Agent for improving food product quality, use of agent for improving food product quality, bakery food product, and method for producing bakery food product

Abstract

The purpose of the present invention is to provide an agent for improving food product quality, the agent being capable of long-term suppression of quality deterioration.　The present invention is an agent for improving food product quality, the agent comprising: water; an ionic emulsifier (A); a sucrose fatty acid ester (B) having an HLB of at least 15; an emulsifier (C) that has an unsaturated fatty acid as the primary structural fatty acid and has an HLB of 7 or less; and oil and fat (D).

Description

Food quality improver, use of food quality improver, bakery food, and method for producing bakery food

[0001] The present invention relates to a food quality improver, use of a food quality improver, bakery food, and a method for producing bakery food.

[0002] Bakery products such as bread and cakes become hard in texture and are prone to crumbling as the storage time elapses.

[0003] Such quality deterioration is considered to be caused in part by the recrystallization of starch contained in the raw materials and the decrease in the plasticity of gluten due to drying, and various quality improvement methods for preventing this are being developed.

[0004] For example, Patent Document 1 discloses a food quality improver characterized by dispersing a lamellar structure of organic acid monoglyceride in an aqueous solution containing an emulsifier and saccharides.

[0005] Further, Patent Document 2 discloses a bakery fat and oil composition containing a: 0.1 to 30% by mass of diacylglycerol, b: 1 to 20% by mass of organic acid monoacylglycerol, c: 2 to 10% by mass of propylene glycol fatty acid ester, d: 5 to 30% by mass of saturated monoacylglycerol, e: 1 to 10% by mass of unsaturated monoacylglycerol, and f: 10 to 60% by mass of triacylglycerol.

[0006] Japanese Unexamined Patent Application Publication No. 2009-072177, Japanese Unexamined Patent Application Publication No. 2014-131503

[0007] However, in the conventional methods, there was room for further improvement from the viewpoint of suppressing quality deterioration during storage. In particular, in long-life bakery foods with a shelf life of 30 days or more, a quality improver capable of suppressing quality deterioration over a long period has been demanded.

[0008] Therefore, an object of the present invention is to provide a food quality improver capable of suppressing quality deterioration over a long period. Means for Solving the Problems

[0009] As a result of diligent research, the present inventors have found that a composition comprising water, an ionic emulsifier (A), a sucrose fatty acid ester (B) having an HLB of 15 or higher, an emulsifier (C) whose main constituent fatty acid is an unsaturated fatty acid and has an HLB of 7 or lower, and a fat or oil (D) can serve as a food quality improver that can suppress quality deterioration over a long period of time, leading to the present invention. In particular, they have found that baked goods made using dough kneaded with the food quality improver according to the present invention maintain a soft texture even after long-term storage.

[0010] Examples of embodiments of the present invention are as follows: [1] A food quality improver comprising water, an ionic emulsifier (A), a sucrose fatty acid ester (B) having an HLB of 15 or more, an emulsifier (C) whose main constituent fatty acid is an unsaturated fatty acid and has an HLB of 7 or less, and a fat or oil (D). [2] The food quality improver according to [1], wherein the mass ratio (A:B) of the ionic emulsifier (A) and the sucrose fatty acid ester (B) is in the range of 1:5 to 5:1. [3] The food quality improver according to [1] or [2], wherein the total content of the ionic emulsifier (A) and the sucrose fatty acid ester (B) is 8% by mass or more and 50% by mass or less. [4] The food quality improver according to any one of [1] to [3], wherein the ionic emulsifier (A) is an organic acid monoglyceride. [5] The food quality improver according to any one of [1] to [4], wherein the ionic emulsifier (A) is succinic acid monoglyceride. [6] A food quality improver according to any one of [1] to [5], wherein the main constituent fatty acid of the sucrose fatty acid ester (B) is stearic acid, palmitic acid, or myristic acid. [7] A food quality improver according to any one of [1] to [6], wherein the HLB of the emulsifier (C) is 3 or less. [8] A food quality improver according to any one of [1] to [7], wherein the emulsifier (C) is at least one selected from sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, lysolecithin, glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. [9] A food quality improver according to any one of [1] to [8], wherein the emulsifier (C) is at least one selected from sucrose fatty acid ester and polyglycerin fatty acid ester.

[10] A food quality improver according to any one of [1] to [9], wherein the unsaturated fatty acid is oleic acid, linoleic acid, linolenic acid, eicosenoic acid, or erucic acid.

[11] A food quality improver according to any one of [1] to

[10] , wherein the oil (D) is a vegetable oil that is liquid at room temperature.

[12] A food quality improver according to any one of [1] to

[11] , wherein the water content is 10 to 90% by mass, the content of component (A) is 1 to 20% by mass, the content of component (B) is 1 to 20% by mass, the content of component (C) is 0.1 to 10% by mass, and the content of component (D) is 0.1 to 15% by mass.

[13] A food quality improver according to any one of [1] to

[12] , further comprising sugars.

[14] A food quality improver according to any one of [1] to

[13] for use in bakery foods.

[15] A food quality improver according to any one of [1] to

[13] for use in suppressing quality deterioration due to storage of bakery foods.

[16] A bakery food containing a food quality improver according to any one of [1] to

[13] .

[17] Use of a food quality improver described in any of [1] to

[13] to suppress deterioration of quality due to storage of bakery food.

[18] A method for producing bakery food, comprising adding a food quality improver described in any of [1] to

[13] to dough.

[19] A bakery food comprising gluten protein, water, an ionic emulsifier (A), a sucrose fatty acid ester (B) having an HLB of 15 or more, an emulsifier (C) whose main constituent fatty acid is an unsaturated fatty acid and has an HLB of 7 or less, and oil and fat (D), wherein the mass ratio (A:B) of the ionic emulsifier (A) and the sucrose fatty acid ester (B) is in the range of 1:5 to 5:1.

