Flavor enhancer for filling in composite bread food

Abstract

To improve a flavor of the entirety of composite bread food so as to receive a more preferable feeling of a filling in the composite bread food.SOLUTION: A flavor enhancer for composite bread food includes a continuous phase that is an oil phase. A content of an unsaponifiable matter in the flavor enhancer is 0.2-3.5 mass%. A bread dough containing the flavor enhancer for composite bread food, bread for composite bread food that is a heat-treated food of the bread dough, and composite bread food made by compositing the bread for composite bread food and a filling are provided.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a flavor enhancer that enhances the flavor of fillings in composite bread products. [Background technology]

[0002] Bakery foods include a wide variety of products, not only due to the wide variety of dough types themselves, but also due to the combination of various fillings and secondary ingredients. A particularly popular type of bakery food is a bakery food that combines fillings with bread by using the filling as a topping, sandwich, enveloping, or spreading (hereinafter simply referred to as composite bread food).

[0003] Here, improving the flavor of composite bread products has traditionally been achieved by improving the flavor of the filling, which accounts for a large proportion of the flavor of composite bread products. Conventional methods for improving the flavor of the filling include (1) increasing the content of flavoring agents such as sugar and flavorings in the filling to strengthen the flavor, and (2) increasing the content of ingredients in the filling that improve the flavor of the filling, such as cocoa content in chocolate filling or milk solids in milk filling, to strengthen the flavor.

[0004] However, when methods such as (1) and (2) above are used to improve the flavor of the filling, it is necessary to prepare the filling by adding flavoring materials, fragrances, and ingredients that improve the flavor of the filling for each filling used, which makes the process complicated and also leads to problems such as the cost of the filling itself being high.

[0005] In composite bread products, importance is attached to the strength of the flavor of the filling as well as the harmony of the flavors of the filling and bread.

[0006] In a composite bread product, if only the flavor of the filling is strengthened, it is difficult to achieve a harmonious flavor for the entire composite bread product, and in many cases the overall flavor of the composite bread product is too strong and is not to the liking of consumers.

[0007] For this reason, in order to improve and harmonize the flavor of the entire composite bread food, studies have been made in recent years to improve the flavor of the filling from the bread dough side.

[0008] For example, Patent Document 1 discloses a method for improving the flavor of filling in bread containing filling, which method is characterized by adding sucralose to bread dough.

[0009] In addition, an oil and fat composition that can be used for both the production of bread dough and the production of fillings and that exhibits and maintains the flavor of milk fat has been disclosed (e.g., Patent Document 2). [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-009646 [Patent Document 2] Japanese Patent Application Publication No. 2016-082888 Summary of the Invention [Problem to be solved by the invention]

[0011] However, the method of Patent Document 1, which aims to improve the flavor of the filling from the bread side to be combined and thereby improve the overall flavor of the composite bread food, has the problem that the use of sucralose, a high-intensity sweetener, tends to make the overall flavor of the composite bread food overly sweet. Furthermore, the oil and fat composition proposed in Patent Document 2, which can be used in the production of both bread dough and filling, can enhance the flavor of either the bread dough or the filling containing the oil and fat composition, but does not enhance the flavor of the filling from the bread dough in a composite bread food. Furthermore, when the oil and fat composition of the invention of Patent Document 2 is used in both the bread dough and the filling, it is necessary to use the same oil and fat composition when producing the filling and the bread dough, which poses a problem that the formulation of the filling and the bread dough is likely to be limited. Furthermore, the oil and fat composition of the invention of Patent Document 2 is itself excellent at expressing the flavor unique to milk fat, and when it is added to the bread dough or the filling, it may change the flavor rather than enhance it.

[0012] On the other hand, bread manufacturers and oven-fresh bakeries (OFBs) often use commercially available fillings instead of homemade fillings when producing composite bread products. When applying conventional methods to commercially available fillings, high-intensity sweeteners must be mixed into the already-made filling, and different sweeteners must be added for each filling used, which can lead to issues such as reduced overall production efficiency.

[0013] That is, when it comes to improving the flavor of composite bread products, there is still room for improvement in the method of improving the flavor of the filling from the bread dough side. [Means for solving the problem]

[0014] As a result of intensive research by the inventors, it was found that when bread in which the continuous phase is an oil phase and which uses a flavor enhancer containing a predetermined amount of unsaponifiable matter is combined with a filling, the flavor of the filling can be felt more strongly, and as a result, the flavor of the entire composite bread food is improved.

[0015] The present invention is based on the above findings. [1] A flavor enhancer in which the continuous phase is an oil phase, The content of unsaponifiable matter in the flavor enhancer is 0.2 to 3.5% by mass. Flavor enhancer for fillings in composite bakery foods. [2] A flavor enhancer for a filling in a composite bread food product according to [1], wherein the oil phase contains palm-based oil. [3] A flavor enhancer for a filling in a composite bread food product according to [2], wherein the palm-based oil content in the flavor suppressor / enhancer is 40% by mass or more. [4] A flavor enhancer for a filling in a composite bread food according to any one of [1] to [3], which is used for kneading into bread. [5] Bread dough for a composite bread food, containing the flavor enhancer for a filling in the composite bread food according to any one of [1] to [4]. [6] Bread for composite bread food, which is a heat-treated product of the bread dough described in [5]. [7] A composite bread food product comprising the bread according to [6] and a filling. [8] A method for enhancing the flavor of a filling in a composite bread food, comprising the following steps 1 to 3: (Step 1) A step of blending the flavor enhancer for fillings in composite bread foods according to any one of [1] to [4] into bread dough to obtain bread dough for the composite bread food. (Step 2) A step of subjecting the dough for the composite bread food to a heat treatment to obtain bread for the composite bread food. (Step 3) A step of combining bread for composite bread food with filling for composite bread food. [Effects of the Invention]

[0016] According to the present invention, the flavor of the filling of the composite bread food can be perceived more favorably, and the flavor of the composite bread food as a whole can be improved. DETAILED DESCRIPTION OF THE INVENTION

[0017] [Flavor enhancer for fillings in complex bread products] The flavor enhancer for fillings used in composite bread products of the present invention (hereinafter simply referred to as the improving agent of the present invention) will be described below for each condition. When the improving agent of the present invention is contained in the dough of a composite bread product, it can enhance the flavor of the filling and improve the flavor of the entire composite bread product.

[0018] <Oil phase> First, the continuous phase of the improving agent of the present invention will be described. The improving agent of the present invention makes the oil phase the continuous phase. This allows the improving agent of the present invention to enhance the flavor of the filling and improve the overall flavor of the composite bread food product.

[0019] The improver of the present invention is not particularly limited as long as it has an oil phase as a continuous phase, and may be an emulsion having an oil phase as a continuous phase, such as margarine or fat spread, which contains an aqueous phase as a dispersed phase, or a composition consisting of only an oil phase, such as shortening which does not substantially contain water.

