JP2003038088A - Quality improving agent for confectionery and bakery and method for producing confection and bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improving agent for confectionery and bakery, giving cake or bread having moist palatability meltable in the palate and excellent appearance such as voluminousness, resistant to the aging in preservation without deteriorating the palatability of the cake or bread and meeting the requirement for establishing a quality improving agent for confectionery and bakery usable as a substitute for a chemically synthesized agent and provide a method for producing cake or bread by adding the quality improving agent. SOLUTION: The problem is solved by adding egg yolk or whole egg treated with a protease.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a confectionery product, a quality improving agent for bread making, and a method for producing confectionery products or bread products. More specifically, it relates to a confectionery / baking quality improving agent containing an egg yolk or whole egg enzymatic hydrolyzate and a method for producing confectionery / breads characterized by adding the above quality improving agent. is there.

[0002]

BACKGROUND ART Wheat flour, cereal flour, starch, sugar, fats and oils (shortening) are mainly used as milk or dairy products, eggs, expanding agents,
After kneading salt, perfume, colorant, emulsifier, etc. and molding,
For baked goods such as baked confectionery or wheat flour, flour, starch, yeast, salt, fat (shortening), etc. that are heated such as roasting, kneading and fermenting sugar and dairy products, finishing, roasting, baking etc. For the purpose of improving texture, preventing aging, increasing volume, and improving machine suitability, selection of wheat flour, modified starch, shortening, etc. have been used, and quality improvement of chemically synthesized emulsifiers etc. Agents have been added. However, in recent years, consumers' health consciousness has increased, and there has been a demand for a quality improving agent for confectionery and bread making that does not contain a chemically synthesized product. For example, a method of crushing pregelatinized rice into a fine powder and adding it to a bakery product (Patent No. 3).
No. 033828) and a partially heated denatured whey protein are added to the cake (JP-A 2000-189040). However, in the quality improver of natural products,
Add the quality modifier for confectionery and bread making and the above-mentioned quality improver for confectionery and baking, which does not provide the sufficient quality improvement effect of chemically synthesized products and is an alternative to chemically synthesized products. It is desired to establish a method for manufacturing sweets and breads characterized by.

[0003]

DISCLOSURE OF THE INVENTION The present invention has a moist and good mouth-feeling texture without impairing the taste of confectioneries or breads, and has an excellent appearance such as a voluminous feel,
It is intended to provide a quality improving agent for confectionery and bread making, which suppresses aging during storage.

[0004]

Means for Solving the Problems The present inventors have found that the texture of sweets or breads is not impaired, the texture is moist and melts in the mouth, and the appearance such as voluminousness is excellent. As a result of diligent research on a quality improver for confectionery / baking that suppresses aging and a method for producing confectionery or bread, by adding an enzyme hydrolyzate of egg yolk or whole egg, a very excellent effect is obtained. The inventors have found that they can be obtained and completed the present invention.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is described in detail below. The egg yolk referred to in the present invention may be in any form such as raw egg yolk liquid, frozen egg yolk liquid, frozen sweetened egg yolk liquid, and powdered egg yolk, as long as it is separated from chicken eggs, even if sugars are added. good. Although not particularly limited, raw egg yolk liquid or frozen sweetened egg yolk liquid is preferable, and in the case of the sweetened egg yolk liquid, the addition amount of saccharide is preferably 5 to 30%. The whole egg referred to in the present invention may be in any form such as raw whole egg liquid, frozen whole egg liquid, frozen sweetened whole egg liquid, and powdered whole egg, as long as it is separated from chicken eggs, and saccharides are added. It may be one that has been used. Although not particularly limited, raw whole egg liquid or frozen whole egg yolk solution is preferable, and in the case of a sweetened egg yolk liquid, the amount of saccharide added is preferably 5 to 30%. The protease-treated product used in the present invention is not particularly limited, but a powder dried by freeze-drying, flat plate drying or spray drying is preferable. In the case of liquid, it is necessary to store it in a frozen state in order to avoid spoilage, which is not economically desirable.

