CN101990919A - Bread green compact modifying agent - Google Patents
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- CN101990919A CN101990919A CN2010102473158A CN201010247315A CN101990919A CN 101990919 A CN101990919 A CN 101990919A CN 2010102473158 A CN2010102473158 A CN 2010102473158A CN 201010247315 A CN201010247315 A CN 201010247315A CN 101990919 A CN101990919 A CN 101990919A
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Abstract
The present invention provides a bread green compact modifying agent capable of easily reproducing bread taste through low temperature long-time secondary zymotechnics. The bread green compact modifying agent is characterized by containing a mature product of a mixture containing lipid, gliadin and barm; and a method of producing the bread green compact modifying agent.
Description
Technical field
The manufacture method that the present invention relates to bread green compact (the パ Application dried rhizome of rehmannia) modifying agent and manufacture method thereof and use the bread green compact of this bread green compact modifying agent.
Background technology
Recently at bread industry, local flavor, mouthfeel and the selection of carrying out the unique manufacture method improvement bread of utilization meet the raw material of health idea.
As being used to improve the local flavor of bread, the manufacture method of mouthfeel, up to now, developed soup kind method for making (Soup Seed System method), low temperature long-time in kind method (Di Wen Long Time Inter Zhong Seed method), the warm slaking method of ice (water temperature maturation method) etc.Soup kind method for making is that the part of the materials of wheat powder that uses when making bread is mixed with hot water and pinched, make starch αization after, the method that the green compact that spend the night are made bread is stored in use at low temperatures, its purpose is to obtain soft plentiful mouthfeel.But, in soup kind method for making, must heat, so the aleuronat generation sex change of being heated for making starch αization, there is the problem of the extensibility variation of green compact.
In addition, the kind method was the bread method for making of raw material being mixed middle kind of bread green compact long-time (about 10 hours～about 20 hours) fermentation under low temperature (about 0 ℃～about 15 ℃) of pinching and preparing during low temperature was long-time, keep for a long time at low temperatures by planting the bread green compact in making, the function of yeast effectively and to greatest extent brought into play make the green compact slaking, thereby reach the purpose of improving local flavor, mouthfeel.Utilize such low temperature long-time in the kind method, in can under the situation that dough do not occur, obtaining being difficult for, the bread of unique mouthfeel that mouthful molten sense is good attached to mouth.But there are the following problems: because lengthy fermentation causes productivity ratio to descend, need be used for preserving at low temperatures the large-scale refrigerating equipment of a large amount of bread green compact, and must hang down temperature control etc. to a large amount of green compact equably.Therefore, seeking can not to cause productivity ratio descend, need not large-scale equipment etc., utilize above-mentioned low temperature long-time in the kind method obtain the method for unique mouthfeel.
On the other hand, also carried out not improving by modifying agent the trial of mouthfeel, local flavor etc., the known modifying agent (referring to Patent Document 1～4) that use aleuronat, grease are arranged by manufacture method.But these modifying agents all can not reappear the bread mouthfeel that obtains by the long-time middle kind method of low temperature.
Patent documentation 1: Japanese kokai publication hei 10-4862 communique
Patent documentation 2: TOHKEMY 2003-33153 communique
Patent documentation 3: No. 4211953 communique of Japan Patent
Patent documentation 4: Japanese kokai publication hei 11-285347 communique
Summary of the invention
The objective of the invention is to, the bread green compact modifying agent that can reappear the bread mouthfeel that obtains by the long-time middle kind method of low temperature simply is provided.
The inventor furthers investigate repeatedly in order to solve above-mentioned problem, found that, use as bread green compact modifying agent by slaking thing the mixture of grease, gliadin and yeast, green compact mix do not need after pinching to make at low temperatures the long-time slaking of bread green compact just can reappear low temperature for a long time in the bread mouthfeel that obtains of kind method, thereby finished the present invention.
That is, the present invention comprises following content.
(1) a kind of bread green compact modifying agent is characterized in that, contains the slaking thing of the mixture of grease, gliadin and yeast.
(2) a kind of manufacture method of bread green compact modifying agent is characterized in that, in the presence of grease, gliadin is contacted with yeast carry out slaking.
