Composition for bread products

Abstract

To provide bread that is soft and light, has food texture that melts well in the mouth, and also hardly causes quality deterioration over time accompanied with storage.SOLUTION: The above problem is solved by using a bread composition containing pentacyclic triterpene in bread.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a composition for improving the texture of breads.

Background Art

[0002] Breads are produced by mixing flour, powder raw materials other than flour according to various breads, yeast and / or chemical leavening agents, fats and oils, moisture, etc. to form a dough, shaping it into a desired shape, and then heating. Such breads include sandwich bread, roll bread, sweet bread, etc. Although the texture, flavor, and appearance required for these breads are diverse, generally, a soft and melt-in-the-mouth texture is required. To provide such breads, various studies have been conducted. Patent Document 1 discloses a bread flour composition containing wheat flour, modified starch, and wheat protein, wherein the content of modified starch in 100 parts by mass of the total content of wheat flour, modified starch, and wheat protein is 20 to 40 parts by mass, and the mass ratio of [content of modified starch] / [content of wheat protein] is 12 or more and 20 or less. It is described that a bread with a sufficiently large volume, excellent in softness, moistness, and melt-in-the-mouth feeling, and with little deterioration in quality over time due to starch aging can be obtained. Patent Document 2 discloses an emulsified fat and oil composition for bread dough containing the following oligosaccharide and / or dextrin and glycerin monofatty acid ester and / or phospholipid in an aqueous phase, and it is described that the physical properties of the dough are stable, and a soft, moist, and well-melt-in-the-mouth bread with a good volume can be obtained. In addition, various other studies have been made, and all are excellent technologies. However, the market has demanded the provision of even better breads, and further improvement has been required.

[0003] On the other hand, maslinic acid, a type of pentacyclic triterpene, is known to have various physiological functions, such as anti-obesity effects (Non-Patent Literature 1) and lipid metabolism improving effects (Non-Patent Literature 2). Attempts have been made to use maslinic acid, which has such physiological functions, in food. Patent Literature 3 discloses a food ingredient containing a carbohydrate and at least one triterpene selected from the group consisting of corosolic acid, maslinic acid, and tormetic acid, and a food containing such a food ingredient, and it is stated that the glycemic index can be reduced. Patent Literature 4 discloses a food or oral whitening agent for skin whitening that contains a compound selected from the group consisting of pentacyclic triterpenes and their physiologically acceptable salts, or derivatives thereof, as an active ingredient, and it is stated that melanin production was suppressed. All of these inventions are based on the expectation that maslinic acid will exert its physiological functions in living organisms, and until now there has been no knowledge that pentacyclic triterpenes affect the texture or physical properties of food, and it was not known that they could improve the texture of bread. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2015-80442 [Patent Document 2] Japanese Patent Publication No. 2012-125236 [Patent Document 3] Japanese Patent Publication No. 2006-121949 [Patent Document 4] Re-table No. 2002-043736 [Non-patent literature]

[0005] [Non-Patent Document 1] Liou CJ et al., FASEB J. 2019.Nov;33(11):11791-11803 [Non-Patent Document 2] Perez-Jimenez A et al., Phytomedicine. 2016. Nov 15;23(12):1301-1311 [Overview of the project] [Problems that the invention aims to solve]

[0006] The present invention aims to provide bread products that are soft, light, have a good melt-in-the-mouth texture, and are less susceptible to quality deterioration over time during storage, for example, having a crispy texture after reheating. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, the inventors of the present invention have discovered that by using a bread composition containing a pentacyclic triterpene in bread products, it is possible to produce bread products that are soft, light, have a good melt-in-the-mouth texture, and are less susceptible to quality deterioration over time during storage, for example, bread products that retain a crisp texture after reheating, thus completing the present invention.

