JP2008029283A - Improving agent for wheat flour dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an improving agent for wheat flour dough using a natural material and further to improve wheat flour products such as breads or noodles. <P>SOLUTION: The improving agent for the wheat flour dough is characterized as follows. The improving agent is composed of a paste obtained by heating a sweet potato (a tuberous root of Ipomoea batatas L.) and granules or powder prepared by heating and drying the paste. The paste is preferably obtained by heating the sweet potato at 80-135°C and the granules or powder is preferably prepared by further heating the paste at 100-180°C and drying and pulverizing the paste. Cultivars Quick Sweet and/or Koukei-14 are preferred as the sweet potato. Wheat flour secondary processed products contain the improving agent for the wheat flour dough in an amount of 0.1-20 wt.% based on the wheat flour and wheat flour foods are prepared by using the wheat flour secondary processed products. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a flour dough improving agent, a flour secondary processed product containing the dough improving agent, and a flour food such as breads and noodles produced from the flour secondary processed product.

  In the past, potassium bromate was added for the purpose of improving the dough using flour and suppressing the aging of the secondary processed product obtained as a result of the dough improvement. However, due to concerns about safety, emulsifiers having an oxidizing action on doughs have been used as other dough improving agents and anti-aging agents.

  Typical examples include a method of combining L-alcorbic acid and sucrose fatty acid ester in bread dough (see Patent Document 1), mixing glycerin fatty acid ester with fatty acid of glycerin, succinic acid and the like. A method using a combination of an ester, an oil and fat (see Patent Document 2), a method using a combination of a sucrose fatty acid ester and a glycerin fatty acid ester (see Patent Document 3), and the like have been proposed.

  However, glycerin fatty acid esters conventionally used for the purpose of improving bread physical properties are difficult to mix directly into bread dough, so it has been necessary to use them by dissolving in shortening or oil. For example, after dissolving in oil and fat to make a water-in-oil emulsified oil and fat, adding to bread dough has been performed (see Patent Document 2).

  In the case of a sucrose fatty acid ester, it has been necessary to use it as an aqueous solution in order to fully exhibit the effect as a dough improving agent. For example, an aqueous solution or aqueous dispersion containing sucrose fatty acid ester, glycerin fatty acid ester and others and a saccharide compound is prepared in advance, and this is spray-dried and added to bread dough (Patent Document 3). reference.).

  As a method for avoiding such a complicated preparation operation, a polyoxyethylene sorbitan fatty acid ester has been proposed as a dough improving agent (see Patent Document 4).

  However, in recent years, there has been a tendency to avoid the use of artificially synthesized additives that are more health-conscious, and a method of improving the fabric using natural materials such as acerola and sashimi has also been proposed (Patent Document 5). reference.). However, acerola, sashimi, etc. were supplied in a small amount and were expensive as a dough improving agent.

Japanese Patent Publication No. 56-042887 Japanese Patent Laid-Open No. 06-098666 Japanese Patent Application Laid-Open No. 07-170904 JP 2005-80554 A JP 2001-224299 A

  An object of the present invention is to provide a dough improving agent for preventing aging of flour secondary processed products using natural materials and improving physical properties of flour dough.

<1> The present invention is a flour dough improving agent comprising a paste obtained by heating sweet potato, and granules or powder obtained by heating and drying the paste, wherein the paste contains sweet potato It is preferable to be obtained by heating at 80 to 135 ° C, and the granule or powder is preferably obtained by further heating, drying and pulverizing the paste at 100 to 180 ° C.
<2> Further, as the sweet potato, quick sweet and / or high type No. 14 are preferable.
<3> Furthermore, the flour dough improving agent in which any one or more of saccharifying enzyme, oxidase, hemicellulase, and pear fruit powder is contained in the flour dough improving agent is preferable.
<4> Further, the present invention is a flour secondary processed product in which the flour dough improving agent is contained in an amount of 0.1 to 20% by weight based on the flour, and a flour food using the flour secondary processed product.

  By adding the flour dough improving agent of the present invention to the flour, the shape factor of the extensogram of the flour dough can be increased, and a dough having excellent physical properties can be obtained. In addition, the bread made with the dough added with the flour dough improving agent of the present invention has a slow aging, a volume and a soft texture, and the same noodles have a smooth and moderate hardness. The fried foods have a good tempura spread and can improve sakumi.

The present invention is a flour dough improving agent comprising a paste, granule, or powder obtained by heating sweet potato (Ipomoea batatas L. tuber root; the same applies hereinafter). Details of the embodiment of the present invention will be described below.
The sweet potato is characterized by containing a paste obtained by removing the skin portion or by heating it as it is, and granules or powders obtained by heating and drying the paste. Is preferably steamed, boiled and baked, with steam heating being particularly preferred. As heating temperature, 80-135 degreeC is preferable and 90-110 degreeC is more preferable.

