JP2013183667A - Quality improver for confectionery and bakery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improver for confectionery and bakery, which improves, in baked confectioneries, crispy and melt-in-the-mouth soft texture, in bread and cakes, volume after baking, melt-in-the-mouth wet texture, in steamed cakes, melt-in-the-mouth texture of volume, and has quality-improving effects of improving taste of confectioneries and bread.SOLUTION: A quality improver for confectionery and bakery includes, as a constituent fatty acid of polyglycerol fatty acid ester having ≥8 HLB, myristic acid or oleic acid.

Description

  TECHNICAL FIELD The present invention relates to a confectionery and bread quality improving agent that have a modifying effect that improves texture and mouth melting and improves flavor in confectionery or bread.

  After flour, rice flour and other flour, starch, sugar, fats and oils (shortening) are used as raw materials, milk or dairy products, eggs, swelling agents, salt, fragrances, coloring agents, emulsifiers, etc. are mixed and then molded The baked confectionery to be heated, flour such as wheat flour and rice flour, starch, yeast, salt, fats and oils (shortening) etc. are mixed with saccharides and dairy products, fermented, finished, proofed, baked bread etc. Conventionally, emulsifiers have been added for the purpose of improving the texture, preventing aging, and improving mechanical resistance. A method of adding fats and oils containing 1 to 50% by weight of a glycerol fatty acid ester having a monoester content of 50% or more to a baked confectionery (for example, see Patent Document 1), or a method of adding vegetable sterol and lecithin (for example, , See Patent Document 2).

  However, although the texture and melting in the mouth can be improved, there arises a problem that the flavor is deteriorated by adding an emulsifier. On the other hand, there is a quality improver that does not use additives such as emulsifiers (for example, refer to Patent Document 3) that accompanies an increase in consumer health in recent years. It's hard to say.

JP 7-327582 A JP 2002-84962 A JP 2010-172242 A

  In the present invention, the baked confectionery has a soft texture with a soft crispy texture, the bread and cakes are softly baked, the moist texture has a good melt, and the steamed food has a soft texture that melts in the mouth. It is an object of the present invention to provide a confectionery and bread quality improving agent that improve and improve the flavor of confectionery or bread.

  In view of the above-mentioned present situation, the present inventors include a polyglycerin fatty acid ester having an HLB of 8 or more, preferably a polyglycerin fatty acid ester whose constituent fatty acid is myristic acid or oleic acid. Is added to the confectionery or bread, the baked confectionery has a soft and soft texture, and the bread and cakes are baked softly, the moist texture is good and the mouth is melted. It has been found that the mouth feels better with a plump texture and that it has a modifying effect that improves the flavor of confectionery or bread, and has achieved the object. That is, the present invention provides a quality improver comprising a polyglycerin fatty acid ester having an HLB of 8 or more, preferably a polyglycerin fatty acid ester whose constituent fatty acid is myristic acid or oleic acid.

  By adding the quality improver for confectionery and bread making according to the present invention, the baked confectionery has a soft texture with a crisp and soft texture, and the bread and cakes are baked softly and melted with a moist texture. In the case of steamed foods, the mouthfeel improves with a plump texture, and the flavor of confectionery or bread is improved.

  Hereinafter, the present invention will be described in detail. In the present invention, the baked confectionery has a soft texture that melts in the mouth, and the bread and cakes are baked fluffy, the mouthfeel is moist, and the steamed food melts in the mouth. The present invention relates to a quality improver that improves the flavor of confectionery or bread.

  The polyglycerol fatty acid ester used in the present invention needs to be hydrophilic. As a standard for judging the hydrophilicity / lipophilicity of an emulsifier, HLB is widely used. Based on this, the polyglycerol fatty acid ester of the present invention is preferably HLB8 or more, and more preferably HLB10 or more. If it is less than HLB8, the improvement effect of bakery food is not fully exhibited. Moreover, there is no restriction | limiting in particular about the part with high HLB.

  The method for obtaining the HLB is not particularly limited. For example, it can be calculated by the following formula from the saponification value of the ester and the acid value of the constituent fatty acid.

HLB = 20 × (1-S / A)
S: Saponification value of ester A: Acid value of fatty acid

  Also, experimentally, an emulsification experiment was performed by combining an emulsifier whose HLB value is to be obtained, other surfactants known in HLB, and fats and oils, and the mixing ratio of HLB giving an optimum emulsion was determined. From the rate, the value of the HLB unknown emulsifier can be determined.

