JP2009095252A - ドウ組成物 - Google Patents
ドウ組成物 Download PDFInfo
- Publication number
- JP2009095252A JP2009095252A JP2007267520A JP2007267520A JP2009095252A JP 2009095252 A JP2009095252 A JP 2009095252A JP 2007267520 A JP2007267520 A JP 2007267520A JP 2007267520 A JP2007267520 A JP 2007267520A JP 2009095252 A JP2009095252 A JP 2009095252A
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- Prior art keywords
- dough composition
- dough
- cellooligosaccharide
- bread
- mass
- 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.)
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
【解決手段】セロオリゴ糖および植物由来粉末を含有し、水分が8質量%以上であることを特徴とする、ドウ組成物。
【選択図】なし
Description
これらの食品では、しっとりした食感が消費者に好まれることから、増粘多糖類、乳化剤、酵素などを添加して食感を改良する方法が知られている。
また酵素を使用する方法は、保存、発酵の制御など、製造工程における取り扱いが難しいという問題がある。
特許文献5には、キシロオリゴ糖入りのパンの製造方法が開示されているが、糖の構成単位が違う別の物質である。
特許文献7および8には、セロオリゴ糖を含有する食品組成物の例として、「焼菓子」の記載があるが、水分が5%未満のドウを使用しており、本願発明のドウ組成物にはあたらない。
すなわち本発明は、以下の通りである。
(2) 植物由来粉末が、小麦粉またはライ麦粉のいずれかであることを特徴とする、(1)に記載のドウ組成物。
(3) セロオリゴ糖および植物由来粉末に加え、増粘多糖類を含有することを特徴とする、(1)または(2)に記載のドウ組成物。
(4) セロオリゴ糖と植物由来粉末に加え、乳化剤を含有することを特徴とする、(1)から(3)の何れかに記載のドウ組成物。
(6) (1)から(5)の何れかに記載のドウ組成物を加熱することにより得られる食品。
(7) (1)から(5)の何れかに記載のドウ組成物を加熱することにより得られるパン類。
以下、本発明について具体的に説明する。
また上述のセロオリゴ糖は、副成分としてグルコースを含有しても構わないが、吸湿性やカロリーの問題から、含有量は10質量%以下であることが好ましい。
本発明のセロオリゴ糖の添加量は特に規定するものではないが、ドウ組成物に用いた後述の植物由来粉末に対し、対粉で、0.01〜40質量%であることが好ましく、さらに好ましくは1〜20質量%である。0.01質量%未満であると、セロオリゴ糖の添加効果が得られない場合があり、40質量%より多いと、その保水性から発酵工程で問題を生じる場合がある。
ここで言う消化性糖質とは、健康増進法に基づく、健康表示基準対応のエネルギー換算係数が、4kcal/gの糖質であり、トレハロースなどがこれに含まれる。
なお、配合における植物由来粉末の合計量を、質量基準で100%とした場合の、植物由来粉末以外の配合量の質量割合を、「対粉」と言う。
本発明の増粘多糖類の添加量は、特に限定されないが、対粉、10質量%以下であることが好ましい。増粘多糖類の性質上、過剰に添加すると、ドウに粘りが出て製造における歩留まりが低下する可能性がある。
例えば、パン類や菓子類などを製造するのに供するドウ組成物は、上述の植物由来粉末、膨張剤(ドライイースト、ペースト状イースト、ベーキングパウダー、重曹など)、そして水分を必須成分とする。この時に使用する植物由来粉末は、適宜選択すれば良いが、小麦粉またはライ麦のいずれかを主体としたものであることが好ましい。さらに必要に応じて食塩、砂糖、バター、ショートニング、マーガリン、卵製品、乳製品、グルテン、イーストフード、ドウコンディショナーなどを加えても良い。