The protease referred to in the present invention is not particularly limited as long as it is a proteolytic enzyme derived from plants, animals or bacteria, but an acidic protease having an optimum pH for proteolytic activity of 3 or more and 7 or less. Is preferred. Neutral and alkaline proteases are not preferable because it is necessary to add a large amount of enzyme to decompose bacteria in a short time in order to avoid bacterial growth. Especially Aspergillus Oryza
The proteolytic activity extracted from e or Aspergillus niger having an optimum pH of 3 or more and 7 or less is inexpensive and therefore preferable from the economical aspect. If the optimum pH for proteolytic activity is less than 3, denaturation of the protein is large and it is difficult to control the decomposition reaction, which is not desirable.
Although not particularly limited, it is preferable to adjust the amount of the enzyme so that the reaction of the acidic protease has a decomposition temperature of 50 ° C. or higher and a decomposition time of 4 hours to 30 hours. When the decomposition temperature is less than 50 ° C. or the decomposition time is less than 4 hours, the decomposition reaction rate is slow and it is necessary to add a large amount of enzyme, which is not economical, which is not desirable. If the decomposition time exceeds 30 hours, the risk of spoilage due to bacterial contamination increases, which is not desirable. Although not particularly limited, the fishy odor of the egg can be removed by heating at a temperature of 65 ° C. or higher for 5 minutes or longer after the protease treatment. The amount of amino groups in the present invention is the amount of amino groups at the terminal or lysine residue of a protein or protein hydrolyzate, and is measured by measuring the amount of amino groups by the formol titration method, TNBS color development method, ninhydrin color development method, or the like. can do. The degree of decomposition of the protein hydrolyzate of the present invention is such that the amount of amino groups is decomposed to 2 times or more and 15 times or less that before decomposition. If the amount of amino groups is less than twice that before decomposition,
It is not desirable because the effect of improving the texture, volume, aging, etc. of confectionery and bread is weakened. On the other hand, if it exceeds 15 times, bitter peptides are produced, and the effect of improving the taste is weakened, which is not desirable. The quality improving agent of the present invention has effects such as improvement of texture, prevention of aging, increase of volume and improvement of machine suitability, and particularly improvement of texture, prevention of aging, excellent effect of increase in volume,
It can be used as a texture improving agent, an antiaging agent, and a volume increasing agent.

The quality improving agent for confectionery and bread making of the present invention is
It contains an enzymatic hydrolyzate of a protein as an active ingredient, and can be used alone as the decomposed product or, if necessary, in combination with other quality improving agents and the like. As substances that can be used in combination,
Although not particularly limited, preferably egg white, egg white hydrolyzate, egg yolk, chicken egg (whole egg), whey protein, casein, casein sodium, milk protein, collagen, gelatin, plasma protein, wheat protein, glutenin, gliadin , Protein material selected from soybean protein, pea protein, xanthan gum, gellan gum, alginic acid, sodium alginate, propylene glycol alginate,
Locust bean gum, carrageenan, guar gum, glucomannan, curdlan, pectin, tamarind seed gum, gum arabic, karaya gum, gati gum, psyllium seed gum, tara gum, pullulan, crystalline cellulose, CMC, sodium polyacrylate, methyl cellulose, soybean polysaccharide Polysaccharides selected from the following and their decomposition products, and further starch, modified starch, starch decomposition products, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester , Sucrose fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate,
Animal oil obtained by emulsifying animal fats and oils such as lecithin, enzyme-degraded lecithin, enzyme-treated lecithin, beef tallow and lard having a melting point of 20 ° C or higher with an emulsion coating film agent into O / W type and then spray-drying. Powdered oil and fat, palm oil, coconut oil, soybean oil, vegetable oil and fat such as cottonseed oil is emulsified into an O / W type with an emulsion coating film agent, and then the vegetable powdered oil and fat obtained by spray drying, amylase, cellulase, Examples thereof include enzymes such as glucose oxidase, and more preferably egg white, egg white hydrolyzate, egg yolk, whole egg, milk protein, whey protein, sodium caseinate, wheat protein, glutenin, protein material selected from gliadin, xanthan gum, gellan gum. , Alginic acid, sodium alginate, propylene glycol alginate, locust bean gum, carrageenan, guar gum Glucomannan, curdlan, psyllium seed gum, pectin, paste and its degradation products selected from tara gum, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sodium stearoyl lactylate, lecithin, an emulsifier selected from enzyme-decomposed lecithin, Emulsify starch selected from tapioca starch, potato starch, corn starch, waxy corn starch, rice starch and processed products thereof, and decomposed products thereof, beef tallow or lard having a melting point of 20 ° C or more into an O / W type with an emulsion coating film agent. After that, animal powder oil and fat obtained by spray drying,
O / W with palm oil or palm oil or soybean oil as an emulsion coating film agent
An enzyme selected from vegetable oil and fat, amylase, and cellulase obtained by spray-drying after emulsifying into a mold is preferable. Further, one or more of these quality improving agents can be used in combination with the enzymatic hydrolyzate of the protein of the present invention.

