JP2018061485A - Novel wheat flour swollen food and method for producing the same - Google Patents
Novel wheat flour swollen food and method for producing the same Download PDFInfo
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本発明は、口溶けがよく、食感がソフトである新規小麦粉膨化食品及びこの新規小麦粉膨化食品の製造方法に関する。さらに本発明は、口溶けのよさとソフトな食感がより長く保持される新規小麦粉膨化食品及びこの新規小麦粉膨化食品の製造方法に関する。 The present invention relates to a novel flour-expanded food product that is well melted in the mouth and has a soft texture, and a method for producing the novel flour-expanded food product. Furthermore, the present invention relates to a novel wheat flour-extended food in which the meltability of the mouth and the soft texture are maintained for a longer time, and a method for producing the novel flour-extended food.
従来より、シロキクラゲ子実体から抽出した水溶性多糖体は、高い保湿効果を有し、なめらかで優れた使用感を付与することができる化粧品の原料として、広く使用されてきた（特許文献１）。この水溶性多糖体に関しては、様々な生理活性を有していることが知られており、コラーゲン生成促進作用、コラゲナーゼ等のＭＭＰ（マトリックスプロテアーゼ）阻害作用、抗炎症剤及び角質層の保湿性に重要なＮＭＦ（天然保湿因子）産生促進作用やセラミド合成促進作用等が開示されている（特許文献２〜６）。しかし、この水溶性多糖体をパン等の食感改善に使用することについては開示されていなかった。 Conventionally, water-soluble polysaccharides extracted from white jellyfish fruit bodies have been widely used as cosmetic raw materials that have a high moisturizing effect and can impart a smooth and excellent feeling of use (Patent Document 1). This water-soluble polysaccharide is known to have various physiological activities, and has a collagen production promoting action, an MMP (matrix protease) inhibitory action such as collagenase, an anti-inflammatory agent and a moisturizing property of the stratum corneum. Important NMF (natural moisturizing factor) production promoting action, ceramide synthesis promoting action and the like are disclosed (Patent Documents 2 to 6). However, the use of this water-soluble polysaccharide for improving the texture of bread or the like has not been disclosed.
近年、消費者はソフトな食感のパンを好む傾向がある。パンにソフトな食感を付与するために、乳化剤の使用が知られている。例えば特許文献７では、不飽和モノグリセリドからなることを特徴とするデンプン食品の品質改良剤が提案されている。しかし、パンにソフトな食感が付与される程度に乳化剤を添加した場合、パン自体の風味を損ねるという問題があった。また、消費者の健康志向が進み、乳化剤を使用せずにソフト感を向上・維持する生地改良剤の検討も進んでいる。 In recent years, consumers tend to prefer bread with a soft texture. The use of emulsifiers is known to impart a soft texture to bread. For example, Patent Document 7 proposes a quality improving agent for starch foods characterized by comprising an unsaturated monoglyceride. However, when an emulsifier is added to such an extent that a soft texture is imparted to the bread, there is a problem that the flavor of the bread itself is impaired. In addition, as consumers are more health-conscious, the study of dough improving agents that improve and maintain softness without using emulsifiers is also progressing.
パン類、ケーキ類などの小麦粉膨化食品の風味を改善する方法として、各種果実や穀物の発酵物を発酵種として使用する場合がある。また各種果実のプレザーブやジャムを小麦粉膨化食品生地に練りこむことも行われている。 As a method for improving the flavor of flour-expanded foods such as breads and cakes, fermented products of various fruits and grains may be used as fermented species. In addition, various fruit preserves and jams are kneaded into flour-expanded food dough.
また、小麦粉膨化食品の耐老化性改善のためＬ−アスコルビン酸（ビタミンＣ）を生地に添加することや、前記の化学合成品に代えて、天然原料を使用した小麦粉膨化食品改良剤も提案されている。例えば特許文献８では、単数又は複数の果汁の熟成物と麹発酵物と乳酸発酵物を含有する製パン改良剤が開示されている。特許文献９においてもカムカム果汁に発酵乳、糖類及びカゼイン加水分解物を配合してなる製パン改良剤が開示されている。 In addition, L-ascorbic acid (vitamin C) is added to the dough for improving the aging resistance of the wheat flour expanded food, and a wheat flour expanded food improving agent using natural raw materials instead of the above-mentioned chemically synthesized products is also proposed. ing. For example, Patent Literature 8 discloses a bread improving agent containing a matured product of one or more fruit juices, a fermented koji product, and a fermented lactic acid product. Patent Document 9 also discloses a bread improving agent obtained by blending fermented milk, sugars and casein hydrolyzate with Camcom fruit juice.
