JPS6356261A - Preparation of raw bread crumb - Google Patents
Preparation of raw bread crumbInfo
- Publication number
- JPS6356261A JPS6356261A JP61198681A JP19868186A JPS6356261A JP S6356261 A JPS6356261 A JP S6356261A JP 61198681 A JP61198681 A JP 61198681A JP 19868186 A JP19868186 A JP 19868186A JP S6356261 A JPS6356261 A JP S6356261A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- sodium
- potassium
- adipic acid
- wheat flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012813 breadcrumbs Nutrition 0.000 title abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000001361 adipic acid Substances 0.000 claims abstract description 26
- 235000011037 adipic acid Nutrition 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000008429 bread Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 239000003002 pH adjusting agent Substances 0.000 claims abstract description 3
- 239000001509 sodium citrate Substances 0.000 claims description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 11
- 235000011083 sodium citrates Nutrition 0.000 claims description 11
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 claims description 4
- KYKFCSHPTAVNJD-UHFFFAOYSA-L sodium adipate Chemical compound [Na+].[Na+].[O-]C(=O)CCCCC([O-])=O KYKFCSHPTAVNJD-UHFFFAOYSA-L 0.000 claims description 4
- 239000001601 sodium adipate Substances 0.000 claims description 4
- 235000011049 sodium adipate Nutrition 0.000 claims description 4
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 4
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000001632 sodium acetate Substances 0.000 claims description 3
- 235000017281 sodium acetate Nutrition 0.000 claims description 3
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 claims description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 2
- 239000001747 Potassium fumarate Substances 0.000 claims description 2
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 claims description 2
- 239000001744 Sodium fumarate Substances 0.000 claims description 2
- CVOQYKPWIVSMDC-UHFFFAOYSA-L dipotassium;butanedioate Chemical compound [K+].[K+].[O-]C(=O)CCC([O-])=O CVOQYKPWIVSMDC-UHFFFAOYSA-L 0.000 claims description 2
- MSJMDZAOKORVFC-SEPHDYHBSA-L disodium fumarate Chemical compound [Na+].[Na+].[O-]C(=O)\C=C\C([O-])=O MSJMDZAOKORVFC-SEPHDYHBSA-L 0.000 claims description 2
- AVTYONGGKAJVTE-OLXYHTOASA-L potassium L-tartrate Chemical compound [K+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O AVTYONGGKAJVTE-OLXYHTOASA-L 0.000 claims description 2
- 235000011056 potassium acetate Nutrition 0.000 claims description 2
- 229960004109 potassium acetate Drugs 0.000 claims description 2
- 239000001508 potassium citrate Substances 0.000 claims description 2
- 229960002635 potassium citrate Drugs 0.000 claims description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 2
- 235000011082 potassium citrates Nutrition 0.000 claims description 2
- SHPKCSFVQGSAJU-SEPHDYHBSA-L potassium fumarate Chemical compound [K+].[K+].[O-]C(=O)\C=C\C([O-])=O SHPKCSFVQGSAJU-SEPHDYHBSA-L 0.000 claims description 2
- 235000019295 potassium fumarate Nutrition 0.000 claims description 2
- 239000004224 potassium gluconate Substances 0.000 claims description 2
- 235000013926 potassium gluconate Nutrition 0.000 claims description 2
- 229960003189 potassium gluconate Drugs 0.000 claims description 2
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 claims description 2
- 239000001521 potassium lactate Substances 0.000 claims description 2
- 235000011085 potassium lactate Nutrition 0.000 claims description 2
- 229960001304 potassium lactate Drugs 0.000 claims description 2
- 239000001415 potassium malate Substances 0.000 claims description 2
- SVICABYXKQIXBM-UHFFFAOYSA-L potassium malate Chemical compound [K+].[K+].[O-]C(=O)C(O)CC([O-])=O SVICABYXKQIXBM-UHFFFAOYSA-L 0.000 claims description 2
- 235000011033 potassium malate Nutrition 0.000 claims description 2
- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 2
- 229940093916 potassium phosphate Drugs 0.000 claims description 2
- 235000011009 potassium phosphates Nutrition 0.000 claims description 2
- 239000001472 potassium tartrate Substances 0.000 claims description 2
- 229940111695 potassium tartrate Drugs 0.000 claims description 2
- 235000011005 potassium tartrates Nutrition 0.000 claims description 2
- 229960004249 sodium acetate Drugs 0.000 claims description 2
