Bread containing cereal flour

Abstract

The present disclosure addresses the problem of providing bread which contains a cereal powder selected from the group consisting of hulls and germs of cereal crops and pulse crops, and in which metallic odor and / or oxidized odor, which is deteriorated odor generated after storage, is reduced. This bread is produced from a dough comprising (A) a cereal powder selected from the group consisting of (A1) hulls and germs of cereal crops and (A2) pulse crops, (B) an oil or fat containing a triglyceride of which a constituent fatty acid is linoleic acid, and (C) glucono-delta-lactone and / or gluconic acid.

Description

[Technical Field]

[0001] The present disclosure relates to bread containing cereal flour selected from the group consisting of the husk and germ of cereals and pulses, and having reduced deterioration odor after storage. The present disclosure also relates to a bread mix flour and dough used to make the bread, and a method for making the bread. [Background technology]

[0002] In recent years, people have become more health-conscious as the times progress, and the health benefits of whole grains have been attracting attention. For example, the Dietary Guidelines for Americans, 2020-2025 (Non-Patent Document 1) recommends that more than half of grain intake should be whole grains, highlighting the importance of whole grain consumption. The health benefits of consuming whole grains from cereals lie in the ability to consume the entire husk and germ, which contain many nutrients such as minerals, lipids, dietary fiber, vitamins, and polyphenols. In addition, since many nutrients are stored in the cotyledons of cereals such as soybeans, consuming the whole grain allows for efficient intake of protein, minerals, lipids, and vitamins.

[0003] On the other hand, foods containing whole grains are known to develop a stale odor due to the whole grain components during storage. For example, it is known that wheat germ or whole wheat flour, which contains a large amount of unsaturated fatty acids such as linoleic acid, develops a metallic stale odor due to oxidation over time (Non-Patent Document 2), and that pasta containing whole wheat flour that has been produced for three months develops a metallic flavor profile (Patent Document 1). It is also known that oils contained in foods develop off-flavors due to oxidation, and that this oxidation is further accelerated by the presence of metals (Non-Patent Document 3), that whole wheat flour that has been produced for three months develops an oxidized odor that is thought to result from the oxidation of lipids or free fatty acids such as linoleic acid and linolenic acid (Patent Document 1), and that soy products also undergo oxidation of linoleic acid during lipid deterioration, resulting in a change in flavor (Non-Patent Document 4). [Prior art documents] [Non-patent literature]

[0004] [Non-Patent Document 1] Dietary Guidelines for Americans, 2020-2025, [online], December 2020, U.S. Department of Agriculture and Department of Health and Human Services, [Retrieved September 2, 2023], Internet <URL:https: / / www.dietaryguidelines.gov / sites / default / files / 2020-12 / Dietary_Guidelines_for_Americans_2020-2025.pdf> [Non-patent document 2] Prevents fat oxidation and keeps sweets delicious for longer - Wheat germ cookies, [online], November 2022, San-ei Gen F.F.I., [Retrieved September 2, 2023], Internet<URL:https: / / www.saneigenffi.co.jp / product / solution / yamamomo2.html> [Non-patent document 3] Oil Deterioration and its Causes, [online], April 15, 2021, Nisshin Oillio Group Co., Ltd., [Retrieved September 2, 2023], Internet<URL:https: / / www.nisshin-oillio.com / story / p05-02.html> [Non-patent document 4] Flavor Changes Caused by Oxidation Products of Lipids in Foods, Oleoscience Vol. 7, No. 6 (2007) 231-235 [Patent documents]

[0005] [Patent Document 1] International Publication No. 2013 / 134532 Summary of the Invention [Problem to be solved by the invention]

[0006] In order to efficiently consume nutritious grains, it is effective to replace bread, which is a staple food or snack in the diet, with bread containing nutritious grain flour, such as whole wheat flour, instead of ordinary bread made with strong flour. However, even bread containing nutritious grain flour can develop a stagnant odor, such as a metallic and / or oxidized odor, during storage due to the combination of the husk or germ of cereals or the minerals and fats contained in pulses. Bread is a convenient food that can be stored at room temperature for a certain period of time, and recently, long-life bread, which has been made even more convenient by extending the shelf life, has been sold. In light of this, it is even more desirable to be able to suppress the stagnant odor of bread containing nutritious grain flour after storage.

[0007] Therefore, the objective of the present disclosure is to provide bread that contains grain flour selected from the group consisting of the husk and germ of cereals and pulses, and that has reduced metallic and / or oxidized odors, which are deterioration odors that occur after storage. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above-mentioned problems and have found that bread made from a dough containing a grain flour selected from the group consisting of the husk and germ of cereals and pulses, and further containing an oil containing a triglyceride having linoleic acid as a constituent fatty acid, and glucono-delta-lactone and / or gluconic acid, can suppress the metallic and / or oxidized odors that are the deterioration odors caused by storage. The present disclosure has been completed through further research based on this finding.

