JPH08140605A - Quality improver for wheat flour and wheat flour product and their improvement - Google Patents

Abstract

PURPOSE: To obtain a speck inhibitor widely usable for dough comprising wheat flour as a raw material, suppressing occurrence of speck, change in color and fading of dough without coloring dough composed of wheat flour as a raw material requiring whiteness, such as wheat vermicelli, pastry shell of a fried dumpling stuffed with minced pork and dough for bread. CONSTITUTION: This quality improver for wheat flour and wheat flour product comprises ferulic acid as an active ingredient. A speck inhibitor is cited as the quality improver. The method for improving wheat flour and wheat flour product comprises blending wheat flour with the quality improver for wheat flour and wheat flour product so as to give 0.01-1.0wt.% of ferulic acid based on wheat flour.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a quality improving agent for wheat flour and wheat flour products, in particular a spec suppressor and a method for improving wheat flour and wheat flour products, particularly a spec suppressing method. More specifically, the present invention relates to wheat flour containing ferulic acid as an active ingredient, which is used for dough kneaded with wheat flour or water as a main raw material, a quality improver for the dough, and a method for improving the same.

More specifically, the present invention uses wheat flour or water as a main raw material and, if necessary, other auxiliary raw materials such as salt, kansui, protein, starch, polymerized phosphates, emulsifier, thickening stabilizer, moisturizing agent. Agents, preservatives, food dyes, egg products, sugars,
Oils and fats, dairy products, flours other than wheat flour, yeast, yeast food, baking powder, etc. are added, and the dough produced by kneading is boiled, steamed, baked, fried, etc. When storing, storing, thawing and drying at each temperature such as normal temperature and medium temperature, it suppresses the generation of blackish brown spots (specs) that occur over time from the time immediately after production and the deterioration of color tone due to discoloration or fading. Therefore, the present invention relates to a technique for preventing the deterioration of the quality of the cloth.

The dough referred to in the present invention means all the dough, paste, batter and the like kneaded with wheat flour and water as the main raw materials, and especially udon, gyoza skin, raw noodles such as Chinese noodles, dried noodles. It means dough for hand-rolled somen noodles and breads, baked goods such as pies.

[0004]

BACKGROUND ART Raw noodles such as udon, gyoza skin, and Chinese noodles have a bright color tone immediately after production,
When distributed and stored in raw state, black and brown spots (specs) occur over time, and the color tone decreases due to discoloration and fading of the dough, and dried noodles and hand-rolled noodles are dried immediately after production. By the same time, the same specifications are occurring and the color tone is decreasing. The occurrence of such specifications greatly reduces the commercial value of noodles.

It is known that, in addition to wheat noodles, specs and the like occur during storage of flour-based dough, and when a commercially available frozen pie dough is thawed and refrigerated, black parts are scattered on the surface of the dough. There are cases where
It is necessary to take measures to reduce the image of the product [Journal of Food Industry, 41, 18 (199
4)].

It is said that the generation of these specifications is caused by finely divided bran mixed in wheat flour. Although this finely divided bran is mostly removed in the milling process, it remains slightly. It is believed that the action of tyrosinase contained in the bran causes the components in the wheat flour to turn blackish brown, which causes specs to occur.

For these reasons, conventionally, in order to prevent deterioration in commercial value and quality such as generation of specifications, wheat flour with a small amount of bran (small ash content) is generally used. The effect was not sufficient.

[0008] Further, a method is known in which the activity of tyrosinase contained in bran is suppressed by adding a substance having a tyrosinase inhibitory action to wheat flour to suppress the spec. It is well known that it cannot be suppressed [Uchino et al., Agric. Biol. Chem. , 5
2,2609 (1988), JP-A-5-26091.
5]. In addition, it is disclosed that some substances having a tyrosinase inhibitory action can prevent the specifications generated in the pie dough [Journal of Japan Food Industry Association, 41, 18 (1994))], but these substances are food products. Since it is not possible to use it, or even if it can be used, its use is limited by the usage standards stipulated by the Food Sanitation Law, so many of the doughs made from wheat flour cannot be widely used.

