JP7239296B2 - Wheat bran containing composition - Google Patents

Description

The present invention relates to wheat bran containing compositions.

Wheat bran is mainly composed of pulverized wheat husks and is rich in insoluble dietary fiber, vitamins and minerals. However, wheat bran has a peculiar odor and a harsh aftertaste, and wheat bran-containing foods are generally inferior in taste.

Various methods have been developed to improve the palatability of wheat bran. For example, Patent Document 1 describes that by adding ferulic acid and p-coumaric acid to wheat bran, both the odor and sourness peculiar to wheat bran are reduced, and the flavor is improved.
In addition, Patent Document 2 describes a food material characterized by containing roasted bran, wheat protein, deactivated soybean flour, and pectin as a thickening stabilizer. . In Patent Document 2, trehalose, whole egg, erythritol, stevia, butter, and salt are added to this food material and mixed to prepare a dough, and the resulting bread has a moist and chewy texture. It is stated that it had

JP 2016-26485 A JP 2016-101115 A

TECHNICAL FIELD The present invention relates to a mild and easy-to-eat wheat bran-containing composition in which both the odor and harsh aftertaste peculiar to wheat bran are suppressed.

In view of the above problems, the inventors have conducted extensive studies. As a result, the wheat bran-containing composition obtained by blending specific amounts of a high-intensity sweetener and B vitamins in combination with wheat bran has a reduced odor peculiar to wheat bran. It was found that the harshness of the aftertaste is suppressed, the mellowness is added, and the expression of bitterness derived from high-intensity sweeteners and B vitamins is suppressed, and as a result, the ease of eating wheat bran is greatly improved. rice field. The present invention has been completed based on these findings.

That is, the present invention contains (A) wheat bran, (B) a high-intensity sweetener, and (C) B vitamins not derived from wheat bran, and the content of component (B) relative to the content of component (A) is 0.005 × 10 ^-3 to 15 × 10 ^-3 in mass ratio, and the content of component (C) with respect to the content of component (A) is 0.02 × 10 ^-3 in mass ratio ³ to 3.0×10 ⁻³ are provided.

The wheat bran-containing composition of the present invention suppresses both the odor peculiar to wheat bran and the harshness of the aftertaste, is imparted with mellowness, and furthermore contains B vitamins and a high-intensity sweetener. Expression of bitterness is also suppressed, and the composition is modified to have an easy-to-eat flavor or taste.

The bran-containing composition of the present invention contains wheat bran as component (A).
The wheat bran used in the present invention is not particularly limited as long as it contains wheat husks as a main component, and it is preferable to use pulverized wheat husks. Wheat bran can be obtained, for example, by roasting and pulverizing wheat hulls by conventional methods. Wheat bran is commercially available, and for example, Wheat Bran DF (manufactured by Nisshin Pharma) and Bran Ace Powdery P (manufactured by Nippon Flour Mills) can be used. Further, these wheat bran may be degreased or steamed. Wheat bran subjected to degreasing treatment and steaming treatment in this way is also suitable as the wheat bran defined in the present invention.
Steamed wheat bran (hereinafter referred to as steamed wheat bran) means wheat bran and water that have been subjected to heat treatment in a coexistent state. For example, wheat bran is treated with an autoclave, wheat bran and water are mixed and kneaded with an extruder, wheat bran and water are mixed and kneaded with a kneader, and then Dried and steamed wheat bran can be obtained. It is preferable to use steamed wheat bran from the viewpoint of improving the odor peculiar to wheat bran, the rough feeling on the tongue, the absorption of saliva, etc., and modifying the wheat bran into an easy-to-eat property.

Moreover, it is also preferable that the wheat bran as a raw material is degreased to reduce the lipid content. The lipid content contained in the raw material wheat bran is preferably 1.0 to 10.0% by mass, and 2.0 to 9.0% by mass, from the viewpoint of flavor, processability, and storage stability. is more preferable, more preferably 3.0 to 8.5% by mass, even more preferably 3.0 to 5.0% by mass.

