JPH11187808A - Dough for wheat flour product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To raise the dough strength of a dough for a wheat flour product enclosing a filling produced by using an automatic bean jam wrapping machine and obtain the dough good in flavor and texture after baking. SOLUTION: A dough prepared by adding (A) 0.01-20 pts.wt. diglycerol ester of a fatty acid and (B) 30-300 ppm L-ascorbic acid to a wheat flour is used as a dough for a wheat flour product enclosing a filling produced by using an automatic bean jam wrapping machine.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to dough for flour products, and more particularly to dough for flour products such as confectionery bread containing various fillings, which is produced using an automatic wrapping machine.

[0002]

2. Description of the Related Art In recent years,
Sweet breads such as anpan, jam bread, cream bread,
Flour products containing doughnuts such as curry bread, bean donuts, curry donut, and other fillings such as meat buns, bean buns and buns, etc. must be manufactured using an automatic wrapping machine from the viewpoint of improving production efficiency. Are increasing. However, using an automatic wrapping machine,
Dough damage is large, causing problems such as volume reduction and deterioration of flavor and texture. When using yeast dough,
Punching is performed as a pretreatment of an automatic wrapping machine. However, if the fabric strength is insufficient, sufficient punching is not performed, causing problems such as weight fluctuation, deterioration of appearance due to decrease in proofing resistance, and increase in oil absorption. On the other hand, the strength of the dough can be increased by adding an active gluten preparation or the like, but active gluten has a peculiar inferior flavor and also has a problem of reducing dissolution in the mouth.

[0003]

Means for Solving the Problems The present inventors have solved the above-mentioned problems of dough for flour products containing various fillings produced by using an automatic wrapping machine, and have high dough strength, flavor and texture. As a result of diligent studies to provide excellent dough, diglycerin fatty acid ester and L-
The present inventors have found that it is extremely effective to combine ascorbic acid in combination, and have completed the present invention. That is, the present invention relates to (A) diglycerin fatty acid ester
0.01-20% by weight, (B) 30-300ppm L-ascorbic acid
It is a dough for a flour product containing a filling produced using an automatic wrapping machine, characterized by having been added.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The component (A) of the present invention is a diglycerin fatty acid ester. The fatty acid used in the diglycerin fatty acid ester used in the present invention is not particularly limited, but has 10 to 24 carbon atoms.
Is used. Further, even if a part of the branched chain is included, it can be used. These are used alone or as a mixture. Specific examples include stearic acid, lauric acid, myristic acid, palmitic acid, arachiic acid, behenic acid, oleic acid, linoleic acid, and linoleic acid, and among them, saturated fatty acids are preferred. The diglycerin fatty acid ester used in the present invention includes mono-, di- and triesters of diglycerin fatty acid, and among them, diester is preferable. Particularly preferably used in the present invention is a diglycerin difatty acid ester having a specific structure, one of a hydroxyl group at one terminal of diglycerin or a hydroxyl group adjacent thereto, and a hydroxyl group at another terminal or adjacent thereto. Diglycerin difatty acid ester having a structure in which one of the hydroxyl groups is esterified with a saturated and / or unsaturated fatty acid, particularly preferably a structure represented by the following formulas (I), (II) and (III), It is a diglycerin disaturated fatty acid ester having a structure represented by the following formula (I). It is desirable to use such a diglycerin disaturated fatty acid ester having a specific structure as a diglycerin difatty acid ester composition having a high concentration of 80% by weight or more.

[0005]

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The acyl groups represented by R ^{1 and} R ² may be the same or different and each have a linear C 10 -C 24 (more preferably a C 12 -C 22, especially An aliphatic acyl group having 16 to 20 carbon atoms is preferred. Such a diglycerin saturated fatty acid ester composition is described, for example, in JP-A-7-228550. When preparing a modifier (or a modifier composition) using the diglycerin fatty acid ester composition of the present invention, various use forms can be taken according to the target dough. Preferred forms include a dispersion in which the above composition is dispersed in water using a suitable emulsifier, a form of an oil-in-water emulsified oil / fat composition containing the above composition, and a dissolution of the above composition in edible fat / oil. Or, a dispersed form, a water-in-oil type emulsified oil / fat composition containing the above composition, and a gel-like form can be mentioned.

