CA1091976A - Bread and a method producing the same - Google Patents
Bread and a method producing the sameInfo
- Publication number
- CA1091976A CA1091976A CA264,736A CA264736A CA1091976A CA 1091976 A CA1091976 A CA 1091976A CA 264736 A CA264736 A CA 264736A CA 1091976 A CA1091976 A CA 1091976A
- Authority
- CA
- Canada
- Prior art keywords
- bread
- vinegar
- rice vinegar
- rice
- dough
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
Flour bread or rye bread containing a suitable amount of rice vinegar, malt vinegar, or fruit vinegar. The production steps of the bread comprise adding rice vinegar or fruit vinegar to flour or rye powder together with a predetermined amount of water in the dough kneading step in an amount of 180 m? to 450 m? relative to 25 kg of the powder, followed by fermenting and, then, baking the dough.
Flour bread or rye bread containing a suitable amount of rice vinegar, malt vinegar, or fruit vinegar. The production steps of the bread comprise adding rice vinegar or fruit vinegar to flour or rye powder together with a predetermined amount of water in the dough kneading step in an amount of 180 m? to 450 m? relative to 25 kg of the powder, followed by fermenting and, then, baking the dough.
Description
This invention relates to bread having good preser-vation capability but not containing any synthetic pre-servative such as an antimold agent. The bread is good in cellular structure, flavor, nutritive va]ue, etc. The invention also relates to a method of producing the bread.
Bread is porous and contains water. It thus provides a good condition for the growth of mold. ~ccordingly, it can be spoiled in as short a period as about one day after production, particularly in a hot, humid season. This presents a serious problem because it is necessary to prevent bread from quality deterioration, mold growth, etc., for at least three days after production to provide time for transportion and consumption of the bread. To solve the problem, an anti-mold agent of sodium propionate or calcium propionate has been added to flour in an amount of about 50g per 25 kg of flour. But, an anti-mold agent of this kind not only obstructs the dough fermentation and spoils the bread flavor but also gives detrimental effects to the human body when accumulated there. Clearly, it is desirable not to use an anti-mold agent of this kind, if possible.
This invention seeks to remove the above disadvantage.
Specifically, this invention is intended to provide bread quite free of conventional anti-mold agents and yet good in preservation qualities and in cellular structure, flavor, nutritive value, etc. and a method of producing the same.
Accordingly, this invention provides bread comprising at least one kind of bread-making powder selected from the group consisting of flour and rye powder, and rice vine-gar prepared from sake, containing at least 350mg/litre of free amino acid, and mixed into the bread-making powder, lB
71E;
the amount of rice vineyar ranging from 180ml -to 450ml relative to 25 kg of the bread-making powder.
This invention also provides a method o~ producing bread comprising producing refined sake by subjecting malt made of rice to alcoholic fermentation, subjecting the sake to an acetic acid fermentation to pxoduce rice vinegar containing at least 350mg/litre of free amino acid, adding the rice vinegar to bread-making powder in an amount of 180ml to 350ml relative to 25kg of the bread-making powder in the dough kneading step, followed by fermenting and, then~ baking the dough.
In an attempt to remove the above drawback, the inventor added an appropriate amount of rice vinegar, malt vinegar or fruit vinegar together with water to bread-making powder in the dough preparation step and produced bread by the usual method, with the result that fermentation of the dough was found much improved. In addition, marked improvement were recognized in cellular structure and flavor of the product bread. What is also important is tha-t the preservation capability of the product bread was found greatly improved in spite of the fact that no conventional preservative such as an anti-mold agent was added to the dough. It is known to add glacial acetic acid to flour in an amount of about 0.15~ based on the weight of the flour in order to prevent rope bacteria generation on the product bread. But, glacial acetic acid is known to have a bad influence to the dough and the bread quality and to increase the sourness of the bread. Moreover, a satisfactory anit-mold effect can not be expected from glacial acetic acid.
An unpolished rice vinegar or a concentrated rice G
vinegar is preferred as the rice vinegar used in this invention. An unpolished rice vinegar is prepared by subjecting malt made of unpolished rice to alcoholic fer-mentation to produce refined sake. The sake is then allowed to stand for a long time for acetic acid fermentation. In this case, it is important to carry out the alcoholic fermentation nearly completely to eliminate residual sugar.
In preparing a concentrated rice vinegar, the malt of rice polished to remove its skin, etc. which reduces the weight of the unpolished rice about 15% is subjected to alcoholic fermentation to produce refined sake. This is followed by, for example, allowing the sake to stand for a long time for acetic acid fermentation. It is important in this case, too, to carry out the alcoholic fermentation nearly completely to avoid the presence of residual sugar.
