WO2013154030A1 - Quality improving agent for breads, confectioneries, doughnuts, pies and chinese dumpling skins - Google Patents

Quality improving agent for breads, confectioneries, doughnuts, pies and chinese dumpling skins Download PDF

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Publication number
WO2013154030A1
WO2013154030A1 PCT/JP2013/060373 JP2013060373W WO2013154030A1 WO 2013154030 A1 WO2013154030 A1 WO 2013154030A1 JP 2013060373 W JP2013060373 W JP 2013060373W WO 2013154030 A1 WO2013154030 A1 WO 2013154030A1
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Prior art keywords
baking
baked
breads
glycine
monosaccharide
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PCT/JP2013/060373
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French (fr)
Japanese (ja)
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英輔 石原
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オリエンタル酵母工業株式会社
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Priority to CN201380019541.2A priority Critical patent/CN104244721A/en
Publication of WO2013154030A1 publication Critical patent/WO2013154030A1/en

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    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids

Definitions

  • the present invention relates to a quality improving agent for breads, confectionery, donuts, pies, Chinese hulls, and a method for improving the quality of breads, confectionery, donuts, pies, Chinese hulls using the same, etc. About.
  • the taste of bread is not only influenced by taste (taste factors), elasticity and moist feeling, but also by appearance factors such as shape, luster, grilled color and fried color. And if one of these elements is good, it doesn't feel delicious, but the balance of these elements is very important. The same can be said for the deliciousness of the skins such as crepes and cookies, donuts, pies, dumplings, shumai, spring rolls, Chinese buns, etc.
  • the grilling or fried color is highly preferred because it gives a crisp and crisp feel and has the effect of imparting a unique flavor.
  • the method of adjusting the baking conditions is considered to be the first method for imparting the baking color to the baking breads.
  • the baking time is simply increased or the baking temperature is increased, it is not preferable to burn (excess baking). Or baking unevenness, moisture loss increases and good texture (especially moist feeling) cannot be maintained sufficiently, and baking of strongly baked bread may cause skin peeling or cracking.
  • the condition setting is very difficult.
  • Patent Document 1 a method using acerola fruit or processed product thereof
  • Patent Document 2 Pentosanase and a method using one or more selected from lipase, glucoamylase, and hemicellulase
  • Patent Document 3 a method using a peeled wheat grain and / or a crushed wheat thereof
  • Patent Document 4 A method (Patent Document 4) of attaching a processing liquid containing fats and oils, cereal powder, and a swelling agent as active ingredients to a grilled surface is disclosed.
  • the present invention provides a preparation, method, and the like that can easily and efficiently improve at least one quality selected from breads, confectionery, donuts, pies, and Chinese husks, and have high safety.
  • the purpose is to do.
  • the present inventors have conducted intensive research and used glycine and a quality improver containing 5 monosaccharides and / or 6 monosaccharides as active ingredients in kneading into the dough.
  • Confectionery confectionery, donuts, pies, Chinese hulls, at least one quality improvement, in particular, baking and / or fried color promotion, baking and / or shortening fried time, baking and / or frying temperature reduction, baking And / or reduced moisture loss and improved texture in the frying process, baked frozen breads, per-baked (semi-baked) products with reduced peeling and cracking, improved texture by thinning the crust film of baked bread and crumb ratio
  • the inventors have found that at least one (or all) selected from the increase of the above can be achieved, and the present invention has been completed.
  • the embodiment of the present invention is as follows. (1) Breads, confectionery, donuts, pies characterized by containing glycine and 5 monosaccharides and / or 6 monosaccharides as active ingredients and used for kneading into dough , At least one quality improver selected from Chinese peels (gyoza skin, shumai skin, spring roll skin, etc.). (2) Breads, confectionery, donuts eaten after baking and / or frying process (especially, baking and / or frying process for 5 minutes or more, further 5 to 60 minutes, or 10 to 40 minutes), The agent according to (1), wherein at least one quality improvement selected from pies and Chinese hulls is improved.
  • the composition ratio of 5 monosaccharides and / or 6 monosaccharides is twice that of glycine (the ratio of 5 monosaccharides and / or 6 monosaccharides to glycine is 2: 1) and / or glycine 0 .05-2.5% (w / w: vs. flour) 5 monosaccharides and / or 6 monosaccharides 0.1-5.0% (w / w: vs.
  • Quality improvement includes baking and / or fried color imparting acceleration, baking and / or frying time reduction, baking and / or frying temperature reduction, moisture loss reduction and texture improvement in baking and / or frying process, baking and freezing (1) to (1) to (1) to (3), characterized in that breads and perbaked (semi-baked) products have at least one selected from peeling / cracking suppression, texture improvement by thinning the crust film, and increase in crumb ratio
  • Quality improvement is baked and / or fried color imparting acceleration, baking and / or frying time shortening, baking and / or frying temperature reduction, moisture loss reduction and texture improvement in baking and / or frying process, baking frozen (7) characterized in that it is at least one or more selected from the suppression of peeling and cracking of breads and per-baked (semi-baked) products, improvement in texture by thinning the crust film, and increase in the crumb ratio the method of.
  • a firing and / or frying step (preferably 5 minutes or more, further 5 to 60 minutes, or 10 to 40 minutes firing and / or frying step), (6) The method according to any one of (8) to (8).
  • the present invention during baking of dough for breads, confectionery, donuts, pies, Chinese hulls (especially those that are eaten after baking and / or frying for a certain time (for example, 5 minutes or more)) Coloring promotion (baking and / or fried color application promotion) or baking and / or shortening fried time, baking and / or reducing fried temperature, baking frozen breads, skin of perbaked (semi-baked) products Peeling and cracking can also be suppressed. Furthermore, the texture can be improved and the crumb ratio can be increased by thinning the crust film of the baked bread.
  • the obtained breads, confectionery, donuts, pies, and Chinese husks are also characterized by having a moist feeling and freshness with little water loss while being sufficiently colored. In addition, the production yield can be improved.
  • Example 1 The comparison of the bread-pan bottom manufactured in Example 1 is shown (drawing substitute photograph). From the left, there are additive-free products (basic conditions), additive-free products (low-temperature firing), sugar-modified products, improver-added products A, and improver-added products B. The measurement result with the color difference meter of the bread loave manufactured in Example 1 is shown. From the left, there are additive-free products (basic conditions), additive-free products (low-temperature firing), sugar-modified products, improver-added products A, and improver-added products B, and the vertical axis represents the L value (%) of the color difference meter. The measurement result with the color difference meter of the bread loave manufactured in Example 1 is shown.
  • the vertical axis represents the b value of the color difference meter
  • the horizontal axis represents the a value of the color difference meter
  • the white square mark indicates an additive-free product (basic conditions)
  • the white triangle mark indicates an additive-free product (low temperature firing)
  • the black circle mark indicates The sugar change product
  • the black square mark is the improver-added product A
  • the black triangle mark is the improver-added product B.
  • the crust peel comparison of the French bread manufactured in Example 2 is shown (drawing substitute photograph). The left is an additive-free product, and the right is the product of the present invention.
  • the comparison of the upper surface and cross section of the French bread manufactured in Example 2 is shown (drawing substitute photograph). The top is the additive-free product, and the bottom is the product of the present invention.
  • Example 3 The comparison of the bread-pan bottom and side surface which were manufactured in Example 3 is shown (drawing substitute photograph).
  • the left-hand photo is the bottom and the right-hand photo is the side.
  • additive-free firing 35 minutes, additive-free firing 28 minutes, and the product of the present invention (additive firing 28 minutes).
  • the measurement result with the color difference meter of the bread loaf manufactured in Example 3 is shown.
  • the vertical axis represents the L value (brightness) of the colorimeter between 0% (black) and 100% (white). Represents what has become.
  • the measurement result with the color difference meter of the bread loaf manufactured in Example 3 is shown.
  • the vertical axis represents the b value of the color difference meter
  • the horizontal axis represents the a value of the color difference meter
  • the black square mark represents the additive-free firing for 35 minutes
  • the black circle mark represents the additive-free firing for 28 minutes
  • the white square mark represents the product of the present invention (firing) 28 minutes).
  • the rheometer measurement result in the 1st day (D + 1) and 3rd day (D + 3) after manufacture of the bread produced in Example 3 is shown.
  • the vertical axis of the upper graph represents the force (g / cm 2 , hardness) applied when the bread crumb part is compressed by 50%
  • the vertical axis of the lower graph represents the force (g / cm 2 , moist feeling) that adheres when returning.
  • the white bar graph represents the additive-free firing for 35 minutes
  • the black bar graph represents the product of the present invention (firing 28 minutes).
