Agent and method for improving the flavor of dough-heated foods, and method for producing dough and dough-heated foods using the same

Abstract

To provide a technique capable of improving flavor of a dough heated food product and a technique capable of controlling stuffy smell, acidity, fermentation smell and / or yeast smell of the dough heated food product with high versatility.SOLUTION: An agent for improving flavor of a dough heated food product is provided in which one or more sugar alcohol selected from the following (a) to (e) is used as an active ingredient; (a) sorbitol, (b) reduced sugar syrup in which a sugar composition is 30-50 mass% for monosaccharide, 20-55 mass% for disaccharide, and 40 mass% or less for trisaccharide or higher, (c) reduced sugar syrup in which a sugar composition is less than 30 mass% for monosaccharide and less than 50 mass% for pentasaccharide, (d) reduced sugar syrup in which a sugar composition is 50 mass% or more for pentasaccharide, and (e) reduced sugar syrup obtained by reducing sugar syrup in which dextrose equivalent is 10 or more and less than 100.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to an agent for improving the flavor of dough-heated foods, an agent for suppressing fermentation odor, stuffy odor and / or yeast odor, which contains a specified sugar alcohol as an active ingredient, and a method for producing dough and dough-heated foods using the same. [Background technology]

[0002] Dough refers to a food dough made by blending starch-based ingredients obtained from grains, beans, etc. with water and, if necessary, other ingredients (secondary ingredients), and is a relatively low-moisture, hard dough with poor fluidity. Dough is cooked by baking, steaming, frying, boiling, or other methods and then served as a cooked dough food. Specific examples include dough for baked goods such as bread, donuts, pies, noodles, dumplings, shumai, and spring roll wrappers, manju wrappers, dumplings, cookies, and rice crackers.

[0003] In many cases, cooked dough foods are distributed in a packaged state such as a bag. When the package is opened, cooked dough foods that have been left in the package for several hours to several days may give off a stuffy, stuffy smell, which is problematic as it reduces the product value.

[0004] Furthermore, sourness can be a problem in dough-heated foods. Sourness can arise from the incorporation of sour ingredients or additives, or from manufacturing processes such as over-fermentation. While sourness is a component of food flavor, excessive or unintended sourness can have a negative impact on the taste.

[0005] Furthermore, many of the dough-heated foods, such as bread, donuts, crackers, sake buns, and Chinese steamed buns, are produced through a fermentation process using microorganisms such as yeast or koji. Fermentation odor can be a problem for these foods. Fermentation odor generally refers to the odor of fermentation products such as alcohol and esters. While the odor of fermentation products can sometimes impart a desirable flavor to the food, excessive or unintended fermentation odor can impair the commercial value of the food. Such fermentation odor is often caused by the manufacturing process, such as over-fermentation or insufficient baking.

[0006] Furthermore, among the dough-heated foods that undergo a fermentation process, yeast odor can be a problem in those that undergo yeast fermentation, such as bread. The yeast odor is the odor of yeast (yeast) and can arise from both the blending and the manufacturing process, such as excessive blending of yeast or residual inactive yeast due to insufficient fermentation. The yeast odor is generally undesirable and reduces the product value.

[0007] For example, one type of bread product is the so-called "white bread (white baked bread)," which is white and soft. This type is baked at a relatively low temperature to prevent browning, so fermentation products tend to remain in the bread, which can result in a fermented odor. Also, because it does not have a fragrant flavor, it can have a strong yeasty odor, a stuffy odor, and a sour taste. Square bread, which is often produced using the sponge dough method, can also have a fermented odor due to its long fermentation time.

[0008] Therefore, there is a demand for a technique for improving the smell and taste (flavor) of foods made from heated dough. For example, Patent Document 1 discloses a technique for masking the yeasty smell of bakery products using a specific yeast. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Special Publication No. 2014-507956 Summary of the Invention [Problem to be solved by the invention]

[0010] However, the technology described in Patent Document 1 requires the use of a specific yeast, and lacks versatility that makes it applicable to a variety of dough-heated foods. In other words, there is not a sufficient supply of highly versatile technology that can improve the flavor of dough-heated foods, or that can suppress the stuffy odor, sourness, fermented odor, and yeasty odor of dough-heated foods. The present invention has been made to solve these problems, and aims to provide a highly versatile technology that can improve the flavor of dough-heated foods and that can suppress the stuffy odor, sourness, fermented odor, and / or yeasty odor of dough-heated foods. [Means for solving the problem]

[0011] As a result of extensive research, the present inventors have found that (a) sorbitol, (b) reduced starch syrup having a sugar composition of 30-50% by mass of monosaccharides, 20-55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more, (c) reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of pentasaccharides or more, (d) reduced starch syrup having a sugar composition of 50% by mass or more of pentasaccharides, and (e) reduced starch syrup obtained by reducing starch syrup with a dextrose equivalent of 10 to 100 can improve the flavor of heated dough foods and suppress stuffy odors, sour fermented odors, and / or yeast odors. Based on these findings, the present inventors have completed the following inventions.

