JPH11299414A - Modifier for flour product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a modifier for flour product capable of realizing good operability by reducing stickiness of the surface of dough in producing a flour product such as bread, cake or the like (esp. bread) and by improving mechanical resistance, and capable of giving the product softness and rice cake-like palatability having never been experienced until now. SOLUTION: This modifier is a gelatinized product containing a fatty acid esterified with polyglycerin and water, wherein, the fatty acid esterified with polyglycerin contains 45-80 wt.% diglycerin di(fatty acid) ester, based on the total weight of the polyglycerin fatty acid ester. The diglycerin di(fatty acid) ester contains diglycerin 1,2-di(fatty acid) ester in a quantity of 40 wt.% or more based on the total weight of the diglycerin di(fatty acid) esters.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to diglycerin-1,2-glycan which can be added to bread and cakes using flour to improve the properties of the dough and the texture of the product.
The present invention relates to a modifier containing a difatty acid ester.

[0002]

2. Description of the Related Art Food products using flour such as bread, noodles and cakes are prepared by adding salt and water to flour as a main raw material (in the case of bread production, yeast is further added. ). Among them, bread, in order to produce high quality or characteristic bread, or to improve the workability in the above formulation, fats and oils, sugars,
Dairy products and various additives are often blended. Examples of additives for bread making include monoglycerin as described in JP-A-61-234733, JP-A-64-2523, JP-A-2-124052, and JP-A-4-23940. Fatty acid esters are widely used, but in addition, lecithin, sucrose fatty acid esters, organic acid fatty acid esters, polyglycerin fatty acid esters, and the like have been proposed. Further, the present inventors have previously described diglycerin-
A modifier comprising 1,6-difatty acid ester has been proposed (JP-A-7-228550). These additives are used by adding them directly to the dough at the time of production or in the form of an emulsion, and the use of the additives suppresses the stickiness of the dough surface, thereby improving workability. The decrease (decrease in mechanical resistance) has been improved, and the product has been imparted with softness, and the mouthfeel and other textures have also been improved.

[0003]

However, according to the study of the present inventors, the improvement of the properties and texture of the dough by the use of the above-mentioned conventional additives has not yet been sufficiently satisfactory. There is room for An object of the present invention is to achieve good workability by further suppressing the stickiness of the surface of dough during the production of bread and cake products such as breads and cakes, and improving mechanical resistance, thereby realizing good workability. The object of the present invention is to provide a flour product modifier as well as a flour product treated with the modifier, which can impart softness and obtain an unprecedented characteristic texture like rice cake.

[0004]

Means for Solving the Problems The present inventors have focused on polyglycerin fatty acid esters among the above additives and studied the use thereof. As a result, diglycerin-1,2-difatty acid ester was added to diglycerin difatty acid ester. It has been found that the use of a substance containing a high concentration is extremely effective. Although it is not clear why good dough properties and mochi-like texture can be obtained by using such a modifier, the protein (wheat protein) contained in the dough and the diglycerin difatty acid having the above specific structure It is presumed that the esters interact more efficiently due to the highly disperse gel form. As a result, it is considered that the elasticity of the dough is increased, stickiness is suppressed, mechanical resistance is excellent, and a product having a characteristic mochi-like texture can be produced. That is, the present invention
A gel containing polyglycerin fatty acid ester containing 45 to 80% by weight of diglycerin difatty acid ester (based on the total weight of polyglycerin fatty acid ester) and water, wherein diglycerin-1,2-diglycerol is contained in diglycerin difatty acid ester. It is intended to provide a gel form modifier of a flour product containing 40% by weight or more (based on the total weight of diglycerin difatty acid ester) of a fatty acid ester, and a flour product treated with the modifier.

