Gluten modifier, cereal flour dough

Abstract

The present invention provides a gluten modifier, which is characterized by containing lutein. The gluten modifier can modify gluten and improve the elasticity and ductility of the gluten dough by being blended into the gluten-containing gluten dough.

Description

Technical Field

[0001] The present invention relates to a gluten modifier, which can modify the gluten and improve the extensibility and elasticity of the gluten dough by being blended into the gluten-containing gluten flour dough. Background Art

[0002] Foods made by heating flour dough are foods obtained through a common production process in which water or other raw materials are mixed with flour such as wheat flour and then kneaded. During the kneading process, two proteins, alcohol-soluble protein and gluten, combine to form the gluten contained in the flour dough. The formation of gluten affects the physical properties of the flour dough. If the formation of gluten is insufficient, the ductility and elasticity of the flour dough decrease, and the quality of the food obtained by heating the flour dough decreases. Therefore, a flour dough with improved ductility and elasticity by modifying the gluten is desired. As a method for improving the physical properties of flour dough, for example, a bread-making kneading oil composition in which monoglycerides and diacetyl tartaric acid monoglyceride are blended into the oil has been proposed (Patent Document 1).

[0003] The Japanese, a nation whose staple food is rice, consider rice that has the original flavor of rice and a nice springy texture to be good. Meanwhile, when it comes to bread, there is a tendency to prefer bread that has the original flavor of the flour and a nice springy texture.

[0004] Bread has a fermented flavor because it is made by fermenting flour with yeast and then baking it. Although the fermented flavor itself is sometimes considered the flavor of bread, it can also make the original flavor of the flour less noticeable.

[0005] In addition, since bread is made from cereal flour, the starch and protein contained in the cereal flour can seriously affect the mouthfeel of the bread. When making bread, by increasing the amount of water added, the starch is alpha-ized due to heating, which can obtain a springy mouthfeel. However, the adhesion between the starches can become stronger, forming a bread with internal phase blockage, and the crispness (crunch) decreases. In addition, although the protein contained in the cereal flour combines and forms gluten due to the stirring when making bread, when the gluten formation is promoted by increasing the stirring, although the bread with a springy mouthfeel can be obtained, the bread is difficult to bite off and the crispness decreases. On the contrary, if the formation of gluten is suppressed, although the bread with a good mouthfeel of easy biting and crispness can be obtained, it will become a non-elastic mouthfeel and the springiness decreases.

[0006] As a method for imparting a springy texture to bread, a tangzhong dough containing an acidic oil-in-water emulsified oil composition has been proposed, and a method for obtaining bread with a springy texture is described (Patent Document 2). Furthermore, Patent Document 3 proposes an emulsified oil composition for breadmaking containing a dextrin with a DE of 2 to 9 in an aqueous phase, and describes a method for obtaining bread with a good springiness and flavor without the use of an emulsifier.

[0007] On the other hand, as a method for producing bread with enhanced crispness, a method using an oil and fat composition containing diglycerol monofatty acid ester, monoglycerol monofatty acid ester, and propylene glycol monofatty acid ester has been proposed (Patent Document 4).

[0008] As the cake class that makes by adding the egg after mixing and cereal flour and heating, sponge cake or snack cake (snack cake), butter cake, chiffon cake, cake roll etc. can be listed, the cake that expectation moist feeling and melting feeling in mouth are good and weight (volume) further improves.When preparing moist cake class, although there is the method that baking temperature is set to lower, keep the moisture inside cake class, the weight of cake class can decline, and then mouthfeel becomes sticky, and melting feeling in mouth deteriorates.On the other hand, although weight can be improved by raising baking temperature, and improve melting feeling in mouth, wetness can decline, and mouthfeel can become dry.In addition, when adding the egg after mixing and cereal flour, if stirring is insufficient, then cereal flour can be unevenly dispersed, forms the agglomerate of cereal flour, therefore becomes the cake class without commodity value, on the other hand, if excessive stirring, then can form covalent bond in a large amount in the gluten contained in cereal flour dough, cause the viscosity of cereal flour dough to become higher, weight decline, mouthfeel becomes sticky, and melting feeling in mouth deteriorates. Since the optimal mixing conditions vary depending on the moisture content and freshness of the raw materials, room temperature, etc., the quality of cakes is affected by the operator's technical ability.

[0009] Therefore, it is desired to stably produce cakes that have a good moist feeling and a melting feeling in the mouth and a larger volume.

[0010] As a method for imparting a moist texture to cakes, a water-in-oil emulsion composition for kneading containing fresh cream in specific fats and oils has been proposed (Patent Document 5).

[0011] As a method for obtaining a butter cake having a good melting feeling in the mouth and increased volume, a fat and oil composition for butter cake containing maltose-generating α-amylase, hemicellulase, and phospholipase has been proposed (Patent Document 6).

[0012] Prior art literature

[0013] Patent Literature

[0014] Patent Document 1: Japanese Patent Application Laid-Open No. 5-219886

[0015] Patent Document 2: Japanese Patent Application Laid-Open No. 2009-201468

[0016] Patent Document 3: Japanese Patent Application Laid-Open No. 2013-102745

[0017] Patent Document 4: Japanese Patent Application Laid-Open No. 2009-39070

[0018] Patent Document 5: Japanese Patent Application Laid-Open No. 2021-136973

[0019] Patent Document 6: Japanese Patent Application Laid-Open No. 2022-152863

[0020] Summary of the invention / utility model

[0021] (1) Technical issues to be resolved

[0022] However, the method of Patent Document 1 describes that the extensibility of the flour dough is improved by the action of an emulsifier such as diacetyl tartaric acid monoglyceride, but this effect is not sufficient, and a sufficient effect of improving elasticity is not achieved.

[0023] Furthermore, while the method of Patent Document 2 yielded bread with a springy texture, the bread's crispness was poor, and the original flavor of the flour was not retained. Patent Document 3, while yielding bread with a springy texture and preventing flavor degradation due to emulsifiers, had a poor crispness, was not improved in ease of consumption, and did not retain the original flavor of the flour. Furthermore, in Patent Document 4, while crispness was improved and ease of consumption was enhanced, the desired springy texture was not achieved, and the flavor-enhancing effect on the bread was not as expected.

[0024] Furthermore, although the method of Patent Document 5 provides a moist cake, the effect of improving the melting sensation in the mouth or increasing the volume is insufficient and unsatisfactory. Furthermore, in Patent Document 6, although the melting sensation in the mouth is improved, there is no effect of improving the moist feeling.

[0025] The first technical problem of the present invention is to provide a gluten modifier which can modify the gluten and improve the elasticity and extensibility of the gluten dough by being mixed into the gluten-containing gluten dough.

[0026] A second technical problem of the present invention is to provide a gluten modifier for bread making, characterized in that it can produce bread with good flavor that has elasticity, crispness, and the original flavor of cereal flour, and contains lutein.

[0027] The third technical problem of the present invention is to provide a gluten modifier for making snacks, which can stably produce cakes with good moistness and melting feeling in the mouth and increased weight.

[0028] (2) Technical solution

[0029] The inventors of the present application have discovered that lutein, a carotenoid, can modify gluten in gluten-containing flour dough, thereby improving the extensibility and elasticity of the flour dough.

[0030] Furthermore, the inventors of the present application have discovered that lutein, a carotenoid, can be used to modify gluten in gluten-containing flour dough to obtain bread having enhanced elasticity, crispness, and the original flavor of the flour.

[0031] Furthermore, the inventors of the present application have discovered that by modifying gluten in a gluten-containing flour dough with lutein, which is a carotenoid, it is possible to stably produce cakes having a good moist texture and melt-in-the-mouth texture and a larger portion.

[0032] That is, the present invention is as follows (1) to (7).

[0033] (1) A gluten modifier, characterized in that it contains lutein.

[0034] (2) The gluten modifier according to (1), characterized in that it contains fat and / or liquid sugar.

[0035] (3) The gluten modifier according to (1) or (2), characterized in that it is used for making bread (hereinafter also referred to as "gluten modifier for making bread").

[0036] (4) The gluten modifier according to (1) or (2), characterized in that it is used for making confectionery (hereinafter also referred to as "gluten modifier for making confectionery").

[0037] (5) A cereal flour dough, characterized in that it contains gluten and the gluten modifier described in (1) or (2), wherein the lutein content is 0.2 to 20 parts by mass relative to 1,000,000 parts by mass of the gluten.

[0038] (6) The flour dough according to (5), characterized in that it is used for making bread (hereinafter also referred to as "flour dough for making bread").

[0039] (7) The flour dough according to (5), characterized in that it is used for making snacks (hereinafter also referred to as "flour dough for making snacks").

[0040] (3) Beneficial effects

[0041] The present invention provides a gluten modifier that, when added to gluten-containing flour dough, can modify the gluten and improve the elasticity and extensibility of the flour dough.

[0042] Furthermore, the present invention provides a gluten modifier for breadmaking characterized by containing lutein. By adding this modifier to gluten-containing flour dough, the gluten is modified, resulting in bread with enhanced elasticity, crispness, and flavor. In the present invention, elasticity refers to a small decrease in stress when bread is compressed at a certain deformation rate for a certain period of time, while good crispness refers to a low stress value required to break the bread. Both elasticity and crispness can be felt in the mouth when the bread is eaten.

[0043] Furthermore, the gluten modifier for making snacks according to the present invention modifies the gluten by adding lutein to a gluten-containing cereal flour dough. This provides a gluten modifier for making snacks that can stably produce cakes with a good moist texture and melt-in-the-mouth feel, while also increasing the volume. DETAILED DESCRIPTION

[0044] The gluten modifier of the present invention is characterized in that it contains lutein, and is blended into a gluten-containing flour dough to modify the gluten and improve the elasticity and extensibility of the flour dough.

[0045] The gluten modifier for breadmaking of the present invention is characterized by containing lutein. By adding the lutein to a gluten-containing grain flour dough for breadmaking, the gluten is modified, thereby producing bread with enhanced elasticity, crispness, and flavor. Furthermore, in the present invention, breadmaking refers to baking a grain flour dough containing grain flour, yeast, and water to produce bread, and "for breadmaking" refers to the ingredients added during breadmaking.

[0046] Furthermore, the gluten modifier for making snacks of the present invention is characterized by containing lutein. By adding the lutein to a gluten-containing cereal flour dough for making snacks, the lutein modifies the gluten, thereby stably producing cakes with a good moistness and melt-in-the-mouth texture, and increased volume. Furthermore, in the present invention, making a snack refers to making cakes made by baking a cereal flour dough containing whole eggs or egg whites and cereal flour, with a dough specific gravity of 0.25 to 0.9 g / ml, and using for making a snack refers to the raw materials added during the production of the cakes.

[0047] Hereinafter, the gluten modifier of the present invention, the gluten modifier for bread production, and the gluten modifier for confectionery production will be described in detail.

[0048] [Lutein]

[0049] Lutein is a carotenoid pigment known to be localized in the macula of the retina. It absorbs high-energy light entering the eye and removes the reactive oxygen species generated by light, making it a beneficial component for protecting the eyes from the effects of light. The gluten modifier of the present invention contains at least one of free lutein or esterified lutein. By incorporating lutein into a gluten-containing flour dough and mixing it, the lutein binds to the gluten, modifying the gluten and improving the dough's extensibility and elasticity. Lutein, as a pigment, was previously unknown to have such a gluten-modifying effect, but the present invention has discovered a new effect not anticipated based on prior art.

[0050] Furthermore, when lutein is present in a gluten-containing bread flour dough, the lutein binds to the gluten through mixing, and the gluten is modified, thereby improving the extensibility and elasticity of the bread flour dough, resulting in bread with enhanced elasticity and crispness. Furthermore, it is speculated that by modifying the gluten, a uniform bubble film is formed within the bread's internal phase, allowing saliva to easily blend with the bread when chewing, allowing the original flavor of the flour to be felt, resulting in bread with enhanced flavor. Previously, it was not known that lutein, as a pigment, has such an effect in bread, but the present invention has discovered a new effect that could not be imagined based on the prior art.

