Flavor enhancers for bread and fillings

Abstract

The present invention aims to provide bread and fillings with good flavor and richness. [Solution] A flavor enhancer for bread containing gentiooligosaccharide. Bread dough containing 0.1 to 20 parts by mass of gentiooligosaccharide per 100 parts by mass of raw flour in the bread dough. A method for producing bread, comprising adding 0.1 to 20 parts by mass of gentiooligosaccharide per 100 parts by mass of raw flour for bread. A flavor enhancer for fillings containing gentiooligosaccharide. A filling containing 0.5 to 15 parts by mass of gentiooligosaccharide.

Description

Technical Field

[0001] The present invention relates to a flavor improver used in the production of bread and fillings.

Background Art

[0002] As a consumer demand for food and beverages, having umami (the persistence and spread of taste that determines the characteristics of food and beverages) can be mentioned. This tendency is particularly seen in bread and fillings, and in order to meet this demand, methods for producing bread and fillings having umami have been conventionally studied.

[0003] For example, Patent Document 1 discloses that a flavor improver for foods consisting of tagatose improves the richness of food and beverages. On the other hand, as one of the methods for improving the flavor of beverages and the like, a method using gentiobiose has been studied more conventionally (for example, Patent Documents 2 to 4).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, until now, in particular, studies for improving the flavor of bread and fillings including umami have not been sufficiently conducted, and nothing has been disclosed about what effects can be obtained when gentiobiose is applied to these productions.

[0006] The problem that this invention aims to solve is to provide bread and fillings that have good flavor and richness. [Means for solving the problem]

[0007] As a result of diligent research by the inventors, it was discovered that the above problems can be solved by using gentiooligosaccharides in the production of bread and fillings.

[0008] The present invention is based on the above findings. The present invention provides the following: [1] A bread flavor enhancer containing gentiooligosaccharide as an active ingredient. [2] Genthiooligosaccharide is a bread flavor improver as described in [1], containing gentobiose. [3] The bread flavor improver described in [2], wherein the proportion of gentiobiose in the sugar composition of the gentiooligosaccharide is 50 to 100% by mass. [4] A bread flavor improver according to any one of items [1] to [3], further containing oils and fats. [5] The bread flavor improver described in [4], wherein the continuous phase is an oil phase. [6] Bread dough containing 0.1 to 20 parts by mass of gentiooligosaccharide per 100 parts by mass of raw grain flour for bread. Bread, which is a heat-treated product of the bread dough described in [7] and [6]. [8] A method for producing bread, comprising adding 0.1 to 20 parts by mass of gentiooligosaccharide to 100 parts by mass of raw cereal flour for bread. [9] A flavor enhancer for fillings containing gentiooligosaccharide as an active ingredient.

[10] Genthiooligosaccharide is a flavor enhancer for fillings as described in [9], containing gentobiose.

[11] The flavor enhancer for fillings according to

[10] , wherein the proportion of gentiobiose in the sugar composition of gentiooligosaccharide is 50 to 100% by mass.

[12] A filling flavor enhancer according to any one of items [9] to

[11] , further containing oils and fats.

[13] The filling flavor improver according to

[12] , wherein the continuous phase is an oil phase.

[14] A filling containing 0.5 to 15% by mass of gentiooligosaccharides. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide bread and fillings with good flavor and richness. [Modes for carrying out the invention]

[0010] <About bread flavor enhancers> The following describes the bread flavor enhancer of the present invention (hereinafter referred to as "the bread flavor enhancer of the present invention," or simply "bread flavor enhancer").

[0011] First, the bread improver of the present invention contains gentiooligosaccharide.

[0012] Genthiooligosaccharides are produced by enzymatic methods using glucose or β-glucooligosaccharides as raw materials, or by methods such as acid hydrolysis of gentianose or preparation from hydrolysates of pusturane or laminaran. Examples of gentthiooligosaccharides include those with a degree of polymerization of 2 to 10, of which a degree of polymerization of 2 to 5 is preferred, and a degree of polymerization of 2 to 4 is more preferred. Examples of such gentthiooligosaccharides include gentthiobiose with a degree of polymerization of 2, gentiotriose with a degree of polymerization of 3, and gentiotetraose with a degree of polymerization of 4. In the present invention, from the viewpoint of imparting richness of flavor, gentthiobiose is more preferred among these gentthiooligosaccharides.

[0013] The proportion of gentiobiose in the sugar composition of the gentioligosaccharide used in the improver for bread of the present invention is preferably 50% by mass or more, or 52% by mass or more, more preferably 55% by mass or more, and still more preferably 60% by mass or more. The upper limit is preferably 100% by mass or less or 90% by mass or less, and more preferably 70% by mass or less, or 68% by mass or less. Therefore, the proportion of gentiobiose in the sugar composition of the gentioligosaccharide is more preferably 50 to 100% by mass, 50 to 90% by mass, 52 to 70% by mass, 55 to 68% by mass, or 60 to 68% by mass.

[0014] The proportion of gentiobiose in the sugar composition of the gentioligosaccharide used in the improver for bread of the present invention, and the proportion of gentiotriose is preferably 25% by mass or more, more preferably 27% by mass or more, or 29% by mass or more. The upper limit is preferably 50% by mass or less, and more preferably 45% by mass or less, or 40% by mass or less. Therefore, the proportion of gentiobiose in the sugar composition of the gentioligosaccharide used in the improver for bread of the present invention is preferably 25 to 50% by mass, and more preferably 27 to 45% by mass, or 29 to 40% by mass.

