JP2002291396A - Quality modifier for making confectionaries and bread - Google Patents
Quality modifier for making confectionaries and breadInfo
- Publication number
- JP2002291396A JP2002291396A JP2001096969A JP2001096969A JP2002291396A JP 2002291396 A JP2002291396 A JP 2002291396A JP 2001096969 A JP2001096969 A JP 2001096969A JP 2001096969 A JP2001096969 A JP 2001096969A JP 2002291396 A JP2002291396 A JP 2002291396A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- texture
- confectionery
- soft
- gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、製菓・製パン用品
質改良剤に関する。さらに詳しくは、微粉末化された増
粘安定剤を含有する製菓・製パン用品質改良剤に関する
ものである。[0001] The present invention relates to a quality improving agent for confectionery and baking. More specifically, the present invention relates to a confectionery / bread quality improving agent containing a finely powdered thickening stabilizer.
【０００２】[0002]
【従来の技術】小麦粉、穀粉、澱粉、砂糖、油脂（ショ
ートニング）を主原料に牛乳または乳製品、卵、膨張
剤、食塩、香料、着色料や乳化剤などを混捏して成形し
た後、焙焼などの加熱を行う焼き菓子や小麦粉、穀粉、
澱粉、酵母、食塩、油脂（ショートニング）等を主原料
に糖類や乳製品を混捏し発酵させ、仕上げ、ほいろ、焼
成を行うパンなどの食感を改良する方法として、従来よ
り小麦粉の選択や加工澱粉やショートニングなどの利
用、また、乳化剤などの品質改良剤を添加したり、いろ
いろな試みがなされている。さらに、モノエステル含量
が５０％以上であるグリセリン脂肪酸エステルを１〜５
０重量％配合する食用油脂を焼き菓子に添加する方法
（特開平７−３２７５８２）、アルファ化した米を粉砕
し微粉状にしたものをベーカリー製品に添加する方法
（特許第３０３３８２８号）、部分加熱変性ホエー蛋白
質をケーキに添加する方法（特開平２０００−１８９０
４０）等が提案されている。しかしながら、それらのい
ずれもいくらかの効果をあげているが、十分ではなかっ
た。また、菓子またはパンの製造に際して増粘安定剤を
添加することについては公知であるが、従来より用いら
れている増粘安定剤では、粒子が粗かったり（平均粒子
径約３０μｍ以上）、粒子同士で凝集したりするため、
生地中での分散性も悪く、十分な効果が得られなかっ
た。そこで、菓子またはパンの食感をさらに向上させる
品質改良剤及び製造法の確立が望まれていた。2. Description of the Related Art Milk or dairy products, eggs, swelling agents, salt, flavors, coloring agents, emulsifiers, etc. are kneaded with flour, grain flour, starch, sugar, fats and oils (shortening) as main ingredients, and then roasted. Baked confectionery, flour, flour,
As a method of improving the texture of bread, etc. that kneads and ferment saccharides and dairy products using starch, yeast, salt, fats and oils (shortening) as the main raw materials, and finishes, simmers, and bake, the selection of flour and Various attempts have been made to use processed starch and shortening, and to add a quality improving agent such as an emulsifier. Furthermore, glycerin fatty acid ester having a monoester content of 50% or more is 1 to 5
0% by weight of edible oil and fat added to baked confectionery (Japanese Patent Application Laid-Open No. Hei 7-327582), method of pulverizing pre-gelatinized rice into fine powder and adding it to bakery products (Japanese Patent No. 3033828), partial heating Method for adding denatured whey protein to cake (Japanese Patent Laid-Open No. 2000-1890)
40) have been proposed. However, all of them have had some effects, but not enough. It is known to add a thickening stabilizer in the manufacture of confectionery or bread. However, conventionally used thickening stabilizers have coarse particles (average particle diameter of about 30 μm or more) or particles. To agglutinate with each other,
The dispersibility in the dough was poor, and a sufficient effect was not obtained. Therefore, establishment of a quality improving agent and a production method for further improving the texture of confectionery or bread has been desired.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、菓子または
パンの食味を損なうことなく、老化を抑制し、蒸しもの
類は、ふっくらとした食感で、舌触り及び口溶けが良
く、焼き菓子類は、サクサクとしてしっかりした食感で
あるが、中はソフトで口溶けが良く、ケーキ類は、パサ
パサせずにふわっとした食感でしっとりしており、パン
類などにおいては、表面はサクサクとして歯切れが良
く、ソフトで口溶けの良い食感で、ボリューム感などの
外観にも優れており、保管中にも老化しにくい菓子また
はパンを提供するものである。DISCLOSURE OF THE INVENTION The present invention suppresses aging without impairing the taste of confectionery or bread, and the steamed foods have a plump texture, a good texture and a good melting in the mouth. It has a firm texture as crispy, but the inside is soft and melts well, cakes are moist with fluffy texture without pasasapa, and in breads etc, the surface is crispy as crispy, The present invention provides a confectionery or bread that has a soft and mouth-melting texture, has an excellent appearance such as volume, and is hard to age during storage.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、菓子また
はパンの食味を損なうことなく、老化を抑制し、蒸しも
の類は、ふっくらとした食感で、舌触り及び口溶けが良
く、焼き菓子類は、サクサクとしてしっかりした食感で
あるが、中はソフトで口溶けが良く、ケーキ類は、パサ
パサせずにふわっとした食感でしっとりしており、パン
類などにおいては、表面はサクサクとして歯切れが良
く、ソフトで口溶けの良い食感で、ボリューム感などの
外観にも優れている製菓または製パン用の品質改良剤つ
いて鋭意研究した結果、増粘安定剤を微粉末化して添加
することにより、非常に優れた効果が得られることを見
い出し、本発明を完成した。Means for Solving the Problems The present inventors have found that aging can be suppressed without impairing the taste of confectionery or bread, and steamed foods have a plump texture, a good texture and a good melting property, and baked confectionery products. Has a firm texture as crispy, but the inside is soft and melts well, and the cakes are moist with a fluffy texture without pasasapa, and in breads etc., the surface is crispy as crispy As a result of intensive research on quality improvers for confectionery or baking, which have a good, soft, mouth-melting texture and excellent appearance such as volume, by adding a thickening stabilizer to fine powder, The inventors have found that a very excellent effect can be obtained, and completed the present invention.
