JPS61285953A - Wheat flour improver - Google Patents

Abstract

PURPOSE:The titled improver, containing a protein recovered from a potato juice in an undenatured state or further a specific substance, e.g. a saturated fatty acid, capable of improving the secondary processability of (low-amylo) wheat flour with unsuitable aging and giving secondary processed products of good quality. CONSTITUTION:Protein is first recovered in an undenatured state from potato juice collected from potatoes, preferably by treatment with an ultrafiltration membrane and the above-mentioned protein alone or further with a substance selected from saturated fatty acids (monoglyceride) and tocopherol(-containing substances) are used to afford the aimed improver.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a wheat flour improving agent, and particularly to a flour improving agent that improves the suitability for secondary processing of wheat flour that has not been properly ripened or low amyl flour.

[Conventional technology]

Generally, after flour is milled, it is stored in a warehouse for a certain period of time and matured before being used. This is because the flour immediately after milling has a strong enzyme activity (and the glue bits in the flour are not properly oxidized).

Usuba flour, which is especially used for Japanese and Western confectionery, is
It is preferable that aging be carried out for several months or more. For example, in cakes and castella cakes, this aging process can cause problems such as sinking after baking, shrinkage, and the formation of cores and unbaked pockets inside the cake.1 Sticky texture and poor melt-in-mouth texture. It is possible to foster the effect of preventing.

However, this ripening takes up a considerable amount of warehouse space for a long period of time to store the flour, and the cost of this storage becomes an economic burden for the miller, and the accumulated costs can be enormous. It has become. Furthermore, during storage, there are many negative factors such as the flour becoming rancid due to the growth of bacteria and mold, and the quality of the flour deteriorating due to insect damage. Therefore.

Conventionally, various methods of accelerating ripening have been studied as an alternative to such ripening.

Among these methods, the most common method was to add an oxidizing agent such as benzoyl peroxide, chlorine dioxide gas, or chlorine gas (Japanese Unexamined Patent Publication No. Sho, TLL-91, No. 3 Otsu!); Many flour milling manufacturers have voluntarily stopped using these products for food hygiene reasons.Also, there are methods such as heating and drying (British Patent No. 1, I
However, in reality, the cost increases considerably and it is difficult to put it into practical use. The reality is that no satisfactory alternative to aging has yet been found.

In addition, low amyl flour, which is obtained from wheat mixed with germinated grains and has strong amylase activity and low glue viscosity, is even less suitable for secondary processing than wheat flour that is not properly ripened. As a way to improve your aptitude, check out Tokukaisho! As described in Riichi No. 20224t1, there are known methods of inhibiting amine activity by incorporating seed components of plants of the genus Juzdama, but the reality is that no satisfactory method has yet been found. It is.

[Problem that the invention seeks to solve]

As mentioned above, wheat flour that is not properly aged immediately after milling has a strong enzyme activity (and is not suitable for secondary processing because the noripids in the flour are not properly oxidized. In particular, low amyl flour has a high enzyme activity). Because it is strong, its suitability for secondary processing is significantly inferior. For example, when bread is made from low amyl bread riverside raw material.

The dough becomes sticky and has poor workability, water absorption is reduced, and the product has a small volume and has a poor melt-in-your-mouth texture.
If noodles are made from low-amylo noodle flour, the dough will become sticky and water absorption will be reduced, and the product will melt when boiled and have a bad texture. If you use cake as raw material, the phenomenon of sinking after baking will be severe, resulting in a cake that does not rise completely, and when making hot dogs or fried foods, the binding between ingredients and batter will be poor, and the binding part will be weak. It has disadvantages such as becoming pasty.

The present invention solves the above-mentioned problem of providing a wheat flour improving agent that improves the suitability for secondary processing of wheat flour or low amyl flour that has not been properly ripened.

[Means for solving problems]

The present inventors have previously conducted research on improving the suitability of wheat flour that has not been properly ripened for secondary processing. We discovered that it contains ingredients that significantly improve processing suitability.

Potato juice liquid collected from potatoes based on this.

or its powder, or a pharmaceutical improving agent characterized by combining these with a small amount of an emulsifying substance as an active ingredient (Patent Application Sho!!-23372θ)0 After that, the present inventors conducted further research. As a result, the active ingredients that improve the suitability for secondary processing of poorly aged or low-amylo flour flours are present in the proteins recovered from the potato juice in a substantially undenatured state and are heat-treated at 60°C for 70 minutes. It was discovered that this is a component that is deactivated by It has also been found that the above protein has the effect of increasing the gelatinized viscosity of wheat flour and the tensile strength of flour dough. Furthermore, the above protein contains saturated fatty acids such as valmitic acid and stearic acid, and its monoglyceride, tocof-di r'7II/I+"'I"? '
When one or more selected from the following are added,
It has been discovered that the effect of improving the suitability for secondary processing of wheat flour or low amyl flour that is not properly ripened is further increased, and based on these findings, the present invention has been completed.

