Flour composition and dough food

Abstract

The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU / g to 60 kU / g. The composition preferably includes, in terms of mass, 10 ppm to 10,000 ppm of the enzyme relative to the total amount of the cereal flour. The cereal flour preferably includes at least one selected from among whole-wheat flour, bran, and other cereal flours having an ash content of 0.7 mass% or higher. The ash content of the cereal flour is preferably 0.5 mass% or higher.

Description

Technical Field

[0001] The present invention relates to a flour composition and a dough food.

Background Art

[0002] Conventionally, it has been known to allow various enzymes to act on flour. For example, in Patent Documents 1 and 2, it is described that an enzyme such as xylanase is used to modify bran in order to improve water retention. Further, Patent Document 3 describes an enzyme preparation for releasing ferulic acid from a plant material, which contains an enzyme having ferulic acid esterase activity and at least one enzyme selected from arabinofuranosidase and xylanase. On the other hand, regarding tannase, Patent Document 4 describes its use in an oral composition.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

[0004] Conventionally, in bakery foods such as bread and confectionery and noodles, when containing flours with relatively high ash content such as whole grain flour, brown rice, bran (outer skin), etc., these flours have astringent taste and odor caused by bran, and thus have sometimes been shunned by consumers. Due to the recent trend towards health consciousness, the utilization of flours with relatively high ash content, including the epidermal parts such as whole grain flour, brown rice, bran, etc., has been progressing. Therefore, reduction of the above-mentioned astringent taste and odor is demanded. Furthermore, in bakery foods such as bread and pastries, as well as noodles, the dough may require extensibility and / or elasticity, and a soft, resilient, or sticky texture. In contrast, Patent Documents 1 to 4 do not take the aforementioned problems into consideration.

[0005] The object of the present invention is to provide either (1) or (2) below. (1) A flour composition that reduces the bitterness and odor caused by flours when used in dough foods such as noodles and bakery foods. (2) A cereal flour composition that, when used in dough foods such as noodles or bakery foods, can improve the extensibility and / or elasticity of the dough, or improve the soft, elastic, or sticky texture.

[0006] The present invention provides a cereal flour composition containing cereal flours and an enzyme belonging to the tannase family, wherein the tannase activity per gram of cereal flour is 0.1 kU / g or more and 60 kU / g or less.

[0007] The aforementioned flour composition preferably contains the enzyme at a mass level of 10 ppm to 10,000 ppm relative to the total amount of flours.

[0008] The aforementioned cereal flours preferably include at least one selected from whole grain flour, bran, and cereal flours other than whole grain flour with an ash content of 0.7% by mass or more.

[0009] The aforementioned cereal flours preferably have an ash content of 0.5% by mass or more.

[0010] Furthermore, the present invention provides a dough food product using the aforementioned cereal flour composition. [Modes for carrying out the invention]

[0011] The present invention will be described below based on preferred embodiments. The present invention provides a cereal flour composition containing cereal flours and an enzyme belonging to the tannase family, wherein the tannase activity per gram of cereal flour is 0.1 kU / g or more and 60 kU / g or less.

[0012] The flour composition of the present invention contains an enzyme belonging to the tannase family. Enzymes belonging to the tannase family include tannase and some ferulic acid esterases. The classification of the tannase family is based on the ESTER database (http: / / bioweb.supagro.inra.fr / ESTHER / general?what=index, accessed February 2, 2022), which classifies ester hydrolases, for example. In the present invention, it is preferable to include tannase as an enzyme belonging to the tannase family in the flour composition, since the goal is to impart tannase activity of 0.1 kU / g to 60 kU / g per gram of flour. In the present invention, the enzyme belonging to the tannase family may have other enzyme activities, such as ferulic acid esterase, in addition to tannase activity.

[0013] Furthermore, the flour composition of the present invention contains an enzyme belonging to the tannase family and has tannase activity resulting from the presence of said enzyme. Here, tannase activity as used herein refers to the activity of hydrolyzing molecules that have depsid bonds, such as tannic acid, gallic acid esters, digallic acid, gallotannin, and ellagitannin. The degree of enzyme activity is not particularly limited as long as the flour composition of the present invention has a tannase activity of "0.1 kU / g or more and 60 kU / g or less".

[0014] One reason why the cereal flour composition of the present invention, by possessing the above-mentioned tannase activity, can modify the physical properties and texture of dough is thought to be that enzymes belonging to the tannase family cleave polyphenols and ferulic acid, a type of polyphenol, and the reducing action of polyphenols and ferulic acid improves the hydrophobic interactions between proteins. Another reason why the cereal flour composition of the present invention, by possessing the above-mentioned tannase activity, can reduce bitterness and unpleasant odors is thought to be that it reduces the molecular weight of polymers of polyphenols, which are one of the substances that cause bitterness, making the bitterness less noticeable.

[0015] The flour composition of the present invention has a tannase activity of 0.1 kU / g or more per gram of flour, which reduces the bitterness and bran odor of flours with relatively high ash content, such as whole wheat flour, bran, and brown rice, in dough foods such as bakery foods and noodles using this flour composition. Furthermore, it makes it easier to obtain dough properties that are elastic and / or extensible, as well as a soft texture with good elasticity or stickiness in the aforementioned dough foods. In this specification, dough properties refer to the feel of the dough when handling it. Furthermore, the cereal flour composition of the present invention has a tannase activity of 60 kU / g or less per gram of cereal flour. This allows for a reduction in the bitterness and bran odor of cereal flours with relatively high ash content, as well as improved dough properties such as elasticity and / or extensibility, and a soft, elastic, or sticky texture, while keeping the product price down. From this viewpoint, the tannase activity in the cereal flour composition is preferably 0.1 kU / g or more and 60 kU / g or less per gram of cereal flour, more preferably 0.3 kU / g or more and 13 kU / g or less, and particularly preferably 0.7 kU / g or more and 6.0 kU / g or less.

