JP2002306056A - Quality-improving composition for bakery product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality-improving composition for bakery products, having excellent quality-improving effect on bakery products, free from lowering of taste and texture and capable of imparting further excellent health function to the bakery products. SOLUTION: This quality-improving composition for bakery products comprises β-glucan derived from Gramineae plant and having at least two kinds of bonds selected from 1-2-β-D-glucopyranose bond, 1-3-β-D-glucopyranose bond, 1-4-β-D-glucopyranose bond and 1-6-β-D-glucopyranose bond.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a quality improving composition for bakery products, a dough for bakery products using the quality improving composition, a bakery product and a method for producing the same. More specifically, the present invention relates to a quality improving composition for bakery products containing β-glucan derived from a gramineous plant, a dough for bakery products using the quality improving composition, a bakery product, and a method for producing the same.

[0002]

2. Description of the Prior Art In the manufacture of bakery products, quality improvers are generally used for a variety of purposes. In the dough manufacturing process, an improver for adjusting the stickiness, softening or hardening of the dough is used in order to improve workability such as preparation or molding of the dough. When firing,
There is a need for an improver that contributes to an increase in product value, such as increasing the volume of the product, imparting elasticity, and improving “no skin” generated on the surface of the product. In the storage and storage of bakery products, the bakery products solidify over time after firing,
The problem is to prevent or delay the deterioration of physical properties such as texture, and an improving agent has been developed to solve the problem. Further, in frozen preserved dough, an improving agent is an indispensable additive for imparting freezing resistance. For these purposes, for example, polyglycerin fatty acid esters, fatty acid monoglycerides, emulsifiers such as lecithin, oxidizing agents that work to strengthen the gluten network, enzymes such as α-amylase and protease that help modify the gluten network, or the above components Various food additives have been used, such as sugars such as fats and oils, sorbitol, trehalose, thickening polysaccharides such as xanthan gum and pectin, and pregelatinized starch.

[0003] On the other hand, recently, consumers have high interest in safety as well as good taste and texture and "delicious" with products, and have avoided synthetic additives.
Natural product orientation has become apparent. In addition, the prevalence of lifestyle-related diseases is increasing due to the westernization of the diet and the aging of the population.Consumers should consider their own health and actively consume foods with bioregulatory functionality. Awareness is permeating.

[0004] Under these circumstances, the use of the above-mentioned additives, which leads to a reduction in the taste and texture and the appearance of flavor, particularly the amount of the synthetic emulsifier used is reduced, and the bakery is prepared by using only natural products as much as possible. There is a strong demand for a method of improving the problems related to products and the development of additives mainly using such natural products. There is also a growing need for bakery products with improved health functionality over conventional foods.

[0005]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a bakery product with an excellent quality improving effect, without a decrease in taste and texture, and imparting even better health functionality. It is to provide a quality improving composition for a bakery product to be obtained.

[0006]

Means for Solving the Problems The present inventors focused on β-glucan extracted from gramineous plants and conducted various studies on the effect of the β-glucan on bread-making properties.
It has been found that glucan increases the water absorption of flour dough and contributes to increasing the volume of bread after baking. The β-glucan extracted from the above grasses is 1
-2-β-D-glucopyranose linkage, 1-3-β-D
-Glucopyranose bond, 1-4-β-D-glucopyranose bond, and 1-6-β-D-glucopyranose bond, which are β-glucans having at least two types of bonds. It is a material that has been analyzed for its excellent bioregulatory functionality, such as lipid metabolism-improving action, intestinal regulation action, and suppression of blood sugar level elevation, and is attracting attention. The wide use of such materials in processed foods is expected to contribute not only to the enhancement of functionality (high value-added) of processed foods, but also to the maintenance of the health of the general public.
It is very significant.

As a result of further studies, the present inventors have found that β-glucan extracted from grasses has a function of increasing water absorption to bakery products prepared from cereal powder as well as health functions. It has an excellent effect of improving the taste and texture compared to the thickening polysaccharides that it has, suppresses the decrease in flavor caused by emulsifiers and oxidizing agents, and adds additives to conventionally used bakery products Even when the amount is not reduced or not added, the improvement effect is maintained, bakery products with good workability, soft volume are obtained, the taste and texture can be improved, and anti-aging is also excellent in frozen dough etc. The present invention has been found to exhibit an excellent quality improving effect such as that a bakery product can be obtained.

That is, the present invention relates to a 1-2-β-D-glucopyranose bond, a 1-3-β-D-glucopyranose bond, a 1-4-β-D-glucopyranose bond and a 1-6
At least two of the -β-D-glucopyranose linkages
An object of the present invention is to provide a quality improving composition for bakery products, characterized by containing a β-glucan derived from a gramineous plant having at least two kinds of bonds.

Further, the present invention provides a method for producing a bakery product using cereal powder as a main raw material, characterized in that the above-mentioned quality improving composition of the present invention is added and mixed during any step of the production method. And a method for producing a bakery product.

The present invention also provides a bakery dough prepared by adding and mixing the above-described quality improving composition of the present invention with cereal powder.

