Food and method for producing the same, and flavor improver

Abstract

To provide: a food that suppresses the harsh taste specific to whole wheat flour, wheat bran, whole rye flour, and rye bran, while simultaneously suppressing the bitterness specific to coffee cherry, thereby offering an improved flavor, and a method for producing the same; one or more flavor improvers selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran; and a flavor improver for coffee cherry.SOLUTION: A food comprises at least one selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and a dried coffee cherry crushed product.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food product containing one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and dried coffee cherry grounds, a method for producing the food product, one or more flavor improvers selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and a coffee cherry flavor improver. [Background technology]

[0002] In recent years, due to growing health consciousness, there has been growing attention on materials rich in dietary fiber. Whole wheat flour, wheat bran, whole rye flour, and rye bran are materials rich in dietary fiber, and there has been an increasing demand for foods using these materials.

[0003] Coffee, on the other hand, is a broadleaf shrub belonging to the Coffea genus in the Rubiaceae family. Coffee berries are oval-shaped fruits that grow on coffee trees and are green at first but turn reddish-purple when ripe. Some varieties occasionally produce yellow fruits. Coffee berries are also called coffee cherries. Inside a coffee cherry are two seeds facing each other, and these two seeds are called coffee beans. From the outside, a coffee cherry is made up of the husk, pulp, parchment, silverskin, and seed (coffee bean).

[0004] Coffee beans are the only raw material for producing coffee beverages. Therefore, a large amount of pulp and skin is generated during the refining process to extract coffee beans from coffee cherries. Currently, there are few ways to utilize this pulp and skin, and they are discarded, resulting in serious waste and environmental problems. In recent years, many technologies have been explored for utilizing coffee cherries after the seeds have been removed.

[0005] For example, it has been proposed to use a powder composition containing ground, dried portions of multiple coffee cherries, having an average particle size of about 44 μm to about 125 μm and a peak viscosity of about 30 Rapid Visco units to about 3000 Rapid Visco units, and at least one second ingredient in a food product (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Special Publication No. 2016-513964 Summary of the Invention [Problem to be solved by the invention]

[0007] As described above, whole wheat flour, wheat bran, whole rye flour, and rye bran are materials rich in dietary fiber. However, because they have a distinctive acrid taste, when they are used in foods, it is necessary to develop a technology to suppress the acrid taste. In addition, coffee cherries, from which the seeds have been removed, contain a lot of dietary fiber, making them a material that can meet the growing health consciousness of the general public.However, because coffee cherries have a distinctive bitter taste, technology to reduce this bitterness is needed to use them in food.

[0008] The present invention addresses these demands, breaks through the current situation, solves the above-mentioned conventional problems, and achieves the following objectives: Specifically, the present invention aims to provide a food product and a method for producing the same that achieves both suppression of the harshness specific to whole wheat flour, wheat bran, whole rye flour, and rye bran and suppression of the bitterness specific to coffee cherries, thereby improving flavor; one or more flavor improvers selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran; and a flavor improver for coffee cherries. [Means for solving the problem]

[0009] As a result of intensive research to achieve the above-mentioned object, the inventors discovered that by preparing a food containing one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran together with dried coffee cherry grounds, it is possible to suppress the harshness characteristic of whole wheat flour, wheat bran, whole rye flour, and rye bran, while suppressing the bitterness characteristic of coffee cherries, thereby improving the flavor of the food, and thus completed the present invention. Furthermore, it was discovered that while bakery foods containing whole wheat flour and bran tend to be dry, the addition of dried coffee cherry grounds can impart a chewy texture to the food.