[0009] That is, the present disclosure provides the inventions of the following aspects. Item 1. Bread obtained from a dough containing (A) (A1) cereal flour selected from the group consisting of the husk and germ of cereals and (A2) pulses, (B) fats and oils containing triglycerides whose constituent fatty acid is linoleic acid, and (C) glucono-delta-lactone and / or gluconic acid. Item 2. The bread according to Item 1, wherein the component (B) is soybean oil. Item 3. The bread according to Item 1 or 2, wherein the (A) component (i.e., the (A1) component grain flour and the (A2) component grain flour) is contained in a total amount of 15% by mass or more based on the dry mass of the dough. Item 4. The bread according to any one of Items 1 to 3, wherein the (B) component is contained in an amount of 10 parts by mass or more per 100 parts by mass of the total amount of the (A) component (i.e., the grain flour of the (A1) component and the grain flour of the (A2) component). Item 5. The bread according to any one of Items 1 to 4, wherein the (C) component is contained in an amount of 1 part by mass or more per 100 parts by mass of the total amount of the (A) component (i.e., the (A1) component grain flour and the (A2) component grain flour). Item 6. The bread according to any one of Items 1 to 5, which does not contain acetic acid. Item 7. A bread mix flour comprising (A) a grain flour selected from the group consisting of (A1) the husk and germ of cereals and (A2) pulses, (B) soybean oil, and (C) glucono-delta-lactone and / or gluconic acid. Item 8. Bread dough comprising (A) (A1) cereal flour selected from the group consisting of the husk and germ of cereals and (A2) pulses, (B) soybean oil, and (C) glucono-delta-lactone and / or gluconic acid. Item 9. A method for producing bread, comprising the steps of adding water to the bread mix flour according to Item 7 to prepare dough, and fermenting and baking the dough. [Effects of the Invention]

[0010] According to the bread of the present disclosure, the metallic and / or oxidized odors, which are the odors of deterioration after storage, can be suppressed even while containing cereal flour selected from the group consisting of the husk and germ of cereals and pulses. In one embodiment of the bread of the present disclosure, by suppressing the metallic and oxidized odors after storage, food can be kept fresh for a longer period of time and food loss can be prevented, thereby contributing to the achievement of SDG 12, which aims to "by 2030 halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses," and SDG 13, which aims to "take urgent action to combat climate change." DETAILED DESCRIPTION OF THE INVENTION

[0011] 1.Definition It should be understood that the terms used in this disclosure are used in the sense commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains.

[0012] In this disclosure, the content of each ingredient or raw material contained in bread is the content of each ingredient or raw material when the bread is converted into dry mass, and is the ratio of the content of each ingredient or raw material to the total amount of ingredients other than water contained in the bread. Also, in this disclosure, the content of each ingredient or raw material contained in bread is calculated as the ratio of the dry mass of each ingredient or raw material contained in the dough to the dry mass of the dough used to make the bread (total mass excluding water).

[0013] In the present disclosure, the content of each component or ingredient contained in the bread flour mix is ​​the content of each component or ingredient when the bread flour mix is ​​converted to dry mass, and is the ratio of the dry mass of each component or ingredient to the total amount of components other than water contained in the bread flour mix.

[0014] 2. Bread The bread of the present disclosure is obtained from a dough containing a grain flour (hereinafter, components (A1) and (A2) are collectively referred to as "component (A)" or "prescribed grain flour") selected from the group consisting of (A) (A1) husk and germ of cereals (hereinafter, also referred to as "component (A1)") and (A2) pulses (hereinafter, also referred to as "component (A2)"), (B) fat or oil containing triglycerides having linoleic acid as a constituent fatty acid (hereinafter, also referred to as "component (B)"), and (C) glucono-delta-lactone and / or gluconic acid (hereinafter, also referred to as "component (C)"). The bread of the present disclosure will be described in detail below.

[0015] [(A) Prescribed grain flour] The dough used to produce the bread of the present disclosure contains component (A), i.e., a specific grain flour, selected from the group consisting of (A1) the husk and germ of cereals and (A2) pulses. Bread made from dough containing component (A) develops a metallic and / or oxidized odor as a stagnant odor upon storage due to the combination of minerals and fats contained in component (A1) and / or component (A2). However, the bread of the present disclosure exhibits reduced stagnant odors after storage. Components that may produce a metallic odor include aldehydes such as trans-(E)-4,5-epoxy-2-decenal, and components that may produce an oxidized odor include aldehydes such as hexanal, decadienal, nonadienal, 3,5-octadien-2-one, 1-octen-3-one, and pentylfuran. Hereinafter, metallic and oxidized odors are collectively referred to as stagnant odors.

[0016] In the bread of the present disclosure, the (A) component can be a combination of either the (A1) component grain flour or the (A2) component grain flour, or both, and preferably, at least the (A1) component grain flour can be used, and more preferably, both the (A1) component and the (A2) component can be used.

[0017] The type of cereal is not particularly limited, but examples thereof include rice, barley (specifically, barley, wheat, rye, oats, etc.), corn, etc. These cereals may be used alone or in combination of two or more. Among these cereals, rice and barley are preferred, and rice, wheat, and rye are more preferred.

[0018] The cereal husk is the part of the grain (i.e., grass seeds) other than the germ that is removed from the husk-removed seed during milling, and includes the pericarp, seed coat, and aleurone layer. Examples include the bran layer of rice, the bran layer of wheat, and the bran layer of corn.

