JP6092453B1 - Bread improver and bread production method - Google Patents
Bread improver and bread production method Download PDFInfo
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- JP6092453B1 JP6092453B1 JP2016171462A JP2016171462A JP6092453B1 JP 6092453 B1 JP6092453 B1 JP 6092453B1 JP 2016171462 A JP2016171462 A JP 2016171462A JP 2016171462 A JP2016171462 A JP 2016171462A JP 6092453 B1 JP6092453 B1 JP 6092453B1
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- bread
- starch
- mass
- swelling
- flour
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- 235000008429 bread Nutrition 0.000 title claims abstract description 108
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 235000010037 flour treatment agent Nutrition 0.000 title claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 114
- 235000019698 starch Nutrition 0.000 claims abstract description 114
- 239000008107 starch Substances 0.000 claims abstract description 113
- 235000013312 flour Nutrition 0.000 claims abstract description 81
- 230000008961 swelling Effects 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 25
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
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- 238000006640 acetylation reaction Methods 0.000 claims description 16
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- 239000002253 acid Substances 0.000 description 4
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- 239000012085 test solution Substances 0.000 description 4
- 108010061711 Gliadin Proteins 0.000 description 3
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- 150000003839 salts Chemical class 0.000 description 3
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 3
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
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- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
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- 229920003023 plastic Polymers 0.000 description 2
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- 239000011591 potassium Substances 0.000 description 2
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- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 2
- 229910052939 potassium sulfate Inorganic materials 0.000 description 2
- 235000011151 potassium sulphates Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 description 1
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- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
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- 229920000617 arabinoxylan Polymers 0.000 description 1
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- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
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- 238000006266 etherification reaction Methods 0.000 description 1
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- 230000002349 favourable effect Effects 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 239000005457 ice water Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 230000031787 nutrient reservoir activity Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
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- 239000002245 particle Substances 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
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- 239000008213 purified water Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- KKCBUQHMOMHUOY-UHFFFAOYSA-N sodium oxide Chemical compound [O-2].[Na+].[Na+] KKCBUQHMOMHUOY-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
【課題】灰分含量が高く、製パン適性が高いとは言い難いパン用小麦粉を使用した場合であっても、製パン適性に遜色がなく、食感等の品質が良好なパンを得ることができる、パン改良剤及びパンの製造方法を提供する。【解決手段】可溶性蛋白含量/灰分含量の値が17.0以下である強力粉及び/又は準強力粉を原料として含むパンの改良剤であって、アセチル基含量が2.0〜2.5質量%であり、6質量%の糊粘度が200mPa・s以下となるα化アセチル化膨潤抑制澱粉を有効成分とする。また、可溶性蛋白含量/灰分含量の値が17.0以下である強力粉及び/又は準強力粉を含み、更に、アセチル基含量が2.0〜2.5質量%であり、6質量%の糊粘度が200mPa・s以下となるα化アセチル化膨潤抑制澱粉を含むパン生地を調製し、これを発酵膨化させた後、加熱処理することによりパンを製造する。【選択図】 なし[PROBLEMS] To obtain a bread having a good quality such as a texture without being inferior in bread-making ability even when using flour for bread that has a high ash content and is difficult to say that bread-making ability is high. A bread improving agent and a method for producing bread are provided. A bread improver comprising a strong flour and / or a semi-strong flour having a soluble protein content / ash content value of 17.0 or less as a raw material, and having an acetyl group content of 2.0 to 2.5 mass%. And α-acetylated swelling-suppressed starch having an adhesive viscosity of 6% by mass of 200 mPa · s or less is used as an active ingredient. Further, it contains a strong powder and / or semi-strong powder having a soluble protein content / ash content value of 17.0 or less, and further has an acetyl group content of 2.0 to 2.5% by mass and a paste viscosity of 6% by mass. A bread dough containing a pregelatinized acetylated and swelling-suppressed starch having a pH of 200 mPa · s or less is prepared, fermented and expanded, and then heated to produce bread. [Selection figure] None
Description
本発明は、生地の取扱い作業性がよく、品質の優れたパンを製造するための、パン改良剤及びパンの製造方法に関する。 The present invention relates to a bread improving agent and a bread production method for producing a bread having good workability of dough and excellent quality.
小麦粉はパンを作る上で最も重要な原料のひとつであり、パンに用いられる小麦粉は、蛋白質含量が高く、灰分含量の低いものほど良いとされている。 Wheat flour is one of the most important raw materials for making bread, and the flour used in bread is considered to be better if it has a higher protein content and a lower ash content.
その理由としては、まず、グルテンが挙げられる。標準的なパン用小麦粉には約12%の蛋白質が含まれており、その約85%を小麦胚乳の貯蔵蛋白質であるグルテニンとグリアジンが占めており、これらの蛋白質はミキシング時に加えられた水と水和すると、グルテンを形成する。グルテンは、弾力性と粘着性とがあり、同時に幾分柔らかく、流動性を持ち合わせており、つながりあって伸びたグルテンが澱粉を包んで膜を形成し、イーストが出す炭酸ガスを包み込んで膨張し、パンの形を保つ役目をする。さらには、グルテニン、グリアジンのほか、アルブミン、グロブリン等の可溶性蛋白は、良質でなめらかなパン生地を作ることに寄与する。そのため、パン用小麦粉としては、一般に、蛋白質含量が高いほうが好ましいとされているのである。 The reason for this is gluten. Standard bread flour contains about 12% protein, about 85% of which is glutenin and gliadin, the storage proteins of wheat endosperm, and these proteins are added to the water added during mixing. When hydrated, it forms gluten. Gluten is both elastic and sticky, and at the same time it is somewhat soft and fluid, and the gluten that is stretched together wraps starch to form a film and wraps around the carbon dioxide produced by yeast. , Keep the shape of the bread. Furthermore, in addition to glutenin and gliadin, soluble proteins such as albumin and globulin contribute to the production of high-quality and smooth dough. For this reason, it is generally considered that a higher protein content is preferable as bread flour.
一方、灰分含量も、小麦粉の品質をあらわす重要な指標のひとつである。小麦粉を高温で燃やしたときに、その主成分である蛋白質、澱粉、脂質などは燃えてなくなるが、一部は燃えずに灰として残る。これが灰分とよばれるもので、その実体は小麦粉に含まれている、リン、カリウム、マグネシウム、カルシウム、鉄などのミネラルである。灰分は、パンの製造に有効な酵素の活性を阻害するため、含有量が多いとパン生地のべたつきや、パンの口どけの悪化などの問題が発生したりして好ましくない。また、灰分含量が多い小麦粉は、夾雑蛋白質や酵素の含有量も高く、これらが、グルテンの形成阻害やグルテンの質を低下させる働きがあるため、製パン適性に悪影響を与え、口どけが悪く、かたくぱさつきやすいパンとなる。そのため、パン用小麦粉としては、一般に、灰分含量が低いほうが好ましいとされているのである。 On the other hand, the ash content is one of the important indicators of the quality of flour. When wheat flour is burned at a high temperature, its main components such as protein, starch, and lipid will not burn, but some will remain as ash without burning. This is called ash, and its substance is a mineral such as phosphorus, potassium, magnesium, calcium, or iron contained in flour. Ash content inhibits the activity of enzymes that are effective for bread production, so if the content is large, problems such as stickiness of bread dough and deterioration of the mouth-feel of bread occur. In addition, wheat flour with a high ash content also has a high content of contaminating proteins and enzymes, which have the effect of inhibiting the formation of gluten and lowering the quality of gluten. It becomes a bread that is easy to stick. For this reason, it is generally considered that a lower ash content is preferable as flour for bread.
しかし、小麦粉を製粉する過程で必ずしも、蛋白質含量が高く、灰分含量が低い小麦粉が得られるわけではない。すなわち小麦粉の製粉過程においては、段階的なロール・篩い分けの工程を経て、小麦粉の主な構成成分である胚乳部分が分離されるのであるが、比較的灰分や夾雑酵素が多く含まれる外皮や胚芽の混入も免れない。そして、外皮や胚芽を含有する部分の混入の少ない、品質の良い小麦粉を得ようとすれば、歩留まりも悪くなる。この点、日本の市場では、製粉技術を駆使して製造された灰分含量の少ない品質の良好な製品が主流となっているが、その分、割高となる。また、海外の市場にあっては、灰分含量が高く、製パン適性が高いとは言い難いパン用小麦粉の使用も多くみられる。そのため、灰分含量が高い小麦粉を使用した場合であっても、製パン適性に遜色がなく、食感等の品質が良好なパンを得るための技術が望まれていた。 However, in the process of milling wheat flour, it is not always possible to obtain wheat flour having a high protein content and a low ash content. In other words, in the flour milling process, the endosperm part, which is the main component of the flour, is separated through a step-by-step roll / sieving process. It is inevitable to mix germs. And if it is going to obtain quality wheat flour with few mixing of the outer skin and the part containing a germ, a yield will also worsen. In this respect, in the Japanese market, good quality products with low ash content produced using milling technology have become the mainstream, but it is expensive. In overseas markets, bread flour is often used because it has a high ash content and is not considered to be suitable for breadmaking. Therefore, even when flour with a high ash content is used, there has been a demand for a technique for obtaining bread having a good quality such as texture and having a good bread-making suitability.
このような課題に関して、例えば、特許文献1には、灰分含有量が0.5〜3質量%の小麦粉を、品温82〜97℃で5〜60秒間湿熱処理することを特徴とする製パン用小麦粉の製造方法が開示されている。そして、当該製パン用小麦粉を使用すると、通常の製パン用小麦粉を使用したときと同様の製パン性や食感が得られることが記載されている。 Regarding such a problem, for example, Patent Document 1 discloses that bread having a ash content of 0.5 to 3% by mass is subjected to wet heat treatment at a product temperature of 82 to 97 ° C. for 5 to 60 seconds. A method for producing wheat flour is disclosed. And when the said bread flour is used, it is described that the same bread-making property and food texture as when using the normal bread flour are obtained.