The dosage form of the quality improving agent for confectionery / baking according to the present invention is not particularly limited, and may be a powder mixture or a liquid mixture, such as spray-dried products, flat-plate dried products, freeze-dried products, and those. It may be a blended product, an aqueous solution, or the like, preferably a spray-dried product, a flat-plate dried product, a freeze-dried product, or the like, and more preferably a spray-dried product. The amount of the modifying agent of the present invention used is, as the solid weight of the protease-treated egg yolk or whole egg, 0.0 relative to the powder raw material such as flour.
1-10% by weight, preferably 0.1-5% by weight, more preferably 0.5-3% by weight. If it is less than this range, the effect of improving the quality of confectionery and breads is insufficient, and if it exceeds this range, the texture is dry and an astringent taste is generated, and the taste of confectionery and breads is significantly deteriorated. Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In the examples,% means% by weight unless otherwise specified.

[0009]

Example 1 A 3N-citric acid solution was added to 1000 g of liquid egg yolk to adjust the pH.
After adjusting to 3.5, 0.1 g of protease (Neulase A: manufactured by Amano Pharmaceutical Co., Ltd.) was added to 1000 g of liquid egg, and the mixture was reacted at 55 ° C. for 15 hours. After heating at 80 ° C. for 15 minutes, the pH was adjusted to 7.0 and spray drying was performed to obtain the protease-treated product 1 of the present invention. The amount of amino groups in the protease-treated product 1 was measured by the TNBS method, and as a result, 8.
It was double. Next, to 700 g of strong flour, 25 g of yeast, 1 g of yeast food, and 400 g of water were mixed, and 5
After kneading with a mixer for a minute, fermentation was carried out for 4 hours to obtain a medium-sized dough. To 300 g of strong flour, 5 g of the product of the present invention obtained above, 30 g of sugar, 20 g of salt, 20 g of skim milk powder, 50 g of shortening, 260 g of water were mixed, kneaded with a mixer for 15 minutes, divided into 430 g, and put in a mold. After proofing at 38 ° C. for 50 minutes, baking was performed at 200 ° C. for 40 minutes, and cooling was performed at room temperature for 1 hour to obtain a one loaf bulmann-type bread.

Example 2 200 g of sugar was dissolved in 800 g of whole egg, and 3N-citric acid solution was added to adjust the pH to 4.5. Protease (Nulase A: Amano Pharmaceutical Co., Ltd.) was used as a protein. On the other hand, 0.02% by weight was added and reacted at 55 ° C. for 8 hours. After heat treatment at 75 ° C. for 60 minutes, the pH was adjusted to 6.5 and spray drying was performed to obtain the protease-treated product 2 of the present invention. The amount of amino groups in the protease-treated product 2 was 7.2 times that before decomposition as a result of measurement by the TNBS method. Next, bread was obtained in the same manner as in the production of the bread of Example 1, except that the above protease-treated product 2 was added instead of the protease-treated product 1 of Example 1.