[0019] In the bread of the present disclosure, in order to incorporate the grain flour of component (A1), raw material flour that serves as a source of cereal husks and / or germs may be incorporated into the dough. Examples of raw material flour that serves as a source of cereal husks and / or germs include whole grain flour of cereals, cereal husk flour, mixed flour of cereal husks and germs, and cereal germ flour.

[0020] Examples of whole grain flours from cereals include brown rice flour, whole barley flour, whole wheat flour, whole rye flour, whole oat flour, and whole corn flour. Brown rice flour typically contains about 4.5 to 5.5% by mass of husk and about 2.5 to 3.5% by mass of germ. Whole wheat flour (whole barley flour, whole wheat flour, whole rye flour, whole oat flour) typically contains about 10 to 16% by mass of husk and about 1 to 3% by mass of germ. Whole corn flour typically contains about 4 to 6% by mass of husk and about 10 to 12% by mass of germ. Examples of husk flours from cereals include rice bran flour (without germ), barley bran flour, wheat bran flour, rye bran flour, oat bran flour, and corn bran flour. Examples of mixed flours of cereal husks and germs include common rice bran (containing the bran layer and germ). Examples of cereal germ flours include rice germ flour, barley germ flour, wheat germ flour, rye germ flour, oat germ flour, and corn germ. These raw materials may be used alone or in combination of two or more.

[0021] The type of pulses is not particularly limited, but examples thereof include soybeans, adzuki beans, mung beans, peas, broad beans, lentils, chickpeas, etc. These pulses may be used alone or in combination of two or more. Among these pulses, soybeans are preferred.

[0022] In the bread of the present disclosure, in order to incorporate the grain flour of component (A2), raw material flour containing the endosperm of pulses (i.e., legume seeds) can be incorporated into the dough. Raw material flours that serve as a source of pulses include whole grain pulse flour, dehulled pulse flour, bean flour whose enzymes have been inactivated by heat treatment, and bean flour from enzyme-deficient beans. The beans used for these bean flours are full-fat beans. When soybeans are used as pulses, raw material flours (soy flours) that serve as a source of pulses include whole grain soybean flour, dehulled soybean flour, inactivated soybean flour whose enzymes (specifically, lipoxygenase) have been inactivated by heat treatment, and lipoxygenase-deficient soybean flour. The soybeans used in these soy flours are full-fat soybeans that have not been defatted. The full-fat soybeans may be soybeans with a normal fatty acid composition (described as "fatty acid composition of soybean oil" in "(B) Oils and Fats Containing Triglycerides with Linoleic Acid as a Constituent Fatty Acid" below), or may be high-oleic soybeans (specifically, soybeans in which 75% by mass or more of the constituent fatty acids of the triglycerides are oleic acid). These raw materials may be used alone or in combination of two or more.

[0023] Both devitalized soy flour or lipoxygenase-deficient soy flour made from soybeans with a normal fatty acid composition and soy flour made from high-oleic acid soybeans have less of the characteristic soybean odor that contributes to the staling odor of bread. Therefore, the grain flour of component (A2) is preferably at least one of devitalized soy flour and lipoxygenase-deficient soy flour made from soybeans with a normal fatty acid composition, and soy flour made from high-oleic acid soybeans. Generally, of these, soy flour made from high-oleic acid soybeans has less of the characteristic soybean odor that contributes to the staling odor of bread. However, in the bread of the present disclosure, an excellent staling odor suppression effect is obtained whether devitalized soy flour or lipoxygenase-deficient soy flour made from soybeans with a normal fatty acid composition or high-oleic acid soybeans is used. On the other hand, from the viewpoint of suppressing the sour odor and / or sour taste (especially sour taste) of bread, among these, deactivated soy flour and lipoxygenase-deficient soy flour made from soybeans with a normal fatty acid composition are more preferred, and deactivated soy flour made from soybeans with a normal fatty acid composition is even more preferred.

[0024] In the bread of the present disclosure, the content of component (A) in the dough is not particularly limited, but the total amount of the grain flour of component (A1) and the grain flour of component (A2) is, for example, 15% by mass or more, preferably 18% by mass or more, more preferably 20% by mass or more, and even more preferably 22% by mass or more, based on the dry mass of the dough. The upper limit of the content of component (A) is also not particularly limited, but the total amount of the grain flour of component (A1) and the grain flour of component (A2) is, for example, 35% by mass or less, preferably 30% by mass or less, and more preferably 28% by mass or less, based on the dry mass of the dough. In the bread of the present disclosure, a specific example of the content range of component (A) in the dough is, for example, 15 to 35% by mass, preferably 18 to 35% by mass, more preferably 20 to 30% by mass, and even more preferably 22 to 28% by mass, based on the dry mass of the dough.

