JPH0527375B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention is directed to specific glycolipids, specifically, mannosyl erythritol lipid, which is a glycolipid in which a disaccharide consisting of mannose and erythritol is bonded to a fatty acid.
The present invention relates to a method for improving the quality of flour products by adding or containing it to flour or products containing flour. [Conventional technology] Conventionally, many products whose main ingredient is wheat flour,
Additives with surface-active functionality have been used for quality improvement purposes. For example, in the bread-making industry, food-grade emulsifiers (surfactants) are used to improve the mechanical resistance of flour dough, increase bread volume, improve the inner layer and appearance of bread, and prevent bread from aging. There is. Typical emulsifiers used in flour products include glycerin fatty acid esters, sucrose fatty acid esters, glycerin fatty acid ester derivatives, and calcium stearyl lactate, which are industrially produced and used. On the other hand, many studies have been conducted to date on trace lipids present in wheat flour, and it has been found that among flour lipids, polar lipids are strongly related to the physical properties of flour. The polar lipids in wheat flour are broadly classified into two types: glycolipids and phospholipids, and the following have been extracted. That is, the glycolipids include digalactosyl diglyceride, monogalactosyl diglyceride, o-acyl monogalactosyl diglyceride, steryl glucoside, ceramide diglyceride, 6-o-acyl steryl glucoside, digalactosyl monoglyceride, monogalactosyl monoglyceride, and ceramide. Diglycosides, etc. Phospholipids (phospholipids) include lysophosphatidylcholine, phosphatidylcholine, N-acylphosphatidylethanolamine, lysophosphatidylethanolamine,
These include phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol. Among these, glycolipids whose main components are digalactosyl diglyceride and monogalactosyl diglyceride have been shown by Pomeranz et al.
It has been reported that it has a significant effect on the quality of bread [Cereal Food World, 25 (10), 656]
(1980)]. [Problems to be Solved by the Invention] However, the effects of the above-mentioned conventional additives on improving the quality of flour products were not so remarkable. The present inventors focused on the functions of glycolipids in wheat flour as described above, and as a result of intensive research, we found that mannosylerythritol lipid, a type of glycolipid, has a function that conventional additives and surfactants do not have. Discovered that it has the effect of improving the quality of excellent flour products,
This led to the present invention. [Means for Solving the Problems] That is, the present invention provides mannosyl erythritol lipids represented by the following general formula ().
The present invention relates to a method for improving the quality of flour products, which comprises adding or containing erythtitol lipids to flour or products containing flour. (In the formula, RCO is an aliphatic acyl group having 7 to 20 carbon atoms, and has an ester bond with any hydroxyl group on mannose among disaccharides.) By adding or containing different mannosylerythritol lipids to flour or flour products, the aim is to significantly improve the physical properties of flour dough and to improve the quality of the product. The mannosylerythritol lipid represented by the above general formula () used in the present invention is obtained by culturing the sp. It is a compound obtained from something.
This compound is a glycolipid in which a fatty acid is bonded to a disaccharide; more specifically, an aliphatic acyl group having 7 to 20 carbon atoms is bonded to the hydroxyl group of the mannose moiety of 4-o-β-D-mannopyranosyl-meso-erythritol. This is what we are doing. The method for fermentation production of mannosylerythritol lipids is disclosed in Japanese Patent Application Laid-open No. 1983-1993, which was invented by the present applicant.
As shown in detail in Publication No. 145896, mannosylerythritol lipids are a collection of compounds whose structures differ somewhat depending on the type of change in the aliphatic acyl group, as shown in the formula (). The proportions vary depending on differences in the hydrocarbon source or fermentation conditions. However, when used for improving the quality of wheat flour and flour products as in the present invention, the effect is hardly influenced by the proportion of mannosylerythritol lipid homologues. The same applies to those obtained by methods other than the above-mentioned fermentation. When using mannosylerythritol lipids in flour products, the amount used is 0.01 to 0.01 to wheat flour.
5.0% by weight is preferred. If it exceeds 5% by weight, the effect has already reached a saturated state, which is economically disadvantageous, and in the case of foods, it is not desirable in terms of flavor. Here, the form of use is free. For example, mannosylerythritol lipid may be used as it is as an extract from the fermentation liquid, or may be used after being dispersed in water. In the present invention, mannosylerythritol lipids are used in formulations used in flour products,
It may be added to oil, fat, margarine, etc., and then mixed with flour. The wheat flour used in the present invention can be widely used regardless of its type and quality. Specifically, it can be used as strong flour, semi-strong flour, medium-strength flour, and weak flour, and as first-class flour, semi-first-class flour, third-class flour, and unfloured flour. In addition, to specifically list the products containing the flour used in the present invention, foods include breads such as white bread (Pullman, British type), French bread, hard rolls (soft French), butter rolls, Danish pastries (croix pastries), etc. ), sweet bread, etc.
Examples of noodles include boiled noodles, dried noodles, somen, soba, Chinese noodles, macaroni, etc., and examples of sweets include biscuits, cutlets, donuts, cakes, castella, steamed buns, Chinese steamed buns, kratska, and rice crackers. Also included are the foods listed above. Other foods include bread crumbs, tempura flour, curry powder, and corn cups. Non-food flour products include fiber glue,
Examples include adhesives. The quality of wheat flour and flour products can be significantly improved by adding mannosylerythritol lipid of formula () to wheat flour or by including it in flour products (the above-mentioned breads, noodles, confectionery, mixes, etc.) can do. [Effects of the Invention] The effect of the use of mannosylerythritol lipids in wheat flour milling in the present invention is characterized by a remarkable improvement in the physical properties of wheat flour. For example, when added to bread, it promotes dough formation during mixing and simultaneously improves the physical properties of the dough. It also significantly improves the gas retention capacity in diluted acetic acid, during baking, and during roasting, and significantly increases the dough volume during fermentation and the bread volume after roasting. Next, the present invention will be further explained with reference to Examples, but the present invention is not limited to the scope of these Examples. In addition, parts in the examples mean parts by weight. [Examples] Example 1 In order to compare the effect of mannosylerythritol lipid on improving wheat flour products, bread was produced and its effect was evaluated. Table 1 shows the raw materials used for bread production and their blending ratios.