That is, the present invention is a protein recovered in a substantially undenatured state from potato juice collected from potatoes.

Or this and saturated fatty acids, that monoglyceride”,
) A wheat flour improving agent characterized in that the active ingredient is one or more selected from the group consisting of KY substances including copherol and tocopherol.

The present invention will be explained in detail below.

The potato juice liquid used in the present invention can be extracted from potatoes by any method. When collecting potato juice, it is preferable to wash and/or peel the potatoes. Specific means for collecting potato juice liquid include 1, for example, using a mixer for potatoes.

Examples include a method of grinding with a grinder or the like and separating the solid content by filtration or centrifugation to obtain a potato juice liquid, and a method of obtaining a potato/potato juice liquid by squeezing potatoes with a juicer.

Potato juice liquid tends to brown significantly due to browning enzymes, so
When collecting potato juice, do not use sodium sulfite or L-
By adding sodium ascorbate, etc., it is possible to obtain a potato juice solution with no or little coloring.0 Note that it is even more effective to add salt such as table salt to promote protein solubilization at this time.0 Next First, the protein is recovered from the potato juice in a substantially undenatured state. Examples of such methods include salting out ammonium sulfate, separation using a membrane (for example, an ultrafiltration membrane), and separation using ion exchange chromatography. It is advantageous to dry the protein. 1. To powderize the protein recovered from the potato juice solution, 1. general drying methods such as freeze drying, spray drying, vacuum drying, etc. can be used. 0.
In order to improve the storage stability, solubility and dispersibility of this powder,
It can also be coated or granulated by known methods. Further, the protein and one or more types selected from the group consisting of a small amount of saturated fatty acid, its monochrycerite, tocopherol, and a substance containing tocopherol are used. By doing so, it is possible to further increase the effect of improving the suitability for secondary processing of wheat flour that is not properly ripened or low amyl flour.

Examples of the saturated fatty acids used in the present invention include valmitic acid and stearic acid. Also,
Examples of monoglycerides of saturated fatty acids include monobalmitic glyceride and monosteering glyceride. The amount of these saturated fatty acids or monoglycerides used is o-o per flour.
i−x, preferably θ, θ3 to θ,! It is best to use an amount that is relevant.

Tocopherol is convenient to handle in powder form. Examples of the substance containing tocopherol include powdered vitamin E and powdered wheat germ oil. The amount of tocopherol or the substance containing it to be used is preferably α-tocopherol. When using powdered vitamin E containing 20% α-tocopherol,
0.0% per wheat flour. θ correlator, preferably 0. θ! ~λ,
! It is best to use an amount that is relevant.

Moreover, the wheat flour improving agent of the present invention can also contain an emulsifying substance if necessary. Especially when flour improvers used for cakes contain emulsifying substances.

The internal texture of the cake is finer (and the texture becomes softer). Examples of emulsifying substances include glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and phospholipid C soybean and Examples include those derived from egg yolk), casein and its sodium salt, and protein-based emulsifying substances such as peptite. The amount of emulsifying substance is 0.07 to 2%, preferably 0.07 to 2% per wheat flour.
Q~θ,! It is best to use an amount that is relevant.

Furthermore, the wheat flour improving agent of the present invention includes starches such as wheat starch; and lactose as excipients.

It can contain sugars such as cane sugar and beet sugar; animal and vegetable proteins such as soybean protein and casein protein.

The wheat improver of the present invention may be processed as a part of the formulation when producing secondary processed products using wheat flour or low amyl wheat that is not properly ripened, or may be processed in advance into wheat flour. It may be added to or mixed into a premix (there is no particular limitation).

