yeast, sugar and other ingredients. There are various types such as “bread”, “confectionery” and “French bread” depending on the shape. For bread production, all ingredients are kneaded and fermented at once (straight method), and 40-70% of yeast and flour are made into a middle seed, fermented, and then the remaining There is a middle seed method that mixes raw materials. In addition, when using the liquid seed method, which has a liquid seed method at 5 to 40 percent or less, the liquid seed has many flavor components that are rapidly fermented, so it is baked into a rich bread. The straight rice method (straight method) is easily affected by the quality of the flour and the fermentation time, temperature, etc., and the quality is not uniform, so it is not suitable for mass production!

The liquid seed method and the medium seed method can produce bread of uniform quality that is difficult to be affected by the quality of the flour and fermentation conditions, so it is suitable for mass production!

[0005] (Reference)

Patent Document 1: Japanese Patent Laid-Open No. 11-243844

Patent Document 2: JP-A-54-066702

Patent Document 3: Japanese Patent Laid-Open No. 54-140753

Patent Document 4: Japanese Unexamined Patent Application Publication No. 2004-242577

Patent Document 5: JP-A-11 9175

Patent Document 6: Japanese Unexamined Patent Publication No. 2000-83571

Patent Document 7: Japanese Unexamined Patent Publication No. 2000-253805

Patent Document 8: JP 2001-161258 A

Disclosure of the invention

Problems to be solved by the invention

[0006] The present invention has an object of breads having excellent flavor and texture without using food additives such as yeast food and emulsifier. More preferably, the purpose of the present invention was to produce a ripened and flavorful bread peculiar to bread.

Means for solving the problem

[0007] In the course of research, the inventors of the present invention have little effect of promoting the fermentation of bread if only soy protein is used. However, the use of a soy protein enzyme degradation product in bread dough has the effect of promoting the fermentation of bread. I found out.

In addition, as the research progresses further, the smaller the average molecular weight of the soy protein hydrolyzate, the richer the ripening flavor of the pan, but the easier it is to make the dough in the bread manufacturing process, the workability is worse, and the pot is easier to grow. The problem of non-uniformity occurred.

On the contrary, we found that as the average molecular weight increases, the bread dough disappears and the texture of the bread improves, but the aging flavor peculiar to bread decreases accordingly. Therefore, the average molecular weight of the protein-enzyme degradation product that can obtain the desired ripened bread with excellent flavor I was able to confirm this.

However, the use of strong protein-enzyme degradation products causes the problem of sagging bread dough. So, while researching the straight, medium, and liquid seed methods, which are bread production methods, the medium seed method, liquid seed method, and preferably the liquid seed method can be used to solve the problem of sagging bread dough. The present invention has been completed by finding that the kettle stretch has stable and uniform quality and the fermented flavor of bread is strong.

In addition, it was found that the bread flavor is further enhanced by using a powerful proteolytic product and lipase in combination.

[0008] That is, the present invention relates to a method for producing bread, characterized in that a protein enzyme digest with an average molecular weight of 200 to 5000, preferably 300 to 1500 is added to a liquid or medium seed to ferment bread dough. It is.

The 15% TCA solubility of a protein enzyme degradation product having an average molecular weight of 200 to 5000 is preferably 50% to 100%.

The protein enzyme degradation product having an average molecular weight of 200 to 5000 is preferably derived from soybean.

It is appropriate to add a protein-enzyme degradation product having an average molecular weight of 200 to 5000 to a liquid or medium seed of 0.001% to 3%, preferably 0.01% to 0.3% of the whole bread.

It is preferable to add an enzyme containing lipase activity to the medium type. The ratio of enzyme containing lipase activity to the total amount of protein enzyme degradation product is 0.lunit / g-100

Ounit / g, preferably 10 to lOOOOunit / g is suitable.

The invention's effect

[0009] According to the present invention, a bread having improved flavor and texture can be produced without using an emulsifier or yeast food. Among the flavors, bread with enhanced aroma such as alcohol odor and fatty acid ester is now possible.

