bread containing grain flour

Abstract

The object of the present disclosure is to provide bread comprising a grain flour selected from the group consisting of the husk and germ of cereals and cooked grains, wherein a metallic odor and / or oxidative odor, which is a deterioration odor after storage, is suppressed. (A) Bread obtained from (A1) a grain flour selected from the group consisting of the husk and germ of cereals and (A2) cooked grains, (B) a fat comprising a triglyceride having linoleic acid as a constituent fatty acid, and (C) a dough comprising gluconodelta lactone and / or gluconic acid.

Description

Technology Field

[0001] The present disclosure relates to bread comprising a grain flour selected from the group consisting of the outer layer and germ of cereals and cooked grains, wherein a deterioration odor after storage is suppressed. Furthermore, the present disclosure relates to a bread mix flour, bread dough, and a method for manufacturing the bread used in the production of the bread. Background Technology

[0002] In recent years, with the advancement of the times, people's health awareness has been rising, and among these, the health benefits of whole grains are receiving particular attention. For example, the "Dietary Guidelines for Americans (2020-2025)" (Non-patent Literature 1) recommends that more than half of grain intake be whole grains, indicating the importance of whole grain consumption. The health benefits of consuming whole grains of cooked cereals lie in the fact that the outer layer and germ, which contain a large amount of nutrients such as minerals, lipids, dietary fiber, vitamins, and polyphenols, can be consumed whole. Furthermore, since cooked cereals such as soybeans have a large amount of nutrients accumulated in the cotyledon, protein, minerals, lipids, and vitamins can be efficiently obtained by consuming the whole grain.

[0003] Meanwhile, it is known that food containing whole grains develops a deteriorated flavor caused by the whole grain components upon preservation. For example, it is known that wheat germ or whole grain flour contains a large amount of unsaturated fatty acids such as linoleic acid, thereby developing a metallic deteriorated flavor due to oxidation reactions over time (Non-patent document 2), and that pasta containing whole grain wheat flour that has been in use for 3 months develops a metallic flavor profile (Patent document 1). In addition, it is known that oil contained in food causes an off-flavor due to oxidation, and that this oxidation is promoted by the presence of metal (Non-patent document 3); that whole wheat flour that has been in production for 3 months emits an oxidized odor that is thought to be caused by the oxidation of lipids or free fatty acids such as linoleic acid and linolenic acid (Patent document 1); and that in soybean products, oxidation of linoleic acid occurs during lipid degradation, causing a change in flavor (Non-patent document 4). Prior art literature

[0004] International Publication No. 2013 / 134532

[0005] Dietary Guidelines for Americans (Dietary Guidelines for Americans, 2020-2025, [online], December 2020, U.S. Department of Agriculture and Department of Health and Human Services, [Accessed September 2, 2023], Internet <URL: https: / / www.dietaryguidelines.gov / sites / default / files / 2020-12 / Dietary_Guidelines_for_Americans_2020-2025.pdf> Prevents oxidation of fats and maintains the flavor of sweets for a long time - Cookies containing wheat germ, [online], November 2022, San-Ei Gen FFI, [Accessed September 2, 2023], Internet <URL: https: / / www.saneigenffi.co.jp / product / solution / yamamomo2.html> Oil degradation and its causes, [online], April 15, 2021, The Nisshin Oilio Group, Ltd., [Accessed September 2, 2023], Internet <URL: https: / / www.nisshin-oillio.com / story / p05-02.html> Flavor changes caused by oxidation products of lipids in food, Oreo Science Vol. 7, No. 6 (2007) 231-235 The problem to be solved

[0006] To efficiently consume highly nutritious grains, it is effective to replace bread, which has become a staple or snack in our diet, from ordinary strong flour bread to bread containing highly nutritious grain flours such as whole wheat flour. On the other hand, even bread containing highly nutritious grain flours develops deterioration odors, such as metallic and / or oxidative odors, when preserved, as the outer layer or germ of the cooked grains, or the minerals and fats contained in the cooked grains, combine with one another. Bread is a convenient food that can be stored at room temperature for a certain period, and nowadays, long-life breads that further enhance convenience by extending the shelf life are also being sold. Considering this, there is an even stronger desire to suppress deterioration odors after the preservation of bread containing highly nutritious grain flours.

[0007] Therefore, the present disclosure aims to provide bread comprising a grain flour selected from the group consisting of the outer layer and germ of cereals and cooked cereals, in which a metallic odor and / or an oxidized odor, which is a deterioration odor after storage, is suppressed. means of solving the problem

[0008] The inventors, having conducted a thorough investigation to solve the above problem, discovered that bread obtained from a dough comprising a grain flour selected from the group consisting of the husk and germ of cooked grains and cooked grains, combined with an oil containing a triglyceride having linoleic acid as a constituent fatty acid and glucono-delta-lactone and / or gluconic acid, can suppress metallic and / or oxidative odors, which are deterioration odors after storage. The present disclosure was completed by conducting further investigations based on this finding.

[0009] That is, the present disclosure provides an invention of the embodiments listed below.

[0010] Claim 1. Bread obtained from (A) (A1) the husk and germ of cereals and (A2) cereal flour selected from the group consisting of cooked cereals, (B) a fat containing triglycerides having linoleic acid as a constituent fatty acid, and (C) dough containing gluconodelta lactone and / or gluconic acid.