Comparative Example 1 Bread was obtained in the same manner as in Example 1, except that the protease-treated product of Example 1 was not added.

Comparative Example 2 A loaf of bread was obtained in the same manner as in Example 1, except that non-enzyme-treated egg yolk powder was added instead of the protease-treated product 1 of Example 1.

Comparative Example 3 Bread was obtained in the same manner as in the production of the bread of Example 1, except that whole egg powder that had not been treated with enzyme was added instead of the protease-treated product 1 of Example 1. (Evaluation method) With respect to the breads obtained in Examples 1 to 2 and Comparative Examples 1 to 3, the texture and taste after 24 hours room temperature storage and the texture after 72 hours room temperature storage were evaluated. Regarding the evaluation of taste, 10 points were very good and 9 points were fairly good.
The average value of 20 panelists was given with 8 points for good points, 7 points for normal points, 6 points for bad points, 5 points for fairly bad points and 4 points for extremely bad points. Comparative Example 1
The volumes of the breads of Examples 1 and 2 and Comparative Examples 1 to 3 were measured when the volume of the bread was 100%. The results are shown in Table 1.

[0014]

[Table 1]

As is apparent from Table 1, the bread containing the product of the present invention was softer and better in texture than the comparative product, and the texture was maintained even after 3 days, so that the texture of the bread was improved. It was recognized that it was excellent in the effect and the anti-aging effect. Further, it was confirmed that the effect of increasing the volume was extremely excellent, and the taste was also good.

Example 3 To 190 g of soft flour, 1.9 g of the protease-treated product 1 obtained in Example 1, 36.7 g of sugar and 5 parts of glucose were added.
g, salt 1.3 g, ammonium hydrogencarbonate 0.9 g, sodium hydrogencarbonate 0.9 g, margarine 26.7 g, skim milk powder 4 g, and water 50 g, and after kneading with a mixer, the diameter is 30 mm and the thickness is 1 mm by a conventional method. After molding, it was fired to obtain a hard biscuit.

Example 4 A hard biscuit was prepared in the same manner as in Example 3, except that 1.9 g of the protease-treated product 2 obtained in Example 2 was added instead of the protease-treated product 1. Obtained.

Comparative Example 4 A hard biscuit was obtained in the same manner as in the production of the hard biscuit of Example 3, except that the protease-treated product 1 of Example 1 was not added.

Comparative Example 5 A hard biscuit was obtained in the same manner as in the production of the hard biscuit of Example 3 except that the unenzyme-treated egg yolk powder used in Comparative Example 2 was added in place of the protease-treated product 1. .

Comparative Example 6 A hard biscuit was obtained in the same manner as in Example 2, except that the unenzyme-treated whole egg powder used in Comparative Product 3 was added instead of the protease-treated Product 1. It was (Evaluation method) The hard biscuits obtained in Examples 2 to 3 and Comparative Examples 4 to 6 were evaluated for texture and taste after storage at room temperature for 12 hours. The results are shown in Table 2.

[0021]

[Table 2]

As is clear from Table 2, the hard biscuits containing the product of the present invention were found to have a better texture than the comparative product. The taste was also good.

