JPH01202234A - Quality improving agent for starchy food - Google Patents

Abstract

PURPOSE:To obtain a quality improving agent for starchy foods having excellent quality improving effect, in safety and low cost, by using a partial decomposition product of a protein obtained by acid decomposition of a grain protein as an active ingredient. CONSTITUTION:A grain protein such as wheat gluten, corn gluten or soybean protein is decomposed by an acid such as hydrochloric acid, sulfuric acid or acetic acid to a partial decomposition product of a protein having 15,000-80,000, preferably 25,000-60,000 weight-average molecular weight. Solely said partial decomposition product or a mixture of said product with a surfactant of multihydric alcohol fatty ester type in a weight ratio 1:6-6:1 is used as a quality improve agent and added to starchy food materials such as breads and noodles in a ratio of 0.01-5wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application This invention relates to a quality improving agent for starchy foods. For more information, see wheat gluten, corn gluten,
This invention relates to a quality improver that is made of a partially decomposed product of grain proteins such as soybean protein and is used when added to various starchy food materials.

(b) Conventional technology Breads and noodles are representative of so-called starchy foods whose main ingredient is starch. Various quality improving agents are added to such starchy foods. As typical examples, so-called polyhydric alcohol fatty acid ester type surfactants such as glycerin fatty acid ester, propylene glycol fatty acid ester, and noyosaccharide fatty acid ester are widely used. Noractones are used in combination (Japanese Patent Publication No. 5B-42881, Japanese Patent Application Laid-open No. 55-1
18334 and 55-118335), and a proposal has been made to use the above-mentioned glycerin fatty acid ester after subjecting it to a specific treatment (Japanese Patent Publication No. 59-41379).

In addition, it has recently been announced that gluten partial hydrolyzate obtained by treating wheat gluten in a bioreactor with immobilized pepsin can be applied to improve the quality of confectionery such as sponge cake and bread making ( Chemical Industry Times; June 25, 1986).

(c) Problems to be solved by the invention However, although polyhydric alcohol fatty acid ester type surfactants are recognized as food additives, they are themselves chemically synthesized products, so there are concerns about their toxicity. be. Furthermore, these surfactants have not always been satisfactory in terms of cost and quality improvement effects.

On the other hand, the partial decomposition product of wheat gluten obtained by the enzymatic decomposition described above is highly safe, but does not have sufficient expectations in terms of cost and effectiveness.

This invention was made in view of this situation,
In particular, we aim to provide a new quality improver for starch raw materials, which is a safe and inexpensive additive that can replace the widely used polyhydric alcohol fatty acid ester type surfactant as mentioned above, and which has an excellent quality improvement effect. It is something to do.

(d) Means for Solving the Problems From the above viewpoint, the present inventors have conducted various studies and examinations on partial decomposition methods for grain protein partial decomposition products such as the above-mentioned wheat gluten partial decomposition products. The present invention was achieved by discovering the fact that a partial hydrolyzate in a specific molecular weight range obtained by acid decomposition is more effective as a quality improver for starchy foods than partial decomposition products using enzymes or alkalis.

Thus, according to the present invention, there is provided a quality improving agent for starchy foods, which is made of a partially decomposed protein having a weight average molecular fi of 15,000 to 80,000 obtained by acid decomposing grain proteins.

The quality improving agent of the present invention is used by being added to starchy food materials, and by adding the required amount, it exhibits various quality improving effects. For example, the so-called anti-aging effect that prevents or suppresses the hardening of breads and noodles due to denaturation, the water retention effect that prevents or delays the hardening of breads and noodles that may occur due to drying, and the effect of improving water retention in breads and noodles. The fineness and stickiness of the dough during noodle making can be adjusted appropriately, and during bread making, it can increase the dough expansion due to yeast fermentation. Quality improvement effects can be obtained. All of these quality improvement effects are better than those achieved by other known decomposition methods (eg, alkaline decomposition, enzymatic decomposition, reductive decomposition, oxidative decomposition, etc.).

Typical starchy foods to which this invention applies are breads and noodles, but other examples include foods and food ingredients whose main ingredient is starch, such as kutsky and sponge cake. .