[0005]

First, a polyglycerin fatty acid ester containing a diglycerin difatty acid ester (particularly, diglycerin-1,2-difatty acid ester) used in the present invention will be described. In a usual chemical synthesis method of diglycerin disaturated fatty acid ester using diglycerin, fatty acid and acid, the content of diglycerin fatty acid ester in the reaction product is at most about 40% by weight, And other components include diglycerin, fatty acids, diglycerin monofatty acid esters, diglycerin trifatty acid esters, and diglycerin tetrafatty acid esters. The diglycerin difatty acid ester includes diglycerin-1,2-
Disaturated fatty acid ester (1,2), diglycerin-
1,5-disaturated fatty acid ester (1,5), diglycerin-1,6-disaturated fatty acid ester (1,6), diglycerin-2,5-disaturated fatty acid ester (2,5)
Isomers). The polyglycerin fatty acid ester used in the present invention contains 45 to 80% by weight of diglycerin difatty acid ester (based on the total weight of polyglycerin fatty acid ester). Above (based on the total weight of diglycerin difatty acid ester), preferably 60
%, More than 1,5,1,6,
There is no problem if any of the two or five bodies are included. As the polyglycerin fatty acid ester other than the diglycerin difatty acid ester used in the present invention, widely used general ones can be used regardless of the number of glycerin and the number of fatty acid residues, but those having an HLB of 6 or more are particularly preferable.

The fatty acid constituting the diglycerin difatty acid ester in the present invention is preferably a linear fatty acid having 10 to 24 carbon atoms. Examples of these fatty acids include palmitic acid, stearic acid, oleic acid, linoleic acid and behenic acid. Can be. The diglycerin used in the present invention is
Industrially synthesized linear type is preferred.

The diglycerin difatty acid ester used in the present invention is obtained by dehydrating / condensing isopropylideneglycerol and epichlorohydrin, diacetylating / deacetylating the resulting epoxide compound, and further esterifying with the above fatty acid. Can be obtained. Further, by purifying the obtained diglycerin difatty acid ester by chromatography or the like, a diglycerin difatty acid ester containing 1,2 at a high concentration can be obtained.

In the present invention, a gel morphology modifier can be obtained by mixing the above polyglycerin fatty acid ester and water and melting by heating. Here, the blending ratio of polyglycerin fatty acid ester and water is 35 to 75:65 to 25.
(Weight basis), particularly preferably 50 to 60: 50 to 40.

[0009] The modifier of the present invention, among flour products,
In particular, it can be used for bread and cakes. Here, "breads and cakes" refers to flour as a main ingredient, salt, water (kneading water), yeast food, other fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), dairy products , Sugars, hydrophilic emulsifiers, seasonings (glutamic acids, nucleic acids), chemical swelling agents, flavors and the like, and the mixture is kneaded and baked through a fermentation step.
Of course, bread filled with filling or the like may be used. That is, the bread mentioned in the present invention means bread, special bread, sweet bread, steamed bread, hot cake and the like. For example, white bread, black bread, French bread,
Variety red, roll (table roll), buns, butter roll, etc.). Special breads such as grissini, muffin, rusk, etc., cooking breads such as hot dogs, hamburgers, pizza pies, etc., and confectionery breads such as jam bread, amppan, cream bread, raisin bread, melon bread, sweet roll,
Rich goods (croissants, brioches, danish pastries) and the like. As steamed bread,
Meat bean, bean paste and the like.

The modifier of the present invention varies depending on the intended food, but the modifier is used in an amount of 0.1 to 5 parts by weight (more preferably 0.1 to 5 parts by weight) per 100 parts by weight of the flour of the flour product.
(3 to 1.5 parts by weight).

The modifier of the present invention includes, for example, monoglyceride, organic acid monoglyceride, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, phospholipids, ascorbic acid, and derivatives thereof. It can be used in combination with organic acids, amino acids, salts, and enzyme preparations (amylase, protease, etc.).