[0051] Furthermore, by blending lutein into a gluten-containing flour dough for making desserts and mixing it, the lutein binds to the gluten. This binding of the oil-soluble lutein improves the water retention of the gluten, thereby increasing the moist feel of cakes and simultaneously hindering the formation of covalent bonds within the gluten, thereby improving the melting sensation and weight of the cakes. Furthermore, since the flour is evenly dispersed, the viscosity of the flour dough for making desserts is less likely to increase even with excessive stirring due to the lutein's effect of hindering the formation of covalent bonds within the gluten. This does not adversely affect the melting sensation or weight, thus enabling the stable production of cakes of consistent quality regardless of the operator's technical ability. Previously, lutein, as a pigment, was not known to have such an effect on cakes, but the present invention has discovered a new effect that was not anticipated based on the prior art.

[0052] Lutein can be any lutein derived from plants such as kale, parsley, spinach, komatsuna, broccoli, lettuce, and pumpkin skin, or derived from animals such as eggs. However, plant-derived lutein is preferred from the perspectives of lutein content and flavor.

[0053] The gluten modifier, gluten modifier for breadmaking, and gluten modifier for snack making of the present invention can be used by extracting lutein-containing food materials, forming a paste, and drying and powdering them using methods that do not lose lutein. To ensure uniform dispersion in gluten-containing flour dough, the modifier is preferably in the form of oil, fat, W / O, O / W, or powder. For example, since lutein is oil-soluble, it can be preferably used dissolved in oil. Lutein dissolved in edible oil can be obtained by mixing a dry powder of lutein-containing animal or plant with an oil such as rapeseed oil, slowly heating it, and then filtering the dry powder. When using the dry powder containing lutein in the gluten modifier, gluten modifier for breadmaking, and gluten modifier for snack making of the present invention, the moisture content is preferably 10% by mass or less. Furthermore, to facilitate the interaction of the lutein in the dry powder with the gluten formed in the flour dough, the particle size of the dry powder (D10% particle size, D90% particle size) is preferably the same as that of the flour, i.e., a D10% particle size of 5 μm or greater and a D90% particle size of 250 μm or less. The lutein-containing dry powder can be diluted directly to a predetermined concentration or mixed with wheat starch or the like and diluted to a predetermined concentration to produce the gluten modifier, gluten modifier for breadmaking, and gluten modifier for snack making of the present invention. The method for uniformly dispersing the lutein-containing dry powder in the liquid sugar is not particularly limited; for example, a propeller mixer can be used. When using a propeller mixer, the lutein-containing dry powder is slowly added to the liquid sugar heated to 15-60°C while stirring it with the propeller mixer. The mixture is stirred at a speed of 300-700 rpm for 10-30 minutes to produce the gluten modifier for snack making of the present invention. In the present invention, the "D10% particle size" (or "D90% particle size") is defined as the particle size at which the cumulative value of the smaller particle frequency percentage represents 10% (or 90%) of the particle size distribution of the object being measured on a volume basis. The D90% and D10% particle sizes of the dry powder are measured using a laser diffraction particle size distribution analyzer, SALD-2100 (manufactured by Shimadzu Corporation), under refractive index parameters of 1.60-0.10i.

[0054] Gluten modifiers, gluten modifiers for breadmaking, and gluten modifiers for pastry making can be made by mixing lutein with an emulsifier, polysaccharides, proteins, dextrins, etc., drying and powdering it, and processing it into a water-soluble form. Lutein processed into a water-soluble form is preferably used after being mixed with liquid sugar, etc. Furthermore, gluten modifiers, gluten modifiers for breadmaking, and gluten modifiers for pastry making can be made by emulsifying oil-soluble lutein by adding an emulsifier to liquid sugar, etc. Liquid sugar refers to sugars in a liquid state or sugars obtained by converting powdered sugar into a solution. Specifically, liquids of monosaccharides such as glucose, mannose, sucrose, lactose, trehalose, maltotriose, tetrasaccharides, sorbitol, xylitol, erythritol, and maltitol, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, starch hydrolysates, reduced sugar alcohols obtained from these, or mixtures thereof, such as starch syrup, reduced starch syrup, and liquid sugars containing a mixture of glucose and fructose. Furthermore, the viscosity of the liquid sugar used in the present invention is preferably 0.1 to 10,000 mPa·s at 20°C using a B-type viscometer. If the viscosity of the liquid sugar exceeds 10,000 mPa·s, the dispersibility of the gluten modifier, bread-making gluten modifier, and confectionery gluten modifier of the present invention in flour dough decreases, resulting in reduced dispersibility of lutein in flour dough, and thus the effect of shortening the processing time cannot be fully realized. The content of liquid sugar in the gluten modifier, gluten modifier for breadmaking, and gluten modifier for confectionery of the present invention can be appropriately adjusted according to the content of the lutein-containing raw material. For example, the lower limit is 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more.

[0055] When using a lutein-containing oil in liquid sugar as a gluten modifier, a gluten modifier for breadmaking, or a gluten modifier for desserts, the average particle size of the lutein-containing oil when dispersed in the liquid sugar is preferably between 0.01 μm and 1000 μm. It is more preferably between 0.05 μm and 500 μm, and most preferably between 0.1 μm and 100 μm. Within this range, the dispersibility of the lutein in the flour dough is improved, further enhancing the effects of the present invention. The lutein-containing oil only needs to be dispersed in the liquid sugar. The dispersion method is not particularly limited, and examples include methods using a propeller mixer or a high-pressure homogenizer. When using a propeller stirrer, liquid sugar heated to 15-60°C is stirred with a propeller stirrer while slowly adding lutein-containing oil heated to 15-60°C. The mixture is stirred at a stirring speed of 300-700 rpm for 10-30 minutes to obtain the gluten modifier, gluten modifier for breadmaking, and gluten modifier for confectionery of the present invention. Alternatively, when using a high-pressure homogenizer, liquid sugar heated to 15-60°C is stirred with a propeller stirrer while slowly adding lutein-containing oil heated to 15-60°C. The mixture is stirred at a stirring speed of 300-700 rpm for 10-15 minutes, and then homogenized using a high-pressure homogenizer at a pressure of 10-30 MPa to obtain the gluten modifier, gluten modifier for breadmaking, and gluten modifier for confectionery of the present invention. The average particle size of the lutein-containing oil dispersed in liquid sugar was measured using a laser diffraction / scattering particle size distribution analyzer LA-950 (manufactured by HORIBA, LTD.).

[0056] Furthermore, when a gluten modifier, a gluten modifier for breadmaking, or a gluten modifier for confectionery contains lutein in liquid sugar, the viscosity of the gluten modifier, as measured at 20°C using a Brookfield viscometer, is preferably 0.1 to 10,000 mPa·s, more preferably 100 to 8,000 mPa·s, and even more preferably 500 to 6,000 mPa·s. Within this range, the gluten modifier, the gluten modifier for breadmaking, or the gluten modifier for confectionery can be sufficiently dispersed in a flour dough.

[0057] The lutein content in the gluten modifier of the present invention is preferably 0.2 to 400 ppm by mass. The lower limit is more preferably 1 ppm by mass or greater, and particularly preferably 2 ppm by mass or greater. The upper limit is more preferably 300 ppm by mass or less, and particularly preferably 200 ppm by mass or less. Lutein content within this range allows for mixing with gluten in cereal flour dough in an appropriate amount, further enhancing the effects of the present invention.

[0058] Furthermore, the lutein content in the gluten modifier for breadmaking of the present invention is preferably 2 to 200 ppm by mass. The lower limit is more preferably 5 ppm by mass or greater, and particularly preferably 10 ppm by mass or greater. The upper limit is more preferably 150 ppm by mass or less, and particularly preferably 100 ppm by mass or less. Lutein content within this range can achieve an optimal mixing ratio with the gluten in the wheat flour dough used for breadmaking, further enhancing the effects of the present invention.

[0059] Furthermore, the lutein content in the gluten modifier for making snacks of the present invention is preferably 1.5 to 150 ppm by mass. The lower limit is more preferably 3 ppm by mass or greater, and particularly preferably 5 ppm by mass or greater. The upper limit is more preferably 130 ppm by mass or less, and particularly preferably 100 ppm by mass or less. Lutein content within this range allows for mixing in appropriate amounts with gluten in cereal flour dough for making snacks, further enhancing the effects of the present invention.

[0060] The gluten modifier of the present invention for incorporation into gluten-containing flour dough is preferably incorporated such that the amount of lutein is 0.2 to 20 parts by mass per 1,000,000 parts by mass of gluten. It is more preferably 0.5 to 15 parts by mass, and most preferably 1.5 to 10 parts by mass. When the amount is 0.2 parts by mass or greater, the gluten-modifying effect of lutein is fully exerted. Furthermore, when the amount is 20 parts by mass or less, the extensibility and elasticity of the flour dough are well-balanced, allowing the effects of the present invention to be fully exerted.

[0061] When the gluten modifier for breadmaking of the present invention is incorporated into a grain flour dough for breadmaking, it is preferably incorporated so that the amount of lutein is 0.2 to 20 parts by mass per 1,000,000 parts by mass of gluten in the grain flour dough for breadmaking. The amount is more preferably 0.5 to 15 parts by mass, and most preferably 1.5 to 10 parts by mass. Within this range, the gluten-modifying effect of lutein is fully exerted, resulting in bread with excellent elasticity, crispness, and flavor.

[0062] When the gluten modifier for making snacks of the present invention is incorporated into a cereal flour dough for making snacks, it is preferably incorporated so that the amount of lutein is 0.2 to 20.0 parts by mass per 1,000,000 parts by mass of gluten in the cereal flour dough for making snacks. The amount is more preferably 0.5 to 20.0 parts by mass, and most preferably 1.5 to 15.0 parts by mass. Within this range, the gluten-modifying effect of lutein is fully exerted, allowing for the consistent production of cakes with excellent moistness and melt-in-the-mouth texture.

[0063] As a raw material for lutein, for example, "Lyc-O-Lutein 20% in Safflower Oil" (imported and sold by SUNBRIGHT CO., LTD.) can be commercially obtained as a commercial product. In addition, the raw material containing lutein can be paste-formed or dried and powdered and used, or commercial products that have been paste-formed or powdered can be used. For example, as vegetable powders containing lutein, kale powder (manufactured by Kodama Foods Co., Ltd.), parsley powder (manufactured by Kodama Foods Co., Ltd.), komatsuna powder (manufactured by Mikasa Sangyo Co., Ltd.), and CS parsley Y42 (manufactured by S&B FOODS INC.) can be commercially obtained.

[0064] The lutein content was determined in accordance with Japanese Organic Agriculture Standard (JAS) 0008:2019.

[0065] The gluten modifier, gluten modifier for breadmaking, and gluten modifier for confectionery of the present invention may optionally contain raw materials necessary for dispersing lutein, such as polyglycerol fatty acid esters, sucrose fatty acid esters, glycerol fatty acid esters, glycerol organic acid fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, emulsifiers such as lecithin, modified starches such as phosphate-crosslinked starch, water-soluble hemicelluloses, gum arabic, carrageenan, karaya gum, xanthan gum, guar gum, tragacanth gum, pectin, and locust bean gum, egg proteins such as whole egg, egg white, and egg yolk, milk proteins such as whey protein and sodium caseinate, vegetable proteins such as soy protein and wheat protein, and animal proteins such as gelatin, as long as the effects of the present invention are not impaired.

[0066] Hereinafter, the flour dough, the flour dough for making bread, and the flour dough for making snacks of the present invention will be described in detail.