このような従来の技術に対して、小麦粉膨化食品の製造にあたり、製造中に生地がべたつくことにより作業性の低下を招いたりすることなく、簡便且つ効率的にソフトでもっちり、しっとりとし、口溶けも良く、且つ、老化の遅い小麦粉膨化食品を製造できる技術の開発が引き続き求められている。 Compared to such conventional techniques, in the production of puffed foods, soft and moist, moist and melted in a simple and efficient manner without causing a decrease in workability due to stickiness of the dough during production. Therefore, there is a continuing demand for the development of a technology that can produce a flour-expanded food product that is good and slow to age.
本発明は、味に影響せず、膨化後の小麦粉膨化食品の軟化、口溶け、老化防止などの点で従来よりもすぐれた品質を有する新規小麦粉膨化食品の提供を課題とする。このような本発明の小麦粉膨化食品は、生地の凍結の有無にかかわらないものである。さらに本発明は、該新規小麦粉膨化食品の製造法の提供を課題とする。 An object of the present invention is to provide a new wheat flour-extended food that has a quality superior to that of the prior art in terms of softening, melting in the mouth, preventing aging, and the like, without affecting the taste and softening, mouth-melting, and aging prevention. Such flour-expanded food of the present invention does not depend on whether or not the dough is frozen. Furthermore, this invention makes it a subject to provide the manufacturing method of this novel wheat flour expanded foodstuff.
本発明者らは前記課題を解決すべく鋭意研究するなかでシロキクラゲ由来の水溶性多糖体を小麦粉膨化食品の生地に添加すると、目的達成に予想外の効果があることを見出した。そして、シロキクラゲ由来の水溶性多糖体を含有する小麦粉膨化食品が口溶けがよく、また、ソフトな食感がより長く保持されることを見出し、本発明を完成するに至った。 The inventors of the present invention have intensively studied to solve the above-mentioned problems, and found that adding a water-soluble polysaccharide derived from white jellyfish to the dough of the wheat flour expanded food has an unexpected effect in achieving the object. And the wheat flour puffed food containing the water-soluble polysaccharide derived from a white jellyfish is found to be well melted in the mouth, and the soft texture is kept longer, and the present invention has been completed.
すなわち、本発明は次の（１）〜（３）に示される新規小麦粉膨化食品や、該新規小麦粉膨化食品の製造方法等に関する。
（１）シロキクラゲ由来の水溶性多糖体を含有する新規小麦粉膨化食品。
（２）小麦粉100重量部に対し、シロキクラゲ由来の水溶性多糖体を0.005〜0.1重量部含有する上記（１）に記載の新規小麦粉膨化食品。
（３）小麦粉膨化食品の生地中の小麦粉100重量部に対し、シロキクラゲ由来の水溶性多糖体を0.005〜0.1重量部含有させる工程を含む、新規小麦粉膨化食品の製造方法。
That is, this invention relates to the novel wheat flour expanded food shown by following (1)-(3), the manufacturing method of this novel wheat flour expanded food, etc.
(1) A novel puffed food containing water-soluble polysaccharides derived from white jellyfish.
(2) The novel wheat flour expanded food according to (1) above, containing 0.005 to 0.1 parts by weight of a water-soluble polysaccharide derived from white jellyfish per 100 parts by weight of wheat flour.
(3) A method for producing a novel wheat expanded food, comprising a step of adding 0.005 to 0.1 parts by weight of a water-soluble polysaccharide derived from white jellyfish to 100 parts by weight of wheat flour in the dough of the expanded wheat food.