The present invention also provides a bakery product obtained by molding and baking the dough for a bakery product of the present invention.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The “1-2-β-D-glucopyranose bond, 1-3-β-D-glucopyranose bond, 1-β-D-glucopyranose bond” used in the quality improving composition for bakery products of the present invention.
-4-β-D-glucopyranose linkage and 1-6-β-
The “β-glucan derived from a gramineous plant having at least two or more types of D-glucopyranose linkages” is preferably a β-glucan extracted from a gramineous plant (hereinafter also referred to as an extracted β-glucan). The extracted β-glucan is not particularly limited in its extraction method, and may be extracted by adding an extraction solvent to a gramineous plant as an extraction raw material. Also,
The extract itself in the case of solid-liquid separation, or a liquid or solid form obtained by concentrating β-glucan extracted from the extract by a known method, or purified from the extract by a known method to increase purity It can be obtained by any production method, such as liquid or solid, any form, and any purity. Of course, there is no problem even if the extracted components other than β-glucan are mixed.

The β-glucan of barley or oat has a structure of 1
-3-β-D-glucopyranose linkage and 1-4-β-
It is a polymer of glucose having a D-glucopyranose bond as a main component, and is distributed almost entirely in cereal seeds mainly as a component constituting the endosperm cell wall of the seed. The content of barley flour is generally 3 to 10% by weight, although it varies depending on the site and species. Therefore, in the present invention, it is also possible to use such cereal powder as the above-mentioned extracted β-glucan as the β-glucan derived from the grass family, but the content of β-glucan is 10% of the added cereal powder.
% By weight, causing a reduction in the product value such as the limited amount of β-glucan added to the bakery product as a whole, and a decrease in taste and texture and unevenness in burning due to components contained in cereal powder other than β-glucan There are cases. Therefore, as the β-glucan derived from a gramineous plant used in the present invention, the above-mentioned extracted β-glucan is preferable.

Examples of the grasses for obtaining the β-glucan include rice, wheat, corn, sorghum, barnyard grass, millet, millet, barley, oats (crow oats). And cereals such as rye. For the extraction, the whole plant can be used as a raw material, but it is preferable to use a seed having a relatively high β-glucan content. Further, any of bran, bran, malt, germ, and endosperm parts obtained in the step of refining cereals, including whole pulverized matter (whole grain) may be used. Preferably barley or oats whole grain or oats crushed from the outer periphery of the endosperm portion and the resulting bran, rice bran, bran or germ of wheat or corn, more preferably barley or oats It is the endosperm portion obtained by milling whole grains and grains from the outer periphery and bran generated at that time.

The above-mentioned extracted β-glucan is 1-2-β-D-
It has at least two kinds of bonds among a glucopyranose bond, a 1-3-β-D-glucopyranose bond, a 1-4-β-D-glucopyranose bond, and a 1-6-β-D-glucopyranose bond. β-glucan, 1-
3-β-D-glucopyranose linkage and 1-4-β-D
-It is preferable to contain β-glucan having a glucopyranose bond.

The method of extracting the above-mentioned extracted β-glucan from a plant of the grass family will be described. Since the β-glucan used in the present invention is a water-soluble polymer, it can be dissolved as an aqueous solution. Powder, water, hot water,
Using hot water, a salt solution, an acid / alkaline aqueous solution, an organic solvent, or the like, extraction can be performed with a solvent in an amount of 2 to 100 times the amount of powder at an arbitrary time and at an arbitrary temperature.
Further, β-glucan can be obtained by subjecting the extract to solid-liquid separation. Above all, β-glucan extracted with water, hot water or hot water is preferable, and β-glucan extracted with water at a temperature of 80 ° C. or lower and 4 ° C. or higher or hot water is more preferable. Further, an extraction accelerator may be added at the time of extraction.

As the above extraction method, specifically, for example, as a method of obtaining a high molecular weight β-glucan from barley, a method of producing a waxy barley as a raw material and extracting with water (Japanese Patent Publication No. 4-1197). A method of obtaining β-glucan having a weight-average molecular weight of 100,000 to 1,000,000 by using barley, oats as raw materials, alkali extraction, neutralization, and alcohol precipitation (Japanese Patent Publication No. 6-83652), and a milling yield of 82%
A method of extracting β-glucan with hot water at 80 to 90 ° C. using the following barley bran as a raw material (JP-A-11-225706)
Publication No.) is known. The β-glucan obtained by these extraction methods can be further converted into a low-molecular β-glucan by a known method. As a method for lowering the molecular weight, any of known hydrolysis reactions of polysaccharides can be used. For example, it is known that a water-soluble polysaccharide is hydrolyzed by heating under pressure in the presence of an acid, and this can be used to reduce the molecular weight. It is also effective to reduce the molecular weight using a hydrolysis reaction by an enzyme.
-Β glucanase or the like can be used. Also, W
O98 / 13056 can also be obtained by directly extracting from the raw cereal grains.

As the extracted β-glucan used in the present invention, a β-glucan having a high molecular weight and any average molecular weight can be used. 10,000 or less, preferably 50
It is preferably 10,000 or less, more preferably 100,000 or less.

The above "1-2-β-D" used in the present invention
A glucopyranose bond, a 1-3-β-D-glucopyranose bond, a 1-4-β-D-glucopyranose bond and a 1-6-β-D-glucopyranose bond. Having a β derived from a gramineous plant
The content of `` glucan '' in the quality improving composition of the present invention,
It is 0.1 to 100% by weight, preferably 1 to 95% by weight, and more preferably 10 to 95% by weight.

The composition for improving the quality of the present invention comprises the following components: "1-2-β-D-glucopyranose bond, 1-3-β-D-glucopyranose bond, 1-4
a β-glucan derived from a gramineous plant having at least two kinds of β-D-glucopyranose bond and 1-6-β-D-glucopyranose bond ”, an emulsifier, an oxidizing agent, and enzymes At least one kind selected from the group consisting of: 1-2-α-D-glucopyranose bond, 1-3-α-D-glucopyranose bond, 1-4
It can contain a saccharide having at least one of an α-D-glucopyranose bond and a 1-6-α-D-glucopyranose bond, and fructose or a saccharide containing fructose.