[0020] When the improving agent of the present invention contains water, there are no limitations on the type of emulsion as long as the oil phase is the continuous phase, and it may be a water-in-oil emulsion, or a double or higher multiple emulsion such as an oil-in-water-in-oil emulsion. Furthermore, from the viewpoint of facilitating the production of bread dough and bread, it is preferable that the improving agent of the present invention has plasticity.

[0021] When the improver of the present invention is an emulsion in which the continuous phase is an oil phase, the water content thereof is preferably 25% by mass or less, more preferably 23% by mass or less, and even more preferably 20% by mass or less, from the viewpoint of obtaining the effects of the present invention.

[0022] -Oils and fats- The oils and fats used in the improver of the present invention (i.e., the oils and fats that constitute the oil phase of the improver) are not particularly limited, and one or more may be selected from various vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil (including rice germ oil), olive oil, sunflower oil, safflower oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea butter, mango kernel oil, monkey fat, and illipe fat; various animal oils and fats such as beef tallow, lard, chicken oil, milk fat, fish oil, and whale oil; and processed oils and fats obtained by using these oils and fats as raw materials and subjecting them to one or more treatments selected from hydrogenation, fractionation, and interesterification.

[0023] The hydrogenation, fractionation and interesterification for producing the above processed oils and fats can be carried out by conventionally known methods. The fractionation may be solvent fractionation or dry fractionation. The interesterification may be carried out using an enzyme catalyst such as lipase or a chemical catalyst such as sodium methoxide. In the present invention, random interesterification is preferred.

[0024] Of the fats and oils described above, palm oil, soybean oil, rapeseed oil, rice bran oil, olive oil, shea butter, and processed fats and oils made from these fats and oils are preferred for the oil phase of the improver of the present invention. Furthermore, preferred processed fats and oils made from palm oil, soybean oil, rapeseed oil, rice bran oil, olive oil, and shea butter are the transesterified fats and oils described below, such as palm-based fats, extremely hardened soybean oil, extremely hardened rapeseed oil, and shea olein. Of these, palm-based fats and oils are more preferred.

[0025] The palm-based fats and oils in the present invention can be one or more selected from palm oil and processed fats obtained by using palm oil as a raw material and subjecting it to one or more treatments selected from hydrogenation, fractionation, and interesterification. When palm-based fats and oils are produced through interesterification, oils and fats containing 70% by mass or more of palm-based fats before interesterification are treated as palm-based fats and oils in the present invention.

[0026] Palm-based fats and oils preferably used in the present invention include palm oil, palm fractionated soft oil, extremely hardened palm oil, hydrogenated palm oil, and interesterified fats and oils containing these fats and oils, and more preferably include palm oil, palm fractionated soft oil, and interesterified fats and oils containing these fats and oils.

[0027] In addition, examples of the palm fractionated soft oil that can be preferably used include palm olein, palm super olein, soft palm mid fraction, top olein, and hard palm mid fraction, and more preferably palm olein and palm super olein. By including palm-based oil and fat, the improving agent of the present invention can more suitably enhance the flavor of the filling in composite bread foods.

[0028] The fat or oil preferably has an iodine value of 35-300, more preferably 40-250.

[0029] The palm-based fats and oils preferably have an iodine value of 42 to 70, more preferably 45 to 65. The palm oil preferably has an iodine value of 45 to 55. The iodine value of the fractionated soft palm oil is preferably 52 to 68, more preferably 55 to 65.

[0030] The content of unsaponifiable matter in the fats and oils used in the improver of the present invention is not particularly limited as long as the content of unsaponifiable matter in the improver of the present invention satisfies the numerical range described below, but is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, in the fats and oils. The upper limit is preferably 5% by mass or less, more preferably 2.5% by mass or less. Therefore, the content of unsaponifiable matter in the fats and oils is preferably 0.1 to 5% by mass, more preferably 0.15 to 2.5% by mass.

[0031] In the present invention, the term "unsaponifiable matter" refers to substances such as sterols, tocopherols, carbohydrates, and glycerin that cannot be saponified with alkali.

[0032] The content of unsaponifiable matter in fats and oils can be measured, for example, in accordance with the Unsaponifiable Matter Measurement Method (2.4.8-1996) of the Standard Methods for Analysis of Fats and Oils of the Japan Oil Chemists' Society. The same applies hereinafter in the present invention.

[0033] The content of unsaponifiable matter in palm-based oil and fat is preferably 0.1 to 0.8% by mass, more preferably 0.12 to 0.4% by mass, and even more preferably 0.15 to 0.2% by mass in the oil and fat.

[0034] In addition, when using fats and oils with a high content of unsaponifiable matter, the unsaponifiable matter content in the fats and oils is preferably 1.3% by mass or more, or 1.5% by mass or more, more preferably 1.8% by mass or more, and even more preferably 2.0% by mass or more.

[0035] Examples of fats and oils that preferably satisfy this condition include rice bran oil and olive oil.

[0036] From the viewpoint of obtaining the effects of the present invention, the fat and oil content in the improver of the present invention is preferably 70% by mass or more, more preferably 74% by mass or more, and even more preferably 78% by mass or more. The upper limit is preferably 100% by mass or less. Therefore, the fat and oil content in the improver is preferably 70 to 100% by mass, more preferably 74 to 100% by mass, and even more preferably 78 to 100% by mass. The fat and oil content includes the fat and oil content in other ingredients (e.g., unsaponifiable matter preparations, plant milk) described below. Furthermore, the fat and oil content also includes the unsaponifiable matter content in the fat and oil described above, and the unsaponifiable matter content in other ingredients (e.g., unsaponifiable matter preparations, plant milk) described below.

[0037] Here, from the viewpoint of adjusting the hardness and plasticity of the improving agent of the present invention depending on the type of dough and bread to be produced, the improving agent of the present invention typically contains palm-based oil or fat in an amount of 9% by mass or more, 20% by mass or more, or 30% by mass or more, preferably 40% by mass or more, more preferably 50% by mass or more, and even more preferably 60% by mass or more, thereby enabling the improving agent of the present invention to more suitably enhance the flavor of the filling in composite bread foods.

[0038] Furthermore, it is preferable that the fats and oils used in the improver of the present invention contain 0.2% by mass or more (for example, 1% by mass or more, 3% by mass or more, 5% by mass or more, 10% by mass or more, 20% by mass or more) of the fats and oils having a high content of unsaponifiable matter as described above, from the viewpoint of producing a improver that satisfies the range of unsaponifiable matter amounts described below.

[0039] In order to avoid imparting a flavor characteristic of animal fats, the amount of animal fats in the fats and oils used in the improving agent of the present invention is preferably 10% by mass or less, more preferably 5% by mass or less, and even more preferably 1% by mass or less.

[0040] -Solid fat content of oil phase- Next, the solid fat content (SFC) of the oil phase of the improver of the present invention will be described.