It is preferred that the unpolished rice vinegar and the concentrated rice vinegar contain free amino acid in an amount of 350 mg/~ or more, and extract in an amount of 2.5%
or more. Further, a preferred acidity of the rice vinegar ranges from 5% to 6.5%. Methods of producing unpolished rice vinegar and concentrated rice vinegar are known well to the art and, thus, are not described in detail.
The fruit vinegar usea in this invention should have 300g/~or more of fruit juice content and 4.5% or more of acidity. Typical examples of the fruit vinegar are cider vinegar, orange vinegar, grape vinegar, pineapple vinegar, peach vinegar, persimmon vinegar, banana vinegar etc., or a concentrated vinegar thereof. Particularly preferred in terms of manufacturing conditions, such as cost, are cider vinegar, orange vinegar and grape vinegar.
The fruit vinegar can be prepared by usual methods. In the case of, for example, cider vinegar, apple juice is mixed with vinegar see, alcohol and warm water to allow the mixture to contain 300g/~ or more of apple juice. The mixture thus prepared is stirred at an appropriate temperature and, then, subjected to alcoholic fermentation. Apple juice may be directly subjected to alcoholic fermentation to produce cider. To produce a concentrated cider vinegar, the mixture should be made to contain 600g/~ or more of apple juice. The fermented product or cider thus prepared is left at rest or subjected to a submerged culture method for acetic acid fermentation to produce the desired cider vinegar.
The amount of rice vinegar, malt vinegar or fruit vinegar added to the dough should be 180 m~ to 450 m~, preferably, 260 m B to 300 m~, per 25 kg of flour or rye powder. An amount below 180 m~ fails to provide a satis-factory anti-mold property to the bread. On the other hand vinegar added in an amount exceeding 450 m~ tends to reduce the bread quality.
As described previously, a predetermined amount of rice vinegar, malt vinegar or fruit vinegar is simply added to the bread-making powder together with water in the dough kneading step in a dough making method. These methods include direct kneading method, sponge and dough method, preferment and dough method or continuous process. What is important in this step is that rice vinegar, malt vinegar or fruit vinegar should be added in a manner not to attack the yeast. The dough thus prepared is subjected to fermentation, degassing, shaping and baking in the usual manner so as to obtain the desired bread.
To reiterate, this invention is featured in that a suitable amount of rice vinegar, malt vinegar, fruit vinegar or a mixture of two or more thereof is added to the dough thereby enabling the product bread to be excellent in preservation capability. Specifically, the product bread is enabled to be low in mold growth rate, aging speed, etc.
without using conventional synthetic preservatives such as antiseptics and anti-mold agent. In addition, the use of rice vinegar, malt vinegar or fruit vinegar serves to lower the pH of the dough by 0.2 to 0.3, rendering the dough optimum for multiplication of yeast. It follows that fermentation of the dough is facilitated, resulting in bread with uniform cellular structure.
Further, rice vinegar, malt vinegar or fruit vinegar promotes the sterilization of the dough in the baking step.
It can be shown that the number of bacteria living in bread containing rice vinegar, malt vinegar or fruit vinegar is decreased to a half to one third of the case where no preservative is used.
An additional merit to be noted is that rice vinegar, malt vinegar and fruit vinegar are rich in free amino acid and other nutritive components and thus serve to improve the flavor of the bread and markedly increase the nutritive value of bread. This leads to enhanced commercial value for the bread. Still further, the vinegar used in this in-vention does not impart sourness to the bread unlike the conventional synthetic vinegar.
Needles to say, additives used in general method of producing bread such as sugar, shortening and powdered milk may also be used in this invention. Likewise, it is accep-table in this invention to mix powder of other cereals such ~ .j L9~6 as rice and soy beans into flour or rye powder.
The invention is illustrated in the following examples:
Example I
Various kinds of bread were produced by a sponge and dough method using 100 kg of a high-strength flour (lst class). Specifically, various additives including rice vinegar, malt vinegar, synthetic vinegar and anti-mold agent were added in the dough preparation step together with water in amounts as shown in Table 1. For the purpose of com-parison, the experiments included a case where no additive was used.
In adding rice vinegar, etc., the mixture was slightly kneaded, followed by hard kneading for preparation of the dough. When, the dough was subjected to fexmentation and baking by usual method so as to obtain 170 kg of bread for each case. The compositions of various vinegar used in this Example were as follows. The percentage shown is on the weight basis.
