JPH04346748A - Baked cake - Google Patents
Baked cakeInfo
- Publication number
- JPH04346748A JPH04346748A JP3115883A JP11588391A JPH04346748A JP H04346748 A JPH04346748 A JP H04346748A JP 3115883 A JP3115883 A JP 3115883A JP 11588391 A JP11588391 A JP 11588391A JP H04346748 A JPH04346748 A JP H04346748A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- yeast extract
- flavor
- weight
- cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 22
- 239000012138 yeast extract Substances 0.000 claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 5
- 229960003786 inosine Drugs 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 13
- 239000000463 material Substances 0.000 abstract description 11
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 abstract description 10
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 19
- 235000019634 flavors Nutrition 0.000 description 19
- RQFCJASXJCIDSX-UHFFFAOYSA-N 14C-Guanosin-5'-monophosphat Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O RQFCJASXJCIDSX-UHFFFAOYSA-N 0.000 description 14
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 7
- 230000001580 bacterial effect Effects 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000012771 pancakes Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000015895 biscuits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 210000005253 yeast cell Anatomy 0.000 description 3
- 241000235646 Cyberlindnera jadinii Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 238000010420 art technique Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000019668 heartiness Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、小麦粉と砂糖を用いる
焼き菓子に関する。詳しくは、フレーバーリング素材の
効果を阻害せずに、従来のフレーバーを保ちつつ、その
上にさらに「こく味」を付与した焼き菓子に関するもの
である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to baked confectionery using wheat flour and sugar. Specifically, the present invention relates to a baked confectionery that maintains the conventional flavor without inhibiting the effect of the flavoring material, and has an additional "rich taste" added thereto.
【０００２】0002
【従来の技術および発明が解決しようとする課題】酵母
は旨味やこく味を与える核酸やアミノ酸を多く含み、複
雑な味を持つ天然調味料であり、焼き菓子への応用も有
用であると考えられている。従来、酵母を用いて菓子類
の風味を改良する方法が種々提案されており、例えば、
スポンジケーキに全重量の ０．５〜６％の乾燥酵母を
添加することにより卵臭を消去する方法（特公昭６３−
３６７３２ 号） 、ビスケットに ０．１〜１．０
％の酵母菌体を配合しパン風味を有するビスケットを製
造する方法（特開昭６３−２４０７４１号） 等が知ら
れている。しかしこれらの先行技術においては、酵母菌
体自身を用いているために有効呈味成分が少ないため添
加量が多くなっている。このため、酵母臭に起因する製
品の香りの変化が問題となっている。[Prior Art and Problems to be Solved by the Invention] Yeast is a natural seasoning with a complex taste, containing a large amount of nucleic acids and amino acids that give umami and body taste, and is thought to be useful in application to baked goods. It is being Conventionally, various methods have been proposed for improving the flavor of confectionery using yeast, such as:
A method of eliminating egg odor by adding 0.5 to 6% of the total weight of dry yeast to sponge cake (Special Publication No. 1983-
36732), 0.1 to 1.0 for biscuits
% of yeast cells to produce biscuits having a bread flavor (Japanese Unexamined Patent Publication No. 63-240741) is known. However, in these prior art techniques, since the yeast cells themselves are used, there are few effective flavor components, so the amount added is large. For this reason, changes in the aroma of products due to yeast odor have become a problem.
【０００３】本発明の目的は、小麦粉と砂糖を用いる焼
き菓子に酵母の持つ複雑なこく味を与え、かつ、酵母臭
を伴わずに、他のフレーバーリング素材を自由に使用出
来る焼き菓子を提供することにある。[0003] The purpose of the present invention is to provide a baked confectionery using wheat flour and sugar that gives the complex rich flavor of yeast, and which does not have a yeast odor and allows the use of other flavoring materials freely. It's about doing.
【０００４】0004
【課題を解決するための手段】本発明者らは鋭意研究の
結果、酵母菌体自身ではなく、従来スープ、たれ、めん
つゆなどに旨味やこく味を与えるために用いられていた
特定の酵母抽出物（酵母エキス）を用いることにより上
記目的を達成し得ることを見出し本発明を完成した。[Means for Solving the Problems] As a result of intensive research, the present inventors have discovered that a specific yeast extract, which has traditionally been used to impart umami and body flavor to soups, sauces, noodle soups, etc., rather than the yeast cells themselves, has been developed. The present invention was completed by discovering that the above object can be achieved by using yeast extract.