Further, Japanese Patent Laid-Open No. 63-157950 discloses that
A preparation containing kojic acid, which is a substance having tyrosinase inhibitory activity, was added to wheat flour in an amount of 0.005 to 1.0% (the amount of kojic acid in wheat flour was 0.00045 to 0.67).
%) Is added to control the specifications of noodles.
However, if kojic acid is added in an amount of 0.1% or more, the noodles will turn yellow, which makes it difficult to use in noodles that require whiteness such as udon noodles, ginkgo rind and Shumai rind. Therefore, it had to be used in combination with a chelating agent. Similarly, in JP-A-6-7100, ascorbic acid, a salt thereof, or an ester thereof is added to wheat flour in an amount of 0.01 to
It is said that the specification of noodles can be suppressed by adding 0.1%. However, the addition of ascorbic acid has the drawback that the noodles turn pale red and even brown, impairing the aesthetics of the noodles, and when used in combination with polymeric phosphate, the change in color tone is reduced, but the drawback of discoloration is Has not been completely resolved.

[0010]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a quality improving agent and method for improving the quality of wheat flour and wheat flour products. In detail, the present invention is a udon noodles, a skin of gyoza, a dough made of wheat flour that requires whiteness such as bread dough, without coloring, generation of specs and discoloration of the dough,
It is an object of the present invention to provide a quality improver capable of suppressing discoloration and being widely used for dough made from wheat flour, in particular, a spec suppressor. Another object of the present invention is to provide a quality improving method using the above-mentioned quality improving agent, particularly a spec suppressing agent, particularly a spec suppressing method. Still another object of the present invention is to provide flour and flour products in which generation of specs, discoloration, and discoloration are suppressed without coloring the dough.

[0011]

The inventors of the present invention are said to be able to use it as a food preservative in combination with at least one of an organic acid, an organic acid salt and chitosan in the course of earnest research to eliminate the above-mentioned drawbacks. (Japanese Patent Laid-Open No. 5-16844
9), and is said to have a tyrosinase inhibitory action, an antioxidant action, and an ultraviolet absorbing action (Food Chemistry Newspaper 199).
It is said that ferulic acid, likewise tyrosinase inhibitory action, etc.
As a result of examining γ-oryzanol, which is an ester of ferulic acid, etc., it was found for the first time that ferulic acid alone had no defects such as coloring of the fabric and had an excellent spec-control effect.

[0012] That is, ferulic acid is superior to the conventional spec suppressor in the spec suppressing effect, and is made from wheat flour, which requires whiteness such as udon noodles, gyoza skin, and bread dough, which are disadvantages of the conventional spec suppressing agents. The colored dough will not be colored, but rather fading can be suppressed,
The present invention has been found to be extremely effective in the production of a fabric having an excellent color tone, and has completed the present invention.

The present invention is a quality improving agent for wheat flour and wheat flour products, which comprises ferulic acid as an active ingredient. Examples of the quality improving agent include spec specifiers. Further, the present invention is a method for improving wheat flour and a wheat flour product, which comprises adding and blending the above-mentioned quality improving agent to wheat flour so that ferulic acid is 0.01 to 1.0% by weight with respect to the wheat flour. Is.

The ferulic acid in the present invention is a salt of ferulic acid, such as sodium salt, potassium salt, calcium salt of ferulic acid, which can be used alone or as a mixture. Further, these ferulic acids may be chemically synthesized products or may be obtained from a natural product source and need not be pure products, but wheat is used as a raw material by a component other than ferulic acid. It is preferably refined to such an extent that the color tone of the dough is not adversely affected.

