JPS648985B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention is a confectionery improving agent, which prevents the phenomenon of sinking of cakes and castella cakes, and increases the volume thereof.
This invention relates to a novel confectionery improving agent that makes the texture fine and uniform and improves the texture. [Prior Art] Generally, wheat flour is stored in a warehouse for a certain period of time after being milled, and unless it is aged, it is not suitable as a flour for confectionery (Japanese Patent Publication No. 26371/1983). This is because the quality of flour is not stable immediately after milling. In particular, it is preferable for soft wheat flour used in high-quality Japanese and Western confectionery to undergo natural aging (hereinafter simply referred to as aging) for a long period of several months or more after milling. By performing this aging, for example, in cakes and castella cakes, it is possible to prevent the phenomenon of sinking after baking, shrinkage after baking, the occurrence of cores and half-cooked parts inside the cake, stickiness in the texture, and poor melting in the mouth. It is possible to create a preventive effect. [Problem to be solved by the invention] However, this aging process occupies a considerable amount of warehouse space for a long period of time to store and store the flour, and the cost associated with this storage is uneconomical for flour millers. The burden on many people and the accumulated costs are enormous. Furthermore, during storage, there are many negative factors such as the wheat flour becoming rancid or producing a musty odor due to the growth of bacteria and mold, or the quality of the flour deteriorating due to insect damage. Therefore, various methods of accelerating ripening have been studied as alternatives to such ripening. Among these methods, the most common method was to add an oxidizing agent such as benzoyl peroxide, chlorine dioxide gas, or chlorine gas (Japanese Unexamined Patent Publication No. 1983-98365).
However, many flour mill manufacturers are now voluntarily discontinuing the use of these products for food hygiene reasons.
There is also a method of processing such as heating and drying (British Patent No. 1110711), but this increases the cost considerably and is difficult to put into practical use. The reality is that no satisfactory alternative to aging has yet been found. [Means for Solving the Problems] The present inventors have carried out intensive research on methods that can replace this aging from the perspective of utilizing enzyme action that is completely different from conventional technology, and have discovered a method that has not received any attention in the past. It has been discovered that potato juice liquid contains ingredients that significantly improve confectionery properties. To explain this point in more detail, the ripening of wheat flour is promoted by adding oxidizing agents such as benzoyl peroxide, chlorine dioxide gas, and chlorine gas, which has a significant improvement effect on the rise of the cake and the elasticity of the structure. Although this phenomenon is well known, the mechanism of action is still unclear. Furthermore, improvements in confectionery properties have been observed when wheat flour is subjected to treatments such as heating and drying, but these can be considered to be due to changes in physical properties resulting from appropriate oxidation of flour. Focusing on this idea, the present inventors conducted intensive research on enzymatic improvement methods, and as a result of various studies on microbial-derived oxidative enzymes and plant-derived oxidative enzymes, they found that potato juice contained in liquid had a significant improvement in confectionery properties. The present invention was completed based on the discovery that a certain component is contained. That is, the present invention is a confectionery improving agent characterized by containing as active ingredients potato juice liquid collected from potatoes, its powder, or these and a small amount of an emulsifying substance. The present invention will be explained in detail below. The potato juice liquid used in the present invention can be extracted from potatoes by any method. When collecting potato juice, the potatoes are preferably washed and/or peeled. Specific methods for collecting potato juice include, for example, grinding potatoes with a mixer, grinder, etc., and separating the solids by filtration or centrifugation to obtain potato juice; Examples include a method of obtaining a potato juice liquid. The color of the potato juice liquid or its powder used in the present invention is preferably white or slightly yellow;
Some types of confectionery (e.g., cocoa cake, coffee cake, etc.) are colored, and colored potato juice liquid or its powder may be used in some cases, and in some cases, it is acceptable. but,