The polyglycerin constituting the polyglycerol fatty acid ester used in the present invention is not particularly limited, but preferably has a polymerization degree of 3 to 10, more preferably a polymerization degree of 3 to 5.
The degree of polymerization of this polyglycerin can be determined by determining the hydroxyl value, and can also be determined by performing gas chromatographic analysis as a TMS or acetylated derivative.

  Although the constituent fatty acid of the polyglycerol fatty acid ester used in the present invention is not particularly limited, the number of carbon atoms is 10 to 22, preferably 12 to 18, and more preferably myristic acid or oleic acid.

  The polyglycerin fatty acid ester obtained by esterification reaction of such polyglycerin and fatty acid takes various forms such as solid, liquid, and paste at room temperature depending on the constituent components. In order to facilitate blending during the manufacturing process of confectionery or bread, other components may be blended with the polyglycerin fatty acid ester to form a preparation. Examples of such a compounding agent include, but are not limited to, polyhydric alcohols such as glycerin, propylene glycol, liquid sugar, starch syrup, and dextrin in addition to water, alcohols and food oils and fats. On the other hand, confectionery or breads use emulsifiers for the purpose of various modifications such as emulsification stability in addition to the texture modification. Thus, the quality improver of the present invention and such other modifying purposes may be mixed in advance with an emulsifier and used in the form of a multipurpose formulation. Examples of emulsifiers that can be used in combination include glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, condensed ricinoleic acid polyglycerin ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, Examples include lecithin, enzymatically decomposed lecithin, and saponin.

The blending method of the confectionery and bread quality improving agent of the present invention is not particularly limited, and can be added in any step. For example, when a water-like raw material such as water or liquid sugar is used for the intended confectionery or bread, it may be added to these, and when an oil-like raw material is used, it can be mixed with oil. . In addition, the quality improver of the present invention may be powdered using an excipient such as dextrin and blended with the powder raw material.
The addition amount of the confectionery and bread quality improving agent of the present invention is not particularly limited, and may be appropriately adjusted depending on the effect. In general, the effect is not sufficiently exhibited when the addition amount is small, and mixing may be difficult when the addition amount is large. A range of additions is recommended.

The confectionery referred to in the present invention is not particularly limited as long as it uses flour such as wheat flour or rice flour, but buns, steamed kankan, castella, dorayaki, Imagawa baked, taiyaki, kintsuba, waffle , Chestnut bun, Moon cake, Bolo, Yatsuhashi, Senbei, Karinto, Donut, Sponge cake, Roll cake, Angel cake, Pound cake, Baumkuchen, Fruit cake, Madeleine, Cream puff, Eclair, Millefeuille, Apple pie, Tart, Biscuit, Cookie , Crackers, steamed breads, pretzels, wafers, snacks, pizza pie, crepes, souffles, venezes, cereal foods and the like. Bread is not particularly limited as long as it is made of flour such as wheat flour and rice flour, fermentation raw materials, and salt. However, bread, copper bread, fruit bread, corn bread, butter roll, hamburger buns, France Examples thereof include bread, roll bread, sweet bread, sweet dough, dry bread, muffin, bagel, croissant, Danish pastry, Chinese bun peel, tortilla and the like. The form of the confectionery or bread is not particularly limited, and may be any of those circulated at room temperature, those refrigerated and those refrigerated.
EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these.

Example 1
To a four-necked flask equipped with a stirrer, thermometer, nitrogen inlet, and exhaust pipe, 124 g of polyglycerin (pentaglycerin, manufactured by Taiyo Kagaku), 76 g of myristic acid, and 0.2 g of sodium hydroxide were added, and the nitrogen flow was 250 The mixture was stirred at 3 ° C. for 3 hours to obtain 190 g of pentaglycerin monomyristic acid. The acid value of myristic acid used for the synthesis of pentaglycerin monomyristic acid was 246, and the saponification value of the obtained ester was 86. The HLB was calculated by applying these numerical values to the following formula and was 13.
HLB = 20 × (1-S / A)
S: Saponification value of ester A: Acid value of fatty acid

Thereafter, 1000 g of a solution obtained by dissolving 75 g of pentaglycerin monomyristic acid and 225 g of dextrin in water was spray-dried using a spray dryer, and the quality improver for confectionery and bakery of the present invention (pentaglycerin content of monomyristic acid 25 %, Dextrin content 75%).
Next, 2.0 g of the present invention product obtained above, 20.0 g of granulated sugar, 1.0 g of sodium chloride, 2.5 g of baking powder, 2.5 g of skim milk powder, and unsalted butter with respect to 100 g of weak flour. 0 g and 40.0 g of water were blended, kneaded with a mixer, molded into a diameter of 50 mm and a thickness of 2 mm by a conventional method, and then fired at 170 ° C. for 20 minutes to prepare a blended biscuit of the present invention.