ここで言うパン類とは、例えば、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、イギリスパン、ドイツパン、玄米パン、ロールパン、菓子パン、調理パン、中華まんの皮、スイートドウ、乾パン、マフィン、ベーグル、クロワッサン、デニッシュペストリー、ナンなどがあげられる。
ドウ組成物を用いてパン類とした場合は、食する際にトーストすることで一段と好ましい食感が得られる。つまり、パンの中はしっとり感を有しつつ、外の表面は歯切れの良い好ましい食感を与えることができる。ここで言うトーストとは、オーブンやトースターなどを使用した天火焼き、フライパンなどを使用した鉄板焼き、直接火で炙るなどの直火焼きなど、一般的に焼く調理方法を意味する。
ここで言う食品添加物とは、食品の加工もしくは保存の目的で添加される物質のことである。
食品素材や食品添加物の例としては、以下のようなものがあげられる。
甘味料としては、例えば「サッカリン、サッカリンNa、アスパルテーム、アセスルファムK、スクラロース、甘草抽出物、ステビア、ソーマチン、グリチルリチン、ネオテーム等の高甘味度甘味料」や、「異性化糖、水あめ、ブドウ糖、果糖、還元水あめ、ソルビトール、マルチトール、還元パラチノース、ラクチトール、マンニトール、エリスリトール、キシリトール、トレハロース、キシロース、カップリングシュガー、マルトース、乳糖などの低甘味度甘味料」などがあげられる。
酸味料としては、例えば、クエン酸、乳酸、リンゴ酸、酒石酸、コハク酸、フマル酸、アジピン酸、グルコン酸液、グルコノデルタラクトンなどがあげられる。
強化剤としては、例えば、ビタミンA、ビタミンB1、ビタミンB2、ビタミンB6、ビタミンB12、ビタミンC、ビタミンD、ビタミンE、ニコチン酸およびニコチン酸アミド、葉酸、パトテン酸Ca、グルコン酸Ca、乳酸Ca、天然Ca、ミルクCaなどがあげられる。
酵素としては、例えば、αアミラーゼ、βアミラーゼ、グルコアミラーゼ、プルラナーゼ、グルコースイソメラーゼ、プロテアーゼ、レンネット、パンクレアチン、パパインなどがあげられる。
(1)日本薬局方に収められている物
(2)人又は動物の疾病の診断、治療又は予防に使用されることが目的とされている物であって、機械器具、歯科材料、医療用品及び衛生用品(以下「機械器具等」という。)でないもの(医薬部外品を除く。)
(3)人又は動物の身体の構造又は機能に影響を及ぼすことが目的とされている物であって、機械器具等でないもの(医薬部外品及び化粧品を除く。)
次に実施例によって本発明をさらに詳細に説明する。なお本願発明にかかる物質の諸物性の評価は以下の手法に拠った。
以下の条件で、糖組成分析を行った。
装置:高速液体クロマトグラフ「LC−20A型」(株式会社島津製作所製)
検出器:示差屈折率検出器(RI検出器)
カラム:「Asahipak NH2P−50」(昭和電工株式会社製)
カラム温度:40℃
移動相:アセトニトリル/水=75/25(容積比)
流量:1mL/min
型の80%体積まで生地が膨張する時間を測定し、比較例1で要した時間を基準として、以下の評価基準で評価した。
○:基準より短い、−:基準と同等、×:基準より長い
食パンの気泡の大きさと均一さとを目視で判断し、比較例1のものを基準として以下の判断基準で判断した。
◎:基準より顕著に良好、○:基準より良好、−:基準と同じ、×:基準より粗い
製造後、20℃の雰囲気下で2日間保存し、トーストした後に、健常男女各10名(計20名)による食感評価を実施した。「5点/人」を持ち点として、以下の基準で点数化して合算し、100点満点で評価を行った。
5点:基準より顕著に良好
4点:基準より良好
3点:基準と同等
2点:基準より劣る
1点:基準より顕著に劣る
得られた合算値を、以下の基準にあてはめて評価を行った。
◎:基準より顕著に良好(75点≦合算値)
○:基準より良好(65点≦合算値<75点)
−:基準と同等(55点≦合算値<65点)
×:基準より劣る(合算値<55点)