[0012]

EXAMPLES In the following examples, "parts" represent parts by weight. Reference Example 1 (Preparation of diglycerin-1,2-distearic acid ester) 120 parts of 50% sodium hydroxide solution, hexane 250
While stirring 33.2 parts of isopropylideneglycerol and 2.4 parts of hexadecyltrimethylammonium chloride, 93 parts of epichlorohydrin was added dropwise.
After stirring for 8 hours, a 1,3-dioxolane type epoxide compound was obtained. Next, 272 parts of acetic anhydride and 1.34 parts of triethylamine were stirred at 90 ° C., and 50 parts of the above epoxide compound was added dropwise. The mixture was stirred at 115 ° C. for 8 hours to obtain a diacetylated dioxolane compound. Further take 78 parts of this compound and add 95% ethanol 4
Then, 00 parts and 52 parts of 85% potassium hydroxide were added, and the mixture was heated and refluxed at 95 ° C. for 4 hours. Thereby, diglycerin monoisopropylidene was obtained. In 20.6 parts of this compound,
200 parts of dehydrated and dried dichloromethane, 21 parts of stearic acid and 7.3 parts of 4-dimethylaminopyridine were added and dissolved. While stirring, 17 parts of melted dicyclohexylcarbodiimide was added dropwise little by little. After reacting for 3 hours, distearate ester of diglycerin monoisopropylidene was obtained by a conventional method. This compound 10
To this part, 100 parts of 80% acetic acid was added and stirred at room temperature for 6 hours. Thereafter, diglycerin-1,2-distearic acid ester (purity: 96%) was obtained by silica gel column chromatography, and this was used in Examples described later. (Reference Example 1-2) The same procedure was carried out until the final purification by silica gel column chromatography. Instead of purification by silica gel column chromatography, distearic acid ester of diglycerin monoisopropylidene was converted to 6% in 80% acetic acid. After stirring for an hour, the mixture was neutralized with sodium bicarbonate and partitioned with chloroform to obtain diglycerin-1,2-distearate with a purity of 72%.

Reference Example 2 (Preparation of diglycerin monostearate ester) Diglycerin monoisopropylidene was obtained in the same manner as in Reference Example 1. To 30 parts of this compound, 300 parts of dehydrated and dried dichloromethane, 32 parts of stearic acid and 11 parts of 4-dimethylaminopyridine were added and dissolved. While stirring, melted dicyclohexylcarbodiimide 25.5
The mixture was added dropwise little by little and reacted for 3 hours. The reaction product was treated in a conventional manner to obtain diglycerin monoisopropylidene monostearate. 8 in 10 parts of this compound
50 parts of 0% acetic acid was added, and the mixture was stirred at room temperature for 6 hours. After treatment by a conventional method, diglycerin monostearate (purity: 95%) was obtained by silica gel column chromatography.

Reference Example 3 (Gel modifier (modifier composition 1))
Preparation) 4 parts of diglycerin-1,2-distearate obtained in Reference Example 1, 2.6 parts of diglycerin monostearate obtained in Reference Example 2, and 5.6 parts of water were mixed, and mixed at 95 ° C.
After heating and melting in, cooling was performed while stirring to obtain a gel modifier (modifier composition 1).

Reference Example 4 (Gel modifier (modifier composition 2))
Preparation of Gel Modifier (Modifier Composition 2) was obtained in the same manner as in Reference Example 3 except that diglycerin-1,2-distearate was changed to that obtained in Reference Example 1-2. .

Reference Example 5 (Preparation of oil-in-water emulsified oil / fat composition (modifier composition 3)) 10 parts of diglycerin-1,2-distearic acid ester obtained in Reference Example 1 and sucrose ester (S- 1170S: 1 part of Mitsubishi Chemical Co., Ltd.) and 9 parts of water were mixed, heated and melted at 95 ° C., and then emulsified with a disperser (trade name: Hiscotron, manufactured by Nichion Medical Science Machine Co., Ltd.). While cooling, the oil-in-water emulsified oil / fat composition (modifier composition 3)
I got

Based on the formulations shown in Table 1, the doughs of Examples 1 to 3 and Comparative Examples 1 to 3 were manufactured, and bread was manufactured and evaluated. Details are as shown below.

