WO2019124397A1 - Material for preparing bread fermentation dough - Google Patents

Abstract

The present invention addresses the problem of providing, in a method for manufacturing bread using fermentation dough, a material for preparing bread fermentation dough with which it is possible to easily prepare a fermentation dough such as a liquid starter, sponge dough, sourdough, or leaven, capable of imparting a deep, fermented and aged product-derived flavorfulness or richness and an excellent aroma to bread, as with a fermentation dough matured for a long period upon repeatedly performing subculturing. Specifically, the present invention is a material for preparing bread fermentation dough, characterized in a) containing an enzymatic decomposition product of a fat-containing soybean-derived extract and/or an enzymatic decomposition product of soybean powder, b) containing a low molecular weight peptide mixture, and c) having a free amino acid content of 0.1-0.5 mass% of solid content.

Description

パン発酵種調製用素材Materials for preparing bread fermented seeds

　関連出願
　この出願は、２０１７年１２月２０日に日本国特許庁に出願された出願番号２０１７－２４４０９６号の優先権の利益を主張する。優先権基礎出願はその全体について、出典明示により本明細書の一部とする。 Related Application This application claims the benefit of priority of application number 2017-244096 filed with the Japanese Patent Office on December 20, 2017. Priority basis applications are hereby incorporated by reference in their entirety.

　本発明は、パン発酵種調製用素材及びこれを用いたパン発酵種の製造法、さらには該パン発酵種を用いたパンの製造法に関する。 The present invention relates to a material for preparing a bread fermented species and a method for producing a bread fermented species using the same, and further relates to a method for producing bread using the bread fermented species.

　パンの作製方法は、全ての材料を混合して生地を調製したのち発酵させ、成型膨張及び加熱固化する方法と、パン配合の一部を先に発酵させて生地状又は液状の発酵種（中種／液種と称される）を第一段階で調製し、第二段階で該発酵種を残りの原料と混合してパン生地を成し、成型膨張／加熱固化させる方法が一般的に行われている。
　パンにおける発酵熟成の旨味又はコク味や良好な芳香は、パン生地や発酵種の発酵のさせ方によって産まれる発酵生成物に由来するが、多くのパンメーカーでは安定性や生産性が良好な簡略かつ短時間の発酵方法が採られており、発酵生成物が十分でないままパンが作製されているのが現状である。 Bread is prepared by mixing all ingredients to prepare dough, fermenting it, forming, expanding and heating and solidifying it, and fermenting part of the bread mixture first to form dough-like or liquid fermented seeds (medium (Seed / liquid type) is prepared in the first step, and the fermented species is mixed with the remaining ingredients in the second step to ing.
The flavor or richness and good aroma of fermented ripening in bread are derived from fermented products produced by the method of fermenting bread dough and fermented species, but many bakers have good stability and productivity, and are simple and short At present, a method of fermentation with time is adopted, and bread is produced without sufficient fermentation product.

　一方で近年、パンの作製に工夫を凝らし、時間と手間隙をかけて調製した発酵種の使用を謳ったオーブンフレッシュベーカリーが人気を博しており、ここでの熟成された旨味又はコク味と良好な芳香を有する風味豊かなパンが、消費者に認知され、受け入れられている。
　この発酵種は小麦粉、ライ麦、ホップ、米などにパン酵母や乳酸菌等を生育させて「種起こし」を行って初種を調製し、さらにこの初種に上記原料を追加して繰り返し種継ぎを行いながら、腐敗化を制御しながら、１週間ほど十分に熟成させて微生物種を安定化させたものであり、これをパン生地の配合中に加えて発酵させたパンが製造されている。
　このような発酵種を用いる方法は、深い発酵による濃厚な旨味又はコク味と芳醇な芳香を有するパンが得られる点で風味面のメリットがある。しかし、かかる発酵種の製造には、１週間程度という長期間の熟成工程が必要であり、且つ、その間の温度管理や種継ぎのタイミングなどが難しく、酸化や腐敗を抑制するために熟練者の勘に頼らなければならないところもある点で、工業生産を困難としている。 On the other hand, in recent years, an oven fresh bakery, which has been specially designed for bread making and used for fermented species prepared by taking time and hand space, has gained popularity, and the ripened taste or rich taste and goodness here are good. Flavorful bread with a good aroma is perceived and accepted by consumers.
This fermented seed is made by growing bread yeast or lactic acid bacteria on flour, rye, hop, rice etc. and "seeding" to prepare the first seed, and adding the above-mentioned ingredients to this first seed and repeating the seed splicing repeatedly. While performing, while controlling rot, it is matured sufficiently for about one week to stabilize the microbial species, and this is added to the formulation of bread dough to produce fermented bread.
The method using such a fermented species has the advantage of flavor in that a bread having rich umami taste or rich taste and rich aroma by deep fermentation is obtained. However, the production of such fermented species requires a long-term ripening process of about one week, and the temperature control and the timing of seed connection are difficult during that time, and it is difficult for the skilled person to suppress oxidation and decay. Industrial production is made difficult by the fact that it has to rely on intuition.

　そこで、種々改良された発酵種が提案され、市販されている。例えば、液状発酵種の種継ぎ原料にデュラム粉と蜂蜜を使用する方法（特許文献１）、発酵種に有胞子乳酸菌などの乳酸菌を添加する方法（特許文献２）や、酵母と乳酸菌が複合発酵した発酵乳を添加して発酵種を調製する方法（特許文献３）、サワー種の原料に酵母エキスを添加する方法（特許文献４）、液種に醤油を添加する方法（特許文献５）、濃厚米酢を中種生地に添加する方法（特許文献６）、発酵種にアルギニン、バリンなどのアミノ酸を添加する方法（特許文献７，８）、中種や液種に大豆蛋白加水分解物を添加する方法（特許文献９）などが知られている。 Therefore, various improved fermentation species have been proposed and are commercially available. For example, a method of using durum flour and honey as seed splicing raw material for liquid fermented species (Patent Document 1), a method of adding lactic acid bacteria such as sporulated lactic acid bacteria to fermented species (Patent Document 2), and combined fermentation of yeast and lactic acid bacteria Method of adding fermented milk to prepare fermented species (patent document 3), method of adding yeast extract to raw material of sour species (patent document 4), method of adding soy sauce to liquid type (patent document 5), Method to add concentrated rice vinegar to medium-sized dough (patent document 6), method to add amino acids such as arginine and valine to fermented species (patent documents 7 and 8), soy protein hydrolyzate to medium-sized or liquid type The method (patent document 9) of adding etc. is known.

　上記文献および本明細書内に示される文献は、出典明示により本明細書に組み込まれる。 The above documents and the documents shown in the present specification are incorporated herein by reference.

特開２００６－１５８３８２号公報JP, 2006-158382, A 特開平１０－２８５１７号公報Japanese Patent Application Laid-Open No. 10-28517 特開２００７－８９４９７号公報JP 2007-89497 A 特開平５－２５２９３７号公報Unexamined-Japanese-Patent No. 5-252937 特開２００７－２９５９０３号公報Japanese Patent Application Publication No. 2007-295903 特公昭５５－３４６５３号公報Japanese Patent Publication No. 55-34653 特開２００７－６８４４１号公報JP 2007-68441 A 特公昭６３－６６１６７号公報Japanese Examined Patent Publication 63-66167 再公表ＷＯ２００６／８８０４３号Republished WO2006 / 88043

　本発明では、過去の技術に見られるような、風味を補完していくような味材的なものではなく、発酵種中のパン酵母の代謝活動により良い影響を与え、人気を博しているオーブンフレッシュベーカリーが職人の技と勘で長期間熟成させ作製してている本格的な発酵種と同等の風味を、簡便且つ、短い時間に醸成できる発酵助剤を追求した。
　すなわち本発明は、発酵種を用いたパンの製法において、種継ぎを繰り返して長期間熟成された発酵種と同様に、深い発酵熟成産物に由来する旨味又はコク味と良好な芳香をパンに付与できる液種、中種、サワー種、ルヴァン種等の発酵種を容易に調製することができる、パン発酵種調製用素材を提供することを課題とする。 In the present invention, it is not a taste-like component that complements the flavor as found in the past techniques, but has a good influence on the metabolic activity of baker's yeast in fermented species and is gaining popularity We sought a fermentation aid that can be easily and quickly produced with the same flavor as a full-scale fermented species that the oven fresh bakery produces by aging for a long time based on the skill of the craftsman.
That is, the present invention imparts to the bread umami or richness and a good aroma derived from deep fermented and aged products as in fermented species which are repeated long-term ripening by repeating seed splicing in a bread manufacturing method using fermented species It is an object of the present invention to provide a material for preparation of bread fermented species, which can easily prepare fermented species such as liquid species, medium type, sour species, leuvan species and the like.