本発明のシロキクラゲ由来の水溶性多糖体を添加することにより、口溶けがよく、ソフトな食感の小麦粉膨化食品を得ることができる。このような本発明の小麦粉膨化食品は、口溶けのよさとソフトな食感がより長く保持されるものであり、極めてしっとりとしている。 By adding the water-soluble polysaccharide derived from the white jellyfish of the present invention, it is possible to obtain a puffed food with a good mouthfeel and a soft texture. Such a flour-swollen food of the present invention retains good mouth melting and soft texture for a long time, and is extremely moist.
本発明の小麦膨化食品とは、小麦粉を原料に含み、これを焼成等することにより膨張させて得られる食品のことをいう。このような小麦膨化食品として、例えば食パン、食事パン、菓子パン、スポンジケーキ、シフォンケーキ、ホットケーキ、焼菓子、中華まん等が挙げられる。 The wheat expanded food of the present invention refers to a food obtained by containing wheat flour as a raw material and expanding it by baking or the like. Examples of such wheat expanded food include bread, meal bread, confectionery bread, sponge cake, chiffon cake, hot cake, baked confectionery, and Chinese bun.
本発明の新規小麦粉膨化食品の製造において使用されるシロキクラゲ由来水溶性多糖体は、求める目的により添加量の調整が必要となるが、小麦粉膨化食品の生地中の小麦粉100重量部に対し、0.005〜0.5重量部含有させることが好ましく、0.01〜0.1重量部となるように含有させることがより好ましい。
シロキクラゲは、アジアの温帯地域で広く見られるキノコの一種である。本発明におけるシロキクラゲ由来の水溶性多糖体とは、主鎖にα-1,3-マンノース、側鎖にD-フコース、D-キシロース、D-グルクロン酸を構成糖として含む多糖体のことをいう。
本発明で用いるシロキクラゲ由来の水溶性多糖体は、シロキクラゲより従来知られている方法等により独自に調製したものであっても良く、市販のものであっても良い。特にWCE（ユニテックフーズ社製）を用いることが好ましい。
The white jellyfish-derived water-soluble polysaccharide used in the production of the novel wheat flour expanded food of the present invention requires adjustment of the amount added depending on the purpose sought, but 0.005 to 100 parts by weight of flour in the flour expanded food dough 0.5 part by weight is preferably contained, and more preferably 0.01 to 0.1 part by weight.
White jellyfish is a type of mushroom that is widely found in temperate regions of Asia. The water-soluble polysaccharide derived from white jellyfish in the present invention refers to a polysaccharide containing α-1,3-mannose in the main chain and D-fucose, D-xylose and D-glucuronic acid in the side chain as constituent sugars. .
The water-soluble polysaccharide derived from white jellyfish used in the present invention may be one prepared uniquely by a method conventionally known from white jellyfish or a commercially available one. It is particularly preferable to use WCE (manufactured by Unitech Foods).
以下に実施例等を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものでは無い。なお、本発明の実施例等では、シロキクラゲ由来水溶性多糖体としてWCE（ユニテックフーズ社製）を用いた。 EXAMPLES Examples and the like are shown below to describe the present invention more specifically, but the present invention is not limited to these examples. In Examples and the like of the present invention, WCE (manufactured by Unitech Foods) was used as a water soluble polysaccharide derived from white jellyfish.
＜パンの製造＞
実施例１〜３、比較例１、２として、次の表１に記載の配合比率と工程に沿ってパンを製造した。中種および本捏は次の条件によって行った。
<Manufacture of bread>
As Examples 1 to 3 and Comparative Examples 1 and 2, breads were produced according to the blending ratios and steps described in Table 1 below. Medium seeds and main shells were subjected to the following conditions.
