JP2015144591A - Bakery flavor-improving composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bakery flavor-improving composition that allows stable production of a bakery product having an aroma, deep flavor and good taste as if using a fermentation seed without using a fermentation seed.SOLUTION: Provided is a bakery flavor-improving composition containing glutamic acid by 12 to 50 mass%, glycine by 6 to 25 mass%, lysine by 8 to 34 mass%, threonine by 8 to 34 mass% and proline by 15 to 60 mass% in the total free amino acids. The bakery flavor-improving composition preferably further contains arginine by 6 to 25 mass%.

Description

  The present invention relates to a flavor improving composition for bakery capable of stably producing a bakery product having a scent as if using fermented species, deep body and umami.

  Dairy products are widely used in the confectionery and bakery industry because dairy products such as skimmed milk powder, condensed milk, whey protein concentrate, or butter can be used to produce bakery products with a rich milk flavor. It has been.

  In recent years, there have been an increasing number of cases where fermented milk products such as fermented milk and fermented butter are used for deeper richness and umami.

  However, the method using fermented dairy products has a problem that it makes it difficult to feel the flavor of flour especially when bread is produced, in addition to feeling a sharp sour taste and slightly weak taste.

Therefore, especially in the bakery industry, the use of fermented seeds is often seen.
This fermented seed is a fermented product that uses starch as the main ingredient of breadmaking, in particular wheat flour as a substrate for fermentation, whereas the fermented dairy product uses dairy products as a substrate for fermentation. Bread was fermented using this fermented seed without using yeast at the time of bread making, but in recent years, by adding a part to bread using bakery yeast products, It is increasingly used for the purpose of imparting umami. This fermented seed is attached to the dough containing rye and flour, which is a type of Leuven, sour, hops using hops, and raisins. There are raisins that cultivate fungi, and sake that uses rice bran.

However, these fermented species have a large variation in quality due to production conditions, storage conditions, and planting. Therefore, there is a problem that the flavor of bread using the fermented species is not stable. In addition, bread using fermented seeds tends to have a stronger sourness than the effect of improving richness and umami. Furthermore, since the sourness is also sharp sour, there is a problem that does not necessarily match Japanese taste.
Due to these problems, bread using fermented seeds was only produced in a portion of the oven fresh bakery and not at large wholesales.

  On the other hand, instead of using fermented dairy products as described above, a method has been devised that produces a fermented flavor using a blend of amino acids, fatty acids, fatty acid esters, etc., which are the final products of fermentation. However, among the techniques using amino acids, for example, a fermented milk flavor composition and a fermented milk flavor improving agent (for example, see Patent Document 1) containing specific nine amino acids in a specific ratio, sweet taste-based amino acids, sweetness and bitterness A water-in-oil emulsified fat composition for breadmaking with a flavor of fermentation butter (see, for example, Patent Document 2), which contains an amino acid having a specific pH and an aqueous phase having a specific pH, and a richness containing at least three amino acids A taste imparting agent (see, for example, Patent Document 3) has been proposed.

  However, when bakery foods, especially bread, are produced using these compositions, the method described in Patent Document 1 has a problem that the acidity is strong and the umami is insufficient, and the method described in Patent Document 2 is slightly acidity. However, the method described in Patent Document 3 has a problem that the acidity is insufficient and the taste is slightly insufficient.

  The flavor obtained by these methods is a specific flavor. For example, the method of Patent Document 1 is a fermented milk flavor, the method of Patent Document 2 is a fermented butter flavor, and the method of Patent Document 3 is only a fragrance and taste of dairy products. It was not obtained, and these methods did not provide a bakery product having a fragrance, deep richness and umami as when using fermented seeds.

  Thus, there has been a demand for a method for stably producing a bakery product having a scent as if a fermented seed was used without using the fermented seed, a deep body and a delicious taste.

JP-A-10-276670 JP 2007-143432 A Table 2009-101972

  Therefore, an object of the present invention is to provide a bakery flavor improving composition capable of stably producing a bakery product having a scent as if a fermented seed was used without using a fermented seed, deep body and umami. It is to provide.

  As a result of various studies on amino acid combinations, the present inventors selected one amino acid from among four amino acids, acidic amino acid, neutral amino acid, basic amino acid, and hydrophobic amino acid, and this and imino. It has been found that when proline, which is also an acid, is used in combination, a good fermented flavor is obtained. And this effect is that a higher improvement effect can be obtained by using it together with dairy products such as dairy materials in which the content of phospholipid in whey minerals and milk-derived solids is 2% by mass or more. I found it.

  The present invention has been made on the basis of the above findings. In all free amino acids, glutamic acid 12 to 50% by mass, glycine 6 to 25% by mass, lysine 8 to 34% by mass, threonine 8 to 34% by mass and proline 15 to A flavor improving composition for bakery containing 60% by mass of a free amino acid is provided.

  In addition, the present invention provides a bakery dough containing the bakery flavor improving composition in an amount of 0.001 to 2 parts by mass of free amino acids with respect to 100 parts by mass of starches contained in the bakery dough. It is.

  By using the bakery flavor improving composition of the present invention, it is possible to stably produce a bakery product having a fragrance, deep body and umami as if using a fermented species without using a fermented species.

