WO2013154030A1 - パン類、菓子類、ドーナツ類、パイ類、中華皮類の品質改良剤 - Google Patents

パン類、菓子類、ドーナツ類、パイ類、中華皮類の品質改良剤 Download PDF

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Publication number
WO2013154030A1
WO2013154030A1 PCT/JP2013/060373 JP2013060373W WO2013154030A1 WO 2013154030 A1 WO2013154030 A1 WO 2013154030A1 JP 2013060373 W JP2013060373 W JP 2013060373W WO 2013154030 A1 WO2013154030 A1 WO 2013154030A1
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WO
WIPO (PCT)
Prior art keywords
baking
baked
breads
glycine
monosaccharide
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PCT/JP2013/060373
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English (en)
French (fr)
Japanese (ja)
Inventor
英輔 石原
Original Assignee
オリエンタル酵母工業株式会社
Priority date (The priority date 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 date listed.)
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Priority to CN201380019541.2A priority Critical patent/CN104244721A/zh
Publication of WO2013154030A1 publication Critical patent/WO2013154030A1/ja

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids

Definitions

  • the present invention relates to a quality improving agent for breads, confectionery, donuts, pies, Chinese hulls, and a method for improving the quality of breads, confectionery, donuts, pies, Chinese hulls using the same, etc. About.
  • the taste of bread is not only influenced by taste (taste factors), elasticity and moist feeling, but also by appearance factors such as shape, luster, grilled color and fried color. And if one of these elements is good, it doesn't feel delicious, but the balance of these elements is very important. The same can be said for the deliciousness of the skins such as crepes and cookies, donuts, pies, dumplings, shumai, spring rolls, Chinese buns, etc.
  • the grilling or fried color is highly preferred because it gives a crisp and crisp feel and has the effect of imparting a unique flavor.
  • the method of adjusting the baking conditions is considered to be the first method for imparting the baking color to the baking breads.
  • the baking time is simply increased or the baking temperature is increased, it is not preferable to burn (excess baking). Or baking unevenness, moisture loss increases and good texture (especially moist feeling) cannot be maintained sufficiently, and baking of strongly baked bread may cause skin peeling or cracking.
  • the condition setting is very difficult.
  • Patent Document 1 a method using acerola fruit or processed product thereof
  • Patent Document 2 Pentosanase and a method using one or more selected from lipase, glucoamylase, and hemicellulase
  • Patent Document 3 a method using a peeled wheat grain and / or a crushed wheat thereof
  • Patent Document 4 A method (Patent Document 4) of attaching a processing liquid containing fats and oils, cereal powder, and a swelling agent as active ingredients to a grilled surface is disclosed.
  • the present invention provides a preparation, method, and the like that can easily and efficiently improve at least one quality selected from breads, confectionery, donuts, pies, and Chinese husks, and have high safety.
  • the purpose is to do.
  • the present inventors have conducted intensive research and used glycine and a quality improver containing 5 monosaccharides and / or 6 monosaccharides as active ingredients in kneading into the dough.
  • Confectionery confectionery, donuts, pies, Chinese hulls, at least one quality improvement, in particular, baking and / or fried color promotion, baking and / or shortening fried time, baking and / or frying temperature reduction, baking And / or reduced moisture loss and improved texture in the frying process, baked frozen breads, per-baked (semi-baked) products with reduced peeling and cracking, improved texture by thinning the crust film of baked bread and crumb ratio
  • the inventors have found that at least one (or all) selected from the increase of the above can be achieved, and the present invention has been completed.
  • the embodiment of the present invention is as follows. (1) Breads, confectionery, donuts, pies characterized by containing glycine and 5 monosaccharides and / or 6 monosaccharides as active ingredients and used for kneading into dough , At least one quality improver selected from Chinese peels (gyoza skin, shumai skin, spring roll skin, etc.). (2) Breads, confectionery, donuts eaten after baking and / or frying process (especially, baking and / or frying process for 5 minutes or more, further 5 to 60 minutes, or 10 to 40 minutes), The agent according to (1), wherein at least one quality improvement selected from pies and Chinese hulls is improved.
  • the composition ratio of 5 monosaccharides and / or 6 monosaccharides is twice that of glycine (the ratio of 5 monosaccharides and / or 6 monosaccharides to glycine is 2: 1) and / or glycine 0 .05-2.5% (w / w: vs. flour) 5 monosaccharides and / or 6 monosaccharides 0.1-5.0% (w / w: vs.
  • Quality improvement includes baking and / or fried color imparting acceleration, baking and / or frying time reduction, baking and / or frying temperature reduction, moisture loss reduction and texture improvement in baking and / or frying process, baking and freezing (1) to (1) to (1) to (3), characterized in that breads and perbaked (semi-baked) products have at least one selected from peeling / cracking suppression, texture improvement by thinning the crust film, and increase in crumb ratio
  • Quality improvement is baked and / or fried color imparting acceleration, baking and / or frying time shortening, baking and / or frying temperature reduction, moisture loss reduction and texture improvement in baking and / or frying process, baking frozen (7) characterized in that it is at least one or more selected from the suppression of peeling and cracking of breads and per-baked (semi-baked) products, improvement in texture by thinning the crust film, and increase in the crumb ratio the method of.
  • a firing and / or frying step (preferably 5 minutes or more, further 5 to 60 minutes, or 10 to 40 minutes firing and / or frying step), (6) The method according to any one of (8) to (8).
  • the present invention during baking of dough for breads, confectionery, donuts, pies, Chinese hulls (especially those that are eaten after baking and / or frying for a certain time (for example, 5 minutes or more)) Coloring promotion (baking and / or fried color application promotion) or baking and / or shortening fried time, baking and / or reducing fried temperature, baking frozen breads, skin of perbaked (semi-baked) products Peeling and cracking can also be suppressed. Furthermore, the texture can be improved and the crumb ratio can be increased by thinning the crust film of the baked bread.