【０００５】[0005]
【発明の実施の形態】本発明における増粘安定剤とは、
特に限定されるものではないが、キサンタンガム、グァ
ーガム、タマリンドシードガム、ローカストビーンガ
ム、カラギーナン、ペクチン、グルコマンナン、アルギ
ン酸、カードラン、アラビアガム、カラヤガム、ガティ
ガム、サイリウムシードガム、ジェランガム、タラガ
ム、プルラン、及びこれらの分解物、さらにアルギン酸
ナトリウム、アルギン酸プロピレングリコールエステ
ル、ＣＭＣ、ポリアクリル酸ナトリウム、メチルセルロ
ース、大豆多糖類などのことであり、好ましくは、グァ
ーガム、ペクチン、ローカストビーンガム、キサンタン
ガム、タマリンドガム、ＣＭＣ、カードランであり、さ
らに好ましくは、グァーガム、ペクチン、キサンタンガ
ムである。本発明において、上述の平均粒子径が２０μ
ｍ以下の増粘安定剤は、それぞれ単独もしくは２種以上
組み合わせて用いることもできる。本発明で用いる平均
粒子径が２０μｍ以下の増粘安定剤を得る方法は、特に
限定されるものではないが、上述のそれぞれの増粘安定
剤の一般的な粉末から篩別して得る方法、一般的な増粘
安定剤の粉末をボールミルやジェットミル等の乾式破砕
機、又は液体窒素を利用する凍結粉砕機などレーザー回
折型粒度分布測定により平均粒子径２０μｍ以下の微粉
末化ができる性能のものを使用して微粉末化する方法等
が挙げられる。特に、一般的な増粘安定剤の粉末を気流
粉砕（ジェットミル）、凍結粉砕等により微粉末化する
方法が目的とする平均粒子径を得易いため好ましい。本
発明における凍結粉砕の条件は、液体窒素を用いて予備
冷却を行い、粉砕した粉末が平均粒子径２０μｍ以下と
なる条件であれば良く、粉砕機の種類、形式を限定する
ものではない。液体窒素を予備冷却として用いる理由と
しては液体窒素が−１９６℃の極低温でありこれを冷媒
とする場合は、極めて短時間の内に増粘安定剤の凍結が
可能であり、凍結による変性がほとんど生じないことの
他に、ハンマーミルのような粉砕機を用いた時に発生す
る衝撃熱が出ることなく、無酸化的な粉砕が可能となる
等の利点を有することにあるが、冷却の方式について
は、浸漬法、散布法等の何れの方法でも良い。また、粉
砕温度は、−５０℃〜−１００℃で行うのが経済性、粉
砕効率、粉末の粒子径の面からも良く、粉砕温度が高い
場合には、目的とする平均粒径２０μｍ以下までの微粉
末化が不十分となるため不都合となる。本発明における
気流粉砕とは、通称ジェットミルと呼ばれ、粉粒体原料
を圧縮した空気あるいは窒素などの不活性ガスによって
高速度に加速させ、原料同士あるいは原料を別に設けた
衝突板などに衝突させて粉砕させるものである。なお、
形式を限定するものではないが、一般的なジェットミル
の形式としては、原料を加速し噴射する加速管を対向配
置させて原料同士を衝突させる形式のもの、加速管から
噴射した原料を衝突板等に衝突させる形式のもの、原料
が循環する容器内に加速管を挿入配置させたものなどが
ある。このような気流粉砕法によれば、粉砕刃や圧縮ロ
ールなどによる衝撃・剪断・圧縮・磨砕などの機械的な
力がかからず、空気を用いるため冷却効果もあり原料の
発熱が少なく、増粘安定剤の熱による変性や酸化を起こ
すことなく、原料の粉砕が可能となる等の利点を有す
る。本発明における増粘安定剤は、上述のごとく平均粒
子径２０μｍ以下であれば良いが、効果の面からもより
微粉末であれば一層好ましいものである。BEST MODE FOR CARRYING OUT THE INVENTION The thickening stabilizer in the present invention is
Although not particularly limited, xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, pectin, glucomannan, alginic acid, curdlan, arabic gum, karaya gum, gati gum, psyllium seed gum, gellan gum, cod gum, pullulan, And decomposed products thereof, further, sodium alginate, propylene glycol alginate, CMC, sodium polyacrylate, methylcellulose, soybean polysaccharide, and the like, preferably guar gum, pectin, locust bean gum, xanthan gum, tamarind gum, CMC And guar gum, pectin and xanthan gum. In the present invention, the average particle diameter is 20 μm.
