Flavor improving agent for bread, composition for bread, dough for bread, bread, method for producing bread, and method for improving flavor of bread

Abstract

To provide technology for obtaining high-quality reduced-salt or salt-free bread.SOLUTION: In the present technology, a flavor improving agent for bread produced from dough for bread having a sodium content of 0.3% or less is provided, the flavor improving agent for bread containing heat-treated cereal outer skin and / or heat-treated cereal germ. The heat-treated cereal outer skin and / or the heat-treated cereal germ used in the flavor improving agent for bread according to the present technology can be contained so that the content is 0.01% or more in the dough for bread.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to improving the taste quality of breads. More specifically, it relates to a taste quality improver for breads, a composition for breads, a dough for breads, breads, a method for producing breads, and a method for improving the taste quality of breads for improving the taste quality of reduced-salt or salt-free breads.

Background Art

[0002] In recent years, with the increasing awareness of health and the need to develop foods suitable for people with high blood pressure, kidney disease, pregnant women, etc. who need to restrict salt intake, reduced-salt and salt-free breads have attracted attention. In particular, the demand for reduced-salt and salt-free breads is increasing in hospitals and nursing facilities. On the other hand, reduced-salt and salt-free breads inevitably suffer from a decline in taste quality and workability during bread making, and various technical improvements have been made to make them closer to normal breads.

[0003] For example, Patent Document 1 proposes a substitute for common salt containing at least one yeast extract, aromatic flour, and a low-sodium salt. Further, Patent Document 2 discloses a technique for producing bread with good handleability, workability, and mechanical resistance and excellent flavor without using salt or oil by performing a step of kneading wheat flour having a protein content of 11.0 to 13.3%, 68 to 77 parts by mass of water, yeast, and saccharides with respect to 100 parts by mass of the wheat flour, a floor step, a punching step, and a proofing step of 15 to 35 minutes.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] As described above, while technologies for providing salt-reduced or salt-free breads with the same quality as normal breads are being developed, further improvements are required.

[0006] Therefore, the main object of the present technology is to provide a technology for obtaining high-quality salt-reduced or salt-free breads, and it also contributes to ensuring a healthy and sustainable life for all people of all ages.

Means for Solving the Problems

[0007] In the present technology, first, there is provided a flavor improver for breads produced from bread dough with a sodium content of 0.3% or less, which contains heat-treated cereal husks and / or heat-treated cereal germ. The heat-treated cereal husks and / or the heat-treated cereal germ used in the flavor improver for breads according to the present technology can be contained in the bread dough in an amount of 0.01% or more.

[0008] Next, in the present technology, there is provided a bread composition using the flavor improver for breads according to the present technology.

[0009] In the present technology, further, there is provided bread dough with a sodium content of 0.3% or less, which contains heat-treated cereal husks and / or heat-treated cereal germ. The bread dough according to the present technology can contain 0.01% or more of the heat-treated cereal husks and / or the heat-treated cereal germ.

[0010] Next, in the present technology, there is provided breads using the bread dough according to the present technology.

[0011] Furthermore, in the present technology, there is provided a method for producing breads produced from bread dough with a sodium content of 0.3% or less, which includes a step of adding heat-treated cereal husks and / or heat-treated cereal germ, and A method for improving the taste quality of breads produced from bread dough with a sodium content of 0.3% or less, which includes a step of adding heat-treated cereal husks and / or heat-treated cereal germ, provides a method for improving the taste quality of breads.

Embodiments for Carrying Out the Invention

[0012] Hereinafter, preferred embodiments for carrying out the present technology will be described. Note that the embodiments described below show an example of typical embodiments of the present technology, and the scope of the present technology is not construed narrowly thereby.

[0013] 1. Taste improver for breads The taste improver for breads according to the present technology is a taste improver for breads produced from bread dough with a sodium content of 0.3% or less. Further, the taste improver for breads according to the present technology is characterized by containing heat-treated cereal husks (hereinafter also referred to as "heat-treated cereal husks") and / or heat-treated cereal germ (hereinafter also referred to as "heat-treated cereal germ"). In addition, the taste improver for breads according to the present technology can contain salt substitute, fermented flavoring, dairy products, and other components. Hereinafter, each component will be described in detail.

[0014] (1) Heat-treated cereal husks and / or heat-treated cereal germ The heat-treated cereal husks and / or heat-treated cereal germ used in the present technology are obtained by heat-treating the husks and / or and / or germ of cereals.