[20] A bakery food in which the total content of the ionic emulsifier (A) and the sucrose fatty acid ester (B) is 0.5 parts by mass or more and 40 parts by mass or less per 100 parts by mass of gluten protein. This specification includes the disclosures of Japanese Patent Application No. 2024-195055, which forms the basis of the priority claim of this application.

[0011] The present invention provides a food quality improver that can suppress quality deterioration over a long period of time. By adding the food quality improver according to the present invention to dough during manufacturing, it is possible to produce bakery food (e.g., bread) that can maintain a soft texture even after long-term storage.

[0012] This is a heat-treated gluten sample without any quality improvers added. This is a heat-treated gluten sample with the food quality improver from Example 1 added.

[0013] The food quality improver according to the present invention is a composition comprising water, an ionic emulsifier (A), a sucrose fatty acid ester (B) having an HLB of 15 or more, an emulsifier (C) whose main constituent fatty acid is an unsaturated fatty acid and has an HLB of 7 or less, and an oil or fat (D).

[0014] The present invention provides a food quality improver that can suppress the deterioration of bakery food quality over a long period of time. The present invention is not limited by the following assumptions, but the deterioration of quality in bakery food during storage, such as a decrease in soft texture, can be attributed to factors such as the recrystallization of starch contained in the raw materials and the decrease in gluten plasticity due to drying. In the present invention, the ionic emulsifier (A) is known to suppress the aggregation of gluten proteins through electrostatic repulsion, and the sucrose fatty acid ester (B) having an HLB of 15 or more is known to suppress the thermal denaturation of proteins. Therefore, the combined effect of these imparts flexibility to the gluten network. Furthermore, the emulsifier (C) having an HLB of 7 or less coats the gluten network via the oil (D), maintaining the water retention of gluten over time and preserving the soft texture of bakery food after long-term storage.

[0015] The food quality improver according to the present invention will be described in detail below.

[0016] [Food Quality Improver] The food quality improver according to the present invention comprises water, an ionic emulsifier (A), a sucrose fatty acid ester (B) having an HLB of 15 or more, an emulsifier (C) whose main constituent fatty acid is an unsaturated fatty acid and has an HLB of 7 or less, and an oil or fat (D).

[0017] [Ionic emulsifier (A)] The food quality improver according to the present invention contains an ionic emulsifier (A). Because the ionic emulsifier (A) has an electrostatic repulsive effect, it can suppress the aggregation of gluten proteins.

[0018] The ionic emulsifier (A) is not particularly limited, but examples include sodium stearoyl lactylate, calcium stearoyl lactylate, organic acid monoglycerides, lecithin, lysolecithin, etc. The ionic emulsifier (A) may be used alone or in combination of two or more types.

[0019] Of these, organic acid monoglycerides are preferred from the viewpoint of solubility in water and their effect on gluten proteins. Organic acid monoglycerides have a structure in which one molecule of fatty acid and one molecule of organic acid are bonded to one molecule of glycerol, and are generally obtained by reacting an acid anhydride of an organic acid with a fatty acid monoglyceride. The reaction is usually carried out under solvent-free conditions, and for example, in the reaction of succinic anhydride with a C18 monoglyceride, the reaction is completed in about 90 minutes at a temperature of around 120°C. The ionic emulsifier thus obtained is usually a mixture containing an organic acid, unreacted monoglyceride, diglyceride, and other oligomers. In the present invention, such a mixture may be used as is. If it is desired to increase the purity of the ionic emulsifier in the food quality improver of the present invention, commercially available distilled monoglycerides can be used. Alternatively, a product in which the organic acid portion has been partially neutralized may be used.

[0020] Examples of the above organic acids include succinic acid, citric acid, acetic acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, or fumaric acid. Among these, succinic acid, citric acid, and diacetyltartaric acid, which are used in food applications, are preferred, and succinic acid is particularly preferred in terms of its effect on gluten and flavor. Next, examples of the above fatty acids include saturated or unsaturated fatty acids with 8 to 22 carbon atoms, such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Fatty acids may be linear or branched. Fatty acids are preferably linear, and linear saturated fatty acids are preferred. Among these, fatty acids mainly composed of stearic acid or palmitic acid are preferred in terms of their effect on gluten and flavor. That is, the main constituent fatty acid of the organic acid monoglyceride is preferably stearic acid or palmitic acid.

[0021] The major constituent fatty acids of organic acid monoglycerides refer to fatty acids that make up 50% or more by mass of the constituent fatty acids of the organic acid monoglycerides. Preferably, the content of major constituent fatty acids in the constituent fatty acids is 60% or more by mass, and more preferably 70% or more by mass.

[0022] As the ionic emulsifier (A), commercially available ionic emulsifiers can be used. Examples of commercially available products include "Bellf" from Musashino Chemical Research Institute, "Sunsoft No. 681NU," "Sunsoft No. 681SPV," and "Sunsoft No. 621B" from Taiyo Chemical Co., Ltd., "Poem B-10," "Poem B-30," "Poem W-60," and "Poem K-30" from Riken Vitamin Co., Ltd., "Step SS" from Kao Corporation, and "SLP-Paste" from Tsuji Oil Co., Ltd.

[0023] In the food quality improver of the present invention, the content of the ionic emulsifier (A) is preferably 1% by mass or more and 20% by mass or less, preferably 2% by mass or more and 19% by mass or less, preferably 3% by mass or more and 18% by mass or less, preferably 4% by mass or more and 17% by mass or less, and preferably 5% by mass or more and 16% by mass or less. When the content of the ionic emulsifier (A) is above the lower limit, the long-term quality maintenance effect can be effectively exhibited. Furthermore, when the content of the ionic emulsifier (A) is below the upper limit, the progression of crystallization of the emulsifier in the food quality improver can be effectively suppressed.