[0011] Claim 2. The bread described in Claim 1, wherein the above (B) component is soybean oil.

[0012] Claim 3. The bread described in Claim 1 or 2, wherein the above-mentioned (A) component (i.e., the grain flour of the above-mentioned (A1) component and the grain flour of the above-mentioned (A2) component) is included in an amount of at least 15 mass% per dry mass of the dough in total.

[0013] Claim 4. Bread described in any one of claims 1 to 3, wherein, for every 100 parts by mass of the total amount of the above-mentioned (A) component (i.e., the grain flour of the above-mentioned (A1) component and the grain flour of the above-mentioned (A2) component), the above-mentioned (B) component is included in an amount of 10 parts by mass or more.

[0014] Claim 5. Bread described in any one of claims 1 to 4, wherein, per 100 parts by mass of the total amount of the above-mentioned (A) component (i.e., the grain flour of the above-mentioned (A1) component and the grain flour of the above-mentioned (A2) component), the above-mentioned (C) component is included in a mass of 1 part or more.

[0015] Claim 6. Bread described in any one of Claims 1 to 5 that does not contain acetic acid.

[0016] Paragraph 7. (A) A bread mix comprising (A1) a grain flour selected from the group consisting of the hull and germ of cereals and (A2) cooked cereals, (B) soybean oil, and (C) gluconodelta lactone and / or gluconic acid.

[0017] Paragraph 8. (A) A bread dough comprising (A1) the hull and germ of cereals and (A2) a cereal meal selected from the group consisting of cooked cereals, (B) soybean oil, and (C) gluconodelta lactone and / or gluconic acid.

[0018] Claim 9. A method for manufacturing bread comprising a process of adding water to the bread mix described in Claim 7 to produce dough, and a process of fermenting and baking the dough. Effects of the invention

[0019] According to the bread of the present disclosure, while containing grain flour selected from the group consisting of the outer layer and germ of cereals and cooked grains, it is possible to suppress metallic and / or oxidized odors, which are deterioration odors after storage. In one embodiment of the bread of the present disclosure, by suppressing metallic and oxidized odors after storage, food can be extended in life and food loss can be prevented, thus contributing to the achievement of the goals of SDGs 12, "half the global per capita food waste at the retail and consumption level by 2030 and reduce food loss in production and supply chains, such as post-harvest losses," and SDGs 13, "take concrete measures against climate change." Specific details for implementing the invention

[0020] 1. Definition

[0021] Unless otherwise specifically stated, the terms used in this disclosure should be understood to have the meaning commonly used in the field. Accordingly, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as generally understood by those skilled in the art relating to this disclosure.

[0022] In the present disclosure, the content of each component or raw material included in the bread is the content of each component or raw material when the bread is converted into dry mass, and is the ratio of the content of each component or raw material to the total amount of components other than water included in the bread. Furthermore, in the present disclosure, the content of each component or raw material included in the bread is determined as the ratio of the dry mass of each component or raw material included in the dough to the dry mass of the dough used in the manufacture of the bread (total mass excluding water).

[0023] In the present disclosure, the content of each component or raw material included in the bread mix is ​​the content of each component or raw material when the bread mix is ​​converted into dry mass, and is the ratio of the dry mass of each component or raw material to the total amount of components other than water included in the bread mix.

[0024] 2. Bread

[0025] The bread of the present disclosure is bread obtained from a dough comprising (A) a grain flour selected from the group consisting of (A1) the outer layer and germ of a cooked grain (hereinafter also referred to as “(A1) component”) and (A2) cooked grain (hereinafter also referred to as “(A2) component”) (hereinafter, the (A1) component and (A2) component are collectively referred to as “(A) component” or “prescribed grain flour”), (B) a fat containing a triglyceride having linoleic acid as a constituent fatty acid (hereinafter also referred to as “(B) component”), and (C) gluconodelta lactone and / or gluconic acid (hereinafter also referred to as “(C) component”). The bread of the present disclosure is described in detail below.

[0026] [(A) Specific amount of grain]

[0027] In the bread of the present disclosure, the dough used for production includes (A) a component, that is, a predetermined grain flour, which is a grain flour selected from the group consisting of (A1) the outer layer and germ of cereals and (A2) cooked grains. Bread obtained from a dough containing (A) component may, upon preservation, have minerals and fats contained in (A1) component and / or (A2) component combined with each other to produce a deteriorated odor, such as a metallic odor and / or an oxidized odor, but the bread of the present disclosure has reduced said deteriorated odor after preservation. In addition, aldehydes such as trans-(E)-4,5-epoxy-2-decenal may be cited as components that may emit a metallic odor, and aldehydes such as hexanal, decadienal, nonadienal, 3,5-octadiene-2-one, 1-octen-3-one, and pentylfuran may be cited as components that may emit an oxidized odor. Hereinafter, metallic off-flavor and oxidized off-flavor are collectively referred to as deteriorated off-flavor.

[0028] In the bread of the present disclosure, as ingredient (A), either or both of the grain flour of ingredient (A1) and the grain flour of ingredient (A2) may be used in combination, preferably at least the grain flour of ingredient (A1) may be used, and more preferably both of ingredient (A1) and ingredient (A2) may be used.