Example 2
This procedure is the same as in Example 1 except that pentaglycerin monomyristate, which is a quality improver for confectionery and bread making, was changed to decaglycerin monomyristic acid (HLB14.5 Sunsoft Q-14S Taiyo Kagaku Co., Ltd.). Inventive confectionery, bakery quality improver-blended biscuits were prepared.

Example 3
The procedure of the present invention is similar to that of Example 1 except that pentaglycerin monomyristic acid, a confectionery and bread quality improving agent in Example 1, is changed to decaglycerin monooleate (HLB12 Sunsoft Q-17S Taiyo Kagaku Co., Ltd.). Biscuits containing confectionery and bread quality improving agents were prepared.

Example 4
The procedure of the present invention is the same as that of Example 1 except that pentaglycerin monomyristic acid, a confectionery and bread quality improving agent of Example 1, was changed to pentaglyceryl monooleate (HLB13 Sunsoft A-171E Taiyo Kagaku Co., Ltd.). Biscuits containing confectionery and bread quality improving agents were prepared.

Example 5
The procedure of the present invention is similar to that of Example 1 except that pentaglycerin monomyristic acid, a confectionery and bread quality improving agent in Example 1, is changed to pentaglycerin monostearate (HLB13 Sunsoft A-181E Taiyo Kagaku Co., Ltd.). Biscuits containing confectionery and bread quality improving agents were prepared.

Example 6
The confectionery of the present invention was made in the same manner as in Example 1 except that pentaglycerin monomyristate, which is a quality improving agent for bakery, was changed to pentaglycerin monolaurate (HLB14 Sunsoft A-121E Taiyo Kagaku Co., Ltd.). A bread quality improver-blended biscuit was prepared.

Comparative Example 1
Biscuits were prepared by the same procedure except that the monomyristic acid pentaglycerin used in Example 1 was changed to monostearate diglycerin (HLB7 Sunsoft Q-18D Taiyo Kagaku Co., Ltd.).

Comparative Example 2
Biscuits were prepared in the same procedure except that pentaglyceryl monomyristate used in Example 1 was changed to decaglycerin pentastearate (HLB4.5 Sunsoft Q-185S Taiyo Kagaku Co., Ltd.).

Comparative Example 3
Biscuits were prepared in the same procedure except that the pentamyridine monomyristic acid used in Example 1 was changed to pentaglycerin trimyristic acid (HLB7 Sunsoft A-143E Taiyo Kagaku Co., Ltd.).

Comparative Example 4
0.5 g of monoglycerin fatty acid ester combination preparation (Sunsoft No. 437, Taiyo Kagaku Co., Ltd.), 100 g of weak powder, 2 g of granulated sugar, 1.0 g of salt, 2.5 g of baking powder, skim milk powder 2 0.5 g, 15.0 g of unsalted butter and 40.0 g of water were blended, kneaded with a mixer, molded into a diameter of 50 mm and a thickness of 2 mm by a conventional method, and then fired at 170 ° C. for 20 minutes to prepare biscuits.

Comparative Example 5
Biscuits were prepared in the same procedure except that the monoglycerin fatty acid ester combination preparation used in Comparative Example 4 was changed to a diacetyltartaric acid monoglyceride combination preparation (Sunsoft No. 641KM Taiyo Kagaku Co., Ltd.).

Test example 1
Samples of biscuits 1 to 6 of the present invention prepared in Examples 1 to 6, biscuits 1 to 5 of comparative products prepared in Comparative Examples 1 to 5, and biscuits with no quality improver added (Control Example 1), The texture, melted mouth, and flavor were compared with the control examples. The results are shown in Table 1.

  As is clear from the results in Table 1, the biscuits of the examples have a soft texture that is more crisp than the biscuits of the comparative examples, have good mouth melt, and the flavor of the blended flour and butter stands out. Admitted.