BEST MODE FOR CARRYING OUT THE INVENTION

The feature of the present invention is to use a protein enzyme degradation product (peptide) having a specific average molecular weight (average molecular weight 200 to 5000) and to produce bread by a medium seed method or a liquid seed method. The protein enzyme degradation product having an average molecular weight of 200 to 5000 of the present invention will be described.

The proteolytic product of the present invention hydrolyzes a protein raw material in an aqueous system using a proteolytic enzyme. Can be obtained. The protein raw material is not particularly limited as long as it is an edible material derived from animals and plants, but it is preferable to use soybean protein that is easily available, inexpensive in price, and good in flavor. The soy protein enzyme degradation product obtained by enzymatic degradation of soy protein is excellent in the effect of promoting fermentation. By using a protein-enzyme degradation product having an average molecular weight of 200-5000, the fermentation promoting effect of baker's yeast is strong and suitable. If the average molecular weight is less than 200, the effect of promoting fermentation decreases. For example, at the amino acid level, the obtained bread type also has an unpleasant flavor peculiar to amino acids. When the average molecular weight exceeds 5000, the fermentation promoting effect of baker's yeast decreases.

Further, although it is desirable that the amount of free amino acid is small, even if it is present, it is preferably 30% or less in the protein enzyme degradation product at most. If the free amino acid content exceeds 30%, the fermentation promoting effect of baker's yeast may be reduced, or the amino acid may have an unpleasant flavor, which may impair the flavor of the resulting bread.

[0011] In addition, the 15% TCA solubility of a protein enzyme degradation product having an average molecular weight of 200 to 5000 is 50% to 1

It is preferred to be 00%. Bread flavor enhancement effect within the range of high TCA solubility.

[0012] It is preferable to add an enzyme having lipase activity to the bread dough of the present invention. In particular, it is preferable to add to medium or liquid species.

As the enzyme having lipase activity used in the present invention, any enzyme can be used as long as it can be used for food production. Enzymes containing lipase activity can be anything from animals or microorganisms! /, But animal-derived lipases have a strong and unpleasant odor!

[0013] As microorganisms, Rinose derived from Aspergillus niger, Mucor javanicus, Rhizomucor miehei, Candida rugosa, Rhizopus niveus, and the like can be used.

[0014] The lipase activity is measured by the following method.

Substrate olive oil emulsion, phosphate buffer pH 6.0, reaction temperature of 37 ° C, reaction time of 30 minutes under the conditions of 30 minutes of olive oil, liberates 1 micromole mol of fatty acid per minute. Use the unit and multiply by the dilution factor of the enzyme.

[0015] The bread production method includes a medium seed method, a straight method, and a liquid seed method. The present invention is characterized in that the medium seed method or the liquid seed method, preferably the liquid seed method is employed.

In other words, a protein enzyme degradation product having an average molecular weight of 200 to 5000 is converted into a liquid type or a medium type. It is characterized by the addition.

If the protein enzyme digestion product is used in the straight method (straight bowl method) in which the total amount of flour is mixed and fermented in a single process, the amount of gas generated increases during the ripening time, but the dough sags and the machine resistance is difficult It is difficult to handle. Also, the finished bread has a rough volume of dough.

[0016] Compared to this straight method, the liquid type or medium seed method is a method in which fermented seeds are prepared in the previous stage of creating bread dough, and bread dough creation is performed in two steps. If the protein enzyme degradation product is used in the liquid seed or medium seed stage, the fermentation time, which is a disadvantage of the liquid seed or medium seed method, can be shortened. In addition, even if yeast food is not used, the efficacy can be fully exerted by using a protein enzyme degradation product. The use of protein enzyme digests in the straight method has the disadvantage that the dough sags and it is difficult to work with, resulting in poor mechanical resistance. Even without the addition of emulsifiers, the bread can be stretched and the bread can be produced with a soft texture.

[0017] In the present invention, generally, 5 to 40% of the flour used in bread dough is usually used in the liquid seed method, and 40 to 70% is usually used in the medium seed method.

