Composition for confectionery and bread making made by fermenting lemon peel with lactic acid bacteria

Abstract

To provide a confectionery and breadmaking composition which conveniently improves a harsh taste and rough texture which are not preferred in bread containing wheat bran without depending on the type of grain flour or a flour milling method.SOLUTION: It is found that by adding, to a bakery product, a lemon pericarp fermented composition made by heating and stirring lemon pericarp to prepare a lemon puree, mixing the lemon puree with citrus paste other than lemon and fermenting the mixture with lactic acid bacterium, masking of grain odor and improvement of softness and moisture are achieved, and also a harsh taste and rough texture can be solved.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition for confectionery and bread making, which is obtained by fermenting lemon peel and citrus fruits other than lemon with lactic acid bacteria. [Background technology]

[0002] The leavening agent used as an ingredient in bakery products is a fermented food made by fermenting grain flour, fruits, and vegetables with yeast and lactic acid bacteria. The effects of adding leavening agents are known to impart flavor, improve texture, increase shelf life, and improve the physical properties of dough.

[0003] The flavor-imparting effect is the effect of imparting a pleasant taste and aroma to bakery products and masking unpleasant odors derived from raw materials and odors resulting from storage. This effect is particularly pronounced in whole wheat bread, bran bread, low-sugar bread made with soy flour, etc. (hereinafter, whole wheat bread, bran bread, low-sugar bread made with soy flour, etc. will collectively be referred to as "healthy bread"), which have become popular due to the growing health consciousness, and masks the odor of oxidized fats and oils derived from the crust. Furthermore, the texture-improving effect is the effect of changing the softness, moistness, melt-in-the-mouth texture, and other properties of bread to favorable properties, making health-conscious bread, which tends to be hard and dry, softer, moister, and easier to eat. Patent Document 1 discloses that a leaven based on rye flour and wheat flour masks the grain odor of the bran contained in germ rolls and softens the texture. Patent Document 2 discloses that a frozen leaven dough made by adding wheat flour to a liquid leaven based on rye flour and wheat flour to form a dough, and then storing it frozen, masks the grain smell derived from whole wheat flour and makes the texture light, crispy, and soft. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-229497 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-204286 [Patent Document 3] Japanese Patent Application Laid-Open No. 2007-129993 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in addition to the above, health-conscious breads also suffer from undesirable sensory characteristics such as the harsh taste and rough texture derived from grain flour, which could not be resolved with conventional leavens. Patent Document 3 discloses that wet-process corn flour, obtained by germinating corn, soaking it in warm water, crushing it to remove the germ and husk, and removing the hard endosperm coarse particles, does not exhibit a grainy odor, harsh taste, or rough texture in bakery products. In particular, resolving the rough texture makes bread easier to eat for elderly people who have low saliva secretion and also helps prevent aspiration, and is therefore considered a characteristic that must be resolved specifically for health-conscious breads. There has been a need for a raw material that can easily modify the harsh taste and rough texture derived from grain flour, even when using conventional grain flour, without relying on the milling process described in Patent Document 3. [Means for solving the problem]

[0006] As a result of extensive research, the inventors have discovered that a fermented starter (hereinafter referred to as lemon peel fermented composition) made by heating and stirring lemon peel to make lemon puree, mixing this lemon puree with a paste of a citrus fruit other than lemon, and fermenting it with lactic acid bacteria suppresses unpleasant odors and stale odors in health-conscious bread, improves softness and moistness, and improves the harshness and roughness that could not be resolved with conventional fermented starters.

[0007] That is, the present invention provides: (1) A composition for confectionery and bread making, obtained by fermenting lemon puree obtained from lemon peel with lactic acid bacteria. (2) A composition for confectionery and bread making, obtained by adding a paste and / or puree of a citrus fruit other than lemon to lemon puree obtained from lemon peel and fermenting it with lactic acid bacteria; (3) The composition for confectionery and bread making according to (1) or (2), wherein the lactic acid bacterium is Lactobacillus plantarum. (4) A flavor improver containing the composition according to any one of (1) to (3) above. (5) A texture improver containing the composition according to any one of (1) to (4) above. [Effects of the Invention]