[0015] Breads made from bread dough with a sodium content of 0.3% or less, that is, reduced-salt or salt-free breads, generally tend to have an unpleasant taste such as astringency or a "bitter taste" and other sensory discomfort. Also, reducing the amount of salt causes stickiness in the bread dough, resulting in a decrease in bread-making properties such as the loss of appropriate elasticity. As a result, the heat dissipation during baking of the bread dough deteriorates, and the manufactured bread may have a flavor such as a raw smell. Against this background, in this technology, by using heat-treated cereal husks and / or heat-treated cereal germ, the taste quality is improved, the raw smell is prevented, and a natural aroma equal to or better than that of ordinary breads with added salt is successfully imparted.

[0016] As long as the type of cereal used for the heat-treated cereal husks and / or heat-treated cereal germ does not impair the functions and effects of this technology, one or more cereals that can be used in food can be selected and used. For example, wheat, barley, rye, triticale, rice, corn, soybeans, oats, etc. can be mentioned. Among these, in this technology, it is particularly preferable to use wheat, rice, and soybeans.

[0017] The cereal husks and / or cereal germ used in this technology may be heat-treated in the state of cereal husks and / or cereal germ, or may be heat-treated in the state of cereals containing husks and / or germ, or pulverized products of cereals (whole grain flour). More specifically, for example, those obtained by heat-treating wheat bran, those obtained by heat-treating whole wheat flour, those obtained by heat-treating brown rice flour, those obtained by heat-treating soybean hulls, those obtained by heat-treating soybean germ, etc. can be mentioned.

[0018] The physical properties and heat treatment method of the heat-treated cereal husks and / or heat-treated cereal germ used in this technology are not particularly limited as long as they do not impair the functions and effects of this technology. Hereinafter, the preferable physical properties and heat treatment method of the heat-treated cereal husks and / or heat-treated cereal germ used in this technology will be described.

[0019] [L value] The "L value" refers to the value indicating the lightness of the heat-treated cereal bran and / or heat-treated cereal germ measured by a color difference meter using a known method in the CIELAB color space system. The L value is represented by a numerical value from 0 to 100, where L value 0 means black and L value 100 means white.

[0020] The L value of the heat-treated cereal bran and / or heat-treated cereal germ used in this technology is not particularly limited, and can be freely set according to the type of the heat-treated cereal bran and / or heat-treated cereal germ used, etc., as long as the effects and functions of this technology are not impaired. For example, among the heat-treated cereal brans, the upper limit of the L value of heat-treated wheat bran is, for example, 85 or less, preferably 80 or less, and more preferably 75 or less. By performing the heat treatment so that the upper limit of the L value of the heat-treated wheat bran falls within this range, the effect of suppressing the activity of the remaining enzymes is further enhanced. When used in the dough for breads, the secondary processing suitability of the dough becomes better, the effect of improving the taste quality of the heat-treated wheat bran is further enhanced, and the flavor of the produced breads can be further improved.

[0021] The lower limit of the L value of the heat-treated wheat bran is, for example, 25 or more, preferably 31 or more. By performing the heat treatment so that the lower limit of the L value of the heat-treated wheat bran falls within this range, it is possible to prevent the heat-treated wheat bran from burning, and to prevent the deterioration of the flavor of the breads due to bitterness and burnt odor.

[0022] [Median diameter] The median diameter of the heat-treated cereal bran and / or heat-treated cereal germ used in this technology can be freely set as long as the effects and functions of this technology are not impaired. The upper limit of the median diameter of the heat-treated cereal bran and / or heat-treated cereal germ is, for example, 100 μm or less, preferably 70 μm or less, and more preferably 50 μm or less. By using the heat-treated cereal bran and / or heat-treated cereal germ with the upper limit of the median diameter falling within this range, the workability becomes better when used in the dough for breads. In addition, the volume of the produced breads becomes larger and the texture becomes softer.

[0023] The lower limit of the median diameter of the heat-treated cereal husk and / or the heat-treated cereal germ is, for example, 5 μm or more, preferably 10 μm or more. By using the heat-treated cereal husk and / or the heat-treated cereal germ having the lower limit of the median diameter within this range, the workability becomes better when used in the dough for bread.

[0024] Incidentally, the median diameter of the heat-treated cereal husk and / or the heat-treated cereal germ can be measured dry using a laser diffraction particle size distribution analyzer HELOS&RODOS (manufactured by Nippon Laser).