[0029] The types of cereals are not particularly limited, but examples include rice, barley (specifically, barley, wheat, rye, oats, etc.), corn, etc. These cereals may be used as a single type or in combination of two or more types. Among these cereals, rice and barley are preferably used, and more preferably rice, wheat, and rye are used.

[0030] The outer layer of cereals is the part other than the embryo that is additionally removed from the seed after the husk has been removed during the polishing of cereals (i.e., seeds of the grass family), and includes the pericarp, seed coat, and aleuronal layer. Examples include the bran layer of rice, the bran layer of barley, and the bran layer of corn.

[0031] In the bread of the present disclosure, in order to incorporate the grain flour of ingredient (A1), it is preferable to incorporate the powder of a raw material that serves as a source of the husk and / or germ of a cereal into the dough. Examples of the powder of a raw material that serves as a source of the husk and / or germ of a cereal include whole grain flour, husk flour, mixed flour of husk and germ of a cereal, and germ flour of a cereal.

[0032] Examples of whole grain flours of cereals include brown rice flour, whole barley flour, whole wheat flour, whole rye flour, whole oat flour, and whole corn flour. In addition, brown rice flour typically contains about 4.5 to 5.5 mass% of husks and about 2.5 to 3.5 mass% of germ, whole barley flour (whole barley flour, whole wheat flour, whole rye flour, whole oat flour) typically contains about 10 to 16 mass% of husks and about 1 to 3 mass% of germ, and whole corn flour typically contains about 4 to 6 mass% of husks and about 10 to 12 mass% of germ. Examples of husk flour for cereals include rice bran flour (without germ), barley bran flour, wheat bran flour, rye bran flour, oat bran flour, and corn bran flour. Examples of mixed flour of husks and germs for cereals include general rice bran (containing the bran layer and germ). Examples of germ flour for cereals include rice germ flour, barley germ flour, wheat germ flour, rye germ flour, oat germ flour, and corn germ. These raw materials may be used individually or in combination of two or more types.

[0033] The types of cooked grains are not particularly limited, but examples include soybeans, small beans, mung beans, peas, broad beans, lentils, chickpeas, etc. These cooked grains may be used as a single type or in combination of two or more types. Among these cooked grains, soybeans are preferably used.

[0034] In the bread of the present disclosure, in order to incorporate the grain flour of ingredient (A2), it is preferable to incorporate a raw material powder containing the endosperm of cooked grains (i.e., legumes and seeds) into the dough. Examples of raw material powders that serve as sources for cooked grains include whole soybean flour, hulled soybean flour, soybean flour in which enzymes have been inactivated by heat treatment, and soybean flour in which enzymes have been deficient. The soybeans used for these soybean powders are whole soybeans. When soybeans are used as cooked grains, examples of raw material powders that serve as sources (soybean flour) include whole soybean flour, hulled soybean flour, inactivated soybean flour in which enzymes (specifically lipoxygenase) have been inactivated by heat treatment, and lipoxygenase-deficient soybean flour. The soybeans used in these soybean flours are whole soybeans that have not undergone defatting treatment. As whole soybeans, they may be soybeans having a normal fatty acid composition (as described as the “fatty acid composition of soybean oil” in “(B) Oil containing triglycerides having linoleic acid as a constituent fatty acid” described later), or high-oleic soybeans (specifically, soybeans in which 75 mass% or more of the constituent fatty acids of the triglycerides are oleic acid). These raw materials may be used as a single type or in combination of two or more types.

[0035] Inactive soybean flour or lipoxygenase-deficient soybean flour made from soybeans with a normal fatty acid composition, and soybean flour made from high-oleic soybeans, all have less of the characteristic soybean odor that contributes to the deterioration odor of bread. For this reason, as the cereal flour of component (A2), preferably, at least one of inactive soybean flour made from soybeans with a normal fatty acid composition, lipoxygenase-deficient soybean flour, and soybean flour made from high-oleic soybeans can be cited. Generally, among these, soybean flour made from high-oleic soybeans has less of the characteristic soybean odor that contributes to the deterioration odor of bread; however, in the bread of the present disclosure, an excellent deterioration odor suppression effect is obtained when using inactive soybean flour made from soybeans with a normal fatty acid composition, lipoxygenase-deficient soybean flour, or high-oleic soybeans. Meanwhile, from the perspective of suppressing the sourness and / or acidity (especially acidity) of bread, among these, inactive soybean flour and lipoxygenase-deficient soybean flour made from soybeans with a normal fatty acid composition are more preferable, and inactive soybean flour made from soybeans with a normal fatty acid composition is more preferable.

[0036] In the bread of the present disclosure, the content of component (A) included in the dough is not particularly limited, but the total amount of the grain flour of component (A1) and the grain flour of component (A2) may be, for example, 15 mass% or more, preferably 18 mass% or more, more preferably 20 mass% or more, and even more preferably 22 mass% or more per dry mass of the dough. The content of component (A) is not particularly limited in its upper limit, but the total amount of the grain flour of component (A1) and the grain flour of component (A2) may be, for example, 35 mass% or less, preferably 30 mass% or less, and more preferably 28 mass% or less per dry mass of the dough. In the bread of the present disclosure, examples of specific ranges of the content of component (A) included in the dough include, for example, 15 to 35 mass%, preferably 18 to 35 mass%, more preferably 20 to 30 mass%, and even more preferably 22 to 28 mass% per dry mass of the dough.