[0015] The gentioligosaccharide used in the improver for bread of the present invention may be a pure product, or may be a gentioligosaccharide-containing saccharide which is a mixture with other saccharides, and may be a solid (e.g., powder, granule), or an aqueous solution or liquid sugar, but liquid sugar is preferred.

[0016] Examples of commercially available products of gentioligosaccharide that can be used in the improver of the present invention include, for example, GENTOSE (registered trademark) #45 and GENTOSE (registered trademark) #80 (both manufactured by Nippon Food Chemical Co., Ltd.), and these can be used as gentioligosaccharide in the present invention.

[0017] <Aspect of improver for bread> The improver for bread of the present invention is not particularly limited in its form as long as it contains gentiobiose oligosaccharide as an active ingredient. For example, the liquid sugar or solid (such as powder of gentiobiose oligosaccharide) of gentiobiose oligosaccharide itself may be used as the composition for bread of the present invention, or a composition further containing at least one of oil and fat and water may also be used. In addition, the improver for bread of the present invention may have an oil phase or a water phase as the continuous phase, or may be an emulsion.

[0018] In addition, the water phase in the improver for bread of the present invention is usually prepared by mixing gentiobiose oligosaccharide and water. When the gentiobiose oligosaccharide used is a liquid sugar containing gentiobiose oligosaccharide, the liquid sugar itself may be used as the water phase. Also, when gentiobiose oligosaccharide is a solid such as powder and the continuous phase of the improver for bread takes the form of an oil-based composition that hardly contains moisture and has an oil phase, it may be dispersed in the oil phase.

[0019] From the viewpoint of uniformly containing gentiobiose oligosaccharide in bread dough, it is preferable that the continuous phase is an oil phase.

[0020] -Regarding the improver for bread with an oil phase as the continuous phase- In the present invention, when the continuous phase of the improver for bread of the present invention is an oil phase, it means that the improver for bread of the present invention takes the form of an oil-in-water emulsion, an oil-in-water-in-oil emulsion, such as margarine, fat spread, butter, etc., or an oil-based composition that hardly contains moisture, such as shortening, powdered oil and fat, liquid oil, etc.

[0021] As the oil and fat used in the improver for bread of the present invention with an oil phase as the continuous phase, any edible oil and fat can be used without particular limitation.

[0022] Specifically, various vegetable oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea butter, mango kernel oil, sal fat, and illipe fat; various animal fats such as beef tallow, milk fat, lard, fish oil, and whale oil; and processed oils obtained by subjecting these oils to one or more treatments selected from hydrogenation, fractionation, and transesterification. These oils may be used individually or in combination of two or more types.

[0023] Furthermore, from the perspective of health effects, it is preferable to use oils and fats that are substantially free of trans fatty acids. "Substantially free of trans fatty acids" here means that the trans fatty acid content in the fatty acid residue composition of the oil or fat is 5% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less.

[0024] Examples of processed palm oils include fractionated soft oils such as palm olein, hydrogenated oils such as palm superhydrogenated oil, and transesterified oils. Random transesterification can be carried out according to conventional methods, and may be done using either a chemical catalyst or an enzymatic method.

[0025] Furthermore, when the continuous phase is an oil phase, it is preferable that the bread improver of the present invention has plasticity. Having plasticity allows the bread improver of the present invention to spread more easily throughout the bread dough, making it easier to obtain the effects of the present invention. The conditions for plasticization are the same as those for rapid cooling and plasticization performed on emulsions, as described later.

[0026] In the bread improver of the present invention, in which the continuous phase is an oil phase, the oil content in the bread improver, including the oil content in other raw materials described later, is preferably 50% by mass or more, more preferably 55% by mass or more, or 60% by mass or more, and even more preferably 70% by mass or more. The upper limit is preferably 98% by mass or less, 96% by mass or less, or 95% by mass or less. Therefore, in one embodiment, the oil content in the bread improver is preferably 50 to 98% by mass, more preferably 55 to 98% by mass, or 60 to 96% by mass, and even more preferably 70 to 95% by mass.

[0027] In the bread improver of the present invention, in which the continuous phase is the oil phase, the content of gentiooligosaccharide is preferably 3 parts by mass or more, 5 parts by mass or more, or 15 parts by mass or more as solid content (when gentiooligosaccharide is liquid sugar, "solid content" refers to the liquid sugar itself; the same applies hereinafter) per 100 parts by mass of oil and fat in the bread improver of the present invention. The upper limit is preferably 60 parts by mass or less, more preferably 45 parts by mass or less, and even more preferably 30 parts by mass or less. Therefore, in a preferred embodiment, the content of gentiooligosaccharide is preferably 3 to 60 parts by mass, 5 to 60 parts by mass, or 15 to 60 parts by mass, more preferably 15 to 45 parts by mass, and even more preferably 15 to 30 parts by mass, as solid content, per 100 parts by mass of fat and oil content in the bread improver of the present invention.

[0028] The following describes a method for producing the bread improver of the present invention, in which the continuous phase is an oil phase. The method for producing the bread improver of the present invention, in which the continuous phase is an oil phase, is not particularly limited and may be produced using known methods. A preferred example of producing a water-in-oil emulsion with plasticity, which is a preferred embodiment, is shown below.

[0029] Preferably, an aqueous phase in which gentiooligosaccharide is dissolved is prepared, the aqueous phase and the dissolved oil phase are mixed and emulsified to prepare an emulsion, and the resulting emulsion is cooled to obtain a bread improver in which the continuous phase is the oil phase.

