JP3011456B2 - Quality improver - Google Patents
Quality improverInfo
- Publication number
- JP3011456B2 JP3011456B2 JP2339938A JP33993890A JP3011456B2 JP 3011456 B2 JP3011456 B2 JP 3011456B2 JP 2339938 A JP2339938 A JP 2339938A JP 33993890 A JP33993890 A JP 33993890A JP 3011456 B2 JP3011456 B2 JP 3011456B2
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- starch
- acid ester
- quality improver
- emulsifier
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 229920002472 Starch Polymers 0.000 claims description 23
- 235000019698 starch Nutrition 0.000 claims description 23
- 239000008107 starch Substances 0.000 claims description 23
- 230000000694 effects Effects 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- -1 glycerin fatty acid Chemical class 0.000 claims description 13
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
- 230000000593 degrading effect Effects 0.000 claims description 9
- 108010065511 Amylases Proteins 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 7
- 235000019418 amylase Nutrition 0.000 claims description 7
- 239000008187 granular material Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 241000228212 Aspergillus Species 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 235000011187 glycerol Nutrition 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 102100022624 Glucoamylase Human genes 0.000 claims description 4
- 241000235527 Rhizopus Species 0.000 claims description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 4
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims 1
- 235000008429 bread Nutrition 0.000 description 16
- 229940088598 enzyme Drugs 0.000 description 15
- 239000003921 oil Substances 0.000 description 15
- 239000003925 fat Substances 0.000 description 11
- 230000032683 aging Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- 229920001503 Glucan Polymers 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 102220483782 Myb/SANT-like DNA-binding domain-containing protein 1_A21D_mutation Human genes 0.000 description 2
- 239000008351 acetate buffer Substances 0.000 description 2
- 229940025131 amylases Drugs 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000001953 recrystallisation Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 206010013642 Drooling Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108050008938 Glucoamylases Proteins 0.000 description 1
- 108010028688 Isoamylase Proteins 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 208000008630 Sialorrhea Diseases 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 102200004779 rs2232775 Human genes 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、パン等のデンプン質食品をソフトにし、し
かもソフトされ維持され、食感も良好であるものが得ら
れる品質改良剤に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a quality improving agent for softening starchy foods such as bread, which is softened and maintained, and which has good texture. is there.
近年、パンのソフト化が流行し、その流行にしたがっ
て数多くの生地改良素材が開発され、使用されている。
特にグリセリン脂肪酸モノエステルを主体とした乳化剤
を多量に用いて、ソフト化を実現するものが目立ってい
るが、最近の消費者の健康志向ブームと風味への影響に
より、従来使用されているこの種の乳化剤の回避が求め
られているのが現状である。In recent years, softening of bread has become popular, and many dough improving materials have been developed and used in accordance with the trend.
In particular, those that use a large amount of emulsifiers mainly composed of glycerin fatty acid monoester to realize softening are conspicuous, but due to the recent boom in health-conscious consumers and the effect on flavor, this kind of conventionally used At present, it is required to avoid emulsifiers.
また、各種アミラーゼ剤を用いてパンの老化を防止、
つまり、ソフトさの維持を図っている。そもそもデンプ
ン質食品の老化は、加熱糊化によって糊化したデンプン
中の長鎖α−1,4−グルカンが冷却保存中に再結晶する
ことにより生じる現象であるが、アミラーゼはこの長鎖
α−1,4−グルカンを分解してその再結晶を妨げるの
で、これにより老化を遅延させる効果を発揮するもので
ある。これら酵素剤は前記の乳化剤とは異なり、風味に
大きな変化をもたらさない利点がある。In addition, we prevent aging of bread using various amylase agents,
That is, the software is maintained. In the first place, aging of starchy foods is a phenomenon that occurs due to recrystallization of long chain α-1,4-glucan in starch gelatinized by heat gelatinization during cold storage, and amylase is a long-chain α- It degrades 1,4-glucan and prevents its recrystallization, thereby exerting an effect of delaying aging. These enzyme agents are different from the above-mentioned emulsifiers and have the advantage that they do not bring about a significant change in flavor.