Hereinafter, the flavor improvement composition for bakery of this invention is explained in full detail.
The flavor improvement composition for bakery of this invention contains 12-50 mass% of glutamic acid in all the free amino acids, Preferably it is 21-50 mass%, More preferably, 21-36 mass% is contained. If the content of glutamic acid is less than 12% by mass, the resulting bakery product will have an unnatural scent, the top sweetness will not be felt, and the richness and umami will not be felt as if using a fermented seed. There is a problem, and on the contrary, if it exceeds 50% by mass, there is a problem that the acidity of the obtained bakery product becomes too strong.

  The flavor improvement composition for bakery of this invention contains 6-25 mass%, Preferably 9-25 mass%, More preferably 9-20 mass% of glycine in all the free amino acids. If the content of glycine is less than 6% by mass, the resulting bakery product has a weak fragrance, and has a problem that the sweetness is weak and the richness and umami of using fermented seeds cannot be felt. On the other hand, if it exceeds 25% by mass, the resulting bakery product may feel unnatural sweetness.

  The bakery flavor improving composition of the present invention contains 8 to 34% by mass, preferably 10 to 30% by mass, and more preferably 10 to 23% by mass of lysine in the total free amino acids. If the content of lysine is less than 8% by mass, the resulting bakery product has a weak sweetness, and there is a problem that the richness and umami of using fermented seeds is insufficient, and conversely, it exceeds 34% by mass. And the resulting bakery product may have a bitter taste.

  The flavor improvement composition for bakery of this invention contains 8-34 mass%, Preferably 10-30 mass%, More preferably, 10-23 mass% of threonine in all the free amino acids. When the content of threonine is less than 8% by mass, the resulting bakery product has a weak fragrance, and the overall taste is light, and there is a problem that a deep richness and umami as if using fermented seeds are not felt. On the other hand, if it exceeds 34% by mass, the resulting bakery product may feel unnatural sweetness.

  The flavor improvement composition for bakery of this invention contains 15-60 mass% of prolines in all the free amino acids, Preferably it is 20-50 mass%, More preferably, it contains 20-40 mass%. If the proline content is less than 15% by mass, the resulting bakery product has a weak aroma, the flavor is not felt at the top, and there is a problem that the richness and umami as if using fermented seeds are not felt. On the other hand, when the amount exceeds 60% by mass, the resulting bakery product may have a strong bitter taste.

  In the present invention, the free amino acid refers to a free amino acid, a form of a salt of an amino acid hydrochloride, a sodium salt, a calcium salt or the like, or a state of a hydrate of these salts. It does not include two or more amino acid conjugates such as constituting a protein. The effect of the present invention cannot be obtained when it is in the form of two or more amino acid conjugates.

  In the flavor improving composition for bakery of the present invention, the content of the free amino acid containing the above five free amino acids in a predetermined ratio depends on the form of the flavor improving composition for bakery and the amount added to the bakery dough. Therefore, it is not particularly limited and can be appropriately selected from the range of 0.01% by mass to 100% by mass. However, if the addition amount is too small, it is difficult to handle the bakery raw material when weighing, Preferably it is 0.01-50 mass%, More preferably, it is 0.1-20 mass%, More preferably, it is 0.1-20 mass% at the point which can be used without affecting the physical property of dough and the food texture of a bakery product. 10% by mass.

  In addition to the above five types (glutamic acid, glycine, lysine, threonine and proline), the flavor improving composition for bakery of the present invention is 6 to 25% by mass, preferably 9 to 25% by mass, of arginine in the total free amino acids. By containing preferably 9-20 mass%, the bakery product whose acidity which is felt to the top is mild can be obtained. If the content of arginine is less than 6% by mass, the top of the resulting bakery product may be strongly felt depending on the composition / production method of the bakery product. Conversely, if the content exceeds 25% by mass, the resulting bakery product is obtained. May have a bitter taste.

  In addition, in the flavor improvement composition for bakery of this invention, free amino acids other than the said 6 types (glutamic acid, glycine, lysine, threonine, proline, and arginine) can be contained. However, in order to obtain a good fermented seed flavor, the total amount of free amino acids other than the above six types in the free amino acids contained in the bakery flavor improving composition is preferably less than 50%, more preferably 0 to 0%. 30%. In the free amino acid content in the flavor improving composition for bakery, if the total amount of free amino acids other than the above 6 types is 50% or more, the miscellaneous taste increases, and there is a risk that a bakery food with deep richness and umami may not be obtained. is there.

  The flavor improving composition for bakery according to the present invention can impart deep richness and umami to a bakery product without including fermented dairy products as well as fermented species. In that it contains fermented dairy products, it can give a strong kokumi taste, and furthermore, the strong kokumi taste can be obtained stably regardless of the quality of the fermented dairy products used. preferable. The content of the fermented dairy product in the bakery flavor improving composition of the present invention is preferably 1 to 50 parts by mass, more preferably 1 to 40 parts by mass with respect to 1 part by mass of the free amino acid.