　本発明者らは、上記課題を解決すべく、鋭意研究を行った結果、本発明のパン発酵種調製用素材を完成するに至った。すなわち、本発明は、以下の態様を包含するものである。
（１）ａ）含脂大豆由来抽出物の酵素分解物及び／又は大豆粉の酵素分解物を含有すること、
ｂ）低分子ペプチド混合物を含有すること、
ｃ）遊離アミノ酸含量が固形分中０．１～０．５質量％であること、
を特徴とする、パン発酵種調製用素材、
（２）ａ）において、含脂大豆由来抽出物の酵素分解物のみを含有する、前記（１）記載のパン発酵種調製用素材、
（３）ａ）において、大豆粉の酵素分解物のみを含有する、前記（１）記載のパン発酵種調製用素材、
（４）ａ）において、含脂大豆由来抽出物の酵素分解物及び大豆粉の酵素分解物を含有する、前記（１）記載のパン発酵種調製用素材、
（５）含脂大豆由来抽出物の酵素分解物の１５％ＴＣＡ可溶率が３０％以上である、前記（２）記載のパン発酵種調製用素材、
（６）大豆粉の酵素分解物の１５％ＴＣＡ可溶率が３０％以上である、前記（３）記載のパン発酵種調製用素材、
（７）含脂大豆由来抽出物の酵素分解物及び大豆粉の酵素分解物の１５％ＴＣＡ可溶率が３０％以上である、前記（４）記載のパン発酵種調製用素材、
（８）含脂大豆由来抽出物の酵素分解物が、固形分換算で６０～９５質量％含有する、前記（２）又は（５）記載のパン発酵種調製用素材、
（９）大豆粉の酵素分解物が、固形分換算で６０～９５質量％含有する、前記（３）又は（６）記載のパン発酵種調製用素材、
（10）含脂大豆由来抽出物の酵素分解物及び大豆粉の酵素分解物が、合計量として、固形分換算で６０～９５質量％含有する、前記（４）又は（７）記載のパン発酵種調製用素材、
（11）含脂大豆由来抽出物及び大豆粉の混合質量比が固形分換算で１：９９～９９：１である、前記（10）記載のパン発酵種調製用素材、
（12）含脂大豆の脂質含量が固形分中１２質量％以上である、前記（２）、（５）及び（８）の何れか１項記載のパン発酵種調製用素材、
（13）含脂大豆の脂質含量が固形分中１２質量％以上である、前記（３）、（６）及び（９）の何れか１項記載のパン発酵種調製用素材、
（14）含脂大豆の脂質含量が固形分中１２質量％以上である、前記（４）、（７）、（10）及び（11）の何れか１項記載のパン発酵種調製用素材、
（15）含脂大豆由来抽出物の脂質含量が固形分中１５質量％以下である、前記（２）、（５）、（８）及び（12）の何れか１項記載のパン発酵種調製用素材、
（16）含脂大豆由来抽出物の脂質含量が固形分中１５質量％以下である、前記（４）、（７）、（10）、（11）及び（14）の何れか１項記載のパン発酵種調製用素材、
（17）含脂大豆由来抽出物の炭水化物に対する蛋白質含量が１００～２００質量％である、前記（２）、（５）、（８）、（12）及び（15）の何れか１項記載のパン発酵種調製用素材、
（18）含脂大豆由来抽出物の炭水化物に対する蛋白質含量が１００～２００質量％である、前記（４）、（７）、（10）、（11）、（14）及び（16）の何れか１項記載のパン発酵種調製用素材、
（19）含脂大豆が予めNSI15～77となるように加熱処理されたものである、前記（２）、（５）、（８）、（12）、（15）及び（17）の何れか１項記載のパン発酵種調製用素材、
（20）含脂大豆が予めNSI15～77となるように加熱処理されたものである、前記（３）、（６）、（９）及び（13）の何れか１項記載のパン発酵種調製用素材、
（21）含脂大豆が予めNSI15～77となるように加熱処理されたものである、前記（４）、（７）、（10）、（11）、（14）、（16）及び（18）の何れか１項記載のパン発酵種調製用素材、
（22）低分子ペプチド混合物が植物由来、乳由来又は微生物由来である、前記（１）～（21）の何れか１項記載のパン発酵種調製用素材、
（23）低分子ペプチド混合物の１５％ＴＣＡ可溶率が、５０％以上である、前記（22）記載のパン発酵種調製用素材、
（24）低分子ペプチド混合物の１５％ＴＣＡ可溶率が、５０％以上である、前記（２）、（５）、（８）、（12）、（15）、（17）及び（19）の何れか１項記載のパン発酵種調製用素材、
（25）低分子ペプチド混合物の１５％ＴＣＡ可溶率が、５０％以上である、前記（３）、（６）、（９）、（13）及び（20）の何れか１項記載のパン発酵種調製用素材、
（26）低分子ペプチド混合物の１５％ＴＣＡ可溶率が、５０％以上である、前記（４）、（７）、（10）、（11）、（14）、（16）、（18）及び（21）記載のパン発酵種調製用素材、
（27）パン発酵種の原料として、前記（１）記載のパン発酵種調製用素材および穀粉を混合し、酵母により発酵させることを特徴とする、パン発酵種の製造法、
（28）パン発酵種の原料として、前記（２）、（５）、（８）、（12）、（15）、（17）、（19）及び（24）の何れか１項記載のパン発酵種調製用素材および穀粉を混合し、酵母により発酵させることを特徴とする、パン発酵種の製造法、
（29）パン発酵種の原料として、前記（３）、（６）、（９）、（13）、（20）及び（25）の何れか１項記載のパン発酵種調製用素材および穀粉を混合し、酵母により発酵させることを特徴とする、パン発酵種の製造法、
（30）パン発酵種の原料として、前記（４）、（７）、（10）、（11）、（14）、（16）、（18）、（21）及び（26）の何れか１項記載のパン発酵種調製用素材および穀粉を混合し、酵母により発酵させることを特徴とする、パン発酵種の製造法、
（31）パン発酵種が、湯種又は中種である、前記（27）～（30）の何れか１項項記載のパン発酵種の製造法、
（32）前記（27）又は（31）記載のパン発酵種を生地配合中に添加することを特徴とする、パンの製造法、
（33）前記（28）記載のパン発酵種を生地配合中に添加することを特徴とする、パンの製造法、
（34）前記（29）記載のパン発酵種を生地配合中に添加することを特徴とする、パンの製造法、
（35）前記（30）記載のパン発酵種を生地配合中に添加することを特徴とする、パンの製造法。 MEANS TO SOLVE THE PROBLEM As a result of conducting earnest research, in order to solve the said subject, the present inventors came to complete the raw material for bread fermented seed preparation of this invention. That is, the present invention includes the following aspects.
(1) a) containing an enzyme-degraded product of an oil-derived soy extract and / or an enzyme-degraded product of soybean flour,
b) containing a low molecular weight peptide mixture,
c) free amino acid content is 0.1 to 0.5% by mass in solid content,
Materials for preparing bread fermented seeds, characterized by
(2) The raw material for preparing bread fermented seeds according to the above (1), which contains only the enzyme-degraded product of the fat-containing soybean-derived extract in (a).
(3) The raw material for preparing bread fermented seeds according to (1), which contains only an enzyme-degraded product of soybean flour in (a),
(4) The raw material for preparing bread fermented seeds according to the above (1), which comprises an enzyme-degraded product of an oil-derived soy bean-derived extract and an enzyme-degraded product of soybean flour in (a).
(5) The material for preparing bread fermented seeds according to the above (2), wherein the 15% TCA solubility of the enzyme-degraded product of fat-containing soybean-derived extract is 30% or more.
(6) The material for preparing bread fermented seeds according to the above (3), wherein the 15% TCA solubility of the enzyme-degraded product of soybean flour is 30% or more.
(7) The material for preparing bread fermented species according to the above (4), wherein 15% TCA solubility of the enzyme-degraded product of fat-containing soybean-derived extract and the enzyme-degraded product of soybean powder is 30% or more
(8) The material for preparing bread fermented seeds according to (2) or (5), wherein the enzyme-degraded product of the fat-containing soybean-derived extract contains 60 to 95% by mass in terms of solid content.
(9) The material for preparing bread fermented seeds according to (3) or (6), wherein the enzyme-degraded product of soy flour contains 60 to 95% by mass in terms of solid content.
(10) The bread fermentation according to the above (4) or (7), wherein the enzyme-degraded product of fat-containing soybean-derived extract and the enzyme-degraded product of soy flour are contained in a total amount of 60 to 95% by mass in terms of solid content. Materials for seed preparation,
(11) The material for preparing bread fermented seeds according to the above (10), wherein the mixed mass ratio of the fat-containing soybean-derived extract and the soybean powder is 1:99 to 99: 1 in terms of solid content.
(12) A material for preparing bread fermented seeds according to any one of the above (2), (5) and (8), wherein the lipid content of the fat-containing soybean is 12% by mass or more in the solid content,
(13) A material for preparing bread fermented seeds according to any one of the above (3), (6) and (9), wherein the lipid content of the fat-containing soybean is 12% by mass or more in the solid content,
(14) The material for preparing bread fermented seeds according to any one of (4), (7), (10) and (11) above, wherein the lipid content of the fat-containing soybean is 12% by mass or more in the solid content.
(15) Preparation of bread fermented seed according to any one of the above (2), (5), (8) and (12), wherein the lipid content of the fat-containing soybean-derived extract is 15% by mass or less in solid content Materials for
(16) The lipid content of the oil-derived soy bean-derived extract is 15% by mass or less in solid content, according to any one of (4), (7), (10), (11) and (14) Materials for preparing bread fermented seeds,
(17) The protein according to any one of the above (2), (5), (8), (12) and (15), wherein the protein content relative to carbohydrate of the fat-containing soybean-derived extract is 100 to 200% by mass. Materials for preparing bread fermented seeds,
(18) Any of the above (4), (7), (10), (11), (11), (14) and (16), wherein the protein content relative to carbohydrates of the fat-containing soybean-derived extract is 100 to 200% by mass Material for preparing bread fermented seeds according to item 1;
(19) Any one of the above (2), (5), (8), (12), (12), (15) and (17), which is heat-treated so that fat-containing soybeans become NSI 15 to 77 in advance. Material for preparing bread fermented seeds according to item 1;
(20) Preparation of bread fermented seeds according to any one of the above (3), (6), (9) and (13), wherein the fat-containing soybean is heat-treated to have NSI 15 to 77 in advance. Materials for
(21) The above (4), (7), (10), (11), (11), (14), (16) and (18), wherein the fat-containing soybean is heat-treated to have NSI 15 to 77 in advance. Material for preparing bread fermented seeds according to any one of the above 4),
(22) A material for preparing bread fermented seeds according to any one of the above (1) to (21), wherein the low molecular weight peptide mixture is derived from plants, milk or microorganisms.
(23) The material for preparing bread fermented seeds according to the above (22), wherein 15% TCA solubility of the low molecular weight peptide mixture is 50% or more.
(24) The aforementioned (2), (5), (8), (12), (12), (15), (17) and (19), wherein the 15% TCA solubility of the low molecular weight peptide mixture is 50% or more. Material for preparing bread fermented seeds according to any one of
(25) The bread according to any one of (3), (6), (9), (13) and (20) above, wherein the 15% TCA solubility of the low molecular weight peptide mixture is 50% or more. Materials for preparation of fermented species,
(26) The (4), (7), (10), (11), (11), (14), (16), (18), wherein the 15% TCA solubility of the low molecular weight peptide mixture is 50% or more. And (21) the material for preparing bread fermented seeds according to
(27) A method for producing a bread-fermented species, which comprises mixing the material for preparing bread-fermented seeds according to the above (1) and grain flour as a raw material for bread-fermented seeds, and fermenting with yeast.
(28) The bread according to any one of (2), (5), (8), (12), (15), (17), (19) and (24) as a raw material for bread fermented species. A method for producing a bread-fermented seed, comprising mixing the material for preparation of fermented species and the flour and fermenting the mixture with yeast.
(29) The raw material for preparing bread fermented seeds according to any one of the above (3), (6), (9), (13), (20) and (25) and flour as a raw material for bread fermented seeds A method for producing a bread-fermented species comprising mixing and fermenting with yeast,
(30) Any one of the above (4), (7), (10), (11), (14), (16), (18), (18), (21) and (26) as a raw material for bread fermented species A method for producing a bread-fermented seed, comprising mixing the material for preparing bread-fermented seed according to the item and a flour and fermenting the mixture with yeast.
(31) The method for producing a bread-fermented species according to any one of the above (27) to (30), wherein the bread-fermented species is a hot-water type or a middle-sized type.
(32) A method for producing bread, characterized in that the bread fermented seed according to (27) or (31) is added to the dough composition,
(33) A method for producing bread, which comprises adding the fermented bread according to (28) into a dough composition,
(34) A method for producing bread, characterized in that the bread fermented seed according to (29) is added to the dough composition,
(35) A method for producing bread, characterized in that the bread fermented seed according to (30) is added to the dough composition.

　本発明によれば、パンの発酵種の調製に利用できる発酵種調製用素材を提供することができる。そして、これを発酵種の原料として、更にその発酵種をパン生地の材料として用いることにより、常法で作られているパンが、深い発酵熟成産物から成る旨味又はコク味と良好な芳香が醸成され、風味に優れたパンを製造することができる。
　中でも冷凍パン生地においては、故意にパン生地の発酵を浅くするように管理するため、風味に乏しいとされていることから、本発明の発酵種調製用素材を利用した発酵種を冷凍パン生地においても加えることにより、深い発酵風味を付与することができ、スクラッチ製法で時間をかけて作られたパンのような旨味又はコク味と良好な芳香をもつパンを製造することができる。 ADVANTAGE OF THE INVENTION According to this invention, the raw material for fermented seed preparation which can be utilized for preparation of fermented seed of bread can be provided. And, by using this as a raw material of fermented species and further using the fermented species as a material for bread dough, bread made in a conventional manner is made to have an umami or rich taste and a good aroma consisting of deep fermented and aged products It is possible to produce bread having excellent flavor.
Above all, in the frozen bread dough, in order to intentionally control the fermentation of the bread dough to be shallow, it is considered that the flavor is poor, so that the fermented species using the fermented species preparation material of the present invention is also added to the frozen bread dough Thus, it is possible to impart deep fermented flavor and to produce bread having a bread-like umami taste or rich taste and good aroma, which are produced over time by a scratch process.

