JP2011120575A - Quality improver for wheat flour processed food product and method for producing wheat flour processed food product using the same - Google Patents
Quality improver for wheat flour processed food product and method for producing wheat flour processed food product using the same Download PDFInfo
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本発明は、小麦粉加工食品の品質改良剤、およびこれらの品質改良剤を用いた小麦粉加工食品の製造法に関する。 The present invention relates to a quality improving agent for processed flour foods, and a method for producing a processed flour food using these quality improving agents.
近年、食品は簡便性、保存性、高品質化等の観点から多様化が進んでいる。小麦粉主体の加工食品であるパン、麺類においても同様で、多様化の一環として新しい食感の製品が求められている（非特許文献１）。パンにおいては、保存における経時的な劣化による食感、食味の低下、すなわち老化を防止するために、マルトヘキサオース、β-Ｄ-グルカン、あるいは保湿剤、乳化剤、増粘安定剤を混合した油脂が提案されている（特許文献１〜５）。 In recent years, foods have been diversified from the viewpoints of convenience, storage, and quality. The same applies to bread and noodles, which are processed foods mainly composed of wheat flour, and a new texture product is required as part of diversification (Non-patent Document 1). In bread, fats and oils mixed with maltohexaose, β-D-glucan, moisturizer, emulsifier, thickening stabilizer in order to prevent texture and deterioration of taste due to deterioration over time during storage, that is, aging Have been proposed (Patent Documents 1 to 5).
さらに、最近は消費者が食品において「安心・安全・健康」を求めるという観点から、原材料も合成品でなく、出来る限り天然の材料を使用することが求められている。小麦粉加工食品の品質を改善するための天然の食品素材として、ペクチンやアルギン酸、コラーゲンなどの利用も提案されているが、効果は限定的である。現在においても、小麦粉加工食品の品質を改善する効果がより高く、老化防止や保湿、食感の改善だけでなく風味も向上させることができる天然の食品素材が求められている。 Furthermore, recently, from the viewpoint of consumers demanding “safety, safety, and health” in foods, it is required to use natural materials as much as possible instead of synthetic products. The use of pectin, alginic acid, collagen, etc. as natural food materials for improving the quality of processed flour foods has been proposed, but the effect is limited. Even now, there is a demand for natural food materials that are more effective in improving the quality of processed flour foods and that can not only prevent aging, moisturize, improve texture, but also improve flavor.
一方、清酒醸造工程の副産物である酒粕は、古くから甘酒や粕汁としても食用に供されてきた天然素材であり、食品加工分野においても調味料として使用されている。また、最近では、酵素処理した酒粕を用いた、血圧降下や脂質代謝改善、あるいは表皮角化細胞増殖作用などを有する種々の機能性素材も提案されている（特許文献６〜１０）。しかしながら、これらの文献にパンや麺類、揚げ物等の小麦粉加工食品の品質を改善する方法は開示されていない。 On the other hand, sake lees, which are a by-product of the sake brewing process, are natural materials that have been used for food as amazake and koji soup for a long time, and are also used as seasonings in the food processing field. Recently, various functional materials using an enzyme-treated liquor that have a blood pressure lowering, lipid metabolism improvement, or epidermal keratinocyte proliferation action have been proposed (Patent Documents 6 to 10). However, these documents do not disclose methods for improving the quality of processed foods such as bread, noodles, and fried foods.
本発明の解決課題は、小麦粉加工食品などの穀粉加工食品の食感や風味を向上させるだけでなく、老化を防止し、保湿性の高い天然物由来の品質改良剤を見出し、これを利用してパンなどの加工食品を製造する方法を提供することである。 The problem to be solved by the present invention is not only to improve the texture and flavor of processed flour foods such as processed flour foods, but also to find a quality improver derived from natural products that prevents aging and has high moisture retention. It is to provide a method for producing processed foods such as bread.
本発明者らは、穀粉加工食品、とりわけパンや麺類、揚げ物などの小麦粉加工食品の品質改良剤について研究を重ねた結果、自己消化および／またはタンパク質分解酵素で処理した酒粕を原料穀粉に混合することにより、穀粉加工食品、とりわけ小麦粉加工食品の食感や風味が向上するだけでなく、老化が防止され、保湿性が高められることを見出し、本発明を完成するに至った。 As a result of repeated research on quality improvers for processed flour foods, especially processed flour products such as bread, noodles, and fried foods, the present inventors mix sake digested by self-digestion and / or proteolytic enzymes into raw flour. Thus, the present inventors have found that not only the texture and flavor of processed flour foods, especially processed wheat flour foods, but also that aging is prevented and moisturizing properties are improved, and the present invention has been completed.
