JP4927214B2 - Food - Google Patents

Description

  The present invention relates to a food product using wheat flour.

  Wheat gluten is a unique property of wheat, in which glutenin and gliadin, the wheat proteins, are combined by water to form gluten during the processing of wheat flour, which occupies a large position as a food resource along with wheat starch. That is why. Wheat is used as wheat flour, and many processed foods are made from wheat flour as a raw material or as part of the raw material, and the function of gluten is widely used in the processing process and quality.

  The flour protein gluten determines the quality of the product in bread making, which is the center of processed foods made from wheat flour. Gluten also has a major impact on the quality of food in terms of the quality of noodles, confectionery, and side dishes. Yes. Therefore, there is a strong demand for flour with a high protein content, that is, gluten, but wheat having this property is mainly produced by Canada and the United States, and Japan imports them in large quantities. There are many varieties with less gluten in imported wheat, and the use of wheat grown in Japan is limited due to its low gluten content, and these circumstances have led to the improvement of varieties of inner wheat and development of processing techniques. Yes.

Wheat gluten powder or active gluten extracted and processed from gluten components of wheat is commercialized, gluten supplemented or gluten-enriched flour is available, stearic calcium lactate is an emulsifier for food additives, and calcium carbonate is used There is technology to do.
A mixture of gluten and salt in domestic wheat flour is used as an additive for mass production of bread, making it easier to use flour with less gluten for breadmaking.
Gluten and proteolytic enzymes are added to domestic flour to make a special flour for breadmaking.
Add pectin and gluten to wheat flour to improve donut quality and produce low calorie donuts with low oil absorption. When making bread with rice flour instead of wheat flour, the compatibility with rice flour is improved by using starch that has been adjusted for gelatinization temperature.
Add gluten, egg white and enzymes to the flour of the bread to improve the quality of the bread.
Development is mainly related to bread-making technology as seen in the technology that uses ultra-strong flour mixed with domestic flour that is weak in gluten and modifies the gluten of flour to give the same function as strong flour and uses it for bread making . In addition, there is a technology for nutritional supplementation of calcium in bread food by adding sodium carbonate using organic acid sodium as nutritional supplement.

JP-A-2005-95056 JP 06-126992 JP-A-06-62722 JP-A-2004-201508 JP2004-242577 JP2002-125579 JP 2006-20529 A JP2008-543309 JP2007-520219A JP-A-10-28537 JP 2000-350559 A JP 08-66146

Improvement of wheat gluten will not only improve the quality of bread, but also improve the quality of foods using confectionery, noodles or flour, and in products that are supplemented with extracted gluten to increase viscoelasticity, the original protein and starch of wheat flour Unlike the balance of ingredients, the taste may not always be improved, and there is a need to find a rational and effective method, means and substance for enhancing the function of gluten in flour.
In addition, there is a demand for expansion of use by improving gluten of domestic wheat.

  According to the present invention, for flour used in a wide range of foods, the improvement of gluten, which is a major component protein, uses gluten itself as a raw material or a part of the raw material, including bread making. The processability and product value of confectionery, noodle and sugar beet products can be improved and improved.

In order to solve the above-described problems of the prior art and achieve the above-described object, the food of the first aspect of the invention is a food using wheat, and animal calcium is 0.1 to 9.0. A baked vinegar containing brewed vinegar dissolved in a weight% of 0.01 to 3.0% by weight, wherein the animal calcium is fired by baking a shell or eggshell at a temperature of about 400 to about 1300 ° C. It is calcium.

Preferably, the food of the present invention is any one of confectionery cream, jam, cookies, dorayaki, steamed sheep gourd, bun, and bread using flour containing 5% to 7% by weight of gluten, animal calcium is contains 0.01 to 0.08 wt%.

Preferably, the food of the present invention is any one of okonomiyaki, udon, buckwheat, meat bun, dumplings, naan and bread using wheat flour containing 8 to 10% by weight of gluten. calcium is, contains 0.01 to 0.09% by weight.
Preferably, the food of the present invention is any one of crackers, pizzas, pasta, rice cakes and bread using flour containing 11% to 16% by weight of gluten,
The animal calcium is contains 0.01 to 0.12 wt%.

Preferably, the food of the present invention, the extracted gluten from 1 wt% is the bran or bran workpiece and component 99 wt% or less, the animal calcium is contained 0.01 to 0.12 wt% is doing.

Preferably, the food of the present invention, use flour, or a food product containing gluten, the animal calcium is contained 0.01 to 0.2 wt%,
One or more of the viscoelasticity, extensibility, water retention, storage stability, shape retention and texture of the food are improved.

