Method for producing bakery product added with ferment protein-containing composition

Abstract

To provide a method for masking unpleasant odor of a ferment protein-containing composition added to a bakery product, in particular, a method for masking having a fermentation step and / or firing step of 180°C or more in a producing step and effective in bakery products with less sugar and oil and fat.SOLUTION: By mixing lemon peel lactic acid fermentation composition with bakery products containing yeast protein composition, it is possible to mask the fishy smell derived from the yeast protein composition.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for masking the unpleasant odor of a yeast protein-containing composition added to bakery products.

Background Art

[0002] Yeast contains abundant flavor components such as nucleic acids, amino acids, and peptides, and yeast extract, which is an extract thereof, is used as a seasoning in many foods. On the other hand, the residue after extracting yeast extract from yeast mainly consists of glucan, mannan, protein, and lipid.

[0003] There are multiple known documents regarding methods for treating and effectively using the residue of yeast extract. For example, Patent Document 1 describes a method for obtaining a microbial culture substrate by acting cell wall-lysing enzymes on the residue of yeast extract. Further, Patent Document 2 discloses that a composition obtained by treating yeast cells after extracting yeast cells and yeast extract with a cell wall-degrading enzyme has both protein as a nutrient possessed by yeast and health functions such as an effect of suppressing an increase in blood glucose level or an effect of suppressing an increase in neutral fat.

[0004] Generally, materials using microbial proteins such as yeast cells often have a problem with odor, and docosahexaenoic acid and the like have been cited as the cause of yeast odor.

[0005] On the other hand, Patent Document 3 describes a method for masking the fishy odor peculiar to DHA by mixing docosahexaenoic acid (hereinafter abbreviated as DHA) and its derivatives with citrus-based flavors and yogurt flavors. Patent Document 4 describes a method for masking the raw odor of seafood and the raw odor derived from DHA with sucralose. Patent Document 5 discloses a method for masking the fishy odor of a liquid food composition by blending citronellol, geraniol, an ethyl ester compound having 4 to 10 carbon atoms, a hexyl ester having 9 to 12 carbon atoms, and β-ionone in a liquid food composition containing a fish-derived substance.

[0006] In these prior art documents, for foods having a fishy odor, a composition containing a citrus-like fragrance and components is used in combination to mask the unpleasant odor. However, the foods to be masked are those without long-time fermentation or high-temperature heating in the manufacturing process. When there is fermentation or high-temperature heating, the masking effect is not always achieved. For example, bakery products include these manufacturing processes, so the masking effect by citrus-like fragrances cannot be obtained, and only bread with an unpleasant odor and a fishy smell can be obtained.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

Problems to be Solved by the Invention

[0008] The problem to be solved by the present invention is to provide a method for masking the unpleasant odor of a yeast protein-containing composition added to bakery products. In particular, after adding the yeast protein-containing composition, there are a fermentation process and / or a baking process at 180°C or higher in the manufacturing process, and to provide an effective masking method for bakery products with less sugar and oil.

Means for Solving the Problems

[0009] As a result of intensive research on solving the above problems, the present inventors have found that by adding a composition obtained by adding lactic acid bacteria to lemon puree obtained from lemon peel and fermenting it to a bakery product added with a yeast protein-containing composition, it is possible to mask the fishy and unpleasant odor derived from the yeast protein-containing composition.

[0010] That is, the present invention provides (1) A method for masking the unpleasant flavor of a bakery product added with a yeast protein-containing composition by adding 1 to 10 parts by weight of a lemon peel lactic acid bacteria fermented product to the flour of the bakery product. (2) The masking method according to (1), wherein the bakery product according to (1) is a bakery product including one or two fermentation steps at a fermentation temperature of 15°C or higher and 40°C or lower and a heating step at a heating temperature of 180°C or higher and 250°C or lower in the manufacturing process. (3) The masking method according to (1), wherein the lactic acid bacteria used in the lemon peel lactic acid bacteria fermented product according to (1) is Lactobacillus plantarum. (4) A method for producing a bakery product, which comprises adding yeast cells or yeast residues treated with a cell wall degrading enzyme as a yeast protein-containing composition and adding 1 to 10 parts by weight of a lemon peel lactic acid bacteria fermented product to the flour. which is provided.