　本発明のパン発酵種調製用素材は、ａ）含脂大豆由来抽出物の酵素分解物及び／又は大豆粉の酵素分解物を含有すること、ｂ）低分子ペプチド混合物 を含有すること、ｃ）遊離アミノ酸含量が固形分中０．０３～０．３質量％であること、を特徴とする。以下、本発明の実施形態について具体的に説明する。 The material for preparation of bread fermented species according to the present invention comprises: a) containing an enzyme-degraded product of a fat-derived soybean-derived extract and / or an enzyme-degraded product of soybean flour; b) containing a low molecular weight peptide mixture; It is characterized in that the free amino acid content is 0.03 to 0.3% by mass in the solid content. Hereinafter, embodiments of the present invention will be specifically described.

（パン発酵種調製用素材）
　「発酵種」は一般的には小麦粉やライ麦等の穀粉、ホップ、米、果実等に天然の酵母や市販のパン酵母、あるいは酵母と共生的に乳酸菌や酢酸菌を付着させて培養したものであり、パン酵母の代替として、あるいはパン酵母と併用してパン生地の原料の一部として配合され、パン生地の発酵に用いられている。
　本発明における「パン発酵種調製用素材」とは、上記の「発酵種」を調製するための原料として用いられる加工素材をいい、該加工素材はパン生地に直接配合される原料とは区別される。 (Material for preparation of bread fermented seeds)
"Fermented species" is generally obtained by adhering and cultivating lactic acid bacteria or acetic acid bacteria in symbiosis with natural yeast or commercially available baker's yeast or flour on flour, rye etc. flour, hops, rice, fruits, etc. It is used as a substitute for baker's yeast or in combination with baker's yeast as a part of the raw material of bread dough and used for fermentation of bread dough.
The "raw material for preparing bread fermented species" in the present invention is a processed material used as a material for preparing the above "fermented species", and the processed material is distinguished from the material directly blended in bread dough .

（ａ：含脂大豆由来抽出物の酵素分解物、大豆粉の酵素分解物）
　本発明のパン発酵種調製用素材には、含脂大豆由来抽出物の酵素分解物及び／又は大豆粉の酵素分解物（以下、これらをまとめて「本酵素分解物」と称する場合がある。）を含有することが必須である。
　ここで、本酵素分解物は、単独又は併用にかかわらず合計量として、本発明のパン発酵種調製用素材中に、固形分換算で６０～９５質量％含有することが好ましく、７０～９０質量％含有することがより好ましい。本分解物の含有量が少なすぎると、発酵種の酸味や旨味又はコク味の後引き、吟醸の香りが弱くなる傾向にあり、上記範囲で含有することにより、程よい酸味と後引きの強い旨味又はコク味、吟醸香を持った発酵種をより効果的に調製することができる。
　含脂大豆由来抽出物と大豆粉とを併用する場合、これらの混合質量比は固形分換算で１：９９～９９：１、好ましくは１０：９０～９０：１０とすることができる。 (A: Enzyme-degraded extract of fat-containing soybean-derived extract, enzyme-degraded product of soybean flour)
The material for preparation of bread fermented species according to the present invention may be an enzyme-degraded product of a fat-containing soybean-derived extract and / or an enzyme-degraded product of soybean flour (hereinafter, these may be collectively referred to as "the present enzyme-degraded product". It is essential to contain).
Here, the enzyme decomposition product is preferably contained in an amount of 60 to 95% by mass in terms of solid content in the material for preparation of bread fermented species of the present invention as a total amount regardless of single use or combined use, It is more preferable to contain%. If the content of this decomposition product is too small, it tends to weaken the sourness, umami or rich taste of fermented species, and the smell of ginjo is weak, and by containing in the above range, the taste of reasonable sourness and strong aftertaste Alternatively, it is possible to more effectively prepare a fermented species with rich taste and Ginjo incense.
When the fat-containing soybean-derived extract and soybean powder are used in combination, the mixing mass ratio of these can be 1:99 to 99: 1, preferably 10:90 to 90:10, in terms of solid content.

○含脂大豆由来抽出物
　以下、本酵素分解物の原料（酵素分解の対象）である含脂大豆由来抽出物（以下、「本抽出物」と称する場合がある。）の態様について説明する。
　本抽出物の抽出原料となる大豆は、全脂大豆や部分脱脂大豆などの含脂大豆であり、脱脂大豆とは異なる。全脂大豆は、圧搾やロールによる物理的処理や有機溶剤処理などにより油の抽出処理がされていないものをいう。部分脱脂大豆は圧搾やロールによる物理的処理のみによる抽出処理がされたものをいう。含脂大豆の脂質含量は通常１０質量％以上、好ましくは１２質量％以上である。全脂大豆では固形分中１５質量％を超えるのが通常であり、多くは１８質量％以上である。分離大豆蛋白や醤油の製造などに使用されているような脱脂大豆を原料とした場合は、本発明の効果を奏しにくい。 ○ Fat-Derived Soy Bean-Derived Extract Hereinafter, an embodiment of a fat-bearing soy-derived extract (hereinafter, sometimes referred to as “the present extract”), which is a raw material of the present enzymatic degradation product (target of enzymatic degradation) will be described.
The soybean used as an extraction raw material of this extract is fat-containing soybean such as full fat soybean or partially defatted soybean, which is different from defatted soybean. Whole-fat soybeans are those that have not been subjected to extraction processing of oil by physical treatment such as pressing or rolls or organic solvent treatment. Partially defatted soybeans are those that have been subjected to extraction processing only by physical processing by pressing or rolls. The lipid content of the fat-containing soybean is usually 10% by mass or more, preferably 12% by mass or more. In the case of whole fat soybean, it is usually more than 15% by mass in solid content, and most are at least 18% by mass. In the case of using defatted soybean as a raw material, which is used for the production of separated soybean protein and soy sauce, the effect of the present invention is hardly exhibited.

　含脂大豆は未粉砕のままでも良いし、水性溶媒により抽出する前に予め砕かれていても良い。含脂大豆を予め砕く場合の粒子径は任意であり、粗砕でも粉砕でも良い。 Fat-containing soybeans may be uncrushed or may be previously crushed prior to extraction with an aqueous solvent. The particle diameter in the case of crushing fat-containing soybeans in advance is arbitrary, and may be crushed or crushed.

　また含脂大豆は生のままでも良いが、水性溶媒により抽出される前に、予め加熱処理されていることがより好ましい。特に含脂大豆を砕く場合においては、砕く前に予め加熱処理を行っておくのがより好ましい。含脂大豆の加熱処理の方法は特に限定されず、例えば乾熱処理、水蒸気処理、過熱水蒸気処理、マイクロ波処理等を用いることができる。また水に浸漬した後、抽出前に加熱処理することもできる。 Although the fat-containing soybean may be raw, it is more preferable that the fat-containing soybean be heat-treated in advance before being extracted with an aqueous solvent. In particular, in the case of crushing fat-containing soybeans, it is more preferable to carry out heat treatment in advance before crushing. The method of heat treatment of fat-containing soybean is not particularly limited, and for example, dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, etc. can be used. Moreover, after being immersed in water, it can also be heat-treated before extraction.

　加熱処理の程度は本抽出物に焦げ臭が付与されない程度が好ましい。加熱の程度は蛋白質の変性度合を表すNSI（水溶性窒素指数：Nitrogen Solubility Index）により表すことができ、NSIは好ましくは１５～７７、２０～７０、３０～７０、４０～７０又は４０～６０であることができる。かかる範囲に加熱することにより、より低脂質の本抽出物を得ることができる。加熱処理の条件は加熱処理装置により異なるため特に限定されず、NSIが上記範囲となるように適宜設定すれば良い。例えば過熱水蒸気処理を行う場合、その処理条件は製造環境にも影響されるため一概に言えないが、例えば１２０～２５０℃の過熱水蒸気を用いて１秒～１０分の間で加熱処理後の大豆のNSIが上記範囲となるように処理条件を適宜選択すれば良く、処理条件の決定に特段の困難は要しない。 The degree of heat treatment is preferably such that no burnt odor is imparted to the present extract. The degree of heating can be represented by NSI (water soluble nitrogen index: Nitrogen Solubility Index), which indicates the degree of protein denaturation, preferably 15 to 77, 20 to 70, 30 to 70, 40 to 70 or 40 to 60. Can be. By heating to such a range, a lower lipid extract can be obtained. The conditions of the heat treatment are not particularly limited because they differ depending on the heat treatment apparatus, and the NSI may be appropriately set so as to fall within the above range. For example, when superheated steam treatment is carried out, the treatment conditions are influenced by the production environment, but it can not be generally defined. For example, soybean after heat treatment using superheated steam at 120 to 250 ° C. for 1 second to 10 minutes The processing conditions may be appropriately selected so that the NSI of the above becomes the above-mentioned range, and the determination of the processing conditions does not require special difficulties.

　なお、NSIは所定の方法に基づき、全窒素量に占める水溶性窒素（粗蛋白）の比率（質量％）で表すことができ、本発明においては以下の方法に基づいて測定された値とする。
　すなわち、試料2.0ｇに100mlの水を加え、40℃にて60分攪拌抽出し、1400×gにて10分間遠心分離し、上清１を得る。残った沈殿に再度100mlの水を加え、40℃にて60分攪拌抽出し、1400×ｇにて10分遠心分離し、上清２を得る。上清１および上清２を合わせ、さらに水を加えて250mlとする。No.5Aろ紙にてろ過したのち、ろ液の窒素含量をケルダール法にて測定する。同時に試料中の窒素含量をケルダール法にて測定し、ろ液として回収された窒素（水溶性窒素）の試料中の全窒素に対する割合を質量％として表したものをNSIとする。 In addition, NSI can be represented by the ratio (mass%) of water-soluble nitrogen (crude protein) to the total nitrogen amount based on a predetermined method, and in the present invention, it is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of the sample, and the mixture is stirred and extracted at 40 ° C. for 60 minutes, and centrifuged at 1400 × g for 10 minutes to obtain a supernatant 1. 100 ml of water is again added to the remaining precipitate, and the mixture is stirred and extracted at 40 ° C. for 60 minutes, and centrifuged at 1400 × g for 10 minutes to obtain a supernatant 2. The supernatant 1 and the supernatant 2 are combined, and water is further added to make it 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of nitrogen (water-soluble nitrogen) recovered as a filtrate to the total nitrogen in the sample is represented as mass% as NSI.

　本抽出物を抽出するための水性溶媒は、水や含水アルコール等を用いることができ、水や含水エタノールが食品製造上好ましい。
　大豆を水性溶媒で抽出する際の加水量、抽出温度、抽出時間等の抽出条件は特に限定されず、例えば加水量は大豆に対して２～１５重量倍、抽出温度は２０～９９℃、抽出時間は２０分～１４時間などで設定すればよい。本抽出物は液状、固形状、粉末状の何れの形態をもとり得る。 As the aqueous solvent for extracting the present extract, water, water-containing alcohol and the like can be used, and water and water-containing ethanol are preferable in food production.
The extraction conditions such as the amount of water added when extracting soybean with an aqueous solvent, the extraction temperature, the extraction time, etc. are not particularly limited. For example, the amount of water added is 2 to 15 times by weight that of soybean, the extraction temperature is 20 to 99 ° C., the extraction The time may be set to 20 minutes to 14 hours, etc. The present extract may be in any form of liquid, solid or powder.