Examples 1 to 3 Using 2 kg of wheat flour, mini-mountain type bread was produced by a 70% medium seed method. First, medium-sized materials containing the modifiers shown in Table 1 were kneaded at 23 ° C. by a vertical mixer (Can Tho mixer, 10 coats) at a low speed of 4 minutes and a medium and high speed of 1 minute. next,
This was fermented under a fermentation temperature of 27.5 ° C. and a relative humidity of 80% for a fermentation time of 4.5 hours, and a dough temperature of 29 ° C.
The medium fermented dough was obtained. Next, the kneaded material other than the fats and oils was added to the fermented dough for kneading at a low speed of 3 minutes and a medium and high speed of 3 minutes, and then the fats and oils were added, followed by kneading at a low speed of 3 minutes and a medium and high speed of 2 minutes. The finish was kneaded at high speed until the dough was good. The kneading time at that time was 2.5 minutes, and the dough temperature was 27 ° C. Next, the kneaded dough was placed in an environment of 27.5 ° C. and a relative humidity of 80%, and a floor time of 20 minutes was taken.
g of dough. The bench time was taken at room temperature for 20 minutes, and the divided dough was molded with a moulder. The molded product was placed in a one-loaf pan and left in a stove (37.5 ° C., relative humidity 80%) for 50 minutes. The dough thus prepared is placed in an oven at 210 ° C. (upper heat 1, lower heat 4) for 3 hours.
Bake for 0 minutes.

The "dough state" and the "bread texture" during the production of the above bread (from kneading to baking) were evaluated by a specialized panelist according to the following criteria. Table 2 shows the results
Shown in (1) Stickiness of the dough A: There is no stickiness of the dough at all. B: Almost no stickiness. C: Some stickiness occurs. D: Stickiness occurs. E: There is considerable stickiness. (2) Mechanical resistance and workability of dough A: It is stable in all steps from kneading to baking. B: It is stable after the floor. C: Although slightly unstable in all steps, it does not pose a problem in work. D: Unstable in all steps, causing trouble in work. E: Work is difficult in all steps. (3) Bread rice cake-like texture (sticky feeling) A: Sticky feeling is extremely strong. B: Good sticky feeling. C: Somehow the sticky feeling is felt. D: I do not feel much sticky feeling. E: No sticky feeling at all.

Comparative Examples 1 to 3 Breads were produced in the same procedure as in Examples 1 to 3 according to the formulations shown in Table 1. However, in Comparative Example 1, the modifier composition 3 was used, and in Comparative Example 2, powdery (crystal) glycerin monofatty acid ester (trade name: MM-100, manufactured by Riken Vitamin Co., Ltd.) was used as the modifier. Was. In Comparative Example 3, no modifier was added. These results are also shown in Table 2.

[0021]

[Table 1]

[0022]

[Table 2]

 ──────────────────────────────────────────────────の Continuing from the front page (72) Inventor Takafumi Miki 20 Kasumi Co., Ltd., Kasumi-gun, Kashima-gun, Ibaraki Pref.

Claims (4)

[Claims] 1. The method according to claim 1, wherein the diglycerin difatty acid ester is 45-45.
A gelled product containing 80% by weight (based on the total weight of polyglycerin fatty acid ester) and water, wherein 40% by weight of diglycerin-1,2-difatty acid ester is contained in diglycerin difatty acid ester. A gel form modifier for flour products containing the above (based on the total weight of diglycerin difatty acid ester). 2. The gel form modifier for flour products according to claim 1, wherein the compounding ratio of the polyglycerin fatty acid ester and water is 35 to 75:65 to 25 (by weight). 3. The flour product gel form modifier according to claim 1, wherein the polyglycerol fatty acid ester excluding diglycerin difatty acid ester has an HLB of 6 or more. 4. A flour product treated with the modifier according to claim 1.