The amount of the flour improving agent of the present invention to be used depends on the degree of ripening of the flour,
It depends on the degree of enzyme activity of the low amyl flour and also on the type of secondary processed product produced. For example, in the case of confectionery that is not properly ripened, the amount of the wheat flour improving agent of the present invention used is 0.07 to 7% of the flour based on the amount of protein powder recovered in an undenatured state from potato juice liquid, preferably 0.07 to 7% of the wheat flour. 0.0! ~0. ! % is good. In addition, in the case of low-amyl confectionery flour, it is preferable to use approximately twice the above percentage of wheat flour, and in the case of non-ripened and noodle flours, the above percentage of wheat flour should be used. It is preferable to use about 4 times the amount of the above percentage of wheat flour.In addition, in the case of low amyloid flour for kun and noodles, it is preferable to use about 4 times the amount of the above percentage of wheat flour. Examples will be given below, but the present invention is not limited thereto. In addition, 1 part in Examples is a part by weight.

Example 1 After washing, 10Ky of peeled potatoes were mixed with 3 parts of sodium sulfite.
(θ-03% per peeled potato) was added as a powder and ground with a mixer for 5 minutes, and the ground solution was mixed with /θ, 0θθ
r, p1m, , / Remove solids by centrifugation for 0 minutes, 4t! The juice was obtained.

7. In this juice. After salting out by gradually adding ammonium sulfate (an amount to make a saturated solution with a coefficient of about θ), /θ, θ00r, p, ]
TL 41/0 The precipitated protein was recovered by centrifugation for 0 minutes. After adding water and stirring to suspend, the protein suspension was placed in a seamless cellulose tube manufactured by Union Carbide and dialyzed overnight. The protein suspension after dialysis was freeze-dried by a conventional method to obtain 36 pieces of flour improver consisting of dry protein powder.

Example 2 After washing, add sulfite to peeled potatoes) IJum,? Add iP as a powder and use a mixer! The ground liquid was centrifuged for /Q, 0θOr, p, m-, /θ minutes to remove the solid content to obtain a juice of g, 4t7.

This juice was passed through an ultraviolet filter (Japan Millipore Limited Vericon Lab Cassette I, L-209 type).
o Remove low molecular weight components using an ultrafiltration membrane of ONMWL; 2. Ko! It was concentrated to In order to prevent coloring during concentration, a sodium sulfite solution was appropriately added to the concentrated solution. Soluble starch in the resulting protein concentrate/! θg-
was added and dissolved, followed by spray drying as usual to obtain a wheat flour improver/RioiP consisting of a dry powder coated with protein with soluble starch.

Example 3 20 parts of the flour improving agent of Example 1, 20 parts of stearic acid,
A flour improver was obtained by mixing 60 parts of wheat starch in a mortar.

Example 4 20 parts of the wheat flour improver of Example 1, 20 parts of powdered vitamin E containing 20 parts of α-tocopherol, and θ parts of wheat starch were mixed in a mortar to obtain a flour improver.

Implementation fJ 5 Implementation row 2 wheat flour improver ♂ Yube and palmitic acid/! [Effects of the Invention] If the wheat improver of the present invention is used, for example, confectionery flour that is not properly ripened or low amyl confectionery flour with strong enzyme activity can be obtained. Even if the cake is made using
The result is a product with a large volume that does not have a sticky texture or a bad melt-in-the-mouth texture. Similarly to hot dogs, skins and sausages. This will result in a smooth product with no glue-like parts.Also, if the product is manufactured using bread kawanori or noodle flour immediately after milling, or low amyl bread kawanori or noodle flour. Even for breads and noodles, the dough is not sticky (it is easy to work with, and the product has a good texture).

(Thus, when the wheat improver of the present invention is used, it is possible to use wheat flour immediately after milling without the need for aging treatment, and even low amyl flour can be used immediately as raw material flour, and furthermore, it is possible to produce secondary processed products of excellent quality. be able to.

Below, the effect of improving the suitability for secondary processing of wheat flour or low amyl flour that has not been properly ripened will be explained using test examples.

In addition, in the test examples, parts are parts by weight.

Test Example 1 Examples 1 and 3 were applied to confectionery flour immediately after milling. After adding and mixing the improving agent of 1 and 1 and storing it at room temperature for 2 weeks.

Sponge cake was manufactured by Sando Warigo. In addition, as a control, a sponge cake prepared using flour was stored in the same manner without adding these improving agents.
The amount of each improving agent added is 1P of potato juice.
The amount of protein powder recovered from the FA solution is 0.3% of the powder content.
Added the amount to be used. That is, the improver of Example 1 (water) was added in an amount of 0.3%, and the improvers of Examples 3 and 4 were added to the flour in an amount of 0.3%.
The raw material composition ratio of direct-serve sponge cake is the first
As shown in the table, it is divided.
4 in Table 1: The production of bonji cake is carried out as follows: First, whole eggs/θ009- and sugar (caster sugar) are whipped to a specific gravity of 0.27 to 0.0. 3009-Measure by increments.