The emulsifier used in the present invention includes:
At least one selected from monoglycerin fatty acid esters, diacetyltartaric acid esters, and sucrose fatty acid esters
More than one kind is preferred, and more preferred are diacetyltartaric esters such as diacetyltartaric acid monoglyceride and diacetyltartaric acid diglyceride. Other examples of the emulsifier include lecithin, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sugar ester. The content of the emulsifier in the quality improving composition of the present invention is preferably 1 to 300 parts by weight based on 100 parts by weight of β-glucan derived from a grass plant, and the quality improving composition of the present invention is baked. When used in a product, the emulsifier is used in an amount of 0.01 to 5% by weight, preferably 0.08 to 1% by weight, based on the cereal powder in the bakery product.

The diacetyltartaric acid monoglyceride preferably used as the above-mentioned emulsifier in the present invention is not particularly limited to a production method. Usually, diacetyltartaric anhydride and monoglyceride and a mixture of diglyceride are reacted in the presence of acetic acid or monoglyceride. And diglycerides can be obtained by esterification with tartaric acid and acetic acid in the presence of acetic anhydride. Therefore, diacetyltartaric acid monoglyceride preferably used in the present invention is:
Usually, it is obtained as containing diacetyltartaric acid diglyceride. The pH of diacetyltartaric acid monoglyceride in an aqueous solution or an oil-in-water emulsion is in the range of about 1.3 to 1.9, and the stability is improved. Therefore, in the quality improving composition of the present invention, Composition pH
Is adjusted to 3.0 to 10.0, preferably 4.5 to 8.5. If necessary, the pH can be adjusted by adding a base or a salt having a pH adjusting effect to the quality improving composition of the present invention. Any base or salt that can be added may be used as long as it has a pH adjusting action and can be added to food. For example, ammonia, calcium hydroxide, sodium hydroxide, bases such as potassium hydroxide, or, for example, sodium, potassium, ammonium, calcium salts such as acetic acid, carbonic acid, phosphoric acid, succinic acid, glutamic acid, ascorbic acid, tartaric acid, Sodium hydrogen carbonate and the like are preferred.

The oxidizing agent used in the present invention includes:
At least one selected from cystine or ascorbic acid
More than one kind is preferable, and ascorbic acid is more preferable. The content of the oxidizing agent in the quality improving composition of the present invention is preferably 0.01 to 15 parts by weight based on 100 parts by weight of β-glucan derived from a gramineous plant, and the quality improving composition of the present invention. When the product is used in a bakery product, the oxidizing agent is used for the cereal powder in the bakery product,
0.0001-0.2% by weight, preferably 0.0005
The amount is preferably about 0.1% by weight.

The enzymes used in the present invention include:
Any one having an effect of improving bread making may be used,
Amylases, proteases, cellulases, and hemicellulases are preferably at least one or more selected from the group consisting of lipases, glucose oxidase, lipoxygenase, lactase, invertase, pentonase, pectinase. , Catalase, ascorbate oxidase,
Examples include sulfhydryl oxidase, hexose oxidase, and transglutaminase. The content of the enzymes in the quality improving composition of the present invention varies depending on the purity of the enzyme preparation and the type of the enzyme. For example, in the case of a commercially available enzyme preparation, β-glucan 10
The amount is 0.01 to 100 parts by weight, preferably 0.05 to 30 parts by weight, based on 0 parts by weight.

The above enzymes are described in more detail. The above amylases are selected from the group consisting of α-amylase, isoamylase and glucoamylase.
Or two or more amylases, Bacillus sp., Pseu
genus domonas, genus Aspergillus, genus Rhizopus , Klebsiells
Those derived from the genus are preferred. As these amylases, commercially available amylase preparations can be used. For example, as α-amylase, Amylase AD “Amano”, AH “Amano”, Novo Nordisk Bioindustry Co., Ltd. manufactured by Amano Pharmaceutical Co., Ltd. Tamamill and BAN made by the company, Uniase B made by Yakult Honsha Co., Ltd.
M-8, SPIGASE H manufactured by Nagase Seikagaku Corporation
S, HK, PN-4, AL, LH, Sumiteam L manufactured by Shin Nippon Chemical Industry Co., Ltd., Klystase manufactured by Daiwa Kasei Co., Ltd., Lohalase AT manufactured by Kokugen Lame Co., Ltd., Liquefactase T manufactured by Ueda Chemical Industry Co., Ltd. K, SS, Biozyme C and L manufactured by Amano Pharmaceutical Co., Ltd., and Uniase L manufactured by Yakult Honsha Co., Ltd. As isoamylase,
Amano pullulanase "Amano", DB-
1. Promobozyme manufactured by Novo Nordisk Bioindustry Co., Ltd. As glucoamylase, glucozyme NL, AF6, manufactured by Amano Pharmaceutical Co., Ltd.
Sumiteam S, SG, A manufactured by Shin Nippon Chemical Co., Ltd.
N, AD, AL, AMG and dextrozyme manufactured by Novo Nordisk Bioindustry Co., Ltd., Glucoteam of Nagase Seikagaku, Uniase K of Yakult Pharmaceutical, Glutase 600 of Hankyu Bioindustry, A
D, Kokugen, Daizyme of Daiwa Kasei, Cochlase G2 of Sankyo, and centime. All of the above enzyme names are trade names.