[0024] [Sucrose fatty acid ester (B) having an HLB of 15 or more] The food quality improver according to the present invention contains sucrose fatty acid ester (B) having an HLB of 15 or more. Sucrose fatty acid ester (B) is known to suppress the thermal denaturation of proteins and contributes to maintaining the flexibility of gluten.

[0025] In this specification, HLB stands for Hydrophile-Lipophilic Balance, and refers to the relative strength of the hydrophilic and lipophilic properties of a surfactant molecule. This concept was proposed by Griffin. The HLB value classifies the balance of hydrophilicity and hydrophobicity into a number from 0 to 20. According to Griffin's formula, a highly hydrophobic substance without hydrophilic groups is defined as 0, and the highest level of hydrophilicity without hydrophobic groups is defined as 20. A higher HLB value indicates greater water solubility, while a lower HLB value indicates greater lipophilicity.

[0026] While HLB values ​​can be defined using Griffin's formula, as well as other methods such as Davis's formula, Kawakami's formula, and organic conceptual diagrams, the method of defining HLB in this application is not limited. However, the most representative definition of HLB value, Griffin's formula, is shown below. Griffin's formula: HLB = 20 × {(molecular weight of hydrophilic portion) / (total molecular weight)}

[0027] The major constituent fatty acids of sucrose fatty acid ester (B) refer to fatty acids that make up 50% by mass or more of the constituent fatty acids of sucrose fatty acid ester (B), and the content of the major constituent fatty acids in the constituent fatty acids is preferably 60% by mass or more, and preferably 70% by mass or more.

[0028] The main constituent fatty acid of sucrose fatty acid ester (B) having an HLB of 15 or more is preferably a saturated or unsaturated fatty acid with 14 to 22 carbon atoms, such as myristic acid, palmitic acid, stearic acid, behenic acid, or oleic acid, from the viewpoint of the physical properties when formulated and the long-term maintenance of bakery food quality. Among these, from the viewpoint of the physical properties when formulated and the long-term maintenance of bakery product quality, the main constituent fatty acid of sucrose fatty acid ester (B) is preferably a saturated fatty acid with 14 to 18 carbon atoms, and more preferably myristic acid or palmitic acid, which are saturated fatty acids with a carbon chain of 14 to 16. Sucrose fatty acid ester (B) may be used alone or in combination of two or more types.

[0029] Commercially available sucrose fatty acid esters (B) can be used, and examples of commercially available products include Mitsubishi Chemical's "Ryoto Sugar Ester S-1570 (HLB: 15), monoester content approximately 70% by weight", "Ryoto Sugar Ester S-1670 (HLB: 16), monoester content approximately 75% by weight", "Ryoto Sugar Ester P-1570 (HLB: 15), monoester content approximately 70% by weight", "Ryoto Sugar Ester P-1670 (HLB: 16), monoester content approximately 80% by weight", and "Ryoto Sugar Ester M-1695 (HLB: 16), monoester content approximately 80% by weight". Examples include "Ryoto Sugar Ester L-1695 (HLB: 16), monoester content approximately 80% by weight," "Ryoto Sugar Ester O-1570 (HLB: 15), monoester content approximately 70% by weight," and "DK Ester F-160 (HLB: 15), monoester content approximately 70% by weight" and "DK Ester SS (HLB: 19), monoester content approximately 100% by weight" from Daiichi Kogyo Seiyaku Co., Ltd. Sucrose fatty acid ester (B) may be used alone or in combination of two or more types.

[0030] In the food quality improver of the present invention, the content of sucrose fatty acid ester (B) is preferably 1% by mass or more and 20% by mass or less, preferably 2% by mass or more and 18% by mass or less, preferably 3% by mass or more and 16% by mass or less, and preferably 4% by mass or more and 14% by mass or less. When the content of sucrose fatty acid ester (B) is above the lower limit, it can effectively maintain the long-term quality of bakery foods. Furthermore, when the content of sucrose fatty acid ester (B) is below the upper limit, it can suppress the progression of crystallization of emulsifiers in the food quality improver.

[0031] In the food quality improver of the present invention, the mass ratio (A:B) of the ionic emulsifier (A) and the sucrose fatty acid ester (B) is preferably in the range of 1:5 to 5:1, and more preferably in the range of 1:4 to 4:1. Most preferably, it is 1:3 to 3:1. Within this range, the aggregation of gluten proteins is effectively suppressed by the interaction of both emulsifiers, and the effect of suppressing heat denaturation of proteins and maintaining water retention is synergistically expressed, allowing the resulting bakery food to maintain a soft texture even after long-term storage. Furthermore, within this range, crystallization and separation of the emulsifier are suppressed, and the food quality improver can maintain stable physical properties. The mass ratio (A:B) of the ionic emulsifier (A) and the sucrose fatty acid ester (B) is relatively important from the viewpoint of exhibiting the effects of the present invention, as components (A) and (B) mainly act on gluten proteins.

[0032] In the food quality improver of the present invention, the total content of the ionic emulsifier (A) and sucrose fatty acid ester (B) is preferably 8% by mass or more. By having the total amount of these in the food quality improver be above the lower limit, a lamellar structure can be efficiently formed or maintained in the food quality improver. This allows it to act effectively on gluten when added to food, and maintain a soft texture even after long-term storage. The total content of the ionic emulsifier (A) and sucrose fatty acid ester (B) is preferably 10% by mass or more and 50% by mass or less, preferably 12% by mass or more and 40% by mass or less, and preferably 14% by mass or more and 30% by mass or less. By having the total amount of these in the food quality improver be below the upper limit, crystallization and separation due to excessive content can be prevented, the physical properties of the composition can be stably maintained, and the content of other components such as water, emulsifier (C), and oil (D) can be kept within an appropriate range, thereby ensuring the emulsification stability and dispersion uniformity of the entire formulation. Furthermore, this improves the mixability when added to food products and enhances workability when kneading dough, thus allowing the quality improvement effect to be exhibited more stably. The total content of the ionic emulsifier (A) and sucrose fatty acid ester (B) is relatively important from the viewpoint of exhibiting the effects of the present invention, as components (A) and (B) mainly act on gluten proteins.