[0008] According to the present invention, a lemon peel fermented composition is prepared by heating and stirring lemon peel to prepare lemon puree, mixing the lemon puree with a paste of a citrus fruit other than lemon, and fermenting the resulting mixture with lactic acid bacteria. The resulting lemon peel fermented composition suppresses the harsh taste of health-conscious bread and reduces the rough texture experienced in the mouth. This composition is originally added in an amount of 5-10 parts by weight per 100 parts by weight of grain flour to impart a lemon flavor to bakery products, and is highly effective in imparting a distinctive lemon flavor. However, by adding an amount of 3-5 parts by weight or less, it is possible to mask unpleasant odors, stale odors, and the harsh taste without imparting a distinct lemon flavor, and also to suppress the rough texture caused by the peel. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. The confectionery and bread-making composition of the present invention is a lemon peel fermented composition obtained by heating and stirring lemon peel to form a puree, cooling it, mixing the lemon puree with several kinds of citrus fruit paste and wheat flour, and fermenting the mixture with lactic acid bacteria.

[0010] The lemon used in the present invention is a plant belonging to the genus Citrus in the family Rutaceae, and its scientific name is Citrus limon. Originally from the Himalayas in eastern India, lemons are now primarily produced in Europe and the United States, and are also cultivated in Japan. The variety is not particularly limited, but examples include Lisbon, Eureka, Vila Franca, Genoa, and Ponterosa, as well as varieties hybridized with other Rutaceae plants (e.g., Meyer lemon, Saipan lemon, and sweet lemonade). The origin of the lemon used in the present invention is not particularly limited, but lemons grown in Japan or Italy are preferred.

[0011] The lemon used in the present invention is the fruit part of a plant body consisting of the fruit (considered to be the part consisting of the peel, pulp, and seeds), branches, leaves, flowers, buds, roots, etc. The lemon puree produced in the present invention preferably uses the peel part of the fruit. When using lemon paste as a citrus paste, any part of the fruit excluding the seeds is sufficient, and the mixing ratio of the peel and pulp is not important. Furthermore, the lemon fruit used in the present invention may be any fruit that has reached the level of ripeness required for beverages or foods, and may be picked early, at the optimum harvest time, or at full ripeness.

[0012] The lemon puree produced in the present invention preferably uses the peel of lemon fruit. Lemon peel is a portion of fresh lemon fruit from which the pulp, seeds, and the pericarp and sac enveloping the pulp have been removed. Lemon peel may be obtained by manually removing parts other than the peel, or industrially using a peeler, splitter, endocarp peeler, juicer, or the like. Furthermore, the peel may contain pulp or juice that may be contaminated during the peeling process. The lemon peel does not need to retain its intact shape, and may be physically processed into diced, chopped, pulped, or other modified shapes, forms, or physical properties. Furthermore, to avoid deterioration or spoilage due to oxygen, light, heat, microorganisms, endogenous enzymes, and the like, the lemon peel obtained by peeling is preferably immediately heated and stirred to produce lemon puree, or processed and distributed in a form that can be stored for a long period of time. Forms that can be stored for a long period of time include refrigerated, frozen, freeze-dried, and dried powder. In the present invention, any of these forms is acceptable, but frozen lemon peel is preferably used.

[0013] The lemon puree produced by the present invention is obtained by adding water to lemon peel and heating and stirring until a smooth, uniform puree is obtained. The mixing ratio of lemon peel to water is not particularly limited, but to obtain the desired effect as a confectionery and breadmaking composition, the ratio should be 100-1000 parts by weight, preferably 200-800 parts by weight, more preferably 300-700 parts by weight, and even more preferably 400-600 parts by weight, per 100 parts by weight of lemon peel. If the amount of water is greater than 1000 parts by weight, the desired effect of the confectionery and breadmaking composition is not obtained. If the amount of water is less than 100 parts by weight, problems such as the lemon peel burning during heating and stirring or difficulty in stirring, making it difficult to obtain a smooth, uniform lemon puree, can occur.