In the present invention, the amount of ferulic acid added is preferably in the range of 0.01 to 1.0% by weight, more preferably 0.1 to 1.0% by weight, based on the flour. . If the addition amount of ferulic acid is less than 0.01% by weight, there is almost no effect of suppressing specs and fading of the fabric, and even if it exceeds 1.0% by weight, the effect of suppressing specs reaches an equilibrium state and no difference is observed. Therefore, 1.0% by weight
Adding more than 10% is not economically advantageous.

The method of adding ferulic acid of the present invention is not particularly limited, and it may be added to the main raw material such as wheat flour or water, and other auxiliary raw materials used as necessary such as salt, kansui, and gluten. Proteins such as potatoes, starches such as potato starch and corn starch, polymeric phosphates such as sodium metaphosphate and sodium polyphosphate, emulsifiers such as sucrose fatty acid ester and lecithin, thickening stabilizers such as sodium alginate and guar gum, sorbitol Moisturizers such as ethanol, preservatives such as ethanol, food dyes such as gardenia pigments and safflower pigments, egg products such as whole egg and egg white, sugars such as sugar and glucose,
Add oils and fats such as margarine and butter, fats and oils such as hardened oil, dairy products such as skim milk powder, flours other than wheat flour such as rye, yeast, yeast food, baking powder, etc. You may. Further, in this case, the composition containing ferulic acid can be used in any shape such as powder, granules, liquid, emulsion liquid, and paste.

[0017]

The details of the present invention will be described with reference to Examples. The present invention is not limited to these examples. In the examples, all percentages are percentages by weight.

Example 1 (Test Examples 1 to 4) A udon raw material having the following basic composition and 2.0 wt.
% (Comparative Example 1), 1.0% (Test Example 1), 0.5% (Test Example 2), 0.1% (Test Example 3), 0.01% (Test Example 4), 0.005 % (Comparative Example 2), 0.1% kojic acid
(Comparative Example 3), 0.1% ascorbic acid (Comparative Example 4)
Udon with additive addition and udon with basic composition (Comparative Example 5) were produced.

Basic formulation (parts by weight) Medium strength flour 1000 Water 340 Salt 20

Udon was produced by mixing the above components (other than water and salt) in a vertical mixer, adding water and salt to the mixture, kneading for 12 minutes, and then rolling and molding with a noodle roll several times. , The dough was allowed to stand for about 45 minutes without being dried, and then rolled into a raw noodle band having a thickness of about 2.50 mm. Raw udon cut using a cutting blade of 10 was produced, and each raw noodle band and raw udon were placed in a plastic bag, sealed, and stored at 4 ° C. for 4 days. Immediately after production and on the 4th day of storage, the amount of specs generated and the surface color were measured using a raw noodle band, and the appearance and the like were evaluated using a raw noodle band and raw udon.

As for the amount of specs generated, the number of specs generated per cm ² was measured with the naked eye. The surface color was measured by SZ-Σ80 type color difference meter manufactured by Nippon Denshoku Industries Co., Ltd., and L, a, and b were measured by the Hunter colorimetric method, and the surface color was measured as L, a, b, and ΔE. Expressed as L
A larger (brightness) indicates a brighter color tone, a larger a (smaller absolute value) indicates a stronger red tint, and a larger b indicates a stronger yellow tint. Also, the difference between L immediately after production and L after 4 days of storage (ΔL), the difference between a immediately after production and a after 4 days of storage (Δa), and b immediately after production.
And ΔL ² + Δa using the difference (Δb) between 4 and 4 days after storage.
ΔE (color difference) that can be obtained by the square root of ² + Δb ²
Indicates that the larger the value, the larger the change (fading) in the color tone immediately after production and the color tone after storage for 4 days.

