JP4977663B2 - Quality improver for bakery products - Google Patents

Description

  The present invention relates to a quality improving agent for bakery products, a bakery product dough using the quality improving agent, and a bakery product. More specifically, a quality improving agent for a bakery product containing two molecules of oligosaccharide acid consisting of aldose and gluconic acid and / or a salt thereof and / or a lactone thereof, a bakery product dough using the quality improving agent, and a bakery Regarding products.

In recent years, as the eating habits have become westernized and consumption of bakery products such as bread has increased, workability of dough has improved, storage stability of bakery products after baking, increased volume and elasticity, calcium fortification and salt reduction, etc. Improvement agents have been developed to solve this problem. In the case of aldonic acid as an active ingredient as an improving agent, the addition of gluconic acid or glucono delta lactone improves the swelling rate, and it is described that it has a positive effect on the texture, appearance, etc. (Kaihei 4-200341 and JP-A-5-23096). In addition, sodium salt and potassium gluconate (Japanese Patent No. 3081900), calcium gluconate (Japanese Patent Laid-Open No. 10-14481), etc. are used to replace a part or all of sodium chloride, thereby reducing the bakery product in consideration of health. Can be provided, and the specific volume of the product is improved. However, the food texture of bakery products and the effect of inhibiting aging, that is, storage stability, were not satisfactory.
Japanese Patent Laid-Open No. 4-200341 Japanese Patent Laid-Open No. 5-23096 Japanese Patent No. 3081900 Japanese Patent Laid-Open No. 10-14481

  Accordingly, an object of the present invention is to provide a quality improver for bakery products that has not only a salt substitute for bakery products, but also has a quality improving effect that is excellent in storage stability and is excellent in taste and texture. is there.

  As a result of intensive studies to achieve the above object, the present inventors have focused on aldonic disaccharides composed of aldose and gluconic acid, salts thereof and lactones thereof, and baked aldonic disaccharides, salts thereof and lactones thereof. As a result of various investigations on the impact on products, it has been found that bakery products prepared from gluconic acid, its salts, and glucono delta lactone have an excellent effect on improving the texture and soft volume. In order to complete the present invention, it has been found that an excellent quality improvement effect can be obtained, such as that a bakery product having a good taste and texture can be improved, and a bakery product having excellent storage stability can be obtained. It came.

  That is, the present invention provides a quality improver for bakery products characterized by containing an aldonic disaccharide consisting of aldose and gluconic acid and / or a salt thereof and / or a lactone thereof.

  Moreover, this invention provides the dough for bakery products prepared by adding and mixing the quality improving agent of said this invention to cereal powder.

  The present invention also provides a bakery product obtained by molding and baking the above-described dough for a bakery product of the present invention.

  Hereinafter, the present invention will be described in detail.

  As the `` aldonic acid disaccharide consisting of aldose and gluconic acid '' used for the quality improving agent for bakery products of the present invention, maltobionic acid, lactobionic acid, cellobionic acid, isomaltionic acid, cordobiionic acid, nigerobiionic acid, gentiobiionic acid, Examples include laminaribionic acid.

  The salts of aldonic disaccharides used for the quality improver for bakery products of the present invention are calcium maltobionate, sodium maltobionate, calcium lactobionate, sodium lactobionate, calcium cellobionate, sodium cellobionate, isomaltobion. Examples include calcium acid, sodium isomaltionate, calcium codibionate, sodium codibionate, calcium nigerobionate, sodium nigerobionate, calcium gentiobionate, sodium gentiobionate, calcium laminaribionate, and sodium laminaribionate.

  The aldonic acid disaccharide lactone used in the quality improver for bakery products of the present invention is maltobionolactone, lactobionolactone, cellobionolactone, isomaltbionolactone, cordibionolactone, nigerobio. Nolactone, gentiobionolactone, laminaribionolactone and the like.

  The aldonic disaccharide, its salts or its lactone used in the bakery product quality improver of the present invention is produced by a chemical oxidation reaction oxidation method, an oligosaccharide oxidation ability microorganism or oxidase. It can be produced by reaction.

  As a chemical oxidation reaction, there is known a method obtained by catalytic oxidation of aldose disaccharides such as maltose and oxygen in an alkaline atmosphere in the presence of an oxidation catalyst in which palladium, platinum or bismuth is supported on activated carbon. .