In the form in which the diglycerin fatty acid ester composition is dispersed in water, the mixing weight ratio of the composition to water is 1: 1 to 1: 1000 (more preferably, 1: 2 to 1: 1). : 50). As the oil-in-water type emulsified oil / fat composition (modifier composition), for example, those having the following compositions are preferable. 1 to 50% by weight of the diglycerin fatty acid ester composition (preferably
20% by weight), edible fat and / or diglyceride 5 to 5
0% by weight (preferably 5 to 30% by weight) and water 20
-85% by weight (preferably 20-70% by weight). The above diglycerin fatty acid ester compositions 1 to 5
0% by weight (preferably 5 to 20% by weight), edible fat and / or diglyceride 5 to 50% by weight (preferably 5 to
-30% by weight), sugar 5-40% by weight (preferably 15%)
-35% by weight) and 20-85% by weight of water (preferably 20-70% by weight). In the modifier composition in which the diglycerin fatty acid ester composition is dissolved or dispersed in edible oil and fat, the mixing weight ratio of the composition and edible oil and fat is 1: 2 to 1: 1000 (further, Preferably, the ratio is 1: 2 to 1: 100).

As the water-in-oil type emulsified fat / oil composition (modifier composition), for example, the following composition is preferable. 1 to 50% by weight (preferably 2 to 50% by weight) of the diglycerin fatty acid ester composition, edible fat and / or
Or 30 to 99% by weight of diglyceride (preferably 50
-98% by weight) and 0.1-60% by weight of water (preferably 1-40% by weight).

The edible oils and fats used for preparing the above-mentioned modifier composition may be oils and fats usually used for edible purposes, such as rapeseed oil, soybean oil, corn oil, safflower oil, olive oil, cottonseed oil, sesame oil, and hyersin Rapeseed oil, palm oil, palm kernel oil, coconut oil, milk fat, lard, tallow, fish oil,
One or more fats and oils selected from whale oil and their hardened oils, fractionated oils, randomized oils and the like can be mentioned. As the diglyceride, a diglyceride obtained by a known method such as transesterification using the above-mentioned edible oil or fat as a raw material can be used.

Examples of the sugar used in the oil-in-water emulsified fat composition include sugar, maltose, lactose, glucose, fructose, galactose, starch syrup, isomerized sugar, invert sugar, pullulan and the like; sorbitol, maltitol And sugar alcohols such as xylitol; reducing sugars such as starch hydrolyzate; and polysaccharides such as starch, dextran, glycogen, cellulose, dextrin, inulin, galactan, chitin, alginic acid and pectin. These can be used alone or in combination of two or more. Among the above, sugars and sugar alcohols that are disaccharides or more are preferred.

In the case of a modifier composition in which the above-mentioned diglycerin fatty acid ester mixture and water form a gel,
The weight ratio of the mixture to water (mixture: water) is 1:
0.5 to 1: 1000, preferably 1 to 1
More preferably, it is 1:50.

The above-mentioned modifier or modifier composition comprises:
It can be prepared according to a conventional method. At that time, if necessary
An emulsifier other than the component (A) can be used. Examples of such an emulsifier include glycerin fatty acid monoester, lecithin, sucrose fatty acid ester, glycerin fatty acid monoester and polycarboxylic acid ester, and sorbitan fatty acid ester. These emulsifiers are selected according to the form of the modifier or the modifier composition. For example, in the case of an emulsified oil / fat composition, one or more hydrophilic emulsifiers can be used in the oil phase portion and one or more hydrophilic emulsifiers can be used in the aqueous phase portion. The lipophilic emulsifier is usually 0.1 to 50 parts by weight (preferably 0.5 to 10 parts by weight) based on 100 parts by weight of edible oil and / or diglyceride, and the hydrophilic emulsifier is 100 parts by weight of water. For
0.1 to 20 parts by weight (preferably 1 to 10 parts by weight) is used.

In the present invention, the amount of the diglycerin fatty acid ester (A) added is 0.01 to 20% by weight, preferably 0.5 to 5% by weight, based on the flour. If the amount added is less than 0.01% by weight, the effect is poor, and if the amount added exceeds 20% by weight, problems occur in flavor and the like.

The component (B) used in the present invention is L-ascorbic acid (vitamin C), and a commercially available product can be used. In addition, the amount of addition is 30-300p to flour
pm, preferably 40-100 ppm. If the amount is less than 30 ppm, the desired effect cannot be obtained, and if it exceeds 300 ppm, the flavor deteriorates.

