JP4870050B2 - Bread quality improver - Google Patents

Description

  The present invention relates to a bread quality improving agent.

  Conventionally, thickening polysaccharides have been added to bread dough for the purpose of improving workability during bread making, improving bread quality and increasing bread volume. For example, for pectin, the medium seed dough method In the production of breads, the pectin is added and kneaded to the bread dough at the main stage and then the bread dough is baked by a conventional method (see Patent Document 1), or the average particle size is A confectionery / baking quality improving agent (see Patent Document 2) characterized by containing a thickening stabilizer of 20 μm or less is disclosed. However, when powdered pectin is added, the pectin itself absorbs water and aggregates during bread dough preparation, and the anti-aging effect is reduced due to the reduction in dispersion efficiency. It has a bad effect on the skin, causes stickiness and the like, and there is a problem that there is a decrease in mouthfeel.

JP 07-289144 A JP 2002-291396 A

  An object of the present invention is to provide a pectin having improved dispersibility during bread dough preparation.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have improved the dispersibility of pectin by coating pectin with an oily substance in advance and adding the processed pectin product to bread dough. Based on this finding, the inventors have made the present invention.
That is, the present invention comprises a bread quality improving agent characterized by containing pectin coated with an oily substance.

By using pectin with improved dispersibility during bread dough preparation, stickiness during bread dough preparation, which has been a problem when adding pectin, is suppressed.
Breads using the bread quality improving agent of the present invention are excellent in moisturizing feeling, melted mouth feeling and soft feeling.

  The essence of the present invention is to coat pectin with an oily substance. Hereinafter, pectin coated with an oily substance is referred to as a processed pectin product.

The pectin used in the present invention is obtained from sugar beet, sunflower, red sea bream, grapefruit, lime, lemon, or apple extracted from hot water or an acidic aqueous solution, or decomposed with an alkaline aqueous solution or enzyme. It was obtained from what was done. The component is a polysaccharide such as methylated polygalacturonic acid.
Those having a methyl esterification degree of 50% or more are called high methoxyl pectin (HM pectin), and those having an esterification degree of less than 50% are called low methoxyl pectin (LM pectin). In the present invention, as pectin, only high methoxyl pectin, only low methoxyl pectin, or a mixture of both may be used.

  Examples of the oily substance used in the present invention include fats and oils, waxes, emulsifiers, sterols and the like. These oily substances may be used alone or in any combination of two or more.

  The fats and oils (triacylglycerides) are not particularly limited as long as they are edible fats and oils, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, safflower oil, palm oil, coconut oil, palm kernel oil, and the like. Vegetable fats and oils, hydrogenated hydrogenated oils thereof, animal fats and oils such as pork fat, beef tallow and chicken fat and hydrogenated hydrogenated oils thereof, or transesterified oils of these fats and oils thereof Examples include hydrogenated hydrogenated oil. Preferably, it is an edible fat at a melting point of 40 ° C. or higher and lower than 100 ° C., for example, vegetable oils such as extremely hardened soybean oil, extremely hardened rapeseed oil, extremely hardened cottonseed oil and extremely hardened palm oil, extremely hardened beef fat, extremely hardened pork fat and Animal fats and oils such as extremely hardened fish oil are listed.

  The wax is not particularly limited as long as it is an edible wax, and is preferably an edible wax having a melting point of 40 ° C. or higher and lower than 100 ° C. For example, urushi wax, carnauba wax, candelilla wax, rice bran wax, sugar cane wax, paraffin wax, microcrystalline wax, beeswax, owl, and montan wax.

  Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. Here, the glycerin fatty acid ester includes glycerin and fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, and the like. The glycerin organic acid fatty acid ester includes glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester and the like. These food emulsifiers may be used alone or in any combination of two or more.

  There is no restriction | limiting in particular as a fatty acid which comprises the said emulsifier, if it is a fatty acid originating in edible animal and vegetable fats and oils, For example, C14-C24 saturated fatty acid is mentioned, Preferably it is behenic acid.

Examples of the sterols include animal-based cholesterol, plant-based campesterol, sitosterol, stigmasterol, isoffusterol, brassicasterol, glamisterol, citrostagenol, obtusifoliol, cycloeucarenol And ergosterol based on cycloartenol and fungi, and preferably sterols based on plants generally called phytosterols.
The sterol is preferably in a free state and having a melting point in the range of about 100 to 160 ° C.

  In addition, in this invention, melting | fusing point is measured according to [2.2.4.2_1996 melting | fusing point (rising melting | fusing point)] of "Reference | standard oil-and-fat analysis test method (I) 1996 edition" (Japan Oil Chemical Society).

  In the present invention, the processed pectin product is preferably produced using a stirring type mixing granulator. Below, a preferable aspect is illustrated. For example, powdered pectin and an oily substance are put into a stirring type mixing granulator and mixed at room temperature. Next, it is manufactured by heating the inside of the tank while continuing stirring, and preferably mixing at a temperature of 40 to 160 ° C. for about 15 to 180 minutes.