すなわち、本発明は：
（１）酒粕を自己消化および／またはタンパク質分解酵素を用いて処理し、次いでこの処理物を加熱する工程により製造されることを特徴とする、小麦粉加工食品の品質改良剤；
（２）老化防止剤である、（１）記載の品質改良剤；
（３）保湿剤である、（１）記載の品質改良剤；
（４）粉末である、（１）〜（３）のいずれか１記載の品質改良剤；
（５）前記小麦粉加工食品がパンである、（１）〜（４）のいずれか１記載の品質改良剤；
（６）前記小麦粉加工食品が揚げ物である、（１）〜（４）のいずれか１記載の品質改良剤；
（７）（１）〜（４）のいずれか１記載の品質改良剤を原料小麦粉に混合することを特徴とする、小麦粉加工食品の製造方法；
（８）（５）記載の品質改良剤を原料小麦粉に混合することを特徴とする、パンの製造方法；
（９）（６）記載の品質改良剤を原料小麦粉に混合することを特徴とする、揚げ物の製造方法；
（１０）品質改良剤の混合の割合が、小麦粉１００重量部に対して０．１〜１０重量部である、（７）〜（９）のいずれか１記載の製造方法；
を提供する。
That is, the present invention provides:
(1) An agent for improving the quality of a processed wheat food, characterized by being produced by a process of treating sake lees with autolysis and / or proteolytic enzymes and then heating the treated product;
(2) The quality improver according to (1), which is an anti-aging agent;
(3) The quality improving agent according to (1), which is a humectant;
(4) The quality improver according to any one of (1) to (3), which is a powder;
(5) The quality improving agent according to any one of (1) to (4), wherein the processed flour food is bread;
(6) The quality improving agent according to any one of (1) to (4), wherein the processed flour food is a fried food;
(7) A method for producing a processed flour food, comprising mixing the quality improver according to any one of (1) to (4) with raw material flour;
(8) A method for producing bread, comprising mixing the quality improver according to (5) with raw flour;
(9) A method for producing deep-fried food, comprising mixing the quality improver according to (6) with raw material flour;
(10) The production method according to any one of (7) to (9), wherein a mixing ratio of the quality improver is 0.1 to 10 parts by weight with respect to 100 parts by weight of flour;
I will provide a.
酒粕を自己消化および／またはタンパク質分解酵素を用いて処理することにより、酒粕中に含有されるタンパク質が分解され、ペプチドやアミノ酸とともに糖類や脂肪酸などが遊離される。上記処理により、酒粕から遊離された糖類や脂肪酸などが穀粉中のデンプンの老化を防止するため、穀粉加工食品の保湿性を高くすることができる。加えて、上記処理により遊離されたペプチドやアミノ酸の作用により、食品の風味が向上する。また、食品の食感も向上する。そのうえ、本発明の品質改良剤は酒類の製造時の副産物である酒粕を原料とするため、安全で安価であり、天然由来の食品を求める近年の需要者間の要望にも適合するものである。 By treating the sake lees with autolysis and / or proteolytic enzymes, the protein contained in the sake lees is decomposed, and sugars, fatty acids and the like are released together with peptides and amino acids. By the said process, since saccharide | sugar, a fatty acid, etc. which were liberated from sake lees prevent aging of the starch in flour, the moisture retention property of flour processed food can be made high. In addition, the flavor of food is improved by the action of the peptides and amino acids released by the above treatment. In addition, the food texture is improved. In addition, since the quality improver of the present invention is made from sake lees, which are a by-product during the production of alcoholic beverages, it is safe and inexpensive, and also meets the demands of recent consumers who demand naturally derived foods. .
本発明者らは、酒粕を自己消化および／またはタンパク質分解酵素を用いて処理し、次いでタンパク質分解酵素を加熱失活させた処理物を、穀粉加工食品や澱粉加工品の品質改良剤として用いることができることを見出した。したがって、本発明は、１の態様において、穀粉加工食品および澱粉加工食品の品質改良剤を提供する。本発明の品質改良剤は、いずれの穀粉加工食品および澱粉加工食品にも適用することができる。これらの加工食品の例として、小麦、大麦、米、とうもろこし、そばのごとき穀物類、ジャガイモ、サツマイモのごとき芋類、ならびに空豆や小豆のごとき豆類などを主な原料とする加工食品が挙げられる。本発明の品質改良剤は、好ましくは小麦粉加工食品に用いられる。小麦粉加工食品の例として、パン類、麺類、ビスケット、クッキー、ケーキ、まんじゅう、蒸しパン、ドーナッツ、てんぷら、フリッター、餃子、シュウマイ、ワンタン、たこ焼き、お好み焼きなどが挙げられる。また、揚げ物の衣、餃子、シュウマイおよびワンタンなどの皮、お好み焼きおよびたこ焼きなどの製造に用いるプレミックス粉なども本発明の小麦粉加工食品に含まれる。 The present inventors use a processed product obtained by treating sake lees with self-digestion and / or proteolytic enzymes and then heat-inactivating the proteolytic enzymes as a quality improver for processed flour foods and processed starch products. I found out that I can. Therefore, in one aspect, the present invention provides a quality improver for processed flour foods and processed starch foods. The quality improving agent of the present invention can be applied to any processed flour food and processed starch food. Examples of these processed foods include wheat, barley, rice, corn, buckwheat cereals, potatoes, sweet potatoes such as sweet potatoes, and processed foods mainly made from beans such as empty beans and red beans. The quality improver of the present invention is preferably used for processed flour foods. Examples of processed flour foods include breads, noodles, biscuits, cookies, cakes, manju, steamed bread, donuts, tempura, fritters, dumplings, shumai, wonton, takoyaki and okonomiyaki. In addition, fried food garments, dumplings, skins such as Shumai and Wonton, premixed flour used in the production of okonomiyaki and takoyaki, and the like are also included in the processed wheat flour of the present invention.