Example 7
After mixing 150 g of granulated sugar and 150 g of whole eggs with a mixer for 5 minutes, 150 g of soft flour and 6 g of the product of the present invention obtained in Example 1 (pentaglycerin monomyristate content 25%, dextrin content 75%) are blended for 90 seconds. After kneading, baking was performed at 180 ° C. for 30 minutes to obtain a sponge cake containing a confectionery and bread quality improving agent.

Example 8
The confectionery and bread quality of the present invention were improved in the same procedure except that pentaglycerin monomyristic acid of Example 7 was changed to decaglycerin monomyristic acid (HLB14.5 Sunsoft Q-14S Taiyo Kagaku Co., Ltd.). An agent-containing sponge cake was prepared.

Example 9
The confectionery and bread quality improver composition of the present invention was mixed in the same procedure except that pentaglyceryl monomyristate in Example 7 was changed to decaglycerin monooleate (HLB12 Sunsoft Q-17S Taiyo Kagaku Co., Ltd.). A sponge cake was prepared.

Example 10
The confectionery and bread quality improver composition of the present invention was prepared in the same procedure except that the monomyristic acid pentaglycerin of Example 7 was changed to pentaoleic acid monooleate (HLB13 Sunsoft A-171E Taiyo Kagaku Co., Ltd.). A sponge cake was prepared.

Example 11
The confectionery and bread quality improver formulation of the present invention was prepared in the same procedure except that the pentamyrrhenate monomyristate of Example 7 was changed to pentaglyceryl monostearate (HLB13 Sunsoft A-181E Taiyo Kagaku Co., Ltd.). A sponge cake was prepared.

Example 12
A confectionery and bread quality improving agent-containing sponge of the present invention in the same procedure except that pentaglyceryl monomyristate in Example 7 was changed to pentaglyceryl monolaurate (HLB14 Sunsoft A-121E Taiyo Kagaku Co., Ltd.) A cake was prepared.

Comparative Example 6
A sponge cake was prepared in the same procedure except that pentaglyceryl monomyristate used in Example 7 was changed to diglyceryl monostearate (HLB7 Sunsoft Q-18D Taiyo Kagaku Co., Ltd.).

Comparative Example 7
A sponge cake was prepared by the same procedure except that pentaglyceryl monomyristate used in Example 7 was changed to decaglycerin pentastearate (HLB4.5 Sunsoft Q-185S Taiyo Kagaku Co., Ltd.).

Comparative Example 8
A sponge cake was prepared by the same procedure except that pentaglycerin monomyristic acid used in Example 7 was changed to pentaglycerin trimyristic acid (HLB7 Sunsoft A-143E manufactured by Taiyo Kagaku Co., Ltd.).

Comparative Example 9
After mixing 150 g of granulated sugar and 150 g of whole eggs with a mixer for 5 minutes, 150 g of soft flour and 1.5 g of monoglycerin fatty acid ester blended preparation (Sunsoft No. 437, Taiyo Kagaku Co., Ltd.) are blended. Baking at 30 ° C. for 30 minutes gave a sponge cake.

Comparative Example 10
A sponge cake was prepared in the same procedure except that the monoglycerin fatty acid ester blended preparation used in Comparative Example 9 was changed to a diacetyltartaric acid monoglyceride blended preparation (Sunsoft No. 641KM Taiyo Kagaku Co., Ltd.).

Test example 2
Sponge cakes 7 to 12 of the present invention products prepared in Examples 7 to 12, sponge cakes 6 to 10 of comparative products prepared in Comparative Examples 6 to 10, and sponge cakes with no quality improver added (Control Example 2) The sample was tasted and the texture, melted mouth, and flavor were compared with the control. The results are shown in Table 2.

  As can be seen from the results in Table 2, the sponge cake of the example is baked plumply compared to the sponge cake of the comparative example, has a moist texture and melts in the mouth, and the flavor of the blended flour and egg It was recognized that it stands out.

Example 13
100 g of powerful powder, 40 g of super white sugar, 20 g of salt, 20 g of skim milk powder, 50 g of shortening, 10 g of dry yeast, 120 g of hot water, 6 g of the product obtained in Example 1 (pentaglycerin monomyristate content 25%, dextrin content 75%) After kneading, it is fermented at 28 ° C. for 90 minutes. After putting into a mold and proofing at 37 ° C. for 40 minutes, baking was carried out at 205 ° C. for 40 minutes to obtain a confectionery and bread quality-improving agent combination bread of the present invention.