Potato juice is prone to browning significantly due to browning enzymes, so when collecting potato juice, add an acid (e.g. hydrochloric acid, citric acid, etc.) to prevent browning due to a drop in pH to obtain a potato juice with no or little coloring. can be obtained. At this time, it is more effective to add an acid containing a salt such as common salt in order to promote solubilization of proteins in the potato juice liquid. Furthermore, when collecting potato juice, L-ascorbic acid or sodium L-ascorbate may be added to suppress the action of the browning enzyme in potatoes, and in addition, ethylenediaminetetraacetic acid (EDTA), Alternatively, addition of a compound having metal chelating ability such as polymerized phosphate is also effective in suppressing browning. By the way, when a potato juice solution is dialyzed and divided into an internal dialysis solution (high molecules) and an external solution (low molecules) at a molecular weight of 10,000, the effectiveness of the internal solution alone decreases slightly;
When the external fluid is returned, the effect is restored. However, the external solution alone has almost no effect. Therefore,
The expression of efficacy is expected to be due to the combined action of internal and external fluids, and it is considered that there is no need for the protein to be particularly pure. Next, to powderize the potato juice liquid, common drying methods such as freeze drying, spray drying, vacuum drying, etc. can be used. Furthermore, in order to improve the preservability, solubility, dispersibility, etc. of this powder, it can be coated or granulated by known methods. The active ingredients in potato juice liquid or its powder are 80
℃, the effect decreases significantly after heating for 10 minutes. Also, the most effective pH is 5 to 6, but the pH for normal baking is perfectly acceptable. The confectionery improving agent of the present invention contains potato juice liquid or powder thereof as an active ingredient, but it may also contain a small amount of an emulsifying substance as an active ingredient. For example, if potato juice liquid or its powder and a small amount of emulsifying substance are used in cakes or castella cakes, the texture of the cake or castella cake will become finer and more uniform, and the texture will become softer and melt better in the mouth. Become.
Although the functional relationship between the potato juice liquid or its powder and the emulsifier is not yet clear, it is presumed that the components in the potato juice liquid or its powder are homogenized into fine particles and stabilized. Examples of emulsifying substances that can be used in the present invention include glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, phospholipids (derived from soybeans and egg yolks), and casein and its sodium salts and peptides. Examples include protein-based emulsifying substances such as. The amount of the emulsifying substance is preferably 0.01 to 2%, preferably 0.05 to 0.8%, based on wheat flour. Furthermore, the confectionery improving agent of the present invention may contain, as excipients, starches such as wheat starch, sugars such as cane sugar, beet sugar, and liquid sugar, and animal and vegetable proteins such as soybean protein and casein protein. can. Furthermore, when the confectionery improving agent of the present invention is a potato juice liquid or its powder, the above-mentioned excipient can also be used in combination with the above-mentioned emulsifying substance. The confectionery improving agent of the present invention is produced by using wheat flour that has not been subjected to treatments such as addition of an oxidizing agent such as benzoyl peroxide, chlorine dioxide gas, or chlorine gas, or to long-term natural aging or heat drying. It may be added as part of the formulation when manufacturing castella (castella, etc.), or it may be added to flour or premix in advance, especially in the case of powder, and is not particularly limited. . The amount used differs depending on whether the confectionery improving agent of the present invention is in the form of liquid, paste, or powder, and also varies depending on the size and thickness of the confectionery to be manufactured (for example, cakes, castella cakes, etc.). However, when the active ingredient of the confectionery improving agent of the present invention is potato juice liquid, the amount of potato juice liquid is 5 to 50% of the wheat flour, preferably 20 to 50%.
About 40% is good, and when the active ingredient of the confectionery improving agent of the present invention is a powder of potato juice liquid, the amount of the powder is about 0.3 to 4.0%, preferably about 0.5 to 2.0% based on the wheat flour. [Effects of the Invention] If the confectionery improving agent of the present invention is used, confectionery products (such as cakes and castella cakes) made using wheat flour immediately after milling can be prevented from sinking after baking, baking shrinkage, and internal defects. The result is a large, fluffy product with no core, undercooked parts, sticky texture, or poor melt-in-the-mouth texture. Thus, when the confectionery improving agent of the present invention is used, wheat flour immediately after milling can be used as a raw material flour