The proteases include Baci
llus genus, Thermus genus, Asperigillus genus, plant-derived or animal-derived, preferably Bacillus genus, Thermu
It is derived from the genus s, the genus Asperigillus , and plants. These are used alone or in combination of two or more. As these proteases, commercially available protease agents can be used. For example, proteases N "Amano", P "Amano", S "Amano",
Examples include Alcalase and Neutrase manufactured by Novo Nordisk Bioindustry Co., Ltd., Sumiteam LP manufactured by Nippon Chemical Industry Co., Ltd., and Samoase manufactured by Daiwa Kasei Co., Ltd. All of the above enzyme names are trade names. In addition, pepsin, trypsin, chymotrypsin,
Papain and chymosin (rennet) can also be used.

The above cellulases include Tricho
derma spp, Asperigillus genus, but is preferably derived from Fusarium genus, it is possible to use various cellulase agent commercially available, they may be used either alone or in combination of two or more. As such a cellulase agent, for example,
Cellulase A and T manufactured by Amano Pharmaceutical Co., Ltd., Sumiteam AC and C manufactured by Nippon Chemical Industry Co., Ltd., Cellulase XP manufactured by Nagase Seikagaku Corporation, CellTeam, Cellulase "Onozuka" manufactured by Yakult Yakuhin Kogyo, Y-NC, Meiji Seika Maycellulase TP, TL, HP, Kyowa Hakko Doriserase, and Godo Shusei's GODO-TCL, TCL-H. All of the above enzyme names are trade names.

As the above-mentioned hemicellulases, various commercially available hemicellulases can be used, and these can be used alone or in combination of two or more. Examples of such hemicellulase agents include hemicellulase "Amano" manufactured by Amano Pharmaceutical Co., Ltd., Sumiteam X manufactured by Shin Nippon Chemical Industry Co., Ltd., Olivex manufactured by Novo Nordisk Bioindustry Co., Ltd., and Cellulosin manufactured by Hankyu Bioindustry. HC, B, TP2
5, GM5, GODO-TXL of joint spirits, and the like. All of the above enzyme names are trade names.

As the above lipases, Asperigi
Although those derived from the genus llus , Rhizopus and Pesudomonas are preferred, various commercially available lipase agents can be used, and these can be used alone or in combination of two or more. Examples of such a lipase agent include lipases A “Amano” and P “Amano” manufactured by Amano Pharmaceutical Co., Ltd.
Lipase (Saiken) manufactured by Nagase Seikagaku Corporation and the like. All of the above enzyme names are trade names.

The above "1-2-α-D" used in the present invention
Having at least one bond among a -glucopyranose bond, a 1-3-α-D-glucopyranose bond, a 1-4-α-D-glucopyranose bond and a 1-6-α-D-glucopyranose bond "Carbohydrate" refers to, for example, 1-4-α
Starch or glycogen which is a 1-4-α glucan having a -D-glucopyranose bond, dextran which is a 1-6-α glucan having a 1-6-α-D-glucopyranose bond, 1-3-α-D 1 having a -glucopyranose bond and a 1-6-α-D-glucopyranose bond
And -3,1-6-α-glucan, such as muten. The content of the carbohydrate in the quality improving composition of the present invention, the ratio of the β-glucan and the carbohydrate derived from grasses,
Β-glucan / saccharide = 1/1000 to 0.35 by weight ratio
/ L is preferable.

The above-mentioned "sugar having fructose or fructose" used in the present invention includes purified fructose, honey, sugar, isomerized sugar, fruit juice such as pear and watermelon. The content of the `` sugar having fructose or fructose '' in the quality improving composition of the present invention, the ratio of the β-glucan derived from a gramineous plant to the `` sugar having fructose or fructose '' is a weight ratio,
β-glucan / “fructose or fructose-containing sugar” = 1/4
The amount is preferably 0 to 15/1. By making such a content, workability at the time of fabric work is good,
A bakery product with excellent texture and soft volume is obtained. In addition, it is possible to provide a bakery product excellent in preventing aging even in frozen dough. Also,
When the above “sugar having fructose or fructose” is used as a fructose pure content in an amount of 0.1 part by weight or more based on 100 parts by weight of cereal powder in a bakery product, workability in dough work This makes it possible to obtain a bakery product having a good quality, a good texture and a soft volume, and a bakery product excellent in preventing aging even in frozen dough.

The quality improving composition of the present invention includes the above-mentioned "1.
-2-β-D-glucopyranose linkage, 1-3-β-D
-Glucanose bond, 1-4-β-D-glucopyranose bond and 1-6-β-D-glucopyranose bond having at least two or more bonds, and a β-glucan derived from a gramineous plant ”, an emulsifier , At least one member selected from the group consisting of oxidants and enzymes, 1-2.
at least one of an α-D-glucopyranose bond, a 1-3-α-D-glucopyranose bond, a 1-4-α-D-glucopyranose bond and a 1-6-α-D-glucopyranose bond Various additives and excipients can be added to and mixed with sugars having a bond and fructose or sugars containing fructose, as long as the effects of improving quality are not hindered.