Examples of the present invention will be described below, but the present invention is not limited thereto. Moreover, the weight% of gluten is an amount originally contained as a component of wheat flour.
<Example 1>
Gluten 5% to 7% by weight of wheat flour is classified as weak flour, mainly confectionery cream, dorayaki, steamed goats, buns, cookies, bread or food dough using the flour using calcium to absorb gluten The effect of improving the test was tested.
Test the gluten 5-7 wt% of wheat flour 100g hydrolytically 55g baking powder 3g formulation, baking powder is added to the kneading water used for achieving homogenous, also animal calcium added concentration corresponding to each distinguished , Make a predetermined blend, stir 10 minutes with a small mixer 12rpm to make dough, divide it into 40g, store it in a pudding cup, steam for 6 minutes with a steamer, once take out the container and change the arrangement of the container for another 6 minutes It was taken out by steaming, taken out from the container, allowed to cool at room temperature for 30 minutes, and confirmed that there was no adhesion of water droplets and weighed.

At this time, gliadin and Guritenin is rapidly mixed infiltrate through the animal calcium and Vinegar and water by the addition of vinegar containing animal calcium 0.1 to 9.0 wt% processing water gluten is formed, because of the mechanism that favors the presence of calcium during the expansion, it is meaningful to contain animal calcium in foods. The reason why it is contained in the food together with the brewed vinegar is that there is an advantage that the effect is easily exhibited by dissolving in the brewed vinegar.
The animal calcium is calcined calcium obtained by calcining a shell or eggshell at a temperature of about 400 to about 1300 ° C. Here, when the firing temperature is set to 400 to 1300 ° C., if it is less than 400 ° C., there is an inconvenience that unfired components remain, and when it exceeds 1300 ° C., firing is completed and energy is wasted.
The brewed vinegar is brewed from rice, corn, fruit juice, and alcohol. The acid concentration is about 4.3 to 15%, and the dissolved amount of calcium is about 1.1 to 9% by weight in proportion to the acid concentration. The brewed vinegar of the examples was made from alcohol, and the animal calcium was made from scallop shells.

The weight of the dough weight 40g is 42g as the amount of water absorbed in the dough due to contact with water vapor with RH of almost 100% during the steaming process. Therefore, an increase of 2 or more in the test area was considered effective.
Here, the reason why the increase of “2” or more is effective is the approximate value of the control section up to “1”, which is the reason that the increase in water absorption is insufficient.

Consequently up to 0.01 to 0.08 wt% 1 gluten content 5-7 wt% in calcium concentration tables were effective range. In addition, when 0.09% by weight or more, the amount of water absorption is balanced,
In addition, since the internal structure and the outer skin of the test product are hardened to inhibit the texture, the range exceeding 0.09% by weight is invalidated.

<Example 2>
The expansion from gluten 5 wt% 7 wt% of the flour gluten function, the measurement of specific volume using a test article, calcium increases the contribution to volume acts to improve its gluten expansion function The effect was measured.
Describing the results were in Table 2 measured in response to the concentration section of the gluten content and calcium. As the specific volume, glass beads having a particle size of 0.6 mm were used to fill the cup space, and the volume of the test product was calculated.
Since the specific volume of the control group was (1.77), an increase of at least 2% (1.81) or more was considered effective. The reason why the increase of 2% is used as a reference is that (up to 1% is a slight difference in conditions such as temperature at the time of manufacture or a measurement error). Further, the upper limit value was out of the range of the effect when the texture was disturbed by the state of the inner phase of the test article and the hardening of the outer skin even when the specific volume value was balanced or increased.
That is, 1.84 or more was out of the range. This is because if the specific volume is 1.84 or more, the specific volume increases and water is excessively absorbed from the water vapor, resulting in a rich texture.

<Example 3>
Gluten 8% to 10% by weight of wheat flour is classified as weak flour, and its main uses are takoyaki, okonomiyaki, udon, buckwheat, meat buns, dumplings, naan, bread products or foods using this flour.
Carried by calcium tested in the same manner as in Example 1 is applied to the function of the gluten, and the progression of improved water absorbing function listed in Table 3.
Finished weight of the control group was enabled an increase numerical value of a is this a test group for calcium use and 100 42g is greater than or equal to "102".
Here, the reason why the increase of “102” or more is made effective is that it is not possible to judge that it is effective up to “101” because it is an approximate value of the control.
As a result, the gluten content of 8-10 wt% in Table 3 to calcium concentration 0.01 to 0.08 wt% was effective range. In addition, when the amount is 0.10% by weight or more, the water absorption amount is balanced, and the inner phase and the outer skin of the test product are cured to inhibit the texture, so that it is not suitable as a food. Invalidated.

