JPH08163953A - Method for improving quality of baked wheat flour product - Google Patents

Abstract

PURPOSE: To provide a method for improving the quality of baked wheat flour products capable of improving palatability of baked products such as a bread and a sponge cake and sustaining these after the cold and frozen storage before and after the baking by adding the specific decomposed product of a cereal protein, lecithin and a sucrose fatty acid ester in a prescribed ratio to the flour, and heat-treating the mixture. CONSTITUTION: This method for improving the quality of baked wheat flour products comprises adding (B) 0. 01-1. 0 pt.wt. partially decomposed product of a cereal protein having 5000-90000 weight averaged molecular weight and 0.04-0.72 (Mw/Mo) ratio of a weight averaged molecular weight after the decomposition Mw and a weight averaged molecular weight before the decomposition Mo, (C) 0.05-1.0 pt.wt. lecithin and (D) 0.01-0.2 pt.wt. a sucrose fatty acid ester having 3-16 HLB to (A) 100 pts.wt. of wheat flour, and heat-treating the mixture to improve the quality of the baked wheat flour products. Moreover, it is preferable to have 1:(0.05-20) blending ratio of the component (B) with the component(C) in weight ratio and 1:(0.05-2) blending ratio of the total amount of the components (B)+(C) with the component (D) in weight ratio.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving the quality of baked products of wheat flour, and more particularly, it improves the texture of baked products of wheat flour such as bread and sponge cake, and the effect thereof is refrigeration or frozen before baking the products. And a method for improving the quality of a baked product of wheat flour that continues even after refrigeration or frozen storage after baking the product.

[0002]

2. Description of the Related Art Bread, sponge cake, etc. are representative of so-called baked flour products, which are mainly made of wheat flour. Such a baked flour product enhances the texture and flavor,
Various quality-improving agents have been added for the purpose of improving mechanical resistance and extensibility of the dough. Typical examples thereof include so-called polyhydric alcohol fatty acid ester type surfactants such as glycerin fatty acid ester, propylene glycol fatty acid ester and sucrose fatty acid ester, which may be further combined with ascorbic acid or glucuronolactone (special JP-A-56-42887, JP-A-55-118334 and JP-A-55
-118335 gazette), a proposal to use the glycerin fatty acid ester by subjecting it to a specific treatment (Japanese Patent Publication No. 59-41379)
And so on.

Further, the enzymatic decomposition product of wheat gluten is used as a quality improving agent for confectionery such as sponge cakes and bread making (“Chemical Industry Time Report”: issued on June 25, 1987) to improve the quality improving effect. Partially degraded grain protein (Japanese Patent Laid-Open No. 1-22022
34,202235 gazette) and other protein-based emulsifiers, and quality improving effect of enzymatically decomposed lecithin on wheat flour (Japanese Patent Publication No. 1-55871 gazette), and quality is improved by adding a mixture of a grain protein partial hydrolyzate and lecithin. Frozen starchy foods (Japanese Patent Laid-Open No. 5-252859) and the like have been reported. Further, in the above-mentioned JP-A-1-202234, 202235,
Although it has been suggested to use a polyhydric alcohol fatty acid ester type surfactant such as lecithin or sucrose fatty acid ester in combination, there is no mention of any remarkable quality-improving effect on a baked flour product.

[0004]

[Problems to be Solved by the Invention] The items for quality evaluation of baked flour products such as bread are softness, moist feeling, melting in the mouth and elasticity. In recent years, it has been re-recognized that "softness" occupies a major position as an element of "deliciousness" for consumers' bread and the like, especially with the advent of soft-type mountain-type loaf bread. For this reason, a method of using an emulsifier such as glycerin fatty acid ester has been conventionally used as a method for obtaining softness of bread and the like, but this emulsifier deprives the elasticity of the product, which deteriorates the melting in the mouth. However, it is very difficult to obtain softness and good melting in the mouth at the same time.

[0005] In addition, since recent consumers tend to demand freshness for foods, there is an increasing need for highly fresh sandwiches and freshly baked bread. Sandwiches need to be stored refrigerated to maintain the freshness of ingredients, and the increase in the number of stores selling fresh bread that only has baking facilities such as bread has made it necessary to freeze-distribute the bread in a dough state. It came out. In addition, the need for frozen storage of products and refrigeration of dough has become necessary. However, in the baked flour product, the water content in the product is evaporated by refrigeration or frozen storage, and it is estimated that the starch contained in the flour is aged, which causes the problem that the dough such as bread becomes hard and dry. there were.

