JP2959664B2 - Method for producing bread or wheat-based confectionery - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread or wheat confectionery.

[0002]

2. Description of the Related Art Usually, factors serving as criteria for determining the taste of bread include the bread volume, shape, sashimi, tactile sensation, aroma, and the like. These factors are closely related to the swellability of bread, and swellability is an important factor in making bread. The amount and quality of gluten contained in flour is important as a factor influencing swelling. Furthermore, when gluten is added from outside, its quality is required.

[0003] Also, in wheat-based confectionery, flour used is low in gluten, but flour with a low gluten content is closely related to intumescence, similar to bread, and similar to bread. Can be said. In particular, among wheat-based confectionery, Western confectionery uses a large amount of fats and oils, so that the binding between fats and fats and gluten is a major factor.

Conventionally, powdered active gluten isolated from wheat is often used as an added protein to bread dough, but most of the protein is supplemented by reducing the total gluten amount when starch or dietary fiber is added. It is used for gluten reinforcement such as flour with poor gluten quality,
Since it is important to obtain the same physical properties as gluten in flour, it is not possible to give the dough a change beyond the physical properties of gluten. That is, when powdered active gluten was added, fluidity, extensibility, elasticity, cohesiveness, and the like were averaged, and each element could not be exhibited individually. On the other hand, in wheat-based confectionery, wheat flour having a low gluten content is suitable, and even if gluten is added, the swelling property cannot be improved.

[0005] Therefore, it is conceivable that gluten is separated and added to gliadin and glutenin instead of as it is. Generally, to separate these from wheat gluten,
An extraction operation is performed with a 70% aqueous ethanol solution to extract gliadin, which is a soluble component, and then the solvent is removed. Insoluble components are separated as crude glutenin, washed with the aqueous ethanol solution, and dried to form powders. ing.

[0006] Gliadin and glutenin separated from wheat gluten by such a method are remixed to produce gluten dough, and by measuring the change in physical properties of the dough, an attempt has been made to know their function. Glutenin is presumed to be involved in the dough's elasticity, cohesiveness, and ease of kneading, while enhancing the dough's flowability, extensibility, and swellability. However, the mechanism has not been elucidated yet.

[0007] Glutenin has a high hydrophobicity on the molecular surface and has a carbon dioxide retention ability by binding to lipids in dough.
It has been reported to form impermeable thin films.

[0008] Recently, it has been reported that a peptide produced from a digest of gliadin in gluten causes a local unique immune reaction in the small intestinal mucosa, and breads and confectioneries having a low gliadin content are desired.

On the other hand, actually, the glutenin powder separated using the high-concentration aqueous ethanol solution as described above is:
Due to its high hardness and high hydrophobicity on the powder surface, it is only very poor in water absorbency.In order to use it for bread and confectionery dough, it is necessary to pulverize it to increase water absorbency However, it undergoes thermal denaturation in the process, and the water absorption becomes worse. Further, for example, even if fine powdering not subject to thermal denaturation such as freeze pulverization is performed, the hydrophobicity of the powder surface is not improved, and the water absorption cannot be sufficiently improved.

[0010]

As described above, even if gliadin or glutenin obtained by the conventional separation method is added to bread dough, the kneading time is required to bring out the physical properties of each component because of poor water absorption. It is necessary to lengthen the glue, which causes damage to gluten in flour by overmixing.

Therefore, the present invention improves the water absorbency of glutenin and uses it for dough for bread and confectionery, so that the ability to retain carbon dioxide gas possessed by glutenin is fully exhibited and bread and confectionery products having excellent swelling properties are obtained. It is an object of the present invention to provide a method for producing the same. Another object of the present invention is to provide a method for producing bread and confectionery having a low gliadin content which is considered to be an allergen.

[0012]

Means for Solving the Problems The present inventors have found that when glutenin is separated from wheat gluten using a low-concentration aqueous solution of acidic ethanol, a product excellent in water absorption and kneading properties can be obtained, and this is used for bread and confectionery. When added to the dough, it quickly binds to the lipid components contained in the dough and can increase the amount of impermeable thin film that has the ability to retain carbon dioxide, thereby increasing the amount of swelling of bread and confectionery And found that the present invention was achieved. Further, they have found that the effect can be further increased when used in combination with various emulsifiers, and have completed the present invention.

[0013] That is, the present invention relates to a method for separating a glutenin-rich component separated from wheat gluten using an aqueous solution of acidic ethanol of 30% by volume or less with wheat flour and / or starch.
An object of the present invention is to provide a method for producing breads or wheat-based confectioneries, wherein a dough comprising a composition containing 0.5 parts by weight or more as a dry weight with respect to 00 parts by weight is used.