[0016] The tannase activity of the cereal flour composition shall be the amount measured by the following method. <Method for measuring tannase activity> The tannase activity of the cereal flour composition was measured by modifying Deschamps' method (J.Ferment.Technol.61 [1] 55-59, 1983). (1) Disperse 0.5 g of wheat flour mixed with an enzyme belonging to the tannase family in 10 ml of 50 mM citrate buffer (pH 5.0), extract for 30 minutes at 125 rpm at 37°C, and centrifuge at 4700 rpm for 10 minutes to obtain the supernatant. (2) Add 0.5 ml of the obtained supernatant to 0.5 ml of 50 mM citrate buffer (pH 5.0) containing 1% by mass tannic acid (ACS Reagent [SIGMA]), incubate at 37°C for 30 minutes, then add 0.2 M acetate buffer (pH 5.0) containing 2% by mass BSA to stop the reaction, let stand on ice for 20 minutes, centrifuge at 3,000 rpm for 20 minutes, collect the supernatant, dilute as appropriate, and measure the absorbance at a wavelength of 260 nm. (3) As a blank, measure the absorbance of the liquid obtained by treating 0.5 g of wheat flour without adding an enzyme belonging to the tannase family in the same manner as in (1) and (2) above. (4) Subtract the absorbance value of the blank wheat flour obtained in (3) from the absorbance of the sample in (2) to obtain the absorbance of each sample. Create a calibration curve using gallic acid, and define one unit as the amount of enzyme that releases 1 μmol of gallic acid per minute. Perform the activity measurement in three steps and calculate the average value.

[0017] Furthermore, it is preferable to use Nisshin Flour Milling Co., Ltd.'s product "Million" as the wheat flour used for measuring tannase activity. A flour composition is considered to have tannase activity if it contains, per gram of flour, an amount of enzyme belonging to the tannase family that results in a tannase activity of 0.1 kU / g to 60 kU / g per gram of wheat flour when measured by the above method. However, instead of using the standard wheat flour described above, the inventors actually measured the difference in absorbance before and after enzyme addition for the flours in each example using the same method as described above, and confirmed that the measured value based on the difference in absorbance was the same as the activity shown in the example, thus satisfying the activity value of 0.1 kU / g to 60 kU / g.

[0018] The flour composition of the present invention preferably contains an enzyme belonging to the tannase family at 10 ppm or more and 10,000 ppm or less on a mass basis with respect to the total amount of flours. By containing an enzyme belonging to the tannase family at 10 ppm or more, in a dough food using the flour composition, it is easier to more effectively reduce the astringent taste and bran odor of flours with relatively high ash content such as whole grain flour, bran, and brown rice. Also, by containing an enzyme belonging to the tannase family at 10 ppm or more with respect to the total amount of flours, in a dough food using the flour composition, a soft texture with good elasticity or stickiness can be effectively obtained.

[0019] Furthermore, the flour composition of the present invention contains an enzyme belonging to the tannase family at 10,000 ppm or less on a mass basis with respect to the total amount of flours, making it easier to further modify the reduction of astringent taste and bran odor, and the physical properties and texture of the dough. From this perspective, it is more preferable that the flour composition of the present invention contains an enzyme belonging to the tannase family at 10 ppm or more and 10,000 ppm or less on a mass basis with respect to the total amount of flours. Considering the effect and the cost increase due to enzyme addition, it is more preferable to contain it at 50 ppm or more and 2000 ppm or less, and particularly preferable to contain it at 100 ppm or more and 1000 ppm or less.

[0020] In addition, the enzyme belonging to the tannase family used in the present invention is preferably not a modified enzyme modified to obtain performance such as simultaneously hydrolyzing nonpolar lipids, glycolipids, and phospholipids. For example, examples of enzyme modification include modifying the enzyme by random mutagenesis (U.S. Patent No. 4,814,331, WO93 / 01285, and WO95 / 22615), and modifying the enzyme by site-directed mutagenesis (WO97 / 04079), etc. That is, modification is artificially inserting, deleting, or substituting an amino acid within the structural part of the amino acid chain of the enzyme.

[0021] Examples of the origin of the enzyme belonging to the tannase family used in the present invention include actinomycetes, filamentous fungi, and bacteria, and it is particularly preferable that it is derived from Aspergillus oryzae (rice koji mold) from the viewpoints of easy availability and price.

[0022] As described above, the enzyme belonging to the tannase family may be of microbial origin, but it is preferably one isolated and purified from microorganisms from the viewpoint of purity. For example, when the enzyme belonging to the tannase family is contained in the flour composition, it is preferable that the enzyme is not contained as sake lees in terms of purity and the content of contaminating enzymes.

[0023] Moreover, it is preferable that the flour composition of the present invention is obtained by directly mixing the enzyme belonging to the tannase family with other raw materials in terms of uniform mixing and exerting the function of the enzyme. Examples of the other raw materials here include raw material powders such as flour and water. For example, the flour composition of the present invention preferably does not contain a processed product obtained by a method including: a) adding water to the particulate cereal bran fraction to obtain a water content of less than 100% (w / w); and b) treating the particulate cereal bran fraction to which water has been added with an enzyme belonging to the tannase family. Here, the fine particles refer to those having an average particle size of less than 3000 μm. The average particle size referred to here means the volume cumulative particle size D50 at a cumulative volume of 50% by volume when measured dry using a laser diffraction scattering type particle size distribution measuring device. Moreover, it is preferable that the flour composition of the present invention does not contain the enzyme belonging to the tannase family as an enzyme-treated product of amylase. Furthermore, it is also preferable that the flour composition of the present invention does not contain the enzyme belonging to the tannase family as an enzyme-treated product of tea or a tea extract or as an enzyme-treated product of vanilla beans or a vanilla bean extract. Furthermore, it is preferable that the cereal flour composition of the present invention is not obtained by a process of mixing raw tea leaves or processed products thereof, in which enzyme activity is not impaired, with cereal flour. The processed products of raw tea leaves include at least one selected from the group consisting of (1) raw tea leaf crushed products obtained by crushing raw tea leaves as they are or in the presence of water, a slurry preparation obtained by preparing the raw tea leaves into a slurry, or tea leaf extract and tea leaf extract residue obtained by solid-liquid separation of the raw tea leaves, and (7) tea leaf extract and tea leaf extract residue obtained by enzyme inactivation.