In this invention, grain protein refers to protein contained in grains, and examples of grains include barley (e.g., wheat),
Examples include corn and beans (eg, soybeans). Among the proteins contained in such grains, wheat protein, for example, contains glutenin and gliadin as main components,
Commonly referred to as wheat gluten. Moreover, corn protein contains zein as a main component and is usually called corn gluten. These are all known substances and can be obtained by separating or extracting them from grains using conventional methods. For example, to obtain wheat protein (wheat gluten), add a small amount of water to wheat flour and knead it until it is stiff, then knead it in a large amount of water, the starch will be 2g in the water, and the gluten content will become a sticky mass. If this operation is repeated several times by changing the water, a grey-brown, viscous lump can be obtained.For the preparation of the partially decomposed product of this invention,
Although such lumps can be used as is,
A dried product thereof may be used, a further purified product, a partially modified product, etc. may be used. For example, wheat gluten is commercially available as a dried product and can be easily obtained. Other commercially available corn gluten and soybean protein can be easily used.

The protein may be either a crude product or a purified product, but it is preferable to use one containing 70% or more protein.

The partially decomposed product of the present invention can be obtained by hydrolyzing the grain protein as a raw material with an acid.

Here, the hydrolysis/hydrolysis with an acid is suitably carried out by heating in a dilute acid aqueous solution. Usually, it is suitable to stir an aqueous solution or aqueous dispersion of grain protein at about 60 to 120°C for a predetermined period of time in the presence of an inorganic acid such as hydrochloric acid or sulfuric acid or an organic acid such as acetic acid. Is it preferable to use it? Here, the treatment time is adjusted so as to obtain the above-mentioned predetermined weight average molecule m, and is usually selected between about 10 and 600 minutes.

In addition, the amount of acid used is 0.00 for grain protein 209.
It is preferable to set it as 1-6g.

Weight average molecule m of the partially decomposed product used in this invention
(Mw) is set to be 15,000 to 80,000. 1500
Those with a value of less than 0 or more than 80,000 include those that have a quality improvement effect comparable to that of partial decomposition products obtained by other decomposition methods, but the effect is insufficient. A better product in this invention.

The quality improvement effect is due to the weight average molecular Ill (Mw) of 25,000
~60,000. In addition, these molecular weights are 1600.6500.16000 as a standard substance.
．． This value was measured by a gel filtration method using sodium polystyrene sulfonate having a molecular weight of 65,000°88,000 and using Sephadex G-75 or G-100 manufactured by Pharmacia as a carrier.

The protein partial decomposition product thus obtained can be used as a quality improver for starchy foods in the form of an aqueous solution after decomposition, but it can also be used as a powder after drying. In addition, purified products obtained by desalination treatment or decolorization treatment, such as ultrafiltration, can also be used satisfactorily.

The quality improving agent of this invention is usually added and used in the manufacturing process of starchy foods such as breads and noodles, and exhibits various effects.

Bread making methods include methods such as the medium dough method and the straight method, but either method may be used, and the addition process and timing are not particularly limited, but it is usually added to the bread making ingredients during the mixing process during dough preparation. good.

On the other hand, when used in noodle making, the addition process and timing are not particularly limited, but it can usually be added to the noodle making raw materials in the noodle dough kneading process.

The amount added during bread making is 0,
A suitable range is 0.01 to 5% by weight. Such addition makes the bread dough smooth, improving processability and damage recovery properties, and improves the water retention of the resulting bread, thereby preventing or suppressing aging. Furthermore, the texture of the bread obtained will be fine and uniform, and the volume of the bread will be increased compared to conventional quality improvers. It should be noted that if the amount added is less than 0.01% by weight, a sufficient quality improvement effect will not be exhibited, and even if it is added in an amount of 5% by weight or more, the effect of negating the economic disadvantages will not be exhibited, which is not preferable.

Usually, in terms of overall quality improvement effect and cost, adding m
is preferably 0.05 to 3% by weight, and 0.1 to 1% by weight.
It is more preferable to set it as weight%.