  Further, as a method using a microorganism having an aldose oxidation ability, a method obtained by a microbial conversion / fermentation method such as Acinetobacter, Burkholderia, Acetobacter or Gluconobacter is known.

  As a production method by an enzyme reaction, it is possible to produce by a method of extracting an oxidase from the microorganism having the oxidation ability.

  If an example of the manufacturing method by a chemical oxidation reaction is given, first, 3 g of platinum-activated carbon catalysts will be added to 100 ml of 20% maltose solution kept at 50 ° C., and stirred at 600 rpm while blowing oxygen at 100 mL / min. The reaction pH is maintained at 9.0 by dropwise addition of 10N sodium hydroxide solution. Then, after 5 hours of reaction, the catalyst is removed by centrifugation and membrane filter filtration to obtain a sodium maltobionate solution.

  Maltobionic acid can be obtained by desalting the sodium maltobionate solution obtained as described above by cation exchange resin or electrodialysis.

  Maltobionate can be prepared by adding various salts to maltobionic acid, and maltobionolactone can also be prepared by dehydration. In addition, maltobionolactone quickly becomes maltobionic acid when dissolved in water.

  About the manufacturing method of calcium maltobionate, it is possible to prepare calcium maltobionate by adding a calcium source such as calcium carbonate to the maltobionic acid solution obtained by the above method so as to have a molar ratio of 2: 1. It is. The calcium source used in the present invention may be edible calcium, for example, natural materials such as eggshell powder, coral powder, bone powder and shell powder, and chemically synthesized products such as calcium carbonate and calcium chloride. .

  In the present invention, the bakery product is mainly made of wheat flour, water, fats and oils (shortening, lard, margarine, butter, liquid oil, powdered oil, etc.), saccharides (monosaccharides, oligosaccharides, polysaccharides), Dairy products (milk, powdered milk, creams, cheeses, etc.), eggs, salts (salts, etc.), seasonings (amino acids, nucleic acids, etc.), swelling agents (bicarbonate, ammonium carbonate, baking powder, etc.), emulsifiers ( Lecithin, sucrose fatty acid ester, glycerin fatty acid ester, etc.), yeast, enzymes, etc. are added by a desired method, and then a kneading process is performed to obtain a dough. This refers to a product that has been fermented and aged if necessary, and finally subjected to heat treatment such as baking, steaming and frying. If necessary, some or all of the flour may be replaced with other flour (cereal flour, root vegetable flour, etc.). Examples of such bakery products include breads, dried breads, donuts, pies, pizzas, naan, hot cakes, sponge cakes, crepes, dumplings, spring rolls and the like.

  Here, as breads, bread (for example, white bread, black bread, French bread, dry bread, variety red, roll bread, etc.), cooking bread (for example, hot dog, hamburger, pizza pie, etc.), sweet bread (for example, jam bread, anpan, cream bread) , Raisin bread, melon bread, sweet roll, croissant, billioche, Danish pastry, chocolate corone, etc.), steamed bread (eg, meat bun, bun, etc.), special bread (eg, grissini, muffin, etc.) and the like.

  Bread dried products refer to rusks and bread crumbs. Rusk is generally obtained by slicing bread such as white bread and toasting it to a constant color until the inside is dry. Bread crumbs are generally obtained by pulverizing breads and using them as raw bread crumbs or by drying them as dry bread crumbs.

  Next, the method for using the quality improver for bakery products of the present invention will be described. The aldonic disaccharide such as maltobionic acid and its lactone, which are the quality improvers of the present invention, are preferably added in an amount of 0.01% to 2.5%, more preferably 0.05% to the cereal powder of the bakery product. % To 2%. In this case, it may be added to the bakery product dough at a time or may be added little by little, and the addition time is not limited. The bakery dough may be refrigerated or frozen. In addition, the aldonic disaccharide and its lactone added in this way can improve the texture and taste of the soft and bakery products that are excellent in storage stability. If 2.5% or more is added, a bakery dough blended with yeast or the like is not fermented due to poor fermentation due to a decrease in pH.