　本抽出物は、一つの好ましい態様として、固形分中の脂質含量が１５質量％以下であることができ、さらに１２質量％以下、１０質量％以下がより好ましい。なお、本発明において、脂質含量は酸分解法により測定される。
　本抽出物が、この態様の場合、例えば全脂大豆から抽出した通常の脂質含量の高い全脂豆乳とは明確に区別され、いわゆる「低脂肪豆乳」と称される場合がある。ただし、全脂大豆からの水性溶媒抽出物であって脂質含量が上記範囲である限り、これらの呼称や製法に限定されるものではない。例えば市販品であれば、不二製油株式会社製の「USS」^（R）製法で製造された「低脂肪豆乳」又は「美味投入」^（R）（Bimi-tonyu）を用いることができる。 In one preferred embodiment, the extract can have a lipid content of 15% by mass or less in the solid content, and more preferably 12% by mass or less and 10% by mass or less. In the present invention, the lipid content is measured by an acid decomposition method.
In the case of this embodiment, this extract is clearly distinguished from, for example, whole fat soymilk having a high lipid content and extracted from whole fat soybean, and may be referred to as so-called "low fat soymilk". However, as long as it is an aqueous solvent extract from whole-fat soybean and the lipid content is in the above range, it is not limited to these designations and production methods. For example, in the case of a commercial product, "low-fat soymilk" or "deliciously put in" ^(R) (Bimi-tonyu) manufactured by "USS" ^(R) production method manufactured by Fuji Oil Co., Ltd. can be used.

　本抽出物に含まれる脂質以外の成分は、水可溶性の成分が主体であり、オリゴ糖などの炭水化物と蛋白質を主体としてその他のミネラル、イソフラボン、サポニン、低分子ペプチド、遊離アミノ酸等の微量成分が含まれうる。
　ここで、本抽出物中の炭水化物に対する蛋白質含量（以下、「Ｐ／Ｃ含量」と称する場合がある。）は、一つの好ましい態様として１～２００質量％の範囲を選択することができる。このうち、より限定的には１００質量％以上、１２０質量％以上、１３０質量％以上や１４０質量％以上の範囲、またさらに１９０質量％以下、１８０質量％以下や１７０質量％以下の範囲を選択することができ、かかる範囲を選択すると適度な低分子の水溶性成分と高分子の蛋白質がバランス良く含まれ、また蛋白質は遊離アミノ酸の有効な供給源となりうる。また別の限定的範囲として２質量％以上や４質量％以上の範囲、またさらに１００質量％未満、８０質量％以下、６０質量％以下、４０質量％以下や３０質量％以下の範囲も選択できる。かかる範囲を選択すると蛋白質の比率が小さくなり、遊離のアミノ酸の供給源が減少するが、この場合は別の遊離アミノ酸の供給源を補強しつつ用いることもできる。
　また、無調整豆乳などの全脂豆乳は、Ｐ／Ｃ含量が２００質量％を大きく超え、相対的に高蛋白質含量であり、低分子の水溶性成分が相対的に少なくなるが、本抽出物の一態様として用いることもできる。
　なお、本発明において、蛋白質含量はケルダール法により測定される。また炭水化物含量は、固形分から脂質、蛋白質及び灰分の含量の和を引いた計算値とする。 Components other than lipids contained in this extract are mainly water-soluble components, and are mainly composed of carbohydrates such as oligosaccharides and proteins, and other minerals such as minor components such as isoflavones, saponins, low molecular weight peptides and free amino acids May be included.
Here, the protein content (hereinafter sometimes referred to as "P / C content") to carbohydrate in the present extract can be selected in the range of 1 to 200% by mass as one preferable embodiment. Among these, more specifically, the range of 100 mass% or more, 120 mass% or more, 130 mass% or more or 140 mass% or more, or 190 mass% or less, 180 mass% or less or 170 mass% or less is selected. If this range is selected, appropriate low molecular weight water-soluble components and high molecular weight proteins are contained in a well-balanced manner, and proteins can be an effective source of free amino acids. In addition, the range of 2% by mass or more and 4% by mass or more, and further less than 100% by mass, 80% by mass or less, 60% by mass or less, 40% by mass or less and 30% by mass or less can be selected as another limited range. . Selection of such a range reduces the ratio of proteins and reduces the source of free amino acids, but in this case it can be used while reinforcing another source of free amino acids.
In addition, whole fat soymilk such as unadjusted soymilk has a P / C content much higher than 200% by mass, has a relatively high protein content, and has a relatively low content of low molecular weight water-soluble components. It can also be used as one aspect of
In the present invention, the protein content is measured by the Kjeldahl method. The carbohydrate content is calculated as the solid minus the sum of the contents of lipid, protein and ash.

　本抽出物のより好ましい一形態である低脂肪豆乳は、固形分中の脂質含量とＰ／Ｃ含量が上記範囲にあるものである。ちなみに全脂大豆から公知の方法で抽出して得たスラリー（大豆粉砕液）から不溶性画分であるオカラを除去して得られる一般の豆乳（全脂豆乳）では、固形分中の脂質含量が上記範囲よりも高くなり、２０質量％以上となる。またＰ／Ｃ含量も２５０を超える。低脂肪豆乳を得るには、スラリーや全脂豆乳から高速遠心分離等により脂質を分離する方法や、該スラリーからオカラを分離する際に脂質をオカラ側に移行させる方法を用いることができる。より好ましい態様として、上記の通り予め加熱処理された全脂大豆、好ましくはNSI１５～７７、より好ましくはNSI４０～７０の全脂大豆を原料とすることによって、より本発明の効果を向上させることができる。この方法は例えば特開2012-16348号公報に記載の方法を参照することができる。 Low fat soymilk, which is a more preferable form of the present extract, is one having a lipid content and a P / C content in the solid content in the above range. By the way, general soymilk (whole fat soymilk) obtained by removing the insoluble fraction, okara, from the slurry (soybean crushed liquid) obtained by extraction from whole fat soybean by a known method (whole fat soymilk) has a lipid content of solid content It becomes higher than the said range, and it will be 20 mass% or more. The P / C content also exceeds 250. In order to obtain low-fat soymilk, it is possible to use a method of separating the lipid from the slurry or whole soybean milk by high-speed centrifugation or the like, or a method of transferring the lipid to the okara side when separating okara from the slurry. As a more preferable aspect, the effect of the present invention is further improved by using a whole-fat soybean which has been pre-heat-treated as described above, preferably a whole-oil soybean of preferably NSI 15 to 77, more preferably NSI 40 to 70 as a raw material. it can. This method can be referred to, for example, the method described in JP-A-2012-16348.

○大豆粉
　以下、本酵素分解物の原料（酵素分解の対象）である大豆粉の態様について説明する。
　大豆粉は上記の含脂大豆を粉砕したものである。大豆粉は水に分散されたものでもよく、大豆に加水して水溶性成分の抽出操作を行った後に、不溶性成分（オカラ）を除去せずに製品化したものも大豆粉の概念に含まれる。
　本大豆粉は、上記の全脂大豆由来抽出物と同様の態様で、予め加熱処理されていることがより好ましく、これにより芳醇な風味をパンに付与する発酵種を得やすく、本発明の効果を奏しやすい。 ○ Soy flour Hereinafter, the aspect of the soy flour which is a raw material of this enzyme degradation product (object of enzyme degradation) is demonstrated.
Soy flour is obtained by crushing the above-mentioned fat-containing soy. Soy flour may be dispersed in water, and after being subjected to extraction operation of water-soluble components by adding water to soy, products produced without removing insoluble ingredients (okara) are also included in the concept of soy flour. .
It is more preferable that the present soy flour is pre-heat-treated in the same manner as the above-mentioned whole fat soy bean-derived extract, whereby it is easy to obtain fermented seeds which impart a rich flavor to bread. It is easy to play

○酵素分解
　本発明のパン発酵種調製用素材に含まれる、本酵素分解物は、上述した含脂大豆抽出物及び／又は大豆粉が、プロテアーゼ等の蛋白質分解酵素により加水分解されたものである。
　酵素を作用させるタイミングは問わず、例えば含脂大豆由来抽出物の場合は、予め含脂大豆の状態で作用させてもよいし、含脂大豆から水で抽出する際や抽出後に作用させてもよい。また、大豆粉の場合は粉砕前あるいは粉砕時に酵素を作用させてもよいし、粉砕後に作用させてもよい。一つの態様として、大豆粉や含脂大豆由来抽出物を調合して、その後にパン発酵種調製用素材の製造工程中に酵素を加えて反応させ、調合液の中で加水分解物を得ることができる。また蛋白質分解酵素は市販の酵素を用いても良いし、該市販酵素の代わりに麹菌で発酵させて麹菌が有するプロテアーゼ等の蛋白質加水分解酵素を作用させることもできる。 ○ Enzymatic degradation The present enzymatic degradation product contained in the material for preparation of bread fermented species according to the present invention is obtained by hydrolyzing the above-mentioned fat-containing soybean extract and / or soy flour by a protease such as protease. .
Regardless of the timing at which the enzyme is caused to act, for example, in the case of a fat-containing soy-derived extract, it may be allowed to act in the state of fat-containing soy in advance, or even when it is extracted from fat-containing soy with water or after extraction Good. Also, in the case of soybean flour, the enzyme may be allowed to act before or during grinding, or may be operated after grinding. In one embodiment, a soybean flour or fat-containing soybean-derived extract is prepared, and then an enzyme is added and reacted in the process of producing a material for preparation of bread fermented seeds to obtain a hydrolyzate in the preparation liquid. Can. Alternatively, a commercially available enzyme may be used as the proteolytic enzyme, and instead of the commercially available enzyme, a protein hydrolase such as protease possessed by Aspergillus oryzae can be reacted by fermenting with Bacillus subtilis.

　酵素の種類や作用条件は、本発明のパン発酵種調製用素材中の遊離アミノ酸が後述する特定量を生成されるように、適宜至適な条件を選択することができる。蛋白質分解酵素としては、動物起源、植物起源又は微生物起源を問わず、プロテアーゼの分類において「セリンプロテアーゼ」、「チオールプロテアーゼ」、「金属プロテアーゼ」、「酸性プロテアーゼ」等に分類されるプロテアーゼの中から１種又は２種以上を組み合わせて適宜選択することができる。
　このプロテアーゼの分類は、酵素科学の分野において通常行われている活性中心のアミノ酸の種類による分類方法である。各々の代表として「金属プロテアーゼ」にはBacillus由来中性プロテアーゼ，Streptomyces由来中性プロテアーゼ，Aspergillus由来中性プロテアーゼ，『サモアーゼ』等が挙げられ、「酸性プロテアーゼ」にはペプシン，Aspergillus由来酸性プロテアーゼ，『スミチームＦＰ』等が挙げられ、「チオールプロテアーゼ」にはブロメライン，パパイン等が挙げられ、「セリンプロテアーゼ」にはトリプシン，キモトリプシン，ズブチリシン，Streptomyces由来アルカリプロテアーゼ，『アルカラーゼ』，『ビオプラーゼ』等が挙げられる。また、上記の通り、麹菌等のプロテアーゼ活性を有する微生物菌体を選択することができる。もちろん、これら以外の酵素でも作用ｐＨや阻害剤との反応性により、その分類を確認し、使用することができる。また、より多くの遊離アミノ酸を生成させるには、エキソ型のプロテアーゼ活性を有する酵素を選択することが好ましい。 Optimal conditions can be selected as appropriate for the type and action conditions of the enzyme so that the free amino acid in the material for preparation of bread fermented species of the present invention produces a specific amount described later. Proteolytic enzymes, regardless of animal origin, plant origin or microbial origin, among proteases classified as "serine protease", "thiol protease", "metal protease", "acid protease" etc. in the classification of proteases It can select suitably combining 1 type or 2 types or more.
This classification of protease is a classification method according to the type of amino acid of the active center which is commonly practiced in the field of enzyme science. As each representative, "metal protease" includes Bacillus-derived neutral protease, Streptomyces-derived neutral protease, Aspergillus-derived neutral protease, "Samoase" and the like, and "acidic protease" includes pepsin, Aspergillus-derived acidic protease, ""SumizymeFP" etc. are mentioned, "bromelain, papain etc. are mentioned by" thiol protease "etc. Trypsin, chymotrypsin, subtilisin, alkaline protease derived from Streptomyces," alcalase "," bioplase "etc. are mentioned by" serine protease " . Also, as described above, microbial cells having protease activity such as Bacillus can be selected. Of course, even with enzymes other than these, their classification can be confirmed and used according to the action pH and the reactivity with the inhibitor. Also, in order to generate more free amino acids, it is preferable to select an enzyme having exo-type protease activity.