[0033] [Emulsifier (C) whose main constituent fatty acids are unsaturated fatty acids and have an HLB of 7 or less] The food quality improver according to the present invention contains emulsifier (C) whose main constituent fatty acids are unsaturated fatty acids and have an HLB of 7 or less. Emulsifier (C) is a different emulsifier from ionic emulsifier (A) and sucrose fatty acid ester (B). Emulsifier (C) improves the water retention of gluten by coating the gluten network via oils and fats.

[0034] There are no particular restrictions on the emulsifier (C), but sucrose fatty acid esters, polyglycerol fatty acid esters, lecithin, lysolecithin, glycerol fatty acid esters, sorbitan fatty acid esters, or propylene glycol fatty acid esters are preferred. Specifically, examples of emulsifier (C) include sucrose fatty acid esters, polyglycerol fatty acid esters, lecithin, lysolecithin, glycerol fatty acid esters, sorbitan fatty acid esters, or propylene glycol fatty acid esters, whose main constituent fatty acids are unsaturated fatty acids. These may be used individually or in combination of two or more. The main constituent fatty acid of emulsifier (C) refers to the fatty acid that is present in the highest amount among the constituent fatty acids of emulsifier (C). In emulsifier (C), the content of the main constituent fatty acid among the constituent fatty acids is preferably 50% by mass or more, preferably 60% by mass or more, and preferably 70% by mass or more. The number of carbon atoms of the unsaturated fatty acid as the main constituent fatty acid is preferably 14 to 24, and preferably 16 to 22. The main constituent fatty acids of emulsifier (C) are unsaturated fatty acids from the viewpoint of dispersibility in the dough and action on gluten, and oleic acid, linoleic acid, linolenic acid, eicosenoic acid, or erucic acid are preferred. Other unsaturated fatty acids include palmitoleic acid, gadoleic acid, docosenoic acid, arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid. These fatty acids are useful from the viewpoint of affinity with oils and fats and improvement of gluten network plasticity, and show a stable quality improvement effect in food applications. Emulsifier (C) is preferably a sucrose fatty acid ester or polyglycerol fatty acid ester whose main constituent fatty acid is an unsaturated fatty acid, and preferably a sucrose fatty acid ester or polyglycerol fatty acid ester whose main constituent fatty acid is oleic acid, eicosenoic acid, or erucic acid.

[0035] The HLB of emulsifier (C) is preferably 5 or less, and more preferably 3 or less, from the viewpoint of its miscibility with oil and fat (D). Emulsifier (C) is preferably a sucrose fatty acid ester having an HLB of 5 or less, and more preferably a sucrose fatty acid ester having an HLB of 3 or less.

[0036] Commercially available emulsifiers (C) can be used. Examples of commercially available products include Mitsubishi Chemical's "Ryoto Sugar Ester O-170 (HLB: 1.0)", "Ryoto Sugar Ester ER-290 (HLB: 2.0)", "Ryoto Sugar Ester ER-190 (HLB: 1.0)", and "Ryoto Polyglyceride O-50D (HLB: 7.0)", Kao's "Excel O-95R (HLB: 3.5)", and Riken Vitamin's "Emulgy OL-100H (HLB: 4.3)" and "Poem OL-200VM (HLB: 4.3)". 3.1) Examples include "Poem K-37V (HLB 6.0)", "Poem G-002 (HLB 2.0)", "Poem O-80V (HLB 4.9)", "Rikemar PO-100V (HLB 3.6)", "SY Glister PO-3S (HLB 2.9)" and "SY Glister PO-5S (HLB: 4.7)" from Sakamoto Pharmaceutical Industry Co., Ltd., "SLP Paste (HLB: 4-6)" from Tsuji Oil Co., Ltd., and "Sunsoft Q-171OS (HLB: 3)", "Sunsoft O-30V (HLB 2.8)" and "Sunsoft No. 81S (HLB: 5.1)" from Taiyo Chemical Co., Ltd.

[0037] In the food quality improver of the present invention, the content of emulsifier (C) is preferably 0.1% by mass or more and 10% by mass or less, preferably 0.3% by mass or more and 5% by mass or less, and preferably 0.5% by mass or more and 3% by mass or less. When the content of emulsifier (C) is below the above upper limit, the separation of the emulsifier in the food quality improver can be suppressed. Furthermore, when the content of emulsifier (C) is above the above lower limit, the long-term quality maintenance effect can be effectively exhibited.

[0038] [Oils and Fats (D)] The food quality improver according to the present invention contains oils and fats (D). Oils and fats (D) improve the dispersibility of emulsifiers (C), which have low solubility and dispersibility in water, into formulations, and can impart softness and moistness to bakery products.

[0039] While there are no particular restrictions on the oil (D), it is preferable that it be a vegetable oil that is liquid at room temperature due to its dispersibility in the formulation and dough. Examples of oils (D) include rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, rice germ oil, wheat germ oil, brown rice germ oil, Job's tears oil, garlic oil, safflower oil, olive oil, cottonseed oil, rice oil, sunflower oil, rice bran oil, macadamia nut oil, avocado oil, camellia oil, castor oil, linseed oil, cocoa oil, or perilla oil. Oils (D) may be used individually or in combination of two or more types.