Examples of the above-mentioned additives and excipients include cereal powder, yeast, yeast food, oil and fat, oil and fat emulsion composition (water-in-oil emulsion, oil-in-water emulsion), wheat gluten,
Swelling agents (ammonium hydrogen carbonate, sodium hydrogen carbonate, etc.), bleaching agents (ammonium persulfate), aqueous solutions containing water, alcohols, polyalcohols, salts, acids, alkalis, etc., gelling agents, thickeners, stabilizers It is also possible to add food additives such as food or food. These are not particularly limited as long as they are edible.For example, in oils and fats, rice oil, rapeseed oil, soybean oil, cottonseed oil, palm oil, palm kernel oil, coconut oil,
Olive oil, fish oil, beef tallow, lard, cocoa butter, or processed hardened oil, slightly hydrogenated oil, isomerized hydrogenated oil, transesterified oil, fractionated oil, or two or more of these processed as required Any of these oils and fats and oils obtained by mixing two or more of these fats and oils can be used. Furthermore, emulsions of these edible oils and fats (W / O emulsions or O / W emulsions, furthermore, O / W / O emulsions, double emulsions of W / O / W, or higher) (Including emulsions having the following emulsion structure). Examples of thickeners and stabilizers include pullulan, psyllium, gum arabic, gellan gum, glucomannan, guar gum, xanthan gum, tamarind gum, carrageenan, alginates,
Furcellulane, locust bean gum, pectin, curdlan, and their low molecular weight compounds, starch, modified starch,
Examples include various pregelatinized starches, crystalline cellulose, gelatin, dextrin, agar, and the like. In addition, glucose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified matter, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide, reduced sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, Mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, nectar oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, stevia, aspartame and other sugars, phosphates (hexametaphosphate, secondary phosphate, primary phosphate), Stabilizer for alkali metal salts of citric acid (potassium, sodium, etc.), whey proteins such as α-lactalbumin, β-lactoglobulin, serum albumin, casein, other milk proteins, low-density lipoprotein, high-density lipoprotein , Phosvitin, livetin, Egg proteins such as glycoproteins, ovalbumin, conalbumin and ovomucoid; wheat proteins such as gliadin, glutenin, prolamin and glutelin; other proteins such as animal and vegetable proteins; salt, rock salt, sea salt, potassium chloride, etc. Inorganic salts, acidulants such as acetic acid, lactic acid, gluconic acid, etc., coloring agents such as β-carotene, caramel, red koji pigment, antioxidants such as tocopherol, tea extract, whole egg, egg yolk, egg white, enzyme-treated egg, etc. Eggs, grains such as strong flour, medium flour, flour, beans such as soy flour, water, flavors, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, juice, coffee, It may contain nut paste, spices, cocoa mass, and cocoa powder.
It is also possible to use two or more of the above-mentioned additives in combination, or to use a complex thereof. The amount of these additives and excipients to be added to the quality improving composition of the present invention is not particularly limited, and may be a general amount. In the composition of the present invention, for example, 0.01 to 90% by weight %.

In preparing the quality improving composition of the present invention, at least one or more selected from the group consisting of the above-mentioned β-glucan, emulsifier, oxidizing agent and enzymes derived from grasses, 1-2-α-D -Glucopyranose linkage, 1-3
Carbohydrate having at least one of -α-D-glucopyranose bond, 1-4-α-D-glucopyranose bond and 1-6-α-D-glucopyranose bond, and fructose or fructose. Raw materials such as sugars, and, if necessary, the above-mentioned excipients and other additives can be added and mixed in an optional manner and in an arbitrary order to obtain the quality improving composition of the present invention. Can be. Also, the ingredients of the above-described quality improving composition of the present invention may be originally contained in the dough of a bakery product such as bread dough.

To give a specific example of adjustment, for example, when edible oils and fats are used as excipients, various kinds of mixing, kneading and stirring machines usually used for mixing and preparing oils and fats and emulsions can be used. For example, a propeller type stirrer, a reciprocating rotary type stirrer, an orifice mixer, a paddle type stirrer, a stirrer type emulsifier (homomixer), a cutter mixer, a co-kneader, a conche machine, a silent cutter, a jet mixer, a vacuum stirrer, a screw type mixer, Examples thereof include a static mixer, a cutting mixer, an ultrasonic emulsifier, a kneader, a roll, a hydrosher, a pipeline mixer, a universal mixer, a pin machine, a homogenizer (high-pressure homogenizer), a ball cutter, and a ribbon mixer. Preferably, a stirring emulsifier (homomixer) and / or a homogenizer (high-pressure homogenizer)
It is preferred to use

The quality improving composition of the present invention may be stored or emulsified as it is after mixing and stirring the raw materials by the above method, or may be plasticized by rapid cooling. In this case, a votator, a combinator, a perfector, a complexor, an onlator can be used, but the product temperature is 10 ° C.
It is preferred to use a pin machine below. Conversely, after emulsifying the fats and oils, using a quenching plasticizer such as a votator, a combinator, a perfector, a complexor, and an onlator, a β-glucan derived from a gramineous plant of the present invention and other compounds are added. The quality improving composition of the present invention may be prepared by any of the above methods.

Further, the quality improving composition of the present invention is obtained by mixing and stirring the raw materials according to the above method, and then spray drying, foam mat drying, freeze drying, hot air drying, and electromagnetic wave (high frequency, microwave, far infrared) drum. Powdering can be performed by a dry method, a belt dry method, or the like. Further, each component is dried by the above-mentioned method, and then mixed by a powder mixer, a micro speed mixer, a hammer mill, a turbo mill, or the like to obtain the quality improving composition of the present invention.

In the quality improving composition of the present invention, the above-mentioned β-glucan derived from a gramineous plant is preferably used in an amount of 0.05 to 30% by weight based on the cereal powder in the bakery product. . In this case, the constituents of the quality improving composition of the present invention may be added to the bakery dough at once or one by one, and the addition timing is not limited. Also, it may be contained in the dough.

