JP2001224299A - Dough improver for wheat product, dough and wheat flour product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain both a dough for a baked wheat flour food rich in voluminous feeling and softness and having satisfiable texture, flavor and baked color after baking and a long retrogradation time and an improver for producing the dough for baking. SOLUTION: This improver for the dough for the wheat flour product comprises at least an acerola fruit or its treated material. The wheat flour mix or dough comprises the improver. The wheat flour product is produced by using the improver, wheat flour mix or dough.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a dough improving agent for flour products, a flour dough containing the improving agent, and a flour product produced using the improving agent or dough. The present invention relates to a flour kneaded processed food, that is, a yeast (yeast) fermented and baked food (eg, bread, confectionery, pie, pizza, donut, etc.) and other non-baked food (eg, manju, udon) Noodles such as buckwheat,
Pasta and the like) and a flour dough such as a flour mix containing the improver and flour used in the production. In particular, in the case of yeast-fermented baked foods such as breads, yeast food, L-ascorbic acid (synthetic-vitamin C), to improve the volume, elasticity, and flavor of the baked food and to prolong the aging time of the food, A food additive comprising a chemically synthesized substance such as an emulsifier is blended and used in a flour dough as a dough quality improving agent. However, according to the present invention, even if an additive containing such a chemically synthesized substance is not used, the flour dough may be used. Baking foods such as breads obtained by baking are large in swelling, hard to age and harden, and are excellent in flexibility, elasticity and flavor.

[0002]

2. Description of the Related Art In the production of baked foods such as breads, flour, yeast, sugar, etc. (nutrients for yeast),
In addition to the main raw materials and other auxiliary raw materials for salt (seasoning), water, and fats (providing the flexibility of the bread and promoting the baking process), usually, various dough improving agents are always added. Most of them are chemically synthesized additives, so-called food additives. That is, food additives called quality improving agents such as yeast food, L-ascorbic acid (synthetic vitamin C), and emulsifier are used. Yeast food is used to promote the yeast fermentation of the dough, and contains a nitrogen source such as inorganic ammonium which has an effect of promoting the yeast fermentation, calcium sulfate which increases the hardness of water and acts to tighten the dough. As the emulsifier, for example, glycerin fatty acid monoester, diacetyltartaric acid monoglyceride, diglycerin fatty acid ester, CSL, lecithin, etc., in the refrigerated dough method, to prevent the appearance of fish eyes or to suppress aging or solidification of bread after baking Has been used for. Although the cause of the solidification phenomenon of bread has not been completely elucidated yet, it is generally said that the starch ages or the molecules of the starch associate to increase the firmness of the bread over time. Various emulsifiers have been used to prevent bread aging and extend the shelf life of bread by slowing or eliminating bread aging. Furthermore, yeast products such as bread are generally manufactured through steps such as preparation, kneading, division, bench time, molding, heating, baking, and the like. These steps need to be performed continuously due to the use of yeast, and may take as long as half a day or more. Therefore, it is difficult to provide fresh bread and the like to the consumer from the morning unless work is performed late at night or early in the morning, and the burden on the worker is heavy. Therefore, the development of refrigerated or frozen bread dough that can improve such operations is progressing. However, the refrigerated or frozen bread dough has a problem that the aging is faster and the texture is inferior to the refrigerated or frozen dough. However, the resistance of consumers to the use of food additives has increased in recent years, and it has been strongly desired to reduce or avoid the addition of conventionally used yeast food and emulsifiers. By the way, potassium bromate, one of the yeast foods, was used before, but it has been found that it has mutagenicity, chromosomal abnormality and carcinogenicity in rat kidney. Instead, L-ascorbic acid (synthetic vitamin C) is currently widely used as a dough improver. Consumers seeking food safety are strongly demanding non-use or restricted use of food additives. Therefore, it is desired that the use of synthetic additives besides the emulsifier, yeast food, and synthetic vitamin C should be avoided as much as possible. In particular, vitamin C is a component that is widely contained in natural products, but it still belongs to the category of synthetic food additives. Originally, it is desirable to add no food additives.However, in mass-producing bread and the like to some extent as products, specific volumes are large even without additives or natural materials due to various restrictions or necessary conditions. It has been difficult to produce high-quality bread that is rich, hard to solidify, hard to age, and has a good texture and flavor.