Effect of the Invention

[0011] According to the present invention, when a sufficient amount of a yeast protein-containing composition is added to bakery products, which are staple foods, in anticipation of health functions such as an effect of suppressing an increase in blood glucose level or an effect of suppressing an increase in neutral fat, an unpleasant odor like that of fish was exhibited. In particular, when there are a fermentation process or a heating process at a high temperature exceeding 180°C in the manufacturing process of bakery products, masking materials such as citrus flavors were initially expected to exhibit a masking effect. However, due to having undergone the above manufacturing process, the flavor itself deteriorated or disappeared, and the effect in bakery products could not be obtained until the end. Especially in lean bread such as sandwich bread (bread with a small amount of sugar and oil), the above unpleasant odor is easily felt, and it becomes bread that is difficult to eat. However, by adding in advance, as a raw material, a composition obtained by fermenting lemon puree obtained from lemon peel with lactic acid bacteria, bakery products with a preferable flavor can be obtained.

Brief Description of the Drawings

[0012]

Figure 1

Embodiments for Carrying Out the Invention

[0013] Hereinafter, the present invention will be described in detail. The yeast protein-containing composition of the present invention is obtained by treating yeast cells or yeast residues with cell wall degrading enzymes.

[0014] Examples of the yeast used in the present invention include bacteria belonging to genera such as Saccharomyces, Endomycopsis, Saccharomycodes, Nematospora, Candida, Torulopsis, Pretanomyces, Rhodotorula, or so-called beer yeast, baker's yeast, sake yeast, and the like. Among these, Candida utilis or Saccharomyces cerevisiae, which have a lot of food experience, are particularly desirable.

[0015] In the present invention, there is no limitation on the method for culturing yeast, and general methods can be adopted. Generally, when culturing yeast, for the culture medium, as a carbon source, glucose, acetic acid, ethanol, glycerol, molasses, sulfite pulp waste liquor, etc. are used, and as a nitrogen source, urea, ammonia, ammonium sulfate, ammonium chloride, nitrate, etc. are used. Phosphoric acid, potassium, and magnesium sources may also be ordinary industrial raw materials such as superphosphate of lime, ammonium phosphate, potassium chloride, potassium hydroxide, magnesium sulfate, magnesium chloride, etc. In addition, inorganic salts such as zinc, copper, manganese, iron ions, etc. are added. In addition, it is possible to culture without using vitamins, amino acids, nucleic acid-related substances, etc., but these may also be added. Organic substances such as corn steep liquor, casein, yeast extract, meat extract, peptone, etc. may also be added.

[0016] Culture conditions such as culture temperature and pH can be applied without particular limitation, and can be set according to the yeast strain to be used and then cultured. Generally, the culture temperature is generally 20 to 40 °C and the pH is 3.0 to 9.0 for culturing. As the culture mode, either batch culture or continuous culture may be used, and conditions such as stirring and aeration during culture are not particularly limited and general methods may be used.

[0017] In the present invention, the yeast cells obtained by general culture of yeast can be used as they are. Yeast cells produced in the beer manufacturing process can also be used. In addition, the yeast cells remaining after extracting useful components such as yeast extract from the yeast cells (yeast residue) can also be used. The method for extracting yeast extract and useful components is not particularly limited, but those obtained by extracting yeast extract and useful components by subjecting yeast to extraction treatment using any one or more of hot water, acid or alkaline solution, autolysis, mechanical crushing, etc. can be used.

[0018] In the present invention, a yeast cell wall degrading enzyme is allowed to act on the yeast cells or yeast residues obtained by the above-described method. It is preferable to use glucanase as the yeast cell wall degrading enzyme. More preferably, a glucanase that does not contain protease or has no protease activity is used. If the cell wall degrading enzyme has no protease activity, even if it contains protease, the cell wall degrading enzyme may be allowed to act at a temperature and pH at which the protease in the enzyme preparation does not act. Examples of enzymes having low or no protease activity include the cell wall degrading enzyme "Denazyme GEL" derived from the genus Streptomyces (manufactured by Nagase ChemteX Corporation), "Filtease BRX" derived from the genus Talaromyces (manufactured by DSM), and the like. When a glucanase that does not contain protease is used, or when protease treatment is performed under conditions where protease does not act, protease treatment may be performed after glucanase treatment. Any protease can be used.