[0025] In the bread of the present disclosure, the content of grain flour as component (A1) contained in the dough is not particularly limited, but the total amount of husks and germs contained in the raw materials that serve as a source of cereal husks and / or germs, per dry mass of the dough, can be, for example, 5% by mass or more, preferably 5.5% by mass or more, more preferably 6% by mass or more, and even more preferably 6.4% by mass or more. The upper limit of the content of grain flour as component (A1) contained in the dough is not particularly limited, but the total amount of husks and germs contained in the raw materials that serve as a source of cereal husks and / or germs, per dry mass of the dough, can be, for example, 10% by mass or less, preferably 8% by mass or less, more preferably 7.5% by mass or less, and even more preferably 7% by mass or less. In the bread of the present disclosure, examples of specific ranges for the content of grain flour of component (A1) contained in the dough include, for example, 5 to 10% by mass, preferably 5.5 to 8% by mass, more preferably 6 to 7.5% by mass, and even more preferably 6.4 to 7% by mass, of the total amount of husk and germ contained in the raw material that is the source of the husk and / or germ of cereals, per dry mass of the dough.

[0026] Furthermore, in the bread of the present disclosure, the content of the grain flour as component (A1) in the dough is, for example, 18 parts by mass or more, preferably 22 parts by mass or more, and more preferably 24 parts by mass or more, per 100 parts by mass of the total amount of component (A) (i.e., the total amount of grain flour as component (A1) and component (A2)). Furthermore, the content of the grain flour as component (A1) in the dough is, for example, 35 parts by mass or less, preferably 33 parts by mass or less, and more preferably 30 parts by mass or less, per 100 parts by mass of the total amount of component (A). In the bread of the present disclosure, a specific example of the range of the content of the grain flour as component (A1) in the dough is, for example, 18 to 35 parts by mass, preferably 22 to 33 parts by mass, and more preferably 24 to 30 parts by mass, per 100 parts by mass of the total amount of component (A).

[0027] In the bread of the present disclosure, the content of grain flour as component (A2) in the dough is not particularly limited, but can be, for example, 10% by mass or more, preferably 13% by mass or more, and more preferably 16% by mass or more, per dry mass of the dough. The upper limit of the content of grain flour as component (A2) in the dough is also not particularly limited, but can be, for example, 25% by mass or less, preferably 22% by mass or less, and more preferably 20% by mass or less, per dry mass of the dough. In the bread of the present disclosure, a specific range for the content of grain flour as component (A2) in the dough is, for example, 10-25% by mass, preferably 13-22% by mass, and more preferably 16-20% by mass, per dry mass of the dough.

[0028] [(B) Oils and fats containing triglycerides with linoleic acid as a constituent fatty acid] In the dough used to produce the bread of the present disclosure, an oil containing triglycerides with linoleic acid as a constituent fatty acid is included as component (B). By incorporating component (B) in combination with component (C) into bread obtained from dough containing component (A), the staling odor after storage can be effectively reduced. While not wishing to be limited in any way, the mechanism by which component (B) contributes to the reduction of staling odor is thought to be that component (B) is converted by the action of yeast during dough fermentation into aroma components (such as γ-nonalactone produced from linoleic acid), and these aroma components mask the staling odor.

[0029] In the bread of the present disclosure, the raw material that serves as the source of component (B) may be any material that contains fats and oils including triglycerides whose constituent fatty acid is linoleic acid, but does not include raw materials that serve as the source of component (A).

[0030] Specific examples of component (B) include fats and oils consisting of triglycerides whose constituent fatty acid is linoleic acid, vegetable oils containing triglycerides whose constituent fatty acid is linoleic acid, and the like.

[0031] In the fatty acid composition of vegetable oils containing triglycerides whose constituent fatty acid is linoleic acid, the linoleic acid content is, for example, 35% by mass or more, preferably 40% by mass or more, more preferably 45% by mass or more, and even more preferably 48% by mass or more. In the fatty acid composition of vegetable oils containing triglycerides whose constituent fatty acid is linoleic acid, the upper limit of the linoleic acid content is not particularly limited, but may be, for example, 70% by mass or less, preferably 65% ​​by mass or less, more preferably 60% by mass or less, and even more preferably 58% by mass or less. In the fatty acid composition of vegetable oils containing triglycerides whose constituent fatty acid is linoleic acid, the linoleic acid content may be, for example, 35 to 70% by mass, preferably 40 to 65% by mass, more preferably 45 to 60% by mass, and even more preferably 48 to 58% by mass. The iodine value of vegetable oils containing triglycerides whose constituent fatty acid is linoleic acid is, for example, 70 to 160, preferably 90 to 150, and more preferably 100 to 145.

[0032] Examples of vegetable oils containing triglycerides with linoleic acid as a constituent fatty acid include soybean oil, cottonseed oil, and corn oil. These vegetable oils may be used alone or in combination. Among these vegetable oils, soybean oil is preferred. The fatty acid composition of soybean oil is, for example, palmitic acid, typically about 9.5 to 11% by mass, preferably 10 to 10.6% by mass; stearic acid, typically 3.8 to 5.2% by mass, preferably 4 to 5% by mass; oleic acid, typically about 18 to 25% by mass, preferably 21 to 24% by mass; linoleic acid, typically about 48 to 56% by mass, preferably 50 to 54% by mass; and linolenic acid, typically about 6 to 9% by mass, preferably 6.5 to 8.4% by mass. The iodine value of soybean oil is typically about 114 to 142, preferably 120 to 139.