  In the aldonic disaccharide salts such as calcium maltobionate and sodium salt which are the quality improvers of the present invention, it is preferable to add 0.1% to 10% to the cereal powder in the case of a bakery product containing yeast. More preferably, the amount is 0.5% to 5%. Moreover, in the case of the bakery product which does not mix | blend yeast, it is preferable to add 0.01 to 20% with respect to cereal powder, More preferably, it is the quantity of 0.25 to 10%. In this case, it may be added to the bakery product dough at a time or may be added little by little, and the addition time is not limited. Further, the bakery dough may be refrigerated or frozen. The aldonic acid disaccharide salts added in this way can improve the texture and texture of the food compared with the addition of inorganic salts such as calcium carbonate and calcium gluconate, resulting in a bakery product with excellent storage stability. it can.

  Furthermore, by blending aldonic acid disaccharides and their salts in an appropriate combination, it is possible to achieve a softer, improved texture and storage stability compared to using aldonic acid disaccharides and their salts alone. An excellent bakery product can be obtained.

  In addition, by replacing the salt contained in the bakery dough with a salt that is an aldonic disaccharide, not only a salt reducing effect is obtained, but also the volume increases and a bakery product with excellent storage stability is obtained. It is done.

  According to the quality improver for bakery products characterized by containing the aldonic acid disaccharide and / or its salt and / or its lactone according to the present invention, it has an excellent texture, has a soft volume, and is stored after baking. A bakery product having excellent stability and quality improvement effect can be obtained. Moreover, the salt substitute effect with respect to a bakery product can also be acquired.

  Hereinafter, the present invention will be described in detail with specific examples, but the present invention is not limited to the following examples.

[Preparation Example 1] (Preparation of aldonic disaccharide)

  9 g of 5% palladium carbon catalyst (manufactured by Kawaken Fine Chemical Co., Ltd.) was added to 1000 ml of 30% maltose solution (manufactured by Sanei Saccharification Co., Ltd.). After maintaining this solution at 40 ° C., the reaction was started at 1.0 L / min air and a rotation speed of 600 rpm. A 20% sodium hydroxide solution was continuously added to maintain the reaction pH at 9.0. Six hours after the reaction, the reaction solution containing the catalyst was centrifuged and filtered through a 0.2 μm membrane filter to obtain a sodium maltobionate solution. This solution was desalted by passing it through a column filled with 2 L of a strongly acidic cation exchange resin (manufactured by Dow Chemical Co., Ltd., trade name “DOWEX-88”). Next, a column packed with 200 ml of a mixed resin of 200 ml of weakly basic anion exchange resin (trade name “WA30” manufactured by Mitsubishi Chemical Co., Ltd.) and 200 ml of strongly acidic cation exchange resin (trade name “DOWEX-88” manufactured by Dow Chemical Co., Ltd.) Subsequently, after passing through a column filled with 200 ml of granular activated carbon (manufactured by Takeda Pharmaceutical Co., Ltd., granular white rice cake) in order, decolorization was performed, and then 285 g of maltobionic acid powder was obtained by vacuum concentration and lyophilization.

  In addition, lactobionic acid, cellobionic acid, and isomaltobionic acid were prepared in the same manner as described above using lactose, cellobiose, and isomaltose as raw materials.

[Preparation Example 2] (Preparation of aldonic acid disaccharide calcium salt)

  After dissolving 30 g of maltobionic acid, lactobionic acid, cellobionic acid, and isomaltionic acid powder obtained in Preparation Example 1 in 100 ml of distilled water, they were added to a molar weight ratio of 2: 1 with respect to potassium carbonate. Stir for 2 hours at ° C. The solution after completion of the reaction was filtered through a 0.2 μm filter and freeze-dried to obtain a powder sample of calcium maltobionate, calcium lactobionate, calcium cellobionate, and calcium isomaltobionate.

[Preparation Example 3] (Preparation of aldonic acid disaccharide sodium salt)

  After dissolving 30 g of maltobionic acid, lactobionic acid, cellobionic acid, and isomaltionic acid powder obtained in Preparation Example 1 in 100 ml of distilled water, sodium hydroxide has a molar weight ratio of 1: 1 to aldonic disaccharide. And then stirred at 50 ° C. for 2 hours. The solution after completion of the reaction was filtered through a 0.2 μm filter and freeze-dried to obtain a sodium maltobionate, sodium lactobionate, sodium cellobionate, and sodium isomaltobionate powder sample.

[Preparation Example 4] (Preparation of maltobionolactone)

  100 ml of acetone was added to 5 g of the maltobionic acid powder obtained in Preparation Example 1, and concentration was performed using an evaporator. This operation was repeated several times for dehydration to obtain about 4 g of maltobionolactone.