[0003]

SUMMARY OF THE INVENTION Accordingly, the present invention is directed to a wheat flour dough improving agent containing no synthetic chemicals for producing a baked flour food product by yeast fermentation of bread or confectionery in order to meet such a demand for safety. And to provide a flour mix and dough containing the same improver, so that the dough has good extensibility during kneading, has no or little adhesion to the machine, and has a good swelling. It is an object of the present invention to provide the above-mentioned improver, flour mix and dough for producing safe quality bread or the like which has a large volume feeling of up to 6 times and can maintain freshness for a long time (delay of aging). Furthermore, flour processing that does not rely on yeast fermentation (non-baking), but also goes through a kneading process, such as noodles and pasta such as udon and buckwheat with good dough extensibility and buckwheat, which gives soft and extensible dough. To provide a dough improver for producing food and a flour mix and dough containing the same, and finally to provide a flour product such as a flour baked food or a non-baked non-yeast fermented flour processed food. The purpose is also.

[0004]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present inventors have found that various natural materials, particularly, vitamin C is known to be abundant as a substitute for conventional synthetic vitamin C. As a result of vigorous experiments on a wide range of fruits, it was found that in order to solve the above-mentioned problems, it was not possible to use any vitamin C-containing fruits, but rather acerola fruits, especially acerola fruit powder, It alone gives good results but is not always satisfactory, it is not always satisfactory (1) acerola fruit or for example its juice, especially acerola fruit powder and (2) one or more of pentosanase, glucoamylase and hemicellulase (preferably pentosanase, lipase) And glucoamylase) in combination with yeast to promote the action of yeast when mixed into dough Improved land of extensibility, increasing the bulge, in which have reached the present invention by overlapping findings further investigated to be improved mechanical kneading property. That is, the enzyme to be combined with acerola or a processed product thereof is not limited to any enzyme. Many enzymes are unsuitable as dough improvers. Acerola fruit is vitamin C
Is a tropical fruit similar to cherries containing large amounts of
-Various fruits, such as lemon and strawberry, which are rich in ascorbic acid and L-ascorbic acid (synthetic vitamin C) with the same content
In comparison with the above, it was found that the swelling of the dough was much larger, resulting in a strong dough, and the dough improving effect was great. Thus, it was unexpected that it could be more than just a vitamin C substitute. Furthermore, the present inventors have found that acerola fruit powder is superior to acerola fruit itself or its juice (fruit juice), and that when the refrigerated or frozen bread is manufactured using the dough improving agent of the present invention, The inventor has also found that the above-mentioned excellent effects are achieved as a surprising fact.

[0005] That is, the present invention provides (1) a flour comprising: acerola fruit or a processed product thereof; and one or more kinds selected from the group consisting of pentosanase, lipase, glucoamylase and hemicellulase. Fabric improver for products,
(2) The improver according to the above (1), which contains acerola fruit powder, pentosanase, lipase and glucoamylase; and (3) contains acerola fruit powder, pentosanase, lipase, glucoamylase and hemicellulase. A flour for a flour product, comprising the improver according to the above (1) or (2), and (4) the improver according to any one of the above (1) to (3) and flour. Mix or dough, (5)
Acerola fruit or its processed product is converted to vitamin C in an amount of about 0.00002 to 0.2 with respect to 100 parts by weight of flour.
(6) a flour mix or dough according to the above (4) or (5), wherein the flour product is a yeast-fermented baked food; and (7) a yeast-fermented baked food. A flour mix or dough according to any of the above (4) to (6), which is a bread, a pie or a pizza; (8) a flour product comprising noodles;
The flour mix or dough according to the above (4) or (5), which is a flour product not based on yeast fermentation, such as pasta, buns, and dumplings, and (9) the above (1) to
(8) A flour product produced by using the dough improving agent, the flour mix or the flour dough according to any of (8).

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Acerola in the present invention usually means acerola fruit, and a processed product of acerola fruit is
As long as it is easy to add to the flour obtained by treating the acerola fruit, any one may be used, for example, a powder or a powder obtained by extracting and concentrating the acerola fruit is exemplified as a suitable one. . The method for producing such acerola fruit powder is already known, and may be produced by the known method or a method analogous thereto. Since such acerola fruit powder is commercially available, a commercially available product may be used. Specific examples of the enzyme used in the present invention include at least one type of pentosanase, lipase, glucoamylase, and one or a mixture of two or more types selected from the group consisting of hemicellulases. And at least one lipase, at least one pentosanase and at least one glucoamylase, at least one pentosanase, at least one lipase and at least one glucoamylase, at least one pentosanase, glucoamylase, and at least one hemicellulase, or at least one A combination of pentosanase, at least one lipase, at least one glucoamylase, and at least one hemicellulase. . Most preferably, the improver of the present invention comprises at least one pentosanase, at least one glucoamylase and at least one hemicellulase, at least one gentosanase and at least one glucoamylase or at least one hemicellulase, at least one pentosanase, It contains at least one lipase and at least one hemicellulase.

