| abstract |
PROBLEM TO BE SOLVED: To obtain bread having a unique flavor to breads and having a unique flavor of soy sauce, and to obtain breads having a rich taste and umami derived from a protein raw material. SOLUTION: A raw material containing a protein raw material and a starch raw material is inoculated with seed gonococcus to produce koji, and the obtained proteinaceous koji is in a temperature range of 46 to 64 ° C. in the absence of salt or in the presence of low salt. The seasoning produced by the method characterized by subjecting to hydrolysis in the above is mixed with raw materials commonly used for wheat and other bread making, then fermented, and then baked to produce the desired soy sauce-like taste Breads having a good flavor without any problems can be produced. Examples of the protein raw material include soybean, and the starchy raw material includes wheat. [Selection figure] None |