  • the obtained breads, confectionery, donuts, pies, and Chinese husks are also characterized by having a moist feeling and freshness with little water loss while being sufficiently colored. In addition, the production yield can be improved.
  • Example 1 The comparison of the bread-pan bottom manufactured in Example 1 is shown (drawing substitute photograph). From the left, there are additive-free products (basic conditions), additive-free products (low-temperature firing), sugar-modified products, improver-added products A, and improver-added products B. The measurement result with the color difference meter of the bread loave manufactured in Example 1 is shown. From the left, there are additive-free products (basic conditions), additive-free products (low-temperature firing), sugar-modified products, improver-added products A, and improver-added products B, and the vertical axis represents the L value (%) of the color difference meter. The measurement result with the color difference meter of the bread loave manufactured in Example 1 is shown.
  • the vertical axis represents the b value of the color difference meter
  • the horizontal axis represents the a value of the color difference meter
  • the white square mark indicates an additive-free product (basic conditions)
  • the white triangle mark indicates an additive-free product (low temperature firing)
  • the black circle mark indicates The sugar change product
  • the black square mark is the improver-added product A
  • the black triangle mark is the improver-added product B.
  • the crust peel comparison of the French bread manufactured in Example 2 is shown (drawing substitute photograph). The left is an additive-free product, and the right is the product of the present invention.
  • the comparison of the upper surface and cross section of the French bread manufactured in Example 2 is shown (drawing substitute photograph). The top is the additive-free product, and the bottom is the product of the present invention.
  • Example 3 The comparison of the bread-pan bottom and side surface which were manufactured in Example 3 is shown (drawing substitute photograph).
  • the left-hand photo is the bottom and the right-hand photo is the side.
  • additive-free firing 35 minutes, additive-free firing 28 minutes, and the product of the present invention (additive firing 28 minutes).
  • the measurement result with the color difference meter of the bread loaf manufactured in Example 3 is shown.
  • the vertical axis represents the L value (brightness) of the colorimeter between 0% (black) and 100% (white). Represents what has become.
  • the measurement result with the color difference meter of the bread loaf manufactured in Example 3 is shown.
  • the vertical axis represents the b value of the color difference meter
  • the horizontal axis represents the a value of the color difference meter
  • the black square mark represents the additive-free firing for 35 minutes
  • the black circle mark represents the additive-free firing for 28 minutes
  • the white square mark represents the product of the present invention (firing) 28 minutes).
  • the rheometer measurement result in the 1st day (D + 1) and 3rd day (D + 3) after manufacture of the bread produced in Example 3 is shown.
  • the vertical axis of the upper graph represents the force (g / cm 2 , hardness) applied when the bread crumb part is compressed by 50%
  • the vertical axis of the lower graph represents the force (g / cm 2 , moist feeling) that adheres when returning.
  • the white bar graph represents the additive-free firing for 35 minutes
  • the black bar graph represents the product of the present invention (firing 28 minutes).
  • the crumb and crust weight measurement result of the bread baked in Example 3 are shown.
  • the white portion represents the crumb weight
  • the black portion represents the crust weight
  • the left graph represents additive-free firing for 35 minutes
  • the right graph represents the product of the present invention (firing 28 minutes).
  • the vertical axis represents the glycine concentration (ppm)
  • the horizontal axis represents the fermentation time
  • the triangle mark indicates the additive-free product
  • the square mark indicates the product of the present invention.
  • glycine and 5 monosaccharides and / or 6 monosaccharides are used as active ingredients of at least one quality improver selected from breads, confectionery, donuts, pies, and Chinese hulls. use.
  • glycine refined products and synthetic products that have been subjected to certain purification can be used, but those that are commercially available as food materials or food additives can also be used. In that case, a product having a purity of a certain level or more (for example, 85% or more, preferably 90% or more, and further 95% or more) can be used, but glycine is a certain level or more (for example, 10% or more, preferably 20% or more). (Furthermore, 40% or more) Food materials such as amino acid mixtures, peptides, and protein hydrolysates may be used, and use of a mixture of amino acids and peptides other than glycine is not excluded.
  • a product having a purity of a certain level or more for example, 85% or more, preferably 90% or more, and further 95% or more
  • glycine is a certain level or more (for example, 10% or more, preferably 20% or more).
  • Food materials such as amino acid mixtures, peptides, and protein hydroly
  • 5-monosaccharide and / or 6-monosaccharide to be used include, but are not limited to, xylose, arabinose, ribose, glucose, galactose, fructose and the like. In particular, it is preferable to use xylose and / or glucose in terms of its effect and cost.
  • purified products and synthetic products that have been subjected to certain purification commercially available products with a certain level of purity or more that are commercially available as food materials, and the like can be used as appropriate.
  • glycine and the 5 monosaccharide and / or 6 monosaccharide in combination within a predetermined range.
  • glycine dough at a ratio of 0.05-0.5% (w / w: flour), 5 monosaccharides and / or 6 monosaccharides 0.1-1.0% (w / w: flour)
  • the composition ratio is such that it is kneaded into glycine, and in particular, it is designed such that 5 monosaccharides and / or 6 monos
  • the glycine and the 5 monosaccharide and / or 6 monosaccharide in the dough it is preferable to prepare these as a mixed preparation.
