JP2003047392A - Quality-improving agent for bread and cakes, and the bread and cakes containing the quality-improving agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality-improving agent for bread and cakes, capable of making volume of the bread and cakes increased, capable of giving elasticity to the bread and cakes so as to prevent them from being crushed, and capable of improving their appearances, food feelings, and flavors, and to provide the bread and cakes containing the same. SOLUTION: This quality-improving agent for the bread and cakes contains algic acid propylene glycol ester and a wheat koji (malted wheat) powder as active ingredients. The quality-improving agent preferably contains the algic acid propylene glycol ester in an amount of 100 pts.wt. and the wheat koji powder in an amount of 1-1000 pts.wt. The wheat koji powder is preferably prepared by culturing koji mold (Aspergillus oryzae) on a raw material containing dehulled wheat grain to form the wheat koji, drying the wheat koji, and pulverizing the dried wheat koji.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a quality improving agent for increasing the volume of breads and confectioneries, and improving the appearance, texture and flavor, and breads and confectioneries containing the same.

[0002]

2. Description of the Related Art Conventionally, bread volume, appearance,
Various quality improving agents have been used to improve quality such as elasticity, flavor and texture. For example, yeast foods, emulsifiers, wheat gluten and the like are used to increase the volume of breads and impart a soft texture. In addition, the applicant of the present invention, in Japanese Patent Laid-Open No. 2000-300159, is characterized by including barley koji obtained by culturing koji mold on a raw material containing peeled barley grains, which is further dried and pulverized. Proposing a bread improver.

However, breads whose volume is increased by using the quality improving agent as described above are easily crushed by pressure from the outside, and, for example, when pressure is applied in the cooking process of cooking bread such as sandwiches, There were problems that the bread was crushed and could not be returned to its original state, or the water content of the ingredients was transferred to the bread, resulting in an unpleasant texture and reduced commercial value.

Therefore, in order to impart appropriate elasticity to breads and make them difficult to be crushed, JP-A-2000-33359 has been proposed.
No. 0 discloses a quality improver for foods containing wheat flour as a dough, which contains propylene glycol alginate and dietary fiber as active ingredients.

[0005]

By blending propylene glycol alginate with breads, it is possible to impart sufficient elasticity to the breads, but the texture becomes crisp and satisfactory. It wasn't possible.

Therefore, an object of the present invention is to improve the volume of breads and confectioneries and to impart elasticity which is hard to be crushed, and further to improve the appearance, texture and flavor, and a quality improver containing the same. The purpose is to provide breads and confectioneries.

[0007]

To achieve the above object, the quality improving agent for breads and confectionery of the present invention is characterized by containing propylene glycol alginate and malt koji powder as active ingredients. .

The above-mentioned quality improver for breads and confectionery preferably contains 1 to 1000 parts by mass of malted rice powder with respect to 100 parts by mass of propylene glycol alginate. Further, it is preferable that the malted koji powder is obtained by drying and crushing malted koji obtained by culturing koji mold on a raw material containing peeled barley grains.

According to the above invention, by using the propylene glycol alginate and barley malt powder together, it is possible to increase the volume of breads and confectioneries and to impart elasticity that is hard to be crushed. Also, it is possible to provide a quality improving agent that improves the appearance, texture and flavor of confectionery.

Further, the breads of the present invention are characterized by containing propylene glycol alginate and malt koji powder.

Further, the confectionery product of the present invention is characterized by containing propylene glycol alginate and malted rice powder.

The above breads and confectioneries are the flour 1 in the raw material.
0.01 to 20 parts by mass of propylene glycol alginate and 0.01 parts of malted rice powder with respect to 00 parts by mass.
It is preferable to contain 10 to 10 parts by mass.

According to the above invention, the bread containing the propylene glycol alginate and the malted rice powder has a large volume, is hard to be crushed, has a soft and moist texture, and is excellent in appearance and flavor. And confectionery can be provided.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Alginic acid propylene glycol ester (hereinafter abbreviated as alginic acid ester), which is one of the active ingredients of the quality improving agent for breads and confectionery (hereinafter, simply referred to as quality improving agent) of the present invention, is As long as it can be used for food and drink, it can be used without particular limitation.
The molecular weight, structure, degree of esterification, etc. are not particularly limited, but the degree of esterification is preferably 75% or more.

The malt koji powder, which is another active ingredient of the quality improving agent of the present invention, is a product obtained by culturing malt koji obtained by culturing koji mold on a raw material containing wheat grains, which is dried and crushed. The barley koji obtained by culturing the koji mold on the raw material containing the peeled barley grains described in Japanese Patent Application Laid-Open No. 2000-300159 by the present applicant is preferably dried and crushed.