また、例えば、特許文献2には、トレハロース1質量部に対して、プルラン、アラビアガムおよびアラビノキシランから選ばれる多糖類の1種または2種以上を0.1〜1質量部の割合で配合したことを特徴とする製パン改良剤が開示されている。そして、当該製パン改良剤を使用すると、グルテンなどの蛋白含量が低くて製パン適性の低い穀粉類を用いてパン類を製造する場合や、パン用小麦粉以外の成分の配合割合が多くて配合全体でのグルテン含量が低減している製パン原料を用いてパン類を製造する場合にも、パン体積が大きく、外観、内相、食感および食味に優れる高品質のパン類を良好な工程性で円滑に製造することができることが記載されている。 Moreover, for example, in Patent Document 2, one kind or two or more kinds of polysaccharides selected from pullulan, gum arabic and arabinoxylan are blended at a ratio of 0.1 to 1 part by mass with respect to 1 part by mass of trehalose. A bread improver characterized by the following is disclosed: And, when the bread improver is used, when the bread is produced using flours with low protein content such as gluten and low bread-making suitability, the ingredients other than bread flour are mixed. Even when bread is produced using bread-making ingredients with a reduced gluten content as a whole, high-quality bread with a large bread volume and excellent appearance, internal phase, texture and taste is a good process. It is described that it can be manufactured smoothly.
また、例えば、特許文献3には、水相中にクルコマンナン及びグリセリン脂肪酸エステルを含有することを特徴とする製パン練り込み用可塑性乳化油脂組成物が開示されている。そして、当該組成物を使用すると、灰分含量の高い小麦粉を使用した場合であっても、得られたパン生地はべたつきがなく伸展性が良好であり、該生地を用いて得られたパンの食感も良好であったことが記載されている。 Further, for example, Patent Document 3 discloses a plastic emulsified oil composition for kneading bread, characterized in that it contains krucomannan and a glycerin fatty acid ester in an aqueous phase. When the composition is used, even when flour with a high ash content is used, the obtained dough is not sticky and has good extensibility, and the texture of the bread obtained using the dough Is also described as being good.
また、例えば、特許文献4には、タンパク質分解酵素、グリセリン有機酸脂肪酸エステル、酸化剤、及び糊化膨潤抑制澱粉を含有する製パン練り込み用油中水型乳化油脂組成物が開示されている。そして、当該組成物を使用すると、灰分含量の高い小麦粉を使用した場合であっても、得られたパン生地はべたつきがなく伸展性が良好であり、該生地を用いて得られたパンの食感も良好であったことが記載されている。 Further, for example, Patent Document 4 discloses a water-in-oil emulsified fat composition for bread kneading, which contains a proteolytic enzyme, a glycerin organic acid fatty acid ester, an oxidizing agent, and a gelatinized swelling-inhibited starch. . When the composition is used, even when flour with a high ash content is used, the obtained dough is not sticky and has good extensibility, and the texture of the bread obtained using the dough Is also described as being good.
しかしながら、上記特許文献1に記載の方法では、通常の製パン用小麦粉を使用する際に、その一部を湿熱処理した高灰分含量の小麦粉で代替するだけであり、パン用小麦粉としてすべてを高灰分含量の小麦粉としたときには、十分な効果が得られなかった。また、上記特許文献2に記載の方法では、蛋白質含量が低い小麦粉を使用したときの製パン性の改良が目的とされており、パン用小麦粉として高灰分含量のものを使用したときの製パン性を改良する技術ではなかった。また、上記特許文献3,4に記載の方法では、特定の乳化剤を使用する必要があり、その使用を好まない消費者に受け入れられないという問題があった。 However, in the method described in Patent Document 1, when ordinary wheat flour is used, only a portion of the flour is wet-heat treated and high ash content flour is used. When flour with an ash content was used, a sufficient effect was not obtained. In addition, the method described in Patent Document 2 is intended to improve bread-making properties when wheat flour having a low protein content is used. Bread-making when bread flour having a high ash content is used. It was not a technique to improve the sex. Moreover, in the method of the said patent documents 3 and 4, it was necessary to use a specific emulsifier, and there existed a problem that it was not accepted by the consumer who does not like the use.
上記従来技術にかんがみ、本発明の目的は、灰分含量が高く、製パン適性が高いとは言い難いパン用小麦粉を使用した場合であっても、製パン適性に遜色がなく、食感等の品質が良好なパンを得ることができる、パン改良剤及びパンの製造方法を提供することにある。 In view of the above prior art, the object of the present invention is to have a high ash content, and even when using flour for bread that is difficult to say that bread making is high, bread making suitability is not inferior, such as texture. An object of the present invention is to provide a bread improving agent and a method for producing bread, which can obtain bread of good quality.
本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、灰分含量が高く、製パン適性が高いとは言い難い強力粉又は準強力粉に、特定のα化アセチル化膨潤抑制澱粉を配合することで、べたつきがなく、伸展性の良い生地が得られ、得られるパンのソフト感、しっとり感、口どけなどの食感が良好となることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention applied a specific pregelatinized acetylated swelling-suppressing starch to a strong powder or semi-strong powder that has a high ash content and is difficult to say that bread-making ability is high. By blending, it was found that a dough without stickiness and good extensibility was obtained, and the resulting bread had a soft feeling, moist feeling, mouthfeel, etc., and the present invention was completed. .
すなわち、本発明のパン改良剤は、可溶性蛋白含量/灰分含量の値が17.0以下である強力粉及び/又は準強力粉を原料として含むパンの改良剤であって、アセチル基含量が2.0〜2.5質量%であり、6質量%の糊粘度が200mPa・s以下となるα化アセチル化膨潤抑制澱粉を有効成分とすることを特徴とする。 That is, the bread improver of the present invention is a bread improver containing a strong flour and / or semi-strong flour having a soluble protein content / ash content value of 17.0 or less as a raw material, and has an acetyl group content of 2.0. It is characterized by comprising an α-acetylated swelling-inhibiting starch having an active ingredient of ˜2.5% by mass and having a paste viscosity of 6% by mass of 200 mPa · s or less.
本発明のパン改良剤においては、前記α化アセチル化膨潤抑制澱粉がα化アセチル化架橋澱粉であることが好ましい。 In the bread improving agent of this invention, it is preferable that the said alpha acetylation swelling suppression starch is an alpha acetylation bridge | crosslinking starch.
また、本発明のパンの製造方法は、可溶性蛋白含量/灰分含量の値が17.0以下である強力粉及び/又は準強力粉を含み、更に、アセチル基含量が2.0〜2.5質量%であり、6質量%の糊粘度が200mPa・s以下となるα化アセチル化膨潤抑制澱粉を含むパン生地を調製し、これを発酵膨化させた後、加熱処理することを特徴とする。 Moreover, the bread manufacturing method of the present invention includes a strong flour and / or a semi-strong flour having a soluble protein content / ash content value of 17.0 or less, and further has an acetyl group content of 2.0 to 2.5 mass%. The bread dough containing the gelatinization acetylation swelling suppression starch from which the paste viscosity of 6 mass% will be 200 mPa * s or less is prepared, this is fermented and expanded, It heat-processes, It is characterized by the above-mentioned.
本発明のパンの製造方法においては、前記α化アセチル化膨潤抑制澱粉を、前記パンの澱粉質原料の全量中に0.2〜15質量%含有せしめることが好ましい。 In the bread manufacturing method of the present invention, it is preferable to contain 0.2 to 15% by mass of the pregelatinized acetylated swelling-suppressed starch in the total amount of the starchy raw material of the bread.
また、前記α化アセチル化膨潤抑制澱粉は、原料澱粉をアセチル化処理及び膨潤抑制処理した後、ドラムドライヤーによりα化することにより得られたものであることが好ましい。 Moreover, it is preferable that the said alpha acetylation swelling suppression starch is obtained by carrying out the acetylation process and the swelling suppression process of raw material starch, and alphalyzing with a drum dryer.
また、前記α化アセチル化膨潤抑制澱粉がα化アセチル化架橋澱粉であることが好ましい。 Moreover, it is preferable that the said alpha acetylation swelling suppression starch is alpha alpha acetylation bridge | crosslinking starch.
本発明のパン改良剤によれば、灰分含量が高い製パン適性が高いとは言い難いパン用小麦粉を使用した場合であっても、製パン適性に遜色がなく、食感等の品質が良好なパンを得ることができる。具体的には、べたつきがなく、伸展性の良い生地を調製でき、ソフト感、しっとり感、口どけなど、パンの食感も良好となる。 According to the bread improving agent of the present invention, even when using bread flour that has a high ash content and high breadmaking suitability, the breadmaking suitability is inferior and the quality such as texture is good. Can get a good bread. Specifically, a dough having no stickiness and good extensibility can be prepared, and the texture of bread such as soft feeling, moist feeling, and mouthfeel becomes good.
また、本発明のパンの製造方法によれば、灰分含量が高く、製パン適性が高いとは言い難いパン用小麦粉を使用して、これに特定のα化アセチル化膨潤抑制澱粉を配合することにより、製パン適性に遜色がなく、食感等の品質が良好なパンを得ることができる。具体的には、べたつきがなく、伸展性の良い生地を調製でき、その生地を発酵膨化させた後、加熱処理して、ソフト感、しっとり感、口どけなどの食感が良好なパンを得ることができる。 In addition, according to the bread manufacturing method of the present invention, using a flour for bread which has a high ash content and is not highly suitable for bread making, a specific pregelatinized acetylated swelling inhibiting starch is added thereto. As a result, it is possible to obtain a bread having a good quality such as a texture without having an inferior bread-making suitability. Specifically, a dough that is not sticky and has good extensibility can be prepared, and after the dough is fermented and expanded, heat treatment is performed to obtain a bread having a soft texture, a moist feeling, a mouthfeel, etc. be able to.