- 229940005573 sodium fumarate Drugs 0.000 claims description 2
- 235000019294 sodium fumarate Nutrition 0.000 claims description 2
- 239000000176 sodium gluconate Substances 0.000 claims description 2
- 235000012207 sodium gluconate Nutrition 0.000 claims description 2
- 229940005574 sodium gluconate Drugs 0.000 claims description 2
- 239000001540 sodium lactate Substances 0.000 claims description 2
- 235000011088 sodium lactate Nutrition 0.000 claims description 2
- 229940005581 sodium lactate Drugs 0.000 claims description 2
- 239000001488 sodium phosphate Substances 0.000 claims description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 2
- 229960003339 sodium phosphate Drugs 0.000 claims description 2
- 235000011008 sodium phosphates Nutrition 0.000 claims description 2
- 229940074404 sodium succinate Drugs 0.000 claims description 2
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 229960000250 adipic acid Drugs 0.000 claims 1
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 229960003975 potassium Drugs 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 235000007686 potassium Nutrition 0.000 claims 1
- 235000019265 sodium DL-malate Nutrition 0.000 claims 1
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 claims 1
- 239000001394 sodium malate Substances 0.000 claims 1
- 239000001433 sodium tartrate Substances 0.000 claims 1
- 229960002167 sodium tartrate Drugs 0.000 claims 1
- 235000011004 sodium tartrates Nutrition 0.000 claims 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 241000894006 Bacteria Species 0.000 abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 6
- 238000004898 kneading Methods 0.000 abstract description 5
- 235000011054 acetic acid Nutrition 0.000 abstract description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 abstract description 3
- 239000004310 lactic acid Substances 0.000 abstract description 3
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- 239000011734 sodium Substances 0.000 abstract description 3
- 229910052708 sodium Inorganic materials 0.000 abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 abstract description 2
- 230000035755 proliferation Effects 0.000 abstract description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 abstract 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 abstract 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 abstract 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 abstract 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract 1
- 235000019631 acid taste sensations Nutrition 0.000 abstract 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 abstract 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 abstract 1
- 239000001530 fumaric acid Substances 0.000 abstract 1
- 235000011087 fumaric acid Nutrition 0.000 abstract 1
- 239000000174 gluconic acid Substances 0.000 abstract 1
- 235000012208 gluconic acid Nutrition 0.000 abstract 1
- 239000001630 malic acid Substances 0.000 abstract 1
- 235000011090 malic acid Nutrition 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 235000011007 phosphoric acid Nutrition 0.000 abstract 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 abstract 1
- 239000011975 tartaric acid Substances 0.000 abstract 1
- 235000002906 tartaric acid Nutrition 0.000 abstract 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 abstract 1
- 235000012490 fresh bread Nutrition 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 6
- 239000002253 acid Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000002209 hydrophobic effect Effects 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 241000193755 Bacillus cereus Species 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 239000000022 bacteriostatic agent Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- GCHCGDFZHOEXMP-UHFFFAOYSA-L potassium adipate Chemical compound [K+].[K+].[O-]C(=O)CCCCC([O-])=O GCHCGDFZHOEXMP-UHFFFAOYSA-L 0.000 description 1
- 239000001608 potassium adipate Substances 0.000 description 1
- 235000011051 potassium adipate Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は，生パン粉の！Ｉｉｌ造方法に関し、特にアジ
ピン酸を用いる方法に関する。[Detailed Description of the Invention] (Industrial Application Field) The present invention is a method of using raw bread crumbs! The present invention relates to a method for producing Iil, and particularly to a method using adipic acid.
