JPH0225744A - Method of measuring ph of food dough and automatically controlling ph of the dough - Google Patents

Abstract

PURPOSE:To directly measure the pH of food dough in a short period of time with a simple operation and good accuracy by inserting a pH sensor into the food dough having 30-200% water absorptivity or bringing the sensor into direct contact therewith. CONSTITUTION:The pH of the food dough 1 having 30-200% water absorptivity is directly measured by inserting the pH sensor 2 into the food dough or bringing the same into direct contact therewith in this method. The food to be subjected to the pH measurement may be the food having >=30% and <=200% water absorptivity and is usually the food dough produced by using 1 kinds or more kinds of powders of grains or beans or the starches extracted and prepd. therefrom as essential raw materials, and adding various side raw materials thereto, then mixing the raw materials. The pH sensor to be used may be the sensor having the shape to allow the smooth contact of the sensor with the dough and the sensors of preferably a needle type and flat type are used.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for measuring the pH of food dough, and more specifically,
In particular, the present invention relates to a method of directly measuring the pH of dough containing flour and/or starch using a pH sensor, and a method of automatically controlling the pH of dough based on the measured values.

[Prior art and problems]

Traditionally, when measuring the pH of food dough, the dough contains a large amount of water but is not a liquid, so even if a normal pH sensor is brought into direct contact with the dough, the dough and sensor do not make good contact, resulting in unstable values and poor accuracy. Since I can't measure it well, I take a certain amount of dough, add about 5 times as much water to it, and then crush the dough with a mixer to dilute the dough. 8? &, and the diluted solution as it is,
Alternatively, the ρ11 of the filtrate is measured with a pH sensor and used as the fabric pH. However, with this method, it is raw! ! When measuring 1111, as described above, the operation is very complicated and takes time, and online measurement is not possible, so there is a drawback that the pH of the dough cannot be automatically controlled.

[Means for solving problems]

The inventors of the present invention were aware of this situation and conducted intensive research to eliminate the above drawbacks, and surprisingly, they found that by directly inserting or bringing a pH sensor into contact with the fabric, which can be smoothly contacted with the fabric, the pH can be shortened. They discovered that it is possible to stably measure the pH value over time, and also that it is possible to automatically control the dough ρ■ based on the value from this pH sensor, thereby completing the present invention.

That is, the first aspect of the present invention is a pHl determination method for food dough, which is characterized by directly measuring the pn of the food dough by inserting or contacting a pH sensor into the food dough having a water absorption rate of 30 to 200%. , the second aspect of the present invention is an automatic pi control method for food dough, which automatically controls the pH of the dough based on the value obtained by the above measurement method.

The fabric used to measure pH using the method of the present invention has a water absorption rate of 30%.
Any food dough that is 200% or less is fine, but usually,
The main raw material is one or more grains or legumes that are commonly used as food dough (such as wheat flour, rice flour, corn, soybean flour), or starch extracted from them, and mixed after adding various auxiliary materials and water. It is a food dough manufactured by Examples include dough for donuts, bread, biscuits, cakes, pies, pizza, udon, gyoza, spring dumplings, shumai, Chinese noodles, kutsky, mochi, dango, takoyaki, okonomiyaki, crepes, and the like.

The PU sensor used in the present invention may be of any shape as long as it can make smooth contact with the fabric, but is preferably a needle type sensor or a flat sensor that makes contact with the fabric particularly smooth and provides a stable pH value. type of sensor is used. As a special example, it is also possible to measure by pressing the fabric from above against a flat sensor. Examples of such sensors include rHORI
B.A.

Compact pH meter C-1c/M? DY (manufactured by Horiba), etc.

