JP2020025479A - Bakery dough and bakery food - Google Patents

Abstract

To provide a bakery food containing grain flour having high content of dietary fiber, the bakery food providing controlled unfavorable flavors derived from the grain flour.SOLUTION: There is provided a bakery dough containing grain flour having dietary fibers of 4 mass% or more, and furthermore, containing oil and fat having chlorophyll analogues of 0.05 to 50 mass% ppm. In the bakery dough, the grain flour is one or more selected from whole wheat flour, wheat germ, rye, soy flour, corn flour, wheat bran, rice bran, and processed flour of the same. There is also provided a bakery food in which the bakery dough is heated and baked.SELECTED DRAWING: None

Description

  The present invention relates to a bakery dough containing cereal flour having a high dietary fiber content and a bakery food obtained from the bakery dough.

  Bakery foods such as bread and baked confectionery are foods that have become completely established in current eating habits as staple foods or favorite foods. However, in general, many bakery foods are low in fiber, low in minerals, and high in calories. Therefore, it is recognized that some aspects are not preferable for preventing obesity and adult diseases such as diabetes.

  Various bakery foods have been developed in which nutrient added value is increased by adding proteins, dietary fiber, minerals, etc., which are lacking in general bakery foods. In particular, bakery foods using whole or part of cereal flour containing a large amount of dietary fiber such as rye are popular. However, when a cereal meal containing a large amount of dietary fiber is used in a bakery food, the bakery food tends to have an undesirable odor derived from the cereal powder.

  For example, in order to mask the peculiar smell of soybean flour, JP-A-2018-68224 discloses a flavor improver containing a resistant starch-rich starch satisfying specific conditions as an active ingredient. The flavor improver is included in bakery dough as an alternative to flour and the like, and is said to mask the smell of soy flour. However, processing of such special starch is industrially difficult. Also, it is not preferred by consumers seeking a more natural low-carbohydrate material.

JP 2018-68224 A

  An object of the present invention is to provide a bakery food containing cereal flour having a high dietary fiber content, in which an undesirable flavor derived from the cereal flour is suppressed.

  The present inventors have conducted intensive studies to solve the above problems. As a result, the inventor has found that the above problem can be solved by incorporating a fat or oil containing a specific amount of chlorophyll into a bakery dough containing cereal flour having a high dietary fiber content. Thus, the present invention has been completed.

The present invention provides the following bakery dough and bakery foods, and methods for producing them.
[1] A bakery dough containing cereal flour containing 4% by mass or more of dietary fiber,
The bakery dough further comprising an oil or fat containing 0.05 to 50 mass ppm of chlorophylls.
[2] The bakery dough according to [1], wherein the cereal powder is at least one selected from whole wheat flour, wheat germ, rye, soy flour, corn flour, bran, bran, and processed flour thereof.
[3] A bakery food product in which the bakery dough of [1] or [2] is heated and baked.
[4] The bakery food according to [3], wherein the content of the fat or oil relative to the total content of protein and sugar (fat / (protein + sugar)) is 0.4 or more.
[5] A method for producing a bakery dough, wherein a fat or oil containing 0.05 to 50 ppm by mass of chlorophyll is kneaded into a bakery dough material containing flour containing 4% by mass or more of dietary fiber.
[6] A method for producing a bakery food, wherein the bakery dough of [1] or [2] or the bakery dough produced by the method of [5] is heated and baked.
[7] A method for improving the flavor of bakery foods, comprising kneading fats and oils containing 0.05 to 50 ppm by mass of chlorophylls into a bakery dough material containing flour containing 4% by mass or more of dietary fiber.

  According to the present invention, there is provided a bakery food containing a cereal flour having a high dietary fiber content, a bakery food in which an undesirable flavor derived from the cereal flour is suppressed, and a bakery dough for obtaining the bakery food. be able to. In addition, a method for manufacturing them can be provided.

Hereinafter, the present invention will be described in detail.
In addition, in this invention, AB means A or more and B or less. For example, AB mass% means A mass% or more and B mass% or less.