However, when the main purpose is to adjust the dough or increase the volume of bread, an amount of about 0.02 to 1.0% by weight is sufficient, and when the main purpose is to improve the anti-aging properties of bread. is 0
It is preferable that the amount is 0.05% by weight or more.

On the other hand, additives used in noodle making include wheat, buckwheat, rice, rye,
0.0 for noodle raw materials such as triticale and corn
It may be added in an amount of 1 to 5% by weight, preferably 0.05 to 3% by weight, and more preferably 0.1 to 1% by weight.

This addition prevents or suppresses aging of the noodles, improves the texture, flakiness, etc., and improves the yield and storage stability during noodle production. Further, in the case of dry noodles or instant noodles, it can promote the return of the noodles, and in the case of packaged boiled noodles, it can prevent adhesion to the packaging material.

The quality improving agent of the present invention may contain other quality improving components in addition to the above-mentioned protein partial decomposition products. In particular, one preferred embodiment is to use it in combination with a polyhydric alcohol fatty acid ester surfactant such as sucrose fatty acid ester or glycerin fatty acid ester, or lecithin.

At this time, the blending ratio of protein partial decomposition product and surfactant is 1:
6-6:1 (weight ratio) (preferably l:4-4:1)
This is more preferable because a synergistic quality improvement effect can be obtained.

Further, commonly used preservatives such as ethanol, propionic acid, lactic acid, sorbic acid, dehydroacetic acid, and common salt may be used in combination, and this is also a preferred mode of use.

The reason why the protein partial decomposition product used in this invention exhibits a superior quality improvement effect compared to the partial decomposition product obtained by other decomposition methods is not entirely clear.

However, in general, partial decomposition products of grain proteins refer to the decomposition of a part of the grain protein molecules, such as the large number of acid amide bonds and -5-8- bonds, to form a mixture of polypeptides with lower molecular weights. As mentioned above, the partially decomposed product obtained by the acid decomposition conditions of this invention has many deamidation of protein side chains, so compared to the decomposed product obtained by other decomposition methods, it contains more carboxylic acid groups. Moreover, since the molecular weight is adjusted to an appropriate level, this difference is thought to be linked to the above-mentioned difference in quality improvement effect. That is, the large number of carboxylic acid groups provides good hydrophilicity and water retention, and the moderately low molecular weight provides high solubility in water. Since the ratio of roughly fat-soluble groups to polar bonding groups is appropriate, it has good affinity for proteins and starches. As a result, it is surmised that it becomes more uniformly compatible with gluten, etc., and that the modification of gluten, etc. is carried out very effectively.

(e) Examples This invention will be explained in more detail by the following examples and test examples.

(Preparation of partial decomposition product of wheat gluten with acid) Three flasks containing 100 g of an aqueous hydrochloric acid solution equivalent to 3 g, 4y, and 5 g of hydrogen chloride were each injected with Add wheat gluten (reagent) 202,
The mixture was heated and stirred at 100°C for 60 minutes. Thereafter, it was neutralized with caustic soda and made up to a total of 11,200 g with pure water to obtain solution-like invention products Nos. 1 to 3.

Table 1 shows the decomposition conditions and the average molecular weight of the decomposed products.

Example 4 A partially decomposed product with Mw 29000 (invention product No.) was carried out in the same manner as in Example 2, except that corn gluten (manufactured by Nihon Shokuhin Kako Co., Ltd.) was used instead of wheat gluten.

4) was obtained.

Example 5 A partially degraded product of λh31000 (invention product No.) was carried out in the same manner as in Example 2, except that instead of wheat gluten, soybean protein obtained by defatting commercially available bean curd with acetone was used.

5) was obtained.

Example 6 Example 3 except that sulfuric acid (5 g) was used instead of hydrochloric acid.
Similarly, a partially disassembled product of Mw41000 (invention product No.
, 6) was obtained.

Comparative products used or prepared for comparison are shown below.

Comparative Example 1 The wheat gluten used in Examples 1 to 3 was used as Comparative Products No. I without being subjected to decomposition treatment.

