TWI459903B - Flour-food improver - Google Patents

Description

Flour food improver

The present invention relates to a food additive, and more particularly to a composition for use as a flour food improver.

Wheat is a crop grown in large areas in China. For a long time, various flour-made foods made from wheat flour have been the staple foods that people like. Especially the traditional Chinese noodles are the mainstream breakfast foods that people love. However, the processing of traditional flour-based foods takes a long time and is not suitable for people's gradually accelerating life rhythm. Therefore, frozen flour foods (such as frozen dumplings, frozen steamed buns, frozen buns, etc.) are increasingly popular with consumers. However, mainstream frozen flour foods on the market need to be cooked again when consumed, which is still time consuming and not very convenient. If it is convenient to heat in a microwave oven, the flour-made food after microwave heating tends to be very dry. With the development of material life, people are increasingly demanding the quality of food. Therefore, there is an urgent need to provide a flour-based food that is convenient to process, time-saving, and has a good taste. Flour-based foods currently on the market are not enough to meet this need.

The present invention has been made to solve the above problems.

The present invention provides a flour food improving agent comprising: 1 part by weight of sodium lactic acid stearate, 0.2 to 5 parts by weight of glyceryl monostearate, and 0.001 to 0.1 part by weight of an alpha amylase.

The present invention also provides a flour-based food product comprising, for example, 0.01 to 5% by weight of the flour-based food improving agent of the present invention.

The present invention also relates to the use of such flour-based food improvers in the manufacture of flour-based food products, particularly in the manufacture of frozen flour-based food products requiring microwave heating.

When the flour food improving agent of the present invention is used as a food additive to be added to a flour food such as steamed bread, especially when added to a frozen flour food, the microwave heating performance of the flour food product can be improved, that is, the water loss is reduced, and the food is prevented. The surface is hardened and the mouthfeel is improved, so that the microwave-heated food approaches or reaches the sensory effect of the cooked flour-based food. Therefore, with the flour-based food improving agent of the present invention, it is possible to provide a microwave-heatable flour-based food product which is easy to process, time-saving, and has a good mouthfeel.

Various embodiments of the present invention will be specifically described below in conjunction with the drawings. The description of the embodiments and the specific examples are intended to be illustrative only and not restrictive. The invention may also be carried out in other equivalent embodiments not mentioned in the specification, which are all within the scope of the invention. In addition, one embodiment of the present invention may achieve one or several technical effects of the present invention; other embodiments may realize one or more other technical effects of the present invention.

The improver for the flour-made food of the present invention includes sodium lactic acid stearate, glyceryl monostearate, and α-amylase.

The term "flour food" as used in the present invention refers to a food processed by using wheat flour as a main raw material or a food processed from wheat flour, including but not limited to: taro, steamed buns, dumplings, alfalfa, steamed. Dumplings, fried dumplings, dumplings, fried bread, scallion cakes, sesame seeds, sizzling, spring rolls, rolls, etc., and may be fermented or non-fermented. The flour food improving agent of the present invention can be applied to various flour-made foods, and is particularly suitable for frozen flour-made foods that require microwave heating.

Sodium Stearyl Lactate (SSL) is a commonly used emulsifier in the food industry and has been included in the “People's Republic of China Food Hygiene Standard for Food Additives [GB 2760-1996]” with the code 10.011. (This national standard is incorporated herein by reference in its entirety.) Therefore, those of ordinary skill in the art to which the present invention pertains can clearly understand the exact meaning and scope of "sodium lactate stearate" and can be obtained through various commercial means. The emulsifier. It should be noted that the use range of sodium lactic acid stearate prescribed by the above national standards is limited to "pastries, bread", and the inventors and applicants of the present invention have proposed an application for expanding the use range of sodium lactic acid stearate. Approved, so that the flour food improving agent of the present invention can be preferably used for taro, buns, dumplings, clams, steamed dumplings, fried dumplings, dumplings, fried bread, scallion cake, and sesame seed cakes other than cakes and bread. , siu mai, spring rolls, Hanamaki and other flour foods.