［中種］
ミキシング ： L３．M４
発酵条件 ： 27℃ 湿度80% 150分
[Medium species]
Mixing: L3. M4
Fermentation conditions: 27 ° C, humidity 80%, 150 minutes
［本捏］
ミキシング ： L３．M２ ↓ L３．M３
フロアータイム： ３０分
分割 ： ６０g
ベンチタイム ： ３０分
成型 ： ロール型
焼成 ： ２０５℃/１９５℃ １２分
[Main article]
Mixing: L3. M2 ↓ L3. M3
Floor time: 30 minutes Division: 60g
Bench time: 30 minutes Molding: Roll mold Baking: 205 ° C / 195 ° C 12 minutes
＜パンの官能評価＞
各実施例および比較例のパンは、５人のパネラーにより、表２に示す基準に沿って食感（ソフト感、しっとり感、口溶け感）および風味について官能評価した。
比較例１のパンの評価点を３とし、実施例のパンについて平均３以上であれば良好とした。
また、表３に実施例１〜３及び比較例１、２として製造した焼成後３日目のパンの官能評価結果を示した。
<Sensory evaluation of bread>
The bread of each example and comparative example was sensory-evaluated about the food texture (soft feeling, moist feeling, the melted feeling in the mouth) and the flavor according to the criteria shown in Table 2 by five panelists.
The evaluation score of the bread of Comparative Example 1 was 3, and the average bread of the bread of the example was 3 or better.
Table 3 shows the sensory evaluation results of breads manufactured as Examples 1 to 3 and Comparative Examples 1 and 2 on the third day after baking.
表３に示されるように、実施例１〜３として製造されたパンのように、シロキクラゲ由来の水溶性多糖体を0.005〜0.01重量部添加することにより、ソフト感やしっとり感が高いパンが製造できた。これらのパンは、さらに、口溶けや風味に関しても比較例１で製造したパンと比べても優れたていた。一方で、比較例２として製造したパンは、シロキクラゲ由来の水溶性多糖体の添加量が多すぎるために、口溶けや風味がやや悪くなる傾向が見られた。 As shown in Table 3, by adding 0.005 to 0.01 part by weight of a water-soluble polysaccharide derived from white jellyfish as in the breads produced as Examples 1 to 3, a bread having a high soft feeling and a moist feeling is produced. did it. These breads were also superior to the bread produced in Comparative Example 1 in terms of melting and flavor. On the other hand, the bread produced as Comparative Example 2 was found to have a slightly worse mouth melting and flavor due to the added amount of water-soluble polysaccharide derived from white jellyfish.
＜スポンジケーキの製造＞
実施例４〜８、比較例３として、次の表４に記載の配合比率に沿って、次の工程によりスポンジケーキを製造した。
［製造工程］
スポンジケーキは、別立て法にて作成した。
全卵160重量部にグラニュー糖100重量部を加えて撹拌・起泡させた。無塩バター30重量部、水30重量部を加え、さらに撹拌させ、ベース生地を作成した。
薄力粉100重量部、シロキクラゲ由来の水溶性多糖体をあらかじめ混合しておき、作成していたベース生地に加えたて混合した。
生地を型に流し込み、180℃に固定したオーブンにて30分間焼成し、スポンジケーキを得た。
<Manufacture of sponge cake>
As Examples 4 to 8 and Comparative Example 3, sponge cakes were produced by the following steps according to the blending ratios shown in Table 4 below.
[Manufacturing process]
The sponge cake was prepared by a separate method.
100 parts by weight of granulated sugar was added to 160 parts by weight of the whole egg, followed by stirring and foaming. 30 parts by weight of unsalted butter and 30 parts by weight of water were added and further stirred to prepare a base dough.
100 parts by weight of weak flour and water-soluble polysaccharide derived from white jellyfish were mixed in advance and added to the prepared base dough and mixed.
The dough was poured into a mold and baked for 30 minutes in an oven fixed at 180 ° C. to obtain a sponge cake.
＜スポンジケーキの官能評価＞
各実施例および比較例のスポンジケーキは、５人のパネラーにより、表２に示す基準に沿って食感（ソフト感、しっとり感、口溶け感）および風味について官能評価した。
比較例３のスポンジケーキの評価点を３とし、実施例のスポンジケーキについて平均３以上であれば良好とした。
実施例４〜８及び比較例３として製造したスポンジケーキの官能評価結果を表５に示した。
<Sensory evaluation of sponge cake>
The sponge cake of each Example and Comparative Example was sensory-evaluated about the food texture (soft feeling, moist feeling, a feeling of melting in the mouth) and flavor according to the criteria shown in Table 2 by five panelists.