[0010] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows: <1> The food product is characterized by containing one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and ground dried coffee cherries. <2> The food product is a bakery food product. <1> It is a food product described in <3> The food product is noodles. <1> It is a food product described in <4> The ratio of A+5×B to C (A+5×B:C) is 1:0.001 to 1, where A is the total amount of the whole wheat flour and the whole rye flour, B is the total amount of the wheat bran and the rye bran, and C is the amount of the dried coffee cherry ground material. <1> ~ <3> The food product is any of the foods described above. <5> The total amount of the whole wheat flour and the whole rye flour in 100 parts by mass of cereal flour is 5 to 100 parts by mass. <1> ~ <4> The food product is any of the foods described above. <6> The total amount of the wheat bran and the rye bran in 100 parts by mass of cereal flour is 1 to 20 parts by mass. <1> ~ <5> The food product is any of the foods described above. <7> The amount of the ground dried coffee cherry per 100 parts by mass of flour is 0.2 to 15 parts by mass. <1> ~ <6> The food product is any of the foods described above. <8> A method for producing a food product comprising one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and ground dried coffee cherries, the method comprising: This is a method for producing a food product, characterized by using one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and the dried coffee cherry grounds as ingredients. <9> The food product is a bakery food product. <8> A method for producing the food product described in the above. <10> The food product is noodles. <8> A method for producing the food product described in the above. <11> The ratio of A+5×B to C (A+5×B:C) is 1:0.001 to 1, where A is the total amount of the whole wheat flour and the whole rye flour, B is the total amount of the wheat bran and the rye bran, and C is the amount of the dried coffee cherry ground material. <8> ~ <10> The method for producing the food product according to any one of the above items. <12> The total amount of the whole wheat flour and the whole rye flour in 100 parts by mass of cereal flour is 5 to 100 parts by mass. <8> ~ <11> The method for producing the food product according to any one of the above items. <13> The total amount of the wheat bran and the rye bran in 100 parts by mass of cereal flour is 1 to 20 parts by mass. <8> ~ <12> The method for producing the food product according to any one of the above items. <14> The amount of the ground dried coffee cherry per 100 parts by mass of flour is 0.2 to 15 parts by mass. <8> ~ <13> The method for producing the food product according to any one of the above items. <15> One or more flavor improving agents selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, A flavor improving agent characterized by containing ground dried coffee cherries. <16> A coffee cherry flavor improver, comprising: The flavor improving agent is characterized by containing one or more members selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran. [Effects of the Invention]

[0011] According to the present invention, the above-mentioned problems of the prior art can be solved and the above-mentioned object can be achieved, and it is possible to provide a food product and a method for producing the same that suppress the harshness specific to whole wheat flour, wheat bran, whole rye flour, and rye bran while suppressing the bitterness specific to coffee cherries, thereby improving flavor; one or more flavor improvers selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran; and a flavor improver for coffee cherries. DETAILED DESCRIPTION OF THE INVENTION

[0012] (food) The food product of the present invention contains at least one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and dried coffee cherry grounds, and may further contain other ingredients as needed.

[0013] The type of food is not particularly limited and can be selected appropriately as long as it contains one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and dried coffee cherry grounds. Examples of the food include bakery foods, noodles, and fried foods. Among these, bakery foods and noodles are preferred.

[0014] The bakery food is not particularly limited and can be appropriately selected, and examples thereof include breads, waffles, crepes, pancakes, hotcakes, sponge cakes, okonomiyaki, takoyaki, obanyaki, and taiyaki. The breads are not particularly limited and can be selected appropriately. Examples include white bread, rolls, white bread, French bread, buns, croissants, Chinese steamed buns, cooked bread, sweet buns, steamed buns, scones, and bagels.

[0015] The noodles are not particularly limited and can be selected appropriately. Examples include udon, somen, hiyamugi, soba, Chinese noodles, and pasta.

[0016] The fried foods are not particularly limited and can be appropriately selected, and examples thereof include tempura, deep-fried chicken, tatsuta-age, and fritters.

[0017] <One or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran> The one or more types selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran (hereinafter sometimes referred to as "wheat whole flour, etc.") may be used alone or in combination of two or more types.

[0018] -Whole wheat flour, whole rye flour- Whole wheat flour or whole rye flour is made by grinding the entire wheat or rye grain (caryopsis) without removing the outer husk, and refers to all tissues of the wheat or rye grain, including the endosperm, germ, outer husk (pericarp, seed coat), etc. Note that any type of whole wheat flour can be used, including graham flour, which is made by coarsely grinding the outer husk, and whole wheat flour, which is made by finely grinding the outer husk as well as the endosperm. Whole wheat flour or whole rye flour is usually dried and powdered. The method for grinding wheat or rye is not particularly limited, and any known grinding method can be appropriately selected, such as roll grinding, impact grinding, or airflow grinding. The whole wheat flour or whole rye flour may be commercially available or may be prepared as appropriate.

