Modifier for protein-containing materials and modifier compositi

Details Modifier for protein-containing materials and modifier compositi Modifier for protein-containing materials and modifier compositi

1996-08-19

1998-08-04

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426602, 426549, 426656, 554 1, A21D 200, A23D 9007, A23J 332

Patent

active

057890110

DESCRIPTION:

BRIEF SUMMARY
BACKGROUND OF THE INVENTION

1. Field of the Invention
The present invention relates to a modifier for protein-containing materials which comprises a specific diglycerol saturated fatty acid ester mixture, a modifier composition for protein-containing materials which comprises a specific diglycerol saturated fatty acid ester mixture and other components, a wheat flour product produced by using a specific diglycerol saturated fatty acid ester mixture and a method for modifying a protein-containing material which comprises using a specific diglycerol saturated fatty acid ester mixture. When the modifiers and the modifier compositions of the present invention are added to foods which are prepared by using, as raw materials, protein-containing materials such as wheat flour, the properties of the dough and the feelings of the product during eating can be improved.
2. Description of the Related Art
Foods using wheat flour, such as breads, noodles and baked cakes, are prepared by adding common salt and water to the wheat flour employed as the main material (and further adding thereto yeast for the production of breads, and egg and fats and/or oils for the production of baked cakes). To produce breads among these foods, fats and/or oils, sugars, dairy products and/or various additives, in addition to the above-mentioned materials, are also employed in many cases, so as to provide a bread with excellent qualities or particular characteristics or to improve the handleability.
As described also in each of Japanese Patent Publication-A Nos. 61-234733, 64-2523, 2-124052 and 4-23940, monoglycerol fatty acid esters have been widely used as an additive for producing breads. Further, there has also been proposed to use lecithin, sucrose fatty acid esters, organic acid 3,615,681 (patented on Oct. 26, 1971, assignee: Atlas Chemical Industries Inc.) and 4,335,157 (patented on Jun. 15, 1982, assignee: SCM Corporation)! etc. directly as additives for producing breads, or as one raw material for materials for producing breads. These additives may be added to the dough during the production thereof either as such or in the form of an emulsion. It is believed that, since the stickiness on the surface of the dough is controlled and the mechanical resistance of the dough is enhanced by using these additives in the production of breads, the handleability is improved, and that, simultaneously, a softness is imparted to the product and also the feelings during eating, such as solubility in the mouth, are improved.
As the results of studies on the performances of various additives conventionally employed in the art, however, the present inventors have found that the improvements in the dough properties and the feelings during eating by the use of the conventional additives are not fully satisfactory and have understood that there is room for further improvements.


DISCLOSURE OF THE INVENTION

Summary of the Invention
An object of the present invention is to provide a modifier for protein-containing materials, which comprises a diglycerol saturated fatty acid ester mixture containing specific diglycerol saturated fatty acid diesters at a specific ratio, and a modifier composition containing this modifier. Further, another object of the present invention is to provide a wheat flour product prepared by using the above-mentioned diglycerol saturated fatty acid ester mixture. Furthermore, another object of the present invention is to provide a method for modifying a protein-containing material which comprises using the above-mentioned diglycerol saturated fatty acid ester mixture.
The present inventors have paid their attention to polyglycerol fatty acid esters from among the conventional additives as described above and studied the use of the same. As a result, they have found that diglycerol saturated fatty acid diesters, in particular, those having a structure wherein two glycerol groups constituting the diglycerol have each a hydroxyl group and a saturated fatty acid-derived acyloxy group are useful in the modification of a protein-cont

REFERENCES:
patent: 3615681 (1971-10-01), DuRoss
patent: 4335157 (1982-06-01), Varvil
Baranova 1986 Zh. Prekl. Khem. 59(12)2712-16 in Chemical Abstracts 106:122656.
Mank 1989 Chem. Phys. Lipids 50(1) 63-70 in Chemical Abstract 111:214099.

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