The term "30% by volume or less of an acidic ethanol aqueous solution" means an aqueous solution containing 30% by volume or less, preferably 5 to 30% by volume, more preferably 10 to 20% by volume of acetic acid, citric acid, malic acid, or the like. Lactic acid, adipic acid,
By adding at least one compound selected from the group consisting of fumaric acid, tartaric acid, gluconic acid, glucono delta lactone, phosphoric acid, phytic acid and calcium, potassium and sodium salts of these acids, the pH of the aqueous ethanol solution is increased. Is preferably an aqueous ethanol solution having a pH of 5.5 to 3.0 of an extract in which gluten is dispersed.

As a method for separating a glutenin-rich component (hereinafter sometimes referred to as a glutenin component), for example,
For 10 liters of an aqueous ethanol solution in which 0.2% by weight of citric acid was dissolved in a 10% by volume aqueous solution of ethanol,
After dispersing 1 to 1.5 kg of powdered active gluten and performing stirring extraction at room temperature for 2 hours, a supernatant and a precipitate are separated by a centrifuge, and 1 to 3 times the amount of water is added to the precipitate, There is a method obtained by spray-drying the redispersed solution.

The precipitate thus separated from wheat gluten contains 10 to 70% by weight of glutenin (dry basis). In the present invention, this precipitate is used as a glutenin-rich component. be able to. Preferably, glutenin is at least 50% by weight of the protein in the precipitate. Even in the paste state separated from the extract,
The dry powder may be added to bread, flour for confectionery dough, etc., but is preferably added as a dry powder.

In general, gliadin and glutenin differ greatly in properties such as water absorbency and kneading properties depending on the type of solvent used for extraction from wheat gluten, the method of removing the solvent, and the method of pulverization. It greatly affects the water absorption rate during formation, gluten formation time, and physical properties of the dough. Glutenin-rich precipitates are separated by a low-concentration aqueous solution of acidic ethanol, and are superior in absorbency and kneading to glutenin separated by a high-concentration aqueous ethanol solution. And quickly form a more impermeable thin film having a carbon dioxide gas retaining ability, so that breads or wheat-based confections having good expandability can be produced.

As a method for adding the glutenin component to the dough, there is a method in which the glutenin component is previously mixed with flour or other powdery raw materials if the glutenin component is a dry powder. Also,
As long as the dough is formed in a paste state, there is no particular limitation on the method of adding the dough after the dough is formed to a certain extent. More preferably, the mixture is added to flour.

The time of addition is not limited, but preferably, in the production of breads, raw wheat flour is used in the direct seed method and medium wheat flour is used in the medium seed method.
This is a method of adding and mixing in flour for main kneading. In the case of wheat-based confectionery, it is a method of mixing with flour raw materials such as mixed powder or a method of mixing with flour.

The glutenin component may be added in an amount of 0.5% by weight or more on a dry weight basis relative to the raw wheat flour.
Preferably it is 0.5 to 5.0% by weight. In the case of low-allergen breads and confections that do not use flour, the amount may be 3% by weight or more based on the raw starch, preferably 10 to 20% by weight for breads and 4 to 15% by weight for confectioneries. It is.

In producing the breads and wheat-based confectionery of the present invention, other additives usually added in the production of bread and confectionery, such as emulsifiers, natural gums, antibacterial agents, pH adjusters, Naturally, acidulants, seasonings, sweeteners, swelling agents, pigments, modified starches, emulsified fats and oils and the like may be added. In particular, when an emulsifier is used in combination, the swelling amount of bread or confectionery can be increased even if the amount of glutenin is reduced to some extent.

Examples of such emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene emulsifiers, calcium stearoyl lactate, sodium stearoyl lactate, lecithin and enzyme treatment. Lecithin can be mentioned. The glycerin fatty acid esters include organic acid monoglycerides in which organic acids such as lactic acid, tartaric acid, and succinic acid are bonded, and polyglycerin fatty acid esters in which fatty acids are bonded to polyglycerin in which glycerin is condensed.

When the emulsifier and the glutenin component are used in combination,
There are a method of mixing an emulsifier with the powdered glutenin component and a method of adding the emulsifier separately to bread dough. Preferably, the powdered glutenin component and the emulsifier are mixed. When the precipitate from which the glutenin component has been separated is dried, an emulsifier may be mixed, dissolved and dispersed in the dispersion to form a powder. The addition amount of the emulsifier is preferably 1 to 100% by weight based on the glutenin component.

The breads referred to in the present invention include breads,
Hard-baked bread, sweet bread, donuts, steamed bread,
Other examples include English muffins and bagels. Wheat confectionery can be broadly classified into Japanese confectionery and Western confectionery. Japanese confectionery includes steamed, baked and baked confectioneries, and Western confectionery includes sponge cakes, butter cakes, and shoes. , Fermented confectioneries, pies and biscuits.

[0025]

The present invention will be described in more detail with reference to the following examples. In Examples,% is by weight unless otherwise specified.

Reference Example 1 (Separation of Glutenin Component) Extraction was performed at room temperature for 2 hours using an acidic ethanol aqueous solution obtained by dissolving 2 g of citric acid in 10 liters of a 10% by volume ethanol aqueous solution from 1 kg of powdered active gluten (wheat gluten). After that, separation was performed with a centrifuge to obtain a precipitate. About 4 liters of water was added to the precipitate, and the liquid dispersed with a homomixer was dried using a spray dryer to obtain 360 g of a dry powder of a glutenin component.

