JPH0675461B2 - Oil and fat composition for improving flour dough - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil and fat composition for improving wheat flour dough, and more specifically, a solid powder part consisting of a dry powder of yeast cells and a protease, an oil and fat part and an emulsifier. The present invention relates to an oil and fat composition having an improved flour dough improving function.

[Conventional technology and problems]

Oil and fat compositions such as margarine and shortening are used as an auxiliary material in the preparation of flour dough, and the function of the oil and fat composition is to improve the extensibility of the dough, to increase the gas retention and increase the volume of the product, Imparting mechanical resistance,
It is known to act to prevent product aging. On the other hand, yeast is also used as an auxiliary material, and is known to function as gas generation, promotion of dough formation, and flavor formation.

Physical properties such as extensibility, mechanical resistance, and gas retention required for flour dough are presumed to be related to the reduction of molecular weight by dissociation of gluten protein and the formation of network by their reconstitution, and various studies have been advanced. It is known that reduced glutathione cleaves the -SS bond of gluten protein among yeast-derived substances, and that protease improves the extensibility of dough through the reduction of protein molecular weight. Therefore, its application as an improving agent for flour dough has been attempted. Yeast extract, which seems to contain reduced glutathione, has a drawback that it is difficult to use because reduced glutathione is susceptible to air oxidation and is extremely unstable. Further, since the amount of protease contained in the yeast cells is very small, it is difficult to effectively use the useful substances contained in the yeast cells as they are.

Therefore, as a result of intensive studies conducted by the present inventors to overcome such drawbacks, the presence of a dry powder of yeast cells and a new protease in the flour dough results in a synergistic remarkable dough improving effect. It has been found that it can be exerted, and more specifically, by adding an oil and fat portion and an emulsifier thereto to form an oil and fat composition, the reducing power of yeast-derived reducing glutathione in the oil and fat composition and the power of added protease. It was found that the valency was maintained good and that the dispersibility of a trace amount of components such as the solid powder part in the dough was improved satisfactorily, and the present invention was completed.

[Means for solving problems]

That is, the present invention includes a fat / oil composition for improving wheat flour dough, which comprises (A) a dry powder of yeast cells and a solid powder part comprising a protease, (B) an oil part, and (C) an emulsifier. .

First, a dried yeast cell is prepared. Typical examples of yeasts include yeasts belonging to the genus Saccharomyces such as baker's yeast, brewer's yeast, wine yeast and sake yeast.
Candida, Kluyveromyces (Klu)
yeast belonging to everomyces) can also be used, but the yeast is not limited to these yeasts. Before drying the yeast cells, a pretreatment such as an autolysis method, a heat treatment method and a mechanical destruction treatment method may be carried out. As a typical simple pretreatment, yeast suspension (concentration is 1 to 20% by weight, dry cell concentration range) is heated at pH 4 to 6 and 60 to 95 ° C for a short time, for example, 2 to 15 minutes. The method of processing is mentioned. Most of the enzyme activity is inactivated, but reducing substances and the like leak to the outside of the cells and can be effectively used, so during drying, filtration,
It is also possible to remove the cells by centrifugation or the like before use. As a method for drying yeast cells, a drying method generally used in food processing such as spray drying can be used. At that time, wheat protein, casein soybean protein, skim milk powder, egg albumin, proteins such as gelatin, starches, carbohydrates such as dextrin, or gum arabic, guar gum, carrageenan, xanthan gum, gums such as cellulose derivatives as a coating agent or a protective agent. It is possible to add and use the kind.

The protease that can be used in the present invention may be any commercially available one, but preferably pH 5.0 to 10.0, temperature 20 to 5
It is used at 0 ° C, and one with high stability is easy to use. Also,
Enzymes activated by SH compounds such as reduced glutathione such as papain can also be preferably used.

As fats and oils, soybean oil, cottonseed oil, rapeseed oil, palm oil,
Coconut oil, peanut oil, corn oil, palm kernel oil, jojoba oil (Jojoba), quince oil (Cuphea), fish oil, cow oil, animal and vegetable oils such as milk fat, and their hardened oils, fractionated oils, transesterification oils, etc. They can be used alone or in combination of two or more. The melting point of the oil / fat raw material is preferably in the range of 20 to 45 ° C.

As the emulsifier, glycerin fatty acid ester, propylene glycol fatty acid ester, polyglyceric acid fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin and the like which are generally used in foods can be used.