  In addition to the above-mentioned free amino acids, the flavor improving composition for bakery of the present invention can be used in combination with whey minerals, in addition to the point that it can give a deeper richness and the sharpness of amino acids. It is preferable in that it has an imparting effect and has a dough improving effect (preventing stickiness).

  The whey mineral is obtained by removing protein and lactose as much as possible from milk or whey (whey), and has a characteristic of containing milk ash in a high concentration. Therefore, the mineral composition becomes a ratio close to the mineral composition in milk or whey as a raw material.

  As a whey mineral used in the present invention, a whey mineral having a calcium content of less than 2% by mass, particularly less than 1% by mass, in terms of obtaining the high effect of the whey mineral described above is used. Is preferred. The lower the calcium content, the better.

  The whey mineral produced from cow's milk by a normal production method has a calcium content in the solid content of 5% by mass or more. The whey mineral having a calcium content of less than 2% by mass is preliminarily supplied with calcium when milk or whey is subjected to membrane separation and / or ion exchange and cooling to remove lactose and protein to obtain whey mineral. It can be obtained by inserting a method of using acidic whey using reduced milk, or by inserting a step of removing calcium when producing whey minerals from sweet whey. From the viewpoint of efficiency and cost, it is preferable to adopt a method obtained by inserting a step of removing calcium after concentrating the mineral to some extent when producing whey mineral from sweet whey. The method of decalcification used here is not particularly limited, and a known method such as a precipitation method by maintaining a temperature can be employed.

  In the flavor improving composition for bakery of the present invention, the content of the whey mineral is preferably 10 to 4000 parts by mass, more preferably 30 to 300 parts by mass, more preferably 100 parts by mass as a solid content with respect to 100 parts by mass of free amino acids. Preferably it is 30-80 mass parts. If the content of the whey mineral is within this range, when the flavor improving composition for bakery of the present invention is blended into the bakery dough, the following preferred free amino acid amount and whey mineral amount in the bakery dough are satisfied at the same time. It becomes easy.

When the flavor improving composition for bakery of the present invention contains a milk raw material having a phospholipid content of 2% by mass or more in milk solids, the above amino acids are exhibited when used in bakery products, particularly bread. It is preferable in that the taste can be improved and the dispersibility when added to bread dough can be improved, and further the crispness of the resulting bread can be improved. The content of phospholipid in the milk solid content of the milk raw material is preferably 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass.
The blending amount of the milk material in the bakery flavor improving composition of the present invention is preferably 0.1 to 5 parts by mass, more preferably 0. This is an amount of 3 to 3 parts by mass.

The milk raw material is preferably produced from milk such as cow's milk, goat milk, sheep milk, human milk, and more preferably produced from milk.
The milk material may be any milk material as long as the phospholipid content in the milk solids is 2% by mass or more. As a specific example, butter oil from cream or butter is used. Examples of the aqueous phase component produced during production are listed.

  A method for producing an aqueous phase component produced when producing butter oil from the above cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

  A method for producing an aqueous phase component produced when producing butter oil from the butter is as follows, for example. First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

  In the present invention, it is also possible to use a product obtained by further concentrating, drying or freezing the above milk raw material. It is preferable not to use what was concentrated using a solvent from the viewpoint of flavor.

  The method for quantifying phospholipid in the milk solid content in the milk raw material used in the present invention can be measured, for example, by the following method. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ depending on the form of the milk raw material.

First, milk raw material lipids are extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content (g) of phospholipid in 100 g of milk solid content of the milk raw material is obtained from the obtained amount of phosphorus using the following calculation formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk raw material−water content of milk raw material (g)) × 25.4 × (0.1 / 1000)

  In the present invention, a lysed product obtained by lysing part or all of the phospholipid in the milk raw material can also be used. The lysed product may be a product obtained by lysing a milk raw material as it is, or a product obtained by lysing a milk raw material after concentration. The obtained lysed product may be further subjected to concentration or spray drying treatment. These lysates are included in the phospholipid content in the present invention.

  What is necessary is just to process with phospholipase A in order to lyze the phospholipid in said milk raw material. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

  In the present invention, the milk raw material preferably has a pH of 3 to 6, more preferably a pH of 4 to 6, more preferably, in that the taste of the amino acid and the dispersibility in bakery dough can be improved. Is preferably subjected to acid treatment so as to be 4.7 to 5.8.

  In order to perform the acid treatment, an acid addition method or a fermentation treatment such as lactic acid fermentation may be used, but an acid is preferably added. The acid may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, and the like. Fruit juice, concentrated fruit juice, fermented milk Foods and drinks containing organic acids such as yogurt can also be used. However, in the present invention, it is preferable to use phytic acid and / or gluconic acid in terms of having less acidity and not affecting the flavor.

  Moreover, in this invention, said milk raw material is the point which can improve the taste property of the said amino acid, and the dispersibility to bakery dough, Preferably it is 0.01-1 mass per 1 mass part of phospholipid content. Parts, more preferably 0.02 to 0.5 parts by weight, still more preferably 0.05 to 0.3 parts by weight of calcium salt may be added.

  Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate and the like, and one or more of these can be used in combination. However, in the present invention, it is preferable to use calcium chloride and / or calcium lactate in that the flavor improving composition obtained for a bakery has a good flavor.