The wheat bran-containing composition of the present invention can be used as a food raw material, and can also be eaten as a food itself. The content of wheat bran in the composition can be appropriately set according to the desired form.
The content of wheat bran in the wheat bran-containing composition is preferably 5% by mass or more, more preferably 10% by mass or more, more preferably 15% by mass, from the viewpoint of allowing rich intake of nutritional components and dietary fiber. % or more is more preferable. When used as a food raw material (for example, when used as a raw flour for baked goods), the content of wheat bran in the wheat bran-containing composition is preferably 80% by mass or more, and preferably 90% by mass or more. More preferably, it is 95% by mass or more, even more preferably 96% by mass or more, and even more preferably 97% by mass or more.
The content of wheat bran in the wheat bran-containing composition of the present invention is, when the composition is used as a food material, from the viewpoint of suppressing the odor and aftertaste peculiar to wheat bran, and from the viewpoint of ensuring the degree of freedom in formulation. Therefore, it is usually 99% by mass or less, and preferably 98% by mass or less. In addition, when the wheat bran-containing composition of the present invention is a food itself (for example, baked goods), the content of wheat bran in the composition is 50% from the viewpoint of the processing characteristics of baked goods and the ease of molding the dough. % by mass or less is preferable, 40% by mass or less is more preferable, and 30% by mass or less is even more preferable.
Therefore, the content of wheat bran in the wheat bran-containing composition of the present invention is preferably 5 to 99% by mass, more preferably 10 to 98% by mass. Further, when the composition is used as a food raw material, the content of wheat bran in the composition is preferably 95 to 99% by mass, more preferably 96 to 99% by mass, and 97 to 98% by mass. % is more preferable.
In the wheat bran-containing composition of the present invention, the remainder other than the wheat bran contains the above components (B) and (C), and can be further composed of various food raw materials, water, and the like.
When defining or describing the content of each component of the composition in the present invention, the content excludes water. For example, a composition containing 100 g of wheat bran with a moisture content of 1% by mass has a wheat bran content of 99 g.

The wheat bran-containing composition of the present invention contains one or more high-intensity sweeteners as component (B). Here, the term “high-intensity sweetener” as used herein refers to a natural or artificial sweetener that has ten to thousand times the sweetness of sucrose and can impart sweetness to food and drink by adding a very small amount. means a sweetener of The sweetness of the high-intensity sweetener is preferably 50 to 700 times, more preferably 100 to 400 times that of sucrose, from the viewpoint of reducing the harsh aftertaste peculiar to wheat bran.

High-intensity sweeteners include, for example, natural sweeteners such as stevia (rebaudioside, stevioside, sweetness when sucrose is 1 (the same applies hereinafter): 150 to 300), glycyrrhizin (300), Licorice (30-50), Lohan Guo (300), Neohesperidin Dihydrochalcone (1000), Thaumatin (2000), Monellin (3000), Brazein (2000), Mabinlin (100-400), Neoculin (25000), Lysozyme (20) ), and artificial sweeteners such as aspartame (200), acesulfame potassium (200), sucralose (600), saccharin (300-500), sodium saccharin (500), cyclamate (30-50), neotame (10000), alitame ( 2000), Dulcin (250), and the like. Among these high-intensity sweeteners, it is preferable to use at least one selected from the group consisting of stevia, sucralose, and acesulfame potassium from the viewpoint of flavor.

In the wheat bran-containing composition of the present invention, the content of component (B) with respect to the content of component (A) ((B) / (A)) is 0.005 × 10 in terms of mass ratio (same below) ^-3 or more. From the viewpoint of further reducing the harsh aftertaste, (B)/(A) is preferably 0.01×10 ⁻³ or more, more preferably 0.03×10 −3 or more, and 0.03×10 ⁻³ or more. 05 × 10 ^-3 or more, more preferably 0.1 × 10 ^-3 or more, further preferably 0.5 × 10 ^-3 or more, 1 × 10 ^-3 or more It is even more preferable to have In the wheat bran-containing composition of the present invention, (B)/(A) is 15×10 ⁻³ or less. From the viewpoint of further suppressing the expression of bitterness, (B)/(A) is preferably 10 × 10 ^-3 or less, more preferably 5 × 10 ^-3 or less, and 3 × 10 ^-3 or less. more preferably 2×10 ⁻³ or less.
Therefore, in the wheat bran-containing composition of the present invention, (B)/(A) is 0.005 × 10 ^-3 to 15 × 10 -3, preferably 0.01 × ^{10 -3 to} 10 × 10 ^{- 3} , more preferably 0.03×10 ⁻³ to 5×10 ⁻³ , still more preferably 0.05×10 ⁻³ to 3×10 ⁻³ , still more preferably 0.1×10 ⁻³ to 3×10 ⁻³ , more preferably 0.5×10 ⁻³ to 3×10 ⁻³ , further preferably 1×10 ⁻³ to 2×10 ⁻³ .