より好ましくは、本発明の品質改良剤はパン類、特に食感や風味が重視される食パンやハンバーガー用のバンズの製造に用いられる。またより好ましくは、本発明の品質改良剤は揚げ物、特に食感や風味が重視されるてんぷらの製造に用いられる。 More preferably, the quality improving agent of the present invention is used in the manufacture of breads, in particular, breads for hamburgers and breads where food texture and flavor are important. More preferably, the quality improver of the present invention is used for the production of deep-fried foods, particularly tempura where food texture and flavor are important.
本発明の品質改良剤は、加工食品の老化防止剤、保湿剤、固化防止剤、食感改良剤、風味改良剤などとして使用することができる。本発明の品質改良剤は、酒粕から遊離された糖類や脂肪酸などが穀粉中のデンプンの老化を防止するため、老化防止剤、保湿剤として利用できる。本発明の品質改良剤は、加工食品に混合することにより固化を防止することもできる。また、本発明の品質改良剤は食感改良剤として利用できる。さらに、本発明の品質改良剤は、多種のアミノ酸、特に、旨味成分と言われるアスパラギン酸やグルタミン酸を多く含み、加工食品に旨味を与えることができるので、風味改良剤として利用することもできる。 The quality improving agent of the present invention can be used as an anti-aging agent, moisturizing agent, anti-caking agent, texture improving agent, flavor improving agent and the like of processed foods. The quality improving agent of the present invention can be used as an anti-aging agent and a moisturizing agent because sugars and fatty acids released from sake lees prevent aging of starch in flour. The quality improver of the present invention can also prevent solidification by mixing with processed foods. Moreover, the quality improving agent of this invention can be utilized as a food texture improving agent. Furthermore, since the quality improver of the present invention contains a large amount of various amino acids, particularly aspartic acid and glutamic acid, which are said to be umami components, and can impart umami to processed foods, it can also be used as a flavor improver.
老化防止剤としての効果は、一般に、一定条件下でのアミラーゼ消化液のブリックス（Ｂｒｉｘ）の変化を指標とすることができる。ブリックスとは、溶液１００ｇ中に含まれるショ糖のグラム量を表すものであり、屈折計で測定できる。保湿剤としての効果は、一般に、加工食品に含まれる水分含量を指標とすることができる。 In general, the effect as an anti-aging agent can be indicated by a change in Brix of amylase digestive fluid under a certain condition. Brix represents the gram amount of sucrose contained in 100 g of a solution and can be measured with a refractometer. In general, the effect as a humectant can be based on the water content contained in the processed food.
本発明の品質改良剤は、酒粕を（ｉ）自己消化および／またはタンパク質分解酵素を用いて処理し、次いで（ｉｉ）この処理物を加熱する工程により製造されることを特徴とする。本発明に用いる酒粕はいかなる種類の酒粕であってもよい。ここで、本明細書における「酒粕」とは、清酒を含め、あらゆる種類の酒粕を包含し、例えば、味醂粕、焼酎粕、モルト粕、ビール粕、ワイン粕、ウイスキー粕などの粕も含まれるものとする。清酒の酒粕を用いる場合、一般的な蒸米仕込みの酒粕でもよいが、タンパク質含量の多い液化仕込みの酒粕が望ましい。また、本発明において、前記酒粕のいずれか１種、あるいは２種またはそれ以上を混合したものを「酒粕」として用いることもでき、例えば、清酒の酒粕の他に、味醂の副産物である味醂粕を用いる、あるいは清酒の酒粕と味醂粕を混合して用いることもできる。 The quality improver of the present invention is characterized by being produced by a process of treating sake lees with (i) self-digesting and / or proteolytic enzymes and then (ii) heating the treated product. The sake lees used in the present invention may be any kind of sake lees. Here, “sake lees” in this specification includes all types of sake lees including sake, and examples include miso, shochu, malt lees, beer lees, wine lees, and whiskey lees. Shall. When using sake brewer's sake lees, ordinary brewed rice lees may be used, but liquor brewers with a high protein content are desirable. In the present invention, any one of the above-mentioned sake lees, or a mixture of two or more thereof can be used as “sake lees”, for example, miso as a by-product of miso in addition to sake lees. Or a mixture of sake sake miso and miso.