The evaluation score of the sponge cake of Comparative Example 3 was 3, and the average value of the sponge cake of Example 3 was 3 or better.
Table 5 shows the sensory evaluation results of the sponge cakes produced as Examples 4 to 8 and Comparative Example 3.
表５に示すように、実施例４〜８として製造したスポンジケーキはいずれもソフト感、しっとり感、口溶けが優れている結果となり、シロキクラゲ由来の水溶性多糖体の添加により、非常に優れた効果を示すことが示された。また、風味に関しても比較例３よりも悪いものは無く、風味にも影響を与えなかった。 As shown in Table 5, all of the sponge cakes produced as Examples 4 to 8 resulted in excellent soft feeling, moist feeling, and meltability in the mouth, and by adding the water-soluble polysaccharide derived from white jellyfish, a very excellent effect It was shown to show. Moreover, there was nothing worse than the comparative example 3 regarding flavor, and it did not affect flavor.
＜ドーナツの製造＞
実施例９〜１３、比較例４として、次の表６に記載の配合率に沿ってドーナツを製造した。
［製造工程］
ミキシングボウルに牛乳50重量部、全卵16.7重量部を加えて混合した。ここに、強力粉70重量部、薄力粉30重量部、グラニュー糖10重量部、インスタントドライイースト1.3重部、食塩1.0重量部とシロキクラゲ由来の水溶性多糖体を加え、L１.M３にてミキシングを行った。無塩バター13.3重量部を加えて、L3.M5にてミキシングを加えて、ドウ組成物を得た。ドウ組成物を室温にて30分発酵させた後、40gに分割、10分のベンチタイム後、成型を行う。成形した生地を38℃、湿度80%にて30分間2次発酵を取った後、室温にて30分間ラックタイムを取った。その後、170℃の油で表裏2分油調した後、ドーナツを得た。
<Manufacture of donuts>
As Examples 9 to 13 and Comparative Example 4, donuts were manufactured according to the blending ratios shown in Table 6 below.
[Manufacturing process]
In a mixing bowl, 50 parts by weight of milk and 16.7 parts by weight of whole eggs were added and mixed. Here, 70 parts by weight of strong flour, 30 parts by weight of weak flour, 10 parts by weight of granulated sugar, 1.3 parts by weight of instant dry yeast, 1.0 part by weight of salt and water-soluble polysaccharide derived from white jellyfish were added and mixed in L1.M3. . The dough composition was obtained by adding 13.3 parts by weight of unsalted butter and mixing at L3.M5. The dough composition is fermented at room temperature for 30 minutes, then divided into 40 g, and after 10 minutes of bench time, molding is performed. The molded dough was subjected to secondary fermentation at 38 ° C. and 80% humidity for 30 minutes, and then rack time was taken at room temperature for 30 minutes. Then, the donut was obtained after oil-separating for 2 minutes with 170 degreeC oil.
＜ドーナツの評価方法＞
各実施例および比較例のドーナツは、５人のパネラーにより、表２に示す基準に沿って食感（ソフト感、しっとり感、口溶け感）および風味について官能評価した。
比較例４のドーナツの評価点を３とし、実施例のドーナツについて平均３以上であれば良好とした。
実施例９〜１３及び比較例４として製造したスポンジケーキの官能評価結果を表７に示した。
<Doughnut evaluation method>
The donuts of each Example and Comparative Example were sensory-evaluated with respect to the texture (soft feeling, moist feeling, mouth melting feeling) and flavor according to the criteria shown in Table 2 by five panelists.
The evaluation point of the donut of the comparative example 4 was set to 3, and it was set to be favorable if it averaged 3 or more about the donut of the Example.
Table 7 shows the sensory evaluation results of the sponge cakes produced as Examples 9 to 13 and Comparative Example 4.
表７に示すように、実施例９〜１３として製造したドーナツは、シロキクラゲ由来の水溶性多糖体を加えたことにより、しっとり感、ソフト感及び口溶けが優れたものであった。 As shown in Table 7, the donuts produced as Examples 9 to 13 were superior in moist feeling, soft feeling and mouth melting by adding a water-soluble polysaccharide derived from white jellyfish.