  The bakery dough (dough before baking such as bread and baked confectionery) of the present invention contains cereal flour containing 4% by mass or more of dietary fiber. The cereal flour containing 4% by mass or more of dietary fiber contained in the bakery dough of the present invention is not particularly limited as long as it is ground to a powdery form and is edible. However, the cereal flour containing 4% by mass or more of dietary fiber is preferably at least one selected from whole wheat flour, wheat germ, rye flour, soy flour, corn flour, bran, bran, and processed flour thereof. is there. In particular, in the case of cereal flour having a high dietary fiber content such as soybean flour and processed flour thereof, the effects of the present invention are remarkably exhibited. By including the above-mentioned cereal flour as the cereal flour containing 4% by mass or more of dietary fiber, a bakery food with a healthy feeling can be provided.

  The bakery dough of the present invention can use, in addition to cereal flour containing 4% by mass or more of dietary fiber, cereal flour or a flour substitute for cereal flour, which is used in ordinary bakery dough. For example, other than flour containing 4% by mass or more of dietary fiber, flour (strong flour, medium flour, flour), wheat gluten, grain flour such as rice flour, active gluten, starch, alternative flour such as cellulose flour, etc. No.

The proportion of the cereal flour containing 4% by mass or more of dietary fiber in the total content of the cereal flour and the substitute flour contained in the bakery dough of the present invention is preferably 10 to 100% by mass, and more preferably 30% by mass. To 100% by mass, more preferably 50 to 100% by mass. The proportion of dietary fiber in the flour containing 4% by mass or more of dietary fiber is preferably 5 to 50% by mass, more preferably 7 to 50% by mass, and still more preferably 10 to 50% by mass. %.
In the present invention, the dietary fiber content of the cereal flour is the total content of insoluble dietary fiber and water-soluble dietary fiber. Then, the dietary fiber content of the cereal flour, for example, can be measured according to the Prosky method (Food Sanitation Inspection Guideline 2005, supervised by the Ministry of Health, Labor and Welfare).

  The bakery dough of the present invention also contains fats and oils containing 0.05 to 50 ppm by mass of chlorophylls. Here, the chlorophylls are a generic term for chlorophyll, chlorophyll metal replacement, chlorophyll degradation products (such as pheophytin) having a porphyrin ring. Among the flours containing 4% by mass or more of dietary fiber contained in the bakery dough of the present invention, there is also a flour containing chlorophylls. However, when contained in cereal flour, it is insufficient to suppress undesirable flavors derived from cereal flour. It is considered that chlorophylls exert an effect of suppressing undesirable flavor derived from cereal flour by being contained in the dough in a state of being contained in fats and oils outside the cereal flour.

  The content of chlorophyll and chlorophyll metal substitute contained in the fats and oils containing the chlorophylls can be quantified in accordance with, for example, the Chlorophyll 1.14-2013, a standard fat and oil analysis test method established by the Japan Oil Chemists' Society. In addition, the content of the chlorophyll decomposition product can be quantified based on the analytical method “chlorophyll-derived substance” used by the Japan Vegetable Oil Association. Therefore, the chlorophyll contained in the fat or oil containing chlorophyll in the present invention is the total amount of the content of chlorophyll and the content of chlorophyll decomposition products. The content of chlorophylls contained in fats and oils containing chlorophylls is preferably 0.05 to 30 ppm by mass, more preferably 0.1 to 20 ppm, and still more preferably 0.2 to 10 ppm. More preferably, it is 0.2 to 5 ppm.

  The fats and oils containing chlorophylls of 0.05 to 50 ppm by mass are not particularly limited as long as they are edible fats and oils containing 0.05 to 50 ppm by mass of chlorophylls. The fats and oils are, for example, usually used for eating, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, palm oil, beef tallow, one or more refined fats such as lard, It may be prepared by adding and dispersing chlorophyll as a food additive (colorant). Moreover, the said fats and oils may adjust the content of chlorophylls by cold-pressed oils, such as rapeseed oil and olive oil, as they are, or mixed with the above-mentioned refined fats and oils. In addition, the content of the chlorophylls in the fat or oil may be adjusted using a process oil or a lightly deodorized oil containing chlorophylls, which is in an intermediate stage of the refining process for obtaining the purified fat or oil. However, the fats and oils preferably contain 50 to 100% by weight, more preferably 80 to 100% by weight of rapeseed oil.