The content of the component (B) contained in the wheat bran-containing composition of the present invention is, for example, when this composition is used as a food material (raw material flour), from the viewpoint of reducing the harsh aftertaste and reducing the bran odor. , preferably 0.0005% by mass or more, more preferably 0.001% by mass or more, still more preferably 0.003% by mass or more, and further preferably 0.005% by mass or more Preferably, it is more preferably 0.01% by mass or more. In addition, the content of component (B) contained in the wheat bran-containing composition of the present invention is 2.0% by mass or less from the viewpoint of suppressing the expression of bitterness when this composition is used as a food material. is preferably 1.5% by mass or less, more preferably 1.0% by mass or less, further preferably 0.6% by mass or less, and 0.5% by mass or less is more preferably 0.3% by mass or less, and even more preferably 0.2% by mass or less.
In addition, the preferred range of the content of component (B) in the wheat bran-containing composition of the present invention is 0.0005 to 2.0% by mass, more preferably 0 when this composition is used as a food material. 0.0005 to 1.5% by mass, more preferably 0.001 to 1.0% by mass, still more preferably 0.001 to 0.6% by mass, still more preferably 0.003 to 0.5% by mass. It is 5% by mass, more preferably 0.003 to 0.3% by mass, more preferably 0.005 to 0.2% by mass.
In addition, in the food obtained by using the wheat bran-containing composition of the present invention as a food material, the content of the above component (B) in the food is the content of the component (B) in the wheat bran-containing composition, the wheat It naturally depends on the amount of bran-containing composition used. This also applies to component (C) and the like, which will be described later.

The wheat bran-containing composition of the present invention contains one or more B vitamins as component (C). B vitamins are water-soluble substances and are known to function as coenzymes in vivo. B vitamins that can be used in the present invention include vitamin B ₁ such as thiamine hydrochloride, vitamin B ₂ such as riboflavin, vitamin B ₆ such as pyridoxine, pyridoxal, pyridoxamine, adenosylcobalamin, methylcobalamin, and sulfitocobalamin. , hydroxocobalamin, vitamin B ₁₂ such as cyanocobalamin, niacin, pantothenic acid, folic acid, and biotin. B vitamins have a common feature that they have a sharp bitter taste when tasted in the mouth. B vitamins themselves do not give a feeling of mellowness or other ease of eating in the mouth.
Among B vitamins, vitamins B ₁ , B ₂ , B ₆ , and B ₁₂ have a higher commonality of taste such as bitterness. Although the reason for this is not clear, it is thought to be due to the presence of a nitrogen-containing heterocycle in the molecular structure.
The content and blending ratio of component (C) defined in the present invention do not include the B vitamins inherently contained in wheat bran. The B vitamins contained in wheat bran have little effect on taste, probably because the amount is small. By blending B vitamins with wheat bran independently of wheat bran, the aftertaste of the wheat bran can be reduced and the wheat bran can be modified to have a mellow taste. Its action mechanism is thought to be that the blended B vitamins act on the components of wheat bran. A hydroxyl group possessed by B vitamins has the property of forming a weak reversible bond with phosphoric acid. The protein contained in wheat bran contains a phosphate group, and the weak binding between the phosphate group and the B vitamins changes the structure of the protein, imparting "mellowness" and It is thought to reduce the peculiar "harshness". It should be noted that this is only an estimate, and the present invention is not limited to the above mechanism of action. In addition to the above, it is considered that the bitterness and the like common to B vitamins act in a complex manner for the manifestation of the effects of the present invention.
In addition, B vitamins can be measured by referring to the Japanese Food Standard Composition Tables 2015 Edition (7th Edition) Analysis Manual Chapter 3 Vitamins p108-139.