[0041] As described above, the improving agent of the present invention has an oil phase as the continuous phase. From the viewpoint of enhancing the ease of dispersibility in bread dough, the SFC at 10°C (SFC-10) of the oil phase of the improving agent of the present invention is preferably 10% or more, more preferably 15% or more, and even more preferably 20% or more. The upper limit is preferably 50% or less, more preferably 45% or less, and even more preferably 40% or less. Therefore, in one embodiment, the SFC-10 of the oil phase of the improving agent of the present invention is preferably 10 to 50%, more preferably 15 to 45%, and even more preferably 20 to 40%.

[0042] From the same viewpoint, the SFC at 30°C (SFC-30) of the oil phase of the improver of the present invention is preferably 1% or more, more preferably 3% or more, and even more preferably 5% or more. The upper limit is preferably 18% or less, and more preferably 15% or less. Therefore, in one embodiment, the SFC-30 of the oil phase of the improver of the present invention is preferably 1 to 18%, more preferably 1 to 15%, even more preferably 3 to 15%, and even more preferably 5 to 15%.

[0043] Furthermore, the ratio of SFC-10 to SFC-30 in the improver of the present invention (SFC-10 / SFC-30) is preferably adjusted to 1.5 or more, more preferably 2.5 or more, and even more preferably 3.5 or more, with the upper limit being preferably adjusted to 6.0 or less, more preferably 5.6 or less, and even more preferably 5.2 or less.

[0044] Therefore, in one embodiment, the SFC-10 / SFC-30 of the oil phase of the improver of the present invention is preferably adjusted to be 1.5 to 6.0, more preferably 2.5 to 5.6, and even more preferably 3.5 to 5.2.

[0045] <Content of unsaponifiable matter in the conditioner> Next, the content of unsaponifiable matter in the improver of the present invention will be described.

[0046] The improver of the present invention contains unsaponifiable matter at 0.20% by mass or more, preferably 0.25% by mass or more, more preferably 0.35% by mass or more, and even more preferably 0.40% by mass or more. The upper limit is usually 3.5% by mass or less, preferably 3.00% by mass or less, more preferably 2.00% by mass or less, and even more preferably 1.00% by mass or less. Therefore, the improver of the present invention contains unsaponifiable matter at 0.20 to 3.5% by mass, preferably 0.25 to 3.00% by mass, more preferably 0.35 to 2.00% by mass, and even more preferably 0.40 to 1.00% by mass.

[0047] When the unsaponifiable matter contained in the improving agent of the present invention satisfies the above range, the flavor of the filling in a composite bread food product can be enhanced.

[0048] The content of unsaponifiable matter in the improver of the present invention can be adjusted by any method and can be selected as desired, as long as the unsaponifiable matter content is in the range of 0.2 to 3.5 mass%.

[0049] For example, (1) a commercially available unsaponifiable matter preparation (e.g., "Rice Sterol Ester" manufactured by Tsuno Foods Co., Ltd., "Phytosterol S" manufactured by Tama Biochemical Industry Co., Ltd., etc.) can be used to adjust the unsaponifiable matter content in the improver of the present invention; (2) a method can be used to adjust the unsaponifiable matter content in the improver of the present invention using fats and oils with a high unsaponifiable matter content; or (3) a method can be used to adjust the content by using a commercially available unsaponifiable matter preparation in combination with fats and oils with a high unsaponifiable matter content.

[0050] From the viewpoint of obtaining the effects of the present invention more favorably, the ratio of rice-derived unsaponifiable matter to the total unsaponifiable matter in the improving agent of the present invention is preferably 5% by mass or more, more preferably 25% by mass or more, and even more preferably 50% by mass or more. The upper limit is preferably 100% by mass or less. Therefore, the ratio of rice-derived unsaponifiable matter to the total unsaponifiable matter in the improving agent of the present invention is preferably 5 to 100% by mass, more preferably 25 to 100% by mass, and even more preferably 50 to 100% by mass.

[0051] When the ratio of rice-derived unsaponifiable matter in the unsaponifiable matter contained in the improver of the present invention satisfies the above range, the effects of the present invention can be obtained more favorably.

[0052] <Other ingredients> Next, other components that may be contained in the improver of the present invention will be described.

[0053] In addition to the above, the improving agent of the present invention can contain other ingredients within the range that does not impair the effects of the present invention. Examples of other ingredients that can be contained in the improving agent of the present invention include sugars, emulsifiers, starches, dextrin, dietary fiber, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, vegetable proteins such as wheat protein and soy protein, whole eggs, egg yolks, enzyme-treated egg yolks, and egg yolks. These include food ingredients and additives such as eggs such as egg white and egg protein and various egg processed products, milk and dairy products such as raw milk, cow's milk, special milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, partially skimmed milk, skim milk, and processed milk, brewery by-products, plant milk, flavorings, seasonings, pH adjusters, food preservatives, shelf life extenders, fruits, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meat, and seafood.

[0054] In the improving agent of the present invention, it is preferable to contain one or more of brewing by-products and plant milk among other ingredients, and it is even more preferable to contain both, in order to more preferably enhance the flavor of the filling in the composite bread food without impairing the flavor of the resulting composite bread food or the filling used in the composite bread food.

[0055] -Brewing by-products- First, the brewery by-products that are preferably contained in the improver of the present invention (hereinafter also referred to as "brewery by-products of the present invention") will be described.

[0056] In the present invention, the term "brewery by-product" refers to the filtration residue of food, beverages, or seasonings produced through a brewing process in which various food ingredients containing carbohydrates such as sugars and starch are fermented by microorganisms, and specifically includes brewery lees of alcoholic beverages and fermented seasonings.

[0057] When the brewing by-product of the present invention is brewing lees of alcoholic beverages, the type of alcoholic beverage is not particularly limited, and one or more types can be selected from brewing lees of sparkling brewed alcoholic beverages such as sake, shochu, and beer, fruit alcoholic beverages, whiskeys, spirits, liqueurs, etc. When the brewing by-product of the present invention is brewing lees of a fermented seasoning, the type of fermented seasoning is not particularly limited, and one or more types can be selected from brewing lees of soy sauce, mirin, etc.

[0058] From the viewpoint of obtaining the effects of the present invention favorably, the brewing by-product of the present invention is preferably selected from brewing lees of alcoholic beverages, more preferably selected from brewing lees of sparkling brewed alcoholic beverages such as sake, shochu, and beer, and even more preferably selected from brewing lees of sparkling brewed alcoholic beverages such as sake and beer.

[0059] Furthermore, when brewer's lees from sparkling brewed alcoholic beverages such as beer are used as the brewing by-product of the present invention, the coloring derived from the brewer's lees may be significantly present in the outer appearance or inner layer of the bread depending on the type of bread produced using the improving agent of the present invention. Therefore, it is more preferable to use brewer's lees from sake as the brewing by-product of the present invention, as this prevents the coloring derived from the brewer's lees from becoming significant and allows the commercial value of the bread to be maintained.