【０００５】即ち、本発明は、酵母抽出液に酵素を作用
させて得られる５’−イノシンモノホスホリックアシド
（以下、５’−ＩＭＰと略記する）及び／又は５’−グ
アニンモノホスホリックアシド（以下、５’−ＧＭＰと
略記する）を合計で７重量％以上含有する酵母エキスを
生地に含有することを特徴とする焼き菓子を提供するも
のである。That is, the present invention provides 5'-inosine monophosphoric acid (hereinafter abbreviated as 5'-IMP) and/or 5'-guanine monophosphoric acid obtained by treating yeast extract with an enzyme. (hereinafter abbreviated as 5'-GMP) in a total amount of 7% by weight or more of yeast extract, which is characterized in that the dough contains a yeast extract.
【０００６】本発明に用いられる酵母エキスを製造する
好ましい方法は、先ずＲＮＡ含有量が高いキャンディダ
・ウチリスＣＳ７５２９株（ＦＥＲＭＢＰ−１６５６）
、キャンディダ・ウチリスＣＳＢ６３１６ 株（ＦＥ
ＲＭ ＢＰ−１６５７） などの生の酵母菌株を公知の
培地に植菌し、培養し、得られた菌体をよく洗浄した後
、乾燥菌体量の５〜３０倍程度の水に懸濁し、８０〜１
２０ ℃で加熱処理を行い、菌体内のＲＮＡ分解酵素を
失活させる。このようにして菌体内のＲＮＡ分解酵素が
失活した菌体の水懸濁液にそのまま、あるいはプロテア
ーゼを作用せしめた後、あるいはアルカリを加えてＲＮ
Ａエキス成分を抽出した後、５’−フォスホジエステラ
ーゼを作用させ、次いで希望によりデアミナーゼを作用
せしめる。その後、利用した酵素を失活させるために９
０〜１００ ℃で３０〜６０分程度の加熱処理を行った
後、遠心分離等の方法により固形分を除去し、次いで上
澄液を濃縮してペーストにするか、更にスプレードライ
ヤー等で乾燥して粉末に加工して５’−ＩＭＰ及び／又
は５’−ＧＭＰの含有率の高い酵母エキスを得る。[0006] A preferred method for producing the yeast extract used in the present invention is to first extract Candida utilis strain CS7529 (FERMBP-1656), which has a high RNA content.
, Candida utilis CSB6316 strain (FE
A live yeast strain such as RM BP-1657) is inoculated into a known medium, cultured, and the resulting bacterial cells are thoroughly washed and then suspended in water of about 5 to 30 times the amount of dry bacterial cells. 80-1
Heat treatment is performed at 20°C to inactivate the RNA decomposing enzyme within the bacterial cells. In this way, the aqueous suspension of the bacterial cells in which the RNA degrading enzymes in the bacterial cells have been deactivated is treated with RN as it is, after being treated with protease, or with the addition of alkali.
After extract component A is extracted, 5'-phosphodiesterase is allowed to act, and then, if desired, deaminase is made to act. After that, to inactivate the enzyme used,
After heat treatment at 0 to 100°C for about 30 to 60 minutes, the solid content is removed by centrifugation or other methods, and the supernatant is then concentrated into a paste or further dried with a spray dryer, etc. The yeast extract is processed into powder to obtain a yeast extract with a high content of 5'-IMP and/or 5'-GMP.
【０００７】本発明の酵母エキス中の５’−ＩＭＰ及び
／又は５’−ＧＭＰの含有量は、系外からこれら５’−
ＩＭＰ及び／又は５’−ＧＭＰを添加することなく、５
’−ＩＭＰ及び５’−ＧＭＰの合計で７重量％以上とな
ることが必要である。５’−ＩＭＰと５’−ＧＭＰの構
成比はほぼ１：１であることが好ましく、特に５’−Ｉ
ＭＰ及び５’−ＧＭＰの合計含有量が２０重量％以上で
、遊離アミノ酸総含量 ７．５重量％以上、その中でも
グルタミン酸を４重量％以上含むものが好ましい。５’
−ＩＭＰ及び／又は５’−ＧＭＰの添加量が合計で７重
量％未満であると、「こく味」を与えるために焼き菓子
に酵母エキスを多量に添加しなければならず、酵母臭が
発生し好ましくない。[0007] The content of 5'-IMP and/or 5'-GMP in the yeast extract of the present invention is determined by
5 without adding IMP and/or 5'-GMP
It is necessary that the total amount of '-IMP and 5'-GMP is 7% by weight or more. The composition ratio of 5'-IMP and 5'-GMP is preferably approximately 1:1, and especially 5'-I
Preferably, the total content of MP and 5'-GMP is 20% by weight or more, the total free amino acid content is 7.5% by weight or more, and among these, glutamic acid is 4% by weight or more. 5'
- If the total amount of IMP and/or 5'-GMP added is less than 7% by weight, a large amount of yeast extract must be added to baked goods to give them a "rich taste", resulting in yeast odor. I don't like it.