[0033] In the bread of the present disclosure, the content of component (B) in the dough is not particularly limited, but may be, for example, 10 parts by mass or more, preferably 12 parts by mass or more, more preferably 14 parts by mass or more, and even more preferably 15 parts by mass or more, per 100 parts by mass of the total amount of component (A) (i.e., the total amount of grain flour of component (A1) and grain flour of component (A2)). The upper limit of the content of component (B) in the dough is also not particularly limited, but may be, for example, 40 parts by mass or less, preferably 30 parts by mass or less, more preferably 20 parts by mass or less, and even more preferably 18 parts by mass or less, per 100 parts by mass of the total amount of component (A). In the bread of the present disclosure, a specific example of the content range of component (B) in the dough is, for example, 10 to 40 parts by mass, preferably 12 to 30 parts by mass, more preferably 14 to 20 parts by mass, and even more preferably 15 to 18 parts by mass, per 100 parts by mass of the total amount of component (A).

[0034] In the bread of the present disclosure, the specific content of component (B) in the dough is, for example, 1% by mass or more, preferably 2% by mass or more, more preferably 3% by mass or more, and even more preferably 3.5% by mass or more, based on the dry mass of the dough. The specific content of component (B) in the dough is not particularly limited, even in terms of its upper limit, but may be, for example, 10% by mass or less, preferably 8% by mass or less, more preferably 6% by mass or less, and even more preferably 4% by mass or less, based on the dry mass of the dough. In the bread of the present disclosure, the specific range of the content of component (B) in the dough is, for example, 1 to 10% by mass, preferably 2 to 8% by mass, more preferably 3 to 6% by mass, and even more preferably 3.5 to 4% by mass, based on the dry mass of the dough.

[0035] [(C) Glucono-delta-lactone and / or gluconic acid] The dough used to produce the bread of the present disclosure contains glucono-delta-lactone and / or gluconic acid as component (C). Glucono-delta-lactone dissolves in the water in the dough and converts to gluconic acid. By incorporating component (C) in combination with component (B) into bread obtained from dough containing component (A), the deterioration odor after storage can be reduced. Furthermore, component (C) can lower the pH of the bread, and the degree of this decrease is greater than when acetic acid is used instead of component (C), further improving shelf life.

[0036] In the bread of the present disclosure, the content of component (C) in the dough is not particularly limited, but may be, for example, 1 part by mass or more, preferably 2 parts by mass or more, more preferably 3.5 parts by mass or more, even more preferably 5 parts by mass or more, and even more preferably 6.5 parts by mass or more, 7.5 parts by mass or more, or 8.5 parts by mass or more per 100 parts by mass of the total amount of component (A) (i.e., the total amount of grain flour of component (A1) and grain flour of component (A2)). The upper limit of the content of component (C) in the dough is also not particularly limited, but may be, for example, 20 parts by mass or less, preferably 15 parts by mass or less, more preferably 10 parts by mass or less per 100 parts by mass of the total amount of component (A). In the bread of the present disclosure, specific examples of the range of the content of component (C) contained in the dough include, for example, 1 to 20 parts by mass, preferably 2 to 20 parts by mass, more preferably 3.5 to 15 parts by mass, even more preferably 5 to 15 parts by mass, and even more preferably 6.5 to 10 parts by mass, 7.5 to 10 parts by mass, or 8.5 to 10 parts by mass per 100 parts by mass of the total amount of component (A).

[0037] In the bread of the present disclosure, the specific content of component (C) in the dough is, for example, 0.2% by mass or more, preferably 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 1.5% by mass or more, or 2% by mass or more, based on the dry mass of the dough. The specific content of component (C) in the dough is not particularly limited, even in terms of its upper limit, but may be, for example, 10% by mass or less, preferably 7% by mass or less, more preferably 4% by mass or less, even more preferably 3% by mass or less, 2% by mass or less, 1.5% by mass or less, or 1% by mass or less, based on the dry mass of the dough. In the bread of the present disclosure, specific examples of the content range of component (C) contained in the dough include, for example, 0.2 to 10% by mass, preferably 0.2 to 7% by mass, more preferably 0.5 to 4% by mass, and even more preferably 0.5 to 3% by mass, 0.5 to 2% by mass, 0.5 to 1.5% by mass, 0.5 to 1% by mass, 0.2 to 3% by mass, 0.5 to 3% by mass, 1 to 3% by mass, 1.5 to 3% by mass, or 2 to 3% by mass, per dry mass of the dough.