[0014] In the present invention, in the process of producing lemon puree, the pectin of the lemon peel may be enzymatically hydrolyzed before heating and stirring to promote and assist softening of the lemon peel. For example, when pectinase is used, enzymes having activities such as polygalacturonase, pectin lyase, pectin esterase, and pectin methylesterase may be used. Pectinase is known to be contained in bacteria, mold, yeast, higher plants, snails, etc., and in the present invention, pectinases collected from a wide range of organisms, including these, can be used. Commercially available pectinase preparations can also be used. Examples of commercially available pectinase preparations include Sucrase (registered trademark) A, Sucrase (registered trademark) N, and Sucrase (registered trademark) S (all manufactured by Mitsubishi Chemical Foods), Pectinex Ultra (registered trademark) SP-L (manufactured by Novo Nordiks A / S), Meicerase (registered trademark) (manufactured by Meiji Seika Pharma), Ultrazyme (registered trademark) (manufactured by Novo Nordiks A / S), Neurase F (registered trademark), and Pectinase G "Amano" (all manufactured by Amano Enzyme), and Sumizyme (registered trademark) SPG (manufactured by Shin-Nihon Chemical Industry Co., Ltd.). The amount of pectinase used is not particularly limited and varies depending on the type and properties of the lemon peel used, so it cannot be generalized; however, it is typically used in the range of 0.001 to 5% by weight, and preferably 0.01 to 1% by weight, of the lemon peel. In addition, for the pectinase reaction used, other enzymes having hemicellulase activity, such as xylase, mannanase, or cellulase activity, may be used in combination with the enzyme having pectinase activity. Examples include sucrase X (Mitsubishi Chemical Foods), hemicellulase "Amano" 90 (Amano Enzyme), and Sumiteam ACH (Shin-Nihon Chemical Industry).

[0015] In the present invention, in the lemon puree production process, an acid and / or acid salt may be added and heated and stirred to promote and assist softening of the lemon peel. Examples of suitable acids include, but are not limited to, organic acids such as citric acid, succinic acid, lactic acid, malic acid, tartaric acid, and gluconic acid, and inorganic acids such as phosphoric acid and hydrochloric acid, and their salts. The amount of acid or acid salt used varies depending on the type and properties of the lemon peel used and the type of acid and / or acid salt used, and cannot be generalized; however, it is generally 0.1-20 parts by weight, preferably 1-10 parts by weight, per 100 parts by weight of lemon peel.

[0016] In the present invention, the heating and stirring of lemon peel in the lemon puree production process is not particularly limited as long as it does not significantly impair the quality of the lemon puree. Undesirable changes in lemon puree quality include excessive heating, which can cause burning, resulting in loss of flavor, browning, and viscosity, inhibiting fermentation by lactic acid bacteria. The heating temperature is, for example, 30°C-90°C, preferably 50-80°C, and more preferably 55-60°C. The stirring time is not particularly limited, and may be continuous or intermittent stirring until pectin from the lemon peel is no longer visible in the lemon puree. For example, the stirring time is 3-24 hours, preferably 6-18 hours, and more preferably 10-16 hours. The heating and stirring method is also not particularly limited. To produce lemon puree at a laboratory level, for example, lemon peel and water can be weighed into a stainless steel beaker and stirred with a stirrer while heating in a thermostatic bath to puree the lemon peel.At an industrial scale, a similar lemon puree can be obtained by placing lemon peel and water in a temperature-controllable fermentation tank and stirring with a stirring blade while heating.

[0017] The confectionery and bread-making composition of the present invention is preferably produced by adding a paste of a citrus fruit other than lemon in addition to lemon puree and fermenting it with lactic acid bacteria. The composition produced with the addition of the paste of a citrus fruit other than lemon is more likely to maintain a natural lemon flavor when added to confectionery or bread, and is also superior in terms of masking unpleasant flavors in confectionery or bread and providing a pleasant texture to the tongue, compared to compositions without the addition of the paste of a citrus fruit other than lemon. Citrus fruit pastes other than lemon are not particularly limited as long as they are made by crushing citrus fruit parts into a paste. Fresh or cooked citrus fruits may be crushed in a mixer or the like and strained into a paste, or commercially available products may be used. Citrus fruits that can be used include tangelos such as Seminole, Agrifruit, and Tangelo; miscellaneous citrus fruits such as Shiranuhi (Dekopon), Natsumikan, Hassaku, Hyuganatsu, and Sweetie; oranges such as Valencia orange, Navel orange, Blood orange, Jaffa orange, and Bergamot; grapefruits such as grapefruit and Orangelo; acidic citrus fruits such as lime, Shikwasa, Daidai, Yuzu, Kabosu, Sudachi, Bushkan, Citron, and Lemon; tangors such as Iyokan and Tankan; pomelos; mandarin oranges such as Mandarin orange, Satsuma mandarin, Ponkan, and Kishu mandarin; and kumquats. Lemon is particularly preferred. These citrus fruits may be used alone or in combination of two or more kinds.