[0008] In other words, the present invention encompasses the following embodiments. [1] A composition for bread containing a pentacyclic triterpene. [2] The bread composition according to [1], wherein the pentacyclic triterpene is one or more selected from the group consisting of oleanane-type triterpenes, ursan-type triterpenes, lupan-type triterpenes, and hopane-type triterpenes. [3] A premix for bread containing cereal flour and the bread composition described in [1] or [2]. [4] A dough for bread containing the bread composition described in [1] or [2], or the bread premix described in [3]. A method for producing bread, comprising the step of heating the bread dough described in [5] and [4]. [Effects of the Invention]

[0009] According to the present invention, it is possible to obtain breads that are soft, light, and have a good melt-in-the-mouth texture. Such breads do not easily deteriorate in quality over time even when stored, and their good texture is maintained. For example, by reheating after storage, it is possible to obtain breads that have a crisp, crumbly texture. [Brief explanation of the drawing]

[0010] [Figure 1] This is an HPLC analysis chart of composition 1 for bread products (oleanane-type triterpene powder derived from olive fruit). [Modes for carrying out the invention]

[0011] <Bread> In this invention, bread refers to a porous food produced by fermenting and then heating a dough mainly composed of cereal flour. For example, it is obtained by heating a "dough" that is extensible and elastic, which is made by kneading starchy raw materials such as cereal flour, such as strong wheat flour, salt, yeast, and sugars, with liquid raw materials such as water, so that gluten is formed. Examples of such bread include white bread (square loaf, English bread, etc.), rolls, sweet breads (red bean paste buns, cream buns, etc.), savory breads (curry buns, etc.), French bread (baguettes, batards, etc.), German bread (Kaisersemmel, rye bread, etc.), croissants, Danish pastries, Italian breads (focaccia, panettone, etc.), Middle Eastern breads (naan, pita bread, etc.), pizza, Chinese steamed buns, and steamed breads.

[0012] <Pentacyclic triterpene> The bread composition of the present invention contains a pentacyclic triterpene. Triterpenes are compounds with a basic skeleton of 30 carbon atoms, and pentacyclic triterpenes are representative examples. Pentacyclic triterpenes are pentacyclic compounds composed of 6 isoprene units, with 30 carbon atoms as the basis, but those whose carbon atoms change due to rearrangement, oxidation, elimination or alkylation in the biosynthesis process are also included. Pentacyclic triterpenes are generally classified according to their skeletons. For example, oleanane-type triterpenes, ursane-type triterpenes, lupane-type triterpenes, hopane-type triterpenes, serratane-type triterpenes, friedelane-type triterpenes, taraxerane-type triterpenes, taraxastane-type triterpenes, multiflorane-type triterpenes, germanican-type triterpenes, etc. can be mentioned.

[0013] Oleanane-type triterpenes are pentacyclic triterpenes with the structure represented by the following formula 1 as the basic skeleton, and maslinic acid (formula 2), oleanolic acid (formula 3), glycyrrhetinic acid (formula 4), etc. are classified into that group.

Chem.

Chem.

Chem.

Chem.

[0014] Ursane-type triterpenes are pentacyclic triterpenes with the structure represented by the following formula 5 as the basic skeleton, and corosolic acid (formula 6), ursolic acid (formula 7), etc. are classified into that group.

Chem.

[0015] Lupin-type triterpenes are pentacyclic triterpenes that have the structure represented by formula 8 below as their basic framework, and betulinic acid (formula 9) and alphatolic acid (formula 10) are classified as belonging to this group. [ka] (Formula 8) Lupin-type triterpene [ka] (Formula 9) Betulinic acid [ka] (Equation 10) Alphitolic acid

[0016] Hopane-type triterpenes are pentacyclic triterpenes that have the structure represented by formula 11 below as their basic framework, and leucotic acid (formula 12) is classified as one of these groups. [ka] (Formula 11) Hopane-type triterpene [ka] (Equation 12) Leucotylic acid

[0017] In the bread composition of the present invention, the pentacyclic triterpene is preferably one or more selected from the group consisting of oleanane-type triterpenes, ursan-type triterpenes, lupane-type triterpenes, and hopane-type triterpenes, more preferably one or more selected from the group consisting of oleanane-type triterpenes and ursane-type triterpenes, and even more preferably one or more selected from the group consisting of maslinic acid, oleanolic acid, and ursolic acid. Note that when a molecule has a carboxyl group within it, it is generally referred to as a pentacyclic triterpenic acid, but in this specification, pentacyclic triterpenic acid is included in pentacyclic triterpenes.