[0024] The flour composition of the present invention contains flours. Examples of flours include flour, by-products from flour production, and flour-derived proteins. Examples of grain flours include wheat flour such as soft flour, medium flour, strong flour, and durum wheat flour, as well as buckwheat flour, rice flour, corn flour, barley flour, rye flour, Job's tears flour, oats, foxtail millet flour, proso millet flour, soybean flour, and whole grain flours of these grains.

[0025] By-products from flour production include bran, among others.

[0026] Examples of grain-derived proteins include gluten.

[0027] The term "bran" refers to grain bran, which is the part of the grain that remains after milling, such as the pericarp, seed coat, and germ. In this invention, the bran can be the residue remaining after the endosperm has been removed from the grain during the milling process, or the residue from which the germ has been further removed. Bran is sometimes called rice bran. Wheat bran is also sometimes called wheat bran.

[0028] The flours are preferably one or more selected from flour, bran, and gluten, more preferably containing flour or bran, and particularly preferably containing flour.

[0029] Furthermore, from the viewpoint of creating a soft, elastic, or sticky texture by utilizing the effects of enzymes belonging to the tannase family, it is preferable that the total amount of cereal flour and bran in the cereal flours accounts for 70% by mass or more, and more preferably 80% by mass or more.

[0030] From the viewpoint of suppressing bitterness and odor with enzymes belonging to the tannase family, and forming elastic and / or extensible dough properties and a soft, elastic or sticky texture, when using cereal flour and bran in combination, the mass ratio of cereal flour to bran is preferably 100:10 to 50, more preferably 100:20 to 45, and particularly preferably 100:25 to 40.

[0031] In particular, from the viewpoint of easily forming elastic and / or extensible dough properties and a soft, elastic or sticky texture by exerting the effects of enzymes belonging to the tannase family, it is preferable that the proportion of cereal flour in the cereal flour mixture be 50% by mass or more, more preferably 70% by mass or more, and especially preferably 80% by mass or more.

[0032] For example, from the viewpoint of easily forming elastic and / or extensible dough properties and a soft, elastic or sticky texture by exerting the effects of enzymes belonging to the tannase family, when the flours include wheat flour or whole wheat flour, it is preferable that the wheat flour or whole wheat flour makes up 50% by mass or more of the flours, more preferably 70% by mass or more, and particularly preferably 80% by mass or more. Furthermore, when flours are made from grains other than wheat, the amount of flour from grains other than wheat may be 20% by mass or more of the total flours, may be 50% by mass or more, may be 70% by mass or more, and may be particularly 80% by mass or more.

[0033] From the viewpoint of easily forming a texture and physical properties characteristic of dough foods by forming a protein skeleton, it is preferable that the cereal flours contain wheat flour or whole wheat flour, or contain cereal flour-derived proteins such as gluten. Furthermore, from the viewpoint of easily forming a texture and physical properties characteristic of dough foods, if the cereal flours contain cereal-derived proteins, it is preferable that the total amount of cereal flour and cereal-derived proteins in the cereal flours accounts for 5% by mass or more, and more preferably 10% by mass or more.

[0034] Furthermore, in order to facilitate the formation of a skeletal structure and to obtain the desired texture, when flours contain grain-derived protein, the mass ratio of flour to flour-derived protein (flour:flour-derived protein) is preferably 100:2 to 40, and more preferably 100:5 to 10. In particular, when using grain flour other than wheat as the grain flour, the mass ratio (grain flour other than wheat:grain-derived protein) is preferably 100:2 to 40, and more preferably 100:5 to 10.

[0035] Furthermore, as shown in the examples described later, the present invention allows for the improvement of both texture and dough properties by using enzymes belonging to the tannase family. When using cereal flours, the crude protein content is preferably 5 to 15% by mass, and more preferably 7 to 13% by mass, as this makes it easier to improve the texture and properties of the resulting dough. As for methods for measuring the crude protein content, for example, the method described in Japanese Patent Application Publication No. 2012-254052 can be cited.

[0036] From the viewpoint of reducing the bitterness and odor derived from cereal flours, it is preferable that the cereal flour composition contains at least one selected from whole grain flour, bran, and cereal flours other than whole grain flour with an ash content of 0.7% by mass or more. In this invention, any of the whole grain flours of the various grains mentioned above can be used as whole grain flour, but whole wheat flour, brown rice flour, whole barley flour, and whole rye flour are particularly preferred in terms of the quality of the processed product. In particular, using whole wheat flour is preferred in this invention because it is easier to obtain the effect of improving bitterness, which is due to the fact that bitterness is easily perceived when this invention is not applied.

[0037] The ash content of whole grain flour is usually 0.7% by mass or more, preferably 0.7% by mass or more and 1.8% by mass or less, and particularly preferably 0.7% by mass or more and 1.5% by mass or less.

[0038] Furthermore, in this invention, the bran can be any grain such as wheat, barley, adlay, oats, rye, rice, or other grains without limitation. However, using wheat bran is particularly preferable because it is easier to obtain an effect of improving bitterness, which is a result of the bitterness that is easily perceived when this invention is not applied. Wheat bran is sometimes called bran. The ash content of bran (grain bran) is usually 0.7% by mass or more, may be 2.0% by mass or more, and preferably 7.0% by mass or less.

[0039] Examples of grain flours other than whole grain flour with an ash content of 0.7% by mass or more include the various grain flours mentioned above, such as wheat flour, buckwheat flour, rice flour, corn flour, barley flour, rye flour, Job's tears flour, oats, foxtail millet flour, proso millet flour, and soybean flour, that have an ash content of 0.7% by mass or more. For example, in the case of wheat flour, examples include Aotori (Nisshin Flour Milling Co., Ltd.), Duelio (Nisshin Flour Milling Co., Ltd.), and durum wheat semolina flour.

