As for this invention while keeping the physical properties of the pans and the effect which improves flavor, the anti- mold effect grant is possible and it designates that the pans revised materials which show the retention effect which quite is superior are offered as topic. The fermentation soybean albumin material which operated the bihuidobakuteriumu being attached microbe was manufactured, when this is used for the pans, the fact that the effect which multiplication of the mold which produces important effect not only the effect which controls the multiplication of the bacterium, in the quality of the pans is controlled remarkably is shown was discovered. Furthermore this fermentation soybean albumin material functioning not only doing as the multiplication inhibiter of the mold simply, discovered the fact that also the effect which grants physical properties and the flavor which are superior in the pans unites, made this invention complete.本発明はパン類の物性や風味を改善する効果を保持しつつ、抗黴効果も付与が可能な極めて優れた保存効果を示すパン類改良材を提供することを課題とする。ビフィドバクテリウム属微生物を作用させた発酵大豆蛋白素材を調製し、これをパン類に使用したところ、細菌の増殖を抑制する効果のみならず、パン類の品質において重要な影響を与える黴の増殖も顕著に抑制する効果を示すことを見出した。さらにこの発酵大豆蛋白素材は、単に黴の増殖抑制剤として機能するだけでなく、パン類に優れた物性と風味を付与する効果も併せ持つことを見出し、本発明を完成させた。