(3) as (2) described manufacture method, it is characterized in that, under 0～15 ℃, carry out slaking.
(4) a kind of manufacture method of bread green compact is characterized in that, (1) described bread green compact modifying agent and other raw material is mixed prepare the bread green compact.
(5) a kind of bread green compact obtain by (4) described manufacture method
(6) a kind of bread obtains by baking (5) described bread green compact.
The invention effect
The bread that uses bread green compact modifying agent of the present invention to obtain, in flexibility, wettability, crisp sense, be difficult for adhering to, be difficult for form aspect the dough, have and the equal above premium properties of bread that obtains by the long-time middle kind method of low temperature, and have gentle local flavor.
The specific embodiment
Bread green compact modifying agent of the present invention is characterised in that, contains the slaking thing of the mixture of grease, gliadin and yeast.Bread green compact modifying agent of the present invention is suitable as the mouthfeel modifying agent or the flavor improving agent of bread, is particularly suitable as the mouthfeel modifying agent.
As the grease that uses in the bread green compact modifying agent of the present invention, can enumerate: animal raw fats such as butter, lard, fish oil; Coconut oil, palm oil, soybean oil, rapeseed oil, rice bran oil, safranine caul-fat, corn oil, safflower oil, peanut oil, cottonseed wet goods vegetative grease; Medium chain triglyceride; The hydride of these greases etc. also can use the enzymolysis product that above-mentioned grease is carried out resolution process with enzyme, preferred fat enzyme and obtain.
As the lipase of the enzymolysis processing that is used for grease, so long as have the active lipase of triacylglycerol lipases (EC.3.1.1.3), then can use any lipase of microbe-derived, animal origin etc.Also can use lipase M " ア マ ノ " 10 (day wild エ Application ザ イ system corporate system), lipase A " ア マ ノ " 6 (day wild エ Application ザ イ system corporate system), lipase QLM commercially available lipase such as (the sugared industry systems of name).The temperature and time that enzyme is handled preferably meets the optimum condition of this enzyme, for example handles 30 minutes～24 hours down at 20～40 ℃.The enzyme handled thing can directly be used for the present invention as grease.
The gliadin that uses in the bread green compact modifying agent of the present invention, can be flour (Grains powder such as wheat flour, ground rice, pearling cone meal, rye meal) in contained gliadin, also can be contained gliadin in the extract that from flour, extracts by the conventional methods such as method that the poor solubility of utilizing pH to cause is extracted, also can be by this extract separate, the gliadin of purifying.In addition, also can use commercially available gliadin.
As the yeast that uses in the bread green compact modifying agent of the present invention, can enumerate: saccharomyces cerevisiae (Saccharomyces cerevisiae), saccharomyces pastorianus (Saccharomyces pastorianus) etc. belongs to the yeast that yeast (Saccharomyces) belongs to; Candida lipolytica (Candida lipolytica) etc. belongs to the yeast that Candida (Candida) belongs to, Dare is furnished with the yeast that spore torula (Torulaspora delbrueckii) etc. belongs to has spore torula (Torulaspora) to belong to, heat-resisting kluyveromyces (Kluyveromyces thermotolerans) etc. belongs to the yeast of Kluyveromyces (Kluyveromyces), film mould pichia (Pichia membranaefaciens) etc. belongs to the yeast of Pichia pastoris (Pichia) genus etc.These yeast can be used singly or in combination.
Yeast can use the culture that cultivation obtains in culture mediums such as solid medium, fluid nutrient medium, also can use by this culture and carry out Separation of Solid and Liquid and any in the thalline that obtains.Also can use commercially available yeast thalline.
Bread green compact modifying agent of the present invention can be made by gliadin being contacted with yeast carry out slaking.
As the method that in the presence of grease, gliadin is contacted with yeast, for example can enumerate: the method for in grease, yeast and gliadin, adding water as required and mixing.In the preparation of the mixture of this grease, yeast and gliadin, in using, do not contain under the situation of flour, preferably make to have flour in the mixture by interpolation flour etc. from the extract of flour or the mixtures such as situation of purifying thing as the gliadin that contact with yeast.