[0030] Specifically, the oil phase is first dissolved (for example, by heating at 50-90°C), and if necessary, other raw materials are dissolved in the oil phase and mixed with the aqueous phase to create an emulsion. The mixing ratio of the oil phase and the aqueous phase is preferably 50:50-95:5, 55:45-95:5, or 80:20-95:5 by mass (oil phase:aqueous phase). It is desirable to sterilize the resulting emulsion.

[0031] The sterilization method may be a batch system in a tank or a continuous system using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80-100°C, more preferably 80-95°C, and even more preferably 80-90°C. After that, if necessary, the emulsion that has been sterilized to the extent that no oil crystals precipitate is pre-cooled. The pre-cooling temperature is preferably 40-60°C, more preferably 40-55°C, and even more preferably 40-50°C.

[0032] Cooling, preferably rapid plasticization, is performed on the emulsion or a pre-cooled emulsion. The endpoint temperature of plasticization is preferably 20°C or lower, more preferably 15°C or lower. The cooling rate is not particularly limited, as long as it can be cooled to the endpoint temperature, but 1 to 15°C / min is preferred, and 3 to 10°C / min is more preferred. This rapid plasticization can be performed using a closed-type continuous scraping tube chiller cooler (A unit) such as a combinator, botator, perfector, or chemtator, or a plate-type heat exchanger. Alternatively, cooling may be performed by combining a diamond cooler and a compressor of an open-type cooler.

[0033] By performing this rapid cooling and plasticization, a bread improver with plasticity and an oil phase as the continuous phase can be obtained. During the rapid cooling and plasticization process, a kneading device such as a pin machine (B unit), resting tubes, or holding tubes may be used.

[0034] The bread improver of the present invention, in which the resulting continuous phase is an oil phase, may be molded into any shape, such as a sheet, block, cylinder, or rectangular parallelepiped. The preferred sizes for each shape are as follows.

[0035] Sheet form: 50-1000mm in length, 50-1000mm in width, 1-50mm in thickness Block shape: 50-1000mm in length, 50-1000mm in width, and 50-500mm in thickness. Cylindrical: Diameter 1-25mm, Length 5-100mm, Rectangular prism: Length 5-50mm, Width 5-50mm, Height 5-100mm

[0036] In the above manufacturing process, nitrogen, air, etc. may or may not be included.

[0037] -Regarding the bread improver of the present invention, in which the continuous phase is the aqueous phase- The continuous phase of the bread improver of the present invention being an aqueous phase means that the bread improver of the present invention takes the form of an oil-in-water emulsion such as pure fresh cream, compound cream, vegetable cream, whipped cream, or milk, a liquid sugar containing gentiooligosaccharides, or an aqueous solution.

[0038] In this context, "aqueous liquid" refers not only to aqueous solutions but also to suspensions in which water-insoluble components are dispersed, and oil-in-water emulsions in which very small amounts of oil or oil-soluble components are dispersed, in which the aqueous phase is a continuous phase.

[0039] When the bread improver of the present invention, in which the continuous phase is the aqueous phase, contains water, the amount of gentiooligosaccharides is preferably in the range of 50 to 200 parts by mass, or 60 to 180 parts by mass, as solid content, per 100 parts by mass of water in the bread improver of the present invention, from the viewpoint of ease of manufacture. Furthermore, when using a liquid sugar containing gentiooligosaccharides as the gentiooligosaccharide, the liquid sugar itself can be used as the bread improver of the present invention. Therefore, the gentiooligosaccharide content in the bread improver is usually 5 to 100% by mass, preferably 20 to 100% by mass, more preferably 30 to 100% by mass, or 40 to 100% by mass.

[0040] In the bread improver of the present invention, where the continuous phase is an aqueous phase, any edible oil or fat can be used without particular restriction. For example, the same oil or fat described above in relation to the bread improver of the present invention, where the continuous phase is an oil phase, may be used. Similarly, it is preferable to use an oil or fat that is substantially free of trans fatty acids.

[0041] In the bread improver of the present invention, in which the continuous phase is an aqueous phase, the oil content in the bread improver, including the oil content in other raw materials described later, is preferably 0 to 60% by mass, more preferably 0 to 50% by mass, and even more preferably 0 to 40% by mass.

[0042] The following describes a method for producing the bread improver of the present invention, in which the continuous phase is an aqueous phase. The method for producing the bread improver is not particularly limited and may be produced using known methods. Below is a preferred example of producing the bread improver of the present invention, which takes the form of an oil-in-water emulsion, a preferred embodiment.

[0043] Specifically, first, an oil phase is prepared by dissolving the oil and, if necessary, adding other raw materials as described later. Then, an aqueous phase is prepared separately, containing gentiooligosaccharides and, if necessary, adding other raw materials as described later.

[0044] Next, the oil phase and the aqueous phase are mixed and emulsified to an oil-in-water type emulsion to obtain the bread improver of the present invention in which the continuous phase is the aqueous phase. This can be homogenized at a pressure of 0 to 100 MPa using a homogenization device such as a valve-type homogenizer, homomixer, or colloid mill, if necessary. Alternatively, it can be subjected to heat sterilization or heat disinfection treatment such as UHT / HTST / low temperature pasteurization, batch type, retort, or microwave heating using a direct heating method such as injection type or infusion type, or an indirect heating method such as plate type, tubular type, or scraping type, or it can be heated by a heat treatment such as direct flame. Furthermore, it can be homogenized again after heating if necessary. In addition, cooling operations such as rapid cooling or slow cooling can be performed if necessary.

[0045] When the bread improver of the present invention takes the form of an aqueous solution, the aqueous phase containing gentiooligosaccharide may be used as is, or it may be subjected to homogenization, heat sterilization, and cooling operations as needed before being used as the bread improver of the present invention.