しかし乍ら、従来の各種アミラーゼ類についてはデン
プンが糊化する以前の、いわゆる生デンプンの状態では
長鎖α−1,4−グルカンの分解は殆ど進行せず、加熱さ
れ糊化した状態になってからのみ作用するので多量に添
加する必要があり、コストの面で高くつく等の問題が生
ずる。However, the degradation of long-chain α-1,4-glucan hardly progresses in the so-called raw starch state before starch gelatinization of various conventional amylases, resulting in a heated gelatinized state. Since it acts only after the addition, it needs to be added in a large amount, which causes problems such as high cost.
このような実情に鑑み、本発明者らは、生デンプン分
解活性を有する酵素としてアスペルギルス（Aspergillu
s）属又はリゾプス（Rhizopus）属由来のグルコアミラ
ーゼを用いて、生デンプンを加熱、糊化していない状態
でも直接酵素的に分解し、ごく少量の添加量で効果的に
パン等のデンプン質食品の老化が抑制できること、さら
にグリセリン脂肪酸モノエステルを主体とした乳化剤を
わずかに併用させることや、他のアミラーゼを併用させ
ることにより飛躍的に老化に防止でき、かつ食感も損な
わないことを見出し、本発明を完成するに至った。In view of such circumstances, the present inventors have developed Aspergillus (Aspergillus) as an enzyme having raw starch degrading activity.
s) Raw starch is enzymatically decomposed directly using glucoamylase derived from the genus or Rhizopus genus, even in a non-gelatinized state, and starch-based foods such as bread can be effectively produced with a small amount of addition. Aging can be suppressed, furthermore, it is possible to dramatically prevent aging by using a small amount of an emulsifier mainly composed of glycerin fatty acid monoester, or other amylase, and find that the texture is not impaired, The present invention has been completed.
即ち、本発明は、生デンプン（デンプン粒）分解活性
を有する酵素としてアスペルギルス（Aspergillus）属
又はリゾプス（Rhizopus）属由来のグルコアミラーゼを
含有することを特徴とする品質改良剤を内容とするもの
である。That is, the present invention includes a quality improving agent characterized by containing a glucoamylase derived from the genus Aspergillus or Rhizopus as an enzyme having a raw starch (starch granule) degrading activity. is there.
本発明の品質改良剤の形態としては特に限定されず、
例えば油脂組成物、乳化油脂組成物等の形態が挙げられ
る。The form of the quality improving agent of the present invention is not particularly limited,
For example, the form of an oil and fat composition, an emulsified oil and fat composition and the like can be mentioned.
本発明で用いられる生デンプン分解活性を有する酵素
としては、アスペルギルス（Aspergillus）属、リゾプ
ス（Rhizopus）属由来のグルコアミラーゼである。Examples of the enzyme having a raw starch-degrading activity used in the present invention include glucoamylases derived from the genus Aspergillus and the genus Rhizopus.
尚、生デンプン分解活性は下記に示す方法で測定され
る。The raw starch decomposition activity is measured by the following method.
トウモロコシデンプン20mgを0.1M酢酸緩衝液（pH4.
5）0.2ml、蒸留水1.6mlに懸濁し、これに酵素液0.2mlを
加えて40℃で30分間振盪した後、上清液中の還元糖量を
グルコースを標準にしてSomogyi−Nelson法で測定す
る。20 mg of corn starch is added to a 0.1 M acetate buffer (pH 4.
5) Suspended in 0.2 ml and 1.6 ml of distilled water, 0.2 ml of the enzyme solution was added thereto, and the mixture was shaken at 40 ° C. for 30 minutes, and the amount of reducing sugar in the supernatant was determined by the Somogyi-Nelson method using glucose as a standard. Measure.
また、デンプン粒分解活性の力価（単位）は、１分間
に１マイクロモルのグルコースに相当する還元力を有す
る還元糖を生ずる酵素量とする。The titer (unit) of the starch granule degrading activity is the amount of an enzyme that produces a reducing sugar having a reducing power corresponding to 1 micromol of glucose per minute.
生デンプン（デンプン粒）分解活性を有する酵素の配
合量は、品質改良剤1kgに対して5000〜30000単位の範囲
が適当である。上記範囲よりも多量の場合は生地のだれ
やべたつきを生じ、逆に上記範囲よりも少量の場合は意
図した効果が得られない。The amount of the enzyme having the activity of degrading raw starch (starch granules) is suitably in the range of 5,000 to 30,000 units per kg of the quality improving agent. If the amount is larger than the above range, the fabric will be drooling or sticky, and if the amount is smaller than the above range, the intended effect cannot be obtained.