[0018] Pentacyclic triterpenes are biosynthesized by various plants and are ubiquitous or localized in the fruits, petals, cotyledons, stems, and roots of those plants. For example, maslinic acid, which is classified as a type of oleanane triterpene, is found in olive fruits and leaves, jujube, almonds, banaba leaves, sage, apples, cranberries, and quince. Oleanolic acid, which is classified as a type of oleanane triterpene, is found in olive fruits and leaves, grapes, beets, jujube, almonds, banaba leaves, sage, hawthorn, raspberries, quince, rosemary leaves, guava, perilla leaves, blueberries, prunes, loquats, pomegranates, lemon balms, basil, rosehips, persimmons, and swertia japonica. Ursolic acid, which is classified as a type of ursolic acid triterpene, is found in apples, basil, bilberries, cranberries, elderflower, peppermint, rosemary, lavender, oregano, thyme, hawthorn, and prunes.

[0019] Pentacyclic triterpenes possess functional groups such as hydroxyl groups, carboxyl groups, aldehyde groups, and ketone groups. In plants, these functional groups exist modified by various compounds or through intramolecular crosslinking. For example, glycyrrhizin, found in licorice and used as a sweetener, is a glycoside in which two glucuronic acid molecules are ether-linked via the 3β-hydroxyl group of glycyrrhetinic acid, which is classified as an oleanane-type triterpene. Generally, compounds modifying such functional groups are eliminated during extraction, fractionation, and purification, and the pentacyclic triterpenes obtained through these processes are generally in a free form.

[0020] Pentacyclic triterpenes can be obtained by extraction, fractionation, and purification from plants containing them using known methods, or by chemical synthesis. Commercially available products can also be suitably used. They can also be used in the form of pharmacokinetically acceptable salts and / or derivatives. Pentacyclic triterpenes may be a single component or a mixture (combination) of two or more components.

[0021] Pentacyclic triterpenes may also be used in the form of plant extracts containing them. Oleanane-type triterpenes are preferable to use in the form of olive fruit extract or almond seed extract, as they have a relatively high content, a long history of use in food, and can be reused after oil extraction. Ursan-type triterpenes are preferable to use in the form of apple peel extract, as they can be reused after juicing or food processing.

[0022] The olive fruit extract contains maslinic acid and oleanolic acid as the main triterpenes. For example, maslinic acid can be extracted and purified using dried or semi-dried or undried olive fruits containing moisture, or olive oil residue generated during the oil extraction process, as starting materials. Furthermore, defatted olives obtained by removing oil with a lipid-soluble organic solvent such as n-hexane can also be used as a starting material. There are no particular limitations on the olive variety used; it can be used regardless of origin (domestic or foreign) or whether it is for cultivation or oil extraction. Specifically, oleanane-type triterpenes are extracted from these raw materials using a lower alcohol from which maslinic acid can be extracted (e.g., ethanol, methanol, n-propanol, isopropanol, n-butanol, etc.) or a water-containing lower alcohol thereof. If necessary, saponification and neutralization can be performed, and a mixture of triterpenes containing maslinic acid and / or oleanolic acid as the main component can be obtained by fractionation and purification using octadecyl silica (ODS), silica gel, synthetic adsorbents, etc. as adsorbents. The triterpenes extracted from olive fruit in this way generally contain maslinic acid and oleanolic acid in a ratio of approximately 4:1, but this ratio can range from 1:1 to 7:1 depending on the olive fruit's growing conditions, growing region, and oil extraction conditions.