  • the crumb and crust weight measurement result of the bread baked in Example 3 are shown.
  • the white portion represents the crumb weight
  • the black portion represents the crust weight
  • the left graph represents additive-free firing for 35 minutes
  • the right graph represents the product of the present invention (firing 28 minutes).
  • the vertical axis represents the glycine concentration (ppm)
  • the horizontal axis represents the fermentation time
  • the triangle mark indicates the additive-free product
  • the square mark indicates the product of the present invention.
  • glycine and 5 monosaccharides and / or 6 monosaccharides are used as active ingredients of at least one quality improver selected from breads, confectionery, donuts, pies, and Chinese hulls. use.
  • glycine refined products and synthetic products that have been subjected to certain purification can be used, but those that are commercially available as food materials or food additives can also be used. In that case, a product having a purity of a certain level or more (for example, 85% or more, preferably 90% or more, and further 95% or more) can be used, but glycine is a certain level or more (for example, 10% or more, preferably 20% or more). (Furthermore, 40% or more) Food materials such as amino acid mixtures, peptides, and protein hydrolysates may be used, and use of a mixture of amino acids and peptides other than glycine is not excluded.
  • a product having a purity of a certain level or more for example, 85% or more, preferably 90% or more, and further 95% or more
  • glycine is a certain level or more (for example, 10% or more, preferably 20% or more).
  • Food materials such as amino acid mixtures, peptides, and protein hydroly
  • 5-monosaccharide and / or 6-monosaccharide to be used include, but are not limited to, xylose, arabinose, ribose, glucose, galactose, fructose and the like. In particular, it is preferable to use xylose and / or glucose in terms of its effect and cost.
  • purified products and synthetic products that have been subjected to certain purification commercially available products with a certain level of purity or more that are commercially available as food materials, and the like can be used as appropriate.
  • glycine and the 5 monosaccharide and / or 6 monosaccharide in combination within a predetermined range.
  • glycine dough at a ratio of 0.05-0.5% (w / w: flour), 5 monosaccharides and / or 6 monosaccharides 0.1-1.0% (w / w: flour)
  • the composition ratio is such that it is kneaded into glycine, and in particular, it is designed such that 5 monosaccharides and / or 6 monos
  • the glycine and the 5 monosaccharide and / or 6 monosaccharide in the dough it is preferable to prepare these as a mixed preparation.
  • these components alone may be used as a formulation, or an auxiliary may be used as a formulation raw material that is not an active ingredient other than these components.
  • Salt, dextrin, etc. are illustrated as a preferable thing.
  • a method may be used in which the above glycine and 5-monosaccharide and / or 6-monosaccharide are not formulated and each component is separately added (kneaded) in a predetermined amount at the stage of dough production.
  • the food subject to quality improvement of the present invention is at least one selected from breads, confectionery, donuts, pies, and Chinese husks.
  • breads as breads, bread, French bread, roll bread, Sweet bread, scones, etc., crepes, cookies, tarts, pies, etc. as confectionery, fried donuts, baked donuts, yeast donuts, etc. as donuts, pies, millefeuille, etc. as Chinese skin Examples include dumpling skin, shumai skin, spring roll skin, and Chinese bun skin.
  • “baked” includes not only a normal baked product but also a per-baked (semi-baked) product.
  • the “quality improvement” in the present invention is not only promoted at least one baking and / or fried color imparting selected from breads, confectionery, donuts, pies, and Chinese peels, but is preferable.
  • the case where it means that the flavor, texture, and appearance are also kept good while giving a baked and / or fried color is also included.
  • baking and / or frying color promotion, baking and / or frying time shortening, baking and / or frying temperature reduction, moisture loss reduction and texture improvement in baking and / or frying process, baked frozen breads and perbake (half Baked) At least one or more selected from suppression of skin peeling and cracking of the product, improvement of texture by thinning the crust film of the baked bread (hard crust texture reduction) and increase of the crumb ratio (improvement of crumb removal), Or it may mean two or more, or even all.
  • dough baking of breads, confectionery, donuts, pies, Chinese hulls especially those that have undergone baking and / or frying for a certain period of time (for example, 5 minutes or more)).
  • Coloring promotion baking and / or fried color application promotion
  • baking and / or shortening of frying time baking and / or frying temperature reduction
  • baked frozen breads per-baked (semi-baked) product peeling control
  • the obtained breads, confectionery, donuts, pies, and Chinese husks are very tasty foods that are sufficiently baked and / or fried and have little moisture loss and are suitable for both texture and appearance. It is. Furthermore, the production yield of these products and processed products thereof (for example, bread crumbs) can be improved, and baked frozen breads and per-baked (semi-baked) products can be produced with a considerably baked color.
  • Formulation of Table 1 is a basic formulation (additive-free product), 7% of granulated sugar is changed to glucose fructose liquid sugar (Fujifract F50, Nippon Food Chemicals Co., Ltd.) 9% Improved product A with 0.1% glycine (refined product) added to medium, and 0.1% glycine and 0.2% xylose (refined product) added to medium modified compounded sugar
  • the additive-free product is in two types: the basic conditions listed in Table 1 (ordinary medium-sized bread production process / conditions) and the conditions in which the baking time is changed to 180 ° C. and 35 minutes from now on.
  • the crust peel can be prevented from peeling and cracking during freezing after baking of the bread, and the baking time can be shortened by about 20% while maintaining the baking color, and moisture loss can be reduced. It became clear that it could be reduced.
  • the product of the present invention has a good texture (stickiness, elongation, gas loss) compared to the additive-free product, and the burn-out rate is low (the product of the present invention is 23.3% of the additive-free product). 18.3%)
  • the bread weight after baking was heavier than the additive-free product (the additive-free product was 230 g, and the product of the present invention was 245 g).
  • Bread bread was produced under the conditions and conditions described in Table 4, additive-free baking 35 minutes, additive-free baking 28 minutes, glycine 0.09%, xylose 0.18% addition baking 28 minutes (product of the present invention). .
  • moisture content, weight, food texture, etc. were confirmed.
  • composition and conditions shown in Table 5 are the basic composition and basic conditions (additive-free product). From this composition and conditions, 0.09% glycine and 0.18% xylose are added, and the baking is performed at 180 ° C. for 30 minutes (the present invention). Product) and two types of bread were manufactured, and the quality was confirmed about each obtained bread and each bread crumb produced from this. Moreover, the frying was produced on the various conditions using each said bread crumb, and the quality was also confirmed.
  • the present invention product by adding the present invention product to the bread dough, even if the frying time is 30% or more shorter than that of the additive-free product, the same level of fried color can be imparted, and the ingredients ( It was clarified that the curry filling has a low water loss and a fresh texture as a whole.
  • the additive-free product, glycine 0.1%, and xylose 0.2% -added product were prepared under the same formulation and production conditions as in Example 1, and the amount of glycine during the dough fermentation was measured.
  • the present invention provides a preparation, method, and the like that can easily and efficiently improve at least one quality selected from breads, confectionery, donuts, pies, and Chinese husks, and have high safety.
  • the purpose is to do.
  • a quality improver comprising glycine and 5-monosaccharide and / or 6-monosaccharide as an active ingredient in kneading into the dough, from breads, confectionery, donuts, pies, Chinese peels
  • At least one quality improvement selected, in particular accelerating baking and / or fried color, shortening baking and / or frying time, reducing baking and / or frying temperature, reducing moisture loss and improving texture in baking and / or frying process At least one selected from the prevention of peeling and cracking of baked frozen breads and per-baked (semi-baked) products, improvement of texture by thinning the crust film of the baked breads, and increase of the crumb ratio.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
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Abstract

[Problem] To provide a highly safe preparation, method and the like whereby the qualities of at least one product selected from among breads, confectioneries, doughnuts, pies and Chinese dumpling skins can be easily and effectively improved. [Solution] A quality improving agent which comprises, as active ingredients, glycine and a pentose and/or a hexose. By kneading the quality improving agent into a dough, at least one quality improving effect can be exerted on at least one product selected from among breads, confectioneries, doughnuts, pies and Chinese dumpling skins, said quality improving effect being selected from, in particular: imparting a baked and/or fried brown color and promoting browning; shortening the baking and/or frying time; lowering the baking and/or frying temperature; reducing moisture loss in the baking and/or frying step and improving the texture; preventing skin-peeling and cracking in baked frozen breads or parbaked frozen products; and thinning the crust film of baked breads and thus improving the texture and increasing the crumb ratio.

