JP2019118263A - Quality improvement agent for burned confectionery - Google Patents

Abstract

To provide a quality improvement agent for improving texture of burned confectionery, and easily improving without changing a composition of basic dough or reducing flavor and only by blending foods high in safety which is available at low price to the dough without using a specific mechanical tools, and an improvement method of texture.SOLUTION: There is provided a quality improvement agent of burned confectionery, containing a yeast enzyme decomposition product. There is provided a quality improvement agent of burned confectionery, in which the yeast enzyme decomposition product is one through a self-digestion process and/or an enzyme reaction process of yeast. There is provided a quality improvement method of burned confectionery, including containing the quality improvement agent to dough before burning.SELECTED DRAWING: None

Description

  The present invention relates to a quality improver for baked good, which comprises a yeast digest. Specifically, the texture of the baked confectionery after baking is improved and the flavor is improved by being blended in the dough of the baked confectionery.

The baked confectionery referred to in the present invention is a mixture of wheat flour, fat and oil, sugar and the like to form a dough, which is molded or dispensed and then baked in an oven or a toaster. Specifically, cookies, biscuits, pies , Such as rice crackers.
In addition to the flavor, the texture when chewing is also important as a factor that determines the deliciousness of baked goods such as cookies. In general, good texture and moderate fragility, as described as crisp, crisp, crisp, are preferred.

  As a method of improving the texture of baked confectionery, a method of defining the amount and composition of wheat flour, starch, dietary fiber to be blended in dough (Patent Document 1), a method of defining the composition of oil and fat to be blended in dough (patent document 1) 2) A method of blending an enzyme into a dough (Patent Document 3), a method of blending a milk component (Patent Document 4), a method of degassing and compressing a dough (Patent Document 5), and the like have been reported.

  Preferred is a method which can easily improve the texture by blending it into the dough without changing the basic dough composition or reducing the flavor and without using a special machine. Moreover, it is more preferable that what is mix | blended there is a highly safe food which can be obtained cheaply. It has also been reported that the texture of baked confectionery is improved by blending yeast cells in the dough (Patent Document 6). However, there is a need for a product that does not require a fermentation process and provides a lighter texture.

JP-A-10-14482, JP-A-2015-211656, JP-A-2014-57549, JP-A-2003-284501 JP 2012-239462 A, JP 2015-154767 A JP-A-8-322456 JP, 2015-213476, JP, 2016-165246, A JP 2010-142177 A, JP 2017-131168 A JP 2001-211815 A, JP JP 2012-12146 A

  An object of the present invention is to provide a method for improving the texture of baked goods. At that time, a method is preferable which can easily improve the texture by blending it in the dough without changing the basic dough composition or reducing the flavor and without using a special machine. Moreover, it is more preferable that what is mix | blended there is a highly safe food which can be obtained cheaply.

As a result of researches for solving the above-mentioned problems, the present inventors have found that when preparing dough of baked confectionery, a proper texture is given to baked confectionery after baking by adding an appropriate amount of a yeast enzyme decomposition product. Above, it has been found that depending on the type of baked good, the flavor is also better.
That is, the present invention
(1) A quality improver for baked goods, including yeast enzymatic degradation products,
(2) The quality improver according to (1), wherein the yeast enzymatic degradation product is subjected to a yeast autolysis process and / or an enzyme reaction process,
(3) Raw material mix powder of baked confectionery containing the quality improver of said (1) or (2),
(4) A method of improving the quality of baked confectionery characterized in that the quality improver of the above (1) or (2) is contained in the dough before baking.

  According to the present invention, the texture of the baked confectionery after baking becomes good only by adding the yeast enzyme decomposition product to the raw material. Furthermore, when the present invention is used for cheese-flavored baked goods, it is found that not only the texture is improved but also the wheat flour odor is masked to enhance the cheese flavor, thereby reducing the content of cheese in the raw material. It became possible to

Hereinafter, the present invention will be described in detail.
The yeast enzymatic degradation product used in the present invention is obtained by degrading yeast by autolysis and / or addition of enzyme, and specifically, "Aroma way" (manufactured by Kojin Life Science Co., Ltd.) or "Multilome" (Dee Roe)・ SS M Japan Co., Ltd.