[0025] The pulverization method of the heat-treated cereal husk and / or the heat-treated cereal germ is not particularly limited, and known methods such as roll pulverization, impact pulverization, and air current pulverization can be used. In order to obtain the heat-treated cereal husk and / or the heat-treated cereal germ having the above-mentioned particle size, it is preferable to use a pulverizer capable of fine pulverization. For example, a paraviser (manufactured by Dalton Co., Ltd.) and a jet mill (manufactured by Seishin Enterprise Co., Ltd.) can be mentioned. Further, an ACM paraviser (manufactured by Hosokawa Micron Corporation), which is an impact type fine pulverizer incorporating a classifier, may be used.

[0026] The method for adjusting the median diameter of the heat-treated cereal husk and / or the heat-treated cereal germ is not particularly limited, and known methods can be used. For example, it may be pulverized so that the median diameter becomes 5 to 100 μm using a pulverization device commonly used in roll pulverization, impact pulverization, air current pulverization, etc., or the median diameter may be adjusted by classification after pulverization. When adjusting the median diameter to 5 to 100 μm by classification after pulverization, it may be fractionated and collected with an air current classifier in which the classification point is arbitrarily set. Further, the median diameter may be adjusted using a sieve with a mesh size such that the median diameter becomes 5 to 100 μm. The median diameter can be measured dry, for example, using the above-mentioned laser diffraction particle size distribution analyzer HELOS&RODOS (manufactured by Nippon Laser).

[0027] In addition, when performing pulverization, it is not limited to pulverizing the grain husk after heat treatment and / or the germ of the grain after heat treatment. It is also possible to perform heat treatment after pulverizing the grain husk before heat treatment and / or the germ of the grain before heat treatment. Further, heat treatment and pulverization do not necessarily have to be performed continuously. A time interval may be provided between heat treatment and pulverization, or other processes may be interposed. In this technology, it is preferable to pulverize the grain husk after heat treatment and / or the germ of the grain after heat treatment. By performing heat treatment before reducing the particle size of the grain husk and / or the germ of the grain, it becomes less likely to form lumps when water is sprayed during the heat treatment described later, so that the variation in heating can be more effectively suppressed. In addition, since the water content of the grain husk after heat treatment and / or the germ of the grain after heat treatment is reduced, there are also advantages such as being easy to pulverize in the pulverization process and easy to adjust the particle size.

[0028] [Heat treatment method] As long as the effects and functions of this technology are not impaired, one or more general heat treatment methods used in food production can be freely combined and used. For example, heat treatment using a roasting machine such as a rotary roasting machine, an infrared vibrating roasting machine, a hot air roasting device, etc., heat treatment using a dryer such as a paddle dryer, a fluidized bed drying device, a torus disk, a twin-shaft indirect heating dryer, etc. can be mentioned.

[0029] In heat treatment, either dry heat treatment or wet heat treatment may be performed, or a combination of these may also be possible. For example, after performing dry heat treatment on the grain husk and / or the germ of the grain, wet heat treatment is performed while spraying water, etc., or after performing wet heat treatment while spraying water, etc. on the grain husk and / or the germ of the grain, dry heat treatment is performed. A more specific example is shown below.

[0030] For example, after raising the temperature of the grain husk and / or the germ of the grain to 100 to 150°C by dry heat treatment, 10 to 40 parts by mass of water is sprayed onto 100 parts by mass of the grain husk and / or the germ of the grain, and the temperature of the grain husk and / or the germ of the grain is maintained in the range of 90 to 150°C for 3 minutes or more.

[0031] More specifically, first, the temperature of the cereal husk and / or cereal germ placed in a heating container is set to 100 to 150 °C by dry heat treatment. Thereby, a preferable roasted flavor can be imparted to the cereal husk and / or cereal germ. The temperature during the dry heat treatment is preferably 100 to 130 °C.

[0032] Here, "dry heat treatment" means heating without adding moisture. When wet heat treatment is performed by adding water before or immediately after starting the heat treatment of the cereal husk and / or cereal germ and heating, it may take time for the temperature of the cereal husk and / or cereal germ to reach 100 °C. However, first, by performing dry heat treatment on the cereal husk and / or cereal germ, the temperature of the cereal husk and / or cereal germ can be quickly increased, and the heating time required to sufficiently inactivate the enzymes in the cereal husk and / or cereal germ can be shortened.

[0033] In the dry heat treatment, by setting the temperature to 100 °C or higher, the enzymes in the cereal husk and / or cereal germ are sufficiently inactivated, the suitability for secondary processing is improved, the remaining green odor and astringent taste of the cereal are reduced, and the flavor of the breads produced can be further improved.