In the wheat bran-containing composition of the present invention, the content of component (C) with respect to the content of component (A) ((C) / (A)) is 0.02 × 10 in terms of mass ratio (the same applies hereinafter) ^-3 or more. From the viewpoint of further enhancing mellowness, (C)/(A) is preferably 0.025×10 ⁻³ or more, more preferably 0.05×10 ⁻³ or more, and 0.1×10 ⁻³ or more, more preferably 0.3×10 ⁻³ or more, further preferably 0.5×10 ⁻³ or more, and 0.7×10 ⁻³ or more is more preferred.
In the wheat bran-containing composition of the present invention, (C)/(A) is 3.0×10 ⁻³ or less. From the viewpoint of further suppressing the expression of bitterness, (C)/(A) is preferably 2.5 × 10 ^-3 or less, more preferably 1.7 × 10 ^-3 or less, and 1.5 It is more preferably 1.0×10 ⁻³ or less, more preferably 1.0×10 ⁻³ or less.
Therefore, in the wheat bran-containing composition of the present invention, (C)/(A) is 0.02×10 ⁻³ to 3.0×10 ⁻³ , preferably 0.025×10 ⁻³ to 2 .5×10 ⁻³ , more preferably 0.05×10 ⁻³ to 2.5×10 ⁻³ , still more preferably 0.1×10 ⁻³ to 1.7×10 ⁻³ , more preferably 0.3×10 ⁻³ to 1.5×10 ⁻³ , more preferably 0.5×10 ⁻³ to 1.0×10 ⁻³ , still more preferably 0.7× 10 ⁻³ to 1.0×10 ⁻³ .

In addition, the content of the component (C) contained in the wheat bran-containing composition of the present invention, for example, when this composition is used as a food material (raw material flour), reduces the harshness of the aftertaste and imparts mellowness. From the viewpoint of, it is preferably 0.002% by mass or more, more preferably 0.003% by mass or more, further preferably 0.005% by mass or more, and 0.01% by mass or more is more preferred.
In addition, the content of component (C) contained in the wheat bran-containing composition of the present invention is 0.3% by mass or less from the viewpoint of suppressing the expression of bitterness when this composition is used as a food material. is preferred, 0.25% by mass or less is more preferred, and 0.2% by mass or less is even more preferred.
In addition, the preferable range of the content of component (C) in the wheat bran-containing composition of the present invention is 0.002 to 0.3% by mass, more preferably 0, when this composition is used as a food material. 0.003 to 0.3 mass %, more preferably 0.005 to 0.25 mass %, still more preferably 0.01 to 0.2 mass %.

Furthermore, in the present invention, the total content of component (B) and component (C) with respect to the content of component (A) ([(B) + (C)] / (A)) reduces the harsh aftertaste and From the viewpoint of imparting mellowness, the mass ratio (the same applies below) is preferably 0.1 × 10 ^-3 or more, more preferably 0.15 × 10 ^-3 or more, and 0.17 × 10 ⁻³ or more is more preferable, and 0.2×10 ⁻³ or more is more preferable.
In the present invention, [(B) + (C)] / (A) is preferably 13 × 10 ^-3 or less, and 10 × 10 ^-3 or less from the viewpoint of suppressing the expression of bitterness. is more preferably 6×10 ⁻³ or less, further preferably 5×10 ⁻³ or less, further preferably 4×10 ⁻³ or less, and 3×10 ⁻³ or less. It is even more preferable to have
Further, in the present invention, the preferable range of [(B)+(C)]/(A) is 0.1×10 ⁻³ to 13×10 ⁻³ , more preferably 0.1×10 ⁻³ to 10×10 ⁻³ , more preferably 0.15×10 ⁻³ to 6×10 ⁻³ , still more preferably 0.17×10 ⁻³ to 5×10 ⁻³ , still more preferably It is 0.2×10 ⁻³ to 4×10 ⁻³ , more preferably 0.2×10 ⁻³ to 3×10 ⁻³ .

Furthermore, in the present invention, the content of component (C) with respect to the content of component (B) ((C)/(B)) is 0.01 in mass ratio (the same applies hereinafter) from the viewpoint of imparting mellowness. It is preferably 0.05 or more, more preferably 0.1 or more.
In the present invention, (C)/(B) is preferably 15 or less, more preferably 10 or less, even more preferably 5 or less, from the viewpoint of suppressing the expression of bitterness, and 4 It is more preferably 3 or less, even more preferably 2 or less.
In the present invention, the preferred range of (C)/(B) is 0.01 to 15, more preferably 0.01 to 10, still more preferably 0.05 to 5, still more preferably is 0.05 to 4, more preferably 0.1 to 3, more preferably 0.1 to 2.

