JPH0630687A - Flour composition - Google Patents

Abstract

(57) [Summary] [Purpose] For wheat flour products obtained by baking a wheat flour composition, especially wheat flour products such as pancakes with low sweetness,
To obtain a wheat flour composition capable of exhibiting a rich taste or umami by suppressing the wheat flour odor and the stuffy odor. [Structure] A wheat flour composition contains 5'-inosine monophosphoric acid and / or 5'-guanyl monophosphoric acid in a total amount of 0.5% by weight or more, which is obtained by allowing phosphodiesterase to act on a yeast culture solution. Containing yeast extract and wheat flour, and the sweetness thereof is 6.0 or less relative to 100 sucrose.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a flour composition useful for various flour products such as hot cakes, sponge cakes and biscuits. More specifically, the present invention is a wheat flour product obtained by baking a wheat flour composition, particularly in a wheat flour product such as a low-sweetness pancake, suppressing the wheat flour odor and stuffy odor, and a yeast-specific kokumi or umami taste. It relates to a flour composition to be made visible.

[0002]

2. Description of the Related Art Yeast contains a large amount of nucleic acids and amino acids that impart a rich taste and umami, and therefore various yeasts obtained by baking a flour composition, including baked confectioneries such as hot cakes, sponge cakes and biscuits. Used to improve the flavor of flour products. For example, using dry yeast to eliminate the egg odor of sponge cake (Japanese Patent Publication No. 63-3672), and using baker's yeast to impart bread flavor to biscuits (Japanese Patent Laid-Open No. 63-63732). No. 240741) has been proposed.

[0003]

However, in the conventional method using yeast, since the yeast itself is used, the effective taste component is small, and therefore the amount of yeast added to the flour product is not increased. Should not be
The change in the scent of the product due to the yeast odor has become a problem.

Further, wheat flour products having a low degree of sweetness, in particular, wheat flour products such as pancakes which do not involve a fermentation process in the cooking process thereof, have a problem that a floury odor and a stuffy odor are likely to be generated by baking. In addition, there is also a problem that the savory flavor associated with the aminocarbonyl reaction is not sufficiently expressed due to the low sugar content.

The present invention is intended to solve the problems of the prior art as described above, and enables a wheat flour product obtained by baking a wheat flour composition to be imparted with a good body taste and umami taste by yeast. In particular, it is an object of the present invention to suppress flour odor and stuffy odor in wheat flour products such as pancakes having a low degree of sweetness and to impart rich taste and umami.

[0006]

Means for Solving the Problems The present inventor has found that not a yeast itself but a specific yeast extract, that is, a yeast extract that has been conventionally used to impart a kokumi or umami taste to soups, sauces, noodle soups and the like. It was found that the above-mentioned object can be achieved by using, and the present invention has been completed.

That is, the present invention provides 5'-inosine monophosphoric acid and / or 5'-guanyl monophosphoric acid in a total amount of 0.5% by weight or more, which is obtained by allowing phosphodiesterase to act on a yeast culture solution. A wheat flour composition comprising a yeast extract and wheat flour which are contained, wherein the sweetness is 6.0 or less when sucrose is 100.

As described above, the wheat flour composition of the present invention is 5'-IMP or 5'-G which is a kokumi component or an umami component.
It is characterized by containing a yeast extract containing 0.5% by weight or more of MP in total. 5'- as yeast extract
If the total content of IMP and 5′-GMP is less than 0.5% by weight, a large amount of yeast extract should not be contained in the flour composition in order to sufficiently impart kokumi and umami. It is not preferable because yeast odor is generated.

As the yeast extract used in the present invention, one containing either 5'-IMP or 5'-GMP or both of them can be used, but 5'-IMP and 5'-
The composition ratio with GMP is preferably about 1: 1.

The yeast extract as described above may be a commercially available one, but can be suitably obtained, for example, as follows. First, suspend dry brewer's yeast,
This suspension is heat-treated, and the nucleic acid degrading enzyme in the bacterial cells, namely,
It inactivates phosphatases that decompose umami components such as 5'-IMP and 5'-GMP. Next, a protease and 5'-RNT synthase (5'-Ribonucleotide synthase: phosphodiesterase) are allowed to act on the suspension in which this nucleolytic enzyme is inactivated, and 5'-phosphate monoester (CMP, UM
P, IMP, GMP). After that, heat treatment is performed to inactivate the protease and the 5′-RNT producing enzyme, centrifugation is performed to collect a supernatant, and the supernatant is concentrated to obtain a yeast extract in a paste form, or The supernatant is spray-dried to obtain a powdery yeast extract, which contains 5% -IMP and / or 5'-GMP in a total amount of 0.5% by weight or more, preferably 0.7% by weight or more. obtain.

In the present invention, the content of the yeast extract in the flour composition is whether the yeast extract used is in the form of powder or paste, or the extent of concentration of the yeast extract in paste form. Although it depends on factors such as the above, it is generally preferably 0.01 to 1.0% by weight, and more preferably 0.05 to 1.0% by weight of yeast extract powder
˜0.5 wt%. If it is less than 0.01% by weight, it is not possible to sufficiently impart a kokumi or umami to the flour product, and if it exceeds 1.0% by weight, yeast odor is generated and the effects of other flavoring materials are impaired. There is a fear.