[0067] [Flour dough]

[0068] The grain flour dough of the present invention refers to a dough containing gluten. For example, a liquid containing water, eggs, or the like can be mixed with grain flour that forms gluten to form gluten in the grain flour dough, or a pre-formed gluten raw material can be used. As the grain flour, a mixture of one or more of wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, oatmeal powder, wheat starch, corn starch, glutinous corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, and kudzu starch can be used. From the perspective that the gluten modifier of the present invention improves the extensibility and elasticity of the grain flour dough by modifying gluten, the grain flour dough needs to contain a grain flour that forms gluten, such as wheat flour, in the grain flour dough. However, a grain flour that does not form gluten, such as rice flour, can also be mixed and used.

[0069] The gluten content in the flour dough of the present invention is preferably 0.5 to 100 parts by mass, more preferably 1 to 100 parts by mass, and most preferably 1.5 to 100 parts by mass, relative to 100 parts by mass of the flour in the flour dough. The gluten content in the present invention is measured as dry gluten in accordance with ISO 21415-2 (2015) and ISO 21415-4 (2006).

[0070] The cereal flour dough of the present invention further contains a gluten modifier. The gluten modifier can be added in any manner, for example, by mixing gluten and / or gluten-forming cereal flour, water, and the gluten modifier and kneading them thoroughly using a mixer or the like. The order in which the gluten and / or gluten-forming cereal flour, water, and the gluten modifier are mixed is arbitrary.

[0071] The content of the gluten modifier in the flour dough of the present invention is preferably 0.1 to 10 parts by mass per 100 parts by mass of flour. The lower limit is more preferably 0.5 parts by mass or greater. The upper limit is more preferably 5 parts by mass or less, and most preferably 3 parts by mass or less. When the content is 0.1 parts by mass or greater, the gluten modifier achieves excellent uniform mixing with the flour, while when it is 10 parts by mass or less, the workability is improved, and the elasticity and extensibility of the flour dough can be enhanced.

[0072] [Other ingredients]

[0073] In addition to the flour, the flour dough of the present invention can arbitrarily contain yeast, yeast foods, emulsifiers, oils and fats, water, processed starch, dairy products, salt, sugars, seasonings (monosodium glutamate or nucleic acid), preservatives, vitamins, calcium and other fortifiers, proteins, amino acids, chemical leavening agents, flavors, dried fruits such as raisins, etc., within the scope that does not impair the effects of the present invention.

[0074] [Flour dough for making bread]

[0075] The bread-making flour dough of the present invention refers to a dough containing gluten, grain flour, yeast, water, and the gluten modifier for bread-making of the present invention, and is used to make bread by baking. The gluten in the bread-making flour dough of the present invention can be formed from components contained in the grain flour by stirring the grain flour with a liquid containing water, such as water or eggs, or gluten formed in the form of gluten can be directly blended. As the grain flour raw material, for example, a grain flour raw material mixed with one or more of wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, oat flour, wheat starch, corn starch, glutinous corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, kudzu starch, etc. can be used. From the perspective that the gluten modifier for making bread of the present invention can improve the ductility and elasticity of the grain flour dough for making bread due to gluten modification, thereby obtaining bread with excellent elasticity, crispness and flavor, the grain flour dough for making bread needs to contain gluten-forming grain flour such as wheat flour, but grain flour such as rice flour that does not form gluten can also be mixed in.

[0076] The gluten content in the bread-making flour dough of the present invention is preferably 0.5 to 15 parts by mass, more preferably 1.0 to 13 parts by mass, and most preferably 1.5 to 11 parts by mass, relative to 100 parts by mass of the flour in the bread-making flour dough.

[0077] The gluten modifier for breadmaking of the present invention can be added to a grain flour dough for breadmaking in any manner. For example, it can be obtained by mixing gluten and / or grain flour that forms gluten, water, and the gluten modifier for breadmaking, and then kneading the mixture thoroughly using a mixer or the like. The order in which the gluten and / or grain flour that forms gluten, water, and the gluten modifier for breadmaking are mixed is arbitrary.

[0078] The content of the gluten modifier for breadmaking in the grain flour dough for breadmaking of the present invention is preferably 0.1 to 10 parts by mass relative to 100 parts by mass of grain flour. The lower limit is more preferably 0.5 parts by mass or more. The upper limit is more preferably 5 parts by mass or less, and most preferably 3 parts by mass or less. By setting it to 0.1 parts by mass or more, the gluten modifier for breadmaking has excellent uniform mixing properties with the grain flour, and by setting it to 10 parts by mass or less, the flavor of the grain flour can be fully obtained. In addition, from the perspective of fully exerting the effect of the gluten modifier for breadmaking, the preferred amount of the gluten modifier for breadmaking in the grain flour dough for breadmaking containing gluten is as described above.

[0079] As long as the dough can be heated, the cereal flour dough for making bread of the present invention can be used in any bread making method, such as the direct method, the medium method, the instant method, etc. Furthermore, it can be used in any process, such as when the dough is made, frozen and refrigerated, or frozen after baking.

[0080] Breads obtained by baking the cereal flour dough for breadmaking of the present invention also include breads filled with fillings such as stuffing, and examples thereof include toast bread, staple bread, specialty bread, cooking bread, and fruit bread. Specifically, staple bread includes French bread, variety bread, and rolls (table rolls, buns, and butter rolls). Cooking bread includes sandwiches, hot dogs, and hamburgers. Fruit bread includes jam bread, red bean bread, cream bread, raisin bread, and melon bread.

[0081] To the extent that the effects of the present invention are not impaired, the flour dough for making bread of the present invention can be arbitrarily blended with other ingredients such as yeast food, emulsifiers, oils and fats, water, processed starch, dairy products, salt, sugars, seasonings (monosodium glutamate or nucleic acid), preservatives, vitamins, calcium and other fortifiers, proteins, amino acids, chemical leavening agents, flavors, dried fruits such as raisins, and the like, which are generally used for making bread.

[0082] [Flour dough for making desserts]

[0083] The flour dough for making snacks of the present invention refers to a dough containing beaten whole eggs or egg whites, gluten, cereal flour, and the gluten modifier for making snacks of the present invention and used to make cakes by baking. The flour dough for making snacks of the present invention can be made by mixing beaten whole eggs or egg whites with cereal flour, or by using an all-in-mix method, where unbeaten whole eggs or egg whites are mixed with cereal flour or other raw materials while the whole eggs or egg whites are beaten. The gluten in the flour dough for making snacks of the present invention can be formed from the components contained in the cereal flour by mixing a liquid containing water, such as water or milk, into the cereal flour, or the gluten formed in the form of gluten can be directly blended. As the cereal flour raw material, for example, one or more cereal flour raw materials mixed with wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, oat flour, wheat starch, corn starch, glutinous corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, kudzu starch, etc. can be used. From the perspective that the gluten modifier for making snacks of the present invention modifies gluten to stably produce cakes with good moistness and melting feeling in the mouth and increased volume, the flour dough for making snacks needs to contain gluten-forming flour such as wheat flour, but non-gluten-forming flour such as rice flour can also be mixed in.

[0084] The gluten content in the cereal flour dough for making snacks of the present invention is preferably 0.5 to 15 parts by mass, more preferably 1.0 to 13 parts by mass, and most preferably 1.5 to 11 parts by mass, relative to 100 parts by mass of the flour in the cereal flour dough for making snacks.

[0085] The gluten modifier for making snacks of the present invention can be added to the cereal flour dough for making snacks in any manner. For example, the eggs can be mixed with the gluten modifier when beating them with a mixer, or the gluten and / or gluten-forming cereal flour can be mixed with the gluten modifier and added. Because the lutein contained in the gluten modifier has an effect on gluten, the gluten modifier can be added to the cereal flour dough for making snacks simultaneously with the gluten and / or gluten-forming cereal flour, or before the addition of the gluten and / or gluten-forming cereal flour.

[0086] The content of the gluten modifier for making snacks in the cereal flour dough for making snacks of the present invention is preferably 0.1 to 10 parts by mass relative to 100 parts by mass of cereal flour. The lower limit is more preferably 0.5 parts by mass or more. The upper limit is more preferably 5 parts by mass or less, and most preferably 3 parts by mass or less. By setting it to 0.1 parts by mass or more, the gluten modifier for making snacks has excellent uniform mixing properties with the cereal flour, and by setting it to 10 parts by mass or less, cakes can be made with good operability. In addition, from the perspective of fully exerting the effect of the gluten modifier for making snacks, the preferred amount of the gluten modifier for making snacks in the cereal flour dough for making snacks containing gluten is as described above.

[0087] The cereal flour dough for making snacks of the present invention can be used in any of the following methods for making snacks: the whole egg method, the separated egg method, the all-in-mix method, the sugar batter method, the flour batter method, etc. Furthermore, it can be used in any of the following processes: when the cereal flour dough for making snacks is made, subjected to freezing and refrigeration steps, or when frozen after baking.

[0088] Examples of cakes obtained by baking the cereal flour dough for making snacks of the present invention include sponge cakes, cake rolls, snack cakes, butter cakes, fruit cakes, pound cakes, madeleines, financier cakes, chiffon cakes, Bouchée cakes, baumkuchen, macarons, dorayaki, and Nagasaki cakes.

[0089] Without prejudice to the effects of the present invention, the cereal flour dough for making snacks of the present invention can arbitrarily contain emulsifiers, oils and fats, processed starch, dairy products, salt, sugars, seasonings (such as monosodium glutamate or nucleic acids), preservatives, vitamins, calcium and other fortifiers, proteins, amino acids, chemical leavening agents, spices, dried fruits such as raisins, etc.

[0090] Example

[0091] Next, the present invention will be described with reference to examples.

[0092] [1. Preparation of gluten modifier]

[0093] (Examples 1-1 to 1-3, Comparative Example 1-1)

[0094] Example 1-1 was prepared using the following method based on the blend composition shown in Table 1. Specifically, 100 g of lutein-containing oil (product name: Lyc-O-Lutein 20% in Safflower Oil, imported and sold by SUNBRIGHT CO., LTD., lutein content: 20 g / 100 g) was mixed and stirred with 9900 g of rapeseed oil to obtain a 100-fold dilution of the lutein-containing oil (lutein content: 2000 ppm by mass). Furthermore, 125 g of the 100-fold dilution of the lutein-containing oil and 9875 g of rapeseed oil were mixed and stirred to obtain a gluten modifier (lutein content: 25 ppm by mass).

[0095] Similarly, gluten modifiers were prepared in Examples 1-2, 1-3, and Comparative Example 1-1 using the blending compositions shown in Table 1.

[0096] (Examples 2-1 to 2-5, Comparative Example 2-1)

[0097] Commercially available parsley and lettuce were purchased and powdered for use as a gluten modifier. 100 g each of parsley and lettuce were prepared and dried to a moisture content of less than 1% using a vacuum freeze dryer (Advantage Plus). The parsley and lettuce were then pulverized using a high-speed cutting mixer to obtain dry powders of the parsley and lettuce. The lutein content of each was measured, resulting in 900 ppm by mass for parsley dry powder and 180 ppm by mass for lettuce dry powder. Furthermore, the lutein content of commercially available kale powder (manufactured by Kodama Foods Co., Ltd.) was also measured in the same manner, resulting in 2800 ppm by mass for kale powder.

[0098] Using these dry powders, Example 2-1 was prepared with the blending composition shown in Table 2. Specifically, 3 g of parsley dry powder and 97 g of wheat starch were uniformly dispersed to obtain a gluten modifier (lutein content: 27 mass ppm).

[0099] Similarly, regarding Examples 2-2 to 2-5 and Comparative Example 2-1, gluten modifiers were prepared based on the blending compositions shown in Table 1 by the above-mentioned method.