本発明の品質改良剤の製造で用いられる処理工程（ｉ）は、酒粕の自己消化を用いて行うことができる。本発明でいう自己消化とは、自身が持つ酵素により自身が分解することであり、清酒の酒粕を用いる場合、清酒モロミ中で麹菌の産生した酵素類が圧搾後の酒粕中に残存しているので、加熱することにより残存アミラーゼ類やプロテアーゼ類などが作用して、酒粕に残っている糖質やタンパク質が分解することである。本発明における自己消化の条件、例えば、溶媒の種類、酒粕の濃度、処理時間および温度などは、当業者が適宜設定・変更することができる。例えば、本発明における自己消化は、酒粕を水に溶解させ、酵素の作用に適した温度、例えば、約３０℃〜約６０℃、好ましくは約４０℃〜約５５℃に加温することにより行うことができる。新鮮な酒粕であれば、水で溶いてタンパク質分解酵素の至適温度である約４５℃〜約５５℃に加温するだけで、酒粕中に残存するタンパク質分解酵素により、自己消化させることができる。自己消化を行う場合、酒粕が新鮮である程酵素の失活が少ないため好ましい。自己消化の時間は約３０分〜約５時間、好ましくは約１時間〜約３時間とすることが望ましい。酒粕として焼酎粕やウイスキー粕などの蒸留酒の粕を用いる場合、蒸留時の加熱によりタンパク質分解酵素が失活しているため、自己消化させることができず、プロテアーゼ剤を用いて処理する必要がある。 The process step (i) used in the production of the quality improver of the present invention can be performed using the self-digestion of sake lees. The self-digestion referred to in the present invention means that the enzyme itself is decomposed by its own enzyme, and when using sake sake lees, enzymes produced by koji molds remain in the sake lees after squeezing. Therefore, when heated, residual amylases, proteases, and the like act to decompose sugars and proteins remaining in the sake lees. The conditions for self-digestion in the present invention, such as the type of solvent, the concentration of sake lees, the treatment time and temperature, can be appropriately set and changed by those skilled in the art. For example, autolysis in the present invention is performed by dissolving sake lees in water and heating to a temperature suitable for the action of the enzyme, for example, about 30 ° C. to about 60 ° C., preferably about 40 ° C. to about 55 ° C. be able to. If it is fresh sake lees, it can be self-digested by proteolytic enzymes remaining in the sake lees just by dissolving in water and heating to about 45 ° C. to about 55 ° C., which is the optimal temperature for proteolytic enzymes. . When performing autolysis, the fresher the sake lees, the less the enzyme is deactivated, which is preferable. The self-digestion time is desirably about 30 minutes to about 5 hours, preferably about 1 hour to about 3 hours. When using sake lees such as shochu and whiskey lees as sake lees, the protease cannot be digested due to the inactivation of the proteolytic enzyme due to heating during distillation, and it is necessary to treat with a protease agent. is there.
さらに、本発明の品質改良剤の製造で用いられる処理工程（ｉ）は、上述のごとき自己消化と組み合わせて、あるいは代えて、タンパク質分解酵素を用いて行うことができる。より効率的に酒粕中のタンパク質を分解するためには、タンパク質分解酵素を用いることが望ましい。本発明で用いられるタンパク質分解酵素は、タンパク質をポリペプチドまたはさらに低分子に分解する活性、すなわちペプチド結合加水分解活性を有していれば、いかなる種類の酵素またはそれを主体とするものであってもよい。本発明で用いられるタンパク質分解酵素として、市販されている一般的なプロテアーゼ剤を用いてもよく、市販のプロテーゼ剤として、アスペルギルス・オリゼ由来の酵素またはそれを主体とするものが好ましく、例えば、プロテアーゼＭアマノＧ（天野エンザイム社）などが挙げられる。また、本発明で用いられるタンパク質分解酵素として、麹菌などの菌そのもの、あるいは麹菌などの各種菌から単離・精製された酵素またはそれを主体とするものを用いることもできる。本発明で用いられる酵素処理の条件は、製造工程の効率から、約４０℃〜約６０℃、好ましくは約４５℃〜約５５℃において約３０分〜約５時間、好ましくは約１時間〜約３時間であることが望ましいが、酵素の種類、量および活性効率などの各種因子を考慮して適宜設定・変更することができる。 Furthermore, the process step (i) used in the production of the quality improver of the present invention can be performed using a proteolytic enzyme in combination with or in place of the autolysis as described above. In order to decompose proteins in sake lees more efficiently, it is desirable to use a proteolytic enzyme. The proteolytic enzyme used in the present invention is any kind of enzyme or a substance mainly composed of the enzyme as long as it has an activity of degrading a protein into a polypeptide or a further small molecule, that is, a peptide bond hydrolyzing activity. Also good. As the proteolytic enzyme used in the present invention, a commercially available general protease agent may be used. As the commercially available prosthetic agent, an enzyme derived from Aspergillus oryzae or a substance mainly composed thereof is preferable. M Amano G (Amano Enzyme) and the like. In addition, as the proteolytic enzyme used in the present invention, a bacterium such as koji mold itself, an enzyme isolated and purified from various bacteria such as koji mold, or a substance mainly composed thereof can be used. The conditions for the enzyme treatment used in the present invention are about 40 ° C. to about 60 ° C., preferably about 45 ° C. to about 55 ° C., about 30 minutes to about 5 hours, preferably about 1 hour to about 50 ° C., because of the efficiency of the production process. Although 3 hours is desirable, it can be set and changed as appropriate in consideration of various factors such as the type, amount, and activity efficiency of the enzyme.