Example 14
The confectionery and bread quality improving agent according to the present invention in the same procedure except that pentaglyceryl myristate of Example 13 was changed to decaglycerin monomyristic acid (HLB14.5 Sunsoft Q-14S Taiyo Kagaku Co., Ltd.). A compound bread was prepared.

Example 15
The bread of the confectionery and bread quality improver for bread making of the present invention in the same procedure except that pentaglyceryl myristate of Example 13 was changed to decaglycerol monooleate (HLB12 Sunsoft Q-17S Taiyo Kagaku Co., Ltd.) Was prepared.

Example 16
The confectionery and bread quality improver composition of the present invention was prepared in the same procedure except that the monomyristic acid pentaglycerin of Example 13 was changed to monooleic acid pentaglycerin (HLB13 Sunsoft A-171E Taiyo Kagaku Co., Ltd.). A bread was prepared.

Example 17
The confectionery and bread-making quality improver composition of the present invention was mixed in the same procedure except that pentaglyceryl monomyristic acid of Example 13 was changed to Sunsoft A-181E (pentaglyceryl monostearate HLB13 Taiyo Kagaku Co., Ltd.). A bread was prepared.

Example 18
The bread of the confectionery and bread quality improver for bread making of the present invention in the same procedure except that the monomyristic acid pentaglycerin of Example 13 was changed to pentalauric acid monolaurate (HLB14 Sunsoft A-121E Taiyo Kagaku Co., Ltd.) Was prepared.

Comparative Example 11
Bread was prepared in the same procedure except that the monomyristate pentaglycerin used in Example 13 was changed to diglyceryl monostearate (HLB7 Sunsoft Q-18D Taiyo Kagaku Co., Ltd.).

Comparative Example 12
Bread bread was prepared in the same procedure except that pentaglyceryl monomyristate used in Example 13 was changed to decaglycerin pentastearate (HLB4.5 Sunsoft Q-185S Taiyo Kagaku Co., Ltd.).

Comparative Example 13
Bread bread was prepared in the same procedure except that the pentamyrice monomyristic acid used in Example 13 was changed to pentaglycerin trimyristic acid (HLB7 Sunsoft A-143E Taiyo Kagaku Co., Ltd.).

Comparative Example 14
After kneading 100 g of powerful powder, 40 g of super white sugar, 20 g of salt, 20 g of skim milk powder, 50 g of shortening, 10 g of dry yeast, 120 g of hot water, 6 g of monoglycerin fatty acid ester combination preparation (Sunsoft No. 437, Taiyo Kagaku Co., Ltd.), 28 ° C. Ferment for 90 minutes. After putting into a mold and proofing at 37 ° C. for 40 minutes, baking was performed at 205 ° C. for 40 minutes to obtain bread.

Comparative Example 15
Bread was prepared in the same procedure except that the monoglycerin fatty acid ester combination preparation used in Comparative Example 14 was changed to a diacetyltartaric acid monoglyceride combination preparation (Sunsoft No. 641KM Taiyo Kagaku Co., Ltd.).

Test example 3
The inventive breads 13 to 18 prepared in Examples 13 to 18, the comparative breads 11 to 15 prepared in Comparative Examples 11 to 15, and the bread without any quality improver (Control Example 3) were sampled. The texture, melted mouth and flavor were compared. Evaluation was performed according to the following evaluation criteria for texture, melting in the mouth, and flavor. The results are shown in Table 3.

  As is clear from the results in Table 3, the breads of the examples are baked plumply and have a moist mouthfeel compared to the breads of the comparative examples, and the flavor and fermentation odor of the blended flour stand out. That was recognized.

  By adding the quality improver for confectionery and bakery of the present invention to confectionery and bread, the baked confectionery has a soft texture that is crispy and melts well in the mouth. The mouthfeel improves the mouth melt, and steamed foods improve the mouth melt with a plump texture, and the flavor of confectionery or bread is improved, making a great contribution to the industry.

Claims (3)

  A confectionery and bakery quality improver characterized by containing a polyglycerol fatty acid ester having an HLB of 8 or more.   The confectionery and bread quality improving agent according to claim 1, wherein the constituent fatty acid of the polyglycerol fatty acid ester is myristic acid or oleic acid.   The confectionery according to claim 1 or 2, a confectionery containing a quality improving agent for bread making, and bread.