[0046] <Other ingredients> In any embodiment of the present invention, the bread improver may contain other ingredients besides the above-mentioned gentiooligosaccharide, as long as they do not impair the effects of the present invention.

[0047] Other ingredients include, for example, sweeteners other than gentiooligosaccharides such as glucose, fructose, sucrose, maltose, stevia, and aspartame, emulsifiers, starches, dextrin, dietary fiber, salts such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, milk and dairy products such as milk, skim milk powder, casein, whey powder, skim concentrated milk, and protein-concentrated whey, colorings such as beta-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, vegetable proteins such as wheat protein and soy protein, eggs and various egg products such as whole eggs, egg yolks, enzyme-treated egg yolks, egg whites, and egg proteins, flavorings, seasonings, pH adjusters, food preservatives, shelf-life extenders, fruits, fruit juices, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, legumes, vegetables, meats, and seafood, as well as food ingredients and food additives. Other ingredients may be one or more selected from these.

[0048] <Bread dough of the present invention> Next, the bread dough of the present invention will be described.

[0049] The bread dough of the present invention uses gentiooligosaccharide as one of its raw materials. When incorporating gentiooligosaccharides into the bread dough of the present invention, it is preferable to incorporate them into the dough in the form of the bread improver of the present invention.

[0050] The bread dough of the present invention is not particularly limited and any bread dough can be used, for example, white bread dough, sweet bread dough, butter roll dough, hard roll dough, French bread dough, pastry dough (such as Danish pastry dough or pie dough), and quick-making bread dough. The bakery dough of the present invention can be stored by refrigeration or freezing.

[0051] The raw materials used in the bread dough of the present invention include wheat flour (e.g., weak flour, medium flour, semi-strong flour, strong flour), wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soy flour, adlay flour, oat flour, etc., and one or more selected from these may be used.

[0052] In the present invention, wheat flour is preferred as the raw material flour among these. The wheat flour content is preferably 50% by mass or more, more preferably 80% by mass or more, and even more preferably 100% by mass of the raw material flour.

[0053] The gentiooligosaccharide content in the bread dough of the present invention is typically 0.1 parts by mass or more, 0.2 parts by mass or more, or 0.3 parts by mass or more, preferably 0.4 parts by mass or more, or 0.5 parts by mass or more, as solid content, per 100 parts by mass of the raw flour for the bread. The upper limit is typically 20 parts by mass or less, 15 parts by mass or less, or 10 parts by mass or less, preferably 6 parts by mass or less, or 5 parts by mass or less, and more preferably 2 parts by mass or less. Therefore, the gentiooligosaccharide content is typically 0.1 to 20 parts by mass, 0.2 to 15 parts by mass or 0.3 to 10 parts by mass, preferably 0.4 to 6 parts by mass or 0.5 to 6 parts by mass or 0.5 to 5 parts by mass, and more preferably 0.5 to 2 parts by mass, as solid content, per 100 parts by mass of the raw flour.

[0054] The amount of gentiooligosaccharide in the bread dough of the present invention varies depending on the type of bread dough selected, and is also changed depending on the form of the bread improver of the present invention.

[0055] For example, if the bread dough of the present invention is a white bread dough, the content of gentiooligosaccharide per 100 parts by mass of raw grain flour used in the production of the bread dough is preferably 0.1 parts by mass or more, more preferably 0.2 parts by mass or more, even more preferably 0.3 parts by mass or more, even more preferably 0.4 parts by mass or more, or 0.5 parts by mass or more, as solid content. The upper limit is preferably 20 parts by mass or less, more preferably 15 parts by mass or less, even more preferably 10 parts by mass or less, even more preferably 6 parts by mass or less, 5 parts by mass or less, or 2 parts by mass or less. Therefore, per 100 parts by mass of raw grain flour, the content of gentiooligosaccharide is preferably 0.1 to 20 parts by mass, more preferably 0.2 to 15 parts by mass, even more preferably 0.3 to 10 parts by mass, even more preferably 0.4 to 6 parts by mass, or 0.5 to 6 parts by mass, 0.5 to 5 parts by mass, or 0.5 to 2 parts by mass, as solid content. This allows the gentiooligosaccharide to be used in a range where it does not exhibit bitterness or exhibits only very mild bitterness. When incorporating gentiooligosaccharide into bread dough using the bread improver of the present invention, the bread improver of the present invention should be incorporated into the bread dough in such a way that the amount of gentiooligosaccharide in the bread improver satisfies the above range.

[0056] In addition to the raw grain flour and gentiooligosaccharides, the bread dough of the present invention may appropriately contain other ingredients such as yeast (e.g., fresh yeast), enzymes, sugars (e.g., refined sugar), sweeteners, oils and fats, eggs, dairy products, various proteins, water, salt, starches, seasonings, spices, flavorings, colorings, cocoa, chocolate, nuts, yogurt, cheese, matcha, black tea, coffee, tofu, kinako (roasted soybean flour), beans, vegetables, fruits, fruit juice, jam, fruit sauce, herbs, meats, seafood, oxidizing agents, reducing agents, yeast food, emulsifiers, preservatives, and shelf-life extenders.

[0057] As a method for producing the bread dough of the present invention, for example, the quick method, sponge and dough method, straight dough method, liquid starter method, medium dough method, and tangzhong method can be used, but from the viewpoint of flavor development, it is preferable to produce it by the sponge and dough method or the straight dough method.