本発明の品質改良剤は生デンプン（デンプン粒）分解
活性を有しない酵素を更に含有することもできる。ここ
でいう生デンプン分解活性を有しない酵素というのは通
常使用されているアミラーゼ類の大部分であり、具体的
には、α−アミラーゼ、Aspergillus属、麦芽、植物由
来のβ−アミラーゼ、イソアミラーゼ等が挙げられる。
生デンプン（デンプン粒）分解活性を有しないアミラー
ゼ類の配合量は、品質改良剤1kgに対して5000〜20000単
位の範囲が適当である。5000単位未満では、生デンプン
分解活性を有する酵素との併用効果が期待できず、一
方、20000単位を超えると、生地物性に影響を及ぼし、
生地のだれやべたつきを生じる。尚、生デンプン分解活
性を有しない酵素の活性力価（単位）は下記に示す方法
で測定される。The quality improving agent of the present invention may further contain an enzyme having no activity of degrading raw starch (starch granules). Enzymes having no raw starch-degrading activity as used herein are most of commonly used amylases, specifically, α-amylase, genus Aspergillus, malt, plant-derived β-amylase, isoamylase And the like.
The amount of the amylase having no raw starch (starch granule) decomposing activity is suitably in the range of 5,000 to 20,000 units per 1 kg of the quality improving agent. If it is less than 5000 units, the combined effect with an enzyme having raw starch degrading activity cannot be expected, while if it exceeds 20,000 units, it affects the physical properties of the dough,
Causes dough and stickiness of the dough. The activity titer (unit) of the enzyme having no raw starch degrading activity is measured by the following method.
２％可溶性デンプン液0.25ml、0.1M酢酸緩衝液（pH4.
5）0.25mlを酵素液0.5mlと40℃で30分間反応させ、生じ
た還元糖量をグルコースを標準にしてSomogyi−Nelson
法で測定する。活性力価（単位）は、１分間に１マイク
ロモルのグルコースに相当する還元力を有する還元糖を
生ずる酵素量とする。0.25 ml of 2% soluble starch solution, 0.1 M acetate buffer (pH 4.
5) 0.25 ml was reacted with 0.5 ml of the enzyme solution at 40 ° C. for 30 minutes, and the amount of reducing sugar generated was determined by using Somogyi-Nelson
It is measured by the method. The activity titer (unit) is the amount of an enzyme that produces a reducing sugar having a reducing power equivalent to 1 micromol of glucose per minute.
更に、本発明の品質改良剤は乳化剤を含有することも
できる。乳化剤としては、グリセリン脂肪酸モノエステ
ル、ポリグリセリン脂肪酸エステル、グリセリン有機酸
脂肪酸エステル、プロピレングリコール脂肪酸エステ
ル、ソルビタン脂肪酸エステル等が好ましく、これらは
１種又は２種以上組み合わせて用いられる。配合量は、
油脂組成物に対して５重量％以下であることが好まし
い。Further, the quality improving agent of the present invention may contain an emulsifier. As the emulsifier, glycerin fatty acid monoester, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester and the like are preferable, and these are used alone or in combination of two or more. The compounding amount is
The content is preferably 5% by weight or less based on the fat or oil composition.
次に、実施例（比較例、使用例を含む）を示し、本発
明を更に詳細に説明するが、本発明はこれらの実施例に
限定されるものではない。尚、実施例中、「部」は重量
部を示す。Next, the present invention will be described in more detail with reference to examples (including comparative examples and usage examples), but the present invention is not limited to these examples. In the examples, "parts" indicates parts by weight.
実施例１〜５ 第１表に示す配合の（乳化）油脂組成物を調製した。Examples 1 to 5 (Emulsified) fat and oil compositions having the formulations shown in Table 1 were prepared.
即ち、油脂に乳化剤を加え、加熱溶解し油相とした。
水にクエン酸ナトリウムを加え溶解後、乳化剤を加え分
散し、加熱溶解して水相とした。That is, an emulsifier was added to fats and oils and dissolved by heating to obtain an oil phase.
After sodium citrate was added to and dissolved in water, an emulsifier was added and dispersed, and the mixture was heated and dissolved to form an aqueous phase.
