JPH08140606A - 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 a thiazole analog compound as an active ingredient. The thiazole analog compound is a compound having a thiazolium structure and is preferably a thiamine. The method for improving wheat flour and wheat flour product comprises blending wheat flour with 0.01-1wt.% of the quality improver for wheat flour and wheat flour product calculated as thiamine hydrochloride.

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 a flour used for a dough that is kneaded with flour or water as a main raw material, and a quality improving agent for the dough, and a method for improving the same, using a thiazole analog compound such as thiamine having a thiazolium structure as an active ingredient. .

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, proteins, starches, polymeric phosphates, emulsifiers, thickening stabilizers, Moisturizer, preservative, food dye, egg product, sugar,
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 room temperature and medium temperature, suppress the generation of black-brown spots (specs) that occur over time from the time immediately after manufacturing and the deterioration of color tone due to discoloration or fading. By
The present invention relates to a technique for preventing deterioration of the quality of fabrics.

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 product value and quality such as generation of specifications, wheat flour with a small amount of bran (small ash content) is generally used. The effect of doing was not enough.

[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).

It has been disclosed that some substances having a tyrosinase-inhibiting action can prevent the specification generated in pie dough (Journal of Japan Food Industry Society, 41, 18 (1994)). Since it is not possible to use it, or even if it can be used, its use is limited by the usage standards stipulated in 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, is added to wheat flour in an amount of 0.005 to 1.0% (the amount of kojic acid in wheat flour is 0.00045 to 0.67)
It is said that the addition of noodles can suppress the specifications of noodles. However, if kojic acid is added in an amount of about 0.1% or more, the noodles will turn yellow, which makes it difficult to use in noodles that require whiteness, such as udon noodles, gyoza skin, and Shumai skin.
It had to be used in combination with a chelating agent to maintain the color tone. 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 0.1.
%, It is said that the specifications of noodles can be suppressed. 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.

[0011]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a wheat flour and a flour product quality improving agent and method. In detail, the present invention, udon and gyoza skin, without coloring even the dough made of wheat flour required whiteness such as bread dough, it is possible to suppress the occurrence of spec and discoloration of the dough, fading, Moreover, it is an object of the present invention to provide a quality improving agent, especially a spec inhibitor, which can be widely used for dough made from wheat flour. 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.

[0012]

[Means for Solving the Problems] The inventors of the present invention focused on vitamins B1 used for the purpose of nutritional enrichment in the course of intensive research to eliminate the above-mentioned drawbacks, and to suppress specs of wheat flour products. As a result of investigation, it was found for the first time that only vitamin B1 having a thiazole ring having a thiazolium structure has an effect of suppressing the generation of specs, and the present invention has been completed.

Conventionally, thiamines, bisbenchamines and the like are collectively referred to as vitamin B1s.
The kind is used for noodles and the like for school lunch for the purpose of nutrition enhancement. Vitamin B1s include those having a thiazole ring such as thiamine hydrochloride, and vitamin B1s having no thiazole ring, such as bisbenchamine and dibenzoylthiamine. For the purpose of nutritional enhancement, these are distinguished. Used without. As described in the Wheat Flour Quality Standards for School Lunch (Japanese Physical Education School Health Center Edition "Wheat Flour Related Notice for School Lunch"), the flour for school lunch is nutritionally converted to thiamine hydrochloride per 100 g of flour. To the extent that it does not fall below 0.6 mg (0.0006%),
Vitamin B1s were mixed in the flour regardless of the presence or absence of a thiazole ring. That is, when blending vitamin B1's with wheat flour, there has been no distinction based on the presence or absence of a thiazole ring, the amount was extremely small, and the purpose of use was limited to nutrition fortification.

That is, among the vitamin B1s, only the vitamin B1s having a thiazole ring having a thiazolium structure (hereinafter, thiamines) exhibit a tyrosinase inhibitory action, and further, the thiamines are converted into thiamine hydrochloride for wheat flour. By adding 0.01-1.0% by weight, it is possible to avoid coloring of dough made from wheat flour, which requires whiteness, such as udon, gyoza skin, and bread dough, which were the drawbacks of conventional spec suppressors. However, it has not been known at all until now that the effect of suppressing the occurrence of specs is exhibited.

The present invention is a quality improving agent for wheat flour and wheat flour products containing a thiazole analog compound as an active ingredient. Examples of the quality improving agent include spec specifiers. Further, the present invention is a wheat flour characterized by being added to and blended with the above-mentioned quality improving agent, such that the amount is 0.01 to 1.0% by weight in terms of thiamine hydrochloride based on the wheat flour. This is a method for improving flour products.

The above-mentioned thiazole-related compound is a compound having a thiazolium structure. Therefore, the present invention is a quality improving agent for wheat flour and wheat flour products, which contains a compound having a thiazolium structure as an active ingredient. Further, the present invention is characterized in that a compound having a thiazolium structure is used as an active ingredient, and is added to and blended with wheat flour so that the amount thereof becomes 0.01 to 1.0% by weight in terms of thiamine hydrochloride based on the flour. It is a method for improving flour and flour products.