【０００８】本発明の焼き菓子中の上記酵母エキスの含
有量は、焼き菓子の生地重量に対して０．０１〜１．０
重量％が好ましく、更に好ましくは０．０１〜０．１
重量％である。
０．０１重量％未満であると、焼き菓子に「こく味」を
与えることが出来ず、また１．０ 重量％を越えると酵
母臭が発生し、他のフレーバーリング素材の効果を阻害
するため好ましくない。[0008] The content of the yeast extract in the baked confectionery of the present invention is 0.01 to 1.0 based on the dough weight of the baked confectionery.
Weight% is preferable, more preferably 0.01 to 0.1
Weight%. If it is less than 0.01% by weight, it will not be able to impart a rich flavor to baked goods, and if it exceeds 1.0% by weight, a yeast odor will occur and inhibit the effects of other flavoring materials. Undesirable.
【０００９】本発明の焼き菓子は、スポンジケーキ、ホ
ットケーキ、ビスケット等、種々の型で用いられ、小麦
粉、砂糖、牛乳、卵等からなる生地に上記酵母エキスを
添加し、通常の方法で焼成することにより得られる。The baked confectionery of the present invention can be used in various types such as sponge cakes, pancakes, and biscuits, and is made by adding the above-mentioned yeast extract to a dough made of flour, sugar, milk, eggs, etc., and baking it in a conventional manner. It can be obtained by
【００１０】0010
【発明の効果】本発明にかかわる酵母エキスを用いるこ
とにより、焼き菓子に「こく味」を付与することができ
る。また酵母臭が発生しないので他のフレーバーリング
素材と併用することが出来る。また酵母エキスの少ない
添加量で効果があるので物性に変化はなく食感に変化を
与えない。[Effects of the Invention] By using the yeast extract according to the present invention, it is possible to impart a "rich taste" to baked goods. Furthermore, since it does not generate yeast odor, it can be used in combination with other flavoring materials. In addition, since it is effective with a small amount of yeast extract added, there is no change in physical properties and no change in texture.
【００１１】[0011]
【実施例】以下、実施例により本発明を更に詳細に説明
するが、本発明はこれらの実施例に限定されるものでは
ない。EXAMPLES The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited to these Examples.
【００１２】実施例１〜２及び比較例１下記配合のホッ
トケーキ及びパウンドケーキ生地を作成した。Examples 1 to 2 and Comparative Example 1 Pancake and pound cake batters having the following formulations were prepared.
【００１３】＜ホットケーキ＞
小麦粉
１３０ ｇ卵
３０ ｇ砂
糖
１０ ｇ牛乳
１２０ ｇバタ
ー
４０ ｇベーキングパウダー
１０ ｇバニラフレーバー
０．１ｇ＜パウンド
ケーキ＞
バター
３４ ｇ砂糖
３２ ｇ卵
３４ ｇオレンジフレーバー
０．１ｇ上記のホットケーキ
およびパウンドケーキ生地に、酵母エキスを全量に対し
てそれぞれ０．０２重量％（実施例１）、０．５ 重量
％（実施例２）添加した物、及び乾燥酵母を０．５ 重
量％（比較例１）添加した物を焼成し、ケーキを製造し
た。得られたケーキの風味を下記方法により評価した。
その結果を表１に示す。[0013] <Pancake> Flour
130g eggs
30g sugar
10g milk
120g butter
40 g baking powder
10 g vanilla flavor
0.1g <pound cake> butter
34 g sugar
32g eggs
34g orange flavor
0.1g of the above pancake and pound cake dough, with yeast extract added at 0.02% by weight (Example 1) and 0.5% by weight (Example 2) based on the total amount, and dried yeast. The product added at 0.5% by weight (Comparative Example 1) was baked to produce a cake. The flavor of the obtained cake was evaluated by the following method. The results are shown in Table 1.
【００１４】＜評価方法＞焼き菓子の風味に関する熟練
パネラー５名を用いて、ケーキの匂い、味を下記基準で
評価し、５名の総合評価で示した。
・「こく味」の付与については、酵母エキス無添加の物
を基準にして、
◎…非常によく「こく味」が付与されている。
○…「こく味」が付与されている。
△…やや「こく味」が付与されている。
×…まったく「こく味」が付与されていない。<Evaluation Method> The odor and taste of the cake were evaluated using the following criteria using 5 panelists who are experts in the flavor of baked confectionery, and the overall evaluation was given by the 5 panelists.・ Regarding the imparting of "body taste", based on the product without yeast extract additive, ◎...Very good "body taste" is imparted. ○..."Kokumi" is given. △...Slightly "rich taste" is imparted. ×...No "body taste" is imparted at all.