In addition, the components (A), (B) and (C) in the wheat bran-containing composition of the present invention preferably satisfy the following (formula 1) from the viewpoint of suppressing the expression of bitterness.

X=[(B)+(C)]/(A)
Y=(C)/(B)
Y≦0.005/(X−0.00029) (Formula 1)
(X: 0.0005 to 0.015, Y: 0.01 or more)

Moreover, from the viewpoint of suppressing the expression of bitterness, the components (A), (B) and (C) in the wheat bran-containing composition of the present invention more preferably satisfy the following (formula 2).

[0.165 (B) + (C)] / (A) ≤ 0.0033 (Formula 2)

Further, the components (A), (B) and (C) in the wheat bran-containing composition of the present invention more preferably satisfy the following (formula 3) from the viewpoint of suppressing the expression of bitterness.

[0.2 (B) + (C)] / (A) ≤ 0.002 (Formula 3)

Furthermore, the wheat bran-containing composition of the present invention preferably contains water as component (D). The content (moisture content) of component (D) in the wheat bran-containing composition of the present invention is preferably 1.0% by mass or more, and preferably 1.5% by mass or more, from the viewpoint of improving flavor. More preferably, it is 2.0% by mass or more.
In addition, the content of component (D) in the wheat bran-containing composition of the present invention is preferably 5.0% by mass or less, and preferably 4.0% by mass or less, from the viewpoint of reducing the bran odor. More preferably, it is 3.0% by mass or less.
Therefore, the content of component (D) in the wheat bran-containing composition of the present invention is preferably 1.0 to 5.0% by mass, from the viewpoint of improving flavor and reducing bran odor. It is more preferably 4.0% by mass, even more preferably 1.5 to 4.0% by mass, even more preferably 2.0 to 3.0% by mass.

The use of the wheat bran-containing composition of the present invention is not particularly limited, and it can be used as a raw material for various foods. Foods themselves are also included in the wheat bran-containing composition of the present invention as long as they satisfy the provisions of the present invention. For example, the wheat bran-containing composition of the present invention can be suitably used as a flour raw material for baked goods. Also, the baked confectionery itself obtained by using the wheat bran-containing composition of the present invention as a flour raw material is also included in the wheat bran-containing composition of the present invention as long as it satisfies the provisions of the present invention.
The baked goods are preferably biscuits, cookies, crackers, hardtacks, pretzels, pies, cut breads or shortbreads described in "Confectionery Dictionary", First Edition, October 30, 1981, p. A form containing wheat bran, a high-intensity sweetener, and B vitamins is preferred. It may also be in the form of so-called calorie bars. A baked confectionery can be manufactured by a conventional method.

Also, the wheat bran-containing composition of the present invention can be used in the production of cereal foods. Cereal foods are also commonly referred to as breakfast cereals (Ready to eat, Breakfast cereal). Usually, it is a flaky food obtained by steaming a cereal raw material, cooling it, flattening it, shaping it, expanding it, drying it, and roasting it. It is often eaten with liquid foods such as milk. In the present invention, the cereal food means a state before milk or the like is added, that is, a form sold as a cereal food.

EXAMPLES The present invention will be described in more detail below based on examples, but the present invention is not limited to these.

[Preparation of wheat bran-containing composition]
Examples 1-33, Comparative Examples 1-18
According to the composition shown in Table 1, wheat bran, high-intensity sweetener, and B vitamins were weighed and thoroughly mixed.
The moisture content of the wheat bran-containing composition after preparation was 2.5%.