[0060] The brewery by-products used in the improving agent of the present invention may be in the form of a water-containing substance such as a liquid, gel, or paste, or may be in the form of a dry substance such as a plate, flake, granule, or powder, and one or more of these may be selected and used as desired. From the viewpoint of obtaining the effects of the present invention with a smaller amount and from the viewpoint of avoiding imparting a flavor derived from the brewery by-product to bread produced using the improving agent of the present invention, it is preferable to select and use one or more of dry substances such as a plate, flake, granule, or powder. From the same viewpoint, the moisture content of the brewery by-product of the present invention is preferably 15% by mass or less, 12% by mass or less, or 10% by mass or less, and more preferably 8% by mass or less.

[0061] When the brewery by-products are in the form of a dried material such as a plate, flake, or powder, the drying method is not particularly limited, and any conventionally known method can be used, such as (1) a method of shaping the material in an extrusion granulator and fluidized bed drying to produce a dried material, (2) a method of putting the material into a rotary drum-shaped vacuum container and indirectly heating it under reduced pressure to obtain a dried material, (3) a method of drying the material under reduced pressure on the surface of a drum dryer in a vacuum container, (4) a method of adding alcohol to the material, dehydrating the alcohol, and then evaporating the alcohol to dry it, (5) a spray drying method, or (6) a vacuum belt drying method.

[0062] Examples of products that preferably satisfy the above conditions include "Sakanohana (registered trademark)" (sake lees, manufactured by Riken Vitamin Co., Ltd.), "Sake Lees Powder" (sake lees, manufactured by Imuraya Foods Co., Ltd.), and "EverPro (registered trademark)-BR" (brewer's lees, manufactured by EverGrain Ingredients, LLC).

[0063] When the improving agent of the present invention contains the above-mentioned brewery by-products, the content of the brewery by-products in the improving agent of the present invention varies depending on the degree of the desired effect, etc., but is preferably 0.05% by mass or more. The upper limit is preferably 1.5% by mass or less, more preferably 1.1% by mass or less, and even more preferably 0.7% by mass or less. Therefore, the content of the brewery by-products is preferably 0.05 to 1.5% by mass, more preferably 0.05 to 1.1% by mass, and even more preferably 0.05 to 0.7% by mass.

[0064] -Plant milk- Next, the plant milk preferably used in the improving agent of the present invention (hereinafter referred to as the plant milk of the present invention) will be described.

[0065] Plant milk is a paste-like or liquid food or food ingredient obtained by extracting, squeezing, grinding or pulverizing nuts, seeds, grains or beans, and often has a milky, milky appearance.

[0066] When the plant milk of the present invention is an extract, the solvent is water, and it is obtained by adding water to nuts, beans or grains, mixing them and then straining them, or grinding or pulverizing them and then separating them into solid and liquid.

[0067] The grinding liquid and the pulverized liquid can be obtained by grinding or crushing nuts, beans or grains and adding water, and in this case, it does not matter whether grinding or crushing or adding water is carried out first.

[0068] The plant milk used in the present invention may contain solids resulting from grinding or pulverization, or may be one from which the solids have been removed by filtration, etc. Commercially available products may also be used.

[0069] Examples of nuts and seeds that can be used as raw materials for the plant milk of the present invention include peanuts, hazelnuts, almonds, cashew nuts, macadamia nuts, pistachios, coconuts, sesame seeds, walnuts, and hemp seeds.

[0070] Furthermore, examples of grains or beans that can be used as raw materials for the plant milk of the present invention include soybeans, adzuki beans, rice, barley, wheat, pearl barley, rye, oats, buckwheat, quinoa seeds, millet, sorghum, chickpeas, peas, mung beans, fava beans, lentils, lupine seeds, kidney beans, chia seeds, sunflower seeds, pumpkin seeds, watermelon seeds, pine nuts, peaches, safflower seeds, and canola seeds.

[0071] In the present invention, from the viewpoint of favorably enhancing the flavor of the filling in a composite bread food and not impairing the flavor, it is preferable to use plant milk made from one or more ingredients selected from the group consisting of almonds, rice, oats, chickpeas, and peas, it is more preferable to use plant milk made from one or more ingredients selected from the group consisting of almonds, oats, and rice, and it is even more preferable to use plant milk made from rice.

[0072] In addition, when producing plant milk, it is also possible to produce it using milk that has undergone one or more of the following processes: heat treatment such as roasting, steaming, or boiling, and enzyme treatment (e.g., saccharification).

[0073] From the viewpoint of more suitably exerting the effects of the present invention, the oil content in the plant milk is preferably, for example, 0.1 to 10% by mass, but is not limited thereto. From the same viewpoint, the protein content in the plant milk is preferably 0.1 to 10% by mass.

[0074] There are no particular restrictions on the amount of water added when producing the plant milk of the present invention, and water can be added appropriately taking into account the desired richness, physical properties, and production efficiency, but the water content in the plant milk state is preferably 95% by mass or less, more preferably 94% by mass or less, and even more preferably 93% by mass or less.

[0075] The plant milk may be a concentrated solution of the plant milk or a processed solution that has been subjected to enzyme treatment, fermentation treatment, heat treatment, acid treatment, etc. The enzyme treatment referred to here includes saccharification treatment using rice koji or amylase (e.g., α-amylase).

[0076] The degree of saccharification of the processed liquid of plant milk that has been subjected to saccharification treatment is preferably 20 to 80%, more preferably 30 to 60%.

[0077] Furthermore, the plant milk may be obtained by further treating the above-mentioned processed liquid with emulsification, sterilization, homogenization, etc.

[0078] From the viewpoint of obtaining a favorable effect of the improving agent of the present invention, the plant milk of the present invention is preferably a saccharified product or a fermented product, more preferably a saccharified product. Furthermore, when a fermented product is selected, it is preferably a lactic acid fermented product.

[0079] The content of other components in the improver of the present invention may be any amount within a range that does not impair the object of the present invention, but is preferably contained in a range of 50% by mass or less, more preferably 30% by mass or less.

[0080] When the improving agent of the present invention contains the above-mentioned plant milk, the content of the plant milk in the improving agent of the present invention varies depending on the degree of the desired effect, etc., but is preferably 0.1% by mass or more. The upper limit is preferably 5.0% by mass or less, more preferably 3.5% by mass or less, and even more preferably 2.0% by mass or less. Therefore, the content of the plant milk is preferably 0.1 to 5.0% by mass, more preferably 0.1 to 3.5% by mass, and even more preferably 0.1 to 2.0% by mass.