  The above fats and oils containing 0.05 to 50 ppm by mass of chlorophylls may appropriately contain ordinary edible additives as needed, as long as the characteristics of the present invention are not impaired. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, lecithin for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, suppressing crystallization at low temperatures, etc. Emulsifiers, vitamin E, ascorbic acid fatty acid ester, lignan, coenzyme Q, oryzanol, tocopherol, and other antioxidants, coloring agents, fragrances and the like. The content of the additive in the fat or oil is preferably 0 to 2% by mass, and more preferably 0 to 1% by mass.

  The ratio of the fat or oil containing the chlorophyll of 0.05 to 50 mass ppm contained in the bakery dough of the present invention is not particularly limited. However, the fats and oils containing 0.05 to 50 ppm by mass of chlorophylls are preferably 0.5 to 50 parts by mass with respect to 100 parts by mass of the cereal flour and its substitute flour contained in the bakery dough. Preferably it is 1-30 mass parts, More preferably, it is 2-24 mass parts, Still more preferably, it is 3-21 mass parts. With respect to 100 parts by mass of the cereal flour and its substitute flour contained in the bakery dough, if the amount of the fat or oil containing 0.05 to 50 ppm by mass of the chlorophylls is within the above range, an undesired flavor derived from the cereal flour is obtained. It can be suppressed effectively.

  The bakery dough of the present invention is a food material used for ordinary bakery dough except that it contains cereal flour containing 4% by mass or more of dietary fiber and fats and oils containing 0.05 to 50 ppm by mass of chlorophylls. May be contained. Examples of the food material include cereal flours such as flour (strong flour, medium flour, and flour), wheat gluten, rice flour, active gluten, starch, and cellulose powder, other than cereal flour having a dietary fiber content of 4% by mass or more. Such as powders, yeast, yeast food, salt, sugars such as sugar (granulated sugar and white sugar), sugar alcohols, eggs (whole eggs, liquid eggs) and processed eggs, dairy products such as skim milk powder and milk And kneading fats and oils (such as butter), water, and aqueous components such as soymilk.

  The bakery dough of the present invention is generally used for preparing bakery dough, except that it contains cereal flour containing 4% by mass or more of dietary fiber and fats and oils containing 0.05 to 50 ppm by mass of chlorophylls. It can be manufactured by the method used. For example, when the bakery dough of the present invention is bread dough, manufacturing methods such as a direct kneading method (straight method), a sponge method, an all-in-mix method, an old noodle method, a sweetened sponge method, a liquid seed method, and a no-time method are applied. it can. In the case of baked confectionery dough (cake dough, cookie dough, etc.), a sugar batter method, a co-standing method, a separate method, an all-in-mix method, etc. can be applied. The above fats and oils containing 0.05 to 50 ppm by mass of chlorophylls are replaced with shortening, margarine, fat spread and the like by a general method of adding shortening, margarine, fat spread and the like in the above production method. It may be kneaded into the dough, or may be added to the dough and kneaded at the same time as shortening, margarine, fat spread and the like. In addition, by being included as a raw material such as shortening, margarine, and fat spread, it may be kneaded into dough as shortening, margarine, and fat spread. The prepared dough may be stored frozen as frozen dough.

  The bakery food of the present invention is a heat-baked (state) food obtained by heating (baking) the bakery dough of the present invention. Here, the heating and baking (baking) refers to all the modes of heating and cooking such as microwave cooking, boiling, steaming and frying, in addition to heating and baking in an oven, direct baking and the like. For example, in the case of an oven, the firing temperature is preferably 80 ° C to 240 ° C, more preferably 100 to 230 ° C, and the firing time is preferably 10 minutes to 120 minutes, more preferably 20 minutes to 100 minutes. Minutes.

  Examples of the bakery food of the present invention include breads (white bread, table rolls, sweet buns, cooked bread, French bread, live red, etc.), yeast confectionery (Stollen, Panettone, Kugroff, Brioche, donut, etc.), pastries (Danish, Croissants, pies, etc.) Cakes (butter cakes, sponges, biscuits, cookies, donuts, busses, hot cakes, waffles, etc.), Japanese sweets (buns, confections, steamed bread, kasutera buns, dorayaki, etc.), noodles (udon) , Soba, Chinese noodles, pasta, etc.) and dim sum (gyoza, shoyu, buns, wonton, spring rolls, etc.).