[0037] In the bread of the present disclosure, the content of the grain flour of component (A1) included in the dough is not particularly limited, but the total amount of husks and germs included in the raw material that serves as a source of husks and / or germs of cereals may be, for example, 5 mass% or more, preferably 5.5 mass% or more, more preferably 6 mass% or more, and more preferably 6.4 mass% or more per dry mass of the dough. The content of the grain flour of component (A1) included in the dough is not particularly limited in its upper limit, but the total amount of husks and germs included in the raw material that serves as a source of husks and / or germs of cereals may be, for example, 10 mass% or less, preferably 8 mass% or less, more preferably 7.5 mass% or less, and more preferably 7 mass% or less per dry mass of the dough. In the bread of the present disclosure, examples of specific ranges of the content of the grain flour of the (A1) component included in the dough include, for example, 5 to 10 mass%, preferably 5.5 to 8 mass%, more preferably 6 to 7.5 mass%, and even more preferably 6.4 to 7 mass% per dry mass of the dough, as the total amount of husks and / or germs included in the raw material that serves as a source of husks and / or germs of cereals.

[0038] In addition, in the bread of the present disclosure, the content of the grain flour of component (A1) included in the dough may be, for example, 18 parts by mass or more, preferably 22 parts by mass or more, more preferably 24 parts by mass or more, per 100 parts by mass of the total amount of component (A) (i.e., the total amount of grain flour of component (A1) and the grain flour of component (A2)). In addition, the content of the grain flour of component (A1) included in the dough may be, for example, 35 parts by mass or less, preferably 33 parts by mass or less, more preferably 30 parts by mass or less, per 100 parts by mass of the total amount of component (A). In the bread of the present disclosure, examples of specific ranges of the content of the grain flour of component (A1) included in the dough include, for example, 18 to 35 parts by mass, preferably 22 to 33 parts by mass, more preferably 24 to 30 parts by mass per 100 parts by mass of the total amount of component (A).

[0039] In the bread of the present disclosure, the content of the grain flour of component (A2) included in the dough is not particularly limited, but may be, for example, 10 mass% or more, preferably 13 mass% or more, more preferably 16 mass% or more per dry mass of the dough. The content of the grain flour of component (A2) included in the dough is not particularly limited in its upper limit, but may be, for example, 25 mass% or less, preferably 22 mass% or less, more preferably 20 mass% or less per dry mass of the dough. Examples of specific ranges for the content of the grain flour of component (A2) included in the dough in the bread of the present disclosure include, for example, 10 to 25 mass%, preferably 13 to 22 mass%, more preferably 16 to 20 mass% per dry mass of the dough.

[0040] [(B) Oils containing triglycerides with linoleic acid as a constituent fatty acid]

[0041] In the bread of the present disclosure, the dough used for production includes a fat containing triglycerides with linoleic acid as a constituent fatty acid as component (B). In bread obtained from dough containing component (A), by combining component (B) with component (C) and incorporating it into the dough, the deterioration odor after storage can be effectively reduced. Although not intended to be a limited interpretation, the mechanism by which component (B) contributes to the reduction of deterioration odor is thought to be that during dough fermentation, component (B) is converted into an aroma component (e.g., γ-nonalactone generated from linoleic acid) by the action of yeast, and said aroma component masks the deterioration odor.

[0042] In the bread of the present disclosure, the raw material serving as the source of component (B) may contain a fat containing a triglyceride having linoleic acid as a constituent fatty acid, but the raw material serving as the source of component (A) is excluded.

[0043] (B) Specific examples of the component include oils composed of triglycerides having linoleic acid as a constituent fatty acid, and vegetable oils containing triglycerides having linoleic acid as a constituent fatty acid.

[0044] In the fatty acid composition of a vegetable oil containing a triglyceride having linoleic acid as a constituent fatty acid, the content of linoleic acid may be, for example, 35 mass% or more, preferably 40 mass% or more, more preferably 45 mass% or more, and even more preferably 48 mass% or more. In the fatty acid composition of a vegetable oil containing a triglyceride having linoleic acid as a constituent fatty acid, the upper limit of the content of linoleic acid is not particularly limited, but may be, for example, 70 mass% or less, preferably 65 mass% or less, more preferably 60 mass% or less, and even more preferably 58 mass% or less. In the fatty acid composition of a vegetable oil containing triglycerides having linoleic acid as a constituent fatty acid, examples of specific ranges of linoleic acid content include, for example, 35 to 70 mass%, preferably 40 to 65 mass%, more preferably 45 to 60 mass%, and even more preferably 48 to 58 mass%. Examples of iodine values ​​of the vegetable oil containing triglycerides having linoleic acid as a constituent fatty acid include, for example, 70 to 160, preferably 90 to 150, and more preferably 100 to 145.

[0045] Examples of vegetable oils containing triglycerides with linoleic acid as a constituent fatty acid include soybean oil, cottonseed oil, and corn oil. These vegetable oils may be used individually or in combination of two or more types. Among these vegetable oils, soybean oil is preferably used. The fatty acid composition of the soybean oil is, for example, palmitic acid typically 9.5 to 11 mass%, preferably 10 to 10.6 mass%; stearic acid typically 3.8 to 5.2 mass%, preferably 4 to 5 mass%; oleic acid typically 18 to 25 mass%, preferably 21 to 24 mass%; and linoleic acid typically 48 to 56 mass%, preferably 50 to 54 mass%. Linolenic acid is typically about 6 to 9 mass%, preferably 6.5 to 8.4 mass%. The iodine value of soybean oil is typically about 114 to 142, preferably 120 to 139.