[0012] (1) The flavor improver for a heated dough food according to the present invention contains, as an active ingredient, one or more sugar alcohols selected from the following (A) to (E): (A) Sorbitol, (A) Reduced starch syrup having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more; (C) Reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (D) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more; (O) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 or more but less than 100.

[0013] (2) The agent for suppressing stuffy odor, sourness, and / or fermented odor of a heated dough food according to the present invention contains, as an active ingredient, one or more sugar alcohols selected from the following (A) to (E): (A) Sorbitol, (A) Reduced starch syrup having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more; (C) Reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (D) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more; (O) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 or more but less than 100.

[0014] (3) The agent for suppressing yeasty odor in heated dough foods according to the present invention contains, as an active ingredient, one or more sugar alcohols selected from the group consisting of the following (a), (b), (c), and (d): (A) Sorbitol, (A) Reduced starch syrup having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more; (D) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more; (c) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 or more and 35 or less, or 55 or more and less than 100.

[0015] (4) In the present invention, the sugar alcohol may be blended into the dough in an amount of more than 0.38% by mass or more than 0.7 parts by weight per 100 parts by weight of the cereal flour.

[0016] (5) The method for producing dough according to the present invention comprises a step of mixing the agent according to the present invention with ingredients constituting the dough.

[0017] (6) The method for producing a heated dough food according to the present invention comprises a step of heating a dough containing the agent according to the present invention. [Effects of the Invention]

[0018] According to the present invention, the flavor of a dough-heated food can be improved. Furthermore, according to the present invention, the stuffy odor, sourness, fermented odor, or yeasty odor of a dough-heated food can be suppressed. According to the present invention, by using a simple and versatile method of blending a specific sugar alcohol as an ingredient, it is possible to produce a delicious dough-heated food with an improved flavor or with the stuffy odor, sourness, fermented odor, or yeasty odor suppressed. [Brief explanation of the drawings]

[0019] [Figure 1] This figure shows the results of a sensory test on white bread containing no sugar alcohol (sample 1) and white bread containing various sugar alcohols (samples 2 to 5). (I) is a table showing the scores for each evaluation item (average values ​​of the scores from each panel), (II) is a bar graph showing the scores, and (III) is a table showing the scores from each panel. [Figure 2] This figure shows the results of a sensory test on white bread (sample 1) containing no sugar alcohols and white bread (samples 2 to 6) containing 0.7 to 3.5 parts by weight of highly saccharified reduced starch syrup per 100 parts by weight of wheat flour (0.38 to 1.92% by mass in the dough). (I) is a table showing the scores for each evaluation item (average values ​​of the scores from each panel), (II) is a bar graph showing the scores, and (III) is a table showing the scores from each panel. DETAILED DESCRIPTION OF THE INVENTION

[0020] The present invention will be described in detail below.

[0021] The present invention provides the following agents (a) to (e). In the present invention, (a) to (e) may be collectively referred to as "the agent of the present invention" or "the agent", or any one of them may be referred to as "the agent of the present invention". (a) An agent for improving the flavor of dough-heated foods (b) Agent for suppressing the stuffy odor of heated dough foods (c) Agent for suppressing the sourness of heated dough foods (d) Agent for suppressing the fermentation odor of heated dough foods (e) Agent for suppressing yeast odor in heated dough foods

[0022] As mentioned above, "dough" refers to a food dough that is made by blending a starch-based ingredient with water or water and auxiliary ingredients, and that has a relatively low water content and is hard and lacks fluidity. In the present invention, dough may also be simply referred to as "dough" or "food dough."

[0023] "Heated dough food" refers to a food produced by heating dough. Examples of methods for heating dough include baking, steaming, deep-frying, and boiling, but are not limited to these. Any heating method that makes the dough edible or improves the taste can be used.

[0024] As mentioned above, heated dough foods can be divided into those produced through a fermentation process and those that do not. Fermentation is a process carried out to leaven the dough, impart a desirable taste, aroma, or texture, or to increase shelf life. Examples of the former foods include bread, donuts, pies, sake manju (sake buns), and karinto (fried cakes). Examples of the latter foods include noodles, dumplings, shumai (steamed dumplings), spring roll wrappers, manju wrappers, dumplings, baked goods such as cookies and rice crackers, crepes, pancakes, hotcakes, sponge cakes, tortillas, and steamed bread.