, 09 was added, the saved flour/j09 was ground, and 4ttosi- was weighed out.

Pour into the E/♂ mouth mold and heat the kiln to temperature/! 3 at θ0C! 1 fired.

The data measured after one day and night were as shown in Table 2).

Table 2 [Note] The volume of the cake is calculated using the rapeseed substitution method [Showa! It was measured using the "Standard Measurement Method J, page J-?" published by the Food Agency in March 2006.

From the results in Table 2, Examples 1 and 3. and the improving agent of 4 are:
It is clear that it improves the processing suitability of poorly aged confectionery flours. Furthermore, it is clear that the improver of Example 3, which contains stearic acid, and the improver of Example 4, which contains powdered vitamin E containing 20% α-tocopherol, further reduce the volume of the cake. =〈〈, the effect of improving the suitability for secondary processing did not decrease and also 0. Each improver: No bell odor and no deterioration of the cake flavor.Experimental example 2: Low amyloid with an amylodulam value of /90 Prabendernit C or less, B, U. The improving agents of Examples 2 and 5 were added to and mixed with the confectionery dressing, and a sponge cake was manufactured by sandowari ε. A sponge cake prepared without the addition of these modifiers was also used as a control.

The amount of each improving agent added was such that the protein powder recovered from the potato juice solution contained 0.6% of the flour. In other words, the improving agent of Example 2 has anti-powder, male-resistant,
The improver of Example 5 was added in an amount of 3.3 t% based on the flour.

The mixing ratio of raw materials for sponge cake is as shown in Table 3.

Table 3 The sponge cake was produced in the same manner as described in Test Example 1. The results are shown in Table 4.0 In Table 4, Control E, the cake sank significantly, and there was an unbaked starch-like layer at the bottom of the inside of the cake, and the texture was sticky and did not melt in the mouth. On the other hand, cake F.

G is a large and fluffy cake, with no unbaked flakes inside the cake (and the texture is not sticky (comparing OF and G, which melted well in one bite), it was palmitic acid? The blended G had a larger volume (favorable).

Test Example 3 A hot dog was produced by adding and mixing 0.6% of the improver of Example 1 to a low amyl confectionery product whose gelatinization viscosity was /9 o BU in terms of amylodalam value. In addition, Table 5 shows the blending ratio of 0 ingredients compared to hot dogs produced without adding any improvers.

Table 5: Mixed powder according to the number 5 above in a Hobart mixer.
After mixing for 5 minutes with <t% water addition.

Sausage was dipped in the batter and tested by frying it in salad oil at /♂0°C for 3 minutes. The results are shown in Table 6. Product I had particularly improved binding between the skin and the sausage, and had no pasty parts (it also had a good texture).

Table 6] Test Example 4 0.3 part of the improver of Example 1 was added and mixed to a low amyl bread example whose gelatinization viscosity was s/o BU- in terms of amylogram value, and one-loaf was prepared by the straight method. produced bread. In addition, a one-loaf bread produced without adding any improvers was used as a control.

The mixing ratio of raw materials is shown in Table 7, and the bread making process and its conditions are shown in Table 8.
As shown in the table.

Table 7 Table 8 The bread making results are shown in Table 9.

Control J in Table 9 had a sticky dough and poor workability (the product had a small volume and poor melt-in-the-mouth texture). , the dough is sticky (without the volume of the product).

The texture was also good.

Test Example 5 2% of the improver θ of Example 1 was added and mixed to a low amyl noodle flour with a gelatinization viscosity of 23o B, U, and stale, and noodles were produced by Tsunezumi. In addition, the blending ratio of raw material C compared to the noodles produced without adding the improving agent was the first.
Table 0, the noodle making process and its conditions are as shown in Table 11.

Table 10 1 improver Attached is a sample sample.

Raw material wheat flour 100 parts 10θ Water 3 liters 32 salt / liter / improver
01 0 Co I Table 11 and the results of the noodle making test are shown in Table 12.

The boiling time was 25 minutes.

On the other hand, the rice in Table 12 was severely boiled and had a poor yield (1 color was also crumbly and the texture was poor).

Claims (1)

[Claims] One or more proteins selected from the group consisting of proteins recovered in a substantially undenatured state from potato juice collected from potatoes, or substances containing these, saturated fatty acids, their monoglycerides, tocopherols, and tocopherols. A wheat flour improving agent characterized by containing it as an active ingredient.