70℃に保温しつつ油相に水相を徐々に加えて乳化さ
せ、常法により急冷、捏和した。得られた組成物に対
し、同表に示す酵素を少量の水に分散してスラリー化
し、これにソルビトールを混合したものを添加、混合
（後合わせ）し、本発明の品質改良剤（乳化油脂組成
物）を得た。While maintaining the temperature at 70 ° C., the aqueous phase was gradually added to the oil phase to emulsify, and then rapidly cooled and kneaded by a conventional method. To the obtained composition, the enzymes shown in the same table were dispersed in a small amount of water to form a slurry, and a mixture of sorbitol was added to the slurry, and the mixture was mixed (post-adjusted) to obtain a quality improver (emulsified oil and fat) of the present invention. Composition).
尚、実施例１、２については、以下のように調製し
た。即ち、常温の油脂に対し、同表に示す酵素をごく少
量の水に分散してスラリー化し、これにソルビトールを
混合したものを添加、混合（後合わせ）し、本発明の品
質改良剤（油脂組成物）を得た。In addition, about Examples 1 and 2, it prepared as follows. That is, the enzyme shown in the same table is dispersed in a very small amount of water and slurried with respect to the oil and fat at room temperature, and a mixture of sorbitol is added thereto and mixed (post-adjusted) to obtain a quality improving agent (oil and fat) of the present invention. Composition).
比較例１、２ 比較例１は第１表に示すように油脂をそのまま用い
た。Comparative Examples 1 and 2 In Comparative Example 1, as shown in Table 1, fats and oils were used as they were.
比較例２は以下のように調製した。 Comparative Example 2 was prepared as follows.
即ち、油脂に乳化剤を加え、加熱溶解し、油相とし
た。That is, an emulsifier was added to the oil and the mixture was heated and dissolved to obtain an oil phase.
70℃に保温しつつ、油相に水を徐々に加え、乳化さ
せ、常法により急冷、捏和し、乳化油脂組成物を得た。While keeping the temperature at 70 ° C., water was gradually added to the oil phase to emulsify, quenched and kneaded by an ordinary method to obtain an emulsified oil / fat composition.
使用例 上記実施例１〜５及び比較例１、２で得られた油脂組
成物を用い、第２表に示す配合に基づき70％中種法で食
パンを製造し、パンの評価を行った。 Use Example Using the oil-and-fat compositions obtained in Examples 1 to 5 and Comparative Examples 1 and 2, bread was produced by a 70% sponge method based on the composition shown in Table 2 and the bread was evaluated.
このパンの製造工程は次の通りである。 The manufacturing process of this bread is as follows.
焼成後、パンを20℃で１時間冷却した後、ビニール袋
に入れて密閉し、更に20℃で24時間及び72時間保存し食
パンサンプルとした。 After baking, the bread was cooled at 20 ° C. for 1 hour, then put in a plastic bag and sealed, and further stored at 20 ° C. for 24 hours and 72 hours to obtain a bread sample.
この食パンサンプルについて、官能評価をし、パンの
硬さを測定した。但し、官能評価は24時間保存のサンプ
ルについてのみ行った。尚、パンの硬さの測定は、パン
を2cmの厚さにスライスし、1cmまで圧縮した時の応力を
レオナー〔山電（株）製〕を用いて測定した。得られた
食パンサンプルの評価結果を第３表に示す。The bread sample was subjected to a sensory evaluation and the bread hardness was measured. However, the sensory evaluation was performed only for the sample stored for 24 hours. The bread hardness was measured by slicing the bread to a thickness of 2 cm and compressing the bread to 1 cm using a Leoner (manufactured by Yamaden Corporation). Table 3 shows the evaluation results of the obtained bread samples.
官能評価： ◎：キメが細かく、マクうすく、非常にソフトで食感
も良い。 Sensory evaluation: ：: Fine texture, thin, very soft, good texture.
○：キメが細かく、マクうすく、ソフトで食感も良
い。：: Fine texture, thin and soft, good texture.
△：キメがやや細かく、マクもややうすい。ソフトさ
はあまりなく、食感もやや悪い。Δ: The texture is slightly fine, and the Mc is slightly light. There is not much softness and texture is slightly bad.
×：キメはあらく、マクも厚い。ソフトさはなく、食
感悪い。×: The texture is rough and the mac is thick. No softness and bad texture.