  • these components alone may be used as a formulation, or an auxiliary may be used as a formulation raw material that is not an active ingredient other than these components.
  • Salt, dextrin, etc. are illustrated as a preferable thing.
  • a method may be used in which the above glycine and 5-monosaccharide and / or 6-monosaccharide are not formulated and each component is separately added (kneaded) in a predetermined amount at the stage of dough production.
  • the food subject to quality improvement of the present invention is at least one selected from breads, confectionery, donuts, pies, and Chinese husks.
  • breads as breads, bread, French bread, roll bread, Sweet bread, scones, etc., crepes, cookies, tarts, pies, etc. as confectionery, fried donuts, baked donuts, yeast donuts, etc. as donuts, pies, millefeuille, etc. as Chinese skin Examples include dumpling skin, shumai skin, spring roll skin, and Chinese bun skin.
  • “baked” includes not only a normal baked product but also a per-baked (semi-baked) product.
  • the “quality improvement” in the present invention is not only promoted at least one baking and / or fried color imparting selected from breads, confectionery, donuts, pies, and Chinese peels, but is preferable.
  • the case where it means that the flavor, texture, and appearance are also kept good while giving a baked and / or fried color is also included.
  • baking and / or frying color promotion, baking and / or frying time shortening, baking and / or frying temperature reduction, moisture loss reduction and texture improvement in baking and / or frying process, baked frozen breads and perbake (half Baked) At least one or more selected from suppression of skin peeling and cracking of the product, improvement of texture by thinning the crust film of the baked bread (hard crust texture reduction) and increase of the crumb ratio (improvement of crumb removal), Or it may mean two or more, or even all.
  • dough baking of breads, confectionery, donuts, pies, Chinese hulls especially those that have undergone baking and / or frying for a certain period of time (for example, 5 minutes or more)).
  • Coloring promotion baking and / or fried color application promotion
  • baking and / or shortening of frying time baking and / or frying temperature reduction
  • baked frozen breads per-baked (semi-baked) product peeling control
  • the obtained breads, confectionery, donuts, pies, and Chinese husks are very tasty foods that are sufficiently baked and / or fried and have little moisture loss and are suitable for both texture and appearance. It is. Furthermore, the production yield of these products and processed products thereof (for example, bread crumbs) can be improved, and baked frozen breads and per-baked (semi-baked) products can be produced with a considerably baked color.
  • Formulation of Table 1 is a basic formulation (additive-free product), 7% of granulated sugar is changed to glucose fructose liquid sugar (Fujifract F50, Nippon Food Chemicals Co., Ltd.) 9% Improved product A with 0.1% glycine (refined product) added to medium, and 0.1% glycine and 0.2% xylose (refined product) added to medium modified compounded sugar
  • the additive-free product is in two types: the basic conditions listed in Table 1 (ordinary medium-sized bread production process / conditions) and the conditions in which the baking time is changed to 180 ° C. and 35 minutes from now on.
  • the crust peel can be prevented from peeling and cracking during freezing after baking of the bread, and the baking time can be shortened by about 20% while maintaining the baking color, and moisture loss can be reduced. It became clear that it could be reduced.
  • the product of the present invention has a good texture (stickiness, elongation, gas loss) compared to the additive-free product, and the burn-out rate is low (the product of the present invention is 23.3% of the additive-free product). 18.3%)
  • the bread weight after baking was heavier than the additive-free product (the additive-free product was 230 g, and the product of the present invention was 245 g).
  • Bread bread was produced under the conditions and conditions described in Table 4, additive-free baking 35 minutes, additive-free baking 28 minutes, glycine 0.09%, xylose 0.18% addition baking 28 minutes (product of the present invention). .
  • moisture content, weight, food texture, etc. were confirmed.
  • composition and conditions shown in Table 5 are the basic composition and basic conditions (additive-free product). From this composition and conditions, 0.09% glycine and 0.18% xylose are added, and the baking is performed at 180 ° C. for 30 minutes (the present invention). Product) and two types of bread were manufactured, and the quality was confirmed about each obtained bread and each bread crumb produced from this. Moreover, the frying was produced on the various conditions using each said bread crumb, and the quality was also confirmed.
  • the present invention product by adding the present invention product to the bread dough, even if the frying time is 30% or more shorter than that of the additive-free product, the same level of fried color can be imparted, and the ingredients ( It was clarified that the curry filling has a low water loss and a fresh texture as a whole.
  • the additive-free product, glycine 0.1%, and xylose 0.2% -added product were prepared under the same formulation and production conditions as in Example 1, and the amount of glycine during the dough fermentation was measured.
  • the present invention provides a preparation, method, and the like that can easily and efficiently improve at least one quality selected from breads, confectionery, donuts, pies, and Chinese husks, and have high safety.
  • the purpose is to do.
  • a quality improver comprising glycine and 5-monosaccharide and / or 6-monosaccharide as an active ingredient in kneading into the dough, from breads, confectionery, donuts, pies, Chinese peels
  • At least one quality improvement selected, in particular accelerating baking and / or fried color, shortening baking and / or frying time, reducing baking and / or frying temperature, reducing moisture loss and improving texture in baking and / or frying process At least one selected from the prevention of peeling and cracking of baked frozen breads and per-baked (semi-baked) products, improvement of texture by thinning the crust film of the baked breads, and increase of the crumb ratio.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
PCT/JP2013/060373 2012-04-13 2013-04-04 パン類、菓子類、ドーナツ類、パイ類、中華皮類の品質改良剤 WO2013154030A1 (ja)