[0007] The pentosanase used in the improving agent of the present invention is, for example, Bacillus subtilis.
s), culturing Aspergillus Niger by a known method, collecting from the culture solution according to a method such as water extraction, and purifying the precipitate by adding inorganic salts such as ammonium sulfate and sodium sulfate to the extract, for example. Since it is obtained as a product or is commercially available as a food additive, it may be purchased and used. The present inventors have found that breads produced by baking dough in which pentosanase is added to the production of flour such as flour not only have an increased sense of volume but also significantly improve the aging of breads. The lipase to be used in the improving agent of the present invention is produced by a known method from the genus Aspergillus, Aspergillus, Candida, Penicillium or Aspergillus, and for example, European Patent EP585988.
It can be used as described in B1. Of course, commercially available lipase products may be used. In the present invention, any lipase-containing lipase may be used, and the lipase may be coated with a known lipid-impermeable material (eg, a film). The incorporation of lipase into the dough increases the volume of the breads and improves their softness. The glucoamylase used in the present invention is not particularly limited, and includes, for example, α-glucoamylase. As the glucoamylase, those obtained by culturing a strain of Aspergillus oryzae, among those obtained from strains of the genus Aspergillus, may be used. Alternatively, commercially available glucoamylase is also conveniently used in the present invention. The incorporation of glucoamylase into the dough improves the volume of the baked bread, and extends the aging or hardening time of the bread. The hemicellulase used in the improving agent of the present invention is not particularly limited, and examples thereof include endoxylanase and arabinofuranosidase (eg, arabinofuranosidase B). As hemicellulase,
It can be obtained by culturing a strain such as Aspergillus by a known method, and isolating and purifying the strain. Further, the dough improving agent of the present invention may contain other known dough improving components. Such materials include, for example, powdered fats and oils and calcium. Powdered fats and oils are obtained from vegetable fats and oils such as soybean oil, corn oil and palm oil, for example, animal fats and oils such as lard and beef tallow, and those having a melting point of about 48 ° C. or more are preferably used. As a calcium source, for example, crushed eggshell can be mentioned.

[0008] Refrigerated or frozen storage of the fermented bread dough, taking it out when necessary, and baking the bread is very useful for reducing the burden on the operator.
The bread obtained in this way is inferior in fermentation expansion rate, flavor, etc. to "freshly baked bread", in which the fermented dough is baked without going through a refrigeration or freezing process, and aging of bread after baking. Although the drawback is that the time is short, such a drawback can be improved by blending the enzyme, especially pentosanase, with the dough. Accordingly, the present invention also provides a refrigerated or frozen dough improver containing at least one enzyme, in particular pentosanase. Furthermore, surprisingly, when an enzyme such as pentosanase is blended with flour or the like, the dough has excellent extensibility and does not easily stick to a machine, thereby facilitating a continuous process. The present invention provides, for the purpose of improving such refrigerated or frozen dough, extending aging time, improving extensibility, facilitating mechanical processes, etc., only pentosanase, or furthermore, pentosanase and other lipases, hemicellulases and glucoses described above. It may be a quality improver in which one to three of amylase is appropriately blended. The combination of acerola fruit or a processed product thereof and the above enzyme may be used as the flour product dough improving agent of the present invention, or any of the following additives may be blended to obtain the flour product improving agent of the present invention. A flour mix is produced by mixing and mixing such improvers with flour. The production method may follow a conventional method. Flour dough is manufactured by kneading the flour mix with water or the like. This may also be manufactured according to a conventional method. The amount of the improver to be used in flour cannot be specified unconditionally, but is usually about 0.01 to 100 parts by weight of flour.
10 to 10 parts by weight, preferably about 0.1 to 2 parts by weight.
In the manufacture of flour mixes, besides enzymes, usually flour such as flour (strong flour, rye flour, glutinous flour), yeast, vegetable fats and oils, animal fats and oils, sugars such as sugar, foods,
Dairy products (eg skim milk powder), calcium, water, and other auxiliary ingredients (eg raisins, grapes, walnuts, chocolate, garlic, onions, etc.) are charged and kneaded.
The dough obtained through the kneading process is not only general dough (eg, bread dough) but also mochi, bun dough, donut dough, pie dough, pizza dough, hot cake dough, sponge cake dough, crepe dough, dumpling dough, etc. Good. The yeast used belongs to the genus Saccharomyces, and any yeast can be used as long as it has a fermentation ability. It may be a freeze-tolerant yeast.