本発明の品質改良剤の製造には、上記の処理工程により得られた処理物を加熱する工程（ｉｉ）を含む。上記処理工程（ｉ）の後に残存するタンパク質分解酵素がパンなどの加工食品の製造中にグルテンなどを分解してしまうため、これらのタンパク質分解酵素を完全に失活させることが望ましい。このため、加熱工程（ｉｉ）は本発明に必須である。本発明で用いられる加熱の条件は、酵素を失活できる温度や時間であればいかなる条件であってもよい。望ましくは、上記処理物の中心部が約８０℃以上に達するように加熱することであるが、当業者が温度や時間などの条件を適宜決定・変更することができる。 The production of the quality improver of the present invention includes a step (ii) of heating the treated product obtained by the above treatment step. Since the proteolytic enzymes remaining after the treatment step (i) degrade gluten and the like during the production of processed foods such as bread, it is desirable to completely deactivate these proteolytic enzymes. For this reason, heating process (ii) is essential for this invention. The heating conditions used in the present invention may be any conditions as long as the temperature and time allow the enzyme to be inactivated. Desirably, heating is performed so that the central portion of the processed product reaches about 80 ° C. or higher, but those skilled in the art can appropriately determine and change conditions such as temperature and time.
本発明の品質改良剤は、液体、半固体、固体いずれの形状として用いてもよく、液剤、懸濁液、粉末、顆粒、ペーストなどの形態が可能である。これらの形態には、溶解、撹拌、混合、粉砕、スプレードライおよび凍結乾燥などの一般的な手法を用いて調製することができる。本発明の品質改良剤の特に好ましい形態は粉末である。粉末は保存性、取扱性に優れ、また不可飲処理を必要としない。 The quality improver of the present invention may be used in any form of liquid, semi-solid, and solid, and can be in the form of liquid, suspension, powder, granule, paste and the like. These forms can be prepared using common techniques such as dissolution, stirring, mixing, grinding, spray drying and lyophilization. A particularly preferred form of the quality improver of the present invention is a powder. The powder has excellent storage and handling properties and does not require non-drinking treatment.
本発明の品質改良剤は、加工食品に単独で混合されてもよく、あるいはその他の公知の添加剤と一緒に混合されてもよい。例えば、老化防止剤、保湿剤、乳化剤、増粘剤、酸化防止剤、酸味料、調味料などの食品添加物と一緒に混合されてもよい。 The quality improver of the present invention may be mixed alone with the processed food, or may be mixed with other known additives. For example, you may mix with food additives, such as anti-aging agent, a moisturizer, an emulsifier, a thickener, antioxidant, a sour agent, a seasoning.
本発明の品質改良剤は、加工食品に対していずれの割合で配合されてもよい。本発明の品質改良剤の小麦粉加工食品への添加量は、配合する小麦粉１００重量部に対して、例えば、約０．０１〜約５０重量部の範囲であってもよい。好ましい添加量の範囲は約０．１〜約２０重量部、約０．１〜約１０重量部、約０．５〜約５重量部、約０．５〜約２．５重量部などである。 The quality improving agent of this invention may be mix | blended in any ratio with respect to processed food. The amount of the quality improver of the present invention added to the processed flour food may be, for example, in the range of about 0.01 to about 50 parts by weight with respect to 100 parts by weight of the flour to be blended. Preferred addition ranges are about 0.1 to about 20 parts by weight, about 0.1 to about 10 parts by weight, about 0.5 to about 5 parts by weight, about 0.5 to about 2.5 parts by weight, and the like. .
本発明は、別の態様において、本発明の品質改良剤を原料小麦粉に混合することを特徴とする、小麦粉加工食品の製造方法を提供する。 In another aspect, the present invention provides a method for producing a processed flour food, characterized in that the quality improver of the present invention is mixed with raw flour.
本発明は、さらに別の態様において、本発明の品質改良剤を原料小麦粉に混合することを特徴とする、パンの製造方法を提供する。本明細書におけるパンとは、小麦粉を加工して製造されるパン類全般を指し、例えば、食パン、菓子パン、バラエティーブレッド、バターロール、ソフトロール、ハードロール、スイートロール、デニッシュ、ペストリー、フランスパンなどが挙げられる。特に、食感や風味が重視される食パンやハンバーガー用のバンズの製造に使用することが効果的である。本発明の製造方法においては、本発明の品質改良剤を、パンの一般的な製造工程におけるいずれの工程で混合してもよい。パンを製造する場合には、通常は、パン生地に本発明の品質改良剤を混合し、次いで醗酵、焼成を行う。例えば、パン生地を中種法を用いて製造する場合、本発明の品質改良剤を中種生地および／または本捏生地に練り込むことによりパンを製造することができる。本発明の製造方法により食感がしっとりし、かつ旨味のあるパンを製造することができる。 In still another aspect, the present invention provides a method for producing bread, wherein the quality improver of the present invention is mixed with raw flour. Bread in this specification refers to all breads produced by processing flour, for example, bread, confectionery bread, variety bread, butter roll, soft roll, hard roll, sweet roll, Danish, pastry, French bread, etc. Is mentioned. In particular, it is effective to use for the production of buns for bread and hamburgers where the texture and flavor are important. In the production method of the present invention, the quality improver of the present invention may be mixed in any step in a general bread production process. When manufacturing bread, the quality improver of the present invention is usually mixed with bread dough, followed by fermentation and baking. For example, when bread dough is produced using the medium seed method, bread can be produced by kneading the quality improver of the present invention into the medium seed dough and / or the main meal dough. With the production method of the present invention, it is possible to produce a bread having a moist texture and umami.