[0081] -Plant milk content per part by mass of brewing by-products- When the improving agent of the present invention contains both the above-mentioned brewery by-product and plant milk, the content of the plant milk is preferably 1 part by mass or more, more preferably 1.5 parts by mass or more, and even more preferably 2 parts by mass or more, per part by mass of the brewery by-product contained in the improving agent of the present invention. The upper limit is preferably 15 parts by mass or less, more preferably 10 parts by mass or less, and even more preferably 5 parts by mass or less. Therefore, in one embodiment, the content of the plant milk is preferably 1 to 15 parts by mass, more preferably 1.5 to 10 parts by mass, and even more preferably 2 to 5 parts by mass, per part by mass of the brewery by-product contained in the improving agent of the present invention.

[0082] [Method for producing flavor enhancer for filling in composite bread food] Next, a method for producing the improver of the present invention will be described.

[0083] The improving agent of the present invention can be produced in the same manner as a normal oil or fat composition in which the continuous phase is an oil phase, except that the continuous phase is an oil phase and the unsaponifiable matter content is 0.2 to 3.5% by mass. The production method is not particularly limited, and the improving agent can be produced by a known method.

[0084] Below, we will describe the method for producing the improver of the present invention, taking as an example the case where the content of unsaponifiable matter is adjusted using a commercially available unsaponifiable matter preparation and the improver of the present invention is in the form of a water-in-oil emulsion.

[0085] First, an aqueous phase and an oil phase are prepared. The unsaponifiable matter preparation is appropriately contained in the aqueous phase or oil phase so that the unsaponifiable matter content in the improver of the present invention falls within the above-mentioned range. However, from the viewpoint of dispersibility and solubility of the unsaponifiable matter, it is preferable to dissolve the unsaponifiable matter in the oil phase.

[0086] The oil phase is prepared by adding the above-mentioned other ingredients to the oil or fat as needed, and the water phase is prepared by adding the above-mentioned other ingredients to the water as needed. When one or more of brewery by-products and plant milk are contained, it is preferable to add them to the water phase.

[0087] Next, the oil phase and the aqueous phase are mixed and emulsified into a water-in-oil type to obtain a preliminary emulsion, which is then cooled, preferably rapidly plasticized, to obtain the water-in-oil emulsion of the improver of the present invention.

[0088] The resulting preliminary emulsion is desirably sterilized. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraped surface heat exchanger. The sterilization temperature is preferably 80 to 100°C, more preferably 80 to 95°C, and even more preferably 80 to 90°C. Thereafter, if necessary, preliminary cooling is carried out to a degree that does not cause precipitation of fat crystals. The preliminary cooling temperature is preferably 40 to 60°C, more preferably 40 to 55°C, and even more preferably 40 to 50°C.

[0089] Next, the pre-cooled preliminary emulsion is cooled as necessary. Rapid cooling plasticization is preferably performed. This rapid cooling plasticization can be performed using a closed-type continuous scraped tube chiller cooler (A unit) such as a Combinator, Votator, Perfector, or Chemtator, a plate-type heat exchanger, or a combination of a diacooler and a Comprector, an open-type cooler. Rapid cooling converts the preliminary emulsion into a plastic oil or fat composition. A kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used during rapid cooling plasticization.

[0090] This rapid cooling plasticization produces a plasticizing modifier in which the continuous phase is an oil phase. The end temperature of plasticization is not particularly limited, as long as it is cooled to 20°C or less, preferably 15°C or less, and more preferably 12°C or less. The cooling rate is not particularly limited as long as it can be cooled to the end temperature, but is preferably -1 to -15°C / min, and more preferably -3 to -10°C / min.

[0091] When the improving agent of the present invention is in a form containing almost no water, such as shortening, it can be produced by mixing and dispersing it in an oil phase in an amount such that the unsaponifiable matter falls within the above-mentioned range. Note that, in the production process of the improving agent of the present invention, aeration with nitrogen, air, etc. may or may not be performed.

[0092] [Application] Next, the uses of the improver of the present invention will be described.

[0093] The improving agent of the present invention can be used when producing bread dough or bread to produce composite bread foods. It is preferably used mainly for kneading during the production of bread dough, and is particularly used by kneading it into bread dough, as the improving agent of the present invention can be more effectively dispersed in the dough.

[0094] When the modifier of the present invention is used for kneading, it is preferable to pour the modifier of the present invention into a container such as a case or a cup after rapid cooling and plasticization.

[0095] [Bread dough for composite bread products] Next, the dough for the composite bread food of the present invention (hereinafter simply referred to as the dough of the present invention) will be described. The bread dough of the present invention is a bread dough containing the improving agent of the present invention, and the type thereof is not particularly limited, and any bread dough can be used.

[0096] Preferably, the dough may be bread dough such as white bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, sweet roll dough, Danish dough, pastry dough, French bread dough, etc.

[0097] The amount of the improving agent of the present invention to be blended into the bread dough of the present invention is selected appropriately depending on the type of bread dough, the strength of the desired effect, and the like.

[0098] For example, the amount of the improving agent of the present invention is preferably such that the unsaponifiable matter content per 100 parts by mass of flour used in bread dough production is 0.02 parts by mass or more. The upper limit is preferably 0.05 parts by mass or less, more preferably 0.045 parts by mass or less, even more preferably 0.04 parts by mass or less, 0.035 parts by mass or less, or 0.025 parts by mass or less. Therefore, the amount of the improving agent of the present invention is preferably such that the unsaponifiable matter content per 100 parts by mass of flour is 0.02 to 0.05 parts by mass, more preferably 0.02 to 0.045 parts by mass, even more preferably 0.02 to 0.04 parts by mass, 0.02 to 0.035 parts by mass, or 0.02 to 0.025 parts by mass.

[0099] Examples of flours that can be used to produce the bread dough of the present invention include wheat flour (soft flour, medium-strength flour, semi-strong flour, and strong flour), as well as wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soybean flour, and Job's tears flour. One or more types selected from these may be used.

[0100] The bread dough of the present invention preferably contains wheat flour as the cereal flour. The wheat flour content in the cereal flour is preferably 50% by mass or more, more preferably 80% by mass or more, and even more preferably 100% by mass.

[0101] When the bread dough of the present invention contains cereal flours other than wheat flour, it preferably contains gluten. The gluten content in the bread dough of the present invention is preferably an amount such that the protein content is 5 to 20% by mass, more preferably 10 to 18% by mass, based on the total amount of cereal flours and gluten.

[0102] The bread dough of the present invention can contain other ingredients that can be used as general bread-making ingredients, as needed. Examples of other ingredients include water, fats and oils other than the improving agent of the present invention, yeast, sugars (e.g., white sugar) and sweeteners, thickening agents, coloring agents, antioxidants, dextrin, milk and dairy products, eggs and egg products, starches, cheeses, distilled alcoholic beverages, brewed alcoholic beverages, various liqueurs, emulsifiers, leavening agents, inorganic salts, salt, baking powder, yeast food, cacao and cacao products, coffee and coffee products, herbs, beans, proteins, preservatives, bittering agents, acidulants, pH adjusters, shelf-life extenders, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavorings, and various food ingredients and food additives.

