JPS6232840A - Additive for processed wheat flour food - Google Patents

Abstract

PURPOSE:To improve the preservation quality and nutritive value of a processed wheat flour food at the same time, by using an additive for the processed wheat flour food containing a fermented whey as an active constituent. CONSTITUTION:A fermented whey is contained in an additive for a processed wheat flour food as an active constituent. The additive is used in an amount of 0.1-10pts.wt. dried fermented whey flour based on 100pts.wt. wheat flour. As a result, not only the preservation quality of the processed wheat flour food but also the nutritive value thereof is improved. If the fermented whey is used by itself, the processability and taste are sometimes deteriorated. However, the use of a vegetable protein, e.g. defatted soybean flour, together provides prevention of at least the deterioration in processability and taste. In some cases, they can be rather improved. When the additive is used in bread, it can be used as a substitute for the conventional skimmilk powder and the baking color and flavor can be improved.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to an additive for processed flour foods that enhances the preservability of processed flour foods.

[Problems to be solved by conventional techniques and inventions] Synthetic chemicals (
The only synthetic preservatives currently permitted to be added are calcium or sodium propionate for breads and pastries. Synthetic preservatives are not allowed to be used in noodles. Additionally, if synthetic preservatives are added to breads or Western confectionery, this must be labeled on the product, so adding such synthetic preservatives is generally avoided in the industry. . Even if these synthetic preservatives were added to improve preservability, taste and processability would be reduced.

Furthermore, no substance has yet been found that can effectively prevent deterioration in taste and processability while maintaining the preservative effect of the synthetic preservative when used in combination with the synthetic preservative.

On the other hand, food additives obtained from natural animals and plants are generally not subject to legal regulations because they are natural products, but most natural products that are known to exhibit effective preservative effects are the main ingredients of spices. However, they are not commonly used because they impair the taste.

An object of the present invention is to provide an additive for processed flour foods that is a natural product that can be added to foods and exhibits an effective preservative effect. Furthermore, even if the taste and processability of the flour processed food deteriorate due to the use of other additives, the flour processed food can prevent the deterioration of the taste and processability by using the additive of the present invention in combination. The objective is to provide additives for

Means for Solving Problem c] According to the present invention, the above object can be achieved by an additive for processed flour foods containing fermented whey as an active ingredient.

The fermented whey used in the present invention is obtained by fermenting whey. As the whey, either acid whey or rennet whey may be used.

Fermentation of whey is carried out using known microorganisms readily available to those skilled in the art. Microorganisms that can be used are
These bacteria include the genus Streptococcus, the genus Odium, and the genus Lactobacillus. A typical bacterium is Streptococcus lactis (S.

Iactis), Streptococcus thermophilus (S, thermophilus), Odium
lactis (0°1actis), Lactobacillus bulgaricus (L.

bulgaricus), Lactobacillus lactis (L.

1actis), etc. These bacteria can also be used in combination.

The starter used for whey fermentation is prepared in a conventional manner. For example, put 2/3 volume of fresh milk in a bottle with a cotton stopper, sterilize it using a conventional method, and after cooling, the bacteria will be removed to about 1 to 2% of the milk volume.
Prepare by inoculating a large amount and keeping at 20-23°C for 14-17 hours. Use something that has not undergone abnormal fermentation as a starter. As a raw material for the starter, skim milk powder or whey powder dispersed in water with a solid content of 5 to 10%, or raw whey can be used.

Fermentation of whey is carried out using the starter described above. That is, 1 to 5% by volume of the starter is added to the raw whey that has been sterilized by a conventional method, and 3
Ferment at 5-45°C for 6-20 hours.

The fermented liquid thus obtained is dried by a conventional method such as spray drying to obtain a pale yellow to yellow powdered fermented whey.

The flour processed foods targeted by the present invention include any foods manufactured using wheat flour as a raw material. Typical examples include noodles, breads, and sweets.

Noodles include udon, macaroni, Chinese noodles, somen, and Japanese soba. Breads include white bread and sweet bread. Biscuits are sweets,
Includes cakes, etc. In addition, it can also be used for shark roe, shumai skin, etc.

When using the flour processed food additive of the present invention,
It may be blended into wheat flour processed food raw materials such as wheat flour in the form of dry fermented whey powder. The amount of the additive used in the present invention varies depending on the type of flour processed food to which it is applied, but 0.00 parts by weight of dry fermented whey powder per 100 parts by weight of wheat flour.
It is used in a proportion of 1 to 10 parts by weight, preferably 0.3 to 3.0 parts by weight.