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CN201380019541.2A CN104244721A (zh) 2012-04-13 2013-04-04 面包类、点心类、炸面圈类、馅饼类、饺子皮类的品质改良剂

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JP2012-092469 2012-04-13
JP2012092469 2012-04-13

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015035982A (ja) * 2013-08-14 2015-02-23 フライスター株式会社 衣材の製造方法と加熱調理食品用衣材
JP2017000079A (ja) * 2015-06-10 2017-01-05 松谷化学工業株式会社 低含油タイプパン及びその製造方法
JP2020065493A (ja) * 2018-10-25 2020-04-30 株式会社神戸屋 半焼成後冷凍パンの製造方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113057198A (zh) * 2020-07-31 2021-07-02 海南佳宁娜食品有限公司 一种酥皮月饼的制备工艺

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JPH1094373A (ja) * 1996-09-24 1998-04-14 Asahi Chem Ind Co Ltd テクスチャーの改良された小麦粉製品

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015035982A (ja) * 2013-08-14 2015-02-23 フライスター株式会社 衣材の製造方法と加熱調理食品用衣材
JP2017000079A (ja) * 2015-06-10 2017-01-05 松谷化学工業株式会社 低含油タイプパン及びその製造方法
JP2020065493A (ja) * 2018-10-25 2020-04-30 株式会社神戸屋 半焼成後冷凍パンの製造方法

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JPWO2013154030A1 (ja) 2015-12-17

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