[0019] The enzyme treatment conditions are not particularly limited. Those skilled in the art can appropriately select the conditions according to the enzyme used. The suspension concentration of yeast cells and the like, the enzyme concentration, etc. are arbitrary, but generally, the suspension concentration of yeast cells and the like is 5 to 20% by weight, the addition concentration of glucanase is 0.001 to 10%, preferably 0.01 to 0.5% based on yeast, and the pH is preferably near neutral, but it may be within the pH range in which the enzyme acts. Regarding the reaction temperature, it is preferably near the optimum temperature and is not particularly limited. The enzyme reaction time is arbitrary. The adjustment of the enzyme reaction may be appropriately adjusted by those skilled in the art according to the usage mode, such as when the product of the present invention is directly ingested or when it is mixed with other foods. For example, when the product of the present invention is directly ingested, the enzyme is added to yeast or yeast residues so as to be 0.3% by weight, and the reaction is carried out for 5 hours. As a result, the solubility of yeast or yeast residues in water increases, making it easier to handle.

[0020] After the enzyme treatment, the components that dissolve in water and the components that do not dissolve may be separated, or they may be used as they are as the yeast protein-containing composition of the present invention without separation.

[0021] The protein content of the present invention was calculated by the Kjeldahl method (calculated by multiplying the total nitrogen content by the nitrogen-protein conversion factor of 6.25). In the present invention, it is preferably contained in the composition at 50% by weight or more. Other components are optional, but may contain dietary fiber, vitamins, etc.

[0022] The obtained yeast enzyme-treated product may be used as it is or dried. As a commonly used method for powdering, general powdering methods such as spray drying, freeze drying, and drum drying can be used. There is no limitation on the drying method, but spray drying is preferred in terms of being able to make the particle size fine.

[0023] The cereal flour in the present invention can be exemplified by flour prepared by grinding cereals, the endosperm of cereals, or the endosperm with germ and epidermis attached. Examples of the cereals described here include wheat, rye, and barley, etc. As the cereal flour, wheat flour (for example, strong flour, semi-strong flour, medium flour, weak flour, whole grain flour, etc.), barley flour, rye flour (whole rye flour or finely ground, medium ground, coarsely ground, stone-ground peeled rye) can be used.

[0024] In the present invention, the lemon peel lactic acid bacteria fermented product is a composition obtained by heating and stirring lemon peel into a puree, cooling it, mixing several kinds of citrus pastes and wheat flour into the lemon puree, and fermenting with lactic acid bacteria. As the composition, those prepared by a general preparation method by those skilled in the art may be used, or when using a commercially available product, the Porte citrus variety (manufactured by Mitsubishi Corporation Life Sciences, Ltd.) may be used.

[0025] The lemon used in the present invention is a plant belonging to the genus Citrus of the Rutaceae family, and its scientific name is Citrus limon. Its origin is the Himalayas in eastern India, but currently, Europe and the United States are the main producing countries, and it is also cultivated in Japan. The variety is not particularly limited, and in addition to Lisbon, Eureka, Villafranca, Genoa, Ponderosa, etc., varieties hybridized with other Rutaceae plants (such as Meyer lemon, Saipan lemon, sweet lemonade, etc.) can also be used. Also, the production area is not particularly limited, and examples include China, India, Mexico, Argentina, Brazil, the United States, Turkey, Spain, Iran, Italy, Chile, Japan, etc. Although the production area of the lemon used in the present invention is not particularly limited, lemons produced in Japan or Italy are preferred.

[0026] For the lemon used in the present invention, among the plant bodies composed of fruits (the part composed of the peel, pulp, and seeds), branches, leaves, flowers, buds, roots, etc., the fruit part is used. For the lemon puree produced in the present invention, it is preferable to use the peel part of the fruit. When using lemon paste as citrus paste, any fruit part excluding the seeds may be used, and the mixing ratio of the peel and the pulp does not matter. Also, the fruit of the lemon used in the present invention only needs to have reached the maturity for use in beverages or foods, and any of early picking, optimal harvesting period, and full ripening period can be used.