The malted rice powder can be obtained, for example, as follows. That is, barley grains such as wheat and barley (preferably wheat grains) are peeled using a peeling device. The degree of peeling at this time (mass of peeled skin / initial mass of barley grains) is preferably 3 to 30% by mass. If the degree of peeling is less than 3% by mass, the growth of koji mold is not constant,
It is difficult to produce uniform malted rice. Further, it is not economical to peel off 30% by mass or more. The remaining fiber component is decomposed by the hemicellulase produced by Aspergillus niger, and the texture derived from bran is eliminated, and the decomposed product of the fiber component contributes to improving the bread-making property.

The peeled barley grains are washed with water several times and immersed in water as they are to adjust the water content to about 40%. This water content is necessary in order to moderately gelatinize the starch in the wheat when steamed in the subsequent step. After soaking in water, the product is drained, steamed and then autoclaved to eliminate various bacteria. The autoclave treatment is not intended to completely sterilize it, but it is intended to make the koji mold easily grow by reducing the amount of miscellaneous bacteria more than usual.

After the above work, the temperature of the raw material is lowered to around 35 ° C. and the koji mold is inoculated. Mix the raw materials thoroughly so that the koji mold is spread, put them in a constant temperature bath and cultivate them overnight (about 14
After that, stir the whole mixture and separate each grain of the raw material as much as possible to mix (cut back). After this work, the culture is again carried out in the constant temperature bath for about 8 hours, and the second stirring work (returning) is performed. After that, it is further cultured for about 18 hours to obtain barley malt.

The barley malt thus obtained is dried by a method such as freeze-drying, ventilation drying, spray-drying, and further pulverized. It is preferable to carry out the pulverization until the size is about the same as flour, preferably 5 to 200 mesh. At this point, the koji mold is still alive and will propagate if water is added to it. Therefore, a sterilization step by heat is performed to produce malted koji powder. The sterilization step is, for example, 30 to 90 ° C.
It can be performed by heating for 60 minutes.

The blending ratio of alginic acid ester and malted rice powder in the quality improving agent of the present invention is not particularly limited,
It is preferable that the malt malt powder is contained in an amount of 1 to 1000 parts by mass based on 100 parts by mass of the alginic acid ester. More preferably, the malt malt powder is contained in an amount of 50 to 600 parts by mass with respect to 100 parts by mass of the alginic acid ester. If the blended amount of malt koji powder with respect to the alginate is too small, the texture and hardness of the alginate cannot be sufficiently improved. Further, if the amount of malted rice powder mixed with the alginate ester is too large, the dough becomes soft and the shape of the products (breads and confectionery) is impaired.

The quality improving agent of the present invention may appropriately contain, in addition to the above-mentioned basic components, flour, starch, sugars, emulsifiers, enzymes, yeast foods, thickeners and the like.

The quality improving agent of the present invention is, for example, bread,
Breads such as rolls, sweet buns, hamburger buns, Danish pastries, donuts, and quick-baked bread (muffins, American biscuits, etc.), confectionery such as sponge cakes, pound cakes, cake muffins, steamed bread, steamed cakes, Chinese buns, pies, etc. Can be suitably used.

The amount of the quality improver of the present invention to be added to the above breads and confectionery is not particularly limited, but the amount of alginate ester is 0.0 with respect to 100 parts by mass of the flour in the raw material.
It is preferable to add 1 to 20 parts by mass and 0.01 to 10 parts by mass of malted rice powder. Furthermore, the alginic acid ester is added to 100 parts by mass of the flour in the raw material.
More preferably, it is added so as to contain 0.05 to 2 parts by mass and 0.05 to 1 parts by mass of malted rice powder. The amount of alginate added is regulated to 1% by mass or less by the Food Sanitation Law at the time of filing of the present application, so that the amount of alginate should be 1% by mass or less in the final breads and confectioneries. Preferably.

The addition method is not particularly limited,
The dough may be prepared by mixing it with other raw materials such as flour and the like according to a conventional method.

By using the quality improving agent of the present invention,
It is possible to increase the volume of breads and confectioneries and impart elasticity that is difficult to be crushed, and to improve the appearance, texture and flavor. Furthermore, it is possible to prevent wrinkles that occur when the breads and confectionery are heated in a microwave oven or the like.

For example, the bread using the quality improving agent of the present invention has a good soft and moist texture and flavor, and when toasted, it has a crispy and good texture.
In addition, it has a good shape retention property and is hard to be crushed when sliced,
Further, since the crispness is maintained even when the ingredients having a high water content are sanded, it can be suitably used as a bread for sandwiches.