  In addition, the above-described milk raw material used in the present invention is homogenized in that it is possible to increase dispersibility in bakery dough and the effect of improving the crispness of bread obtained, particularly bread. It is preferable that it has been processed. In particular, when performing the lysification treatment, acid treatment, and calcium salt addition, it is particularly preferable to perform a homogenization treatment in order to enhance the effect. The homogenization treatment may be performed once or twice or more. In addition, when the viscosity is high, the homogenization treatment may be performed after adjusting the viscosity by addition of water. Examples of the homogenizer used for the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Can be given. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first stage may be performed at a homogenization pressure of 3 to 100 MPa and the second stage of 0 to 5 MPa.

  Further, the above milk raw material used in the present invention may be subjected to UHT heat treatment. The UHT heat treatment conditions are not particularly limited, but the treatment temperature is preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds.

  The milk raw material and processed milk raw material used in the present invention thus obtained can be in a liquid, pasty, powdery, solid state, etc., and the flavor improving composition for bakery of the present invention Any object can be used in any state.

  Moreover, the flavor improvement composition for bakery of this invention is 2 mass% or more of content of said free amino acid, whey mineral, and phospholipid in milk solid content in the range which does not inhibit the effect of this invention. Other raw materials other than the milk raw material can be blended. Other ingredients mentioned above include water, fats and oils, starches, gelling agents and stabilizers, emulsifiers, sequestering agents, sugars and sweeteners, milk and dairy products, eggs, proteins and their degradation products, food Fiber, salt, inorganic salt, organic acid salt, enzyme, diglyceride, plant sterol, plant sterol ester, fruit juice, pulp, vegetable, vegetable juice, spice, spice extract, herb, dextrin, cacao and cacao products, coffee and coffee products , Yeast, yeast food, peptides, alcohol, other food ingredients, expanding agents such as heavy coal anion, baking soda and baking powder, oxidizing agents and reducing agents such as ascorbic acid and cystine, seasonings, flavorings, coloring agents, preservation Materials, antioxidants, pH adjusters, reinforcing agents and the like. In the flavor improving composition for bakery of the present invention, the content of other components may be appropriately selected depending on the type of the component and the like, and is not particularly limited.

  Examples of the oils and fats include, but are not limited to, butter, lard, het, margarine, shortening, salad oil, edible fats and oils, edible refined processed fats and oils, oil-in-water creams, concentrated milk-like compositions, and the like. 1 type (s) or 2 or more types selected from among them can be used. The fats and oils used in these fats and oils are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, Examples include various vegetable oils and fats such as milk fat, pork fat, cacao fat, fish oil and whale oil, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification.

  The above-mentioned starches are not particularly limited, but, for example, wheat flour such as soft flour, medium flour, strong flour, whole wheat flour and durum flour, barley flour, rice flour, rye flour, soybean flour, pearl flour, etc. Edible starch such as wheat starch, corn starch, waxy corn starch, rice starch, sweet potato starch, potato starch, tapioca starch, etc., as well as enzyme treatment, acid treatment, alkali treatment, esterification, etc. List of modified starches that have been subjected to physical and chemical treatments such as phosphoric acid crosslinking, roasting, and wet heat, and gelatinized starches that have been pre-gelatinized by heat treatment or alkali treatment so that they can be easily dissolved in water. Can do. In this invention, 1 type, or 2 or more types chosen from these can be used.

  Examples of the gelling agent and stabilizer include gelatin, alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan , Curdlan, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, cassia gum, dextran and the like. In this invention, 1 type (s) or 2 or more types selected from the said gelatinizer and stabilizer can be used.

  Examples of the emulsifier include lecithin, enzyme-treated lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and sucrose acetate isoform. Examples include butyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan fatty acid ester. In this invention, 1 type (s) or 2 or more types selected from said emulsifier can be used.

  Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, Examples include xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, inulin, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. In this invention, 1 type, or 2 or more types selected from said saccharide | sugar and a sweetener can be used.

  In addition, when the flavor improvement composition for bakery of this invention contains fats and oils, it is preferable that it is the form of the emulsified fats and oils containing an oil component and a water | moisture content. In that case, the emulsification type may be an oil-in-water type or a water-in-oil type, but the dispersibility to the bakery dough is high except when selecting for folding as a method of inclusion in the following bakery dough In this respect, the oil-in-water type is preferable. The water-in-oil type includes an oil-in-water oil type and an oil-in-oil type, and the oil-in-water type includes an oil-in-water-in-oil type.

When the flavor improving composition for bakery of the present invention is in the form of an oil-in-water emulsified fat, the preferred oil content is the oil content including the fats and oils contained in the other components described above, preferably 3 The amount is from 50% by weight to 50% by weight, more preferably from 5% by weight to 40% by weight, more preferably from 8% by weight to 40% by weight, and most preferably from 12% by weight to 30% by weight.
In this case, the water content including the water contained in the other components is preferably 20% by mass to 90% by mass, more preferably 40% by mass to 70% by mass, and more preferably Is 50% by mass to 70% by mass, most preferably 50% by mass to 60% by mass.