[0040] In the food quality improver of the present invention, the content of oil and fat (D) is preferably 0.1% by mass or more and 15% by mass or less, preferably 0.3% by mass or more and 10% by mass or less, and preferably 0.5% by mass or more and 5% by mass or less. When the content of oil and fat (D) is below the above upper limit, separation of oil and fat in the food quality improver is suppressed, and the impact on flavor due to oxidative deterioration of oil and fat can be reduced. Furthermore, when the content of oil and fat (D) is above the above lower limit, it becomes easier to mix with other emulsifiers.

[0041] [Water] The food quality improver according to the present invention contains water as a solvent.

[0042] In the food quality improver of the present invention, the water content is preferably 10% by mass or more and 90% by mass or less, preferably 20% by mass or more and 85% by mass or less, preferably 30% by mass or more and 80% by mass or less, and preferably 40% by mass or more and 75% by mass or less. When the water content is above the lower limit, the increase in viscosity of the food quality improver can be suppressed and workability can be improved. Furthermore, when the water content is below the upper limit, the amount of emulsifier can be set to an appropriate amount or more, and the long-term quality maintenance effect can be effectively exhibited.

[0043] [Sugars] The food quality improver according to the present invention may contain sugars. The inclusion of sugars improves the dispersion stability of the emulsifier-containing aqueous dispersion.

[0044] The saccharides are not particularly limited, and for example, sugars and sugar alcohols such as sucrose, granulated sugar, fructose, glucose, isomerized sugar, maltose, galactose, mannose, fucose, xylose, trehalose, lactose, sorbitol, xylitol, mannitol, inositol, maltitol, lactitol, erythritol, etc.; various oligosaccharides; mixtures thereof can be used. Among these, sucrose, glucose, isomerized sugar, or maltose, which are non-sugar alcohols, are preferable from the viewpoints of flavor and coloring of bakery products. In the preparation of the food product quality improver of the present invention, usually, the saccharides are used as an aqueous solution, and for example, in the case of syrup, it can be used as it is. The saccharides may be used alone or in combination of two or more kinds.

[0045] In the food product quality improver of the present invention, the content of the saccharides is preferably 0.1% by mass or more and 30% by mass or less, preferably 1% by mass or more and 25% by mass or less, preferably 3% by mass or more and 20% by mass or less, preferably 5% by mass or more and 15% by mass or less. When the content of the saccharides is below the above upper limit value, it is possible to effectively prevent the sweetness and fermentation of bakery foods from becoming excessive. Further, when the content of the saccharides is above the above lower limit value, the stability of the food product quality improver can be improved.

[0046] [Other emulsifiers] The food product quality improver according to the present invention may contain an emulsifier (other emulsifiers) other than the above components (A), component (B), and component (C). The other emulsifiers are not particularly limited, and examples thereof include nonionic emulsifiers other than component (C), sucrose fatty acid esters other than component (B) and component (C), and the like. The content of the other emulsifiers is preferably lower than the content of component (A) and the content of component (B). In the food product quality improver according to the present invention, the content of the other emulsifiers is, for example, 5% by mass or less, preferably 3% by mass or less, preferably 1% by mass or less, preferably 0.5% by mass or less, preferably 0.1% by mass or less. The other emulsifiers may be used alone or in combination of two or more kinds.

[0047] When other emulsifiers are included, the content of the other emulsifiers is preferably 50 parts by mass or less, preferably 40 parts by mass or less, preferably 30 parts by mass or less, preferably 20 parts by mass or less, preferably 10 parts by mass or less, preferably 5 parts by mass or less, preferably 1 part by mass or less, based on 100 parts by mass of the total content of the above components (A), (B) and (C).

[0048] [Other Components] The quality improver according to the present invention may appropriately contain components other than the above water, ionic emulsifier (A), sucrose fatty acid ester (B), emulsifier (C), oil and fat (D), saccharides, and other emulsifiers (other components). Examples of other components include the following additives.

[0049] (pH Adjusting Agent) pH adjusting agents such as organic acids and their salts, sodium hydrogen carbonate, sodium carbonate, potassium carbonate

[0050] (Flavor) Flavors such as lemon oil, orange oil, mint oil, coffee flavor, tea flavor, butter flavor, cream flavor, milk flavor

[0051] (Dye) Carotenoids such as β - carotene, astaxanthin, lycopene, paprika pigment, dyes such as chlorophyll

[0052] (Thickening Polysaccharides) Natural water - soluble polymer polysaccharides such as pectin, guar gum, tara gum, locust bean gum, galactomannan, xanthan gum, carrageenan, gum arabic, tamarind gum, gellan gum, alginic acid and its salts, celluloses

[0053] (Starches) Starches such as corn starch, rice starch, potato starch, tapioca starch, and modified starches obtained by subjecting these starches to acid treatment, alkali treatment, etherification treatment, gelatinization treatment, etc.

[0054] (Enzymes) Carbohydrate-digesting enzymes such as α-amylase, β-amylase, glucoamylase, and maltogenic amylase; fiber-digesting enzymes such as xylanase, hemicellulase, cellulase, and cellobiohydrolase; protein-digesting enzymes such as protease and peptidase; lipid-digesting enzymes such as lipase, phospholipase, and galactolipase; oxidative enzymes such as glucose oxidase and ascorbate oxidase; and others such as glycosyltransferase and transglutaminase.

[0055] (Proteins) Milk proteins such as sodium caseinate, soy protein, pea protein, wheat protein, rice protein, etc.

[0056] (Antioxidants) Antioxidants such as tocopherol, L-ascorbic acid, L-ascorbic acid salt, L-ascorbic acid fatty acid ester, tea extract, bayberry extract, rosemary extract, etc.

