JP2687247B2 - Bread manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing breads.

[Prior Art] In the method of manufacturing breads, in addition to flour, salt, fats and oils, yeast, sugar, water, etc., the specific volume is increased,
It has been indispensable to use an improving agent containing an oxidizing agent or the like (potassium bromate, ascorbic acid, etc.) in order to adjust the internal phase and to give a flavor.

The meaning of this is that, for example, the function of the oxidizing agent in the improving agent is known to be such as the effect of tightening the dough and imparting elasticity to the dough to improve the Sudachi. For improving the physical properties of the dough, various enzyme agents are blended, for example, protease decomposes proteins into amino acids, softens the dough to promote aging, and improves kiln growth to increase flavor. Known for its action. In addition, calcium in the formulation is for improving the water quality, and the nitrogen source is mainly for the purpose of nutritional supplementation for fermentation of yeast.

[Problems to be Solved by the Invention] As described above, in the method for producing breads, the addition of the improving agent plays a nonnegligible role. However, on the other hand, these improving agents often use chemically synthesized substances, and although there is no problem in terms of their safety, the recent food orientation is more natural food oriented and It is desired not to use agents.

[Means and Actions for Solving Problems] Therefore, the present inventors diligently determined whether breads equivalent to conventional ones could be produced without adding an improving agent containing a conventional chemical synthetic substance as a main component. As a result of research, they have found that yeast extract extracted from yeast cells of natural products by a special method is an active ingredient.

Conventionally, yeast extract has been widely used as a seasoning, but conventional yeast extract uses an organic solvent for extraction, uses a large amount of salts, uses an expensive enzyme agent, or is expensive. Currently, it is manufactured by cell destruction using various facilities. The yeast extract obtained by these methods or the like did not show the special effect intended for the present invention even when added in the production of breads.

Yeast extract extracted by the special method in the present invention,
A yeast extract obtained by subjecting edible yeasts belonging to the genus Saccharomyces such as baker's yeast and brewer's yeast belonging to the genus Torula in the presence of chitin / chitosan to the autolysis, the yeast extract being the autodigestion liquid as it is, or Rui was concentrated and powder-dried, and was converted to raw flour in terms of flour
In the range of 0.1 to 5% by weight, it has been found to play a role of a preferable bread-making improving agent.

By the way, chitin and chitosan are manufactured from the shells of shrimp and crab, and are now used as water retention materials for frozen foods and food stabilizers.
It is a natural substance that is widely used in edible films and pharmaceuticals, and its safety is evaluated without any problems.

Furthermore, yeast extract treated with chitin and chitosan,
By combining this with citrus fruit juice and vegetable juice in the range of 1 to 10% by weight with respect to the wheat flour, it becomes possible to produce more excellent bread, and the category of conventional food additives becomes possible. The purpose of the present invention is to provide a so-called bread-making method using a natural raw material, which does not use a chemically synthesized substance in place of the improving agent.

Example 1 A predetermined amount of yeast extract prepared by the following method was added to and mixed with bread dough, and fermentation and baking were performed under the following conditions to obtain a loaf of bread.

[Preparation of yeast extract] 1 kg of pressed yeast for bread (300 g of yeast dry matter) was dispersed in 1 liter of water to prepare a yeast cream. 20 g of chitin / chitosan (manufactured by Yaizu Suisan Chemical Co., Ltd.) was dissolved in 20 g of glacial acetic acid in advance, and then added to the yeast cream while stirring. The yeast cream was adjusted to pH 5.5 and a temperature of 45 ° C., and the yeast was self-digested for 18 hours with stirring to obtain a viscous, slightly yellow yeast extract.

Bread: Straight method [blending] Wheat flour 100% Yeast 2% Salt 2% Water 68% Sugar 5% Shortening 5% * Yeast extract (raw yeast equivalent) 0.35% * Orange juice 5% (wt%) [Baking conditions] ( Shortening addition) Mixing L1M3 ↓ M3H2 (min) Forging temperature 27 ℃ Fermentation temperature 28 ℃ Fermentation time 90 minutes (punch in 60 minutes) Divided weight 450g (one loaf) Bench time 20 minutes Proofing condition 35 ℃ 85% cm Calcination 200 ° C. 20 minutes Invention 1 was a yeast extract alone, and Invention 2 was a combination of yeast extract and orange juice. In addition, for comparison, (A) yeast extract, no orange juice added, (B) chitin / chitosan alone, (C) commercially available yeast extract alone, and (D) commercially available yeast extract and orange juice were used together, the same A bread-making test was carried out under the conditions. (The amounts of chitin / chitosan and yeast extract components were converted and added so as to meet the formulation of the present invention.) Next, the test results are shown in Table 1.

Example 2 Bread medium seed method [blending] Middle seed kneading flour 70% 30% yeast 2% salt 2% water 38.5% 26.5% sugar 5% shortening 5% * yeast extract (raw yeast equivalent) 0.35% * lemon juice 3 % (% By weight) [Baking conditions] (with shortening) Mixing L, M2 L1M3 ↓ M3H2 Kneading temperature 24 28 ℃ Fermentation time 4 hours Floor time 15 minutes Divided weight 450g One loaf bench time 15 minutes Proofer 35 ℃ 85% Baking test under the same conditions by using (E) Yeast extract-free (F) Commercially available yeast extract and chitin / chitosan instead of yeast extract for comparison. did.

Next, the test results are shown in Table 2. [Effects of the Invention] The present invention has the above-described configuration, and the effects as described below are recognized.

By using a yeast extract obtained by subjecting the yeast extract to self-digestion in the presence of chitin / chitosan, instead of the improving agent in bread making, further, a citrus fruit juice rich in vitamin C as an oxidizing agent for the yeast extract, By using the vegetable juice in combination, it is possible to produce bread having an internal phase which is as soft as that of the bread to which the improver has been added and which is soft. Further, the antibacterial properties of chitin and chitosan act to delay the generation of mold and prevent aging of bread.

Claims (2)

(57) [Claims] 1. A method for producing breads, which comprises adding yeast extract obtained by subjecting yeast to autolysis in the presence of chitin / chitosan to bread dough. 2. The method according to claim 1, wherein fruit juice and / or vegetable juice is added to the bread dough when the yeast extract is used.