JP2000333590A - Food quality improver - Google Patents
Food quality improverInfo
- Publication number
- JP2000333590A JP2000333590A JP11147864A JP14786499A JP2000333590A JP 2000333590 A JP2000333590 A JP 2000333590A JP 11147864 A JP11147864 A JP 11147864A JP 14786499 A JP14786499 A JP 14786499A JP 2000333590 A JP2000333590 A JP 2000333590A
- Authority
- JP
- Japan
- Prior art keywords
- fiber
- propylene glycol
- dietary fiber
- glycol alginate
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 29
- 235000008429 bread Nutrition 0.000 claims abstract description 28
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 20
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 20
- 239000000835 fiber Substances 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000009508 confectionery Nutrition 0.000 claims abstract description 12
- 229920002752 Konjac Polymers 0.000 claims abstract description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 8
- 235000010485 konjac Nutrition 0.000 claims abstract description 8
- 239000004375 Dextrin Substances 0.000 claims abstract description 4
- 229920001353 Dextrin Polymers 0.000 claims abstract description 4
- 229920002907 Guar gum Polymers 0.000 claims abstract description 4
- 239000001913 cellulose Substances 0.000 claims abstract description 4
- 229920002678 cellulose Polymers 0.000 claims abstract description 4
- 235000019425 dextrin Nutrition 0.000 claims abstract description 4
- 239000000665 guar gum Substances 0.000 claims abstract description 4
- 235000010417 guar gum Nutrition 0.000 claims abstract description 4
- 229960002154 guar gum Drugs 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 20
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 7
- 239000000252 konjac Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 238000000354 decomposition reaction Methods 0.000 claims description 3
- 239000004480 active ingredient Substances 0.000 claims description 2
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 claims 1
- 235000021536 Sugar beet Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 235000002239 Dracunculus vulgaris Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 1
- 244000106264 Opuntia compressa Species 0.000 abstract 1
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 abstract 1
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 abstract 1
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000006835 compression Effects 0.000 description 7
- 238000007906 compression Methods 0.000 description 7
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- -1 glycerin fatty acid esters Chemical class 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 239000002270 dispersing agent Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose 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)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、食品品質改良材に
関する。さらに詳しくは、小麦粉等を生地にして調製さ
れる食品に弾力性を付与するとともに優れた口どけ性を
有する食品品質改良剤、およびこれを用いた食品に関す
る。TECHNICAL FIELD The present invention relates to a food quality improving material. More specifically, the present invention relates to a food quality improver that imparts elasticity to food prepared using flour or the like as dough and has excellent mouth-drying properties, and a food using the same.
【０００２】[0002]
【従来の技術】近年、コンビニエンスストアー等で、サ
ンドイッチ、調理パン、蒸しパン等種々の加工調理パン
が市場に現れるに至り、パン類の食感等の品質も優れた
ものが要求されつつある。2. Description of the Related Art In recent years, various processed cooked breads such as sandwiches, cooked breads, steamed breads, etc. have appeared on the market in convenience stores and the like, and breads having excellent quality such as texture and the like have been demanded.
【０００３】従来、このような各種パン類の品質改良剤
としてグリセリン脂肪酸エステル、蔗糖脂肪酸エステル
等の乳化剤、又は増粘多糖類が使用されているが、近
年、アルギン酸プロピレングリコールエステルが使用さ
れつつある。アルギン酸プロピレングリコールエステル
は、最初、麺類の弾力性を付与するために使用されてい
た（例えば、特公昭４６−２６８１９号公報及び特公昭
４６−４２９２７号公報）が、パンの歯ごたえを良くす
るために蔗糖脂肪酸エステル、アスコルビン酸とともに
使用されている（特開昭５５−１１８３３５号公報）。Conventionally, emulsifiers such as glycerin fatty acid esters and sucrose fatty acid esters, or thickening polysaccharides have been used as such quality improving agents for various kinds of breads. In recent years, propylene glycol alginate has been used. . Propylene glycol alginate was first used to impart elasticity to noodles (for example, JP-B-46-26819 and JP-B-46-42927), but in order to improve the texture of bread. It is used together with a sucrose fatty acid ester and ascorbic acid (JP-A-55-118335).
