JPH0767561A - Method for inhibiting gluten growth - Google Patents

Abstract

PURPOSE:To prevent palate feel from hardening by incorporating wheat flour with a cellulose of specific particle size followed by kneading with water to inhibit gluten growth. CONSTITUTION:Wheat flour is incorporated with a cellulose <=15mum in mean particle diameter at 0.5-10wt.% on a solid basis, based on the wheat flour and then is kneaded with water to perform wet abrasion by applying shear force on the depolymerized cellulose material. In this case, it is preferable that an aqueous dispersion containing fine cellulose <=15mum in mean particle diameter be added for this kneading.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to gluten growth for preventing adverse effects such as a hard texture of food caused by growth of gluten in the field of food etc. Regarding suppression method.

[0002]

2. Description of the Related Art Conventionally, as a method for suppressing such gluten growth, it has been generally practiced to add an oil and fat called shortening. However, a method of suppressing gluten growth by blending a large amount of fats and oils is a method that is incompatible with the tendency of foods to have low calories, and suppresses gluten growth without using fats or oils or by reducing the blending amount of fats and oils. A method is required, and JP-A-49-109566 describes that the growth of gluten is suppressed by using a cellulose crystallite aggregate.

[0003]

However, JP-A-49-49
Gluten growth was observed when conventional cellulose crystallite aggregates such as those described in Japanese Patent Publication No. 109566 and Asahi Kasei Kogyo No. 28 “Application of Avicel to Biscuits” (pages 83 to 91) were used. It is difficult to suppress it sufficiently, and there are problems that the mixed cookies have a rough texture.

[0004]

Means for Solving the Problems As a result of intensive investigations by the present inventors, by adding 0.5 to 10% of cellulose having an average particle size of 15 μm or less to wheat flour without using fats and oils. Have found a method of suppressing gluten growth more effectively than conventional cellulose crystallite aggregates.
That is, this method, in the case of kneading wheat flour,
This is a method of suppressing the growth of gluten by blending cellulose having an average particle diameter of 15 μm or less with wheat flour in a solid content ratio of 0.5 to 10%.

When the content of cellulose is less than 0.5%, it is not sufficient to suppress the growth of gluten. On the other hand, if the content of cellulose exceeds 10%, the astringency and astringency inherent to cellulose are felt, and the kneaded product becomes hard when baked, which is not preferable.
It is particularly preferably 5% or less. The celluloses referred to in the present invention are an aqueous dispersion containing fine cellulose having an average particle size of 15 μm or less, or 50 to 98% by weight of fine cellulose having an average particle size of 15 μm or less, water-soluble gums and / or hydrophilic substances 2. A composite of about 50% by weight,
A water-dispersible dry composite having an average particle size of 15 μm or less when dispersed in water is preferable.

The present invention will be described in detail below. The aqueous dispersion containing fine cellulose as referred to herein is obtained by subjecting a cellulosic material depolymerized by acid hydrolysis or the like to mechanical shearing and wet milling to obtain an average particle size of 15
It contains fine cellulose of not more than μm. An aqueous dispersion having a colloid fraction of 65% or more and a solid content concentration of 1 to 20% is preferable.

This aqueous dispersion of fine cellulose is used for acid hydrolysis, oxidative decomposition of wood pulp, refined linter, etc.,
It is obtained by depolymerization treatment by blasting, enzymatic decomposition, etc., and then wet grinding with mechanical shear using a mill such as a bead mill, a kneading and grinding machine such as a kneader or an extruder, an emulsifier such as a high-pressure homogenizer, etc. . It may be dried after the depolymerization treatment. The smaller the average particle size, the higher the gluten growth suppression effect, and the average particle size is 15 μm
If it exceeds, the number of particles decreases, so that the growth inhibition of gluten due to steric hindrance is insufficient, which is not preferable. Particularly preferably, it is 8 μm or less. Concentration of water dispersion is 1-20%
Is preferred. When the concentration is 1% or less, the amount of fine cellulose added to wheat flour cannot be increased, which is not preferable. On the other hand, if the addition amount exceeds 20%, wet grinding by mechanical shearing cannot be performed, and the average particle size of fine cellulose cannot be set to 15 μm or less, which is not preferable.

