Modifier for cereal flour dough, cereal flour dough, and food

Abstract

To provide a modifier for cereal flour dough that, by being added to a cereal flour dough containing sugar, can inhibit crystallization of sugar and suppress occurrence of sugar bloom.SOLUTION: A modifier for cereal flour dough containing cyclodextrin glucanotransferase.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a flour dough modifier that, when incorporated into flour dough, can suppress sugar bloom that occurs on the surface of food after baking the flour dough. [Background technology]

[0002] In chocolate confectionery, there is a phenomenon called sugar bloom, in which water droplets form on the surface of the chocolate, and the sugar contained in the droplets dissolves and recrystallizes and solidifies, creating white spots.

[0003] Sugar bloom is a phenomenon that is observed not only in chocolate but also in foods produced by baking flour dough. In this case, it is known that the sugar in the flour dough is not sufficiently dispersed or dissolved, resulting in the deposition of sugar crystals on the surface of the food after baking (Non-Patent Document 1). When white spots caused by sugar appear on the surface of a food produced by baking flour dough, the food's appearance is poor, and the flavor and texture are impaired because the sugar is not uniformly dispersed. To prevent the occurrence of sugar bloom, it is necessary to dissolve the sugar in the flour dough. Possible methods include increasing the number of stirring times, adjusting the temperature of ingredients other than sugar to make the sugar more easily dissolve during mixing, and letting the produced flour dough rest to promote the dissolution of the sugar.

[0004] Furthermore, a method for preventing sugar bloom in chocolate has been proposed (Patent Document 1). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-357647 [Non-patent literature]

[0006] [Non-Patent Document 1] Understanding the science behind sweets: "Why?" Supervised by Tsuji Confectionery College Summary of the Invention [Problem to be solved by the invention]

[0007] However, methods such as extending the mixing time, using heated ingredients, or letting the produced flour dough rest for a long time all result in reduced workability, so a simple method for suppressing sugar bloom is desired.Furthermore, the method in Patent Document 1 is only effective in a special method for producing chocolate confectioneries containing fruit, and cannot suppress sugar bloom in foods made by baking flour dough.

[0008] An object of the present invention is to provide a flour dough modifier that can be incorporated into sugar-containing flour dough to suppress sugar crystallization and sugar bloom. [Means for solving the problem]

[0009] As a result of extensive research conducted to solve the above problems, the present inventors have discovered that a flour dough modifier containing cyclodextrin glucosyltransferase can inhibit sugar crystallization and the occurrence of sugar bloom.

[0010] That is, the present invention is the following [1] to [3]. [1] A flour dough modifier containing cyclodextrin glucosyltransferase. [2] Flour dough containing flour, sugar and the flour dough modifier described in [1]. [3] A food product obtained by baking the flour dough described in [2] above. [Effects of the Invention]

[0011] According to the present invention, by incorporating a flour dough modifier containing cyclodextrin glucosyltransferase into flour dough, sugar crystallization is suppressed and the occurrence of sugar bloom is inhibited. DETAILED DESCRIPTION OF THE INVENTION

[0012] [Flour dough modifier] The flour dough modifier of the present invention contains cyclodextrin glucosyltransferase.

[0013] [Cyclodextrin glucosyltransferase] Cyclodextrin glucosyltransferase (CGTase, enzyme code: EC2.4.1.19) is an enzyme that produces cyclodextrin from starch and dextrin by cleaving the alpha-1,4-glucosidic bond of starch and attaching a glucose molecule to a different position.

[0014] Cyclodextrins have a "cup-shaped" structure that can encapsulate various compounds and are used in pharmaceuticals, food, cosmetics, and other fields. However, their effectiveness in inhibiting sugar crystallization in flour dough containing flour and sugar is unknown. Sugar bloom, which typically occurs when flour dough containing flour and sugar is baked, is the result of sugar crystallization after baking due to insufficient dispersion and dissolution in the dough. Cyclodextrin glucosyltransferase degrades starch in flour dough to produce cyclodextrin, which structurally inhibits the promotion of sugar crystallization and suppresses sugar bloom. Direct incorporation of cyclodextrin into flour dough does not suppress sugar bloom. It is believed that starch degradation and gradual generation of cyclodextrin during the process from dough production to baking allows cyclodextrin to penetrate between sugar molecules and inhibit the coarsening of sugar crystals.

[0015] The cyclodextrins produced by cyclodextrin glucosyltransferase are classified according to their structure. There are three types: α-cyclodextrin, which has six glucose units bound to it; β-cyclodextrin, which has seven glucose units bound to it; and γ-cyclodextrin, which has eight glucose units bound to it. All of these cyclodextrins are effective in suppressing sugar bloom, but α-cyclodextrin, which is highly soluble in water and is the smallest of the three, is more preferable.