[0034] Also, in the dry heat treatment, by setting the temperature of the cereal husk and / or cereal germ to 150 °C or lower, it is possible to prevent the cereal husk and / or cereal germ from burning, and to prevent the flavor of the breads from deteriorating due to bitterness and burnt odor.

[0035] After the dry heat treatment, 10 to 40 parts by mass of water is sprayed onto 100 parts by mass of the cereal husk and / or cereal germ. By spraying water into the heated container, steam is generated, and this steam can quickly and uniformly apply heat to the inside of the cereal husk and / or cereal germ. Therefore, it is possible to effectively reduce the activity of the enzymes remaining in the cereal husk and / or cereal germ as compared with the case of heating without spraying water. The amount of water to be sprayed is preferably 15 to 40 parts by mass, more preferably 15 to 30 parts by mass, and still more preferably 15 to 25 parts by mass with respect to 100 parts by mass of the cereal husk and / or cereal germ.

[0036] Also, by setting the amount of water for watering to 40 parts by mass or less, it is possible to prevent the cereal husk and / or cereal germ from adhering to the wall surface of the heating container or forming lumps, and to prevent partial temperature drop of the cereal husk and / or cereal germ. Therefore, the cereal husk and / or cereal germ can be uniformly heat-treated, and the enzymes contained in the cereal husk and / or cereal germ can be sufficiently inactivated. In addition, it can contribute to cost reduction in manufacturing by shortening the heating time.

[0037] The method of watering is not particularly limited as long as water can be added while scattering it. Also, the shape of the water to be watered is not particularly limited, and it may be in the form of mist, shower, etc. By watering, it is possible to prevent lumps from forming in the cereal husk and / or cereal germ.

[0038] After watering and adding water, maintain the temperature of the cereal husk and / or cereal germ in the range of 90 to 150°C for 3 minutes or more. By setting the maintenance time to 3 minutes or more, the enzymes in the cereal husk and / or cereal germ are sufficiently inactivated, the suitability for secondary processing is improved, the remaining green odor and astringent taste of the cereal are reduced, and the flavor of the breads produced can be further improved. Also, after watering, the time for maintaining the temperature of the cereal husk and / or cereal germ in the range of 90 to 150°C is not particularly limited as long as it is 3 minutes or more, but from the viewpoint of manufacturing cost, it is preferably less than 50 minutes.

[0039] Thus, since it is necessary to maintain the temperature of the cereal husk and / or cereal germ in the range of 90 to 150°C for 3 minutes or more after the start of watering, from the viewpoint of heating efficiency, it is preferable to continue heating during watering to maintain the temperature at 90°C or higher.

[0040] In the heat treatment described above, either an open-system container or a closed-system container may be used as the heating container, but it is preferable to use an open-system container. By performing watering and heating in an open-system container, both "steaming" by steam and "roasting" while removing moisture can be carried out. As a result, while more efficiently deactivating the enzymes contained in the cereal husk and / or cereal germ, the unpleasant raw smell and astringent taste peculiar to the cereal husk and / or cereal germ can be removed, and good flavors such as a preferable roasted smell and the sweetness of the cereal can be imparted.

[0041] [Content of heat-treated cereal husk and / or heat-treated cereal germ] The content of the heat-treated cereal husk and / or heat-treated cereal germ in the quality improver for breads according to the present technology can be freely set as long as the functions and effects of the present technology are not impaired. The lower limit of the content of the heat-treated cereal husk and / or heat-treated cereal germ is, for example, 0.005% or more, preferably 0.01% or more, more preferably 0.1% or more, still more preferably 0.2% or more, and even more preferably 0.25% or more in the dough for breads. By setting the lower limit of the content of the heat-treated cereal husk and / or heat-treated cereal germ in the quality improver for breads according to the present technology within this range, the quality improvement effect can be further enhanced.

[0042] The upper limit of the content of the heat-treated cereal husk and / or heat-treated cereal germ is, for example, 1.0% or less, preferably 0.8% or less, more preferably 0.7% or less, still more preferably 0.6% or less, and even more preferably 0.5% or less in the dough for breads. By setting the upper limit of the content of the heat-treated cereal husk and / or heat-treated cereal germ in the quality improver for breads according to the present technology within this range, the natural aroma of the breads can be further enhanced.

[0043] (2) Salt substitute The quality improver for breads according to the present technology can contain a salt substitute. By using a salt substitute, the workability during the production of breads can be improved.

[0044] As the salt substitute that can be used in the present technology, as long as the effects and functions of the present technology are not impaired, one or more salts that can be used as a substitute for salt (sodium chloride) in the food field can be freely selected and used. Examples of the salt substitute include organic acid salts and salts of inorganic compounds.