The additive for flour processed foods of the present invention has the effect of improving the shelf life of flour processed foods by itself, but the processing properties
For example, the processability of noodle making, bread making, etc.) may be reduced. Therefore, it is preferable to add vegetable protein as an additional component to the flour processed food additive of the present invention.

Examples of the vegetable protein include soybean protein and wheat protein. For example, soybean protein is used in the form of defatted soybean powder or soybean milk powder, and wheat protein is used in the form of activated gluten.

By using the above-mentioned vegetable proteins in combination, it is possible to at least maintain or in some cases improve the processing properties of the fermented whey while completely maintaining its preservative properties, and furthermore, it is possible to improve the palatability. The present inventor has discovered that this can be done.

The amount of vegetable protein used varies somewhat depending on the type of flour processed food to which it is applied, but the weight ratio of vegetable protein (in the form of defatted soybean powder) to dry fermented whey powder is generally 1:4 to 4. °1 ratio, preferably 1:2
．． A ratio of 3 to 2.3:1 is used, especially a ratio of about 1:1.

The above-mentioned fermented whey powder and vegetable protein powder can be used separately by adding them to the flour processed food raw material, but it is possible to use them by adding them separately to the flour processed food raw material. It is convenient to add it to For example, 1:1 (weight) of fermented whey powder and defatted soybean powder.
Preferably, the mixture is mixed with wheat flour, and then other usual raw ingredients are blended to produce the flour processed food in a conventional manner.

〔Example〕

EXAMPLES Hereinafter, the method for producing the additive for wheat flour processed foods of the present invention will be specifically explained with reference to Examples.

Sakae Kaido fa) 300m7! Pour 200mj+ of fresh milk into an Erlenmeyer flask with a cotton stopper and place in an autoclave (
The samples were sterilized (at 120° C. for 20 minutes) and then allowed to cool to room temperature. Next, Streptococcus lactis (Streptococcus lactis)
ococus lactis) ATCC 29071 was inoculated to approximately 2% of the milk volume, and fermentation was carried out at 22°C for 15 hours. The one that was not abnormally fermented was used as a starter.

(b) Raw material whey adjusted to a solid content of 7% was treated with a purifier to remove fine impurities, sterilized with a plate heater, and 51 was placed in a fermentation tank. Next, starter 11 (2%) obtained in (a) above was added and fermented at 40°C for 17 hours. During this time, stirring was continued at 350 rpm.

When the acidity of the fermented liquid exceeded 2%, the fermentation was terminated by cooling.

The resulting curd was crushed by vigorous stirring and then dried with hot air at 70° C. in a spray dryer to obtain about 3 kg of yellow powder. The composition was as follows.

Protein 15.3% carbohydrates by weight
68.3% by weight oil
1.0wt% ash content 12
．． 6% by weight Water 2.8% by weight (C1 Streptococcus thermophilus (St
reptococus thermophilus)
A starter was prepared using ATCC 19258 and a similar fermented whey powder was obtained by the method described above (81(b)).

Production ±1 (a) In Production Example 1(a), Lactobacillus bulgaricus was used instead of Streptococcus lactis 8TCC29071.
A starter was prepared by repeating the method of Preparation Example 1(a) above, except using A. bulgaricus ATCC 11842.

(bl Using the obtained starter, the above Production Example 1
- Pale yellow fermented whey powder 3 was obtained by the same method as in ('b).

(C) Lactobacillus lactis
A fermented whey powder similar to that described above was obtained using a starter prepared by P. cillus lactis ATCC 12315.

〔Effect of the invention〕

The additive for processed flour foods of the present invention not only improves the storage stability of processed flour foods, but also improves their nutritional value. When fermented whey is used alone, it may reduce processability and taste, but when used in combination with the above-mentioned vegetable proteins,
While maintaining the preservative effect, deterioration in processability and palatability can be at least prevented, and in some cases, can even be improved. Furthermore, when used in breads, it can be used as a substitute for conventional skim milk powder, and can also improve browning color and flavor.

Hereinafter, the effects of the present invention will be specifically explained with reference to usage examples.

Mixed additive A was prepared by uniformly mixing 50% by weight of the fermented whey powder produced in Production Example 1(b) and 50% by weight of commercially available defatted soybean powder.

