JP2019058135A - Dough food product quality improving agent and dough food product mix - Google Patents

Abstract

To provide a dough food product quality improving agent capable of producing a dough food product excellent in an appearance and texture, and a dough food product mix.SOLUTION: A dough food product quality improving agent of the present invention contains inclusion fat and oil in which cyclodextrin includes oil and fat. A dough food product mix of the present invention contains 0.5 to 15 mass% of the dough food product quality improving agent of the present invention. A method of producing the dough food product of the present invention has a step of mixing the oil and fat with cyclodextrin, and then mixing the mixture with a powder raw material and a liquid raw material. Said cyclodextrin is preferably α-cyclodextrin. The dough food product of the present invention is particularly useful for bakery food products, noodles, and coating materials.SELECTED DRAWING: None

Description

  The present invention relates to a dough food quality improver that can improve the appearance and texture of a dough food.

  Dough foods are produced by using a dough which is a mixture of a powder material such as grain flour and starch and a liquid material such as water as an intermediate product, shaping the material into a predetermined shape and heating it, for example, bread and cookies There are donuts, noodles, cakes, crepes, takoyaki and tempura batter etc. In these dough foods, the protein and starch contained in the raw materials form a dough skeleton, and the structure is fixed by heating and cooling during production to produce a texture and appearance specific to each dough food. There is. The appearance and texture required for dough foods differ depending on the type of dough food; for example, bread is required to have a well-boiled, low-shrinkage, soft and moist texture, and noodles to have appropriate elasticity and texture. It is requested. In order to meet the demand for such dough foods, in addition to the examination of main ingredients such as flour and starch, addition of auxiliary ingredients has been performed. For example, it is known that when a specific fat and oil is used as an auxiliary material in a baking process, the extensibility of the dough is increased, and a soft and crisp texture can be imparted to bread. In addition, it is also known that oxidizing and reducing agents and enzyme preparations affect the taste and texture of dough foods.

  By the way, cyclodextrin is conventionally used as a food quality improver. Cyclodextrin is a molecule in which glucose is cyclically bound, has a rod-like structure without a lid and a bottom, and has a so-called inclusion property that incorporates various molecules into the internal cavity of the rod. Taking advantage of such properties, for example, inclusion of an active ingredient such as pungent flavor and flavor with cyclodextrin for slow release of the active ingredient, or inclusion of an unstable substance with cyclodextrin for preservation Are used to enhance Patent Document 1 describes a powdered egg oil in which an egg oil useful for healing of a disease such as a heart disease or nourishing tonic is included with dextrin. Further, Patent Document 2 describes a fat and oil inclusion composition in which fats and oils such as flavor oils and oily flavors are clathrated with α-dextrin, and is considered to be useful as a powder seasoning.

  As a prior art applying cyclodextrin to dough foods, for example, Patent Document 3 discloses branched cyclodextrin as a bread mix capable of reducing unpleasant odors such as alcohol odor and fermented odor which interfere with the taste of bread. Those containing 0.001 to 0.5 parts by weight with respect to 100 parts by weight are described. Further, Patent Document 4 describes that cyclodextrin is added to a carbohydrate food such as noodles and breads by about 1 to 25% by weight for the purpose of suppressing an increase in blood glucose level after meals. Patent Documents 3 and 4 do not specifically describe that cyclodextrin acts to improve the appearance and texture of dough foods.

Unexamined-Japanese-Patent No. 3-124795 JP, 2014-3924, A Unexamined-Japanese-Patent No. 2-227021 Unexamined-Japanese-Patent No. 2004-248514

  An object of the present invention is to provide a dough food quality improver and a dough food mix capable of producing a dough food excellent in appearance and texture.

The present invention is a quality improver for dough foods containing clathrated fats and oils, wherein the fats and oils are clathrated with cyclodextrin.
The present invention is also a dough food mix comprising 0.5 to 15% by mass of the dough food quality improver of the present invention.
Moreover, this invention is a manufacturing method of the raw material foodstuff which has the process of mixing the mixture, a powder raw material, and a liquid raw material, after mixing an oil and fat and cyclodextrin.

  According to the present invention, it is possible to produce a dough food excellent in appearance and texture. When a dough food is produced using the quality improver for dough food or the mixture for dough food according to the present invention, the dispersibility of the components in the dough which is an intermediate product is improved and the dough elongation is improved. The appearance and texture can be significantly improved. For example, when the dough food is bread, the swelling of the bread is increased to improve the appearance quality, and the feeling of softness and moistness is increased to improve the texture quality.