[0046] In the bread of the present disclosure, the content of component (B) included in the dough is not particularly limited, but may be, for example, 10 parts by mass or more, preferably 12 parts by mass or more, more preferably 14 parts by mass or more, and more preferably 15 parts by mass or more, per 100 parts by mass of the total amount of component (A) (i.e., the total amount of grain flour of component (A1) and grain flour of component (A2)). The content of component (B) included in the dough is not particularly limited in its upper limit, but may be, for example, 40 parts by mass or less, preferably 30 parts by mass or less, more preferably 20 parts by mass or less, and more preferably 18 parts by mass or less, per 100 parts by mass of the total amount of component (A). In the bread of the present disclosure, examples of specific ranges of the content of component (B) included in the dough include, for example, 10 to 40 parts by mass, preferably 12 to 30 parts by mass, more preferably 14 to 20 parts by mass, and even more preferably 15 to 18 parts by mass per 100 parts by mass of the total amount of component (A).

[0047] In the bread of the present disclosure, the specific content of component (B) included in the dough may be, for example, 1 mass% or more, preferably 2 mass% or more, more preferably 3 mass% or more, and even more preferably 3.5 mass% or more, per dry mass of the dough. The specific content of component (B) included in the dough is not particularly limited in its upper limit, but may be, for example, 10 mass% or less, preferably 8 mass% or less, more preferably 6 mass% or less, and even more preferably 4 mass% or less, per dry mass of the dough. Examples of the specific range of the content of component (B) included in the dough in the bread of the present disclosure may be, for example, 1 to 10 mass%, preferably 2 to 8 mass%, more preferably 3 to 6 mass%, and even more preferably 3.5 to 4 mass%, per dry mass of the dough.

[0048] [(C) Gluconodelta lactone and / or gluconic acid]

[0049] In the bread of the present disclosure, the dough used for production includes glucono-delta-lactone and / or gluconic acid as component (C). Glucono-delta-lactone changes into gluconic acid by dissolving in water within the dough. In bread obtained from dough containing component (A), by incorporating component (C) into the dough in combination with component (B), the deterioration odor after storage can be reduced. Additionally, component (C) can lower the pH of the bread, and since the degree of this is greater than when acetic acid is used instead of component (C), the shelf life can be further improved.

[0050] In the bread of the present disclosure, the content of component (C) included in the dough is not particularly limited, but may be, for example, 1 part by mass or more, preferably 2 parts by mass or more, more preferably 3.5 parts by mass or more, even more preferably 5 parts by mass or more, even more preferably 6.5 parts by mass or more, 7.5 parts by mass or more, or 8.5 parts by mass or more per 100 parts by mass of the total amount of component (A) (i.e., the total amount of grain flour of component (A1) and grain flour of component (A2)). The content of component (C) included in the dough is not particularly limited in its upper limit, but may be, for example, 20 parts by mass or less, preferably 15 parts by mass or less, more preferably 10 parts by mass or less per 100 parts by mass of the total amount of component (A). In the bread of the present disclosure, examples of specific ranges of the content of component (C) included in the dough include, for example, 1 to 20 parts by mass, preferably 2 to 20 parts by mass, more preferably 3.5 to 15 parts by mass, even more preferably 5 to 15 parts by mass, and even more preferably 6.5 to 10 parts by mass, 7.5 to 10 parts by mass, or 8.5 to 10 parts by mass, per 100 parts by mass of the total amount of component (A).

[0051] In the bread of the present disclosure, the specific content of component (C) included in the dough may be, for example, 0.2 mass% or more, preferably 0.5 mass% or more, more preferably 1 mass% or more, even more preferably 1.5 mass% or more, or 2 mass% or more per dry mass of the dough. The specific content of component (C) included in the dough is not particularly limited in its upper limit, but may be, for example, 10 mass% or less, preferably 7 mass% or less, more preferably 4 mass% or less, even more preferably 3 mass% or less, 2 mass% or less, 1.5 mass% or less, or 1 mass% or less per dry mass of the dough. Examples of specific ranges of the content of component (C) included in the dough in the bread of the present disclosure include, for instance, 0.2 to 10 mass%, preferably 0.2 to 7 mass%, more preferably 0.5 to 4 mass%, even more preferably 0.5 to 3 mass%, 0.5 to 2 mass%, 0.5 to 1.5 mass%, 0.5 to 1 mass%, 0.2 to 3 mass%, 0.5 to 3 mass%, 1 to 3 mass%, 1.5 to 3 mass%, or 2 to 3 mass% per dry mass of the dough.