Description

パン類、菓子類、ドーナツ類、パイ類、中華皮類の品質改良剤Quality improver for breads, confectionery, donuts, pies, and Chinese skins
　本発明は、パン類、菓子類、ドーナツ類、パイ類、中華皮類の品質改良剤、及び、これを用いたパン類、菓子類、ドーナツ類、パイ類、中華皮類の品質改良方法等に関する。 The present invention relates to a quality improving agent for breads, confectionery, donuts, pies, Chinese hulls, and a method for improving the quality of breads, confectionery, donuts, pies, Chinese hulls using the same, etc. About.
　パン類のおいしさには、味（味覚的要素）や弾力やしっとり感などの食感的要素だけでなく、形、光沢、焼き色又は揚げ色などの外観的要素も大きく影響する。そして、これらの要素のいずれかが良ければおいしいと感じるのではなく、これらの要素のバランスの良さが非常に重要である。この点は、クレープやクッキーなどの菓子類、ドーナツ類、パイ類、餃子、シュウマイ、春巻き、中華饅頭などの皮（中華皮類）のおいしさにもほぼ同様のことが言える。 The taste of bread is not only influenced by taste (taste factors), elasticity and moist feeling, but also by appearance factors such as shape, luster, grilled color and fried color. And if one of these elements is good, it doesn't feel delicious, but the balance of these elements is very important. The same can be said for the deliciousness of the skins such as crepes and cookies, donuts, pies, dumplings, shumai, spring rolls, Chinese buns, etc.
　特に、焼き又は揚げ色の付与については、こんがり感やパリパリ感がつくことから非常に好まれており、独特の風味も付与されるという効果もある。例えば、焼成パン類への焼き色付与は、焼成条件の調整を行う方法が第一に考えられるが、単に焼成時間を長くしたり焼成温度を高くするのでは、好ましくない焦げ付き（過剰な焼成）や焼成ムラがでる、水分ロスが多くなって良好な食感（特にしっとり感）が充分保たれない、焼成の強いパンを冷凍すると皮のはがれやひび割れが起こるなどの問題が発生する恐れがあり、その条件設定が非常に難しい。 In particular, the grilling or fried color is highly preferred because it gives a crisp and crisp feel and has the effect of imparting a unique flavor. For example, the method of adjusting the baking conditions is considered to be the first method for imparting the baking color to the baking breads. However, if the baking time is simply increased or the baking temperature is increased, it is not preferable to burn (excess baking). Or baking unevenness, moisture loss increases and good texture (especially moist feeling) cannot be maintained sufficiently, and baking of strongly baked bread may cause skin peeling or cracking. The condition setting is very difficult.
　したがって、焼成パン類の焼き色付与においては、焼成時間の延長や焼成温度の高温化をせずに（可能であれば、逆に焼成時間を短くしたり焼成温度を低くしたとしても）焼き色付与を促進することができる技術を用いることが望ましい。これは、揚げ工程により揚げ色を付与する製品についても同じことが言える。 Therefore, when adding baking color to baking breads, without increasing the baking time or increasing the baking temperature (if possible, even if the baking time is shortened or the baking temperature is lowered) It is desirable to use a technique that can promote the application. The same can be said for a product that imparts a deep-fried color in the frying process.
　従来技術としては、パン類では焼き色等を薄くする技術の開示が多く、焼き色等を好ましく促進する技術の開示はそれほど多くはないが、アセロラ果実又はその処理物を用いる方法（特許文献１）やペントサナーゼとさらにリパーゼ、グルコアミラーゼおよびヘミセルラーゼから選ばれる一種または二種以上を用いる方法（特許文献２）などが焼き色付与方法として開示されている。また、菓子類の均一な焼成方法としては、剥皮処理された小麦粒及び／又はその破砕小麦を用いる方法（特許文献３）などが、焼餃子の焼き色を均一且つ良好にする方法としては、油脂、穀物粉、及び膨張剤を有効成分とする加工液を焼き面に付着させる方法（特許文献４）などが開示されている。 As prior art, there are many disclosures of techniques for thinning baked color etc. in breads, and there are not so many disclosures of techniques that favorably promote baked color etc., but a method using acerola fruit or processed product thereof (Patent Document 1) ), Pentosanase and a method using one or more selected from lipase, glucoamylase, and hemicellulase (Patent Document 2) are disclosed as methods for imparting baked colors. In addition, as a uniform baking method for confectionery, a method using a peeled wheat grain and / or a crushed wheat thereof (Patent Document 3), etc. A method (Patent Document 4) of attaching a processing liquid containing fats and oils, cereal powder, and a swelling agent as active ingredients to a grilled surface is disclosed.
　しかし、これらは特にその効果や簡便性などの点で充分とは言えず、単純に生地に練り込み等を行うだけで品質改良（特に、焼き及び／又は揚げ色の良好な促進）ができる簡便且つ効率的な技術の開発が当業界において引き続き求められている。 However, these are not particularly satisfactory in terms of their effects and convenience, and can be improved simply by kneading into the dough, etc. (especially good promotion of baking and / or fried color). There is a continuing need in the industry for the development of efficient technologies.
特開２００１－２２４２９９号公報JP 2001-224299 A 特開２００１－２０４３７７号公報JP 2001-204377 A 特開２００５－０１３０３３号公報JP 2005-013033 A 特開２０１０－２３９８８４号公報JP 2010-239844 A
　本発明は、パン類、菓子類、ドーナツ類、パイ類、中華皮類から選ばれる少なくともひとつの品質改良を簡便且つ効率的にすることができ、且つ、安全性も高い製剤及び方法等を提供することを目的とする。 The present invention provides a preparation, method, and the like that can easily and efficiently improve at least one quality selected from breads, confectionery, donuts, pies, and Chinese husks, and have high safety. The purpose is to do.
　上記目的を達成するため、本発明者らは鋭意研究を行い、グリシン、及び、５単糖及び／又は６単糖を有効成分としてなる品質改良剤を生地への練り込みで用いることで、パン類、菓子類、ドーナツ類、パイ類、中華皮類から選ばれる少なくともひとつの品質改良、特に、焼き及び／又は揚げ色促進、焼成及び／又は揚げ時間短縮、焼成及び／又は揚げ温度低減、焼成及び／又は揚げ工程での水分ロス軽減及び食感向上、焼成冷凍パン類、パーベイク（半焼成）製品の皮はがれ・ひび割れ抑制、焼成パン類のクラスト膜を薄くすることによる食感改良及びクラム比率の増大から選ばれる少なくとも１以上（あるいは全て）をすることができることを見出し、本発明を完成するに至った。 In order to achieve the above-mentioned object, the present inventors have conducted intensive research and used glycine and a quality improver containing 5 monosaccharides and / or 6 monosaccharides as active ingredients in kneading into the dough. Confectionery, confectionery, donuts, pies, Chinese hulls, at least one quality improvement, in particular, baking and / or fried color promotion, baking and / or shortening fried time, baking and / or frying temperature reduction, baking And / or reduced moisture loss and improved texture in the frying process, baked frozen breads, per-baked (semi-baked) products with reduced peeling and cracking, improved texture by thinning the crust film of baked bread and crumb ratio The inventors have found that at least one (or all) selected from the increase of the above can be achieved, and the present invention has been completed.