The bakery product and bakery product dough in which the quality improving composition of the present invention is used include cereal powders such as flour, rye flour, rice flour, and the like. According to fats and oils, emulsions, sugars, dairy products, eggs, yeast, yeast food, oxidizing agents,
Mixing and kneading water with all or a part of auxiliary materials such as reducing agents, various enzymes and emulsifiers to prepare dough, and heating the dough as it is or after fermentation, such as steaming, baking, frying, boiling, etc. After processing, frozen or refrigerated,
Steamed, baked, fried, boiled, etc., heat-treated, such as breads (for example, hot cakes, crepes, sponge cakes, donuts, sweet buns, white bread, French bread, rye bread, hard rolls, Danish pastries, etc.), The confectionery (for example, biscuits, cookies, crackers, pies, etc.), buns, dumpling skins and noodles can be obtained. For the bakery product and the dough for a bakery product, in addition to the above-mentioned materials, all materials commonly used for manufacturing bakery products and dough for a bakery product can be used. The present invention can be applied to any of the medium-dough dough method and the straight bread method,
Also, the timing of adding the quality improving composition of the present invention does not matter. For example, when the medium dough method is used, the quality improving composition of the present invention may be added and kneaded to bread dough at the medium seed stage, or may be added to bread dough at the main kneading stage.

In the present invention, it is preferable that the starch in the bakery product dough is partially pregelatinized before baking, thereby further enhancing the flavor and texture. The pregelatinization may be a pregelatinized wheat, rice, corn, potato, cassava, taro or the like or a starch-containing raw material, or a starch or a raw material containing starch, followed by heating, It may be gelatinized by a method such as adding hot water, steaming, or roasting. For example, boiling water may be added to a part of the flour to make it into α, or a part of the flour may be steamed.

Further, when the composition for improving quality of the present invention is used for bakery products such as biscuits and pizza crafts without using yeast, crispy texture is increased,
preferable. By using the quality improving composition of the present invention, the amount of the conventionally used additives having various quality improving effects can be reduced, and the same effect as before can be obtained, contributing to the improvement of the taste and texture of bakery products. And does not impair the flavor of the product. In addition, it is possible to provide bakery products that meet the consumer's desire for natural products, safety and health.

[0042]

The present invention will be described in more detail with reference to the following examples, which do not limit the scope of the present invention. All parts are by weight unless otherwise specified.
And “%” means “% by weight”.

Test Example 1 (Measurement of β-glucan content) The β-glucan was analyzed by the McCleary method (enzymatic method) using a β-glucan measurement kit manufactured by Megazyme. First, when the measurement sample is a powder, it is sifted through a 500 μm (30 mesh) sieve to measure the water content.
mg was placed in a 17 ml tube, and 200 μl of a 50% ethanol solution was added and dispersed. Then 4 ml of 20 mM
After adding a phosphate buffer (pH 6.5) and mixing well,
The mixture was heated in a boiling water bath for 1 minute. Mix well and heat in water bath for another 2 minutes. After cooling to 50 ° C., the mixture was allowed to stand for 5 minutes, and then 200 μl (10 U) of a lichenase enzyme solution (the vial included in the kit was diluted with 20 ml of 20 mM phosphate buffer and the remaining amount was frozen) was added to the tube. The reaction was carried out at 50 ° C. for a time. 200 in tube
5 ml of mM acetate buffer (pH 4.0) was added and mixed gently. The mixture was left at room temperature for 5 minutes and centrifuged to obtain a supernatant. Take 100 μl of the supernatant into three tubes, one with 100 μl 50 mM acetate buffer (pH 4.0), and the other two with 100 μl (0.2 U) β-glucosidase solution (vial supplied with the kit). To 20 ml of 50 mM
(Diluted with an acetate buffer, the remaining amount was frozen and stored), and reacted at 50 ° C. for 10 minutes. 3 ml of glucose oxidase / peroxidase solution was added, and the mixture was reacted at 50 ° C. for 20 minutes, and the absorbance (EA) at 510 nm of each sample was measured. β-glucan content was determined by the following equation. β glucan (%, W / W) = (EA) x (F / W) x
8.46 F = (100) / (absorbance of glucose 100 μg) W = calculated anhydride weight (mg)

When the measurement sample was an extract (liquid) from which β-glucan was extracted, the content was measured as an extract (solid or powder) as follows. That is, two times the amount of ethanol is added to the β-glucan extract,
After mixing well, the precipitate was collected by centrifugation, dried well and pulverized to obtain a β-glucan extract (solid). β-glucan extract, after measuring the water content, Megazyme β
Using the glucan measurement kit, analysis was performed by the McCleary method (enzymatic method). 50 mg of each precipitated sample was placed in a 17 ml tube, and 200 μl of a 50% ethanol solution was added and dispersed. Thereafter, the measurement was performed in the same manner as in the case where the measurement sample was a powder.

Test Example 2 (Measurement of Molecular Weight of β-Glucan) The molecular weight of the extracted β-glucan was measured as follows. That is, 5 mg of the extract was placed in a tube, and 0.1 g of the extract was taken.
5 ml of distilled water was added and dissolved in boiling water. 0.
A sample for HPLC was obtained through a 22 μm filter. For separation, Shod, an HPLC gel filtration column, was used.
ex packed column KS-805 (manufactured by Showa Denko KK)
Flow rate 0.6 ml / min. , Temperature 50 ℃, RI for detection
The detector and the separation solvent were water. The molecular weight marker was measured using Shodex pullulan standard solution P-82 (manufactured by Showa Denko KK). If the extracted β-glucan is an extract (liquid), first add twice the amount of ethanol,
After cooling to 0 ° C., the mixture was left for 1 hour to obtain a precipitate. 5 mg of the obtained precipitate was placed in a tube, and the molecular weight was measured in the same manner as in the case of the extract.