Glycerin Monostearate (Glycerin Monostearate) is also a commonly used emulsifier in the food industry. It has been included in the “People's Republic of China Food Hygiene Standard for Food Additives [GB 2760-1996]” with the code 10.006. Thus, the exact meaning and scope of "monostearate" can be clearly and clearly understood by those of ordinary skill in the art to which the present invention pertains, and the emulsifier can be obtained by various commercial means.

Alpha amylase (α-amylase) is also a commonly used additive in the food industry and has been included in the “People's Republic of China Food Sanitary Standards for Use of Food Additives [GB 2760-1996]” with the code 11.003. Therefore, those skilled in the art to which the present invention pertains can clearly and clearly understand the exact meaning and scope of "alpha amylase" and can obtain the additive by various commercial means.

The improver for the flour-made food of the present invention includes sodium lactic acid stearate, glyceryl monostearate, and α-amylase.

The preferred weight ratio of sodium lactic acid stearate to glyceryl monostearate in the flour food improver is from about 1:0.2 to 5, more preferably from about 1:0.5 to about 2, most preferably from about 1:1.2. And may be, for example, about 1:0.5, 1:0.6, 1:0.7, 1:0.8, 1:0.9, 1:1.1, 1:1.2, 1:1.3, 1:1.4, 1:1.5, 1:2 1:3, 1:4, 1:5. And the weight ratio range of sodium lactic acid stearate to glyceryl monostearate also includes various combinations of the upper and lower limits listed above and the specific values given herein.

The preferred weight ratio of sodium lactic acid stearate to alpha amylase in the flour food improver is from about 1:0.001 to about 0.1, more preferably from about 1:0.001 to 0.05, most preferably from about 1:0.00 to 0.005, and For example, about 1:0.001, 1:0.002, 1:0.003, 1:0.004, 1:0.005, 1:0.01, 1:0.02, 1:0.025, 1:0.05, 1:0.1. And the weight ratio range of sodium lactic acid stearate to alpha amylase also includes various combinations of the upper and lower limits listed above and the specific values given herein.

The inventors have experimentally determined the above preferred range of contents, and found that when the content range is outside the above preferred range, for example, the content of glyceryl monostearate is too high or too low, and the content of alpha amylase is too high or too low. The effect of improving the quality, appearance or mouthfeel of the obtained flour-made food is not obvious.

In addition, the flour food improving agent of the present invention may further include other ingredients as needed, and various additives such as various flour-based foods may be added thereto, including but not limited to: antioxidants, leavening agents, coloring agents, flavoring agents, Spices, other emulsifiers, other enzyme preparations, etc. Those having ordinary knowledge in the technical field of the present invention can select according to actual needs, and determine the amount of other additives according to relevant national standards and routine experiments.

For example, the improver for the flour-made food of the present invention preferably further comprises one or both of a protease and a xylanase. Preferably, the protease and xylanase are used in an amount of about 0.001 to 0.1 parts by weight, such as 0.001, 0.002, 0.003, 0.004, 0.005, 0.01, 0.02, 0.03, 0.04, relative to 1 part by weight of sodium lactic acid stearate. , 0.05, 0.1 parts by weight. In certain types of flour-based foods, proteases and xylanases can further enhance the effectiveness of flour-based food improvers, but they are not essential ingredients for flour-based food improvers.

Further, since the amount of the improver for the flour-based food of the present invention is generally low in the flour-based food, in order to facilitate its better dispersion in the flour-based food, it usually contains a filler such as maltodextrin (Maltodextrin, See National Standard GB/T 20884-2007 of the People's Republic of China) or starch. The filler is used in an amount of about 0.2 to 5 parts by weight, or 0.5 to 2 parts by weight, or 0.8 to 1.2 parts by weight, for example, about 0.5, 0.6, 0.7, 0.8, 0.9, relative to 1 part by weight of sodium lactic acid stearate. 1, 1.1, 1.2, 1.3, 1.4, 1.5 parts by weight. However, those having ordinary skill in the art to which the present invention pertains should understand that a filler such as maltodextrin or starch is not an essential component in the improver of the flour-made food of the present invention.