[0006] Therefore, an attempt was made to solve the above problems by adding various quality improving agents introduced in the prior art, but it was found that a baked product of wheat flour which is soft and has a good mouth-melting texture and improved texture is obtained. It was not possible to obtain and maintain the quality of the product after refrigeration or frozen storage.
In view of the above problems, the present invention provides a method for improving the quality of a baked product of wheat flour, the quality of which is improved by adding a small amount thereof, and which is safe in terms of food hygiene.

[0007]

[Means and Actions for Solving the Problems] From the above viewpoints, the present inventors have examined a quality improving agent for obtaining a baked product of wheat flour that satisfies all the quality evaluation criteria items,
By combining lecithin and sucrose fatty acid ester among specific emulsifiers in specific amounts with specific grain protein partial hydrolyzate, satisfactory results can be obtained especially in terms of softness and melting in the mouth. The present invention has been completed, and the present invention has been completed, and it was also found that this quality improving effect is maintained even after refrigeration or frozen storage of the product dough or after refrigeration or frozen storage after baking the product.

Thus, according to the present invention, flour 100
With respect to parts by weight, (1) a decomposed product of grain protein having a weight average molecular weight in the range of about 5,000 to about 90,000,
Moreover, the ratio (Mw / Mo) of the weight average molecular weight Mw after decomposition and the weight average molecular weight Mo before decomposition is 0.04 to 0.7.
0.05 to 1.0 part by weight of partially decomposed product of No. 2, (2) 0.05 to 1.0 part by weight of lecithin, and (3) 0.01 to 0.2 part by weight of sucrose fatty acid ester of HLB 3 to 16 There is provided a method for improving the quality of a baked product of wheat flour, which comprises adding and.

Such an effect has not been obtained from the partial degradation product of grain protein, lecithin or sucrose fatty acid ester alone, or from the combined use of two of these three components, which is surprising. It was an effect. It is considered that the action is due to the synergistic effect of the combination of these three components. The grain protein partially decomposed product used in the present invention has a weight average molecular weight Mw of about 5, measured by gel filtration.
In the range of 000 to about 90,000, and the ratio (Mw / Mo) of the weight average molecular weight Mw after decomposition and the weight average molecular weight Mo before decomposition is 0.04 to 0.72 is suitable, In terms of the effect of improving the quality of wheat flour, the weight average molecular weight Mw
Of about 10,000 to 80,000, more preferably about 30,000 to 70,000, and Mw / M
Those having an o value of 0.24 to 0.56 are preferable. In addition, M
w is less than 5,000 or Mw / Mo value is 0.0
When it is less than 4, the effect is substantially reduced mainly by amino acids and oligomers thereof, and when the Mw exceeds 90,000 or the Mw / Mo value exceeds 0.72, the effect is close to that of undecomposed matter. Not suitable because it is low. The molecular weights of these substances are 1,600, 6,500, 1 as standard substances.
It is a value measured by gel filtration method using polystyrene sulfonate having a molecular weight of 6,000, 65,000, 88,000 and Sephadex G-75 or G-100 manufactured by Pharmacia as a carrier.

In the present invention, the grain protein means a protein contained in grains, and the grains include wheat (eg wheat), corns, beans (eg soybean).
And the like. Among proteins contained in such grains, wheat protein, for example, contains glutenin and gliadin as main components, and is usually called wheat gluten. Also,
Corn protein contains zein as a main component and is usually called corn gluten. These are all known substances, and can be obtained by separating or extracting from grains by a conventional method. The grain protein partially decomposed product used in the present invention is obtained by converting the grain protein into alkali, acid,
It is obtained by subjecting a decomposition treatment with an enzyme, a reducing agent or an oxidizing agent to a decomposition treatment with one kind or a combination of two or more kinds. As a specific preparation method, the method described in JP-A-64-14274 can be used.

Such decomposition treatment may be performed not only alone but also in combination of two or more kinds. In particular, according to the findings of the present inventors, a combination of a decomposition treatment (A) of one or more kinds of an acid, an enzyme, an oxidizing agent and a reducing agent and a decomposition treatment (B) with an alkali is used. It has been found that the decomposed product obtained by the decomposition treatment in the steps or more is one suitable partial decomposed product used in the present invention.