Concentrated rice vinegar pH ..... ..2.40 Total acid ... more than 5.0%
Alcohol ... 0.137%
Total nitrogen ... 0.051 Protein ... 0.320%
sugar .. .....2.01%
NaC ... 0.58%
Formol nitrogen ... 0.015 Extract ... 1.662%
Free amino acid ... 425.0 mg/~
Ordinary rice vinegar pH ... 2.40 Total acid ... 4.63%
NaC~ ... 1.389%
Total nitrogen ... 0.0512%
Protein ... 0.320%
Nitrogen (in the state of amino compound) ... 0.0153%
Sugar ... 0.073%
Alcohol ... 0.091%
Extract ... 0.465%
Concentrated cider vinegar pH ... 2.86 NaC ... 0.496%
Total acid ... 4.990%
Alcohol ... 0.479%
Total nitrogen ... 0.091%
Protein ... 0.569%
Formol nitrogen ... 0.069%
Direct reducing sugar ... 5.425%
Extract ... 8.364%
Ordinary cider vinegar pH ... 2.50 NaC ... 0.823%
Total acid ... 4.68%
Alcohol ... 0.059%
Total nitrogen ... 0.078%
Protein ... 0.449%
Formol nitrogen ... 0.021%
Direct reducing sugar ... 4.296%
Aldehyde ... 2.32 ppm Extract ... 5.892%
On the other hand, composition of the synthetic vinegar used in this Example was as follows (the values shown denote the amounts contained in 100~ of the s~nthetic vinegar):
Glacial acetic acid (99% purity) ... 4,600 m~
Saccharin ... 2.8g Dulcin ... 2.5g Amino acid (having two nitrogen atoms) ... 260 m~
NaC~ ... 200g Succinic acid ... 15g Glycerine .... 22 m L
Water ... 95~
Perfume ... 5.6 mdZ
The following Table 1 shows the results of the experi-ments.
Sample* Mold-Free** Dough *** P I Product Bread Properties Days Fermen- Dough Bread tation 1 3.5 good 5.17 5.13 Very good :Ln flavor, or more cellular structure, tongue-feel and taste
Bread is porous and contains water. It thus provides a good condition for the growth of mold. ~ccordingly, it can be spoiled in as short a period as about one day after production, particularly in a hot, humid season. This presents a serious problem because it is necessary to prevent bread from quality deterioration, mold growth, etc., for at least three days after production to provide time for transportion and consumption of the bread. To solve the problem, an anti-mold agent of sodium propionate or calcium propionate has been added to flour in an amount of about 50g per 25 kg of flour. But, an anti-mold agent of this kind not only obstructs the dough fermentation and spoils the bread flavor but also gives detrimental effects to the human body when accumulated there. Clearly, it is desirable not to use an anti-mold agent of this kind, if possible.
This invention seeks to remove the above disadvantage.
Specifically, this invention is intended to provide bread quite free of conventional anti-mold agents and yet good in preservation qualities and in cellular structure, flavor, nutritive value, etc. and a method of producing the same.
Accordingly, this invention provides bread comprising at least one kind of bread-making powder selected from the group consisting of flour and rye powder, and rice vine-gar prepared from sake, containing at least 350mg/litre of free amino acid, and mixed into the bread-making powder, lB
71E;
the amount of rice vineyar ranging from 180ml -to 450ml relative to 25 kg of the bread-making powder.
This invention also provides a method o~ producing bread comprising producing refined sake by subjecting malt made of rice to alcoholic fermentation, subjecting the sake to an acetic acid fermentation to pxoduce rice vinegar containing at least 350mg/litre of free amino acid, adding the rice vinegar to bread-making powder in an amount of 180ml to 350ml relative to 25kg of the bread-making powder in the dough kneading step, followed by fermenting and, then~ baking the dough.
In an attempt to remove the above drawback, the inventor added an appropriate amount of rice vinegar, malt vinegar or fruit vinegar together with water to bread-making powder in the dough preparation step and produced bread by the usual method, with the result that fermentation of the dough was found much improved. In addition, marked improvement were recognized in cellular structure and flavor of the product bread. What is also important is tha-t the preservation capability of the product bread was found greatly improved in spite of the fact that no conventional preservative such as an anti-mold agent was added to the dough. It is known to add glacial acetic acid to flour in an amount of about 0.15~ based on the weight of the flour in order to prevent rope bacteria generation on the product bread. But, glacial acetic acid is known to have a bad influence to the dough and the bread quality and to increase the sourness of the bread. Moreover, a satisfactory anit-mold effect can not be expected from glacial acetic acid.
An unpolished rice vinegar or a concentrated rice G
vinegar is preferred as the rice vinegar used in this invention. An unpolished rice vinegar is prepared by subjecting malt made of unpolished rice to alcoholic fer-mentation to produce refined sake. The sake is then allowed to stand for a long time for acetic acid fermentation. In this case, it is important to carry out the alcoholic fermentation nearly completely to eliminate residual sugar.
In preparing a concentrated rice vinegar, the malt of rice polished to remove its skin, etc. which reduces the weight of the unpolished rice about 15% is subjected to alcoholic fermentation to produce refined sake. This is followed by, for example, allowing the sake to stand for a long time for acetic acid fermentation. It is important in this case, too, to carry out the alcoholic fermentation nearly completely to avoid the presence of residual sugar.