m or less thickening stabilizers may be used alone or in combination of two or more. The method for obtaining a thickening stabilizer having an average particle diameter of 20 μm or less used in the present invention is not particularly limited, but a method obtained by sieving from the above-mentioned general powder of each thickening stabilizer, a general method Dry crushing machine such as ball mill or jet mill, or freeze crushing machine using liquid nitrogen, etc. that can produce fine powder with an average particle diameter of 20 μm or less by laser diffraction type particle size distribution measurement. And pulverization using the same. In particular, a method of pulverizing a general thickening stabilizer powder by air current pulverization (jet mill), freeze pulverization, or the like is preferable because a desired average particle diameter is easily obtained. The conditions for the freeze-pulverization in the present invention may be any conditions as long as the pre-cooling is performed using liquid nitrogen and the pulverized powder has an average particle diameter of 20 μm or less, and the type and type of the pulverizer are not limited. The reason for using liquid nitrogen as pre-cooling is that liquid nitrogen has a very low temperature of -196 ° C, and when it is used as a refrigerant, the thickening stabilizer can be frozen within a very short time, and the denaturation due to freezing can be reduced. In addition to the fact that it hardly occurs, there is an advantage that the non-oxidizing pulverization becomes possible without generating the impact heat generated when using a pulverizer such as a hammer mill. As for the method, any method such as a dipping method and a spraying method may be used. In addition, the grinding temperature is preferably from -50 ° C to -100 ° C in view of economy, grinding efficiency, and particle size of the powder. When the grinding temperature is high, the target average particle size is 20 μm or less. This is inconvenient because pulverization becomes insufficient. The airflow pulverization in the present invention is commonly called a jet mill, in which a granular material is accelerated to a high speed by compressed air or an inert gas such as nitrogen and collides with the raw materials or a collision plate provided with the raw materials separately. And crushed. In addition,
Although the type is not limited, the general type of jet mill includes a type in which the accelerating tubes for accelerating and injecting the raw material are opposed to each other to collide the raw materials, and a type in which the raw material injected from the accelerating tube is hit by a collision plate. And those in which an accelerating tube is inserted and arranged in a container in which the raw material circulates. According to such an airflow pulverization method, mechanical force such as impact, shearing, compression, and grinding by a pulverizing blade or a compression roll is not applied, and since air is used, there is also a cooling effect and the heat generation of the raw material is small, There is an advantage that the raw material can be pulverized without causing the denaturation or oxidation of the thickener by heat. The thickening stabilizer in the present invention may have an average particle diameter of 20 μm or less as described above, but is more preferably a finer powder from the viewpoint of the effect.
【０００６】本発明の製菓または製パン用品質改良剤
は、平均粒子径２０μｍ以下の増粘安定剤を添加配合す
れば良いが、必要に応じて他の品質改良剤と併用するこ
とができる。他の品質改良剤としては、通常用いられる
製菓または製パンの品質改良剤であれば特に限定される
ものではないが、好ましくは卵白、卵黄、鶏卵（全
卵）、ホエー蛋白、カゼイン、カゼインナトリウム、乳
蛋白、コラーゲン、ゼラチン、血漿蛋白、グルテン、グ
ルテニン、グリアジン、大豆蛋白、エンドウ豆蛋白、グ
ルタチオン、システイン、酵素、塩化アンモニウム、硫
酸アンモニウム、リン酸アンモニウム、炭酸カルシウ
ム、硫酸カルシウム、臭素酸カリウム、過硫酸アンモニ
ウム、Ｌ−アスコルビン酸、コーン、ワキシーコーン、
小麦、米、馬鈴薯、甘しょ、タピオカなどの澱粉または
それらのα化品・加工品・分解物、デキストリン、グリ
セリン脂肪酸エステル、有機酸モノグリセリド、ポリグ
リセリン脂肪酸エステル、ポリグリセリン縮合リシノレ
イン酸エステル、ソルビタン脂肪酸エステル、プロピレ
ングリコール脂肪酸エステル、ショ糖脂肪酸エステル、
ステアロイル乳酸カルシウム、レシチン、酵素分解レシ
チン、酵素処理レシチン等が挙げられ、好ましくは、グ
リセリン脂肪酸エステル、有機酸モノグリセリド、ステ
アロイル乳酸カルシウム、酵素分解レシチン、システイ
ン、グルテン、グリアジン、全卵、卵黄、α化澱粉、加
工澱粉が良い。さらに、これらの品質改良剤の１種また
は２種以上を本発明の製菓または製パン用の品質改良剤
に使用することが出来るものである。また、本発明の製
菓または製パン用品質改良剤として平均粒子径２０μｍ
以下に微粉末化された増粘安定剤を添加配合する際に、
増粘安定剤を単独で微粉末化したものを添加配合しても
良いし、２種以上の増粘安定剤を混合した後、微粉末化
したものを添加配合しても良いし、増粘安定剤と上記の
併用できる品質改良剤を混合した後、微粉末化したもの
を添加配合しても良い。本発明における平均粒子径２０
μｍ以下の増粘安定剤の製菓または製パン用の品質改良
剤中に有効成分として配合される量は、特に限定するも
のではないが、小麦粉等の粉体原料に対して０．０１〜
２０重量％であれば良く、好ましくは０．１〜１０重量
％、さらに好ましくは０．５〜５重量％が良い。０．０
１％未満では、製菓または製パンの品質改良効果が不十
分であり、２０％を越えると食感がかたくなりすぎた
り、製菓または製パンの食味を低下させるため、不都合
となる。本発明において、菓子とは、小麦粉を使用する
菓子であれば、特に限定されるものではないが、まんじ
ゅう、蒸しようかん、カステラ、どら焼き、今川焼き、
たい焼き、きんつば、ワッフル、栗まんじゅう、月餅、
ボーロ、八つ橋、せんべい、かりんとう、ドーナツ、ス
ポンジケーキ、ロールケーキ、エンゼルケーキ、パウン
ドケーキ、バウムクーヘン、フルーツケーキ、マドレー
ヌ、シュークリーム、エクレア、ミルフィユ、アップル
パイ、タルト、ビスケット、クッキー、クラッカー、蒸
しパン、プレッツェル、ウエハース、スナック菓子、ピ
ザパイ、クレープ、スフレー、ベニェなどが挙げられ
る。パンとは、小麦粉、水、イースト、食塩などを原料