[0023] In the case of almond seed extract, starting materials include almonds themselves, almond oil residue, by-products discharged from the manufacture of processed foods such as snacks, or by-products such as shells and husks discharged during almond threshing. Pentacyclic triterpenes can be extracted with lower alcohols or aqueous lower alcohols, and if necessary, saponification and neutralization can be performed. Then, fractionation and purification can be carried out using adsorbents such as octadecyl silica (ODS), silica gel, or synthetic adsorbents to obtain a mixture of triterpenes mainly containing maslinic acid and / or oleanolic acid. Generally, almond shells are used as fuel material, and husks are used for compost, etc.

[0024] In the case of apple peel extract, by using by-products such as apple juice residue or apple peels removed at food processing plants as starting materials, pentacyclic triterpenes can be extracted with lower alcohols or aqueous lower alcohols, and optionally subjected to saponification or neutralization treatment. A mixture of pentacyclic triterpenes containing ursolic acid as the main component can then be obtained by fractionation and purification using adsorbents such as octadecyl silica (ODS), silica gel, or synthetic adsorbents.

[0025] When using plants other than olive fruit, almonds, and apple peels as starting materials, pentacyclic triterpenes can be obtained using methods suitable for the plant used as the raw material. Furthermore, the types and proportions of components of the resulting pentacyclic triterpenes depend on the plant used as the raw material.

[0026] Furthermore, concentrated and dried purified fractions of oleanane-type triterpenes such as maslinic acid and oleanolic acid are white to brownish powders, with the brown color becoming stronger depending on the impurity content. All of these are soluble in aqueous alcohols, etc.

[0027] Furthermore, physiologically acceptable salts of pentacyclic triterpenes include, for example, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, hydrobromic acid, hydroiodic acid, nitric acid, pyrosulfuric acid, and metaphosphoric acid; salts with organic acids such as citric acid, benzoic acid, acetic acid, propionic acid, fumaric acid, maleic acid, and sulfonic acid; and alkali metal salts such as sodium salts and potassium salts.

[0028] <Composition for bread products> The bread composition of the present invention contains a pentacyclic triterpene. By applying the bread composition of the present invention, it is possible to obtain bread that is soft, light, has a good melt-in-the-mouth texture, and does not easily deteriorate in quality over time even when stored, for example, having a crisp texture after reheating. The bread composition of the present invention may consist of pentacyclic triterpenes, or it may contain other components. When it contains other components, the bread composition of the present invention is preferably a mixture of inclusion compounds, carriers, oils and fats, emulsifiers, excipients, etc., in order to improve workability when preparing bread premixes, bread dough, bread, etc. For example, it can be used as an inclusion composition in which an inclusion compound such as cyclodextrin or highly branched cyclic dextrin is inclusion; a carrier composition supported on an edible carrier such as cereal flour or starch; an oil-and-fat solution composition dissolved or dispersed in edible oils and fats; a W / O or O / W type emulsified composition of oils and fats, water and an emulsifier; or an excipient composition with excipients such as purified water, alcohol, glycerin, dextrin, lactose, mannitol, starch, corn syrup, honey, etc. The content of pentacyclic triterpenes in the bread composition of the present invention is not particularly limited and can be adjusted as appropriate so as to obtain the effects of the present invention when bread is manufactured. For example, it may be 0.2% by mass or more of the total amount of the bread composition, preferably 1% by mass or more, more preferably 5% by mass or more, even more preferably 10% by mass or more, and even more preferably 20% by mass or more.