In addition, if the celluloses referred to in the present invention are to be blended in the form of a dried product, the redispersibility will be poor and the function will not be exhibited if the aqueous dispersion containing the fine cellulose is dried as it is. . The dried composite of fine cellulose referred to in the present invention comprises 50 to 98% by weight of fine cellulose in a solid content ratio, water-soluble gums and hydrophilic substances 2 to 50.
The average particle size when dispersed in water is 15μ.
It is preferably a water-dispersible dry composite having a m or less. Although slightly different depending on the type of water-soluble gums and / or hydrophilic substances, it is particularly preferably composed of 70-95% by weight of fine cellulose and 5-30% by weight of water-soluble gums and / or hydrophilic substances in terms of solid content. It is preferable that the average particle size is 8 μm or less and the colloid fraction is 65% or more. More preferably, the average particle size is 4 μm or less, and the colloid fraction is 80%.

The dried composite of water-dispersible fine cellulose is prepared by dispersing water-soluble gums and / or hydrophilic substances in fine cellulose obtained by grinding to form a homogeneous slurry, which is dried. Obtained by The moisture content of the dried fine cellulose composite is preferably 2 to 20%. The water content is particularly preferably 2 to 10%.
Water-soluble gums are water-soluble gums that are highly water-swellable and have good compatibility with cellulose, such as locust bean gum, guar gum, tamarind gum, quince seed gum, karaya gum, gum arabic, tragacanth gum, and gatti gum. , Arabinogalactan, agar, carrageenan, alginic acid and salts thereof, furceleran, pectin, quince, xanthan gum, curdlan, pullulan, dextran, gellan gum, gelatin, cellulose derivatives such as sodium carboxymethylcellulose.

The hydrophilic substance is an organic substance which is highly soluble in cold water and hardly causes viscosity and is solid at 25 ° C., and is a starch hydrolyzate, dextrin, sucrose, glucose, fructose, lactose, maltose, Isomerized sugar, coupling sugar, palatinose, neo sugar, mannitol, saccharified starch syrup, maltose, xylose, xylitol, water-soluble sugars such as lactulose and polydextrose, sugar alcohols such as maltitol, mannitol and sorbitol, sorbose Etc.

Complexation with water-soluble gums and / or hydrophilic substances results in rapid dispersion of the dry complex of fine cellulose in the presence of water. It is free to incorporate other ingredients to the extent that they do not interfere with the dispersion of the dry fine cellulose complex. Water-soluble gums forming a complex and /
Alternatively, the total amount of hydrophilic substances is 2 to 50% by weight. When the total amount of water-soluble gums and / or hydrophilic substances is less than 2%, the dispersion of the dried complex of fine cellulose in the presence of water is insufficient, and when it exceeds 50%, the cellulose content Along with the decrease, the gluten growth suppressing effect decreases.

Regarding kneading of wheat flour and celluloses, when the cellulose is an aqueous dispersion, it may be added to the wheat flour and the water content is adjusted before kneading. Adjust the water content to suit each application. Further, substances necessary for food production such as sugar and eggs may be blended at the same time. When the cellulose is a dried composite of fine cellulose,
The dried complex of flour and fine cellulose may be powder-mixed and then kneaded with water, but the dried complex of fine cellulose may be previously dispersed in water and then added to the flour and kneaded after water content adjustment. . The kneading of wheat flour with celluloses and water is mainly carried out by a kneading / grinding machine typified by a planetary mixer, a kneader, an extruder, a turbulizer, etc., but a kneading method by hand can also be used. The suppression of gluten growth can be known by washing the flour kneaded product with water and observing the condition such as elongation and stickiness of the residue. That is, when the growth of gluten is suppressed, the residue becomes less sticky and has no sharp elongation. On the other hand, when gluten grows, the residue becomes sticky, stretches, and has high elasticity.

The flour kneaded product in which gluten growth is suppressed by this method is used for baked confectionery, pizza pie, etc., and baked confectionery containing no fat or oil or reduced in fat or oil can be produced. The measuring methods of the numerical values used in the present specification are shown below. <Colloid Fraction> (1) 0.75 g of the solid content of the sample is put in an ace homogenizer (AM-7 manufactured by Nippon Seiki Co., Ltd.) containing distilled water so that the total amount becomes 300 g. (2) Disperse at 15000 rpm for 2 minutes. (3) Accurately weigh 10 ml of the dispersion liquid in a weighing bottle. (4) Transfer the remaining dispersion to a centrifuge tube and add 1 at 2000 rpm.
Centrifuge for 5 minutes.