とするものであれば、特に限定されるものではないが、
食パン、コッペパン、フルーツブレッド、コーンブレッ
ド、バターロール、ハンバーガーバンズ、フランスパ
ン、ロールパン、菓子パン、スイートドウ、乾パン、マ
フィン、ベーグル、クロワッサン、デニッシュペースト
リー、ナンなどが挙げられる。菓子またはパンの形態は
特に限定されるものではないが、焼き立てパンなどのよ
うに常温流通されるもの、冷蔵流通されるもの、生地の
状態で冷凍流通されるもののいずれであってもよい。本
発明における平均粒子径２０μｍ以下の増粘安定剤の製
菓または製パンへの添加方法は、特に限定されるもので
はないが、生地を調製する際に、水に分散させ添加する
方法、小麦粉に当該増粘安定剤を添加・混合する方法等
を適宜選択出来るが、作業効率の面から小麦粉に増粘安
定剤を添加混合する方法が好ましい。以下実施例を挙げ
て本発明を具体的に説明するが、本発明は、以下の実施
例に限定されるものではない。なお、実施例中の％は特
記しない限り重量％を示す。The confectionery or baking quality improving agent of the present invention may be added with a thickening stabilizer having an average particle size of 20 μm or less, but may be used in combination with other quality improving agents as required. The other quality improving agent is not particularly limited as long as it is a commonly used confectionery or baking quality improving agent, but is preferably egg white, egg yolk, chicken egg (whole egg), whey protein, casein, sodium caseinate. , Milk protein, collagen, gelatin, plasma protein, gluten, glutenin, gliadin, soy protein, pea protein, glutathione, cysteine, enzyme, ammonium chloride, ammonium sulfate, ammonium phosphate, ammonium carbonate, calcium carbonate, calcium sulfate, potassium bromate, Ammonium sulfate, L-ascorbic acid, corn, waxy corn,
Starch of wheat, rice, potato, sweet potato, tapioca, etc. or their pregelatinized / processed / degraded products, dextrin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, sorbitan fatty acid Esters, propylene glycol fatty acid esters, sucrose fatty acid esters,
Calcium stearoyl lactate, lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, and the like, preferably glycerin fatty acid ester, organic acid monoglyceride, stearoyl lactate calcium, enzymatically decomposed lecithin, cysteine, gluten, gliadin, whole egg, egg yolk, gelatinized Starch and processed starch are good. Further, one or more of these quality improvers can be used as the quality improver for confectionery or baking of the present invention. The confectionery or baking quality improver of the present invention has an average particle diameter of 20 μm.
When adding and compounding the thickened stabilizer finely powdered below,
Thickening stabilizer alone may be added and compounded in the form of fine powder, or two or more kinds of thickening stabilizers may be mixed and then added and compounded in the form of fine powder. After mixing the stabilizer and the quality improver that can be used in combination, a finely divided powder may be added and blended. Average particle size of 20 in the present invention
The amount incorporated as an active ingredient in the confectionery or bread-making quality improver of the thickening stabilizer of μm or less is not particularly limited, but is 0.01 to
The content may be 20% by weight, preferably 0.1 to 10% by weight, more preferably 0.5 to 5% by weight. 0.0
If it is less than 1%, the effect of improving the quality of confectionery or bakery is insufficient, and if it exceeds 20%, the texture becomes too hard or the taste of confectionery or bakery decreases, which is inconvenient. In the present invention, the confectionery is not particularly limited as long as it is a confectionery using flour, but buns, steamed kankan, castella, dorayaki, imagawa-yaki,
Taiyaki, Kintsuba, waffle, chestnut bun, moon cake,
Bolo, Yatsuhashi, Senbei, Karinto, Donut, Sponge cake, Roll cake, Angel cake, Pound cake, Baumkuchen, Fruit cake, Madeleine, Cream puff, Eclair, Millefeuille, Apple pie, Tart, Biscuit, Cookies, Crackers, Steamed bread , Pretzels, wafers, snacks, pizza pie, crepes, souffles, venies and the like. Bread is not particularly limited as long as it is made from flour, water, yeast, salt and the like,
Bread, coppé bread, fruit bread, corn bread, butter roll, hamburger buns, French bread, roll bread, confectionery bread, sweet dough, dry bread, muffins, bagels, croissants, Danish pastries, naan, and the like. The form of the confectionery or the bread is not particularly limited, but may be any of those that are distributed at room temperature, such as freshly baked bread, those that are refrigerated and distributed, and those that are frozen and distributed in the form of dough. The method of adding the thickening stabilizer having an average particle diameter of 20 μm or less to confectionery or bread in the present invention is not particularly limited, but when preparing the dough, a method of adding and dispersing it in water, A method of adding and mixing the thickening stabilizer can be appropriately selected, but a method of adding and mixing the thickening stabilizer to the flour is preferred from the viewpoint of working efficiency. EXAMPLES Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited to the following Examples. In addition,% in an Example shows a weight% unless otherwise specified.