[0029] <Premix for bread> The bread premix of the present invention contains the bread composition described above. Generally, a premix contains starchy raw materials and various auxiliary raw materials, and can be used to produce bread dough by mixing it with liquid raw materials, etc. The aforementioned starchy raw materials consist of grain flours and / or starches. "Grain flours" refers to grain flours derived from grains such as common wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybeans, barnyard millet, foxtail millet, and amaranth; and tuber flours or root flours of staple crops similar to grains, such as potatoes, taro, cassava, sweet potatoes, and yams. "Starches" refers to starches separated and purified from grains, tubers, roots, tree trunks, etc., and their waxy or high-amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., and their waxy and high-amylose starches), and modified starches obtained by etherification, esterification, acetylation, crosslinking, oxidation, heat treatment, enzymatic treatment, etc., or combinations thereof. The starchy raw material is preferably wheat flour, but other grain flours and / or starches can be used depending on the desired taste, texture, or workability in manufacturing. In such cases, the wheat flour content in the starchy raw material is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 90% by mass or more. As auxiliary ingredients used in bread premixes along with starchy raw materials, depending on the type of bread desired, may include: wheat bran, rice bran, and other bran-based ingredients; biological or chemical leavening agents such as yeast, baking powder, and Ispada; yeast food; water-insoluble dietary fiber such as cellulose and indigestible starch; water-soluble dietary fiber such as polydextrose, barley β-glucan, and indigestible dextrin; starch hydrolysates and their derivatives such as dextrin and cyclodextrin; thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, tara gum, locust bean gum, and inulin; cellulose derivatives such as methylcellulose; glucose, fructose, lactose, and sugar. Examples of ingredients include sugars such as isomaltose; egg components such as egg yolk, egg white, whole egg and their powdered forms, and other egg-derived components; milk components such as powdered milk, skim milk powder, and soy milk powder; proteins such as gluten, soy protein, wheat protein, and pea protein; solid or liquid fats and oils such as shortening, lard, margarine, butter, olive oil, and soybean oil; emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, lecithin, saponins, and sodium caseinate; inorganic salts such as salt; preservatives; flavorings; colorings; spices; vitamins; and fortifiers such as calcium. Any of the auxiliary ingredients commonly used in the production of bread can be used. The content of pentacyclic triterpenes in the bread premix of the present invention is not particularly limited and can be appropriately adjusted so as to obtain the effects of the present invention when bread is manufactured. For example, it is 0.005 parts by mass or more per 100 parts by mass of flour contained in the bread premix, preferably 0.01 parts by mass or more, more preferably 0.05 parts by mass or more, even more preferably 0.1 parts by mass or more, and even more preferably 0.5 parts by mass or more. The upper limit of the content of pentacyclic triterpenes in the bread premix of the present invention is not particularly limited, but from the viewpoint of cost-effectiveness of raw material usage, it is preferably 5 parts by mass or less per 100 parts by mass of flour contained in the bread premix, preferably 3 parts by mass or less, more preferably 1.5 parts by mass or less, and even more preferably 1 part by mass or less.

[0030] <Dough for bread> The bread dough of the present invention contains the bread composition or the bread premix. When using the bread composition, a bread dough can be made by adding starchy raw materials such as wheat flour, auxiliary raw materials such as oils and fats, sugars, salt, and yeast, and liquid raw materials such as drinking water, liquid egg, and milk. When using the bread premix, a bread dough can be made by adding liquid raw materials such as drinking water, liquid egg, and milk. Examples of dough for bread include bread dough, roll dough, and sweet bread dough. As an example of the dough for bread mentioned above, known methods for manufacturing bread dough include the direct kneading method, sponge and dough method, accelerated method, liquid starter method, sourdough method, sake starter method, hop starter method, medium dough method, Chollywood method, continuous bread making method, and refrigerated dough method, and there are no particular limitations. For example, the direct kneading method is a method of manufacturing dough by mixing all ingredients from the beginning, and the sponge and dough method is a method of manufacturing dough by mixing the ingredients in two stages. The tangzhong method is a method of manufacturing dough by making a tangzhong from a portion of the ingredients, for example, by adding hot water and salt to a portion of wheat flour, or by adding water and salt to a portion of wheat flour and then heating it to obtain a tangzhong dough, which is then added to the kneading during the direct kneading method or sponge and dough method. In the above methods, the fermentation conditions are not particularly limited, for example, 30 minutes to 2 hours in an atmosphere with a temperature of 25 to 40°C and a humidity of 50 to 90%. The content of pentacyclic triterpenes in the bread dough of the present invention is not particularly limited and can be appropriately adjusted so as to obtain the effects of the present invention when bread is manufactured. For example, it is 0.005 parts by mass or more, preferably 0.01 parts by mass or more, more preferably 0.05 parts by mass or more, even more preferably 0.1 parts by mass or more, and even more preferably 0.5 parts by mass or more, per 100 parts by mass of flour contained in the bread dough. There is no particular upper limit to the content of pentacyclic triterpenes in the bread dough of the present invention, but from the viewpoint of cost-effectiveness of raw material usage, it is preferably 5 parts by mass or less, preferably 3 parts by mass or less, more preferably 1.5 parts by mass or less, and even more preferably 1 part by mass or less, per 100 parts by mass of flour contained in the bread dough.