（従来の技＃ｉ）
パン粉は，乾パン粉，生パン粉，半生パン粉に分類され
るが，食感の点から生パン粉の需要が年々上昇している
．しかしながら生パン粉は水分含有量が３５％乃至３８
％と多くて保存性が悪いので。(Conventional Technique #i) Bread crumbs are classified into dry bread crumbs, fresh bread crumbs, and semi-baked bread crumbs, but the demand for fresh bread crumbs is increasing year by year due to its texture. However, raw bread crumbs have a moisture content of 35% to 38%.
%, which means it has poor shelf life.
酢酸や乳酸などが制菌剤として用いられている。Acetic acid and lactic acid are used as antibacterial agents.
（発明が解決しようとする問題点）
ところが酢酸を制菌剤として有効量（小麦粉に対して約
０．３［（ｉ％以上）を添加すると、酢酸臭が強く発現
するので，利用者に不快感を与えるという問題があった
．また乳酸の場合は，有効量（小麦粉に対して約０．３
重景％以上）の添加では、渋みが出て食感に．ａ ＊
ｅを及ぼすという欠点があった●
（発明の構成）
本発明者らは，上記問題点を解決しようと鋭意研究の結
果、７ジピン酸が臭気や食感の点で悪影響を及ぼすこと
が極めて少なく且つ充分な制菌力を有することを知見し
た。(Problem to be Solved by the Invention) However, when acetic acid is added as an antibacterial agent in an effective amount (approximately 0.3 [(i% or more) to wheat flour), a strong acetic acid odor develops, which may be unpleasant for users. There was a problem with providing a pleasant sensation.Also, in the case of lactic acid, an effective amount (approximately 0.3
Addition of more than 1%) produces astringency and affects the texture. a*
● (Structure of the Invention) As a result of intensive research to solve the above problems, the present inventors have found that 7-dipic acid has extremely little adverse effect on odor and texture. Moreover, it was found to have sufficient antibacterial activity.
本発明は、上記知見に基づくものでその要旨とするとこ
ろは、小麦粉に対して０．０５１ Ｍ％乃至５ｆｆ（１
％のアジピン酸を添加することを特徴とする生パン粉を
製造する方法である。The present invention is based on the above knowledge and its gist is that 0.051 M% to 5ff (1
% of adipic acid is added to the raw bread crumbs.
アジピン酸は通常は粉粒体であるから、小麦粉に直接混
合することも可能ではあるが、アジピン酸を練水に溶解
させてから、この練水で混練したほうが、アジピン酸が
全体に万一なく均一に行きわたるので通常は練水に溶解
させるのが良い。Since adipic acid is usually in the form of powder, it is possible to mix it directly with flour, but it is better to dissolve adipic acid in kneading water and then knead with this kneading water, in case the adipic acid does not spread throughout the flour. It is usually best to dissolve it in kneaded water because it will spread evenly.
次いで、この練水で小麦粉、パン酵母、食塩などを常法
により混練し、所要時間熟成させてから、常法（電極法
、焙焼法）によりドウを焼いてパンとする。出来あがっ
たパンを粉砕すると生パン粉が得られる。Next, wheat flour, baker's yeast, salt, etc. are kneaded with this kneaded water using a conventional method, and after ripening for a required period of time, the dough is baked using a conventional method (electrode method, roasting method) to make bread. Fresh bread crumbs can be obtained by crushing the finished bread.
本発明に用いるアジピン酸は、小麦粉に対して０．０５
重量％乃至５重量％が好ましく、０．１ ｆｆｋ樋％乃
至１重量％がより好ましい、 ０．０５重醍％未満にな
ると制菌力が低下して生パン粉の保存性が悪くなるし、
５重量％を超えると酸味が強くなり食感に悪影響を及ぼ
すようになる。またアジピン酸の溶解度は水に対して約
２％であり、水は小麦粉に対して約５ｏｎ Ｍ％乃至６
０重量％を使用するので、小麦粉に対しては約１重輩％
未満とすることがより好ましい、さらには制菌力の点か
らは、小麦粉に対して約０．１ ｆｉ量％以上がより好
ましい。Adipic acid used in the present invention is 0.05% based on wheat flour.