[0016] The form of the flour dough modifier of the present invention is not particularly limited as long as it contains cyclodextrin transferase. Cyclodextrin transferase alone may be used as a flour dough modifier, or, for example, several types of cyclodextrin transferases with different origins or activity temperatures may be mixed and used as a flour dough modifier. Components other than cyclodextrin transferase may be added within a range that does not impair the effects of the invention. Examples of such other components include enzymes, emulsifiers, dairy products, flavoring agents obtained by enzymatically treating dairy products, proteins, thickeners, coloring components, etc.

[0017] Furthermore, the flour dough modifier of the present invention can suppress sugar bloom that occurs on the food surface even when cyclodextrin transferase is used alone, but it can be preferably used in the form of O (oil-type), W (water-type), W / O (water-in-oil type), O / W (oil-in-water type), powder, etc., so that it can be uniformly dispersed in the flour dough. An oil-type flour dough modifier can be obtained, for example, by heating and dissolving edible oils and fats adjusted to an SFC (solid fat content) of 40% or less at 25 ° C, blending and dispersing cyclodextrin glucosyltransferase therein, and rapidly cooling and mixing. A water-type flour dough modifier can be obtained, for example, by blending and dispersing cyclodextrin glucosyltransferase in liquid sugar. A water-in-oil flour dough modifier can be obtained, for example, by blending and dispersing cyclodextrin glucosyltransferase in a heated and dissolved oil phase or aqueous phase, adding the aqueous phase to the oil phase to form a W / O emulsification, and rapidly cooling and mixing. An oil-in-water flour dough modifier can be obtained, for example, by blending and dispersing cyclodextrin glucosyltransferase in a heated and dissolved oil phase or aqueous phase, emulsifying the mixture by adding the oil phase to the aqueous phase, and homogenizing under high pressure. A powdered flour dough modifier can be obtained, for example, by uniformly dispersing cyclodextrin glucosyltransferase in wheat flour. From the viewpoint of dispersibility in flour dough, the form of the flour dough modifier is preferably W (water-in-water), more preferably O / W (oil-in-water), and even more preferably O (oil-in-fat) or W / O (water-in-oil).

[0018] When the flour dough modifier of the present invention is used in the above-described form, the content of cyclodextrin glucosyltransferase in the flour dough modifier of the present invention is preferably 0.05 to 20% by mass, more preferably 0.1 to 13% by mass, even more preferably 0.5 to 8% by mass, and even more preferably 1 to 8% by mass, based on an enzyme activity of 600 u / g. If the content is 0.05% by mass or more, the effect of cyclodextrin glucosyltransferase can be exerted. Furthermore, if the content is 20% by mass or less, the effect can be obtained without affecting the physical properties of the flour dough.

[0019] The enzyme activity of cyclodextrin glucosyltransferase can be measured by the Bernfeld method at 50°C, pH 5.5, and for 15 minutes. One activity unit is defined as the amount of enzyme required to produce 1 μmol of cyclodextrin per minute.

[0020] Cyclodextrin glucosyltransferase is commercially available, for example, "Contizyme" and "CGT-SL" from Amano Enzyme.

[0021] [Flour dough] The flour dough of the present invention contains flour, sugar and the above-mentioned flour dough modifier.

[0022] [Flour] and [Sugar] Examples of flour that can be used include mixtures of one or more of wheat flour (strong flour, soft flour, medium-strength flour), buckwheat flour, rye flour, barley flour, rice flour, corn starch, wheat starch, corn starch, glutinous corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, kudzu starch, and modified starch. From the viewpoint of suppressing sugar blooming by cyclodextrin glucosyltransferase hydrolyzing starch to generate cyclodextrin, the flour dough must contain flour containing starch such as wheat flour, and multiple flours can be mixed and used. Examples of sugar that can be used include mixtures of one or more of white sugar, granulated sugar, brown sugar, coarse white sugar, coarse medium sugar, cane sugar, and powdered sugar. The flour / sugar mass ratio is preferably 0.3 to 5.0, more preferably 0.5 to 4.0, and even more preferably 0.5 to 3.0.