  If the skin part has not been removed during the heating, the skin part is removed after heating and is made into a paste by a food processor or a mincing machine. The paste is preferably backed by a net of 16 mesh or less.

  Although the paste can be directly added to the wheat flour, it is preferable to further heat and dry the paste to obtain powder or granules in consideration of storage stability and convenience. In the heating and drying, the paste is heated and dried at 100 to 180 ° C., more preferably 140 to 160 ° C. with a drum dryer or the like, and the dried paste is pulverized with a pin mill or the like. The pulverized product may be a granule of 5 mesh or less, but is more preferably a powder of 30 mesh or less.

  Among the sweet potatoes, the registered variety name Quick Sweet and High Type 14 are preferable, and Quick Sweet is particularly preferable.

  In the flour dough for breads, the paste and / or granules and / or powder prepared as described above are 0.1% to 3% by weight, more preferably 0.5% to 2.%, based on the flour. By adding 0% by weight, aging of the bread is slowed down, and the bread can be produced with a large volume and a soft texture.

  Moreover, in the flour dough for noodles, fried foods, etc., the said paste and / or granule, and / or powder are 1 to 20 weight% with respect to flour, More preferably, 5 to 15 weight% is added. As a result, the noodles have a smooth and moderately hard texture, and the deep-fried foods have a good tempura spread and can improve sakumi and improve the texture.

  The flour dough improving agent of the present invention is used by blending a known flour dough improving agent with the paste, granules, and / or powder (hereinafter referred to as sweet potato-derived dough improving agent) obtained by heating the sweet potato. You can also. Known flour dough improving agents include saccharification enzymes such as α-amylase and β-amylase, oxidases such as glucose oxidase, hemicellulase, and dry powder of fruit juice of Rose Roxburghis Trarr. The blending ratio of the known flour dough improving agent to the sweet potato derived dough improving agent is preferably 0.1% to 0.5% for the enzymes, and 1% to 5% for the sashimi fruit juice powder. It is preferable to add.

Hereinafter, more specific contents of the present invention will be shown by examples.
≪Content component analysis≫
Four types of commercial sweet potatoes, Quick Sweet, No.14, Venezuma, and Kintoki (all registered varieties) were tested. The sweet potatoes of each of the varieties were steamed at 100 ° C. for 30 minutes in a steamer (Ogata Co., Ltd., steaming robot JO), and then the skin was removed by hand, and the paste was processed by a food processor.

  The paste was dried with a drum dryer (Johnson Boiler Co., Ltd., JOHN-MILLDER JM-T) at 155 ° C. for 20 seconds, and the dried product was further dried by a laboratory mill 3100 (Falling Number, Sweden). To prepare a powder of 60 mesh or less. Among the powders, Quick Sweet No. 14 and No. 14 were analyzed for main content components such as vitamin C, and Venezuma and Kintoki were analyzed only for moisture, ash, protein, and sugar content. The results are shown in Table 1.

≪Dough improvement test≫
(Examples 1-8)
About 200 g of the mixed powder obtained by adding the powders of the various varieties prepared as described above to the strong powder (made by Kumamoto Flour Milling Co., Ltd., trade name Crown) as shown in Table 2, the hardness of the dough at the end of kneading Water was added to 500 BU, and the mixture was mixed for 3 minutes with a mixer of a farinograph (model: 810143, manufactured by Brabender) to prepare a sample for dough improvement test.

  300 g of the dough of each example after mixing was divided into two pieces of 150 g each, and each piece was made into a rod shape, and then aged for 30 minutes in a constant temperature layer (trade name RM20 manufactured by LAUDA) at 30 ° C. A dough was prepared. With respect to the aged dough, physical properties of the dough were measured using an extensogram (model: 860000, manufactured by Brabender). The results are shown in Table 3.

(Comparative Examples 1-2)
Instead of each sweet potato powder of Examples 1 to 8, vitamin C (manufactured by Takeda Pharmaceutical Co., Ltd., trade name Vitamin C100M) is 10 ppm (Comparative Example 1), and yeast food (manufactured by Oriental Yeast Co., Ltd., trade name) C ante) was used in the same manner as in Examples 1 to 8 except that 0.1% (Comparative Example 2) was used. The physical properties of the dough were measured. The results are shown in Table 3.

(Control 1)
In addition, the physical property of this dough was measured similarly to Examples 1-8 and Comparative Examples 1-2 as the comparative example 1 about the dough which aged only from strong powder (Kumamoto Flour Milling Co., Ltd., brand name Crown). The results are shown in Table 3.

