JPH01132331A - Polyglutamic acid-containing bakery food and shape retaining agent - Google Patents

Abstract

PURPOSE: To increase loof volume at the time of baking up and to form a meticulous inside phase in bread and the like and to lessen the shape collapse of baked confectionery by incorporating polyglutamic acid or its edible salt into bakery food. CONSTITUTION: The polyglutamic acid or its edible salt is added to the bakery food, such as bread and the like, confectionery and baked confectionery, by which anti-aging is attained, texture is improved and shape retaining is made possible. The edible salt of the polyglutamic acid includes Na salt, K salt, Ca salt, etc., and the Na salt is more adequate. The mol.wt. thereof is adequately about 15 to 2000000 in terms of the Na salt. In the case of production of, for example, the bread and the like, the polyglutamic acid or its edible salt is added to the wheat flour at about 0.03 to 0.5wt.%, more adequately about 0.05 to 0.3wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a bakery food containing polyglutamic acid or an edible salt thereof, and a preservative for the same.

BACKGROUND OF THE INVENTION Generally, bakery foods such as breads harden over time after they are manufactured, resulting in poor texture. In particular, when stored at low temperatures, hardening progresses rapidly and the shelf life is significantly shortened in terms of texture. This is considered to be an aging phenomenon specific to starch foods.In order to prevent starch foods from aging, conventional methods for boat fishing include adding surfactants, sugars, starch-degrading enzymes, etc., or increasing the amount of water added. Attempts are being made to suppress it.

(R, Co11ison: Starch and It
Derivatives (Starch and its
DerivatjvesXJ.

A. Radley ed.), 4th ed.
, Chapman and Hall, p. 168
, 194 (1968) and Susumu Hinoki: Food Industry, Volume 1,
See page 89 = 2 bottom, page 83 (1969)] Furthermore, conventionally, lecithin,
Surfactants such as sucrose fatty acid esters and gluten have been used.

Problems to be Solved by the Invention However, the above-mentioned method of adding an anti-aging agent may be unfavorable in terms of taste, or may not exhibit anti-aging effects depending on the food. In addition, in the method of increasing the amount of water added, the grain flour used has a natural water absorption limit, and if water is added beyond that, the dough becomes too soft, and in severe cases, water syneresis occurs, making it difficult to perform operations such as molding. Furthermore, the shape retention property deteriorates and the commercial value decreases.

Furthermore, when adding the above-mentioned food texture improvers or shape-retaining agents, although their effectiveness has been recognized, sufficiently satisfactory effects have not yet been obtained.

Means for Solving the Problem In view of the above circumstances, the inventors of the present invention have conducted various studies and have found that
By adding polyglutamic acid or its edible salt during the production of bakery foods, we aim to prevent aging.
The present invention was completed after discovering that the texture can be improved and shape retention can be achieved.

That is, the present invention relates to (1) a bakery food containing polyglutamic acid or an edible salt thereof, and (2) a shape preservation agent for bakery food containing polyglutamic acid or an edible salt thereof.

Bakery foods in the present invention include breads, cakes (e.g., sponge cakes, castella cakes, donuts, pound cakes, etc.), baked goods (e.g., kutsky, biscuits, etc.) made using wheat flour as the main ingredient, and the like. Can be mentioned.

Examples of the above-mentioned flour include strong flour, medium-strength flour, and weak flour.

The polyglutamic acid used in the present invention includes:
Polyglutamic acid (γ-polyglutamic acid) extracted from natto, synthetic polyglutamic acid (α-polyglutamic acid) derived from a polymer of glutamic acid ester-N carboxylic acid anhydride, or obtained as a fermentation product from various bacterial strains. Any polyglutamic acid (γ-polyglutamic acid) may be used, and the manufacturing method thereof is described, for example, in “Journal of the Japanese Society of Agricultural Chemistry, Vol. 37, No. 7, No. 407-4.1.
1 page, 1963, Journal of the Japanese Society of Agricultural Chemistry, Vol. 37,
No. 6, pp. 346-350, 1963" and "Shunsuke Murahashi.

Minoru Imoto, Hisaya Tani (eds.), Synthetic Polymers, Volume 5, 16-17
and 45-46 pages, Asakura Shoten, 1971, respectively. Among the above polyglutamic acids, γ-polyglutamic acid obtained as a fermentation product is particularly preferred.

Examples of edible salts include sodium, potassium or calcium salts of polyglutamic acid, and among these, sodium salts are preferred.

In addition, the molecular weight of the polyglutamic acid of the present invention is generally about 10,000 or more as a sodium salt, preferably about 150,000 to 2,000,000, and about 200,000 to 5,000.
00,000 is particularly preferred.