[0027] The lemon puree produced by the present invention preferably uses the peel of lemon fruits. The lemon peel is the part obtained by removing the pulp, seeds, and the inner and outer membranes wrapping the pulp from fresh lemon fruits. The parts other than the peel may be removed manually, or may be obtained industrially using outer skin peeling machines, sectioning machines, inner peel peeling machines, juicers, etc. Also, it may contain pulp or fruit juice that may be mixed in during the peeling process. The lemon peel does not need to maintain a complete shape, and it may have its shape, form, and physical properties changed, such as in the form of diced, chopped, or pulpy shapes that have been subjected to physical processing. Further, in order to avoid spoilage and decay due to oxygen, light, heat, microorganisms, endogenous enzymes, etc., the lemon peel obtained by the peeling process is preferably immediately subjected to heating and stirring for producing lemon puree, or processed and distributed in a form that allows for long-term storage. Forms that allow for long-term storage include refrigeration, freezing, freeze-drying, dry powder, etc. In the present invention, any form may be used, but preferably frozen lemon peel is used.

[0028] The lemon puree produced by the present invention is obtained by adding water to lemon peel and heating and stirring until it becomes a smooth and uniform puree state. The mixing ratio of lemon peel and water is not particularly limited, but in order to obtain the additive effect as a composition for confectionery and bread making, for 100 parts by weight of lemon peel, water is 100 - 1000 parts by weight, preferably 200 - 800 parts by weight, more preferably 300 - 700 parts by weight, and even more preferably 400 - 600 parts by weight. If the amount of water is increased beyond 1000 parts by weight, it is difficult to obtain the additive effect of the composition for confectionery and bread making. If the amount of water is less than 100 parts by weight, problems such as the lemon peel burning during heating and stirring, or being unable to stir and obtain a smooth and uniform lemon puree are likely to occur.

[0029] In the present invention, in the process of producing lemon puree, in order to promote and assist the softening of lemon peel, the pectin substance of lemon peel may be enzymatically decomposed before heating and stirring. For example, when using pectinase, enzymes having activities such as polygalacturonase, pectin lyase, pectin esterase, and pectin methyl esterase can be mentioned. Pectinase is known to be contained in bacteria, molds, yeasts, higher plants, slugs, etc., and in the present invention, pectinase collected from these organisms and the like can be widely used. Also, commercially available pectinase preparations can be used. Examples of commercially available pectinase preparations include Sucrase (registered trademark) A, Sucrase (registered trademark) N, Sucrase (registered trademark) S (all manufactured by Mitsubishi Chemical Foods), Pectinex Ultra (registered trademark) SP-L (manufactured by Novozymes A / S), Maiserase (registered trademark) (manufactured by Meiji Seika Pharma), Ultrazym (registered trademark) (manufactured by Novozymes A / S), Neurase F (registered trademark), Pectinase G "Amano" (all manufactured by Amano Enzyme), Sumiteam (registered trademark) SPG (manufactured by Shin Nippon Chemical Industry), etc. The amount of pectinase used is not particularly limited and varies depending on the type and properties of the lemon peel used and cannot be generally stated, but usually, it is used in the range of 0.001 to 5% by weight based on the lemon peel, preferably 0.01 to 1% by weight. Also, for the reaction of the pectinase used, enzymes having other hemicellulases, xylase, mannanase, cellulase activity, etc. may be used in combination with the enzyme having pectinase activity. For example, Sucrase X (manufactured by Mitsubishi Chemical Foods), Hemicellulase "Amano" 90 (manufactured by Amano Enzyme), Sumiteam ACH (manufactured by Shin Nippon Chemical Industry), etc. can be mentioned.

[0030] In the present invention, in the process of producing lemon puree, in order to promote and assist the softening of lemon peel, an acid and / or an acidic salt may be added and heated with stirring. For example, organic acids such as citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, etc., inorganic acids such as phosphoric acid, hydrochloric acid, and their salts, etc. can be mentioned, but it is not particularly limited thereto. The amount of the acid or acidic salt used varies depending on the type and properties of the lemon peel used and the type of the acid and / or acidic salt used, and cannot be generally stated. However, it is 0.1 - 20 parts by weight, preferably 1 - 10 parts by weight, based on 100 parts by weight of lemon peel.