When the flavor improving composition for bakery according to the present invention is in the form of a water-in-oil emulsified fat, the preferable oil content is the oil content including the oil and fat contained in the above other components, preferably 30 masses. % To 98% by mass, more preferably 50% to 98% by mass, and more preferably 70% to 95% by mass.
In this case, the water content including the water contained in the other components is preferably 1% by mass to 70% by mass, more preferably 1% by mass to 50% by mass, and more preferably Is 4% by mass to 30% by mass.

  The properties of the flavor improving composition for bakery of the present invention are not particularly limited, and may be any of solid, granular, powder, paste, fluid, liquid, plastic, bakery dough, In particular, in the case of bread dough, it is preferably in the form of paste, fluid, liquid, or plastic because it can be easily and uniformly dispersed.

  It does not restrict | limit especially as a manufacturing method of the flavor improvement composition for bakery of this invention, A well-known method can be used.

For example, when the form of the flavor improving composition for bakery according to the present invention is granular or powdery, a method obtained by mixing each raw material using a powder mixing mixer, or containing each raw material Examples thereof include a method of producing an aqueous solution, suspension or oil-in-water emulsion and then pulverizing it by spray drying, freeze drying or the like.
In addition, when the form of the flavor improving composition for bakery of the present invention is liquid, fluid, or pasty, each raw material is dissolved or dispersed in water, edible oil or the like, and further homogenized as necessary. Can be obtained. Taking water as an example, first, the above five types (glutamic acid, glycine, lysine, threonine and proline) of free amino acids were dissolved in water, and other water-soluble raw materials were dissolved as necessary. Prepare an aqueous phase. And it is preferable to sterilize this aqueous phase. The sterilization in the present invention includes sterilization.
The sterilization is performed by heating such as UHT / HTST / batch type, retort, microwave heating, etc. using direct heating method such as injection type, infusion type or indirect heating type such as plate type, tubular type, scraping type, etc. It can be performed by sterilization or heat sterilization treatment, or cooking such as open flame. And the flavor improvement composition for bakery of this invention is obtained by cooling.
Moreover, you may homogenize with a homogenizer before or after disinfection. The homogenization pressure when the homogenization treatment is performed is preferably 3 MPa to 30 MPa.

  Next, the preferable manufacturing method when the flavor improving composition for bakery of this invention contains fats and oils and the form is an oil-in-water emulsion is demonstrated.

Specifically, first, free amino acid composition is free so that the free amino acid composition is 12 to 50% by mass of glutamic acid, 6 to 25% by mass of glycine, 8 to 34% by mass of lysine, 8 to 34% by mass of threonine, and 15 to 60% by mass of proline. Prepare an aqueous phase in which amino acids are dissolved, and other water-soluble raw materials are dissolved as necessary. On the other hand, an oil phase is prepared by dissolving oil-soluble raw materials in edible fats and oils. And this water phase and an oil phase are pre-emulsified preferably at 45 to 75 degreeC, and the oil-in-water type pre-emulsion is obtained. The pre-emulsion is then preferably sterilized. The sterilization in the present invention includes sterilization.
The sterilization is performed by heating such as UHT / HTST / batch type, retort, microwave heating, etc. using direct heating method such as injection type, infusion type or indirect heating type such as plate type, tubular type, scraping type, etc. It can be performed by sterilization or heat sterilization treatment, or cooking such as open flame. And the flavor improvement composition for bakery of this invention is obtained by cooling.

  Moreover, you may homogenize with a homogenizer before or after disinfection. The homogenization pressure when the homogenization treatment is performed is preferably 3 MPa to 30 MPa.

  Next, the preferable manufacturing method in case the flavor improving composition for bakery of this invention contains fats and oils and the form is a water-in-oil emulsion is demonstrated.

Specifically, first, free amino acid composition is free so that the free amino acid composition is 12 to 50% by mass of glutamic acid, 6 to 25% by mass of glycine, 8 to 34% by mass of lysine, 8 to 34% by mass of threonine, and 15 to 60% by mass of proline. Prepare an aqueous phase in which amino acids are dissolved, and other water-soluble raw materials are dissolved as necessary. On the other hand, an oil phase is prepared by dissolving oil-soluble raw materials in edible fats and oils. And this water phase and an oil phase are pre-emulsified preferably at 45-75 degreeC, and the water-in-oil type pre-emulsion is obtained. The pre-emulsion is then preferably sterilized. The sterilization in the present invention includes sterilization. The sterilization method may be any method such as a batch method using a tank, a continuous method using a plate type heat exchanger or a scraping type heat exchanger.
Next, it is cooled and crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −1 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled and plasticized include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and an open-type diacooler. A combination with a compressor is also included.

  Nitrogen, air, or the like may be included in any step in producing the bakery flavor improving composition of the present invention.

  The amount of the flavor improving composition for bakery of the present invention added to the bakery dough is preferably 0.001 to 2 parts by mass of free amino acids, more preferably 0.01 to 100 parts by mass of starch contained in the bakery dough. ˜1 part by mass, more preferably 0.01 to 0.2 part by mass. When the content of the free amino acid is less than 0.001 part by mass, the effect of the present invention is not seen, and when it exceeds 2 parts by mass, a miscellaneous taste may be felt.