(H-300 manufactured by Centrifuge in Japan) 10 ml of the supernatant liquid is accurately placed in a weighing bottle and the weight is accurately weighed. (5) Dry the weighing bottles of (3) and (4) in a dryer at 105 ° C. for 10 hours. (6) Precisely weigh the solid content of (3). Precisely weigh the solid content of Ag (7) (4). Bg (8) Correct the water-soluble component (total of water-soluble gum and hydrophilic substance).

Amount of water-soluble component: S%, colloid fraction (%) = (B−A × S / 100) / (A ×
(1-S / 100)) × 100 <Average particle size> (1) 3.0 g of the solid content of the sample is put in an ace homogenizer containing distilled water to make the total amount 300 g. (2) Disperse at 15,000 rpm for 5 minutes. (3) Horiba Laser Diffraction Particle Size Analyzer (LA-5
00) is used to measure the particle size distribution. The average particle size is a particle size with an integrated volume of 50%. <Moisture content of the composite> About 3.0 g of the composite was weighed, and an infrared moisture meter (FD-220 manufactured by Kett Scientific Laboratory Co., Ltd.)
The moisture loss (%) is defined as the loss on drying when dried for 20 minutes at a drying temperature of 105 ° C. <Solid content concentration of water dispersion> Weigh about 5 g of the water dispersion,
Infrared moisture meter (FD-22 manufactured by Kett Scientific Research Institute Co., Ltd.
In (0), the moisture content (C%) is measured for the loss on drying when dried for 30 minutes at a drying temperature of 105 ° C., and the solid content concentration is calculated by the following formula.

Solid content concentration (%) = 100-C

[0017]

EXAMPLES Next, the present invention will be described in more detail by way of examples.

[0018]

Example 1 A commercially available DP pulp was shredded and hydrolyzed in 10% hydrochloric acid at 105 ° C. for 20 minutes to obtain an acid-insoluble residue, which was filtered and washed to prepare a cellulose dispersion having a solid content of 10%. . This cellulose dispersion liquid was subjected to a medium agitation wet pulverization device (Apex Mill, Kotobuki Giken Kogyo Co., Ltd.
-1 type), zirconia beads having a diameter of 1 mm are used as a medium, and the mixture is pulverized by two passes under the conditions of a stirring blade rotation speed of 1800 rpm and a cellulose dispersion supply amount of 0.4 l / min, to obtain an aqueous dispersion. Cellulose A was obtained. Cellulose A has an average particle size of 3.1 μm and a colloid fraction of 73
%Met.

Next, wheat flour (strong flour, made by Nisshin Seifun) 30
To 0 g, 50 g of cellulose A (solid content ratio to wheat flour is 1.7%) was added, and after about 130 g of water was added, a planetary mixer (5DM-R manufactured by Shinagawa Kogyo Co., Ltd.) was used for 10 minutes using a hook-type paddle. Kneaded Next, the kneaded product was immersed in water for 20 minutes, then the portion other than gluten was washed away with running water, and the state of the remaining gluten was observed. As a result, it was confirmed that the residue was a sticky, easy-to-cut, non-elongating residue, and the growth of gluten was suppressed.

[0020]

Example 2 A dispersion having a total solid content concentration of 10% was prepared in which the cellulose A of Example 1 was mixed with xanthan gum and maltodextrin at a solid content ratio of 75/5/20. Use an applicator to make this dispersion 3
mm on aluminum plate, hot air dryer 8
A film was obtained by drying at 0 ° C. for 60 minutes. This film was pulverized with a flash mill to obtain a composite cellulose B. The average particle size when cellulose B is dispersed in water is 3.
At 5 μm, the colloid fraction was 92%.

Cellulose B 10 g (solid content ratio to wheat flour 3.3%) was added to wheat flour (strong flour) 300 g,
Further, about 170 g of water was added and the same operation as in Example 1 was carried out to observe gluten growth. As a result, it was confirmed that the residue was a sticky, easy-to-cut residue that did not extend, and that the growth of gluten was suppressed more than in Example 1.

Further, after 10 g of cellulose B was dispersed in 170 g of water and added to wheat flour, the same operation and observation were carried out, and it was confirmed that the growth of gluten was similarly suppressed.