[0040] In terms of reducing bitterness and bran odor, it is preferable that the proportion of whole grain flour, bran, and other grain flours with an ash content of 0.7% by mass or more in the grain flour composition be 20% by mass or more, more preferably 30% by mass or more, and even more preferably 50% by mass or more.

[0041] In the cereal flour composition, the cereal flours themselves preferably have an ash content of 0.5% by mass or more, as this is highly effective in reducing bitterness and bran odor, and more preferably 0.7% by mass or more. The ash content of the cereal flours is preferably 3.0% by mass or less, and more preferably 2.0% by mass or less.

[0042] The cereal flour composition may or may not contain other components besides cereal flours and enzymes belonging to the tannase family. If other components are included, such other components may include, for example, starches, sugars, oils and fats, proteins other than those derived from cereal flour such as powdered milk and dried eggs, salt, leavening agents, yeast, thickeners, emulsifiers, eggshell calcium, enzymes, flavoring agents, spices, colorings, and fragrances.

[0043] In the cereal flour composition, the proportion of cereal flours is preferably 20% by mass or more, as this reduces bitterness and odors caused by bran odor, and makes it easier to obtain elastic and / or extensible dough properties and a soft, elastic or sticky texture. A proportion of 50% by mass or more is more preferable.

[0044] The cereal flour composition of the present invention can be used in various food doughs. Examples of food-grade dough include dough for bakery products, noodle dough, and batter for fried foods. Examples of dough-based foods using food-grade dough include bakery products and noodles.

[0045] Examples of dough for bakery foods include fermented or unfermented doughs obtained by mixing a cereal flour composition with water and, if necessary, auxiliary ingredients such as starches, yeast or leavening agents (baking powder, etc.), salt, and sugar. Bakery foods refer to foods obtained by subjecting the aforementioned bakery food dough to heat treatment such as baking, steaming, or frying. Specific examples of bakery foods and their doughs include breads; pizzas; cakes; Japanese and Western baked goods such as waffles, choux pastries, biscuits, dorayaki, and yakimanju; steamed goods such as Chinese steamed buns and curry buns; fried goods such as donuts; snack foods such as okonomiyaki, chijimi, and negiyaki, and their doughs. Examples of breads include sliced ​​bread, sweet buns, French bread, hard rolls, baguettes, and pastries. Examples of cakes include bars, cookies, pancakes, and hotcakes.

[0046] Noodle dough is obtained by kneading a cereal flour composition with water and, if necessary, auxiliary ingredients such as salt and starches, and includes dough that has been rolled and then shaped or extruded into the shape of noodles. Noodles can be obtained by drying the dough or by heating it by boiling, steaming, frying, etc. Specific examples of noodles and their dough include soba, udon, hiyamugi, Chinese noodles, spaghetti, macaroni, ravioli, noodle wrappers such as spring roll wrappers and dumpling wrappers, and their doughs.

[0047] Ingredients other than enzymes belonging to the tannase family and flours in food dough include starches (starch and modified starch), sugars, oils and fats, proteins such as powdered milk and dried eggs, salt, leavening agents, yeast, thickeners, emulsifiers, eggshell calcium, enzymes, flavoring agents, spices, colorants, flavorings, water, eggs, and liquid milk.

[0048] From the viewpoint of reducing bitterness and bran odor, improving the elasticity and extensibility of the dough, and enhancing the soft, elastic, or sticky texture, in food dough using the cereal flour composition of the present invention, it is preferable that the cereal flours derived from the cereal flour composition account for 20% by mass or more in total, more preferably 40% by mass or more, and even more preferably 50% by mass or more. The amount of cereal flours derived from the cereal flour composition is sufficient to ensure the amounts of other components, for example, in food dough, it is preferable to be 85% by mass or less, and more preferably 75% by mass or less.

[0049] A method for preparing food dough using the cereal flour composition of the present invention includes, for example, a method of mixing the cereal flour composition with other ingredients, such as water, and other materials as needed, to form a dough.

[0050] The dough food of the present invention is particularly preferably a bakery food or a noodle food, which allows for a reduction in bitterness and bran odor, and an improvement in dough properties such as elasticity and / or extensibility, and a soft, elastic, or sticky texture. In particular, in terms of easily obtaining improved dough properties such as elasticity and / or extensibility, and a soft, elastic, or sticky texture, it is preferable that the dough food is a confectionery selected from breads, pizzas, steamed sweets, hotcakes, donuts, dorayaki, sponge cakes, butter cakes, pancakes, muffins, or noodles. Furthermore, in terms of easily obtaining a reduction in bitterness and bran odor, the flour composition of the present invention can be used without particular limitation in applications where it is heated, but in terms of easily obtaining improved dough properties such as elasticity and / or extensibility, and a significant improvement in texture, it is preferable that the dough food is a confectionery selected from breads, pizzas, steamed sweets, hotcakes, donuts, dorayaki, sponge cakes, butter cakes, pancakes, muffins, or noodles.

[0051] In particular, since the dough food exhibits the effect of improving the extensibility and elasticity of the dough, it is especially preferable that the dough food be bread. According to the present invention, the volume of bakery foods such as bread can be increased by improving the extensibility of the dough.

[0052] From the viewpoint of easily obtaining a soft, elastic, or sticky texture improvement effect, and further enhancing the elastic and sticky properties of the dough, food dough containing a cereal flour composition preferably has a moisture content of 15 to 70% by mass, more preferably 15 to 50% by mass, and even more preferably 20 to 30% by mass. The moisture content of the dough can be measured by a heat drying method, for example, by drying the sample at 135°C for 2 hours or at 105°C for 5 hours and calculating the moisture content from the weight change before and after drying. In addition, even if the value falls within the above numerical range when dried under either 135°C for 2 hours or 105°C for 5 hours, but not when dried under the other condition, it shall still be considered to fall within the numerical range. [Examples]

[0053] (Example 1) As the cereal flour, whole wheat flour (product name "Super Fine Hard": manufactured by Nisshin Flour Milling Co., Ltd., ash content 1.5% by mass) was used. As the enzyme belonging to the tannase family, tannase manufactured by Amano Enzyme Co., Ltd. (product name "Tannase-KTFHR", tannase No. 1) was used. The tannase was mixed with whole wheat flour at a mass of 10 ppm to prepare the cereal flour composition. The tannase activity of the cereal flour composition was as shown in Table 1, which was determined by the method described above. The "percentage (%)" listed in Table 1 indicates the mass ratio in the total amount of cereal flour (the same applies to Tables 2-5).