  The dough food quality improver of the present invention contains clathrates. The clathrate oil according to the present invention has a structure in which a fat (guest) is clathrated with cyclodextrin (host), that is, a structure in which part or all of the fat is taken into a hole (cavity) of cyclodextrin. doing.

  The cyclodextrins constituting the clathrates according to the present invention can be used without particular limitation as long as they can be contained in food in general, and examples thereof include α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin and the like These include branched cyclodextrins in which glucose, maltose and the like are bound to the cyclic portion of these dextrins. Among these cyclodextrins, α-cyclodextrin is particularly preferred, and non-branched α-cyclodextrin is particularly preferred.

  The fats and oils constituting the clathrated fats and oils according to the present invention can be used without particular limitation as long as they can be contained in foods in general, but from the viewpoint of enhancing the effects by uniformly dispersing the clathrated fats and oils in the dough Therefore, a fat and oil having a fatty acid residue having 8 or more carbon atoms is preferable, and a triglyceride having a fatty acid residue having 8 or more carbon atoms is particularly preferable. In such triglycerides, the constituent fatty acids may be identical to one another or may be different. The carbon number of the fatty acid residue is preferably 12 or more, more preferably 14 or more, and more preferably 16 or more.

  The fats and oils constituting the clathrated fats and oils according to the present invention may be natural fats and oils or processed fats and oils processed using natural fats and oils as raw materials. Examples of natural fats and oils include vegetable fats and oils such as safflower oil, olive oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, soybean oil, corn oil and the like; animal fats and oils such as lard, head and fish oil Examples are esterified oil, hydrogenated oil, commercially available shortening, and the like. The fat and oil constituting the clathrated fat and oil according to the present invention may be of a single type, or may be a fat and oil composition containing a plurality of fats and oils different in constituent fatty acids and combinations thereof.

  In the inclusion fat and oil according to the present invention, the content weight ratio of cyclodextrin and fat is preferably 10: 100 to 100: 10, more preferably 20:80 to 80:20, as cyclodextrin: fat. Is 35:65 to 70:30. When the content of cyclodextrin is relatively large in inclusion oil and fat, there is a possibility that the improvement effect of the dough food may be difficult to be obtained, and when the content of oil and fat is too large, the quality for dough food There is a risk that the modifier will be sticky and it will be difficult to get familiar with the dough.

  The content of cyclodextrin and fat and oil in the clathrated fat and oil according to the present invention is preferably 20 to 80% by mass with respect to the total mass of the clathrated fat and oil respectively.

  The clathrated fat and oil according to the present invention can be prepared by mixing and stirring cyclodextrin and fat and oil respectively in a fluid state. As the cyclodextrin in a fluid state, for example, a cyclodextrin solution in which cyclodextrin is dissolved in water can be used. Moreover, when using non-flowing solid fats and oils as fats and oils, before mixing with cyclodextrin or after mixing, solid fats and oils may be heated and it may be in a fluid state.

  The quality improver for dough and food according to the present invention may contain other ingredients other than clathrates. As another component, a pigment | dye, a fragrance | flavor, a spice, a seasoning etc. are mentioned, for example, These 1 type can be used individually or in combination of 2 or more types. The content of the other components in the dough food quality improver of the present invention is preferably 30% by mass or less based on the total mass of the quality improver. When the quality improver for dough and food according to the present invention contains other components other than clathrate fats and oils, other ingredients may be added and mixed together with cyclodextrin and fats and oils in preparation of the clathrate fats and oils mentioned above. Just do it.

  The quality improver for dough food of the present invention is useful for improving the quality of dough food, and in particular, is excellent in the effect of improving physical properties such as extensibility of dough which is an intermediate product of dough food. Dough food is a heated product of a mixture of a powder material and a liquid material, and typically, the powder material and the liquid material are mixed, and the mixture is stirred or mixed to prepare a material, and the material is prepared After shaping | molding to a predetermined shape, it manufactures by heating. The dough prepared during the production of the dough food includes a clay-like dough (so-called dough) with a relatively large amount of liquid raw material used and a paste-like dough (a so-called batter) with a relatively small amount of liquid raw material used However, the dough food quality improver of the present invention is applicable to any dough. Generally, dough foods containing dough as an intermediate product include bread, cookies, donuts, noodles and the like, and dough foods containing batter as an intermediate product include cake, crepe, takoyaki, tempura batter and the like.