　すなわち、本発明の実施形態は次のとおりである。
（１）グリシン、及び、５単糖及び／又は６単糖を有効成分として含有してなり、生地への練り込みで用いられることを特徴とする、パン類、菓子類、ドーナツ類、パイ類、中華皮類（餃子皮、シュウマイ皮、春巻皮など）から選ばれる少なくともひとつの品質改良剤。
（２）焼成及び／又は揚げ工程（特に、５分以上、さらには５～６０分、あるいは１０～４０分の焼成及び／又は揚げ工程）を経て食されるパン類、菓子類、ドーナツ類、パイ類、中華皮類から選ばれる少なくともひとつの品質改良をすることを特徴とする、（１）に記載の剤。
（３）５単糖及び／又は６単糖が、キシロース、アラビノース、リボース、グルコース、ガラクトース、フラクトースから選ばれる少なくとも１以上であることを特徴とする、（１）又は（２）に記載の剤。
（４）５単糖及び／又は６単糖がグリシンの２倍量（５単糖及び／又は６単糖とグリシンの比が２：１）の組成比としてなること、及び／又は、グリシン０．０５～２．５％（ｗ／ｗ：対粉）、５単糖及び／又は６単糖０．１～５．０％（ｗ／ｗ：対粉）の割合で生地に練り込まれるような組成比としてなることを特徴とする、（１）～（３）のいずれか１つに記載の剤。
（５）品質改良が、焼き及び／又は揚げ色付与促進、焼成及び／又は揚げ時間短縮、焼成及び／又は揚げ温度低減、焼成及び／又は揚げ工程での水分ロス軽減及び食感向上、焼成冷凍パン類、パーベイク（半焼成）製品の皮はがれ・ひび割れ抑制、クラスト膜を薄くすることによる食感改良及びクラム比率の増大から選ばれる少なくとも１以上であることを特徴とする、（１）～（４）のいずれか１つに記載の剤。
（６）グリシン、及び、５単糖及び／又は６単糖を生地に均一に練り込むことを特徴とする、パン類、又は、菓子類、又は、ドーナツ類、又は、パイ類、又は、中華皮類の製造方法。
（７）有効成分として、グリシン、及び、５単糖及び／又は６単糖を生地に均一に練り込むことを特徴とする、パン類、菓子類、ドーナツ類、パイ類、中華皮類から選ばれる少なくともひとつの品質改良方法。
（８）品質改良が、焼き及び／又は揚げ色付与促進、焼成及び／又は揚げ時間短縮、焼成及び／又は揚げ温度低減、焼成及び／又は揚げ工程での水分ロス軽減及び食感向上、焼成冷凍パン類、パーベイク（半焼成）製品の皮はがれ・ひび割れ抑制、クラスト膜を薄くすることによる食感改良及びクラム比率の増大から選ばれる少なくとも１以上であることを特徴とする、（７）に記載の方法。
（９）さらに、焼成及び／又は揚げ工程（好ましくは、５分以上、さらには５～６０分、あるいは１０～４０分の焼成及び／又は揚げ工程）を経ることを特徴とする、（６）～（８）のいずれか１つに記載の方法。
（１０）５単糖及び／又は６単糖が、キシロース、アラビノース、リボース、グルコース、ガラクトース、フラクトースから選ばれる少なくとも１以上であることを特徴とする、（６）～（９）のいずれか１つに記載の方法。
（１１）グリシン０．０５～２．５％（ｗ／ｗ：対粉）、５単糖及び／又は６単糖０．１～５．０％（ｗ／ｗ：対粉）の割合、及び／又は、５単糖及び／又は６単糖がグリシンの２倍量となるように生地に均一に練り込むことを特徴とする、（６）～（１０）のいずれか１つに記載の方法。 That is, the embodiment of the present invention is as follows.
(1) Breads, confectionery, donuts, pies characterized by containing glycine and 5 monosaccharides and / or 6 monosaccharides as active ingredients and used for kneading into dough , At least one quality improver selected from Chinese peels (gyoza skin, shumai skin, spring roll skin, etc.).
(2) Breads, confectionery, donuts eaten after baking and / or frying process (especially, baking and / or frying process for 5 minutes or more, further 5 to 60 minutes, or 10 to 40 minutes), The agent according to (1), wherein at least one quality improvement selected from pies and Chinese hulls is improved.
(3) The agent according to (1) or (2), wherein the 5 monosaccharide and / or 6 monosaccharide is at least one selected from xylose, arabinose, ribose, glucose, galactose, and fructose .
(4) The composition ratio of 5 monosaccharides and / or 6 monosaccharides is twice that of glycine (the ratio of 5 monosaccharides and / or 6 monosaccharides to glycine is 2: 1) and / or glycine 0 .05-2.5% (w / w: vs. flour) 5 monosaccharides and / or 6 monosaccharides 0.1-5.0% (w / w: vs. flour) The composition according to any one of (1) to (3), wherein the composition ratio is as follows.
(5) Quality improvement includes baking and / or fried color imparting acceleration, baking and / or frying time reduction, baking and / or frying temperature reduction, moisture loss reduction and texture improvement in baking and / or frying process, baking and freezing (1) to (1) to (1) to (3), characterized in that breads and perbaked (semi-baked) products have at least one selected from peeling / cracking suppression, texture improvement by thinning the crust film, and increase in crumb ratio The agent according to any one of 4).
(6) Bread, confectionery, donuts, pies, or Chinese, characterized by uniformly kneading glycine and 5 monosaccharides and / or 6 monosaccharides into dough A method for producing skins.
(7) As an active ingredient, selected from breads, confectionery, donuts, pies, and Chinese husks, characterized by uniformly kneading glycine and 5 monosaccharides and / or 6 monosaccharides into the dough At least one quality improvement method.
(8) Quality improvement is baked and / or fried color imparting acceleration, baking and / or frying time shortening, baking and / or frying temperature reduction, moisture loss reduction and texture improvement in baking and / or frying process, baking frozen (7) characterized in that it is at least one or more selected from the suppression of peeling and cracking of breads and per-baked (semi-baked) products, improvement in texture by thinning the crust film, and increase in the crumb ratio the method of.
(9) Further, a firing and / or frying step (preferably 5 minutes or more, further 5 to 60 minutes, or 10 to 40 minutes firing and / or frying step), (6) The method according to any one of (8) to (8).
(10) Any one of (6) to (9), wherein the 5 monosaccharide and / or 6 monosaccharide is at least one selected from xylose, arabinose, ribose, glucose, galactose, and fructose The method described in one.
(11) Glycine 0.05-2.5% (w / w: powder), 5 monosaccharide and / or 6 monosaccharide 0.1-5.0% (w / w: powder), and The method according to any one of (6) to (10), wherein kneading is carried out uniformly in the dough so that the monosaccharide and / or the monosaccharide and / or the monosaccharide is twice the amount of glycine .
　本発明によれば、パン類、菓子類、ドーナツ類、パイ類、中華皮類（特に、一定時間（例えば５分以上）焼成及び／又は揚げ工程を経て食されるもの）の生地焼成中の色付促進（焼き及び／又は揚げ色付与促進）あるいは焼成及び／又は揚げ時間の短縮、焼成及び／又は揚げ温度の低減をすることができ、焼成冷凍パン類、パーベイク（半焼成）製品の皮はがれ、ひび割れを抑制することもできる。さらには、焼成パン類のクラスト膜を薄くすることによる食感改良及びクラム比率の増大をすることもできる。そして、得られたパン類、菓子類、ドーナツ類、パイ類、中華皮類は、充分な色付きでありながら水分ロスが少なく、しっとり感や瑞々しさが向上していることも特徴である。また、これらの製造歩留まりを向上させることもできる。 According to the present invention, during baking of dough for breads, confectionery, donuts, pies, Chinese hulls (especially those that are eaten after baking and / or frying for a certain time (for example, 5 minutes or more)) Coloring promotion (baking and / or fried color application promotion) or baking and / or shortening fried time, baking and / or reducing fried temperature, baking frozen breads, skin of perbaked (semi-baked) products Peeling and cracking can also be suppressed. Furthermore, the texture can be improved and the crumb ratio can be increased by thinning the crust film of the baked bread. The obtained breads, confectionery, donuts, pies, and Chinese husks are also characterized by having a moist feeling and freshness with little water loss while being sufficiently colored. In addition, the production yield can be improved.
