JPS5832852B2 - Confectionery anti-aging agent - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an anti-aging agent for obtaining high-quality confectionery that does not harden or age over time and has a long shelf life, particularly Japanese sweets such as mochi and dumplings.

More specifically, the main ingredients are oleic acid or oleyl alcohol and starch degrading enzyme, and if necessary, sugars,
This invention relates to an anti-aging agent characterized by containing polysaccharides, plant proteins, etc.

Japanese confectionery is a food whose main ingredient is rice flour, rice flour, mochi flour, joshin flour, shiratama flour, domyoji flour, etc., and mochi such as daifuku mochi, kashiwa mochi, uguisu mochi, bamboo dango, millet dango, mugwort dango,
There are dumplings such as hanami dango, uirou, gyuhi, and seasonal sweets, and even in the flood of Western-style foods, dango continues to be popular.

The manufacturing method varies depending on the type, but usually rice flour is mixed with an appropriate amount of water, kneaded and steamed for about 20 to 40 minutes to gelatinize the starch, and then pounded together using a mill or mixer.

This can be molded as is into a product, or it can be pounded twice (
The product is made into a product by giving it an appropriate texture by pounding it (three times), mixing it with auxiliary materials, and then molding it, wrapping it, etc.

Confectionery and other foods, including Japanese confectioneries, that are generally made of starch that has been heat-gelatinized and have a high moisture content, exhibit a hardening phenomenon due to aging of the starch during storage, and their texture deteriorates over time after production. and reduce the product value.

As a result, planned mass production and delivery to remote locations are difficult.

In order to delay the hardening phenomenon of Japanese sweets, attempts have been made to add sugars such as sugar, dextrin, sorbitol, flour, starch, and gum, as well as oils and fats such as surfactants. , the sweetness of the product becomes too strong, the texture and flavor deteriorate, and it is difficult to achieve a desirable quality; Coupled with the rise of nutritional ideas and the trend of avoiding obesity, strong sweet tastes are disliked and consumer preferences are changing towards less sweet flavors, and this trend is also seen in Japanese sweets.

Therefore, the actual situation is that the amount of sugars used is gradually being restricted.

In addition, in recent years, adding plant proteins such as wheat gluten and soybean protein to confectionery has achieved considerable anti-aging effects, but since the raw materials are derived from natural products, the quality is not uniform. Because it is difficult to convert, there are variations in efficacy.

In addition, attempts have been made to prevent aging by increasing the amount of water added, but adding more water to the raw flour used will make the dough too soft, and in severe cases, it will cause syneresis and cause problems afterward. It becomes difficult to work on shaping the product, and furthermore, shape retention deteriorates, resulting in a decrease in commercial value.

The present inventors aim to prevent aging of Japanese sweets and improve workability,
As a result of research aimed at adapting yield-improving products to consumer preferences, the present invention was completed by discovering an anti-aging agent that can achieve these objectives.

That is, the present invention uses oleic acid or oleyl alcohol and a starch degrading enzyme as main ingredients (accordingly, sugars,
This is an anti-aging agent for confectionery, especially egg-fresh confectionery, which is characterized by containing polysaccharides and vegetable proteins.

To date, there have been no examples of adding oleic acid to Japanese sweets to improve their quality or prevent them from hardening.

Similar anti-aging agents include sucrose fatty acid ester, sorbicun fatty acid ester, and monoglyceride, but they are much more expensive than oleic acid and are not suitable for practical use.

The present inventors discovered that oleic acid has a unique molecular size,
As a result of the experiments shown below, it was confirmed that the fatty acid family has a remarkable anti-aging effect due to its shape and three-dimensional structure, and the present invention was completed.

Next, I will explain the experimental method. 100ml of 40g of Joshinko
Add 0.0% fatty acid or aliphatic alcohol to a beaker.
Mix 8g (added 2 tons), add 40ml of water, knead well, pack in a casing, heat at 95℃ for 30 minutes, cool under running water, leave in the refrigerator overnight, and return to the water temperature with running water again. After that, the gel was cut into 15 mm thick pieces, and the hardness of the gel was measured using a texturometer (plunger Nilcite 18φ, flat plate, clearance, 1.5 mm). The hardening prevention rate was investigated when the hardness of the gel prepared in 1 was set as 100.

The results are shown in Table 1. As is clear from the results, oleic acid and oleyl alcohol were found to have a remarkable curing prevention effect.

In addition, since the effect of elaidic acid, which is a stereoisomer of oleic acid, is weak, the curing prevention effect of oleic acid and oleyl alcohol (C3C=CC8R (R=00H, OH
) This is thought to be due to the unique size, shape, and three-dimensional structure of the molecule.

Oleic acid or oleyl alcohol used in the present invention is in a liquid state at room temperature, so if it is inconvenient to use them as they are, it is preferable to powder these substances.

When powdering these substances, methods for powdering oils and fats etc. that are commonly practiced by those skilled in the art can be used.

That is, the purpose can be achieved by emulsifying oleic acid or oleyl alcohol in a polysaccharide or phlegm solution and then spray-drying this to powder.

In addition, the starch degrading enzyme used in the present invention includes commercially available amylase preparations containing α-amylase, β-amylase, glucoamylase, etc., and natural substances rich in amylase such as soybean flour, barley, wheat, etc. Examples include germ powder such as rice.