  In the case of producing a yeast enzymatic decomposition product, examples of yeast raw materials include yeasts for food such as baker's yeast, brewer's yeast and torula yeast, and torula yeast is preferable among them. There is no particular limitation on the method for culturing yeast, and culturing is performed using a known method.

  The method for enzymatically degrading the yeast raw material is not particularly limited, and a general method can be used. For example, in the case of a method using an enzyme such as glucanase or protease as a yeast raw material, an enzyme reaction is carried out so that the soluble component ratio described later is obtained. In the case of the autolysis method, it may be a known method without particular limitation. Furthermore, it is possible to perform solubilization by performing both the method using an enzyme and the autolysis method.

By this solubilization, it is desirable to increase the proportion of water-soluble components to 30 to 85%. Particularly preferably, it is 40 to 85%. The proportion of the water soluble component is the ratio of the water soluble component (dry weight) to the total dry weight. The method of measuring the water soluble component is as follows. The sample is suspended by adding 10 volumes of water, and centrifuged at 5000 rpm for 10 minutes to obtain a supernatant, which is dried to obtain a solid obtained as a water-soluble component. The ratio (%) of the weight of the water-soluble component to the dry weight of the sample is taken as the ratio of the water-soluble component.
The yeast enzymatic degradation product of the present invention is a composition containing an insoluble component and a soluble component derived from yeast. The state of the yeast enzyme decomposition product may be any of dry powder, paste and suspension, but the weight is expressed as dry powder.

  The baked confectionery in the present invention is a confectionery obtained by baking the dough in an oven or a toaster, and having a water content of 15% by weight or less, and for example, cookies, biscuits, sachets, pies, scones, macaroons, pretzels, Rice crackers, hail, bolo etc.

There is no particular limitation on the method of adding the yeast enzyme decomposition product to the raw material of baked confectionery, and it may be contained in any of the raw materials, or may be blended simultaneously with other raw materials, and paste before firing It may be added to the dough of
For example, in the case of cookies, yeast enzyme decomposition product may be added to wheat flour and used as a mixed flour, or may be blended at the same time with wheat flour, butter, sugar, chicken eggs, etc., or before baking You may knead it in the dough of

The content of the yeast enzyme decomposition product in the baked confectionery before baking is preferably 0.1 to 2% by weight, more preferably 0.5 to 1.0% by weight with respect to wheat flour and rice flour.
If it adds so that it may become in this range, preferable food texture will be provided, without giving an unpleasant taste to baked confectionery.

The present invention will be specifically described below using examples. However, the present invention is not limited to the following embodiments.

<Production example>
4 parts by weight of Denazyme GEL (manufactured by Nagase & Co., Ltd.) and 4 parts of Alcalase 2.4 L FG (manufactured by Novozymes) with respect to a 10% by weight aqueous suspension of 100 parts by weight (in dry weight) of cultured bacterial bodies of Torula yeast Parts by weight were added to perform solubilization treatment of the yeast cells to make the solubilization rate 80%. After concentration, this was drum-dried, and the obtained yeast enzyme degradation product was used as a quality improver for baked goods.

Example 1 Preparation of Cookie and Sensory Evaluation A cookie was prepared according to the following procedure.
50 parts by weight of unsalted butter was mixed until whitish, 40 parts by weight of white sugar was added and mixed, 25 parts by weight of whole egg melted egg was added in three portions and mixed so as not to become lumpy. To this, 125 parts by weight of flour was added and mixed to a lump to make a cookie dough. The dough is cooled in a refrigerator for 1 hour, stretched with a rolling rod to be uniformed to a thickness of 5 mm, cut into 1 cm × 6 cm rectangles and baked in an oven preheated to 170 ° C. for 18 minutes to make cookies, which are used as controls It was a cookie.