It is preferably from 5% by weight, more preferably from 0.1% to 1% by weight.If it is less than 0.05% by weight, the antibacterial power will decrease and the shelf life of raw bread crumbs will deteriorate,
If it exceeds 5% by weight, the acidity will become strong and the texture will be adversely affected. Also, the solubility of adipic acid is about 2% in water, and water is about 5 on M% to 6% in wheat flour.
Since 0% by weight is used, it is approximately 1% by weight for wheat flour.
More preferably, from the viewpoint of antibacterial activity, the amount of fi is more preferably about 0.1% or more based on wheat flour.
アジピン酸は単独で用いることもできるが、ｐＨ調整剤
としてクエン酪ナトリウム、アジピン酸ナトリウム、４
四石酸ナトリウム、リンゴ醜ナトリウム、フマル酸ナト
リウム、コハク酸ナトリウム、グルコン酸ナトリウム、
乳酸ナトリウム、酢酸ナトリウム、リン酸ナトリウム、
クエン酸カリウム、アジピン酸カリウム、酒石酸カリウ
ム、リンゴ酸カリウム、フマル酸カリウム、コハク酎カ
リウム、グルコン酸カリウム、乳酸カリウム、酢酸カリ
ウム、リン酸カリウムなどの塩を、単独又は２以上を混
合して加えることが出来る。要は、トウのｐＨが４．９
乃至６．０になり、ｉＭが可食性であれば良い。Adipic acid can be used alone, but sodium citric acid, sodium adipate,
Sodium tetrastone, sodium apple, sodium fumarate, sodium succinate, sodium gluconate,
Sodium lactate, sodium acetate, sodium phosphate,
Add salts such as potassium citrate, potassium adipate, potassium tartrate, potassium malate, potassium fumarate, potassium succinate, potassium gluconate, potassium lactate, potassium acetate, potassium phosphate, etc. singly or in combination of two or more. I can do it. In short, the pH of the tow is 4.9.
6.0 and iM is edible.
Ｐ）！調整剤として就中アジピン酸ナトリウムが最適で
あるが現在のところは、アジピン酸ナトリウムは、我国
では食品添加物としては認可されていない、従ってアジ
ピン酸と化学的性質及び化学構造が類縁であるクエン酸
の塩がｐ）ＩｒＡ整剤として上記の他の塩よりも適して
いる。P)! Sodium adipate is the most suitable regulator, but at present sodium adipate is not approved as a food additive in Japan, so citric acid, which has similar chemical properties and structure to adipic acid, Salts of acids are more suitable as p)IrA modifiers than the other salts mentioned above.
アジピン酸の制菌性は、バチリス・スブチルス（Ｂａｃ
ｊｌｌｕｓ ５ｕｂｔｊｌｕｓ） 、バチルス・セレウ
ス（Ｂａｃｉｌｌｕｓ ｃｅｒｅｕｓ）などの耐熱性菌
に効果があるが。The bacteriostatic property of adipic acid is due to Bacillus subtilis (Bacillus subtilis).
It is effective against heat-resistant bacteria such as Bacillus cereus and Bacillus cereus.
カビには効果はない、しかしながら、生パン粉において
は、先ず上記のような耐熱性菌などのバクテリアが繁殖
し、次いでカビが繁殖してくる。従って第一に耐熱性菌
の繁殖を抑制することがＩＩＴ要である。It has no effect on mold, however, in raw bread crumbs, bacteria such as the heat-resistant bacteria mentioned above will first grow, and then mold will grow. Therefore, it is important for IIT to first suppress the proliferation of heat-resistant bacteria.
未発９ｊ方法に用いるアジピン酸の代表的な組成として
は、７ジビン酸３０重量％乃至７０重呈％、ｐＨ調整剤
７０重量％乃至３０重量％である。A typical composition of adipic acid used in the undeveloped 9j method is 30% to 70% by weight of 7-divic acid and 70% to 30% by weight of a pH adjuster.