immediately without aging treatment, and confectionery products of excellent quality can be produced. In addition, potatoes are an important food both as raw and processed foods, and are also a useful raw material in the starch industry. However, when used as starch raw materials, the current situation is that most biological components other than starch have not been effectively utilized. Therefore, the present invention opens up a new field of effective use of potato juice, which has heretofore been considered only as waste. EXAMPLES Examples of the present invention and test examples for effects are listed below, but the present invention is not limited thereto. In addition, in Examples and Test Examples, parts are parts by weight. Example 1 After washing, add 20 g of sodium L-ascorbate to 4 kg of peeled potatoes (0.5% per kg of peeled potatoes)
was added as a powder and ground in a mixer for 5 minutes, and the ground liquid was centrifuged at 10,000 rpm for 10 minutes to remove solids, yielding 1,680 g of juice [Improver (A) of Example 1]
I got it. Freeze-dry 840g of this juice using a conventional method to obtain 24g
A pale yellow dry powder [improver (B) of Example 1] was obtained. Example 2 10g of sodium citrate to 2kg of washed potatoes
(0.5% per kg of raw potatoes) was added as a powder and ground with a mixer for 5 minutes, and the ground liquid was heated at 10,000r.p.
m. Solids were removed by centrifugation for 10 minutes to obtain 850 g of juice. This juice was slightly colored due to the influence of the epidermis. This liquid liquid was spray-dried in a conventional manner to obtain 30 g of yellowish brown dry powder (improving agent of Example 2). Example 3 After washing, 10 g of polymerized phosphate (consisting of 50 parts of sodium pyrophosphate and 50 parts of acidic sodium metaphosphate) was added as a powder to 2 kg of peeled potatoes, and the mixture was ground with a mixer for 5 minutes. of
Remove solids by centrifuging at 10000r.pm for 10 minutes.
830g of juice was obtained. This juice was spray-dried in a conventional manner to give 23 g of pale yellow powder (improving agent of Example 3).
Obtained. Example 4 A improving agent was obtained by mixing 50 parts of the improving agent (B) of Example 1, 3 parts of glycerin fatty acid ester, 4 parts of propylene glycol fatty acid ester, 2 parts of sodium caseinate, and 41 parts of beet sugar. Example 5 A improving agent was obtained by mixing 50 parts of the improving agent of Example 2, 3 parts of sucrose fatty acid ester, 3 parts of sorbitan fatty acid ester, 5 parts of propylene glycol fatty acid ester, and 39 parts of cane sugar. Example 6 50 parts of the improver of Example 3, 1 part of soybean phospholipid, 4 parts of glycerin fatty acid ester, 4 parts of propylene glycol fatty acid ester, 2 parts of gelatin hydrolyzate (polypeptide average molecular weight 5000), and 39 parts of wheat starch. A modifier was obtained by mixing. Example 7 50 parts of the improver (B) of Example 1 was mixed with 50 parts of wheat starch to obtain an improver. Example 8 20.0 parts of the improver (A) of Example 1, 0.5 parts of sodium L-ascorbate, glycerin fatty acid ester
0.09 parts, propylene glycol fatty acid ester
An improving agent was obtained by mixing 0.07 parts of sodium caseinate, 0.02 parts of soybean phospholipids, and 79.3 parts of liquid sugar (water content 30%). Example 9 After washing, 4 kg of peeled potatoes were ground in a mixer for 5 minutes, and the ground liquid was centrifuged at 10,000 rpm for 10 minutes to remove solids, yielding 1,660 g of the browned juice [the improver of Example 9]. Ao)] was obtained. Freeze-dry 830g of this juice using a conventional method,
A black-purple dry powder of g [improving agent (Bo) of Example 9] was obtained. Next, test examples will be given regarding the effect of improving confectionery properties of the confectionery improving agent of the present invention. Test Example 1 A sponge cake was produced using the improvers (A) and (B) of Example 1, the improver of Example 2, and the improver of Example 3 by a three-way split method. In addition, a sponge cake was prepared without adding these modifiers as a control. The mixing ratio of raw materials for the sponge cake is shown in Table 1. For the flour, I used soft flour that had just been milled. The sponge cake was manufactured as follows. First, weigh 1000g of whole eggs and 1000g of sugar (caster sugar).
Whip the butter to a foaming consistency of 0.27 to 0.28, weigh out 300g of each batter, and add, in order, 60g of water (control), 60g of the improver (A) of Example 1, or 60g of water and the improver (B) of Example 1, Add dissolved solutions of the improving agent of Example 2 and the improving agent of Example 3, respectively, add 150 g of flour to each, mix the flours to make a batter dough for a sponge cake, and weigh out 450 g of each batter dough. Take it and pour it into a mold with a diameter of 18cm and heat it in a kiln at a temperature of 180℃ for 35 minutes.
Bake for a minute. The data of the baked sponge cake measured after one day and night were as shown in Table 2.