The amount of the protein enzyme degradation product to be added is preferably 0.001% to 3%, more preferably 0.01% to 0.3% with respect to the total blending amount. If the amount of added koji is too small, the fermentation odor will decrease, and if it is too large, a flavor characteristic of protein hydrolyzate will appear.

[0018] Preferably, the bread dough (medium seed or liquid seed) of the present invention contains 0.lunit / g to 1000unit / g, more preferably 10 to 10 units / g of an enzyme having a lipase activity relative to the total amount of the protein enzyme degradation product. It is appropriate to include lOOOunit / g. If the amount of added fatty acid ester odor V is too small or too large, problems such as sagging of the dough will occur due to the effect of protease contained in a small amount of lipase.

In this way, potatoes with liquid seeds are combined with a lipase in combination with a protein enzyme degradation product during the preparation of medium seeds, so that the fermentation odor of bread dough is further enhanced and the flavor of the protein enzyme degradation product is felt. Fermentation odors that can be produced by fermentation with baker's yeast include esters, ketones, fatty acids, alcohols, aldehydes, hydrocarbons, ratatones, and acetoin. Alcohol odor becomes strong in protein hydrolyzate and lipase is used together, and the fermentation odor of fatty acid esters increases remarkably.

[0019] At this time, a small amount of fats and oils may be added. As fats and oils to be added, those that can be used for food can be widely used, but milk fats that contain a relatively large amount of short-chain fatty acids are preferred. Also, butter or margarine containing a large amount of milk fat can be used.

[0020] In the case of producing a liquid seed or a medium seed, the ability to use water that is usually close to room temperature. Hot water seed can also be used to decompose the starch contained in wheat to produce sweetness. The temperature of hot water to be added varies depending on the conditions to be added. It is desirable that the temperature of the dough after addition is 50 to 90 ° C, preferably 60 to 70 ° C. For protein hydrolysates and lipases, there is no problem even if they are added when the dough temperature is relatively high, but for yeast, it is desirable to add them after the dough temperature has cooled below 35 ° C.

[0021] In addition, examples of bread types include white bread, sweet bread, special bread, cooked bread, etc., as white bread, white bread, black bread, French bread, variety bread, table roll, pans, butter roll, etc. Are jam bread, anpan bread, cream bread, raisin bread, melon bread, sweet roll, rich goods (croissant, brioche, dish pastry), special bread, gritsi, muffin, rusks, etc. Examples include hot dogs, hamburgers, and pizza pie.

Example

Hereinafter, embodiments of the present invention will be described by way of examples.

[0023] (Example 1) Effect of adding soybean protein enzyme degradation product to middle species

Soy protein enzyme degradation product “Hi Nyuto-S” (Fuji Oil Co., Ltd.) with an average molecular weight of about 700 and free amino acid content of about 14% is 0.015% of the total amount during the production of medium seeds. Soup was mixed and the effect of addition was investigated. Bread dough was prepared and baked under the conditions shown in Table 1 (medium seed) and Table 2 (main rice cake). The unit of numerical values in Tables 1 and 2 is “% by weight” unless otherwise specified, and the sum of Tables 1 and 2 is 100% (the same applies to the following examples). When yeast food is used with no soy protein enzyme degradation product (A_l), without soy protein enzymatic degradation product and without yeast food (A-2), soy protein enzymatic degradation product is used and no yeast food is used. When using (A-3), the comparison was made. The taste of the resulting bread was evaluated by five panelists, and the volatile components of the bread dough before baking were measured by headspace gas chromatography for the odor (the same applies to the following examples).

1 Weigh 10g of bread dough and 10ml of jetyl ether in a bottle and shake well.

2 Let stand for at least 10 hours and transfer the supernatant to a 1.5 ml bottle.

3 Measure with headspace gas chromatography.

4 Concentration was calculated using BHTlOOppm in ether as internal standard.

The results are shown in Table 3.