実施例１で製造した食パン底面の比較を示す（図面代用写真）。左より無添加品（基本条件）、無添加品（低温焼成）、糖変更品、改良剤添加品Ａ、改良剤添加品Ｂである。The comparison of the bread-pan bottom manufactured in Example 1 is shown (drawing substitute photograph). From the left, there are additive-free products (basic conditions), additive-free products (low-temperature firing), sugar-modified products, improver-added products A, and improver-added products B. 実施例１で製造した食パン底面の色差計での測定結果を示す。左より無添加品（基本条件）、無添加品（低温焼成）、糖変更品、改良剤添加品Ａ、改良剤添加品Ｂであり、縦軸は色差計のＬ値（％）を表す。The measurement result with the color difference meter of the bread loave manufactured in Example 1 is shown. From the left, there are additive-free products (basic conditions), additive-free products (low-temperature firing), sugar-modified products, improver-added products A, and improver-added products B, and the vertical axis represents the L value (%) of the color difference meter. 実施例１で製造した食パン底面の色差計での測定結果を示す。縦軸は色差計のｂ値を、横軸は色差計のａ値を表し、白抜き四角印は無添加品（基本条件）、白抜き三角印は無添加品（低温焼成）、黒丸印は糖変更品、黒四角印は改良剤添加品Ａ、黒三角印は改良剤添加品Ｂである。The measurement result with the color difference meter of the bread loave manufactured in Example 1 is shown. The vertical axis represents the b value of the color difference meter, the horizontal axis represents the a value of the color difference meter, the white square mark indicates an additive-free product (basic conditions), the white triangle mark indicates an additive-free product (low temperature firing), and the black circle mark indicates The sugar change product, the black square mark is the improver-added product A, and the black triangle mark is the improver-added product B. 実施例２で製造したフランスパンのクラスト皮比較を示す（図面代用写真）。左が無添加品、右が本発明品である。The crust peel comparison of the French bread manufactured in Example 2 is shown (drawing substitute photograph). The left is an additive-free product, and the right is the product of the present invention. 実施例２で製造したフランスパンの上面及び断面の比較を示す（図面代用写真）。上が無添加品、下が本発明品である。The comparison of the upper surface and cross section of the French bread manufactured in Example 2 is shown (drawing substitute photograph). The top is the additive-free product, and the bottom is the product of the present invention. 実施例３で製造した食パン底面及び側面の比較を示す（図面代用写真）。左側写真が底面、右側写真が側面であり、左より無添加焼成３５分、無添加焼成２８分、本発明品（添加焼成２８分）である。The comparison of the bread-pan bottom and side surface which were manufactured in Example 3 is shown (drawing substitute photograph). The left-hand photo is the bottom and the right-hand photo is the side. From the left, additive-free firing 35 minutes, additive-free firing 28 minutes, and the product of the present invention (additive firing 28 minutes). 実施例３で製造した食パン底面の色差計での測定結果を示す。左より無添加焼成３５分、無添加焼成２８分、本発明品（焼成２８分）であり、縦軸は色差計のＬ値（明度）を０％（黒）～１００％（白）で数値化したものを表す。The measurement result with the color difference meter of the bread loaf manufactured in Example 3 is shown. From left, additive-free firing 35 minutes, additive-free firing 28 minutes, the product of the present invention (firing 28 minutes), and the vertical axis represents the L value (brightness) of the colorimeter between 0% (black) and 100% (white). Represents what has become. 実施例３で製造した食パン底面の色差計での測定結果を示す。縦軸は色差計のｂ値を、横軸は色差計のａ値を表し、黒四角印は無添加焼成３５分、黒丸印は無添加焼成２８分、白抜き四角印は本発明品（焼成２８分）を表す。The measurement result with the color difference meter of the bread loaf manufactured in Example 3 is shown. The vertical axis represents the b value of the color difference meter, the horizontal axis represents the a value of the color difference meter, the black square mark represents the additive-free firing for 35 minutes, the black circle mark represents the additive-free firing for 28 minutes, and the white square mark represents the product of the present invention (firing) 28 minutes). 実施例３で製造した食パンの製造後１日目（Ｄ＋１）、３日目（Ｄ＋３）でのレオメーター測定結果を示す。上段グラフの縦軸は食パン・クラム部を５０％圧縮時にかかる力（ｇ／ｃｍ２、硬さ）を、下段グラフの縦軸は戻す時に粘着する力（ｇ／ｃｍ２、しっとり感）を表し、いずれも白抜き棒グラフは無添加焼成３５分、黒棒グラフは本発明品（焼成２８分）を表す。The rheometer measurement result in the 1st day (D + 1) and 3rd day (D + 3) after manufacture of the bread produced in Example 3 is shown. The vertical axis of the upper graph represents the force (g / cm 2 , hardness) applied when the bread crumb part is compressed by 50%, and the vertical axis of the lower graph represents the force (g / cm 2 , moist feeling) that adheres when returning. In both figures, the white bar graph represents the additive-free firing for 35 minutes, and the black bar graph represents the product of the present invention (firing 28 minutes). 実施例３で製造した食パンのクラム及びクラスト重量測定結果を示す。白抜きがクラム部重量を、黒部がクラスト部重量を表し、左側グラフは無添加焼成３５分、右側グラフは本発明品（焼成２８分）を表す。The crumb and crust weight measurement result of the bread baked in Example 3 are shown. The white portion represents the crumb weight, the black portion represents the crust weight, the left graph represents additive-free firing for 35 minutes, and the right graph represents the product of the present invention (firing 28 minutes). 実施例５で製造したパンの生地発酵中のグリシン濃度を示すグラフである。縦軸はグリシン濃度（ｐｐｍ）、横軸は発酵時間を表し、三角印が無添加品を、四角印が本発明品を示す。It is a graph which shows the glycine density | concentration during dough fermentation of the bread manufactured in Example 5. The vertical axis represents the glycine concentration (ppm), the horizontal axis represents the fermentation time, the triangle mark indicates the additive-free product, and the square mark indicates the product of the present invention.
　まず、本発明においては、グリシン、及び、５単糖及び／又は６単糖を、パン類、菓子類、ドーナツ類、パイ類、中華皮類から選ばれる少なくともひとつの品質改良剤の有効成分として使用する。 First, in the present invention, glycine and 5 monosaccharides and / or 6 monosaccharides are used as active ingredients of at least one quality improver selected from breads, confectionery, donuts, pies, and Chinese hulls. use.
　グリシンとしては、一定の精製が行われた精製品や合成品などを使用することができるが、食品素材または食品添加物として市販されているものも使用可能である。その際は、純度が一定以上（例えば８５％以上、好ましくは９０％以上、さらには９５％以上）のものを使用することができるが、グリシンを一定以上（例えば１０％以上、好ましくは２０％以上、さらには４０％以上）含有するアミノ酸混合物、ペプチド類、蛋白加水分解物などの食品素材を使用しても良く、グリシン以外のアミノ酸、ペプチド類が混在するものの使用を除外するものではない。 As the glycine, refined products and synthetic products that have been subjected to certain purification can be used, but those that are commercially available as food materials or food additives can also be used. In that case, a product having a purity of a certain level or more (for example, 85% or more, preferably 90% or more, and further 95% or more) can be used, but glycine is a certain level or more (for example, 10% or more, preferably 20% or more). (Furthermore, 40% or more) Food materials such as amino acid mixtures, peptides, and protein hydrolysates may be used, and use of a mixture of amino acids and peptides other than glycine is not excluded.
　使用する５単糖及び／又は６単糖としては、これに限定されるものではないが、キシロース、アラビノース、リボース、グルコース、ガラクトース、フラクトースなどを用いるのが例示される。特に、キシロース及び／又はグルコースを用いるのが、その効果やコストなどの面で好適である。これらは、一定の精製が行われた精製品や合成品、食品素材として市販されている純度が一定以上の市販品などを適宜使用できる。 Examples of 5-monosaccharide and / or 6-monosaccharide to be used include, but are not limited to, xylose, arabinose, ribose, glucose, galactose, fructose and the like. In particular, it is preferable to use xylose and / or glucose in terms of its effect and cost. As these, purified products and synthetic products that have been subjected to certain purification, commercially available products with a certain level of purity or more that are commercially available as food materials, and the like can be used as appropriate.
　さらに本発明では、上記グリシン、及び、５単糖及び／又は６単糖を所定の範囲の配合比で併用することが好ましい。具体的には、グリシン０．０５～２．５％（ｗ／ｗ：対粉）、５単糖及び／又は６単糖０．１～５．０％（ｗ／ｗ：対粉）の割合、あるいは、グリシン０．０５～１．０％（ｗ／ｗ：対粉）、５単糖及び／又は６単糖０．１～２．０％（ｗ／ｗ：対粉）の割合、さらに言えば、グリシン０．０５～０．５％（ｗ／ｗ：対粉）、５単糖及び／又は６単糖０．１～１．０％（ｗ／ｗ：対粉）の割合で生地に練り込まれるような組成比としてなることが好適であり、特に、５単糖及び／又は６単糖がグリシンより多くなるように設計される（より好適には、５単糖及び／又は６単糖がグリシンの２倍量（５単糖及び／又は６単糖とグリシンの比が２：１）組成比としてなる）ことが好ましい。 Furthermore, in the present invention, it is preferable to use the above glycine and the 5 monosaccharide and / or 6 monosaccharide in combination within a predetermined range. Specifically, a ratio of glycine 0.05-2.5% (w / w: powder), 5 monosaccharide and / or 6 monosaccharide 0.1-5.0% (w / w: powder) Or a ratio of glycine 0.05-1.0% (w / w: powder), 5 monosaccharide and / or 6 monosaccharide 0.1-2.0% (w / w: powder), Speaking, glycine dough at a ratio of 0.05-0.5% (w / w: flour), 5 monosaccharides and / or 6 monosaccharides 0.1-1.0% (w / w: flour) It is preferable that the composition ratio is such that it is kneaded into glycine, and in particular, it is designed such that 5 monosaccharides and / or 6 monosaccharides are larger than glycine (more preferably, 5 monosaccharides and / or 6 It is preferable that the monosaccharide is twice the amount of glycine (the ratio of 5 monosaccharide and / or 6 monosaccharide to glycine is 2: 1).