[0031] <Bread manufacturing methods> The present invention relates to a method for producing bread products, which includes a step of heating the bread dough. The heating method is not particularly limited, and any known heating method can be applied, such as baking in a fixed oven, frying in an oil bath, steaming with steam, baking with superheated steam, or baking on an iron plate. The heating conditions vary depending on the type of bread to be produced, but for example, the bread dough can be placed in an oven preheated to 180-300°C and baked in the same atmosphere for 15 minutes to 1 hour. The amount of pentacyclic triterpene used in the bread manufacturing method of the present invention is not particularly limited and can be appropriately adjusted so as to obtain the effects of the present invention when manufacturing bread. For example, it is 0.005 parts by mass or more, preferably 0.01 parts by mass or more, more preferably 0.05 parts by mass or more, even more preferably 0.1 parts by mass or more, and even more preferably 0.5 parts by mass or more, per 100 parts by mass of flour contained in the bread dough. The upper limit of the amount of pentacyclic triterpene used in the bread manufacturing method of the present invention is not particularly limited, but from the viewpoint of cost-effectiveness of raw material usage, it is preferably 5 parts by mass or less, preferably 3 parts by mass or less, more preferably 1.5 parts by mass or less, and even more preferably 1 part by mass or less, per 100 parts by mass of flour contained in the bread dough. [Examples]

[0032] Examples are shown below to illustrate the present invention in detail, but the present invention is not limited to the following examples.

[0033] <Manufacturing Example 1: Manufacturing of Composition 1 for Bread Products> (1) Olive oil was extracted from olive fruits using the cold-press method, and olive fruit oil cake was obtained. (2) Add 250 parts by mass of 90% aqueous ethanol (v / v) to 100 parts by mass of olive fruit oil cake, heat at 70°C with stirring for 2 hours, and remove the liquid portion obtained by solid-liquid separation under reduced pressure using an evaporator to obtain a concentrated solution. (3) The concentrated solution was dispersed in water and subjected to column chromatography using the synthetic adsorbent resin Amberlite XAD4 (Organo Corporation) as a support. Triterpene-rich fractions were separated by stepwise elution in 10% increments from 50% aqueous ethanol to 100% ethanol. (4) The fraction with a high triterpene content was removed by vacuum distillation to prepare a liquid-oil solution containing oleanane-type triterpenes derived from olive fruit. (5) Add 100 parts by mass of 20% aqueous ethanol to 100 parts by mass of the oleanane-type triterpene-containing solution and mix thoroughly to dissolve. Allow to stand overnight at 4°C to precipitate. The precipitate is collected and washed by filtration, dried under reduced pressure, and then powdered using a pin mill to obtain composition 1 for bread. (6) 1 g of bread composition 1 was dissolved in methanol and subjected to HPLC analysis. Figure 1 shows the HPLC chart, where peak A is maslinic acid and peak B is oleanolic acid. Peak identification was performed by comparing retention times with the standard and by LC / MS analysis, and quantitative values ​​were calculated based on the peak area of ​​the standard. As a result, it was found that bread composition 1 (olive fruit-derived oleanane-type triterpene powder) contains 50% by mass of maslinic acid and 30% by mass of oleanolic acid, with a total of 80% by mass of oleanane-type triterpenes.

