JPS6156037A - Food quality modifier - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] Advantages The present invention provides a novel active gluten (hereinafter referred to as PL gluten) and phospholibase A (hereinafter referred to as PL-A) containing wheat flour-based quality improving agent. Regarding.

Conventional technology Conventionally, flour ripening agents such as potassium bromate, L-ascorbic acid or its Na salt, ammonium persulfate, and food additives such as L-9 gin hydrochloride have been used to improve the quality or nutritional value of flour. There are cases where flour is mixed with hot spring water. In addition, when manufacturing bread, donuts, M, wonton, and gizzard wrappers, when using low-quality flour that is not suitable for processing, active gluten is used, or active gluten and emulsifiers such as glycerin lipid acid esters are used. may be used together.

In addition, a bread improving agent containing PL-A as a growth ingredient and a bread manufacturing method using the same are known (Japanese Patent Laid-Open No. 59-8804).
Publication No. 0).

Problems with slow resuscitation There is a constant need for superior quality improvers for foods whose main ingredient is wheat flour.

According to the present invention, an excellent food quality improving agent containing PL gluten and PL-8 can be obtained. Further, the above food quality improving agent contains at least one of ginsine hydrochloride, sulfur proline 9α-amylase, β-amylase, and sodium lactate.
By including seeds, an even better food quality improver can be obtained.

The bound monoacylglucyl phospholipid content in the mPLPL gluten phospholipid is 30 mol% or more, and this is 5
If the content is 0 mol% or less, it is active gluten with a bound phospholipid content of 2% or more, details of which are disclosed in Japanese Patent Application No. 58-1.
No. 27107, and its manufacturing method is shown below.

For PL gluten, add PL-A to wheat flour at 1 level per 11 kg of wheat.
It is obtained by adding water in a proportion of 01 to 104 units, then adding water and kneading by a conventional method, and then washing with water to remove the m-type and the like. Also, PL gluten is wheat flour and PL gluten.
-A with phospholipids added may also be treated in the same manner as above, and after converting phospholipids into phospholipids with a high monoanruglycerophospholipid content with PL-A, this can be converted into PL gluten. It can also be added to the manufacturing process and bound to gluten proteins.

Phospholipids are added in an amount of 0.1 to 10% based on flour.

PL-A used in the present invention is an enzyme whose existence is known in animals, microorganisms, etc., and any of them can be used, but usually a commercially available one is used.

The ratio of each component in the food quality improver is PL gluten 10011 to PL-A (potency 1000u/
g) is 0.01 to 5 parts9, and if necessary, L-17
0.1-10 parts of gin hydrochloride, β-amylase (titer 1
091 to 5 parts (10,000 u/g), 0.1 to 2 B for α-amylase (potency 15 KBu/g), and 0.1 part for L-proline.
-10B, sodium lactate is 0.5 to IOR.

The proportion of the improving agent added to the raw materials when producing bread, donuts, Mi, wontons, dumplings, etc. is O, 1 to 10%, preferably 0.5 to 5%, based on the flour in the notes.
It is.

By adding the food quality improver of the present invention to raw materials,
It is possible to improve the workability (especially extensibility) of the dough and the quality (texture, specific volume, degree of aging) of the finished product.

Example 1 PL gluten (obtained in Reference Example 1) 100k
g and PL-Ao, 5 kg (500,000 U) were uniformly mixed using a blender to obtain Improver-1.

The improver-1 is applied to ordinary flour (crude protein 8.5%, ash 0.40%) by grinding domestic wheat at a flour mill.
Modified wheat flour-1 was prepared by adding 1% to the total amount of wheat flour.

Next, raw noodles with added water were prepared according to the following blending conditions and manufacturing conditions, and the noodles were medium-boiled in boiling water for 13 minutes to make udon noodles.

The evaluation results are shown in Table 1.

(Formulation of highly hydrated raw noodles) Modified wheat flour - 110,000 g Salt water (Baume 10 degrees) 4,300 g (manufacturing conditions) Kneading in a kneader Low speed, 30 minutes floor time 30 minutes Cutting blade No. 12 (for udon) As a control, in Example 1 Udon noodles were obtained in the same manner as in Example 1, except that ordinary wheat flour (crude protein 9.0%, ash content O, 45%) was used instead of modified wheat flour-1.

The evaluation results are shown in Table 1.

Table 1 As is clear from Table 1, the udon noodles obtained according to the present invention have a softer and more elastic texture than the control, indicating that the quality is improved.

Example 2 PL gluten (obtained in Reference Example 1) 100.

PL-Alkg (1007 iu) and 5 kg of UL-9) hydrochloride were mixed uniformly using a blender, and Modifier-2
I got it.

The improver-2 was added at 2% to medium-strength wheat flour (Fil protein 1O05%, ash content O, 42%) at a flour mill,
Modified wheat flour-2 was shamed.

Next, one loaf of bread was prepared according to the dough formulation and manufacturing conditions described below.