【table】

[Table] First, we will introduce formulation examples 1 to 2, which are examples of the present invention, and comparative examples 1 to 2 in the middle dough according to the formulations in Table 1.
Add the substances shown in 4. Formulation example 1 Mannosylerythritol lipid 0.1 part Formulation example 2 Mannosylerythritol lipid 0.25 part Comparative example 1 Flour glycolipid 0.25 part Comparative example 2 Sucrose fatty acid ester P-1670 0.25 part Comparative example 3 Sucrose fatty acid ester S-1670 0.25 part Comparative Example 4 No additives 0 parts Mannosylerythritol lipid obtained from a fermentation liquid using vegetable oil as a hydrocarbon source was used. The glycolipids in wheat flour were extracted from the wheat flour used in this example with water-saturated butanol and then separated by silicic acid chromatography.
The sucrose fatty acid ester used was obtained from Ryoto Co., Ltd. Next, the materials shown in the medium dough mixture, Formulation Examples 1 to 2, and Comparative Examples 1 to 4 were each placed in a bowl, mixed with a mixer for 2 minutes at low speed and 1 minute at medium high speed, and then heated at 27°C. The mixture was placed in a fermentation chamber with a humidity of 75%, and medium seed fermentation was carried out for 4 hours and 30 minutes. Next, put this fermented medium dough into a bowl, add the dough mixture shown in Table 1, mix for 2 minutes at low speed and 4 minutes at medium high speed, and then mix in advance at 25℃. Add 5 parts of the shiotonindo that had been kept at a constant temperature, mix for 2 minutes on low speed, 3 minutes on medium-high speed, and 1 minute on high speed. Allow floor time at room temperature for 20 minutes. Next, divide the dough into equal portions and lightly roll. Bench time was 20 minutes at room temperature. After that, remove the gas with a molder, put a certain amount in a bread mold, and put it in a baking tray kept at a temperature of 38℃ and humidity of 85% for 45 minutes for Pullman, 50 minutes for one loaf, and then ferment at 210℃. And Pullman is
Bake for 40 minutes and one loaf for 30 minutes to produce bread. During the above manufacturing process, the physical properties of the fabric etc. were evaluated. In addition, the volume of one-loaf breads produced was measured using the rapeseed substitution method, and the quality of both one-loaf and Pullman breads was evaluated (inner layer, shape uniformity, flavor). These results are shown in Table 2.

[Table] As is clear from the results in Table 2, when bread is manufactured using the mannosylerythritol lipid of the present invention, the physical properties of the flour dough are improved during the manufacturing process, and the quality of the bread is also improved. Ta. Example 2 The change in dough volume during dough fermentation of the dough shown in Example 1 was compared. That is, raw seed medium 50 before fermentation of Formulation Examples 1 to 2 and Comparative Examples 1 to 4 used in Example 1.
Put g into a 500ml graduated glass cylinder,
The dough was placed in a fermentation chamber at a temperature of 27°C and a humidity of 75%, and changes in volume of the dough were measured over time. At the same time, the amount of gas generated by the yeast in the dough was measured. The measurement was carried out by modifying the method shown in the Technical Report of the Yeast Industry Association 11 , 45 (1956). The results are shown in FIG. From the results shown in FIG. 1, it is considered that the final dough volume is unrelated to the amount of gas emitted by the yeast, and that the dough volume is influenced by the gas retention ability of the dough. That is, according to the present invention (addition of mannosylethritol lipid), the physical properties of the dough were significantly improved, and as a result, the physical properties of the dough with excellent gas retention ability were developed.

[Brief explanation of the drawing]

Figure 1 shows the results of the experiments with the addition of mannosylerythritol lipids (formulation examples 1 and 2), the addition of wheat flour glycolipids (comparative example 1), the addition of sucrose fatty acid esters (comparative examples 2 and 3), and the addition of no additives (comparative example 4). It is a graph showing the change in dough volume during fermentation of seed dough and the amount of gas generated by yeast in the dough.

Claims (1)

[Scope of Claims] Mannosyl erythritol lipid (Mannosyl erythritol lipid) represented by the following general formula ()
A method for improving the quality of flour products, characterized by adding or containing erythritollipid) to flour or a product containing flour. (In the formula, RCO is an aliphatic acyl group having 7 to 20 carbon atoms, and has an ester bond with any hydroxyl group on mannose among the disaccharides.)