  When the flavor improving composition for bakery of the present invention further contains whey mineral, whey mineral is preferably 0.01 to 5 mass as a solid content with respect to 100 parts by mass of starch contained in the bakery dough. Parts, more preferably 0.1 to 2 parts by mass. When the content of the whey mineral is less than 0.01 parts by mass, the combined effect of the whey mineral is difficult to be seen, and when it exceeds 5 parts by mass, the bitterness may be felt.

Next, the bakery dough of the present invention will be described.
The bakery dough of the present invention has a free amino acid content of 0.001 to 2 parts by mass, preferably 0.01 to 1 part per 100 parts by mass of starch contained in the bakery flavor improving composition of the present invention. It contains in the quantity used as a mass part, More preferably, 0.01-0.2 mass part.

  Moreover, when the flavor improvement composition for bakery of this invention contains a whey mineral further, whey mineral is preferably 0.01 ~ as solid content with respect to 100 mass parts of starches contained in bakery dough. It is preferable to contain the flavor improving composition for bakery of the present invention in an amount of 5 parts by mass, more preferably 0.1 to 2 parts by mass.

  Examples of the bakery dough include cookie dough, pie dough, shoe dough, sable dough, sponge cake dough, butter cake dough, cake donut dough and other confectionery dough, bread loaf dough, French bread dough, Danish dough, sweet roll dough And bread dough such as yeast donut dough, and the bakery dough of the present invention is preferably bread dough.

Next, the manufacturing method of the bakery dough of this invention is described.
The manufacturing method of the bakery dough of this invention may be the manufacturing method of a normal bakery dough except containing the flavor improvement composition for bakery of this invention. In the method for producing a bakery dough of the present invention, 0.001 to 2 parts by mass of free amino acids, preferably 0 to 100 parts by mass of starch contained in the bakery dough, in the flavor improving composition for bakery of the present invention. 0.01 to 1 part by mass, more preferably 0.01 to 0.2 part by mass.

  The method for adding the flavor improving composition for bakery of the present invention to the bakery dough may be kneading or folding, but kneading is preferred in terms of high dispersibility in the bakery dough. Moreover, the method of mixing and adding to bakery dough raw materials, such as starches, fats and oils, and water beforehand, and the method of adding and mixing to the completed bakery dough may be sufficient. In addition, when mixing with a bakery dough raw material beforehand, it can also be set as mixed powder.

When the bakery dough is a confectionery dough, it can be produced by various production methods such as the sugar batter method, the flower batter method, the all-in-mix method, and the after-powder method.
When the bakery dough is a bread dough, it can be produced by a medium seed method, a straight rice bran method, or a liquid seed method.

  When the bread dough is produced by the medium seed method, it can be produced by adding the flavor improving composition for bakery of the present invention to the medium seed dough and / or the main cake dough. The flavor improving composition for bakery of the present invention can be produced by adding it to the dough, and in the case of producing by the liquid seed method, the flavor improving composition for bakery of the present invention is used as the liquid seed dough and / or the main cake dough. It can manufacture by making it contain.

In addition, when the flavor improving composition for bakery of the present invention is an emulsified oil, the method for causing the bakery dough to contain the flavor improving composition for bakery of the present invention may be kneading or folding, You may use together.
In addition, the obtained bakery dough can be refrigerated and frozen.

Next, the bakery food of the present invention will be described.
The bakery food of the present invention is obtained by heat-treating, preferably baking, the bakery dough of the present invention, and has a scent as if using fermented seeds without using fermented seeds, deep richness and umami. It has the feature of having.

Examples of the heat treatment method include a method in which the bakery dough is baked after being placed or filled on a display board or on a baking mold or a paper mold. Alternatively, the bakery dough may be combined with other bakery dough and baked. As a composite method, the above-mentioned bakery dough is stacked on another bakery dough, the other bakery dough is loaded on top of the bakery dough, or the bakery dough is filled with the above-mentioned bakery dough. Examples include a method of wrapping, a method of filling or wrapping other bakery dough in the bakery dough, and the like.
The firing conditions are preferably 160 to 240 ° C. for 5 to 30 minutes, more preferably 180 to 220 ° C. for 8 to 30 minutes, and further preferably 180 to 210 ° C. for 10 to 20 minutes.

  Examples are given below together with comparative examples, but the present invention is not limited to these examples.

[Examples 1 to 9 and Comparative Examples 1 to 11]
<Production I of bakery flavor improving composition and bakery test>
0.5 parts by mass of an amino acid composition in which glutamic acid, glycine, lysine, threonine, proline and arginine are mixed in the ratios shown in Table 1 are dissolved in 99.5 parts by mass of water, and the flavor improvement for bakery of the present invention and comparative examples is performed. It was set as the compositions 1-20. Using the obtained bakery flavor-improving composition, pullman-type bread was produced by the following composition and production method, and the flavor of the resulting bread was evaluated. The results are shown in Table 2. In addition,% in Table 1 means mass%.