＜冷凍パン生地を使用したパンの製造＞
実施例１４〜１５、比較例５として、次の表８に記載の配合比率にて次の条件により冷凍パン生地作成した。
その後、次の工程によりパン生地を解凍、焼成し、パンを製造した。
［製造工程］
１日冷凍した後、天板に冷凍パン生地を並べ、10℃の恒温庫で4時間解凍した。室温に取り出し、中心温度が18℃になるまで静置させた。その後、38℃、湿度80％にて60分ホイロを取り、205℃/195℃で12分間焼成をし、冷凍生地からパンを製造した。
<Manufacture of bread using frozen bread dough>
As Examples 14 to 15 and Comparative Example 5, frozen bread dough was prepared under the following conditions at the blending ratios shown in Table 8 below.
Thereafter, the bread dough was thawed and baked in the next step to produce bread.
[Manufacturing process]
After freezing for one day, frozen bread dough was arranged on a top plate and thawed for 4 hours in a thermostatic chamber at 10 ° C. It was taken out to room temperature and allowed to stand until the center temperature reached 18 ° C. Thereafter, the proof was taken for 60 minutes at 38 ° C. and 80% humidity, and baked for 12 minutes at 205 ° C./195° C. to produce bread from the frozen dough.
ミキシング ： L３．M４ ↓ L３．M５
フロアータイム： １０分
分割 ： ６０g
ベンチタイム ： １０分
成型 ： ロール型
冷凍 ： ‐18℃フリーザー
Mixing: L3. M4 ↓ L3. M5
Floor time: 10 minutes Division: 60g
Bench time: 10 minutes Molding: Roll type Freezing: -18 ℃ freezer
＜冷凍生地からからのパンの官能評価＞
各実施例および比較例のパンは、５人のパネラーにより、表２に示す基準に沿って食感（ソフト感、しっとり感、口溶け感）および風味について官能評価した。
比較例５のパンの評価点を３とし、実施例のパンについて平均３以上であれば良好とした。
比較例５及び実施例１４及び１５として製造したパンの官能評価結果を表９に示した。
<Sensory evaluation of bread from frozen dough>
The bread of each example and comparative example was sensory-evaluated about the food texture (soft feeling, moist feeling, the melted feeling in the mouth) and the flavor according to the criteria shown in Table 2 by five panelists.
The evaluation score of the bread of Comparative Example 5 was 3, and the average of 3 or more for the bread of the example was considered good.
Table 9 shows the sensory evaluation results of the breads produced as Comparative Example 5 and Examples 14 and 15.
表９に示すように、実施例１４及び実施例１５として製造したパンは、いずれもシロキクラゲ由来の水溶性多糖体を加えたことにより、冷凍保存後のパン生地から製造したものであっても、ソフト感、しっとり感、口溶け及び風味において優れた効果を示すものであった。 As shown in Table 9, the breads produced as Example 14 and Example 15 were all made from bread dough after freezing storage by adding water-soluble polysaccharides derived from white jellyfish. It showed excellent effects in feeling, moist feeling, melting in the mouth and flavor.
本発明により、口溶けがよく、極めてしっとりとしソフトな食感のパン、スポンジケーキ、ドーナツ等の小麦粉膨化食品を容易に提供することは可能となる。本発明の小麦粉膨化食品は、口溶けのよさとソフトな食感がより長く保持されるものであることから、賞味期限を長く保つことが可能である。 According to the present invention, it is possible to easily provide a puffed food such as bread, sponge cake, donut and the like which has a good mouth melt and a very moist and soft texture. The flour-expanded food of the present invention can maintain a good shelf life and a long shelf life since it has a longer melt and soft texture.
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| JP2004242577A (en) * | 2003-02-13 | 2004-09-02 | Torigoe Flour Milling Co Ltd | Improving agent for breadmaking, exclusive flour, mix, and method for breadmaking |
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| JPH07123957A (en) * | 1993-10-29 | 1995-05-16 | Hogai Kin | Liquid polysaccharide extract consisting of white auricularia auricula and preparation thereof |
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