[0103] The other ingredients can be used in any amount as long as it does not impair the effects of the present invention. Water is used in an amount of preferably 30 to 100 parts by mass, more preferably 30 to 70 parts by mass, per 100 parts by mass of the above-mentioned cereal flour. The other ingredients other than water are blended in an amount of preferably 100 parts by mass or less, more preferably 50 parts by mass or less, in total, per 100 parts by mass of the cereal flour. When ingredients containing moisture are used as the other ingredients, the above water shall include the moisture contained in the other ingredients.

[0104] The method for producing the bread dough of the present invention is not particularly limited, and for example, the sponge dough method, straight kneading method, liquid dough method, medium dough method, and tangzhan method can be used, and the dough can be produced by any method commonly used in bread making.

[0105] When the bread dough of the present invention is produced by the sponge dough method, the improving agent of the present invention can be kneaded into the sponge dough and / or the kneaded dough to contain it, but it is preferable to knead it into the kneaded dough to contain it.

[0106] The bread dough of the present invention can be stored in a refrigerator or freezer.

[0107] [Bread for composite bread foods] Next, the bread for the composite bread food of the present invention (hereinafter simply referred to as the bread of the present invention) will be described.

[0108] The present invention provides bread, which is a heat-treated product of bread dough that uses the improving agent of the present invention. By using bread for composite bread foods that contains the improving agent of the present invention, the flavor of the filling in the composite bread food is enhanced, resulting in an improvement in the flavor of the entire composite bread food.

[0109] The heat treatment is not particularly limited, and examples thereof include baking, frying, steaming, and microwave heating of the bread dough. Known conditions for the heat treatment can be used without any particular limitations. The obtained bread of the present invention can be stored in a refrigerator or freezer, and can also be heated in a microwave oven after storage.

[0110] The type of bread of the present invention is not particularly limited as long as it is obtained by heat-treating bread dough in which the improving agent of the present invention has been used, and examples thereof include white bread, variety bread, butter roll, soft roll, semi-hard roll, hard roll, sweet roll, Danish, pastry, and French bread.

[0111] As described above, by combining bread produced using the improving agent of the present invention with a filling, the flavor of the filling used in the resulting composite bread food product can be favorably enhanced.

[0112] <Composite bread food> Next, the composite bread food of the present invention will be described.

[0113] The present invention provides a composite bread food product in which the above-mentioned bread and filling are combined. The bread and filling are combined by enveloping, pouring after baking, topping, sandwiching, coating, folding, etc. The timing of combining may be such that the enveloping, folding, etc. are performed before the heat treatment, or such that the filling is sandwiched, poured, topped, etc. are performed after the heat treatment.

[0114] The fillings used in the composite bread food of the present invention are not particularly limited, and examples thereof include creams such as chocolate cream, butter cream, cheese cream, condensed milk cream, custard cream, whipped cream, and flower paste; jams such as strawberry jam, blueberry jam, and marmalade; bean pastes such as red bean paste and white bean paste; curries, stews, cheeses, and sauces such as meat sauce; pastes made from vegetables, grains, and meat; and side dishes.

[0115] It is preferable that the filling used in producing the composite bread food of the present invention be in an edible state before being combined with the bread dough of the present invention or the bread of the present invention.

[0116] The amount of filling used in the composite bread food of the present invention varies depending on the type of bread to be combined and the type of filling selected, but is not particularly limited.

[0117] For example, when combining the bread dough and filling before heat treatment, it is preferable to use 50 to 100 parts by mass, more preferably 55 to 95 parts by mass, and even more preferably 60 to 90 parts by mass, per 100 parts by mass of the bread dough of the present invention.When combining the bread and filling after heat treatment, it is preferable to use 20 to 50 parts by mass, more preferably 25 to 45 parts by mass, and even more preferably 30 to 40 parts by mass, per 100 parts by mass of the bread of the present invention.

[0118] <Method for enhancing the flavor of fillings in composite bread products> The present invention provides a method for enhancing the flavor of a filling for a composite bread food product, comprising the following steps 1 to 3:

[0119] [Process 1] Step 1 is a step of blending the improving agent of the present invention into bread dough to obtain bread dough for composite bread foods.

[0120] The blending amounts of the improving agent of the present invention in the bread dough and the dough for composite bread foods are as described above. The dough for composite bread foods in step 1 is preferably the bread dough of the present invention described above.

[0121] [Process 2] Step 2 is a step of heat-treating the dough for the composite bread food to obtain bread for the composite bread food.

[0122] The method of heat treatment in step 2 is as described above. Furthermore, the bread for the composite bread food obtained in step 2 is preferably the bread of the present invention described above.

[0123] [Process 3] Step 3 is a step of combining bread for the composite bread food with a filling for the composite bread food.

[0124] The filling for the composite bread food and the bread for the composite bread food can be combined as described above, i.e., by combining the bread dough for the composite bread food and the filling and then heat-treating them before the heat treatment in step 2, or by combining the bread for the composite bread food and the filling obtained after the heat treatment in step 2. The types of fillings and the method of combining the bread and filling for the composite bread product are as described above.

[0125] In the method of the present invention, the improving agent of the present invention is blended into the bread dough for composite bread foods, so there is no need to add an improving agent to the filling or to deal with each filling used.When bread and filling for composite bread foods are combined, the flavor of the filling can be efficiently and effectively enhanced, and the flavor of the entire composite bread food can be improved and harmonized. [Example]

[0126] Next, the present invention will be described in more detail with reference to examples and comparative examples, but these are not intended to limit the present invention in any way.