Comparative Example 2 (Insufficient decomposition degree) A partially decomposed product (comparative product No. 2) with Mw 91000 was obtained in the same manner as in Example 1 except that the amount of hydrochloric acid added was 19.

Comparative Example 3 (When the degree of decomposition is excessive) M
A partially disassembled product of w12000 (comparative product No. 3) was obtained.

Comparative Example 4 (Partial decomposition product by alkaline decomposition) Wheat gluten (reagent) 202 manufactured by Wako Pure Chemical Industries (Aji) was added to an aqueous solution 1009 of caustic soda 29, and after thorough mixing, the mixture was heated in a flask at 100°C for 60 minutes. The mixture was heated and stirred. Neutralize these with hydrochloric acid, make a total ff of 120 h with pure water, and make the Mw 470.
A partial decomposition amount of 0.00 (comparison No. 4) was obtained.

Comparative Example 5 (Partial decomposition product by enzyme) 20 g of wheat gluten was added to a flask containing 150 g of 0.1N hydrochloric acid to obtain an aqueous solution with a pH of 1.5.
2g of pepsin was added and reacted at 37°C for 90 minutes. After that, neutralize with caustic soda and make the total fi 20h with pure water.
A partial decomposition amount of w60,000 (comparison field No. 5) was obtained.

Comparative example 6 Sucrose fatty acid ester (DK ester F-160).

(manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was used as it was as Comparison Field No. 6.

Le μ” Rainbow L Palmitic acid monoglyceride (Sunsoft No.

8001; made by Taiyo Kagaku Co., Ltd.) is the No. 1 product in the comparison world.
, 7.

Comparative Example 8 (S1 element and enzyme decomposition) 20 g of wheat gluten was added to 100 g of an aqueous solution in which 4 g of sodium sulfite was dissolved.
After stirring at 30°C for 60 minutes, add hydrochloric acid and
It was set as H1.5.

Next, pepsin was added and enzymatic reaction was carried out at 37°C for 90 minutes, after which the total ffi was neutralized with sodium hydroxide and purified water.
200! F, a partial decomposition amount of 11w36000 (comparison field No. 8) was obtained.

The following tests were conducted using the above-mentioned invented product and comparative field.

Test Example 1 (Bread making test) A. Bread making method Bread was made using a National home bakery and left at a temperature of 25°C. The bread making conditions are shown below.

・Bread making machine・・・National Home Bakery-5
D-BT2u・Ingredients Strong flour...2809 Sugar...17g Skim milk...6g Salt...5g Butter...Ill? Water: 210 g Dry E λk -, 2,79 - Bread making time: 300 minutes However, each invention product and comparative product were added after being mixed with the raw materials. Moreover, the addition concentration in the table is weight % based on strong flour.

B. Test results As a result of measuring bread volume, moisture content, its change over time, softness, and degree of starch aging, it was found that inventive products No. 1 to 6, which are examples of this invention, both without additives and in comparison. Compared to the world, it showed the same or better quality improvement effect. Typical examples are shown in Table 2 along with comparative examples.

The evaluation items in the table were measured as follows.

- Moisture content (%): Calculated from the difference in weight before and after drying at 105°C for 2 hours.

・Softness (g/am): Rheometer manufactured by Fudo Kogyo (
The tensile strength was determined using NRII-2010J, D-(J).

・Starch retrogradation degree (%): Calculated by determining the degree of gelatinization using the BAP method using β-amylase and pullulanase ("Biochemistry Experimental Method 19 - Starch and Related Carbohydrate Experimental Method" [Gakkai Publishing Center Co., Ltd.]) .

(The following is a blank space) The results of using the partial decomposition product of the invention product N092 in combination with sucrose fatty acid ester or palmitic acid monoglyceride are also shown in Table 3 below.

C0 Consideration [Bread Volume Co. As shown in the above Tests No. 092 to 10, Invention Product No.
, 1 to 6, adding 0.5% by weight increases the bread volume to 11
It can be increased by ~18%, and each comparative example No. 1 to 8
This is clearly superior to the increasing effect of 0 to 8%. Further, as shown in Test Nos. 19 to 24, it can be seen that the effect of increasing the rice cake volume can be improved to 22 to 25% by using it in combination with sucrose fatty acid ester and palmitic acid monoglyceride.