[0054] (Examples 2-8, 10) A flour composition was prepared in the same manner as in Example 1, except that the flours were changed to those listed in Table 1, and the amount of tannase added relative to the total amount of flours was changed to the amount listed in Table 1. The tannase activity of the flour composition, as determined by the above method, is also shown in Table 1. The details of the flours used in Examples 5-8 and 10 are as follows. • Whole rye flour: Product name "Arle Fine", Fresh Food Service, Ash content 1.5% by mass • Wheat flour 1: Product name "Million", Nisshin Flour Milling Co., Ltd., Ash content 0.4% by mass • Wheat flour 2: Strong wheat was used as the raw material, milled at a yield of 850‰ in a Bühler test mill, and wheat flour with an ash content of 0.75% by mass was prepared and used as wheat flour 2. • Wheat bran: Product name "Wheat Bran M", Fresh Food Service, Ash content 5.9% by mass • Wheat gluten: Product name "SuperGlu 85H", Nippon Colloidal, Ash content 1.2% by mass · Whole grain barley flour: Product name "Barley flour", Hakubaku, ash content 1.7% by mass ·Brown rice flour: Product name "Brown rice flour", Mitake Foods, ash content 1.2% by mass

[0055] (Example 9) As an enzyme belonging to the tannase family, tannase manufactured by Mitsubishi Chemical Foods Corporation (product name "Tannase," tannase No. 2 listed in Table 1) was used instead of tannase No. 1, and was mixed with whole wheat flour in the amount listed in Table 1. The cereal flour composition was prepared in the same manner as in Example 1, except for this point.

[0056] (Comparative Examples 1-6) In Comparative Examples 1-6, the enzyme was not mixed with the flours; instead, the flours listed in Table 1 themselves were used as the comparative flour compositions. The flours listed in Table 1 are the same as those used in Examples 1, 5-8, and 10.

[0057] The flour compositions of Examples 1-10 and Comparative Examples 1-6 were subjected to the following bread-making evaluations. [Rating 1: White bread] In a commercially available bread mixer (Dulton Co., Ltd., multi-purpose mixer, model 5DM-03-r), 320g of the flour composition to be evaluated was placed in the mixing bowl, along with 8g of salt, 32g of sugar, 9.2g of fresh yeast (Oriental Yeast Co., Ltd., "Oriental Yeast"), and approximately 190-260g of water to achieve the appropriate dough properties. The dough was then mixed to prepare the bread dough. Specifically, the dough was mixed at low speed for 4 minutes, then at high speed for 2 minutes, followed by the addition of 16g ​​of fat and oil, mixing at low speed for 4 minutes, and finally kneading at high speed for 1 minute (final kneading temperature 27°C). The resulting dough was fermented for 1 hour at a temperature of 27°C and a relative humidity of 75%, then divided into 450g portions, rested for 30 minutes, and then shaped into loaf shapes and placed into bread pans. Then, the dough was proofed for 60 minutes (at a temperature of 38°C and a relative humidity of 85%), and then baked at 200°C for 30 minutes to obtain the loaf of bread.

[0058] After the resulting loaves of bread were allowed to cool at room temperature for 18 to 27 hours, a panel of 10 experts evaluated the bitterness, bran odor, and texture (softness and elasticity) according to the following criteria. The average scores are shown in Table 1. (bitter taste) 1: It has a very strong, bitter taste. 2: I can taste a bitterness. 3: It has a slightly bitter taste. 4: It has a slightly bitter taste. 5: I don't taste any bitterness.

[0059] (Bran smell) 1: I strongly detect a strong blanc aroma. 2: I can smell the bran. 3: I can detect a slight hint of bran. 4: I can detect a slight hint of bran. 5: I don't detect any bran smell.

[0060] (Texture (softness / elasticity)) 1: Hard and lacking in elasticity. 2: Slightly hard and somewhat lacking in elasticity. 3: It is slightly soft and slightly elastic. 4: Soft and elastic. 5: It is very soft and very elastic.

[0061] [Table 1]

[0062] As shown in the comparison between Examples 1-4 and 9 and Comparative Example 1, Example 5 and Comparative Example 2, Example 6 and Comparative Example 3, Example 7 and Comparative Example 4, Example 8 and Comparative Example 5, and Example 10 and Comparative Example 6 in Table 1, adding an enzyme belonging to the tannase family to achieve an activity of 0.1-60 kU / g reduced the bitterness and bran odor of the flour, and improved the soft and elastic texture.

[0063] (Examples 11-13) The cereal flour composition obtained in Example 3 was used as is for the cereal flour compositions in Examples 11 to 13.

[0064] (Comparative Example 7) The flour composition obtained in Comparative Example 1 was used as is for Comparative Example 7.

[0065] The flour compositions of Examples 11-13 and Comparative Example 7 were subjected to the following noodle-making evaluation. [Rating 2: Noodles] To the test flour composition, 1 part by mass of salt and 40 parts by mass of water were added to 100 parts by mass of the flours in the flour composition, and the mixture was mixed at low speed for 5 minutes using a mixer (Hobart). The resulting crumbly noodle dough was gathered using a noodle-making roll, compounded, rolled, and made into noodles with a thickness of 3 mm and a width of 4 mm. The resulting noodles were aged at 25°C for the time indicated in Table 2. The resulting noodles were boiled for 11 minutes and cooled in cold water. The resulting noodles were evaluated for bitterness and bran odor according to the evaluation criteria described above, and their texture (softness and stickiness) was evaluated according to the evaluation criteria below. The results are shown in Table 2.