<Pullman type bread combination and manufacturing method>
70 parts by weight of strong powder, 2 parts by weight of raw yeast, 0.1 part by weight of yeast food, and 40 parts by weight of water are put into a mixer bowl and mixed using a hook for 3 minutes at low speed and 2 minutes at medium speed. A seed dough was obtained. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to medium seed fermentation in a temperature-controlled room at a temperature of 28 ° C. and a relative humidity of 80% for 4 hours. The end point temperature was 29 ° C. The dough that has been subjected to the medium seed fermentation is again put into the mixer bowl, and further 30 parts by weight of strong powder, 6 parts by weight of super white sugar, 2 parts by weight of skim milk powder, 1.8 parts by weight of salt, and 10 parts by weight of a flavor improving composition for bakery. Parts (0.05 parts by mass of free amino acid with respect to 100 parts by mass of starch contained in the bakery dough) and 12.5 parts by mass of water were added and mixed for 3 minutes at low speed and 3 minutes at medium speed. Here, 5 parts by weight of the shortening was added, and using a hook, mixing was performed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed to obtain bread dough. The kneading temperature of the resulting bread dough was 28 ° C. Here, after the floor time was 30 minutes, it was divided and rounded to 220 g. Next, after setting the bench time to 30 minutes, mold the mold, put 6 pieces into a U-shape, put them in a 3mm pullman mold, take a proof for 50 minutes at 38 ° C and 85% relative humidity, then set to 200 ° C. And then baked for 40 minutes to obtain a pullman-type bread.

[Examples 10 to 16]
<Manufacture of flavor improving composition for bakery II>
Glutamic acid, glycine, lysine, threonine, proline, arginine, whey minerals, fermented dairy products, concentrate of aqueous phase components produced when producing butter oil from cream (phospholipid content 3.7% by mass, protein content 12 mass%, milk solid content 38 mass%, phospholipid content in milk solid content 9.8 mass%), and the content of phospholipid in milk-derived solid content is 2 mass% or more. Random transesterified oil and fat of palm soft part oil, palm stearin, lecithin, and glycerin monostearate are mixed in the water phase obtained by mixing and dissolving the acid-treated product at the ratio shown in Table 3 in the formulation shown in Table 3. The dissolved oil phase was added and mixed to obtain an oil-in-water type preliminary emulsion, which was homogenized with a homogenizer at a homogenization pressure of 3 MPa, and then subjected to UHT heat treatment (142 ° C., 4 seconds). Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5-10 degreeC, and it was set as the flavor improvement composition 21-27 for bakery of this invention which is the form of an oil-in-water type emulsified oil-fat composition.
For whey minerals, fermented dairy products, and acid-treated dairy ingredients with a phospholipid content of 2% by mass or more in milk-derived solids, those obtained by the following blending and manufacturing method used.

<Preparation of whey minerals>
After the nano-filtration membrane separation of the sweet whey obtained as a by-product when manufacturing cheese, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then further heated at 80 ° C. for 20 minutes. The precipitate formed by centrifugation was removed by centrifugation, and this was further concentrated by an evaporator, and the whey having a solid content of 97% by mass and a solid content of calcium content of 0.4% by mass was spray-dried. Obtained minerals.

<Preparation of fermented dairy products>
Mix 10 parts by weight of skim milk powder, 2 parts by weight of whey powder and 87.69 parts by weight of water, heat to 55 ° C., homogenize at a clearance of 0.2 mm and a rotation speed of 3500 rpm in a Charlotte colloid mill manufactured by Chemicolloid, and plate The mixture was sterilized by heating at 80 ° C. for 3 minutes with a heat exchanger, and then cooled to 30 ° C. with a plate heat exchanger to prepare a mixed solution containing milk raw materials. As a first lactic acid fermentation step, 0.01 parts by mass of lactic acid bacteria starter consisting of Lactococcus lactis subsp. Lactis var. Diacetylactis and Leuconostoc mesenteroides subsp. Fermented for 5 hours with stirring at / min. Here, a concentrate of an aqueous phase component produced when producing butter oil from cream (phospholipid content 3.7% by mass, protein content 12% by mass, non-fat milk solids 33.4% by mass, milk-derived solids And 5 parts by weight of phospholipid content in milk-derived solids), and further fermented for 7 hours while stirring at 30 ° C. at 10 rpm for the second lactic acid fermentation step. Thus, a fermented dairy product having a pH of 4.71 was obtained.

<Preparation of an acid-treated product of a milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more>
“A concentrate of aqueous phase components produced when producing butter oil from cream (phospholipid content 3.7% by mass, protein content 12% by mass, milk solids 38% by mass, phospholipids in milk solids (Content 9.8% by mass) Add 75% by mass of water, add 25% by mass of water, mix, warm to 55-60 ° C., and homogenize with homogenizer at a homogenization pressure of 12 MPa. .18% by mass was added to adjust the pH to 4.7, and this was homogenized with a homogenizer at a homogenization pressure of 3 MPa, followed by UHT heat treatment (142 ° C., 4 seconds). The homogenizer was homogenized at a homogenization pressure of 12 MPa, cooled to 5 to 10 ° C., and the milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk. I got a thing.

