JPH054053B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to anti-staling agents for bread or cakes containing dried fruit. Traditional dried fruits include raisins, apricots,
Products containing plums, jujubes, apples, etc. in breads and cakes are sold, but a common problem with these products is that the dough ages quickly and becomes dry compared to products that do not contain dried fruits. easy to become The cause of this is that during the dough manufacturing stage and baking, a rapid transfer of moisture from the dough to the dried fruit occurs, resulting in a lower moisture content in the dough after baking.
In particular, when fruit is used, the acid is thought to alter the quality of starch and reduce the aging resistance. Conventionally, the following methods have been considered as methods for preventing dryness and aging of breads and cakes that do not contain dried fruits. It is known that guar gum is used alone as a gum, but the effect of using it alone is small. Also, xanthan gum is not affected by the presence of acid or oxygen, but it is expensive. It can be used for products with high commercial value, but cannot be used for cheap products. There are also examples of using starches, but they are generally less effective than gums. Among starches, grain starches have low water retention and are also low in anti-aging effects. Also, starch is α-
So-called modified starches, such as starches that have been oxidized, hydrolyzed, or phosphorylated, have water-retentive properties and, when used in large quantities, have a high anti-aging effect, but the texture of the product deteriorates.
Protein also has water-retaining ability and anti-aging properties, but has poor film-forming properties. As mentioned above, various methods have been tried, but these methods cannot adequately cope with the situation where the storage period of bread and cakes is becoming longer. In particular, cakes have a long shelf life, in some cases for six months, and bread ages extremely quickly, so users are strongly requesting a method that can slow this down even a little. On the other hand, in the production of breads and cakes containing dried fruits, the only thing that is done is to add water to the dried fruits to allow them to absorb water before adding them to the dough. However, although this method can prevent the effects of water absorption in dried fruit, it cannot prevent the effects of acids. As a result of the inventors' investigation into prevention of deterioration of aging resistance due to the prolonged storage period of breads and cakes containing dried fruits, the inventors identified gums, modified starches, and proteins. The anti-aging agent, which consists of a ratio of discovered that it can prevent aging. That is, in the present invention, the weight ratio of gum, modified starch, and protein is 10 to 20:1 to 30:5, respectively.
Consists of 15 ratios, and the total amount of those three components is 3
~60% by weight, 0.5 to 5.0% by weight of edible oil and fat, with salt added if necessary, and the remaining powdered sugar is used as an anti-aging agent when producing bread or cakes containing dried flakes. ,
Dried fruits are immersed in water or hot water in which the composition is dissolved to absorb water and form an anti-aging agent coating, and then mixed with dough materials for bread or cake to obtain dough. Alternatively, the dried flakes washed with water and the composition may be mixed together and then mixed into the dough for use. Dried fruit to be added to bread or cake to which the bread or cake anti-aging agent of the present invention is applied include apricots, plums, jujubes, apples, bananas,
Examples include dried pineapple, plain, etc., and raisins. Examples of the gum used here include xanthan gum, tamarind gum, guar gum, carrageenan gum, locust bean gum, gum arabic, gum tragacanth, mannan gum, pectin, and at least one selected from these.
Examples of modified starches include hydrolyzed starch, pregelatinized starch, esterified starch, etherified starch, and phosphorylated starch. Proteins include soy protein, wheat protein,
Examples include gelatin and milk protein. Two or more of these gums, modified starches, and proteins can also be used in combination. The formulation that provides stable anti-aging ability is:
The ratio of gum: modified starch: protein is 10~10 each.
When used in the range of 20:1 to 30:5 to 15, high anti-aging performance can be obtained. That is, in the above ratio, if the gum quality is less than 10 or the modified starch content is less than 1, the water retention property will be low and the desired anti-aging performance will not be obtained. Furthermore, if the gum quality exceeds 20 or the modified starch exceeds 30, water retention and anti-aging performance will be improved, but the texture and texture will be poor, and the taste will also be bad.