The improver or dough of the present invention may further contain, in addition to the above-mentioned components, if necessary, various known additives generally used in bread dough. That is, according to the present invention, a flour product with excellent quality can be produced without using a conventional food additive containing a synthetic chemical substance, but if necessary, an appropriate amount of additive may be used.
Specifically, reducing agents (eg, vitamin C, cysteine),
Malt powder, pectin, gums (eg, xanthan gum, guar gum), caseins, cystine, gluten, emulsifiers (eg, CSL, SSL, lecithin, glycerin fatty acid,
Diacetyltartaric acid monoglyceride, succinic acid monoglyceride), oxidizing agent (eg, vitamin C, potassium bromate,
Potassium iodate, ammonium persulfate), thickener, α
Starch, calcium stearyl lactate, sucrose fatty acid ester, organic acids (eg, acetic anhydride, adipic acid, fumaric acid), tricalcium phosphate, dough conditioner for freezing, glucose oxidase, sulfhydryl oxidase, pyranose oxidase, soybean peroxidase, Oligosaccharide oxidase, cyclodextrin glucanotransferase, xylanase, β
-Glucanase, cellulase, mannanase, starch branching enzyme, maltotriose-forming enzyme, maltotetraose-forming enzyme, maltopentaose-forming enzyme, maltohexaose-forming enzyme, catalase, lipoxygenase, peroxidase, protease, peptidase, glutaminase, trans Glutase or the like is used. In the improving agent of the present invention, the acerola fruit may contain the above-mentioned known additives in addition to the processed product thereof and one or more of the above-mentioned pentosanase, lipase, glucoamylase and hemicellulase. The mixing ratio of the flour to the improver of the present invention is not particularly limited, but is usually about 0.01 to 10 g, preferably 0.1 to 2 g per 100 g of flour as a raw material.
g, more preferably 0.5 to 1.5 g. The blending amount of pentosanase in the improver of the present invention is usually about 0.01 to 1% by weight, preferably about 0.05 to 0.5% by weight, and more preferably about 0.1 to 1% by weight, based on the whole preparation.
0.2% by weight. When the improver of the present invention further contains lipase, glucoamylase or (and) hemicellulase, the amount of lipase is usually about 0.1 to 10% by weight, preferably about 1 to 5% by weight, based on the whole preparation. %, More preferably about 2-3% by weight. The amount of glucoamylase is usually about 0.
It is 1 to 10% by weight, preferably about 0.5 to 5% by weight, more preferably about 1 to 2% by weight.

The mixing ratio (weight ratio) of pentosanase, lipase and glucoamylase is usually about 1: about 1
-30: about 1-50, preferably 1: about 5-20: about 1
0 to 30, more preferably 1: about 8 to 15: about 15 to 2
5 Pentosanase is used for 100 g of flour as a raw material used in flour mix or dough,
Usually 0.0001 g to 0.01 g, preferably 0.00
05 g to 0.001 g, lipase 0.001 g to 0.1 g.
1 g, preferably 0.01 g to 0.02 g, and the amount of glucoamylase is preferably 0.001 g to 0.1 g. Regarding the amount of hemicellulase to be used, since commercially available pentosanase contains hemicellulase as a trace amount of impurities, it does not matter if pentosanase is used or if pentosanase is not added. The dough for a baked product of the present invention can be manufactured by charging, mixing, and kneading the improver of the present invention at the time of manufacturing these doughs. The baked goods dough of the present invention can be stored at low temperature, refrigerated or frozen, or can be stored frozen. The flour mix or the dough to which the improver of the present invention is added has excellent volume, softness, texture, and flavor after baking or frying. In addition, it is difficult to adhere to a manufacturing machine and has excellent extensibility. Also, the burning color is good. Further, it hardly ages or hardens. The dough thus prepared can be made into a flour final product such as bread by subjecting it to a known method. Examples of such known methods include first fermentation, splitting, bench time, molding, second fermentation (heater), baking, and the like. As long as the specific enzyme according to the present invention is used, a baked product such as baked bread, which is a final product, may be produced by any of the direct kneading method, the sponge method, and the in-liquid method. Furthermore, the dough for a baked product to which the improver of the present invention has been added has the above characteristics even when baked after refrigeration or freezing, so that it is not necessary to manufacture the dough at midnight or early morning, The burden on people is significantly reduced. The baked product dough of the present invention can be made into a baked product using a general baking machine in the same manner as a conventional baked product dough. The baked goods manufactured from the baked goods dough of the present invention include, for example, breads, donut, pie, pizza,
Yeast fermented and baked foods such as hot cakes, sponge cakes, and crepes, such as non-baked foods not based on yeast fermentation such as buns, udon, buckwheat, pasta, and gyoza, and are safe ingredients for humans or mammals It can be safely eaten in the usual way. In the above, breads refer to bread, anpan, hard roll, soft roll, pizza, pie, Chinese man, donut, frozen bread, steamed bread, fried bread and the like.

