JPWO2015152099A1 - パンその他穀物粉膨化食品の凝集性改善剤 - Google Patents
パンその他穀物粉膨化食品の凝集性改善剤 Download PDFInfo
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- JPWO2015152099A1 JPWO2015152099A1 JP2016511853A JP2016511853A JPWO2015152099A1 JP WO2015152099 A1 JPWO2015152099 A1 JP WO2015152099A1 JP 2016511853 A JP2016511853 A JP 2016511853A JP 2016511853 A JP2016511853 A JP 2016511853A JP WO2015152099 A1 JPWO2015152099 A1 JP WO2015152099A1
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- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
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- 229920001285 xanthan gum Polymers 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
パンその他穀物粉膨化食品の原料の穀物粉およびブランチングエンザイムを含む生地を得る工程
を含む、パンその他穀物粉膨化食品の製造方法である。
パンその他穀物粉膨化食品の原料の穀物粉およびブランチングエンザイムを含む生地を得る工程、
を含む。
上記凝集性改善剤、くちゃつき防止剤、口溶け向上剤、嚥下性向上剤またはケービング防止剤と、パンその他穀物粉膨化食品の原料の穀物粉とを含む生地を得る工程、および
該生地を加熱する工程
を含む。
BE(ゲオバチルス・ステアロサーモフィルス(Geobacillus stearothermophilus)由来BE、ナガセケムテックス株式会社製、製品名:デナチームBBR LIGHT)、
α−アミラーゼ(ナガセケムテックス株式会社製、製品名:デナチームSA−7)、
マルトジェニックアミラーゼ(ノボザイムズ社製、製品名:Novamyl conc.)、
グルカン 1,4−α−マルトテトラオヒドロラーゼ(ダニスコ社製、製品名:HPL G4)、
ホスホリパーゼ(ナガセケムテックス株式会社製、製品名:デナベイク RICH)、
乳化剤(グリセリンモノエステル製剤、理研ビタミン株式会社製、製品名:エマルジーMM−100)、
トレハロース(株式会社 林原製、製品名:トレハ)、
マルトース(株式会社 林原製、製品名:サンマルト)、
マルトトリオース(サンエイ糖化株式会社製、製品名:ピュアトースP)
直鎖オリゴ糖(三菱化学フーズ株式会社製、製品名:オリゴトース)、
粉末マルチトール(三菱商事フードテック株式会社、製品名:アマルティMR)、
オリゴ糖還元物(三菱商事フードテック株式会社製、製品名:PO−40)、
アルギン酸エステル(アルギン酸プロピレングリコールエステル、株式会社キミカ製、製品名:昆布酸501)、
卵殻カルシウム(キユーピータマゴ株式会社製、製品名:卵カルシウム)。
ミキサー(株式会社愛工舎製作所製:MT−20)を使用し、70%の粉と酵母をミキシングし、一次発酵を行った(28℃、湿度75%、4時間)。中種発酵終了後、他の材料を合わせて捏ね上げ、フロアタイムをとった(20分)。生地を216gずつに分割し、丸めてベンチタイム(20分)をとったのち、モルダー(株式会社コトブキベーキングマシン製)でガス抜き・成形した。1.5斤の食パン型に3個の生地を詰め、最終発酵(38℃、湿度85%、50分)を行った後、オーブンで40分間焼成した(上火200℃、下火210℃)。なお、酵素を添加する場合には中種に加えた。
ミキサー(株式会社愛工舎製作所製:MT−20)を使用し、27℃で生地を捏上げ、一次発酵を行った(28℃、湿度80%、60分)。一次発酵終了後、生地を216gずつに分割し、丸めてベンチタイム(20分)をとった後、モルダー(株式会社コトブキベーキングマシン製)でガス抜き・成形した。1.5斤の食パン型に3個の生地をつめ、二次発酵(38℃、湿度80%、55分)を行った後、オーブンで40分間焼成した(上火200℃、下火210℃)。
ミキサー(株式会社愛工舎製作所製:MT−20)を使用し、24℃で生地を捏上げ、一次発酵を行った(26℃、湿度75%、60分)。パンチ後、生地を平らに伸ばしてビニール袋に入れ、0℃で終夜冷却した。生地を216gずつに分割し、柔軟性が回復するまで生地を折り重ねた。丸めてベンチタイム(20分)をとった後、モルダー(株式会社愛工舎製作所製)でガス抜きを行い成形した。1.5斤の食パン型に3個の生地をつめ、二次発酵(32℃、湿度75%、90分)を行った後、オーブンで40分間焼成した(上火200℃、下火210℃)。
食パンをスライスし、クラムから3センチ角の立方体を切り出した。レオメーター(株式会社サン科学製)でNo.1(25mm円盤型)のアダプターを使用してクラムを15mm圧縮し、その応力を測定した。
食パンをスライスし、クラムから3センチ角の立方体を切り出した。レオメーター(株式会社サン科学製)でNo.1(25mm円盤型)のアダプターを使用してクラムの21mm圧縮を2回実施した。圧縮応力が示す波形の面積比(2回目の圧縮面積÷1回目の圧縮面積)を凝集性とした。
専門パネラー(8名)に、配合を伝えずにパンを食べてもらい、口溶け、凝集性(くちゃつき低減)および軽さを指標に、官能評価を実施した。評価はマイナス3からプラス3の7段階とした。
以下の配合(表4)にて、70%中種法(製パン方法1)で食パンを焼成し、焼成の翌日に、評価方法2に従い、食パンの凝集性を測定した。