[0031] In the present invention, in the process of producing lemon puree, the heating and stirring of lemon peel are not particularly limited as long as the quality of the lemon puree is not significantly impaired. What is not preferable as the quality of lemon puree is that due to excessive heating, charring occurs, the flavor of the lemon puree is lost, the color tone becomes brown, the physical properties become sticky, and the fermentation by lactic acid bacteria is inhibited, etc. The heating temperature is, for example, 30°C - 90°C, preferably 50 - 80°C, more preferably 55 - 60°C. The stirring time may be continuous stirring or intermittent stirring until the pectin substance of the lemon peel is no longer seen in the lemon puree, and it is not particularly limited. For example, 3 - 24 hours is a guide, preferably 6 - 18 hours, more preferably 10 - 16 hours. Also, the method of heating and stirring is not particularly limited. When producing lemon puree at the laboratory level, for example, the lemon peel and water can be weighed into a stainless steel beaker and stirred with a stirrer while heating in a constant temperature bath to make the lemon peel into a puree state. In the case of industrialization level, the lemon peel and water are put into a fermentation tank capable of temperature control, and stirred with a stirring blade while heating to obtain a similar lemon puree.

[0032] In the present invention, in the process of producing lemon puree, in order to promote the growth and proliferation of lactic acid bacteria, saccharides that can be assimilated by the lactic acid bacteria may be added to and used in the lemon puree. The assimilable saccharides are not particularly limited, and examples thereof include glycerol, erythritol, arabinose, ribose, xylose, galactose, glucose, fructose, mannose, rhamnose, inositol, mannitol, sorbitol, N-acetylglucosamine, arbutin, cellobiose, maltose, lactose, melibiose, sucrose, trehalose, inulin, raffinose, starch, glycogen, xylitol, gentiobiose, fucose, arabitol, wheat flour, and the like. When using wheat flour, a saccharified solution obtained by subjecting it to enzymatic treatment with a saccharifying enzyme containing α-amylase and / or β-amylase in advance may also be used.

[0033] The lactic acid bacteria used in the present invention are not particularly limited as long as they can grow well and ferment when fermented using lemon puree as a substrate. For example, Enterococcus durans, Lactobacillus alimentarius, Lactobacillus brevis, Lactobacillus delburueckii subsp. bulgaricus, Lactobacillus casei, Lactobacillus farciminis, Lactobacillus fermentum, Lactobacillus fructivorans, Lactobacillus gallinarum, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus namurensis, Lactobacillu paralimentarius, Lactobacillus plantarum, Lactobacillus rossiae, Lactobacillus salivarius, Lactobacillus sanfranciscensis, Leuconostoc citreum, Leuconostoc mesenteroides subsp.Leuconostoc mesenteroides, Weissella cibaria, Weissella confusa, Weissella paramesenteroides, Pediococcus argentinicus, Pediococcus inopinatus, Pediococcus pentosaceus, Lactococcus lactis subsp. lactis, and the like can be mentioned. Preferably, Lactobacillus plantarum is used.

[0034] The fermentation conditions of the lemon peel lactic acid bacteria ferment in the present invention are not particularly limited as long as they do not affect the growth characteristics of the lactic acid bacteria used, the characteristics of the fermentation substrate, and the addition effect of the lemon peel lactic acid bacteria ferment. For example, the fermentation temperature is 20 - 50°C, preferably 25 - 45°C, more preferably 28 - 42°C. If the fermentation temperature is lower than 20°C, the lactic acid bacteria will not grow, and the risk of dominant growth of miscellaneous bacteria increases. If it is 50°C or higher, the lactic acid bacteria will stop growing and the risk of inactivation increases. The initial pH is pH 4 - 8, preferably pH 5 - 7. The fermentation time is not particularly limited, but as a criterion for the end of fermentation, the pH value and acidity of the lemon peel lactic acid bacteria ferment are measured, and the fermentation is terminated when the target value is reached. The target values of the pH value and acidity are pH 3.0 - 4.0 and acidity 15 - 25 mL / 10 g·0.1N-NaOH. The method for measuring the pH value follows the glass electrode method.

[0035] In the present invention, the lemon peel lactic acid bacteria ferment after the end of fermentation may be refrigerated and stored so as not to cause spoilage or deterioration until added to bakery products. Furthermore, it may be sterilized by heating, or the preservability may be enhanced by adding any one or more of salt, saccharides, sugar alcohols, isomerized liquid sugar, or brewed vinegar, or it may be powdered and stored. The method of drying and powdering can be appropriately selected. For example, it can be powdered by any method such as spray drying method, freeze drying method, or drum drying method.