[0019] -Wheat bran, rye bran- Wheat bran or rye bran refers to the remainder of wheat or rye grains after removing the endosperm during the general wheat or rye flour manufacturing process, or the remaining portion after further removing the attached endosperm or germ. The wheat bran or rye bran used in the present invention (hereinafter sometimes simply referred to as "bran") may be defatted or undefatted (full-fat), and may be bran that has been heat-treated by roasting, moist heat treatment, or the like, or may be bran that has not been heat-treated (raw bran). The particle size of the wheat bran or rye bran is not particularly limited, but it is preferably powdered bran. Examples of the wheat bran or rye bran include flaked wheat bran or rye bran obtained in the milling process of ordinary wheat flour or rye flour, powdered bran obtained by further subjecting the same to a fine grinding process, mixtures thereof, defatted products thereof, roasted products thereof, or wet heat treated products thereof, and these can be used alone or in combination of two or more kinds. As the wheat bran or rye bran, various commercially available products may be used.

[0020] The content of the whole wheat flour or the like in the food is not particularly limited and can be selected appropriately depending on the type of food.

[0021] For example, the content of the whole wheat flour and the whole rye flour in the food (hereinafter sometimes referred to as "usage amount") is preferably 5 to 100 parts by mass, and more preferably 5 to 90 parts by mass, of the total amount of the whole wheat flour and the whole rye flour per 100 parts by mass of the cereal flour in the food. Furthermore, when the food is a bakery food, it is even more preferably 20 to 90 parts by mass, and particularly preferably 30 to 80 parts by mass. When the food is a noodle, it is even more preferably 5 to 80 parts by mass, and particularly preferably 10 to 50 parts by mass. A content within the above preferred range is advantageous in that it can achieve a higher level of both suppression of the harshness specific to whole wheat flour and the like and suppression of the bitterness specific to coffee cherries.

[0022] Furthermore, the content of the wheat bran and the rye bran in the food (hereinafter sometimes referred to as "usage amount") is preferably 1 to 20 parts by mass, more preferably 1 to 18 parts by mass, of the total amount of the wheat bran and the rye bran per 100 parts by mass of the cereal flour in the food. Furthermore, when the food is a bakery food, it is even more preferably 4 to 18 parts by mass, and particularly preferably 6 to 16 parts by mass. When the food is a noodle, it is even more preferably 1 to 16 parts by mass, and particularly preferably 2 to 10 parts by mass. A content within the above preferred range is advantageous in that it can achieve a higher level of both suppression of the harshness specific to whole wheat flour and the like and suppression of the bitterness specific to coffee cherries.

[0023] The flours in the food other than the whole wheat flour, etc. (hereinafter, "whole wheat flour, etc." and "flours in foods other than whole wheat flour, etc." may be collectively referred to as "raw material flours") are not particularly limited, and known flours can be appropriately selected, for example, wheat flour, flours other than wheat flour, etc. These may be used alone or in combination of two or more.

[0024] The wheat flour is not particularly limited and can be appropriately selected, and examples thereof include hard wheat flour, durum wheat flour, medium-strength wheat flour, weak wheat flour, etc. These may be used alone or in combination of two or more kinds.

[0025] The cereal flours other than wheat flour are not particularly limited and can be selected appropriately, and examples thereof include rye flour, rice flour, corn flour, buckwheat flour, barley flour, glutinous barley flour, soy flour, oat flour, starches (including modified starches), etc. These may be used alone or in combination of two or more.

[0026] The starches are not particularly limited and can be selected appropriately, and examples thereof include unprocessed starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, and rice starch, as well as processed starches obtained by processing these (for example, by cross-linking, phosphorylation, acetylation, etherification, oxidation, gelatinization, etc.). These may be used alone or in combination of two or more.

[0027] The content of the raw material grain flour in the food product is not particularly limited and can be selected appropriately.