[0100] [Table 1]

[0101]

[0102] [Table 2]

[0103]

[0104] (Evaluation of Extensibility and Elasticity of Wheat Gluten Flour Dough (Gluten Content: 100% by Mass))

[0105] The gluten modifiers of Examples 1-1 to 1-3, 2-1 to 2-5, and Comparative Examples 1-1 and 2-1 were evaluated for their extensibility and elasticity using the following method. Specifically, 1000 g of wheat gluten (manufactured by NIPPN CORPORATION, trade name: Powdered Wheat Protein with a Gluten Content of 100% by Mass), 100 g of the gluten modifier, and 1000 g of water were placed in a bowl mixer manufactured by KANTO KONGOKI INDUSTRIAL Co., Ltd. The mixture was stirred at low speed for 3 minutes and then at medium-low speed for 6 minutes using a stirring hook to prepare the flour dough. The resulting flour dough was divided into 150 g portions and sphericalized using a Brabender Extensograph E (manufactured by PARKER CORPORATION). The maximum height of the spherical flour dough from the bottom was measured for elasticity evaluation. If the flour dough has good elasticity when being formed into a ball, the ball shape will be maintained without collapsing, and the maximum height will increase.

[0106] As measured values, the maximum height was 43 mm in Comparative Example 1-1, and the maximum height was 44 mm in Comparative Example 1-2.

[0107] In the evaluation, the maximum height of Comparative Example 1-1 or Comparative Example 2-1 was set to 100, and the maximum height of 105 or more was evaluated as "5", the maximum height of 102 or more and less than 105 was evaluated as "4", the maximum height of 98 or more and less than 102 was evaluated as "3", the maximum height of 95 or more and less than 98 was evaluated as "2", and the maximum height of less than 95 was evaluated as "1". Only the elasticity of the flour doughs with a rating of "5" and "4" was evaluated as acceptable.

[0108] Next, the flour dough, shaped into a ball using a spheronizer, was stretched into a 10-centimeter-long rod and allowed to rest for 5 minutes. One end was then fixed and the rod was held 1 centimeter from the other end. A tensile test was performed at a rate of 1 cm / 10 seconds. The length of the dough at the moment of breaking was used to evaluate its extensibility. The better the extensibility, the longer the dough.

[0109] As measured values, the ductility in Comparative Example 1-1 was 14.5 cm, and the ductility in Comparative Example 1-2 was 13.2 cm.

[0110] In the evaluation, the length of the flour dough of Comparative Example 1-1 or Comparative Example 2-1 was set to 100, and the flour dough length of 105 or more was evaluated as "5", the flour dough length of 102 or more and less than 105 was evaluated as "4", the flour dough length of 98 or more and less than 102 was evaluated as "3", the flour dough length of 95 or more and less than 98 was evaluated as "2", and the flour dough length less than 95 was evaluated as "1". Only the flour doughs with a length of "5" and "4" were evaluated as acceptable for extensibility.

[0111] (Evaluation of the Extensibility and Elasticity of Wheat Flour Dough (Gluten Content: 10.2% by Mass))

[0112] The gluten modifiers of Examples 1-1 to 1-3, 2-1 to 2-5, and Comparative Examples 1-1 and 2-1 were evaluated for the extensibility and elasticity of flour dough by the following methods.

[0113] 1000g of wheat flour (manufactured by NIPPON FLOUR MILLS CO., LTD., product name: Eagle), 15g of salt, and 700g of water were placed in a bowl mixer manufactured by KANTO KONGOKI INDUSTRIAL Co., Ltd., and stirred at low speed for 3 minutes and at medium-low speed for 6 minutes using a stirring hook. The gluten content at this time was 10.2% by mass. 10g of the gluten modifier of Example 1-1 was further added, and stirred at low speed for 3 minutes and at medium-low speed for 6 minutes using a stirring hook, and then a flour dough was made. The obtained flour dough was divided into 150g portions, and the ductility and elasticity were evaluated using a Brabender Extensograph E (manufactured by PARKER CORPORATION). The flour dough was formed into a ball using a spheronizer, and the flour dough was formed into a roll using a dough roller that rolled the spherical dough. Then, a special holder was used to let the dough rest at 20°C for 40 minutes, and then the dough was stretched using a stretching device for measurement. The length of the bottom of the curve on the horizontal axis of the obtained graph (the length of the dough stretched) is used as the extensibility, and the longer the bottom, the better the extensibility. In addition, the maximum value on the vertical axis of the obtained graph is used as the elasticity, and the larger the maximum value on the vertical axis, the better the elasticity.

[0114] As measured values, the ductility was 142 mm in Comparative Example 1-1, and the ductility was 138 mm in Comparative Example 1-2. The elasticity was 450 BU in Comparative Example 1-1, and the elasticity was 480 BU in Comparative Example 1-2.

[0115] The ductility of Comparative Example 1-1 or Comparative Example 2-1 was set to 100, and a ductility of 105 or greater was evaluated as "5," a ductility of 102 or greater but less than 105 was evaluated as "4," a ductility of 98 or greater but less than 102 was evaluated as "3," a ductility of 95 or greater but less than 98 was evaluated as "2," and a ductility of less than 95 was evaluated as "1." Only "5" and "4" were evaluated as acceptable.

[0116] The elasticity of Comparative Example 1-1 or Comparative Example 2-1 was set to 100, and an elasticity of 105 or greater was evaluated as "5," an elasticity of 102 or greater but less than 105 was evaluated as "4," an elasticity of 98 or greater but less than 102 was evaluated as "3," an elasticity of 95 or greater but less than 98 was evaluated as "2," and an elasticity of less than 95 was evaluated as "1." Only "5" and "4" were evaluated as acceptable.

[0117] (Evaluation Results)

[0118] As shown in Tables 1 and 2, the gluten modifier improves the extensibility and elasticity of the gluten-containing flour dough.

[0119] [Production of gluten modifier]

[0120] (Examples 3-1 to 3-3, Comparative Example 3-1)

[0121] Based on the blending compositions shown in Table 3, gluten modifiers of Examples 3-1 to 3-3 and Comparative Example 3-1 were prepared by the method described in Example 1-1.

[0122] (Examples 4-1 to 4-5, Comparative Example 4-1)

[0123] Based on the blending compositions shown in Table 4, gluten modifiers of Examples 4-1 to 4-5 and Comparative Example 4-1 were prepared by the method described in Example 2-1.

[0124] Using the gluten modifiers of Examples 3-1 to 3-3, 4-1 to 4-5, and Comparative Examples 3-1 and 4-1, noodle flour dough and Chinese noodles were prepared using the following method. The noodle flour dough properties (extensibility) and the texture (viscosity and springiness) of the Chinese noodles were evaluated.

[0125] [Making flour dough for noodles]

[0126] The noodle flour dough was prepared by the following method. Specifically, 1 kg of wheat flour (trade name: Tefeilong, manufactured by Nisshin Flour Milling INC.), 10 g of salt, 10 g of alkali water, 10 g of gluten modifier, and 350 g of water were kneaded for 12 minutes while applying a vacuum at 90 kPa using a horizontal pin mixer for noodles (VM-1, manufactured by Sodech Co., Ltd.) to obtain the noodle flour dough.

[0127] The gluten content in the noodle flour dough was 10.1 g per 100 g of wheat flour.

[0128] [Making Chinese noodles]

[0129] After rolling the noodle flour dough using a roller-type noodle making machine, the noodles were cut (square cutter: No. 20) to produce raw noodles with a thickness of 1.5 mm (Chinese noodles). 100 g of the resulting raw noodles were boiled in 2 L of boiling water for 2.5 minutes and then placed in 300 ml of 70°C hot water and eaten (hot Chinese noodles). Separately, noodles cooked in the same manner were immersed in ice water for 1 minute to deflate before being eaten (cold Chinese noodles). The noodle flour dough's physical properties (extensibility) and the texture (elasticity and viscosity) of the Chinese noodles were evaluated using the following methods.

[0130] (Evaluation method of ductility)

[0131] When the noodle flour dough was rolled to a thickness of 1.5 mm using a roller noodle making machine, the surface of the noodle flour dough was not smooth and cracks or unevenness occurred. Therefore, the cracks on the surface of the noodle flour dough when the gluten modifier of Comparative Example 3-1 or Comparative Example 4-1 was used as the basis for the dough properties (extensibility) of the noodle flour dough, and the case with significantly less cracks was evaluated as (5), the case with less cracks was evaluated as (4), the case with equal cracks was evaluated as (3), the case with more cracks was evaluated as (2), and the case with significantly more cracks was evaluated as (1). This was used as the score of extensibility, and 4 or more was evaluated as acceptable.

[0132] (Evaluation method of elasticity)

[0133] Ten experts evaluated the elasticity of hot and cold Chinese noodles by sensory evaluation. The elasticity of the noodles when using the gluten modifiers of Comparative Example 3-1 or Comparative Example 4-1 was used as a benchmark. The evaluation was as follows: sufficient elasticity was rated (5), strong elasticity was rated (4), the same elasticity was rated (3), weak elasticity was rated (2), and significantly weak elasticity was rated (1). The average of the ten experts' sensory evaluations was rounded off to the first decimal point, and scores of 4 or higher were considered acceptable.

[0134] (Evaluation method of viscosity)

[0135] Ten experts evaluated the viscosity of hot and cold Chinese noodles using sensory evaluation. Using the viscosity of the noodles when using the gluten modifiers of Comparative Example 3-1 or Comparative Example 4-1 as a benchmark, the viscosity was rated as (5) when fully felt, (4) when strongly felt, (3) when the viscosity was the same, (2) when the viscosity was weak, and (1) when the viscosity was significantly weak. The average of the ten experts' sensory evaluations was rounded off to the first decimal point, and scores of 4 or higher were considered acceptable.

[0136] [Table 3]

[0137]

[0138] [Table 4]

[0139]

[0140] [Preparation of gluten modifier mixed with liquid sugar]

[0141] (Examples 5-1 to 5-3, Comparative Example 5-1)

[0142] The gluten modifier of Example 5-1 was prepared by the following method based on the blending composition shown in Table 5. In Example 5-1, 1998.6 g of liquid sugar (manufactured by Mitsubishi Shoji Foodtech Co., Ltd., product name: AMAMEAL) and 1.4 g of lutein (manufactured by KYOWA HAKKO BIO CO., LTD., product name: Water-Soluble Lutein 3.5) were mixed and stirred to obtain a gluten modifier (lutein content: 24.5 mass ppm).

[0143] Similarly, gluten modifiers were prepared using the blending compositions shown in Table 5 for Examples 5-2, 5-3, and Comparative Example 5-1.

[0144] For the gluten modifiers of Examples 5-1 to 5-3 and Comparative Example 5-1, flour doughs were prepared by the following method, and the dough properties (extensibility and elasticity) of the flour doughs were evaluated.

[0145] (Evaluation of Extensibility and Elasticity of Wheat Gluten Flour Dough (Gluten Content: 100% by Mass))

[0146] The gluten modifiers of Examples 5-1 to 5-3 and Comparative Example 5-1 were evaluated for the extensibility and elasticity of the flour dough by the following methods.

[0147] In a bowl mixer manufactured by KANTO KONGOKI INDUSTRIAL Co., Ltd., 1000 g of wheat gluten (manufactured by NIPPN CORPORATION, trade name: Powdered Wheat Protein Gluten Content: 100% by Mass), 100 g of a gluten modifier, and 1000 g of water were placed. The mixture was stirred at a low speed for 3 minutes and then at a medium-low speed for 6 minutes using a mixing hook to prepare a flour dough. The resulting flour dough was divided into 150 g portions and spheronized using a Brabender Extensograph E (manufactured by PARKER CORPORATION). The maximum height of the spherical flour dough from the bottom was measured for elasticity evaluation. If the flour dough had good elasticity when sphericalized, the flour dough maintained its spherical shape without collapsing, and the maximum height increased.

[0148] As an actually measured value, the maximum height in Comparative Example 5-1 was 42 mm.