本発明に用いられるα化アセチル化膨潤抑制澱粉は、アセチル基含量が2.0〜2.5質量%であり、6質量%の糊粘度が200mPa・s以下であればよく、その由来や、原資澱粉の種類、α化の方法、アセチル化の方法、膨潤抑制の方法等に特に制限はない。 The pregelatinized acetylation-swelling starch used in the present invention has an acetyl group content of 2.0 to 2.5% by mass and a paste viscosity of 6% by mass of 200 mPa · s or less. There are no particular restrictions on the type of raw starch, the method of α-izing, the method of acetylation, the method of inhibiting swelling, and the like.
原資澱粉については、食用として利用可能な澱粉であればよく、例えば、コーンスターチ、タピオカ、米澱粉、小麦澱粉、馬鈴薯澱粉、甘藷澱粉、緑豆澱粉、片栗澱粉、葛澱粉、蕨澱粉、サゴ澱粉、オオウバユリ澱粉などが挙げられる。この中でも、コスト及び効果の点からコーンスターチ又はタピオカが好ましい。また、いずれの澱粉においても通常の澱粉に加え、ウルチ種、ワキシー種、ハイアミロース種のように、育種学的手法もしくは遺伝子工学的手法において改良されたものを用いてもよい。 The raw material starch may be any starch that can be used for food. Examples include starch. Among these, corn starch or tapioca is preferable from the viewpoint of cost and effect. Further, in any starch, in addition to ordinary starch, those modified in breeding techniques or genetic engineering techniques such as urch seeds, waxy seeds, and high amylose seeds may be used.
澱粉のアセチル化は、従来公知のアセチル化剤、例えば、無水酢酸、酢酸ビニルモノマー等を用いて行うことができる。その際、用いるアセチル化剤の添加量、反応時間、反応温度、反応pH等の条件を適宜調整することで、所望のアセチル基含量、例えば本発明であれば2.0〜2.5質量%となるように調節することができる。なお、アセチル基含量が2.0質量%未満であると、ソフト感、しっとり感の効果が得られにくい傾向があるので好ましくない。また、アセチル化剤によるアセチル化反応の効率や、食品衛生法の食品、及び添加物等の規格基準を考慮すれば、アセチル化澱粉のアセチル基含量は2.5質量%以下とすることが好ましい。 Acetylation of starch can be performed using a conventionally known acetylating agent, for example, acetic anhydride, vinyl acetate monomer and the like. At that time, by appropriately adjusting conditions such as the addition amount of the acetylating agent to be used, reaction time, reaction temperature, reaction pH and the like, a desired acetyl group content, for example, 2.0 to 2.5% by mass in the present invention. Can be adjusted. It is not preferable that the acetyl group content is less than 2.0% by mass because the effects of soft feeling and moist feeling tend to be hardly obtained. In addition, the acetyl group content of the acetylated starch is preferably 2.5% by mass or less in consideration of the efficiency of the acetylation reaction by the acetylating agent and the standards of food hygiene law foods and additives. .
アセチル基含量は、例えば、以下のようにして測定することができる。 The acetyl group content can be measured, for example, as follows.
(アセチル基含量の測定方法)
試料5.0gを精密に量り、水50mLに懸濁し、フェノールフタレイン試液数滴を加え、液が微紅色を呈するまで0.1mol/L水酸化ナトリウム溶液を滴下後、0.45mol/L水酸化ナトリウム溶液25mLを正確に加え、温度が30℃以上にならないように注意しながら栓をして30分間激しく振り混ぜる。0.2mol/L塩酸で過量の水酸化ナトリウムを滴定する。終点は液の微紅色が消えるときとする。別に空試験を行い補正する。下記式(1)により、遊離アセチル基含量を求め、更に乾燥物換算を行う。
(Measurement method of acetyl group content)
Weigh accurately 5.0 g of sample, suspend in 50 mL of water, add a few drops of phenolphthalein test solution, add 0.1 mol / L sodium hydroxide solution dropwise until the solution turns slightly red, then add 0.45 mol / L water. Add exactly 25 mL of sodium oxide solution, cap and shake vigorously for 30 minutes, being careful not to let the temperature rise above 30 ° C. Titrate excess sodium hydroxide with 0.2 mol / L hydrochloric acid. The end point is when the slight red color of the liquid disappears. Separately, perform a blank test to correct. A free acetyl group content is calculated | required by following formula (1), and also dry matter conversion is performed.
アセチル基含量(%)=(e−f)×n×0.043×100/w…(1)
(上記式(1)中、e:空試験滴定量(mL)、f:試料滴定量(mL)、n:0.2mol/L塩酸の規定度、w:試料乾燥物重量(g)を意味するものとする。)
Acetyl group content (%) = (ef) × n × 0.043 × 100 / w (1)
(In the above formula (1), e: blank test titration (mL), f: sample titration (mL), n: normality of 0.2 mol / L hydrochloric acid, w: dry sample weight (g) It shall be.)
澱粉の膨潤抑制とは、澱粉を加熱膨化した際に澱粉粒子の膨潤が抑制されるように何らかの方法で澱粉が加工処理されていることを意味し、その処理としては、例えば架橋処理や湿熱処理等が例示される。 The suppression of starch swelling means that the starch is processed in some way so that the swelling of the starch particles is suppressed when the starch is heated and expanded. Examples of the treatment include cross-linking treatment and wet heat treatment. Etc. are exemplified.
澱粉の架橋処理は、従来公知の架橋剤を用いて行うことができる。その架橋処理としては、例えば、トリメタリン酸ナトリウム、塩化ホスホリルを用いたリン酸架橋処理、無水酢酸と共にアジピン酸を用いたアジピン酸架橋処理、アクロレインを用いたアクロレイン架橋処理、エピクロヒドリンを用いたエピクロヒドリン架橋処理等が挙げられる。その際、用いる架橋剤の添加量、反応時間、反応温度、反応pH等の条件を適宜調整することで、所望の架橋度となるように調節することができる。この架橋度は澱粉の糊粘度によく相関している。すなわち、架橋度を高めることで澱粉の膨潤が抑制され、糊粘度を抑えることができる。したがって、架橋剤の添加量、反応時間、反応温度、反応pH等の条件を適宜調整することで、所望の糊粘度に調整することができる。 The starch may be crosslinked using a conventionally known crosslinking agent. Examples of the crosslinking treatment include phosphoric acid crosslinking treatment using sodium trimetaphosphate and phosphoryl chloride, adipic acid crosslinking treatment using adipic acid with acetic anhydride, acrolein crosslinking treatment using acrolein, and epichlorohydrin crosslinking treatment using epichlorohydrin. Etc. In that case, it can adjust so that it may become a desired crosslinking degree by adjusting suitably conditions, such as the addition amount of the crosslinking agent to be used, reaction time, reaction temperature, reaction pH. This degree of crosslinking correlates well with the starch viscosity of the starch. That is, the swelling of starch is suppressed by increasing the degree of crosslinking, and the paste viscosity can be suppressed. Therefore, it can be adjusted to a desired paste viscosity by appropriately adjusting the conditions such as the addition amount of the crosslinking agent, the reaction time, the reaction temperature, and the reaction pH.
また、澱粉の湿熱処理は、澱粉を糊化するには不十分な水分の存在下で、加熱処理することで行うことができる。例えば、澱粉の水分含量を20〜25%程度に調整し、これを約100〜130℃で、0.5〜5時間程度処理して得られる。この際、糊化しない範囲で水分を多くし、加熱温度を高くして処理時間を長くすると、膨潤はより抑制される。したがって、澱粉の水分含量、加熱温度、加熱時間等の条件を適宜設定することで、膨潤抑制を所望の度合いに調整することができ、ひいては所望の糊粘度に調整することができる。 Moreover, the wet heat treatment of starch can be performed by heat-treating in the presence of insufficient moisture to gelatinize starch. For example, it is obtained by adjusting the water content of starch to about 20 to 25% and treating it at about 100 to 130 ° C. for about 0.5 to 5 hours. At this time, if the amount of water is increased within a range where gelatinization does not occur, and the heating temperature is increased to increase the treatment time, the swelling is further suppressed. Therefore, by appropriately setting conditions such as the moisture content of starch, the heating temperature, and the heating time, the suppression of swelling can be adjusted to a desired degree, and thus the desired paste viscosity can be adjusted.
なお、澱粉の膨潤抑制処理は、製造コスト及び製造の簡便さの点から架橋処理が好ましい。 The starch swelling suppression treatment is preferably a crosslinking treatment from the viewpoint of production cost and ease of production.
本発明において用いられる、上記α化アセチル化膨潤抑制澱粉は、6質量%の糊粘度が200mPa・s以下である必要がある。なお、6質量%の糊粘度は150mPa・s以下であることがより好ましい。糊粘度が200mPa・sを超えると、パン生地がべたつき、作業性が低下し、製造したパンの口どけが悪くなる傾向があるので好ましくない。 The α-acetylated swelling-suppressed starch used in the present invention needs to have a paste viscosity of 6% by mass of 200 mPa · s or less. In addition, as for the paste viscosity of 6 mass%, it is more preferable that it is 150 mPa * s or less. If the paste viscosity exceeds 200 mPa · s, the dough is sticky, workability is lowered, and the produced bread tends to be unsatisfactory, which is not preferable.
澱粉の6質量%の糊粘度は、糊粘度測定装置(例えば、Newport Scientific社製のRapid Visco Analyser:RVA、型式RVA−4)を用いて、例えば、以下のようにして測定することができる。 The paste viscosity of 6% by mass of starch can be measured, for example, using a paste viscosity measuring device (for example, Rapid Visco Analyzer: RVA, model RVA-4 manufactured by Newport Scientific) as follows.