[0025] Examples of microorganisms used for dough fermentation include yeast (Saccharomyces cerevisiae), koji (Aspergillus), lactic acid bacteria (Lactobucillus brevis, L. plantarum, L. sanfranciscensis, etc.), etc. Fermentation starters containing a non-specific number of microorganisms (for example, sourdough, levain, sake starter, panettone starter, fruit starter, hop starter, yogurt starter, etc.) have also traditionally been used for dough fermentation.

[0026] "Flavor" refers to the smell and taste of food. "Improving flavor" means improving the smell and / or taste of the food, or reducing unpleasant odors (e.g., stuffy odor, sourness, fermented odor, yeasty odor, etc.) or unpleasant tastes (e.g., sourness, etc.).

[0027] "Steamy odor" refers to the stuffy, stuffy, heavy smell of food, or the unpleasant odor that can be felt when the grain flour used as the raw material is damp. This odor is likely to occur when dough-heated foods are packaged in bags or containers made of materials with low breathability, or when a certain amount of time has passed since packaging, and can be particularly noticeable during hot weather. It is also said that the odor is more likely to occur in bread made using the sponge dough method than the straight dough method.

[0028] "Sourness" refers to the sour taste of a food. In heated dough foods, sourness can be caused by the addition of sour ingredients or additives, or by manufacturing processes such as over-fermentation. Examples of sour ingredients include rye, various fermented starters (sourdough, levain, sake starter, panettone starter, fruit starter, hop starter, yogurt starter), vinegar, and citrus juice such as lemon. Examples of sour additives include preservatives, shelf-life extenders, pH adjusters, and acidulants (substance names: sodium propionate, calcium propionate, L-tartaric acid, sodium acetate, sodium gluconate, adipic acid, etc.).

[0029] "Fermentation odor" refers to the odor of substances (fermentation products) produced by fermentation. The odor of fermentation products is generally composed of numerous substances. For example, in the case of bread, the components of the fermentation odor include alcohol, acetaldehyde, isoalcohol, furfural, acids, ketones, diacetyl, esters, isoaldehyde, n-propyl alcohol, i-butyl alcohol, iso, d-amyl alcohol, γ-butyrolactone, β-phenethylethanol, and 2,5-furandialdehyde (Breadmaking Technical Information No. 726, published by the Japan Bread Technology Research Institute, edited by Yoshifumi Inoue, pp. 1-24, published July 2010). While the odor of fermentation products can sometimes impart a pleasant flavor to a food, excessive or unintended fermentation odor can be unpleasant to consumers and diminish the product's value.

[0030] "Yeasty odor" refers to the odor of yeast. Yeast generally has an unpleasant odor that is unpleasant to the nose. It is known that yeasty odor occurs due to both the blending and the manufacturing process, such as when a yeast species with a strong yeasty odor is used, when the fermentation time is too short, when the fermentation temperature is too high, or when too much yeast is blended.

[0031] Suppressing stuffy odor, fermented odor, yeast odor or sourness means weakening (reducing) the odor or sourness.

[0032] The effects of this agent can be confirmed, for example, by conducting a sensory test on heated dough food A containing this agent and heated dough food B not containing this agent, using "steamy odor," "sourness," "fermented odor," and / or "yeasty odor" as evaluation items, and comparing the results. If the comparison results show that food A has a weaker "steamy odor," "sourness," "fermented odor," and / or "yeasty odor" than food B, it can be determined that the agent has "improved the flavor," or "suppressed the stuffy odor," "suppressed the sourness," "suppressed the fermented odor," or "suppressed the yeasty odor."

[0033] Agents (a) to (d) each contain one or more sugar alcohols selected from the following (a) to (e) as an active ingredient. Agent (e) contains one or more sugar alcohols selected from the group consisting of the following (a), (b), (d) and (f). (a) Sorbitol. (i) Reduced starch syrup (highly sugared reduced starch syrup) having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more. (c) Reduced starch syrup (medium sugar content reduced starch syrup) whose sugar composition is less than 30% by mass of monosaccharides and less than 50% by mass of five or more sugars. (e) Reduced starch syrup (low-sugar reduced starch syrup) whose sugar composition is 50% by mass or more of five sugars or more. (O) Reduced starch syrup (high to low sugar content reduced starch syrup) obtained by reducing starch syrup having a dextrose equivalent of 10 or more but less than 100. (F) Reduced starch syrup (low sugar content reduced starch syrup) obtained by reducing starch syrup with a dextrose equivalent of 10 or more and 35 or less, or reduced starch syrup (high sugar content reduced starch syrup) obtained by reducing starch syrup with a dextrose equivalent of more than 55 but less than 100.

[0034] (a) Sorbitol is a hexose monosaccharide alcohol that is naturally found in rowan berries, apples, prunes, etc., and is a reduced form of glucose.