　本発明では、上記グリシン、及び、５単糖及び／又は６単糖を生地への練り込みで使用することが必要であるため、これらを混合製剤としておくのが好ましい。製剤化に際しては、これらの成分のみで製剤としても良いし、これらの成分以外に有効成分ではない製剤化原料として助剤を使用しても良い。製剤化の助剤としては特に限定はされないが、食塩、デキストリン等が好ましいものとして例示される。なお、上記グリシン、及び、５単糖及び／又は６単糖を製剤化せず、各成分を生地作製の段階で別々に所定量添加する（練り込む）方法を用いても差し支えない。 In the present invention, since it is necessary to use the glycine and the 5 monosaccharide and / or 6 monosaccharide in the dough, it is preferable to prepare these as a mixed preparation. In formulating, these components alone may be used as a formulation, or an auxiliary may be used as a formulation raw material that is not an active ingredient other than these components. Although it does not specifically limit as a preparation aid, Salt, dextrin, etc. are illustrated as a preferable thing. It should be noted that a method may be used in which the above glycine and 5-monosaccharide and / or 6-monosaccharide are not formulated and each component is separately added (kneaded) in a predetermined amount at the stage of dough production.
　本発明の品質改良対象となる食品はパン類、菓子類、ドーナツ類、パイ類、中華皮類から選ばれる少なくともひとつであるが、具体的には、パン類としては食パン、フランスパン、ロールパン、菓子パン、スコーンなどが、菓子類としてはクレープ、クッキー、タルト、パイなどが、ドーナツ類としては揚げドーナツ、焼きドーナツ、イーストドーナツなどが、パイ類としては、パイ、ミルフィーユなどが、中華皮類としては餃子の皮、シュウマイの皮、春巻きの皮、中華饅頭の皮などが例示される。これらは、いずれも加熱工程（主として焼成及び／又は揚げ工程）を経るものであることが特徴であり、特に一定時間（例えば５分以上、さらには５～６０分、あるいは１０～４０分、そしてさらに２０～４０分）の焼成及び／又は揚げ工程を経るものに対して好適な効果を奏する。なお、本発明において「焼成」とは、通常の焼成製品だけでなく、パーベイク（半焼成）製品も包含される。 The food subject to quality improvement of the present invention is at least one selected from breads, confectionery, donuts, pies, and Chinese husks. Specifically, as breads, bread, French bread, roll bread, Sweet bread, scones, etc., crepes, cookies, tarts, pies, etc. as confectionery, fried donuts, baked donuts, yeast donuts, etc. as donuts, pies, millefeuille, etc. as Chinese skin Examples include dumpling skin, shumai skin, spring roll skin, and Chinese bun skin. These are all characterized by being subjected to a heating process (mainly baking and / or frying process), and in particular, for a certain period of time (for example, 5 minutes or more, further 5 to 60 minutes, or 10 to 40 minutes, and Furthermore, it has a suitable effect for those that have undergone a baking and / or frying step of 20 to 40 minutes). In the present invention, “baked” includes not only a normal baked product but also a per-baked (semi-baked) product.
　また、本発明での「品質改良」とは、単にパン類、菓子類、ドーナツ類、パイ類、中華皮類から選ばれる少なくともひとつの焼き及び／又は揚げ色付与を促進するのみではなく、好ましい焼き及び／又は揚げ色を付与しながら風香味、食感、外観も良好に保つことを意味する場合も包含される。つまり、焼き及び／又は揚げ色促進、焼成及び／又は揚げ時間短縮、焼成及び／又は揚げ温度低減、焼成及び／又は揚げ工程での水分ロス軽減及び食感向上、焼成冷凍パン類やパーベイク（半焼成）製品の皮はがれ・ひび割れ抑制、焼成パン類のクラスト膜を薄くすることによる食感改良（クラストの硬い食感緩和）及びクラム比率の増大（クラム取れ高向上）から選ばれる少なくとも１以上、あるいは２以上、さらには全てを意味する場合もある。 In addition, the “quality improvement” in the present invention is not only promoted at least one baking and / or fried color imparting selected from breads, confectionery, donuts, pies, and Chinese peels, but is preferable. The case where it means that the flavor, texture, and appearance are also kept good while giving a baked and / or fried color is also included. In other words, baking and / or frying color promotion, baking and / or frying time shortening, baking and / or frying temperature reduction, moisture loss reduction and texture improvement in baking and / or frying process, baked frozen breads and perbake (half Baked) At least one or more selected from suppression of skin peeling and cracking of the product, improvement of texture by thinning the crust film of the baked bread (hard crust texture reduction) and increase of the crumb ratio (improvement of crumb removal), Or it may mean two or more, or even all.
　このようにして、本発明によれば、パン類、菓子類、ドーナツ類、パイ類、中華皮類（特に、一定時間（例えば５分以上）焼成及び／又は揚げ工程を経たもの）の生地焼成中の色付促進（焼き及び／又は揚げ色付与促進）、焼成及び／又は揚げ時間の短縮、焼成及び／又は揚げ温度の低減、焼成冷凍パン類、パーベイク（半焼成）製品の皮はがれ抑制、ひび割れ抑制、焼成パン類のクラスト膜を薄くすることによる食感改良及びクラム比率の増大をすることでき、特に焼成パン類においてはこれらを全て同時に達成することもできる。そして、得られたパン類、菓子類、ドーナツ類、パイ類、中華皮類は、充分な焼き及び／又は揚げ色でありながら水分ロスが少なく、食感及び外観のいずれも好適な非常においしいものである。さらに、これら製品やその加工品（例えばパン粉など）の製造歩留まりも向上させることができ、焼成冷凍パン類、パーベイク（半焼成）製品について焼き色がかなり付与したものを作製することもできる。 In this way, according to the present invention, dough baking of breads, confectionery, donuts, pies, Chinese hulls (especially those that have undergone baking and / or frying for a certain period of time (for example, 5 minutes or more)). Coloring promotion (baking and / or fried color application promotion), baking and / or shortening of frying time, baking and / or frying temperature reduction, baked frozen breads, per-baked (semi-baked) product peeling control, It is possible to suppress cracking, improve the texture by thinning the crust film of the baked bread, and increase the crumb ratio. In particular, these can be achieved simultaneously in the baked bread. And the obtained breads, confectionery, donuts, pies, and Chinese husks are very tasty foods that are sufficiently baked and / or fried and have little moisture loss and are suitable for both texture and appearance. It is. Furthermore, the production yield of these products and processed products thereof (for example, bread crumbs) can be improved, and baked frozen breads and per-baked (semi-baked) products can be produced with a considerably baked color.
　以下、本発明の実施例について述べるが、本発明はこれらの実施例のみに限定されるものではなく、本発明の技術的思想内においてこれらの様々な変形が可能である。 Hereinafter, examples of the present invention will be described. However, the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.
（食パン品質確認試験）
　各種条件で製造した食パンの品質を確認するため、以下の試験を実施した。 (Bread quality confirmation test)
In order to confirm the quality of bread produced under various conditions, the following tests were conducted.
　表１に記載の配合を基本配合（無添加品）とし、グラニュー糖７％をブドウ糖果糖液糖（フジフラクトＦ５０、日本食品化工株式会社製品）９％に変更した糖変更品、糖変更品の配合にグリシン（精製品）０．１％を中種で添加した改良剤添加品Ａ、糖変更品の配合にグリシン０．１％、キシロース（精製品）０．２％を中種で添加した改良剤添加品Ｂについて、無添加品は表１に記載の基本条件（通常の中種食パンの製造工程・条件）及びこれから焼成時間を１８０℃３５分に変更した条件の２種類で、他の３品については表１に記載の条件から焼成時間を１８０℃３５分に変更した条件で食パンを製造した。得られた食パンについて、目視及び色差計での測定による焼き色確認、水分、重量などを確認した。なお、本願実施例での％表示は、全て対粉（小麦粉）の重量％を示す。 Formulation of Table 1 is a basic formulation (additive-free product), 7% of granulated sugar is changed to glucose fructose liquid sugar (Fujifract F50, Nippon Food Chemicals Co., Ltd.) 9% Improved product A with 0.1% glycine (refined product) added to medium, and 0.1% glycine and 0.2% xylose (refined product) added to medium modified compounded sugar For additive-added product B, the additive-free product is in two types: the basic conditions listed in Table 1 (ordinary medium-sized bread production process / conditions) and the conditions in which the baking time is changed to 180 ° C. and 35 minutes from now on. For the product, bread was produced under the conditions described in Table 1 with the baking time changed to 180 ° C. for 35 minutes. About the obtained bread, the baked color confirmation, the water | moisture content, the weight, etc. by visual observation and the measurement with a color difference meter were confirmed. In addition,% display in this-application Example all shows the weight% of counter flour (flour).