[0052] In addition, in the bread of the present disclosure, the content of component (C) included in the dough may be, for example, 0.05 parts by mass or more, preferably 0.1 parts by mass or more, more preferably 0.15 parts by mass or more, 0.2 parts by mass or more, 0.3 parts by mass or more, or 0.4 parts by mass or more, more preferably 0.5 parts by mass or more, or 0.55 parts by mass or more, per 1 part by mass of component (B). The content of component (C) included in the dough is not particularly limited in its upper limit, but may be, for example, 2.5 parts by mass or less, preferably 1.5 parts by mass or less, more preferably 1 part by mass or less, more preferably 0.8 parts by mass or less, 0.5 parts by mass or less, or 0.3 parts by mass or less, per 1 part by mass of component (B). In the bread of the present disclosure, examples of specific ranges of the content of component (C) included in the dough include, for example, 0.05 to 2.5 parts by mass, preferably 0.1 to 1.5 parts by mass, more preferably 0.15 to 1 part by mass, 0.15 to 0.8 parts by mass, 0.2 to 2.5 parts by mass, 0.3 to 1.5 parts by mass, 0.4 to 1 part by mass, 0.5 to 0.8 parts by mass, 0.55 to 0.8 parts by mass, or 0.2 to 0.5 parts by mass per part by mass of component (B).

[0053] [Other cereal flours]

[0054] In the bread of the present disclosure, the dough used for production may further include other cereal flours in addition to the cereal flour of ingredient (A1). Examples of other cereal flours include polished cereal flour.

[0055] The types of grains are not particularly limited, but examples include rice (specifically, non-glutinous rice, glutinous rice, etc.), barley (specifically, wheat, barley, rye, oats, etc.), corn, etc. These grains may be used as a single type or in combination of two or more types. Among these grains, rice and barley are preferably used, and glutinous rice and wheat are more preferably used.

[0056] Specific examples of other types of cereal flour include rice flour (specifically, non-glutinous rice flour, glutinous rice flour, etc.), polished wheat flour (specifically, weak flour, medium flour, and strong flour, etc.), polished barley flour, polished rye flour, polished oat flour, etc. These cereal flours may be used individually or in combination of two or more types. Among these cereal flours, rice flour is preferably used, and more preferably glutinous rice flour is used.

[0057] In the bread of the present disclosure, when other cereal flours are included, the content is not particularly limited, but, for example, 3 to 20 mass%, preferably 5 to 15 mass%, more preferably 8 to 12 mass% per dry mass of dough.

[0058] [gluten]

[0059] In the bread of the present disclosure, the dough used for production may further include gluten to increase the protein content. Examples of gluten include active gluten and hydrolyzed gluten. These glutens may be used as a single type or in combination of two or more types.

[0060] In the bread of the present disclosure, when gluten is included, the amount is not particularly limited, but, for example, 10 to 30 mass%, preferably 15 to 27 mass%, more preferably 20 to 25 mass% per dry mass of dough.

[0061] [Egg protein]

[0062] In the bread of the present disclosure, the dough used for production may further include egg protein to increase the protein content.

[0063] In the bread of the present disclosure, when egg protein is included, it is preferable to incorporate a raw material that serves as a source of egg protein into the dough. Examples of raw materials that serve as a source of egg protein include whole egg powder, egg yolk powder, egg white powder, and protein isolated from eggs. These raw materials may be used individually or in combination of two or more types. Among these raw materials, whole egg powder is cited as a preferred example.

[0064] [leaven]

[0065] In the bread of the present disclosure, the dough used for production contains yeast necessary for fermentation. The yeast may be bread yeast, but in addition to bread yeast, brewer's yeast, etc., may be included as needed. Furthermore, the yeast may be any of dry yeast, instant dry yeast, fresh yeast, etc. The yeast may be used as a single type or as a combination of two or more types.

[0066] In the bread of the present disclosure, the yeast content included in the dough may be, for example, 0.5 to 10 mass%, preferably 1 to 6 mass%, more preferably 1.5 to 4 mass%, and even more preferably 2 to 3 mass% per dry mass of the dough.

[0067] [Acetic acid and / or its alkali metal salts]

[0068] In the bread of the present disclosure, the dough used for production may contain acetic acid and / or its alkali metal salt to enhance shelf life. Bread obtained from dough containing acetic acid and / or its alkali metal salt may produce an acidic odor and / or acidity, but the dough used for production of the bread of the present disclosure may contain components (B) and (C), and thereby further contain acetic acid and / or its alkali metal salt, which may reduce the acidic odor and / or acidity.

[0069] As a source of acetic acid, not only purified acetic acid but also raw materials containing acetic acid, such as brewed vinegar, can be used.

[0070] The types of alkali metal acetate salts are not particularly limited, provided they are edible, but examples include sodium acetate and potassium acetate. These alkali metal acetate salts may be used individually or in combination of two or more types. Among these alkali metal acetate salts, sodium acetate is preferably used.

[0071] When the bread of the present disclosure contains acetic acid and / or its alkali metal salt, either acetic acid or its alkali metal salt may be used, or both may be used. As described in [(C) Gluconodelta-lactone and / or gluconic acid] above, the (C) component incorporated into the bread of the present disclosure can lower the pH of the bread, and the degree of this is greater than when acetic acid is used instead of the (C) component. For this reason, among acetic acid and its alkali metal salt, preferably only the alkali metal acetate may be used. In this case, by not including acetic acid, it is possible to achieve a low pH with excellent shelf life while further reducing the acidity and sourness.

[0072] When the bread of the present disclosure contains acetic acid and / or its alkali metal salt, regarding the content of acetic acid and / or alkali metal salt contained in the dough, as a total amount of acetic acid and alkali metal salt, for example, 0.1 to 2 mass%, preferably 0.2 to 1 mass%, more preferably 0.3 to 0.7 mass%, even more preferably 0.35 to 0.5 mass% or 0.35 to 0.45 mass% per dry mass of the dough.