[0035] Reduced starch syrup is a sugar alcohol obtained by reducing starch syrup. Here, starch syrup is a substance obtained by saccharifying starch with acids or enzymes, and is a mixture of monosaccharides (glucose) and polysaccharides (oligosaccharides, dextrins, etc.). Therefore, reduced starch syrup is also a mixture containing two or more sugar alcohols, including monosaccharide sugar alcohols and polysaccharide (disaccharides, trisaccharides, tetrasaccharides, or pentasaccharides or more) sugar alcohols. Depending on the degree of saccharification, reduced starch syrup can be divided into high-saccharification reduced starch syrup, medium-saccharification reduced starch syrup, and low-saccharification reduced starch syrup.

[0036] Specific examples of the sugar composition of highly saccharified reduced starch syrup include (a) a sugar composition containing 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% or less by mass of trisaccharides or more, or (g) a sugar composition containing 37 to 50% by mass of monosaccharides, 26 to 55% by mass of disaccharides, 1 to 21% by mass of trisaccharides, 0 to 10% by mass of tetrasaccharides, and 0 to 8% by mass of pentasaccharides or more.

[0037] Specific examples of the sugar composition of medium-sugar reduced starch syrup include (a) a sugar composition containing less than 30% by mass of monosaccharides and less than 50% by mass of pentasaccharides or more, or (b) a sugar composition containing 2 to 10% by mass of monosaccharides, 15 to 55% by mass of disaccharides, 15 to 65% by mass of trisaccharides, 1 to 15% by mass of tetrasaccharides, and 1 to 38% by mass of pentasaccharides or more.

[0038] Specific examples of the sugar composition of low-saccharification reduced starch syrup include (c) a sugar composition containing 50% by mass or more of pentasaccharides, or (e) a sugar composition containing 1 to 10% by mass of monosaccharides, 6 to 21% by mass of disaccharides, 7 to 23% by mass of trisaccharides, 5 to 13% by mass of tetrasaccharides, and 50 to 82% by mass of pentasaccharides or more.

[0039] In the present invention, the sugar composition refers to the mass percentage of each sugar relative to the total mass of sugars, i.e., the mass percentage of each sugar when the total mass of sugars is taken as 100.

[0040] The sugar composition can be confirmed using high performance liquid chromatography (HPLC). That is, reduced starch syrup is subjected to HPLC as a sample to obtain a chromatogram. In the chromatogram, the sum of the areas of all peaks corresponds to the "total mass of sugars," and the area of ​​each peak corresponds to the "mass of each sugar." Therefore, the mass percentage of each sugar in the sample can be calculated as the ratio of the area of ​​each peak to the sum of the areas of all detected peaks. HPLC conditions can be set appropriately according to standard methods, but the following conditions can be exemplified. HPLC conditions Column: MCI GEL CK04S (10mm ID x 200mm) Eluent; high purity water Flow rate; 0.4mL / min Injection volume: 20μL Column temperature: 65°C Detection: Differential refractive index detector RI-10A (Shimadzu Corporation)

[0041] Since reduced starch syrup is produced by reducing starch syrup, the degree of saccharification of reduced starch syrup corresponds to the degree of saccharification of the starch syrup. In other words, the higher the degree of saccharification of the raw starch syrup, the higher the degree of saccharification of the reduced starch syrup, and the lower the degree of saccharification of the raw starch syrup, the lower the degree of saccharification of the reduced starch syrup. The dextrose equivalent (DE) is generally used as an indicator of the degree of saccharification of starch syrup. DE is the ratio (percentage) of reducing sugars in a sample to the total solids when the reducing sugars in the sample are measured as glucose. The maximum DE value is 100, which means that all of the solids are glucose, and the lower the DE, the more oligosaccharides and polysaccharides there are.

[0042] That is, the DE of the raw material starch syrup for highly saccharified reduced starch syrup can be exemplified as more than 55, 60 or more, 65 or more, 70 or more and less than 100, or (f) more than 55 and less than 100.

[0043] Furthermore, examples of the DE of the raw material starch syrup for medium sugar content reduced starch syrup include more than 35, 37 or more, 48 or less, 50 or less, and 55 or less.

[0044] Furthermore, the DE of the raw material starch syrup for low sugar content reduced starch syrup can be exemplified as 10 or more, 12 or more, 14 or more, 30 or less, 32 or less, 35 or less, or (f) 10 or more and 35 or less.

[0045] Furthermore, examples of the DE of the raw material starch syrup for low-saccharified to high-saccharified reduced starch syrup include (E) 10 or more and less than 100.