The bakery food of the present invention is obtained by adding polyglutamic acid or an edible salt thereof to the food. The timing of addition may be either by pre-mixing the raw material flour, or by adding it during food preparation; in any case, polyglutamic acid or its edible salts may It is sufficient if it coexists evenly with the flour.

Next, the amount of polyglutamic acid or its edible salt added during the production of bakery foods will be explained.

When producing breads, polyglutamic acid or its edible salt is added to wheat flour in an amount of about 0.03-4=~0.5% (w/w), preferably about 0.05-0.3%.
% (w/w) added. This addition increases the baked volume of the bread and gives it a moist texture with a fine inner layer.

When producing baked confectionery, approximately 0.1 to 2.0% (w) of polyglutamic acid or its edible salt is added to wheat flour.
/w), preferably about 0.1-1.0% (W/w)
Just add it. By this addition, baked confectionery with a light texture and less deformation during baking can be obtained.

When producing cakes, add about 0.03 to 0.5% of polyglutamic acid or its edible salt to wheat flour (
When added (w/w), preferably about 0.05 to 0.3% (w/w), the volume at the time of completion increases and cakes with a moist texture can be obtained.

In addition, the shape preservation agent of the present invention may be polyglutamic acid or its edible group alone, or polyglutamic acid or its edible salt and ingredients generally added to bakery foods may be uniformly mixed in appropriate amounts as necessary. It is obtained by mixing with. To be more specific, the shape-preserving agent added to breads may include, for example, sugar.

The amount of the shape retaining agent added to the bakery food is appropriately selected so that the final concentration of polyglutamic acid or its edible salt is as described above, and the shape retaining agent is added to the bakery food. By doing this, for example, in the case of bread, the mesh structure of the dough is kept stable during bread aging,
Bread that does not lose its shape when baked and has increased volume can be obtained.

EXAMPLES The present invention will be explained in more detail with reference to Experimental Examples, Examples, and Reference Examples, but the present invention is not limited thereto.

Note that the percentages (%) used in the following examples are weight percentages (% (w/w)) unless otherwise specified.
shows.

Experimental Example 1 Bread was manufactured in a conventional manner using the dough method based on the bread making composition and process conditions shown in Table 1 below.

Table 2 (◎ Best, ○ Good, △ Fair, × Poor) The results are shown in Table 2. Compared to the control, the amount of sodium polyglutamate added to wheat flour was 0.05-1%.
In this case, both the specific volume and internal texture were excellent.

Experimental Example 2 Bread was manufactured in a conventional manner using the dough method based on the bread making composition and process conditions shown in Table 3 below.

(Left below) Table 4 (Excellent, Good, Fair, Poor) The results are shown in Table 4. The amount of sodium polyglutamate added to wheat flour was 0.1-0.3% compared to the control.
In this case, both the specific volume and internal texture were excellent.

Experimental Example 3 100g of whole eggs were placed in a bowl and whipped with a hand mixer for 6 minutes. Next, add 100g of sugar and whisk for 2 minutes,
33 g of water and the amount of sodium polyglutamate shown below were blended and foamed for 2 minutes. Add this to 10 thin blade flour
After adding 0 g and a small amount of vanilla essence and mixing briefly, the sponge cake was prepared by placing it in a stainless steel container with a diameter of 16 cm and a height of 6 cm and baking it in an oven at 180° C. for 40 minutes. Table 5 shows the specific volume of each sponge cake obtained with varying amounts of sodium polyglutamate and the texture compared to the control. The amount of sodium polyglutamate added is 0.02 to 0.5 per 100g of wheat flour.
In the case of g, the specific volume of the sponge cake was large and the texture was good.

Table 5 Example 1 Add 500 g of strong flour, 50 g of sugar, 5 g of salt, 8 g of dry yeast, 15 g of skim milk, 50 g of eggs, 2.5 g of sodium polyglutamate (molecular weight approximately 200,000 to 3,000,000), and 275 g of water to a mixer bowl. After kneading, 50 g of butter was added and kneaded further to prepare a dough. The dough was placed in a ball, covered with plastic wrap, and kept in a constant temperature oven at about 30° C. for 40 minutes, and then degassed, divided into 1 portion, rolled and shaped in a conventional manner to prepare roll dough. Further, the dough was fermented for 40 minutes at a temperature of 38° C. and a humidity of 85%, and then baked in an oven at 200° C. for 12 minutes to produce bread rolls.

On the other hand, bread rolls were made in the same manner as above except that sodium polyglutamate was removed. The bread rolls containing sodium polyglutamate had a slightly larger loaf volume than those without the additive and had a softer texture.

Example 2 Put 55g of well-kneaded butter in a bowl and add 65g of sugar.
g was added and kneaded. To this, add 1 g of salt, 05 g of sodium polyglutamate (molecular weight approximately 200,000 to 300,000), and 60 g of eggs little by little, mix together, and pre-mix 100 g of thin-blade flour and 2 g of baking powder and sift. Added to this and stirred well. This is molded into small portions at a temperature of 180℃.
Baked in the oven for 18 minutes to obtain kutsky.