Content of oil and grease in the said mixture is 2～20 weight %, is preferably 3～10 weight %; The content of gliadin is 5～30 weight %, is preferably 7～15 weight %; The content of yeast is 3～10 weight %, is preferably 4～8 weight %.In addition, preferably contain moisture in this mixture, usually, moisture is 1～20 weight %, is preferably 3～10 weight %.
As the curing temperature of said mixture, be preferably and be lower than room temperature and make the dormant temperature of yeast, be generally 0～15 ℃, be preferably 4～10 ℃.The time of slaking is not particularly limited, and is generally 10 hours～48 hours, is preferably 24 hours～48 hours.
The slaking thing that obtains like this can directly use as bread green compact modifying agent of the present invention, and bread green compact modifying agent of the present invention also can contain protein, inorganic salts, nucleic acid, organic acid, vitamin, alcohol, carbohydrate, thickening polysaccharide (tackify polysaccharide Class), flavoring, spice, excipient, emulsifying agent etc. as required.
As protein, can enumerate: phytoproteins such as aleuronat, soybean protein, corn protein; Animal proteins such as lactoprotein, egg albumin, meat protein etc.As inorganic salts, can enumerate: salt, potassium chloride, ammonium chloride etc.As nucleic acid, can enumerate: Sodium Inosinate, sodium guanylate etc.As organic acid, can enumerate: acetic acid, lactic acid, propionic acid etc.As vitamin, can enumerate: vitamin B1, vitamin B2, vitamin C, vitamin E etc.As alcohol, can enumerate: ethanol, glycerine etc.As carbohydrate, can enumerate: sucrose, glucose, maltose, lactose etc.
As the thickening polysaccharide, can enumerate: Arabic gum, alginic acid, carragheen, xanthans, guar gum, tamarind gum, pectin etc.As flavoring, can enumerate: soy sauce, miso (flavor
), medicinal extract essence natural flavourings such as (エ キ ス); As spice, can enumerate various spices.As excipient, can enumerate: dextrin, various starch etc.
The form of bread green compact modifying agent of the present invention is not particularly limited, and can be any form in aqueous, graininess, pasty state, the emulsion form.
Bread green compact modifying agent of the present invention can mix kneading with other raw material and be equipped with the bread green compact, is used to make bread.The preparation of bread green compact of the present invention and the manufacturing of bread are added in the flour green compact of using at manufacturing bread the bread green compact modifying agent of the present invention, can be undertaken by usual way.The addition of bread green compact modifying agent of the present invention in the flour green compact is 5～30 weight portions with respect to flour 100 weight portions, is preferably 5～25 weight portions.
The kind of the bread of making among the present invention is unqualified, except vegetarian noodles bag (food パ Application), scroll bread, baking bread, cake bread, cook bread, steam the bread such as bread, also comprises cake classes such as steamed stuffed bun, Deep-fried doughnut, pie, Western style cake.
Comprise flour (wheat flour, rye meal, ground rice, corn flour etc.) as main material, water, yeast (yeast), salt, carbohydrate, grease (shortening, lard, margarine, milk wet goods), dairy products (milk, skimmed milk power, whole milk powder, condensed milk etc.), egg, yeast nutrition agent (yeast food) etc. in the raw material of bread green compact as auxiliary material.
As representational bread manufacture method, can enumerate direct method, middle kind of method etc., bread green compact modifying agent of the present invention can be applied to direct method, middle kind of any bread manufacture method such as method.
Direct method is the method for just all raw materials of bread green compact being mixed from beginning, and middle kind of method is to add yeast and water to plant in making in the part of flour, after the fermentation with the method for the raw material merging of remaining bread green compact.Under the situation of using any method, in the present invention, green compact all need not to carry out especially the slaking of the long bread green compact of low temperature after mixing and pinching (mixing).
Under the situation of direct method, with all raw materials of bread green compact mix pinch (mixing) after, under 25～30 ℃, make its fermentation, and cut apart, secondary fermentation (ベ Application チ (bench)), be shaped, go into mould (type Scold め).Toast (170～240 ℃) through after curing (25～42 ℃).