[0046] The DE of starch syrup can be measured by the following method. <<DE measurement method>> Accurately weigh 2.5 g of sample and dissolve in water to make 200 mL. Measure 10 mL of this solution, add 10 mL of 1 / 25 mol / L iodine solution (Note 1) and 15 mL of 1 / 25 mol / L sodium hydroxide solution (Note 2), and leave in the dark for 20 minutes. Next, add 5 mL of 2 mol / L hydrochloric acid (Note 3), mix, and then titrate with 1 / 25 mol / L sodium thiosulfate solution (Note 4). When the solution turns slightly yellow near the end of the titration, add 2 drops of starch indicator (Note 5) and continue titrating. The end point is when the solution's color disappears. Determine the blank value using water, and calculate DE using the following equation 1. (Note 1) 1 / 25 mol / L iodine solution: Place 20.4 g of potassium iodide and 10.2 g of iodine in a 2 L measuring flask, dissolve in a small amount of water, and then add water up to the marked line. (Note 2) 1 / 25 mol / L sodium hydroxide solution: Place 3.2 g of sodium hydroxide in a 2 L measuring flask, dissolve it in a small amount of water, and then add water up to the marked line. (Note 3) 2 mol / L hydrochloric acid: Gradually add 150 mL of hydrochloric acid to 750 mL of water while stirring. (Note 4) 1 / 25 mol / L sodium thiosulfate solution: Place 20 g of sodium thiosulfate in a 2 L measuring flask, dissolve in a small amount of water, and then add water up to the marked line. (Note 5) Starch indicator: Dissolve 5 g of soluble starch in 500 mL of water, and dissolve 100 g of sodium chloride in this. TIFF2023081669000002.tif49165

[0047] In the present invention, commercially available sugar alcohols may be used as they are, or may be produced according to methods known to those skilled in the art. Known methods for producing sugar alcohols include a reduction reaction in which hydrogen is added to raw sugar (glucose in the case of sorbitol, or starch syrup in the case of reduced starch syrup).

[0048] The reduction reaction by hydrogenation can be carried out, for example, by charging a 40 to 75% by mass aqueous solution of raw sugar together with a reduction catalyst into a high-pressure reactor, adjusting the hydrogen pressure in the reactor to 4.9 to 19.6 MPa, the reaction solution temperature to 70 to 180°C, and mixing and stirring until no more hydrogen is absorbed. The reduction catalyst is then separated, and the mixture is decolorized and desalted by ion exchange resin treatment, and if necessary, activated carbon treatment, etc., and then concentrated to a predetermined concentration to produce a highly concentrated sugar alcohol.

[0049] In the present invention, the sugar alcohol is mixed with the ingredients for forming the dough. The timing of adding the sugar alcohol can be, for example, when the various ingredients for forming the dough are mixed. For example, if the dough is bread dough, the sugar alcohol can be added at the start of kneading or during kneading.

[0050] The amount of sugar alcohol added can be appropriately set depending on the type of dough, the type of heated dough food, the desired taste and texture, the presence, type, and amount of secondary ingredients, etc. Specific examples of the amount of sugar alcohol to be added include, in order to suppress a sour taste or yeasty smell, 0.5 parts by weight or more, 0.55 parts by weight or more, 0.6 parts by weight or more, 0.65 parts by weight or more, or 0.7 parts by weight or more of sugar alcohol (solid content) per 100 parts by weight of cereal flour, or 0.2% or more, 0.25% or more, 0.3% or more, 0.35% or more, or 0.38% or more in terms of mass percentage relative to the total amount of dough (100% by mass).

[0051] In addition, in order to suppress stuffy or fermented odors, the amount of sugar alcohol to be blended can be, for example, more than 0.7 parts by weight, 0.8 parts by weight or more, 0.9 parts by weight or more, 1.0 parts by weight or more, 1.1 parts by weight or more, 1.2 parts by weight or more, 1.3 parts by weight or more, or 1.4 parts by weight or more, per 100 parts by weight of grain flour, or, in terms of mass percentage of the total amount of dough (100% by mass), more than 0.38%, 0.4% or more, 0.45% or more, 0.5% or more, 0.55% or more, 0.6% or more, 0.65% or more, 0.7% or more, 0.75% or more, or 0.77% or more.

[0052] In the present invention, the term "cereal flour" refers to cereals and similar cereals containing starch as the main component, such as wheat flour, rice flour, barley flour, rye flour, corn flour, potato flour, teff flour, barnyard millet flour, soybean flour, chickpea flour, pea flour, mung bean flour, buckwheat flour, amaranth flour, potato starch, arrowroot flour, tapioca flour, chestnut flour, and acorn flour.