（発明の効果）
本発明方法では、上述のように制菌剤として、アジピン
酸を用いるので、酸味や渋味などの味覚の点で、従来の
ものより優れており、しかも従来の制菌剤と同等又はそ
れ以上の作用を有するもので、実務上極めて有用である
。酸の代表的なＭｉ成以下木発明方法の実施例について
説明するが、本発明がこれら実施例に限定されないこと
はいうまでもない、果）
（実施例 ｌ）は、上述のように制菌剤として、小麦粉
１袋（２５ｋｇ入り）につき、アジピン酸とクエン酸ナ
トリウムを２：ｌの割合で混合した組成物を ３００ｇ
、他の添加物とともに練水１５１２に添加し、充分に攪
拌し溶解させてから、この疎水を前記小麦粉に加えて混
練した０次に常法により電極法でパンを作成し、翌日に
前記パンを粉砕して生パン粉を製造した。(Effects of the Invention) As mentioned above, the method of the present invention uses adipic acid as a bacteriostatic agent, so it is superior to conventional ones in terms of taste such as sourness and astringency, and is moreover superior to conventional bacteriostatic agents. It has an effect equal to or greater than that of the 1st type, and is extremely useful in practice. Examples of the method of the present invention will be described below, but it goes without saying that the present invention is not limited to these examples. As an agent, 300g of a composition prepared by mixing adipic acid and sodium citrate at a ratio of 2:1 per bag of flour (25kg)
, and other additives are added to the kneading water 1512, sufficiently stirred and dissolved, and then this hydrophobic is added to the flour and kneaded. Next, bread is made by the electrode method in a conventional manner. was crushed to produce fresh bread crumbs.
この生パン粉を、３０℃の恒温室に入れてその保存性を
試験した。保存性の判定は、生菌数が１０’／ｇに達す
るまでの日数とした。ただしカビが発生したり、腐敗臭
がするものは生菌数が前記より少なくてもその前日まで
を保存口数とした。また生パン粉の製造日は含まず、そ
の翌日を起算口をした、結果は表１に示すとおりである
。This raw bread crumb was placed in a constant temperature room at 30° C. and its storage stability was tested. Preservability was determined based on the number of days until the number of viable bacteria reached 10'/g. However, for items with mold or a putrid odor, even if the number of viable bacteria was lower than the above, the number of samples to be kept was the number of samples stored up to the previous day. The results are shown in Table 1, excluding the manufacturing date of the raw bread crumbs and counting from the next day.
（実施例 ２）
アジピン酸とクエン酸ナトリウムの１ ： Ｉ Ｗｊ合
物を５０ｇ用いた場合以外は、上記実施例１と同じ方法
で生パン粉を作り、上記実施例１と同様に保存性の試験
をした。結果は表Ｉに示すとおりである。(Example 2) Fresh bread crumbs were made in the same manner as in Example 1 above, except that 50 g of 1:IWj compound of adipic acid and sodium citrate was used, and the shelf life was tested in the same manner as in Example 1 above. Did. The results are shown in Table I.
（比較例 ｌ）
アジピン酸とクエン酸ナトリウムの２：１混合物を７５
１用いたこと以外は、上記実施例１と同じ方法で生パン
粉を作り、上記実施例１と同様に保存性の試験をした。(Comparative example l) 75% of a 2:1 mixture of adipic acid and sodium citrate
Fresh bread crumbs were made in the same manner as in Example 1 above, except that No. 1 was used, and the shelf life was tested in the same manner as in Example 1 above.
結果は表！に示すとおりである。The results are in the table! As shown below.
（比較例 ２）
アジピン酸、クエン酸ナトリウム用いないで、上記実施
例１と同じ方法で生パン粉を作り、上記実施例１と同様
に保存性の試験をした。結果は表１に示すとおりである
。(Comparative Example 2) Fresh bread crumbs were made in the same manner as in Example 1 above without using adipic acid and sodium citrate, and the preservability test was conducted in the same manner as in Example 1 above. The results are shown in Table 1.