(Table 1) Manufacturing conditions for medium seeds (medium seeds use approximately 60% of all ingredients)

A-1 A-2 A-3 Strong powder 3 7. 77 3 7. 8 1 3 7. 78

1 1. 1 9 1-1 9 1. 1 9

East Food 0. 05 None None

Asconolevic acid None 0. 1 ppra 0. 丄 ppm

Soy protein enzyme degradation product None None 0. 01 5

Water 22. 6 7 22. 68 22. 67

Mixing time Low speed 4 minutes, Medium speed 1 minute

Raising temperature 25 ° C

Medium seed fermentation time 4 hours

Fermentation room temperature 28 ° C, 75%

Fermentation end temperature 28t (Table 2) Production conditions

A-1 A- 2 A-3 Strong powder 1 6. 1 9 1 6. 1 9 1 6. 1 9

Sugar 3. 2 4 3. 2 4 3. 2 4

Salt 1. 0 8 1. 0 8 1. 0 8

Nonfat dry milk 1. 0 8 1. 0 8 1 • 0 8

Margarine 3. 2 4 3. 2 4 3. 2 4

Water 1 3. 4 9 1 3. 4 9 1 3 • 4 9

(Condition)

Mixing time Before adding margarine: 3 minutes for low speed, 4 minutes for medium speed

After margarine addition: low speed 3 minutes, medium speed 4 minutes, high speed 1 minute

Raising temperature 2 8 ° C

Divided 2 2 0g x 6 stuffed

Floor time 20 minutes

Bench time 2 ◦ min

Hoi port 3 8 ° C, 8 5%, 40 minutes

Firing 2 2 O; 40 minutes

[0026] (: Table 3) Bread Flavor Results

A-1 A-2 A-3 Alcohols 4 0 3 5 8 0 (ppm) volatile products

Bread shape is good.

The texture of bread is good. X The texture is soft and soft. ヽ The taste of bread. Less fermentation.

[0027] The power of A-1 and A-3 that gave almost the same bread. In the case of A-2, the texture of the dough is low. It was.

It was confirmed that the addition of soybean protein hydrolyzate increased the odor component of alcohols.

In addition, by using soy protein hydrolyzate, the texture of the bread dough was finer and softer than the control even without using yeast food.

Example 2 Effect of Addition of Soy Protein Enzyme Degradation Product on Fermentation Time 'Flavour

The total amount of soy protein enzyme degradation products was changed to 0.015% (A-3) and 0.03% (B-1) and 0.06% (B-2), respectively. The middle species The fermentation time was changed to 2 hours, and other conditions were prepared in the same manner as in Example 1 A-3, and bread was prepared for quality evaluation.

[0029] (Table 4) Bread flavor results of the blend

A-3 B- 1 B-2 Alcohols 8 0 6 5 8 1 (ppm) volatile products

Bread shape Good Good Good Bread texture Fine and soft texture Finely soft, smooth and soft ^ ヽ Bread flavor Good Slightly weak Good

[0030] It was confirmed that the addition of soy protein hydrolyzate increased the odor and components of alcohols. It was also found that the production time of medium seeds can be shortened by increasing the amount added.

[0031] (Example 3) Combined use of soy protein enzyme degradation product and lipase

During the entire blending of the bread dough, the same soybean protein enzyme degradation product as in Example 1 was added and mixed together with 0.015% of the soy protein enzyme and 0.001% of the lyase in the middle seed, and the other conditions were as in Example 1. A bread was prepared in the same manner as A-3 in (Cl). Flavor, especially the strength of aliphatics, was measured by gas chromatography and compared with A-l and A-3. As the lipase, “Lipase AY Amano 30G” (manufactured by Amano Enzym Co., Ltd.) was used.

[0032] (Table 5) Bread flavor results of the blend

A-1 A-3 C-1 Volatile products of alcohols 4 0 8 0 8 8 (ppm)

Fatty acid esters 1 0 1 5 4 0 (ppm) volatile products

Bread shape Good Good Good Bread texture Good Fine and soft, good texture and softness ゝ Bread flavor Less fermented odor Good Better than A-3

[0033] By using lipase in combination, the amount of fatty acid ester produced increased and the fermentation odor became stronger. Moreover, it became difficult to feel the flavor of the soybean protein enzyme degradation product itself.