(糊粘度の測定方法)
固形分換算で1.8gの試料澱粉をアルミ缶に入れ、精製水を加えて総量30gとした後(6質量%)、パドルをセットし、下記表1で表される条件で粘度を測定する。そして、160rpm回転時に得られた粘度データにおける最高粘度を、6質量%の糊粘度とする。
(Measurement method of paste viscosity)
Put 1.8 g of sample starch in terms of solid content into an aluminum can, add purified water to a total amount of 30 g (6% by mass), set a paddle, and measure the viscosity under the conditions shown in Table 1 below. . And let the maximum viscosity in the viscosity data obtained at the time of 160 rpm rotation be the paste viscosity of 6 mass%.
澱粉のα化は、澱粉の加熱糊化に使用されている一般的な方法を採用して行うことができる。具体的には、ドラムドライヤー、ジェットクッカー、エクストルーダー、パドルドライヤー、スプレードライヤー等の乾燥装置を使用した加熱糊化法が知られている。特に、α化率の高いα化澱粉を効率的に製造できる点から、ドラムドライヤーでα化処理を行うことが好ましい。また、澱粉のα化は、アセチル化及び膨潤抑制の処理が施された澱粉に対して行うことが好ましい。 The gelatinization of starch can be performed by adopting a general method used for heat gelatinization of starch. Specifically, a heat gelatinization method using a drying device such as a drum dryer, a jet cooker, an extruder, a paddle dryer, or a spray dryer is known. In particular, it is preferable to perform the alpha treatment with a drum dryer from the viewpoint of efficiently producing an alpha starch with a high alpha conversion rate. Moreover, it is preferable to perform gelatinization of starch with respect to the starch which the process of acetylation and swelling suppression was performed.
本発明に用いられるα化アセチル化膨潤抑制澱粉は、本発明の効果を損なわない範囲で、上記に説明したα化、アセチル化、及び膨潤抑制に加えて、更にそれ以外の加工処理が施されたものであってもよい。具体的には、エステル化、エーテル化、酸化、油脂加工、ボールミル処理、微粉砕処理、加熱処理、温水処理、漂白処理、酸処理、アルカリ処理、酵素処理等の加工処理が施されたものであってもよい。 The pregelatinized acetylated swelling-suppressed starch used in the present invention is subjected to other processing in addition to the above-described pregelatinization, acetylation, and swelling suppression as long as the effects of the present invention are not impaired. It may be. Specifically, it has been subjected to processing such as esterification, etherification, oxidation, fat processing, ball mill processing, pulverization processing, heating processing, hot water processing, bleaching processing, acid processing, alkali processing, enzyme processing, etc. There may be.
一方、一般にパン類は、小麦粉及び/又は穀粉由来の粉を主原料とし、水、イースト、食塩、イーストフードの他、必要な副材料を加えて生地を調製し、これを発酵膨化させた後、焼成、フライ、蒸し、茹でなどの加熱処理を行うことにより製造される。具体的には、プルマンなどの食パン類、バゲット、バタールなどのフランスパン、スイートロール、テーブルロールなどの各種ロール類、ピザやナン、ベーグル、イングリッシュマフィン、バンズ、ブリオッシュ、菓子パン、惣菜パンなどが挙げられる。必要に応じ使用される副材料には、例えば、油脂、糖類や甘味料、増粘安定剤、着色料、酸化防止剤、デキストリン、乳や乳製品、チーズ類、蒸留酒、醸造酒、各種リキュール、乳化剤、膨張剤、無機塩類、ベーキングパウダー、カカオ及びカカオ製品、コーヒー及びコーヒー製品、ハーブ、豆類、蛋白質、保存料、苦味料、酸味料、pH調整剤、日持ち向上剤、果実、果汁、ジャム、フルーツソース、調味料、香辛料、香料、各種食品素材や食品添加物などが挙げられる。 On the other hand, bread is generally made from flour and / or flour-derived flour, and after adding dough to water, yeast, salt, yeast food and other necessary auxiliary materials, It is manufactured by performing heat treatment such as baking, frying, steaming and boiling. Specific examples include breads such as pullman, French breads such as baguette and batar, various rolls such as sweet rolls and table rolls, pizza, naan, bagels, English muffins, buns, brioche, sweet breads, prepared breads, etc. It is done. Secondary materials used as necessary include, for example, fats and oils, sugars, sweeteners, thickening stabilizers, coloring agents, antioxidants, dextrin, milk and dairy products, cheeses, distilled liquor, brewed liquor, various liqueurs , Emulsifiers, swelling agents, inorganic salts, baking powder, cacao and cacao products, coffee and coffee products, herbs, beans, proteins, preservatives, bitter agents, acidulants, pH adjusters, shelf life improvers, fruits, fruit juice, jam , Fruit sauces, seasonings, spices, fragrances, various food ingredients and food additives.
本発明においては、上記に説明したα化アセチル化膨潤抑制澱粉を、パン改良のための有効成分として用いる。すなわち、上記α化アセチル化膨潤抑制澱粉を小麦粉等の他の材料とともにパンの原料に含有せしめて、製パン性を向上させる。ただし、本発明は、上記パン類のうち、可溶性蛋白含量/灰分含量の値が17.0以下である強力粉及び/又は準強力粉を原料として含むパンに適用されることが好ましく、その可溶性蛋白含量/灰分含量の値が16.0以下であることがより好ましく、その可溶性蛋白含量/灰分含量の値が14.0以下であることが最も好ましい。すなわち、後述の実施例で示されるように、灰分含量が高く、製パン適性が高いとは言い難いパン用小麦粉を使用したパンにおいて、その生地の取扱い作業性や食感を改良する効果が顕著に発揮されるからである。 In the present invention, the pregelatinized acetylated swelling-suppressed starch described above is used as an active ingredient for improving bread. That is, the above-mentioned α-acetylated swelling-suppressed starch is added to bread ingredients together with other materials such as wheat flour to improve bread-making properties. However, it is preferable that the present invention is applied to breads containing strong flour and / or quasi-strong flour with a soluble protein content / ash content value of 17.0 or less among the breads, The value of / ash content is more preferably 16.0 or less, and the value of soluble protein content / ash content is most preferably 14.0 or less. That is, as shown in the examples described later, in the bread using the flour for bread that has a high ash content and high breadmaking suitability, the effect of improving the handling workability and texture of the dough is remarkable. It is because it is demonstrated to.
ここで本明細書において「強力粉」や「準強力粉」とは、パン用小麦粉として通常当業者に理解される意味で用いられるが、より具体的には、「強力粉」としては蛋白質含量が11.5質量%以上のものを意味し、「準強力粉」としては蛋白質含量が11.0〜12.5質量%程度のものを意味している。 In the present specification, “strong flour” and “quasi-strong flour” are used in the meaning usually understood by those skilled in the art as wheat flour for bread. More specifically, “strong flour” has a protein content of 11. The term “semi-strong powder” means that the protein content is about 11.0 to 12.5% by mass.
小麦粉の蛋白質含量は、例えば、以下のようにして測定することができる。 The protein content of wheat flour can be measured, for example, as follows.
(小麦粉の蛋白質含量の測定方法)
(1−1)ティケーター社(スウェーデン)製のケルダールチューブに小麦粉試料を無水物換算で0.5g入れ、分解促進剤〔フォス・ジャパン株式会社製「ケルタブCu4.5」;(成分)硫酸カリウム:硫酸銅=4.5g:0.5g(質量比)〕2錠および濃硫酸15mLを加える。
(1−2)分解は、ケルダール分解装置である(FOSS Tecator Digester8)を用い、内容物が透明な青緑色になるまで420℃で30〜60分間放置し、10分間放冷後、過酸化水素を駒込ピペットで2mL加える。さらに、420℃で1時間分解反応させ、10分間放冷する。
(1−3)蒸留および滴定、窒素計算は、ケルテック蒸留滴定システム(株式会社アクタック「スーパーケル1500」)で行われ、窒素含量(質量%)を得る。
(1−4)上記(1−3)で得られた窒素含量の値に窒素蛋白質換算係数(5.70)を乗じ、蛋白質含量(質量%)を算出する。
(Measurement method of protein content of wheat flour)
(1-1) 0.5 g of a wheat flour sample is added to a Kjeldahl tube manufactured by Ticator (Sweden) in terms of anhydride, and a decomposition accelerator [“Keltab Cu4.5” manufactured by Foss Japan Co., Ltd .; (component) potassium sulfate: Copper sulfate = 4.5 g: 0.5 g (mass ratio)] 2 tablets and 15 mL of concentrated sulfuric acid are added.
(1-2) For decomposition, use a Kjeldahl decomposition apparatus (FOSS Tecator Digester 8), leave it at 420 ° C. for 30 to 60 minutes until the contents become transparent blue-green, and let it cool for 10 minutes. Add 2 mL with Komagome pipette. Further, the decomposition reaction is carried out at 420 ° C. for 1 hour and the mixture is allowed to cool for 10 minutes.
(1-3) Distillation, titration, and nitrogen calculation are performed with a Keltec distillation titration system (Actac “Super Kel 1500”) to obtain a nitrogen content (mass%).
(1-4) The protein content (% by mass) is calculated by multiplying the nitrogen content value obtained in (1-3) above by the nitrogen protein conversion factor (5.70).
小麦粉の可溶性蛋白は、希酸に可溶であるグルテンを形成するグルテニン、グリアジンのほか、アルブミン、グロブリン等を主成分とすると考えられる。これらの含有量が高い方が良質でなめらかなパン生地を作ることができ、製パン性が高い小麦粉と言える。 The soluble protein of wheat flour is considered to contain albumin, globulin and the like as well as glutenin and gliadin that form gluten that is soluble in dilute acid. The higher the content, the better and smooth bread dough can be made, and it can be said that the bread-making ability is high.
小麦粉の可溶性蛋白含量は、例えば、以下のようにして測定することができる。 The soluble protein content of wheat flour can be measured, for example, as follows.
