Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Reexamination Certificate
2000-04-07
2002-10-08
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
C426S064000, C426S656000
Reexamination Certificate
active
06461649
ABSTRACT:
FIELD OF THE INVENTION
This invention relates to a composition for improving the quality of the flour-baked composition (hereinafter also referred to as “quality improver”), the dough composition using the same, a flour-baked composition using the same, a process for producing the flour-baked composition, a method for improving the quality of the flour-baked composition. More particularly, it relates to a food hygienically safe quality improver for a flour-baked composition, such as bread and sponge cake, having sustainable improved texture and taste by use of a safe quality improver, a dough composition using the same, and a process for making the flour-baked composition.
BACKGROUND OF THE INVENTION
Flour-baked compositions, typically bread and sponge cake are made of mainly wheat flour. Such flour-baked compositions usually contain various quality improvers for improving the texture or aroma or for enhancing the mechanical resistance or extensibility of dough.
The quality improver that has been proposed to date include a polyhydric alcohol fatty acid ester type surface active agent, such as a glycerol fatty acid ester, a propylene glycol fatty acid ester, and a sucrose fatty acid ester, combined with ascorbic acid or glucuronolactone (see JP-B-56-42887, JP-A-55-118334, and JP-A-55-118335) (the term “JP-B” as used herein means an “examined Japanese patent publication”, and the term “JP-A” as used herein means an “unexamined published Japanese patent application”) and a glycerol fatty acid ester having been subjected to a specific treatment (see JP-B-59-41379).
Use of various enzymes or combinations of an enzyme and a quality improver have also been proposed. Examples of known quality improver containing an enzyme include an anti-staling agent for starch products comprising &agr;-starch and/or an extraction residue of defatted soybean and an amylolytic enzyme (see JP-A-54-92641), a bread and cake improver containing glucose oxidase and &agr;-amylase (see JP-A-9-135656), a bread dough improver containing phospholipase A as an active ingredient (see JP-A-59-88040, the text of which is incorporated herein by reference), and a food improver containing specific activated gluten and phospholipase A (see JP-A-61-56037).
Other proposals concerning improvement of flour-baked compositions include, 1) use of an enzymatic decomposition product of wheat gluten as a bread and confection improver (see
Kagaku Kogyo Jiho,
Jun. 25, 1987), 2) proteinous emulsifiers having enhanced effects in quality improvement, such as cereal protein partial decomposition products (see JP-A-1-202234 and JP-A-1-202235), 3) enzymatically decomposed lecithin having quality improving effects on wheat flour (see JP-B-1-55871), 4) starch-based frozen foods having improved quality by addition of a cereal protein partial decomposition product and lecithin (see JP-A-5-252859), and 5) a method of improving quality of flour-baked compositions by addition of a cereal protein partial decomposition product, lecithin, and a sucrose fatty acid ester (see JP-A-8-163953). In particular, JP-A-1-202234 and JP-A-1-202235 suggest a combined use of a cereal protein partial decomposition product with other quality improving components.
However, none of these references teaches that a combination of a cereal protein partial decomposition product and at least one of amylase, lipase, and ascorbate oxidase exhibits marked effects in improving quality of flour-baked compositions.
In the process of making bread from wheat flour, in particular, quality improver (bread improver) are used in combination with other bread raw materials, such as salt, saccharides, dairy products (e.g., skim milk), and so forth for the purpose of making high quality bread, for example, for acceleration of yeast fermentation, water conditioning, improvement of baking properties of the dough, pH adjustment of the dough, and improvement of the texture and aroma. Because use of only one kind of bread improver is inadequate to meet all the requirements, various bread improver have been used in combination.
Such bread improver include yeast food and emulsifiers. Yeast food is added for the purpose of making it easier to produce high quality bread in a stable manner and, more specifically, for the purpose of 1) conditioning water, 2) providing yeast with nutriment, 3) conditioning dough, 4) adjusting the pH of the dough, and 5) supplying enzymes.
Yeast food is classified into an inorganic type containing an inorganic oxidizing agent and minerals such as calcium salts; an organic type mainly containing an enzyme preparation; an organic/inorganic mixed type; and a quick type containing the mixed type yeast food and an increased amount of an oxidizing agent. Ingredients making up these yeast foods include inorganic salts, such as calcium salts, magnesium salts, potassium salts, sodium salts, and ammonium salts; reducing agents, such as ascorbic acid and cysteine; enzymes, such as amylases, proteases, and lipoxygenase; reducing agents, such as glutathione and cysteine; and starch.
The emulsifiers are used to improve the physical properties of baking dough, particularly resistance to mechanized industrial bread making process, and to prevent aging. Conventional emulsifiers include polyhydric alcohol fatty acid ester type surface active agents, such as glycerol fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters.
Flour-baked compositions such as bread deteriorate in aroma and taste with time after baking. While such staling or aging of bread is ascribed to aging of starch in a narrow sense of the word, but the term “aging” of bread is generally used to mean deterioration of the total bread quality, such as 1) loss of aroma due to dissipation of aromatic components, generation of an unpleasant odor, 2) migration of the water content from the crumb to the crust, and 3) increased hardness and decreased taste due to chemical aging of starch, and the like. On aging, the crumb gets hard and crumbly with bad texture and taste, and the crust becomes hardly chewable like leather due to the water content having migrated from the crumb.
From the consumers' point of view, it has been demanded to use safe food additives, such as quality improver, of, if possible, natural origin (e.g. ascorbic acid or cysteine etc., which is not required to be displayed as an additive) and in minimized amounts. In the field of flour-baked compositions such as bread, it has been urged to reconsider the effects and the necessity of conventionally used quality improver.
SUMMARY OF THE INVENTION
Accordingly, it is an object of the present invention to provide the quality improver, a dough composition using the same, the flour-baked compositions using the same, such as bread and sponge cake, having sustainable improved texture and taste by use of a safe quality improver, a process for making the flour-baked compositions, and method for improving the quality of the flower-baked composition.
Under the above-described circumstances, the present inventors have extensively investigated possible combinations of safe quality improver. As a result, they have found that the above object of the invention is accomplished by a quality improver comprising a specific cereal protein partial decomposition product and at least one enzyme selected from amylases, lipases, and ascorbate oxidase. They have found that this quality improver combined simply with a reducing agent (preferably ascorbic acid or cysteine) as the yeast food, meets all the purposes of adding conventional yeast food and produces improving effects on the physical properties of baking dough and anti-aging effects without addition of an emulsifier. The present invention has been completed based on these findings.
The present invention provides a composition for improving the quality of a flour-baked composition, which comprises:
(a) a cereal protein partial decomposition product having a weight average molecular weight (Mw) of about 5,000 to about 90,000, and
(b) at least one enzyme selected from the group consisting of am
Hanno Kenji
Ogisu Akio
Hendricks Keith
Katayama Chemical Inc.
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