[0038] Furthermore, in the bread of the present disclosure, the content of component (C) in the dough per part by mass of component (B) is, for example, 0.05 parts by mass or more, preferably 0.1 parts by mass or more, more preferably 0.15 parts by mass or more, 0.2 parts by mass or more, 0.3 parts by mass or more, or 0.4 parts by mass or more, and even more preferably 0.5 parts by mass or more or 0.55 parts by mass or more. The content of component (C) in the dough is not particularly limited in its upper limit, but may be, for example, 2.5 parts by weight or less, preferably 1.5 parts by weight or less, more preferably 1 part by weight or less, and even more preferably 0.8 parts by weight or less, 0.5 parts by weight or less, or 0.3 parts by weight or less, per part by mass of component (B). In the bread of the present disclosure, specific examples of the range of the content of component (C) contained in the dough include, for example, 0.05 to 2.5 parts by weight, preferably 0.1 to 1.5 parts by weight, more preferably 0.15 to 1 part by weight, 0.15 to 0.8 parts by weight, 0.2 to 2.5 parts by weight, 0.3 to 1.5 parts by weight, 0.4 to 1 part by weight, 0.5 to 0.8 parts by weight, 0.55 to 0.8 parts by weight, or 0.2 to 0.5 parts by weight per part by weight of component (B).

[0039] [Other cereal flours] The dough used to produce the bread of the present disclosure may further contain other cereal flours in addition to the cereal flour of component (A1), such as refined cereal flours.

[0040] The type of cereal is not particularly limited, but examples thereof include rice (specifically, non-glutinous rice, glutinous rice, etc.), barley (specifically, wheat, barley, rye, oats, etc.), corn, etc. These cereals may be used alone or in combination of two or more. Among these cereals, rice and barley are preferred, and glutinous rice and wheat are more preferred.

[0041] Specific examples of other cereal flours include rice flour (specifically, non-glutinous rice flour, glutinous rice flour, etc.), refined wheat flour (specifically, weak flour, medium-strength flour, strong flour, etc.), refined barley flour, refined rye flour, refined oat flour, etc. These grain flours may be used alone or in combination of two or more. Of these grain flours, rice flour is preferred, and glutinous rice flour is more preferred.

[0042] When other cereal flours are added to the bread of the present disclosure, the content is not particularly limited, but may be, for example, 3 to 20% by mass, preferably 5 to 15% by mass, and more preferably 8 to 12% by mass, based on the dry weight of the dough.

[0043] [gluten] In the bread of the present disclosure, the dough used for producing the bread may further contain gluten to increase the protein content. Examples of gluten include active gluten and hydrolyzed gluten. These gluten may be used alone or in combination of two or more types.

[0044] When gluten is contained in the bread of the present disclosure, the content is not particularly limited, but may be, for example, 10 to 30% by mass, preferably 15 to 27% by mass, and more preferably 20 to 25% by mass, based on the dry weight of the dough.

[0045] [Egg protein] The dough used to produce the bread of the present disclosure may further contain egg protein to increase the protein content.

[0046] When egg protein is contained in the bread of the present disclosure, a raw material that serves as a source of egg protein may be blended into the dough. Examples of raw materials that serve as a source of egg protein include whole egg powder, egg yolk powder, egg white powder, and protein isolated from chicken eggs. These raw materials may be used alone or in combination of two or more. Among these raw materials, a suitable example is whole egg powder.

[0047] [yeast] In the bread of the present disclosure, the dough used for production contains yeast required for fermentation. The yeast may be baker's yeast, but in addition to baker's yeast, brewer's yeast or the like may also be included as necessary. The yeast may also be any of dry yeast, instant dry yeast, fresh yeast, etc. One type of yeast may be used alone, or two or more types may be used in combination.

[0048] In the bread of the present disclosure, the yeast content in the dough is, for example, 0.5 to 10% by mass, preferably 1 to 6% by mass, more preferably 1.5 to 4% by mass, and even more preferably 2 to 3% by mass, per dry weight of the dough.

[0049] [Acetic acid and / or its alkali metal salt] The dough used to produce the bread of the present disclosure can contain acetic acid and / or an alkali metal salt thereof to enhance shelf life. Bread obtained from dough containing acetic acid and / or an alkali metal salt thereof produces an acidic odor and / or sour taste, but the dough used to produce the bread of the present disclosure contains components (B) and (C), and when it further contains acetic acid and / or an alkali metal salt thereof, the acidic odor and / or sour taste can be reduced.

[0050] As the acetic acid source, not only purified acetic acid but also raw materials containing acetic acid such as brewed vinegar can be used.

[0051] The type of alkali metal acetate is not particularly limited as long as it is edible, and examples thereof include sodium acetate and potassium acetate. These alkali metal acetates may be used alone or in combination of two or more. Among these alkali metal acetates, sodium acetate is preferred.

[0052] When acetic acid and / or its alkali metal salt is added to the bread of the present disclosure, either acetic acid or its alkali metal salt may be used, or both. As described above in "(C) Glucono-delta-lactone and / or gluconic acid," the component (C) added to the bread of the present disclosure can lower the pH of the bread, to a greater extent than when acetic acid is used instead of component (C). For this reason, of acetic acid and its alkali metal salts, it is preferable to use only the alkali metal acetate salt. In this case, the absence of acetic acid allows for a low pH that provides excellent shelf life, while also further reducing the acidic odor and sour taste.

[0053] When the bread of the present disclosure contains acetic acid and / or an alkali metal salt thereof, the total amount of acetic acid and / or alkali metal salt contained in the dough is, for example, 0.1 to 2 mass%, preferably 0.2 to 1 mass%, more preferably 0.3 to 0.7 mass%, and even more preferably 0.35 to 0.5 mass% or 0.35 to 0.45 mass%, per dry mass of the dough.