(小麦粉の可溶性蛋白含量の測定方法)
(2−1)100mL容のビーカーに無水物換算で小麦粉試料約2gを精秤する。
(2−2)0.05規定酢酸を40mL加え、スターラーを用いて室温で60分間攪拌する。
(2−3)得られた懸濁液を遠沈管に移し、ビーカーを0.05規定酢酸40mLで洗い、洗液を同じ遠沈管に移し、4,220×Gで5分間遠心分離を行った後、濾紙を用いて濾過し、濾液を回収する。
(2−4)上記(2−3)で得られた濾液を混合して100mLにメスアップする。
(2−5)ティケーター社(スウェーデン)製のケルダールチューブに上記(2−4)で得られた液体25mLをホールピペットで入れ、分解促進剤〔フォス・ジャパン株式会社製「ケルタブCu4.5」;(成分)硫酸カリウム:硫酸銅=4.5g:0.5g(質量比)〕2錠および濃硫酸15mLを加える。
(2−6)分解は、ケルダール分解装置である(FOSS Tecator Digester8)を用い、内容物が透明な青緑色になるまで420℃で30〜60分間放置し、10分間放冷後、過酸化水素を駒込ピペットで2mL加える。さらに、420℃で1時間分解反応させ、10分間放冷する。
(2−7)蒸留および滴定、窒素計算は、ケルテック蒸留滴定システム(株式会社アクタック「スーパーケル1500」)で行われ、窒素含量(質量%)を得る。
(2−8)上記(2−7)で得られた窒素含量の値に窒素蛋白質換算係数(5.70)を乗じ、可溶性蛋白質含量(質量%)を算出する。
(Method for measuring soluble protein content of wheat flour)
(2-1) About 2 g of a flour sample is precisely weighed in terms of anhydride in a 100 mL beaker.
(2-2) Add 40 mL of 0.05 N acetic acid, and stir for 60 minutes at room temperature using a stirrer.
(2-3) The obtained suspension was transferred to a centrifuge tube, the beaker was washed with 40 mL of 0.05N acetic acid, the washing solution was transferred to the same centrifuge tube, and centrifuged at 4,220 × G for 5 minutes. Then, it is filtered using a filter paper, and the filtrate is recovered.
(2-4) Mix the filtrate obtained in (2-3) above and make up to 100 mL.
(2-5) 25 mL of the liquid obtained in (2-4) above was put into a Kjeldahl tube manufactured by Ticator (Sweden) with a whole pipette, and a decomposition accelerator [“Keltab Cu4.5” manufactured by FOS Japan Co., Ltd .; (Component) Potassium sulfate: Copper sulfate = 4.5 g: 0.5 g (mass ratio)] Add 2 tablets and 15 mL of concentrated sulfuric acid.
(2-6) Decomposition is carried out using a Kjeldahl decomposition apparatus (FOSS Tecator Digester 8) and left at 420 ° C. for 30 to 60 minutes until the contents become transparent blue-green, and left to cool for 10 minutes, and then hydrogen peroxide. Add 2 mL with Komagome pipette. Further, the decomposition reaction is carried out at 420 ° C. for 1 hour and the mixture is allowed to cool for 10 minutes.
(2-7) Distillation, titration, and nitrogen calculation are performed with a Keltec distillation titration system (Actac "Super Kel 1500") to obtain a nitrogen content (% by mass).
(2-8) The nitrogen content value obtained in (2-7) above is multiplied by a nitrogen protein conversion factor (5.70) to calculate the soluble protein content (mass%).
小麦粉の灰分は、その実体は、前述したとおり、リン、カリウム、マグネシウム、カルシウム、鉄などのミネラルである。また、灰分含量が多い小麦は、夾雑酵素を含む夾雑物の含有量も高い傾向にあり、製パン適性を判断する指標となり、灰分含量が少ない順に、一等粉(灰分含量0.3〜0.4質量%)、二等粉(灰分含量0.5質量%前後)、三等粉(灰分含量1.0質量%前後)と便宜的に等級別に分類されており、市場で販売されているほとんどの小麦粉は、これらの灰分含量の範囲のものである。 As described above, the ash content of wheat flour is a mineral such as phosphorus, potassium, magnesium, calcium, and iron. In addition, wheat with a high ash content tends to have a high content of contaminants including contaminating enzymes, and is an index for judging suitability for breadmaking. In order of decreasing ash content, first flour (ash content 0.3 to 0) .4 mass%), second-class powder (ash content around 0.5% by mass), and third-class powder (ash content around 1.0% by mass) for convenience and are classified by grade and sold in the market Most flours are in these ash content ranges.
本発明が適用されるパンの原料として使用する強力粉及び/又は準強力粉の灰分含量としては、無水物換算で0.55質量%以上であることが好ましく、0.65質量%以上であることがより好ましい。なお、本発明における「灰分含量」は、上記小麦粉の等級別分類の際の灰分含量とは異なり、以下に示した直接灰化法で測定した無水物換算の灰分含量を意味するものとする。 The ash content of the strong flour and / or semi-strong flour used as a raw material for bread to which the present invention is applied is preferably 0.55% by mass or more in terms of anhydride, and preferably 0.65% by mass or more. More preferred. The “ash content” in the present invention means an ash content in terms of anhydride measured by the direct ashing method shown below, unlike the ash content in the above-mentioned classification of wheat flour.
(小麦粉の灰分含量(無水物換算)の測定方法)
あらかじめ恒量した灰化容器(W0g)に、適量の試料を精密に量り[W1g(無水物換算)]、必要な前処理を行った後、550〜600 ℃の温度に達した電気炉に入れ、白色又はこれに近い色になるまで灰化する。灰化後、灰化容器を取り出し)、温度が200 ℃近くになるまで放冷してからデシケーターに移し、室温に戻った後秤量する。同じ操作(灰化、放冷、秤量)を恒量(W2g)になるまで繰り返す。
(Measurement method of ash content of wheat flour (anhydrous equivalent))
Precisely weigh an appropriate amount of sample in an ashing container (W0g) [W1g (anhydride equivalent)], perform the necessary pretreatment, and put it in an electric furnace that has reached a temperature of 550 to 600 ° C. Ash until white or near color. After ashing, the ashing container is taken out), allowed to cool to a temperature close to 200 ° C., transferred to a desiccator, returned to room temperature, and weighed. The same operation (incineration, cooling, weighing) is repeated until a constant weight (W2g) is reached.
上記の方法によって得られた値から、下記式(2)の計算式により求められる。
灰分(%)=(W2−W0)/W1×100 …(2)
From the value obtained by the above method, it is obtained by the following formula (2).
Ash content (%) = (W2−W0) / W1 × 100 (2)
ここで本明細書において「可溶性蛋白含量/灰分含量の値」は、小麦粉の品質を示す指標ともいえる。すなわち、この値が高い小麦粉は、小麦粉中の夾雑物に対して、グルテン含量が高い品質の良い小麦粉であることを示し、この値が低い小麦粉は、小麦粉中の夾雑物に対して、グルテン含量が低い品質の悪い小麦粉であることを示す。 Here, in the present specification, “value of soluble protein content / ash content” can be said to be an index indicating the quality of wheat flour. That is, flour with a high value indicates that the flour in the flour is a good quality flour with a high gluten content, and flour with a low value indicates that the gluten content in the flour with respect to the contaminants in the flour. Indicates that the flour is of poor quality.
本発明が適用されるパンは、上記に説明した強力粉及び/又は準強力粉を原料として含むパンに、上記に説明したα化アセチル化膨潤抑制澱粉を所定量配合してパンを製造することにより得られ、その製造方法としては、従来公知の一般的な方法を採用すればよく、特に制限されるものではない。すなわち、上記に説明した強力粉及び/又は準強力粉を含み、更に、上記に説明したα化アセチル化膨潤抑制澱粉を含むパン生地を調製し、これを発酵膨化させた後、加熱処理することなどにより製造すればよい。例えば、直捏法、中種法、水種法、冷蔵法、湯種法などのいずれの製パン方法にも適用可能である。また、冷凍パン生地を調製して用いる製パン方法にも適用可能である。 The bread to which the present invention is applied is obtained by producing a bread by blending a predetermined amount of the above-described pregelatinized swelling-suppressed starch with bread containing the above-described strong flour and / or semi-strong flour as a raw material. As a manufacturing method thereof, a conventionally known general method may be adopted, and there is no particular limitation. That is, it is produced by preparing bread dough containing the above-described strong flour and / or quasi-strong flour and further containing the above-described pregelatinized acetylation-swelling starch, fermenting and then heat-treating it. do it. For example, the present invention can be applied to any bread making method such as the straight rice method, the middle seed method, the water seed method, the refrigeration method, and the hot water seed method. Moreover, it is applicable also to the bread-making method which prepares and uses frozen bread dough.
上記α化アセチル化膨潤抑制澱粉の添加量としては、パンの澱粉質原料の全量中に0.2〜15質量%含有せしめることが好ましく、0.5〜10質量%含有せしめることがより好ましい。また、上記強力粉及び/又は準強力粉は、パンの澱粉質原料の全量中に80質量%以上含有せしめることが好ましく、90質量%以上含有せしめることがより好ましい。上記α化アセチル化膨潤抑制澱粉が0.2質量%未満であると、生地作業性やパンの食感を改良する効果に乏しくなる傾向となるので好ましくない。また、15質量%を超えると、生地粘度の上昇により製造後のパンのボリュームが低下したり、食感が硬くなったりしてしまう傾向があるので好ましくない。また、上記強力粉及び/又は準強力粉がパンの澱粉質原料の全量の80質量%に満たないと、製パン性が悪くなり、パンの良好な食感が得難い傾向となるので好ましくない。 As addition amount of the said alpha acetylation swelling suppression starch, it is preferable to make it contain 0.2-15 mass% in the whole quantity of the starch raw material of bread, and it is more preferable to make it contain 0.5-10 mass%. Moreover, it is preferable to contain 80 mass% or more in the whole quantity of the starch raw material of bread | pan, and, as for the said strong powder and / or semi-strong powder, it is more preferable to contain 90 mass% or more. If the pregelatinized acetylated swelling-inhibiting starch is less than 0.2% by mass, the effect of improving dough workability and the texture of bread tends to be poor, such being undesirable. On the other hand, when the content exceeds 15% by mass, the dough viscosity tends to decrease, resulting in a decrease in the volume of bread after manufacture or a hard texture. Moreover, when the said strong flour and / or semi-strong flour is less than 80 mass% of the total amount of starchy raw material of bread, bread-making property will worsen and it will become difficult to obtain a favorable food texture of bread, which is not preferable.
