JP2563201B2 - Confectionery improver - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION "Industrial field of application" The present invention prevents the phenomenon of sinking of confectionery improving agents, especially cakes produced by the all-in-mix method, increases the volume, and improves the texture. The present invention relates to a new confectionery improving agent.

“Prior Art” In general, wheat flour is used after being milled, stored in a warehouse for a certain period of time and aged. This is because wheat flour immediately after milling has a strong enzymatic activity, and lipids in the flour are not appropriately oxidized. Particularly, the light wheat flour used for Japanese and Western confectioneries is preferably aged for several months or more after milling. By performing this aging, for example, in cakes, it is possible to prevent the phenomenon of sinking after baking, shrinkage of the cake, the formation of cores and raw scaly parts inside the cake, the unpleasant texture (stickiness), and the unpleasant taste. The effect can be created.

However, this ripening occupies a considerable amount of warehouse space for the storage of wheat flour for a long period of time, the cost of this storage is economically burdened to the miller, and the accumulated cost is enormous. There is.

Further, during storage, there are many negative factors such as deterioration of flour quality due to rancidity of flour and generation of pests.
Therefore, various methods for accelerating aging have hitherto been studied as means for replacing such aging.

Among these methods, the method of adding an oxidant such as benzoyl peroxide, chlorine dioxide gas, chlorine gas was the most general method (JP-A-54-98365). Many milling manufacturers voluntarily discontinue. There is also a method of carrying out a treatment such as heating and drying (British Patent No. 1,110,711), but in reality, the cost is considerably increased and it is difficult to put it into practical use.

As described above, wheat flour that is not properly matured immediately after milling has a strong enzymatic activity, and lipid in the wheat flour is not appropriately oxidized, and thus is poor in secondary processing suitability.

Therefore, the present inventors proceeded with research to improve the secondary processing suitability of wheat flour whose ripening was not appropriate, in potato juice that had never been noticed in the past, ripening of wheat flour that was not appropriate. It was discovered that it contains a component that significantly improves the suitability for secondary processing, and based on this, potato juice extracted from potato, its powder, or a confectionery improving agent containing these and a small amount of an emulsifying substance as an active ingredient. Was invented (see JP-A-60-126029).

Further, as a result of further research, a protein recovered in a substantially undenatured state from potato juice collected from potato, or one selected from the group consisting of a saturated fatty acid, its monoglyceride, tocopherol, and a substance containing tocopherol Alternatively, a wheat flour improving agent containing two or more kinds of active ingredients has been invented (see JP-A-61-285953).

These improving agents are effective for cakes produced by the kyo-standing method, the separate-making method, etc., and have an excellent effect of preventing the sinking phenomenon and improving the texture.

"Problems to be solved by the invention" However, according to the subsequent studies by the present inventors, when the above-mentioned improving agents are used in cakes produced by the all-in-mix method, the sinking phenomenon is prevented. However, it was found that the internal phase of the cake became rough, that is, the problem was that the internal phase film became thick and the internal phase film became thick.

Here, the manufacturing method of cakes will be described. As the manufacturing method of cakes, there are an all-in-mix method, a joint method, a separate method, a flower batter method, a sugar batter method, and the like.

The all-in-mix method is a manufacturing method in which all the ingredients of the cake are put in a mixer and mixed to foam, which requires the help of a foaming agent. Although the dough can be finished, it has the drawback that the internal phase of cakes tends to be rough.

By the way, the co-making method is a manufacturing method in which whole eggs and sugar are mixed and foamed, then they are powdered, and if necessary, water, milk, fats and oils are further added and mixed.

The separate method is a manufacturing method in which egg yolk and sugar, egg white and sugar are separately mixed, and after foaming, both are mixed and powdered, and water, milk, fats and oils are further added and mixed as necessary. Is.

The flower batter method is a mixture of fats and oils and flour to form a paste, and then sugar and a small amount of eggs are further mixed to form a cream, and then the eggs are gradually added and mixed, and milk is further added if necessary. Is a method of adding and mixing to finish the dough.

In the sugar batter method, the fats and oils are stirred until they become creamy, then sugar is gradually added and dispersed evenly, then eggs and milk are added, and finally flour is added and the dough is evenly dispersed. It is a manufacturing method to finish.