When 125 parts by weight of weak flour was added in the process of producing the control cookie, a cookie was prepared by adding 1.25 parts by weight of the yeast enzyme degradation product prepared in the above-mentioned production example.
Similarly, a cookie was prepared by adding 1.25 parts by weight of a yeast enzyme-degraded product "Aroma way" (manufactured by Kojin Life Science Co., Ltd.). It was 45% when the water soluble component of "Aroma way" was measured.
Similarly, a cookie was prepared by adding 1.25 parts by weight of a yeast enzyme-degraded product "Multiome" (manufactured by D.S.M. Japan) to the sample 3. The water-soluble component of “Multilome” was measured to be 77%.
Similarly, a cookie was prepared by adding 1.25 parts by weight of dry beer yeast cells “BY-G” (manufactured by MC Food Specialties) and adding 1.25 parts by weight.
Similarly, a sample 5 cookie was prepared by adding 1.25 parts by weight of a yeast extract "Agilex NH" (manufactured by Kojin Life Science Co., Ltd.).
Similarly, a sample 6 cookie was prepared by adding 1.25 parts by weight of a yeast extract "Aroma Ile" (manufactured by Kojin Life Science Co., Ltd.).

The composition of each cookie dough is shown in Table 1.

Sensory evaluation was performed by seven panelists for the cookies of Samples 1 to 6, and the texture and taste were compared with the control cookies.
Of the seven, the number of panelists who felt that their crispness was improved compared to the control, and the impressions that came out of them are shown below.

Sensory evaluation result (comparison with control)
Sample 1: Improvement of crispiness: 5 out of 7 people. I have a good mouth.
Sample 2: Improvement of crispiness: 6 out of 7 people. There is little feeling on the teeth.
Sample 3: Improvement of crispiness: 6 out of 7 people. Slightly sizzling texture.
Sample 4: Improvement of crispiness: 1 in 7 people. It is fragile and fragile.
Sample 5: Crisp improvement: 0 out of 7 people. Slightly hard. The taste is deep and good.
Sample 6: Improvement in crispiness: 1 in 7 people. Slightly hard. I feel strange.
From the above, it was shown that the cookies of Samples 1 to 3 to which the yeast enzyme degradation product was added had an improved crispy texture.

<Example 2> Preparation and sensory evaluation of cheese taste stick cookies Cheese taste stick cookies were prepared according to the following procedure.
The amounts of water, oil and sugar shown in Table 2 were thoroughly mixed, to which flour flour and parmesan cheese powder were added and mixed to form a dough. The mixture was divided into pieces with a wrap, cooled in a freezer for 15 minutes, cut into small pieces by about 6 g with a kitchen knife, and baked in a lower portion of an oven preheated to 170 ° C. for 25 minutes to prepare cheese taste stick cookies. This was used as a control cheese taste stick cookie.

A control cheese taste stick cookie was also prepared by adding the amount of yeast enzyme decomposition product "Aroma way" and / or dextrin shown in Table 2 when adding weak flour, and cheese taste stick cookies of samples 7 to 10 respectively And
The composition ratio of the raw material of each sample is shown in Table 2.

Sensory evaluation was performed for the cheese taste stick cookies of the control and samples 7 to 10, and the texture and taste were compared for each sample.
The results of sensory evaluation are shown below.

Control: I feel the smell of flour.
Sample 7: The odor of flour was masked. The cheese flavor is enhanced and the taste is felt. The texture is sticky.
Sample 8: The odor of flour was masked. The cheese flavor is enhanced and the taste is felt. I also feel the smell. The texture is sticky.
Sample 9: I feel the smell of flour. The feeling of cheese is reduced compared to the control.
Sample 10: The odor of flour was masked. The aroma was improved compared to sample 9. The texture is sticky.
As described above, samples 7, 8 and 10 of the cheese taste stick cookies added with “Aroma way”, which is a yeast enzyme degradation product, also show the effect of masking the flour odor and enhancing the cheese flavor, in addition to the texture improvement. It was done.

From the above, by adding the yeast enzyme decomposition product to the dough of the baked confectionery, the baked confectionery after baking has a crispy texture, and depending on the type of baked confectionery, the flavor may be improved. Indicated.

Claims (4)

A quality improver for baked goods, including yeast enzymatic degradation products. The quality improver according to claim 1, wherein the yeast enzymatic degradation product has been subjected to a yeast autolysis step and / or an enzyme reaction step. A raw material mix powder of baked good containing the quality improver according to claim 1 or 2. A method for improving the quality of baked good, comprising incorporating the quality improver according to claim 1 or 2 into a dough before baking.