The order of the above-mentioned disassembly processing is not particularly limited. That is, the decomposition processing may be performed in the reverse order of the above preferred example. In addition, a neutralization treatment may be appropriately performed between these treatments. The decomposed product obtained by the decomposition treatment of two or more steps in which (A) and (B) are combined is characterized by the following physical properties. (a) Weight average molecular weight (by gel filtration method) of 5,000
˜90,000, and the ratio (Mw) of the weight average molecular weight Mw of decomposition V and the weight average molecular weight Mo of the decomposition product.
/ Mo) is 0.04 to 0.72. (b) The ultraviolet absorption λmax is around 260 to 280 nm, and
Infrared absorption is 1,400, 1,630 and 3,400 cm ^-1
It is in the vicinity. (c) The isoelectric point is in the range of 3.9 to 5.0. (d) pH buffering property (pH of 100 ml of a 5 wt% aqueous solution of this product)
2 to 22 ml of 1N-hydrochloric acid in order to reduce 6 to 2
Need). (e) It is soluble in water and insoluble in methanol, ethanol, acetone and ether. (f) Appearance is light yellow to reddish brown powder. (g) Color is developed by the xanthoprotein reaction and the ninhydrin reaction. (h) Strong surface tension lowering ability
By adding wt%, the surface tension of pure water is 50dy.
ne / cm or less (measured by Dunui's surface tensiometer). (i) Strong emulsifying ability (water-soybean oil mixture 10 containing at least 30% by weight of soybean oil by adding 1 g of this product)
0 g completely emulsified (uniform emulsified state for at least 10 minutes,
Preferably means for maintaining for 1 hour or more). Such a partially decomposed product is distinguished from a usual grain protein partially decomposed product in terms of the surface tension lowering ability (h) and the emulsifying ability (i).

On the other hand, as lecithin used in the present invention, various lecithins such as vegetable phospholipids obtained from vegetable oil seeds such as soybean, rapeseed and sunflower and egg yolk phospholipids obtained from egg yolk can be used. Soybean phospholipids are the most suitable in terms of price and quality. Among such lecithins, paste-type lecithin containing oil can be used in practice, and solvent separation using this as a starting material, column purification treatment is performed alone or in combination, and various lecithins with higher purity can be used. You can Furthermore, in the present invention, it is also possible to use an enzymatically decomposed lecithin obtained by selectively hydrolyzing the above various lecithins with an enzyme. Enzymatic degradation is carried out by reacting lecithin with an enzyme having phospholipase A activity that selectively hydrolyzes the first or second fatty acid of phospholipid,
The enzymatic decomposition rate is preferably 70% or more. It is most preferable to use the enzyme-decomposed lecithin in terms of the effect of improving the quality of the baked product of wheat flour.

Various lecithins may be used as they are, or various lecithins to which various powdered bases, solubilizing components, antioxidants, etc. are added in order to stabilize the quality and dosage form may be used in the present invention.
As the sucrose fatty acid ester used in the present invention, those having an HLB (ester substitution degree) of 3 to 16 are preferable, and those having 10 to 16 are most preferable in terms of the effect of improving the quality of the baked flour product.

In the present invention, the form of the grain protein partial hydrolyzate, lecithin and sucrose fatty acid ester blend may be a simple powder mixture when the three are in powder form, for example, a liquid dissolved in a sugar liquid. It may be in various forms such as a powdery form, a powdery form after being dissolved in water as it is, or a powdery form in which a excipient such as starch hydrolyzate is mixed and then dried. In addition, the compounding ratio of the grain protein partially decomposed product, lecithin and sucrose fatty acid ester in the mixture was 100 parts by weight of the flour, and the grain protein partially decomposed product was 0.
05-1.0 parts by weight, preferably 0.1-1.0 parts by weight, lecithin 0.05-1.0 parts by weight, preferably 0.1.
1 to 1.0 parts by weight and sucrose fatty acid ester 0.01 to
0.2 parts by weight, preferably 0.05 to 0.2 parts by weight is preferable from the viewpoint of the quality improving effect of the baked product of wheat flour.

The addition amount of these compounds is, for example,
Generally, the total amount of grain protein partial hydrolyzate, lecithin and sucrose fatty acid ester can be used in the range of 0.1 to 5.0% by weight with respect to wheat flour. 0.1
If it is less than 5% by weight, the effect of improving the quality of the baked flour product is insufficient, and if it exceeds 5.0% by weight, the effect commensurate with the increase in the amount of addition cannot be expected, which is not preferable.

As an addition method, it is possible to add it to the raw material of the food in advance or to dissolve it in water in the formulation and add it. Further, a method of adding during the food manufacturing process is also possible. Examples of the baked product of wheat flour which is the object of the present invention include foods which are mainly made of wheat flour such as bread, sponge cake and castella, and which are baked and processed, and food materials thereof.