　プロテアーゼ処理の反応ｐＨや反応温度は、用いるプロテアーゼの特性に合わせて設定すれば良く、通常、反応ｐＨは至適ｐＨ付近で行ない、反応温度は至適温度付近で行なえば良い。概ね反応温度は２０～８０℃、好ましくは４０～６０℃である。反応後は酵素を失活させるのに十分な温度（６０～１７０℃程度）まで加熱し、残存酵素活性を失活させる。 The reaction pH and reaction temperature of the protease treatment may be set according to the characteristics of the protease to be used, and generally, the reaction pH may be performed near the optimum pH and the reaction temperature may be performed near the optimum temperature. Generally, the reaction temperature is 20 to 80 ° C., preferably 40 to 60 ° C. After the reaction, the reaction is heated to a temperature (about 60 to 170 ° C.) sufficient to inactivate the enzyme to inactivate the remaining enzyme activity.

　本酵素分解物の分解度の尺度としては、１５％トリクロロ酢酸可溶化率（ＴＣＡ可溶化率）で表すことができ、この数値はタンパク質粉末をタンパク質含量として１．０質量％になるように水に分散させ十分撹拌した溶液について、全タンパク質に対する１５％トリクロロ酢酸（ＴＣＡ）可溶性タンパク質の割合をケルダール法により測定したものである。タンパク質の分解が進行すると、ＴＣＡ可溶化率は上昇する。 As a measure of the degree of degradation of this enzyme degradation product, it can be expressed by 15% trichloroacetic acid solubilization rate (TCA solubilization rate), and this figure is water so that protein powder becomes 1.0% by mass as protein content The ratio of 15% trichloroacetic acid (TCA) soluble protein to total protein was measured by the Kjeldahl method for a solution dispersed in and thoroughly stirred. As protein degradation progresses, the TCA solubilization rate increases.

　本酵素分解物の１５％ＴＣＡ可溶化率は、好ましくは３０％以上、より好ましくは４０％以上、さらに好ましくは５０％以上、最も好ましくは６０％以上とすることができる。１５％ＴＣＡ可溶化率が低すぎると遊離アミノ酸の生成量が少なくなる。 The 15% TCA solubilization rate of the present enzymatic degradation product can be preferably 30% or more, more preferably 40% or more, still more preferably 50% or more, and most preferably 60% or more. If the 15% TCA solubilization rate is too low, the amount of free amino acids is reduced.

（ｂ：低分子ペプチド混合物）
　本発明のパン発酵種調製用素材は、低分子ペプチド混合物をさらに含有することが必須である。低分子ペプチド混合物の例としては、大豆ペプチド、エンドウペプチド、米ペプチド、酒粕分解ペプチド、コーンペプチド等の植物由来の蛋白質を加水分解したもの、乳ペプチド、ホエーペプチド等の乳由来の蛋白質を加水分解したもの、酵母エキス等の微生物由来の蛋白質を加水分解したものなどが挙げられる。大豆ペプチドは例えば市販の「ハイニュート」シリーズ（不二製油(株)製）などを用いることができる。 (B: mixture of low molecular weight peptides)
It is essential that the material for preparing bread fermented seeds of the present invention further contains a low molecular weight peptide mixture. Examples of low molecular weight peptide mixtures include those obtained by hydrolysing plant-derived proteins such as soy peptides, pea peptides, rice peptides, rosacea degradation peptides and corn peptides, and hydrolysing milk-derived proteins such as milk peptides and whey peptides And those obtained by hydrolyzing proteins derived from microorganisms such as yeast extract. As the soy peptide, for example, a commercially available "High Neut" series (manufactured by Fuji Oil Co., Ltd.) can be used.

　上記低分子ペプチド混合物の分解度の指標としては、１５％トリクロロ酢酸可溶化率（１５％ＴＣＡ可溶化率）の数値を用いることができ、本発明では１５％ＴＣＡ可溶化率が５０％以上が好ましく、６０％以上がより好ましく、７０％以上がさらに好ましく、８０％以上がさらに好ましく、９０％以上が最も好ましい。 A numerical value of 15% trichloroacetic acid solubilization rate (15% TCA solubilization rate) can be used as an index of the decomposition degree of the above low molecular weight peptide mixture, and in the present invention, 15% TCA solubilization rate is 50% or more 60% or more is preferable, 70% or more is more preferable, 80% or more is more preferable, and 90% or more is most preferable.

　ここで、本発明のパン発酵種調製用素材中の該低分子ペプチド混合物の含量は、該素材中に後述する特定量の遊離アミノ酸が含まれるように、その添加量を適宜調整することができる。具体的には固形分換算で好ましくは５～４０質量％、より好ましくは１０～３０質量％とすることができる。該含有量が少なすぎると、発酵種では酸味や旨味又はコク味の後引き、吟醸の香りが弱くなる傾向にあり、上記範囲で含有することにより、程よい酸味と後引きの強い旨味又はコク味、吟醸香を持もった発酵種をより効果的に調製することができる。 Here, the content of the low molecular weight peptide mixture in the material for preparing bread fermented seeds according to the present invention can be appropriately adjusted so that the material contains a specific amount of free amino acid described later. . Specifically, it is preferably 5 to 40% by mass, more preferably 10 to 30% by mass in terms of solid content. If the content is too small, the fermented species tends to weaken the sour taste, umami taste, or kokish taste, and the aroma of Ginjo tends to be weak, and by containing in the above range, a moderately sour taste and strong after taste umami taste or kokumi It is possible to more effectively prepare fermented species having a Ginjo incense.

（ｃ：遊離アミノ酸）
　本発明のパン発酵種調製用素材は、遊離アミノ酸を固形分中０．１～０．５質量％、好ましくは０．１～０．３質量％含有するものであり、この遊離アミノ酸含量は、上記の本酵素分解物と、低分子ペプチド混合物に含まれる遊離アミノ酸により主に供される。そして特定量の遊離アミノ酸や、含脂大豆由来抽出物や大豆粉中の低分子ペプチド等の成分の存在が、パンの発酵種を調製したときに酵母の発酵を活性化させる一つの因子となっているためか、カルボン酸エステル、中鎖脂肪酸エステル、アルデヒド、高級アルコール、有機酸等のパンにとって好ましい香気成分や旨味又はコク味成分が高い濃度で醸成されやすくなる。 (C: free amino acid)
The material for preparation of bread fermented seeds according to the present invention contains 0.1 to 0.5% by mass, preferably 0.1 to 0.3% by mass of free amino acids in the solid content, and the free amino acid content is It is mainly provided by the above-mentioned present enzymatic degradation product and free amino acids contained in the low molecular weight peptide mixture. And the presence of components such as a specific amount of free amino acids and low molecular weight peptides in fat-containing soy extract and soy flour is one factor that activates yeast fermentation when preparing bread fermented species. Because of this, it is easy to cultivate at a high concentration of aroma components and umami or rich taste components preferable for bread, such as carboxylic acid esters, medium-chain fatty acid esters, aldehydes, higher alcohols, organic acids and the like.

（副原料）
　本発明のパン発酵種調製用素材は、上記ａ）～ｃ）の原料又は成分を含有するものであり、これらの条件を満たすものであれば、他の原料は特に限定されるものではない。他の原料として、例えば水、有機酸等のpH調整剤、糖類、塩類、酵素等を加えることができる。
　本発明のパン発酵種調製用素材は、その形態が液状でも粉末状でもよく、液状の場合は水分含量は６０～９５質量％が好ましく、７０～９５質量％がより好ましく、８０～９０質量％がさらに好ましい。 (Supplementary material)
The material for preparing bread fermented species according to the present invention contains the above-mentioned materials a) to c) or the components, and any other material is not particularly limited as long as it satisfies these conditions. As another raw material, pH adjusters, such as water and organic acids, saccharides, salts, enzymes, etc. can be added, for example.
The material for preparation of bread fermented seeds according to the present invention may be in the form of liquid or powder, and in the case of liquid, the water content is preferably 60 to 95% by mass, more preferably 70 to 95% by mass, 80 to 90% by mass Is more preferred.

（パン発酵種調製用素材の製法）
　本発明のパン発酵種調製用素材は、上記の原料を水と混合し、得られる調合液を遊離アミノ酸を増加させるために必要により蛋白質分解酵素による処理を行った後、必要十分な加熱殺菌を行い、密閉容器に充填して液体製品としたり、さらに該加熱殺菌後にスプレードライヤー等で乾燥した粉末製品とする等、各種形態の製品に仕上げることができる。上記調合液はpH調整剤として無機酸、有機酸又はこれらの塩や、アルカリ等を添加して所望のpHに調整することができる。好ましい実施態様として、pHは保存性を考慮してpH３～６に調整することができる。 (Manufacturing method of material for preparation of bread fermented seeds)
The material for preparation of bread fermented species of the present invention is prepared by mixing the above-mentioned raw material with water and treating the resultant mixture with a proteolytic enzyme as necessary to increase free amino acids, and then heat sterilization is necessary and sufficient. The product can be finished into various forms, for example, filled in a closed container to make a liquid product, and further, made into a powder product dried with a spray dryer or the like after the heat sterilization. The prepared liquid can be adjusted to a desired pH by adding an inorganic acid, an organic acid or a salt thereof, an alkali or the like as a pH adjuster. In a preferred embodiment, the pH can be adjusted to 3 to 6 in consideration of storage stability.

（発酵種の調製）
　上記により得られた本発明のパン発酵種調製用素材を発酵種の原料として加え、酵母で発酵させて発酵種を調製する。発酵種は液状、流動状、固体状の何れの発酵種にも適用でき、液種、中種、サワー種、ルヴァン種、酒種等の種の種類を問わない。特に液状又は流動状の発酵種に適用するのがより好ましい。
　該発酵種中における本発明のパン発酵種調製用素材の添加量は、発酵種に十分な量の遊離アミノ酸を供給できるように適宜調整すればよく、具体的には固形分換算で１～５質量％が適当であり、２～４質量％がより好ましい。
　発酵種の他の原料としては、小麦粉、ライ麦粉等の穀粉類、水、糖類、食塩等を用いることができ、これらを調合する。 (Preparation of fermented species)
The material for preparing bread fermented species of the present invention obtained as described above is added as a material for fermented species, and fermented with yeast to prepare a fermented species. Fermented species can be applied to any of liquid, fluid, and solid fermented species, regardless of species such as liquid species, medium species, sour species, levan species, and alcoholic beverages. In particular, it is more preferable to apply to liquid or fluid fermented species.
The addition amount of the material for preparation of bread fermented species of the present invention in the fermented species may be appropriately adjusted so that sufficient amount of free amino acid can be supplied to the fermented species, specifically 1 to 5 in terms of solid content % By weight is suitable and 2 to 4% by weight is more preferred.
As other raw materials of fermented species, flours such as wheat flour and rye flour, water, saccharides, sodium chloride and the like can be used, and these are prepared.