[0045] Examples of the organic acid salts include potassium gluconate, potassium citrate, potassium dihydrogen citrate, tripotassium citrate, calcium citrate, potassium glutamate, calcium glutamate, magnesium glutamate, potassium tartrate, potassium hydrogen tartrate, potassium lactate, calcium lactate, and the like.

[0046] Examples of the salts of inorganic compounds include potassium chloride, magnesium chloride, calcium chloride, potassium nitrate, potassium sulfate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, and the like.

[0047] Among these, in the present technology, it is preferable to use an organic acid salt as the salt substitute, and among the organic acid salts, it is more preferable to use potassium gluconate.

[0048] The content of the salt substitute in the flavor improver for breads according to the present technology can be freely set as long as the effects and functions of the present technology are not impaired. The lower limit of the content of the salt substitute is, for example, 0.01 part by mass or more, preferably 0.1 part by mass or more, more preferably 0.3 part by mass or more, still more preferably 0.5 part by mass or more, and even more preferably 0.8 part by mass or more with respect to 100 parts by mass of the cereal flour (excluding heat-treated cereal husks and heat-treated cereal germs) used for the bread dough. By setting the lower limit of the content of the salt substitute in the flavor improver for breads according to the present technology within this range, the workability during bread making can be further improved.

[0049] The upper limit of the content of the salt substitute is, for example, 5.0 parts by mass or less, preferably 4.0 parts by mass or less, more preferably 3.0 parts by mass or less, still more preferably 2.5 parts by mass or less, and even more preferably 2.0 parts by mass or less, based on 100 parts by mass of the flour (excluding heat-treated cereal husks and heat-treated cereal germ) used in the dough for bread products. By setting the upper limit of the content of the salt substitute in the flavor improver for bread products according to the present technology within this range, the flavor and natural aroma of bread products can be further improved.

[0050] (3) Fermented flavoring The flavor improver for bread products according to the present technology can contain a fermented flavoring. By using a fermented flavoring, the flavor and natural aroma of bread products can be further improved. Also, an effect of improving the texture of bread products, an effect of extending the shelf life of bread products, and an effect of improving the physical properties of the dough during bread making can be expected.

[0051] A fermented flavoring is a flavoring obtained by fermenting raw materials such as grains and dairy products using microorganisms such as yeast and lactic acid bacteria. As raw materials, for example, milk-based such as milk and dairy products, grain-based such as wheat, liquor-based, fruit-based, vegetable-based, etc. can be used.

[0052] Among these, in the present technology, it is preferable to use a fermented flavoring obtained by fermenting milk-based raw materials such as milk and dairy products with lactic acid bacteria or the like.

[0053] The content of the fermented flavoring in the flavor improver for bread products according to the present technology can be freely set as long as the functions and effects of the present technology are not impaired. The lower limit of the content of the fermented flavoring is, for example, 1.0 part by mass or more, preferably 2.0 parts by mass or more, and more preferably 3.0 parts by mass or more, based on 100 parts by mass of the flour (excluding heat-treated cereal husks and heat-treated cereal germ) used in the dough for bread products. By setting the lower limit of the content of the fermented flavoring in the flavor improver for bread products according to the present technology within this range, the flavor and natural aroma of bread products can be further improved.

[0054] The upper limit of the content of the fermented flavoring is, for example, 20.0 parts by mass or less, preferably 15.0 parts by mass or less, more preferably 10.0 parts by mass or less, based on 100 parts by mass of the cereal flour (excluding heat-treated cereal husks and heat-treated cereal germ) used for the dough for bread products. By setting the upper limit of the content of the fermented flavoring in the flavor improver for bread products according to the present technology within this range, the influence on the workability during bread making can be suppressed, and cost reduction can also be contributed to.

[0055] (4) Dairy products The flavor improver for bread products according to the present technology can contain dairy products. By using dairy products, the flavor and natural aroma of bread products can be further improved.

[0056] Dairy products that can be used in the present technology include raw milk, cow's milk, special milk, raw goat milk, pasteurized goat milk, raw ewe milk, adjusted milk, low-fat milk, non-fat milk, and processed milk as defined in "milk" in the ordinance concerning the standards for the components of milk and milk products in Japan (hereinafter referred to as the "Milk etc. Ordinance"), and cream, butter, butter oil, cheese, concentrated whey, ice creams, condensed milk, skimmed condensed milk, unsweetened condensed milk, unsweetened skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, whole milk powder, skimmed milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened milk powder, prepared milk powder, prepared liquid milk, fermented milk, lactic acid bacteria beverages (limited to those containing 3.0% or more of non-fat milk solids), and milk beverages, etc. classified as "dairy products" defined in the Milk etc. Ordinance.