The present invention also provides a flour-based food product comprising the improvement agent for the flour-made food product of the present invention. The content of the flour food improver in the flour food should be such that the content of each component in the flour food meets the relevant national standards. Therefore, the specific amount of the flour food improving agent of the present invention in the flour-made food should be determined by the skilled person according to national standards and routine experiments. For example, it should be generally ensured that the amount of sodium lactic acid stearate and glyceryl monostearate in flour foods does not exceed 0.2% by weight (relative to the amount of flour), and the amount of alpha amylase in flour foods does not exceed 0.008% by weight (relative to the amount of flour used). In general, the flour-based food improving agent of the present invention is contained in the flour-derived food in a range of about 0.01 to 5% by weight, or 0.01 to 2% by weight, or 0.1 to 2% by weight, or 0.1 to 1% by weight, or 0.2- 0.5% by weight. In addition, the flour-based food product including the flour-based food improving agent of the present invention is preferably a frozen food that requires microwave heating, such as steamed bread, steamed buns, dumplings, bran, steamed dumplings, fried dumplings, dumplings, fried bread, and scallion cake. Biscuits, sizzling, spring rolls, Hanamaki, etc.

Of course, the flour-based food product including the flour-based food improving agent of the present invention may further include other food additives such as an antioxidant, a leavening agent, a coloring agent, a flavoring agent, a fragrance, other emulsifiers, other enzyme preparations, and the like as needed.

The present invention also relates to the use of such flour-based food improvers in the manufacture of flour-based food products, particularly in the manufacture of frozen flour-based food products requiring microwave heating.

The inventors have confirmed by comparative experiments that the improver for the flour-based food of the present invention can be used as a food additive to be added to a flour-based food such as steamed bread, especially when added to a frozen flour-based food, to improve microwave heating of the flour-based food. The performance, that is, the reduction of water loss, the prevention of hardening of the surface of the food and the improvement of the mouthfeel, make the flour-heated flour food reach or exceed the sensory effect of the cooked flour food.

Therefore, with the flour-based food improving agent of the present invention, it is possible to provide a microwave-heatable flour-based food product which is easy to process, time-saving, and has a good mouthfeel.

Several specific formulations of the flour-based food improver according to the present invention are specifically described below, wherein "wt%" means "% by weight".

Flour food improver formula 1:

Preparation method: According to the formula described in the above table, each component (each component is supplied by Danisco A/S company in Denmark) was weighed and mixed.

Flour food improver formula 2:

Preparation method: According to the formula described in the above table, each component (each component is supplied by Danisco A/S company in Denmark) was weighed and mixed.

Flour food improver formula 3:

Preparation method: According to the formula described in the above table, each component (each component is supplied by Danisco A/S company in Denmark) was weighed and mixed.

Flour food improver formula 4:

Preparation method: According to the formula described in the above table, each component (each component is supplied by Danisco A/S company in Denmark) was weighed and mixed.

Flour food improver formula 5:

Preparation method: According to the formula described in the above table, each component (each component is supplied by Danisco A/S company in Denmark) was weighed and mixed.

Flour Foods Examples 1-5 and Flour Foods Comparative Example 1

Six kinds of steamed breads were prepared according to the detailed formulations of the flour-based foods Examples 1-5 and the flour-based food control examples 1 shown in the following table, respectively, according to the method described in detail later. Among them, flour-based foods Examples 1-5 contained flour-based food improver formulations 1-5, respectively, and in Comparative Example 1, stand-alone glyceryl monostearate (an emulsifier commonly used in the market) was used instead of the present. The flour food improving agent of the invention is used to verify the effect of the flour food improving agent of the present invention.

The recipes listed above were made into steamed bread according to the conventional processing procedure shown in Figure 1. Specifically, the flour is first sieved, and then mixed with water and other auxiliary materials (except for the emulsifier supplied by Danisco A/S company, the flour and other auxiliary materials are supplied by General Mill Shanghai Food Co., Ltd.); then tableting and molding , wake up. The proofing room temperature is 35 ° C - 40 ° C, the proofing time is usually 40-50 minutes, followed by 550 seconds of cooking. After it has cooled, it is packaged. After metal detection, it was frozen in a -35 ° C freezer, and then stored in a freezer at -18 ° C for free storage.