[0149] In the evaluation, the maximum height of Comparative Example 5-1 was set to 100, and the maximum height of 105 or more was evaluated as "5", the maximum height of 102 or more and less than 105 was evaluated as "4", the maximum height of 98 or more and less than 102 was evaluated as "3", the maximum height of 95 or more and less than 98 was evaluated as "2", and the maximum height of less than 95 was evaluated as "1". Only the elasticity of the flour doughs of "5" and "4" was evaluated as acceptable.

[0150] Next, the flour dough, which had been spheronized using a spheronizer, was stretched into a 10-centimeter rod and allowed to rest for 5 minutes. One end was then fixed and the other end was grasped 1 centimeter from the other end. A tensile test was performed at a rate of 1 cm / 10 seconds. The ductility of the flour dough was evaluated by the length of the flour dough when it broke. The better the ductility, the longer the flour dough.

[0151] As an actually measured value, the ductility in Comparative Example 5-1 was 13.8 cm.

[0152] In the evaluation, the length of the flour dough of Comparative Example 5-1 was set to 100, and the flour dough length of 105 or more was evaluated as "5", the flour dough length of 102 or more and less than 105 was evaluated as "4", the flour dough length of 98 or more and less than 102 was evaluated as "3", the flour dough length of 95 or more and less than 98 was evaluated as "2", and the flour dough length less than 95 was evaluated as "1". Only the flour doughs of "5" and "4" were evaluated as acceptable for extensibility.

[0153] (Evaluation of the Extensibility and Elasticity of Wheat Flour Dough (Gluten Content: 10.2% by Mass))

[0154] The gluten modifiers of Examples 5-1 to 5-3 and Comparative Example 5-1 were evaluated for the extensibility and elasticity of the flour dough by the following methods.

[0155] 1000g of wheat flour (manufactured by NIPPON FLOUR MILLS CO., LTD., product name: Eagle), 15g of salt, and 700g of water were placed in a bowl mixer manufactured by KANTO KONGOKI INDUSTRIAL Co., Ltd., and stirred at low speed for 3 minutes and at medium-low speed for 6 minutes using a stirring hook. The gluten content at this time was 10.2% by mass. 10g of the gluten modifier of Example 5-1 was further added, and after stirring at low speed for 3 minutes and at medium-low speed for 6 minutes using a stirring hook, a flour dough was made. The obtained flour dough was divided into 150g portions, and the ductility and elasticity were evaluated using a Brabender Extensograph E (manufactured by PARKER CORPORATION). The flour dough was formed into a ball using a spheronizer, and the flour dough was formed into a roll using a dough roller that rolled the spherical dough. Then, a special stand was used to let the dough rest at 20°C for 40 minutes, and then the dough was stretched using a stretching device for measurement. The length of the bottom of the curve on the horizontal axis of the obtained graph (the length of the dough stretched) is used as the extensibility, and the longer the bottom, the better the extensibility. In addition, the maximum value on the vertical axis of the obtained graph is used as the elasticity, and the larger the maximum value on the vertical axis, the better the elasticity.

[0156] As measured values, the ductility in Comparative Example 5-1 was 146 mm, and the elasticity in Comparative Example 5-1 was 440 BU.

[0157] The ductility of Comparative Example 5-1 was set to 100, with a ductility of 105 or greater being evaluated as "5," a ductility of 102 or greater but less than 105 being evaluated as "4," a ductility of 98 or greater but less than 102 being evaluated as "3," a ductility of 95 or greater but less than 98 being evaluated as "2," and a ductility of less than 95 being evaluated as "1." Only "5" and "4" were evaluated as acceptable.

[0158] The elasticity of Comparative Example 5-1 was set to 100, and an elasticity of 105 or greater was evaluated as "5," an elasticity of 102 or greater but less than 105 was evaluated as "4," an elasticity of 98 or greater but less than 102 was evaluated as "3," an elasticity of 95 or greater but less than 98 was evaluated as "2," and an elasticity of less than 95 was evaluated as "1." Only "5" and "4" were evaluated as acceptable.

[0159] [Table 5]

[0160]

[0161] (Evaluation Results)

[0162] As shown in Table 5, the ductility and elasticity of the gluten-containing flour dough were also improved when the gluten modifier was mixed with liquid sugar.

[0163] [2. Preparation of gluten modifiers for bread making]

[0164] (Examples 6-1 to 6-3, Comparative Example 6-1)

[0165] Example 6-1 was prepared using the following method based on the blending composition shown in Table 6. Specifically, 100 g of lutein-containing oil (product name: Lyc-O-Lutein 20% in Safflower Oil, imported and sold by SUNBRIGHT CO., LTD., lutein content: 20 g / 100 g) was mixed and stirred with 9900 g of rapeseed oil to obtain a 100-fold dilution of the lutein-containing oil (lutein content: 2000 ppm by mass). Furthermore, 125 g of the 100-fold dilution of the lutein-containing oil was mixed and stirred with 9875 g of rapeseed oil to obtain a gluten modifier for breadmaking (lutein content: 25 ppm by mass).

[0166] Similarly, gluten modifiers for bread production were prepared in Examples 6-2, 6-3, and Comparative Example 6-1 using the blending compositions shown in Table 6.

[0167] (Examples 7-1 to 7-5, Comparative Example 7-1)

[0168] Commercially available parsley and lettuce were purchased and powdered for use as a gluten modifier for breadmaking. 100 g each of parsley and lettuce were prepared and dried to a moisture content of less than 1% using a vacuum freeze dryer (Advantage Plus). The powders were then pulverized using a high-speed cutting mixer and sieved using a 50-mesh sieve to obtain dry powders of parsley and lettuce. The respective lutein content, D90%, and D10% particle sizes were as follows: parsley dry powder (900 ppm by mass, D90% particle size of 150 μm, D10% particle size of 50 μm), and lettuce dry powder (180 ppm by mass, D90% particle size of 240 μm, D10% particle size of 80 μm). The lutein content of commercially available kale dried powder (product name: "Domestic Kale Powder," manufactured by Kodama Foods Co., Ltd.) was also measured, and the result was 2800 ppm by mass, D90% particle size: 50 μm, D10% particle size: 10 μm).

[0169] Using these dry powders, Example 7-1 was prepared with the blending composition shown in Table 7. Specifically, 3 g of parsley dry powder and 97 g of wheat starch were uniformly dispersed to obtain a gluten modifier for bread production (lutein content: 27 mass ppm).

[0170] Similarly, for Examples 7-2 to 7-5 and Comparative Example 7-1, gluten modifiers for breadmaking were prepared using the above method based on the blending compositions shown in Table 7. The D90% and D10% particle sizes of the dry powder were measured using a laser diffraction particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation) under the conditions of a refractive index parameter of 1.60-0.10i.

[0171] For the gluten modifiers for breadmaking of Examples 6-1 to 6-3, 7-1 to 7-5, and Comparative Examples 6-1 and 7-1, flour dough for breadmaking and coppen were prepared by the following method, and the elasticity, crispness, and flavor of the coppen were evaluated.

[0172] [Preparation of flour dough for bread making]

[0173] A flour dough for breadmaking was prepared according to the proportions shown in Table 8. Specifically, 1 kg of wheat flour (manufactured by NIPPN CORPORATION, trade name: Eagle), 30 g of yeast (manufactured by Oriental Yeast Co., Ltd., trade name: Oriental Yeast), 1 g of yeast food (manufactured by Oriental Yeast Co., Ltd., trade name: Oriental C Oriental Food), 250 g of granulated sugar, 12 g of salt, 30 g of skim milk powder, 60 g of whole eggs, and 550 g of water were placed in a bowl mixer manufactured by KANTO KONGOKI INDUSTRIAL Co., Ltd. The mixture was stirred at low speed for 2 minutes and then at medium-low speed for 5 minutes using a mixing hook. Then, 10 g of a gluten modifier for breadmaking and 70 g of shortening were added and mixed at low speed for 3 minutes and then at medium-low speed for 3 minutes to obtain a flour dough for breadmaking.

[0174] The gluten content in the flour dough used to make bread is 10.2 g per 100 g of wheat flour.

[0175] [How to make spindle bread]

[0176] Spindle bread was produced using the process shown in Table 8. Specifically, the flour dough for breadmaking was subjected to a 30-minute primary fermentation (floor time), then divided into 60g portions and subjected to a 30-minute intermediate fermentation (bench time). The dough was then molded into a spindle loaf using a molder manufactured by OSHIKIRI MACHINERY LTD. The dough was then placed in an oven at 38°C and 85% humidity for 60 minutes, and baked in a 205°C oven for 9 minutes. After production, the bread was allowed to cool naturally to room temperature, sealed in a plastic bag, and stored at room temperature. The bread was then evaluated for springiness, crispness, and flavor the following day.

[0177] (Evaluation method of elasticity)

[0178] For the evaluation, a 3 cm wide section was cut from the center of the spindle bread immediately before measurement to serve as a sample. Stress relaxation measurements were performed using a rheometer manufactured by Yamaden Co., Ltd. Using a 3 cm diameter disk plunger, the cut side of the bread was compressively deformed by 6 mm at 1 mm / second for 2 minutes. The stress drop after 2 minutes of compression was calculated using the following [Equation 1].

[0179] [Formula 1]

[0180] Stress reduction = 100 - (stress value after 2 minutes when compressed to 6 mm / initial stress value when compressed to 6 mm) × 100

[0181] Evaluation was performed using relative values, with the stress reduction when the gluten modifier for breadmaking of Comparative Example 6-1 or Comparative Example 7-1 was used as 100. The stress reduction of the bread made using the gluten modifier for breadmaking of Comparative Example 6-1 was 15, and the stress reduction of the bread made using the gluten modifier for breadmaking of Comparative Example 7-1 was 12.

[0182] A relative stress drop value of 110 or greater was evaluated as "1," a relative stress drop value of less than 110 and 105 or greater was evaluated as "2," a relative stress drop value of less than 105 and 95 or greater was evaluated as "3," a relative stress drop value of less than 95 and 90 or greater was evaluated as "4," and a relative stress drop value of less than 90 was evaluated as "5." Only "5" and "4" were evaluated as acceptable.

[0183] (Evaluation method of crispness)

[0184] In the evaluation, immediately before the measurement, a 3 cm wide section was cut from the center of the spindle bread and used as a sample. Fracture measurements were performed using a rheometer manufactured by YAMADEN CO., LTD., and the maximum stress [N] required when the bread was cut from the top at a speed of 5 mm / second using a cutter blade was measured and used as an indicator of crispness. The maximum stress value [N] of the bread when the gluten modifier for bread making of Comparative Example 6-1 or Comparative Example 7-1 was used was set to 100, and the evaluation was performed based on the relative values ​​at that time. In addition, the stress value of the bread using the gluten modifier for bread making of Comparative Example 6-1 was 12.4, and the stress value of the bread using the gluten modifier for bread making of Comparative Example 7-1 was 13.6.

[0185] A maximum stress value of 108 or greater was evaluated as "1," a maximum stress value of less than 108 and 102 or greater was evaluated as "2," a maximum stress value of 96 or greater and less than 102 was evaluated as "3," a maximum stress value of 90 or greater and less than 96 was evaluated as "4," and a maximum stress value of less than 90 was evaluated as "5." Only "5" and "4" were evaluated as acceptable.

[0186] (Flavor Evaluation Method)

[0187] The flavor of the spindle bread was evaluated by sensory evaluation by 10 experts. The flavor of the spindle bread flour when the gluten modifier for breadmaking of Comparative Example 6-1 or Comparative Example 7-1 was used as a reference. A strong flour flavor was rated as (5), a relatively strong flour flavor was rated as (4), a similar flour flavor was rated as (3), a weak flour flavor was rated as (2), and a significantly weak flour flavor was rated as (1). The average value of the sensory evaluations of the 10 experts was used as the flavor score, with a rating of 4 or higher being considered acceptable.