[0057] In the food quality improver of the present invention, the content of other components is preferably lower than the content of component (A), component (B), component (C), and component (D). The content of other components is, for example, 5% by mass or less, preferably 3% by mass or less, preferably 1% by mass or less, preferably 0.5% by mass or less, and preferably 0.1% by mass or less.

[0058] [Bakery Foods] Next, the bakery foods according to the present invention will be described. The bakery foods according to the present invention are characterized by containing the food quality improver according to the present invention. Typical bakery foods include breads, cakes, and baked goods, and the bread dough is not particularly limited, and any bread dough can be used. Preferably, common bread doughs such as white bread dough, sweet bread dough, variety bread dough, sweet roll dough, and butter roll dough can be used.

[0059] When using the food quality improver according to the present invention in the production of bakery foods such as bread, it is preferable to prepare the dough by kneading in, for example, 0.1 to 10 parts by mass, preferably 0.5 to 5 parts by mass, and preferably 1 to 3 parts by mass of the food quality improver according to the present invention with 100 parts by mass of wheat flour. By using such a blending ratio, it is possible to obtain bread with excellent texture and volume, in which quality deterioration due to storage is suppressed (or reduced).

[0060] Bakery foods preferably contain gluten protein in amounts of 0.5% to 12% by mass, 1% to 11% by mass, 2% to 10% by mass, 3% to 9% by mass, and 4% to 9% by mass. From the viewpoint that the food quality improver according to the present invention mainly acts on gluten protein, bakery foods preferably contain the food quality improver according to the present invention in amounts of 1 to 100 parts by mass, 5 to 50 parts by mass, and 8 to 30 parts by mass per 100 parts by mass of gluten protein.

[0061] The method for measuring the gluten protein content in bakery foods is not particularly limited, but for example, the gluten protein content in bakery foods can be calculated from the amount of flour used and the gluten protein content in that flour. Alternatively, the gluten protein content may be calculated based on actual measurements, for example, by the Glutomatic method. Specifically, the gluten protein content may be calculated by measuring the gluten protein content in flour using an instrument capable of measuring the gluten content in flour (Glutomatic System, manufactured by PerkinElmer), and then calculating the gluten protein content from this measurement and the amount of flour used in the bakery food.

[0062] In bakery foods, the total content of ionic emulsifier (A) and sucrose fatty acid ester (B) is preferably 0.1 parts by mass or more and 50 parts by mass or less, preferably 0.5 parts by mass or more and 40 parts by mass or less, and preferably 1.0 part by mass or more and 30 parts by mass or less, per 100 parts by mass of gluten protein, from the viewpoint that these mainly act on gluten protein.

[0063] In one embodiment, the bakery food comprises gluten protein, water, an ionic emulsifier (A), a sucrose fatty acid ester (B) having an HLB of 15 or more, an emulsifier (C) whose main constituent fatty acids are unsaturated fatty acids and have an HLB of 7 or less, and oil and fat (D), wherein the mass ratio (A:B) of the ionic emulsifier (A) to the sucrose fatty acid ester (B) is in the range of 1:5 to 5:1.

[0064] The method for producing bread dough and bread according to the present invention may employ any bread-making method commonly used in bread making, such as the sponge and dough method, direct kneading method, liquid starter method, dough starter method, or tangzhong method. These doughs may be fermented and baked as is, or they may be frozen, thawed, and then baked.

[0065] [Method for producing a food quality improver] The method for producing a food quality improver according to the present invention includes the steps of uniformly mixing, heating and dissolving, and cooling water, an emulsifier (A), a sucrose fatty acid ester (B), an emulsifier (C), a fat or oil (D), and optionally sugars, other emulsifiers, or other components, but the mixing order, mixing method, heating, and cooling conditions are not particularly limited.

[0066] A preferred manufacturing method according to one embodiment includes the following steps.

[0067] The manufacturing method according to this embodiment includes the steps of: mixing an ionic emulsifier (A), a sucrose fatty acid ester (B), sugars, and other components such as sodium bicarbonate with water; mixing an emulsifier (C) with oil and fat (D); and combining the respective mixtures. For example, a food quality improver can be obtained by uniformly dispersing an ionic emulsifier (A), a sucrose fatty acid ester (B), sugars, and other components such as sodium bicarbonate in water, heating and dissolving them, adding the emulsifier (C) that has been previously dispersed in oil and fat (D), and stirring and mixing.

[0068] In the mixing process, each component may be dispersed individually in water or oil, or they may be mixed all at once. Furthermore, heating may be applied while mixing, or after mixing. The mixing order can be chosen arbitrarily.

[0069] In the manufacturing method according to the present invention, the mixing method is not particularly limited, and in addition to a general stirrer, a stirrer such as a Three One Motor (manufactured by Shinto Kagaku Co., Ltd.) with stirring blades can be used. In addition, general mixers and dispersers such as Despa, ball mills, bead mills, sand mills, and continuous bead mills can be used, as well as high-share emulsification and dispersing machines and continuous emulsification and dispersing machines such as homomixers (Tokushu Kika Kogyo Co., Ltd.), microfluidizers (Mizuho Kogyo Co., Ltd.), Manton-Gorin homogenizers (Gorin Co., Ltd.), nanomizers (Nanomizer Co., Ltd.), and static mixers (Noritake Company).

[0070] In the manufacturing method according to the present invention, the heating temperature during mixing is preferably above the melting point of the emulsifier, preferably 60°C or higher, and preferably 80°C or higher. When the heating temperature during mixing is above the melting point of the emulsifier, the emulsifier can be efficiently mixed, solidification of the emulsifier can be suppressed, and a homogeneous mixture can be obtained. As a result, the desired effect can be more easily obtained by adding a food quality improver.