In this way, a grain protein partial decomposition product,
By adding lecithin and sucrose fatty acid ester to wheat flour and heat-treating, both "softness" that could not be obtained only with partially decomposed grain protein and lecithin, and "good melting in the mouth", which is the relationship between it and the front and back It is possible to obtain a baked product of wheat flour that also has the above properties. When both of the steps of the dough prepared by adding these blends to wheat flour and the steps of the wheat flour baked product produced by heat-treating the dough are refrigerated or frozen, both of the above properties are maintained.

Generally, as the “softness” of a baked product of wheat flour increases, the stickiness remains in the mouth when eating it, and the so-called “melting in the mouth” disappears. The baked flour product produced by adding the composition of the present invention has both of these properties, and these properties are not lost even after refrigeration / freezing. In the method for improving the quality of the baked product of this invention, other emulsifiers other than the above components (glycerin fatty acid ester, quillaja saponin, polyglycerin fatty acid ester, calcium stearoyl lactylate, propylene glycol) are used unless the effects of the invention are impaired. Organic acid monoglycerides such as fatty acid esters, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, etc.), thickening stabilizers (xanthan gum, guar gum,
Carrageenan, alginic acid, and processed starch such as starch hydrolyzate), preservatives, coloring agents, and fragrances may be used in combination. In particular, the combined use of glycerin fatty acid ester is a preferred embodiment from the viewpoint of quality improvement effect.

[0020]

EXAMPLES The present invention will be described in detail below with reference to examples and comparative examples. Preparation Example 1 (Preparation of partial decomposition product of wheat gluten with acid and alkali) Wheat gluten (manufactured by Wako Pure Chemical Industries, Ltd.) 2 in a flask containing 100 g of hydrochloric acid aqueous solution corresponding to 2 g of hydrogen chloride.
0 g was added, and the mixture was heated with stirring at 100 ° C. for 60 minutes. afterwards,
Neutralize with sodium hydroxide, add pure water to total 200g
I made it. Next, 100 g thereof was placed in a flask, 2 g of sodium hydroxide was added, and the mixture was heated and stirred at 100 ° C. for 60 minutes.
This was neutralized with hydrochloric acid and spray-dried to obtain Preparation 1. The average molecular weight was 15,000. The average molecular weight is a value measured by the GPC method using sodium polystyrene sulfonate as a standard substance. Preparation Example 2 (Preparation of partial decomposition product of wheat gluten with acid and alkali) Wheat gluten (manufactured by Wako Pure Chemical Industries, Ltd.) 2 in a flask containing 100 g of hydrochloric acid aqueous solution corresponding to 1 g of hydrogen chloride.
0 g was added, and the mixture was heated with stirring at 100 ° C. for 60 minutes. afterwards,
Neutralize with sodium hydroxide, add pure water to total 200g
I made it. Next, 100 g thereof was placed in a flask, 0.5 g of sodium hydroxide was added, and the mixture was heated and stirred at 100 ° C. for 60 minutes. This was neutralized with hydrochloric acid and spray-dried to obtain Preparation 2. The average molecular weight was 48,000. Preparation Example 3 (Preparation of partial decomposition product of wheat gluten with acid and alkali) 100 g of hydrochloric acid aqueous solution corresponding to 0.5 g in terms of hydrogen chloride
Wheat gluten (Wako Pure Chemical Industries, Ltd.)
(Manufactured by Mitsui Chemicals Co., Ltd.), and heated and stirred at 80 ° C. for 60 minutes. Then, it was neutralized with sodium hydroxide and the total amount was 200 g with pure water. Next, 100 g thereof was placed in a flask, 0.5 g of sodium hydroxide was added, and the mixture was heated with stirring at 80 ° C. for 30 minutes.
This was neutralized with hydrochloric acid and spray-dried to obtain Preparation 3. The average molecular weight was 79,000. Formulation Examples Powdered products obtained by spray-drying the above-mentioned preparations 1 to 3 (partially decomposed products of protein) using a spray dryer and various emulsifiers are mixed to prepare Examples 1 to 8 and Comparative Examples 1 to 1. 9 formulations were obtained. Table 1 shows the results. In Table 1, the addition amount means weight% with respect to the flour.