[0023]

Example 3 According to JP-A-49-109566,
A cellulose crystallite aggregate was produced. In other words, commercial DP
After the pulp was shredded, the acid-insoluble residue obtained by hydrolysis at 105 ° C for 15 minutes in 2.5N hydrochloric acid was filtered and washed, and then a fluidized bed dryer (FL-9 manufactured by Freund Sangyo Co., Ltd.).
0) at an inlet temperature of 80 ° C. Then, it was pulverized with a bantam mill (manufactured by Fuji Paudal) to obtain a cellulose crystallite aggregate. The average particle size of this cellulose crystallite aggregate is 25 μm.
It was m. This cellulose crystallite aggregate was added to have a solid content of 15
% Dispersion, a Gorin homogenizer (5M manufactured by Nippon Seiki Seisakusho Co., Ltd.) was used, and the mixture was treated for 4 passes at a pressure of 550 kg / cm ² with an average particle size of 7.0 μm and a cellulose dispersion of 65% colloid fraction C Got

300 g wheat flour (strong flour) and cellulose C
80 g (solid content ratio to wheat flour is 4.0%) and water 1
Using 00 g, the same operation as in Example 1 was carried out and observed, and it was confirmed that the growth of gluten was suppressed. .

[0025]

Example 4 A dispersion having a total solid content concentration of 12%, in which the cellulose C and sodium carboxymethyl cellulose of Example 3 were mixed at a solid content ratio of 90/10, was prepared. Next, a drum dryer (KDD-1 type manufactured by Kusunoki Machinery Co., Ltd.)
Then, it was dried at a vapor pressure of 1.8 kg / cm ² and a rotation speed of 1.5 rpm. Next, the dried product was pulverized with a flash mill to obtain a cellulose D as a composite. The average particle size of cellulose D when dispersed in water is 6.8 μm, and the colloid fraction is 75
%Met.

When the effect of suppressing gluten growth was observed in the same manner as in Example 2, the same effect was confirmed.

[0027]

[Example 5] The same operation as in Example 2 was performed using 300 g of wheat flour (soft flour, made by Nisshin Seifun), 10 g of cellulose B of Example 2 (solid content ratio to wheat flour was 3.3%), and 180 g of water. Gluten growth was observed. As a result, it was observed that the growth of gluten was suppressed with almost no residue remaining.

[0028]

COMPARATIVE EXAMPLE 1 Using the cellulose crystallite aggregate of Example 3 having an average particle size of 25 μm, the gluten growth was observed in the same manner as in Example 2. As a result, it was confirmed that gluten with elasticity and elongation was growing and that gluten growth was not sufficiently suppressed.

[0029]

Comparative Example 2 300 g of wheat flour (strong flour), 10 g of cellulose A of Example 1 (solid content ratio to wheat flour is 0.3
%) And 170 g of water, the same operation as in Example 1 was carried out and observed. As a result, it was confirmed that gluten having stickiness, elasticity and elongation was growing.

[0030]

[Comparative Example 3] 300 g of wheat flour (strong flour), 40 g of cellulose B of Example 2 (solid content ratio to wheat flour was 13.3)
%) And 140 g of water, the same operation as in Example 2 was carried out and observed. As a result, almost no residue remained, and the growth of gluten was suppressed. However, at the stage of the kneaded product, it had a strong astringent taste and was not practical for food.

[0031]

In the past, fats and oils were generally used to suppress the growth of gluten, and cellulose crystallite aggregates were used as a substitute for fats and oils for reducing calories. According to the method using fine cellulose having a particle size of 15 μm or less, the growth of gluten can be suppressed more effectively without affecting the texture. In addition, fine celluloses are not absorbed by the living body, and are expected to have an organizing function such as intestinal regulating action as dietary fiber. By a method of suppressing the growth of gluten by blending the celluloses of the present invention,
Do not add oil or fat, or reduce the amount of oil or fat,
It is possible to produce baked confectionery, pizza pie, etc. by mixing necessary substances such as sugar, eggs, salt and the like.

Claims (3)

[Claims] 1. A method for suppressing gluten growth of wheat flour, which comprises blending 0.5 to 10% of cellulose with an average particle size of 15 μm or less with respect to the wheat flour in a solid content ratio when the wheat flour is hydrolyzed and kneaded. 2. The method for suppressing gluten growth according to claim 1, wherein the cellulose is an aqueous dispersion containing fine cellulose having an average particle size of 15 μm or less. 3. Cellulose comprising 50 to 98% by weight of fine cellulose having an average particle size of 15 μm or less, water-soluble gums and / or
2. A complex comprising 2 to 50% by weight of a hydrophilic substance, which is a water-dispersible dry complex having an average particle size of 15 μm or less when dispersed in water. Gluten growth control method.