[0071] The food quality improver according to the present invention also exhibits excellent stability, allowing it to maintain high uniformity over a long period. Furthermore, the food quality improver according to the present invention has good dispersibility in dough when added during the production of bakery foods, which contributes to maintaining the long-term quality of bakery foods.

[0072] Furthermore, the food quality improver according to the present invention can be used to suppress the deterioration of bakery food due to storage. Therefore, one aspect of the present invention is the use of the food quality improver according to the present invention to suppress the deterioration of bakery food due to storage.

[0073] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way by these examples.

[0074] <Manufacturing of Food Quality Improver> Water, ionic emulsifier (A), sucrose fatty acid ester (B), other emulsifiers (sucrose fatty acid ester), sugars, and other components (baking soda) were mixed to the composition shown in Table 1, and the mixture was stirred while raising the temperature to 80°C to prepare an aqueous dispersion (aqueous phase component).

[0075] Next, an emulsifier (C) or other emulsifier (glycerin fatty acid ester or propylene glycol fatty acid ester) and oil (D) were mixed to the composition shown in Table 1, and the mixture was stirred while raising the temperature to 80°C to obtain an oily mixture (oil phase component). This oily mixture was gradually added to the above aqueous dispersion (aqueous phase component) while stirring at 80°C to obtain each composition. Each of the obtained compositions was cooled to room temperature to obtain the product of the present invention and comparative products. Each of the obtained compositions was used in the following test examples.

[0076] <Bread Preparation> At 23.0°C, 60.0 parts by mass of strong wheat flour (manufactured by Nisshin Flour Milling Co., Ltd.), 2.0 parts by mass of yeast (Tomizawa Shoten), 0.2 parts by mass of yeast food (manufactured by Oriental Yeast Co., Ltd.), 1.0 part by mass of the above composition (the present invention and a comparative product were obtained), and 34.0 parts by mass of water were placed in a bowl (20 quarts). Using a vertical mixer (20 quart mixer, with a hook for stirring, manufactured by Kanto Mixing Machinery Co., Ltd.), the mixture was kneaded at a temperature of 24.0 ± 0.5°C at low speed for 3 minutes, followed by medium speed for 1 minute. The kneaded dough was fermented (sponge fermentation) at 5.0°C for 12 to 24 hours.

[0077] Next, to the above-mentioned sponge fermented dough, 40.0 parts by mass of strong wheat flour (manufactured by Nisshin Flour Milling Co., Ltd.), 0.4 parts by mass of yeast (Tomizawa Shoten), 6.0 parts by mass of refined sugar, 2.0 parts by mass of salt, 2.0 parts by mass of skim milk powder, and 28.0 parts by mass of water were added and kneaded using the above-mentioned vertical mixer at low speed for 3 minutes, followed by medium speed for 1 minute. Then, 5.0 parts by mass of shortening was added and kneaded for another 3 minutes at low speed, followed by medium speed for 5 minutes, and then high speed for 3 minutes to obtain the final dough (finished dough temperature 27.5 ± 0.5℃).

[0078] The main dough was left to stand at 27.0°C (75% humidity) for 30 minutes for floor time, and then divided into approximately 210g portions. The divided dough was left to stand at 27.0°C (75% humidity) for 20 minutes for bench time, and then shaped using a molder. Four portions of the shaped dough were placed in a bread pan, and after fermentation (proofing) at 38.0°C (85% humidity) for 45-60 minutes, it was baked in an oven at 210°C (top and bottom) for 35 minutes. After baking, it was left to cool at room temperature (approximately 23.0°C) for 90 minutes to obtain the test loaf of bread. At this time, the amount of composition added per 100 parts by mass of gluten protein was 10.6 parts by mass. In addition, the total content of ionic emulsifier (A) and sucrose fatty acid ester (B) was 2.1 parts by mass per 100 parts by mass of gluten protein.

[0079] The prepared bread was sliced ​​to a thickness of 2.0 cm, then individually placed in packaging bags (Asahi Kasei Pax), and one oxygen absorber (Mitsubishi Gas Chemical) was added before heat sealing. This was then stored for one month in a laboratory at room temperature of 22-25°C and humidity of 50-60%.

[0080] <Evaluation of Bread Quality Improvement> The above room-temperature stored bread was evaluated for its softness after one month. In this specification, softness mainly refers to the softness of the bread when you first start to chew it. Bread without any additives (baked the day after) was used as the baseline, and the bread obtained in the above test example (bread with additives added) was compared to it. The evaluation was conducted by three or four technicians skilled in the sensory evaluation of bread, and the scores were determined by the consensus of the panel according to the evaluation criteria below. The terms and definitions of texture were decided through discussion among the panel, and the evaluation scale was also agreed upon among the panel before the evaluation was conducted.

[0081] <Evaluation Criteria for Softness of Bread with Improvers Added> 5: The softness is clearly improved, and the same level of softness as the day after baking is maintained even after storage. 4: The softness is clearly improved, and the texture remains soft even after storage, but it is slightly inferior to the day after baking. 3: The softness is improved by the addition, but it is less soft than the day after baking. 2: The softness is improved by the addition, but the decrease in softness compared to the day after baking is strongly felt. 1: No quality preservation effect is felt, and the decrease in softness compared to the day after baking is very large (similar quality to bread without improvers).

[0082]

[0083]

[0084]

[0085] Table 1 shows that when an ionic emulsifier (A), a sucrose fatty acid ester (B) with an HLB of 15 or higher, and an emulsifier (C) and oil (D) whose main constituent fatty acids are unsaturated fatty acids with an HLB of 7 or lower were added together, a significant improvement was observed, and the quality was maintained at the same level as the day after baking even after one month of storage. This invention confirms that the quality maintenance of bread during long-term storage and distribution can be greatly improved.