[0127] <Raw materials used> Olive oil (extra virgin olive oil, acid value 0.52, unsaponifiable matter content 1.5% by mass, iodine value 75-94) ·Soybean oil (unsaponifiable matter content 0.58% by mass, extremely hardened oil) ·Rice oil (unsaponifiable matter content 2.4% by mass) Palm oil (unsaponifiable matter content 0.17% by mass, iodine value 50) Palm super olein (iodine value 63, unsaponifiable matter content 0.17% by mass) Palm kernel oil (iodine value 20, unsaponifiable matter content 0.5% by mass) Shea olein (unsaponifiable matter 1.29% by mass) ·Super hardened rapeseed oil (unsaponifiable matter content 1.11% by mass) Randomly interesterified oil A (Oil and fat obtained by random interesterification of mixed oil A obtained by heating and dissolving 75% by mass of palm kernel oil and 25% by mass of extremely hardened palm oil, respectively, and then mixing them, according to a conventional method; unsaponifiable matter content: 0.8% by mass) Randomly interesterified oil B (Oil and fat obtained by random interesterification of mixed oil B obtained by heating and dissolving 50% by mass of palm kernel oil and 50% by mass of extremely hardened palm oil, respectively, and then mixing them, according to a conventional method; unsaponifiable matter content: 0.2% by mass) Randomly interesterified oil C (palm oil) (Oil and fat obtained by random interesterification of mixed oil B obtained by heating and dissolving 65% by mass of palm oil and 35% by mass of extremely hardened palm oil, respectively, and then mixing them, according to a conventional method; unsaponifiable matter content: 0.17% by mass) Randomly interesterified oil D (palm-based oil) (Oil obtained by heating and dissolving palm olein (iodine value 55) and then randomly transesterifying it according to a conventional method, unsaponifiable matter content 0.17% by mass) Randomly interesterified oil E (palm-based oil) (Oil obtained by heating and dissolving palm superolein (iodine value 63) and then randomly transesterifying it according to a standard method, unsaponifiable matter content 0.17% by mass) Brewery by-product A (sake lees): "Sakanohana (registered trademark)" manufactured by Riken Vitamin Co., Ltd. (moisture content: 5% by mass, drying method is the same as method (3) of the above-mentioned brewery by-product drying methods) Rice milk (a sugar-sweetened plant milk made from rice): Prepared using the following method. (Rice milk manufacturing method) 78.02 parts by mass of water was heated to 60°C, and while stirring, 0.1 parts by mass of α-amylase BAN 480L (Novozymes) and 20.0 parts by mass of rice powder (Namisato Co., Ltd., oil content 1.0% by mass, protein content 6.5% by mass, potassium content 0.094% by mass, sodium content 0.001% by mass) were added, and the enzymatic reaction was carried out until the saccharification degree reached 40%. The mixture was then inactivated at 90°C for 15 minutes and then cooled to 5°C to produce a rice saccharified product. This was mixed and emulsified with 1.5 parts by mass of rice bran oil, 0.26 parts by mass of marine-derived potassium salt (Ocean Potassium: manufactured by FC Chemicals, protein content 0% by mass, potassium content 52.2% by mass), and 0.12 parts by mass of table salt to prepare a preliminary emulsion. The mixture was homogenized at a pressure of 3 MPa, then sterilized at 140°C for 4 seconds in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 5 MPa, and cooled to 5°C to obtain rice milk A (manufactured by ADEKA, oil content 1.7% by mass, protein content 1.3% by mass, moisture content 79.7% by mass). Rice-derived unsaponifiable matter: "Rice sterol ester" manufactured by Tsuno Foods Co., Ltd. (unsaponifiable matter content 75% by mass)

[0128] <Production of fat and oil composition for bread dough> An oil and fat composition to be used in the dough of the composite bread food described below was produced as follows. 75.0% by mass of palm oil, 15.0% by mass of soybean oil, 7% by mass of randomly transesterified oil D, and 3% by mass of randomly transesterified oil C were mixed to obtain a mixed oil A. 83.0 parts by mass of this mixed oil A was mixed with 17.0 parts by mass of water and emulsified to obtain a water-in-oil type preliminary emulsion. This preliminary emulsion was rapidly cooled to 10 ° C at a cooling rate of -5 ° C / min to obtain a bread dough oil composition A.

[0129] <Production of improver> Using the raw materials described above, improver Cex-1 and improvers Ex-1 to Ex-5 of the present invention were produced as follows. Details of each improver produced are shown in Tables 1 to 3. The SFC of the oil phase of the produced agent and the amount of unsaponifiable matter of each raw material were measured by the methods described above.

[0130] [Comparative Example 1] 95% by mass of random interesterified fat E and 5% by mass of palm oil were mixed to obtain mixed fat B. 0.7 parts by mass of olive oil was added to 80.6 parts by mass of this mixed fat B to form an oil phase, and 0.1 parts by mass of brewer's by-product A and 0.3 parts by mass of rice milk were mixed and dispersed in 18.30 parts by mass of water to form an aqueous phase. The resulting oil phase and water phase were mixed and emulsified to obtain a water-in-oil preliminary emulsion, which was then rapidly cooled to 10°C at a cooling rate of -5°C / min to obtain modifier Cex-1.

[0131] [Example 1] To 80.6 parts by mass of mixed oils and fats B, 0.7 parts by mass of olive oil and 0.3 parts by mass of rice-derived unsaponifiable matter were added to form the oil phase, and 18.00 parts by mass of water were mixed and dispersed with 0.1 parts by mass of brewery by-product A and 0.3 parts by mass of rice milk to form the aqueous phase. The resulting oil phase and water phase were mixed and emulsified to obtain a water-in-oil preliminary emulsion, which was then rapidly cooled to 10°C at a cooling rate of -5°C / min to obtain modifier Ex-1.

[0132] [Example 2] 34.76 mass% rice bran oil, 15.24 mass% palm superolein, and 50 mass% random interesterified oil D were mixed to obtain mixed oil C. 3.17 mass parts olive oil and 1.90 mass parts rice-derived unsaponifiable matter were added to 76.7 mass parts of this mixed oil C to form the oil phase, and 0.5 mass parts brewer's by-product A and 1.54 mass parts rice milk were mixed and dispersed in 16.19 mass parts water to form the aqueous phase. The resulting oil phase and water phase were mixed and emulsified to obtain a water-in-oil preliminary emulsion, which was then rapidly cooled to 10°C at a cooling rate of -5°C / min to obtain modifier Ex-2.

[0133] [Example 3] 50% by mass of palm oil, 30% by mass of palm superolein, and 20% by mass of shea olein were mixed to obtain mixed oil D. 0.3 parts by mass of olive oil and 0.3 parts by mass of rice-derived unsaponifiable matter were added to 99.4 parts by mass of this mixed oil D to form an oil phase. The resulting oil phase was rapidly cooled to 10°C at a cooling rate of -5°C / min to obtain modifier Ex-3.

[0134] [Example 4] 45.3 mass% rice bran oil, 19.9 mass% random interesterified oil A, 22.9 mass% random interesterified oil B, 10.9 mass% palm superolein, and 1 mass% extremely hardened rapeseed oil were mixed to obtain mixed oil E. 0.83 mass parts olive oil was added to 83.9 mass parts of this mixed oil E to form the oil phase, and 0.1 mass parts brewery by-product A was mixed and dispersed in 15.17 mass parts water to form the aqueous phase. The resulting oil phase and water phase were mixed and emulsified to obtain a water-in-oil preliminary emulsion, which was then rapidly cooled to 10°C at a cooling rate of -5°C / min to obtain modifier Ex-4.

[0135] [Example 5] To 80.6 parts by mass of mixed oil and fat B, 0.7 parts by mass of olive oil and 0.3 parts by mass of rice-derived unsaponifiable matter were added to form an oil phase, and 18.4 parts by mass of water was added to form a water phase. The resulting oil phase and water phase were mixed and emulsified to obtain a water-in-oil preliminary emulsion, which was then rapidly cooled to 10°C at a cooling rate of -5°C / min to obtain modifier Ex-5.