[Evaluation method for bran-containing composition]
The wheat bran-containing composition prepared above was evaluated for harsh aftertaste, bran odor, mellowness and bitterness when the composition was put in the mouth in powder form, based on the following evaluation criteria. In this evaluation, the aftertaste "acridity" refers to an astringent or sour taste derived from wheat bran. In addition, "bran odor" refers to the peculiar smell of wheat bran that passes through the nose when eating. In addition, "mellowness" means a mild taste that is pleasant to the palate, and has a mild taste that is less irritating. Furthermore, "bitterness" refers to bitterness derived from sweeteners and/or B vitamins. Any of the above flavors can be perceived and evaluated independently of other flavors.
For each evaluation of "harsh aftertaste", "bran odor" and "mellowness", the evaluation of Comparative Example 1 of wheat bran only (neither high-intensity sweetener nor B vitamins was blended) was used. It was set to "1". Regarding "harshness of aftertaste" and "smell of wheat bran", "5" was given when these were not felt at all, and "5" was given when a strong feeling of "mellowness" was given, and relative evaluation was carried out according to the following criteria. For "bitterness", those derived from components (B) and (C) were evaluated, and when components (B) and (C) were blended in an excessive amount that did not satisfy the provisions of the present invention (Comparative Example 17) The evaluation was set to "1", and the case where no bitterness was felt was set to "5", and relative evaluation was performed according to the following criteria. Evaluations 1, 2, 3, 4, and 5 mean that the evaluation is good in a stepwise order. Each evaluation was performed by two expert panels.

―Evaluation Criteria for Harsh Aftertaste―
5: no harsh aftertaste 4: almost no harsh aftertaste 3: harsh aftertaste 2: somewhat strong aftertaste 1: strong aftertaste

―Evaluation Criteria for Bran Odor―
5: No smell of bran 4: Almost no smell of bran 3: Feeling of bran smell 2: Slightly strong bran smell 1: Strong bran smell

―Evaluation Criteria for Mellowness―
5: Feels mellow strongly 4: Feels mellow somewhat strongly 3: Feels mellow 2: Almost does not feel mellow 1: Does not feel mellow at all

―Evaluation Criteria for Bitterness―
5: Absolutely no bitterness 4: Almost no bitterness 3: Bitterness 2: Somewhat strong bitterness 1: Strong bitterness The results are shown in Table 1 below. The evaluation results of the two panels were all the same.

As is clear from Table 1 above, when the high-intensity sweetener and B vitamins were not added to the wheat bran, the aftertaste was harsh and the bran odor was felt strongly, and the mellowness was not felt at all ( Comparative example 1). Also, when only the high-intensity sweetener is added to wheat bran, the bitterness of the aftertaste and bran odor are improved, and the bitterness derived from the high-intensity sweetener is not felt, but the result is that the wheat bran does not feel mellow at all. (Comparative Examples 2 to 5). Similarly, when only B vitamins were added to wheat bran within the specified range of the present invention, the bitterness and mellowness of the aftertaste were improved, but the bran odor was not improved. As the amount increased, a bitter taste derived from vitamin B was felt (Comparative Examples 6 to 11). Furthermore, even when both a high-intensity sweetener and B vitamins are added to wheat bran, the added amount of the high-intensity sweetener or B vitamins relative to the wheat bran content is within the specified range of the present invention. , the aftertaste was improved in harshness, wheat bran odor, and mellowness, but bitterness derived from high-intensity sweeteners or B vitamins was felt (Comparative Examples 12 to 17). Furthermore, even when sucrose was used in place of the high-intensity sweetener, no improvement was observed in the harshness of the aftertaste and bran odor (Comparative Example 18).
On the other hand, the bran-containing compositions of the present invention shown in Examples 1 to 33 did not give harsh aftertaste, bran odor and bitterness, or they did not give a strong bitterness. Furthermore, all the bran-containing compositions of the present invention were found to be mild.
Therefore, by making each component in the bran-containing composition within the range specified in the present invention, the bran odor and harshness are reduced, and the bitterness derived from B vitamins or high-intensity sweeteners is eliminated. A well-flavoured bran-containing composition could be obtained.

[Production Example] Production of Baked Confectionery Raw materials were mixed in the amounts shown in Table 2 below to prepare dough, and the dough was baked to produce baked confectioneries. A specific manufacturing method will be described in detail below.