Now, oleic acid, oleyl alcohol, and starch degrading enzyme exhibit anti-aging effects even when added individually, but when they are used together, the effect becomes even more pronounced. It can exhibit sufficient anti-aging effects even under certain conditions.

Furthermore, sugars (glucose, sucrose, lactose, maltose, sorbitol, mannitol, xylit, hydrogenated starch syrup, dex I-IJ, etc.) and gums (carrageenan, guar gum, locust bean gum, tragacanth gum, gum arabic, etc.) are added as necessary. , xanthan gum, sodium alginate, pentozan, CMC, etc.), starches, and proteins (casein, soy protein, gluten, gelatin, etc.), depending on the individual Aioi confectionery products, to create a unique waist, It becomes possible to adjust the elasticity, flavor, texture, shine of the product, etc.

The present invention will be explained in more detail by giving Examples and Reference Examples below.

Example 1 1 kg of oleic acid, 1 k! of gum arabic! 9-1 5 g of emulsifier and 2.5 ky of water were thoroughly and uniformly emulsified using a TK mixer with a trowel, and then the inlet temperature was 120°C and the outlet temperature was 75°C.
Spray drying was performed to obtain powdered oleic acid.

This powdered oleic acid 30 (l, starch degrading enzyme 20g and α
680 g of converted starch was uniformly mixed in a type mixer to obtain 1.1<g of antiaging agent.

Example 2 Oleyl alcohol 1kg, Textrin 900g1
After uniformly emulsifying 101 parts of sodium caseinate and 2.4 parts of water using a TK mixer, spray drying was performed at an inlet temperature of 120°C and an outlet temperature of 75°C to obtain powdered oleyl alcohol.

150g of this powdered oleyl alcohol and 2 starch degrading enzymes
(L? and active gluten 450g, xanthan gum 10g
1. 250 g of sorbitol and 120 g of pregelatinized starch are mixed uniformly to obtain 1 kg of antiaging agent.

Example 3 Mixture 1 of oleic acid and oleic acid monoglyceride
After fully emulsifying 700 g of gum arabic, 300 g of lactose, and 2.5 ky of water using a TK mixer, spray drying was performed in the same manner as in Example 1 to obtain a mixed powder of oleic acid-oleic acid monoglyceride.

250g of this powder, 50g of starch degrading enzyme, 400.9g of active gluten. Spread 300g of powdered starch syrup into a uniform layer.
Mix well to obtain anti-aging agent.

Reference Example 1 Dumplings containing 0 and 1% by weight of the powdered oleic acid obtained in Example 1 and 0.02% of an amylolytic enzyme were prepared by the following method.

Specifically, 450 parts of Joshin flour, 50 parts of rice cake flour, and 350 parts of water were mixed well, then divided into 8 equal parts, placed in a Toshiba mochi making machine, and steamed for 30 minutes in 300 parts of steaming water.

The mixture was left to cool for 10 minutes, put into the mochi pounding machine again, and pounded for 1 minute. After sprinkling powder of the following composition as evenly as possible, the mixture was pounded for 199 minutes.

This was packed into a vinylidene chloride casing with a folded diameter of 50 mm, and then placed in a thermostat at 10° C., and the hardness was measured with a texturometer over time to examine the progress of curing. The results are shown in Table 2.

f "'I', U, J represent one texturometer unit.

) As is clear from Table 2, the addition of oleic acid suppressed aging, and furthermore, the dango containing oleic acid and a starch degrading enzyme in combination had significantly suppressed aging.

Reference example 2゜ 70 parts of Joshin flour, 30 parts of mochi powder, and 30 parts of sugar are kneaded with 90 parts of water, then steamed for about 20 minutes using a steamer, transferred to a mochi pounder, and prepared as the anti-aging agent of Example 3. After adding 1 part of the mixture and pounding it, it was wrapped into a bean paste, shaped, and then steamed for 5 minutes to obtain aimochi.

As a control test, we produced Aimochi without adding any anti-aging agent using the same process, placed it in a synthetic resin dish, covered it with Saran wrap, and left it at room temperature.Table 3 shows the results. It was shown to.

Reference Example 1000g of 3゜ mochi powder was mixed with 1300.9g of water, mixed well, and then steamed in a steamer over high heat for about 30 minutes to obtain seeds.

Sugar 1001 and 10 g of the anti-aging agent of Example 3 were added to the seeds, and the mixture was pounded for 10 minutes using a rice cake pounder, and then molded into a filling to obtain a rice cake.

As a control test, rice cakes without antiaging agents were produced using the same process and left in a thermostat at 15°C.

After standing for a certain period of time, the bean paste was removed from the bottom of the rice cake and the hardness of the outer part was measured using a texturometer to examine the progress of hardening. Table 4 shows the results.

As is clear from the results in Table 4, when comparing the products prepared by adding the anti-aging agent of the present invention with the products prepared without adding the anti-aging agent, the texture was soft and sticky. held for a long time.

Claims (1)

[Claims] 1 Anti-aging effect of Japanese sweets characterized by having oleic acid or oleyl alcohol and starch-degrading enzyme as main ingredients, and adding saccharides, polysaccharides, vegetable proteins, etc. as necessary.