[0034] (Comparative Example 1) An example using an amino acid mixture as an example having an average molecular weight of less than 200 Instead of the soybean protein enzyme degradation product used in Example 1, 0.015% of an amino acid mixture having the same composition as that of the degradation product was added and mixed in the entire bread dough. -Bread was prepared in the same way as D-3 (D-1), and A-3 was compared with the quality.

(Table 6)

D— 1 A-3

2 0 8 0 (ppm)

X Less elongation Good

X

X Fermentation odor less good

[0036] As described above, the texture was poor, and the fermentation odor was slightly unpleasant because it smelled a little more than a bread flavor.

[0037] (Comparative Example 2) Example of polypeptide having an average molecular weight exceeding 5000

Instead of the soybean protein enzyme degradation product used in Example 1, the soybean protein enzyme degradation product “High-Ut-DH” (Fuji Oil (with a mean molecular weight of about 15,000) and a free amino acid content of about 1% or less (Fuji Oil ( B) was prepared in the same manner as A-3 in Example 1 (E-1). A comparative evaluation was performed.

[0038] (Table 7)

E-1 A-3 Alcohols 4 5 8 0 (ppm)

Volatile products of

Bread shape Good Good

Texture of bread bread fine and soft texture fine and soft

Bread flavor Less fermented odor Good

[0039] As described above, compared with the protein hydrolyzate having a relatively low molecular weight, the bread shape and texture were good, but the fermentation odor tended to decrease.

[0040] (Example 4) Liquid seed method

During the total formulation of the soybean protein enzyme-degraded product of Example 1, 0.20% was added and mixed at the time of liquid type production, and the effect of the addition was examined. Bread dough under the conditions shown in Table 8 (Liquid type) and Table 9 (Main bowl) Was made and baked. When yeast food was used without the addition of soy protein enzyme degradation product (F -1), comparison was made with soy protein enzymatic degradation product and no yeast food use (F-2). (Table 8) Manufacturing conditions of liquid type (The liquid type is used about 30% of the total formulation)

F-1 F-2 Strong powder 1 2. 7 1 2. 7

List 0. 2 3 0. 2 3

East Food 0.2

Sugar 1. 0 1. 0

Soy protein enzyme degradation product None 0.2

Water 1 6. 8 1 6. 8

Total 3 0. 9 3 0. 9 Mixing time Low speed 4 minutes, Medium speed 1 minute

Raising temperature 25

Medium seed fermentation time 8 hours

Fermentation room temperature 2 8. C, 7 5%

Fermentation end temperature 2 8 ° C

[0042] (Table 9) Manufacturing conditions

F-1 F-2 Powerful powder 4 1. 1 4 1. 1

Sugar 2. 24 2. 2 4

Salt 1. 0 8 1. 0 8

Nonfat dry milk 1. 0 8 1. 0 8

Margarine 3. 2 7 3. 2 7

Water 1 8. 2 1 8. 2

Yeast 2. 0 2. 0 Mixing time Before adding margarine: 3 minutes at low speed, 4 minutes at medium speed

After the addition of Margarine: Low speed 3 minutes, medium speed 4 minutes, high speed 1 minute

Raising temperature 2 8 ° C

Divided 2 2 0g x 6 stuffed

Floor time 30 minutes

Bench time 30 minutes

Hoi 3 8 C, 8 5%, 60 minutes

Firing 2 2 0, 40 minutes

[0043] (Table 10) F-1 F-2 Alcohols 6 0 2 3 (ppm)

Volatile products of

Bread shape Good Good

Good texture of bread

Bread flavor Less fermentation Less fermentation odor

[0044] As a result, a comparison was made in which the bread was not added to the control and the yeast food was used (F-1) and the bread was used the enzyme decomposition product and the yeast food was not used (F-2). However, it was confirmed that the addition of soybean protein hydrolyzate increased the odor component of alcohols. By using soy protein hydrolyzate, the texture of bread dough is finer and softer than the control without using yeast food.