【０００７】[0007]
【実施例】実施例１ ２５Ｋｇのグァーガム（平均粒子径５１．３５μｍ）を
凍結粉砕機（ホソカワミクロン株式会社製）を用い粉砕
温度−５０℃にてローター周速７３ｍ／ｓｅｃの条件で
微粉末化を行い、本発明品のグァーガム２４．９Ｋｇ
（平均粒子径１８．７９μｍ）を得た。 実施例２ ２５Ｋｇのペクチン（平均粒子径４４．５４μｍ）を凍
結粉砕機（ホソカワミクロン株式会社製）を用い粉砕温
度−５０℃にてローター周速９３ｍ／ｓｅｃの条件で微
粉末化を行い、本発明品のペクチン２４．７５Ｋｇ（平
均粒子径１２．８３μｍ）を得た。 実施例３ ２５Ｋｇのキサンタンガム（平均粒子径３５．６６μ
ｍ）を凍結粉砕機（ホソカワミクロン株式会社製）を用
い粉砕温度−１００℃にてローター周速７３ｍ／ｓｅｃ
の条件で微粉末化を行い、本発明品のキサンタンガム２
４．８Ｋｇ（平均粒子径１０．６２μｍ）を得た。 実施例４ ２５ＫｇのＨＭペクチン（平均粒子径３７．２０μｍ）
をカウンタジェットミル（ホソカワミクロン株式会社
製）を用い粉砕空気量５０００ｍ３／時間（２０℃、６
００ｋＰａ）の条件で微粉末化を行い、本発明品のＨＭ
ペクチン２４．９Ｋｇ（平均粒子径３．３３μｍ）を得
た。 実施例５ ２５ＫｇのＬＭペクチン（平均粒子径４６．１４μｍ）
をカウンタジェットミル（ホソカワミクロン株式会社
製）を用い粉砕空気量４０００ｍ３／時間（２０℃、６
００ｋＰａ）の条件で微粉末化を行い、本発明品のＬＭ
ペクチン２４．９Ｋｇ（平均粒子径４．５５μｍ）を得
た。 《製パンテスト》 試験例１ 下記の処方にて実施例１で得られた本発明のグァーガム
を対粉１．５部添加した食パンを調製した。 強力粉 １０００ｇ グァーガム（本発明品） １５ｇ 砂 糖 ６０ｇ 食 塩 ２０ｇ ショートニング ３０ｇ 無塩バター ３０ｇ イ−スト １５ｇ イ−ストフ−ド ２ｇ 脱脂粉乳 ２０ｇ 水 ７１０ｇ 全原料を混捏後、２７℃で９０分発酵する。型に入れ、
３７℃で４０分間ホイロした後、２０５℃で４５分間焼
成した。柔らかく良好な組織の食パンが得られた。Example 1 25 kg of guar gum (average particle diameter 51.35 μm) was finely pulverized using a freeze-pulverizer (manufactured by Hosokawa Micron Co., Ltd.) at a pulverization temperature of −50 ° C. and a rotor peripheral speed of 73 m / sec. Guar gum of the present invention 24.9Kg
(Average particle diameter 18.79 μm) was obtained. Example 2 25 Kg of pectin (average particle diameter 44.54 μm) was pulverized using a freeze-pulverizer (manufactured by Hosokawa Micron Co., Ltd.) at a pulverization temperature of −50 ° C. and a rotor peripheral speed of 93 m / sec. 24.75 kg (average particle size 12.83 μm) of pectin was obtained. Example 3 25 kg of xanthan gum (average particle size 35.66 μm)
m) using a freeze crusher (manufactured by Hosokawa Micron Corporation) at a crushing temperature of -100 ° C. and a peripheral speed of the rotor of 73 m / sec.
Pulverized under the conditions described above, and xanthan gum 2 of the product of the present invention
4.8 Kg (average particle diameter of 10.62 μm) was obtained. Example 4 25 kg HM pectin (average particle size 37.20 μm)
Was milled using a counter jet mill (manufactured by Hosokawa Micron Co., Ltd.) in an amount of 5000 m 3 / hour (20 ° C., 6
00kPa), and the HM of the product of the present invention is reduced.
24.9 kg of pectin (average particle diameter 3.33 μm) was obtained. Example 5 25 kg LM pectin (average particle size 46.14 μm)
Using a counter jet mill (manufactured by Hosokawa Micron Co., Ltd.) to obtain a crushed air amount of 4000 m 3 / hour (20 ° C., 6
00 kPa), and the LM of the present invention
24.9 kg of pectin (average particle diameter 4.55 μm) was obtained. << Bread Making Test >> Test Example 1 A bread was prepared by adding 1.5 parts of the guar gum of the present invention obtained in Example 1 with the following formulation to the powder. Strong powder 1000 g Guar gum (product of the present invention) 15 g Sugar 60 g Salt 20 g Shortening 30 g Unsalted butter 30 g East 15 g East food 2 g Skim milk powder 20 g Water 710 g After kneading all ingredients, ferment at 90 ° C for 90 minutes. Put in the mold,
After heating at 37 ° C. for 40 minutes, baking was performed at 205 ° C. for 45 minutes. The bread was soft and had a good texture.
【０００８】試験例２ 次に下記の処方にて実施例２で得られた本発明のペクチ
ンを対粉１．５部添加した食パンを調製した。 強力粉 １０００ｇ ペクチン（本発明品） １５ｇ 砂 糖 ６０ｇ 食 塩 ２０ｇ ショートニング ３０ｇ 無塩バター ３０ｇ イ−スト １５ｇ イ−ストフ−ド ２ｇ 脱脂粉乳 ２０ｇ 水 ７１０ｇ 全原料を混捏後、２７℃で９０分発酵する。型に入れ、
３７℃で４０分間ホイロした後、２０５℃で４５分間焼
成した。柔らかく良好な組織の食パンが得られた。 試験例３ 次に下記の処方にて実施例３で得られた本発明のキサン
タンガムを対粉１．５部添加した食パンを調製した。 強力粉 １０００ｇ キサンタンガム（本発明品） １５ｇ 砂 糖 ６０ｇ 食 塩 ２０ｇ ショートニング ３０ｇ 無塩バター ３０ｇ イ−スト １５ｇ イ−ストフ−ド ２ｇ 脱脂粉乳 ２０ｇ 水 ７１０ｇ 全原料を混捏後、２７℃で９０分発酵する。型に入れ、
３７℃で４０分間ホイロした後、２０５℃で４５分間焼
成した。柔らかく良好な組織の食パンが得られた。 比較例１ 実施例１のグァーガムを加えない以外は、試験例１と同
様にして食パンを得た。Test Example 2 Next, a loaf of bread containing 1.5 parts by weight of the pectin of the present invention obtained in Example 2 based on the following formulation was prepared. Strong powder 1000 g Pectin (product of the present invention) 15 g Sugar 60 g Salt 20 g Shortening 30 g Unsalted butter 30 g East 15 g East food 2 g Skim milk powder 20 g Water 710 g After kneading all the ingredients, ferment at 90 ° C for 90 minutes. Put in the mold,
After heating at 37 ° C. for 40 minutes, baking was performed at 205 ° C. for 45 minutes. The bread was soft and had a good texture. Test Example 3 Next, a loaf of bread containing 1.5 parts by weight of the xanthan gum of the present invention obtained in Example 3 according to the following formulation was prepared. Strong powder 1000 g Xanthan gum (product of the present invention) 15 g Sugar 60 g Salt 20 g Shortening 30 g Unsalted butter 30 g East 15 g East food 2 g Skim milk powder 20 g Water 710 g After kneading all ingredients, ferment at 90 ° C for 90 minutes. Put in the mold,
After heating at 37 ° C. for 40 minutes, baking was performed at 205 ° C. for 45 minutes. The bread was soft and had a good texture. Comparative Example 1 Bread was obtained in the same manner as in Test Example 1 except that the guar gum of Example 1 was not added.