It is preferred that the unpolished rice vinegar and the concentrated rice vinegar contain free amino acid in an amount of 350 mg/~ or more, and extract in an amount of 2.5%
or more. Further, a preferred acidity of the rice vinegar ranges from 5% to 6.5%. Methods of producing unpolished rice vinegar and concentrated rice vinegar are known well to the art and, thus, are not described in detail.
The fruit vinegar usea in this invention should have 300g/~or more of fruit juice content and 4.5% or more of acidity. Typical examples of the fruit vinegar are cider vinegar, orange vinegar, grape vinegar, pineapple vinegar, peach vinegar, persimmon vinegar, banana vinegar etc., or a concentrated vinegar thereof. Particularly preferred in terms of manufacturing conditions, such as cost, are cider vinegar, orange vinegar and grape vinegar.
The fruit vinegar can be prepared by usual methods. In the case of, for example, cider vinegar, apple juice is mixed with vinegar see, alcohol and warm water to allow the mixture to contain 300g/~ or more of apple juice. The mixture thus prepared is stirred at an appropriate temperature and, then, subjected to alcoholic fermentation. Apple juice may be directly subjected to alcoholic fermentation to produce cider. To produce a concentrated cider vinegar, the mixture should be made to contain 600g/~ or more of apple juice. The fermented product or cider thus prepared is left at rest or subjected to a submerged culture method for acetic acid fermentation to produce the desired cider vinegar.
The amount of rice vinegar, malt vinegar or fruit vinegar added to the dough should be 180 m~ to 450 m~, preferably, 260 m B to 300 m~, per 25 kg of flour or rye powder. An amount below 180 m~ fails to provide a satis-factory anti-mold property to the bread. On the other hand vinegar added in an amount exceeding 450 m~ tends to reduce the bread quality.
As described previously, a predetermined amount of rice vinegar, malt vinegar or fruit vinegar is simply added to the bread-making powder together with water in the dough kneading step in a dough making method. These methods include direct kneading method, sponge and dough method, preferment and dough method or continuous process. What is important in this step is that rice vinegar, malt vinegar or fruit vinegar should be added in a manner not to attack the yeast. The dough thus prepared is subjected to fermentation, degassing, shaping and baking in the usual manner so as to obtain the desired bread.
To reiterate, this invention is featured in that a suitable amount of rice vinegar, malt vinegar, fruit vinegar or a mixture of two or more thereof is added to the dough thereby enabling the product bread to be excellent in preservation capability. Specifically, the product bread is enabled to be low in mold growth rate, aging speed, etc.
without using conventional synthetic preservatives such as antiseptics and anti-mold agent. In addition, the use of rice vinegar, malt vinegar or fruit vinegar serves to lower the pH of the dough by 0.2 to 0.3, rendering the dough optimum for multiplication of yeast. It follows that fermentation of the dough is facilitated, resulting in bread with uniform cellular structure.
Further, rice vinegar, malt vinegar or fruit vinegar promotes the sterilization of the dough in the baking step.
It can be shown that the number of bacteria living in bread containing rice vinegar, malt vinegar or fruit vinegar is decreased to a half to one third of the case where no preservative is used.
An additional merit to be noted is that rice vinegar, malt vinegar and fruit vinegar are rich in free amino acid and other nutritive components and thus serve to improve the flavor of the bread and markedly increase the nutritive value of bread. This leads to enhanced commercial value for the bread. Still further, the vinegar used in this in-vention does not impart sourness to the bread unlike the conventional synthetic vinegar.
Needles to say, additives used in general method of producing bread such as sugar, shortening and powdered milk may also be used in this invention. Likewise, it is accep-table in this invention to mix powder of other cereals such ~ .j L9~6 as rice and soy beans into flour or rye powder.
The invention is illustrated in the following examples:
Example I
Various kinds of bread were produced by a sponge and dough method using 100 kg of a high-strength flour (lst class). Specifically, various additives including rice vinegar, malt vinegar, synthetic vinegar and anti-mold agent were added in the dough preparation step together with water in amounts as shown in Table 1. For the purpose of com-parison, the experiments included a case where no additive was used.
In adding rice vinegar, etc., the mixture was slightly kneaded, followed by hard kneading for preparation of the dough. When, the dough was subjected to fexmentation and baking by usual method so as to obtain 170 kg of bread for each case. The compositions of various vinegar used in this Example were as follows. The percentage shown is on the weight basis.