[0034] <Manufacturing Example 2: Manufacturing of Composition 2 for Bread Products> (1) Except for performing a gradient elution from 50% aqueous ethanol to 100% ethanol instead of the above stepwise elution, a liquid oil-like solution containing oleanane-type triterpenes derived from olive fruit was prepared according to Production Example 1, and powdered to obtain Composition 2 for bread products. (2) When the obtained bread composition 2 was subjected to HPLC analysis (HPLC chart omitted), the maslinic acid content was 90% by mass, the oleanolic acid content was 0% by mass, and the total oleanane-type triterpene content was 90% by mass.

[0035] <Manufacturing Example 3: Manufacturing of Composition 3 for Bread Products> (1) Production Example 1: 100 parts by mass of the liquid oil-like olive fruit-derived oleanane-type triterpene-containing liquid used in step 5 and 67 parts by mass of highly branched cyclic dextrin (cluster dextrin, Glico Nutrition Foods Co., Ltd.) were put into a mixer and mixed until homogeneous to obtain 167 parts by mass of powdered bread composition 3. (2) When the obtained bread composition 3 was subjected to HPLC analysis (chart omitted), the maslinic acid content was 30% by mass, the oleanolic acid content was 18% by mass, and the total oleanane-type triterpene content was 48% by mass. .

[0036] <Manufacturing Example 4: Bread Production> The following ingredients were used to produce the bread. Combination table TIFF0007862185000013.tif52141 In other words, (1) The ingredients listed in the formula sheet and the bread-making composition were placed in a bread maker, and the bread was manufactured according to the bread maker's recipe for white bread, following a process of 20 minutes of mixing, adding dry yeast, resting for 35 minutes, kneading for 10 minutes, fermentation for 135 minutes, and baking for 40 minutes, for a total of 240 minutes. (2) Multiple identical home bread makers were used to simultaneously produce loaves of bread with different proportions of bread-making ingredients. (3) Immediately after baking, the loaf of bread was removed from the bread maker and left at room temperature for 1 hour to cool down, thus obtaining a loaf of bread containing the bread composition.

[0037] Evaluation Example 1: Sensory evaluation of sliced ​​bread The obtained loaves of bread were placed in a plastic bag, sealed, and stored at room temperature for 24 hours. The bread was removed from the plastic bag and cut into eight slices using a slicer. Each of the eight slices was divided in half lengthwise; one half was left as is, and the other half was reheated in a toaster oven. Ten experienced panelists conducted a sensory evaluation according to Evaluation Criteria Table 1. For reheating, a household toaster oven was used, and the bread was heated at 220°C for 2 minutes. The bread that was not treated with the bread-making composition (Reference Example 1) was given an evaluation score of 3 points.

[0038] Evaluation Criteria Table 1 TIFF0007862185000014.tif93142

[0039] Test Example 1: Effect of oleanane-type triterpenes on the texture of white bread Except for using the bread-making compositions listed in Table 1 by mass, sliced ​​bread was produced according to Production Example 4 and evaluated according to Evaluation Example 1. As a result, the softness, crispness, and crunchiness after reheating of the bread improved with increasing content of oleanane-type triterpene powder. In Example 4, which used composition 2 for bread products, only maslinic acid was present as oleanane-type triterpene at 0.36 parts by mass. The evaluation of its texture and crispness was equivalent to that of Example 2, where the total of maslinic acid and oleanolic acid as oleanane-type triterpenes was 0.38 parts by mass. From this, it was found that the inclusion of oleanane-type triterpenes in bread improves the softness, melt-in-the-mouth quality, and crunchiness after reheating. Furthermore, Example 5, which contained 3.6 parts by mass of oleanane-type triterpenes, showed excellent texture and melt-in-the-mouth quality, but it was only a slight improvement over Example 3, which contained 1.92 parts by mass of oleanane-type triterpenes.