Although various methods of making cakes are known,
It has been found that the above-mentioned respective improvers already invented by the present inventors have an important problem that a satisfactory effect cannot be obtained in the all-in-mix method most suitable for mass production.

The present invention has been made in view of the problems of the conventional techniques as described above, and its purpose is to improve the quality of cakes produced by the all-in-mix method, especially using wheat flour that is not aged properly. To provide a confectionery improving agent.

“Means for Solving the Problems” The inventors of the present invention have conducted further studies to achieve the above-mentioned object, and as a result, have found that the liquid phase obtained by removing the coagulated product produced by the heat treatment or the acid treatment from the potato juice liquid (desorption Protein juice)
It was discovered that the component remaining in the composition had an effect of significantly improving the quality of cakes produced by the all-in-mix method using wheat flour that was not properly aged, and completed the present invention.

That is, the confectionery improver of the present invention is a deproteinized liquid obtained by heat-treating or acid-treating potato juice extracted from potato to produce a coagulated product, and a deproteinized liquid obtained by separating and removing the generated coagulated product or a dry powder of the deproteinized liquid is effective. It is characterized as an ingredient.

Hereinafter, the present invention will be described in more detail with reference to preferable specific examples.

The potato juice used in the present invention may be obtained from potato by any means. When collecting potato juice, potatoes may be washed and ground as is, but peeling is preferable. As a concrete means of collecting potato juice, for example, a method of grinding potato with a mixer, a grinder, etc., obtaining a potato juice by separating solids by filtration or centrifugation, and squeezing potato with a juicer Then, there is a method of obtaining potato juice.

In addition, as the potato juice, a juice obtained as a by-product in industrial production of potato starch may be used.

Since potato juice is prone to browning due to browning enzyme, if you add sodium sulfite, sodium L-ascorbate, etc. when collecting potato juice,
It is possible to obtain potato juice without coloring or with little coloring.

Next, the potato juice is heated or an acid is added to the potato juice to separate and remove the produced coagulated product.

In the case of heat treatment, the heating temperature is 65 ° C or higher, preferably
The temperature is set to 80 to 95 ° C., and the heating time varies depending on the heating temperature, but in the case of 90 ° C., about 60 minutes is sufficient.

In the case of acid treatment, acid is added so that the pH is 4 or less, preferably pH 2.5 to 3.5. Examples of the acid used include hydrochloric acid, phosphoric acid, sulfuric acid, acetic acid, citric acid, lactic acid and the like.

Examples of the method for separating the produced coagulated substance include filtration and centrifugation.

The juice (deproteinized juice) from which the coagulated product has been removed may be treated with activated carbon in order to deodorize and decolorize. Activated carbon treatment is 50
It can be sufficiently performed by adding 1% of activated carbon at -60 ° C and stirring for 30-60 minutes.

The deproteinized juice liquid containing the active ingredient thus obtained can be used as it is, but the effect can be further enhanced by concentrating it, and by ordinary freeze drying, spray drying, vacuum drying, etc. A dry powder can also be used. Furthermore, in order to improve the storage stability, solubility, dispersibility and the like of this powder, coating and granule processing can be performed by a known method.

Further, the confectionery improver of the present invention includes, as an excipient, for example, flour, starch such as wheat starch and soluble starch, dextrins such as branched dextrin and cyclodextrin, sucrose, sugars such as beet sugar, soybean. Proteins, animal and plant proteins such as casein proteins, and the like can be contained.

The method of using the confectionery improver of the present invention may be added as a part of the formulation when a secondary processed product is produced using wheat flour that is not properly aged, or added to the flour or premix in advance. It may be mixed and is not particularly limited.

The amount of the confectionery improver of the present invention varies depending on the aging degree of wheat flour, and also varies depending on the type of the secondary processed product to be produced, for example, the amount of the powder prepared from the deproteinized sap, based on the amount of flour. It is 1 to 7%, preferably 2 to 4%.

"Action" Since the improving agents of JP-A-60-126029 and JP-A-61-285953, which have been already proposed by the present inventors, contain the protein component in potato juice liquid in an undenatured state, they cause foaming. In the all-in-mix method requiring a foaming agent, it is considered that the lipase-type enzyme contained in the above-mentioned protein component has a function of breaking bubbles. As a result, it is considered that the stability of the foaming agent is impaired and the internal phase of the cake is roughened.