The result was a product made in the same way with the above composition minus the monosodium polyglutamate.・Compared to Tsuki, monosodium polyglutamate was added.・Tsuki loses its shape less when baked, and is slightly smoother and lighter. It had a texture.

Example 3 Usuba flour 100g, sugar 100g, egg 100g, water 3
3g, sodium polyglutamate (molecular weight approximately 200,000~
A sponge cake was made using a conventional method with a composition consisting of 0.1 g of vanilla bean paste and a small amount of Vanilla Essence. Similarly, a sponge cake was made using the above composition except that sodium polyglutamate was removed.

The results showed that the sponge cake to which monosodium polyglutamate had been added had a larger volume and was moister than the sponge cake without the additive, and had a chewy and chewy texture.

Reference Example 1 After adding 5 times the amount of sterilized water to commercially available natto and mixing well, solid matter was filtered out with gauze. The obtained filtrate was successively diluted with sterilized water to a concentration of 0.1. d, 50 g of sucrose, 15 g of L-glutamic acid, KH2PO per IQiter.
42.7g, Na2HPO4・I 2H204.2g,
Mg5O, 7Hto 0.5g.

NaCl 0.5g, Mn5(), 4-6H202
mg.

Plate medium containing 100 μg of biotin and 15 g of agar (
pH 6.4) and cultured at 37°C for 3 days.

One highly viscous colony was selected from among the colonies that appeared, and single colony isolation was performed again using the above medium. The mucilage-producing strain thus obtained was transferred to L-medium (Bactodryptone 1%, yeast extract 0.5%).
%, NaC 11% and agar 1.5%) and incubated overnight at 37°C. One loopful of the culture was mixed with 50 g of glucose and 15 g of L-glutamic acid per I Qiter.

KH2PO42.7g, Na, HPO, -12H704
,2g+ Mg5o, -7H,00,5g, Na
Medium containing C10.5g, MnSO4.4-6H202mg and bioti:/100μg (+)H6,4)20
yd was inoculated into a 200-capacity Erlenmeyer flask, and 37
The cells were statically cultured at ℃ for 4 days. The culture solution was centrifuged to remove bacterial cells, and the amount of polyglutamic acid in the supernatant was determined using the Safranin-0 method (Chemistry Special Issue, pp. 110-112 (1962))
As measured by
/Q was accumulating.

The above culture solution 2θ was centrifuged to remove bacterial cells, and 95% ethyl alcohol 4Q was added to the supernatant to obtain a precipitate of sodium polyglutamate. The precipitate was dissolved in Hontsuri IQ and freeze-dried. 8 g of sodium polyglutamate was obtained.

The molecular weight of the sodium polyglutamate was determined by a gel filtration method using Sephacryl S-500 (manufactured by Pharmacia Fine Chemicals, Sweden) as a carrier.

That is, 10 d of an aqueous solution of sodium polyglutamate at a concentration of 1.0 mg/dilute was applied to a column (diameter 2.5 cm).

gel filtration was performed at a flow rate of 40 ml/hr using 1% (w/v) sodium chloride aqueous solution as the eluent. 5 perish fraction, 2 of each fraction
Sodium polyglutamate chewing was determined from absorption at 10 nm. The molecular weight of the sodium polyglutamate was approximately 200,000 to 300,000, based on a calibration curve based on known molecular weights.

Reference Example 2 Add 3 times the amount of water to 24 kg of commercially available natto and stir to extract the mucilage. Remove the extraction residue by straining through a colander. The mucilage extract was adjusted to pH 2 with concentrated hydrochloric acid, centrifuged and separated into precipitate and supernatant, and an appropriate amount of salt was added to the supernatant so that the salt concentration was 10% (W/V) to precipitate. is precipitated. The precipitate is collected by centrifugation, thoroughly washed with water, and then neutralized and dissolved by adding an aqueous sodium hydroxide solution. This solution was freeze-dried to obtain 160 g of sodium polyglutamate powder.

The molecular weight of the sodium polyglutamate was determined by the same method as in Reference Example 1 and was about 200,000 to 300,000.

Effects of the Invention The following effects are produced by adding polyglutamic acid or its edible salt when producing bakery foods.

For example, in the case of bread, it increases the volume of the loaf during baking, resulting in a fine texture and a chewy, moist texture. Kutsky.

Baked confectionery such as Hiskerato does not lose its shape during baking and has a light texture. In cakes, it increases the volume when finished and gives a moist texture.

Claims (2)

[Claims] (1) Bakery food containing polyglutamic acid or its edible salt. (2) A shape preservation agent for bakery foods containing polyglutamic acid or an edible salt thereof.