製造後、20℃の雰囲気下で2日間保存し、健常男女各10名(計20名)による食感評価を実施し、「5点/人」を持ち点として、以下の基準で点数化して合算し、100点満点で評価を行った。
5点:基準より顕著に良好
4点:基準より良好
3点:基準と同等
2点:基準より劣る
1点:基準より顕著に劣る
得られた合算値を、以下の基準にあてはめて評価を行った。
◎:基準より顕著に良好(75点≦合算値)
○:基準より良好(65点≦合算値<75点)
−:基準と同等(55点≦合算値<65点)
×:基準より劣る(合算値<55点)
実施例で使用する原材料について、次の(1)〜(5)に示す。
(1)セロオリゴ糖の製造:普通寒天培地にTricoderma reesei、GL−1株(独立行政法人産業技術総合研究所 特許生物寄託センター、受領番号FERM BP−10323)を接種し、37℃で7日間培養後、その培地表面から胞子を1白金耳取り、ポリペプトン1g、酵母エキス0.5g、リン酸1カリウム2g、硫酸アンモニウム1.5g、硫酸マグネシウム0.3g、塩化カルシウム0.3g、トレースエレメント1mL(硼酸6mg、モリブデン酸アンモニウム4水和物26mg、塩化鉄(3)6水和物100mg、硫酸銅5水和物40mg、硫酸マンガン4水和物8mg、硫酸亜鉛7水和物200mgを全量100mLの精製水に溶解させたもの)、アデカノール1mL、結晶セルロース(旭化成ケミカルズ株式会社製「セオラスPH−101」)10gを全量1Lの精製水に懸濁および溶解させた培地に植菌し、28℃で5日間通気攪拌培養した。
培養中は、水酸化ナトリウム水溶液を用いて、培地のpHを2.8〜4.7となるように調節した。培養後の液を遠心分離し、上清を目開き0.46μmの精密ろ過膜で除菌し、ろ液を分画分子量13000の限外ろ過膜(旭化成ケミカルズ株式会社製 「マイクローザペンシル型モジュール ACP−0013」)を使用して、容積比で10倍濃縮し粗酵素を得た。
この磨砕セルロースが2質量%、粗酵素をタンパク質濃度0.25%になるように50mM酢酸−酢酸ナトリウム緩衝液(pH4.5)に懸濁溶解させ、全量1000mLとし、ガラス製フラスコに仕込んだ。
該反応液を、分画分子量13000の限外ろ過膜(旭化成ケミカルズ株式会社製、「マイクローザペンシル型モジュール ACP−0013」)でろ過し、得られたろ液を陽・陰イオン交換樹脂で脱イオン処理し、70℃、減圧下で蒸留し、20倍の糖濃度の水溶液を得た。
(3)グルコマンナン(清水化学株式会社製)
(4)ショ糖脂肪酸エステル(三菱化学フーズ株式会社製、「リョートーシュガーエステルP−1670」)
(5)スクラロース(三栄源エフ・エフ・アイ株式会社製)
(6)アセスルファムK(キリンフードテック株式会社製、「サネット」)
表1に示した処方に従い、通常のストレート法にて食パンを製造した。植物由来粉末は、95質量%小麦粉(強力粉)と、5質量%ライ麦粉の混合粉を用いた。
具体的には、上述のセロオリゴ糖を水に溶解させた後、他の原材料と一緒に混練し、パン生地を調製し、一次発酵工程、二次発酵工程、ベンチ工程を経た後、ホイロ工程で型の88%容積まで生地を膨張させてから、焼成工程を経て、1斤を4枚切りにして、食パンを製造した。
なお、表1に記載の配合量の数値は、対粉に対する質量%、つまり、小麦粉100質量%に対する質量%で表示した(以下、同じ)。
パン生地の水分は、37.1質量%であった。得られた食パンのキメの評価、および官能評価の結果を表2に示した。
上述のセロオリゴ糖とペクチンを、あらかじめ溶解させておいた水溶液を用いて、表1の処方に従って、実施例1と同様の方法で食パンを製造し、評価した。
パン生地の水分は、37.1質量%であった。また表2から、ペクチンとセロオリゴ糖を併用することで、食感が改善されることがわかった。
上述のセロオリゴ糖とグルコマンナンを、あらかじめ溶解または膨潤させておいた水溶液を用いて、表1の処方に従って、実施例1と同様の方法で食パンを製造し、評価した。
パン生地の水分は、37.1質量%であった。また表2から、グルコマンナンとセロオリゴ糖を併用することで、食感が改善されることがわかった。