以下の配合(表5)にて、標準ストレート法(製パン方法2)で食パンを焼成し、焼成の翌日に、評価方法2に従い、食パンの凝集性を測定した。
以下の配合(表6)にて、標準ストレート法(製パン方法2)で食パンを焼成した。
以下の配合(表7)にて、標準ストレート法(製パン方法2)で食パンを焼成した。
以下の配合(表8)にて、ストレート法(オーバーナイト)(製パン方法3)で食パンを焼成した。
以下の配合(表9)にて、標準ストレート法(製パン方法2)で食パンを焼成した。
オリゴ糖は、パンに添加することで老化抑制効果やしっとり感をもたらすことが知られている。その一方で、パンの凝集性を高めてしまうことも知られている。本試験では、オリゴ糖とBEとの併用の効果を検討した。
以下の配合(表11)にて、標準ストレート法(製パン方法2)で食パンを焼成した。
アルギン酸エステルおよび卵殻カルシウムは、パンのケービング(腰折れ)防止効果があることが知られている。本試験では、アルギン酸エステルおよび卵殻カルシウムと対比して、BEの凝集性改善効果を検討した。
Claims (10)
- ブランチングエンザイムを有効成分として含有する、パンその他穀物粉膨化食品の凝集性改善剤。
- 前記ブランチングエンザイムがゲオバチルス・ステアロサーモフィルス由来である、請求項1に記載の凝集性改善剤。
- α−アミラーゼ、マルトジェニックアミラーゼ、グルカン 1,4−α−マルトトリオヒドロラーゼ、グルカン 1,4−α−マルトテトラオヒドロラーゼ、ホスホリパーゼ、ガラクトリパーゼ、乳化剤、オリゴ糖、および糖アルコールからなる群より選択される少なくとも1つの成分をさらに含む、請求項1または2に記載の凝集性改善剤。
- 凝集性が改善されたパンその他穀物粉膨化食品を製造する方法であって、
パンその他穀物粉膨化食品の原料の穀物粉およびブランチングエンザイムを含む生地を得る工程
を含む、パンその他穀物粉膨化食品の製造方法。 - 前記生地を得る工程が、α−アミラーゼ、マルトジェニックアミラーゼ、グルカン 1,4−α−マルトトリオヒドロラーゼ、グルカン 1,4−α−マルトテトラオヒドロラーゼ、ホスホリパーゼ、ガラクトリパーゼ、乳化剤、オリゴ糖、および糖アルコールからなる群より選択される少なくとも1つの成分をさらに含む生地を得る工程である、請求項4に記載の製造方法。
- パンその他穀物粉膨化食品の凝集性改善処理方法であって、
パンその他穀物粉膨化食品の原料の穀物粉およびブランチングエンザイムを含む生地を得る工程、
を含む、方法。 - 請求項1から3のいずれかに記載の凝集性改善剤を含む、くちゃつき防止剤。
- 請求項1から3のいずれかに記載の凝集性改善剤を含む、口溶け向上剤。
- 請求項1から3のいずれかに記載の凝集性改善剤を含む、嚥下性向上剤。
- 請求項1から3のいずれかに記載の凝集性改善剤を含む、ケービング防止剤。
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JP6661117B2 (ja) * | 2016-02-15 | 2020-03-11 | 奥野製薬工業株式会社 | パン類品質改良剤およびそれを用いたパン類の製造方法 |
JP6661116B2 (ja) * | 2016-02-15 | 2020-03-11 | 奥野製薬工業株式会社 | パン類品質改良剤およびそれを用いたパン類の製造方法 |
JP7056586B2 (ja) * | 2017-02-17 | 2022-04-19 | 味の素株式会社 | 酵素を用いた湯種パンの製造方法 |
JPWO2019017312A1 (ja) * | 2017-07-18 | 2020-05-28 | 味の素株式会社 | ベーカリー食品の製造方法およびベーカリー食品用物性改質剤 |
JP7286959B2 (ja) * | 2017-12-05 | 2023-06-06 | 味の素株式会社 | 酵素を用いた澱粉含有食品の製造方法 |
CN109007563B (zh) * | 2018-07-05 | 2022-06-17 | 中国农业科学院农产品加工研究所 | 无麸质改良粉及其制备方法 |
JP7289622B2 (ja) * | 2018-09-26 | 2023-06-12 | 日清オイリオグループ株式会社 | 油脂組成物及び糖分解酵素の活性低下抑制方法 |
JP2020058318A (ja) * | 2018-10-12 | 2020-04-16 | 物産フードサイエンス株式会社 | ドウまたはドウ加熱食品における分枝酵素の新規用途 |
JP7354541B2 (ja) * | 2019-01-15 | 2023-10-03 | 味の素株式会社 | 穀類食品の製造方法および品質低下抑制方法、ならびに穀類食品の品質低下抑制剤 |
JP7278094B2 (ja) * | 2019-02-19 | 2023-05-19 | 物産フードサイエンス株式会社 | ドウまたはドウ加熱食品における分枝酵素の新規用途 |
JP7360843B2 (ja) * | 2019-08-16 | 2023-10-13 | オリエンタル酵母工業株式会社 | パン類用品質向上剤、パン類の製造方法およびパン類の品質向上方法 |
JP7380002B2 (ja) * | 2019-09-25 | 2023-11-15 | 日油株式会社 | 製パン用油脂組成物、製パン用穀粉生地、製パン用穀粉生地の製造方法 |
JP7451957B2 (ja) * | 2019-11-21 | 2024-03-19 | 日油株式会社 | 製パン用油脂組成物、製パン用穀粉生地、製パン用穀粉生地の製造方法 |
JP7503290B2 (ja) * | 2020-01-28 | 2024-06-20 | 清田産業株式会社 | 食品性能改良剤及びこれを用いた食品の製造方法 |
TW202133729A (zh) * | 2020-01-31 | 2021-09-16 | 日商J制油股份有限公司 | 烘焙食品用麵團之製造方法 |
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