【０００４】しかし、特開昭５５−１１８３３５号公報
に記載されている方法では、歯ごたえ等は改善されるも
のの、サンドイッチなどの調理パンの調理過程でパンに
圧力をかけた場合には、凹んで元に戻らず、商品価値が
落ちる。また、サンドイッチの具材に水分の多い野菜類
等を使用するため、パンに水分が移行し、食感が悪くな
る。そのため、サンドイッチ用のパンとして、パンを老
化させ硬くして使用している場合もある。[0004] However, in the method described in Japanese Patent Application Laid-Open No. 55-118335, the chewyness and the like are improved, but when pressure is applied to the bread during the cooking process of a cooking pan such as a sandwich, the method may be depressed. Without returning, the value of the product will drop. In addition, since vegetables and the like having a high moisture content are used for the ingredients of the sandwich, moisture is transferred to the bread, and the texture is deteriorated. Therefore, as bread for sandwiches, bread is sometimes aged and hardened before use.
【０００５】このように、パン類あるいは菓子類の食感
を改善するための研究は多数なされているものの、品質
面で充分に満足するものが得られていないのが現状であ
る。[0005] As described above, many studies have been made to improve the texture of breads or confectionery, but at present there is no satisfactory product in terms of quality.
【０００６】[0006]
【発明が解決しようとする課題】そこで、パン類あるい
は菓子類の食感を改良し、潰れ難い弾力性を与えなが
ら、口解け等も改善し得る新しい製パン用品質改良剤が
求められている。Therefore, there is a need for a new bread-making quality improving agent which can improve the texture of breads or confectioneries, provide elasticity that is not easily crushed, and improve mashing and the like. .
【０００７】[0007]
【課題を解決するための手段】本発明は、上記課題を解
決すべく鋭意検討を重ねた結果、アルギン酸プロピレン
グリコールエステルと食物繊維とを組合せることによ
り、パン類あるいは菓子類の食感を改良し、潰れ難い弾
力性を与えながら、口解け等も改善し得ることを見出し
て本発明を完成した。Means for Solving the Problems As a result of intensive studies to solve the above problems, the present invention has improved the texture of breads or confectionery by combining propylene glycol alginate with dietary fiber. The present inventors have found that the present invention can improve mashing and the like while giving elasticity that does not easily collapse.
【０００８】すなわち、本発明はアルギン酸プロピレン
グリコールエステルと食物繊維とを有効成分として含有
する、小麦粉を生地として用いる食品の品質改良剤に関
する。[0008] That is, the present invention relates to a food quality improving agent containing flour as a dough, comprising propylene glycol alginate and dietary fiber as active ingredients.
【０００９】好ましい実施態様では、本発明の食品品質
改良剤に含まれる食物繊維が、蒟蒻繊維、リンゴ繊維、
大豆繊維、グアーガム分解物、甜菜糖繊維、難消化性デ
キストリン及びセルロースからなる群から選択される少
なくとも一種である。In a preferred embodiment, the dietary fiber contained in the food quality improving agent of the present invention comprises konjac fiber, apple fiber,
It is at least one selected from the group consisting of soy fiber, guar gum decomposition product, beet sugar fiber, indigestible dextrin and cellulose.
【００１０】さらに、好ましい実施態様では、本発明の
食品品質改良剤は、パン類または菓子類の品質改良剤と
して用いられ、アルギン酸プロピレングリコールエステ
ルと食物繊維とが重量比１：０．１〜５０で含有されて
いる。Furthermore, in a preferred embodiment, the food quality improving agent of the present invention is used as a bread or confectionery quality improving agent, wherein the weight ratio of propylene glycol alginate to dietary fiber is 1: 0.1 to 50:50. It is contained in.
【００１１】また、本発明は、アルギン酸プロピレング
リコールエステルと食物繊維とを含有する、小麦粉を生
地として用いる食品に関する。[0011] The present invention also relates to a food product containing flour as a dough, comprising propylene glycol alginate and dietary fiber.
【００１２】好ましい実施態様では、本発明の食品がパ
ン類または菓子類であり、アルギン酸プロピレングリコ
ールエステルと食物繊維とを重量比１：０．１〜５０で
含み、かつ小麦粉に対して０．０５〜１．２重量％含
む。[0012] In a preferred embodiment, the food of the present invention is a bread or a confectionery, which contains propylene glycol alginate and dietary fiber in a weight ratio of 1: 0.1 to 50, and has a weight ratio of 0.05 to flour. １．２1.2% by weight.