When the protein content is less than 5, the film forming property is poor and the anti-aging performance deteriorates quickly, and when it exceeds 15, the film forming property increases, but the anti-aging performance is insufficient. In addition to the gums, modified starches, and proteins mentioned above, powdered sugars include powdered sugar (powdered sugar), powdered maltose, powdered glucose, powdered lactose,
Other powdered reducing sugars, invert sugars, etc. are used.
As the edible oil, edible animal oil or vegetable oil can be used, regardless of whether it is solid at room temperature or liquid. Examples of these include beef tallow, pork fat, soybean oil, rapeseed oil,
Examples include coconut oil, palm oil, etc., and hardened oils obtained by hardening these fats and oils or fish fats. In addition to the above, salt may be added as needed. Gums, modified starches, proteins, edible oils and fats,
When using powdered sugar and salt, it is best to include gums, modified starches, and proteins in a total amount of 3 to 60% by weight, and edible fats and oils of 0.5 to 5.0% by weight. Weight% and salt 0~
3.0% by weight was added, and powdered sugar was added to the above total weight% to make 100% by weight. If the total amount of gum, modified starch, and protein in the total amount is less than 3% by weight, the desired antiaging performance cannot be obtained, and if it exceeds 60% by weight, it will take time to homogenize mixing with powdered sugar, Since the solubility in water decreases, it becomes difficult to uniformly coat dried fruits. The total amount of these three components is preferably 15 to 35% by weight in consideration of anti-aging effects and water solubility. Furthermore, if the edible fat content is less than 0.5% by weight, the effect of preventing the powder from scattering will not be obtained, and if it exceeds 5.0% by weight, the powder will become sticky and caked, making it impossible to maintain its powder form. Although the method for producing the anti-aging agent of the present invention does not require any special mixing techniques, one example of the method is to mix edible oils and fats with gum, modified starch, and protein, and then mix this in advance. Mix salt and powdered sugar or add to powdered sugar and mix well. At this time, powdered sugar is added to uniformly disperse the above mixture to equalize the effect and to prevent caking. Edible oils and fats are used to prevent powder from scattering during the production and use of anti-aging agents. The anti-aging agent obtained in this way is used when manufacturing bread and cakes, after treating the dried flakes with the anti-aging agent in advance, it is added to the batter ingredients and batter of the bread and cake. To obtain a high effect, first dissolve the anti-aging agent in water or hot water, add this to the dried fruit, mix it so that it evenly adheres to the dried fruit, and leave it for more than 2 hours.
Preferably, after leaving it for 20 hours or more, it is added to bread or cake batter and mixed for use. The amount of anti-aging agent added is 3 to 10% by weight based on dry flakes.
A range of is preferred. Breads and cakes containing dried flakes are obtained by baking the dough obtained in the following manner, but these breads and cakes are inferior to similar breads and cakes obtained by conventional methods. It has good texture, texture, and aging resistance, and these properties show little deterioration over time, so it is recognized that it has a long shelf life. Example 1 Add 1 part of salt to 77 parts of powdered sugar and mix well. Next, 5 parts of xanthan gum, pregelatinized starch
10 parts of soybean protein, 5 parts of soybean protein, and 2 parts of rapeseed oil were thoroughly mixed until homogeneous, added to the salted sugar, and mixed uniformly to obtain powdered anti-aging agent 1. Example 2 Add 1.5 parts of salt to 74.5 parts of powdered sugar and mix well. Next, 5 parts of tamarind gum, 9 parts of phosphorylated starch, 5 parts of pregelatinized starch, and 3 parts of milk protein.
1 part and 2 parts rapeseed oil, mix well until homogeneous.