Concentrated rice vinegar pH ..... ..2.40 Total acid ... more than 5.0%
Alcohol ... 0.137%
Total nitrogen ... 0.051 Protein ... 0.320%
sugar .. .....2.01%
NaC ... 0.58%
Formol nitrogen ... 0.015 Extract ... 1.662%
Free amino acid ... 425.0 mg/~
Ordinary rice vinegar pH ... 2.40 Total acid ... 4.63%
NaC~ ... 1.389%
Total nitrogen ... 0.0512%
Protein ... 0.320%
Nitrogen (in the state of amino compound) ... 0.0153%
Sugar ... 0.073%
Alcohol ... 0.091%
Extract ... 0.465%
Concentrated cider vinegar pH ... 2.86 NaC ... 0.496%
Total acid ... 4.990%
Alcohol ... 0.479%
Total nitrogen ... 0.091%
Protein ... 0.569%
Formol nitrogen ... 0.069%
Direct reducing sugar ... 5.425%
Extract ... 8.364%
Ordinary cider vinegar pH ... 2.50 NaC ... 0.823%
Total acid ... 4.68%
Alcohol ... 0.059%
Total nitrogen ... 0.078%
Protein ... 0.449%
Formol nitrogen ... 0.021%
Direct reducing sugar ... 4.296%
Aldehyde ... 2.32 ppm Extract ... 5.892%
On the other hand, composition of the synthetic vinegar used in this Example was as follows (the values shown denote the amounts contained in 100~ of the s~nthetic vinegar):
Glacial acetic acid (99% purity) ... 4,600 m~
Saccharin ... 2.8g Dulcin ... 2.5g Amino acid (having two nitrogen atoms) ... 260 m~
NaC~ ... 200g Succinic acid ... 15g Glycerine .... 22 m L
Water ... 95~
Perfume ... 5.6 mdZ
The following Table 1 shows the results of the experi-ments.
Sample* Mold-Free** Dough *** P I Product Bread Properties Days Fermen- Dough Bread tation 1 3.5 good 5.17 5.13 Very good :Ln flavor, or more cellular structure, tongue-feel and taste
2 2.5 good 5.24 5.21 Good in flavor, cellu-lar structure, tongue-feel and taste
3 3 good 5.19 5.17 Ditto or more _
4 3.5 good 5.08 5.01 Good in flavor, cellu-or more lar structure, tongue-feel and taste 3.5 good 5.18 5.12 Ditto or more 6 3 slightly 5.20 5.15 Slightly having smell good of acid. Good in cellu-lar structure. Slightly good in tongue-feel.
7 3 bad 5.22 5.18 Having smell of acid.
Sour. Bad in cellular structure and tongue-feel.
8 3 slightly 5.17 5.12 Slightly sour. Bad in good cellular structure.
9 1 5.45 5.40 Slightly good in flavor and cellular structure ~9~
Note:
*Sample 1 ... Concentrated rice vinegar was added in an amount of 230 m ~ relative to 25 kg of flour.
Sample 2 ... Concentrated rice vinegar was added in an amount of 150 m~ relative to 25 kg of flour. (The amount of vinegar is smaller than specified in this invention.) Sample 3 ... Ordinary rice vinegar containing 85 mg/~
of amino acid was added in an amount of 230 m~ relative to 25 kg of flour.
Sample 4 .... Concentrated cider vinegar (apple juice content; 600g/e) was added in an amourrt of 270 mA~relative to 25 kg of flour.
Sample 5 ... Ordinary cider vinegar (apple juice content; 300 g/Q) was added in an amount of 270 m~ærelative to 25 kg of flour.
Sample 6 ... Ordinary cider vinegar was added in an amount of 35 m~relative to 12 kg of flour. Also added was calcium propionate as anti-mold agent in an amount of 25g relative to 13 kg of flour.
Sample 7 .... Calcium propionate was added in an amount of 50g relative to 25 kg of flour.
Sample 8 ... Synthetic vinegar was added in an amount of 230 m ~ relative to 25 kg of flour.
Sample 9 ... No additive was used.
**Product bread simply packed in polypropylene film 0.035 mm thick was allowed to stand in the air, 31 to 32C
in -temperature and 80% in humidity, for observation of the mold-free days.
***Water three times as much in volume as the dough was added and the mixture was sufficiently stirred for emulsi-~091~97~;
fication. The dough fermentation capability was determinedby observing the bubbling degree of the emulsion.
Table 1 shows that the product bread was kept free of mold growth for at least three days for the cases of Sample 1 (concentrated rice vinegar), Sample 3 (ordinary rice vinegar), Sample ~ (concentrated cider vinegar), Sample 5 (ordinary cider vinegar), Sample 6 (combination of ordinary cider vinegar and anti-mold agent), Sample 7 (anti-mold agent) and Sample 8 (snythetic vinegar). Particularlyv Samples 1, 4, 5 prepared by adding concentrated rice vine-gar, concentrated cider vinegar and ordinary cider vinegar, respectively, in amounts speciied in this invention were kept free of mold growth for 3.5 days or more. In contrast mold was seen to grow on Sample 9 ~no additive case) only one day after the manufacture. Incidentally, Sample 2 in which concentrated rice vinegar was added in an amount below the range specified in this invention was kept free of mold growth for 2.5 days.