The embodiments of the present invention and the desired products are as follows. (1) A quality-improving agent for confectionery / baking, comprising a protease-treated product of egg yolk or whole egg. (2) The quality improving agent for confectionery / baking according to (1), wherein the egg yolk or whole egg treated with a protease is heated at a temperature of 65 ° C. or higher for 5 minutes or more after the protease treatment. (3) The quality improving agent for confectionery / baking according to (1) or (2), wherein the protease treatment conditions are a temperature of 50 ° C. or higher, a pH of 3 to 7 and a treatment time of 4 hours to 30 hours. (4) The amount of amino groups in the egg yolk or whole egg protease-treated product is 2 times or more and 15 times or less the amount of amino groups before the protease treatment (1) to (3) for confectionery / baking Quality improver. (5) The quality improving agent for confectionery / baking according to any one of (1) to (4), wherein the protease is a proteolytic enzyme derived from plants, animals or bacteria. (6) Protease is Aspergillus Ory
The quality improving agent for confectionery / baking according to any one of (1) to (4), which is a protease that is extracted from zae or Aspergillus Niger. (7) A quality improving agent for confectionery / baking, wherein the protease-treated product according to any one of (1) to (6) is in the form of powder dried by freeze drying, flat plate drying or spray drying. (8) As substances that can be used in combination with the egg yolk- or whole egg-protease-treated product added during the production of the confectionery / breads according to any one of (1) to (7), egg white and egg white hydrate. Degradation product, egg yolk, whole egg, milk protein, whey protein, sodium caseinate, wheat protein, glutenin, protein material selected from gliadin, xanthan gum, gellan gum,
Alginic acid, sodium alginate, propylene glycol alginate, locust bean gum, carrageenan, guar gum, glucomannan, curdlan,
Pyrium seed gum, pectin, a paste and its degradation products selected from tara gum, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sodium stearoyl lactylate, lecithin, emulsifier selected from enzymatically decomposed lecithin, tapioca starch, potato starch, Starch selected from corn starch, waxy corn starch and rice starch, processed products thereof and decomposed products thereof, melting point 20 ° C
The above-mentioned beef tallow or lard was emulsified into an O / W type with an emulsion coating film agent, and then animal powder oils, palm oil or coconut oil or soybean oil obtained by spray drying were used as an emulsion coating film agent.
Examples include vegetable powdered fats and oils obtained by spray drying after emulsifying to / W type, an enzyme selected from amylase and cellulase, and the like. (9) The amount of the modifier for noodles used is 0.01 to 10% by weight, based on the powder raw material such as wheat flour, as the solid amount of the protease-treated product of egg yolk or whole egg (1) to (7). Quality improver for confectionery and bread making as described in any of the items. (10) The amount of the modifier for noodles used is 0.1 to 5% by weight based on the powder raw material such as wheat flour as the solid amount of the protease-treated egg yolk or whole egg (1) to (7). Quality improver for confectionery and bread making as described in any of the items. (11) The amount of the modifier for noodles used is 0.5 to 3% by weight based on the powder raw material such as wheat flour as the solid amount of the protease-treated product of egg yolk or whole egg (1) to (7). Quality improver for confectionery and bread making as described in any of the items. (12) A method for producing confectionery / breads, which comprises adding the noodle modifier according to any one of (1) to (7).

[0024]

INDUSTRIAL APPLICABILITY The present invention is a confectionery product that does not impair the taste of confectioneries or breads, has a moist mouthfeel, and has an excellent appearance such as a voluminous feel, and suppresses aging during storage. -Providing a quality improving agent for bread making, the present invention has a great effect on improving processing suitability and cooking suitability of confectioneries or breads, and can greatly contribute to the food industry.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Keiichi Kondo             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Takashi Hagi, inventor             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Inventor Shobo Kawai             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Inventor Nagahiro Yamazaki             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. F term (reference) 4B014 GG10 GG15 GY02 GY03                 4B032 DB01 DK47 DK48 DK51 DL01                       DL08

Claims (5)

[Claims] 1. A quality-improving agent for confectionery / baking, which contains a protease-treated product of egg yolk or whole egg. 2. A protease-treated product of egg yolk or whole egg,
The quality improving agent for confectionery / baking according to claim 1, which is heated at a temperature of 65 ° C or higher for 5 minutes or more after protease treatment. 3. The quality improver for confectionery / baking according to claim 1, wherein the protease treatment conditions are a temperature of 50 ° C. or higher, a pH of 3 to 7 and a treatment time of 4 hours to 30 hours. 4. The confectionery product according to any one of claims 1 to 3, wherein the amount of amino groups in the egg yolk or whole egg protease-treated product is 2 to 15 times the amount of amino groups before the protease treatment.
Quality improver for bread making. 5. A method for producing confectionery / breads, which comprises adding the quality improving agent for confectionery / bread according to any one of claims 1 to 4.