【table】

[Table] From the results in Table 2, it is found that the potato juice liquid which is the improving agent (A) of Example 1, the improving agent (B) of Example 1, the improving agent of Example 2, and the improving agent of Example 3. It is clearly seen that the potato juice liquid powder contains excellent confectionery improving ingredients. Test Example 2 A sponge cake was produced by using the improver (B) of Example 1 and an emulsifier together by a three-way split method. Also,
As a control, a sponge cake was prepared using only the emulsifier without using the modifier (B) of Example 1. The composition of the emulsifier used is as shown in Table 3, and the mixing ratio of the raw materials for the sponge cake is as shown in Table 4. In addition, the emulsifier is the improver of Example 1.
It was used together with (B) by dissolving it in water. The sponge cake was produced in the same manner as described in Test Example 1. The result is the fifth
As shown in the table.

【table】

【table】

[Table] In Control A', the cake sank, a half-cooked layer formed at the bottom of the cake, and the texture was sticky and did not melt in the mouth. On the other hand, F is a large and fluffy cake with no core or undercooked parts inside the cake, the inner texture is particularly fine, uniform, and has a good color, and the texture is soft without being sticky. It also melted in the mouth extremely well. Test Example 3 Sponge cakes were manufactured using each of the improving agents of Examples 4 to 8. In addition, a sponge cake was prepared without using the improving agent as a control. The preparation of sponge cakes using the control and the improvers of Examples 4 to 7 was carried out in the same manner as described in Test Example 1. In the case of the improving agent of Example 8, this improving agent was added to whole eggs and sugar and whipped, and the other conditions were the same as those described in Test Example 1. The wheat flour used was soft flour immediately after production, and the mixing ratio of the raw materials for the sponge cake was as shown in Table 6. The test results are shown in Table 7.

【table】

[Table] In the control case, the cake sank, a half-cooked layer formed at the bottom of the cake, and the texture was sticky and hard to melt in the mouth. The cake was also superior to the control, with a large volume and fluffy cake, with no core or undercooked parts inside the cake. In particular, G and I had a fine, uniform internal phase and a good hue. Test Example 4 Using the modifiers (Ao) and (Bo) of Example 9, a cocoa-containing sponge cake was produced by a co-method. In addition, a cocoa-containing sponge cake was prepared without adding these modifiers and used as a control. Table 8 shows the mixing ratio of raw materials for the cocoa sponge cake. For the flour, I used soft flour that had just been milled. The cocoa sponge cake was manufactured as follows. First, weigh 1000g of whole eggs and 1000g of sugar (caster sugar).
Whisk the butter to a consistency of 0.27 to 0.28, weigh out 300g of each batter, and dissolve in order 66g of water (control), 66g of the improver (Ao) of Example 9, and 66g of the improver (Bo) of Example 9 in 66g of water. Add 150g of flour and cocoa to each.
Add 24g of flour and mix to make butter batter for sponge cake.
450g was weighed out, poured into a mold with a diameter of 18cm, and fired in a kiln at a temperature of 180°C for 35 minutes. The data of the baked cocoa sponge cake measured after one day and night were as shown in Table 9.

【table】

【table】

Claims (1)

[Claims] 1. A confectionery improving agent characterized by containing as active ingredients potato juice liquid collected from potatoes, its powder, or these and a small amount of an emulsifying substance.