This was added to the above sugar and mixed uniformly to obtain powder anti-aging agent 2. Example 3 Add 1 part of salt to 68 parts of powdered sugar and mix well. Next, mix 10 parts of guar gum, 10 parts of hydrolyzed starch (dextrose), 8 parts of wheat protein, and 3 parts of soybean oil until homogeneous. Add this to the salted sugar, mix evenly, and powder. anti-aging agent 3
I got it. Example 4 Antioxidant 1 obtained in Examples 1, 2, and 3,
Dissolve 2 and 3 in water or hot water, add this to the dried fruit, mix well, and leave for 24 hours.
Added to bread and cake batter. Measurement examples 1 to 3 are examples using the anti-aging agent of the present invention.
Table 1 shows the blending ratio of anti-aging agent, water, type and number of dried fruits, and type of dough. Similarly, as comparative examples, examples in which neither antiaging agents nor dried fruits were added (Comparative Examples 8 and 9), and 5 parts of a mixture in which 4 parts by weight of powdered sugar was added to 1 part by weight each of gum, starch, protein, and modified starch. Examples in which 100 parts of raisins were treated in the same manner as above (Comparative Examples 1 to 7),
Bread or cake dough shown in Table 1 was prepared for the examples (blanks 1 and 2) in which no antiaging agent was added and dried fruits that had been previously treated with water were added, and subjected to a post-baking test. The composition of the bread and cake dough used here is as follows. (1) Bread dough mixture (Direct kneading method) Strong flour 100 parts Sugar 6 Salt 1.8 Skimmed milk powder 2 Shyotoning 5 Yeast 3.5 Water 66 (2) Butter cake mixture Light flour 100 parts Sugar 100 Eggs 80 〃 Margarine 80 〃 Knead the above ingredients to make dough, and after kneading, add dried fruits to the total amount of dough as shown in Table 1.
Add the entire amount of 100 parts previously treated with 5 parts of anti-aging agent and 25 to 28 parts of water, mix them so that they are almost uniform throughout the dough, and then put them in a foil to ferment. The breads and cakes obtained by baking the breads and cakes in Table 1 were left indoors, and the texture due to changes over time was evaluated.
Anti-aging properties were measured based on texture. The results are indicated by "○, △, ×". ○ has good texture and texture, and aging has not yet occurred. △ indicates a slight decrease in both the texture and the texture. × indicates poor texture and texture, and aging has progressed considerably. XX is extremely aged, and XX is extremely aging. From the results in Table 2, in all of the measurement examples, the number of days until aging started was longer than when no anti-aging agent was added, and when gum, starch, modified starch, and protein were added individually. Moreover, the rate of aging is slowing down. Next, using Measurement Example 1, a blank, and a comparative example, the time at which the maximum stress was exhibited by the rheometer in the case of raisin buns was measured, and the progress of aging was measured. (Measurement conditions) Measuring equipment: Rheometer Sample: Bread was cut into 40 mm long x 40 mm wide x 30 mm thick (unit: mm) and used for measurement. Adapter: 15mm diameter circular shape Maximum stress: 20g Sample stage speed: 33.5 seconds/10mm Under the above measurement conditions, measure the maximum stress and the time until the pan breaks (time until the sample stage stops). , aging properties were determined. The results are shown in Table 3. The longer the time, the less aging progresses. Measurement example 1
Compared to the blank and Comparative Examples 2, 4, 6, and 7, these have better aging properties.

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Claims (1)

[Claims] 1 In weight ratio, (A) at least one gum substance selected from the group consisting of xanthan gum, tamarind gum, guar gum, carrageenan gum, locust bean gum, gum arabic, tranganth gum, mannan gum, and pectin; (B) ) Hydrolyzed starch, pregelatinized starch, esterified starch,
(C) At least one type of modified starch selected from the group consisting of etherified starch and phosphorylated starch; A), (B), and (C) are each 10~20:1~30:5~
Consists of 15 ratios, and the total amount of (A), (B), and (C) is 3~
An antiaging agent for bread or cakes containing dried fruit, characterized in that it consists of 60% by weight, 0.5 to 5.0% by weight of edible fats and oils, salt added if necessary, and the remainder powdered sugar.