[0136] [Example 6] 9.5% by mass of soybean oil, 28.5% by mass of palm superolein, and 62% by mass of randomly interesterified oil D were mixed to obtain mixed oil F. 0.63 parts by mass of olive oil and 0.63 parts by mass of rice-derived unsaponifiable matter were added to 80.2 parts by mass of this mixed oil F to form the oil phase, and 0.1 parts by mass of brewer's by-product A and 0.38 parts by mass of rice milk were mixed and dispersed in 18.69 parts by mass of water to form the aqueous phase. The resulting oil phase and water phase were mixed and emulsified to obtain a water-in-oil preliminary emulsion, which was then rapidly cooled to 10°C at a cooling rate of -5°C / min to obtain modifier Ex-6.

[0137] Details of the obtained oil and fat composition A for bread dough, improving agent Cex-1, and improving agents Ex-1 to Ex-6 are as shown in Table 1.

[0138] [Table 1]

[0139] <Study 1: Production of bread Cont. containing no improving agent, bread Cex-1 using improving agent Cex-1, and bread Ex-1 to Ex-6 using improving agents Ex-1 to Ex-6 of the present invention> Using the prepared improving agent, bread and composite bread foods were produced according to the recipes in Table 2 and the methods described below.

[0140] Strong flour (product name "Otion" manufactured by Nisshin Flour Milling Co., Ltd.), fresh yeast, yeast food, emulsifier (product name "Panmac 200V" manufactured by Riken Vitamin Co., Ltd.), and water were placed in a mixer bowl and mixed using a hook at low speed for 2 minutes and then at medium speed for 2 minutes to obtain a sponge dough. The kneading temperature was 24°C.

[0141] The sponge dough was placed in a dough box and fermented for 4 hours in a constant temperature room at a temperature of 28°C and a relative humidity of 80%. The final temperature was 28°C.

[0142] The dough after the sponge fermentation was again placed in the mixer bowl, and then bread flour, white sugar, salt and water were added, followed by main mixing at low speed for 3 minutes and then at medium speed for 3 minutes.

[0143] Then, the dough oil / fat composition A, the improving agent Cex-1, and the improving agents Ex-1 to Ex-6 of the present invention were added as shown in Table 2, and the dough was mixed at low speed for 3 minutes and at medium speed for 4 minutes using a hook to obtain a dough for bread. The kneading temperature of the obtained dough for bread was 28°C.

[0144] The dough for bread was left to stand for 30 minutes, then divided into 225g pieces and rolled. After 20 minutes of bench time, the dough was shaped into a U-shape and placed in a Pullman 3-loaf pan (6 pieces). After 50 minutes of proofing at 38°C and 85% relative humidity, the dough was baked in a reel oven set at 200°C for 42 minutes to obtain Cont. bread, Cex-1 bread, and Ex-1 to Ex-6 breads. The Cont. bread was used as a control for the evaluation of the composite bread products described below.

[0145] Each slice of bread obtained was left to stand at room temperature for 24 hours, then sliced ​​into 1 cm widths and sandwiched with 15 g of condensed milk filling (ADEKA's "Dione Whip Condensed Milk") to obtain composite bread food Cont., composite bread food Cex-1, and composite bread food Ex-1 to Ex-6. In addition, 15 g of chocolate filling (ADEKA's "Fallon Whip Chocolate") was sandwiched instead of the condensed milk filling to obtain composite bread food Cont.-2, composite bread food Cex-1-2, and composite bread food Ex-1 to 6-2.

[0146] Instead of the condensed milk filling, 15 g of custard filling (ADEKA's "Smooth Cream (Custer)") was sandwiched to obtain composite bread food Cont.-3, composite bread food Cex-1-3, and composite bread food Ex-1 to 6-3.

[0147] <<Sensory evaluation>> Each of the composite bread foods obtained was eaten by 12 panelists, who evaluated the flavor in comparison with the control.

[0148] The evaluation was based on the following criteria, and the total score was used as the evaluation result. The evaluation criteria were agreed upon among the panelists in advance. The total scores obtained are shown in Table 3 as follows: 54-60 points: +++, 44-53 points: ++, 36-43 points: +, 30-35: ±, 18-29 points: -, 0-17 points: --. For each evaluation item, products that received a rating of "+" or higher were deemed to have passed the test.

[0149] <<Evaluation criteria: Filling flavor intensity>> 5 points: The flavor of the filling is very strong compared to the control. 3 points: The flavor of the filling is stronger than the control. 1 point: Equivalent to the control. 0 points: The flavor of the filling is weaker than the control.

[0150] [Table 2]

[0151] [Table 3]

[0152] <Study 2: Production of breads Ex-1-A to F using the improving agent Ex-1 of the present invention> In Study 2, a study was conducted using the improver Ex-1 of the present invention, which was highly evaluated in Study 1. Specifically, based on the formulation shown in Table 4, bread was produced by varying the amount of improver Ex-1, and then composite bread foods were produced, and the effects were confirmed. In addition, except for varying the amount of improving agent Ex-1, composite bread foods using bread and condensed milk filling were produced in the same manner as in Study 1. In addition, the sensory evaluation of the obtained composite bread food was carried out in the same manner as in Study 1, and the results are shown in Table 5.

[0153] [Table 4]

[0154] [Table 5]

[0155] Regarding the effect of enhancing the flavor of the filling, the flavor enhancing effect was exerted in proportion to the content up to a content of less than 2 parts by mass of improver Ex-1 per 100 parts by mass of grain. Furthermore, in composite bread foods Ex-1-C and Ex-1-D, the flavor of the filling was enhanced without being excessively oily, and was well-balanced.

Claims

1. A flavor enhancer wherein the continuous phase is an oil phase, The content of unsaponifiable matter in the flavor enhancer is 0.2 to 3.5% by mass. Flavor enhancer for fillings in composite bakery foods.

2. The flavor enhancer for fillings in composite bread products according to claim 1, wherein the oil phase contains palm-based oil.

3. 3. The flavor enhancer for fillings in composite bread foods according to claim 2, wherein the content of palm-based oil and fat in the flavor suppressor / enhancer is 40% by mass or more.

4. The flavor enhancer for a filling in a composite bread food according to claim 1 or 2, which is used for kneading into bread.

5. 3. A bread dough for a composite bread product containing the flavor enhancer according to claim 1 or 2.

6. Bread for composite bread foods, which is a heat-treated product of the bread dough according to claim 5.

7. A composite bread food product comprising the bread according to claim 6 and a filling.

8. A method for enhancing the flavor of a filling in a composite bread food product, comprising the following steps 1 to 3: (Step 1) A step of blending the flavor enhancer for fillings in composite bread foods according to claim 1 or 2 into bread dough to obtain bread dough for the composite bread food. (Step 2) A step of heat-treating the dough for the composite bread food to obtain bread for the composite bread food (Step 3) A step of combining bread for composite bread food with filling for composite bread food

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