The fat and oil composition of the present invention comprises 1 to 70 parts by weight of a solid powder part (A) consisting of the dry powder of yeast cells and a protease, 35 to 99 parts by weight of a fat and oil part (B), and an emulsifier (C).
It consists of 0.1 to 5 parts by weight.

As a method for preparing the oil and fat composition, the oil and fat portion and the emulsifier are heated and dissolved at around 70 ° C., cooled to 25 to 45 ° C., the dry powder of yeast cells and protease are added, uniformly dispersed, and rapidly cooled and kneaded. To be plasticized to obtain an oil / fat composition in which the solid powder portion is uniformly dispersed.

As the device, a botter, an onrator, a combinator, a mixer with a heating / cooling device, or the like can be used.

It is the amount of yeast powder dry powder and protease in the oil composition of the present invention, when using a part or all of the fat blending amount such as shortening or margarine used in the flour dough as an alternative, yeast cells The amount of reducing substances in the dry powder is 1 to 3000 ppm, preferably 5 to 1500 pp in terms of glutathione (GSH) conversion with respect to the main raw material flour.
Protease titer at pH 9.0 with respect to 1 g of wheat flour, 0.001 to 1000 Unit, preferably 0.01 to 500 Un
It can be set each time to be about it.

The total amount of reducing substances in the powder obtained by drying the yeast cells was measured by an iodometric titration method using potassium iodate (KIO ₃ ), and the amount of reducing substances was evaluated by GSH conversion value. That is, to a fixed amount of sample, 2% sulfuric acid aqueous solution 15 ml, 5% potassium iodide solution 2 ml, N / 2
2 ml of a sulfosalicylic acid solution and 1 ml of a 1% starch solution were added, and titration was performed with a 10 ⁻³ M potassium iodate (KIO ₃ ) solution, and the end point was determined by the blue color development. The titrated value was converted into the reducing power of reduced glutathione to represent the total amount of reducing substances.

The activity of protease was measured as follows.
1 ml of 1.5% milk casein solution (pH 9.0) in a test tube (15 mm
X150mm), put in a constant temperature water bath at 37 ℃ to preheat, add 1ml of diluted sample (pH9.0), shake well, and immediately at 37 ℃
After putting it in the constant temperature water bath for 10 minutes and keeping it, add 2 ml of 0.4M trichloroacetic acid solution to it and keep it at 37 ° C for 25 minutes,
It was filtered. Take 1 ml of the filtrate in a test tube (30 mm × 200 mm), 5 ml of 0.4M sodium carbonate solution and Folin reagent (1N) 1
After adding ml and shaking well and keeping at 37 ° C. for 20 minutes for color development, the absorbance E of this solution at a layer length of 10 mm and a wavelength of 660 mμ was measured. Separately, 2 ml of 0.4 M trichloroacetic acid solution was added to 1 ml of diluted sample (pH 9.0), and then 1.5% milk casein solution (pH 9.0) that had been preheated in a constant temperature water bath at 37 ° C.
The one to which 1 ml was added was operated in the same manner, and the absorbance E'was measured to give a blank. Under the above-mentioned measurement conditions, the enzyme activity showing color development corresponding to 1γ of tyrosine per minute at 37 ° C was 1 Uni.
I decided to t. The value obtained by subtracting 0.D. (E ') in the blank test from the OD (E) of the enzyme-treated one represents the amount of the reaction product generated by the enzyme action, and this (EE')
The corresponding activity was read by applying it to the tyrosine standard curve prepared separately, and this was multiplied by the dilution factor of the sample to express the activity (Unit) per 1 g of the sample.

The oil / fat composition prepared as described above can be stored at a temperature of 20 ° C. for at least 2 months, during which the total reducing power and protease activity are maintained at 95% or more of those at the time of oil / fat composition preparation.

When using the oil composition of the present invention for the modification of flour dough, as described above, the amount of the reducing substance is 1 to 3000 ppm, preferably 5 to 1500 ppm in terms of GSH conversion value with respect to the flour of the main raw material.
ppm, protease amount 0.001 ~ 1000 Unit, preferably 0.01 ~ 500 Unit 1 g wheat flour at pH 9.0
It is used as a substitute for some or all of the fats and oils such as shortening or margarine used in the dough so that it becomes about Unit, and the optimal amount at that time also changes depending on each application, so the optimal blending amount by the physical property test and trial production test. To decide.