  One of the preferred embodiments of the bakery food of the present invention is a low-carbohydrate bakery food. Here, the low-carbohydrate bakery food is a food containing 0 to 25% by mass of carbohydrate. The carbohydrates contained in low-carbohydrate bakery foods are carbohydrates obtained by removing dietary fiber. Examples of the saccharide include glucose, dextrin, lactose, sucrose, galactose, ribose, trehalose, starch, processed starch, starch syrup, powdered starch syrup, and the like. Non-glucose such as lactose, galactose and ribose are preferred because they reduce oxidative stress. The amount of carbohydrate contained in the low-carbohydrate bakery food is preferably 1 to 21% by mass, more preferably 3 to 18% by mass.

  The low sugar bakery food also preferably contains 0 to 40% by mass of protein. The protein contained in the low-carbohydrate bakery food is not particularly limited as long as it contains a peptide larger than 8 amino acids. For example, corn gluten, wheat gluten, soy protein, wheat protein, milk protein, whey protein, animal proteins (including collagen) obtained from meat or fish meat, egg white, egg yolk and the like can be mentioned. Further, for example, a protein such as casein having a strong emulsifying power may be used. Preferably, the protein contains all essential human amino acids, especially lysine, leucine, methionine, cysteine. Α-lactalbumin rich in these amino acids may be included. The amount of protein contained in the low-carbohydrate bakery food is more preferably 0 to 30% by mass.

  The low-carbohydrate bakery food also preferably contains 15 to 80% by mass of fat or oil. The fats and oils contained in the low-carbohydrate bakery foods include fats and oils containing the above chlorophylls in an amount of 0.05 to 50 mass ppm, and include shortening, margarine, fat spread and the like. Fats and oils may contain a small amount (preferably 10% by mass or less, more preferably 0 to 5% by mass) of fat-soluble substances such as sterols, phospholipids, and tocopherols in addition to glycerides, as found in natural fats and oils. Good. The amount of fats and oils contained in a low-carbohydrate bakery food is more preferably 20 to 75% by mass. Fats and oils contained in low-carbohydrate bakery foods are not limited to fats and oils such as those containing 0.05 to 50 ppm by mass of chlorophylls, and, for example, fats and oils such as cocoa powder containing cocoa butter. Oils and fats derived from the contained raw materials are also included. For example, a food containing 20% by mass of cocoa powder contains an oil or fat (2.2% by mass) corresponding to the cocoa powder because the fat and oil content of the cocoa powder is about 11% by mass. This is the same for proteins and carbohydrates.

  The low-carbohydrate bakery foods also include low-carbohydrate high-oil bakery foods in which the ratio of the fat content to the total content of protein and carbohydrate is preferably 0.4 or more. In the low-carbohydrate high-oil food, the ratio of the fat content to the total content of the protein and the carbohydrate is more preferably 0.7 or more, and still more preferably 0.9 to 2.5. Low sugar bakery foods may contain sufficient minerals, vitamins, and the like to avoid nutritional disorders, in addition to sugars, proteins, fats and oils. In addition, these mass% is a numerical value in the case of 100 mass% of low-carbohydrate bakery foods.

  The low-carbohydrate bakery food, which is one of the preferred embodiments of the bakery food of the present invention, can suppress undesired flavor derived from cereal flour and is easy to eat. Therefore, it is suitable as a staple food or a side meal such as a sugar-limited diet, a low-sugar diet, and a low-carb diet.

  Next, the present invention will be described in detail with reference to Examples and Comparative Examples. However, the invention is not limited to these examples.

<Analysis method>
The content of chlorophyll and chlorophyll metal substitutes contained in fats and oils was determined in accordance with the standard fat and oil analysis test method chlorophyll 1.14-2013 established by the Japan Oil Chemists' Society. In addition, the content of chlorophyll degradation products contained in fats and oils was quantified in accordance with the analytical method “chlorophyll-derived substance” used by the Japan Vegetable Oil Association. The content of chlorophylls contained in fats and oils is the total amount of both.