In order to understand whether or not the product of the flour-based food improving agent of the present invention is significantly wetted and softened under the same microwave heating conditions, the following test is carried out.

1. Volume test - specific volume measurement method Test method: Volume replacement with rapeseed and pasta in a fixed volume container, to obtain the volume of flour food (generally expressed in milliliters), and then weigh the flour food The mass (g) gives the specific volume (ml/g) of the flour. The measurement was repeated 3 times for each example and averaged. The larger the specific volume value, the larger the volume of the flour-made food under the same quality conditions.

The freeze-dried flour-based food products of Examples 1-5 and Comparative Example 1 were microwaved and the specific volume was measured. The results are shown in the following table:

Specific tolerance difference 0.03 ml / gram represents the difference is not obvious; specific tolerance difference 0.10 ml/g represents a significant difference.

Conclusion: It can be seen from the above data that the addition of the flour food improving agent of the present invention has a significant improvement effect on the bulkiness of the steamed bread.

2. Softness test - Hardness measurement method Test method: Using a physical property analyzer (TA-XT 2 type from Stable Micro System, UK), a cylindrical hardness (softness) measuring probe is used, and the flour food is sliced according to a predetermined thickness. Placed under the probe, when the probe is pressed at a certain speed, the flour food will produce a reaction force, and the instrument will automatically record the pressure (or reaction force) data to determine the softness and hardness of the sample; the greater the force value, the sample Relatively harder (not soft), conversely, the force value is smaller, indicating that the sample is relatively soft.

The frozen and chilled flour-based food products of Examples 1-5 and Comparative Example 1 were microwave-heated, and the hardness was measured. The results are shown in the following table (average of 3 measurements):

Evaluation criteria: hardness 1800 grams means the dough is soft; hardness 2100 grams means the dough is harder.

Conclusion: From the above results, it can be seen that the addition of flour food improver has a significant improvement effect on the softness of the taro product.

3. Moisture Test - Microwave Moisture Method The freeze-frozen flour-based foods of Examples 1-5 and Comparative Example 1 were weighed separately before and after microwave heating, and the water loss caused by microwave heating was calculated according to the following formula: Water loss (%) = (original weight - weight after microwave heating) / original weight * original product moisture content

The water content of the original product has been previously determined to be 31.5%.

The experimental results are as follows:

Conclusion: It can be seen from the above test data that under the same microwave heating condition, the steamed bread with the flour food improving agent of the invention is obviously less water than the conventional steamed bread.

Further, in order to understand whether or not the product to which the flour-based food improving agent of the present invention is added under the same microwave heating condition has improved the mouthfeel than the conventional product, the following evaluation is carried out.

4. Taste-flavor evaluation experiment: 10 experienced sensory testers were selected for the sensory evaluation of the steamed foods of Examples 1-5 and Comparative Example 1 which were subjected to the same microwave heating conditions, and scored, including overall preference and dough. Several main indicators such as the degree of wetness and the softness of the dough. The lowest score is 0 and the highest is 9. The higher the score, the better the taste.

The experimental results are as follows:

Conclusion: It can be seen from the above test data that under the same microwave heating condition, the taste of the steamed bread with the flour food improving agent of the invention is obviously better than that of the conventional steamed bread.

Flour Foods Example 6 and Comparative Example 2

A steamed buns are prepared using the flour-based food improver of the present invention. The formula of the bun is as follows:

According to the conventional bun processing, the above formula is processed into a bun, and the same meat is wrapped into a steamed buns. Specifically, materials such as flour, water, yeast (except for the emulsifier supplied by Danisco A/S, flour and other auxiliary materials supplied by General Mill Shanghai Food Co., Ltd.) are mixed and stirred, and then fed into a bun machine. The bun machine has two feeding hoppers, puts the dough into the dough bucket, puts the prepared filling into the filling hopper, and after molding, prepares the buns embryo containing the filling core. After being steamed, steamed, cooled, and frozen, the buns are made, cooled, packaged, and frozen, and then stored at minus 18 °C.