Production Example of β-Glucan Raw Material and Extraction Accelerator
1 The sticky bare barley is ground with a grinding mill and the yield is 82
% Was rectified. The bran generated at this time was designated as bran-1.
The barley polished to a yield of 82% was further ground by a grinding mill, and polished to a yield of 55%. The bran generated at this time was referred to as ground product-1. 20 L of tap water was added to the container (50 L), and the temperature was adjusted to 15 ° C. while stirring. 6 kg of bran-1 was added thereto, and the mixture was stirred and extracted for 2 hours. After solid-liquid separation with a continuous centrifuge, the supernatant was freeze-dried, and the extraction accelerator 4
50 g were obtained.

Extraction example of β-glucan-1 30 L of tap water was added to a container (70 L), and while stirring,
150 g of the above-mentioned extraction accelerator was added, and after dissolution,
7.5 kg of 1 were added. After stirring and extracting at 50 ° C. for 2 hours, solid-liquid separation was performed using a continuous centrifuge, and then a supernatant was obtained. The obtained supernatant was boiled, and after cooling, 15 L of a slightly viscous β-glucan solution was obtained. A 2-fold amount of ethanol was added to the obtained β-glucan solution, and the precipitate was recovered and dried to obtain 460 g of extracted β-glucan. As a result of analysis according to Test Example 1, the purity of β-glucan was 91%. As a result of analysis according to Test Example 2, the extract was detected to have a molecular weight of 200,000 to 10,000, and the maximum peak was at a molecular weight of 40,000. In addition, it was confirmed that the maximum peak was β-glucan by the method of Test Example 1.

Examples 1-5 and Comparative Example 1 Each component was added in the composition shown in Table 1 below, and mixed for 1 hour with a rocking mixer as a dry powder mixer having a capacity of 10 L to uniformly disperse the components. A mixed improver-1 to improver-5 (quality improving composition of the present invention) and a comparative product-1 were obtained. Baking tests were carried out using the obtained improver-1 to improver-5 and comparative product-1 (Example-1 to Example-
5, Comparative Example 1). The formulations and processes in this test are shown in Tables 2 and 3 below, and the results are shown in Table 4 below.

The evaluation of the physical properties of the dough, the internal phase, the surface, the texture, the softness and the flavor shown in Table 4 below was carried out as follows. <Evaluation of physical properties of the dough> A: There is no stickiness in the dough. ：: Somewhat sticky. <Evaluation of internal phase> The internal phase of the bread was visually evaluated. ◎: Fine texture. ：: There are parts that are slightly rough. <Surface evaluation> The surface of the bread was visually evaluated. ：: No crack, no skin, no roughness. ：: Some cracks, no skin, and roughening are seen. <Texture> Evaluation was performed by 10 panelists based on a two-level evaluation standard, and the evaluation with the largest number of persons was taken as the evaluation result. A: Very good texture. ：: Good texture. <Softness> Evaluation was performed by 10 panelists based on a two-level evaluation standard, and the evaluation with the largest number of persons was taken as the evaluation result. A: Very soft. ：: Soft. <Flavor> Ten panelists evaluated based on a two-level evaluation standard, and the evaluation with the largest number of persons was taken as the evaluation result. A: Very good flavor. ：: Good flavor.

[0050]

[Table 1]

[0051]

[Table 2]

[0052]

[Table 3]

[0053]

[Table 4]

As is clear from the test results shown in Table 4 above, improver-1 to improver-5 containing the extracted β-glucan.
When the (quality improving composition of the present invention) is added (Example-
1 to Example-5) are compared with the case where Comparative Product-1 containing no extracted β-glucan is added (Comparative Example-1),
It was excellent in improving the baking quality. In addition, in obtaining a bakery product having a certain quality (bread-making properties), it was found that the amount of the conventionally used additive can be reduced, which contributes to improving the flavor (Examples 2 to 5). .

Examples 6-10 and Comparative Example 2 Each component was added in the composition shown in Table 5 below, and mixed for 1 hour using a 10-L capacity dry powder mixer, a rocking mixer, to uniformly disperse the components. The mixed improver-6 to improver-10 (quality improving composition of the present invention) and comparative product-2 were obtained. The resulting improver-6 to improver-10 and comparative product-2
Was used to prepare a frozen dough for butter roll, and the baking properties were evaluated (Example-6 to Example-10, Comparative Example-2).
The composition in this test is shown in Table 6 below. The fabric was prepared as follows. That is, raw materials other than the improver and the margarine were charged into a mixer, kneaded at a low speed for 2 minutes and at a medium speed for 5 minutes, and then the improver and margarine were added, followed by kneading at a low speed for 2 minutes and a medium speed for 4 minutes. The kneading temperature was 27 ° C. Fermentation was carried out for 30 minutes at 28 ° C. and 75% humidity. 45g /
After dividing into pieces, a bench time was taken for 15 minutes and molded. The obtained dough was flash-frozen at −38 ° C. for 15 minutes and then stored frozen at −20 ° C. For 2 weeks, 4 weeks,
After cryopreservation for 6 weeks and 8 weeks, thaw at 20 ° C.
After boiled under the conditions of 8 ° C. and 80% humidity, it was baked in an oven at 200 ° C. for 10 minutes to obtain a butter roll. The butter roll from which the heat was removed was sealed in a polyethylene bag, left at 25 ° C. for 24 hours, and then evaluated for specific volume, hardness, appearance, and taste. The results are shown in Table 7 below.