<Preparation of oils and fats containing chlorophylls>
(1) Copper chlorophyll (trade name: Chloron GA, manufactured by Nippon Chlorophyll Co., Ltd.) was added to purified rapeseed oil (trade name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd.) at 0, 5, 25, and 50 ppm by mass. Was added and mixed so as to obtain the content of oil and fat 1, oil and fat 2, oil and fat 3, and oil and fat 4 were prepared.
(2) The crude oil squeezed and extracted from the rapeseed seeds was slightly purified (degumming, deoxidizing, mildly decolorizing, low-temperature deodorizing) to prepare oils 5 to 7.
The contents of chlorophylls contained in the above fats and oils 1 to 7 were measured and are shown in Table 1.

<Manufacture and evaluation of soy flour-containing roll bread 1>
According to the formulation and production method (medium seed method) in Table 2, soybean flour-containing roll breads of Examples 1 to 7 using fats and oils 1 to 7 (32.6 g of carbohydrate, 10.1 g of protein and 9.10 g per 100 g). 3 g of fat / oil, fat / (protein + sugar) = 0.22) was produced. Nine expert panelists evaluated the soy flour-containing rolls of the manufactured soybean flour-containing rolls according to the following evaluation criteria. Table 1 shows the evaluation results (total scores). The larger the value is, the more the soybean-specific flavor is suppressed. In the roll breads of Examples 2 to 7, the soybean-specific flavor is clearly suppressed.

(Flavor evaluation criteria for soy flour-containing roll bread)
Rating 5 points: No soy-specific flavor was felt at all 4 points: Little soybean-specific flavor was almost felt 3 points: Soybean-specific flavor was slightly felt 2 points: Soybean-specific flavor was clearly felt 1 point: Soybean-specific I strongly feel the flavor of

<Manufacture and evaluation of soy flour cookies>
According to the formulation in Table 3, the soy flour cookie doughs of Examples 8 and 9 using oils 1 and 6 were prepared by an all-in-one method. The prepared dough is baked in an oven, and cookies using fats 1 and 6 (containing 20.3 g of carbohydrate, 23.8 g of protein and 42.6 g of fat / 100 g, fat / (protein + sugar)) = 0.97). The obtained soy flour cookies of Examples 8 and 9 were evaluated by nine expert panelists on the strength of the flavor peculiar to soybean according to the same evaluation criteria as the above-mentioned soy flour roll bread. Table 3 shows the evaluation results (total scores). The larger the value is, the more the soybean-specific flavor is suppressed. In the cookie of Example 9, the soybean-specific flavor is clearly suppressed as compared with Example 8.

<Manufacture and evaluation of bran bread>
According to the formulation and the production method of Table 4, the bran breads of Examples 10 to 12 using oils 1, 6 and 7 (containing 10.1 g of carbohydrate, 7.0 g of protein and 8.3 g of oil and fat per 100 g) (Fat / (protein + sugar) = 0.48) was produced. According to the same evaluation criteria as the above-mentioned soy flour roll bread (replace the soybean-specific flavor with the bran-specific flavor), nine expert panelists obtained the bran-specific flavor of the obtained bran breads of Examples 10 to 12. The strength was evaluated. Table 4 shows the evaluation results (total scores). The larger the value is, the more the bran-specific flavor is suppressed. In the bran breads of Examples 11 and 12, the bran-specific flavor is clearly suppressed as compared with Example 10.

Claims (7)

A bakery dough comprising cereal flour containing at least 4% by weight of dietary fiber,
Furthermore, including fats and oils containing 0.05 to 50 mass ppm of chlorophylls,
The bakery dough.   The bakery dough according to claim 1, wherein the cereal flour is at least one selected from whole wheat flour, wheat germ, rye, soy flour, corn flour, bran, bran, and processed flour thereof.   A bakery food product, wherein the bakery dough according to claim 1 or 2 is heated and baked.   The bakery food according to claim 3, wherein the content of the fat or oil (fat / (protein + carbohydrate)) relative to the total content of the protein and the sugar is 0.4 or more.   A method for producing a bakery dough, comprising kneading an oil or fat containing 0.05 to 50 mass ppm of chlorophylls into a bakery dough material containing flour containing 4 mass% or more of dietary fiber.   A bakery food manufacturing method, comprising heating and baking the bakery dough according to claim 1 or 2, or the bakery dough manufactured by the manufacturing method according to claim 5.   A method for improving the flavor of a bakery food, comprising kneading an oil or fat containing 0.05 to 50 ppm by mass of chlorophylls into a bakery dough material containing flour containing 4% by mass or more of dietary fiber.