The wheat flour composition of the present invention is characterized in that, in addition to containing the yeast extract as described above, its sweetness is as low as 6.0 or less when sucrose is 100. I am trying. That is, the wheat flour composition of the present invention comprises yeast extract and wheat flour as described above, but may further contain a sweetening component such as a sweet saccharide, and in that case, the sweetening component is a wheat flour composition. It is blended so that the sweetness of the product is 6.0 or less when the sucrose is 100. In addition, the sweetness of the wheat flour composition herein means the sweetness of the sucrose of each sweet saccharide contained in the wheat flour composition multiplied by the content of the sweet saccharide in the wheat flour composition. Is a value obtained by, for example, the flour composition is flour 90
When it is composed of 5% by weight, sugar (sweetness 100) 5% by weight and glucose (sweetness 70) 5% by weight, the sweetness of this flour composition is 100 × 0.05 + 70 × 0.05 = 8. .5. By thus reducing the sweetness of the flour composition, it is possible to suppress the flour odor and the stuffy odor in the flour product obtained by cooking the flour composition, and to exhibit a good kokumi or umami taste, In particular, it becomes possible to obtain a flour composition suitable for a pancake premix.

The wheat flour composition of the present invention may further contain baking powder, salt and other additives, if necessary. Further, from the wheat flour composition of the present invention, a wheat flour product can be obtained by cooking according to a conventional method. For example, pancake is milk, egg, etc. in the wheat flour composition of the present invention prepared as a pancake premix. The dough may be prepared by adding and baking.

[0014]

The wheat flour composition of the present invention is 5'-IMP obtained by allowing phosphodiesterase to act on a yeast culture solution.
And / or a yeast extract containing 5'-GMP,
Moreover, since it contains yeast extract containing 0.5% by weight or more of 5'-IMP and / or 5'-GMP in total,
Even when the content of the yeast extract in the wheat flour composition is small, it is possible to satisfactorily impart a rich taste or umami to the wheat flour product obtained by baking the wheat flour composition. That is, it is possible to impart a good kokumi or umami to a flour product without causing aroma and texture deterioration due to yeast odor. In particular, in a flour product such as a pancake having a low degree of sweetness, it is possible to suppress the flour odor and the stuffy odor and to impart a sufficient kokumi and umami taste.

[0015]

EXAMPLES The present invention will be specifically described below based on examples, but the present invention is not limited to these examples.

Examples 1 to 7 A wheat flour composition having the composition and sweetness shown in Table 1 (sweetness when sucrose sweetness was 100) was prepared, and 100 parts by weight of the wheat flour composition was added. On the other hand, 7.0 parts by weight of fats and oils, 25.0 parts by weight of eggs, and 120 parts by weight of milk were mixed to prepare a dough, and 160 parts were prepared using a hot plate.
It baked at ℃ and obtained the pancake.

With respect to this pancake, the effect of suppressing the flour odor and the stuffy odor by yeast, and the degree of appearance of kokumi and umami were evaluated by a panel test by five panelists according to the following criteria. The results are shown in Table 1.

◎: Very good ○: Good △: Somewhat bad ×: Bad

[0019]

[Table 1] Example Wheat flour composition 1 2 3 4 5 6 7 composition (% by weight) Light flour 91.9 89.8 84.4 71.9 76.9 81.9 96.5 Sucrose 5.0 0 0 0 0 0 0 Glucose (a) 0 7.1 0 0 0 0 0 Maltose (b ) 0 0 12.5 0 10.0 5.0 0 Oligosaccharide (c) 0 0 0 25.0 10.0 10.0 0 Baking powder 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Yeast extract powder (d) 0.1 0.1 0.1 0.1 0.1 0.1 0.5 Sweetness 5.0 5.0 5.0 5.0 6.0 4.0 0 Evaluation of pancakes Masking degree of flour odor ○ ○ ○ ○ ○ ○ ○ Moisture masking degree ○ ○ ○ ○ ○ ○ ○ Body taste ○ ○ ○ ○ ○ ○ ○ Umami ○ ○ ◎ ◎ ◎ ◎ ○ ○ Note (a) Sweetness is 70 (b) for sucrose 100 (b) Sweetness is 40 (c) for sucrose 100 (c) Sweetness is 20 (d) 5'-IMP and 5'for 100 sucrose -Total content with GMP: 0.6
weight%

Comparative Examples 1 to 3 A wheat flour composition was prepared in the same manner as in the examples except that the composition and sweetness of the wheat flour composition were as shown in Table 2, and pancakes were prepared using the wheat flour composition. The obtained pancake was evaluated. The results are shown in Table 2.

[0021]

[Table 2] As shown in Table 1 and Table 2, yeast extract powder was added.
Not included flour composition (Comparative Example 1) or yeast exhaust
Flour composition with added sweetness but high sweetness (comparative example
If you use 2-3), the pancake will have a floury odor and stuffiness.
It has an odor, and its body and umami tastes inadequate.
It was Wheat flour composition to which yeast extract powder was added
When using the product (Examples 1 to 7)
It can eliminate powdery odor and stuffy odor, and also has a rich and umami taste.
It was given well.

[0022]

EFFECTS OF THE INVENTION According to the wheat flour composition of the present invention, wheat flour products obtained by baking the wheat flour composition, particularly wheat flour products such as pancakes having a low degree of sweetness, suppress wheat flour odor and stuffy odor, and have a rich taste. It becomes possible to impart a sufficient umami taste.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hideo Maeda 1-8762-23 Doihonhonmachi, Hasaki-machi, Kashima-gun, Ibaraki Kao-sha

Claims (3)

[Claims] 1. A yeast extract containing 5'-inosine monophosphoric acid and / or 5'-guanyl monophosphoric acid in a total amount of 0.5% by weight or more, which is obtained by reacting a yeast culture solution with phosphodiesterase. , And wheat flour, wherein the sweetness is 6.0 or less when sucrose is 100. 2. The wheat flour composition according to claim 1, containing 0.01 to 1.0% by weight of the yeast extract. 3. A flour composition according to claim 1 for a pancake premix.