[0066] (Texture (softness / stickiness)) 1: Hard and brittle. 2: Slightly hard, slightly brittle. 3: Slightly soft, slightly sticky. 4: Soft and sticky. 5: It is very soft and very sticky.

[0067] [Table 2]

[0068] As shown in the comparison between Example 11 and Comparative Example 7 in Table 2, by adding an enzyme belonging to the tannase family and adjusting its activity to 0.1-60 kU / g, the bitterness and bran odor of the flour were suppressed during noodle making, and the softness and stickiness were improved.

[0069] (Example 14) The flour composition obtained in Example 3 was used as is for the flour composition in Example 14.

[0070] (Comparative Example 8) The cereal flour composition obtained in Comparative Example 1 was used as is for Comparative Example 8.

[0071] The flour composition of Example 14 and the flour composition of Comparative Example 8 were subjected to the following confectionery evaluation. [Rating 3: Sweets (Pancakes)] To the cereal flour composition to be evaluated (50g of cereal flour), 12.5g of refined sugar and 2.5g of baking powder were mixed. Then, in a bowl, 5g of salad oil, 15g of whole egg mixture, 40g of milk, and 30g of water were added as liquid ingredients, and the mixture was hand-mixed with a whisk for 1 minute and 120 seconds. rpm After stirring, the mixture was left to rest for 10 minutes and then baked at 180°C for 3 minutes on one side and 2 minutes on the other. The baked pancakes were allowed to cool at 27°C for 30 minutes. The resulting pancakes were used for the following evaluations. The bitterness and bran odor of the pancakes were evaluated according to the evaluation criteria described above, and the texture (softness and elasticity) was evaluated according to the evaluation criteria described below. The results are shown in Table 3.

[0072] (Texture (softness / elasticity)) 1: Hard and lacking in elasticity. 2: Slightly hard and somewhat lacking in elasticity. 3: Slightly soft and slightly elastic. 4: Soft and elastic. 5: It is very soft and very elastic.

[0073] [Table 3]

[0074] As shown in the comparison between Example 14 and Comparative Example 8 in Table 3, using a cereal flour composition containing an enzyme belonging to the tannase family with an activity of 0.1 to 60 kU / g suppressed the bitterness and bran odor of the cereal flour, and improved the softness and elasticity of the pancakes.

[0075] [Rating 4: White bread] The flour compositions of Examples 1-4 and Comparative Example 1 were each subjected to the bread-making process described in [Evaluation 1: Bread Making] above to obtain sliced ​​bread. The texture of the obtained sliced ​​bread was evaluated during production according to the following criteria. The volume (cc) of the sliced ​​bread was also measured 2 hours after production. The results are shown in Table 4.

[0076] The fabric's texture was evaluated based on its stretchability and elasticity during rolling and shaping, according to the following criteria. The results are shown in Table 4. (Fabric feel) 1: Poor extensibility and elasticity. 2: It has somewhat poor extensibility and elasticity. 3: It is stretchable and elastic. 4: Moderately extensible and elastic. 5: Highly extensible and elastic. [Table 4]

[0077] As is clear from the comparison between Examples 1-4 and Comparative Example 1 in Table 4, using a flour composition containing an enzyme belonging to the tannase family with an activity of 0.1-60 kU / g made it possible to improve the elasticity, extensibility, and volume of the dough.

[0078] (Examples 15-18) To wheat flour (product name "Million," Nisshin Flour Milling Co., Ltd.), the same tannase No. 1 used in Example 1 was added in the amount and by mass shown in Table 5 and mixed. The enzyme activity of the resulting flour composition was measured by the method described above. The results are shown in Table 5.

[0079] (Comparative Example 9) In Comparative Example 9, no enzyme was added to the wheat flour; the wheat flour (product name "Million," manufactured by Nisshin Flour Milling Co., Ltd.) was used as the grain flour composition.

[0080] The flour compositions of Examples 15-18 and Comparative Example 9 were each subjected to the bread-making process described in [Evaluation 1: Bread Making] above to obtain sliced ​​bread. The texture of the obtained sliced ​​bread was evaluated according to the criteria of Evaluation 1 above, and the dough texture during production was evaluated according to the criteria of Evaluation 4 above. The volume (cc) of the sliced ​​bread was also measured 2 hours after production. The results are shown in Table 5.

[0081] [Table 5]

[0082] As is clear from the comparison between Examples 15-18 and Comparative Example 9 in Table 5, using a flour composition containing an enzyme belonging to the tannase family with an activity of 0.1-60 kU / g made it possible to improve the elasticity, extensibility, and volume of the dough.

[0083] (Comparative Example 10, Examples 19, 20) A cereal flour composition was prepared according to the composition shown in Table 6 below (composition units are in parts by mass). In Table 6, wheat flour was O-Shon (Nisshin Flour Milling Co., Ltd., ash content 0.52% by mass), buckwheat flour was Kameju H (Nikko Flour Milling Co., Ltd., ash content 1.8% by mass), wheat bran was SF Bran (Nisshin Flour Milling Co., Ltd., ash content 6.0% by mass), and wheat gluten was A-Glu G (Glico Nutritional Foods Co., Ltd., ash content 0.7% by mass). 38 parts by mass of 5% by mass saline solution were added to 100 parts by mass of the obtained cereal flour composition, and the mixture was mixed in a mixer at low speed for 5 minutes to obtain a crumbly dough. The obtained dough was passed through a roller to obtain a noodle sheet, which was then compounded and rolled, and cut with a 16-sided cutting blade to a thickness of 1.28 mm. The obtained noodles were dried in a dryer at approximately 35°C for 10 hours to obtain dried noodles. 50g of dried noodles were boiled in 1L of water for 7 minutes, cooled under running water for 1 minute, drained, and then tasted by three panelists. The bran odor (wheat smell) was evaluated according to the criteria below, as was the gritty sensation felt in the mouth during eating. No noodle soup or other condiments were used. The average scores are shown in Table 6.