[0058] Genthiooligosaccharide, preferably the bread improver of the present invention, may be included at any point in the manufacturing process of the bread dough of the present invention, depending on its form, the type of bread dough, and the manufacturing method.

[0059] Furthermore, if the bread improver of the present invention is plastic and takes the form of an oil phase as the continuous phase, or if it is an oil-in-water emulsion with foaming properties, it may be added to the bread dough after being stirred with a whisk or mixer.

[0060] <Trumpan> Next, the bread of the present invention will be described. The bread of the present invention is obtained by heating the bread dough of the present invention.

[0061] The bread produced using the bread improver of the present invention has a good flavor and richness.

[0062] The types of bread according to the present invention are not particularly limited as long as they are products of bread dough that has been heat-treated using the bread improver of the present invention, but examples include white bread, sweet bread, butter rolls, hard rolls, French bread, pastries (such as Danish pastries and pies), and quick-made bread.

[0063] Any method can be used to heat the bread dough when obtaining the bread of the present invention. For example, baking, frying, steaming, and steam-baking are possible, and one or more of these processes can be selected. Of these, baking in an oven or the like is preferred.

[0064] The heating conditions for baking vary depending on the type of bread being produced, but the heating temperature can be, for example, 140 to 270°C, preferably 150 to 260°C. The heating time can be, for example, 30 seconds to 90 minutes, preferably 1 to 60 minutes.

[0065] For example, when using an oven, the heating temperature is preferably 150-240°C, more preferably 160-230°C. The heating time is preferably 1-12 minutes, more preferably 8-50 minutes.

[0066] Furthermore, when frying, the heating conditions are as follows: the heating temperature is preferably 180-260°C, more preferably 200-250°C. The heating time is preferably 1-10 minutes, more preferably 2-5 minutes.

[0067] <Method for manufacturing the present invention bread> Next, the method for producing bread according to the present invention will be described.

[0068] The present invention relates to a bread manufacturing method characterized by containing 0.1 to 20 parts by mass of gentiooligosaccharide per 100 parts by mass of raw cereal flour for bread.

[0069] According to the manufacturing method of the present invention, it is possible to produce bread with good flavor and richness.

[0070] The gentiooligosaccharide used in the manufacturing method of the present invention has a preferred composition and preferred amount, as described above in the sections on "<Bread Improver of the Present Invention>" and "<Bread Dough of the Present Invention>" above.

[0071] <Regarding flavor enhancers for fillings> Next, we will describe the flavor enhancer for fillings of the present invention (hereinafter simply referred to as the flavor enhancer for fillings of the present invention).

[0072] The filling improver of the present invention contains gentiooligosaccharide as an active ingredient. The gentiooligosaccharide contained in the filling improver of the present invention is the same as that used in the bread improver of the present invention described above.

[0073] Furthermore, the present invention's filling improver is not particularly limited in its form, as long as it contains gentiooligosaccharide as an active ingredient. The continuous phase may be an oil phase or an aqueous phase, or it may be a solid (such as gentiooligosaccharide powder).

[0074] Furthermore, it is preferable that the filling improver of the present invention satisfies the same conditions as the bread improver of the present invention described above, regardless of whether the continuous phase is an oil phase, an aqueous phase, or a solid. In addition, the other ingredients that may be contained are the same as those of the bread improver of the present invention described above.

[0075] <Invention Filling> Next, the filling of the present invention will be described.

[0076] The filling of the present invention uses gentiooligosaccharide as one of its raw materials, and is characterized in that it preferably contains gentiooligosaccharide in an amount of 0.5 to 15% by mass.

[0077] When incorporating gentiooligosaccharides, it is preferable to include them in the filling in the form of the filling improver of the present invention.

[0078] Next, the composition of the filling of the present invention will be described.

[0079] The type of filling of the present invention is not particularly limited as long as it contains gentiooligosaccharides, and examples include oily sauces, butter cream, sugar cream, flower paste, and whipped cream. The oil phase may be a continuous phase or the aqueous phase may be a continuous phase, but from the viewpoint of uniformly dispersing the gentiooligosaccharides, it is preferable that the filling has an aqueous phase as the dispersed phase (i.e., an oil phase as the continuous phase).

[0080] When the filling of the present invention takes the form of an emulsion, it may be a water-in-oil emulsion, an oil-in-water emulsion, or a multi-layer emulsion such as a bilayer emulsion. Examples of oil-in-water emulsions include flower paste and whipped cream, while an example of a water-in-oil emulsion is buttercream. Examples of substances in which the continuous layer is an oil phase and does not contain an aqueous phase (i.e., not an emulsion) include oily sauces and sugar cream.

[0081] In this invention, an oily sauce is obtained by adding sweeteners and solid flavorings to oils and fats, mixing in emulsifiers as needed, stirring until uniform, and cooling as needed.

[0082] The method for incorporating gentiooligosaccharide is not particularly limited. It is possible to incorporate gentiooligosaccharide itself during the manufacturing of the filling, to use the filling improver of the present invention during the manufacturing of the filling, or to add and mix gentiooligosaccharide into an existing filling. However, from the viewpoint of easily and uniformly dispersing gentiooligosaccharide, it is preferable to use the filling improver of the present invention during the manufacturing of the filling.

[0083] From the viewpoint of obtaining a filling with good flavor and richness, it is preferable that the filling of the present invention contains 0.5% by mass or more of gentiooligosaccharide as solid content. The upper limit is preferably 15% by mass or less, 10% by mass or less, 6% by mass or less, 5% by mass or less, or 2% by mass or less, more preferably 1.5% by mass or less, and even more preferably 1% by mass or less. Therefore, it is preferable that the filling of the present invention contains 0.5 to 15% by mass, 0.5 to 10% by mass of gentiooligosaccharide as solid content, more preferably 0.5 to 6% by mass, 0.5 to 5% by mass, or 0.5 to 2% by mass, even more preferably 0.5 to 1.5% by mass, and even more preferably 0.5 to 1% by mass.