[0021]

[Table 1]

The abbreviations in the above table mean the following compounds. SE: Sucrose fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd., DK
Ester F-160, F-110, F-50) Lecithin: Nisshin Oil Co., Ltd., Basis LP-20, LP-20E MG: Monoglycerin fatty acid ester (TAIYO CHEMICAL CO., LTD.
Manufactured by Sunsoft-437) CSL: Stearoyl calcium lactate (Musashino Chemical Co., Ltd.)
Manufactured by Belf) Lysation: Enzymatic treatment

Test Example 1 (Sensory Evaluation Test of Bread at Room Temperature) Using the preparations obtained in the above preparation examples, Examples 1 to 8 and Comparative Examples 1 to 9, bread was prepared by the 70% intermediate seed method. It was
The formulation was as shown in Table 2, and the steps were performed according to Table 3. The wheat flour was used in a total amount of 900 g, and the formulation was prepared by adding the weight% of the flour to the medium seed. 9 at room temperature after firing
After left to cool for 0 minute, each bread was packaged in a plastic bag and stored at room temperature for 2 days, and a sensory evaluation test was conducted by 10 panelists on the five items of softness, moistness, melting in the mouth, elasticity, and overall. The results are shown in Table 4. It should be noted that the evaluation criterion is the 10-point method, and the higher the score, the better.

[0024]

[Table 2]

[0025]

[Table 3]

[0026]

[Table 4]

Test Example 2 (Sensory Evaluation Test of Bread Stored in Chilled Food) Test Example 1 was carried out using the preparations obtained in the above-mentioned preparation examples, Examples 1, 4, 6 and Comparative Examples 2, 4, 6, 9. Bread made by the same method as above was stored at 3 ° C. for 2 days, and then a sensory evaluation test was performed by the same method as in Test Example 1. The results are shown in Table 5.

[0028]

[Table 5]

Test Example 3 (Sensory Evaluation Test of Breads Stored Frozen) Using the preparations obtained in the above preparation examples, Examples 1, 4, 6 and Comparative Examples 2, 4, 6, 9, Test Example 1 A loaf of bread prepared by the same method as above was stored at -20 ° C for 30 days, and then a sensory evaluation test was conducted by the same method as in Test Example 1. Table 6 shows the results.

[0030]

[Table 6]

Test Example 4 (Sensory Evaluation Test of Sponge Cake Frozen and Preserved) Using the preparations obtained in the above preparation examples, Examples 1, 4, 6 and Comparative Examples 2, 4, 6, 9, all-in I made a sponge cake using the mix method. At this time, the pharmaceutical product is added in a weight percentage relative to the soft flour. Table 7 shows the composition of the sponge cake and the firing conditions. After baking for 60 minutes at room temperature after baking, each was wrapped in a vinyl bag, stored at -20 ° C for 2 months, and thawed at room temperature. A sensory evaluation test was conducted in the same manner as in Test Example 1. Table 8 shows the results.

[0032]

[Table 7]

[0033]

[Table 8]

[0034]

Industrial Applicability According to the quality improving method of the present invention, it is possible to produce a baked product of wheat flour which has both softness and good melting in the mouth, which were not obtained when the conventional emulsifier was added. Furthermore, the effect of improving the quality of the baked product of wheat flour obtained by the method of the present invention can be maintained even after refrigeration and frozen storage of the product dough, or after refrigeration or frozen storage after baking the product.

Claims (4)

[Claims] 1. A decomposed product of (1) a grain protein having a weight average molecular weight of about 5,000 relative to 100 parts by weight of wheat flour.
In the range of about 90,000 and the ratio (Mw) between the weight average molecular weight Mw after decomposition and the weight average molecular weight Mo before decomposition.
/ Mo) 0.04 to 0.72 partially decomposed product 0.05 to
1.0 part by weight, (2) lecithin 0.05-1.0 part by weight and (3) sucrose fatty acid ester 0.01 of HLB 3-16
A method of improving the quality of a baked product of wheat flour, which comprises adding 0.2 part by weight to 0.2 part by weight of the mixture and subjecting the mixture to heat treatment. 2. The compounding ratio of the partially decomposed product of grain protein and lecithin is 1: 0.05 to 20 in weight ratio, and the total amount of the partially decomposed product of grain protein and lecithin and the sucrose fatty acid ester are The compounding ratio is 1: 0.05 to 2 as a weight ratio.
The method for improving quality according to claim 1. 3. The method for improving quality according to claim 1 or 2, wherein the lecithin is an enzymatically decomposed lecithin. 4. The quality improvement method according to claim 1, wherein the baked product of wheat flour is bread or sponge cake.