[0188] [Table 6]

[0189]

[0190] [Table 7]

[0191]

[0192] [Table 8]

[0193]

[0194] (Evaluation Results)

[0195] As can be seen from Tables 6 and 7, the gluten modifier used in bread making improves the elasticity, crispness and flavor of the bread.

[0196] [Preparation of a gluten modifier for breadmaking mixed with liquid sugar]

[0197] (Examples 8-1 to 8-4, Comparative Example 8-1)

[0198] Example 8-1 was prepared using the following method based on the blend composition shown in Table 9. Specifically, 100 g of lutein-containing oil (product name: Lyc-O-Lutein 20% in Safflower Oil, imported and sold by SUNBRIGHT CO., LTD., lutein content: 20 g / 100 g) was mixed with 9900 g of rapeseed oil, heated to 45°C, and stirred for 10 minutes using a propeller stirrer (stirring speed: 350 rpm). This gave a 100-fold dilution of the lutein-containing oil (lutein content: 2000 mass ppm). Next, 9875 g of liquid sugar (RCS-50) was stirred using a propeller stirrer (stirring speed: 350 rpm) while being heated to 45°C. To this mixture, 125 g of a 100-fold dilution of lutein-containing oil heated to 45°C was slowly added, and the mixture was stirred for 30 minutes to obtain a gluten modifier for breadmaking (lutein content: 25 mass ppm).

[0199] Similarly, regarding Examples 8-2 to 8-4 and Comparative Example 8-1, gluten modifiers for bread production were prepared based on the blending compositions shown in Table 9 by the above-mentioned method.

[0200] (Examples 9-1 to 9-6, Comparative Example 9-1)

[0201] Commercially available parsley and lettuce were purchased and powdered for use as a gluten modifier for breadmaking. 100 g each of parsley and lettuce were prepared and dried using a vacuum freeze dryer (Advantage Plus). The powders were then pulverized using a high-speed cutting mixer and sieved using a 50-mesh sieve to obtain dry powders of parsley and lettuce. The lutein content, D90%, and D10% particle size of each were as follows: parsley dry powder (900 ppm by mass, D90% particle size of 150 μm, D10% particle size of 50 μm), and lettuce dry powder (180 ppm by mass, D90% particle size of 240 μm, D10% particle size of 80 μm). The lutein content of commercially available dried kale powder (product name: "Domestic Kale Powder," manufactured by Kodama Foods Co., Ltd.) was also measured. The results showed: dried kale powder (2800 ppm by mass, D90% particle size: 50 μm, D10% particle size: 10 μm).

[0202] Using these dry powders, Example 9-1 was prepared with the blending composition shown in Table 10. Specifically, 97 g of liquid sugar (RCS-50) was stirred using a propeller stirrer (stirring speed: 350 rpm) while being heated to 45°C. To this mixture, the lutein-containing dry powder was gradually added and stirred for 30 minutes to obtain a gluten modifier for breadmaking (lutein content: 27 mass ppm).

[0203] Similarly, regarding Examples 9-2 to 9-6 and Comparative Example 9-1, gluten modifiers for bread production were prepared based on the blending compositions shown in Table 10 by the above-mentioned method.

[0204] With respect to the gluten modifiers for breadmaking of Examples 8-1 to 8-4, 9-1 to 9-6 and Comparative Examples 8-1 and 9-1, flour dough for breadmaking and spindle bread were prepared by the following method.

[0205] [Preparation of flour dough for bread making]

[0206] A flour dough for breadmaking was prepared according to the proportions shown in Table 11. Specifically, 700 g of wheat flour (NIPPN CORPORATION, trade name: Eagle), 30 g of yeast (Oriental Yeast Co., Ltd., trade name: Oriental Yeast), 1 g of yeast food (Oriental C Oriental Food, manufactured by Oriental Yeast Co., Ltd.), 30 g of granulated sugar, and 400 g of water were placed in a bowl mixer manufactured by KANTO KONGOKI INDUSTRIAL Co., Ltd. The mixture was stirred at low speed for 2 minutes and then at medium-low speed for 2 minutes using a mixing hook to prepare a medium starter, which was then fermented for 2 hours. In a bowl mixer, seeds, 300 g of wheat flour, 120 g of fine sugar, 12 g of salt, 30 g of skim milk powder, 60 g of whole eggs, 230 g of water, and 10 g of a gluten modifier for making bread were placed, and the mixture was stirred at a low speed for 2 minutes and then at a medium-low speed for 5 minutes using a mixing hook. 70 g of shortening was then added and mixed at a low speed for 3 minutes and then at a medium-low speed for 3 minutes to obtain a flour dough for making bread.

[0207] The gluten content in the flour dough used to make bread is 10.2 g per 100 g of wheat flour.

[0208] The above-mentioned mixing time is the optimal mixing time for the present invention. By preparing a bread flour dough with the above-mentioned mixing time, the gluten binds, forming a bread flour dough with extensibility and elasticity. If the mixing time is shorter than the above-mentioned mixing time, the gluten binding becomes insufficient, resulting in a bread flour dough with elasticity but lacking extensibility. On the other hand, if the mixing time is longer than the above-mentioned mixing time, the gluten may be stretched beyond the required level and break, resulting in a bread flour dough with extensibility but lacking elasticity.

[0209] [How to make spindle bread]

[0210] Spindle bread was produced by the process shown in Table 11. That is, after the flour dough for making bread was subjected to a primary fermentation for 30 minutes, it was divided into 60 g pieces and subjected to an intermediate fermentation for 30 minutes. The flour dough for making bread was formed into a spindle bread shape using a molding machine manufactured by OSHIKIRI MACHINERY LTD., placed in a baking oven at a temperature of 38°C and a humidity of 85% for 60 minutes, and baked in an oven at 205°C for 9 minutes to produce the spindle bread. After production, it was naturally cooled to room temperature, sealed in a plastic bag, stored at room temperature, and used to evaluate the elasticity, crispness, and flavor the next day. Each evaluation method is described below. In order to shorten the operation time, the specific evaluation method is described below.

[0211] (Evaluation method of elasticity)

[0212] A 3 cm wide sample was cut from the center of the spindle bread and used as a stress relaxation sample. A rheometer manufactured by Yamaden Co., Ltd. was used. Using a 3 cm diameter disk-shaped plunger, the cut side of the bread was compressively deformed by 6 mm at a rate of 1 mm / second for 2 minutes. The stress drop after 2 minutes of compression was calculated using the following [Equation 1].

[0213] [Formula 1]

[0214] Stress reduction = 100 - (stress value after 2 minutes when compressed to 6 mm / initial stress value when compressed to 6 mm) × 100

[0215] The stress reduction when using the gluten modifier for breadmaking of Comparative Example 8-1 or Comparative Example 9-1 was set to 100, and the evaluation was performed based on the relative values ​​at this time. The stress reduction of the bread using the gluten modifier for breadmaking of Comparative Examples 8-1 and 9-1 was 14. The relative values ​​of the stress reduction were scored according to the following evaluation criteria, and this was used to evaluate the elasticity.

[0216] <Evaluation Criteria>

[0217] The case where the relative value of the stress drop amount is 110 or more is evaluated as "1",

[0218] The case where the relative value of the stress drop is less than 110 and 105 or more is evaluated as "2",

[0219] The case where the relative value of the stress drop is less than 105 and 95 or more is evaluated as "3",

[0220] The case where the relative value of the stress drop is less than 95 and 90 or more is evaluated as "4",

[0221] When the relative value of the stress drop amount was less than 90, it was evaluated as "5".

[0222] Only "5" and "4" of the evaluation criteria were evaluated as passing.

[0223] (Evaluation method of crispness)

[0224] A 3 cm wide sample was cut from the center of the spindle bread and used as a fracture test sample using a rheometer manufactured by Yamaden Co., Ltd. The maximum stress (N) required when the bread was cut from the top at a speed of 5 mm / s using a cutter blade was measured and used as an indicator of crispness.

[0225] The maximum stress value [N] of the bread made using the gluten modifiers for breadmaking of Comparative Examples 8-1 or 9-1 was set to 100, and the evaluation was performed based on the relative values ​​at that time. The stress values ​​of the bread made using the gluten modifiers for breadmaking of Comparative Examples 8-1 and 9-1 were both 12.8. The relative values ​​of the maximum stress values ​​were scored according to the following evaluation criteria, and this was used to evaluate the crispness.

[0226] <Evaluation Criteria>

[0227] The case where the relative value of the maximum stress value is 108 or more is evaluated as "1",

[0228] The case where the relative value of the maximum stress value is 102 or more and less than 108 is evaluated as "2",

[0229] The case where the relative value of the maximum stress value is 96 or more and less than 102 is evaluated as "3",

[0230] The case where the relative value of the maximum stress value is 90 or more and less than 96 is evaluated as "4",

[0231] The case where the relative value of the maximum stress value was less than 90 was evaluated as "5".

[0232] Only "5" and "4" of the evaluation criteria were evaluated as passing.

[0233] (Flavor Evaluation Method)

[0234] The flavor of the spindle bread was evaluated by sensory evaluation by 10 panelists. The flavor of the spindle bread flour when the gluten modifier for bread production of Comparative Example 8-1 or Comparative Example 9-1 was used as a reference, and scores were given according to the following evaluation criteria.

[0235] <Evaluation Criteria>

[0236] The case where the flavor of the flour was strongly felt was evaluated as (5),

[0237] The case where the flavor of the flour was strongly felt was evaluated as (4).

[0238] The case where the flavor of the flour is the same is evaluated as (3).

[0239] The case where the flavor of the flour was weakly felt was evaluated as (2).

[0240] The case where the flavor of the flour was clearly felt to be weak was evaluated as (1).

[0241] The average value of the sensory evaluation of 10 experts was rounded off to the first decimal place and the score was used as the score, and (4) or more was evaluated as passing.

[0242] (Evaluation method for shortening operation time)

[0243] The spindle bread made according to the ratio shown in Table 11 is referred to as spindle bread A. As for spindle bread B, the mixing time of the main kneading (main kneading) process of the ratio shown in Table 11 was shortened. That is, the dough was stirred at a low speed for 2 minutes and at a medium-low speed for 4 minutes, and then shortening was added and mixed at a low speed for 3 minutes and at a medium-low speed for 2 minutes, thereby making a flour dough for making bread and obtaining spindle bread B. Using "3D Laser volume measurement senlac win VM2100" (manufactured by ASTEC CO., LTD.), the specific volume (component A, component B) of 10 spindle breads A and B obtained was measured. Then, the relative value of the specific volume (component A) of the spindle bread A made using the gluten modifier for making bread of Comparative Examples 8-1 and 9-1 was set to 100 was used to calculate the change in the component before and after the stirring time was shortened according to the following [Formula 2], thereby evaluating the shortening of the operation time.

[0244] When the mixing time is too short, the gluten is not fully incorporated, resulting in a bread dough that is elastic but lacks ductility. This makes it difficult to achieve elasticity during baking, and the bread's weight is reduced. On the other hand, when the mixing time is optimal, the gluten is incorporated, forming a bread dough that is ductile and elastic, resulting in bread with a good weight. A bread dough that has a small weight change before and after a shortened mixing time, i.e., a bread dough that is ductile and elastic, and that can produce bread with a good weight even when the mixing time is shortened, is considered to be capable of shortening the operation time.

[0245] [Formula 2]

[0246] Change = Component B / Component A × 100

[0247] <Evaluation Criteria>

[0248] The case where the amount of change is 95 or more is evaluated as "5",

[0249] The case where the amount of change in the component is 90 or more and less than 95 is evaluated as "4",

[0250] The case where the amount of change in the component is 85 or more and less than 90 is evaluated as "3",

[0251] The case where the amount of change in the component is 80 or more and less than 85 is evaluated as "2",

[0252] The case where the amount of change in the component is less than 80 is evaluated as "1".

[0253] Only "5" and "4" of the evaluation criteria were evaluated as passing.