[0057] The content of dairy products in the flavor improver for bread products according to the present technology can be freely set as long as the functions and effects of the present technology are not impaired. The lower limit of the content of dairy products is, for example, 0.1 part by mass or more, preferably 0.5 part by mass or more, more preferably 1.0 part by mass or more, based on 100 parts by mass of the cereal flour (excluding heat-treated cereal husks and heat-treated cereal germ) used for the dough for bread products. By setting the lower limit of the content of dairy products in the flavor improver for bread products according to the present technology within this range, the flavor and natural aroma of bread products can be further improved.

[0058] The upper limit of the dairy product content is, for example, 20.0 parts by mass or less, preferably 15.0 parts by mass or less, more preferably 10.0 parts by mass or less, based on 100 parts by mass of the cereal flour (excluding heat-treated cereal husks and heat-treated cereal germs) used in the dough for bread. By setting the upper limit of the dairy product content in the flavor improver for bread according to the present technology within this range, the influence on the workability during bread making can be suppressed, and cost reduction can also be contributed to.

[0059] (5) Other components The flavor improver for bread according to the present technology may be composed only of these components if it contains heat-treated cereal husks and / or heat-treated cereal germs, or one or more other components may be freely selected and contained. As other components, for example, components such as excipients, pH adjusters, colorants, flavor correctors, disintegrants, lubricants, stabilizers, emulsifiers, and enzymes that are usually used in formulation can be used. Furthermore, components having known or future-discovered functions can also be used in combination as appropriate according to the purpose.

[0060] 2. Composition for bread The composition for bread according to the present technology is characterized by containing the above-described flavor improver for bread. In addition, the composition for bread according to the present technology includes heat-treated cereal husks and / or heat-treated cereal germs, and, if necessary, salt substitutes, fermentation flavorings, dairy products, and, in addition to the above materials and additives, one or more materials and additives used in conventional bread compositions can be freely combined and used. For example, cereal flours such as wheat flour, rye flour, barley flour, rice flour, soybean flour, oat flour, buckwheat flour, millet flour, quinoa flour, and corn flour; starches (including processed starches); protein materials such as soy protein, wheat gluten, egg powder, and skim milk powder; oils and fats such as vegetable oils, animal fats, processed oils, and powdered oils; dietary fiber; saccharides such as starch degradation products, dextrin, glucose, sucrose, oligosaccharides, and maltose; inorganic salts such as salt and calcium carbonate; leavening agents, thickeners other than the above thickener, emulsifiers, enzyme preparations, pH adjusters, vitamins, yeast, yeast food, leavening agents, sweeteners, spices, seasonings, minerals, pigments, flavors, etc. can be appropriately contained.

[0061] The composition for bread according to the present technology can be distributed in the form of a low-salt or salt-free bread mix obtained by mixing at least heat-treated cereal husks and / or heat-treated cereal germ, and, if necessary, a salt substitute, a fermentation flavoring, dairy products, and the above materials and additives.

[0062] 3. Dough for bread The dough for bread according to the present technology is dough for bread with a sodium content of 0.3% or less. Further, the dough for bread according to the present technology is characterized by containing heat-treated cereal husks and / or heat-treated cereal germ. Further, if necessary, it can also contain a salt substitute, a fermentation flavoring, dairy products, and the above materials and additives. Note that the details of the heat-treated cereal husks and / or heat-treated cereal germ and various components are the same as those of the heat-treated cereal husks and / or heat-treated cereal germ and various components used in the flavor improver for bread according to the present technology described above, so the description is omitted here.

[0063] The dough for bread according to the present technology can be distributed in a state such as refrigerated, chilled, frozen, etc., that is, in the form of refrigerated dough balls, shaped refrigerated dough, frozen dough balls, shaped frozen dough, frozen dough after proofing, etc.

[0064] 4. Bread The bread according to the present technology is characterized by using the above-mentioned dough for bread. Since the bread according to the present technology uses the above-mentioned dough for bread, it is characterized by having a taste and natural aroma equivalent to or better than those of ordinary bread with added salt, despite having a small salt content.