  Typical of the said powder raw materials are flours. As flours, they can be used without limitation as long as they can be contained in foods in general and powders at normal temperature and pressure, and for example, buckwheat flour, rice flour in addition to wheat flour such as weak flour, medium flour and strong flour. Corn flour, barley flour, rye flour, wheat flour such as wheat flour, barbed flour, flour etc .; tapioca starch, potato starch, corn starch, waxy corn starch, starch such as wheat starch, rice starch, etc. Modified starches subjected to treatments such as etherification, esterification, acetylation, crosslinking treatment, oxidation treatment and the like can be mentioned, and one of these may be used alone or in combination of two or more. Moreover, as the liquid raw material, it can be used without particular limitation as long as it can be contained in food in general and is liquid at normal temperature and pressure, and examples thereof include water, milk, eggs and the like, and one of these can be used. It can be used alone or in combination of two or more.

  Examples of dough foods in which the quality improver for dough foods of the present invention is particularly suitable include bakery foods, noodles and clothing materials. As bakery food products, breads such as French bread, British bread, pastry breads such as cream bread, jam bread, hot dogs, side dishes such as fried noodles bread, steamed breads such as meat buns, danish, cookies, pastries, pies, pizzas etc. It can be illustrated. Examples of the noodles include macaronis such as buckwheat noodles, udon noodles, rice husks, Chinese noodles, and spaghetti. Examples of clothing materials include tempura clothing, batter-type fried chicken clothing, fry clothing, fritter clothing and the like.

  The quality improver for dough food according to the present invention can be used in the same manner as the raw material for normal dough food. For example, in the case of using it in bread according to the method of middle class, it may be mixed as a middle class mixing material before middle class fermentation, or may be mixed with the present base mixing material. Moreover, when using for the bread | bread of a straight method, you may mix and use as a dough raw material of the initial stage of dough preparation, ie, the first used. In addition, in dough foods using dough such as noodles and cookies, it is preferable to mix them at the beginning of dough preparation. In addition, in the case of dough food using batter such as cake or tempura batter, it may be blended at the initial stage of dough preparation, or after dough is prepared using powder raw material and liquid raw material, it is blended in the dough Good.

  As an example of the manufacturing method of dough food using the quality improver for dough food of the present invention, after mixing oil and fat and cyclodextrin, the mixture (clathrate oil and fat) and powder material and liquid material are mixed What has a process is mentioned. In such a manufacturing method, the inclusion food and fat are prepared by mixing the fat and the food material at the same time, and mixing the fat and the cyclodextrin as described above to prepare the inclusion fat and the like. It is necessary to mix it with the dough ingredients (powder ingredients, liquid ingredients, etc.). If all the dough and food ingredients are mixed at the same time, inclusion of fats and oils by cyclodextrin is not sufficiently performed, and the effect of the present invention may not be exhibited.

  The content of the quality improver for dough foods of the present invention in dough foods is not particularly limited as long as it is appropriately adjusted according to the kind of dough foods, but, for example, when dough foods are bakery foods, noodles or clothing materials It is preferably 0.5 to 15% by mass, more preferably 1 to 10% by mass, based on the total mass of the dough food in a dry state. If the content of the quality improver for dough food in the dough food is too small, the significance of using it is poor, and if too large, the original flavor of the dough food may be impaired.

  The present invention includes a dough food mix comprising the dough food quality improver of the present invention described above. The dough food mix of the present invention contains the quality improver for dough food of the present invention and a powder material (grain flour), and the above-mentioned can be used as the powder material. The dough food mix according to the present invention can be used for producing dough food as well as this kind of mix.

  The content of the quality improving agent for dough and food in the mixture for dough and food according to the present invention is preferably 0. 1% relative to the total mass of the mixture from the viewpoint of the balance between the effect of the quality improving agent and the flavor of the dough and food It is 5 to 15 mass, more preferably 1 to 10 mass%. In addition, the content of the powder raw material (cereal powder) in the dough food mix according to the present invention is preferably 60% by mass or more based on the total mass of the mixture on the premise of combined use with the dough food quality improver. More preferably, it is 70 mass% or more, More preferably, it is 80 mass% or more.

  The mix for dough and food according to the present invention may be any component other than the quality improver for dough and food and the powder raw material according to the present invention, for example, saccharides, expanders, emulsifiers, oils and fats, thickeners, proteins, etc. You may contain seasonings, nutritional components such as vitamins, coloring agents, and the like. The content of these other components is preferably 40% by mass or less, more preferably 30% by mass or less, and more preferably 20% by mass or less, based on the total mass of the dough food mix of the present invention.

  Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.