以下に実施例を挙げて本発明の詳細を説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following examples.
[試料の調製]
・試料1〜5
タピオカに水を添加して、タピオカを30〜40質量%含有するスラリーとした。このスラリーを30℃に加温した後、澱粉の乾燥質量100質量部に対して2質量部の硫酸ナトリウムを溶解した。さらに、水酸化ナトリウムを添加してpH11〜12に調整した後、澱粉の乾燥質量100質量部に対して、試料1では0.5質量部、試料2では0.05質量部、試料3では0.04質量部、試料4では0.03質量部、及び試料5では0.02質量部の塩化ホスホリルを添加して1時間反応した。次に、硫酸を添加してpH9〜10に調整した後、pHを維持したまま澱粉の乾燥質量100質量部に対して7質量部の酢酸ビニルモノマーを添加して30分間反応した。さらに、硫酸を添加してpH5〜6に調整した後、水洗、脱水した。得られた生成物に水を添加して、該生成物を30〜40質量%含有するスラリーを調製し、このスラリーを表面温度158℃に設定したダブルドラムドライヤーにて乾燥し、試料1〜5を得た。
[Sample preparation]
・ Samples 1-5
Water was added to tapioca to prepare a slurry containing 30 to 40% by mass of tapioca. After heating this slurry to 30 ° C., 2 parts by mass of sodium sulfate was dissolved with respect to 100 parts by mass of the dry mass of starch. Furthermore, after adding sodium hydroxide and adjusting to pH 11-12, with respect to 100 mass parts of dry mass of starch, 0.5 mass part in sample 1, 0.05 mass part in sample 2, 0 in sample 3 0.04 part by mass, 0.03 part by mass for sample 4, and 0.02 part by mass phosphoryl chloride for sample 5 were added and reacted for 1 hour. Next, after adding sulfuric acid and adjusting to pH 9-10, 7 mass parts vinyl acetate monomer was added with respect to the dry mass 100 mass parts of starch, maintaining pH, and it reacted for 30 minutes. Furthermore, after adding sulfuric acid and adjusting to pH 5-6, it washed with water and spin-dry | dehydrated. Water was added to the obtained product to prepare a slurry containing 30 to 40% by mass of the product, and this slurry was dried with a double drum dryer set at a surface temperature of 158 ° C. Got.
・試料6
タピオカに水を添加して、タピオカを30〜40質量%含有するスラリーとした。このスラリーを30℃に加温した後、澱粉の乾燥質量100質量部に対して2質量部の硫酸ナトリウムを溶解した。さらに、水酸化ナトリウムを添加してpH11〜12に調整した後、澱粉の乾燥質量100質量部に対して0.05質量部の塩化ホスホリルを添加して1時間反応した。硫酸を添加してpH5〜6に調整した後、水洗、脱水した。得られた生成物に水を添加して、該生成物を30〜40質量%含有するスラリーを調製し、このスラリーを表面温度158℃に設定したダブルドラムドライヤーにて乾燥し、試料6を得た。
・ Sample 6
Water was added to tapioca to prepare a slurry containing 30 to 40% by mass of tapioca. After heating this slurry to 30 ° C., 2 parts by mass of sodium sulfate was dissolved with respect to 100 parts by mass of the dry mass of starch. Furthermore, after adding sodium hydroxide and adjusting to pH 11-12, 0.05 mass part phosphoryl chloride was added with respect to 100 mass parts of dry mass of starch, and it reacted for 1 hour. After adjusting to pH 5-6 by adding sulfuric acid, it was washed with water and dehydrated. Water was added to the obtained product to prepare a slurry containing 30 to 40% by mass of the product, and this slurry was dried with a double drum dryer set at a surface temperature of 158 ° C. to obtain Sample 6. It was.
・試料7
試料2の調製において、澱粉の乾燥質量100質量部に対して7質量部の酢酸ビニルモノマーを添加する代わりに、1.5質量部の酢酸ビニルモノマーを添加した以外は、試料2と同様にして、試料7を得た。
・ Sample 7
Sample 2 was prepared in the same manner as Sample 2, except that 1.5 parts by weight of vinyl acetate monomer was added instead of adding 7 parts by weight of vinyl acetate monomer to 100 parts by weight of dry starch. Sample 7 was obtained.
・試料8
水120質量部にタピオカ100質量部を加えてスラリーとし、撹拌下3%の苛性ソーダ水溶液を加えてpH11.3〜11.5に保持しながら、トリメタリン酸ソーダ0.5質量部を加え、39℃で5時間反応した後、硫酸でpH9.5とし、25℃に冷却した。次いで、3%苛性ソーダ水溶液を加えてpH9.0〜9.5に維持しながら無水酢酸6質量部を加えてアセチル化し、硫酸で中和、水洗、脱水した。得られた生成物に水を添加して、該生成物を30〜40質量%含有するスラリーを調製し、このスラリーを表面温度158℃に設定したダブルドラムドライヤーにて乾燥し、試料8を得た。
・ Sample 8
Add 100 parts by mass of tapioca to 120 parts by mass of water to make a slurry, add 0.5% by mass of sodium trimetaphosphate while maintaining pH 11.3-11.5 by adding a 3% aqueous solution of caustic soda with stirring. Was reacted for 5 hours, adjusted to pH 9.5 with sulfuric acid, and cooled to 25 ° C. Next, 6% by mass of acetic anhydride was added and acetylated while maintaining pH 9.0 to 9.5 by adding 3% aqueous sodium hydroxide solution, neutralized with sulfuric acid, washed with water and dehydrated. Water was added to the obtained product to prepare a slurry containing 30 to 40% by mass of the product, and this slurry was dried with a double drum dryer set at a surface temperature of 158 ° C. to obtain Sample 8. It was.
・試料9
試料2の調製において、澱粉の乾燥質量100質量部に対して7質量部の酢酸ビニルモノマーを添加する代わりに、8質量部の酢酸ビニルモノマーを添加した以外は、試料2と同様にして、試料9を得た。
・ Sample 9
Sample 2 was prepared in the same manner as Sample 2, except that 8 parts by weight of vinyl acetate monomer was added instead of 7 parts by weight of vinyl acetate monomer with respect to 100 parts by weight of the dry starch mass. 9 was obtained.
・試料10
試料1の調製において、タピオカの代わりにコーンスターチを使用し、且つ澱粉(コーンスターチ)の乾燥質量100質量部に対して0.5質量部の塩化ホスホリルを添加する代わりに、0.8質量部のトリメタリン酸ナトリウムを添加した以外は、試料1と同様にして、試料10を得た。
・ Sample 10
In the preparation of Sample 1, corn starch was used instead of tapioca, and instead of adding 0.5 parts by mass of phosphoryl chloride to 100 parts by mass of dry starch (corn starch), 0.8 parts by mass of trimetaline Sample 10 was obtained in the same manner as Sample 1, except that sodium acid was added.
・試料11
試料1の調製において、タピオカの代わりに馬鈴薯澱粉を使用し、且つ澱粉(馬鈴薯澱粉)の乾燥質量100質量部に対して0.5質量部の塩化ホスホリルを添加する代わりに、1質量部のトリメタリン酸ナトリウムを添加した以外は、試料1と同様にして、試料11を得た。
・ Sample 11
In the preparation of Sample 1, potato starch was used instead of tapioca, and instead of adding 0.5 parts by mass of phosphoryl chloride to 100 parts by mass of the dry mass of starch (potato starch), 1 part by mass of trimetaline Sample 11 was obtained in the same manner as Sample 1, except that sodium acid was added.
・試料12
硫酸ナトリウム20部を溶解した水120部に市販のタピオカ100部を加えてスラリーとし、撹拌下4%の苛性ソーダ水溶液30部、プロピレンオキサイド5部、トリメタリン酸ソーダ0.4部を加え、41℃で20時間反応した後、硫酸で中和、水洗、脱水した。得られた生成物に水を添加して、該生成物を30〜40質量%含有するスラリーを調製し、このスラリーを表面温度158℃に設定したダブルドラムドライヤーにて乾燥し、試料12を得た。
・ Sample 12
100 parts of commercially available tapioca was added to 120 parts of water in which 20 parts of sodium sulfate had been dissolved to form a slurry. Under stirring, 30 parts of a 4% aqueous sodium hydroxide solution, 5 parts of propylene oxide, and 0.4 parts of sodium trimetaphosphate were added at 41 ° C. After reacting for 20 hours, the mixture was neutralized with sulfuric acid, washed with water and dehydrated. Water was added to the obtained product to prepare a slurry containing 30 to 40% by mass of the product, and this slurry was dried with a double drum dryer set at a surface temperature of 158 ° C. to obtain Sample 12. It was.
なお、ヒドロキシプロピル基(HP基)含量は以下の方法で測定した。 The hydroxypropyl group (HP group) content was measured by the following method.