[0054] [Other ingredients] The bread of the present disclosure may contain ingredients other than those described above. The other ingredients that can be included in the bread of the present disclosure may be selected from food ingredients and additives commonly used in bread production, as appropriate, depending on the quality, flavor, texture, etc., to be imparted. Examples of such ingredients include milk protein materials such as skim milk powder, whey, and proteins isolated from milk; alkali metal chlorides such as sodium chloride and potassium chloride; sweeteners such as sugar, reduced starch syrup, white sugar, liquid sugar, powdered starch syrup, starch syrup, and artificial sweeteners; emulsifiers such as sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and glycerin fatty acid esters; fats and oils other than component (B), such as shortening, margarine, butter, powdered oils and fats, fat spreads, lard, and emulsified oils and fats; chocolate, cheese, yogurt, baking powder, yeast food, bittern, gelatin, tea leaves, alcohol, spices, Western liquors, dried fruit, nuts, flavorings, dietary fiber, leavening agents, dough improvers, antioxidants, preservatives, and acidulants. These raw materials may be used alone or in combination of two or more.

[0055] [Bread production] The bread of the present disclosure can be produced by preparing dough using the ingredients described above and an appropriate amount of water, and then going through processes such as fermentation (primary fermentation, floor time), dividing, shaping, proofing (secondary fermentation), and baking.

[0056] The amount of water to be added is not particularly limited, but may be 25 to 45% by mass, preferably 30 to 40% by mass, and more preferably 33 to 38% by mass, based on the mass of the dough including water.

[0057] Furthermore, since the content of ingredients other than water hardly changes between the dough and the bread baked from that dough, in the bread of the present disclosure, the content of each ingredient per dry mass of the bread is approximately the same as the content of each ingredient per dry mass of the dough used to make the bread.

[0058] [Water activity value] The water activity value (Aw) of the bread of the present disclosure is not particularly limited, but may be, for example, 0.90 to 0.95, preferably 0.90 to 0.94, and more preferably 0.90 to 0.93.

[0059] [pH] The pH of the bread of the present disclosure is not particularly limited, but may be, for example, 5 to 6, preferably 5 to 5.8, more preferably 5 to 5.6, even more preferably 5 to 5.4, and even more preferably 5 to 5.3. The pH refers to the pH at 25°C of a mixture prepared by crushing bread and diluting it with water to a mass 10 times its dry mass.

[0060] [Type of bread] The type of bread of the present disclosure is not particularly limited, but examples include white bread, round bread, bun, croissant, butter roll, one loaf bread, muffin, French bread, and other sweet breads.

[0061] 3. Bread mix The present disclosure further provides a bread mix containing (A) a grain flour selected from the group consisting of (A1) the husk and germ of cereals and (A2) pulses, (B) soybean oil, and (C) glucono-delta-lactone and / or gluconic acid. The bread mix of the present disclosure is a mix in which the ingredients of the bread are mixed, and by using the bread mix of the present disclosure, the bread can be easily produced.

[0062] The types and contents of ingredients contained in the bread mix flour of the present disclosure are as described in the section "2. Bread" above.

[0063] The bread can be obtained by adding an appropriate amount of water to the bread mix flour of the present disclosure to prepare dough, and then subjecting it to processes such as fermentation (primary fermentation), dividing, shaping, proofing (secondary fermentation), and baking.

[0064] 4. Bread dough The present disclosure further provides bread dough containing (A) a grain flour selected from the group consisting of (A1) the husk and germ of cereals and (A2) pulses, (B) soybean oil, and (C) glucono-delta-lactone and / or gluconic acid. The bread dough of the present disclosure is a mixture of the bread ingredients and water, and the bread can be easily produced by using the bread dough of the present disclosure.

[0065] The types and contents of ingredients contained in the bread dough of the present disclosure are as described in the section "2. Bread" above.

[0066] Specific forms of the bread dough of the present disclosure include those obtained by mixing the ingredients contained in the bread dough of the present disclosure with water, and optionally going through any of the steps of fermentation (primary fermentation), dividing, shaping, and proofing (secondary fermentation), which are a series of steps leading up to the baking of bread. Specific forms of the bread dough of the present disclosure also include frozen dough that has gone through any of the steps above.

[0067] The bread dough of the present disclosure can be thawed as needed, subjected to the remaining steps in the series of steps up to baking the bread, and then subjected to the baking step to obtain the bread. [Example]

[0068] The present disclosure will be specifically described below using examples, but the present invention is not limited to these examples.

[0069] Test materials Among the test materials used in the test examples described below, component (A1') is the raw material that serves as the supply source for component (A1). Of the components (A1'), wheat whole wheat flour contains 15% by mass of husk and 2% by mass of germ as the component (A1), rye whole wheat flour contains 12% by mass of husk and 1.8% by mass of germ as the component (A1), and rice bran flour contains 62.5% by mass of husk and 37.5% by mass of germ as the component (A1). In the tables described below, the contents of both component (A1') and component (A1) are shown as values ​​converted to dry mass.