The buns of Example 6 and Comparative Example 2 of the flour-making foods were subjected to microwave heating moisture loss measurement and taste evaluation similar to the flour-made foods Examples 1-5 and Comparative Example 1 described above, and the experimental results confirmed that the present invention was utilized. The steamed buns prepared by the flour food improver have less moisture loss and better taste after microwave heating.

The above are only for the purpose of illustration and should not be construed as limiting the invention. Those skilled in the art to which the present invention pertains can formulate flour-based food improvers having different compositions in the teachings of the present specification, and use them in different flour-making foods, such as dumplings, clams, steamed dumplings, and fried dumplings. , Xiaolongbao, fried bag, scallion cake, sesame seed, siu mai, spring rolls, Hanamaki, etc. The various numerical ranges, the upper and lower limits, and the specific values disclosed may be recombined, and the various ranges obtained are within the scope of the invention.

The first figure is a flow chart of an exemplary boring process of an embodiment of the present invention.

Claims (14)

A microwave-preparable flour-based food product comprising wheat flour, water and a flour food improving agent, the flour food improving agent comprising: 1 part by weight of sodium lactic acid stearate, and 0.2-5 parts by weight of glyceryl monostearate An ester, and 0.001 to 0.1 part by weight of an alpha amylase, wherein the microwave-freezing flour-based food product comprises 0.01 to 5% by weight of the flour-based food improving agent. The flour food preparation of claim 1, wherein the flour food improving agent comprises: 1 part by weight of sodium lactic acid stearate, 0.5-2 parts by weight of glyceryl monostearate, and 0.001 to 0.05 weight Part of the alpha amylase. The flour food product of claim 1, wherein the flour food improving agent comprises: 1 part by weight of sodium lactic acid stearate, 1.2-1.5 parts by weight of glyceryl monostearate, and 0.002-0.005 by weight. Part of the alpha amylase. The flour-made food according to any one of claims 1 to 3, wherein the flour-based food improver further comprises 0.2 to 5 parts by weight of a filler. The flour-made food of claim 4, wherein the filler is selected from the group consisting of maltodextrin or starch. The flour-made food of claim 4, wherein the filler is in an amount of 0.5 to 2 parts by weight. The flour-made food according to any one of claims 1 to 3, wherein the flour-based food improver further comprises 0.001 to 0.1 part by weight of a protease. The flour-made food according to any one of claims 1 to 3, wherein the flour-based food improver further comprises 0.001-0.1 parts by weight of wood Glycanase. The flour-made food according to any one of claims 1 to 3, wherein the flour-made food is selected from the group consisting of taro, steamed buns, dumplings, clams, steamed dumplings, fried dumplings, dumplings, fried bread, and scallion cake. , sesame seed, sizzling, spring rolls, flower rolls. A flour food improving agent for use in the manufacture of a microwave-fumplible food product for preventing moisture loss of the microwave-fumplible food product, the flour food improving agent comprising: 1 part by weight of sodium lactic acid stearate, 0.2- 5 parts by weight of glyceryl monostearate, and 0.001 to 0.1 parts by weight of alpha amylase. The application according to claim 10, wherein the flour food improving agent comprises: 1 part by weight of sodium lactic acid stearate, 0.5-2 parts by weight of glyceryl monostearate, and 0.001 to 0.05 parts by weight Alpha amylase. The application of claim 10 or 11, wherein the flour food improver further comprises 0.2 to 5 parts by weight of a filler. The application of claim 10 or 11, wherein the microwave-fumplible food product comprises 0.01 to 5% by weight of the flour food improving agent. For example, in the application of claim 10 or 11, wherein the flour food is selected from the group consisting of taro, steamed buns, dumplings, clams, steamed dumplings, fried dumplings, dumplings, fried bread, scallion cake, sesame seed cake, siu mai, spring rolls. , Hanamaki.