[0023] When the flour dough modifier of the present invention is used in the above-described form, it is preferably blended in an amount of 0.1 to 150 parts by mass per 100 parts by mass of flour contained in the flour dough. More preferably, it is blended in an amount of 1 to 150 parts by mass, and most preferably, it is blended in an amount of 5 to 120 parts by mass. If the amount is 0.1 part by mass or more, the effect of cyclodextrin glucosyltransferase in inhibiting sugar bloom can be fully exerted. Furthermore, if the amount is 150 parts by mass or less, the starch in the flour dough can be fully decomposed, and the effects of the present invention can be fully exerted.

[0024] The content of cyclodextrin transferase per 100 parts by mass of starch contained in the flour dough of the present invention is preferably 0.05 to 20 parts by mass, more preferably 0.1 to 15 parts by mass, and even more preferably 0.3 to 5 parts by mass, based on an enzyme activity of 600 u / g. The starch content of the present invention can be measured by the AA / AMG method using a total starch analysis kit from Megazyme.

[0025] [Other ingredients] The flour dough of the present invention can contain any of the following additives, as long as they do not impair the effects of the present invention: emulsifiers, oils and fats, water, processed starch, dairy products, salt, sugars, seasonings (monosodium glutamate and nucleic acids), preservatives, vitamins, fortifiers such as calcium, proteins, amino acids, chemical leavening agents, flavors, dried fruits such as raisins, etc.

[0026] The method for producing the flour dough of the present invention is not limited, and can be obtained, for example, by mixing starch-containing flour, sugar, eggs, a flour dough modifier, etc., and thoroughly stirring them with a mixer, etc. The order in which the above ingredients are mixed does not matter.

[0027] Foods obtained by baking flour dough containing the flour dough modifier of the present invention include, but are not limited to, pound cake, madeleine, financier, cookies, langue de chat, castella, dorayaki, etc. [Example]

[0028] [Manufacturing of flour dough modifiers] (Examples 1-1 to 1-5, Comparative Example 1-1) Based on the formulation shown in Table 1, the flour dough modifier of Example 1-1 was produced by the following method. 7 kg of palm stearin, 50 kg of palm oil, 24 kg of rapeseed oil, 1 kg of hyercin rapeseed hardened oil, and monoglycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., product name: Emulgy MP) were heated and dissolved at 70-75°C while stirring with a propeller. 16.6 kg of 50°C hot water was added, emulsified by stirring, and sterilized by heating at 70-75°C for 15 minutes. The temperature was then lowered to 50-55°C, and 1.4 kg of cyclodextrin glucosyltransferase was added and stirred for 5 minutes. The mixture was rapidly cooled to 20-25°C and kneaded using a margarine maker to obtain the flour dough modifier of Example 1-1.

[0029] The flour dough modifiers of Examples 1-2 to 1-4 and Comparative Example 1-1 were produced using the blending compositions shown in Table 1 under the same production conditions as in Example 1-1. In Examples 1-5, only cyclodextrin transferase was used as the flour dough modifier.

[0030] Using the flour dough modifiers of Examples 1-1 to 1-5 and Comparative Example 1-1, pound cakes were produced by the following production method.

[0031] (How to make pound cake) All ingredients were preheated to 15°C. 210g of flour dough modifier, 90g of fluid shortening (NOF Corporation, product name: Sun Short), and 300g of caster sugar were weighed into a mixer bowl and mixed at low speed for 1 minute. Next, 300g of whole eggs were added in three batches while mixing at low speed for 2 minutes. After the whole eggs were added, 300g of pre-sieved soft flour and 3g of baking powder were added and mixed at low speed for 1 minute to obtain the pound cake dough. The resulting dough was divided into 320g portions and baked in an oven with the top heat set to 170°C and the bottom heat set to 150°C for 40 minutes. The pound cakes were allowed to cool at room temperature for 1 hour, then bagged and stored at 15°C for 1 day before being used for evaluation. The recipe is shown in Table 2. For Examples 1-5, 3 g of flour dough modifier, 207 g of margarine (manufactured by NOF Corporation, product name: Emu), 90 g of fluid shortening (manufactured by NOF Corporation, product name: Sun Short), and 300 g of caster sugar were weighed into a mixer bowl and mixed at low speed for 1 minute. Then, while mixing at low speed for 2 minutes, 300 g of whole eggs were added in three batches. After all the whole eggs were added, 300 g of pre-sieved soft flour and 3 g of baking powder were added, and the mixture was mixed at low speed for 1 minute to obtain a pound cake dough. The mixture was then baked in the same manner and used for evaluation.

[0032] [Pound Cake Review] The sugar bloom and texture (melt in the mouth) of the baked pound cakes were evaluated. The evaluation methods for each evaluation item are described below.