[0254] [Table 9]

[0255]

[0256] [Table 10]

[0257]

[0258] [Table 11]

[0259]

[0260] (Evaluation Results)

[0261] In Examples 8-1 to 8-4 and 9-1 to 9-6 in Tables 9 and 10, the elasticity, crispness, flavor, and shortened operation time were qualified. It can be seen that by using a gluten modifier for making bread to improve the dispersibility of lutein in the flour dough, the operation time during bread making was shortened, and the elasticity and crispness of the bread and the original flavor of the flour were improved.

[0262] Furthermore, in Comparative Examples 8-1 and 9-1 in Tables 9 and 10, it was found that the effect of lutein was not achieved, and bread with enhanced elasticity, crispness, and original flavor of the flour could not be obtained, and the operation time could not be shortened.

[0263] [3. Preparation of gluten modifiers for snacks]

[0264] (Examples 10-1 to 10-3, Comparative Example 10-1)

[0265] Example 10-1 was prepared using the following method based on the blending composition shown in Table 12. Specifically, 100 g of lutein-containing oil (product name: Lyc-O-Lutein 20% in Safflower Oil, imported and sold by SUNBRIGHT CO., LTD., lutein content: 20 g / 100 g) was mixed and stirred with 9900 g of rapeseed oil to obtain a 100-fold dilution of the lutein-containing oil (lutein content: 2000 ppm by mass). Furthermore, 90 g of the 100-fold dilution of the lutein-containing oil was mixed and stirred with 9910 g of rapeseed oil to obtain a gluten modifier for making snacks (lutein content: 18 ppm by mass).

[0266] Similarly, regarding Examples 10-2, 10-3, and Comparative Example 10-1, gluten modifiers for producing snacks were prepared with the blending compositions shown in Table 12.

[0267] (Examples 11-1 to 11-5, Comparative Example 11-1)

[0268] Commercially available parsley and lettuce were powdered and used as lutein raw materials for gluten modifiers for making snacks. 100 g of parsley and lettuce were prepared and dried to a moisture content of less than 1% using a vacuum freeze dryer (Advantage Plus). The powders were then pulverized using a high-speed cutting mixer and sieved using a 50-mesh sieve to obtain dry powders of parsley and lettuce. The respective lutein content, D90%, and D10% particle sizes were as follows: parsley dry powder (900 ppm by mass, D90% particle size of 150 μm, D10% particle size of 50 μm), and lettuce dry powder (180 ppm by mass, D90% particle size of 240 μm, D10% particle size of 80 μm). The lutein content and particle size of commercially available kale dried powder (product name: "Japanese Kale Powder," manufactured by Kodama Foods Co., Ltd.) were also measured. The results showed: 2800 ppm by mass, D90% particle size: 50 μm, D10% particle size: 10 μm.

[0269] Using these dry powders, Example 11-1 was prepared with the blending composition shown in Table 13. Specifically, 2 g of parsley dry powder and 98 g of wheat starch were uniformly dispersed to obtain a gluten modifier for making snacks (lutein content: 18 mass ppm).

[0270] Similarly, for Examples 11-2 to 11-5 and Comparative Example 11-1, gluten modifiers for use in making snacks were prepared using the above method based on the blending compositions shown in Table 13. Furthermore, the D90% and D10% particle sizes of the dry powders were measured using a laser diffraction particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation) under the refractive index parameter conditions of 1.60-0.10i.

[0271] For the gluten modifiers for making snacks of Examples 10-1 to 10-3, 11-1 to 11-5, and Comparative Examples 10-1 and 11-1, flour doughs and cakes for making snacks were prepared by the following method, and their moistness, melting feeling, weight, and quality stability were evaluated.

[0272] [Preparation of flour dough for making snacks]

[0273] A flour dough for making snacks was prepared according to the proportions shown in Table 14. Specifically, 200g of whole eggs, 100g of fine sugar, and 1g of a gluten modifier for making snacks were stirred at a low speed for 1 minute, at a high speed for 5 minutes, and at a medium speed for 3 minutes using an egg beater to beat the whole eggs. Then, 100g of sifted wheat flour (manufactured by NIPPON FLOURMILLS CO., LTD., trade name: Violet) and 1g of BP (manufactured by Oriental Yeast Co., Ltd., trade name: Baking Powder FS) were added and stirred at a low speed for 1 minute. 30g of rapeseed oil was added and stirred at a low speed for 1 minute to obtain a flour dough for making snacks. The flour dough for making snacks had a specific gravity of 0.55g / ml.

[0274] The gluten content in the flour dough used to make the snacks was 7.3 g per 100 g of wheat flour.

[0275] [Cake (sponge cake) production]

[0276] A 6-inch turntable was filled with 350g of pastry flour dough and baked in an oven at 170°C (top heat) and 150°C (bottom heat) for 35 minutes. The dough was then removed from the oven and allowed to cool in an open oven for 2 hours to room temperature. The dough was then removed from the turntable, sealed in a plastic bag, and stored at 20°C. The next day, the dough was evaluated for moistness, melt-in-the-mouth texture, and heft.

[0277] (Evaluation method of moist feeling)

[0278] The baked surface (top, side, bottom) of the sponge cake was removed with a width of 2 cm, and the center of the sponge cake was removed. The center of the sponge cake removed was further cut into squares with a side of 2 cm, thereby obtaining a cube-shaped sponge cake with a side of 2 cm. The moist feeling when eating the sponge cake was evaluated by 10 experts. The moist feeling of the present invention refers to the state in which the cake does not take away the saliva in the mouth when eating the cake. Using the sponge cake when the gluten modifier for making desserts of Comparative Example 10-1 or Comparative Example 11-1 was used as a benchmark, the case of very moist feeling was evaluated as (5), the case of slightly moist feeling was evaluated as (4), the case of the same moist feeling was evaluated as (3), the case of slightly dry feeling was evaluated as (2), and the case of dry feeling was evaluated as (1). The highest score of the sensory evaluation of the 10 experts was used as the moist feeling score, and 4 or above was evaluated as passing. In addition, when the scores were the same, the lower one was used as the moist feeling score.

[0279] (Evaluation method for melting sensation in mouth)

[0280] Similar to the evaluation method for moist feeling, a cube-shaped sponge cake with a side of 2 cm was prepared, and the melting feeling in the mouth when eating the sponge cake was evaluated by sensory evaluation of 10 professionals. The melting feeling in the mouth of the present invention refers to the state in which the cake melts smoothly in the mouth when eating the cake. Taking the sponge cake when using the gluten modifier for making snacks of Comparative Example 10-1 or Comparative Example 11-1 as a benchmark, the situation of very good melting feeling in the mouth was evaluated as (5), the situation of slightly good melting feeling in the mouth was evaluated as (4), the situation of the same melting feeling in the mouth was evaluated as (3), the situation of slightly poor melting feeling in the mouth was evaluated as (2), and the situation of very poor melting feeling in the mouth was evaluated as (1). The highest score of the sensory evaluation of the 10 professionals was used as the score of melting feeling in the mouth, and 4 or above was evaluated as qualified. In addition, when the scores were the same, the lower one was used as the score of melting feeling in the mouth.

[0281] (Quantity evaluation method)

[0282] The specific volume of each of the ten sponge cakes was measured, and the average specific volume was used as an indicator of weight. The specific volume of the sponge cakes was measured using a "3D Laser Volume Measurement Senlac Win VM2100" (manufactured by ASTEC CO., LTD.). The relative values ​​were used as a benchmark, with the specific volume of the sponge cakes prepared using the gluten modifiers for snacks of Comparative Examples 10-1 or 11-1 being 100.

[0283] The specific volume when the gluten modifier for confectionery of Comparative Example 10-1 was used was 4.8 cc / g, and the specific volume when the gluten modifier for confectionery of Comparative Example 11-1 was used was 4.7 cc / g.

[0284] The case where the relative value of the specific volume is 110 or more is evaluated as (5), the case where the relative value of the specific volume is 105 or more and less than 110 is evaluated as (4), the case where the relative value of the specific volume is 100 or more and less than 105 is evaluated as (3), the case where the relative value of the specific volume is 95 or more and less than 100 is evaluated as (2), the case where the relative value of the specific volume is less than 95 is evaluated as (1), and 4 or more is evaluated as qualified.

[0285] (Evaluation method for quality stability)

[0286] After preparing a flour dough for making a dessert using a predetermined method, the dough was further stirred at a medium speed for 30 seconds, and the melt-in-the-mouth texture and weight of the sponge cake at this time were evaluated.

[0287] Evaluation of melting sensation in mouth

[0288] The evaluation was performed by sensory evaluation of 10 professionals in the same manner as the above-mentioned melting in the mouth evaluation method. Using each gluten modifier for making snacks, the sponge cakes of each embodiment and comparative example made using the flour dough obtained by the prescribed method were used as a benchmark. The sponge cakes made using the flour dough obtained by further stirring at medium speed for 30 seconds were made into cubes with each side being 2 cm, and the melting in the mouth when eaten was compared and evaluated. The melting in the mouth was evaluated as slightly better or the same as the sponge cake used as the benchmark as (4), the melting in the mouth was evaluated as slightly worse than the sponge cake used as the benchmark as (3), the melting in the mouth was evaluated as worse than the sponge cake used as the benchmark as (2), and the melting in the mouth was evaluated as very poor compared to the sponge cake used as the benchmark as (1). The highest score of the sensory evaluation of the 10 professionals was used as the score of quality stability (melting in the mouth), and 3 or more was evaluated as qualified. In addition, when the scores were the same, the lower score was used as the score of quality stability (melting in the mouth).

[0289] ·Quantity evaluation

[0290] The sponge cakes were evaluated based on their average specific volume in the same manner as the above-mentioned weight evaluation method. Using the gluten modifiers used to make snacks, the average specific volume of 10 sponge cakes of each embodiment and comparative example made using the flour dough obtained by the prescribed method was used as a benchmark, and the average specific volume of 10 sponge cakes made using the flour dough obtained by further stirring at medium speed for 30 seconds was compared and evaluated. When the average specific volume of the benchmark sponge cake was set to 100, the case where the relative value of the average specific volume was 99 or more was evaluated as (4), the case where the relative value of the average specific volume was 97 or more and less than 99 was evaluated as (3), the case where the relative value of the average specific volume was 95 or more and less than 97 was evaluated as (2), the case where the relative value of the average specific volume was less than 95 was evaluated as (1), and the case where the score of the quality stability (weight) was 3 or more was evaluated as qualified.

[0291] [Table 12]

[0292]

[0293] [Table 13]

[0294]

[0295] [Table 14]

[0296]

[0297] (Evaluation Results)

[0298] As can be seen from Tables 12 and 13, the gluten modifier used in the production of confectionery improves the moistness, melt-in-the-mouth feel, and bulk of cakes.

[0299] [Preparation of a gluten modifier for making desserts mixed with liquid sugar]

[0300] (Examples 12-1 to 12-5, Comparative Example 12-1)

[0301] Example 12-1 was prepared using the following method based on the blend composition shown in Table 15. Specifically, 100 g of lutein-containing oil (product name: Lyc-O-Lutein 20% in Safflower Oil, imported and sold by SUNBRIGHT CO., LTD., lutein content: 20 g / 100 g) was mixed with 9900 g of rapeseed oil, heated to 45°C, and stirred for 10 minutes using a propeller stirrer (stirring speed: 350 rpm). This gave a 100-fold dilution of the lutein-containing oil (lutein content: 2000 mass ppm). Next, 9900 g of liquid sugar (RCS-50) and 10 g of polyglycerol fatty acid ester were stirred using a propeller stirrer (stirring speed: 350 rpm) while being heated to 45°C. 90 g of a 100-fold dilution of lutein-containing oil heated to 45°C was slowly added thereto, and the mixture was stirred for 30 minutes to obtain a gluten modifier (lutein content: 18 mass ppm) for use in making snacks.