　次に、得られた調合物を温度と時間を制御しつつ酵母で発酵させ、熟成させる。この際、種菌として通常は市販のパン酵母を用いるが、天然の酵母を代替で、もしくは一緒に生育させてもよく、また乳酸菌を調合液に加えて酵母と一緒に発酵させてもよい。より短時間で効率よく酵母に調合液を資化させて旨味又はコク味物質や香味物質を生成させるためには、パン酵母を種菌として添加しておくことが好ましい。
　このようにして本発明のパン発酵種調製用素材を添加して調製されたパン発酵種は、一般的なパンの製造において調製される液種や中種等に比べて香気成分や旨味又はコク味成分に有意に富むものとなる。 Next, the resulting composition is fermented with yeast while controlling temperature and time, and aged. In this case, usually, commercially available baker's yeast is used as the inoculum, but natural yeast may be grown alternatively or together, or lactic acid bacteria may be added to the preparation liquid and fermented together with the yeast. It is preferable to add baker's yeast as a seed in order to assimilate the preparation solution into yeast efficiently in a short time and to produce a umami or rich taste substance or a flavor substance.
Thus, the bread fermented seeds prepared by adding the material for preparing bread fermented seeds according to the present invention have an aroma component, umami taste or richness as compared with the liquid type or middle type prepared in general bread manufacturing. It becomes significantly rich in taste components.

（パン）
　本発明において、パンとは、食パン，クロワッサン，デニッシュペーストリー，フランスパン，チャバタ，フォカッチャ，ナン，ピザ，ベーグル，イングリッシュマフィン，菓子パン、イーストドーナツ、クラッカー等をいう。
　パンの製造法は常法に則ればよく、一般的には、小麦粉、全粒粉、米粉等の穀粉、水、イースト、糖類、食塩、油脂等の原料を混練して生地を調製し、所望の形状に成形した後に、オーブン等により焼成したり、フライ等することにより製造される。
　パン生地を調製する方法としては、本発明においては発酵種を用いる製法が適しており、中種法、液種法や湯種法のように、原料の一部を用いて先に種生地を調製後、残りの原料を加えて本生地を調製する方法がより好ましい。
　調製したパン生地は一次発酵後又は二次発酵（ホイロ）後に冷凍し、冷凍パン生地とすることができる。 (Bread)
In the present invention, bread refers to bread, croissant, danish pastry, french bread, chabata, focaccia, naan, pizza, bagel, english muffin, confectionery bread, yeast donut, cracker and the like.
Bread may be produced according to a conventional method, and generally, the raw material such as wheat flour, whole grain flour, rice flour etc., water, yeast, saccharides, salt, fats and oils etc. is kneaded to prepare a dough, and desired After being formed into a shape, it is manufactured by firing in an oven or the like or by frying or the like.
As a method for preparing bread dough, in the present invention, a production method using fermented seeds is suitable, and like the medium, liquid, and hot water methods, a seed dough is first prepared using a part of the raw materials. After that, the method of preparing the present dough by adding the remaining ingredients is more preferable.
The prepared bread dough can be frozen after primary fermentation or after secondary fermentation (Hiro) to make frozen bread dough.

　なお、例えば中種法ではパンに配合する小麦粉の３０～１００質量％程度の小麦粉を発酵種の原料として用いるのが一般的であり、液種法ではパンに配合する小麦粉の１０～５０質量％の小麦粉を発酵種の原料として用いるのが一般的である。そのため、上記の通り調製された発酵種のパン配合への添加量は、中種法や液種法などのパン生地の製法の種類に応じて適宜設定することができる。発酵種とパン酵母はパン生地の発酵に適宜併用することができる。発酵種とパン酵母を併用する場合の割合は、製造者が求めるパンの風味や芳香等の品質、製造コストに応じて適宜変更することができる。 For example, in the medium type method, it is general to use about 30 to 100% by mass of wheat flour blended in bread as a raw material for fermented species, and in the liquid type method 10 to 50% by mass of wheat flour incorporated in bread It is common to use wheat flour as a raw material for fermented species. Therefore, the addition amount to the bread mixing | blending of fermented species prepared as mentioned above can be suitably set according to the kind of manufacturing methods of bread doughs, such as a medium seed method and a liquid seed method. Fermented species and baker's yeast can be appropriately used in combination for fermenting bread dough. The ratio in the case of using fermented species and baker's yeast in combination can be suitably changed according to the quality, such as flavor and aroma of bread, and manufacturing cost which a manufacturer asks.

　いわゆるオープンフレッシュベーカリーでは、芳醇な発酵風味と芳香をもつ美味しいパンを提供するために、自家製で種起こしをし、種継ぎを繰り返しながら少なくとも１週間程度の長期の熟成を行って発酵種を調製しているが、このような手間暇をかけなくとも、本発明の発酵種調製用素材を添加して得られた発酵種には、乳酸などの有機酸や、グルタミン酸等の遊離アミノ酸や、イソアミルアルコール、フェネチルアルコール等の高級アルコール類に加え、ノナナール、オクタナール、２，４－ノナジエナール等のアルデヒド類や、酢酸イソアミル、酢酸イソブチル、オクタン酸エチル等のエステル類が高く生成されるため、良好な芳香を有し、また旨味やコク味を呈する成分に富むパンを容易に製造することができる。特に本発明の発酵種においては、長期に熟成した自家製の発酵種に特に多く含まれているエステル類に富むことが、より特徴的である。 In a so-called open fresh bakery, in order to provide delicious bread with rich fermented flavor and aroma, sourcing is carried out with home-made sourcing, and long-term ripening is carried out for at least about one week while repeating seed splicing to prepare fermented seeds. However, the fermented species obtained by adding the material for preparation of fermented species according to the present invention includes organic acids such as lactic acid, free amino acids such as glutamic acid, and isoamyl alcohol, without spending such labor and time. In addition to higher alcohols such as phenethyl alcohol, aldehydes such as nonanal, octanal and 2,4-nonadienal and esters such as isoamyl acetate, isobutyl acetate and ethyl octanoate are generated at a high level, so a good aroma is obtained. It is possible to easily produce bread which is rich in ingredients which have umami and rich taste. In particular, in the fermented species of the present invention, it is more characteristic to be rich in esters which are particularly abundant in home-grown fermented species that have been aged for a long time.

　以下、実施例等により本発明の実施形態についてさらに具体的に記載する。なお、以下「％」及び「部」は特に断りのない限り「質量％」及び「質量部」を意味するものとする。 Hereinafter, embodiments of the present invention will be more specifically described by way of examples and the like. In the following, “%” and “parts” mean “mass%” and “parts by mass” unless otherwise noted.

（実施例１）　パン発酵種調製用素材の製造１
　含脂大豆由来抽出物として、特開2012-16348号公報に記載の製法（不二製油株式会社の「USS」^(R)製法）で製造された「低脂肪豆乳」（固形分１０％、栄養成分組成(固形分中)：脂質５％、タンパク質５４．６％、炭水化物３４．１％、Ｐ／Ｃ含量１６０％）を用いた。
　この低脂肪豆乳を、Aspergillus属微生物由来の市販プロテアーゼ「プロテアーゼＡ『アマノ』SD」（天野エンザイム(株)製）で４５℃で１２０分間加水分解を行った。次に、大豆ペプチド「ハイニュートＡＭ」（不二製油(株)製、１５％ＴＣＡ可溶化率９５％）を低脂肪豆乳１００部に対して１部を添加し、水酸化ナトリウムでpHを５．０に調整後、９０℃で６０秒間、プレート殺菌を行い、パン発酵種調製用素材を得た。 (Example 1) Production of material for preparation of bread fermented species 1
“Low-fat soymilk” (solid content: 10%, nutrition) manufactured by the method described in JP-A-2012-16348 (“USS” ^(R) method of Fuji Oil Co., Ltd.) as fat-containing soybean-derived extract Component composition (in solid content): 5% of lipid, 54.6% of protein, 34.1% of carbohydrate, 160% of P / C content) was used.
The low-fat soymilk was hydrolyzed at 45 ° C. for 120 minutes with a commercially available protease “Protease A“ Amano ”SD” (manufactured by Amano Enzymes, Inc.) derived from Aspergillus microorganism. Next, add 1 part of soybean peptide "Hynew AM" (manufactured by Fuji Oil Co., Ltd., 15% TCA solubility 95%) to 100 parts of low-fat soymilk, and adjust the pH to 5 with sodium hydroxide After adjusting to 0, plate sterilization was carried out at 90 ° C. for 60 seconds to obtain a material for preparing bread fermented seeds.

（実施例２）　パン発酵種調製用素材の製造２
　実施例１において、低脂肪豆乳の固形分のうち５０％を大豆粉に置き換え、水を添加して固形分が同じになるよう調整する以外は、実施例１と同様にして、パン発酵種調製用素材を得た。 (Example 2) Production of material for preparation of bread fermented species 2
Preparation of bread fermented seed in the same manner as in Example 1 except that 50% of the solid content of low-fat soymilk is replaced with soy flour in Example 1 and water is added to adjust the solid content to be the same. I got the material for.

（実施例３）　パン発酵種調製用素材の製造３
　実施例１において、低脂肪豆乳の固形分を大豆粉に完全に置き換え、水を添加して固形分が同じになるよう調整する以外は、実施例１と同様にして、パン発酵種調製用素材を得た。 (Example 3) Production of material for preparation of bread fermented species 3
A material for preparing bread fermented seeds in the same manner as in Example 1 except that solid content of low-fat soymilk is completely replaced with soybean powder and water is added to adjust the solid content to be the same in Example 1. I got

（実施例４）　パン発酵種調製用素材の製造４
　実施例１において、含脂大豆由来抽出物として、低脂肪豆乳の代わりに無調整豆乳（キッコーマンソイフーズ(株)製、固形分１０％、栄養成分組成(固形分中)：脂質３７％、蛋白質４５％、炭水化物１６％、Ｐ／Ｃ含量２８１％）を用いる以外は、実施例１と同様にして、パン発酵種調製用素材を得た。 (Example 4) Production 4 of material for preparation of bread fermented species
In Example 1, as a fat-containing soy bean-derived extract, non-adjusted soymilk (manufactured by Kikkoman Soy Foods Co., Ltd., solid content 10%, nutrient composition (in solid content): lipid 37%, protein instead of low fat soymilk A material for preparation of bread fermented seeds was obtained in the same manner as in Example 1 except that 45%, 16% of carbohydrates and 281% of P / C content were used.

（比較例１）　パン発酵種調製用素材の製造６
　実施例１において、低脂肪豆乳の全量を水に置き換え、プロテアーゼの反応を行わずにグルタミン酸ナトリウムを遊離グルタミン酸量が実施例１のパン発酵種調製用素材と同じになるように添加し、それ以外は実施例１と同様にして、パン発酵種調製用素材を得た。 (Comparative example 1) Production of material for preparation of bread fermented species 6
In Example 1, the whole amount of low-fat soymilk is replaced with water, and sodium glutamate is added without the reaction of protease so that the amount of free glutamic acid becomes the same as the material for preparing bread fermented seeds of Example 1, In the same manner as in Example 1, a material for preparation of bread fermented seeds was obtained.