[0070] Bread production Using the ingredients in the specified amounts shown in Table 1, an automatic bread maker ("Fukkura Bakery HBK-101W", MK Seiko Co., Ltd.) was used to make sliced ​​bread (Yamagata bread). Specifically, the ingredients in the specified amounts shown in Table 1 were placed in the bread case of the automatic bread maker, and the automatic bread maker's menu was set to "sliced ​​bread." This automatic bread maker automatically performs the bread-making process in the following order according to the settings: kneading, preliminary fermentation, kneading, first fermentation, shaping and fermentation, and baking. After cooking was complete, the sliced ​​bread was removed and allowed to cool at room temperature for 40 minutes.

[0071] Water activity measurement The water activity (Aw) of the bread after cooling was measured using an electrical resistance type water activity measuring device LabMaster-aw NEO (Novacina).

[0072] pH measurement The cooled bread was crushed and diluted with water to a mass 10 times its dry mass, and the mixture was mixed in a stomacher bag. The pH of the resulting mixture at 25°C was measured.

[0073] [Table 1]

[0074] After cooling, the bread was cut into 2 cm wide sample pieces (approximately 90 g per piece), packaged with a quality preservative, and stored at 30°C for one week. After storage, expert panelists tasted the sample pieces of bread of the example and judged the level of stagnant odor based on the level of stagnant odor of the sample piece of bread of Comparative Example 1. The stagnant odors to be judged were metallic odor and oxidized odor as retronasal aromas.

[0075] As a result of the evaluation, the metallic odor was reduced in all of the breads of Examples 1 to 4 compared to the bread of Comparative Example 1. In addition, the oxidative odor was reduced in all of the breads of Examples 1 to 4 compared to the bread of Comparative Example 1, and furthermore, the oxidative odor was reduced in the bread of Example 2 compared to the bread of Example 1.

[0076] Evaluation of sour odor and sour taste After cooling, the bread was cut into 2 cm wide sample pieces (each piece weighing approximately 90 g), packaged with a quality preservative, and stored at 30° C. for one week. Expert panelists tasted the sample pieces and judged the acidic odor (vinegar odor) and acidity based on the level of the acidic odor and acidity of the bread of Comparative Example 1.

[0077] As a result of the evaluation, the acidic odor of all the breads of Examples 1 to 4 was reduced compared to the bread of Comparative Example 1. The acidic odor of the bread of Example 2 was reduced compared to the bread of Example 1, while the acidic odor of the bread of Example 3 was reduced compared to the bread of Example 4. Regarding sourness, the sourness of all the breads of Examples 1 to 3 was reduced compared to the bread of Comparative Example 1, but the sourness of the bread of Example 4 was increased compared to the bread of Comparative Example 1.

[0078] In other words, it was confirmed that the breads of Examples 1 to 4, to which component (C) was added, had a greater pH-lowering effect than Comparative Example 1, to which acetic acid was added, and were able to improve storage stability, as well as reduce the acidic odor more than Comparative Example 1. In particular, even when the pH was further reduced as a result of increasing component (C) to enhance the staling odor reduction effect as in Examples 2 and 4, the acidic odor was still suppressed more than in Comparative Example 1. On the other hand, it was confirmed that, in order to enhance the sourness-suppressing effect, Examples 1 and 3, which used deactivated soy flour, were preferable to Examples 3 and 4, which used high oleic acid soy flour.

Claims

1. (A) grain flour, (B) fats and oils containing triglycerides having linoleic acid as a constituent fatty acid, and (C) glucono-delta-lactone and / or gluconic acid, The component (A) is (A1) the outer skin and germ of cereals, or the component (A1) and (A2) pulses, Bread obtained from dough containing 1 part by mass or more of the component (C) per 100 parts by mass of the total amount of the component (A).

2. The bread according to claim 1, wherein the component (B) is soybean oil.

3. The bread according to claim 1, which contains whole grain flour of cereals as a source of the component (A1).

4. The bread according to claim 1, wherein the total amount of the component (A) is 15% by mass or more based on the dry mass of the dough.

5. The bread according to claim 1 , wherein the component (B) is contained in an amount of 10 parts by mass or more per 100 parts by mass of the total amount of the component (A).

6. 10. The bread of claim 1, which is acetic acid-free.

7. (A) cereal flour, (B) soybean oil, and (C) glucono-delta-lactone and / or gluconic acid; The component (A) is (A1) the outer skin and germ of cereals, or the component (A1) and (A2) pulses, A bread mix flour containing 1 part by mass or more of the (C) component per 100 parts by mass of the total amount of the (A) component.

8. A method for producing a food product, comprising: (A) grain flour; (B) soybean oil; and (C) glucono-delta-lactone and / or gluconic acid, wherein the component (A) is (A1) the outer skin and germ of a cereal grain, or the component (A1) and (A2) a pulse grain; Bread dough containing 1 part by mass or more of the (C) component per 100 parts by mass of the total amount of the (A) component.

9. A method for producing bread, comprising the steps of: adding water to the bread mix flour according to claim 7 to prepare dough; and fermenting and baking the dough.

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