試料澱粉0.05gを精密に量り、0.5mol/L硫酸を25mL加えて沸騰水浴中で加熱して溶解し、冷却後、水を加えて100mLにした。試料澱粉液1.0mLを正確に量り、冷水で冷却しながら硫酸8mLを加え、攪拌した後、沸騰水中で正確に3分間加熱し、直ちに氷水中で冷却した。冷却後、ニンヒドリン試薬0.6mLを管壁に沿って加え、直ちに攪拌し、25℃水浴中で100分間反応させた。これに硫酸15mLを加えた後、静かに攪拌したものを検液とし、5分間後、590nmの吸光度を測定した。対照液は、同じ植物を起源とする未加工澱粉を用い、検液の場合と同様の操作を行った。さらに、検量線作成のため、プロピレングリコールを0、15、30、60μg/mLになるように調製し、これらの液についても検液の場合と同様の操作を行った。検量線から、検液中および対照液中のプロピレングリコール濃度(μg/mL)を求め、下記式(4)によりヒドロキシプロピル基含有量を求めた。 0.05 g of sample starch was accurately weighed, 25 mL of 0.5 mol / L sulfuric acid was added and dissolved by heating in a boiling water bath, and after cooling, water was added to make 100 mL. 1.0 mL of the sample starch solution was accurately weighed, 8 mL of sulfuric acid was added while cooling with cold water, stirred, heated in boiling water for exactly 3 minutes, and immediately cooled in ice water. After cooling, 0.6 mL of ninhydrin reagent was added along the tube wall, stirred immediately, and allowed to react for 100 minutes in a 25 ° C. water bath. To this was added 15 mL of sulfuric acid, and the mixture was gently stirred, and the absorbance at 590 nm was measured after 5 minutes. As the control solution, raw starch derived from the same plant was used, and the same operation as in the test solution was performed. Furthermore, in order to prepare a calibration curve, propylene glycol was prepared to be 0, 15, 30, and 60 μg / mL, and these liquids were subjected to the same operation as in the case of the test liquid. From the calibration curve, the propylene glycol concentration (μg / mL) in the test solution and the control solution was determined, and the hydroxypropyl group content was determined by the following formula (4).
ヒドロキシプロピル基含有量(質量%)=(f−e)×0.007763/w…(4)
(上記式(4)中、f:検液中のプロピレングリコール濃度(μg/mL)、e:対照液中のプロピレングリコール濃度(μg/mL)、w:試料澱粉の乾燥物質量(g)を意味する。)
Hydroxypropyl group content (% by mass) = (fe) × 0.007763 / w (4)
(In the above formula (4), f: propylene glycol concentration (μg / mL) in the test solution, e: propylene glycol concentration (μg / mL) in the control solution, w: dry substance amount (g) of the sample starch. means.)
・試料13
タピオカに水を添加して、タピオカを30〜40質量%含有するスラリーとした。このスラリーを30℃に加温した後、澱粉の乾燥質量100質量部に対して2質量部の硫酸ナトリウムを溶解し、水酸化ナトリウム等を添加してpH11〜12に調整した後、澱粉の乾燥質量100質量部に対して0.05質量部の塩化ホスホリルを添加して1時間反応した。硫酸を添加してpH9〜10に調整した後、pHを維持したまま澱粉の乾燥質量100質量部に対して7質量部の酢酸ビニルモノマーを添加して30分間反応した。さらに、硫酸を添加してpH5〜6に調整した後、水洗、脱水、乾燥して、試料13を得た。
・ Sample 13
Water was added to tapioca to prepare a slurry containing 30 to 40% by mass of tapioca. After heating this slurry to 30 ° C., 2 parts by weight of sodium sulfate is dissolved with respect to 100 parts by weight of the dry starch, and the pH is adjusted to 11-12 by adding sodium hydroxide, etc., and then the starch is dried. 0.05 parts by mass of phosphoryl chloride was added to 100 parts by mass of mass and reacted for 1 hour. After adjusting the pH to 9 to 10 by adding sulfuric acid, 7 parts by mass of vinyl acetate monomer was added to 100 parts by mass of the dry starch while maintaining the pH and reacted for 30 minutes. Furthermore, after adjusting to pH 5-6 by adding sulfuric acid, it washed with water, spin-dry | dehydrated, and dried, and the sample 13 was obtained.
下記表2には調製した各澱粉試料の特徴をまとめて示す。 Table 2 below summarizes the characteristics of each prepared starch sample.
[試験例1]
<食パンの製造 その1>
強力粉試料A(蛋白質含量:14.3質量%、可溶性蛋白含量:8.6質量%、灰分含量:0.68質量%、可溶性蛋白含量/灰分含量の値:12.6)を使用し、さらに、試料2、5、6、10〜12の各澱粉試料のいずれかを供試澱粉として配合して(または対照として澱粉無添加の)、プルマン型食パンを製造した。具体的には、以下のようにして製造した。
[Test Example 1]
<Manufacture of bread 1>
Strong powder sample A (protein content: 14.3 mass%, soluble protein content: 8.6 mass%, ash content: 0.68 mass%, soluble protein content / ash content value: 12.6), and Samples 2, 5, 6, and 10 to 12 were blended as test starches (or no starch added as a control) to produce a pullman-type bread. Specifically, it was produced as follows.
強力粉試料A70質量部、生イースト2.2質量部、乳化剤0.3質量部、イーストフード0.1質量部、及び水40質量部をボウルに投入し、フックで、低速で3分間混合し、中種生地を得た。捏ね上げ温度は24℃であった。この中種生地をプラスチックケースに入れ、温度27℃、相対湿度75%のホイロで、4時間中種醗酵を行った。発酵後の温度は28℃となった。この中種生地と、強力粉試料A30質量部、供試澱粉5質量部(または対照として澱粉無添加)、上白糖6質量部、脱脂粉乳2質量部、食塩2質量部、及び水28質量部をボウルに投入し、低速で2分間、中速で2分間本捏混合した。マーガリン6質量部を投入し、中速で2分、高速で6分混合した。得られた食パン生地の捏ね上げ温度が27℃となるよう混合時に調整した。その後、フロアタイムを20分間とり、240gに分割・丸めを行った。次いで、ベンチタイムを20分間とった後、モルダー成形し、6本をU字にして3斤型プルマン型に入れ、38℃、相対湿度85%のホイロで45分間発酵を行った後、215℃の固定窯で40分間焼成してプルマン型食パンを得た。 Powerful powder sample A 70 parts by weight, raw yeast 2.2 parts by weight, emulsifier 0.3 parts by weight, yeast food 0.1 part by weight, and water 40 parts by weight are put into a bowl, and mixed at a low speed for 3 minutes with a hook. A medium dough was obtained. The kneading temperature was 24 ° C. This medium seed dough was put in a plastic case and subjected to seed fermentation for 4 hours with a proofer having a temperature of 27 ° C. and a relative humidity of 75%. The temperature after fermentation was 28 ° C. This medium seed dough, strong powder sample A 30 parts by weight, test starch 5 parts by weight (or no starch added as a control), upper white sugar 6 parts by weight, skim milk powder 2 parts by weight, salt 2 parts by weight, and water 28 parts by weight The mixture was put into a bowl and mixed for 2 minutes at low speed and 2 minutes at medium speed. 6 parts by weight of margarine was added and mixed for 2 minutes at medium speed and 6 minutes at high speed. The resulting bread dough was adjusted at the time of mixing so that the kneading temperature was 27 ° C. Then, the floor time was taken for 20 minutes, and it divided and rounded to 240g. Next, after taking a bench time of 20 minutes, mold the mold, put 6 pieces into a U-shape, put them in a 3 斤 -type pullman mold, and perform fermentation for 45 minutes at 38 ° C and a relative humidity of 85%. Was baked in a fixed kiln for 40 minutes to obtain a pullman type bread.
<評価>
得られたプルマン型食パンについて、生地作業性(べたつきがなく伸展性もよい生地ほど作業性が良好といえる。)及び製造4日後の食感(ソフト感、しっとり感、口どけ)の評価を行った。なお、評価は、下記評価基準に従い、生地作業性についてはパネラー2名で評点評価し、食感についてはパネラー10名で評点評価し、それぞれの評点の平均値で示した。
<Evaluation>
The obtained pullman type bread was evaluated for dough workability (a dough with less stickiness and extensibility is better workability) and a texture (soft feeling, moist feeling, mouthfeel) after 4 days of manufacture. It was. The evaluation was performed according to the following evaluation criteria, and the dough workability was evaluated by two panelists, and the texture was evaluated by ten panelists, and the average value of each score was shown.
(作業性)
供試澱粉を添加しないで製造した対照のプルマン型食パンの生地作業性を1点とした場合に、やや作業性が優れている:+2点、作業性が優れている:+3点、とても作業性が優れている:+4点、著しく作業が優れている:+5点、作業性が同等か劣る:1点の基準で評価した。
(Workability)
When the dough workability of the control Pullman type bread produced without adding the test starch is 1 point, the workability is slightly superior: +2 points, workability is excellent: +3 points, very workability Is excellent: +4 points, work is remarkably excellent: +5 points, workability is equal or inferior: Evaluation was made on the basis of 1 point.
(ソフト感)
供試澱粉を添加しないで製造した対照のプルマン型食パンのソフト感を0点とした場合に、ややソフト感が強い:+1点、ソフトである:+2点、とてもソフトである:+3点、ややソフト感が劣る:−1点、ソフト感が劣る:−2点、とてもソフト感が劣る:−3点の基準で評価した。
(Soft feeling)
When the softness of the control Pullman type bread produced without adding the test starch is 0 points, the softness is slightly strong: +1 point, soft: +2 points, very soft: +3 points, slightly The soft feeling was inferior: -1 point, the soft feeling was inferior: -2, the soft feeling was inferior: -3 points.
(しっとり感)
供試澱粉を添加しないで製造した対照のプルマン型食パンのしっとり感を0点とした場合に、ややしっとり感が強い:+1点、しっとりしている:+2点、とてもしっとりしている:+3点、ややしっとり感が劣る:−1点、しっとり感が劣る:−2点、とてもしっとり感が劣る:−3点の基準で評価した。
(Moist feeling)
When the control Pullman type bread made without adding the test starch is 0 points, it is slightly moist: +1 point, moist: +2 points, very moist: +3 points Slightly moist feeling was inferior: -1 point, moist feeling was inferior: -2 points, very moist feeling was inferior: -3 points.