[0084] The filling of the present invention may, in addition to the filling improver of the present invention, contain other ingredients commonly used in fillings, as necessary, to the extent that they do not impede the effects of the present invention.

[0085] Other ingredients used in the filling of the present invention include, for example, the following materials, from which one or more selected can be used.

[0086] Other ingredients mentioned above include food materials and food additives such as emulsifiers, starches, fibers, stabilizers such as thickening polysaccharides, proteins, eggs, sugars (e.g., refined sugar), fruits, fruit juices, jams, cocoa and cocoa products, nut pastes, spices, water, tea, alcoholic beverages, grains, beans, vegetables, meats, seafood, coffee and coffee products, acidulants such as acetic acid, lactic acid, and gluconic acid, seasonings, enzymes, flavorings, colorings, food preservatives, shelf-life extenders, antioxidants, and pH adjusters.

[0087] The amount of other ingredients used in the filling of the present invention can be appropriately included within a range that does not hinder the effects of the present invention, but it is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less in the filling of the present invention.

[0088] Next, the method for manufacturing the filling of the present invention will be described.

[0089] Methods for producing the filling of the present invention include whipping the filling improver of the present invention itself, adding the filling improver of the present invention to a cream produced by whipping a fat and oil composition such as butter, margarine, or shortening, and further stirring, and adding the filling improver of the present invention when whipping a fat and oil composition such as butter, margarine, or shortening.

[0090] The filling of the present invention can be used in a wide range of applications in the confectionery and bakery, cooking, and prepared food fields, such as for kneading, folding, filling, sandwiches, toppings, spreads, sprays, and coatings. However, because the filling of the present invention has excellent richness, it is particularly suitable for use as a filling, sandwich filling, topping, and spread in the confectionery and bakery fields. [Examples]

[0091] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited in any way by these examples.

[0092] <Consideration 1: Bread Test> <Ingredients used> The raw materials used in the following examples and comparative examples are as follows:

[0093] <Production of fat mixture α and fat composition α> 76 parts by mass of randomly transesterified palm olein (iodine value 56), 20 parts by mass of rapeseed oil, and 4 parts by mass of randomly transesterified oil from a mixture of palm oil and highly hydrogenated palm oil (mass ratio 65:35) were heated to 60°C and mixed in a melted state to obtain oil mixture α.

[0094] The resulting fat mixture α was rapidly cooled and plasticized to 10°C at a cooling rate of -5°C / min, and used as fat composition α in the production of bread described later.

[0095] <Example 1: Modifier Ex-1> A liquid sugar containing gentiooligosaccharide (Gentos #45 (registered trademark), manufactured by Nippon Shokuhin Kako Co., Ltd.; hereinafter simply referred to as gentiooligosaccharide-containing liquid sugar) was used as is as the improver Ex-1 of the present invention. Improver Ex-1 contains 46.7% by mass of gentiooligosaccharide.

[0096] <Comparative Example 1: Modifier Cex-1> Liquid sugars that do not contain gentiooligosaccharides (DM Mitsui Sugar Co., Ltd.'s High Sweet DELUXE, Gun-ei Chemical Industry Co., Ltd.'s Pure Toth (registered trademark) L; hereinafter simply referred to as High Sweet and Pure Toth) were used as comparative example improver Cex-1.

[0097] <Example 2: Modifier Ex-2> A mixture of 60 parts by mass of oil and fat α was used as the oil phase, and a mixture of 20 parts by mass of water and 20 parts by mass of gentiooligosaccharide-containing liquid sugar was used as the aqueous phase. These were mixed and emulsified to obtain a water-in-oil type preliminary emulsion. This preliminary emulsion was rapidly cooled and plasticized to 10°C at a cooling rate of -5°C / min, and the resulting water-in-oil emulsion was used as the improver Ex-2 of the present invention. The improver Ex-2 contains 15.6% by mass of gentiooligosaccharide per 100 parts by mass of oil and fat in the improver, and the mixing ratio (mass ratio) of the oil phase to the aqueous phase is oil phase:aqueous phase = 60:40.

[0098] <Comparative Example 2: Modifier Cex-2> A mixture of oils and fats α (60 parts by mass) was used as the oil phase, and a mixture of 20 parts by mass of water and 20 parts by mass of high sweetener and pure toss was used as the aqueous phase. These were mixed and emulsified to obtain a water-in-oil type preliminary emulsion. This preliminary emulsion was rapidly cooled and plasticized to 10°C at a cooling rate of -5°C / min, and the resulting water-in-oil emulsion was used as the comparative example of the improved agent Cex-2.

[0099] <Production of bread Cex-1-1 to Cex-1-3 using the improver Cex-1, bread Cex-2-1 to Cex-2-3 using the improver Cex-2, bread Ex-1-1 to Ex-1-3 using the improver Ex-1 of the present invention, and bread Ex-2-1 to Ex-2-3 using the improver Ex-2 of the present invention> Using the improvers Cex-1, Cex-2, Ex-1, and Ex-2 of the present invention, white bread was manufactured by the following method.

[0100] First, we will describe the production of bread using the improver Cex-1 and the improver Ex-1 of the present invention.