【００１５】・他のフレーバー素材については、◎…フ
レーバー素材の風味が十分に感じられる。
○…フレーバー素材の風味が感じられる。
△…フレーバー素材の風味がやや感じられる。
×…フレーバー素材の風味が全く感じられない。Regarding other flavor materials, ◎...The flavor of the flavor materials can be felt sufficiently. ○...The flavor of the flavor material can be felt. △...The flavor of the flavor material is slightly felt. ×...The flavor of the flavor material cannot be felt at all.
【００１６】[0016]
【表１】[Table 1]
【００１７】注）
＊： アロマイルド粉末（興人（株）製）５’−ＩＭＰ
と５’−ＧＭＰをほぼ１：１で合計２０重量％含有。Note) *: Aromild powder (manufactured by Kojin Co., Ltd.) 5'-IMP
and 5'-GMP in a ratio of approximately 1:1, totaling 20% by weight.
【００１８】表１から明らかなように、実施例１のケー
キはケーキの味に「こく味」が増強されその呈味が著し
く改善されたが、０．５％添加の物は「こく味」は付与
されたもののフレーバーリング素材として用いたバニラ
およびオレンジの風味が若干害され、品質がわずかに低
下した。[0018] As is clear from Table 1, the cake of Example 1 had an enhanced "rich taste" and its taste was significantly improved, but the cake with 0.5% addition had a "rich taste". Although it was added, the flavors of vanilla and orange used as flavoring materials were slightly impaired, and the quality was slightly degraded.
【００１９】又、実施例１、実施例２ともに、酵母エキ
ス無添加の物に比べ食感の変化はなかった。Furthermore, in both Examples 1 and 2, there was no change in texture compared to the product without yeast extract.
Claims (2)
る５’−イノシンモノホスホリックアシド及び／又は５
’−グアニンモノホスホリックアシドを合計で７重量％
以上含有する酵母エキスを生地中に含有することを特徴
とする焼き菓子。Claim 1: 5'-inosine monophosphoric acid and/or 5'-inosine monophosphoric acid obtained by treating yeast extract with an enzyme.
'-Guanine monophosphoric acid totaling 7% by weight
A baked confectionery characterized by containing the above-mentioned yeast extract in the dough.
１〜０．１ 重量％である請求項１記載の焼き菓子。[Claim 2] The content of yeast extract in the dough is 0.0.
The baked confectionery according to claim 1, wherein the amount is 1 to 0.1% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3115883A JPH04346748A (en) | 1991-05-21 | 1991-05-21 | Baked cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3115883A JPH04346748A (en) | 1991-05-21 | 1991-05-21 | Baked cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04346748A true JPH04346748A (en) | 1992-12-02 |
Family
ID=14673544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3115883A Pending JPH04346748A (en) | 1991-05-21 | 1991-05-21 | Baked cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04346748A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5628986A (en) * | 1994-11-18 | 1997-05-13 | The Procter & Gamble Company | Oral compositions |
| ES2219182A1 (en) * | 2003-05-12 | 2004-11-16 | Jose Luis Concellon Martinez | Procedure is for compensation of negative effect on health of food containing refined sugar and involves incorporation in food of nucleotides and/or nucleosides such as pyrimidines |
| WO2016039186A1 (en) * | 2014-09-08 | 2016-03-17 | 興人ライフサイエンス株式会社 | Frozen bread dough improver |
-
1991
- 1991-05-21 JP JP3115883A patent/JPH04346748A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5628986A (en) * | 1994-11-18 | 1997-05-13 | The Procter & Gamble Company | Oral compositions |
| ES2219182A1 (en) * | 2003-05-12 | 2004-11-16 | Jose Luis Concellon Martinez | Procedure is for compensation of negative effect on health of food containing refined sugar and involves incorporation in food of nucleotides and/or nucleosides such as pyrimidines |
| WO2016039186A1 (en) * | 2014-09-08 | 2016-03-17 | 興人ライフサイエンス株式会社 | Frozen bread dough improver |
| US10631546B2 (en) | 2014-09-08 | 2020-04-28 | Mitsubishi Corporation Life Sciences Limited | Frozen bread dough improver |
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