上述のセロオリゴ糖とショ糖脂肪酸エステルを、あらかじめ溶解させておいた水溶液を用いて、表1の処方に従って、実施例1と同様の方法で食パンを製造し、評価した。
パン生地の水分は、37.1質量%であった。また表2から、ショ糖脂肪酸エステルとセロオリゴ糖を併用することで、食感が改善されることがわかった。
表3に示した処方に従って、ビスケットを製造した。植物由来粉末は、小麦粉(薄力粉)を用いた。
具体的には、上述のセロオリゴ糖を水に溶解させた水溶液と、膨張剤(炭酸水素ナトリウム、炭酸水素アンモニウム)を水に溶かした水溶液を加え、他の原材料と一緒に、40℃に保ちながら、万能混合撹拌機で混練し、ビスケット生地を調製する。
さらに、ビスケット生地を三つ折り2回で、最終1.2mmの厚さまで圧延し、直径30mmの円形の型で型抜きして、針状にとがった棒で1枚につき20個ずつ穴を開けて焼成し、ビスケットを製造した。
ビスケット生地の水分は、14.8質量%であった。得られたビスケットの官能評価の結果を表4に示した。
表4からセロオリゴ糖の添加により、比較例5に示す無添加系と比較して、食感が改善されることがわかった。
上述のセロオリゴ糖とペクチンを、あらかじめ溶解させておいた水溶液を用いて、表3の処方に従って、実施例5と同様の方法でビスケットを製造し、評価した。
ビスケット生地の水分は、14.8質量%であった。また表4から、ペクチンとセロオリゴ糖を併用することで、食感が改善されることがわかった。
実施例1のセロオリゴ糖を添加せずに、表1の処方に従って、実施例1と同様の方法で食パンを製造し、評価した。この比較例1の食パンを基準として、各実施例、比較例と比較試験を行った結果を表2に示す。
なおパン生地の水分は、38.1質量%以上であった。
表1の処方に従って、実施例2と同様の方法で食パンを製造し、実施例1と同様の方法で評価した結果を表2に示す。比較例1の基準と比較して、キメの細かさや、しっとり感は付与できるものの、歯切れが悪化し、満足な結果は得られなかった。
なおパン生地の水分は、37.9質量%であった。
表1の処方に従って、実施例3と同様の方法で食パンを製造し、実施例1と同様の方法で評価した結果を表2に示す。比較例1の基準と比較して、キメの細かさや、しっとり感は付与できるものの、歯切れが悪化し、満足な結果は得られなかった。
なおパン生地の水分は、38.0質量%であった。
表1の処方に従って、実施例4と同様の方法で食パンを製造し、実施例1と同様の方法で評価した結果を表2に示す。比較例1の基準と比較して、キメの細かさや、しっとり感は付与できるものの、歯切れが悪化し、満足な結果は得られなかった。
なおパン生地の水分は、38.0質量%であった。
実施例5のセロオリゴ糖を添加せずに、表3の処方に従って、実施例5と同様の方法でビスケットを製造し、評価した。この比較例5のビスケットを基準として、各実施例、比較例と比較試験を行った結果を表4に示す。
なおビスケット生地の水分は、15.2質量%であった。
表3の処方に従って、実施例6と同様の方法でビスケットを製造し、実施例5と同様の方法で評価した結果を表4に示す。比較例5の基準と比較して、生地に粘りが出て、万能混合攪拌機への付着量が増加し、製造工程における歩留まりが悪化した。また食感も悪化し、満足な結果は得られなかった。
なおパン生地の水分は、15.1質量%であった。
Claims (7)
- セロオリゴ糖および植物由来粉末を含有し、水分が8質量%以上であることを特徴とする、ドウ組成物。
- 植物由来粉末が、小麦粉またはライ麦粉のいずれかであることを特徴とする、請求項1に記載のドウ組成物。
- セロオリゴ糖および植物由来粉末に加え、増粘多糖類を含有することを特徴とする、請求項1または2に記載のドウ組成物。
- セロオリゴ糖と植物由来粉末に加え、乳化剤を含有することを特徴とする、請求項1から3の何れかに記載のドウ組成物。
- パン生地であることを特徴とする、請求項1から4の何れかに記載のドウ組成物。
- 請求項1から5の何れかに記載のドウ組成物を加熱することにより得られる食品。
- 請求項1から5の何れかに記載のドウ組成物を加熱することにより得られるパン類。
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