Cherica Gold E (margarine manufactured by Kao Corporation) as fat, ammonium carbonate and sodium bicarbonate as swelling agents are weighed and added to a Hobart mixer (model: N-50) manufactured by Hobart Co., Ltd., and mixed at low speed for 30 seconds. Mixing was performed at medium speed for 30 seconds.
Further, while stirring at a low speed for 30 seconds, a melted whole chicken egg was added in two portions. After the first egg addition, low speed stirring was performed for 30 seconds, then the second egg was added and low speed stirring was performed for 30 seconds. After scraping off the oil adhering to the walls of the mixer, the mixture was stirred at low speed for 30 seconds.
Subsequently, a mixture in which the component (A), which is wheat flour and wheat bran, the component (B), which is a high-intensity sweetener, and the component (C), which is a B vitamin, are uniformly dispersed is blended and mixed at a low speed. Stir for 90 seconds.
The dough obtained above was stuffed into a rectangular baking mold and arranged on a baking sheet covered with release paper. The baking mold was made of metal and had a size of 80 mm×20 mm×15 mm in length×width×height. 20 g of the dough was weighed into the mold and molded.
Subsequently, baked goods were obtained by baking under the following baking conditions.
Firing temperature: top heat 180°C / bottom heat 180°C
Baking time: 11 minutes

The baked confectioneries produced in the above production examples were evaluated based on the above evaluation criteria for harsh aftertaste, bran odor, mellowness and bitterness when the baked confectioneries were put in the mouth. Regarding each evaluation of "harsh aftertaste", "smell of wheat bran" and "mellowness", the evaluation of Comparative Example 19 using only wheat bran as a raw material was given as "1". Regarding the "harshness of the aftertaste" and the "smell of wheat bran", a rating of "5" was given when these were not felt at all, and a rating of "5" was given when a strong feeling of "mellowness" was given, and relative evaluation was performed according to the above criteria. For "bitterness", high-intensity sweeteners and those derived from B vitamins were evaluated. The evaluation of Comparative Example 20 using Comparative Example 17 in which an excessive amount was blended as a raw material was set to "1", and the case where no bitterness was felt was set to "5". . Evaluations 1, 2, 3, 4, and 5 mean that the evaluation is good in a stepwise order. Each evaluation was performed by two expert panels.
The results are shown in Table 2 below. The evaluation results of the two panels were all the same.

As is clear from Table 2 above, the baked confectionery using the composition (Comparative Example 1) in which no high-intensity sweetener and B vitamins were added to wheat bran had a strong aftertaste and a strong bran odor, and The result was that the mellowness was not felt at all (Comparative Example 19). In addition, baked confectionery using a composition (Comparative Example 17) containing an excessive amount of high-intensity sweetener and B vitamins exceeding the range specified by the present invention with respect to the content of wheat bran has an aftertaste. Although harshness, bran odor and mellowness were improved, bitterness derived from a high-intensity sweetener or vitamin B group was felt strongly (Comparative Example 20).
On the other hand, the baked confectionery containing the bran-containing composition of the present invention (Example 2) has almost no aftertaste or bran odor derived from wheat bran, and has a mild taste. The result was that the bitterness derived from the genus was not felt at all (Example 34). This indicates that the bran-containing composition of the present invention is also suitable for producing baked goods.

Claims (8)

(A) wheat bran,
(B) a high-intensity sweetener, and (C) B vitamins not derived from wheat bran,
The content of component (A) is 5 to 99% by mass,
The content of component (B) with respect to the content of component (A) is 0.005×10 ⁻³ to 15×10 ⁻³ by mass,
A wheat bran-containing composition, wherein the content of component (C) relative to the content of component (A) is 0.02×10 ⁻³ to 3.0×10 ⁻³ in mass ratio. The wheat bran-containing composition according to claim 1, wherein the moisture content in said composition is 1.0 to 5.0% by mass. The wheat bran-containing composition according to claim 1 or 2, wherein the content of said component (B) in said composition is 0.0005 to 2.0% by mass. The wheat bran-containing composition according to any one of claims 1 to 3, wherein the content of component (C) in the composition is 0.002 to 0.3% by mass. The wheat bran-containing composition according to any one of claims 1 to 4, wherein each content of said components (A), (B) and (C) in said composition satisfies the following formula.

[0.165 (B) + (C)] / (A) ≤ 0.0033 The wheat bran-containing composition according to any one of claims 1 to 5, wherein the content of said component (A) in said composition is 95 to 99% by mass. The wheat bran-containing composition according to any one of claims 1 to 6, which is used as a flour raw material for foods. The wheat bran-containing composition according to any one of claims 1 to 5, wherein the wheat bran-containing composition is a baked confectionery.