[0045] (Comparative Example 3) Straight method

In the total formulation of the soybean protein enzyme degradation product of Example 1, no addition (G-1) or 0.02% (G-2

), 0.08% (G-3), and mix with or without the addition of yeast food.

A bread was prepared and baked under the conditions shown in Table 11 below.

[0046] (Table 11)

G- 1 G-2 G-3 Strong powder 53. 5 53. 49 53. 45 First 1. 6 1 1. 6 1 1. 6 1 Water 36. 38 36. 37 36. 34 Soy protein digest None 0. 02 0. 08 Salt 0. 96 0. 96 0. 96 Sugar 3. 75 3. 75 3. 75 Margarine 2. 68 2. 68 2. 68 East food 0. 05 None None

Powdered milk 1. 07 1. 1 2 1. 1 2 Mixing time Before margarine added caro: Low speed 2 minutes, Medium speed 3 minutes, High speed 1 minute After adding Margarine: Low speed 1 minute, Medium speed 3 minutes, High speed 3 minutes Fermentation Temperature 28, humidity 80%, time 2 hours

Raising temperature 28

Split 220g x 6; packed

Floor time 30 minutes

Bench time 30 minutes

At Hoi 38, 85%, 60 minutes

Firing 220 ° C, 30 minutes

[0047] (: Table 12)

G-1 G-2 G-3 Alcohols 30 60 90 (ppm) volatile products

Bread shape Good Height Fluctuation Waist break Bread texture Good Bread bubbles are uneven Bread bubbles are uneven Bread flavor Flavor less fermentation odor Good Good

[0048] As the amount of soybean protein enzyme degradation product increased, the sagging of the dough tended to become stronger. As for the state of bread after baking, as the amount of soybean protein enzyme degradation product increased, the bread bubbles were more uneven, and the bread bubbles were not uniformly formed. In addition, the amount of fabric in G-3 was larger than that of the case container, and the suda was rough and the hips were folded. Industrial applicability

[0049] According to the present invention, bread having improved flavor and texture, particularly bread with high flavor, can be produced without using an emulsifier or yeast food. The bread production method has medium seed method, straight method, liquid seed method and so on. It is used in Japanese factories. V is mainly used for liquid seed method and medium seed method. The present invention is excellent in bread flavor and texture even when such a medium seed method is used. In addition, since the liquid seed method can be used and the flavor component can be easily and quickly fermented, the flavor-rich bread can be obtained.

As described above, it greatly contributes to industrial development.

Claims

The scope of the claims

[1] A method for producing bread characterized by fermenting a bread dough by adding a protein-enzyme degradation product having an average molecular weight of 200 to 5000 to a liquid or medium seed.

[2] The method for producing bread according to claim 1, wherein the 15% TCA solubility of a protein enzyme degradation product having an average molecular weight of 200 to 5000 is 50% to 100%.

[3] The method for producing bread according to claim 1 or 2, wherein the protein-enzyme degradation product having an average molecular weight of 200 to 5000 is derived from soybeans.

[4] The production of bread according to any one of claims 1 to 3, wherein a protein-enzyme degradation product having an average molecular weight of 200 to 5000 is added to 0.001% to 3% liquid seed or medium seed in all bread blends. Law.

[5] The production of bread according to any one of claims 1 to 3, wherein a protein-enzyme degradation product having an average molecular weight of 200 to 5000 is added to 0.01% to 0.3% liquid seed or middle seed in all bread blends. Law.

[6] The method for producing bread according to any one of claims 1 to 5, wherein an enzyme containing lipase activity is added.

7. The method for producing bread according to claim 6, wherein the ratio of the enzyme having lipase activity to the total amount of the protein enzyme degradation product is 0.1 lunit / g to 1000 unit / g.

[8] The method for producing bread according to claim 6, wherein the ratio of the enzyme having lipase activity to the total amount of the protein enzyme degradation product is 10 to: LOOOunit / g.