[Example 1] (Influence on bread by the addition of aldonic disaccharide or lactone thereof)

  As a control, the ingredients shown in Table 1 were mixed, and the bread was baked (trade name “Automatic Home Bakery SD-BT-103”, manufactured by National). Bread was prepared through the respective steps of charging, kneading, fermentation and baking. In Examples and Comparative Examples, 0.025 to 2.5% by weight of a sample was added to wheat flour, and bread was prepared in the same manner. In addition, the test was evaluated on a trial basis three times.

  After the baking, the bread was cooled at room temperature for 1 hour, and then the volume of the bread was measured by a rapeseed substitution method to visually evaluate “sudachi” of the crumb. Moreover, about the aging inhibitory effect, the creep which attached the cylindrical plunger (diameter 30mm) to the crumb part which cut out the central part of the inside 3 sheet | seat when sliced into 20mm in thickness and 5 slices of bread into 40mm x 40mm Meter (RE2-3305), manufactured by Yamaden Co., Ltd., compresses at a rate of 1 mm / sec and performs uniaxial compression with 30% of the sample thickness as the upper limit of deformation. The stress (gf) when the distortion is 25% Measured and compared to no addition, the amount of change in the hardness of the crumb on the day of trial production and storage at room temperature 2 days, +10 gf or more, x, +10 gf to −10 gf, Δ, −10 gf to −20 gf, ○, −20 gf or less Was evaluated as ◎. The results are shown in Table 2.

  As a result, when gluconic acid was added, it was harder than the control and the effect of inhibiting aging was not obtained, whereas with maltobionic acid, crumb was softer than gluconic acid addition in the 0.1% to 2.25% addition zone. An anti-aging effect was obtained, and the anti-aging effect was particularly remarkable at 0.25% to 2.0%. In addition, with cellobionic acid, lactobionic acid, and isomaltobionic acid, the crumb was softer than the addition of gluconic acid as with maltobionic acid, and the effect of inhibiting aging was obtained. With maltobionolactone, the same aging inhibitory effect as maltobionic acid was obtained.

[Example 2] (Influence on bread by adding calcium salt of aldonic disaccharide)

  Samples shown in Table 3 were blended in the same manner as in Example 1 to prepare bread, and the bread volume, crumb “sudachi”, and antiaging effect were evaluated.

  As a result, Ca gluconate used as a comparison was harder than the control at any concentration, and an aging inhibitory effect was not obtained. Moreover, even if it was Ca carbonate, the aging inhibitory effect was not acquired by any density | concentration, and it was also bad. On the other hand, in the case of Ca maltobionic acid, the crumb is softer than the addition of Ca gluconate in the 0.1% to 6.0% addition zone, and the aging suppression effect is obtained at 4.0% or less. there were. In addition, with cellobionic acid Ca, lactobionic acid Ca, and isomaltobionic acid Ca, the crumb was softer than the addition of gluconic acid Ca as in the case of maltobionic acid Ca, and an antiaging effect was obtained.

[Example 3] (Influence on bread by adding sodium salt of aldonic disaccharide)

  Samples shown in Table 4 were blended in the same manner as in Example 1 to prepare bread, and the bread volume, crumb “sudachi”, and antiaging effect were evaluated.

  As a result, Na maltobionate was 0.1% to 4.0% added, and the texture was finer and better than the comparative example, and the effect of inhibiting aging was also obtained. On the other hand, when Na gluconate was compared with the same addition amount or the same Na amount as Na maltobionate, the volume was smaller than Na maltobionate, and it was bad.

[Example 4] (Influence on bread by substitution of sodium chloride with aldonic acid disaccharide salt)

  As shown in Table 5, sodium maltobionate or Ca maltobionate was replaced with sodium chloride, bread was prepared by the same method as in Example 1, and the volume of bread, “sudachi” of crumb, and aging inhibitory effect were evaluated.

  As a result, by replacing a part or all of the salt with maltobionic acid Na or maltobionic acid Ca, the volume of bread increased and an aging inhibitory effect was obtained while reducing the salt.