Since the confectionery improving agent of the present invention is deproteinized by separating and removing the coagulated product generated by heating or acid-treating potato juice, enzymes etc. that impair the stability of the foaming agent are removed. . As a result, it is considered that a good quality improving effect is exhibited even for cakes produced by the all-in-mix method using wheat flour that is not properly aged.
In addition, it is not yet clear which component contained in the confectionery improving agent of the present invention brings about the above quality improving effect.

"Example" Example 1 2 kg of washed potatoes was ground with a household juicer for 5 minutes, and the solid content was removed from this ground solution by centrifugation at 10,000 rpm for 10 minutes to obtain 640 g of juice.

Next, heat the juice at 95 ° C for 30 minutes, cool it down to 10,000
The coagulated product was removed by centrifugation at rpm for 10 minutes to obtain 400 g of deproteinized juice.

Activated carbon is added to this deproteinized juice [Takaku S: Nimura Chemical Co., Ltd.
Manufactured) and added with 40 g and stirred at 60 ° C. for 60 minutes, and then 10,000 r.
Centrifugation was carried out for 10 minutes at pm to remove activated carbon, and 360 g of juice [improving agent of Example 1] was obtained.

Example 2 180 g of the juice obtained in Example 1 was freeze-dried by a conventional method to obtain 14 g of dry powder [improver of Example 2].

Example 3 50 kg of washed potatoes were ground with a large juicer, and the resulting ground liquid was continuously centrifuged at 10,000 rpm to obtain supernatant 1
Got 5.6.

This juice is heated at 90 ℃ for 60 minutes, and after cooling, 10,000 rpm
Continuous centrifugation was carried out at, and only the supernatant was collected to remove the coagulated product.

99 g of activated carbon [Taikaku S: manufactured by Nimura Chemical Co., Ltd.] was added to the obtained deproteinized juice 9.9, the mixture was stirred at 50 ° C. for 60 minutes, and then continuously centrifuged at 10,000 rpm to remove the activated carbon.

Branched dextrin 700g in the obtained activated carbon treatment liquid 9.3
Was dissolved and spray-dried to obtain 1240 g of a dry powder [improver of Example 3].

Example 4 After washing, 1 kg of peeled potatoes was ground with a household juicer, and the resulting ground liquid was centrifuged at 10,000 rpm for 10 minutes to obtain 350 ml of a supernatant.

To this juice, 1N hydrochloric acid was added so as to have a pH of 3.5.
The coagulated product formed was removed by centrifugation at 10,000 rpm for 10 minutes, and then adjusted to pH 5.5 with 1N sodium hydroxide.

This treatment liquid was freeze-dried to obtain 15 g of a dry powder [improver of Example 4].

Example 5 16 g of dry powder [improver of Example 5] was obtained in the same manner as in Example 4 except that citric acid was used instead of hydrochloric acid and the pH was adjusted to 3.0.

Hereinafter, the effect of the confectionery improving agent of the present invention will be described with reference to test examples. In the test examples, parts are parts by weight.

Test Example 1 A sponge cake was produced by an all-in-mix method by adding and mixing the improvers of Examples 1, 2, 3, 4, and 5 to wheat flour immediately after milling. A sponge cake prepared in the same manner using wheat flour to which these modifiers were not added was used as a control.

The raw material mixing ratio of the sponge cake is as shown in Table 1.

The sponge cake was manufactured as follows. All the raw materials were put in a mixer ball, and foamed so that the specific gravity became 0.48 to 0.50, 265 g of the dough was weighed, poured into a mold having a diameter of 15 cm, and baked at a kiln temperature of 180 ° C. for 30 minutes.

The quality of each cake thus obtained was measured one day and night, and the results are shown in Table 2.

In A (control), the cake sank, and a raw burnt layer was formed in the lower part of the cake, and the texture was sticky and the mouthfeel was poor, whereas the cakes of B, C, D, E, and F were All of them were superior to A (control), and were large-sized and fluffy cakes, and there was no core or freshly burned parts inside the cakes.