  In the elongation resistance showing the elasticity of the fabrics in Table 3, it was recognized that all the sweet potato powders added with the sweet potato powder compared to 615Bu of Control Example 1 had an elongation resistance increased by 30 BU to 220 BU and increased the elasticity of the fabric. Among the sweet potato powders, those with 1% quick sweet powder added had a high value of 835 BU. The value was the same level as that added with vitamin C or yeast food.

(Examples 9 to 10)
Physical properties of the dough using the quick sweet and high type No. 14 paste prepared in the same manner as in the content component analysis were measured. A blender (AM-10, manufactured by Aikosha Mfg. Co., Ltd.) was used to mix the powders of each type as shown in Table 4 to the powerful powder (Kumamoto Flour Milling Co., Ltd., trade name Crown). Was used so that the dough temperature was 25 ° C. at a low speed of 5 minutes and a medium high speed of 2 minutes. 30g of the dough after mixing was aged for 30 minutes in a 27 ° C fermentation room (Fukushima Kogyo Co., Ltd. dough conditioner), then divided with an MQ moulder made by Oshikiri Co., and the aged dough was extended into a rod shape. Molded into. The physical properties of the ring-shaped fabric were measured by a tensile test using a texture analyzer (TA-XT2i attachment Spagetti / Noodle Tensile RIG manufactured by Stable Microsystems). The results are shown in Table 5.

(Comparative Examples 3-4)
Instead of each sweet potato paste of Examples 9 to 10, vitamin C (manufactured by Takeda Pharmaceutical Co., Ltd., trade name Vitamin C100M) is 10 ppm (comparative example 3), and yeast food (manufactured by Oriental Yeast Co., Ltd., trade name) C ante) was used in the same manner as in Examples 9 to 10 except that 0.1% (Comparative Example 4) was used. The physical properties of the dough were measured. The results are shown in Table 5.

(Control 1)
In addition, the physical property of this dough was measured like Example 9-10 and Comparative Examples 3-4 as the comparative example 2 about the dough made only from strong powder (Kumamoto Flour Milling Co., Ltd., brand name Crown). The results are shown in Table 5.

  By adding 1% of the quick sweet paste, the maximum load of the dough increased significantly from 239.6g to 351.3g, resulting in a dough with elasticity. In addition, the maximum load of the dough increased to 270.3g even with the addition of 1% of the high grade No. 14 paste.

≪Breadmaking test≫
(Examples 11 to 13, Comparative Examples 5 to 6, Control Example 3)
In order to confirm the effect of sweet potato powder on bread, as shown in Table 6, the above-mentioned quick sweet or high type No. 14 powder and other additives with respect to strong flour (made by Kumamoto Flour Milling Co., Ltd., trade name Crown) The bread making tests of Examples 11 to 13 were carried out on the blended powder added to.

  The secondary processing test step of the bread making test was performed by using a mixer (Aikosha Seisakusho, AM-20), mixing at a low speed of 3 minutes and a medium speed of 4 minutes, and then shortening (Miyoshi Oil & Fat Co., Ltd.). (Product name SM short ning) was added to the dough at 5% by weight, and then mixed at a low speed of 3 minutes and a medium speed of 4 minutes. The dough temperature was adjusted to 27 ° C. Fermentation was performed for 60 minutes in a 27 ° C. fermentation room (Fukushima Kogyo Co., Ltd., dough conditioner). After fermentation, the divided weight was 450g, and the bench time was taken for 20 minutes, then molded with an Oshikiri MQ Moulder. The second fermentation (Fukushima Kogyo Co., Ltd., dough conditioner) was taken. Baking was performed at 200 ° C. for 25 minutes using an electric bread confectionery baking oven manufactured by Sasaki Seisakusho.

  The physical properties of the bread produced as described above were measured. The results are shown in Table 7. The maximum load of bread in Table 7 was determined by measuring the bread hardness with a CYLINDER PROBE SMSP / 25 using a texture analyzer TA-XT2i (Microstable) after slicing the bread to a thickness of 3 cm.

  Further, the bread produced in Examples 11 and 12 was evaluated by 5 panelists having the bread technique, using the following Control Example 3 as a control, and the average score was used as a score. The results are shown in Table 8.

(Comparative Examples 5-6, Control Example 3)
Comparative Example 5 was carried out in the same manner as in Examples 11-12, except that the dough shown in Table 6 was used in which vitamin C and yeast food were added instead of the dough of Examples 11-12 to which the sweet potato powder was added. A bread test of ~ 6 was performed. In addition, the bread-making test of the control example 3 was implemented like Example 11-12 except having used the dough shown in Table 6 which did not use the sweet potato powder at all.