[0028] <Dried ground coffee cherry> The dried coffee cherry grounds are coffee cherries from which the coffee beans used as the raw material for the coffee beverage have been removed, i.e., the pulp and skin of the cherries other than the coffee beans, which have been dried and ground. The dried coffee cherry grounds are rich in dietary fiber and have therefore been attracting attention as a superfood.

[0029] The dried coffee cherry grounds can be obtained, for example, by drying coffee cherries from which the coffee beans have been removed and then grinding the dried product. Conventional drying and grinding methods can be used. Alternatively, commercially available dried coffee cherry grounds can be used.

[0030] The content of the dried coffee cherry grounds in the food (hereinafter sometimes referred to as "usage amount") is not particularly limited and can be selected as appropriate, but the amount of the dried coffee cherry grounds relative to 100 parts by mass of the cereal flour in the food is preferably 0.2 to 15 parts by mass, more preferably 0.3 to 10 parts by mass, and particularly preferably 0.5 to 8 parts by mass. If the amount is within this preferred range, it is possible to achieve a higher level of both suppression of the harshness specific to whole wheat flour and the like and suppression of the bitterness specific to coffee cherries, and is also advantageous in that it can further improve the texture of the bakery food. The cereal flours in the food product refer to the raw cereal flours described above.

[0031] <Ratio (A+5×B:C)> When the total amount of the whole wheat flour and the whole rye flour is A parts by mass, the total amount of the wheat bran and the rye bran is B parts by mass, and the amount of the dried coffee cherry grounds is C parts by mass, the ratio of A + 5 × B to C (A + 5 × B:C) is not particularly limited and can be selected appropriately, but is preferably 1:0.001 to 1, and more preferably 1:0.005 to 0.8. Furthermore, when the food is a bakery food, a ratio of 1:0.008 to 0.7 is even more preferable, and a ratio of 1:0.01 to 0.2 is particularly preferable. When the food is a noodle, a ratio of 1:0.01 to 0.9 is even more preferable, and a ratio of 1:0.05 to 0.8 is particularly preferable. A ratio within the above-mentioned preferred range is advantageous in that it can achieve a high level of both suppression of the harshness characteristic of the whole wheat flour and the like and suppression of the bitterness characteristic of the coffee cherry, and further improve the texture of the bakery food.

[0032] The method for producing the food product is not particularly limited and can be selected appropriately, but the food product can be suitably produced by the food product production method of the present invention described below.

[0033] (Food manufacturing method) The food manufacturing method of the present invention is a method for manufacturing a food comprising one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and dried coffee cherry grounds.As long as the one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and the dried coffee cherry grounds are used as raw materials, there are no particular limitations, and any known food manufacturing method can be selected as appropriate.

[0034] For example, a raw material flour containing one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and dried coffee cherry grounds, is mixed with a dough preparation liquid such as water, milk, whole eggs, egg whites, egg yolks, fresh cream, or lye water to form a clay-like dough (known as dough) or a paste-like dough (known as batter).The dough is then shaped into the desired form of the processed food, and, as necessary, the dough can be dried, cooled, or fermented, or subjected to a heat treatment such as baking, steaming, frying, or boiling to produce the processed food.

[0035] In the method for producing the food product, the type of food product; one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran; dried coffee cherry grounds; and the ratio (A+5×B:C) are the same as those described in the (Food) section of the present invention above, and preferred embodiments are also the same.

[0036] (One or more flavor improvers selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran) The flavor improver of the present invention, which is one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran (hereinafter, sometimes referred to as "wheat whole flour, etc."), contains at least ground dried coffee cherry, and may further contain other ingredients as necessary.

[0037] The one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran are the same as those described in the above section (Food) of the present invention.

[0038] <Dried ground coffee cherry> The flavor improver for whole wheat flour or the like contains ground dried coffee cherries as an active ingredient. The dried coffee cherry ground material is the same as that described above in the section (food) of the present invention.

[0039] The content of the dried coffee cherry grounds in the flavor improving agent such as whole wheat flour is not particularly limited, and can be appropriately selected depending on the amount of the dried coffee cherry grounds used, etc.