For every case of using the additive, the mold grown on the product bread was found to consist essentially of aspergillus niger which is an acid-fast bacteria. It was also found that the pH of bread bearing mold had been lowered to about 4.0 to 5Ø
Table 1 also shows that the dough fermentation capa-bility was good for the cases of adding concentrated ricevinegar, ordinary rice vinegar, concentrated cider vinegar and ordinary cider vinegar. The vinegar mentioned contains various kinds of amino acid and other nutritive components required for fermentation mulkiplication of bread yeast.
This clearl~ suggests the reason for the good dough fer-~1976 mentation capability. It is interesting to note in this connection that the fermentative multiplication of yeast was prevented to some extent for the cases of adding calcium propionate as anti-mold agent and synthetic vinegar.
Fur-ther, Samples 1, 4, 5 using concentrated rice vinegar, concentrated cider vinegar and ordinary cider vinegar, respectively, were very uniform in cellular struc-ture of the product bread and showed marked improvements in flavour and taste of the product bread. In contrast, the product bread for the cases of adding the anti-mold agent and synthetic vinegar was found non-uniform in cellular structure and had a smell of acid. In addition, the product bread was sour.
Table 1 further shows that concentrated rice vinegar, having a larger free amino acid content that ordinary rice vinegar, is preferred to ordinary rice vinegar in terms of anti-mold effect, flavor, cellular structure, tongue-feel and taste of the product bread. Likewise, concentrated cider vinegar, having a larger apple juice content than ordinary cider vinegar, is preferred to ordinary cider vlnegar.
Example 2 Using 100 kg of a high-strength flour (lst class), bread was produced by direct kneading method. In this case, 1080 m of unpolished rice vinegar was added together with water to prepare the dough followed by fermenting and baking the dough in usual method, thereby producing 167 kg of bread. The composition of the unpolished rice vinegar used in this Example was as follows:
pH .... 2.95 ~0~19q~
Total acid ... 6.533%
NaC~ ... 0.812%
Total nitrogen ... 0.201%
Formol nitrogen ... 0.108%
Protein .. .Ø674%
Sugar .... 2.490%
Alcohol .. .Ø496 Extract .. ..3.61%
The dough fermentation capability was found very good.
In addition, the product bread was very uniform in cellular structure and showed remarkable improvements in flavor and tongue-feel.
The bread thus produced was packed in a polypropylene film having a thickness of 0.02 mm and stored under a temperature of 30 to 33C and a humidity of 80%, with the result that neither mold growth nor quality deterioration was recognized for 3.5 days.
Additional experiments were conducted in line with the method described, except that the unpolished rice vinegar was replaced by orange vinegar, grape vinegar, pineapple vinegar, peach vinegar, pessimmon vinegar or banana vinegar.
Each of these cases exhibited effects substantially equal to those for the case of using unpolished rice vinegar in terms of cellular structure, flavor, tongue-feel, anti-mold property, etc.
7 3 bad 5.22 5.18 Having smell of acid.
Sour. Bad in cellular structure and tongue-feel.
8 3 slightly 5.17 5.12 Slightly sour. Bad in good cellular structure.
9 1 5.45 5.40 Slightly good in flavor and cellular structure ~9~
Note:
*Sample 1 ... Concentrated rice vinegar was added in an amount of 230 m ~ relative to 25 kg of flour.
Sample 2 ... Concentrated rice vinegar was added in an amount of 150 m~ relative to 25 kg of flour. (The amount of vinegar is smaller than specified in this invention.) Sample 3 ... Ordinary rice vinegar containing 85 mg/~
of amino acid was added in an amount of 230 m~ relative to 25 kg of flour.
Sample 4 .... Concentrated cider vinegar (apple juice content; 600g/e) was added in an amourrt of 270 mA~relative to 25 kg of flour.
Sample 5 ... Ordinary cider vinegar (apple juice content; 300 g/Q) was added in an amount of 270 m~ærelative to 25 kg of flour.
Sample 6 ... Ordinary cider vinegar was added in an amount of 35 m~relative to 12 kg of flour. Also added was calcium propionate as anti-mold agent in an amount of 25g relative to 13 kg of flour.
Sample 7 .... Calcium propionate was added in an amount of 50g relative to 25 kg of flour.
Sample 8 ... Synthetic vinegar was added in an amount of 230 m ~ relative to 25 kg of flour.
Sample 9 ... No additive was used.
**Product bread simply packed in polypropylene film 0.035 mm thick was allowed to stand in the air, 31 to 32C
in -temperature and 80% in humidity, for observation of the mold-free days.
***Water three times as much in volume as the dough was added and the mixture was sufficiently stirred for emulsi-~091~97~;
fication. The dough fermentation capability was determinedby observing the bubbling degree of the emulsion.