[0065] The types of bread according to the present technology are not particularly limited as long as the functions and effects of the present technology are not impaired. For example, hard breads such as sandwich bread, roll bread, table bread, cooking bread, confectionery bread, French bread, etc., Danish pastry, yeast donut, pizza, Chinese manjū, panettone, stollen, steamed bread, fried bread, pon de cake, etc. can be mentioned.

[0066] 5. Method for producing dough for bakery products, method for producing bakery products, method for improving taste quality of bakery products The method for producing bakery products, the method for producing bakery products, and the method for improving the taste quality of bakery products according to the present technology are methods including a step of adding heat-treated cereal husks and / or heat-treated cereal germ in the preparation of dough for bakery products having a sodium content of 0.3% or less. Further, if necessary, it can also include steps of adding a salt substitute, a fermentation flavoring, dairy products, and the above materials and additives.

[0067] As described above, the heat-treated cereal husks and / or heat-treated cereal germ and various components can be added as a taste quality improver, but when using two or more components, it is also possible to add the various components individually. The method of adding the various components is not particularly limited and can be added in any manufacturing process of the dough for bakery products. For example, when preparing the dough for bakery products, the various components can be added together or individually in place of or together with a part of the conventionally blended manufacturing raw materials.

[0068] Note that since the details of the various components are the same as those of the taste quality improver for bakery products according to the present technology described above, the description is omitted here.

Examples

[0069] Hereinafter, the present technology will be described in more detail based on examples. Note that the examples described below show an example of a typical example of the present technology, and the scope of the present technology is not construed narrowly thereby.

[0070] Unless otherwise specified, each material used in this example is as follows. Wheat flour: Manufactured by Showa Sangyo Co., Ltd., "Kingstar" Fresh baker's yeast: Manufactured by Kaneka Corporation, "Kanekared" Hydrated crystalline glucose: Manufactured by Showa Sangyo Co., Ltd., "Showa Hydrated Crystalline Glucose" Emulsifier: Manufactured by Riken Vitamin Co., Ltd., "Emulzy MM-100" Yeast food: Manufactured by Oriental Yeast Co., Ltd., "C Oriental Food" Wheat protein: "B Powder Glu" manufactured by Showa Sangyo Co., Ltd. Shortening: "V Short K" manufactured by Kaneka Corporation Heat-treated wheat bran 1 (reference L value: 73.0): "Roasted Fine Bran" manufactured by Showa Sangyo Co., Ltd. Heat-treated wheat bran 2 (reference L value: 80.3) Whole wheat flour: "Domestic whole wheat flour KM" manufactured by Showa Sangyo Co., Ltd. Heat-treated whole wheat flour: The above whole wheat flour is heat-treated. Unheated whole wheat flour: Use the whole wheat flour as is. Soybean hull powder: "Mameful Bran" manufactured by Showa Sangyo Co., Ltd. Soybean germ powder: "Soybean Hi!Me-R Powder" manufactured by Showa Sangyo Co., Ltd. Salt substitute: Organic acid salt (potassium gluconate "Healthy K" manufactured by Fuso Chemical Co., Ltd.) Fermented flavoring agent: "Porte Yogurt Seed 21" manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.

[0071] <Experimental Example 1> (1) Manufacture of roll bread In this experimental example, a sponge dough method was used as an example of a production method to produce roll bread as an example of bread. The specific method is shown in (i) to (iv) below. (i) The ingredients for the sponge mixture shown in Table 1 below were placed in a bowl and mixed with a mixer (Kanto Mixer Co., Ltd. "KTM-10", the same applies below) at low speed for 3 minutes and at medium speed for 2.5 minutes to prepare the sponge mixture. The kneading temperature of the sponge mixture was 24.5 to 25.0°C. (ii) The dough was fermented for 2.5 hours in a dough conditioner (PRX-SV-MXLR80NP, manufactured by Tokura Shoji Co., Ltd.) set at 28°C and relative humidity of 75%, and then the ingredients for the dough except for the shortening shown in Table 1 below were placed in a bowl and mixed at low speed for 3 minutes and at medium speed for 5 to 7 minutes. (iii) 12.0 parts by mass of shortening was added to (ii), and the mixture was mixed at low speed for 2 minutes and at medium speed for 4 to 6 minutes to prepare a dough. The dough kneading temperature was adjusted to 26.5 to 27.0°C. (iv) After subjecting the dough prepared in (iii) to a floor time of 20 minutes under the conditions of 28°C and a relative humidity of 75%, it was divided into 60 g per piece, rounded, and then given a bench time of 20 minutes under the conditions of 28°C and a relative humidity of 75%. (v) The dough of (iv) was rolled with a mini-molder ("MQ" manufactured by Oshikiri Co., Ltd.) with a gap setting of 2.0 to form a roll shape. Then, the dough was placed on a top plate and steamed for 60 minutes under the conditions of 38°C and a relative humidity of 85%. After that, it was baked at 200 - 210°C for 10 minutes using an oven ("TOOKOVEN" manufactured by Togura Shoko Co., Ltd.) to obtain a roll pan.