本発明は、さらに別の態様において、本発明の品質改良剤を原料小麦粉に混合することを特徴とする、揚げ物の製造方法を提供する。本明細書における揚げ物とは、小麦粉を加工して製造される揚げ物全般を指し、例えば、ドーナッツ、天ぷら、フリッターなどが挙げられる。特に、食感や風味が重視されるてんぷらの製造に使用することが効果的である。本発明の製造方法においては、本発明の品質改良剤を、揚げ物の一般的な製造工程におけるいずれの工程で混合してもよい。てんぷらを製造する場合には、本発明の品質改良剤を原料小麦粉に混合したバッター液を調製し、該バッター液を含む原料をフライすることによりてんぷらを製造することができる。本発明の製造方法により、油っぽさの少ない、サクサクした食感に優れた揚げ物を製造することができる。 In yet another aspect, the present invention provides a method for producing deep-fried food, wherein the quality improver of the present invention is mixed with raw flour. The fried food in this specification refers to all the fried food manufactured by processing wheat flour, and examples thereof include donuts, tempura, and fritters. In particular, it is effective to use it for the production of tempura where the texture and flavor are important. In the production method of the present invention, the quality improver of the present invention may be mixed in any step in the general production process of fried food. When producing the tempura, the tempura can be produced by preparing a batter liquid in which the quality improver of the present invention is mixed with the raw material flour and frying the raw material containing the batter liquid. By the production method of the present invention, it is possible to produce a deep-fried food with less oiliness and excellent crispy texture.
また、本発明の製造方法における本発明の品質改良剤の添加量はいずれの範囲でもよく、小麦粉１００重量部に対して、例えば、約０．０１〜約５０重量部の範囲であってもよい。好ましい添加量の範囲は約０．１〜約２０重量部、約０．１〜約１０重量部、約０．５〜約５重量部、約０．５〜約２．５重量部などである。
In addition, the amount of the quality improver of the present invention added in the production method of the present invention may be in any range, for example, in the range of about 0.01 to about 50 parts by weight with respect to 100 parts by weight of flour. . Preferred addition ranges are about 0.1 to about 20 parts by weight, about 0.1 to about 10 parts by weight, about 0.5 to about 5 parts by weight, about 0.5 to about 2.5 parts by weight, and the like. .
本発明をさらに具体的に説明するため以下の実施例を示すが、本発明は実施例の範囲に限定されるものではない。 In order to describe the present invention more specifically, the following examples are shown, but the present invention is not limited to the scope of the examples.
酒粕の自己消化
新鮮な酒粕（大関社製）に１．８倍量の水を加え、５０℃または６０℃で、０時間、１時間または３時間インキュベートした後、遠心分離を行い上清のアミノ酸度を測定した結果を表１に示す。
（表１．酒粕を異なる時間および温度で自己消化させた後のアミノ酸度の測定結果）
５０℃で３時間の自己消化を行わせることにより上清のアミノ酸量が、自己消化なしの場合に比べて約２．５倍となった。しかし、酒粕の保存条件により残存プロテアーゼ活性が異なるため、アミノ酸量の増加にバラツキが出る可能性がある。
Self-digestion of sake lees Add 1.8 times the amount of water to fresh sake lees (manufactured by Ozekisha), and incubate at 50 ° C or 60 ° C for 0 hour, 1 hour or 3 hours. The results of measuring the degree are shown in Table 1.
(Table 1. Measurement results of amino acid content after self-digestion of sake lees at different times and temperatures)
By carrying out self-digestion at 50 ° C. for 3 hours, the amount of amino acids in the supernatant was about 2.5 times that in the case without autolysis. However, since the residual protease activity varies depending on the storage conditions of sake lees, there is a possibility that the increase in the amount of amino acids will vary.
品質改良剤の製造
酒粕（大関社製）に１．４倍量の水と不可飲処置のための食塩を加え、プロテアーゼ剤として「プロテアーゼＭアマノＧ」（天野エンザイム社製）を加えて５０℃、２時間処理した。容器に充填し、中心温度が８０℃以上に達するまでレトルト殺菌を行い、本発明の小麦粉加工食品の品質改良剤を得た。比較例として、自己消化もプロテアーゼ剤添加も行わなかった酒粕を用いた。分析値を表２に示す。
（表２．本発明の品質改良剤および比較例における成分分析の結果）
本発明のタンパク質分解酵素処理により、元の酒粕に比べて、アミノ酸量が２．５倍以上に増加している事が判る。
Manufacture of quality improver To sake lees ( manufactured by Ozeki), add 1.4 times the amount of water and salt for non-drinking, and add “Protease M Amano G” (manufactured by Amano Enzyme) as a protease agent at 50 ° C. Treated for 2 hours. The container was filled, and retort sterilization was performed until the center temperature reached 80 ° C. or higher to obtain the quality improving agent for processed wheat flour of the present invention. As a comparative example, sake lees that were not subjected to autolysis or addition of a protease agent were used. The analytical values are shown in Table 2.
(Table 2. Results of component analysis in quality improver of the present invention and comparative example)
It can be seen that the amount of amino acids increased by 2.5 times or more by the proteolytic enzyme treatment of the present invention compared to the original sake lees.