<Example 4>
Gluten 16% by weight of the flour from the content 11 is mainly crackers are classified as strong flour, pizza, pasta, bran, a food product using the bread product or the flour, carried out using calcium in the flour Example Steamed bread was prepared in the same manner as in No. 1, and the effect of improving the water absorption function of gluten was tested by comparing the amount of water absorption. The composition of the dough material and the processing method are the same as in Example 1. Finished weight in the control group is the a and enable 102 or more as a 100 43 g, described the results of the effect test of calcium in Table 4.
In Table 4 the gluten content of 11 16% by weight calcium are valid range 0.01 to 0.12 wt%, up to 0.01 or less (weight ratio 101) water approximations in the control group It was invalid because of its insufficiency, and a range of 0.15 or more was invalid because it inhibits the texture.

<Example 5>
Please add an example.
It was tested for the effect of animal calcium to make the wheat gluten in commercially available wheat protein powder. The above product has a protein content of about 85%. 100 g of water was added to 60 g of this wheat protein powder and stirred to make a paste, and 100 g of water was further added and kneaded to make a ginger, and excess water was removed with a paper towel to obtain a test product. Nothing added to the hydrolysis of the control group, with respect to the hydrolysis of the test group were used in metered so as to be 0.04% by weight calcium dissolved in vinegar.
When the appearance of the ginger in the test group is observed, the test group is transparent and glossy even when the test group is the same white gray as in the control group, and the texture and aroma are good even in the tasting. The weight of the ginger was 138 g in the control group and 144 g in the test group. This was put in a container, and the number of general viable bacteria after 2 days at 15 ° C. was measured and tested for storage stability.
As a result of the dilution culture test, the control group was 4 × 10 ⁵ and the test group was 6 × ^{10 2} . Calcium from these it was confirmed that it is effective in storage stability improved water absorption function of the gluten is a component of the wheat protein powder.

<Example 6>
Please add an example.
Calcium were dissolved in the vinegar is to improve the function of the gluten which has the following test for an effect in improving the texture and taste. Using imported wheat flour with a gluten content of 14% by weight, domestic wheat flour with a weight of 14% can be used to make bread using the straight-line method with the usual ingredients, confirming the improvement in domestic bread-making quality. It was.
Set the test group and the control group for the above two, the test group calcium 0. 08% by weight was used. The bread is allowed to cool after roasting and stored at an average room temperature of 21.5 ° C. The sensory quality and taste associated with changes over time after 3 hours, 1 day, and 3 days are determined according to the evaluation method of 7 panelists. Tests were performed and are shown in Tables 7-10.

The bread is 11 to 12 mm thick, does not toast, and does not use butter or jam.
The appearance color, scorching, wrinkle, shape, volume and softness of the skin, the color of the inner phase, the density of the tissue, the elasticity, the softness, the aroma, and the wetness were evaluated. After 3 hours of tasting, each of the 12 test samples was brought home to evaluate the change over time, and a score record was collected separately and the results are listed in the table.
In the additive bread, the interior Sudachi was tightly constructed, the outer skin was not cracked, was soft, had a so-called moist and moist feeling, and had little aging over time.
It was confirmed that the quality of bread made from domestic flour was improved.
Conventionally, with regard to bread, the bread tends to dry and have a so-called papasa texture with the passage of days. To prevent this, a plurality of emulsifiers, sugar alcohols, thickeners, liquid sugars, fats and oils are used. holding a wet feeling Te, but it was confirmed that without using these additives calcium solution is effective for improvement of the gluten functionality.

Animal calcium in this example is a shell, eggshell, fish bone, and coral shell, and any one of these may be used as long as it contains one or more of them dissolved in brewed vinegar.

Claims (6)

Food using wheat,
Brewing vinegar in which 0.1 to 9.0% by weight of animal calcium is dissolved, so that the animal calcium is 0.01 to 3.0% by weight ,
The animal calcium is a food that is calcined calcium obtained by calcining a shell or eggshell at a temperature of about 400 to about 1300 ° C. The food is any one of confectionery cream, jam, cookies, dorayaki, steamed gourd, bun, and bread using flour containing 5% to 7% by weight of gluten,
The animal calcium is food product of claim 1 which is contained 0.01 to 0.08 wt%. The food is any one of okonomiyaki, udon, buckwheat, meat bun, dumplings, naan, bread using flour containing 8% to 10% by weight of gluten,
The animal calcium is food product of claim 1 which is contained 0.01 to 0.09 wt%. The food is any one of crackers, pizza, pasta, rice cakes and bread using flour containing 11% to 16% by weight of gluten,
The animal calcium is food product of claim 1 which is contained 0.01 to 0.12 wt%. The food is a koji or processed koji product containing 1% to 99% by weight or less of extracted gluten,
The animal calcium is food product of claim 1 which is contained 0.01 to 0.12 wt%. The food is a food containing flour or containing gluten,
The animal calcium is contained 0.01 to 0.2 wt%,
The food according to claim 1, wherein one or more of viscoelasticity, extensibility, water retention, storage stability, shape retention, and texture of the food are improved.