[0033] (Sugar Bloom Review) The amount of sugar bloom that occurred on the top surface of the pound cake was visually evaluated in comparison with Comparative Example 1-1. The center of the top surface of the pound cake was cut into a 2 cm square so as not to include the crack that occurred in the center, and the number of sugar blooms present on the surface within that cut was visually evaluated. Eight or more sugar blooms were evaluated as "×", 3 to 7 sugar blooms as "△", 1 to 2 sugar blooms as "◯", and no sugar bloom was observed as "◎". Evaluations of "◎" and "◯" were considered to be acceptable.

[0034] (Evaluation of melt-in-the-mouth texture) The melt-in-the-mouth feel of the pound cake was evaluated by 10 panelists. A rough texture when chewed was given a score of 1, a slight rough texture when chewed was given a score of 2, and no rough texture when chewed at all was given a score of 3. The average score of the 10 panelists was rounded to the nearest tenth, with 2.5 to 3.0 points being "◎", 2.0 to 2.4 points being "○", 1.5 to 1.9 points being "△", and 1.0 to 1.4 points being "×". A score of "◎" or "○" was considered a pass.

[0035] [Manufacturing of flour dough modifiers] (Example 2-1, Comparative Example 2-1) Based on the formulation shown in Table 3, the flour dough modifier of Example 2-1 was produced by the following method. 920 g of liquid sugar (manufactured by Mitsubishi Corporation Foodtech Co., Ltd., product name: Amameal) was adjusted to 30°C, 80 g of cyclodextrin glucosyltransferase was added, and the mixture was stirred with a homomixer to produce the flour dough modifier of Example 2-1.

[0036] The flour dough modifier of Comparative Example 2-1 was produced using the composition shown in Table 3 under the same production conditions as in Example 2-1.

[0037] Using the flour dough modifiers of Example 2-1 and Comparative Example 2-1, cookies were produced according to the formulation in Table 4 by the following production method.

[0038] (Cookie manufacturing method) All ingredients were preheated to 15°C. 250g of margarine (NOF Corporation, product name: Delicious Compound), 250g of caster sugar, 25g of flour dough modifier, and 1.5g of salt were weighed into a mixer bowl and mixed at medium speed for 1 minute. 50g of whole eggs were then added and mixed at low speed for 1 minute. 500g of pre-sieved soft flour and 2.5g of baking powder were then added and mixed at low speed for 1 minute and 30 seconds to obtain cookie dough. Immediately after preparation, the dough was rolled into 5mm pieces, cut into 2cm diameter round shapes, and baked in an oven with top heat at 180°C and bottom heat at 150°C for 8 minutes. The cookies were allowed to cool at room temperature for 1 hour, then stored in bags at 15°C for 1 day before being used for evaluation.

[0039] [Cookie Rating] The sugar bloom and texture (melt in the mouth) of the baked cookies were evaluated. The evaluation methods for each evaluation item are described below.

[0040] (Sugar Bloom Review) The number of sugar blooms that appeared on the top surface of the cookies was visually evaluated. Cookies with 10 or more sugar blooms were rated as "X", 3-9 blooms as "△", 1-2 blooms as "〇", and no sugar blooms were observed as "◎". Cookies rated as "◎" or "〇" were considered pass marks.

[0041] (Evaluation of melt-in-the-mouth texture) The melt-in-the-mouth feel of the cookies was evaluated by 10 panelists. A score of 1 was given for no feeling of crumbling when chewed, a score of 2 for a slight feeling of crumbling when chewed, and a score of 3 for a feeling of crumbling when chewed. The average scores of the 10 panelists were rounded to the nearest tenth to obtain a score, with 2.5 to 3.0 points being "◎", 2.0 to 2.4 points being "○", 1.5 to 1.9 points being "△", and 1.0 to 1.4 points being "×". A score of "◎" or "○" was considered a pass.

[0042] [Table 1]

[0043] (1) Cyclodextrin glucosyltransferase: Amano Enzyme Co., Ltd., product name: Contizyme, activity unit 600 u / g (2) Cyclodextrin glucosyltransferase: Amano Enzyme Inc., product name: CGT-SL, activity unit 400 u / g

[0044] [Table 2]

[0045] [Table 3]

[0046] [Table 4]

[0047] The results in Tables 1 and 3 show that foods formulated with a flour dough modifier containing cyclodextrin glucosyltransferase have reduced sugar bloom and have a smooth melt-in-the-mouth texture.

Claims

1. A flour dough modifier characterized by containing cyclodextrin glucosyltransferase.

2. Flour dough, comprising cereal flour, sugar and the flour dough modifier according to claim 1.

3. A food product obtained by baking the flour dough according to claim 2.

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