The thiazole-related compounds in the present invention are thiamines. Therefore, the present invention is a quality improving agent for wheat flour and flour products containing thiamine as an active ingredient. Further, the present invention is a method for improving wheat flour and wheat flour products, which comprises adding and blending thiamine to wheat flour so as to be 0.01 to 1.0% by weight in terms of thiamin hydrochloride based on wheat flour. Is.

Thiamines in the present invention include salts such as thiamine, thiamine hydrochloride, thiamine nitrate, thiamine thiocyanate, thiamine naphthalene-1,5-disulfonate, thiamine lauryl sulfate and thiamine cetyl sulfate. These are esters such as thiamine monophosphate, thiamine diphosphate, and thiamine triphosphate, which can be used alone or as a mixture.

The amount of thiamine added in the present invention is 0.01 to 1.0 in terms of thiamin hydrochloride based on wheat flour.
The range is preferably such that the weight% is, and further 0.1 to
The range of 1.0% by weight is more preferable. For example, for thiamine nitrate and thiamine thiocyanate, 0.01
.About.1.0% by weight, more preferably 0.1 to 1.0% by weight, and 0.017 for thiaminenaphthalene-1,5-disulfonate.
˜1.7% by weight, more preferably 0.17 to 1.7% by weight, thiamine lauryl sulphate at 0.024 to 2.4% by weight, further 0.24 to 2.4% by weight, and thiamine cetyl sulphate at 0%. 0.028 to 2.8% by weight and further 0.28 to 2.8
% By weight, 0.011 to 1.1% by weight and further 0.11 to 1.1% by weight for thiamine diphosphate, 0.014 to 1.4% by weight and 0.14 to 1 wt% for thiamine diphosphate. ．
4% by weight, and in the case of thiamine triphosphate, the range is preferably 0.015 to 1.5% by weight, more preferably 0.15 to 1.5% by weight.

When the amount of thiamine added is less than 0.01% by weight in terms of thiamin hydrochloride, there is almost no spec-suppressing effect, and even when it exceeds 1.0% by weight, the spec-suppressing effect reaches an equilibrium state. Therefore, the addition of more than 1.0 wt% is not economically advantageous.

The method of adding the thiamine of the present invention is not particularly limited, and it may be added to the main raw material such as wheat flour and water, and other auxiliary raw materials used as necessary such as salt, kansui and gluten. Proteins such as potato starch, 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. At that time, the thiamine and the composition containing the thiamine can be used in any shape such as powder, granule, liquid, emulsion, paste and the like.

[0022]

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 weight percentages.

Example 1 (Test examples 1 to 15) Thiamine hydrochloride was added to the udon raw material having the following basic composition in an amount of 2.0% (comparative example 1) and 1.0% (test example 1) based on medium strength wheat flour. , 0.5% (Test Example 2), 0.1% (Test Example 3),
0.05% (Test Example 4), 0.01% (Test Example 5),
Udon was manufactured by adding 0.005% (Comparative Example 2). The other salts are converted to thiamine hydrochloride so as to be 0.5% and 0.05%, specifically, 0.5% of thiamine nitrate to medium strength wheat flour (Test Example 6) and 0.
05% (Test Example 7), 0.5 thiamin thiocyanate
% (Test Example 8) and 0.05% (Test Example 9), and 0.85% of thiamine naphthalene-1,5-disulfonate.
(Test Example 10) and 0.085% (Test Example 11), thiamine lauryl sulfate salt 1.2% (Test Example 12) and 0.12% (Test Example 13), thiamine cetyl sulfate salt 1.4% (Test Example 14) and 0.14% (Test Example 1)
5) Udon was manufactured by adding and blending. For vitamin B1 having no thiazole ring, bisbenchamine was 1.0% (Comparative Example 3) and dibenzoylthiamine was 1.0%.
% (Comparative Example 4) Udon was produced by adding and blending. Also,
Udon with 0.1% kojic acid (Comparative Example 5) and 0.1% ascorbic acid (Comparative Example 6) and udon with a basic composition (Comparative Example 7) were produced.

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

To produce udon, the above-mentioned components (other than water and salt) were powder-mixed with a vertical mixer, water and salt were added, and the mixture was kneaded for 12 minutes, and then roll-molded 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 visually measured. 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)
The sample No. 15) was excellent in the effect of suppressing the 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, no difference was observed between the 2.0% addition group of Comparative Example 1 and the 1.0% addition group of Test Example 1. Comparative Examples 2, 3,
No. 4 had almost no effect of suppressing specs and the effect of suppressing discoloration of the fabric, which was the same level as Comparative Example 7. In Comparative Example 5, although the spec-suppressing effect was observed, the udon was colored yellow and exhibited a color tone that was far from that of the udon. In Comparative Example 6, although the spec suppression effect can be seen to some extent,
Since the udon was colored dark brown, it showed a color tone far from that of the udon.