  The stirring type mixing granulator is not particularly limited as long as it is a mixing granulator having both stirring and mixing blades and granulation blades. For example, a high speed mixer (Fukae Powtech Co., Ltd.), High Flex Gral (Fukae) Powtech), granulator (manufactured by Nara Machinery Co., Ltd.), vertical granulator (manufactured by Paulek), and the like.

  The content of pectin in 100% by mass of the obtained processed product of pectin is about 60 to 98% by mass, preferably about 70 to 95% by mass, and the content of oily substance is 2 to 40% by mass, preferably about 5 to 5%. 30% by mass.

  The processed pectin product is preferably further pulverized. The apparatus for crushing processed pectin products is not particularly limited. For example, a coarse crusher such as a cutter mill, a hammer mill or a ball mill, a fine impact mill (manufactured by Hosokawa Micron), a super screen mill (manufactured by Nara Machinery Co., Ltd.) Etc., an ultra-fine pulverizer such as an atomizer (manufactured by Paulek), a counter jet mill (manufactured by Hosokawa Micron), or the like can be used. After the pulverization treatment, the obtained pulverized product may be sieved to obtain the desired particle shape. In such a state, the handling property in the bread manufacturing process, for example, the weighing process, the mixing process, etc. is good, and at the same time, it can be easily mixed with other powdery additives.

  The bread quality improving agent of the present invention may be a processed pectin product alone or may contain other food materials or food additives.

  The addition amount to the dough of the processed pectin product which is the main ingredient of the bread quality improving agent of the present invention is usually 0.01 to 20 parts by mass, preferably 0.01 to 10 parts by mass with respect to 100 parts by mass of the flour. When the addition amount of the bread quality improver is less than 0.01 parts by mass, a sufficient anti-aging effect cannot be obtained. Moreover, when it exceeds 20 mass parts, workability | operativity at the time of bread-making will worsen, and the food texture of bread will worsen.

  Examples of breads used in the present invention include bread, rolls, confectionery breads, donuts, and cooking breads. White bread, French bread, variety bread, English muffin, etc. as bread bread, table roll, butter roll, dock roll (coppe bread), sweet roll, buns, etc. as roll bread, filling bread such as an bread, cream bread, jam bread, curry bread as sweet bread Examples include stuffed bread, raisin bread, melon bread, croissant, Danish pastry, brioche, etc., donuts and donuts, curry donuts and other yeast donuts, and cooking breads such as hamburgers, hot dogs and pizzas.

  Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.

  Hiflex glal (model: HF-GS-2J type, content 2L; manufactured by Fukae Pautech Co., Ltd.) and HM pectin (trade name: GENU pectin type YM-115-HJ; manufactured by CP Kelco) 450 g, palm extreme curing 50 g of oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd .; melting point: 59 ° C.) was charged and mixed at room temperature for 5 minutes under conditions of a main shaft rotation speed of 400 rpm and a sub shaft rotation speed of 1200 rpm. While continuing mixing, the inside of the tank was heated by passing warm water into the jacket, and after the product temperature of the contents reached 80 ± 5 ° C., mixing was continued for about 15 minutes while maintaining the temperature. Thereafter, the contents are taken out and cooled to room temperature, and a part (about 200 g) of the obtained pectin processed product is sieved (26 mesh: opening 600 μm) to remove large particles, and a powdery bread quality improver (Sample 1) About 190 g was obtained.

  Hiflex glal (model: HF-GS-2J type, content 2L; manufactured by Fukae Pautech Co., Ltd.) and HM pectin (trade name: GENU ectin type YM-115-HJ; manufactured by CP Kelco) 350 g, palm extreme curing 35 g of oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd .; melting point: 59 ° C.) and 115 g of phytosterol (trade name: Riquesterin; manufactured by Riken Vitamin Co., Ltd .; melting point: 129 ° C.) were charged at room temperature under conditions of a main shaft rotation speed of 400 rpm and a secondary rotation speed of 1200 rpm And mixed for 5 minutes. While continuing to stir, the inside of the tank was heated by passing pressurized hot water into the jacket, and after the product temperature of the contents reached 120 ± 5 ° C., mixing was continued for about 15 minutes while maintaining the temperature. The contents were taken out and cooled to room temperature, and part of the resulting granule (about 200 g) was pulverized by a small pulverizer (model: SM-2 type; manufactured by ASONE), and the pulverized product was sieved (26 mesh: mesh) Large particles were removed by opening (600 μm), and about 195 g of a powdery bread quality improver (sample 2) was obtained.

  Hiflex glal (model: HF-GS-2J type, content 2L; manufactured by Fukae Pautech Co., Ltd.) and HM pectin (trade name: GENU lectin type YM-115-HJ: manufactured by CP Kelco) 350 g, glycerin monobehen Acid ester (trade name: Poem B-100; manufactured by Riken Vitamin Co., Ltd .; melting point 71 ° C.), 10 g of palm extremely hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd .; melting point 59 ° C.), 25 g, phytosterol (trade name: liquesterin; manufactured by Riken Vitamin Co.) A melting point of 129 ° C.) was added and stirred at room temperature for 5 minutes under the conditions of a main shaft rotation speed of 400 rpm and a sub shaft rotation speed of 1200 rpm. While stirring, the inside of the tank was heated by passing steam into the jacket, and after the product temperature of the contents reached 110 ± 5 ° C., mixing was continued for about 15 minutes while maintaining the temperature. The contents were taken out and cooled to room temperature, and part of the resulting granule (about 200 g) was pulverized by a small pulverizer (model: SM-2 type; manufactured by ASONE), and the pulverized product was sieved (26 mesh: mesh) Large particles were removed by opening (600 μm), and about 195 g of a powdery bread quality improving agent (sample 3) was obtained.