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　結果を図１～３及び表２に示した。これらの結果からもわかるように、本発明品である改良剤添加品Ｂのパン生地への添加により、焼成温度を通常の中種食パンの製造条件より下げてもこれと同程度、同質の焼き色を付与させることができ、且つ、通常の中種食パン製造工程・条件で製造したものより水分ロスが少なくふっくら・しっとりした食パンが得られ、その製造歩留まりも良くなる（製品重量が上がる）ことが明らかとなった。 The results are shown in FIGS. 1 to 3 and Table 2. As can be seen from these results, by adding the improver-added product B, which is the product of the present invention, to the bread dough, even if the baking temperature is lowered from the production conditions of the normal medium-sized bread, the same degree of baking color. And can produce a fluffy and moist bread with less water loss than those produced in the normal medium bread making process and conditions, and the production yield can be improved (the product weight increases). It became clear.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
（焼成冷凍パン品質確認試験）
　焼成冷凍パンの品質を確認するため、以下の試験を実施した。 (Baking frozen bread quality confirmation test)
In order to confirm the quality of the baked frozen bread, the following tests were conducted.
　表３に記載の配合及び条件でフランスパンを作製した無添加品と、当該条件にグリシン０．０９％、キシロース０．１８％を添加して焼成時間を２６分から２０分に短縮して作製した本発明品について焼成後、及び、焼成冷凍後の品質等を確認した。 An additive-free product prepared from French bread with the composition and conditions shown in Table 3, and 0.09% glycine and 0.18% xylose were added to the conditions, and the baking time was reduced from 26 minutes to 20 minutes. The quality of the product of the present invention after firing and after firing and freezing was confirmed.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　結果を図４、５に示した。これらの結果からもわかるように、本発明によりパンの焼成後冷凍時におけるクラスト皮のはがれ、割れを抑制することができ、且つ、焼き色はそのままで焼成時間を約２割短縮でき水分ロスも少なくすることができることが明らかとなった。また、本発明品は、無添加品と比較して生地感（粘り、伸び、ガス抜け）が良好であり、焼減率も低く（無添加品が２３．３％に対して、本発明品が１８．３％）焼成後のパン重量が無添加品より重かった（無添加品が２３０ｇに対して、本発明品が２４５ｇ）。 The results are shown in FIGS. As can be seen from these results, according to the present invention, the crust peel can be prevented from peeling and cracking during freezing after baking of the bread, and the baking time can be shortened by about 20% while maintaining the baking color, and moisture loss can be reduced. It became clear that it could be reduced. In addition, the product of the present invention has a good texture (stickiness, elongation, gas loss) compared to the additive-free product, and the burn-out rate is low (the product of the present invention is 23.3% of the additive-free product). 18.3%) The bread weight after baking was heavier than the additive-free product (the additive-free product was 230 g, and the product of the present invention was 245 g).
（食パン焼成条件確認及び品質確認試験）
　各種焼成条件で製造した食パンの品質を確認するため、以下の試験を実施した。 (Bread baking condition confirmation and quality confirmation test)
In order to confirm the quality of bread produced under various baking conditions, the following tests were conducted.
　表４に記載の配合及び条件で、無添加焼成３５分、無添加焼成２８分、グリシン０．０９％、キシロース０．１８％添加焼成２８分（本発明品）の各条件で食パンを製造した。得られた食パンについて、目視、色差計及びレオメーターでの測定による焼き色確認、水分、重量、食感等を確認した。 Bread bread was produced under the conditions and conditions described in Table 4, additive-free baking 35 minutes, additive-free baking 28 minutes, glycine 0.09%, xylose 0.18% addition baking 28 minutes (product of the present invention). . About the obtained bread, the baked color confirmation by the measurement with a visual difference, a color difference meter, and a rheometer, a water | moisture content, weight, food texture, etc. were confirmed.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　結果を図６～１０に示した。これらの結果から、グリシン０．０９％、キシロース０．１８％添加により焼成時間を短縮しても通常の製造条件と同程度、同質の焼き色を付与させることができ、且つ、水分ロスも少なく（無添加焼成３５分の焼減率１０％に対して本発明品の焼減率８％）、よりしっとり感のある食パンが得られることが示された（図６～９）。また、クラム重量も約１割増加することが示された（図１０）。 The results are shown in FIGS. From these results, even if the baking time is shortened by adding 0.09% glycine and 0.18% xylose, the same baking color can be imparted to the same degree as normal production conditions, and the water loss is small. (The burn-out rate of the product of the present invention was 8% compared to the burn-out rate of 10% for 35 minutes without additive baking), indicating that a moist bread was obtained (FIGS. 6 to 9). It was also shown that the crumb weight increased by about 10% (FIG. 10).
（パン粉品質確認試験）
　本発明のパン粉製造及びその品質への影響を確認するため、以下の試験を実施した。 (Bread crumb quality confirmation test)
In order to confirm the production of bread crumbs of the present invention and the influence on the quality, the following tests were conducted.
　表５に記載の配合及び条件を基本配合、基本条件（無添加品）とし、この配合・条件からグリシン０．０９％、キシロース０．１８％添加、焼成１８０℃３０分としたもの（本発明品）と２種類のパンを製造し、得られた各パン及びこれから作製した各パン粉について品質を確認した。また、当該各パン粉を用いて各種条件でフライを作製し、その品質も確認した。 The composition and conditions shown in Table 5 are the basic composition and basic conditions (additive-free product). From this composition and conditions, 0.09% glycine and 0.18% xylose are added, and the baking is performed at 180 ° C. for 30 minutes (the present invention). Product) and two types of bread were manufactured, and the quality was confirmed about each obtained bread and each bread crumb produced from this. Moreover, the frying was produced on the various conditions using each said bread crumb, and the quality was also confirmed.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　結果を表６に示した。これらの結果からもわかるように、グリシン０．０９％、キシロース０．１８％添加により焼成時間を短縮しても通常の製造条件以上にふっくらしたパンが得られること、及び、パン粉の取れ高が増大することが明らかとなった。 The results are shown in Table 6. As can be seen from these results, even if the baking time is shortened by adding 0.09% glycine and 0.18% xylose, a bread that is more plump than normal production conditions can be obtained, and the breadth of breadcrumbs can be obtained. It became clear that it increased.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　（カレーパン品質確認試験）
　カレーパン（揚げパン）の品質を確認するため、以下の試験を実施した。 (Curry bread quality confirmation test)
In order to confirm the quality of curry bread (fried bread), the following tests were conducted.
　　表７に記載の配合及び条件でカレーパンを作製した無添加品と、当該条件にグリシン０．０９％、キシロース０．１８％を添加して揚げ時間を１２分から８分に短縮して作製した本発明品について製造後の品質等を確認した。 An additive-free product with curry bread prepared according to the formulation and conditions shown in Table 7, and 0.09% glycine and 0.18% xylose were added to the conditions and the frying time was reduced from 12 minutes to 8 minutes. The quality etc. after manufacture were confirmed about this invention product.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　この結果、本発明品のパン生地への添加により、揚げ時間を無添加品より３０％以上短くしてもこれと同程度、同質の揚げ色を付与させることができ、且つ、中の具材（カレーフィリング）の水分ロスが少なく全体として瑞々しい食感のものが得られることが明らかとなった。 As a result, by adding the present invention product to the bread dough, even if the frying time is 30% or more shorter than that of the additive-free product, the same level of fried color can be imparted, and the ingredients ( It was clarified that the curry filling has a low water loss and a fresh texture as a whole.
（発酵後のグリシン残存量確認試験）
　本発明のグリシンがパン発酵中に酵母により利用されるかどうかを確認するため、以下の試験を実施した。 (Confirmation of residual amount of glycine after fermentation)
In order to confirm whether the glycine of the present invention is utilized by yeast during bread fermentation, the following test was performed.
　実施例１と同様の配合、製造条件で無添加品、グリシン０．１％、キシロース０．２％添加品を作成し、その生地発酵中のグリシン量を測定した。 The additive-free product, glycine 0.1%, and xylose 0.2% -added product were prepared under the same formulation and production conditions as in Example 1, and the amount of glycine during the dough fermentation was measured.