As shown in Table 1, this Example 1 (Test Examples 1 to 1)
4) was excellent in the effect of suppressing specifications, did not impair the appearance of coloring udon, and rather suppressed the discoloration of the dough, and showed a good color tone immediately after production and after storage. On the other hand, the 2.0% addition group of Comparative Example 1 showed no difference from the 1.0% addition group of Test Example 1. Further, in Comparative Example 2, the effect of suppressing the specifications and the effect of suppressing the discoloration of the fabric were hardly recognized, and the results were comparable to those of Comparative Example 5. In Comparative Example 3, although the spec suppressing effect is seen, since the udon is colored yellow, it shows a color tone that is far from that of the udon.
Although the effect of suppressing specs is seen to some extent, the color tone of the udon showed a color tone far from that of udon because the udon was colored dark brown.

[0023]

[Table 1]

Example 2 (Test Examples 1 to 4) Ferulic acid was added to semi-strong wheat flour in an amount of 2.0% (Comparative Example 6) and 1.0% (Test Example 1) as the raw material for the skin of gyoza having the following basic composition. ), 0.5% (Test Example 2), 0.1% (Test Example 3), 0.01% (Test Example 4), 0.005% (Comparative Example 7) added and blended peach skin and basic formulation The skin of No. 15 gyoza (Comparative Example 8) was produced.

Basic mix (parts by weight) Semi-strong wheat flour 1000 Water 340 Salt 10

For the production of the skin of cypress, the above components (other than water and salt) are powder-mixed with a vertical mixer, water and salt are added thereto, and the mixture is kneaded for 10 minutes, followed by rolling with a noodle making roll several times. After molding and letting the dough stay for about 30 minutes without rolling, roll it to a thickness of about 0.70 mm,
It was die-cut into a round shape to prepare a skin of a goyo. In the same manner as in Example 1, the generation amount, color tone, and appearance of specs were observed immediately after the preparation of the skin of Gyoza and after 4 days of storage.

As shown in Table 2, Example 2 (Test Examples 1 to 1)
The sample No. 4) was excellent in the effect of suppressing the specifications, did not impair the appearance of coloring the skin of the gyoza, and rather suppressed the fading of the fabric, and showed a good color tone immediately after the production and after storage. On the other hand, the effect of suppressing the specifications of Comparative Example 6 was not different from that of Test Example 1. In Comparative Example 7, the effect of suppressing the specifications and the effect of suppressing the discoloration of the fabric were hardly recognized, and the results were comparable to those of Comparative Example 8.

[0028]

[Table 2]

Example 3 (Test Examples 1 to 4) The following basic ingredients of Chinese noodles were mixed with 2.0% ferulic acid (comparative example 9) and 1.0% (test example 1) based on semi-strong wheat flour. , 0.5% (Test Example 2), 0.1% (Test Example 3),
0.01% (Test Example 4), 0.005% (Comparative Example 10)
Additive-blended Chinese noodles and basic-blended Chinese noodles (Comparative Example 1
1) was produced.

Basic composition (parts by weight) Semi-strong wheat flour 1000 Water 320 Salt 10 Kansui 10

For the production of Chinese noodles, the above components (water and salt, except for Kansui) are powder-mixed in a vertical mixer, water, salt and Kansui are added thereto, and the mixture is kneaded for 12 minutes. Raw noodle strips were rolled several times, allowed to stand for about 1 hour without drying the dough, and then rolled to a thickness of about 1.30 mm. Raw Chinese noodles cut using 22 cutting blades were produced. The amount of specs generated, the color tone, and the appearance were observed in the same manner as in Example 1. In addition,
For the amount of specs generated, the number of specs generated per 4 cm ² was measured.

As shown in Table 3, this Example 3 (Test Examples 1 to 1)
The sample No. 4) was excellent in the effect of suppressing specifications, and showed a better color tone than the comparative example immediately after production and after storage. On the other hand, Comparative Example 9
The effect of suppressing the specifications of No. 1 was not different from that of Test Example 1. Further, in Comparative Example 10, the effect of suppressing the specifications and the effect of suppressing the discoloration of the fabric were hardly recognized, and the results were comparable to those of Comparative Example 11.