[Test Example 1]
<Preparation of bread>
Add 20 times the amount of medium-sized raw materials in Table 1 to a vertical mixer (model: Mighty 60: 30L bowl used; manufactured by Aikosha Seisakusho Co., Ltd.), cool the bowl with ice water and adjust the dough temperature to 24 ° C. However, it was mixed at a low speed of 3 minutes and a medium speed of 1 minute to obtain a medium-sized dough. This dough was allowed to stand (fermented) for 4 hours in a fermentation chamber at 27 ° C. and 75% RH.
Next, the fermented medium-sized dough and 20 times the amount of the main ingredients as shown in Table 1 except for shortening are put into a vertical mixer, the bowl is cooled with ice water, and the dough temperature is adjusted to 27 ° C. After kneading for 2 minutes at medium speed and 1 minute for high speed, 20 times the amount of shortening as shown in Table 1 was added, and kneaded at low speed for 2 minutes and for 4 minutes for high speed.
The main dough is left for 20 minutes in a fermentation room at 27 ° C. (floor time), then divided into 250 g using a divider (model: DQE; manufactured by Oshikiri), and a rounder (model: RQ; manufactured by Oshikiri) is used. And rounded.
This dough is allowed to stand at room temperature (20 ° C.) for 20 minutes (bench time), then molded using a molder (model: WF; manufactured by Oshikiri), and filled with 6 pieces of 250 g dough in a 6300 ml loaf bread mold. did.
The molded dough is placed in a fermentation room at 38 ° C. and 80% RH and fermented until the bread dough reaches 85% of the volume of the mold. Then, the dough is removed from the fermentation room, and the mold is covered with an oven (model: New Component; Sanko) Baked for 35 minutes under conditions of 200 ° C. on the top and 210 ° C. on the bottom.

表中数値の単位は質量部（ｇ）である。
１）強力粉：カメリア（日清製粉社製）
２）イースト：オリエンタルイースト（オリエンタル酵母工業社製）
３）イーストフード：C・オリエンタルフード（オリエンタル酵母工業社製）
４）ＨＭペクチン：ＧＥＮＵ ｐｅｃｔｉｎ ｔｙｐｅ ＹＭ−１１５−Ｈ−Ｊ（ＣＰ Ｋｅｌｃｏ社製）
５）ショートニング：スーパーアトランタ（豊年リーバ社製）

The unit of numerical values in the table is parts by mass (g).
1) Strong powder: Camellia (Nisshin Flour Milling)
2) East: Oriental yeast (produced by Oriental Yeast Co., Ltd.)
3) East food: C. Oriental food (Oriental Yeast Co., Ltd.)
4) HM pectin: GENU pectin type YM-115-H-J (manufactured by CP Kelco)
5) Shortening: Super Atlanta (manufactured by Toyotomi Lever)

<Evaluation methods and results>
1) In bread preparation in the test sections 1 to 4, the physical properties of the dough at the time of preparation of the main roll dough were evaluated according to the evaluation criteria shown in Table 2.
2) The bread obtained was left at room temperature for 1 hour after baking, then sealed in a plastic bag, left at 20 ° C for 3 days, sliced to a thickness of 20 mm, and in accordance with the evaluation criteria shown in Table 2, Mouth melting feeling and soft feeling were evaluated.
The sensory test was performed by a total of 20 panelists of 10 males and 10 females, and the results were obtained as an average value of the scores of 20 people and were symbolized according to the criteria in Table 3. The results are shown in Table 4.

表４の様に、本発明であるパン用品質改良剤を使用した実施例のパンは、パン生地物性が良好で、官能評価も良好、又は極めて良好であった。一方、比較例のパンは、実施例のパンと比べて、全ての評価項目において大きく劣っていた。
このことより、本発明のパン用品質改良剤であるペクチン加工品は、パン生地への分散性が改善したといえる。

As shown in Table 4, the bread of the example using the bread quality improving agent according to the present invention had good dough physical properties and good sensory evaluation or very good. On the other hand, the bread of the comparative example was greatly inferior in all evaluation items as compared with the bread of the example.
From this, it can be said that the processed pectin which is the bread quality improving agent of the present invention has improved dispersibility in bread dough.

Claims (1)

Pectin and an oily substance having a melting point of 40 to 160 ° C. containing sterol having a melting point of 100 to 160 ° C. are put into a stirring type mixing granulator, mixed at room temperature, and then the inside of the tank is kept at 105 to 160 while stirring is continued. A method for producing pectin coated with an oily substance, wherein the mixture is heated to ° C and mixed.