[0073] [Other ingredients]

[0074] The bread of the present disclosure may include ingredients other than those described above. Other ingredients that may be included in the bread of the present disclosure may be appropriately selected from food materials or additives generally used in the manufacture of bread, depending on the quality, flavor, texture, etc. to be imparted. Examples of such ingredients include, for instance, milk protein materials such as skim milk powder, whey, and proteins isolated from milk; alkali metal chlorides such as sodium chloride and potassium chloride; sweeteners such as sugar, reduced starch syrup, white sugar, liquid sugar, powdered starch syrup, starch syrup, and artificial sweeteners; emulsifiers such as sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and glycerin fatty acid esters; and fats other than ingredient (B), such as shortening, margarine, butter, powdered fats and oils, fat spreads, lard, and emulsified fats and oils. Examples include chocolate, cheese, yogurt, baking powder, yeast food, brine, gelatin, tea leaves, alcohol, spices, spirits, dried fruit, nuts, flavorings, dietary fiber, leavening agents, dough improvers, antioxidants, preservatives, acidulants, etc. These ingredients may be used individually or in combination of two or more types.

[0075] [Bread making]

[0076] The bread of the present disclosure can be manufactured by preparing a dough using the above-described raw materials and an appropriate amount of water, and by undergoing processes such as fermentation (primary fermentation, floor time), dividing, molding, heating (secondary fermentation), and baking.

[0077] The amount of water is not particularly limited, but 25 to 45 mass%, preferably 30 to 40 mass%, and more preferably 33 to 38 mass% per mass of the dough containing water can be used.

[0078] Furthermore, since the content of raw materials other than water does not change significantly between the dough and the bread baked from the dough, in the bread of the present disclosure, the content of each raw material per dry mass of the bread is approximately the same as the content of each raw material per dry mass of the dough used to manufacture the bread.

[0079] [Water activity value]

[0080] The moisture activity value (Aw) of the bread of the present disclosure is not particularly limited, but for example, 0.90 to 0.95, preferably 0.90 to 0.94, more preferably 0.90 to 0.93 can be cited.

[0081] [pH]

[0082] The pH of the bread of the present disclosure is not particularly limited, but examples include 5 to 6, preferably 5 to 5.8, more preferably 5 to 5.6, even more preferably 5 to 5.4, and even more preferably 5 to 5.3. In addition, pH refers to the pH at 25°C of a mixture prepared by crushing bread and diluting it with water until the mass becomes 10 times its dry mass.

[0083] [Types of bread]

[0084] The types of bread disclosed herein are not particularly limited, but examples include sliced ​​bread, round bread, koppé bread, croissant, butter roll, loaf, muffin, French bread, and other pastry breads.

[0085] 3. Bread mix

[0086] In the present disclosure, a bread mix is ​​also provided that contains (A) a grain flour selected from the group consisting of (A1) the outer layer and germ of cereals and (A2) cooked cereals, (B) soybean oil, and (C) gluconodelta lactone and / or gluconic acid. The bread mix of the present disclosure is a mix in which the raw materials for the bread are mixed, and the bread can be easily manufactured by using the bread mix of the present disclosure.

[0087] The types and amounts of raw materials included in the bread mix of the present disclosure are as described in the column “2. Bread” above.

[0088] A dough can be prepared by adding an appropriate amount of water to the bread mix of the present disclosure and providing it to processes such as fermentation (primary fermentation), dividing, molding, baking (secondary fermentation), and baking, thereby obtaining the bread.

[0089] 4. Bread dough

[0090] In the present disclosure, a bread dough is also provided comprising (A) a grain flour selected from the group consisting of (A1) the outer layer and germ of cereals and (A2) cooked cereals, (B) soybean oil, and (C) gluconodelta lactone and / or gluconic acid. The bread dough of the present disclosure is a dough in which the raw materials for bread and water are mixed, and the bread can be easily manufactured by using the bread dough of the present disclosure.

[0091] The types and amounts of ingredients included in the bread dough of the present disclosure are as described in the column “2. Bread” above.

[0092] Specific forms of the bread dough of the present disclosure may include a mixture of raw materials and water included in the bread dough of the present disclosure, and, if necessary, undergoing a process up to one of the stages of a series of processes up to baking of bread, such as fermentation (primary fermentation), dividing, shaping, and smelting (secondary fermentation). Additionally, specific forms of the bread dough of the present disclosure may include a frozen product of the dough that has undergone the process up to one of the above stages.

[0093] The bread dough of the present disclosure can be provided to the remaining process of a series of processes up to thawing and baking of bread, as needed, and then provided to the baking process to obtain the bread.

[0094] Examples

[0095] The present disclosure will be explained in detail below by way of examples, but the present invention is not limited to these examples.

[0096] Test materials

[0097] Among the test materials used in the test examples described below, component (A1') is a raw material that serves as a source for component (A1). Among component (A1'), whole wheat flour contains 15 mass% of hulls and 2 mass% of germ as component (A1), whole rye flour contains 12 mass% of hulls and 1.8 mass% of germ as component (A1), and rice bran flour contains 62.5 mass% of hulls and 37.5 mass% of germ as component (A1). In the table below, the content of both component (A1') and component (A1) is expressed as a value converted to dry mass.