[Action / effect]

Bread, croissant, pizza, by adding the fat composition of the present invention to flour dough such as pie, as shown in the Examples below, the plasticity of the dough is reduced to enhance the extensibility and impart mechanical resistance to the dough, etc. It has an excellent improvement effect.

〔Example〕

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited thereto. still,
Unless otherwise specified, "%" and "parts" mean "wt%" and "parts by weight", respectively.

Example 1 Baker's yeast (Sacchromyces cevevis) commercially available as yeast
iae) pressed cells (water content approx. 70%) are suspended in water, 12kg / 20
l (Approximately 18% in terms of dry cells) Prepare a pH 4.5 suspension and
After heat treatment at ℃ for 10 minutes, it was rapidly cooled and the bacterial cells were filtered. After uniformly dispersing 325 g of dextrin as a powdering aid in 12 l of the obtained filtrate, a spray dryer (L-8 type spray dryer: Okawara Kakoki Co., Ltd.) was used, and the inlet temperature was 165 ° C.
Spray drying was performed under the conditions of an outlet temperature of 75 to 80 ° C. and a feed amount of 2 l / Hr to obtain 650 g of a dried product obtained by heating yeast cells. The GSH content in the dried product was 4.0%.

Hardened palm oil (MP35 ℃) 40%, hardened corn oil (MP33
35% and 25% palm fractionated liquid oil 25% were mixed with 0.38 parts of sucrose fatty acid ester and 0.2 parts of soybean lecithin as an emulsifier, and dissolved by heating at 70 ° C to prepare an oil phase part. This oil phase was cooled to 30 ° C with stirring, and 13.3 parts of the dried yeast cell body obtained earlier and 0.4 parts of protease (commercial enzyme preparation A.150000U / gpH9.0) were added and uniformly dispersed. The mixture was quenched and kneaded through a botter to obtain an oil and fat composition.

The obtained oil and fat composition was stored at 5 to 20 ° C., and the oil and fat composition sampled over time was dissolved at 40 ° C., and the reducing substance and protease were separated from the oil phase portion by water extraction, and the amount of these reducing substances was reduced. And the protease titer was measured to examine the storage stability from the time of preparation. The results are shown in FIGS. 1 (A) and (B).

As is clear from FIGS. 1 (A) and (B), the product of the present invention has extremely stable reducing power and protease titer, and retains 95% or more activity even after 2 months storage at 20 ° C. I understand.

Example 2 An oil and fat composition was prepared using the dried yeast cells obtained in Example 1.

That is, hardened palm oil (MP40 ° C) 50%, hardened corn oil (MP33 ° C) 40%, mixed oil 48.7 parts consisting of soybean oil 10%, glycerin fatty acid ester 0.1 part as an emulsifier, soybean lecithin 0.2 parts, It melt | dissolved by heating at 70 degreeC and the oil phase part was prepared. The oil phase was cooled to 35 ° C with stirring, 50 parts of yeast yeast dry matter and 1 part of protease (commercial enzyme preparation B.20000U / g pH9.0) were added, and the mixture was rapidly kneaded and then dried yeast yeast cells. An oil and fat composition in which the protease was uniformly dispersed was obtained.

The obtained oil and fat composition was stored at 20 ° C., and stability of reducing power and protease titer was examined. As a result, it was confirmed that the product of the present invention retains reducing power and protease titer of 95% or more for at least 2 months.

Example 3, Comparative Examples 1 and 2 Using the oil and fat composition obtained in Example 2, the effect on straight bread was examined.

After kneading the raw materials excluding the oil and fat composition at low speed for 1 minute, medium speed for 1 minute, and high speed for 5 minutes, the oil and fat composition was added, and further low speed for 1 minute and medium speed for 1 minute
Min, high speed for 5 minutes. Kneading temperature is 26 ~ 27 ℃
Adjusted to. After fermenting at 30 ℃ for 1 hour, punch the dough, degas, divide the dough, take a bench time for 25 minutes, mold the obtained dough with a moulder, mold and proof it, and ferment it for 230 minutes. It was baked at 25 ° C for 25 minutes. The results obtained are shown in Table 1.

As shown in Table 1, as compared with Comparative Examples 1 and 2, in Example 3 using the fat composition of the present invention, the reducing substance and the protease act synergistically to improve the extensibility and viscoelasticity of the dough. It was also confirmed that the rough condition of the dough was improved in the observation result during molding with a moulder. Also, the specific volume,
The outer and inner phases were also good.