[0018] In the present invention, in the lemon puree preparation process, sugars assimilable by lactic acid bacteria may be added to the lemon puree to promote the growth and proliferation of the lactic acid bacteria. The assimilable sugars are not particularly limited, but examples include glycerol, erythritol, arabinose, ribose, xylose, galactose, glucose, fructose, mannose, rhamnose, inositol, mannitol, sorbitol, N-acetylglucosamine, arbutin, cerobiose, maltose, lactose, melibiose, sucrose, trehalose, inulin, raffinose, starch, glycogen, xylitol, gentiobiose, fucose, arabitol, and wheat flour. When wheat flour is used, a saccharified solution that has been enzymatically treated with a saccharifying enzyme containing α-amylase and / or β-amylase may be used.

[0019] The lactic acid bacteria used in the present invention are not particularly limited as long as they grow well and can carry out fermentation when lemon puree and citrus paste are used as substrates. For example, Enterococcus durans, Lactobacillus alimentarius, Lactobacillus brevis, Lactobacillus delburueckii subsp. bulgaricus, Lactobacillus casei, Lactobacillus farciminis, Lactobacillus fermentum, Lactobacillus fructivorans, Lactobacillus gallinarum, Lactobacillus gasseri, Lactobacillus helveticus, helveticus, Lactobacillus namurensis, Lactobacillus paralimentarius, Lactobacillus plantarum, Lactobacillus rossiae, Lactobacillus salivarius, Lactobacillus sanfranciscensis, Leuconostoc citreum, Leuconostoc mesenteroides subsp.mesenteroides, Weissella cibaria, Weissella confusa, Weissella paramesenteroides, Pediococcus argentinicus, Pediococcus inopinatus, Pediococcus pentosaceus, Lactococcus lactis subsp. lactis, etc. Lactobacillus plantarum is preferably used.

[0020] The fermentation conditions for the lemon peel fermented composition of the present invention are not particularly limited as long as they do not affect the growth characteristics of the lactic acid bacteria used, the characteristics of the fermentation substrate, or the added effect of the lemon peel fermented composition. For example, the fermentation temperature is 20-50°C, preferably 25-45°C, and more preferably 28-42°C. At temperatures below 20°C, lactic acid bacteria do not grow, increasing the likelihood that miscellaneous bacteria will become dominant. At temperatures above 50°C, lactic acid bacteria stop growing and there is a high risk of inactivation. The initial pH is 4-8, preferably 5-7. The fermentation time is not particularly limited, but the pH and acidity of the lemon peel fermented composition are measured as a guide to completion of fermentation, and fermentation is terminated when the target values ​​are reached. The target pH and acidity are 3.0-4.0 and 15-25 mL / 10 g 0.1 N NaOH, respectively. The pH is measured using the glass electrode method.

[0021] In the present invention, the fermented lemon peel composition after fermentation may be stored in a refrigerator to prevent spoilage or deterioration until it is added to bakery products. Furthermore, it may be sterilized by heating, or may be added with one or more of salt, sugars, sugar alcohols, isomerized liquid sugar, or brewed vinegar to enhance shelf life, or may be powdered and stored. The drying and powdering method can be appropriately selected. For example, the composition can be powdered by spray drying, freeze drying, or drum drying.

[0022] The confectionery and bread-making composition of the present invention may use a reconstituted composition in a form separate from the lemon peel fermented composition. The reconstituted composition is a composition containing linalool, geraniol, limonene, and lactic acid, or a composition containing linalool, geraniol, limonene, thymol, and lactic acid. These are flavor-contributing components contained in the lemon peel fermented composition, and therefore may be obtained from the lemon peel fermented composition or by combining reagents.