（実施例 ３）
小麦粉１袋（２５ｋｇ入り）につき、７ジピン酸とクエ
ン酸ナトリウムを３：２の割合で混合した組成物を ２
５０ｇ、他の添加物とともに疎水１５ｃに添加し、充分
に撹拌し溶解させてから、この疎水を前記小麦粉に加え
て混練した０次に常法により焙焼法でパンを作成し、翌
日に前記パンを粉砕して生パン粉を製造した。(Example 3) For each bag of wheat flour (containing 25 kg), 2 pieces of a composition prepared by mixing 7 dipic acid and sodium citrate at a ratio of 3:2 were added.
Add 50 g of the hydrophobic powder to the hydrophobic 15c along with other additives, stir thoroughly to dissolve, then add this hydrophobic to the flour and knead. Bread was crushed to produce fresh bread crumbs.
この生パン粉を、実施例１と同じ方法でその保存性を試
験した。その結果は、表Ｉｆのとおりである。The shelf life of this raw bread crumb was tested in the same manner as in Example 1. The results are shown in Table If.
（実施例 ４．５）
アジピン酸とクエン酸ナトリウムを表１１のとおりに用
いた以外は、上記実施例３と同じ方法で生パン粉を作り
、上記実施例３と同様に保存性の試験をした。結果は表
Ｈに示すとおりである。(Example 4.5) Fresh bread crumbs were made in the same manner as in Example 3 above, except that adipic acid and sodium citrate were used as shown in Table 11, and the shelf life was tested in the same manner as in Example 3 above. . The results are shown in Table H.
（比較例 ３）
アジピン酸とクエン酸ナトリウムを表１１のとおりに用
いた以外は、上記実施例３と同じ方法で生パン粉を作り
、上記実施例３と同様に保存性の試験をした。結果は表
１１に示すとおりである。尚。(Comparative Example 3) Fresh bread crumbs were made in the same manner as in Example 3 above, except that adipic acid and sodium citrate were used as shown in Table 11, and the shelf life was tested in the same manner as in Example 3 above. The results are shown in Table 11. still.
出来あがった生パン粉の食感は、酸味が強く実用に酎え
ないものであった。The texture of the resulting raw bread crumbs was so sour that it could not be used for practical purposes.
（比較例 ４）
アジピン酸、クエン酸ナトリウム用いないで、上記実施
例３と同じ方法で生パン粉を作り、上記実施例３と同様
に保存性の試験をした。結果は表１■に示すとおりであ
る。(Comparative Example 4) Fresh bread crumbs were made in the same manner as in Example 3 above without using adipic acid and sodium citrate, and the storage stability was tested in the same manner as in Example 3 above. The results are shown in Table 1■.
（比較例 ５）
アジピン酸、クエン酪ナトリウム用いないで代わりに酢
酸ナトリウムを５０ｇを使用して１，１：記実施例３と
同じ方法で生パン粉を作り、上記実施例３と同様に保存
性の試験をした。結果は表ＩＩに示すとおりである。尚
、出来あがった生パン粉の食感は酪味が強く実用に問題
がある。(Comparative Example 5) Fresh bread crumbs were made in the same manner as in Example 3, except that 50 g of sodium acetate was used instead of adipic acid and sodium citrate, and the shelf life was the same as in Example 3. I took the test. The results are shown in Table II. In addition, the texture of the finished raw bread crumbs has a strong milky taste, which poses a problem in practical use.
（比較例 ６）
アジピンＭ、クエン酸ナトリウム用いないで代わりにプ
ロピオン醸カルシウムを５０ｇを使用して、上記実施例
３と同じ方法で生パン粉を作り。(Comparative Example 6) Fresh bread crumbs were made in the same manner as in Example 3 above, except that Adipine M and sodium citrate were not used, and 50 g of propion-brewed calcium was used instead.
上記実施例３と同様に保存性の試験をした。結果は表Ｉ
■に示すとおりである。A preservability test was conducted in the same manner as in Example 3 above. The results are in Table I
As shown in ■.