Under the situation of middle kind method, adding water in the flour of 30～100 weight % of employed flour total amount, yeast, yeast nutrition agent etc. mixes and pinches after (mixing) plant in obtaining, make in this and to plant 25～35 ℃ of bottom fermentations 1～5 hour, append the raw material of remaining bread green compact, mix (main mix pinches), one time fermentation (floor time), cut apart, secondary fermentation (bench time) and form, go into mould.Toast (170～240 ℃) through after curing (25～42 ℃).
The interpolation of bread green compact modifying agent of the present invention can be in any time of breadmaking operation.For example, under the situation of direct method, can add in the raw material of bread green compact and make the bread green compact, also can be behind mixed material the bread green compact be mixed and add when pinching (mixing).Under the situation of middle kind method, can add in the raw material of planting in the making, also can when mixed the pinching (mixing) of middle kind, add, also can in making, plant the back and add in the bread green compact when pinching main mixing.
The bread that obtains after the bread green compact that use bread green compact modifying agent preparation of the present invention are toasted demonstrates good mouthfeels such as softness, mouthful molten sense are good, and the local flavor with gentleness.
[embodiment]
Below, utilize embodiment to be described more specifically the present invention, but the invention is not restricted to these embodiment.
(embodiment 1)
With wheat flour (high-strength flour, Japan's powder process corporate system) lipase hydrolysis products 25 weight portions of 200 weight portions, yeast (common yeast, Kyowa Hakko Food Specialties C.'s system) 12.5 weight portions, gliadin (カ one ギ Le ジ ヤ パ Application corporate system) 25 weight portions, grease and water 10 weight portions mix and carry out high-speed stirred.The mixture that obtains left standstill at 4 ℃ carried out slaking in 24 hours, preparation green compact modifying agent 1.In addition, the lipase catabolite of grease is to add lipase and the material made in the rich mixture that is rich in grease of oleic acid (commercially available product) and palm oil (commercially available product), and the content of oleic acid and palmitic acid is respectively about 77% and about 10%.
Pressing the use level shown in the table 1 and mix wheat flour (high-strength flour), yeast, yeast nutrition agent and water, is that 24 ℃ mode is mixed and pinched to mediate temperature.These green compact were preserved 4 hours down at 28 ℃, planted green compact in obtaining.
In middle kind of green compact, add wheat flour (high-strength flour), salt, granulated sugar, skimmed milk power, water and the green compact modifying agent 1 of use level shown in the table 1 and mix pinch after, append the interpolation shortening, to mediate temperature is that 28 ℃ mode is mixed and pinched, and obtains the main mixed green compact of pinching.
After carrying out 20 minutes one time fermentations under 28 ℃, will lead to mix and pinch green compact and cut apart, 22 ℃ of following secondary fermentations 20 minutes, and be respectively charged in roasting mould of long strip type (one loaf) and the roasting mould of toast type with cover (Pullman).Under 38 ℃, the condition of humidity 85%, ferment at last, after making green compact in the roasting mould of long strip type reach height, in converter (reel oven), 200～220 ℃ of 25 minutes (long strip type are baked mould) or 27 minutes (toast type with cover is baked mould) of baking down apart from upper surface 1.5cm.
In addition, pinch in the manufacturing of green compact, except not adding green compact modifying agent 1, carry out same operation, make strip vegetarian noodles bag (not adding) main mixing.
In addition, in the manufacturing process of above-mentioned bread green compact, except not using the yeast nutrition agent,,, make middle kind of green compact of ripening at low temperature 4 ℃ of refrigeration fermentations 18 hours by the mixed raw material of pinching of the use level shown in the table 1.Then, in this, plant in the green compact, except using yeast 2 weight portions, yeast nutrition agent 0.2 weight portion, add raw material and mix and pinch, carry out same operation and obtain the main mixed green compact of pinching by the use level shown in the table 1.Then, carry out and above-mentioned same operation, make rod morph bread (not adding/ripening at low temperature).
Measure the specific volume of being baked the strip vegetarian noodles bag of mould taking-up by long strip type by the vegetable seed displacement method, the specific volume of any bread of result is 6.0, does not observe difference.