[0023] In the present invention, bakery products refer to processed products that are produced by heat treatment such as baking, frying, steaming, or steam-baking using starchy ingredients as the main ingredient, and examples of such products include breads, dried bread products, cakes, waffles, choux (dough for cream puffs and eclairs), donuts, fried sweets, pies, pizzas, and crepes. Examples of breads include bread for meals (e.g., white bread, rye bread, French bread (e.g., baguette, Parisian bread, cascade bread, etc.), hardtack, variety bread (e.g., bread mixed with raisins or diced cheese), rolls, croissants, etc.), cooked bread (e.g., hot dogs, hamburgers, sandwiches, curry bread, pizza pie, etc.), sweet breads (e.g., jam bread, bean bun (bread filled with a paste-like filling made by simmering red beans with sugar), cream bread, raisin bread, melon bread (bread baked with biscuit dough), sweet rolls, brioche, Danish, cornet, etc.), steamed breads (e.g., meat buns, Chinese buns, bean buns, steamed buns, etc.), and specialty breads (e.g., grissini, muffins, pizza dough, naan, etc.). Examples of dried breads include rusks and breadcrumbs. Examples of cakes include steamed cakes, sponge cakes, butter cakes, roll cakes, pancakes, dorayaki, bouche, baumkuchen, pound cakes, cheesecakes, and snack cakes.

[0024] In the present invention, the composition for confectionery and bread making may be used as a food property improver that can impart multiple additive effects when used in combination with other food additives or food ingredients. Examples of food additives or food ingredients that can be used in combination with the composition include monoglycerin fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, wheat gluten, corn starch, modified dextrin, xylanase, wheat starch, dextrin, processed fats and oils, hardened palm oil, sucrose fatty acid esters, sorbitan fatty acid esters, diacetyltartaric acid monoglyceride, propylene glycol, guar gum, tricalcium phosphate, α-amylase, β-amylase, glucose oxidase, hemicellulase, protease, potato starch, corn starch, salt, vitamin E, L-ascorbic acid, vitamin C, carotene pigments, lecithin, enzymatically hydrolyzed lecithin, sodium caseinate, D-sorbitol, yeast extract, cystine, dietary fiber, wheat flour, lipase, and phospholipase.

[0025] In the present invention, the composition for confectionery and bread making can be used as an ingredient of a mix for confectionery and bread making either alone or in the form of a food property improver containing the composition.

[0026] In the present invention, the method for adding the confectionery and bakery composition to food is not particularly limited. For example, it may be added as part of the ingredients when producing food, or it may be added after mixing with other ingredients. The timing of addition is not particularly limited, and it is preferable to add it before or during mixing of the ingredients, which makes it easier to prepare food.

[0027] In the present invention, the amount of the confectionery and bread-making composition to be added is not particularly limited and can be appropriately selected by those skilled in the art depending on the type and properties of the bakery product. The amount added is, for example, preferably 0.5-20 parts by mass, more preferably 1-15 parts by mass, and even more preferably 2-10 parts by mass, in baker's percentage. Here, baker's percentage is a term used by those skilled in the art as a method of indicating the amount of ingredients in a cereal flour dough, and refers to the mass ratio of each ingredient to the total mass of the cereal flour added, taken as 100%. Baker's percentage is also called flour percentage.

[0028] In the present invention, bakery products containing the confectionery and bread-making composition have improved sensory characteristics, including "citrus flavor perceived in the mouth," "unpleasant grain odor," "harshness," "softness," "moistness," and "texture," compared to products containing no such composition. The "citrus flavor perceived in the mouth" in the present invention does not refer to the citrus-like aroma perceived through the sense of smell when eating a bakery product, but rather to the taste and aroma perceived through the senses of taste and smell while holding the bakery product in the mouth and repeatedly chewing, and is an item used to evaluate citrus-like aromas. The "unpleasant grain odor" is an oxidized odor that occurs when the oils and fats in the wheat husks contained in health-conscious breads oxidize, and is an odor that is evaluated as unpleasant when perceived in bakery products. The "harshness" is an astringent taste perceived in bread containing wheat husks. "Softness" refers to the hardness felt when pressing the crumb of a bakery product after baking and cooling down with the hand, or the hardness felt when biting off with the teeth, or the hardness felt when chewing a bolus held in the mouth. "Moistness" refers to the moistness felt on the surface of the crumb of a bakery product when touched with the hand, or the moistness felt from the time the bakery product is held in the mouth until chewing. Furthermore, "texture" refers to the roughness felt on the tongue by the crust on the surface of health-conscious bread crumbs when the bakery product is held in the mouth. [Example]

[0029] The present invention will be specifically described below using examples and comparative examples. The present invention is not limited to these.