The properties of the obtained glutenin component were as follows. Water 4% Protein 76% Glutenin content 84% (in protein) Gliadin content 10% (in protein) 1/40 pH of aqueous solution 4.3 Citric acidity 2.8%

Reference Example 2 (Glutenin Separation) Gliadin was extracted from 1 kg of powdered active gluten using a 70% by volume aqueous ethanol solution, and the residue was dissolved in a dilute aqueous sodium hydroxide solution. After filtration, the filtrate was diluted with dilute hydrochloric acid. The neutralized and precipitated glutenin was repeatedly washed with a 70% by volume aqueous ethanol solution, dried and pulverized to obtain 370 g of glutenin powder.

The properties of the obtained glutenin were as follows. Water 3% Protein 90% Glutenin 99% (in protein) 1/40 aqueous solution pH 6.7 Acidity (hydrochloric acid) 0.1 or less

Example 1 and Comparative Examples 1 to 3 Breads were trial-produced by the direct seeding method with the blending amounts (parts by weight) shown in Table 1 and bread making tests were performed. The bread making test was evaluated based on the volume and specific volume of the baked bread. Table 2 shows the results.
Shown in From these results, it can be seen that the glutenin component improves the swellability.

[0031]

[Table 1]

[0032]

[Table 2]

Examples 2 to 3 Glutenin component and emulsifier (sucrose fatty acid ester: HLB = 15) in the same manner as in Example 1 with the composition shown in Table 3.
Was used in combination to perform a bread making test, and the evaluation was performed in the same manner as in Example 1. Table 4 shows the results. Example 1 is also shown. From these results, it is understood that the swellability can be further improved by using the emulsifier in combination.

[0034]

[Table 3]

[0035]

[Table 4]

Example 4 A bread making test was conducted in the same manner as in Example 1 with the composition shown in Table 5. As the glutenin component, a paste (glutenin paste) whose water was condensed with a 0.6% aqueous sodium carbonate solution and whose pH was adjusted to 6.7 was used. The water content of the glutenin paste was 65%. Table 6 shows the results.
Note that Comparative Example 2 is also shown. from this result,
It can be seen that the same effects as in Example 1 can be obtained with the glutenin paste.

[0037]

[Table 5]

[0038]

[Table 6]

Example 5 Using the glutenin component and wheat starch, a bread making test was conducted in the same manner as in Example 1 with the composition shown in Table 7, and the amount of gliadin in the bread was calculated from the raw materials used, and a sensory test was conducted. . The bread of Comparative Example 1 was also performed. Table 8 shows the results. From this result, the bread of Example 5 had the same flavor as the normal bread, and had a low gliadin content.

[0040]

[Table 7]

[0041]

[Table 8]

Examples 6, 7 and Comparative Example 4 Using the glutenin component, mixed powders were mixed according to the composition shown in Table 9, and a sponge cake was prepared and evaluated. As a control, a composition containing no glutenin component was used (Comparative Example 4). The evaluation method was determined based on the volume and specific volume of each cake and the whipping time.

The sponge cake was prepared using a tabletop cake mixer (manufactured by Kenwood) using 50 parts by weight of whole egg and 2 parts of water.
After 5 parts by weight and 2 parts by weight of the foaming agent were stirred and mixed, 100 parts by weight of the mixed powder was added and foamed. Further, the batter was whipped until the foaming specific gravity became 0.45, the time was measured, and the dough was baked to obtain. Table 10 shows the results. From these results, it was found that those containing the glutenin component had a large amount of swelling, and had excellent foaming time and were excellent.

[0044]

[Table 9]

[0045]

[Table 10]

[0046]

According to the present invention, glutenin-rich components, which are constituents of wheat gluten and separated using a low-concentration aqueous acidic ethanol solution, are added to dough for bread or confectionery to make dough in dough. Quickly binds to lipids,
Breads or wheat-based confectioneries having carbon dioxide retention ability and being able to form more impermeable thin films and having excellent expandability can be produced.

────────────────────────────────────────────────── ─── Continued on front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A21D 13/06-13/08 A21D 2/16-2/32

Claims (3)

(57) [Claims] 1. A glutenin-rich component separated from wheat gluten using an aqueous solution of acidic ethanol of 30% by volume or less with respect to 100 parts by weight of flour and / or starch.
A method for producing bread or wheat-based confectionery, comprising using a dough comprising a composition containing at least 0.5 part by weight. 2. The method according to claim 1, wherein an emulsifier is added. 3. The method according to claim 1, wherein the emulsifier is a glycerin fatty acid ester,
The sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene emulsifier, calcium and sodium stearoyl lactate, lecithin and enzymatically treated lecithin. A method for producing breads or wheat-based sweets.