（比較例２）　パン発酵種調製用素材の製造７
　実施例１において、低脂肪豆乳をプロテアーゼで加水分解せずに、代わりにグルタミン酸ナトリウムを遊離グルタミン酸量が実施例１のパン発酵種調製用素材と同じになるように添加し、それ以外は実施例１と同様にして、パン発酵種調製用素材を得た。 Comparative Example 2 Production of material for preparation of bread fermented species 7
In Example 1, low-fat soymilk is not hydrolyzed with protease, but instead, sodium glutamate is added so that the amount of free glutamic acid becomes the same as the material for preparation of bread fermented species of Example 1, and the others are other examples. In the same manner as in 1, a material for preparation of bread fermented seeds was obtained.

（比較例３）　パン発酵種調製用素材の製造８
　実施例１において、含脂大豆由来抽出物として、低脂肪豆乳の代わりに実施例５の無調整豆乳を用い、該無調整豆乳をプロテアーゼで加水分解せずに、代わりにグルタミン酸ナトリウムを遊離グルタミン酸量が実施例１のパン発酵種調製用素材と同じになるように添加し、それ以外は実施例１と同様にして、パン発酵種調製用素材を得た。 (Comparative example 3) Production of material for preparation of bread fermented species 8
In Example 1, the non-adjusted soy milk of Example 5 is used instead of low-fat soy milk as the fat-containing soy bean-derived extract, and the non-adjusted soy milk is not hydrolyzed with protease, The same ingredients as in the bread fermented species preparation material of Example 1 were added, and in the same manner as in Example 1 except that, a bread fermented species preparation material was obtained.

　実施例１～４及び比較例１～３で得られた各パン発酵種調製用素材の調製条件と遊離アミノ酸含量（固形分中）を表１にまとめた。 The preparation conditions and the free amino acid content (in solid content) of the materials for preparing bread fermented seeds obtained in Examples 1 to 4 and Comparative Examples 1 to 3 are summarized in Table 1.

（表１）各パン発酵種調製用素材の成分分析

(Table 1) Component analysis of each bread fermented species preparation material

（試験例１）　液種の製造
　実施例１～４及び比較例１～３で得られたパン発酵種調製用素材を用い、表２の配合の原材料を混合した後、２８℃で１６～２４時間、１５℃で１２～１６時間、４℃で４～２４時間発酵させて、パン発酵種の一種である液種を調製した。
　また、比較例４として、表１においてパン発酵種調製用素材の配合量を０部とし、通常用いられる標準的な液種を調製した。 (Test Example 1) Production of liquid type The raw materials for preparation of bread fermented seeds obtained in Examples 1 to 4 and Comparative Examples 1 to 3 were mixed with the raw materials of the formulation of Table 2, and then 16 to 24 at 28 ° C. The mixture was fermented at 15 ° C. for 12 to 16 hours and 4 ° C. for 4 to 24 hours to prepare a liquid species which is a kind of bread fermented species.
Moreover, as Comparative Example 4, the compounding quantity of the raw material for bread fermented seed preparation in Table 1 was made into 0 part, and the standard liquid kind used normally was prepared.

（表２）液種（第１段階発酵）配合

(Table 2) liquid type (first stage fermentation) blending

○品質評価及び分析
　５名の社内パネラーが、得られた各液種を口に含んで風味をチェックし、合議による評価コメントを表３に記した。 ○ Quality evaluation and analysis Five in-house panelists checked the flavor by containing each liquid type obtained in the mouth, and the evaluation comments by the panelists were recorded in Table 3.

（表３）液種の官能評価

(Table 3) Sensory evaluation of liquid type

　また、得られた各液種中の遊離アミノ酸分析、有機酸分析及びGC/MSによる香気成分分析を行った結果をそれぞれ表４～６に示した。
　なお、遊離アミノ酸分析は、液種のサンプルを１０倍希釈した液と６％スルホサリチル酸溶液を１：１の容量比で混合し、これを遠心分離して沈殿を除去し、さらに０．２２μｍのフィルターで処理したものを分析サンプルとした。分析機器は全自動アミノ酸分析器「JLC-500/V」（日本電子(株)製）を用いた。
　また、有機酸分析は、液種のサンプルを１０倍希釈になるよう水抽出を行い、上清をろ紙（No.1）でろ過後、「SepPack tC18」（Waters社製）に通して脂質成分を取り除き、0.2μｍのフィルター処理（ニトロセルロース）をしたものを分析サンプルとした。分析条件は以下の通りとした。
　・分析機器：イオンクロマトグラフ「コンパクトIC-861システム」（Metrohm社製）
　・カラム：Shodex RSpak KC-811（昭和電工(株)製、内径8.0mm×長さ300mm）２本
　・溶離液：2mM HClO₄（シュウ酸以外）、5mM HClO₄（シュウ酸）
　・サプレッサー：40mM NaOH（シュウ酸以外）、120mM NaOH（シュウ酸）
　・流速：1.0mL／分
　・カラム温度：50℃
　・検出器：電気伝導度計 In addition, the results of free amino acid analysis, organic acid analysis and aroma component analysis by GC / MS in each liquid type obtained are shown in Tables 4 to 6, respectively.
The free amino acid analysis was carried out by mixing a solution obtained by diluting a sample of the liquid type 10 times with a 6% sulfosalicylic acid solution at a volume ratio of 1: 1, centrifuging this to remove the precipitate, and further 0.22 μm What was processed by the filter was used as an analysis sample. The analyzer used was a fully automatic amino acid analyzer "JLC-500 / V" (manufactured by JEOL Ltd.).
For organic acid analysis, extract the sample of the liquid type by 10-fold dilution, extract the water, filter the supernatant with filter paper (No. 1), pass through “SepPack tC 18” (manufactured by Waters), and make up the lipid component Were removed, and 0.2 μm filtered (nitrocellulose) was used as an analysis sample. The analysis conditions were as follows.
・ Analyzer: Ion chromatograph "Compact IC-861 system" (manufactured by Metrohm)
-Column: Two Shodex RSpak KC-811 (Showa Denko KK, internal diameter 8.0 mm x length 300 mm)-Eluent: 2 mM HClO ₄ (other than oxalic acid), 5 mM HClO ₄ (oxalic acid)
Suppressor: 40 mM NaOH (other than oxalic acid), 120 mM NaOH (oxalic acid)
Flow rate: 1.0 mL / min Column temperature: 50 ° C.
・ Detector: Conductivity meter

（表４）各液種中の遊離アミノ酸分析結果

(Table 4) Free amino acid analysis results in each liquid type

　表４の結果より、実施例１，２のパン発酵種調製用素材を用いて調製した液種は、比較例４の標準液種と比べて圧倒的に遊離アミノ酸含量が多くなった。また、比較例１～３と比べても、遊離アミノ酸総含量が比較例１に比べて４倍以上、比較例２、３に比べて３倍程度又はそれ以上となり、格段に高くなった。そして特に実施例１の遊離アミノ酸含量が高かった（実施例２の約１．５倍）。
　各アミノ酸で見ると、実施例１の液種は、他の比較例の液種に比べてVal、Pheが１０倍以上、Tyr、Leuが５倍以上、Asp、His、Thr、Asn、Ala、Lysが３倍以上となった。以上の結果は、実施例１の液種において、パン酵母による発酵が比較例１～４の液種よりも活発に行われたことを示唆している。 From the results of Table 4, compared with the standard liquid type of Comparative Example 4, the liquid type prepared using the material for preparing bread fermented species of Examples 1 and 2 had a predominantly free amino acid content. In addition, the total free amino acid content was 4 times or more compared to Comparative Example 1 and about 3 times or more compared to Comparative Examples 2 and 3 compared to Comparative Examples 1 to 3, and was significantly higher. And especially the free amino acid content of Example 1 was high (about 1.5 times of Example 2).
In terms of each amino acid, the liquid type of Example 1 has 10 times or more of Val and Phe, 5 times or more of Tyr and Leu, and Asp, His, Thr, Asn, Ala, and the liquid types of other comparative examples. Lys more than tripled. The above results suggest that, with the liquid type of Example 1, fermentation by baker's yeast was performed more actively than the liquid types of Comparative Examples 1 to 4.

（表５）有機酸分析結果

(Table 5) organic acid analysis results

　表５の通り、実施例１，２のパン発酵種調製用素材を液種の原料として用いた場合、比較例４の標準液種と比較して乳酸と酢酸が有意に生成していた。このことは、実施例１のパン発酵種調製用素材を用いることにより、液種の発酵が極めて促進され、糖質の代謝が進んでいることを示している。 As shown in Table 5, when the raw material for preparing bread fermented seeds of Examples 1 and 2 was used as a raw material of liquid type, lactic acid and acetic acid were significantly generated as compared with the standard liquid type of Comparative Example 4. This indicates that the use of the material for preparation of bread fermented species of Example 1 extremely promotes the fermentation of liquid species and promotes the metabolism of carbohydrates.

（表６）香気成分分析

(Table 6) Aroma component analysis

　表６より、実施例１のパン発酵種調製用素材を用いた液種は、比較例４の標準液種に比べてアルデヒド類、エステル類の香気成分が多く含まれていた。この中でも、特に長期間熟成するタイプの発酵種に多く含まれるエステル類が、標準液種の６．７倍程度も多く含まれており、酵母が熟成中に代謝活動を減退させることなく、持続した代謝変換を、極めて短時間で行っていた結果が示された。 From Table 6, compared with the standard liquid type of Comparative Example 4, the liquid type using the material for preparing bread fermented species of Example 1 contained more aroma components of aldehydes and esters. Among them, the ester contained in a large amount, especially in the long-term maturing type, is contained as much as about 6.7 times as much as the standard liquid type, and the yeast is sustained without reducing metabolic activity during maturing. It was shown that the metabolic conversion was carried out in a very short time.

（試験例２）液種を用いたパンの試作
　実施例１と比較例４の液種を用いてパンを試作した。
　具体的には、表７の配合に従って、全原材料をミキシングして調製したパン生地を、２８℃で１時間発酵させて、分割及び成型した後、３５℃の温度、７５％の湿度のホイロで発酵させ、約２倍～３倍程度に生地を膨張させた後、オーブンで焼成してコッペパンを製造した。得られたパン中の遊離アミノ酸含量と１５％ＴＣＡ可溶化率（ペプチドの低分子化の指標）を測定した。また、得られたパンについて社内のパンに関する熟練パネラー５名に依頼し、下記の判定基準により合議によって１～５点の点数をつけて風味評価を行った。 Test Example 2 Trial Production of Bread Using Liquid Type A bread was trially produced using the liquid types of Example 1 and Comparative Example 4.
Specifically, according to the formulation of Table 7, the dough prepared by mixing all the raw materials is fermented at 28 ° C. for 1 hour, divided and shaped, and then fermented at a temperature of 35 ° C. and a grill at 75% humidity. And the dough was expanded to about 2 to 3 times and then baked in an oven to produce a cuppe pan. The content of free amino acid in the obtained bread and the 15% TCA solubilization rate (an indicator of degradation of the peptide) were measured. The obtained bread was requested to five expert panelists regarding bread in the company, and the flavor was evaluated by giving a score of 1 to 5 according to the following judgment criteria.