[Examples 1 to 2, Comparative Examples 1 to 2 and Reference Example]
Each raw material shown in Table 1 was mixed by the compounding quantity prescribed | regulated to Table 1, and the bread mix was manufactured. Specifically, in each of the examples, first, heat-melted shortening (solid fat and oil) or olive oil and α-cyclodextrin are mixed, and then the mixture (clathrate fat and oil) and the remaining raw materials are mixed. The bread mix was manufactured. On the other hand, in each comparative example and the reference example, all the raw materials were mixed simultaneously to produce a bread mix.

[Test example]
Using the bread mix of each example, comparative example and reference example, bread was manufactured by home bakery. Specifically, 315 g of bread mix to be tested, 3 g of dry yeast, and 200 mL of water were set in a commercially available home bakery (manufactured by Panasonic), and bread was manufactured in the bread mode. After measuring the height of the obtained bread, it was cut into an appropriate size, and the cut surface 10 was visually observed, and the appearance was evaluated according to the following evaluation criteria. In addition, 10 trained panelists were asked to eat bread, and the food texture was evaluated according to the following evaluation criteria. The results are shown in Table 1 as the average value of the evaluation points of 10 panelists.

<Evaluation criteria of appearance>
5 points: fine bubbles, uniform and very good.
4 points: fine bubbles of bubbles, almost uniform and good.
3 points: The eyes of the air bubbles are almost fine, but there are few large air bubbles, which is normal.
2 points: There are many fine bubbles, but large bubbles are also sparse, and they are somewhat poor.
1 point: Large bubbles are noticeable in fine bubbles, and it is defective.
<Evaluation criteria for food texture>
5 points: The feeling of softness at the beginning of biting and the feeling of moistness in chewing are very good.
4 points: Good feeling of softness at the beginning of chewing and moist feeling of chewing.
3 points: Normal texture with some feeling of softness at the beginning of biting and feeling of moistness in chewing.
2 points: It is not good enough to feel the softness of biting and the feeling of moistness during chewing.
1 point: It is lacking in the feeling of softness at the beginning of biting and the feeling of moistness in chewing.

  As shown in Table 1, the bread mix of each example is higher in bread height obtained using the mix compared to the bread mix of each comparative example and excellent in sense of volume, and the bread The internal air bubbles were fine and uniform, and the appearance was excellent. Furthermore, the feeling of softness and moistness were strong and the texture was also excellent. The difference in the evaluation results between this example and the comparative example is due to the difference in the presence or absence of a clathrated oil in which the oil is clathrated with cyclodextrin. That is, in each of the examples, after mixing the fat and oil and cyclodextrin, the bread mix was manufactured by mixing the mixture, that is, the clathrate fat and the other mix raw materials, while in each comparative example, Since the bread mix was manufactured by mixing all of the mix ingredients simultaneously, the clathrates were not substantially contained in the obtained bread mix, and as a result, the bread was evaluated as compared to each example. It is presumed that the result is inferior.

  In addition, the bread mix of the reference example uses sucrose fatty acid ester which is conventionally and widely used as a bread improver, but as shown in Table 1, the examples are evaluated as comparable as the reference example. It is the result. From this, it is understood that the clathrate oil is useful as a substitute for sucrose fatty acid ester. Particularly in recent years, there is a tendency that the use of sucrose fatty acid ester which is an artificial product tends to be avoided with the background of heightened food safety orientation, and since cyclodextrins constituting the clathrate oil and fat are natural products, The dough food mix containing the clathrated oil and fat and containing no sucrose fatty acid ester as in each Example is excellent not only in appearance and texture but also in food safety and health. It can be said that it can fully respond to the intention.

Claims (8)

  A quality improver for dough food containing clathrated oil, wherein the oil is clathrated with cyclodextrin.   The quality improver for dough food according to claim 1, wherein the fat or oil has a fatty acid residue having 8 or more carbon atoms.   The quality improver for dough food according to claim 1 or 2, wherein the content ratio by mass of the cyclodextrin and the oil and fat in the inclusion oil and fat is 10: 100 to 100: 10 as cyclodextrin: oil and fat.   The quality improver for dough foods according to any one of claims 1 to 3, wherein the cyclodextrin is α-cyclodextrin.   The quality improver for dough food according to any one of claims 1 to 4, wherein the dough food is a heated product of a mixture of a powder material and a liquid material.   The quality improver for dough food according to any one of claims 1 to 5, wherein the dough food is a bakery food, noodles, or a dressing.   A dough food mix comprising 0.5 to 15% by mass of the dough food quality improver according to any one of claims 1 to 6.   A method for producing a dough food, comprising the steps of mixing a fat and oil and cyclodextrin and then mixing the mixture with a powder raw material and a liquid raw material.