[Examples 17 to 25]
<Bakery Test II>
Using the obtained flavor improving compositions 21 to 27 for bakery, a Pullman type bread was produced according to the formulation shown in Table 4 and the above-described method, and the flavor of the bread obtained was determined according to the following evaluation criteria. Evaluation was performed and the results are shown in Table 5. In addition, the numerical value in Table 3 and Table 4 is a mass part.

〔Evaluation criteria〕
Milk flavor ◎ +: Strong milk flavor is strongly felt ◎: Good milk flavor is strongly felt ○ +: Milk flavor is strongly felt ○: Milk flavor is strongly felt △: Milk flavor is weak ×: Milk flavor is not felt -Fragrance ◎: Extremely good ○: Good △: Slightly weak ×: Weak and rich ◎: Extremely good ○: Good △: Slightly weak ×: Weak / umami ◎: Very good ○: Good △: Slightly weak ×: Weak

[Examples 26 to 30]
<Manufacture of flavor improving composition for bakery III>
Glutamic acid, glycine, lysine, threonine, proline, whey mineral, fermented dairy product mixed and dissolved in the ratios shown in Table 6 are used for the random transesterified fats and oils of palm soft part oil, palm stearin, lecithin, and glycerin. 0.2 parts by mass of monostearate ester was added to and mixed with the oil phase mixed and dissolved according to the formulation shown in Table 6 to obtain a water-in-oil type preliminary emulsion. And after sterilizing with steam for 1 minute at 90 ° C., it is subjected to a rapid plasticization step (−20 ° C./min or more) using a combinator, cooled to 15 ° C., this is 420 mm long, 285 mm wide, It shape | molded in the sheet form of thickness 9mm, and also it stored at 5 degreeC for 2 weeks, and was set as the flavor improvement composition 28-32 for bakery of this invention which is the form of the emulsified oil-fat composition of a water-in-oil type. In addition, the numerical value in Table 6 is a mass part.

For whey minerals, fermented dairy products, and acid-treated products of dairy raw materials having a phospholipid content of 2% by mass or more in milk-derived solids, the above <Manufacturing of a flavor improving composition for bakery II
> What was obtained by the blending and manufacturing method described was used.

[Examples 31 to 35]
<Bakery test III>
Using the obtained flavor improving compositions for bakery 28-32, a Danish is produced by the following blending and production method, and the flavor of the obtained Danish is evaluated according to the same evaluation criteria as the above bakery test II, The results are shown in Table 7.

(Dennish formulation and manufacturing method)
<Combination>
Powerful powder 70 parts by weight Reinforced powder 30 parts by weight East food 0.1 part by weight Yeast 4 parts by weight Salt 1.6 parts by weight Sugar 6 parts by weight Nonfat dry milk 3 parts by weight Kneaded fat (shortening) 5 parts by weight Water 58 parts by weight Bakery flavor 54 parts by weight of improved composition

<Production method>
A flour dough (kneading temperature = 24 ° C.) obtained by mixing ingredients other than the bakery flavor improving composition with a vertical mixer for 3 minutes at low speed and 5 minutes at medium speed was retarded overnight in a 2 ° C. refrigerator. Each flour improving composition 28-32 obtained in Examples 26 to 30 was placed on this flour dough, and rolled in (4 folds 1 time, 3 folds 2 times) in a conventional manner, folded into 36 layers, and thick. A 30 mm thick Danish fabric was obtained. This dough is rested in a refrigerator at 2 ° C for 30 minutes, then rolled to a thickness of 3 mm, punched out with a 100 mm diameter mold, placed on a display board, taken at 32 ° C, 85% relative humidity and 60 minutes proofing. After that, it was baked for 11 minutes in a 210 ° C. fixed kiln to obtain the Danish Examples 31 to 35, respectively.

Claims (9)

  Flavor improvement for bakery containing free amino acids which are 12-50 mass% glutamic acid, 6-25 mass% glycine, 8-34 mass% lysine, 8-34 mass% threonine and 15-60 mass% proline in total free amino acids. Composition.   Furthermore, 6-25 mass% of arginine is contained, The flavor improvement composition for bakery of Claim 1 characterized by the above-mentioned.   Furthermore, the flavor improvement composition for bakery of Claim 1 or 2 containing a whey mineral.   The flavor improving composition for bakery according to any one of claims 1 to 3, further comprising a milk raw material having a content of phospholipid in the solid content derived from milk of 2% by mass or more. .   It is an oil-in-water type | mold form, The flavor improvement composition for bakery as described in any one of Claims 1-4 characterized by the above-mentioned.   The flavor improving composition for bakery according to any one of claims 1 to 4, wherein the flavor improving composition is a water-in-oil type.   The flavor improving composition for bakery according to any one of claims 1 to 6 is contained in an amount such that a free amino acid is 0.001 to 2 parts by mass with respect to 100 parts by mass of starches contained in the bakery dough. Bakery dough.   The bakery food formed by heat-processing the bakery dough of Claim 7.   The bakery flavor improving composition according to any one of claims 1 to 6, wherein the free amino acid is 0.001 to 2 parts by mass relative to 100 parts by mass of starch contained in the bakery dough. A method for producing a bakery dough, characterized by being added in advance to the dough raw material or added to the bakery dough.