Table 1 shows that the product bread was kept free of mold growth for at least three days for the cases of Sample 1 (concentrated rice vinegar), Sample 3 (ordinary rice vinegar), Sample ~ (concentrated cider vinegar), Sample 5 (ordinary cider vinegar), Sample 6 (combination of ordinary cider vinegar and anti-mold agent), Sample 7 (anti-mold agent) and Sample 8 (snythetic vinegar). Particularlyv Samples 1, 4, 5 prepared by adding concentrated rice vine-gar, concentrated cider vinegar and ordinary cider vinegar, respectively, in amounts speciied in this invention were kept free of mold growth for 3.5 days or more. In contrast mold was seen to grow on Sample 9 ~no additive case) only one day after the manufacture. Incidentally, Sample 2 in which concentrated rice vinegar was added in an amount below the range specified in this invention was kept free of mold growth for 2.5 days.
For every case of using the additive, the mold grown on the product bread was found to consist essentially of aspergillus niger which is an acid-fast bacteria. It was also found that the pH of bread bearing mold had been lowered to about 4.0 to 5Ø
Table 1 also shows that the dough fermentation capa-bility was good for the cases of adding concentrated ricevinegar, ordinary rice vinegar, concentrated cider vinegar and ordinary cider vinegar. The vinegar mentioned contains various kinds of amino acid and other nutritive components required for fermentation mulkiplication of bread yeast.
This clearl~ suggests the reason for the good dough fer-~1976 mentation capability. It is interesting to note in this connection that the fermentative multiplication of yeast was prevented to some extent for the cases of adding calcium propionate as anti-mold agent and synthetic vinegar.
Fur-ther, Samples 1, 4, 5 using concentrated rice vinegar, concentrated cider vinegar and ordinary cider vinegar, respectively, were very uniform in cellular struc-ture of the product bread and showed marked improvements in flavour and taste of the product bread. In contrast, the product bread for the cases of adding the anti-mold agent and synthetic vinegar was found non-uniform in cellular structure and had a smell of acid. In addition, the product bread was sour.
Table 1 further shows that concentrated rice vinegar, having a larger free amino acid content that ordinary rice vinegar, is preferred to ordinary rice vinegar in terms of anti-mold effect, flavor, cellular structure, tongue-feel and taste of the product bread. Likewise, concentrated cider vinegar, having a larger apple juice content than ordinary cider vinegar, is preferred to ordinary cider vlnegar.
Example 2 Using 100 kg of a high-strength flour (lst class), bread was produced by direct kneading method. In this case, 1080 m of unpolished rice vinegar was added together with water to prepare the dough followed by fermenting and baking the dough in usual method, thereby producing 167 kg of bread. The composition of the unpolished rice vinegar used in this Example was as follows:
pH .... 2.95 ~0~19q~
Total acid ... 6.533%
NaC~ ... 0.812%
Total nitrogen ... 0.201%
Formol nitrogen ... 0.108%
Protein .. .Ø674%
Sugar .... 2.490%
Alcohol .. .Ø496 Extract .. ..3.61%
The dough fermentation capability was found very good.
In addition, the product bread was very uniform in cellular structure and showed remarkable improvements in flavor and tongue-feel.
The bread thus produced was packed in a polypropylene film having a thickness of 0.02 mm and stored under a temperature of 30 to 33C and a humidity of 80%, with the result that neither mold growth nor quality deterioration was recognized for 3.5 days.
Additional experiments were conducted in line with the method described, except that the unpolished rice vinegar was replaced by orange vinegar, grape vinegar, pineapple vinegar, peach vinegar, pessimmon vinegar or banana vinegar.
Each of these cases exhibited effects substantially equal to those for the case of using unpolished rice vinegar in terms of cellular structure, flavor, tongue-feel, anti-mold property, etc.
Claims (4)
1. Bread comprising at least one kind of bread-making powder selected from the group consisting of flour and rye powder, and rice vinegar prepared from sake, con-taining at least 350mg/litre of free amino acid, and mixed into the bread-making powder, the amount of the rice vinegar ranging from 180ml to 450ml relative to 25kg of the bread-making powder.
2. Bread according to claim 1, wherein the rice vinegar is at least one kind selected from the group consis-ting of concentrated rice vinegar and unpolished rice vinegar.
3. Bread according to claim 1, wherein the amount of the rice vinegar ranges from 260ml to 300ml relative to 25kg of the bread-making powder.