(Manufacturing conditions) Medium seed fermentation 25-28℃, 4 hours floor time 20 minutes bench time 17 minutes boiling 38℃-40t
l: 50 minutes baking 200t
35 minutes (medium dough mixture) Modified wheat flour - 27000g Yeast 200g Yeast food 10g Water 4000cc Ammonium chloride 30X (W/11) Calcium carbonate 10% Monophosphate 5% Amylase 0.2% Cornstarch 54.8% (Hereinafter, the same composition was used) (Dough mixture) Modified wheat fI)-23000g Sand f1500g Salt 200g Ninging 500g Water 2500cc Modified in Example 2 as Control 1 Bread was made in the same manner as in Example 2, except that instead of quality wheat flour-2, wheat flour in which 2% of commercially available Vital Gluten (Canada, IGP Gluten) was added to the neutral wheat flour used in Example 2 was used. The evaluation results are shown in Table 2.

Control 2 The same procedure as in Example 2 was carried out, except that instead of modified wheat flour-2, wheat flour to which 2% PL gluten was added to the neutral wheat flour used in Example 2 was used. I got some bread. The evaluation results are shown in Table 2.

Control 3 The same procedure as in Example 2 was carried out except that wheat flour to which 0.02% PL-A was added to the neutral wheat flour used in Example 2 was used instead of modified wheat flour-2. I got some bread. The evaluation results are shown in Table 2.

Control 4 A loaf of bread was obtained in the same manner as in Example 2, except that the neutral wheat flour used in Example 2 was used instead of modified wheat flour-2. The evaluation results are shown in Table 2.

Cursing table 2 8 Relative aging degree: Oblique: Enemy's wealth'r冨t°1'True stone.

Rating: 5: Very good 4: Good 3: Average 2: Slightly poor (same ratings shown in the table below) The products of the present invention had better fabric properties and product quality than those of Controls 1-4. Are better.

Example 3 PL gluten (obtained in Reference Example 1) loOk
g.

PL-Alkg (1 million U) and β-amylase 1
kg (10 million U) was mixed uniformly using a blender, and the improver-3 was added.

Modified graham flour-3 was obtained by adding 5% of the improving agent-3 to graham flour (roughly ground) in a flour mill.

Next, whole-school bread was obtained according to the following blending conditions and manufacturing conditions. The evaluation results are shown in Table 3.

(Medium mixture) Modified graham flour - 36000g yeast
250g yeast food 15g glycerin fatty acid ester 20g water 4000cc (dough mixture) strong flour 4000g sand
Sugar 800g Salt 230g Shiun-toning
500g Skimmed milk powder 300g Malt extract 30g Water 2000cc (manufacturing conditions) Nakatane Hikari 9 23-24℃ 4 hours floor time 20 minutes pliers time 18 minutes porcelain 40℃
Bake for 50 minutes at 200℃ 25
In Example 3 as control 1, modified graham flour-3
Whole-school bread was obtained in the same manner as in Example 3, except that graham flour containing 5% commercially available Vital Gluten (Canada IGP Gluten) was used instead of the graham flour used in Example 3.

The evaluation results are shown in Table 3.

As a control 2, whole school bread was prepared in the same manner as in Example 3 except that the graham flour used in Example 3 was used instead of modified graham flour-3.

The evaluation results are shown in Table 3.

As is clear from Table 3, the whole grain bread obtained according to the present invention is superior to Controls 1 and 2 in terms of texture.

Reference Example 1 Calcium chloride was added to a 15% (W/W) aqueous dispersion 4001111 of purified soybean lecithin (SLP-White, manufactured by True Lecithin Co., Ltd.) to a concentration of 20 mM, and then PL-
Add 1200mg (504u) of 8, pH 9,0,5
The reaction was carried out at 5° C. for 2 hours to obtain a converted phospholipid dispersion having a monoacylg1J40 phospholipid content of 75 mol %.

This converted phospholipid dispersion 100111 and commercially available active glucose
Ten (Emasoft EX-100. Riken Vitamin Co. 11N
After stirring and mixing with OOOg, the mixture was freeze-dried and pulverized to obtain powdered gluten. Furthermore, after adding the converted phospholipid dispersion 1001 to this powdered gluten, the same operation as above was performed to obtain powdered active gluten. The same operation was carried out two more times to obtain powdered active gluten.

The bound phospholipid content of the thus obtained active gluten was 3.5% (W/W), and the bound monoacylglycerophospholipid content was 68 mol%. Effects of the Invention The food quality improving agent of the present invention is The quality (texture, specific volume, degree of aging) of dough and products containing wheat flour as a main ingredient can be greatly improved.

Claims (1)

[Claims] (A) The content of bound monoacylglycerophospholipids in the bound phospholipids is 30 mol% or more, and if this is 50 mol% or less, active gluten with a bound phospholipid content of 2% or more and (B) phospholipids. A food quality improver containing lipase A.