[0053] Dough is made by mixing or kneading ingredients mainly consisting of water and starch, together with sugar alcohols and, if necessary, secondary ingredients. Heated dough foods are made by heating the dough. Examples of secondary ingredients that can be added to dough include gas-generating agents such as microorganisms and baking powder, oils and fats, seasonings such as sweeteners and salt, dairy products, eggs, gluten, various food additives (such as dough improvers), chocolate, dried fruits, and nuts.

[0054] The method for producing a dough or a method for producing a heated dough food according to the present invention may include other steps as long as the features of the present invention are not impaired. Examples of such steps include a step of crushing ingredients, a step of mixing, a step of kneading, a step of fermenting, a step of seasoning, a step of forming, a step of cooling, a step of packaging, etc.

[0055] The present invention will be described below based on examples, but the technical scope of the present invention is not limited to the features shown in these examples. [Example]

[0056] <Test Method> (1) Sugar alcohol The sugar alcohols used were commercially available products shown in Table 1. [Table 1]

[0057] (2) White bread production White bread was produced and stored using the sponge method according to the procedures shown below [1] to

[10] . [1] Mixing of the sponge dough: The sponge dough ingredients were placed in a mixer (Aikosha Manufacturing Co., Ltd.) and mixed at low speed for 3 minutes, then at medium speed for 3 minutes to prepare the sponge dough. [2] Fermentation of the sponge dough: The sponge dough was fermented by leaving it at 27°C and 80% humidity for 2 hours. [3] Main dough: The leavened dough and the main dough ingredients (except shortening) were placed in a mixer (Aikosha Manufacturing Co., Ltd.) and mixed at low speed for 3 minutes, at medium speed for 3 minutes, and then at high speed for 2 minutes. The shortening was then added and the mixture was mixed at low speed for 2 minutes, at medium speed for 3 minutes, and then at high speed for 2 minutes to prepare the main dough. [4] First fermentation: The dough was left to ferment at 27°C and 75% humidity for 30 minutes. [5] Divide: After the first rise, divide the dough into 60g balls and roll them into balls. [6] Bench time: The rolled dough was left to rest at room temperature for 18 minutes. [7] Shaping: The rested dough was passed through a molder (Kotobuki baking machine) and shaped into a koppepan. [8] Final fermentation: The molded dough was left to ferment at 35°C and 80% humidity for 50 minutes. [9] Baking: After fermentation, the dough was baked for 13 minutes at 190°C on the bottom and 160°C on the top.

[10] Storage: After baking, the bread was left to cool at room temperature for 30 minutes, then placed in a plastic bag and stored at room temperature.

[0058] <Example 1> Examination of types of sugar alcohols White bread samples 1 to 5 were produced using the method described in Test Method (2). Their formulations (units: parts by weight) are shown in Table 2. Sample 1 is a comparative sample containing no sugar alcohol. Samples 2 to 5 are samples in which a portion of the sugar in the comparative sample (equivalent to 5 parts by weight of solid content per 100 parts by weight of wheat flour, or 2.74% by mass of the dough) was replaced with various sugar alcohols. [Table 2]

[0059] Two days after baking, the white bread was eaten and subjected to a sensory evaluation. The sensory evaluation panel consisted of four individuals (A to D: after two days) with experience in bread-making testing and excellent product evaluation skills. The evaluation items were "fermented odor," "steamy odor," "yeast odor," and "sourness." Sample 1 (comparison sample: no sugar alcohols) was given a score of 3, and each panelist scored the items in 0.5-point increments between 1 and 5 according to the following criteria. Since all evaluation items were odors and flavors that were undesirable for bread, the lower the score, the more preferable the result. The results are shown in Figure 1. Scoring criteria Fermentation odor: The higher the score, the stronger the fermentation odor; the lower the score, the weaker the fermentation odor. Stuffy smell: The higher the score, the stronger the stuffy smell; the lower the score, the weaker the stuffy smell. Yeasty smell: The higher the score, the stronger the yeasty smell; the lower the score, the weaker the yeasty smell. Acidity: The higher the score, the stronger the acidity; the lower the score, the weaker the acidity.

[0060] As shown in Figure 1, Sample 2 (containing sorbitol), Sample 3 (containing high-sugar reduced starch syrup), Sample 4 (containing medium-sugar reduced starch syrup), and Sample 5 (containing low-sugar reduced starch syrup) received lower scores for "fermentation odor" than Sample 1 (containing no sugar alcohols). The scores were particularly low for Samples 2 and 3. In other words, white bread containing sorbitol, high-sugar reduced starch syrup, medium-sugar reduced starch syrup, or low-sugar reduced starch syrup had a weaker fermentation odor than bread containing no sugar alcohols, and among these, bread containing sorbitol or high-sugar reduced starch syrup had a significantly weaker fermentation odor. These results demonstrate that sorbitol, high-sugar reduced starch syrup, medium-sugar reduced starch syrup, and low-sugar reduced starch syrup can suppress the fermentation odor of heated dough foods.