Measurements can be made by inserting a dollar-shaped sensor (2) directly into the fabric (1) as shown in Figure 1 (A), or by inserting a dollar-shaped sensor (2) directly into the fabric (1).
) As shown in (1), a sensor (flat type) (2) is attached to the fabric (1).
), but it is important to make sure that the tip of the pH sensor and the fabric are in firm contact. The water absorption rate of the fabric to be measured can normally be measured if it is 30% or more, but preferably 40% or more. If it is less than 30%, it will be difficult to insert or contact the sensor into the fabric, resulting in a difference in measured values compared to the conventional method.On the other hand, if it exceeds 200%, the effect of the method of the present invention will not be as significant as compared to the conventional method. Here, the water absorption rate is, for example, the percentage of water added to wheat flour in the case of wheat flour dough and to the starch in the case of starch dough. In the pH range below neutrality, the fabric pH is almost the same as that of the conventional method, but in the alkaline range, the value is lower than that of the conventional method. In this way, although the values obtained by the present invention method for fabrics on the alkaline side are different from those of the conventional method, they show the same values with good reproducibility, so data of fabrics with various pH values are taken from the actual measurement fabrics, and correction lines are created and corrected. This makes it possible to measure fabrics on the alkaline side.

In addition, as an automatic method for controlling the pH of the dough, ammonium carbonate is added while measuring the pn of the dough during mixing.
Automatic control may be performed by appropriately adding an alkaline substance such as bicarbonate of soda, an organic acid, or an acidic substance such as hydrochloric acid.

As the dough pH 11 substance, any substance other than the above-mentioned substances may be used as long as it is safe to be added to foods.

〔Example〕

Next, the present invention will be explained in more detail with reference to Examples.
The present invention is not limited to this in any way.

Example 1 Three types of dough were prepared as described below, and the pH range of the dough was measured by two methods: the conventional method and the method of the present invention.

Dough preparation operation Mixing: Hobart, 3 minutes on low speed, 5 minutes on medium speed Kneading temperature: 29°C to 30°C The conventional method is to add 100 g of distilled water to 20 g of dough and mix for 1 minute at low speed with a juicer mixer. The pH of the 8 liquids was measured using a regular pH sensor manufactured by Toa Denpa.

In the method of the present invention, 50 g of dough is placed on a desk, and the pH of the dough is adjusted using a Toa Denpa needle type (GST5314C) as shown in Figure 1.
), measured using a flat type (GST-53133) sensor. For both methods, the measured value of p II is 3 after the start of measurement.
The value was taken as the value after 0 seconds. Table 1 shows the measurement results.

From the results in Table 1, the values measured by the method of the present invention were lower than those by the conventional method for alkaline fabrics, but the values measured by the method of the present invention were generally in agreement with the values by the conventional method for fabrics that were less than neutral.

Table 1 Example 2 Table 3 Example 3 Addition of 5N hydrochloric acid and 5N sodium hydroxide Various pit doughs were prepared under the same conditions as Example 1 by adjusting the amount of crab appropriately, and compared the conventional method and the method of the present invention. The pH of the dough was measured using a flyl-type sensor. The results are shown in Figure 2.

As can be seen from the figure, up to around neutral pn(6,8), the conventional method and the method of the present invention show values that are in good agreement, and for fabrics with a pH higher than that, the method of the present invention has lower values than the conventional method. Therefore,
As for fabrics with alkaline values, as shown in the same figure, if the value is corrected by 1i (1i), the measurement of ρ11 of fabrics on the alkaline side can be determined by the method of the present invention.

However, depending on the fabric composition and water absorption rate, the water absorption rate may be 73 in Example 1.
Dough was prepared in the same manner as in Example 1 except that the pH was reduced from 40% to 55%, respectively, and the pH of the dough was measured by the conventional method and the method of the present invention in the same manner as in Example 1. The result is the second
It is shown in Table (water absorption rate 40%) and Table 3 (water absorption rate 55%). From these tables, almost the same results as in Example 1 were obtained.

Table 2 Since the slope of the correction straight line changes slightly, in the case of fabric measurement on the alkaline side, it is necessary to create a correction straight line for the actual measured fabric.

Example 4 About 20 g after adding 800 g of water and 10 g of salt to 1 kg of mora flour
The mixture was mixed while steaming in a household mochi maker for 1 minute, and then 111,700 g of sand was added and mixed for an additional 20 minutes to prepare Daifuku mochi dough. This dough should be heated at about 30℃.
After the dough was cooled to 1, the pH of the dough was measured in the same manner as in Example 1. The results are shown in Table 4. From the same table, it can be seen that the measured values of the conventional method and the method of the present invention are in good agreement.