【００１３】[0013]
【発明の実施の形態】本発明の食品品質改良剤は、小麦
粉等を練った生地を用いる食品に使用される。従って、
パンのみならず、菓子類、麺類（うどん、ラーメン、パ
スタ、スパゲッティ等）、餃子、しゅうまい等にも用い
られる。BEST MODE FOR CARRYING OUT THE INVENTION The food quality improving agent of the present invention is used for foods using dough made by kneading flour or the like. Therefore,
It is used not only for bread but also for confectionery, noodles (udon, ramen, pasta, spaghetti, etc.), gyoza, shumai, and the like.
【００１４】本発明で製パン用品質改良剤というとき
は、パン類のみならず小麦粉等を練った生地を用いる菓
子類、例えば、饅頭、中華饅頭に使用する場合も含む。The term "quality improving agent for bread making" in the present invention includes not only breads but also confections using dough made by kneading flour and the like, such as buns and Chinese buns.
【００１５】本発明の食品品質改良剤には、食物繊維が
含まれる。食物繊維としては特に限定されないが、蒟蒻
繊維（蒟蒻粉末を含む）、リンゴ繊維、大豆繊維、グア
ーガム分解物、甜菜糖繊維、難消化性デキストリン及び
セルロースが好ましい。なお、本発明において、蒟蒻繊
維には、蒟蒻粉末も含まれる。これらの食物繊維は、単
独で用いてもよいし、２以上組合せて用いても良い。The food quality improving agent of the present invention contains dietary fiber. The dietary fiber is not particularly limited, but konjac fiber (including konjac powder), apple fiber, soy fiber, guar gum decomposition product, beet sugar fiber, indigestible dextrin and cellulose are preferred. In the present invention, the konjac fiber also includes konjac powder. These dietary fibers may be used alone or in combination of two or more.
【００１６】本発明の食品品質改良剤には、アルギン酸
プロピレングリコールエステルと食物繊維とが重量比
１：０．１〜５０の割合で含有されている。この比率を
有する食品品質改良剤は、適量を小麦粉に添加したとき
に、本発明の効果を奏する。The food quality improving agent of the present invention contains propylene glycol alginate and dietary fiber in a weight ratio of 1: 0.1 to 50. The food quality improving agent having this ratio exhibits the effects of the present invention when an appropriate amount is added to flour.
【００１７】本発明の食品品質改良剤は、上記アルギン
酸プロピレングリコールエステルと食物繊維との他に、
分散剤として、糖類、デンプン等食品に添加し得る食品
素材を含んでいてもよい。このような分散剤等が含まれ
ている場合でも、その食品品質改良剤にはアルギン酸プ
ロピレングリコールエステルと食物繊維とが重量比１：
０．１〜５０の割合で含有されている。The food quality improving agent of the present invention comprises, in addition to the propylene glycol alginate and dietary fiber,
Food materials that can be added to foods, such as sugars and starch, may be included as a dispersant. Even when such a dispersant or the like is contained, the food quality improving agent contains propylene glycol alginate and dietary fiber in a weight ratio of 1: 1.
It is contained at a ratio of 0.1 to 50.
【００１８】本発明の食品品質改良剤は、上記重量比の
アルギン酸プロピレングリコールエステルと食物繊維と
の合計が、小麦粉に対して約０．０５〜１．２重量％と
なるように添加される。好ましくは、約０．３〜１．０
重量％である。約０．０５重量％以下では製品の弾力性
が弱く、又、１．２重量％以上では生地が硬くなり、製
パン作業性が悪くなって、本発明の効果を達成できな
い。The food quality improving agent of the present invention is added so that the total weight of the propylene glycol alginate and the dietary fiber in the above weight ratio is about 0.05 to 1.2% by weight based on the flour. Preferably, about 0.3 to 1.0
% By weight. If it is less than about 0.05% by weight, the elasticity of the product is weak, and if it is more than 1.2% by weight, the dough becomes hard and the baking workability deteriorates, so that the effects of the present invention cannot be achieved.
【００１９】なお、アルギン酸プロピレングリコールエ
ステルと食物繊維との重量比が上記となり、小麦粉に対
する割合も上記と同じとなるように、別々に添加するこ
とも本発明の範囲に含まれる。It should be noted that the addition of the propylene glycol alginate to the dietary fiber separately in such a manner that the weight ratio of the propylene glycol to the dietary fiber is as described above and the ratio to the flour is also included in the scope of the present invention.
【００２０】[0020]
【実施例】以下、本発明を実施例に基づいて説明する
が、本発明はこの実施例に限定されるものではない。な
お、実施例においてＡＰＧはアルギン酸プロピレングリ
コールエステルを表す。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to embodiments, but the present invention is not limited to these embodiments. In the examples, APG represents propylene glycol alginate.