−（重量％）- (weight%)
Claims (2)
ジピン酸を添加することを特徴とする生パン粉の製造方
法。(1) A method for producing raw bread flour, which comprises adding 0.05% to 5% by weight of adipic acid to wheat flour.
酸ナトリウム、酒石酸ナトリウム、リンゴ酸ナトリウム
、フマル酸ナトリウム、コハク酸ナトリウム、グルコン
酸ナトリウム、乳酸ナトリウム、酢酸ナトリウム、リン
酸ナトリウム、クエン酸カリウム、アジピン酸カリウム
、酒石酸カリウム、リンゴ酸カリウム、フマル酸カリウ
ム、コハク酸カリウム、グルコン酸カリウム、乳酸カリ
ウム、酢酸カリウム、リン酸カリウムからなるグループ
中の塩を、単独又は２以上を混合して加えることを特徴
とする前記特許請求の範囲第１項に記載の方法。(2) As a pH adjusting agent, sodium citrate, sodium adipate, sodium tartrate, sodium malate, sodium fumarate, sodium succinate, sodium gluconate, sodium lactate, sodium acetate, sodium phosphate, potassium citrate, adipic acid Characterized by adding salts from the group consisting of potassium, potassium tartrate, potassium malate, potassium fumarate, potassium succinate, potassium gluconate, potassium lactate, potassium acetate, and potassium phosphate, either singly or in a mixture of two or more. A method according to claim 1, wherein:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61198681A JP2578331B2 (en) | 1986-08-25 | 1986-08-25 | Production method of raw bread crumbs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61198681A JP2578331B2 (en) | 1986-08-25 | 1986-08-25 | Production method of raw bread crumbs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6356261A true JPS6356261A (en) | 1988-03-10 |
| JP2578331B2 JP2578331B2 (en) | 1997-02-05 |
Family
ID=16395279
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61198681A Expired - Lifetime JP2578331B2 (en) | 1986-08-25 | 1986-08-25 | Production method of raw bread crumbs |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2578331B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100415903B1 (en) * | 1999-07-28 | 2004-01-31 | 주식회사 삼립식품 | Organic acid pH(potential of hydrogen) adjuster |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4985257A (en) * | 1972-12-20 | 1974-08-15 | ||
| JPS6087202A (en) * | 1983-10-18 | 1985-05-16 | Daiichi Seimo Kk | Fungicide |
| JPS60133863A (en) * | 1983-12-23 | 1985-07-17 | Nippon Shokubai Kagaku Kogyo Co Ltd | Production of rapidly solving food product |
| JPS61115455A (en) * | 1984-11-12 | 1986-06-03 | Kyokuto Shibousan Kk | Preparation of boiled noodle |
| JPS6258973A (en) * | 1985-09-09 | 1987-03-14 | Asahi Chem Ind Co Ltd | Bacteriostatic agent for bacteria of genus bacillus |
-
1986
- 1986-08-25 JP JP61198681A patent/JP2578331B2/en not_active Expired - Lifetime
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4985257A (en) * | 1972-12-20 | 1974-08-15 | ||
| JPS6087202A (en) * | 1983-10-18 | 1985-05-16 | Daiichi Seimo Kk | Fungicide |
| JPS60133863A (en) * | 1983-12-23 | 1985-07-17 | Nippon Shokubai Kagaku Kogyo Co Ltd | Production of rapidly solving food product |
| JPS61115455A (en) * | 1984-11-12 | 1986-06-03 | Kyokuto Shibousan Kk | Preparation of boiled noodle |
| JPS6258973A (en) * | 1985-09-09 | 1987-03-14 | Asahi Chem Ind Co Ltd | Bacteriostatic agent for bacteria of genus bacillus |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100415903B1 (en) * | 1999-07-28 | 2004-01-31 | 주식회사 삼립식품 | Organic acid pH(potential of hydrogen) adjuster |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2578331B2 (en) | 1997-02-05 |
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