(口どけ)
供試澱粉を添加しないで製造した対照のプルマン型食パンの口どけを0点とした場合に、やや口どけが良い:+1点、口どけが良い:+2点、とても口どけが良い:+3点、やや口どけが悪い:−1点、口どけが悪い:−2点、とても口どけが悪い:−3点の基準で評価した。
(Spoken)
Slightly good mouthfeel: +1, good mouthfeel: +2 points, very good mouthfeel: +3 points Slightly unsatisfactory: -1 point, unsatisfactory mouth: -2 points, very unsmooth: -3 points.
結果を表3に示す。 The results are shown in Table 3.
その結果、強力粉試料A(可溶性蛋白含量/灰分含量の値:12.6)を使用した場合、以下のことが明らかとなった。 As a result, when the strong powder sample A (soluble protein content / ash content value: 12.6) was used, the following became clear.
(1)澱粉試料2(原資:タピオカ)、澱粉試料10(原資:コーンスターチ)、あるいは澱粉試料11(原資:馬鈴薯澱粉)を添加したとき、それらの原資によらず、作業性に優れ、ソフト感、しっとり感、口どけが良好であった。特に、澱粉試料2では、作業性や食感の改良効果がより顕著であった。
(2)架橋処理は行っているが、粘度が200mPa・sより高い澱粉試料5では、ソフト感としっとり感は良好な評価が得られたものの、口どけが不足し、ややくちゃつく食感であった。また、作業性の改良効果が得られなかった。
(3)アセチル化処理を行っていない澱粉試料6では、ソフト感と共にしっとり感が不足しており、硬くてパサついた食感であった。また、作業性の改良効果に乏しかった。
(4)ヒドロキシプロピル化したタピオカである澱粉試料12では、作業性の改良効果が認められたものの、食感がややじっとりとして口どけが悪かった。
(1) When starch sample 2 (source: tapioca), starch sample 10 (source: corn starch), or starch sample 11 (source: potato starch) is added, it has excellent workability and soft feeling regardless of those sources. , Moist feeling, good mouthfeel. In particular, in the starch sample 2, the workability and texture improvement effects were more remarkable.
(2) Starch sample 5 having a viscosity of more than 200 mPa · s has been softened and moist but good evaluation has been obtained, but the mouthfeel is insufficient and the texture is slightly fluffy. Met. Moreover, the workability improvement effect was not obtained.
(3) The starch sample 6 that was not subjected to acetylation treatment had a soft and moist feeling and a hard and crunchy texture. Moreover, the workability improvement effect was poor.
(4) In the starch sample 12 which is hydroxypropylated tapioca, although the improvement effect of workability was recognized, the texture was slightly soft and the mouthfeel was bad.
[試験例2]
<食パンの製造 その2>
強力粉試料Aに替えて強力粉試料B(蛋白質含量:13.4質量%、可溶性蛋白含量:9.75質量%、灰分含量:0.61質量%、可溶性蛋白含量/灰分含量の値:16.0)を用いた以外は試験例1と同様にして、さらに試料1〜13の各澱粉試料のいずれかを供試澱粉として配合して(または対照として澱粉無添加の)、プルマン型食パンを製造した。
[Test Example 2]
<Manufacture of bread 2>
Strong powder sample B instead of strong powder sample A (protein content: 13.4 mass%, soluble protein content: 9.75 mass%, ash content: 0.61 mass%, soluble protein content / ash content value: 16.0 ) Was used in the same manner as in Test Example 1 except that any one of the starch samples of Samples 1 to 13 was blended as a test starch (or no starch added as a control) to produce a pullman-type bread. .
<評価>
得られたプルマン型食パンについて、試験例1と同様にして、供試澱粉を添加しないで製造した対照のプルマン型食パンを基準として、評価した。
<Evaluation>
The obtained pullman bread was evaluated in the same manner as in Test Example 1 with reference to the control pullman bread produced without adding the test starch.
結果を表4に示す。 The results are shown in Table 4.
その結果、強力粉試料B(可溶性蛋白含量/灰分含量の値:16.0)を使用した場合、以下のことが明らかとなった。 As a result, when the strong powder sample B (soluble protein content / ash content value: 16.0) was used, the following became clear.
(1)澱粉試料1〜3、9(原資:タピオカ)、澱粉試料10(原資:コーンスターチ)、あるいは澱粉試料11(原資:馬鈴薯澱粉)を添加したとき、それらの原資によらず、作業性に優れ、ソフト感、しっとり感、口どけが良好であった。特に、澱粉試料2では、作業性の改良効果がより顕著で食感も優れていた。
(2)架橋処理は行っているが、粘度が200mPa・sより高い澱粉試料4、5では、ソフト感としっとり感は良好な評価が得られたものの、口どけが不足し、ややくちゃつく食感であった。また、作業性の改良効果に乏しかった。
(3)アセチル化処理を行っていない澱粉試料6では、ソフト感と共にしっとり感が不足しており、硬くてパサついた食感であった。また、作業性の改良効果に乏しかった。
(4)アセチル基含量が低い澱粉試料7、8では、ソフト感としっとり感の評価がやや低く、良好な食感が得られなかった。また、作業性の改良効果に乏しかった。
(5)ヒドロキシプロピル化したタピオカである澱粉試料12では、食感がややじっとりとして口どけが悪かった。また、作業性の改良効果に乏しかった。
(6)α化処理を行わなかった澱粉試料13では、作業性が悪く、食感改良効果も全体を通して良好なものではなかった。
(1) When starch samples 1 to 3 and 9 (source: tapioca), starch sample 10 (source: corn starch), or starch sample 11 (source: potato starch) are added, workability is improved regardless of those sources. Excellent, soft feeling, moist feeling and good mouthfeel. In particular, in the starch sample 2, the workability improvement effect was more remarkable and the texture was excellent.
(2) Starch samples 4 and 5 having a viscosity higher than 200 mPa · s have been evaluated for softness and moistness, but lack of mouthfeel and slightly fluffy. It was a texture. Moreover, the workability improvement effect was poor.
(3) The starch sample 6 that was not subjected to acetylation treatment had a soft and moist feeling and a hard and crunchy texture. Moreover, the workability improvement effect was poor.
(4) In the starch samples 7 and 8 having a low acetyl group content, the evaluation of soft feeling and moist feeling was slightly low, and a good texture was not obtained. Moreover, the workability improvement effect was poor.
(5) In the starch sample 12, which is hydroxypropylated tapioca, the texture was slightly soft and the mouthfeel was poor. Moreover, the workability improvement effect was poor.
(6) The starch sample 13 that was not subjected to the pregelatinization treatment was poor in workability, and the texture improvement effect was not good throughout.
[試験例3]
<食パンの製造 その3>
強力粉試料Aに替えて強力粉試料C(蛋白質含量:13.1質量%、可溶性蛋白含量:8.3%、灰分含量:0.47質量%、可溶性蛋白含量/灰分含量の値:17.6)を用いた以外は試験例1と同様にして、さらに試料1〜13の各澱粉試料のいずれかを供試澱粉として配合して(または対照として澱粉無添加の)、プルマン型食パンを製造した。
[Test Example 3]
<Manufacture of bread>
Strong powder sample C instead of strong powder sample A (protein content: 13.1 mass%, soluble protein content: 8.3%, ash content: 0.47 mass%, soluble protein content / ash content value: 17.6) In the same manner as in Test Example 1 except that was used, any one of the starch samples of Samples 1 to 13 was blended as a test starch (or no starch added as a control) to produce a pullman-type bread.
<評価>
得られたプルマン型食パンについて、試験例1と同様にして、供試澱粉を添加しないで製造した対照のプルマン型食パンを基準として、評価した。
<Evaluation>
The obtained pullman bread was evaluated in the same manner as in Test Example 1 with reference to the control pullman bread produced without adding the test starch.
結果を表5に示す。 The results are shown in Table 5.
その結果、強力粉試料C(可溶性蛋白含量/灰分含量の値:17.6)を使用した場合、澱粉試料1〜13のいずれでも、対照と比較して、秀でた作業性の改良効果は得られなかった。これは、可溶性蛋白含量/灰分含量の値の高い品質の良い強力粉を使用したので、生地作業性にそれほど問題がなかったためであった。 As a result, when the strong powder sample C (soluble protein content / ash content value: 17.6) was used, any of the starch samples 1 to 13 had an excellent workability improvement effect compared to the control. I couldn't. This was because there was no problem in dough workability because a high-quality strong powder having a high value of soluble protein content / ash content was used.
以上の結果によれば、本発明の範囲に属する澱粉試料1〜3、9〜11によれば、品質の悪い強力粉を使用してときに、ソフト感、しっとり感、口どけ等の食感を改良し、なお且つ、生地作業性の改良効果も得られることが明らかとなった。 According to the above results, according to the starch samples 1 to 3 and 9 to 11 belonging to the scope of the present invention, when using a strong powder of poor quality, the texture such as soft feeling, moist feeling, mouthfeel, etc. It has been clarified that the effect of improving the fabric workability can be obtained.
Claims (6)
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JP5166224B2 (en) * | 2008-12-16 | 2013-03-21 | 花王株式会社 | Baked goods |
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JPH0491744A (en) * | 1990-08-07 | 1992-03-25 | Matsutani Kagaku Kogyo Kk | Production of bread |
JPH0515296A (en) * | 1991-07-03 | 1993-01-26 | Matsutani Kagaku Kogyo Kk | Processed starch and bakery food using the same starch |
JPH05161446A (en) * | 1991-12-10 | 1993-06-29 | Kanegafuchi Chem Ind Co Ltd | Dough improver for making bread and bread making using the same |
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JP2015195770A (en) * | 2014-04-02 | 2015-11-09 | 昭和産業株式会社 | Composition for bakery product |
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