The specific volume is obtained by dividing the volume of the sample by the weight of the sample, and the larger the value, the better the volume. The hardness is measured by a rheometer (manufactured by Yamaden Corporation) by measuring the number of grams required to compress a sample cut to a thickness of 3 cm by a 2.5 cm-diameter disk into a thickness of 3 cm by 40%. Indicates that it is soft and soft. The appearance was visually checked and ranked in evaluations A to C (evaluation A: burnt color uniform, glossy, evaluation B: burnt color somewhat non-uniform, slightly glossy, evaluation C: burnt color completely non-uniform, glossy None at all). The taste was rated A to C (evaluation A: excellent in flavor and softness, evaluation B: normal, evaluation C: lack of flavor and softness).

[0057]

[Table 5]

[0058]

[Table 6]

[0059]

[Table 7]

As is clear from the evaluation results shown in Table 7, the improving agent-6 to the improving agent-1 containing the extracted β-glucan.
0 (the quality improving composition of the present invention) exhibited excellent baking properties in a bakery product prepared from frozen dough after frozen storage for 2 to 8 weeks. In addition, it has been found that in obtaining a bakery product having a certain quality (bread-making properties), the amount of conventionally used additives can be reduced, which contributes to the improvement of flavor.

Examples 11-16 and Comparative Example 3-8 Extracted β-glucan, 1-2-α-D-glucopyranose linkage, 1-3-α-D-glucopyranose linkage, 1-4
The quality-improving composition of the present invention containing a carbohydrate (α-glucan) having at least one of α-D-glucopyranose bond and 1-6-α-D-glucopyranose bond and fructose has a volume The feeling, flavor, texture, and crispy feeling were evaluated. The results are shown in Table 8 below.
Bread, French bread, Danish, pizza kraft and biscuits were produced by a conventional method. The sense of volume was visually evaluated, and the taste, texture, and crispy taste were evaluated by ten monitors and evaluated according to the following three-level evaluation criteria, and the evaluation with the largest number of persons was evaluated.
In addition, Comparative Examples 3 to 8 were performed for comparison. In Table 8, the amount of extracted β-glucan, the amount of fructose, and the amount of α-glucan are amounts based on 100 flour (% of flour).

<Volume feeling> A: Excellent volume feeling. ：: There is a sense of volume. X: No volume feeling. <Flavor> A: Very good flavor. ：: Good flavor. ×: Bad flavor. <Texture> A: Very good texture. ：: Good texture. ×: Bad texture. <Crispy feeling> A: Very crispy. ：: Crispy. ×: Not crispy.

[0063]

[Table 8]

[0064]

Industrial Applicability According to the present invention, quality improvement for bakery products, which has an excellent quality improving effect on bakery products, does not cause a decrease in taste and texture, and can provide more excellent health functionality. The composition can provide a bakery product in which the amount of the conventional quality improving additive is reduced, and which is excellent in taste and texture.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A21D 6/00 A21D 6/00 13/00 13/00 (72) Inventor Yoshikazu Tokaibayashi 7 Higashio Higashio, Arakawa-ku, Tokyo 2nd / 35th Asahi Denka Kogyo Co., Ltd. F-term (reference) 4B032 DB01 DB36 DK09 DK14 DK29 DK51

Claims (12)

[Claims] 1. A 1-2-β-D-glucopyranose linkage, a 1-3-β-D-glucopyranose linkage, 1-4
A bakery product quality characterized by containing a beta-glucan derived from a gramineous plant having at least two kinds of bonds among a β-D-glucopyranose bond and a 1-6-β-D-glucopyranose bond. Improved composition. 2. The quality improving composition for bakery products according to claim 1, wherein the β-glucan is extracted from a gramineous plant. 3. The composition for improving the quality of bakery products according to claim 1, wherein the β-glucan has a 1-3-β-D-glucopyranose bond and a 1-4-β-D-glucopyranose bond. object. 4. The composition for improving the quality of a bakery product according to claim 1, wherein the gramineous plant is barley or oats. 5. The method according to claim 1, which comprises at least one member selected from the group consisting of an emulsifier, an oxidizing agent and enzymes.
4. The quality improving composition for a bakery product according to any one of 4. 6. 1-2-α-D-glucopyranose bond, 1-3-α-D-glucopyranose bond, 1-4-
The quality improvement for bakery products according to any one of claims 1 to 5, comprising a carbohydrate having at least one bond of an α-D-glucopyranose bond and a 1-6-α-D-glucopyranose bond. Composition. 7. The composition for improving the quality of a bakery product according to claim 1, which comprises fructose or sugar containing fructose. 8. A method for producing a bakery product using cereal powder as a main raw material, wherein the quality improving composition according to claim 1 is added and mixed during any step of the production method. A method for producing a bakery product, characterized in that: 9. Dough for bakery products prepared by adding and mixing the quality improving composition according to claim 1 to cereal powder. 10. The bakery product dough according to claim 9, wherein the bakery product dough is a frozen dough or a refrigerated dough. 11. A bakery product obtained by molding and baking the dough for a bakery product according to claim 9 or 10. 12. The bakery product according to claim 11, wherein the starch in the bakery product dough is partially pregelatinized before baking.