The "dough for flour products" in the present invention refers to flour as a main ingredient, salt, water (kneading water) and other ingredients such as yeast, yeast food, oils and fats (shortening, lard, margarine). , Butter, liquid oil, etc.), dairy products, sugars, hydrophilic emulsifiers, seasonings (glutamic acids, nucleic acids), chemical swelling agents, flavors, etc., and kneading the resulting mixture. Yes, and the invention is also applicable to "frozen dough". The “frozen dough” is obtained by freezing the above-mentioned “dough for flour products”, and examples of the freezing method include dough ball freezing, freezing after molding, freezing after heating, and freezing after baking. Also, flour products targeted in the present invention, bean bread, jam bread,
It is a flour product containing various fillings such as confectionery breads such as cream bread, curry bread, bean donuts, donut such as curry donut, Chinese buns such as meat buns, buns and buns.

As an automatic wrapping machine used for wrapping and a punching machine used for punching dough, various commercially available products can be used, and the method can also be a conventionally known technique.

The dough of the present invention may contain a conventionally known emulsifier or modifier. Active gluten can be used in an amount which does not reduce the flavor and texture, that is, an amount of 1% by weight or less, preferably 0.8% by weight or less based on flour.

[0018]

According to the present invention, there is provided a dough for a flour product containing various fillings, which is manufactured using an automatic wrapping machine, and has high dough strength and excellent flavor and texture. It becomes possible.

[0019]

The present invention will be described more specifically with reference to the following Examples and Comparative Examples. In the following examples, "%" represents% by weight. Reference Example 1 (Preparation of diglycerin distearate composition)
An immobilized lipase preparation (trade name: Lipozyme, IM2) obtained by dissolving 100 parts by weight of stearic acid at 70 ° C. and immobilizing a lipase derived from Mucor Mihai on an anion exchange resin.
(0, NOVO) and 29 parts by weight of linear diglycerin, and reacted at 70 ° C. under reduced pressure (2 Torr) for 4 hours. After removing the immobilized enzyme from the reaction product by filtration, unreacted fatty acid, diglycerin and monoester were removed by a thin-film continuous distillation apparatus. Further, the triester was removed by silica gel column chromatography, and diglycerin-1,6-distearate (about 50%) was removed.
%), Diglycerin-1,5-distearate (about 45%).
%) And a mixture of diglycerin-2,5-distearate (about 5%) (diglycerin distearate). Next, in a beaker, 20 parts by weight of diglycerin distearate obtained as described above, 20 parts by weight of diglycerin monostearate (trade name: Sunsoft Q-18D, manufactured by Taiyo Chemical Co., Ltd.) and water 40 Parts by weight were added. The mixture was stirred at 75 ° C. for 5 minutes, and then the beaker was cooled with ice water under stirring to obtain a gelled diglycerin distearate composition (composition 1).

Examples 1 and 2 and Comparative Examples 1 to 3 The blends of the medium seeds shown in Table 1 were placed in balls and placed in a vertical mixer (10
Using a coat, hook, and Kanto Blender Co., Ltd., the mixture was kneaded (low speed 3 minutes, kneading temperature 27 ° C.) and fermented at 28 ° C. for 2 hours. This is returned to the ball, and the ingredients other than the shortening of the main kneading are added.
Min), then add shortening and knead further (low speed 2)
Minutes, high speed 2 minutes, kneading temperature 30 ° C.) to prepare dough. This was left at a temperature of 28 ° C. for 1 hour, and then punched for 70 seconds using a punching machine (manufactured by Leon Automatic Machine Co., Ltd.). Using 50 g of this dough, wrapping is performed using an automatic wrapping machine (manufactured by Leon Automatic Machine Co., Ltd.)
g), after the proofer (temperature 38 ° C, relative humidity 80%, 1 hour)
It was baked in an oven (200 ° C) for 10 minutes to obtain anpan. For this anpan, we evaluated the workability during manufacturing,
Sensory evaluation (flavor, melting in mouth, softness, moist feeling) was performed by a specialized panelist. The evaluation criteria were the following five levels. Table 2 shows the results. 5: Very good 4: Good 3: Neither 2: Bad 1: Very bad

[0021]

[Table 1]

[0022]

[Table 2]

Claims (2)

[Claims] The present invention relates to: (A) 0.01 to 20% by weight of diglycerin fatty acid ester and (B) L-ascorbic acid based on flour.
A dough for a flour product containing a filling produced using an automatic wrapping machine, characterized in that 30 to 300 ppm has been added. 2. The dough for flour products according to claim 1, wherein (A) the diglycerin fatty acid ester is a diglycerin difatty acid ester.