[0011]

The present invention will be described more specifically with reference to the following examples and test examples, but the present invention is not limited to these examples.

Example 1 Pentosanase 0.2% Lipase 3.0% Glucoamylase 1.5% Acerola powder 3.0% Dextrin 92.3% The above ingredients are blended to produce a frozen bread dough improving agent. did. % Indicates% by weight.

Example 2 Frozen dough for confectionery bread was prepared according to the following formulation and process, and the specific volume of bread and the texture after each storage period were compared. Strong powder 100 parts by weight Yeast 4.5 parts by weight Sugar 20 parts by weight Salt 1.2 parts by weight Shortening 15 parts by weight Skim milk powder 2 parts by weight Egg 15 parts by weight Dough improver of Example 1 1 part by weight Water 44 parts by weight Mixing L4 minutes M4 min. ↓ L2 min. M5 min. H1 min. The mixing was performed at a low speed of 4 minutes and a medium speed of 4 minutes, and then a shortening was added. Kneading temperature 26 ° C Floor time 40 minutes Divided weight 75g (roll) Freezing condition -40 ° C After 40 minutes -20 ° C Storage at room temperature Thawing 60 minutes Wheeling condition 38 ° C 80% 60 minutes Firing Upper flame 220 ° C Lower flame 190 ° C 10 minutes At the time of kneading for the manufacture of the frozen bread dough, no adhesion to the dough manufacturing machine was observed, and the extensibility of the frozen bread dough was excellent.

Test Example 1 Confectionery Bread 0.1% by weight of yeast food was prepared using the improver of Example 1 described above.
It was produced by substituting 0.3 parts by weight of monoglycerin fatty acid ester. [Result 1] Freezing period of dough and specific volume of bread making After 1 day After 2 days After 3 days After 7 days Example 2 5.6 5.4 5.2 5.0 5.0 Test Example 1 5.5 5.1 4.8 4. 4 Texture First day After 2 days After 4 days After 7 days Example 2 ◎ ◎ ○ △ Test Example 1 ◎ △ × × ◎: Soft and moist feeling ○: Soft but little moist feeling △: Slightly soft ×: Pretty soft The bread obtained by baking the frozen bread dough containing the improver of the present invention obtained by the above-described examples according to a conventional method has a voluminous feeling, a soft feeling, a texture, an excellent flavor, and a long aging time. Was.

[0015]

The dough for a baked product to which the improver of the present invention is added has excellent volume, softness, texture and flavor even after baking, and has a long aging time. In addition, it is difficult to adhere to a manufacturing machine and has excellent extensibility. Also, the burning color is good.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A21D 13/00 A21D 13/00 13/08 13/08

Claims (9)

[Claims] 1. A flour product comprising (1) an acerola fruit or a processed product thereof and (2) one or more selected from the group consisting of pentosanase, lipase, glucoamylase and hemicellulase. Fabric improver. 2. The improving agent according to claim 1, which comprises acerola fruit powder, pentosanase, lipase and glucoamylase. 3. The improving agent according to claim 1, which comprises acerola fruit powder, pentosanase, lipase, glucoamylase and hemicellulase. 4. A flour mix or dough for a flour product, comprising the improver according to claim 1 and flour. 5. The acerola fruit or its processed product is converted to vitamin C in an amount of about 0.00
A flour mix or dough, wherein the mixture is 002 to 0.2 parts by weight. 6. The flour mix or dough according to claim 4, wherein the flour product is a yeast fermented and baked food. 7. The flour mix or dough according to any one of claims 4 to 6, wherein the yeast fermented and baked food is bread, pie or pizza. 8. The flour mix or dough according to claim 4, wherein the flour product is a flour product not based on yeast fermentation, such as noodles, pastas, buns, and dumplings. 9. A flour product produced by using the dough improving agent, flour mix or flour dough according to any one of claims 1 to 8.