From these results, the potato-juice sap was heat-treated to separate and remove the produced coagulated product, and thus the improving agent of Example 1, the improving agent of Example 2 which was a dry powder thereof, and the improving agent of Example 3 were obtained. It can be clearly seen that the excellent confectionery-improving ingredients are contained in.

Similarly, in the improving agent of Example 4 and the improving agent of Example 5 which are dry powders of deproteinized juice liquid obtained by separating and removing coagulation products produced by acid treatment of potato juice liquid, excellent confectionery-improving ingredients are also included. It can be clearly seen that is included.

Comparative Example 2 kg of washed potatoes were ground with a household juicer for 5 minutes, and the ground solution was centrifuged at 10,000 rpm for 10 minutes to remove the solid content to obtain 640 g of juice (comparative example improving agent).

Test Example 2 Using the improver of the above Comparative Example and the improver of Example 1,
Sponge cakes were manufactured by the kyozo method and the all-in-mix method. In addition, sponge cakes were similarly prepared without adding these improving agents by the Kyoritsu method and the all-in-mix method, and used as a control.

Table 3 shows the raw material mixing ratio of the Kyoritsu method sponge cake. Table 4 shows the mixing ratio of the raw materials in the all-in-mix method. The wheat flour used was soft flour immediately after production.

The knitting method sponge cake was manufactured as follows. First, 1000g of whole egg and 1000g of sugar (white sucrose) have a specific gravity of 0.
Bubbling to 27 to 0.28, weighing 300 g of this batter, adding 60 g of water to cake G, 60 g of the improving agent of Example 1 to cake H, and 60 g of the improving agent of comparative example to cake I, respectively. Further, 150 g of wheat flour was added to each and the mixture was ground, and 450 g of the obtained dough was weighed, poured into a mold having a diameter of 18 cm, and baked at a kiln temperature of 180 ° C. for 35 minutes.

The results of measuring the quality of each cake thus obtained after one day and night are shown in Table 5.

The sponge cake produced by the all-in-mix method was produced in the same manner as in Test Example 1.

The results of measuring the quality of each cake thus obtained after one day and night are shown in Table 6.

In the Kyoritsu sponge cake, the control was that the cake sank, and a freshly baked layer was formed in the lower part of the inside of the cake, and the mouthfeel was inferior in stickiness. The effect of improvement was also weak in the sponge cake of the kyozo method using the improver of Example 1. On the other hand, the sponge cake of the Kyoritsu method using the improving agent of the comparative example had a large volume and was fluffy, and there was no freshly baked portion inside the cake, and the texture was good.

However, in the all-in-mix method, when the improvement of the comparative example is used, there is an anti-sinking effect, but the internal phase of the cake is non-uniform and partly defoamed to give a rough and conspicuous appearance. On the other hand, the sponge cake of the all-in-mix method using the improving agent of Example 1 was a fluffy cake having a large volume, and the internal phase of the cake was fine and uniform, and had a good texture. Therefore, it can be seen that the improving agent of the present invention is particularly effective for cakes produced by the all-in-mix method.

"Effect of the invention" As described above, when the confectionery improver of the present invention is used, even in a cake produced by an all-in-mix method using wheat flour whose aging is not suitable, starting with the phenomenon of sinking after baking, shrinking, It is possible to obtain a voluminous product with a large volume without the occurrence of internal cores or burnt-like portions, bad texture, bad mouthfeel, and rough internal phase.

Front page continuation (72) Inventor Yasuhito Sasaki 3-7 Tokiwa, Urawa-shi, Saitama Prefecture (72) Inotsugu Tsuguo 1099 3 Kaizuka-cho, Chiba-shi, Chiba

Claims (3)

(57) [Claims] 1. A potato juice soup collected from potatoes is heat-treated or acid-treated to produce a coagulated product, and the deproteinized juice obtained by separating and removing the produced coagulated product or a dry powder of the deproteinized juice is used as an active ingredient. A characteristic confectionery improver. 2. The confectionery improving agent according to claim 1, which is obtained by subjecting the heat treatment to 65 ° C. or higher. 3. The confectionery improving agent according to claim 1, which is obtained by subjecting the acid treatment to pH 4 or less.