[0061] Next, for "yeast odor," Sample 2 (containing sorbitol), Sample 3 (containing high-sugar reduced starch syrup), and Sample 5 (containing low-sugar reduced starch syrup) received lower scores than Sample 1 (no sugar alcohol). In particular, Samples 2 and 3 received significantly lower scores. In other words, white bread containing sorbitol, high-sugar reduced starch syrup, or low-sugar reduced starch syrup had a weaker yeast odor than bread containing no sugar alcohol, and among these, bread containing sorbitol or high-sugar reduced starch syrup had a significantly weaker yeast odor. These results demonstrate that sorbitol, high-sugar reduced starch syrup, and low-sugar reduced starch syrup can suppress the yeast odor of heated dough foods.

[0062] Next, for "steamy odor," Sample 2 (containing sorbitol), Sample 3 (containing high-sugar reduced starch syrup), Sample 4 (containing medium-sugar reduced starch syrup), and Sample 5 (containing low-sugar reduced starch syrup) received lower scores than Sample 1 (no sugar alcohol). In particular, Sample 3 received a significantly lower score. In other words, white bread containing sorbitol, high-sugar reduced starch syrup, medium-sugar reduced starch syrup, or low-sugar reduced starch syrup had a weaker stuffy odor than bread containing no sugar alcohol, and among these, bread containing high-sugar reduced starch syrup had a significantly weaker stuffy odor. These results demonstrate that sorbitol, high-sugar reduced starch syrup, medium-sugar reduced starch syrup, and low-sugar reduced starch syrup can suppress the stuffy odor of heated dough foods.

[0063] Finally, for "sourness," Sample 2 (containing sorbitol), Sample 3 (containing high-sugar reduced starch syrup), Sample 4 (containing medium-sugar reduced starch syrup), and Sample 5 (containing low-sugar reduced starch syrup) received lower scores than Sample 1 (no sugar alcohol). In particular, Samples 2, 3, and 4 received significantly lower scores. In other words, white bread containing sorbitol, high-sugar reduced starch syrup, medium-sugar reduced starch syrup, or low-sugar reduced starch syrup had a weaker sourness than bread containing no sugar alcohols, and among these, breads containing sorbitol, high-sugar reduced starch syrup, or medium-sugar reduced starch syrup had a significantly weaker sourness. These results demonstrate that sorbitol, high-sugar reduced starch syrup, medium-sugar reduced starch syrup, and low-sugar reduced starch syrup can suppress the sourness of heated dough foods.

[0064] Example 2: Examination of blending ratio White bread samples 1 to 6 were produced using the method described in Test Method (2). The composition of the sponge dough was as shown in Table 2, and the composition of the kneaded dough was as shown in Table 3 (units: parts by weight). Sample 1 is a comparative sample containing no sugar alcohol. Samples 2 to 6 are samples in which a portion of the sugar in the comparative sample (equivalent to 0.7 to 3.5 parts by weight of solid content per 100 parts by weight of wheat flour, or 0.38 to 1.92% by mass of the bread dough) was replaced with highly saccharified reduced starch syrup. Two days after baking, the white bread samples 1 to 6 were eaten and subjected to a sensory evaluation using the method described in Example 1. The results are shown in Figure 2. [Table 3]

[0065] As shown in Figure 2, Sample 2 (highly saccharified reduced starch syrup was blended at 0.7 parts by weight per 100 parts by weight of flour, or 0.38% by mass in the dough) received a score equivalent to that of Sample 1 (no sugar alcohols), while Samples 3 to 6 (highly saccharified reduced starch syrup was blended at 1.4 to 3.5 parts by weight per 100 parts by weight of flour, or 0.77 to 1.92% by mass in the dough) received scores significantly lower than Sample 1 (no sugar alcohols). In other words, the fermentation odor of white bread blended with 0.7 parts by weight of highly saccharified reduced starch syrup per 100 parts by weight of flour (0.38% by mass in the dough) was equivalent to that of bread without sugar alcohols, while the fermentation odor of white bread blended with 1.4 to 3.5 parts by weight (0.77 to 1.92% by mass in the dough) was significantly weaker. These results revealed that in order to suppress the fermentation odor of heated dough foods, it is preferable to incorporate sugar alcohol in an amount of more than 0.7 parts by weight per 100 parts by weight of flour, or more than 0.38% by mass in the dough.

[0066] Next, for "yeast odor," samples 2 to 6 (highly sugared reduced starch syrup blended at 0.7 to 3.5 parts by weight per 100 parts by weight of wheat flour, or 0.38 to 1.92% by mass in the dough) all received significantly lower scores than sample 1 (no sugar alcohols). In other words, all white breads blended with 0.7 to 3.5 parts by weight of highly sugared reduced starch syrup per 100 parts by weight of wheat flour (0.38 to 1.92% by mass in the dough) had significantly weaker yeast odors. These results demonstrate that sugar alcohols can suppress the yeast odor of heated dough foods, regardless of the amount blended.