[0030] Example 1: Preparation conditions for fermented lemon peel composition and investigation of the effects of adding (Example 1-1) Preparation of fermented lemon peel composition The formulation ratios of compositions using lemon peel as a raw material are shown in Table 1. Yuzu was used as the citrus fruit other than lemon. Lemon peel was heated and stirred in hot water at 55-90°C, then cooled to make lemon puree. Wheat flour and yuzu paste were added to the lemon puree to prepare a non-fermented composition and a composition fermented with lactic acid bacteria. The fermented composition was inoculated with lactic acid bacteria and cultured at 30°C for 16 hours. The fermentation endpoint was controlled by pH and acidity, and confirmed to be pH 4.0 or less and acidity 10 mL or more.

[0031] [Table 1]

[0032] (Example 1-2) Effect of adding lemon peel fermented composition Table 2 shows the whole wheat bread composition and test plots, and Table 3 shows the bread-making process. In the present invention, whole wheat bread was made according to the following procedure. Strong flour, whole wheat flour, yeast food (Pandaia C-500, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), gluten (Regular Gluten A, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), sugar, salt, skim milk powder, yeast (Dia Yeast, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), and water were weighed, and the bread made with these ingredients was designated Comparison Group 1. A combination of the same ingredients as Comparison Group 1, plus Porte Germ Fermented Seed (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), a fermented flavoring agent made by fermenting grain flour with lactic acid bacteria, was designated Comparison Group 2. A combination of the same ingredients as Comparison Group 1 plus "Lemon Peel-Based Composition (Unfermented)" was designated Comparison Group 3. A combination of the same ingredients plus "Lemon Peel-Based Composition (Fermented)" was designated Experimental Group 1. In the test groups containing "Porte Germ Fermented Seed" and "Lemon Peel-Based Composition," half of these ingredients were water, so the amount of water added was reduced depending on the amount added. The ingredients were mixed in a vertical mixer, and after confirming that gluten had formed in the dough, shortening was added and the mixture was kneaded again. Mixing was stopped when the dough and shortening were thoroughly mixed and gluten had re-formed in the dough. The dough temperature at this point was recorded as the kneading temperature. The dough was cooled appropriately during mixing to maintain a kneading temperature of 28 ± 0.5°C. The kneaded dough was subjected to a primary fermentation in a constant temperature oven (floor time). After the primary fermentation, the dough was divided, rolled, and allowed to rest during bench time. After bench time, the rolled dough was shaped using a molder and filled into Pullman molds (440 g per loaf). The filled dough was subjected to a secondary fermentation in a proofer, and after fermentation, it was baked in a reel oven or a stationary oven. After baking, the bread was cooled at room temperature for 90 minutes, packed in a plastic bag, and stored in a constant temperature oven maintained at 25°C until use in evaluation tests.

[0033] [Table 2]

[0034] [Table 3]

[0035] Sensory evaluation The whole wheat breads obtained from the control and experimental group 2 were subjected to a sensory evaluation by eight trained expert panelists. The evaluation was conducted the day after baking. The sensory evaluation items were "citrus flavor in the mouth," "unpleasant grain odor," "harshness," "softness," "moistness," and "texture on the tongue," and were rated on a 7-point scale, with the control receiving a score of 4. For "citrus flavor in the mouth," "unpleasant grain odor," and "harshness," the stronger the taste and aroma, the closer to 7 a score was rated, and the weaker the taste and aroma, the closer to 1 a score was rated. For "softness," the softer the texture to the touch, the closer to 7 a score was rated, and the harder the texture, the closer to 1 a score was rated. For "moistness," the moister the texture to the touch, the closer to 7 a score was rated, and the drier the texture, the closer to 1 a score was rated. For "texture," the smoother the texture, the closer to 7 a score was rated, and the rougher the texture, the closer to 1 a score was rated.

[0036] result The sensory evaluation results for Example 1 are shown in Table 4. Comparison Group 2, which contained the addition of "Porte Germ Fermented Seed," a fermented grain flour with lactic acid bacteria, showed significantly improved "softness," "moistness," and "texture" compared to Comparison Group 1. Comparison Group 3, which contained the addition of "lemon peel-based composition, no fermentation," showed significant improvements in all sensory parameters compared to Comparison Group 1. Even compared to Comparison Group 1, "citrus aroma," "(unpleasant) powdery odor," and "citrus flavor felt in the mouth" were significantly improved. Comparison Group 4, which contained the addition of "lemon peel-based composition, fermented," showed significantly greater improvements than Comparison Groups 1 to 3 in "(unpleasant) powdery odor," "bitterness," "softness," "moistness," and "texture." From the above, it was shown that among the compositions made from lemon peel, the composition fermented with lactic acid bacteria is effective in improving the (unpleasant) floury smell, bitter taste, softness, moistness, and texture of whole wheat bread.