[0101] 70 parts by mass of strong flour (product name "Eagle": manufactured by Nippon Flour Mills), 3 parts by mass of granulated sugar, 3 parts by mass of fresh yeast, 0.1 parts by mass of yeast food, and 40 parts by mass of water were placed in a mixer bowl and mixed using the hook at low speed for 2 minutes and then at medium speed for 2 minutes to obtain a starter dough. The final dough temperature was 26°C.

[0102] The starter dough was placed in a dough box and fermented for 2 hours in a constant temperature chamber at 28°C and 80% relative humidity. The final temperature was 29°C.

[0103] The dough, which had finished its sourdough fermentation, was placed back into the mixer bowl. Then, 30 parts by mass of strong flour, 6 parts by mass of refined sugar, 1.8 parts by mass of salt, 1 part by mass of either the improver Cex-1 or the improver Ex-1 of the present invention, and 25 parts by mass of water were added, and the dough was mixed at low speed for 3 minutes and then at medium speed for 3 minutes.

[0104] Next, 5 parts by mass of oil composition α were added, and mixing was performed using a hook at low speed for 3 minutes and at medium speed for 4 minutes to obtain the final dough for bread. The kneading temperature of the obtained bread dough was 28°C.

[0105] The main dough for white bread was divided into 380g portions and rounded after a 20-minute floor time. Next, after a 15-minute bench time, one portion was placed in a loaf bread pan, and after proofing at 38°C and 85% relative humidity for 40 minutes, it was placed in a fixed oven set to 200°C and baked for 25 minutes to obtain white bread Cex-1-1 and white bread Ex-1-1. White bread Ex-1 contains 0.467 parts by mass of gentiooligosaccharide per 100 parts by mass of raw flour.

[0106] Furthermore, bread Cex-1-2 and bread Cex-1-3 were produced in the same manner as bread Cex-1-1, except that the amount of the additive Cex-1 was set to 2 parts by mass and 4 parts by mass respectively.

[0107] Except for using 2 parts by mass and 4 parts by mass of the additive Ex-1, the bread was manufactured in the same manner as bread Ex-1-1, and bread Ex-1-2 and bread Ex-1-3 were produced. Bread Ex-1-2 and bread Ex-1-3 contain 0.934 parts by mass and 1.87 parts by mass of gentiooligosaccharide per 100 parts by mass of raw grain flour, respectively.

[0108] Next, we will describe the production of bread using the improver Cex-2 and the improver Ex-2 of the present invention.

[0109] 70 parts by mass of strong flour (product name "Eagle": manufactured by Nippon Flour Mills), 3 parts by mass of granulated sugar, 3 parts by mass of fresh yeast, 0.1 parts by mass of yeast food, and 40 parts by mass of water were placed in a mixer bowl and mixed using the hook at low speed for 2 minutes and then at medium speed for 2 minutes to obtain a starter dough. The final dough temperature was 26°C.

[0110] The starter dough was placed in a dough box and fermented for 2 hours in a constant temperature chamber at 28°C and 80% relative humidity. The final temperature was 29°C.

[0111] The dough, which had finished its sourdough starter fermentation, was placed back into the mixer bowl. Then, 30 parts by mass of strong flour, 6 parts by mass of granulated sugar, 1.8 parts by mass of salt, and 25 parts by mass of water were added, and the dough was mixed at low speed for 3 minutes and then at medium speed for 3 minutes.

[0112] Here, 5 parts by mass of either the improver Cex-2 or the improver Ex-2 of the present invention were added, and mixing was performed using a hook at low speed for 3 minutes and at medium speed for 4 minutes to obtain the final dough for bread. The kneading temperature of the obtained bread dough was 28°C.

[0113] The main dough for white bread was divided into 380g portions and rounded after a 20-minute floor time. Next, after a 15-minute bench time, one portion was placed in a loaf bread pan, and after proofing at 38°C and 85% relative humidity for 40 minutes, it was placed in a fixed oven set to 200°C and baked for 25 minutes to obtain white bread Cex-2-1 and white bread Ex-2-1. White bread Ex-2-1 contains 0.47 parts by mass of gentiooligosaccharide per 100 parts by mass of raw grain flour.

[0114] Furthermore, bread Cex-2-2 and bread Cex-2-3 were produced in the same manner as bread Cex-2-1, except that the amount of the additive Cex-2 was set to 10 parts by mass and 20 parts by mass, respectively.

[0115] Except for using 10 parts by mass and 20 parts by mass of the additive Ex-1, the bread was manufactured in the same manner as Ex-2-1, and Ex-2-2 and Ex-2-3 were produced. Ex-2-2 and Ex-2-3 contain 0.93 parts by mass and 1.87 parts by mass of gentiooligosaccharide per 100 parts by mass of raw grain flour, respectively.

[0116] Furthermore, a product manufactured in the same manner as bread Ex-1, except without using the improving agent Ex-1 of the present invention, was used as a control for the evaluation of the bread described later.

[0117] <Flavor evaluation> The flavor of the obtained loaves of bread was evaluated by 10 expert panelists using the following evaluation criteria. The results are shown in the tables below. ++:43~50 points + :31~42 points ± :25~30 points - :20~24 points --:19 points or less

[0118] Prior to the evaluation, the panelists coordinated their understanding of the degree of sensory perception corresponding to each score. Only products that received a rating of ± or higher for all items were considered acceptable.

[0119] ●Flavor (richness) 5 points: Extremely good compared to control. 3 points: Good compared to control. 1 point: Slightly poorer compared to the control. 0 points: Poor performance compared to the control.