[Example 5] (Influence on frozen dough by addition of maltobionic acid or salts thereof)

  The sample shown in Table 6 was added, and a home baking machine (trade name “Automatic Home Bakery SD-BT-103”, manufactured by National) was used in the same manner as in Example 1. Each step of charging and kneading was sequentially performed, and then frozen and stored at −30 ° C. to prepare a frozen dough. Frozen dough after one week of freezing was thawed in a refrigerator for 15 hours, and then molded and baked to prepare a bread loaf. In the same manner as in Example 1, the bread volume, crumb "sudachi" and aging suppression Each effect was evaluated.

  As a result, by adding maltobionic acid or a salt thereof in the frozen dough, it was possible to prepare a bread that had a good aging inhibitory effect.

[Example 6] (Influence on bread by the combined use of maltobionic acid and its salts)

  As shown in Table 7, maltobionic acid, maltobionic acid Na and maltobionic acid Ca were mixed and mixed in each combination, and bread was prepared in the same manner as in Example 1, and the bread volume, crumb "sudachi" and Each of the effects of inhibiting aging was evaluated.

  As a result, the crumb was softer than the control and an aging inhibitory effect was obtained. Moreover, the crumb became softer by mixing with maltobionic acid or the like than by mixing maltobionic acid Na or maltobionic acid Ca alone, resulting in a bread having excellent antiaging effects.

[Example 7] (Influence on hot cake by calcium salt composition of aldonic disaccharide)

  In the formulation shown in Table 8, unsalted margarine, whole egg, and milk were mixed for 30 seconds, then mixed and sieved, and mixed for 1 minute to make a hot cake dough. 15 g of the obtained hot cake dough was squeezed onto a hot plate heated to 140 ° C., and both sides were baked for 90 seconds for control. In Examples, 0.05 to 15.0% of various samples were replaced with granulated sugar for trial production. In the test, 20 prototypes were measured at one point.

  The evaluation of the hot cake was about volume, after cooling at room temperature for 2 hours, and then measuring the thickness. Compared with the control, 0 mm or less x, 0 mm to +1.0 mm Δ, +1.0 mm to 2.0 mm. Was evaluated as ○, and +2.0 mm or more was evaluated as ◎. Regarding the effect of inhibiting aging, a creep meter (RE2-3305) equipped with a cylindrical plunger (diameter 30 mm) manufactured by Yamaden Co., Ltd., with a compression speed of 1 mm / sec and 30% of the sample thickness as the upper limit of deformation. The stress (gf) when the uniaxial compression is performed and the strain rate is 25% is measured, and the hardness change amount of the hot cake on the day of trial production and one day after storage at room temperature is +10 gf or more compared to the control. +10 gf was evaluated as Δ, −20 gf to −10 gf was evaluated as “◯”, and −20 gf or less was evaluated as “◎”. The results are shown in Table 9.

  As a result, by adding 0.25% or more of calcium maltobionate, the volume of the hot cake was obviously increased and increased up to 10% depending on the amount added. Moreover, the aging inhibitory effect was obtained at 0.05% or more, and a remarkable inhibitory effect was obtained particularly in the 0.25% to 15% addition region.

[Example 8] (Influence on hot cake by blending maltobionic acid)

  Maltobionic acid was blended in the same manner as in Example 7 to prepare a hot cake, evaluated for volume, and evaluated for antiaging effect by measuring hardness with a creep meter. The results are shown in Table 10.

  As a result, an anti-aging effect was seen by adding maltobionic acid compared to the control.

Claims (4)

Contains one or a combination of aldonic acid disaccharides or salts thereof, or lactones thereof, or a combination thereof selected from maltobionic acid, lactobionic acid, cellobionic acid, isomaltionic acid, cordierbionic acid, nigerobionic acid A quality improver for bakery products characterized by The quality improving agent for bakery products according to claim 1 , wherein the salt is a calcium salt or a sodium salt or a combination thereof. Calcium salt or sodium salt is calcium maltobionate, sodium maltobionate, calcium lactobionate, sodium lactobionate, calcium cellobionate, sodium cellobionate, calcium isomaltionate, sodium isomaltobionate, calcium codibionate, sodium codibionate The quality improver for bakery products according to claim 1 or 2 , wherein the quality improver is one or a combination selected from calcium nigerobionate and sodium nigerovionate. The lactone is one or a combination selected from maltobionolactone, lactobionolactone, cellobionolactone, isomaltbionolactone, cordibionolactone, and nigerobionolactone. The quality improver for bakery products according to any one of 1 to 3 .