[0037] [Table 4]

[0038] Example 2: Examination of the amount of additive (Example 2-1) Effect of different amounts of fermented lemon peel composition added Table 5 shows the bran bread composition and test plots, and Table 6 shows the bread-making process. In the present invention, bran bread was made according to the following procedure. Strong flour, wheat bran, yeast food ("Pandaia N" manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), sugar, salt, skim milk powder, yeast ("Diaia Yeast" manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), and water were weighed, and the bread made with these ingredients was designated as Comparative Group 4. The same ingredients as Comparative Group 4 were mixed with the addition of "Lemon Peel-Based Composition (Fermented)" at 2% relative to the flour, designated Group 2, and the same ingredients as Comparative Group 4 were mixed with the addition of "Lemon Peel-Based Composition (Fermented)" at 5% relative to the flour, designated Group 3. In the test group with the addition of "Lemon Peel-Based Composition (Fermented)," half of the ingredients consisted of water, so the amount of water added was reduced accordingly. The ingredients were kneaded in a vertical mixer, and after confirming that gluten had formed in the dough, shortening was added and the mixture was kneaded again. Mixing was stopped when the dough and shortening were sufficiently mixed and gluten had re-formed in the dough. The dough temperature at this point was designated as the kneading temperature. The dough was cooled appropriately during mixing to maintain the kneading temperature within 26±0.5°C. The kneaded dough was allowed to undergo primary fermentation in a constant temperature oven (floor time). After the primary fermentation was complete, the dough was divided, rolled into balls, and allowed to undergo secondary fermentation in a proofer. After fermentation was complete, the dough was baked in a reel oven or stationary oven. After baking, the bread was cooled at room temperature for 90 minutes, packed in a plastic bag, and stored in a constant temperature oven maintained at 25°C until use in the evaluation tests.

[0039] [Table 5]

[0040] [Table 6]

[0041] Sensory evaluation The sensory evaluation in Example 2 was carried out in the same manner as in Example 1.

[0042] result Table 7 shows the sensory evaluation results for Example 2. Experimental Group 2, which contained 2% of the "lemon peel-based composition, fermented" flour, showed significant differences compared to Control Group 4 in all sensory evaluation items except for "citrus aroma" and "citrus flavor in the mouth." Experimental Group 3, which contained 5% of the "lemon peel-based composition, fermented" flour, showed significant differences in all items compared to Control Group 4. These results suggest that the "lemon peel-based composition, fermented" flour at 2% improves the "floury odor," "bitterness," "softness," "moistness," and "texture" of bran bread without imparting the "citrus aroma" or "citrus flavor in the mouth." However, at 5% of the flour, it is also possible to impart the "citrus aroma" and "citrus flavor in the mouth." This indicates that adjusting the amount added to suit the purpose can improve the sensory characteristics of health-conscious breads.

[0043] [Table 7] [Industrial Applicability]

[0044] As explained above, according to the present invention, a lemon peel fermented composition obtained by adding lemon puree obtained by heating and stirring lemon peel to a paste of a citrus fruit other than lemon and fermenting it with lactic acid bacteria has the effect of masking the "bitter taste" caused by the peel, which remains an issue in health-conscious breads, and making the texture less "grainy." Unlike conventional technology, it is possible to provide easy-to-eat health-conscious breads simply by adding the confectionery and bread-making composition of the present invention to the recipe, without using grain flour milled using a different method.

Claims

1. This composition for confectionery and bread making is prepared by fermenting lemon puree obtained from lemon peel with lactic acid bacteria.

2. This confectionery and bread-making composition is prepared by adding a paste and / or puree of a citrus fruit other than lemon to lemon puree obtained from lemon peel, and fermenting the mixture with lactic acid bacteria.

3. 3. The confectionery and bread-making composition according to claim 1, wherein the lactic acid bacterium is Lactobacillus plantarum.

4. A flavor improver for confectionery and bread making, comprising the composition according to any one of claims 1 to 3.

5. A texture improver for confectionery and bread making, comprising the composition according to any one of claims 1 to 3.

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