[0036] The bakery products in the present invention are processed products manufactured by using cereal flour as the main raw material, through fermentation processes such as the floor process (primary fermentation) and the hoilo process (secondary fermentation), and heat treatment such as baking, oil cooking, steaming, or baking. Examples include breads, dried bread products, doughnuts, fried confectioneries, pies, pizzas, etc. Examples of breads include meal breads (e.g., sandwich bread, rye bread, French bread, dry bread, variety bread, roll bread, croissant, etc.), cooking breads (e.g., hot dogs, hamburgers, sandwiches, curry bread, pizza pie, etc.), sweet breads (e.g., jam bread, anpan, cream bread, raisin bread, melon bread, sweet roll, brioche, Danish, corona, etc.), steamed breads (e.g., meat buns, Chinese buns, anmian, steamed buns, etc.), special breads (e.g., grissini, muffin, pizza dough, nan, etc.). Examples of dried bread products include rusks and bread powders.

[0037] In the present invention, the addition amount of the yeast protein-containing composition to the bakery product is not particularly limited as long as it is general conditions set by those skilled in the art. As an example, when one piece of sliced sandwich bread (6 slices per 1 kg) is eaten, if it is formulated to contain 3 g of the yeast protein-containing composition, the intake amount necessary to exhibit health functions such as protein as a nutrient and the effect of suppressing blood glucose level increase or the effect of suppressing neutral fat increase can be obtained.

[0038] In the present invention, the addition amount of the lemon peel lactic acid bacteria fermentate to the bakery product is not particularly limited and can be appropriately selected by those skilled in the art according to the type and nature of the bakery product. The addition amount is, for example, in baker's percent, preferably 0.1 - 20 parts by mass based on the flour, more preferably 0.5 - 15 parts by mass, and still more preferably 1 - 10 parts by mass. Here, baker's percent is a method generally used to indicate the blending amount in the cereal flour dough, and means the mass ratio of each other raw material when the total mass of the blended cereal flour or the mixed flour is 100%.

[0039] In the present invention, fermentation in the manufacturing process of bakery products refers to floor (primary fermentation), bench, and proofing (secondary fermentation) among the processes consisting of mixing, floor (primary fermentation), dividing, shaping, bench, proofing (secondary fermentation), and baking, and any of these processes may be included. The bakery products having such a fermentation process are limited to bakery products containing baker's yeast, lactic acid bacteria, and koji in the raw materials. The fermentation time and fermentation temperature may be any time and temperature at which the microorganisms used as the above raw materials can grow, and are not particularly limited.

Example

[0040] The present invention will be specifically described below using examples and comparative examples. The present invention is not limited thereto.

[0041] Example (1) Production of yeast protein-containing composition Production examples of yeast protein using food-grade KR yeast (manufactured by Mitsubishi Corporation Life Sciences) as yeast and "Denazyme GEL" (manufactured by Nagase ChemteX Corporation) as glucanase are shown below. 2 kg of food-grade KR yeast was suspended in 18 kg of water, and after adjusting the pH to 7.0, Denazyme GEL was added to the KR yeast at 0.03 to 0.3% by weight, and the mixture was stirred at 60 °C for 5 hours. After deactivating the enzyme by stirring the reaction solution at 90 °C or higher for 10 minutes, a yeast protein-containing composition was obtained by powdering it by spray drying. The protein content in the yeast protein-containing composition was measured by the Kjeldahl method and was 62% by weight.

[0042] Example (2) Influence on flavor when a yeast protein-containing composition is added to bakery products The yeast protein-containing composition was added to items with different conditions in the fermentation process and the heating process, and a sensory evaluation was performed on the flavor. The evaluated items, the presence or absence of the fermentation process, and the conditions of the heating process are shown in Table 1.

[0043] (Evaluation method) The addition amount of the yeast protein-containing composition was determined with reference to the sales standards of bakery products that promote eating scenes and functional foods, etc. The addition amount is shown in Table 1. In advance, the sensory evaluation panel identified the unpleasant flavor exhibited by the yeast protein-containing composition as a "fishy flavor" and evaluated the intensity of each flavor in four levels (not noticeable: ± → + → ++ → +++: poor palatability).