[0086] Figure 1B shows a sample obtained by adding the food quality improver according to the present invention (Example 1) and water to gluten powder using a Rapid Viscoanalytic Analyzer (RVA) (manufactured by Perkin Elmer) and then heat-treating it. Figure 1A also shows a sample obtained by adding water to gluten powder and then heat-treating it. When no quality improver is added, as shown in Figure 1A, the gluten gel aggregates into a hard gel-like state, whereas when the quality improver from Example 1 is added, a smooth gel is formed, as shown in Figure 1B, indicating that it has an effect on the gluten network.

[0087] The above heat-treated gluten samples were prepared as follows: 4.0 g of gluten flour (O-Gluten Special H-10, manufactured by Ogawa Flour Milling Co., Ltd.) and 20 g of desalted water were added to an aluminum sample container. In the case of the improved agent added group, 0.1 g of the improved agent was added. A paddle was placed inside and set in the RVA tower. The paddle was rotated (900 rpm, 30 seconds) for pre-mixing, then stirred at 160 rpm for 30 seconds, and then heated to 95°C over 6 minutes, and held at 95°C for 2 minutes. The temperature was then lowered to 30°C over 6 minutes to obtain the heat-treated gluten sample.

[0088] The food quality improver according to the present invention can be used in bakery products. By adding the food quality improver according to the present invention to bakery product dough, kneading it, and heating it, bakery products that maintain their quality over a long period of time can be produced.

[0089] The food quality improver according to the present invention is preferably used to suppress quality deterioration due to storage of bakery products, and is particularly preferably used to suppress quality deterioration due to long-term storage. Long-term storage refers to, for example, 14 days or more, 30 days or more, preferably 60 days or more, and preferably 90 days or more.

[0090] This invention is suitable for the production of industrial bakery products that require packaging and distribution. In particular, it can maintain the texture of long-life bakery products that are stored and distributed for one week to several months, contributing to the reduction of food waste and the improvement of the quality of emergency food supplies during disasters.

[0091] The upper and / or lower limits of the numerical ranges described herein can be arbitrarily combined to define a preferred range. For example, the upper and lower limits of the numerical ranges can be arbitrarily combined to define a preferred range, the upper limits of the numerical ranges can be arbitrarily combined to define a preferred range, and the lower limits of the numerical ranges can be arbitrarily combined to define a preferred range.

[0092] Although this embodiment has been described in detail above, the specific configuration is not limited to this embodiment, and any design changes that do not depart from the gist of this disclosure are also included in this disclosure.

Claims

1. A food quality improver comprising water, an ionic emulsifier (A), a sucrose fatty acid ester (B) having an HLB of 15 or higher, an emulsifier (C) whose main constituent fatty acids are unsaturated fatty acids and having an HLB of 7 or lower, and oil and fat (D).

2. The food quality improver according to claim 1, wherein the mass ratio (A:B) of the ionic emulsifier (A) and the sucrose fatty acid ester (B) is in the range of 1:5 to 5:

1.

3. The food quality improver according to claim 1, wherein the total content of the ionic emulsifier (A) and the sucrose fatty acid ester (B) is 8% by mass or more and 50% by mass or less.

4. The food quality improver according to claim 1, wherein the ionic emulsifier (A) is an organic acid monoglyceride.

5. The food quality improver according to claim 1, wherein the ionic emulsifier (A) is succinic acid monoglyceride.

6. The food quality improver according to claim 1, wherein the main constituent fatty acid of the sucrose fatty acid ester (B) is stearic acid, palmitic acid, or myristic acid.

7. The food quality improver according to claim 1, wherein the HLB of the emulsifier (C) is 3 or less.

8. The food quality improver according to claim 1, wherein the emulsifier (C) is at least one selected from sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, lysolecithin, glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester.

9. The food quality improver according to claim 1, wherein the emulsifier (C) is at least one selected from sucrose fatty acid esters and polyglycerol fatty acid esters.

10. The food quality improver according to claim 1, wherein the unsaturated fatty acid is oleic acid, linoleic acid, linolenic acid, eicosenoic acid, or erucic acid.

11. The food quality improver according to claim 1, wherein the oil (D) is a vegetable oil that is liquid at room temperature.

12. The food quality improver according to claim 1, wherein the water content is 10 to 90% by mass, the content of component (A) is 1 to 20% by mass, the content of component (B) is 1 to 20% by mass, the content of component (C) is 0.1 to 10% by mass, and the content of component (D) is 0.1 to 15% by mass.

13. The food quality improver according to claim 1, further comprising sugars.

14. A food quality improver according to any one of claims 1 to 13, for use in bakery foods.

15. A food quality improver according to any one of claims 1 to 13, for use in suppressing quality deterioration due to storage of bakery foods.

16. A bakery food comprising a food quality improver according to any one of claims 1 to 13.

17. Use of a food quality improver according to any one of claims 1 to 13 to suppress the deterioration of quality of bakery food due to storage.

18. A method for producing bakery food, comprising adding a food quality improver according to any one of claims 1 to 13 to dough.

19. A bakery food comprising gluten protein, water, an ionic emulsifier (A), a sucrose fatty acid ester (B) having an HLB of 15 or higher, an emulsifier (C) whose main constituent fatty acids are unsaturated fatty acids and having an HLB of 7 or lower, and oil and fat (D), wherein the mass ratio (A:B) of the ionic emulsifier (A) to the sucrose fatty acid ester (B) is in the range of 1:5 to 5:

1.

20. A bakery food product in which the total content of ionic emulsifier (A) and sucrose fatty acid ester (B) is 0.1 parts by mass or more and 50 parts by mass or less per 100 parts by mass of gluten protein.

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