[0072] (2) Evaluation Regarding the taste and aroma (natural aroma of the bread) of the roll pan manufactured above, scores were given by consensus of 5 professional panelists based on the following evaluation criteria.

[0073] [Evaluation Criteria] 5: Very good 4: Good 3: Slightly good 2: Slightly poor 1: Poor

[0074] (3) Results The results are shown in Table 1 below.

[0075]

Table 1

[0076] (4) Discussion As shown in Comparative Examples 1 - 3 in Table 1, in the production of ordinary bread, it was confirmed that when no salt was added, the evaluations of both taste and flavor decreased. In contrast, in Examples 1 - 24 using heat-treated wheat bran, which is the outer skin of grains, or heat-treated whole wheat flour containing the outer skin and germ of grains, the taste and aroma were improved. On the other hand, in Comparative Example 1 using unheated wheat bran and Comparative Example 2 using unheated whole wheat flour, there was almost no change in the evaluations of taste and aroma.

[0077] When compared among the examples, as shown in Examples 15 to 24, it was shown that by adding fermented flavorings and dairy products, the taste and aroma were improved more than those of ordinary bread (Control Example 1) to which salt was added.

[0078] <Experimental Example 2> (1) Production of yeast donuts In this experimental example, as an example of the production method, straight dough method was used to produce yeast donuts as an example of bread products. The specific method is shown in the following (i) to (iv). (i) Put the materials other than the shortening shown in Table 2 below into a bowl and mix at low speed for 3 minutes and at medium speed for 6 - 7 minutes with a mixer. The mixing conditions were adjusted while observing the state of the dough. (ii) Add shortening to (i), and further mix at low speed for 3 minutes, at medium speed for 6 minutes, and at high speed for 1 - 2 minutes to prepare the dough. The kneading temperature of the dough was adjusted to 26.5 - 27.0 °C. Note that the mixing conditions were adjusted while observing the state of the dough. (iii) After taking 30 minutes of floor time for the dough prepared in (ii) under the conditions of 28 °C and 75% relative humidity, divide it into 40 g and round it. After taking 20 minutes of bench time from the start of division, re-round the dough and transfer the dough to a canvas sheet. (iv) After taking 30 minutes of proofing for the dough in (iii) under the conditions of 36 °C and 60% relative humidity, let it stand at room temperature for 10 minutes, then fry it at 170 °C for 2 minutes, turn it over, and fry it for another 2 minutes to obtain yeast donuts.

[0079] (2) Evaluation For the yeast donuts produced above, the taste and aroma (natural aroma of bread) were evaluated in the same manner as in Experimental Example 1.

[0080] (3) Results The results are shown in Table 2.

[0081]

Table 2

[0082] (4) Investigation As shown in Table 2, in Example 25 using heat-treated wheat bran, which is a grain husk, compared to salt-free yeast donuts (control example 4), the taste and aroma were improved, and in Example 26 with the addition of dairy products, the taste and aroma were further enhanced.

Claims

1. A flavor improver for breads produced from bread dough with a sodium content of 0.3% or less, containing heat-treated cereal husks and / or heat-treated cereal germ, the flavor improver for breads.

2. The flavor improver for breads according to Claim 1, wherein the heat-treated cereal husks and / or the heat-treated cereal germ are contained in the bread dough so as to be 0.01% or more.

3. A bread composition using the flavor improver for breads according to Claim 1 or 2.

4. Bread dough with a sodium content of 0.3% or less, containing heat-treated cereal husks and / or heat-treated cereal germ, the bread dough.

5. The bread dough according to Claim 4, containing 0.01% or more of the heat-treated cereal husks and / or the heat-treated cereal germ.

6. Breads using the bread dough according to Claim 4 or 5.

7. A method for producing breads produced from bread dough with a sodium content of 0.3% or less, comprising a step of adding heat-treated cereal husks and / or heat-treated cereal germ, the method for producing breads.

8. A method for improving the flavor of breads produced from bread dough with a sodium content of 0.3% or less, comprising a step of adding heat-treated cereal husks and / or heat-treated cereal germ, the method for improving the flavor of breads.

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