On the other hand, after will being toasted by the square vegetarian noodles bag that the roasting mould of toast type with cover takes out, pack into Polythene Bag and sealing were preserved about 40 hours down at 22 ℃.To " flexibility ", " wettability " " crisp sense " of these bread, " tack ", " dough formation ", that " mouthful molten sense " reaches " local flavor " is every, by 6 people's panel by 7 minutes evaluation assessment (1～7 minute) carry out sensory evaluation according to following benchmark.
The mean value of the scoring of sensory evaluation is as shown in table 2 with the result of mark pattern performance according to following benchmark.
" flexibility " (softness: 7 minutes → hard: 1 minute)
◎: very soft (5.6～7.0 minutes) zero: soft (4.1～5.5 minutes)
△: hard (2.6～4.0 minutes) *: stone (1.0～2.5 minutes)
" wettability " (moistening: 7 minutes → wizened: 1 minute)
◎: very moistening (5.6～7.0 minutes) zero: moistening (4.1～5.5 minutes)
△: wizened (2.6～4.0 minutes) *: very wizened (1.0～2.5 minutes)
" crisp sense " (crisp sense well: 7 minutes → crisp sense is poor: 1 minute)
◎: very good (5.6～7.0 minutes) zero: good (4.1～5.5 minutes)
△: poor (2.6～4.0 minutes) *: non-constant (1.0～2.5 minutes)
" tack " (being difficult for adhering to: 7 minutes → adhere to easily: 1 minute)
◎: be difficult for very much adhering to (5.6～7.0 minutes) zero: be difficult for adhering to (4.1～5.5 minutes)
△: adhere to easily (2.6～4.0 minutes) *: be very easy to adhere to (1.0～2.5 minutes)
" dough formation " (be difficult for forming dough: 7 minutes → form dough easily: 1 minute)
◎: be difficult for very much forming dough (5.6～7.0 minutes) zero: be difficult for forming dough (4.1～5.5 minutes)
△: form easily dough (2.6～4.0 minutes) *: be very easy to form dough (1.0～2.5 minutes)
Mouthful molten sense (mouthful molten sense well: molten sense in 7 minutes → mouthful is poor: 1 minute)
◎: very good (5.6～7.0 minutes) zero: good (4.1～5.5 minutes)
△: poor (2.6～4.0 minutes) *: non-constant (1.0～2.5 minutes)
" local flavor " (gentleness: 7 minutes → strong: 1 minute)
◎: (5.6～7.0 minutes) zero as mild as a dove: gentle (4.1～5.5 minutes)
△: strong (2.6～4.0 minutes) *: very strong (1.0～2.5 minutes)
Table 2
As shown in table 2, the vegetarian noodles bag that the green compact modifying agent 1 that use makes gliadin contact with yeast in the presence of grease to carry out slaking and obtain is made, be aspect the quality in flexibility, wettability, crisp sense, the difficulty of adhering to, the difficulty that forms dough, mouthful molten sense fine or not, the bread that obtains with ripening at low temperature is equal good abovely, and has the vegetarian noodles bag of gentle local flavor.
(embodiment 2)
Except in the preparation of green compact modifying agent 1, part of raw materials adopts beyond material shown in the table 3 and the amount, carries out same operation with embodiment 1, the reference substance (reference substance 1～3) of preparation green compact modifying agent 1.
Table 3
| Green compact modifying agent 1 | Reference substance 1 | Reference substance 2 | Reference substance 3 | |
| High-strength flour | 200 | 225 | 212.5 | 225 |
| Yeast | 12.5 | 12.5 | 0 | 12.5 |
| Gliadin | 25 | 25 | 25 | 0 |
| The grease analyte | 25 | 0 | 25 | 25 |
| Water | 10 | 10 | 10 | 10 |
Unit: weight portion
Except using reference substance 1～3 replacement green compact modifying agent 1 respectively, carry out same operation with embodiment 1, make strip vegetarian noodles bag and square vegetarian noodles bag.
Strip vegetarian noodles bag is carried out specific volume measure, in addition, for square vegetarian noodles bag, pack into Polythene Bag and sealing after preserving about 40 hours under 22 ℃, are carried out sensory evaluation similarly to Example 1.The result is as shown in table 4.