　その結果、４時間の発酵中において若干のグリシン量低下が見られたものの、酵母によりグリシンが資化等されることがなく、発酵後（焼成前）においてもほとんど添加時のグリシン濃度を保つことができることが示された（図１１）。 As a result, although a slight decrease in the amount of glycine was observed during fermentation for 4 hours, glycine was not assimilated by the yeast, and the glycine concentration at the time of addition was almost maintained even after fermentation (before baking). (Fig. 11).
　本発明を要約すれば、以下の通りである。 The summary of the present invention is as follows.
　本発明は、パン類、菓子類、ドーナツ類、パイ類、中華皮類から選ばれる少なくともひとつの品質改良を簡便且つ効率的にすることができ、且つ、安全性も高い製剤及び方法等を提供することを目的とする。 The present invention provides a preparation, method, and the like that can easily and efficiently improve at least one quality selected from breads, confectionery, donuts, pies, and Chinese husks, and have high safety. The purpose is to do.
　そして、グリシン、及び、５単糖及び／又は６単糖を有効成分としてなる品質改良剤を生地への練り込みで用いることで、パン類、菓子類、ドーナツ類、パイ類、中華皮類から選ばれる少なくともひとつの品質改良、特に、焼き及び／又は揚げ色付与促進、焼成及び／又は揚げ時間短縮、焼成及び／又は揚げ温度低減、焼成及び／又は揚げ工程での水分ロス軽減及び食感向上、焼成冷凍パン類やパーベイク（半焼成）製品の皮はがれ・ひび割れ抑制、焼成パン類のクラスト膜を薄くすることによる食感改良及びクラム比率の増大から選ばれる少なくとも１以上をすることができる。 And, by using a quality improver comprising glycine and 5-monosaccharide and / or 6-monosaccharide as an active ingredient in kneading into the dough, from breads, confectionery, donuts, pies, Chinese peels At least one quality improvement selected, in particular accelerating baking and / or fried color, shortening baking and / or frying time, reducing baking and / or frying temperature, reducing moisture loss and improving texture in baking and / or frying process At least one selected from the prevention of peeling and cracking of baked frozen breads and per-baked (semi-baked) products, improvement of texture by thinning the crust film of the baked breads, and increase of the crumb ratio.

Claims (11)

  1. 　グリシン、及び、５単糖及び／又は６単糖を有効成分として含有してなり、生地への練り込みで用いられることを特徴とする、パン類、菓子類、ドーナツ類、パイ類、中華皮類から選ばれる少なくともひとつの品質改良剤。 Breads, confectionery, donuts, pies, Chinese husks, characterized by containing glycine and 5-monosaccharide and / or 6-monosaccharide as active ingredients and being used for kneading into dough At least one quality improver selected from the group.
  2. 　焼成及び／又は揚げ工程を経て食されるパン類、菓子類、ドーナツ類、パイ類、中華皮類から選ばれる少なくともひとつの品質改良をすることを特徴とする、請求項１に記載の剤。 The agent according to claim 1, wherein at least one quality improvement selected from breads, confectionery, donuts, pies, and Chinese husks eaten through a baking and / or frying step is performed.
  3. 　５単糖及び／又は６単糖が、キシロース、アラビノース、リボース、グルコース、ガラクトース、フラクトースから選ばれる少なくとも１以上であることを特徴とする、請求項１又は２に記載の剤。 The agent according to claim 1 or 2, wherein the 5 monosaccharide and / or 6 monosaccharide is at least one selected from xylose, arabinose, ribose, glucose, galactose, and fructose.
  4. 　５単糖及び／又は６単糖がグリシンの２倍量の組成比としてなること、及び／又は、グリシン０．０５～２．５％（ｗ／ｗ：対粉）、５単糖及び／又は６単糖０．１～５．０％（ｗ／ｗ：対粉）の割合で生地に練り込まれるような組成比としてなることを特徴とする、請求項１～３のいずれか１項に記載の剤。 5 monosaccharides and / or 6 monosaccharides have a composition ratio that is twice the amount of glycine, and / or glycine 0.05-2.5% (w / w: to powder), 5 monosaccharides and / or The composition ratio according to any one of claims 1 to 3, wherein the composition ratio is such that it is kneaded into the dough at a ratio of 6 monosaccharides of 0.1 to 5.0% (w / w: to flour). The agent described.
  5. 　品質改良が、焼き及び／又は揚げ色付与促進、焼成及び／又は揚げ時間短縮、焼成及び／又は揚げ温度低減、焼成及び／又は揚げ工程での水分ロス軽減及び食感向上、焼成冷凍パン類、パーベイク（半焼成）製品の皮はがれ・ひび割れ抑制、焼成パン類のクラスト膜を薄くすることによる食感改良及びクラム比率の増大から選ばれる少なくとも１以上であることを特徴とする、請求項１～４のいずれか１項に記載の剤。 Quality improvement is baked and / or fried color imparting acceleration, baking and / or frying time shortening, baking and / or frying temperature reduction, moisture loss reduction and texture improvement in baking and / or frying process, baked frozen breads, The perbake (semi-baked) product has at least one or more selected from suppression of peeling and cracking, improvement in texture by thinning the crust film of baked bread, and increase in the crumb ratio. 5. The agent according to any one of 4.
  6. 　グリシン、及び、５単糖及び／又は６単糖を生地に均一に練り込むことを特徴とする、パン類、又は、菓子類、又は、ドーナツ類、又は、パイ類、又は、中華皮類の製造方法。 Glycine and 5 monosaccharides and / or 6 monosaccharides are uniformly kneaded into the dough, characterized in that breads, confectionery, donuts, pies, or Chinese skins Production method.
  7. 　有効成分として、グリシン、及び、５単糖及び／又は６単糖を生地に均一に練り込むことを特徴とする、パン類、菓子類、ドーナツ類、パイ類、中華皮類から選ばれる少なくともひとつの品質改良方法。 Glycine and at least one selected from breads, confectionery, donuts, pies, and Chinese peels, characterized by uniformly kneading glycine and 5 monosaccharides and / or 6 monosaccharides into the dough as active ingredients Quality improvement method.
  8. 　品質改良が、焼き及び／又は揚げ色付与促進、焼成及び／又は揚げ時間短縮、焼成及び／又は揚げ温度低減、焼成及び／又は揚げ工程での水分ロス軽減及び食感向上、焼成冷凍パン類、パーベイク（半焼成）製品の皮はがれ・ひび割れ抑制、焼成パン類のクラスト膜を薄くすることによる食感改良及びクラム比率の増大から選ばれる少なくとも１以上であることを特徴とする、請求項７に記載の方法。 Quality improvement is baked and / or fried color imparting acceleration, baking and / or frying time shortening, baking and / or frying temperature reduction, moisture loss reduction and texture improvement in baking and / or frying process, baked frozen breads, The perbake (semi-baked) product has at least one selected from skin peel / cracking suppression, texture improvement by thinning the crust film of baked bread, and an increase in the crumb ratio. The method described.
  9. 　さらに、焼成及び／又は揚げ工程を経ることを特徴とする、請求項６～８のいずれか１項に記載の方法。 The method according to any one of claims 6 to 8, further comprising a baking and / or frying step.
  10. 　５単糖及び／又は６単糖が、キシロース、アラビノース、リボース、グルコース、ガラクトース、フラクトースから選ばれる少なくとも１以上であることを特徴とする、請求項６～９のいずれか１項に記載の方法。 The method according to any one of claims 6 to 9, wherein the 5 monosaccharide and / or 6 monosaccharide is at least one selected from xylose, arabinose, ribose, glucose, galactose, and fructose. .
  11.   グリシン０．０５～２．５％（ｗ／ｗ：対粉）、５単糖及び／又は６単糖０．１～５．０％（ｗ／ｗ：対粉）の割合、及び／又は、５単糖及び／又は６単糖がグリシンの２倍量となるように生地に均一に練り込むことを特徴とする、請求項６～１０のいずれか１項に記載の方法。 Glycine 0.05-2.5% (w / w: vs. powder), 5 monosaccharide and / or 6 monosaccharide 0.1-5.0% (w / w: vs. powder), and / or The method according to any one of claims 6 to 10, wherein the 5 monosaccharide and / or 6 monosaccharide is uniformly kneaded into the dough so as to be twice the amount of glycine.
PCT/JP2013/060373 2012-04-13 2013-04-04 Quality improving agent for breads, confectioneries, doughnuts, pies and chinese dumpling skins WO2013154030A1 (en)

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JP2017000079A (en) * 2015-06-10 2017-01-05 松谷化学工業株式会社 Low oil-containing type pan and manufacturing method therefor
JP2020065493A (en) * 2018-10-25 2020-04-30 株式会社神戸屋 Method of manufacturing bread frozen after half baking

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