Table 4 Example 5 In order to compare the conventional method and the present invention method in measuring the pH of actual bread dough, bread was made using the 70% standard dough method under the conditions shown below, and the dough pH over time was compared with the conventional method. It was measured by both methods of the present invention. Note that a needle type sensor was used as the pH sensor.

(Basic composition) Ingredients Medium-sized wheat flour 70 parts Sugar 30 parts
6 Salt
2〃Shortening □
7〃Yeast 2.2〃 Yeast food 0.1〃 Water 40〃 27
〃Skim milk powder □ ゛ 2~ (Bread making operation) Medium dough? R kneading time Low speed 1 minute, medium speed 2 minutes Kneading temperature
24-25℃ Medium fermentation time 4.5 hours Main kneading time 2 minutes on low speed, 2 minutes on medium speed, 3 minutes on high speed, then add shortening, 2 minutes on low speed, 2 minutes on medium speed, 3 minutes on high speed Main kneading temperature 27 ~28℃ Floor time 20 minutes Bench time 20 minutes After passing the obtained hench time dough through a molder,
Fermentation was carried out under incubation conditions (humidity 85%, temperature 38°C).

Figure 3 shows the measurement results of the pH of the dough over time. From FIG. 3, it can be seen that the values of the conventional method and the method of the present invention are in good agreement.

Example 6 450 g of the dough prepared in Example 5 was placed in an automatic bread making machine "Rakuraku Panda (product name)" manufactured by Funai Denki, the instant start button was pressed every 15 minutes, and mixing was continued at 30°C for 4 hours. At the same time, the pH of the dough was measured using the conventional method and the method of the present invention. The pn sensor used was the flat type sensor used in Example 1, and it was installed in the automatic bread making machine so that it was always in contact with the dough, and the dough 9H was continuously Vt21'! Established. Based on this value, the pH of the dough was controlled to 6.0 using a rhostat. p■ control was carried out using 1M ammonium carbonate, which was automatically added when the pH of the dough was below 6.0. Mixing of the dough used for conventional measurement was temporarily stopped and a certain amount of dough was added.

The results are shown in FIG. 4, and the method of the present invention made it possible to continuously measure the dough pH, and the dough pi was kept almost constant during the 4 hours of fermentation, and the value was in good agreement with the conventional method.

[Action/Effect]

As mentioned above, according to the present invention, the pH of food dough with a water absorption rate of 30 to 200% can be measured directly rather than indirectly as in the conventional method, so it can be easily measured in a short time and with high accuracy. I can do it. Moreover, since online measurement is also possible, it is also possible to automatically control the pH of the dough.

[Brief explanation of the drawings] Figure 1 (A) is a schematic diagram showing the state in which the pH is measured by inserting a sensor into the dough, and Figure 1 (B) shows the state in which the pH is measured by bringing the sensor into contact with the dough. Figure 2 is a graph showing the relationship between the +)H value of the conventional method and the present invention method, and Figure 3 is a graph showing the relationship between the conventional method and the present invention method during the bread manufacturing process.
A graph showing the relationship between the H value and time, and FIG. 4 is a graph showing the pH value controlled during medium fermentation. l...Fabric 2...pH sensor patent applicant Kanebuchi Chemical Industry Co., Ltd. pH (Tsutsumi A)

Claims (1)

[Claims] 1. By inserting or contacting a pH sensor into food dough having a water absorption rate of 30 to 200%, the pH of the food dough can be adjusted.
A method for measuring pH of food dough, which is characterized by directly measuring H. 2. The measuring method according to claim 1, wherein the food dough is a dough containing wheat and/or starch. 3. The measuring method according to claim 1 or 2, wherein the sensor is of a needle type or a flat type. 4. pH of food dough that automatically controls the pH of the dough based on the value obtained by the measurement method according to claim 1.
H automatic control method.