4. A method of producing bread, comprising producing refined sake by subjecting malt made of rice to alcoholic fermentation, subjecting the sake to an acetic acid fermentation to produce rice vinegar containing at least 350mg/litre of free amino acid, adding the rice vinegar to bread-making powder in an amount of 180ml to 350ml relative to 25kg of the bread-making powder in the dough kneading step, followed by fermenting and, then, baking the dough.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13228475A JPS5257351A (en) | 1975-11-04 | 1975-11-04 | Bread production method by adding concentrated rice vinegar and rough rice vinegar |
| JP132284/75 | 1975-11-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1091976A true CA1091976A (en) | 1980-12-23 |
Family
ID=15077675
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA264,736A Expired CA1091976A (en) | 1975-11-04 | 1976-11-02 | Bread and a method producing the same |
Country Status (12)
| Country | Link |
|---|---|
| JP (1) | JPS5257351A (en) |
| AT (1) | AT359943B (en) |
| AU (1) | AU507477B2 (en) |
| BE (1) | BE847985A (en) |
| CA (1) | CA1091976A (en) |
| CH (1) | CH626779A5 (en) |
| DE (1) | DE2648747C3 (en) |
| FR (1) | FR2330321A1 (en) |
| GB (1) | GB1549252A (en) |
| IT (1) | IT1123033B (en) |
| NL (1) | NL7612159A (en) |
| SE (1) | SE428994B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2520200B1 (en) * | 1982-01-25 | 1985-08-23 | Armoricaine Boulangerie | PASTE FOR SHEETTING AND MANUFACTURING METHOD |
| DE3315434C2 (en) * | 1983-04-28 | 1985-08-22 | Anton Dieter Dipl.-Chem. Dr. 3440 Eschwege Hammel | Process for the production of acetate-enriched sourdough for wheat bread production |
| JPS60221030A (en) * | 1984-04-18 | 1985-11-05 | 新化食品株式会社 | Production of breads |
| FR2908602B1 (en) * | 2006-11-17 | 2009-07-17 | Sante R | SALT SUBSTITUTE AND FOOD EXAMPLE COMPOSITION COMPRISING SAME |
| JP2019033689A (en) * | 2017-08-16 | 2019-03-07 | 国立大学法人帯広畜産大学 | Method of preparing levain dough and bread and biscuit using the same |
| JP7165944B2 (en) * | 2018-10-26 | 2022-11-07 | 株式会社日清製粉グループ本社 | Hot cakes for wheat allergy and method for producing the same, method for producing bread for wheat allergy, desensitizing agent for wheat allergy, method for improving digestibility of wheat allergen, and method for reducing wheat allergy induction |
| DE202021102489U1 (en) | 2021-03-26 | 2021-07-06 | Reinhold Berghof | Device and container for the preservation of baked goods |
| WO2022201108A1 (en) | 2021-03-26 | 2022-09-29 | Reinhold Berghof | Device, container and method for preserving food |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2333142C2 (en) * | 1973-06-29 | 1975-08-21 | Hoechst Ag, 6000 Frankfurt | Process for preserving yeast or leavened bread and baked goods with sorbic acid |
-
1975
- 1975-11-04 JP JP13228475A patent/JPS5257351A/en active Granted
-
1976
- 1976-10-26 AU AU19019/76A patent/AU507477B2/en not_active Expired
- 1976-10-27 DE DE19762648747 patent/DE2648747C3/en not_active Expired
- 1976-11-02 CA CA264,736A patent/CA1091976A/en not_active Expired
- 1976-11-03 FR FR7633159A patent/FR2330321A1/en active Granted
- 1976-11-03 NL NL7612159A patent/NL7612159A/en not_active Application Discontinuation
- 1976-11-03 IT IT5201876A patent/IT1123033B/en active
- 1976-11-03 SE SE7612227A patent/SE428994B/en not_active IP Right Cessation
- 1976-11-04 CH CH1392576A patent/CH626779A5/de not_active IP Right Cessation
- 1976-11-04 GB GB46012/76A patent/GB1549252A/en not_active Expired
- 1976-11-04 AT AT820876A patent/AT359943B/en not_active IP Right Cessation
- 1976-11-04 BE BE172080A patent/BE847985A/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5257351A (en) | 1977-05-11 |
| AU1901976A (en) | 1978-05-04 |
| NL7612159A (en) | 1977-05-06 |
| DE2648747C3 (en) | 1979-06-13 |
| DE2648747A1 (en) | 1977-05-12 |
| SE7612227L (en) | 1977-05-05 |
| ATA820876A (en) | 1980-05-15 |
| CH626779A5 (en) | 1981-12-15 |
| IT1123033B (en) | 1986-04-30 |
| DE2648747B2 (en) | 1978-07-13 |
| JPS5534653B2 (en) | 1980-09-08 |
| FR2330321A1 (en) | 1977-06-03 |
| FR2330321B1 (en) | 1979-08-17 |
| SE428994B (en) | 1983-08-08 |
| BE847985A (en) | 1977-03-01 |
| AT359943B (en) | 1980-12-10 |
| AU507477B2 (en) | 1980-02-14 |
| GB1549252A (en) | 1979-07-25 |
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