[0040] <Other ingredients> The other ingredients in the flavor improver for whole wheat flour or the like are not particularly limited as long as they do not impair the effects of the present invention, and ingredients used in foods can be appropriately selected depending on the purpose. Examples include various fermented starters such as sourdough and levan; baker's yeast such as fresh yeast, semi-dry yeast and dry yeast; yeast food; sugars such as sugar, glucose, fructose, invert sugar, starch syrup, maltose and lactose; eggs or egg powder; dairy products such as skim milk powder, whole milk powder, cheese powder, yogurt powder and whey powder; proteins such as gluten; powdered oils and fats; emulsifiers; leavening agents; thickeners; sweeteners; flavorings; coloring agents; ascorbic acid; inorganic salts such as salt; malt powder, malt extract; and auxiliary ingredients commonly used in the production of bread, such as commercially available dough improvers. The other ingredients in the flavor improver for whole wheat flour or the like may be used alone or in combination of two or more. The other ingredients are not particularly limited as long as they are of a grade suitable for food applications and can be selected appropriately. Commercially available products or appropriately prepared products may be used.

[0041] The content of other components in the flavor improving agent such as whole wheat flour is not particularly limited and can be selected appropriately.

[0042] The method for producing the flavor improving agent for whole wheat flour or the like is not particularly limited and can be selected appropriately. For example, a method of mixing the dried coffee cherry grounds with the other ingredients as required may be mentioned.

[0043] <Use> The amount of the flavor improving agent such as whole wheat flour used is not particularly limited and can be appropriately selected depending on the amount of the dried coffee cherry grounds used, etc.

[0044] The amount of the dried coffee cherry grounds used is not particularly limited and can be appropriately selected depending on the amount of the whole wheat flour and the like. For example, when the total amount of the whole wheat flour and the whole rye flour is A parts by mass, the total amount of the wheat bran and the rye bran is B parts by mass, and the amount of the dried coffee cherry grounds is C parts by mass, the ratio of A + 5 × B to C (A + 5 × B:C) is preferably in the range of 1:0.001 to 1, and more preferably in the range of 1:0.005 to 0.8. Furthermore, when used in bakery foods, it is more preferably used in the range of 1:0.008 to 0.7, and particularly preferably in the range of 1:0.01 to 0.2. When used in noodles, it is more preferably used in the range of 1:0.01 to 0.9, and particularly preferably in the range of 1:0.05 to 0.8. A ratio within the above preferred range is advantageous in that it can further suppress the harshness characteristic of whole wheat flour and the like.

[0045] The amount of flavor improver for whole wheat flour or the like used in foods containing whole wheat flour or the like is not particularly limited and can be selected appropriately, but is preferably used in an amount such that the amount of dried coffee cherry grounds is in the range of 0.2 to 15 parts by mass, more preferably 0.3 to 10 parts by mass, and particularly preferably 0.5 to 8 parts by mass, per 100 parts by mass of flour in the food. A content within the above preferred range is advantageous in that the harshness specific to whole wheat flour or the like can be further suppressed. The cereal flours in the food product refer to the raw cereal flours described above.

[0046] The method of using the flavor improver for whole wheat flour or the like is not particularly limited and can be selected appropriately. For example, it may be added to raw materials in the production of food.

[0047] As described above, the flavor improver for whole wheat flour, etc. of the present invention can improve the flavor of the whole wheat flour, etc. Therefore, the present invention also relates to a method for improving the flavor of whole wheat flour, etc., which comprises using the flavor improver for whole wheat flour, etc. of the present invention. The method for improving the flavor of whole wheat flour or the like can be carried out, for example, in the same manner as in the method for producing the food of the present invention described above.

[0048] (Coffee cherry flavor improver) The coffee cherry flavor improving agent of the present invention contains at least one or more components selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and may further contain other components as necessary.

[0049] The form of the coffee cherries is not particularly limited and can be appropriately selected as long as they are coffee cherries from which the coffee beans have been removed, and examples include dried ground coffee cherries, undried coffee cherries, etc. The dried ground coffee cherries are the same as those described in the above section on (Food) of the present invention.