第３表からわかるように本発明の品質改良剤を用いる
ことにより、ソフトでかつソフトさが維持され、食感が
良い等の効果を示す。As can be seen from Table 3, by using the quality improving agent of the present invention, softness and softness are maintained, and effects such as good texture are exhibited.
叙上の通り、本発明の品質改良剤は、パン、菓子、麺
等のデンン質食品をソフトにし、しかもソフトさが維持
され、食感も良い等の効果を奏する。As described above, the quality improving agent of the present invention has effects such as softening dentic foods such as bread, confectionery, and noodles, maintaining the softness, and improving the texture.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ａ２３Ｌ 1/16 Ａ２３Ｌ 1/16 (56)参考文献 特開 昭62−79745（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A21D 2/00 A21D 8/00 A23L 1/00 A23G 3/00 ──────────────────────────────────────────────────続 き Continued on front page (51) Int.Cl. 7 Identification code FI A23L 1/16 A23L 1/16 (56) References JP-A-62-79745 (JP, A) (58) Fields investigated (Int. .Cl. 7 , DB name) A21D 2/00 A21D 8/00 A23L 1/00 A23G 3/00
Claims (5)
る酵素としてアスペルギルス（Aspergillus）属又はリ
ゾプス（Rhizopus）属由来のグルコアミラーゼを含有す
ることを特徴とする品質改良剤。1. A quality improving agent characterized by containing a glucoamylase derived from the genus Aspergillus or Rhizopus as an enzyme having an activity of degrading raw starch (starch granules).
有しないアミラーゼ類を含有してなる請求項１記載の品
質改良剤。2. The quality improver according to claim 1, further comprising an amylase having no activity of degrading raw starch (starch granules).
記載の品質改良剤。3. The method according to claim 1, further comprising an emulsifier.
A quality improver as described.
ポリグリセリン脂肪酸エステル、グリセリン有機酸脂肪
酸エステル、プロピレングリコール脂肪酸エステル、ソ
ルビタン脂肪酸エステルから選ばれた１種又は２種以上
の化合物である請求項３記載の品質改良剤。4. An emulsifier comprising glycerin fatty acid monoester,
The quality improver according to claim 3, which is one or more compounds selected from polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, propylene glycol fatty acid ester, and sorbitan fatty acid ester.
量％以下である請求項３又は４記載の品質改良剤。5. The quality improver according to claim 3, wherein the amount of the emulsifier added is 5% by weight or less based on the fat or oil composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2339938A JP3011456B2 (en) | 1990-11-30 | 1990-11-30 | Quality improver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2339938A JP3011456B2 (en) | 1990-11-30 | 1990-11-30 | Quality improver |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04207144A JPH04207144A (en) | 1992-07-29 |
| JP3011456B2 true JP3011456B2 (en) | 2000-02-21 |
Family
ID=18332181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2339938A Expired - Lifetime JP3011456B2 (en) | 1990-11-30 | 1990-11-30 | Quality improver |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3011456B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69830119T2 (en) * | 1997-10-31 | 2006-02-23 | Amano Enzyme Inc., Nagoya | Dough composition and its preparation |
| JP4289833B2 (en) * | 2002-06-03 | 2009-07-01 | 株式会社Ａｄｅｋａ | Rice flour dough baked food, rice flour dough and mixed flour therefor |
| JP2008187946A (en) * | 2007-02-02 | 2008-08-21 | Kyokomachi:Kk | Wet rice confectionery and method for producing the same |
| DK2579727T3 (en) * | 2010-06-11 | 2018-11-26 | Novozymes As | Enzymatic milk correction |
| JP5729723B2 (en) * | 2011-09-30 | 2015-06-03 | 日清オイリオグループ株式会社 | Pastry dough and pastry food |
| JP6080151B2 (en) * | 2012-06-21 | 2017-02-15 | 株式会社Adeka | Dough |
| EP3166412B1 (en) * | 2014-07-08 | 2022-04-20 | Caravan Ingredients Inc. | Sugar-producing and texture-improving bakery methods and products formed therefrom |
| JP6735868B2 (en) * | 2014-07-08 | 2020-08-05 | キャラヴァン イングリーディエンツ インク． | Bakery process for producing sugar and improving texture and products formed therefrom |
-
1990
- 1990-11-30 JP JP2339938A patent/JP3011456B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04207144A (en) | 1992-07-29 |
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