Mix 4 parts by weight of the above blended additive AO (non-additive control group) with 100 parts by weight of all-purpose wheat flour, add and knead 34% Be'8 brine to this mixture, Fresh udon noodles were obtained according to the usual method. Note that the cutting edge used was Kaku no Yo 10. The raw udon obtained in this way and this raw udon are further added to 16
Boiled udon noodles obtained by boiling for a minute, washing with water and cooling were examined for noodle-making workability and taste. Furthermore, each of the two was sealed in a polyethylene bag for about one serving, and placed in a flan container adjusted to 20° C. for 3 days to examine its shelf life. The results are shown in Table 1 below.

Table 1 (Note 1) Noodle-making workability: Judged based on the spreadability of the noodle band, the smoothness of the surface of the noodle wire, etc.

(Note 2) Food taste: Boiled udon was stored at 10'C for 1 day and then re-boiled for 2 minutes before being tasted. Fresh udon was stored at 10'C for 1 day and then boiled for 18 minutes before being tasted. The palatability was comprehensively judged by three people skilled in the art based on viscoelasticity, hardness, crispness, etc.

As is clear from Table 1, the above-mentioned blended additive A improves all of the preservability, workability and taste of the noodle, and is nutritious because the ingredients of the additive are fermented whey and soybean protein. This also greatly contributes to improving value.

Note that an experiment was conducted under the same conditions as in Use Example 1 above, with only fermented whey powder or soybean powder added instead of the blended additive A.

In the case of fermented whey powder alone, storage stability improved, but the workability of making noodles actually worsened due to excessive spreadability, and the taste was inferior to the additive-free control in that it was considerably softer. . In addition, when using only soybean powder, the taste was slightly better than the additive-free control in that the hardness increased slightly, but it did not contribute in any way to the workability of noodle making, and the storage stability was slightly lower. It was inferior.

Japanese buckwheat noodles were obtained by a conventional method using 1.5 parts by weight of the above-mentioned blended additive A, 30 parts by weight of whole grain buckwheat flour, 70 parts by weight of semi-strong wheat flour, and 27 parts by weight of water as raw materials.

Note that the cutting edge used was a square TK20.

As a result, compared to the case where additive A was not used,
Exceptionally excellent properties were obtained not only in storage stability but also in noodle-making workability and taste.

1.0 parts by weight of the above additive A, 100 parts by weight of all-purpose wheat flour
Using parts by weight of fi and 33 parts by weight of a saline solution of Be'5 as raw materials, shark roe skin was obtained by a conventional method.

The ingredients were wrapped in the skin of this shark and made into grilled shark.

The obtained grilled shark roe was excellent in all of its preservability, ability to make noodles, and taste.

70% using additive A described in Usage Example 1 above
A one-loaf type of bread was produced using the dough method.

The composition is shown in Table 2 below (units are parts by weight).

Table 2 A portion of strong wheat flour (70.0 parts by weight), the total amount of yeast (2.0 parts by weight) and a portion of water (46.2) were kneaded and fermented at 28° C. for 4 hours. Next, the remaining flour (30 parts by weight) and other ingredients were added, the dough was kneaded, and after floor time at 28°C for 30 minutes, the dough was divided, shaped, and finished into a one-loaf type. ℃
The roasting was carried out at a relative humidity of 90%. Next, 22
It was baked at 7°C for 23 minutes. After cooling at room temperature for 50 minutes, the slices were sliced with a sterilized knife and placed in a thermostatic bath at 30°C to observe the growth of mold. The results are shown in Table 3. In Table 3, - indicates that no mold growth is observed, + indicates that mold growth is observed, and the number of tens indicates the degree of mold growth.

The breads of samples 11h2 to 4 in Table 3 all had stronger aroma and flavor than the bread of sample column 1 (control), and the flavor increased as the amount of blended additive A increased.

Put 120 parts by weight of chicken eggs (whole eggs) and 28 parts by weight of water into a mixer, then add sand tJ! 100 parts by weight were added.

Stir well to make it foam, then add 10 thin blades of wheat flour.
A sponge cake dough was prepared by adding 0 parts by weight, 5 parts by weight of a foaming agent, and 2.0 parts by weight of a compounding additive AO (control). This dough was baked at 200°C to obtain a sponge cake.

Slice with a sterile knife and wrap in a polyethylene bag for 30 minutes.
The samples were placed in a constant temperature bath at ℃ and the number of days until mold appeared was observed.

The results are shown in Table 4 below.

When the weight of additive A is 2.0% by weight or more based on the wheat flour, storage stability is improved, but sour odor is produced, which is unfavorable in terms of flavor. When blended additive A is used in an amount of 0.5% by weight based on wheat flour, the flavor is not bad and satisfactory storage stability can be obtained.

Claims (1)

[Claims] 1. An additive for processed flour foods containing fermented whey as an active ingredient.