[0040] Table 1 TIFF0007862185000015.tif83149 OTT is an abbreviation for oleanane-type triterpene, representing the sum of maslinic acid and oleanolic acid.

[0041] Test Example 2: Effect of oleanane-type triterpene composition on the texture of white bread Bread was produced according to Production Example 4, except that Composition 3 for bread products listed in Table 2 or highly branched cyclic dextrin was used, and evaluated according to Evaluation Example 1. As a result, in Comparative Examples 1 and 2, which used highly branched cyclic dextrin, the softness, melt-in-the-mouth quality, and crispness after reheating of the bread were all improved compared to Reference Example 1, which did not use highly branched cyclic dextrin. In Examples 6 and 7, which used food composition 3, the crispness and melt-in-the-mouth quality were further improved compared to Comparative Examples 1 and 2. The reason why the evaluations of Examples 6 and 8 were not additive with those of Examples 1 and 2 and Comparative Examples 1 and 2 was thought to be because the oleanane-type triterpene was encapsulated in the highly branched cyclic dextrin. It was thought that the inherent texture-improving effect of oleanane-type triterpenes could be exerted by using excipients such as dextrin or lactose, or carriers such as flour or starch, instead of the encapsulating compound.

[0042] Table 2 TIFF0007862185000016.tif83134 Dextrin is an abbreviation for highly branched cyclic dextrin.

[0043] Test Example 3: Effect of oleanane-type triterpene composition on the time course of white bread Bread was produced according to Example 9 (same as Example 7) and Comparative Example 4 (same as Comparative Example 2), and evaluated after 3 days. As a result, the oleanane-type triterpene composition showed improvements in softness, melt-in-the-mouth texture, and crispness after reheating of the bread even after 3 days, compared to Comparative Example 4. This demonstrated that bread containing the oleanane-type triterpene composition maintains its texture well over time.

[0044] Table 3 TIFF0007862185000017.tif93142 OTT is an abbreviation for oleanane triterpene.

[0045] The mechanism by which pentacyclic triterpenes exert their texture-improving effect on bread is unknown, but it is thought that the amphiphilic properties resulting from the lipophilic pentacyclic triterpene skeleton and the hydrophilic functional groups such as hydroxyl and carboxyl groups attached to it, as well as the properties of the pentacyclic triterpene skeleton itself, are involved. Generally, pentacyclic triterpenes have hydrophilic functional groups such as hydroxyl and carboxyl groups within their skeletons, so it was inferred that all of them have a texture-improving effect on bread. In particular, oleanane-type triterpenes, ursan-type triterpenes, lupin-type triterpenes, and hopane-type triterpenes have similar skeletons, and this is likely reflected in the amphiphilic properties of their triterpenic acids, so triterpenes belonging to these types are considered to be more useful in achieving the effects of the present invention.

Claims

1. A texture-improving composition for bread products, comprising at least maslinic acid and one or more pentacyclic triterpenes, wherein the composition contains 1% by mass or more of pentacyclic triterpenes based on the total amount of the texture-improving composition for bread products.

2. The bread texture improving composition according to claim 1, wherein the pentacyclic triterpene is one or more selected from the group consisting of oleanane-type triterpenes, ursan-type triterpenes, lupan-type triterpenes, and hopan-type triterpenes.

3. A premix for bread containing cereal flour and the bread texture improving composition according to claim 1 or claim 2.

4. The bread premix according to claim 3, further comprising 0.005 to 1.5 parts by mass of a pentacyclic triterpene per 100 parts by mass of cereal flour contained in the bread premix.

5. A dough for bread containing the bread texture improving composition described in claim 1 or claim 2, or the bread premix described in claim 3 or 4.

6. The bread dough according to claim 5, further containing 0.005 to 1.5 parts by mass of a pentacyclic triterpene per 100 parts by mass of cereal flour contained in the bread dough.

7. A method for producing bread, comprising the step of heating the bread dough according to claim 5 or 6.

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