[0027]

EXAMPLES The present invention will be specifically described below with reference to examples. Example 1 [Blending] Strong powder: 100 parts by mass alginate: 0-0.4 parts by mass malted rice powder: 0-0.5 parts by mass Yeast: 3 parts by mass Sugar: 5 parts by mass Salt: 2 parts by mass skim milk powder: 2 parts by weight Shortening: 5 parts by weight Water: 65-68 parts by weight

[Process] Mixing: L2, M3, H1 oil and fat ↓ L2, M3, H
3 ・ Kneading temperature: around 27 ℃ ・ Floor time: 60 minutes ・ Division weight: 450g ・ Bench time: 20 minutes ・ Molding: Molder → put in one loaf type ・ Proof: 38 ℃, 80%, 47 minutes ・ Firing: 200 ℃, 25 minutes

The volume of each bread obtained by the direct kneading method (straight method) as described above was measured by the rapeseed substitution method. On the day after baking, the hardness of each bread was measured, and the texture (moistness, softness) of the bread was sensory-evaluated by 10 panelists. The results are shown in Table 1. Further, FIG. 1 shows a graph comparing bread volumes, and FIG. 2 shows a graph comparing bread hardness (in the figure, A: only alginate ester is added, B: alginate ester + barley malt powder 0.1 part by mass addition). , C: alginic acid ester + 0.5 parts by mass of malted rice powder are added).

The hardness was measured by using a rheometer (made by Fudo Kogyo Co., Ltd.) with a plunger having a diameter of 2 cm and a bread sliced to a thickness of 1.8 cm was compressed to a thickness of 5 mm. . In addition, the sensory evaluation was evaluated on the basis of a maximum of 10 points, and the average value thereof was calculated. The same is true for 2.)

[0031]

[Table 1]

From Table 1, FIG. 1 and FIG. 2, bread containing both alginate and malted rice powder has a larger volume and smaller hardness than bread containing only one of them. You can see that it is a plump bread. It is also found that the texture thereof is very excellent as compared with the bread containing only alginate, and is equivalent to or better than the bread containing only the malted rice powder.

Example 2 [Compound] Soft flour 100 parts by mass 140 parts by weight of sugar Skim milk powder 2 parts by mass Baking powder 1.5 parts by mass Alginate 0 to 1 part by mass Koji malt powder 0-0.5 parts by mass 240 parts by weight of whole egg Foaming emulsified fat 25 parts by mass Oil and fat for confectionery 25 parts by mass 25 parts by mass of water

[Step] Mixing: A predetermined amount of soft flour, sugar, skim milk powder, baking powder, alginate ester, and malted rice powder are mixed in advance. Whole eggs, foaming emulsified oil and fat, and water are mixed using a whipper (low speed 1 minute, high speed 3 minutes), the above-mixed powders are added, and further stirred (low speed 1 minute, high speed 3 to 5 minutes). ) And adjust the specific gravity of the dough to around 0.43. Furthermore, fats and oils for confectionery were added, and the dough was prepared by stirring at low speed for 1 minute and medium speed for 30 seconds.・ Divided weight: Divided the above dough into 80g ・ Steaming condition: Box type steamer (Nippon Machinery Co., Ltd.)
Steamed for 26 minutes at 90 ° C.

Using the steamed cakes obtained as described above, the volume and hardness were measured in the same manner as in Example 1, and the texture was sensory-evaluated by 10 panelists. The results are shown in Table 2.

[0036]

[Table 2]

From Table 2, it can be seen that the steamed cake containing both alginic acid ester and malted rice powder has a larger volume and smaller hardness than the steamed cake containing only one of them, and has an excellent texture. I understand that.

[0038]

As described above, according to the present invention, by using the propylene glycol alginate and the malted rice powder in combination, it is possible to increase the volume of breads and confectioneries and to impart elasticity that is hard to be crushed. It is possible to provide a quality improving agent that improves its appearance, texture and flavor.

By using this quality improving agent, breads and confectionery having a large volume, less crushable, soft and moist texture, and excellent appearance and flavor can be obtained.

[Brief description of drawings]

FIG. 1 is a chart comparing the volumes of breads.

FIG. 2 is a chart comparing hardness of breads.

Claims (7)

[Claims] 1. A quality improver for breads and confectionery, which comprises propylene glycol alginate and malt koji powder as active ingredients. 2. The quality improver for breads and confectionery according to claim 1, which contains 1-1000 parts by mass of malted rice powder with respect to 100 parts by mass of propylene glycol alginate. 3. The breads according to claim 1 or 2, wherein the malt koji powder is obtained by culturing malt koji obtained by culturing an aspergillus fungus on a raw material containing peeled barley grains and drying and crushing the malt koji. Confectionery quality improving agent. 4. Breads containing propylene glycol alginate and malt koji powder. 5. 0.01 to 2 parts of propylene glycol alginate is added to 100 parts by mass of flour in the raw material.
The breads according to claim 4, containing 0 part by mass and 0.01-10 parts by mass of malted rice powder. 6. A confectionery product comprising propylene glycol alginate and malt koji powder. 7. 0.01 to 2 parts of propylene glycol alginate is added to 100 parts by mass of flour in the raw material.
The confectionery according to claim 6, which contains 0 part by mass and 0.01 to 10 parts by mass of malted rice powder.