[0067] Next, for "steamy odor," sample 2 (highly saccharified reduced starch syrup was blended at 0.7 parts by weight per 100 parts by weight of wheat flour, or 0.38% by mass in the dough) received a score equivalent to that of sample 1 (no sugar alcohols), while samples 3 to 6 (highly saccharified reduced starch syrup was blended at 1.4 to 3.5 parts by weight per 100 parts by weight of wheat flour, or 0.77 to 1.92% by mass in the dough) received scores significantly lower than that of sample 1. In other words, the stuffy odor of white bread blended with 0.7 parts by weight of highly saccharified reduced starch syrup per 100 parts by weight of wheat flour (0.38% by mass in the dough) was equivalent to that of bread without sugar alcohols, while the stuffy odor was significantly weaker in white bread blended with 1.4 to 3.5 parts by weight (0.77 to 1.92% by mass in the dough). These results revealed that in order to suppress the stuffy odor of heated dough foods, it is preferable to incorporate sugar alcohol in an amount of more than 0.7 parts by weight per 100 parts by weight of flour, or more than 0.38% by mass in the dough.

[0068] Finally, for "sourness," samples 2 to 6 (highly sugared reduced starch syrup blended at 0.7 to 3.5 parts by weight per 100 parts by weight of wheat flour, or 0.38 to 1.92% by mass in the dough) all received significantly lower scores than sample 1 (no sugar alcohol). In other words, all of the white breads blended with 0.7 to 3.5 parts by weight of highly sugared reduced starch syrup per 100 parts by weight of wheat flour (0.38 to 1.92% by mass in the dough) had significantly weaker sourness. These results demonstrate that sugar alcohols can suppress the sourness of heated dough foods, regardless of the amount blended.

Claims

1. A flavor improver for a heated dough food, comprising, as an active ingredient, any one or more sugar alcohols selected from the group consisting of (i), (f), (a), (d), (k), (c) and (k); (A) Reduced starch syrup having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more; (F) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100; (A) Sorbitol, (D) reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more; (J) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35; (C) Reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (k) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 35 and not more than 55.

2. An agent for suppressing yeast odor and / or fermentation odor in heated dough foods, comprising, as an active ingredient, any one or more sugar alcohols selected from the group consisting of (a), (f), (a), (d) and (e); (A) Reduced starch syrup having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more; (F) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100; (A) Sorbitol, (D) reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more; (c) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 or more and 35 or less.

3. An agent for suppressing the fermentation odor, sourness and / or stuffy odor of a heated dough food, comprising, as an active ingredient, any one or more sugar alcohols selected from the group consisting of (a), (f), (a), (d), (e), (f), (g), (h) and (h); (A) Reduced starch syrup having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more; (F) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100; (A) Sorbitol, (D) reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more; (J) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35; (C) Reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (k) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 35 and not more than 55.

4. The agent according to any one of claims 1 to 3, characterized in that the sugar alcohol is used in an amount of more than 0.38% by mass in the dough or more than 0.7 parts by weight per 100 parts by weight of flour.

5. A method for improving the flavor of a heated dough food, comprising the step of mixing one or more sugar alcohols selected from the group consisting of (i), (f), (a), (d), (k), (c) and (s) below with ingredients constituting the dough; (A) Reduced starch syrup having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more; (F) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100; (A) Sorbitol, (D) reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more; (J) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35; (C) Reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (k) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 35 and not more than 55.

6. A method for suppressing yeast odor and / or fermentation odor in a heated dough food, comprising the step of mixing one or more sugar alcohols selected from the group consisting of (i), (f), (a), (d) and (e) below with ingredients constituting the dough; (A) Reduced starch syrup having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more; (F) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100; (A) Sorbitol, (D) reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more; (c) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 or more and 35 or less.

7. A method for suppressing the fermentation odor, sourness and / or stuffiness odor of a heated dough food, comprising the step of mixing one or more sugar alcohols selected from the group consisting of (i), (f), (a), (d), (k), (c) and (s) below with ingredients constituting the dough; (A) Reduced starch syrup having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more; (F) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100; (A) Sorbitol, (D) reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more; (J) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35; (C) Reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (k) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 35 and not more than 55.

8. A method for producing dough, comprising a step of mixing the agent according to any one of claims 1 to 4 with ingredients for forming dough.

9. A method for producing a heated dough food, comprising a step of heating a dough containing the agent according to any one of claims 1 to 4.

Images