（表７）　パンの配合（液種法）

(Table 7) Bread formulation (liquid type method)

（表８）パン試作品中の遊離アミノ酸含量

(Table 8) Free amino acid content in bread prototypes

（表９）パン試作品中の１５％ＴＣＡ可溶化率の含量

(Table 9) Content of 15% TCA solubilization rate in bread trial products

（表１０）風味評価

(Table 10) flavor evaluation

　表８、表９より、実施例１のパン発酵種調製用素材を用いた液種を配合したパンは、比較例４の標準液種を配合したパンに比べて、遊離アミノ酸が約１．３倍多く含まれていた。実施例１では特にVal、Asn、Phe、GABAが比較例４に比べ２倍以上多くなっており、一方で実施例１の液種は比較例４の液種よりもGlu量が多かったにもかかわらず、実施例１のパン中のGlu量は比較例４のパンよりも２５％程度少なくなっており、１５％ＴＣＡ可溶蛋白質の含量も約２２％程度少なくなっていた。
　これは、表１０の風味評価の結果と合わせて考察すると、パン生地の本発酵中に、パン酵母のGluや低分子ペプチドの代謝が実施例１のパンでは極めて活発に促進され、高級アルコールやカルボン酸エステル等の旨味又はコク味となる代謝産物を多く産生し、液種で醸成蓄積された旨味又はコク味を、更に上乗せしてより美味しくなったものと考えられる。 From Table 8 and Table 9, the bread containing the liquid type using the material for preparing bread fermented seeds of Example 1 had about 1.3 free amino acids as compared to the bread containing the standard liquid type of Comparative Example 4. It was included twice as much. In Example 1, especially, Val, Asn, Phe, and GABA are more than twice as large as those in Comparative Example 4, while the liquid type of Example 1 has a larger amount of Glu than the liquid type of Comparative Example 4 Regardless, the amount of Glu in the bread of Example 1 was about 25% smaller than that of the bread of Comparative Example 4, and the content of 15% TCA soluble protein was also about 22% smaller.
This is considered together with the results of the flavor evaluation in Table 10. During the main fermentation of bread dough, the metabolism of Glu of baker's yeast and low molecular weight peptides are extremely actively promoted in the bread of Example 1, and higher alcohols and It is considered that a large amount of umami or rich metabolite such as acid ester is produced, and the umami or rich taste accumulated and accumulated in the liquid type is further added to be more delicious.

Claims (35)

1. ａ）含脂大豆由来抽出物の酵素分解物及び／又は大豆粉の酵素分解物を含有すること、
   ｂ）低分子ペプチド混合物を含有すること、
   ｃ）遊離アミノ酸含量が固形分中０．１～０．５質量％であること、
   を特徴とする、パン発酵種調製用素材。 a) containing an enzyme-degraded product of fat-containing soybean-derived extract and / or an enzyme-degraded product of soybean flour,
   b) containing a low molecular weight peptide mixture,
   c) free amino acid content is 0.1 to 0.5% by mass in solid content,
   A material for preparing bread fermented seeds, characterized by
2. ａ）において、含脂大豆由来抽出物の酵素分解物のみを含有する、請求項１記載のパン発酵種調製用素材。 The raw material for preparation of bread fermented seeds according to claim 1, wherein in a), only the enzyme-degraded product of the fat-containing soybean-derived extract is contained.
3. ａ）において、大豆粉の酵素分解物のみを含有する、請求項１記載のパン発酵種調製用素材。 The material for preparation of bread fermented seeds according to claim 1, wherein in a), only the enzyme-degraded product of soybean flour is contained.
4. ａ）において、含脂大豆由来抽出物の酵素分解物及び大豆粉の酵素分解物を含有する、請求項１記載のパン発酵種調製用素材。 The raw material for preparing bread fermented seeds according to claim 1, wherein in a), the material comprises an enzyme-degraded product of an oil-containing soy bean-derived extract and an enzyme-degraded product of soybean flour.
5. 含脂大豆由来抽出物の酵素分解物の１５％ＴＣＡ可溶率が３０％以上である、請求項２記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 2, wherein the 15% TCA solubility of the enzyme-degraded product of the fat-containing soybean-derived extract is 30% or more.
6. 大豆粉の酵素分解物の１５％ＴＣＡ可溶率が３０％以上である、請求項３記載のパン発酵種調製用素材。 The material for preparation of bread fermented seeds according to claim 3, wherein the 15% TCA solubility of the enzyme-degraded product of soybean flour is 30% or more.
7. 含脂大豆由来抽出物の酵素分解物及び大豆粉の酵素分解物の１５％ＴＣＡ可溶率が３０％以上である、請求項４記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 4, wherein 15% TCA solubility of the enzyme-degraded product of fat-containing soybean-derived extract and the enzyme-degraded product of soybean flour is 30% or more.
8. 含脂大豆由来抽出物の酵素分解物が、固形分換算で６０～９５質量％含有する、請求項５記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 5, wherein the enzyme-degraded product of the fat-containing soybean-derived extract contains 60 to 95% by mass in terms of solid content.
9. 大豆粉の酵素分解物が、固形分換算で６０～９５質量％含有する、請求項６記載のパン発酵種調製用素材。 The material for preparation of bread fermented seeds according to claim 6, wherein the enzyme-degraded product of soy flour is contained in an amount of 60 to 95% by mass in terms of solid content.
10. 含脂大豆由来抽出物の酵素分解物及び大豆粉の酵素分解物が、合計量として、固形分換算で６０～９５質量％含有する、請求項７記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 7, wherein the enzyme-degraded product of the fat-containing soybean-derived extract and the enzyme-degraded product of soy flour are contained in a total amount of 60 to 95% by mass in terms of solid content.
11. 含脂大豆由来抽出物及び大豆粉の混合質量比が固形分換算で１：９９～９９：１である、請求項１０記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 10, wherein a mixing mass ratio of the fat-containing soybean-derived extract and the soy flour is 1:99 to 99: 1 in terms of solid content.
12. 含脂大豆の脂質含量が固形分中１２質量％以上である、請求項８記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 8, wherein the lipid content of the fat-containing soybean is 12% by mass or more in the solid content.
13. 含脂大豆の脂質含量が固形分中１２質量％以上である、請求項９記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 9, wherein the lipid content of the fat-containing soybean is 12% by mass or more in the solid content.
14. 含脂大豆の脂質含量が固形分中１２質量％以上である、請求項１１記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 11, wherein the lipid content of the fat-containing soybean is 12% by mass or more in the solid content.
15. 含脂大豆由来抽出物の脂質含量が固形分中１５質量％以下である、請求項１２記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 12, wherein the lipid content of the fat-containing soybean-derived extract is 15% by mass or less in the solid content.
16. 含脂大豆由来抽出物の脂質含量が固形分中１５質量％以下である、請求項１４記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 14, wherein the lipid content of the fat-containing soybean-derived extract is 15% by mass or less in the solid content.
17. 含脂大豆由来抽出物の炭水化物に対する蛋白質含量が１００～２００質量％である、請求項１５記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 15, wherein the protein content of the fat-containing soybean-derived extract to carbohydrate is 100 to 200% by mass.
18. 含脂大豆由来抽出物の炭水化物に対する蛋白質含量が１００～２００質量％である、請求項１６記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 16, wherein the protein content of the fat-containing soybean-derived extract to carbohydrate is 100 to 200% by mass.
19. 含脂大豆が予めNSI15～77となるように加熱処理されたものである、請求項１７記載のパン発酵種調製用素材。 The material for preparation of bread fermented seeds according to claim 17, wherein the fat-containing soybean is heat-treated to have NSI 15 to 77 in advance.
20. 含脂大豆が予めNSI15～77となるように加熱処理されたものである、請求項１３記載のパン発酵種調製用素材。 The material for preparation of bread fermented seeds according to claim 13, wherein the fat-containing soybean is heat-treated to have NSI 15 to 77 in advance.
21. 含脂大豆が予めNSI15～77となるように加熱処理されたものである、請求項１８記載のパン発酵種調製用素材。 The material for preparation of bread fermented seeds according to claim 18, wherein the fat-containing soybean is heat-treated to have NSI 15 to 77 in advance.
22. 低分子ペプチド混合物が植物由来、乳由来又は微生物由来である、請求項１記載のパン発酵種調製用素材。 The material for preparing bread fermented seeds according to claim 1, wherein the low molecular weight peptide mixture is derived from plants, milk or microorganisms.
23. 低分子ペプチド混合物の１５％ＴＣＡ可溶率が、５０％以上である、請求項２２記載のパン発酵種調製用素材。 The material for preparing a fermented bread according to claim 22, wherein the 15% TCA solubility of the low molecular weight peptide mixture is 50% or more.
24. 低分子ペプチド混合物の１５％ＴＣＡ可溶率が、５０％以上である、請求項１７記載のパン発酵種調製用素材。 The material for preparing a fermented bread according to claim 17, wherein the 15% TCA solubility of the low molecular weight peptide mixture is 50% or more.
25. 低分子ペプチド混合物の１５％ＴＣＡ可溶率が、５０％以上である、請求項１３記載のパン発酵種調製用素材。 The material for preparation of bread fermented seeds according to claim 13, wherein the 15% TCA solubility of the low molecular weight peptide mixture is 50% or more.
26. 低分子ペプチド混合物の１５％ＴＣＡ可溶率が、５０％以上である、請求項１８記載のパン発酵種調製用素材。 The material for preparation of bread fermented seeds according to claim 18, wherein 15% TCA solubility of the low molecular weight peptide mixture is 50% or more.
27. パン発酵種の原料として、請求項１記載のパン発酵種調製用素材および穀粉を混合し、酵母により発酵させることを特徴とする、パン発酵種の製造法。 A method for producing bread fermented species, which comprises mixing the material for preparing bread fermented seeds according to claim 1 and flour as a raw material for bread fermented seeds and fermenting the mixture with yeast.
28. パン発酵種の原料として、請求項２４記載のパン発酵種調製用素材および穀粉を混合し、酵母により発酵させることを特徴とする、パン発酵種の製造法。 A method for producing a bread-fermented seed, which comprises mixing the material for preparing bread-fermented seed according to claim 24 and flour as a raw material for bread-fermented seed, and fermenting the mixture with yeast.
29. パン発酵種の原料として、請求項２５記載のパン発酵種調製用素材および穀粉を混合し、酵母により発酵させることを特徴とする、パン発酵種の製造法。 A method for producing bread fermented species, which comprises mixing the material for preparing bread fermented seeds according to claim 25 and flour as a raw material for bread fermented seeds, and fermenting the mixture with yeast.
30. パン発酵種の原料として、請求項２６記載のパン発酵種調製用素材および穀粉を混合し、酵母により発酵させることを特徴とする、パン発酵種の製造法。 A method for producing bread fermented species, which comprises mixing the material for preparing bread fermented seeds according to claim 26 and flour as a raw material for bread fermented seeds, and fermenting the mixture with yeast.
31. パン発酵種が、湯種又は中種である、請求項２７記載のパン発酵種の製造法。 The method for producing a bread-fermented species according to claim 27, wherein the bread-fermented species is a hot spring or a medium.
32. 請求項３１記載のパン発酵種を生地配合中に添加することを特徴とする、パンの製造法。 A process for producing bread, characterized in that the fermented bread according to claim 31 is added to the dough formulation.
33. 請求項２８記載のパン発酵種を生地配合中に添加することを特徴とする、パンの製造法。 29. A method of producing bread, comprising adding the fermented bread according to claim 28 into the dough formulation.
34. 請求項２９記載のパン発酵種を生地配合中に添加することを特徴とする、パンの製造法。 A method of producing bread, comprising adding the fermented bread according to claim 29 into the dough formulation.
35. 請求項３０記載のパン発酵種を生地配合中に添加することを特徴とする、パンの製造法。 A method of producing bread, comprising adding the fermented bread according to claim 30 into the dough formulation.