【００２１】（実施例１）まず、ＡＰＧ２０ｇと蒟蒻粉
末２０ｇと、分散剤として糖類２０ｇ、澱粉３７ｇ及び
カルシウム（骨粉）３ｇを加えて、ＡＰＧと食物繊維の
比率が１：１、ＡＰＧと食物繊維の合計が４０重量％の
食品改良剤を調製した。(Example 1) First, 20 g of APG, 20 g of konjac powder, 20 g of sugar as a dispersant, 37 g of starch and 3 g of calcium (bone meal) were added, and the ratio of APG to dietary fiber was 1: 1, APG and dietary fiber. Of 40% by weight were prepared.
【００２２】次に、以下の配合で中華饅頭用生地を作成
した。 薄力粉（蛋白７．２％） ６０重量部 強力粉（蛋白１２．０％） ４０重量部 上白糖 １３重量部 塩 ０．５重量部 ラード ３重量部 イースト ２重量部 膨張剤 １重量部 水 ５０重量部Next, dough for Chinese bun was prepared with the following composition. Soft flour (7.2% protein) 60 parts by weight Strong flour (12.0% protein) 40 parts by weight White sugar 13 parts by weight Salt 0.5 part by weight Lard 3 parts by weight Yeast 2 parts by weight Swelling agent 1 part by weight Water 50 parts by weight
【００２３】この配合に（１）グリセリン脂肪酸エステ
ル（乳化剤）１重量部を添加したもの、及び（２）乳化
剤と上記の食品改良剤とをそれぞれ１重量部及び０．５
重量部添加したものを調製し、それぞれの生地を分割
し、発酵、蒸し上げし、握り潰した後の復元性を比較し
た。（１）無添加区及び（２）添加区の復元状態を、図
１〜図３に示す。(1) 1 part by weight of a glycerin fatty acid ester (emulsifier) was added to this mixture; and (2) 1 part by weight of the emulsifier and 0.5 parts by weight of the above-described food improver.
By adding a weight part, each dough was divided, fermented, steamed, and compared for restorability after crushing. FIGS. 1 to 3 show the restored states of the (1) non-addition section and the (2) addition section.
【００２４】図１は、圧縮前の中華饅頭を示し、図２は
圧縮の状況を示す。図３は圧縮後、３０秒経過後の中華
饅頭を示す。図３の右図から明らかなように、本発明の
食品品質改良剤の無添加区（１）では復元力はなかった
が、本発明の食品品質改良剤添加区（２）（図３左図）
は、強い復元力が見られた。得られた中華饅頭を試食し
たところ、（１）に比べて（２）の方が口解けがよかっ
た。FIG. 1 shows a Chinese bun before compression, and FIG. 2 shows a state of compression. FIG. 3 shows the Chinese steamed bun 30 seconds after compression. As is clear from the right diagram of FIG. 3, there was no restoring force in the group (1) where the food quality improving agent of the present invention was not added, but the group (2) where the food quality improving agent was added of the present invention (FIG. )
Had a strong resilience. When the obtained Chinese steamed bun was tasted, (2) was better confused than (1).
【００２５】（実施例２）以下の配合で、食パンを作成
した。パンは中種法で行った。 中種 本捏 強力粉 ７０重量部 強力粉 ３０重量部 （蛋白１２．０％） （蛋白１２．０％） イースト ２重量部 グラニュー糖 ５重量部 イーストフード ０．１重量部 食塩 ２重量部 水 ４０重量部 ショートニング ５重量部 脱脂粉乳 ２重量部 水 ２５重量部Example 2 A bread was prepared with the following composition. Bread was performed by the sponge method. Medium-type main kneading Strong flour 70 parts by weight Strong flour 30 parts by weight (protein 12.0%) (protein 12.0%) Yeast 2 parts by weight Granulated sugar 5 parts by weight East food 0.1 part by weight Salt 2 parts by weight Water 40 parts by weight Shortening 5 parts by weight Skim milk powder 2 parts by weight Water 25 parts by weight
【００２６】この配合に本捏工程で（１）グリセリン脂
肪酸エステル（乳化剤）１重量部を添加した生地、
（２）実施例１で得られた食品改良剤を０．５重量部
（すなわち、小麦粉に対して、ＡＰＧと食物繊維の合計
で０．２重量％）添加した生地を用いて、食パンを作成
した。食パンを冷蔵庫で一晩放置した後、厚さ１ｃｍの
サンドイッチ用にカットした。これを５枚重ねて、５ｋ
ｇの重りを１０秒間乗せ、重りを外してから、２０秒後
の厚さを測定し、元の高さに対する割合を求めて回復率
（％）とした。Dough obtained by adding (1) 1 part by weight of glycerin fatty acid ester (emulsifier) to the mixture in the main kneading step,
(2) Bread was prepared using a dough to which 0.5 parts by weight of the food improver obtained in Example 1 was added (that is, 0.2% by weight of APG and dietary fiber based on flour). did. The bread was left in the refrigerator overnight and then cut for a 1 cm thick sandwich. Five of these are stacked and 5k
g was placed on the weight for 10 seconds, and after removing the weight, the thickness after 20 seconds was measured, and the ratio to the original height was determined to be the recovery rate (%).