[Water retention, softness] Bread made using each invention product had a lower degree of decrease in moisture content than bread made using the blank or comparison product (2,
5 to 2.7% by weight), and has excellent water retention.

The softness has also been improved as well.

[Starch retrogradation degree] Bread made using each of the invented products has a clearly suppressed starch retrogradation degree compared to the blank. A1-9
0fa Mamoru Ishishishah (White 11 Deisu - Test Example 2 (Noodle Making Test) After the noodles are manufactured, the quality gradually deteriorates, and the texture and texture deteriorate. Also, the ability to separate becomes worse. Therefore, we compared and examined the effects of the product of the present invention.

A. Noodle-making method A predetermined amount of the sample was added to 100 g of all-purpose wheat flour, 2 g of salt, and 35 g of water, and the resulting noodle dough was kneaded into noodle dough with a thickness of about 1 to 2 mm using a noodle-making roll. This noodle strip is cut into noodle wire using a square force tsuta No. 20,
Cut into pieces about 30cm long and boil for about 5 minutes.
Stored in the refrigerator at ℃.

Thereafter, they were washed in boiling water for about 1 minute without stirring, and the state of separation was observed, and a sensitivity test was conducted at the same time.

B. Test Results Inventive products No. 1 to 6, which are examples of the present invention, all had better peeling and texture than the comparative products. Typical examples are shown in Table 4 along with comparative examples.

The concentrations (%) in the table are for the sample product relative to wheat flour.

Weight%. The sensitivity test was conducted by 10 panelists, and the results are comprehensively summarized.

(The following is a blank space) C1 Discussion As shown in the above test results, by using the invented product, the peelability and texture are improved, and the effects are superior to those of the comparative product.

(f) Effects of the Invention According to the quality improving agent of the present invention, it is possible to impart stickiness and fineness of texture when preparing the dough of various starchy foods, and
The water retention properties of the resulting starchy food can be significantly improved and excellent anti-aging properties can be imparted. And for example,
For bread, the volume can be increased compared to conventional quality improvers, and together with the above effects, it becomes possible to efficiently provide bread that maintains its softness for a long period of time. . It is also effective for adjusting the dough of noodles, for example, and can provide noodles that maintain good loosening properties and texture for a long period of time due to anti-aging and water-retaining effects. Since the active ingredient, a partial acid decomposition product of grain protein, is a food or food-like product, it is extremely advantageous in that it is non-toxic, improves safety as a food additive, and is inexpensive.

Therefore, the quality improver of this invention is extremely useful as an additive for starchy foods.

Claims (10)

[Claims] (1) A quality improver for starchy foods comprising a partial decomposition product of protein having a weight average molecular weight of 15,000 to 80,000 obtained by acid decomposition of grain protein. (2) The quality improver according to claim (1), which has a weight average molecular weight of 25,000 to 60,000. (3) The quality improving agent according to claim (1), wherein the grain protein is wheat gluten, corn gluten, or soybean protein. (4) The quality improving agent according to claim (1), wherein the acid decomposition is decomposition with hydrochloric acid. (5) The quality improving agent according to claim (1), wherein the starchy food is bread or noodles. (6) The quality improving agent according to claim (1), wherein the starchy food is bread. (7) The quality improving agent according to claim (1), further comprising a polyhydric alcohol fatty acid ester type surfactant. (8) The quality improving agent according to claim (7), wherein the protein partial decomposition product and the polyhydric alcohol fatty acid ester type surfactant are blended in a weight ratio of 1:6 to 6:1. (9) The polyhydric alcohol fatty acid ester type surfactant is
The quality improving agent according to claim 8, which is a sucrose fatty acid ester and/or a glycerin fatty acid ester. (10) The quality improving agent according to claim (1) or (7), which is used by adding 0.01 to 5% by weight to the starchy food material.