[0050] <One or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran> The coffee cherry flavor improving agent contains, as an active ingredient, one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran (hereinafter, sometimes referred to as "wheat whole flour, etc."). The whole wheat flour and the like are the same as those described in the above item (food) of the present invention.

[0051] The content of the whole wheat flour or the like in the coffee cherry flavor improving agent is not particularly limited, and can be appropriately selected depending on the amount of the whole wheat flour or the like used.

[0052] <Other ingredients> Other ingredients in the coffee cherry flavor improver can be selected appropriately depending on the purpose, as long as they do not impair the effects of the present invention. Examples include those similar to those described above in the section of the present invention (one or more flavor improvers selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran). The contents of other components in the coffee cherry flavor improving agent are not particularly limited and can be selected appropriately.

[0053] The method for producing the coffee cherry flavor improving agent is not particularly limited and can be selected as appropriate. For example, a method of mixing the whole wheat flour or the like with the other ingredients as needed may be mentioned.

[0054] <Use> The amount of the coffee cherry flavor improving agent used is not particularly limited, and can be appropriately selected depending on the amount of the whole wheat flour used, etc.

[0055] The amount of the whole wheat flour and the like used is not particularly limited and can be appropriately selected depending on the amount of the coffee cherries and the like. For example, when the total amount of the whole wheat flour and the whole rye flour is A parts by mass, the total amount of the wheat bran and the rye bran is B parts by mass, and the amount of the coffee cherries is C parts by mass, the wheat whole wheat flour, etc. is preferably used in an amount such that the ratio of A + 5 × B to C (A + 5 × B:C) is within the range of 1:0.001 to 1, and more preferably within the range of 1:0.005 to 0.8. Furthermore, when used in bakery foods, it is more preferably used in an amount within the range of 1:0.008 to 0.7, and particularly preferably within the range of 1:0.01 to 0.2. When used in noodles, it is more preferably used in an amount within the range of 1:0.01 to 0.9, and particularly preferably within the range of 1:0.05 to 0.8. A ratio within the above preferred range is advantageous in that it can further suppress the bitterness characteristic of the coffee cherries.

[0056] The amount of the coffee cherry flavor improving agent used in a food containing coffee cherries is not particularly limited and can be selected as appropriate. However, it is preferably used in an amount such that the total amount of the wheat whole grain flour and the rye whole grain flour is in the range of 5 to 100 parts by mass, and more preferably in the range of 5 to 90 parts by mass, per 100 parts by mass of the cereal flour in the food. Furthermore, when used in bakery foods, it is more preferably used in an amount in the range of 20 to 90 parts by mass, and particularly preferably in the range of 30 to 80 parts by mass. When used in noodles, it is more preferably used in an amount in the range of 5 to 80 parts by mass, and particularly preferably in the range of 10 to 50 parts by mass. Amounts within the above preferred ranges are advantageous in that the bitterness characteristic of coffee cherries can be further suppressed.

[0057] Furthermore, the amount of the coffee cherry flavor improving agent used in the food containing coffee cherries is not particularly limited and can be selected appropriately, but is preferably used in an amount such that the total amount of the wheat bran and the rye bran is in the range of 1 to 20 parts by mass, and more preferably in the range of 1 to 18 parts by mass, per 100 parts by mass of the cereal flour in the food. Furthermore, when used in bakery foods, it is more preferably used in an amount in the range of 4 to 18 parts by mass, and particularly preferably in the range of 6 to 16 parts by mass. When used in noodles, it is more preferably used in an amount in the range of 1 to 16 parts by mass, and particularly preferably in the range of 2 to 10 parts by mass. Amounts within the above preferred ranges are advantageous in that the bitterness characteristic of coffee cherries can be further suppressed.

[0058] The cereal flours in the food product refer to the raw cereal flours described above.

[0059] The method of using the coffee cherry flavor improving agent is not particularly limited and can be selected appropriately. For example, the agent may be added to raw materials in the production of food products.