Table 4
In addition, the square vegetarian noodles bag that uses slicer will place for two evenings is cut into the thickness of 1.5cm, uses texture analyser Ez-Test (Shimadzu Seisakusho Ltd.'s corporate system), measures " hardness " in order to following method and reaches " crisp sense ".
" hardness ": measure the stress when sample being compressed to 33% thickness with the cylinder type compactor (plunger) of diameter 2cm.Compression speed is set at 100mm/60 second.
" crisp sense ": the maximum stress when the cylinder type compactor of mensuration diameter 1cm connects sample fully.The translational speed of compactor is set at 100mm/60 second.
In addition, remove the square bread be cut into 1.8cm thickness around and be divided into 4 equal portions, measure " tack " in order to method down and reach " formation of dough ".
" tack ": near the water that the stainless steel blade of contact width 3cm, thickness 8mm, adds 37 ℃ of 1ml, with blade be advanced to sample thickness 93% place, make blade return to preposition then, with this moment sample attached to being tack on the blade and to the masterpiece of pulling back.The translational speed of compactor is set at 100mm/60 second.
" formation of dough ": the bread of 4 equal portions is packed in the leafy formula agitator, add 37 ℃ water 8ml, carry out pulverizing the quantity of the dough that instrumentation forms in 30 seconds.The result is as shown in table 5.
Table 5
| Green compact modifying agent 1 | Reference substance 1 | Reference substance 2 | Reference substance 3 | |
| Hardness (g/cm 2) | 29.9 | 33.4 | 31.8 | 31.8 |
| Crisp sense (kg/cm 2) | 4.0 | 4.7 | 4.3 | 4.4 |
| Tack (kJ/m 3) | 38.8 | 40.7 | 47.2 | 46.1 |
| The formation of dough (individual) | 22.3 | 21.7 | 20.0 | 18.3 |
Shown in table 4 and table 5, the vegetarian noodles bag that the green compact modifying agent 1 that use makes gliadin contact with yeast in the presence of grease to carry out slaking and obtain is made, compare with the vegetarian noodles bag that uses reference substance 1～3 manufacturing of not adding grease, yeast, gliadin respectively, be all good aspect the quality in flexibility, moist feeling, crisp sense, the difficulty of adhering to, the difficulty that forms dough, mouthful molten sense fine or not, and have the vegetarian noodles bag of gentle local flavor.
(embodiment 3)
Except in the preparation of green compact modifying agent 1, curing temperature being set at 10 ℃ or 28 ℃, carry out same operation with embodiment 1, prepare green compact modifying agent 2 and 3 respectively.
In addition, except using green compact modifying agent 2 or 3 replacement green compact modifying agents 1, carry out same operation, make strip vegetarian noodles bag and square vegetarian noodles bag, carry out sensory evaluation according to the method for embodiment 1 record with embodiment 1.The result is as shown in table 6.
Table 6
As shown in table 6, the green compact modifying agent 1 of the present invention that use obtains 4 ℃ of following slakings and the vegetarian noodles bag that obtains, be all good aspect the quality in flexibility, moist feeling, crisp sense, the difficulty of adhering to, the difficulty that forms dough, mouthful molten sense fine or not, and have the vegetarian noodles bag of gentle local flavor.
(embodiment 4)
In the preparation of green compact modifying agent 1, grease before using the lipase catabolite of grease (being rich in the grease and the palmitic rich mixture of oleic acid) to decompose respectively or contain 57.9% linoleic grease catabolite and replace described catabolite, preparation green compact modifying agent 4 and 5.
Except using green compact modifying agent 4 or 5 replacement green compact modifying agents 1, carry out same operation with embodiment 1, make the vegetarian noodles bag, and carry out sensory evaluation.The result is as shown in table 7.