【０００９】比較例２ 実施例１のグァーガム１５ｇの代わりに実施例１で用い
たグァーガムの微粉末化する前のグァーガム（平均粒子
径５１．３５μｍ）１５ｇを添加すること以外は、試験
例１と同様にして食パンを得た。Comparative Example 2 Test Example 1 was repeated except that 15 g of guar gum (average particle size: 51.35 μm) before pulverization of the guar gum used in Example 1 was added instead of 15 g of the guar gum of Example 1. Similarly, bread was obtained.
【００１０】比較例３ 実施例２のペクチン１５ｇの代わりに実施例２で用いた
ペクチンの微粉末化する前のペクチン（平均粒子径４
４．５４μｍ）１５ｇを添加すること以外は、試験例２
と同様にして食パンを得た。 （評価方法）上記の試験例１〜３及び比較例１〜３で得
られた食パンの室温で２４時間保存した後の食味、食感
を評価した。その結果を表１に示す。Comparative Example 3 Instead of 15 g of pectin of Example 2, the pectin used in Example 2 before pulverization (average particle size of 4
Test Example 2 except that 15 g was added.
The bread was obtained in the same manner as described above. (Evaluation Method) The taste and texture of the bread obtained in Test Examples 1 to 3 and Comparative Examples 1 to 3 after storage at room temperature for 24 hours were evaluated. Table 1 shows the results.
【００１１】[0011]
【表１】 [Table 1]
【００１２】表１から明らかなように本発明品（実施例
１〜３）を添加することで良好なパンが得られる。 《製菓テスト》 試験例４ 下記の処方にて実施例４で得られた本発明のＨＭペクチ
ンを対粉１部添加したハードビスケットを調製した。 薄力粉 １９０ｇ ＨＭペクチン（本発明品） １．９ｇ 砂 糖 ３６．７ｇ ブドウ糖 ５．０ｇ 食 塩 １．３ｇ 炭酸水素アンモニウム ０．９ｇ 炭酸水素ナトリウム ０．９ｇ マーガリン ２６．７ｇ 脱脂粉乳 ４．０ｇ 水 ５０．０ｇ 全原料を混捏後、常法により直径３０ｍｍ、厚さ１ｍｍ
の円形のハードビスケットを焼成した。全体的にソフト
でサクサクした食感のハードビスケットが得られた。 試験例５ 下記の処方にて実施例５で得られた本発明のＬＭペクチ
ンを対粉１部添加したハードビスケットを調製した。 薄力粉 １９０ｇ ＬＭペクチン（本発明品） １．９ｇ 砂 糖 ３６．７ｇ ブドウ糖 ５．０ｇ 食 塩 １．３ｇ 炭酸水素アンモニウム ０．９ｇ 炭酸水素ナトリウム ０．９ｇ マーガリン ２６．７ｇ 脱脂粉乳 ４．０ｇ 水 ５０．０ｇ 全原料を混捏後、常法により直径３０ｍｍ、厚さ１ｍｍ
の円形のハードビスケットを焼成した。全体的にソフト
でサクサクした食感のハードビスケットが得られた。 比較例４ 実施例４のＨＭペクチンを加えない以外は、試験例４と
同様にしてハードビスケットを得た。As is clear from Table 1, a good bread can be obtained by adding the product of the present invention (Examples 1 to 3). << Confection Test >> Test Example 4 A hard biscuit was prepared by adding 1 part of the HM pectin of the present invention obtained in Example 4 with the following formulation to the powder. Soft flour 190 g HM pectin (product of the present invention) 1.9 g sugar 36.7 g glucose 5.0 g food salt 1.3 g ammonium bicarbonate 0.9 g sodium bicarbonate 0.9 g margarine 26.7 g skim milk powder 4.0 g water 50. 0g After kneading all the raw materials, the diameter is 30mm and the thickness is 1mm by the usual method.
Was baked. A hard biscuit with a soft and crisp texture overall was obtained. Test Example 5 A hard biscuit was prepared according to the following formulation, to which 1 part of the LM pectin of the present invention obtained in Example 5 was added to powder. Soft flour 190 g LM pectin (product of the present invention) 1.9 g sugar 36.7 g glucose 5.0 g food salt 1.3 g ammonium bicarbonate 0.9 g sodium bicarbonate 0.9 g margarine 26.7 g skim milk powder 4.0 g water 50. 0g After kneading all the raw materials, the diameter is 30mm and the thickness is 1mm by the usual method.
Was baked. A hard biscuit with a soft and crisp texture overall was obtained. Comparative Example 4 A hard biscuit was obtained in the same manner as in Test Example 4 except that the HM pectin of Example 4 was not added.
【００１３】比較例５ 実施例４のＨＭペクチン１．９ｇの代わりに実施例４で
用いたＨＭペクチンの微粉末化する前のＨＭペクチン
（平均粒子径３７．２０μｍ）１．９ｇを添加すること
以外は、試験例４と同様にしてハードビスケットを得
た。Comparative Example 5 Instead of 1.9 g of HM pectin of Example 4, 1.9 g of HM pectin (average particle size: 37.20 μm) before pulverization of HM pectin used in Example 4 was added. Except for the above, a hard biscuit was obtained in the same manner as in Test Example 4.