[0033]

[Table 3]

Example 4 (Test Examples 1 to 3) Ferulic acid was added to wheat flour in an amount of 1.0% (Test Example 1), 0.1% (Test Example 2), based on the fold pie raw material having the following basic composition.
0.01% (Test Example 3) Additive-blended pie dough and basic fold dough (Comparative Example 12) were produced.

Basic mix (parts by weight) Strong wheat flour 60 Light wheat flour 40 Salt 1 Shortening 4 Skim milk powder 3 Whole egg 8 Water 50 Folding fat 70

For the production of the folded pie dough, the above components (other than the folded fats and oils) are mixed in a vertical mixer and kneaded for 11 minutes, after which they are first aged for 15 minutes at -25 ° C and then for 60 minutes at 0 ° C, Use the reverse sheeter to fold in 3
I went over and over again. After lying again in the same manner, tri-folding was repeated twice. (Tri-folding was performed four times in total.) This was used as a pie sheet having a thickness of about 1.50 mm, and a folded pie dough that was cut into 10 cm each in length and width was manufactured. Example of the generation amount, color tone, and appearance of specs of the folded pie dough immediately after production and the folded pie dough that was put in a plastic bag, sealed, frozen and stored at -18 ° C for 5 days, and then thawed at 4 ° C for 15 hours Evaluation was performed in the same manner as in 1. The number of specs generated was measured by the number of specs generated per 9 cm ² .

As shown in Table 4, Example 4 (Test Examples 1 to 1)
3) was excellent in the effect of suppressing the specifications, suppressed the fading without impairing the appearance of coloring the folded pie dough, and showed a good color tone both before freezing and after thawing.

[0038]

[Table 4]

Example 5 (Test Examples 1 to 3) For the butter roll raw material having the following basic composition, 1.0% (test example 1), 0.1% (test example 2) of ferulic acid to strong wheat flour, A butter roll dough ball with 0.01% (Test Example 3) added and a basic butter roll dough ball (Comparative Example 13) were produced.

Basic mix (parts by weight) Strong wheat flour 100 Sugar 10 Salt 1.5 Margarine 10 Skim milk powder 2 Yeast food 0.1 Whole egg 10 Water 52 Yeast 5

For the production of butter roll dough balls, the above components were mixed in a vertical mixer, kneaded for 12 minutes and allowed to stand for 20 minutes, then 40 g each was divided and rolled to produce dough balls. Immediately after production, butter roll dough balls and put them in a vinyl bag and seal them, first freeze at -30 ° C for 45 minutes, then freeze and store at -18 ° C for 5 days and then thaw at 4 ° C for 15 hours. Amount of specs of fabric balls, color tone,
The appearance was evaluated according to Example 1. The amount of specs generated was measured by the number of specs generated per 13 cm ² . The evaluation of the color tone was carried out on L, a and b after thawing.

As shown in Table 5, Example 5 (Test Examples 1 to 1)
3) is excellent in the effect of suppressing the specifications, does not impair the appearance of coloring butter roll dough balls, and
In contrast, although the color of the dough after thawing was observed, the color tone was lighter than that of the dough before freezing, and the color tone was good after thawing.

[0043]

[Table 5]

[0044]

EFFECTS OF THE INVENTION It is possible to suppress the occurrence of specs and the discoloration and fading of the dough without coloring even the dough made from wheat flour, which requires whiteness, such as udon noodles, gourd skin and bread dough. It is possible to provide a spec inhibitor that can be widely used for dough made from wheat flour. It is possible to provide flour and flour products in which generation of specs and discoloration are suppressed without coloring the dough.

Claims (3)

[Claims] 1. A quality improving agent for wheat flour and wheat flour products, which comprises ferulic acid as an active ingredient. 2. The quality improver for wheat flour and flour products according to claim 1, wherein the quality improver is a spec suppressor. 3. A wheat flour characterized in that the quality improver according to claim 1 or 2 is added to and blended with wheat flour so that ferulic acid is 0.01 to 1.0% by weight with respect to the wheat flour. Method for improving flour products.