食パンの製造
強力粉（スーパーキング、日清製粉社製）１７５ｇに、イースト７ｇ、砂糖１７．５ｇ、水２２８ｇおよび、実施例２で得られた本発明の品質改良剤７ｇ（小麦粉総重量の２％）を添加し、５分間混捏して中種とした。この中種に、さらに強力粉（スーパーキング、日清製粉社製）１７５ｇと食塩７ｇを入れ、１５分間混捏した。次に、ショートニング１７．５ｇを添加して１０分間混捏し、３０分間のフロアタイムを取り、分割丸目の後２０分間のベンチタイムをとった。整形、型詰し、３０分間ホイロで醗酵させ、２００℃で３５分間焼成して食パンを得た。比較例のため、本発明の品質改良剤を添加しないこと以外は、同様の方法の食パンも試験的に作った。
Production of bread bread 175 g of strong flour (Super King, Nisshin Flour Milling), 7 g of yeast, 17.5 g of sugar, 228 g of water, and 7 g of the quality improver of the present invention obtained in Example 2 (2% of the total weight of flour) ) Was added and mixed for 5 minutes to make a medium seed. To this medium seed, 175 g of strong powder (Super King, manufactured by Nisshin Flour Milling Co., Ltd.) and 7 g of sodium chloride were added and kneaded for 15 minutes. Next, 17.5 g of shortening was added and mixed for 10 minutes, a floor time of 30 minutes was taken, and a bench time of 20 minutes was taken after dividing rounds. After shaping, filling, and fermenting with a proofer for 30 minutes, baking was performed at 200 ° C. for 35 minutes to obtain bread. As a comparative example, a bread of the same method was also made experimentally except that the quality improver of the present invention was not added.
食パンの成分分析
得られた食パンの、耳の部分を取り除いた検体を秤量し、１０倍量の５％トリクロロ酢酸を加えて混合した。室温で時々かき混ぜながら抽出し、１時間後に遠心分離して上清液を得た。濾過後に液体クロマトグラフィー法により、アミノ酸組成を分析した結果を表３に示す。
（表３．本発明の品質改良剤を用いて製造した食パンおよび比較例の食パンにおけるアミノ酸組成の分析結果）
本発明の品質改良剤の添加により、パン中のアミノ酸含量が増加し、特に旨みに関与するアスパラギン酸やグルタミン酸等のアミノ酸が増えていた。
Component analysis of bread The specimens of the bread that had been removed from the ear were weighed, and 10 times the amount of 5% trichloroacetic acid was added and mixed. Extraction was performed with occasional stirring at room temperature, and centrifugation was performed after 1 hour to obtain a supernatant. Table 3 shows the results of analyzing the amino acid composition by liquid chromatography after filtration.
(Table 3. Analysis result of amino acid composition in bread produced using the quality improver of the present invention and bread of comparative example)
By adding the quality improver of the present invention, the amino acid content in bread increased, and amino acids such as aspartic acid and glutamic acid particularly related to umami increased.
食パンの官能試験
製パンの１日後、１９名のパネラーに対し、実施例３に記載する本発明の食パンと比較例の食パンを試食させ、好ましい方を選択させた結果を表４に示す。
（表４．本発明を用いて製造した食パンおよび比較例の食パンにおける官能試験の結果）
官能試験においても、本発明の食パンの方が「しっとりとしている」としたパネルが多く、総じて「しっとりとして旨みがある」という評価であった。
After one day of sensory test bread bread, to a panel of 19 people, shown by tasting bread bread and comparative examples of the present invention described in Example 3, the results obtained by selecting the preferred person in Table 4.
(Table 4. Results of sensory test on bread produced using the present invention and comparative bread)
Also in the sensory test, there were many panels that the bread of the present invention was “moist”, and the overall evaluation was “moist and delicious”.
長期保存後におけるパンの保湿と老化
さらに、製パン後、室温に放置した食パンの水分変化と、放置１週間後の消化性を調べた。比較例として、本発明の品質改良剤を添加しなかった際の分析値を表５に示す。
（表５．本発明を用いて製造した食パンおよび比較例の食パンを保存した後における水分および消化性の分析値）
本発明の品質改良剤は、食パンの保存中における水分を保持し、老化を抑制している事が明らかとなった。
Moisturizing and aging of bread after long-term storage In addition, the moisture content of bread left at room temperature after bread making and the digestibility after 1 week of standing were examined. As a comparative example, Table 5 shows analytical values when the quality improver of the present invention was not added.
(Table 5. Analytical values of moisture and digestibility after storage of bread produced using the present invention and comparative bread)
It has been clarified that the quality improver of the present invention retains moisture during storage of bread and suppresses aging.
粉末化品質改良剤の調製
酒粕（大関社製）６ｋｇを９．６Ｌの４０〜４５℃の水で溶解し、酵素剤（プロテアーゼＭ アマノＧ）６．７ｇを加えて、撹拌しながら５０℃で１時間、酵素反応させた。反応終了後、８０℃以上に温度を上げて、酵素を失活させた。このようにして得られた酵素反応物の固形分と同量のデキストリンを賦形剤として混合し、１８０℃の熱風中に霧状に放出してスプレードライを行い、水分含量３％の乾燥粉末品２．５ｋｇを得た。この乾燥粉末品のアルコール分は０．３％であり、１％未満であった。このため、不可飲処理のための食塩添加は不要であった。
Preparation of powdering quality improver 6 kg of sake lees (manufactured by Ozekisha) was dissolved in 9.6 L of water at 40 to 45 ° C., 6.7 g of enzyme agent (protease M Amano G) was added, and the mixture was stirred at 50 ° C. The enzyme reaction was carried out for 1 hour. After completion of the reaction, the temperature was raised to 80 ° C. or higher to deactivate the enzyme. Dextrin of the same amount as the solid content of the enzyme reaction product thus obtained is mixed as an excipient, sprayed into hot air at 180 ° C. and spray-dried, a dry powder with a moisture content of 3% 2.5 kg of product was obtained. The alcohol content of this dry powder product was 0.3%, which was less than 1%. For this reason, the addition of salt for non-drinking treatment was unnecessary.