Example 4, Comparative Examples 3 and 4 Using the oil and fat composition obtained in Example 2, the effect on croissant was examined.

Wheat flour and fat milk powder are added to a mixture of sugar, salt, and yeast food in a small amount of water, yeast solution and the remaining water are added, and the mixture is mixed for 2 minutes at low speed, 3 minutes at medium and high speed, and fat for kneading is added at low speed. Mixing was performed for 2 minutes at medium and high speed. The kneading temperature was 27 ± 0.5 ° C. 3 hours at 30 ℃
After fermentation for 0 minutes, divide the dough, roll it up, and cool at -10 ° C.
The temperature was adjusted at -3 ° C overnight.

Extend the dough into a square, wrap the fat and oil in
After rolling it in a reverse sheeter and folding it in three, retard it at -3 ° C for about 1 hour, and roll the retarded material again in three rolls.
I retarded more than an hour. The retarded dough was rolled, shaped, fermented, and then baked at 180 ° C for 14 minutes. The results obtained are shown in Table 2.

As shown in Table 2, in comparison with the reducing substances and protease alone of Comparative Examples 3 and 4, in Example 4 using the oil composition of the present invention, the appearance and internal phase of the croissant product were significantly improved. I understand that Further, when the rough state of the dough during rolling was observed, it was confirmed that the rough state of the dough was significantly improved, and the deformation of the dough during shaping and the deformation after firing were also significantly improved.

Example 5, Comparative Examples 5 and 6 Using the oil and fat composition of Example 2, the effect on pizza was examined.

Yeast was previously dissolved in water, and all the ingredients were mixed by mixing for 3 minutes at low speed and for 3 minutes at medium speed to prepare a dough. The kneading temperature of the dough was 26 ± 0.5 ° C. 3 at room temperature
After taking a floor time of 0 minutes, divide it, roll the dough for 15 minutes, roll and shape with a sheeter, put the ingredients on the pizza table, 220
Baking was performed at 10 ° C. for 10 minutes. The results obtained are shown in Table 3.

As is clear from Table 3, in comparison with the reducing substances of Comparative Examples 5 and 6 and the protease alone, in Example 5 using the oil composition of the present invention, the dough at the time of mixing, dividing and shaping was finished softly, Deformation after firing was suppressed, and the appearance and internal phase were remarkably improved.

Example 6, Comparative Examples 7 and 8 Using the oil and fat composition of Example 2, the effect on pies was examined.

Oil, fat, salt, and water were added to the flour, and the mixture was mixed at a low speed for 2 minutes and a medium-high speed for 5 minutes, and kneaded at a dough temperature of 19 ° C. Immediately after kneading, perform division rounding, cool at -5 ° C, and add 1 at 0 ° C.
I adjusted the temperature at night.

The dough was rolled into a square, and the roll-in oil was rolled in three with a reverse sheeter and retarded at 0 ° C. for about 1 hour. The retarded fabric was rolled again in three and retarded for 2 hours or more. After rolling and shaping the retarded material, apply 15 at 200 ℃.
Bake for minutes. The results obtained are shown in Table 4.

As shown in Table 4, in comparison with the reducing substances and proteases of Comparative Examples 7 and 8 alone, Example 6 using the fat composition of the present invention significantly improves the appearance, inner layer, and mouthfeel of the pie product. I understood it. It was also confirmed that the rough state of the dough during rolling was remarkably improved.

[Brief description of drawings]

1 (A) and 1 (B) are graphs showing the stability of reducing power and protease activity in the oil and fat composition of Example 1, respectively.

Claims (3)

[Claims] 1. A solid powder part comprising (A) yeast yeast dry powder and protease, (B) oil and fat part, and (C).
An oil and fat composition for improving flour dough, which comprises an emulsifier. 2. An oil and fat composition comprising 1 to 70 parts by weight of a solid powder part, 35 to 99 parts by weight of an oil and fat part, and 0.1 to 5 parts by weight of an emulsifier, which is obtained by rapid plasticization. The oil composition according to the item. 3. The amount of reducing substances is 1 to 3000 ppm in terms of glutathione conversion with respect to wheat flour which is the main raw material, and the protease titer at pH 9.0 is 0.001 to 1000 per 1 g of flour.
It can be added so as to be within the range of Unit.
Or the oil and fat composition according to 2.