[0044] (Results) The "fishy flavor" caused by the yeast protein-containing composition was strongly felt in bread, sweet bread, croissant, and yeast donut, showing a tendency of poor palatability. On the other hand, it was difficult to feel the "fishy flavor" in cake donut, cookie, and Chinese bun. Since the former has a fermentation process in the manufacturing process and the latter has many items without the same process, it was suggested that the "fishy flavor" is more likely to be felt when there is a fermentation process. Also, when comparing bread, sweet bread, croissant, yeast donut with Chinese bun, although all items have a fermentation process, there is a difference in the heating conditions between 180°C and 100°C, and it was shown that the higher the heating temperature, the more the "fishy flavor" is presented. Furthermore, when comparing bread (9% addition) with sweet bread (7% addition), croissant (8% addition), yeast donut (9% addition), and cake donut (9% addition), there is no significant difference in the addition amount, but only bread strongly felt the "fishy flavor", indicating that the leaner the item with less oil and sugar content, the stronger the "fishy flavor". From the above, it was found that the "fishy flavor" caused by the yeast protein-containing composition is more strongly felt in lean bread with a fermentation process in the manufacturing process, a heating temperature of 180°C or higher, and less oil and sugar, which reduces the palatability.

[0045]

Table 1

[0046] (Example 2) Evaluation in bread Regarding the bread with the yeast protein-containing composition added, the masking effect by the lemon peel lactic acid bacteria fermentate was verified. The formulation and manufacturing process of the bread are shown in Tables 2 and 3.

[0047]

Table 2

[0048]

Table 3

[0049] (Bread manufacturing method) In the test group added with the yeast protein-containing composition, since the water absorption amount of the composition is large, the water was adjusted so that the physical properties of the kneaded dough would be equivalent to those of the control group. Since half of the lemon peel lactic acid bacteria fermentate is composed of water, half of the added amount was subtracted from the water formulation. For the other processes, it was produced by the general manufacturing method practiced among those skilled in the art.

[0050] (Evaluation method) Sensory evaluation was conducted on the bread on the day after baking. The sensory evaluation items were "fishy smell", "citrus-like smell", "fishy flavor", and "citrus-like flavor". All sensory evaluation items were conducted using a 7-point discrimination evaluation method, and the closer the value was to 7, the stronger the various smells and flavors were felt, and the closer the value was to 1, the weaker they were felt. The evaluation score of the control group was not given, but it was used when it was necessary to confirm the characteristics of a general bread that does not contain either the yeast protein-containing composition or the lemon peel lactic acid bacteria fermentate.

[0051] (Results) The sensory evaluation results of the bread with lemon peel lactic acid fermented product added are shown in Fig. 1. In the legend of Fig. 1, a represents Comparative Group 1, b represents Experimental Group 1, c represents Experimental Group 2, and d represents Experimental Group 3. It was shown that depending on the addition amount of the lemon peel lactic acid fermented product, the "fishy baking smell" and "fishy baking flavor" were reduced, the "citrus-like smell" and "citrus-like flavor" were easily felt, and the unpleasant flavor derived from the yeast protein-containing composition was masked. From the results of this example, it was shown that even for lean bread with a fermentation process in the manufacturing process and a heating temperature of 180°C or higher, masking is possible by adding the lemon peel lactic acid fermented product.

Industrial Applicability

[0052] As described above, according to the present invention, it is expected that by combining the yeast protein-containing composition and the lemon peel lactic acid fermented product, the health functionality of the yeast protein-containing composition can be easily obtained from bakery products with good palatability.

Claims

**Claim 1** A method for masking the unpleasant flavor of a bakery product by adding 1 - 10 parts by weight of a fermented product of lemon peel lactic acid bacteria to the bakery product added with a yeast protein-containing composition. **Claim 2** The masking method according to Claim 1, wherein the bakery product according to Claim 1 is a bakery product including one or two fermentation steps at a fermentation temperature of 15°C or higher and 40°C or lower and a heating step at a heating temperature of 180°C or higher and 250°C or lower in the manufacturing process. **Claim 3** The masking method according to Claim 1, wherein the lactic acid bacteria used for the fermented product of lemon peel lactic acid bacteria according to Claim 1 is Lactobacillus plantarum. **Claim 4** A method for manufacturing a bakery product, including a step of adding a yeast protein-containing composition which is yeast cells or yeast residue treated with a cell wall degrading enzyme, and a step of adding 1 - 10 parts by weight of a fermented product of lemon peel lactic acid bacteria to the flour.

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