【００２７】結果を表１に示す。The results are shown in Table 1.
【００２８】[0028]
【表１】 [Table 1]
【００２９】この回復状態を、図４及び図５に示す。図
４は圧縮前のサンドイッチを、図５は圧縮解除後２０秒
の図である。図５も右図から明らかなように、無添加区
の復元力は小さかったが、本発明の食品品質改良剤添加
区は、強い復元力が見られた。すなわち、保形性に優れ
ていた。また、食感も良く、口どけもよかった。FIG. 4 and FIG. 5 show this recovered state. FIG. 4 shows the sandwich before compression, and FIG. 5 shows the sandwich 20 seconds after decompression. As is clear from the right figure in FIG. 5, the restoring force of the non-added group was small, but the strong restoring force was observed in the food quality improving agent-added group of the present invention. That is, the shape retention was excellent. In addition, the texture was good and the taste was good.
【００３０】（実施例３）表２に記載の割合で、ＡＰＧ
と食物繊維とを混合し、実施例１と同様に、ＡＰＧと食
物繊維とが合計で４０重量％含まれる食品改良剤を調製
し、表２の割合で、実施例２と同様に食パンを試作し、
回復率を求めた。結果を表２に示す。(Example 3) APG was prepared at the ratio shown in Table 2.
And dietary fiber were mixed to prepare a food improving agent containing 40% by weight of APG and dietary fiber in total in the same manner as in Example 1, and trial bread was prepared in the same manner as in Example 2 at the ratio shown in Table 2. And
The recovery rate was determined. Table 2 shows the results.
【００３１】[0031]
【表２】 [Table 2]
【００３２】[0032]
【発明の効果】本発明の食品の品質改良剤を用いたパン
類、菓子類は復元性に富み、食感（口どけ）にも優れて
いる。EFFECTS OF THE INVENTION Breads and confectioneries using the food quality improving agent of the present invention are rich in resilience and excellent in texture (mouthfeel).
【図１】圧縮前の中華饅頭の状態を示す図である。FIG. 1 is a view showing a state of a Chinese bun before compression.
【図２】圧縮の状況を示す図である。FIG. 2 is a diagram showing a state of compression.
【図３】圧縮解除後、３０秒経過後の中華饅頭の形態を
示す図である。FIG. 3 is a view showing a form of a Chinese steamed bun 30 seconds after decompression.
【図４】圧縮前のサンドイッチの形状を示す図である。FIG. 4 is a view showing a shape of a sandwich before compression.
【図５】サンドイッチの形状回復状態を示す図である。FIG. 5 is a view showing a shape recovery state of the sandwich.
Claims (5)
ルと食物繊維とを有効成分として含有する、小麦粉を生
地として用いる食品の品質改良剤。1. A food quality improving agent containing flour as a dough, comprising propylene glycol alginate and dietary fiber as active ingredients.
維、大豆繊維、グアーガム分解物、甜菜糖繊維、難消化
性デキストリン及びセルロースからなる群から選択され
る少なくとも一種である、請求項１に記載の品質改良
剤。2. The dietary fiber according to claim 1, wherein the dietary fiber is at least one selected from the group consisting of konjac fiber, apple fiber, soy fiber, guar gum decomposition product, sugar beet fiber, indigestible dextrin and cellulose. Quality improver.
ステルと食物繊維とが重量比１：０．１〜５０で含有さ
れており、パン類または菓子類の品質改良剤として用い
られる、請求項１または２に記載の品質改良剤。3. The method according to claim 1, wherein the propylene glycol alginate and dietary fiber are contained in a weight ratio of 1: 0.1 to 50 and used as a quality improving agent for breads or confectionery. Quality improver.