てんぷら粉の調製
薄力小麦粉（日清製粉社製）２０ｇ、冷水３０ｍｌ、溶き卵１４ｇに、実施例２で得られた本発明の品質改良剤１ｇ（小麦粉重量の５％）または、実施例７で得られた本発明の品質改良剤０．５ｇ（小麦粉重量の２．５％）を加えてよく混合し、均一なバッター液を調製した。比較例として、本発明の品質改良剤を加えないバッター液も調製した。
Preparation of tempura flour To 20 g of weak wheat flour (Nisshin Flour Milling Co., Ltd.), 30 ml of cold water and 14 g of beaten egg, 1 g of the quality improver of the present invention obtained in Example 2 (5% of the weight of flour) or Example 7 0.5 g of the quality improver of the present invention obtained in (2.5% of the flour weight) was added and mixed well to prepare a uniform batter solution. As a comparative example, a batter solution without the quality improver of the present invention was also prepared.
てんぷら（天カス）の製造
シリンジでバッター液を２０ｍｌ吸い上げ、１７０℃の油に４０秒かけて滴下した。天カス同士が付着しないように時々かき混ぜながら、８０秒間フライした。実施例８で調製した３種類のバッター液について同様の操作を行った。得られた天カスは紙タオル上で１５分間油を切り、別の新しい紙タオルに移して、さらに１５分間油を切った。
20 ml of batter solution was sucked up with a tempura (stencil) manufacturing syringe and dropped into oil at 170 ° C. over 40 seconds. It was fried for 80 seconds with occasional stirring so that the tops do not adhere to each other. The same operation was performed on the three types of batter solutions prepared in Example 8. The resulting scum was oiled for 15 minutes on a paper towel, transferred to another new paper towel and oiled for an additional 15 minutes.
てんぷら（天カス）の分析
３種類のバッター液から得られた天カスについて、それぞれ天カスの重量を測定し、天カスの重量からバッターに含まれる固形分の重量を引いた値をバッター重量で割り、吸油率を求めた。その後、室温で３時間放置した天カスを１１名のパネラーに対し試食させた。官能検査はそれぞれ５点法で評価した。評価基準は以下の通り。
食感：１＝極めてサクサクしている、３＝少しサクサク感がのこっている、５＝極めてシンナリしている。
油っぽさ：１＝極めて油っぽくない、３＝やや油っぽくない、５＝極めて油っぽい。
総合品質：１＝良い、３＝普通、５＝悪い。
（表６．本発明の品質改良剤を用いて製造した天カスと用いないで製造した天カスにおける吸油率と官能試験の結果）
Texture: 1 = very crisp 3 = slightly crisp 5 = very crisp
Oily: 1 = not very oily 3 = not slightly oily 5 = very oily
Overall quality: 1 = good, 3 = normal, 5 = bad.
(Table 6. Oil absorption rate and results of sensory test for ceilings manufactured using the quality improver of the present invention and those not manufactured)
本発明の品質改良剤を添加したてんぷら（天カス）は、添加していない比較例に比べて、吸油率が低く、そのため食感がサクサクして、油っぽさが少ない、優れた品質を示した。 The tempura added with the quality improver of the present invention has a low oil absorption compared to the comparative example without the addition, so the texture is crisp, less oily, and excellent quality. Indicated.
これらの結果から、本発明の小麦粉加工食品の品質改良剤は、パンの老化防止および保湿だけでなく、風味も向上させる事が出来る天然の食品素材であった。さらに、てんぷら粉に混ぜることにより、てんぷらの吸油率を低減して品質を向上させることが出来る天然の食品素材であった。 From these results, the quality improving agent for processed wheat foods of the present invention was a natural food material capable of improving not only bread aging prevention and moisture retention but also flavor. Furthermore, it was a natural food material capable of improving the quality by reducing the oil absorption rate of the tempura by mixing with the tempura powder.
本発明によると、天然物に由来する酒粕を用いることにより、小麦粉加工食品の老化を防止し、保湿性を高めることができるため、小麦粉加工食品の製造分野、特にパンや揚げ物の製造分野において利用可能である。 According to the present invention, by using sake lees derived from natural products, it is possible to prevent aging of wheat flour processed foods and enhance moisturizing properties, so that they are used in the field of manufacturing wheat flour processed foods, particularly in the field of bread and fried foods. Is possible.
Claims (10)
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Cited By (1)
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| JP2015097477A (en) * | 2013-11-18 | 2015-05-28 | 扶桑化学工業株式会社 | pH ADJUSTING AGENT COMPRISING DECOMPOSITION PRODUCT OF SAKE LEES |
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