【００１４】比較例６ 実施例５のＬＭペクチン１．９ｇの代わりに実施例５で
用いたＬＭペクチンの微粉末化する前のＬＭペクチン
（平均粒子径４６．１４μｍ）１．９ｇを添加すること
以外は、試験例５と同様にしてハードビスケットを得
た。 （評価方法）上記の試験例４、５及び比較例４〜６で得
られたハードビスケットの室温で７２時間保存した後の
食味、食感を評価した。その結果を表２に示す。Comparative Example 6 Instead of 1.9 g of LM pectin of Example 5, 1.9 g of LM pectin (average particle diameter 46.14 μm) before pulverization of LM pectin used in Example 5 was added. Except for the above, a hard biscuit was obtained in the same manner as in Test Example 5. (Evaluation method) The taste and texture of the hard biscuits obtained in Test Examples 4 and 5 and Comparative Examples 4 to 6 after storage at room temperature for 72 hours were evaluated. Table 2 shows the results.
【００１５】[0015]
【表２】 [Table 2]
【００１６】表２から明らかなように本発明品（実施例
４、５）を添加することで良好なビスケットが得られ
る。As is apparent from Table 2, good biscuits can be obtained by adding the product of the present invention (Examples 4 and 5).
【００１７】本発明の実施態様ならびに目的生成物を挙
げれば以下のとおりである。 （１）平均粒子径が２０μｍ以下の増粘安定剤を含有す
ることを特徴とする製菓・製パン用品質改良剤。 （２）増粘安定剤がコボールミル、気流粉砕（ジェット
ミル）、凍結粉砕等の微粉末化手段により平均粒子径が
２０μｍ以下に微粉末化されたものである（１）記載の
製菓・製パン用品質改良剤。 （３）増粘安定剤が気流粉砕または凍結粉砕により平均
粒子径が２０μｍ以下に微粉末化されたものである
（１）記載の製菓・製パン用品質改良剤。 （４）増粘安定剤がグァーガム、ペクチン、ローカスト
ビーンガム、キサンタンガム、タマリンドガム、ＣＭ
Ｃ、カードランから選ばれる１種または２種以上の増粘
安定剤からなる（１）〜（３）いずれか記載の製菓・製
パン用品質改良剤。 （５）増粘安定剤がキサンタンガム、グァーガム、タマ
リンドシードガム、ローカストビーンガム、カラギーナ
ン、ペクチン、グルコマンナン、アルギン酸、カードラ
ン、アラビアガム、カラヤガム、ガティガム、サイリウ
ムシードガム、ジェランガム、タラガム、プルラン、及
びこれらの分解物、さらにアルギン酸ナトリウム、アル
ギン酸プロピレングリコールエステル、ＣＭＣ、ポリア
クリル酸ナトリウム、メチルセルロース、大豆多糖類か
ら選ばれる１種または２種以上の増粘安定剤からなる
（１）〜（３）いずれか記載の製菓・製パン用品質改良
剤。 （６）増粘安定剤がグァーガムである（１）〜（３）い
ずれか記載の製菓・製パン用品質改良剤。 （７）増粘安定剤がペクチンである（１）〜（３）いず
れか記載の製菓・製パン用品質改良剤。 （８）増粘安定剤がキサンタンガムである（１）〜
（３）いずれか記載の製菓・製パン用品質改良剤。 （９）（１）〜（８）いずれか記載の製菓・製パン用品
質改良剤に添加する平均粒子径が２０μｍ以下の増粘安
定剤と併用して配合することの出来る他の品質改良剤と
しては、卵白、卵黄、鶏卵（全卵）、ホエー蛋白、カゼ
イン、カゼインナトリウム、乳蛋白、コラーゲン、ゼラ
チン、血漿蛋白、グルテン、グルテニン、グリアジン、
大豆蛋白、エンドウ豆蛋白、グルタチオン、システイ
ン、酵素、塩化アンモニウム、硫酸アンモニウム、リン
酸アンモニウム、炭酸カルシウム、硫酸カルシウム、臭
素酸カリウム、過硫酸アンモニウム、Ｌ−アスコルビン
酸、澱粉、α化澱粉、加工澱粉、澱粉分解物、デキスト
リン、グリセリン脂肪酸エステル、有機酸モノグリセリ
ド、ポリグリセリン脂肪酸エステル、ポリグリセリン縮
合リシノレイン酸エステル、ソルビタン脂肪酸エステ
ル、プロピレングリコール脂肪酸エステル、ショ糖脂肪
酸エステル、ステアロイル乳酸カルシウム、レシチン、
酵素分解レシチン、酵素処理レシチン等がある。The embodiments of the present invention and the desired products are as follows. (1) A quality improving agent for confectionery and baking, which comprises a thickening stabilizer having an average particle size of 20 μm or less. (2) The confectionery / bread according to (1), wherein the thickening stabilizer is pulverized to an average particle diameter of 20 μm or less by a pulverizing means such as a co-ball mill, a stream mill (jet mill), and a freeze pulverizer. Quality improver. (3) The quality improving agent for confectionery and baking according to (1), wherein the thickening stabilizer is finely pulverized by air current pulverization or freeze pulverization to an average particle diameter of 20 μm or less. (4) Guar gum, pectin, locust bean gum, xanthan gum, tamarind gum, CM
C. The quality improving agent for confectionery and baking according to any one of (1) to (3), comprising one or more thickening stabilizers selected from C and curdlan. (5) The thickening stabilizer is xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, pectin, glucomannan, alginic acid, curdlan, arabic gum, karaya gum, gati gum, psyllium seed gum, gellan gum, cod gum, pullulan, and Any of (1) to (3) consisting of these decomposed products, and one or more kinds of thickening stabilizers selected from sodium alginate, propylene glycol alginate, CMC, sodium polyacrylate, methylcellulose, and soybean polysaccharide. Or a quality improving agent for confectionery or baking. (6) The quality improving agent for confectionery and baking according to any one of (1) to (3), wherein the thickening stabilizer is guar gum. (7) The quality improving agent for confectionery and baking according to any one of (1) to (3), wherein the thickening stabilizer is pectin. (8) The thickening stabilizer is xanthan gum (1)-
(3) The confectionery / bread quality improver according to any of the above. (9) Other quality improvers that can be combined with a thickening stabilizer having an average particle diameter of 20 μm or less to be added to the quality improver for confectionery and baking according to any one of (1) to (8). Examples include egg white, egg yolk, chicken egg (whole egg), whey protein, casein, sodium caseinate, milk protein, collagen, gelatin, plasma protein, gluten, glutenin, gliadin,
Soy protein, pea protein, glutathione, cysteine, enzymes, ammonium chloride, ammonium sulfate, ammonium phosphate, calcium carbonate, calcium sulfate, potassium bromate, ammonium persulfate, L-ascorbic acid, starch, pregelatinized starch, processed starch, starch Decomposed products, dextrin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, calcium stearoyl lactate, lecithin,
There are enzymatically decomposed lecithin and enzyme-treated lecithin.