[0084] <roughness> 1 point: I feel a very strong roughness. Points 2: It feels rough. 3 points: It doesn't feel very rough. 4 points: I hardly feel any roughness. 5 points: No rough texture felt.

[0085] [Table 6]

[0086] (Comparative Example 11, Examples 21-23) A flour composition was prepared according to the composition shown in Table 7 below (composition units are in parts by mass). In Table 7, durum semolina was durum wheat semolina (Leone G: Nisshin Flour Milling Co., Ltd., ash content 0.72% by mass), wheat bran was the same as that used in the example in Table 6, and wheat gluten was WEIPRO (Sunbright, ash content 1.0% by mass). 27 parts by mass of water were added to 100 parts by mass of the obtained flour composition and mixed in a mixer for 8 minutes. Within 15 minutes, vacuum noodles were extruded using an ITALPAST MAC30 pasta molding machine and rapidly frozen after extrusion. After thawing, the pasta was boiled until the flour yield was 225%, cooled with water, and rapidly frozen again. After thawing by heating in a microwave oven, the bran odor and bitterness were evaluated by five panelists according to the evaluation criteria above, and the texture (softness and elasticity) was evaluated according to the evaluation criteria below. The results are shown in Table 7.

[0087] (Texture (softness / elasticity)) 1: Hard and lacking in elasticity. 2: Slightly hard and somewhat lacking in elasticity. 3: It is slightly soft and slightly elastic. 4: Soft and elastic. 5: It is very soft and very elastic.

[0088] [Table 7]

[0089] (Comparative Example 12, Examples 24-26) A flour composition was prepared by mixing whole wheat flour, tannase (examples only), granulated sugar, and baking powder according to the composition shown in Table 8 below (composition units are parts by mass). The other components from Table 8 were added to this, and the mixture was mixed using a beater at low speed for 2 minutes and then at high speed for 2 minutes. The final kneading temperature was 25°C. The resulting dough was shaped using a donut making machine, and a plunger cutter was used to form ring-shaped donuts with an inner diameter of 41 mm (dough weight per donut: 30 g). The dough was fried at 180°C for 1 minute, flipped over, and fried for another minute. Super Fine Soft (Nisshin Flour Milling Co., Ltd., ash content 1.5% by mass) was used as the whole wheat flour. The resulting donuts were evaluated for bitterness and bran odor 24 hours after oil preparation using the evaluation criteria described above. The results are shown in Table 8.

[0090] [Table 8]

[0091] (Comparative Examples 13, 14, Examples 27, 28) The ingredients for the dough, as listed in Table 9 below (composition units are in parts by mass), were mixed and mixed at low speed for 7 minutes and at medium-low speed for 1-2 minutes (upper temperature 24°C). The dough was fermented at 27°C and 75% relative humidity for 4 hours to obtain a sponge dough. Further, the flour composition, which is a mixture of flours, enzymes (only in the example), salt, refined sugar, and skim milk powder, and oils were added to the sponge dough, along with other ingredients, and the dough was kneaded at low speed for 10 minutes, at medium-low speed for 5 minutes, and at medium-high speed for 1-2 minutes (upper temperature 27°C). The resulting bread dough was fermented at 27°C and 75% relative humidity for 20 hours, then divided into 250g portions, shaped, and placed in molds. It was then fermented at 38°C and 85% relative humidity for 50 minutes and baked at 230°C for 40 minutes. The resulting bread was evaluated 24 hours after baking by five panelists based on the above evaluation criteria for bitterness and bran odor. In addition, the texture of the dough during production was evaluated according to the following criteria. The results are shown in Table 9. The whole wheat flour and gluten used were those used in the examples in Table 1. For the wheat bran, "Wheat Bran MP" (Fresh Food Service, 5.9% ash by mass) was used. The wheat flour used was the same as that used as wheat flour 1 in the example in Table 1. The dough improver used was "C Anti S" (Oriental Yeast Co., Ltd.). The yeast used was regular yeast (Oriental Yeast Co., Ltd.), and the emulsifier used was "MM-100" (Riken Vitamin).

[0092] (Fabric feel) 1: Poor extensibility and elasticity. 2: It has somewhat poor extensibility and elasticity. 3: It is stretchable and elastic. 4: Moderately stretchable and elastic. 5: Highly extensible and elastic.

[0093] [Table 9]

[0094] (Comparative Example 15, Example 29) From the compositions listed in Table 10 below (composition units are in parts by mass), a flour composition was prepared by mixing the flours and tannase No. 1 (examples only). Then, the other ingredients were added and mixed at low speed for 7 minutes, medium-low speed for 7 minutes, and medium-high speed for 1-3 minutes. The kneading temperature was 24°C. After fermentation for 10 minutes, the dough was divided into 200g portions, and after a bench rest of 8-12 hours at 4°C, it was rolled out into a circle to a diameter of 28cm. After topping, the ingredients were added and the pizza was baked at 450°C for 1 minute and 30 seconds. The pizza one hour after baking was evaluated for bitterness, bran odor, and texture using the same evaluation criteria as in the example in Table 9 above. The results are shown in Table 10. Note that in Table 10 below, the French bread flour used was "Lisd'Or" (Nisshin Flour Milling, ash content 0.45% by mass), and the other ingredients were the same as in the example in Table 9.