[0098] bread making

[0099] Using the specified amount of ingredients shown in Table 1, loaf bread (mountain-shaped bread) was prepared using an automatic bread baker ("Fluffy Bakery HBK-101W", MK Seiko Co., Ltd.). Specifically, the specified amount of ingredients shown in Table 1 was placed into the bread case of the automatic bread baker, and the automatic bread baker's menu was set to "loaf bread" to perform the cooking. In this automatic bread baker, the bread-making process is automatically performed in the order of dough, preliminary fermentation, dough, primary fermentation, molding fermentation, and baking, according to the above setting. After the cooking was completed, the loaf bread was removed and cooled at room temperature for 40 minutes.

[0100] Measurement of water activity value

[0101] The moisture activity value (Aw) of the bread after cooling was measured using the electrical resistance moisture activity measuring device LabMaster-aw NEO (Novasina).

[0102] pH measurement

[0103] The bread was crushed after cooling, diluted with water until the mass was 10 times its dry mass, and mixed in a stomacher bag. The pH of the resulting mixture at 25°C was measured.

[0104] [Table 1]

[0105]

[0106] After cooling, the bread was cut into sample pieces (approx. 90g per piece) with a width of 2 cm, packaged with a quality preservative, and stored at 30°C for one week. After storage, a professional panelist tasted the sample pieces of the bread of the example and judged the level of deterioration off-flavor based on the degree of deterioration off-flavor observed in the sample pieces of the bread of Comparative Example 1. The deterioration off-flavor subject to judgment was defined as metallic off-flavor and oxidized off-flavor as retronasal aroma.

[0107] As a result of the evaluation, regarding metallic odor, all breads of Examples 1 to 4 had a reduced metallic odor compared to the bread of Comparative Example 1. In addition, regarding oxidized odor, all breads of Examples 1 to 4 had a reduced oxidized odor compared to the bread of Comparative Example 1, and also, the bread of Example 2 had a reduced oxidized odor compared to the bread of Example 1.

[0108] Evaluation of sourness and acidity

[0109] After cooling, the bread was cut into sample pieces (each piece approximately 90g) with a width of 2cm, packaged with a quality preservative, and stored at 30℃ for one week. Expert panelists tasted the sample pieces and evaluated the acidity (vinegar smell) and acidity based on the degree of acidity and acidity of the bread of Comparative Example 1.

[0110] As a result of the evaluation, regarding acidity, all breads of Examples 1 to 4 showed reduced acidity compared to the bread of Comparative Example 1. Additionally, the bread of Example 2 showed reduced acidity compared to the bread of Example 1, while the bread of Example 3 showed reduced acidity compared to the bread of Example 4. Regarding acidity, all breads of Examples 1 to 3 showed reduced acidity compared to the bread of Comparative Example 1, but the bread of Example 4 showed increased acidity compared to the bread of Comparative Example 1.

[0111] In other words, it was confirmed that the bread of Examples 1 to 4, to which component (C) was added, had a higher pH lowering effect than Comparative Example 1, to which acetic acid was added, which not only improved shelf life but also reduced acidity compared to Comparative Example 1. In particular, as a result of increasing component (C) to enhance the effect of reducing deterioration odor, as in Examples 2 and 4, even when the pH was lowered further, acidity was still suppressed compared to Comparative Example 1. Meanwhile, it was confirmed that Examples 1 and 3, which use inactive soybean flour, are more preferable than Examples 3 and 4, which use high-oleic soybean flour, in order to enhance the effect of suppressing acidity.

Claims

Claim 1 Bread obtained from a dough comprising (A) cereal flour, (B) oil containing triglycerides having linoleic acid as a constituent fatty acid, and (C) gluconodelta lactone and / or gluconic acid, wherein the (A) component is (A1) the husk and germ of a cooked cereal, or the (A1) component and (A2) cooked cereal, and wherein, per 100 parts by mass of the total amount of the (A) component, the (C) component is included in at least 1 part by mass. Claim 2 In paragraph 1, the above (B) component is bread, which is soybean oil. Claim 3 In claim 1, bread comprising whole grain flour as a source of the above (A1) component. Claim 4 In claim 1, the above (A) component is included in a total amount of 15 mass% or more per dry mass of dough. Claim 5 Bread according to claim 1, wherein, for every 100 parts by mass of the total amount of the above-mentioned (A) component, the above-mentioned (B) component is included in at least 10 parts by mass. Claim 6 Bread that does not contain acetic acid in paragraph 1. Claim 7 A bread mix comprising (A) grain flour, (B) soybean oil, and (C) gluconodelta lactone and / or gluconic acid, wherein the (A) component is (A1) the outer layer and germ of a cooked grain, or (A1) component and (A2) cooked grain, and wherein, for every 100 parts by mass of the total amount of the (A) component, the (C) component is included in an amount of 1 part by mass or more. Claim 8 A bread dough comprising (A) grain flour, (B) soybean oil, and (C) gluconodelta lactone and / or gluconic acid, wherein the (A) component is (A1) the husk and germ of a cereal, or, the (A1) component and (A2) cooked cereal, and wherein, for every 100 parts by mass of the total amount of the (A) component, the (C) component is included in an amount of 1 part by mass or more. Claim 9 A method for manufacturing bread, comprising a process of adding water to a bread mix described in claim 7 to produce dough, and a process of fermenting and baking the dough.

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