  From the results in Table 7, the volume with the quick sweet powder or the high type No. 14 powder is about 200cc larger than the one without the additive, and the volume is the same level as that with the addition of vitamin C and yeast food. there were. The specific volume was 4.66 to 5.29, and the burnout rate was 13.6% to 13.2%. A large specific volume means that the bread volume is large and the bread is soft. The burn-out rate means good fire, but no big difference was found. As for the hardness of the bread, the maximum load was 210.6g with no addition, but the bread with a quick sweet powder addition of 1% was 182.2g and the bread was soft. This tendency was also observed at the maximum load after 2 days, and aging was delayed in the case where Quick Sweet was added.

  From the sensory evaluation results shown in Table 8, when the quick sweet powder or high type No. 14 powder was added, the film of the inner phase cell was thinner and elongated vertically compared to the additive-free powder. In the case of no addition, the score was 7.0, while the score was 7.6 when the quick sweet powder was added, and the score was 7.2 when the high No. 14 powder was added.

≪Fried food test≫
(Examples 14 to 19, Control Example 4)
In order to confirm the effect of the sweet potato powder on the deep-fried food, a deep-fried food test was carried out based on the deep-fried food composition shown in Table 9. The fried food test was fried at 170 ° C. for 2 minutes using white soybean oil. Moreover, the fried food test of the control example 4 was implemented like Example 14-19 about the dough which did not use the sweet potato powder at all. About the produced fried food, the viscosity was measured and sensory evaluation was performed. The results are shown in Table 10. For sensory evaluation, Control 4 was used as a control, evaluation was conducted by five specialized panelists having deep-fried food skills, and the average score was used as a score.

  From the sensory results shown in Table 10, the powder with the quick sweet powder or the high type No. 14 powder added had a tendency for the garment to spread better and the fried color to become darker than the additive-free powder. By adding sweet potato powder, the viscosity of the dough increased. Usually, when the dough viscosity increases, the texture becomes heavier, but the reverse trend was observed in this test. The lightness of the texture (sakumi) was also increased by adding sweet potato powder. The score was 18 when 10% of the quick sweet powder was added, and the evaluation was extremely high compared to the score 14 without the addition of the quick sweet powder.

<< Examples 20 to 25, Control Example 5 >>
(Noodle making test)
In order to confirm the effect of quick sweet powder on noodle making, noodle making test examples 20 to 25 were performed based on the noodle making test formulation shown in Table 11. In the noodle making test process, mixing was carried out using a mixer (desktop mixer-50M type (50-02R) manufactured by Shinagawa Seisakusho, using a beater at a rotation speed of 63 rpm), scraping off after 5 minutes at medium speed, and then 5 minutes at medium speed Was done. As the noodle making machine, a rolling mill (roll diameter 180 mm, width 150 mm speed NO4, manufactured by Otake noodle machine) was used. Roughing / composite was roll scale 25, rolling was 20, 15, 10 and cut out was 22nd corner, and boiled for 3 minutes. Sensory evaluation was performed about the produced noodles. The results are shown in Table 12. The sensory evaluation was carried out by four panelists specializing in noodle technology, the control was evaluated as Comparative Example 4 below, and the average score was taken as the score.

  Moreover, it replaced with Examples 20-25 and the noodle making test of the comparative example 4 was implemented like Example 20-25 about the dough which did not use the sweet potato powder at all. The results are shown in Table 13.

  From the sensory results shown in Table 12, the hardness of the noodle texture increased when the quick sweet powder or the high type No. 14 powder was added, compared to the additive-free one. % Addition increased the hardness of the texture from score 7 to score 8.4, and increased the smoothness from score 10.5 to 11.4, improving the texture. This tendency was more noticeable in the case where the quick sweet powder was added than in the case where the high type No. 14 powder was added.

By adding the flour dough improving agent powder of the present invention to the wheat flour, the bread is slow to age and has a volume and a soft texture. Also, the noodles can have a smooth and elastic texture, and can be used for enhancing the elasticity of the noodles and maintaining the texture after chilled storage. In deep-fried foods, the color of tempura can be improved, the scatter can be improved and sakumi can be improved.

Claims (7)

  A flour dough improving agent comprising a paste obtained by heating sweet potato and granules or powder obtained by heating and drying the paste.   The flour dough improving agent according to claim 1, wherein the paste is obtained by heating sweet potato at 80 to 135 ° C.   The flour dough improving agent according to claim 1, wherein the granule or powder is obtained by further heating, drying and pulverizing the paste at 100 to 180 ° C.   The flour dough improving agent according to any one of claims 1 to 3, wherein the sweet potato is quick sweet and / or high type No. 14.   A flour dough improving agent, wherein the flour dough improving agent according to any one of claims 1 to 4 contains any one or more of saccharifying enzyme, oxidase, hemicellulase, and pear fruit powder.   A flour secondary processed product containing the flour dough improving agent according to any one of claims 1 to 5 in an amount of 0.1 to 20% by weight based on the flour. A flour food in which the flour processed product according to claim 6 is used.