[0095] [Table 10]

[0096] (Comparative Example 16, Example 30) The ingredients for the dough shown in Table 11 below (composition units are parts by mass) were mixed and mixed at low speed for 5 minutes and at medium-low speed for 2 minutes (upper temperature 24°C). The dough was fermented at 27°C and 75% relative humidity for 60 minutes to obtain the sponge dough. Furthermore, a mixture of flours and enzymes (only in the example) from the ingredients for the main dough was added to the sponge dough as a flour composition, along with other ingredients, and the dough was kneaded at low speed for 10 minutes, at medium-low speed for 10 minutes, and at medium-high speed for 1 to 3 minutes (upper temperature 25°C). The resulting steamed bun dough was divided into 65g portions, shaped, filled with the filling, fermented at 50°C and 40% relative humidity for 40 minutes, and then steamed at 100°C. The resulting steamed buns were evaluated using the same criteria as in Table 9 above. The results are shown in Table 11. The wheat flour (Camellia) is Nisshin Flour Milling Co., Ltd.'s product name "Camellia," with an ash content of 0.37% by mass. The wheat flour (Flour) is Nisshin Flour Milling Co., Ltd.'s product name "Flour," with an ash content of 0.44% by mass. The wheat bran used was the same as that used in the example in Table 1. The dough improver used was "C Anti S" (Oriental Yeast Co., Ltd.), and the yeast and emulsifier used were the same as those used in the example in Table 9.

[0097] [Table 11]

[0098] (Comparative Example 17, Example 31) To 100 parts by mass of whole wheat flour (manufactured by Nisshin Flour Milling Co., Ltd., product name "Super Fine Hard"), 140 parts by mass of water, 1 part by mass of salt, and an enzyme belonging to the tannase family (examples only) were added in the amount indicated for each test section and kneaded to obtain a fluid dough. This fluid dough was then baked on the drum surface of a drum-type baking machine to produce spring roll wrappers with a thickness of 0.5 to 0.55 mm. Furthermore, in both Comparative Example 17 and Example 31, although the fluid dough exhibited some brittleness or stickiness during baking in the noodle-making process, there were no particular problems with workability. Spring rolls were prepared using the spring roll wrappers obtained in Comparative Example 17 and Example 31. Specifically, the spring roll wrappers were cut to 190 mm x 190 mm, pre-cooked ingredients were placed on the cut wrappers, and the spring rolls were rolled up to obtain spring rolls for frying. These spring rolls for frying were then completely frozen at -40°C and then stored frozen at -20°C. After that, the frozen spring rolls were deep-fried in salad oil at 170-180°C and immediately subjected to a sensory texture test. The sensory texture test was conducted by having 10 panelists evaluate the bitterness and bran smell of the spring rolls based on the evaluation criteria described above. The evaluation results (average scores of the 10 panelists) are shown in Table 12 below.

[0099] [Table 12]

[0100] (Comparative Example 18, Example 32) To 100 parts by mass of whole wheat flour (manufactured by Nisshin Flour Milling Co., Ltd., product name "Super Fine Hard"), 1 part by mass of salt, 35 parts by mass of water (water temperature 10-15°C), and an enzyme belonging to the tannase family (examples only) were added according to the amount indicated in the test section and mixed. The mixture was then kneaded at low speed for 10 minutes at room temperature using a vertical mixer to prepare dough for dumpling wrappers. The dough obtained above was rolled out to produce dumpling wrappers with a thickness of approximately 0.9 mm and a diameter of approximately 90 mm. The dumpling filling was placed on top of the prepared dumpling wrappers, at a rate of approximately 15g per wrapper, and the filling was wrapped in the wrappers according to the usual method to make raw dumplings. I added oil to a frying pan, arranged the dumplings, added 20g of water per dumpling, covered it, and steamed them. After about 7-8 minutes, I removed the lid to let the water evaporate, added more oil, and browned them. Ten expert panelists evaluated the bitterness and bran odor of the dumplings 30 minutes after cooking, using the criteria described above. The average scores are shown in Table 13.

[0101] [Table 13]

[0102] (Comparative Example 19, Examples 33-35) A cereal flour composition was prepared by mixing the mixed flour and tannase (examples only) from the materials listed in Table 14 (composition units are parts by mass). Then, the other components except for the oil were mixed and mixed at low speed for 3 minutes, medium speed for 9 minutes, and high speed for 4 minutes. After adding the oil, the mixture was further mixed at medium speed for 5 minutes and high speed for 5 minutes (kneading temperature 27°C). After dividing into 50g portions, a bench time of 20 minutes was allowed at room temperature, followed by roll shaping and fermentation at 35°C, relative humidity 85%, for 65 minutes. The dough was then baked at 210°C for 8 minutes. The resulting bread was evaluated according to the following evaluation criteria. The results are shown in Table 14. As the soy flour-containing mixed flour, "4LCB-2" (Nisshin Flour Milling Premix, ash content 2.8% by mass) was used. The ash content of the soy flour was 5.2% by mass.

[0103] (Fabric properties) 1 point: It is very elastic and does not stretch. Points 2: It's elastic and doesn't stretch. 3 points: It has elasticity, but it stretches a little. 4 points: It's somewhat elastic, but stretchy. 5 points: It lacks elasticity and stretches well. (bitter taste) 1 point: It has a very strong bitter taste. 2 points: It has a strong, bitter taste. 3 points: The bitter taste is a bit strong. 4 points: Less bitterness. 5 points: No bitterness.

[0104] [Table 14] [Industrial applicability]

[0105] The present invention provides a flour composition that, when used in dough foods such as noodles or bakery foods, can reduce the bitterness caused by cereal flours and the odor caused by seed coats. Furthermore, the present invention provides a flour composition that, when used in dough-based foods such as noodles or bakery foods, can improve the extensibility and / or elasticity of the dough, or provide a soft, elastic, or sticky texture.

Claims

1. A cereal flour composition containing cereal flours and an enzyme belonging to the tannase family, wherein the tannase activity per gram of cereal flour is 0.1 kU / g or more and 60 kU / g or less.

2. The cereal flour composition according to claim 1, wherein the enzyme is contained in an amount of 10 ppm or more and 10,000 ppm or less by mass, relative to the total amount of cereal flours.

3. The cereal flour composition according to claim 1 or 2, wherein the cereal flours include at least one selected from whole grain flour, bran, and cereal flours other than whole grain flour with an ash content of 0.7% by mass or more.

4. The cereal flour composition according to claim 3, wherein the ash content of the cereal flours is 0.5% by mass or more.

5. A dough food using the cereal flour composition according to claim 1 or 2.

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