[0060] As described above, the coffee cherry flavor improving agent of the present invention can improve the flavor of the coffee cherries. Therefore, the present invention also relates to a method for improving coffee cherry flavor, which comprises using the coffee cherry flavor improving agent of the present invention. The method for improving the flavor of coffee cherries can be carried out, for example, in the same manner as in the method for producing the food of the present invention described above. [Example]

[0061] The present invention will be explained below by showing test examples, but the present invention is not limited to these test examples.

[0062] (Test Example 1) Breads of the control example and test examples 1-1 to 1-4 were produced using the following formulations and steps. <Formulation> Raw grain flour: Amounts listed in Table 1 (total 100 parts by mass) Dried coffee cherry grounds in the amount specified in Table 1 Dough improver: 0.3 parts by weight (Daw Natural S, manufactured by Oriental Yeast Co., Ltd.) Fresh yeast 3.2 parts by weight Gluten 1.5 parts by weight (H-10, manufactured by Ogawa Flour Mills) Salt 2 parts by weight · Caster sugar ··· 8 parts by mass Skim milk powder 3 parts by weight Honey 4 parts by weight Shortening: 8 parts by weight · Water · · Appropriate amount

[0063] <Process: Straight method> 1. Mixing: Low speed 5 minutes → Medium-low speed 3 minutes → Add oil → Low speed 3-4 minutes →Medium-low speed 5~6 minutes →Medium-high speed 1 minute 2. Kneading temperature 27.5℃ 3. Floor time: 70 minutes at 27°C and 75% relative humidity 4. Divide 45g 5. Bench time: 20 minutes 6. Forming (using a molder) - Roll forming 7. Proofing: 38°C, 85% relative humidity, 50 minutes 8. Bake: 210°C for 8 minutes

[0064] <Evaluation> [Bitterness (especially from wheat bran)] Ten trained evaluators judged the bitterness (particularly that derived from wheat bran) of the baked bread using the following criteria, and the results (average scores) are shown in Table 1. -Evaluation criteria- 5 points: Less bitter than the control. 4 points: Slightly less bitter than the control. 3 points: The bitterness is equal to that of the control. 2 points: Slightly more bitter than the control. 1 point: Stronger bitterness than the control.

[0065] [Texture (chewy)] The texture (chewiness) of the baked bread was judged by 10 trained evaluators using the following criteria, and the results (average scores) are shown in Table 1. -Evaluation criteria- 5 points: More chewy than the control. 4 points: Slightly chewier than the control. 3 points: The chewy texture is the same as the control example. 2 points: Slightly less chewy than the control. 1 point: Less chewy than the control.

[0066] [Table 1]

[0067] (Test Example 2) Bread was produced in the same manner as in Test Example 1, except that the raw material flours and ground dried coffee cherries were changed to those and amounts shown in Table 2. Furthermore, bitterness and texture were evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

[0068] [Table 2]

[0069] (Test Example 3) Bread was produced in the same manner as in Test Example 1, except that the raw material flours and ground dried coffee cherries were changed to those and amounts shown in Table 3.

[0070] <Evaluation> [Bitterness (especially from coffee cherries)] The bitterness of the baked bread (particularly that derived from coffee cherries) was judged by 10 trained evaluators according to the following criteria, and the results (average scores) are shown in Table 3. -Evaluation criteria- 5 points: Less bitter than the control. 4 points: Slightly less bitter than the control. 3 points: Bitterness is equal to that of the control. 2 points: Slightly more bitter than the control. 1 point: Tastes more bitter than the control.

[0071] [Table 3]

[0072] (Test Example 4) The udon noodles of the Control Example and Test Examples 4-1 to 4-5 were produced as follows. A total of 100 parts by mass of the raw grain flour ingredients listed in Table 4, the amount of dried coffee cherry grounds listed in Table 4, 38 to 44 parts by mass of water, and 3 parts by mass of salt were mixed together to prepare dough. The dough was rolled out and combined using a noodle roller to produce a noodle band, which was then cut using a cutting blade (#10 square) to produce raw udon noodle strands (noodle thickness: 2.8 mm). The resulting raw udon noodles were boiled in hot water for about 18 minutes, washed with water, and cooled to produce boiled udon noodles.