[0120] ●Flavor (sweetness) 5 points: The flavor is comparable to the control. 3 points: Compared to the control, it has a slightly sweet taste, but it is within an acceptable range. 1 point: Compared to the control version, it has a noticeable sweetness. 0 points: Compared to the control, it has a strong sweetness.

[0121] ●Unusual taste 5 points: The flavor is comparable to the control, and no off-flavors or irritations are detected. 3 points: Compared to the control, a slight off-flavor or irritation is noticeable, but it is within an acceptable range. 1 point: Compared to the control, an off-flavor or irritating taste is noticeable. 0 points: A strong off-flavor or irritating taste is detected compared to the control.

[0122] <Evaluation Results> The evaluation results for the bread from each example and comparative example are shown in the table below.

[0123] [Table 1]

[0124] <Consideration 2: Filling Test> <Ingredients used> The raw materials used in the following examples and comparative examples are as follows:

[0125] <Example 3: Modifier Ex-3> To 90 parts by mass of the dissolved oil mixture α, 10 parts by mass of gentiooligosaccharide-containing liquid sugar was mixed to obtain a water-in-oil type preliminary emulsion. This preliminary emulsion was rapidly cooled and plasticized to 10°C at a cooling rate of -5°C / min, and the resulting water-in-oil emulsion was used as the improver Ex-3 of the present invention. The improver Ex-3 contains 5.2 parts by mass of gentiooligosaccharide per 100 parts by mass of oil and fat in the improver, and the mixing ratio (mass ratio) of the oil phase to the aqueous phase is oil phase:aqueous phase = 90:10.

[0126] <Comparative Example 3: Modifier Cex-3> To 90 parts by mass of the dissolved oil mixture α, 10 parts by mass of water was mixed to obtain a water-in-oil pre-emulsifier. This preliminary emulsion was rapidly cooled and plasticized to 10°C at a cooling rate of -5°C / min, and the resulting water-in-oil emulsion was used as the comparative example of the improved agent Cex-3.

[0127] Next, we will describe the manufacturing of fillings using the improving agent Cex-3 and the improving agent Ex-3 of the present invention.

[0128] 95 parts by mass of the improver Cex-3 or improver Ex-3 and 5 parts by mass of refined sugar were placed in a mixer bowl and whipped until stiff peaks formed to obtain filling Cex-3 and filling Ex-3. Filling Ex-3 contains 4.4% by mass of gentiooligosaccharides.

[0129] Furthermore, 95 parts by mass of oil and fat composition α and 5 parts by mass of refined sugar were added to a mixer bowl and whipped until stiff peaks formed. This mixture was used as a control for the evaluation of the filling described later.

[0130] <Flavor evaluation> The flavors of the obtained fillings were evaluated by a panel of 10 expert panelists using the following evaluation criteria. The results are shown in the tables below. ++:43~50 points + :31~42 points ± :25~30 points - :20~24 points --:19 points or less

[0131] Prior to the evaluation, the panelists coordinated their understanding of the degree of sensory perception corresponding to each score. Only products that received a rating of ± or higher for all items were considered acceptable.

[0132] ●Flavor (richness) 5 points: Extremely good compared to control. 3 points: Good compared to control. 1 point: Slightly poorer compared to the control. 0 points: Poor performance compared to the control.

[0133] ●Unusual taste 5 points: The flavor is comparable to the control, and no off-flavors or irritations are detected. 3 points: Compared to the control, a slight off-flavor or irritation is noticeable, but it is within an acceptable range. 1 point: Compared to the control, an off-flavor or irritating taste is noticeable. 0 points: A strong off-flavor or irritating taste is detected compared to the control.

[0134] <Evaluation Results> The results of the evaluation of the fillings in the examples and comparative examples are shown in the table below.

[0135] [Table 2]

[0136] Furthermore, Filling Ex-4 was obtained by adding 1 part by mass of gentiooligosaccharide-containing liquid sugar to 99 parts by mass of a commercially available product (Norver Whipped Chocolate, manufactured by ADEKA Corporation) and mixing the mixture. When this filling was compared to commercially available products, it was found to have a significantly improved richness of flavor.

Claims

1. A bread flavor enhancer containing gentiooligosaccharide as an active ingredient.

2. Genthiooligosaccharide is a bread flavor enhancer according to claim 1, comprising gentiobiose.

3. The bread flavor improver according to claim 2, wherein the proportion of gentiobiose in the sugar composition of gentiooligosaccharide is 50 to 100% by mass.

4. A bread flavor enhancer according to any one of claims 1 to 3, further containing oils and fats.

5. The bread flavor enhancer according to claim 4, wherein the continuous phase is an oil phase.

6. Bread dough containing 0.1 to 20 parts by mass of gentiooligosaccharide per 100 parts by mass of bread raw material flour.

7. Bread, which is a heat-treated product of bread dough as described in claim 6.

8. A method for producing bread, comprising adding 0.1 to 20 parts by mass of gentiooligosaccharide to 100 parts by mass of raw grain flour for bread.

9. A flavor enhancer for fillings containing gentiooligosaccharides as an active ingredient.

10. Genthiooligosaccharide is a flavor enhancer for fillings according to claim 9, comprising gentiobiose.

11. The flavor enhancer for fillings according to claim 10, wherein the proportion of gentiobiose in the sugar composition of gentiooligosaccharide is 50 to 100% by mass.

12. A flavor enhancer for fillings according to any one of claims 9 to 11, further containing oils and fats.

13. The flavor enhancer for fillings according to claim 12, wherein the continuous phase is an oil phase.

14. A filling containing 0.5 to 15% by mass of gentiooligosaccharides.

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