Table 7
| Green compact modifying agent 1 | Green compact modifying agent 4 | Green compact modifying agent 5 | |
| Specific volume | 5.9 | 5.9 | 5.9 |
| Flexibility | ◎ | ○ | △ |
| Wettability | ◎ | ◎ | ◎ |
| The quality of crisp sense | ○ | ◎ | ◎ |
| The difficulty of adhering to | ○ | ◎ | ◎ |
| Form the difficulty of dough | ◎ | ◎ | ◎ |
| The quality of the molten sense of mouth | ○ | ◎ | ◎ |
| The mildness of local flavor | ◎ | △ | ○ |
As shown in table 7, use makes gliadin contact the resulting bread of green compact modifying agent that carries out slaking and prepare with yeast in the presence of grease, how the kind of the grease that no matter uses reaches the decomposition that has or not lipase, all be good aspect the quality in flexibility, moist feeling, crisp sense, the difficulty of adhering to, the difficulty that forms dough, mouthful molten sense fine or not, and have the vegetarian noodles bag of gentle local flavor.
(embodiment 5)
In the preparation of green compact modifying agent 1, the grease that uses palm oil respectively or be rich in oleic acid replaces the lipase catabolite of grease (being rich in the grease and the palmitic rich mixture of oleic acid), preparation green compact modifying agent 6 and 7.
Except using green compact improvement 6 or 7 replacement green compact modifying agents 1, carry out same operation with embodiment 1, make the vegetarian noodles bag, and carry out sensory evaluation.The result is as shown in table 8.
Table 8
| Green compact modifying agent 1 | Green compact modifying agent 6 | Green compact modifying agent 7 | |
| Specific volume | 5.9 | ||
| Flexibility | ◎ | ○ | ◎ |
| Wettability | ◎ | ◎ | ◎ |
| The quality of crisp sense | ○ | ○ | ○ |
| The difficulty of adhering to | ○ | ○ | ○ |
| Form the difficulty of dough | ◎ | ○ | ○ |
| The quality of the molten sense of mouth | ○ | ○ | ○ |
| The mildness of local flavor | ◎ | ○ | ○ |
As shown in table 8, use makes gliadin contact the resulting bread of green compact modifying agent that carries out slaking and prepare with yeast in the presence of grease, how the kind of the grease that no matter uses reaches the decomposition that has or not lipase, all be good aspect the quality in flexibility, moist feeling, crisp sense, the difficulty of adhering to, the difficulty that forms dough, mouthful molten sense fine or not, and have the vegetarian noodles bag of gentle local flavor.
Claims (6)
1. a bread green compact modifying agent is characterized in that, contains the slaking thing of the mixture of grease, gliadin and yeast.
2. the manufacture method of a bread green compact modifying agent is characterized in that, in the presence of grease, gliadin is contacted with yeast carry out slaking.
3. manufacture method as claimed in claim 2 is characterized in that, carries out slaking under 0～15 ℃.
4. the manufacture method of bread green compact is characterized in that, the described bread green compact of claim 1 modifying agent and other raw material is mixed prepare the bread green compact.
5. bread green compact obtain by the described manufacture method of claim 4.
6. a bread obtains by the described bread green compact of baking claim 5.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
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| JP2009-182592 | 2009-08-05 | ||
| JP2009182592 | 2009-08-05 |
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| CN101990919A true CN101990919A (en) | 2011-03-30 |
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| CN (1) | CN101990919A (en) |
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| CN108142949A (en) * | 2017-12-01 | 2018-06-12 | 陈艳 | A kind of water irons steamed bun knead dough oiliness additive |
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|---|---|---|---|---|
| KR101576764B1 (en) | 2015-01-28 | 2015-12-10 | 정석균 | Production method of bread using flour of Waxy barley |
| JP7140620B2 (en) * | 2017-10-04 | 2022-09-21 | 株式会社Adeka | texture improver |
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| JP3647177B2 (en) * | 1996-12-20 | 2005-05-11 | アサマ化成株式会社 | Food quality improver |
| JP2005095056A (en) * | 2003-09-24 | 2005-04-14 | Asama Chemical Co Ltd | Method for producing baked food |
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| JPH11285347A (en) * | 1998-04-02 | 1999-10-19 | Asama Kasei Kk | Production of oils and fats for making confectionery and bread |
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| CN108142949A (en) * | 2017-12-01 | 2018-06-12 | 陈艳 | A kind of water irons steamed bun knead dough oiliness additive |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2011050378A (en) | 2011-03-17 |
| JP5824198B2 (en) | 2015-11-25 |
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