【００１８】[0018]
【発明の効果】本発明により得られた菓子またはパン
は、食味を損なうことなく、老化を抑制し、蒸しもの類
は、ふっくらとした食感で、舌触り及び口溶けが良く、
焼き菓子類は、サクサクとしてしっかりした食感である
が、中はソフトで口溶けが良く、ケーキ類は、パサパサ
せずにふわっとした食感でしっとりしており、パン類な
どにおいては、表面はサクサクとして歯切れが良く、ソ
フトで口溶けの良い食感で、ボリューム感などの外観に
も優れている製菓または製パン用の品質改良剤を提供す
るものであり、本発明はの菓子またはパンの加工適性、
調理適性の改善に効果が大であり、食品産業に大いに貢
献できるものである。According to the present invention, the confectionery or bread obtained according to the present invention suppresses aging without impairing the taste, and steamed foods have a plump texture, good tongue and good melting in the mouth,
Baked confectionery has a firm texture as crispy, but the inside is soft and melts well, and cakes are moist with a fluffy texture without pasasapa, and the surface of bread etc. is crispy. The present invention provides a quality improving agent for confectionery or baking which has a good crispness, a soft and mouth-melting texture, and also has an excellent appearance such as a voluminous feel. ,
It is very effective in improving cooking suitability and can greatly contribute to the food industry.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 近藤 圭一 三重県四日市市赤堀新町９番５号 太陽化 学株式会社内 (72)発明者 横田 有里 三重県四日市市赤堀新町９番５号 太陽化 学株式会社内 (72)発明者 川合 昭房 三重県四日市市赤堀新町９番５号 太陽化 学株式会社内 (72)発明者 山崎 長宏 三重県四日市市赤堀新町９番５号 太陽化 学株式会社内 Ｆターム(参考） 4B014 GB11 GK08 GL11 4B032 DB01 DB21 DK14 DK17 DL08 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Keiichi Kondo, Inventor 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Inside Taiyo Kagaku Co., Ltd. (72) Inventor Yuri Yokota 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture (72) Inventor Shobo Kawai 9-5 Akashiri Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Co., Ltd. (72) Inventor Nagahiro 9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Co., Ltd. Company F term (reference) 4B014 GB11 GK08 GL11 4B032 DB01 DB21 DK14 DK17 DL08
Claims (3)
を含有することを特徴とする製菓・製パン用品質改良
剤。1. A quality improving agent for confectionery and baking, which comprises a thickening stabilizer having an average particle size of 20 μm or less.
より平均粒子径が２０μｍ以下に微粉末化されたもので
あることを特徴とする請求項１記載の製菓・製パン用品
質改良剤。2. The quality improving agent for confectionery and baking according to claim 1, wherein the thickening stabilizer is finely pulverized to an average particle size of 20 μm or less by air current pulverization or freeze pulverization.
ーカストビーンガム、キサンタンガム、タマリンドガ
ム、ＣＭＣ、カードランの群より選ばれる１種または２
種以上の増粘安定剤からなる請求項１または２記載の製
菓・製パン用品質改良剤。3. The thickening stabilizer is one or two selected from the group consisting of guar gum, pectin, locust bean gum, xanthan gum, tamarind gum, CMC and curdlan.
3. The quality improving agent for confectionery and baking according to claim 1, comprising at least one kind of thickening stabilizer.
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|---|---|---|---|
| JP2001096969A JP3639801B2 (en) | 2001-03-29 | 2001-03-29 | Quality improver for confectionery and bakery |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001096969A JP3639801B2 (en) | 2001-03-29 | 2001-03-29 | Quality improver for confectionery and bakery |
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| Publication Number | Publication Date |
|---|---|
| JP2002291396A true JP2002291396A (en) | 2002-10-08 |
| JP3639801B2 JP3639801B2 (en) | 2005-04-20 |
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ID=18950817
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001096969A Expired - Fee Related JP3639801B2 (en) | 2001-03-29 | 2001-03-29 | Quality improver for confectionery and bakery |
Country Status (1)
| Country | Link |
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| JP (1) | JP3639801B2 (en) |
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| JP2011250748A (en) * | 2010-06-03 | 2011-12-15 | Riken Vitamin Co Ltd | Quality improvement agent for steamed bun with filling |
| KR20120033281A (en) | 2010-09-29 | 2012-04-06 | 마쓰다니가가꾸고오교가부시끼가이샤 | Bakery product having excellent texture and taste and method of producing the same |
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