ルと食物繊維とを含有する、小麦粉を生地として用いる
食品。4. A food product containing flour as a dough, comprising propylene glycol alginate and dietary fiber.
アルギン酸プロピレングリコールエステルと食物繊維と
を重量比１：０．１〜５０で含み、かつ小麦粉に対して
０．０５〜１．２重量％含む、請求項４に記載の食品。5. The food is bread or confectionery,
The food according to claim 4, comprising a propylene glycol alginate and a dietary fiber in a weight ratio of 1: 0.1 to 50 and 0.05 to 1.2% by weight based on flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1999147864A JP4122395B6 (en) | 1999-05-27 | Food quality improver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1999147864A JP4122395B6 (en) | 1999-05-27 | Food quality improver |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2000333590A true JP2000333590A (en) | 2000-12-05 |
| JP4122395B2 JP4122395B2 (en) | 2008-07-23 |
| JP4122395B6 JP4122395B6 (en) | 2008-11-19 |
Family
ID=
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003047392A (en) * | 2001-08-03 | 2003-02-18 | Nitto Seifun Kk | Quality-improving agent for bread and cakes, and the bread and cakes containing the quality-improving agent |
| EP1371292A1 (en) * | 2002-06-11 | 2003-12-17 | Kibun Food ChemiFA Co., Ltd. | Agent for improving dough suitable for making bread and doughnuts |
| JP3534401B2 (en) | 2001-01-16 | 2004-06-07 | 株式会社紀文フードケミファ | Texture modifier for microwaved food |
| EP1377168A4 (en) * | 2002-02-14 | 2005-09-21 | Pillsbury Co | Dough, products and methods |
| EP1632138A1 (en) * | 2004-08-25 | 2006-03-08 | Kotthoff, Gudrun | Method for production of a product on basis of milled grain materials comprising soluble fibers |
| JP2007274925A (en) * | 2006-04-04 | 2007-10-25 | Riken Vitamin Co Ltd | Quality improver for steamed bread |
| JP2012080820A (en) * | 2010-10-12 | 2012-04-26 | Asahi Kasei Chemicals Corp | Crystalline cellulose complex compound for dough composition |
| JP2013226103A (en) * | 2012-04-26 | 2013-11-07 | Asahi Kasei Chemicals Corp | Bakery products |
| JP2014117206A (en) * | 2012-12-14 | 2014-06-30 | Okuno Chem Ind Co Ltd | Food modifier |
| JP2019058107A (en) * | 2017-09-26 | 2019-04-18 | 理研ビタミン株式会社 | Bread quality improver |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3534401B2 (en) | 2001-01-16 | 2004-06-07 | 株式会社紀文フードケミファ | Texture modifier for microwaved food |
| JP2003047392A (en) * | 2001-08-03 | 2003-02-18 | Nitto Seifun Kk | Quality-improving agent for bread and cakes, and the bread and cakes containing the quality-improving agent |
| EP1377168A4 (en) * | 2002-02-14 | 2005-09-21 | Pillsbury Co | Dough, products and methods |
| EP1371292A1 (en) * | 2002-06-11 | 2003-12-17 | Kibun Food ChemiFA Co., Ltd. | Agent for improving dough suitable for making bread and doughnuts |
| EP1632138A1 (en) * | 2004-08-25 | 2006-03-08 | Kotthoff, Gudrun | Method for production of a product on basis of milled grain materials comprising soluble fibers |
| JP2007274925A (en) * | 2006-04-04 | 2007-10-25 | Riken Vitamin Co Ltd | Quality improver for steamed bread |
| JP2012080820A (en) * | 2010-10-12 | 2012-04-26 | Asahi Kasei Chemicals Corp | Crystalline cellulose complex compound for dough composition |
| JP2013226103A (en) * | 2012-04-26 | 2013-11-07 | Asahi Kasei Chemicals Corp | Bakery products |
| JP2014117206A (en) * | 2012-12-14 | 2014-06-30 | Okuno Chem Ind Co Ltd | Food modifier |
| JP2019058107A (en) * | 2017-09-26 | 2019-04-18 | 理研ビタミン株式会社 | Bread quality improver |
| JP7152847B2 (en) | 2017-09-26 | 2022-10-13 | 理研ビタミン株式会社 | Bread quality improver |
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