[0302] Similarly, regarding Examples 12-2 to 12-5 and Comparative Example 12-1, gluten modifiers for producing confectionery were prepared based on the blending compositions shown in Table 15 by the above-mentioned method.

[0303] (Examples 13-1 to 13-6, Comparative Example 13-1)

[0304] Commercially available parsley and lettuce were powdered and used as lutein raw materials for gluten modifiers for making snacks. 100 g of parsley and lettuce were prepared and dried to a moisture content of less than 1% using a vacuum freeze dryer (Advantage Plus). The powders were then pulverized using a high-speed cutting mixer and sieved using a 50-mesh sieve to obtain dry powders of parsley and lettuce. The respective lutein content, D90%, and D10% particle sizes were as follows: parsley dry powder (900 ppm by mass, D90% particle size of 150 μm, D10% particle size of 50 μm), and lettuce dry powder (180 ppm by mass, D90% particle size of 240 μm, D10% particle size of 80 μm). The lutein content and particle size of commercially available kale dried powder (product name: "Japanese Kale Powder," manufactured by Kodama Foods Co., Ltd.) were also measured. The results showed: 2800 ppm by mass, D90% particle size: 50 μm, D10% particle size: 10 μm.

[0305] Using these dry powders, Example 13-1 was prepared with the blending composition shown in Table 16. Specifically, 98 g of liquid sugar (RCS-50) was stirred at 350 rpm using a propeller stirrer while being heated to 45°C. To this mixture, 2 g of parsley dry powder was gradually added and stirred for 30 minutes to obtain a gluten modifier for making snacks (lutein content: 18 mass ppm).

[0306] Similarly, regarding Examples 13-2 to 13-6 and Comparative Example 13-1, gluten modifiers for producing confectionery were prepared based on the blending compositions shown in Table 16 by the above-mentioned method.

[0307] For the gluten modifiers for producing snacks of Examples 12-1 to 12-5, 13-1 to 13-6, and Comparative Examples 12-1 and 13-1, flour doughs and cakes for producing snacks were prepared by the following method.

[0308] [Preparation of flour dough for making snacks]

[0309] A flour dough for making desserts was prepared according to the proportions shown in Table 17. Specifically, 120g of whole eggs, 100g of fine sugar, and 1g of a gluten modifier for making desserts or a grease preparation for making desserts were stirred at low speed for 1 minute, at high speed for 5 minutes, and at medium speed for 3 minutes using an egg beater to beat the whole eggs. Then, 100g of sifted wheat flour (manufactured by NIPPON FLOUR MILLS CO., LTD., trade name: Violet) and 1g of BP (manufactured by Oriental Yeast Co., Ltd., trade name: Baking Powder FS) were added and stirred at low speed for 1 minute. Then, 100g of butter dissolved in a hot water bath was added and stirred at low speed for 1 minute to obtain a flour dough for making desserts. The flour dough for making desserts had a specific gravity of 0.70g / ml.

[0310] The gluten content in the flour dough used to make the snacks was 7.3 g per 100 g of wheat flour.

[0311] [Cake (Pound Cake) Production]

[0312] 250g of the flour dough used for making pastries was poured into a mold measuring 7cm wide x 13.5cm long x 6cm deep and baked in an oven set at 165°C (top heat) and 150°C (bottom heat) for 40 minutes. The dough was then removed from the oven, demolded, and cooled to room temperature over 1 hour. The dough was then sealed in a plastic bag and stored at 20°C. The next day after baking, the dough was evaluated for moistness, melt-in-the-mouth texture, weight, and internal texture. These evaluation criteria were evaluated as follows.

[0313] (Evaluation method of moist feeling)

[0314] The baked surface (top, sides, bottom) of the pound cake was removed in a 2 cm width, and the center of the pound cake was removed. The center of the removed pound cake was further cut into squares with a side of 2 cm, thereby obtaining a cubic pound cake with a side of 2 cm. The moist feeling when eating the pound cake was evaluated by 10 experts. The moist feeling of the present invention refers to the state in which the cake does not take away the saliva in the mouth when eating the cake. Using the pound cake when the gluten modifier for making desserts of Comparative Example 12-1 or Comparative Example 13-1 was used as a benchmark, the case of very moist feeling was evaluated as (5), the case of slightly moist feeling was evaluated as (4), the case of the same moist feeling was evaluated as (3), the case of slightly dry feeling was evaluated as (2), and the case of dry feeling was evaluated as (1). The highest score of the sensory evaluation of the 10 experts was used as the moist feeling score, and 4 or above was evaluated as passing. In addition, when the scores were the same, the lower one was used as the moist feeling score.

[0315] (Evaluation method for melting sensation in mouth)

[0316] Similar to the evaluation method for moistness, a cubic pound cake with a side of 2 cm was prepared, and the melting sensation in the mouth when the pound cake was eaten was evaluated by 10 professional sensory evaluations. The melting sensation in the mouth of the present invention refers to the state in which the cake melts smoothly in the mouth when eaten. Using the pound cakes using the liquid sugar for making desserts of Comparative Example 12-1 or Comparative Example 13-1 as a benchmark, the case of very good melting sensation in the mouth was evaluated as (5), the case of slightly good melting sensation in the mouth was evaluated as (4), the case of the same melting sensation in the mouth was evaluated as (3), the case of slightly poor melting sensation in the mouth was evaluated as (2), and the case of very poor melting sensation in the mouth was evaluated as (1). The highest score of the 10 professional sensory evaluations was used as the melting sensation score, and a score of 4 or above was evaluated as acceptable. In addition, when the scores were the same, the lower score was used as the melting sensation score.

[0317] (Quantity evaluation method)

[0318] The specific volume of each of the ten pound cakes was measured, and the average specific volume was used as an indicator of weight. The specific volume of the pound cakes was measured using a 3DLaser volume measurement sensor VM2100 (manufactured by ASTEC CO., LTD.). The relative values ​​were used as a benchmark, with the specific volume of the pound cakes prepared using the gluten modifier for snacks of Comparative Example 12-1 or Comparative Example 13-1 being 100.

[0319] The specific volume when the gluten modifier for producing confectionery of Comparative Example 12-1 was used was 4.8 cc / g, and the specific volume when the confectionery modifier of Comparative Example 13-1 was used was 4.7 cc / g.

[0320] The case where the relative value of the specific volume is 110 or more is evaluated as (5), the case where the relative value of the specific volume is 105 or more and less than 110 is evaluated as (4), the case where the relative value of the specific volume is 100 or more and less than 105 is evaluated as (3), the case where the relative value of the specific volume is 95 or more and less than 100 is evaluated as (2), the case where the relative value of the specific volume is less than 95 is evaluated as (1), and 4 or more is evaluated as qualified.

[0321] (Evaluation method of internal phase)

[0322] The pound cake was cut into slices with a thickness of 20 mm, and the internal phase (texture state) was scored according to the following evaluation criteria: 4 or more was evaluated as acceptable.

[0323] <Evaluation Criteria>

[0324] 5: The texture is very uniform and the internal phase is neat.

[0325] 4: Although mixed with some larger textures, it is still uniform and the internal phase is neat.

[0326] 3: There are textures of various sizes, slightly uneven, and the internal phase is coarse.

[0327] 2: There are textures of various sizes, which are very uneven and the internal phase is coarse.

[0328] 1: Presence of textures of various sizes, very uneven, creating a core in the inner phase.

[0329] (Evaluation method for quality stability)

[0330] When the mixing state is optimal, the flour dough used to make pastries can be baked into high-quality cakes. In other words, the wider the time range for achieving the optimal mixing state, the more likely it is that the same quality can be consistently achieved industrially with a specific mixing time, resulting in excellent quality stability.

[0331] Therefore, the evaluation of quality stability is as follows: after baking the flour dough for making snacks made according to the prescribed method and the flour dough for making snacks that was stirred at medium speed for 30 seconds more than the prescribed method, the quality stability is evaluated based on the quality of each dough after baking (melting in the mouth, weight).

[0332] Evaluation of melting sensation in mouth

[0333] The sensory evaluation was conducted by 10 experts in the same manner as the above-mentioned melt-in-the-mouth evaluation method. Using each gluten modifier for making snacks, the pound cakes of each embodiment and comparative example made using the flour dough obtained by the prescribed method were used as the benchmark. The pound cakes made using the flour dough that was stirred at medium speed for 30 seconds more than the prescribed method were formed into cubes with each side of 2 cm and the melt-in-the-mouth feeling when eaten was compared and evaluated. The melt-in-the-mouth feeling was evaluated as (5) when it was better than the benchmark pound cake, (4) when it was slightly better or the same as the benchmark pound cake, (3) when it was slightly worse than the benchmark pound cake, (2) when it was worse than the benchmark pound cake, and (1) when it was very worse than the benchmark pound cake. The highest score among the 10 panelists was used as the melt-in-mouth score, and scores of 4 or higher were considered acceptable. In the event of a tie, the lower score was used as the melt-in-mouth score.

[0334] ·Quantity evaluation

[0335] The average specific volume of the pound cakes was evaluated in the same manner as the weight evaluation method described above. Using each gluten modifier for making snacks, the pound cakes of each embodiment and comparative example made using the flour dough obtained by the prescribed method were used as a reference. Ten pound cakes made using the flour dough that was stirred at a medium speed for 30 seconds longer than the prescribed method were compared and evaluated based on the average specific volume of each. When the average specific volume of the reference pound cake was set to 100, the case where the relative value of the average specific volume was 110 or more was evaluated as (5), the case where the relative value of the average specific volume was 105 or more and less than 110 was evaluated as (4), the case where the relative value of the average specific volume was 100 or more and less than 105 was evaluated as (3), the case where the relative value of the average specific volume was 95 or more and less than 100 was evaluated as (2), and the case where the relative value of the average specific volume was less than 95 was evaluated as (1). These were used as the quality stability (weight) score, and a score of 4 or more was evaluated as acceptable.

[0336] Internal phase evaluation method

[0337] In the same manner as the internal phase evaluation method described above, the pound cake was cut into slices having a thickness of 20 mm. The internal phase (texture) was scored according to the following evaluation criteria, with scores of 4 or higher being considered acceptable.

[0338] <Evaluation Criteria>

[0339] 5: The texture is very uniform and the internal phase is neat.

[0340] 4: Although mixed with some larger textures, it is still slightly uniform and the internal phase is neat.

[0341] 3: There are textures of various sizes, slightly uneven, and cracked inside.

[0342] 2: There are textures of various sizes, which are very uneven and cracked internally.

[0343] 1: Presence of textures of various sizes, very uneven, creating a core in the inner phase.

[0344] [Table 15]

[0345]

[0346] [Table 16]

[0347]

[0348] [Table 17]

[0349]

[0350] (Evaluation Results)

[0351] The results of the Examples in Tables 15 and 16 show that by using a lutein-containing gluten modifier for making confectionery, cakes having good moistness and melting sensation in the mouth and excellent bulk and internal texture can be stably produced.

[0352] On the other hand, according to the results of the comparative examples in Tables 15 and 16, the effects of the present invention could not be obtained when the gluten modifier for making confectionery containing lutein was not used.

Claims

1. A gluten modifier, characterized in that It contains lutein.

2. The gluten modifier according to claim 1, characterized in that It contains oil and / or liquid sugar.

3. The gluten modifier according to claim 1 or 2, characterized in that It is used in making bread.

4. The gluten modifier according to claim 1 or 2, characterized in that It is used to make desserts.

5. A cereal flour dough, characterized in that: It contains gluten and the gluten modifier according to claim 1 or 2, The lutein content is 0.2 to 20 parts by mass relative to 1,000,000 parts by mass of the gluten.

6. The flour dough according to claim 5, characterized in that It is used in making bread.

7. The flour dough according to claim 5, characterized in that It is used to make desserts.

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