[0028]

[Table 1]

Example 2 (Test Examples 1 to 5) Thioamine hydrochloride was added to semi-strong wheat flour in an amount of 2.0% (Comparative Example 8) and 1.0% in the following raw materials for gyoza.
(Test Example 1), 0.5% (Test Example 2), 0.1% (Test Example 3), 0.05% (Test Example 4), 0.01% (Test Example 5), 0.005% (Comparative Example 9) A gourd skin with addition and a gourd skin with a basic composition (Comparative Example 10) were produced.

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

To prepare the skin of gyosa, 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 and then rolled several times with a noodle making roll. 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. Then, in the same manner as in Example 1, the generation amount, color tone, and appearance of the specks were observed immediately after the production of the skin of Gyoza and after 4 days of storage.

As shown in Table 2, this Example 2 (Test Examples 1 to 1)
The sample No. 5) was excellent in the effect of suppressing the specs, 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 both immediately after production and after storage. On the other hand, the effect of suppressing the specifications of Comparative Example 8 was not different from that of Test Example 1. Comparative example 9 has a spec suppressing effect,
Almost no effect of suppressing discoloration of the fabric was observed, and Comparative Example 10
Was about the same.

[0033]

[Table 2]

Example 3 (Test Examples 1 to 5) Thiamine hydrochloride of 2.0% (Comparative Example 11), 1.0% (Test Example 1) was added to the Chinese noodle raw material of the following basic formulation based on semi-strong wheat flour. ), 0.5% (Test Example 2), 0.1% (Test Example 3), 0.05% (Test Example 4), 0.01% (Test Example 5), 0.005% (Comparative Example 12) ) Additive-blended Chinese noodles and basic-blended Chinese noodles (Comparative Example 13) were produced.

Basic mix (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, other than Kansui) were mixed in powder, water, salt and Kansui were added, and the mixture was kneaded for 12 minutes, followed by rolling and molding with a noodle making roll several times. , The dough was allowed to stand for about 1 hour without being dried, and then rolled into a raw noodle band having a thickness of about 1.30 mm. Raw Chinese noodles were produced by cutting with 22 cutting blades, and the amount of specs, color tone, and appearance were observed in the same manner as in Example 1. The amount of specs was measured by measuring the number of specs generated per 4 cm ² .

As shown in Table 3, this Example 3 (Test Examples 1 to 1)
The sample No. 5) was excellent in the effect of suppressing specs, and showed a better color tone than the comparative example immediately after production and after storage. On the other hand, Comparative Example 1
The spec suppression effect of No. 1 was not different from that of Test Example 1. Further, in Comparative Example 12, the effect of suppressing the specifications and the effect of suppressing the discoloration of the fabric were scarcely observed, and the results were comparable to those of Comparative Example 13.

[0038]

[Table 3]

Example 4 (Test Examples 1 to 3) Thiamine hydrochloride was added to wheat flour in an amount of 1.0% (Test Example 1), 0.1% (Test Example 2), in a pie raw material having the following basic composition. 0.01% (Test Example 3) Additive-blended pie dough and basic fold dough (Comparative Example 14) 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 oil and 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, then, after aging at -25 ° C for 15 minutes and further at 0 ° C for 60 minutes, 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.

[0043]

[Table 4]

Example 5 (Test Examples 1 to 3) Thiamin hydrochloride was added to the butter roll raw material having the following basic composition in an amount of 1.0% (Test Example 1) and 0.1% to strong wheat flour.
(Test Example 2), 0.01% (Test Example 3) A butter roll dough ball with addition and blending and a butter roll dough ball with basic blend (Comparative Example 15) 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, let stand for 20 minutes, then divided into 40 g pieces and rolled to make 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. The generation amount of specs, color tone, and appearance of the dough balls were evaluated according to Example 1. The amount of specs generated was measured by the number of specs generated per 13 cm ² . Further, the evaluation of the color tone was carried out on L after freezing.

As shown in Table 5, Example 5 (Test Examples 1 to 1)
3) was excellent in the effect of suppressing specs, and did not impair the appearance of coloring butter roll dough balls, and Comparative Example 15
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.

[0048]

[Table 5]

[0049]

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 (5)

[Claims] 1. A quality improving agent for wheat flour and wheat flour products, which comprises a thiazole-related compound as an active ingredient. 2. The quality improving agent for wheat flour and wheat flour products according to claim 1, wherein the thiazole-related compound is a compound having a thiazolium structure. 3. The quality improving agent for flour and flour products according to claim 1, wherein the thiazole-related compound is a thiamine. 4. The quality improving agent for wheat flour and wheat flour products according to claim 1, 2 or 3, wherein the quality improving agent is a spec suppressor. 5. The quality-improving agent according to any one of claims 1 to 4 is 0.01 in terms of thiamin hydrochloride based on wheat flour.
A method for improving wheat flour and wheat flour products, which comprises adding to and blending with the wheat flour so that the content of the wheat flour is about 1.0% by weight.