[0073] <Evaluation> The harshness (particularly derived from wheat bran) of the udon noodles immediately after boiling was evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0074] [Table 4]

[0075] (Test Example 5) Udon noodles were produced in the same manner as in Test Example 4, except that the raw material flours and ground dried coffee cherries were changed to those and amounts shown in Table 5. Furthermore, bitterness was evaluated in the same manner as in Test Example 4. The results are shown in Table 5.

[0076] [Table 5]

[0077] (Test Example 6) Udon noodles were produced in the same manner as in Test Example 4, except that the raw material flours and ground dried coffee cherries were changed to those and amounts shown in Table 6. The bitterness of the udon noodles immediately after boiling (particularly that derived from the coffee cherries) was evaluated in the same manner as in Test Example 4. The results are shown in Table 6.

[0078] [Table 6]

[0079] As described above, it has been confirmed that the present invention can suppress the harshness specific to whole wheat flour, wheat bran, whole rye flour, and rye bran while suppressing the bitterness specific to coffee cherries, thereby producing a food with improved flavor.

[0080] Details of the wheat flour and other ingredients used in the above test examples are as follows. Note that these were used as examples only. Strong wheat flour (Nissin Flour Milling) Medium-strength wheat flour (Nissin Flour Milling) Whole wheat flour (Nissin Flour Milling, dietary fiber content: 11% by mass) Wheat bran (moisture-treated product, dietary fiber content: 53% by mass) Dried coffee cherry powder (manufactured by THE COFFEE CHERRY CO., dietary fiber content: 51%, raw material: Arabica)

Claims

1. A food product comprising at least one selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and ground dried coffee cherries.

2. The food product of claim 1 , wherein the food product is a bakery food product.

3. The food product of claim 1, wherein the food product is noodles.

4. 4. The food product according to claim 1, wherein the ratio of A + 5 × B to C (A + 5 × B:C) is 1:0.001 to 1:1, where A is the total amount of the whole wheat flour and the whole rye flour, B is the total amount of the wheat bran and the rye bran, and C is the amount of the dried coffee cherry grounds.

5. The food product according to any one of claims 1 to 3, wherein the total amount of the whole wheat flour and the whole rye flour is 5 to 100 parts by mass per 100 parts by mass of cereal flour.

6. The food according to any one of claims 1 to 3, wherein the total amount of the wheat bran and the rye bran is 1 to 20 parts by mass in 100 parts by mass of cereal flour.

7. 4. The food product according to claim 1, wherein the amount of the dried coffee cherry ground material is 0.2 to 15 parts by mass per 100 parts by mass of the cereal flour.

8. A method for producing a food product comprising one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and ground dried coffee cherries, the method comprising: A method for producing a food product, characterized by using one or more selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, and the dried coffee cherry ground material as ingredients.

9. The method for producing a food product according to claim 8, wherein the food product is a bakery food product.

10. The method for producing a food product according to claim 8, wherein the food product is noodles.

11. 11. The method for producing a food product according to any one of claims 8 to 10, wherein the ratio of A + 5 × B to C (A + 5 × B:C) is 1:0.001 to 1:1, where A is the total amount of the whole wheat flour and the whole rye flour, B is the total amount of the wheat bran and the rye bran, and C is the amount of the dried coffee cherry grounds.

12. The method for producing a food product according to any one of claims 8 to 10, wherein the total amount of the whole wheat flour and the whole rye flour is 5 to 100 parts by mass per 100 parts by mass of cereal flour.

13. The method for producing a food product according to any one of claims 8 to 10, wherein the total amount of the wheat bran and the rye bran is 1 to 20 parts by mass per 100 parts by mass of cereal flour.

14. The method for producing a food product according to any one of claims 8 to 10, wherein the amount of the ground dried coffee cherry per 100 parts by mass of the cereal flour is 0.2 to 15 parts by mass.

15. one or more flavor improving agents selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran, A flavor improving agent comprising ground dried coffee cherries.

16. A coffee cherry flavor improver, comprising: A flavor improving agent characterized by containing one or more members selected from the group consisting of whole wheat flour, wheat bran, whole rye flour, and rye bran.

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