JP2001299196A - Method for producing whitely baked bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a whitely baked bread capable of improving shelf stability of whitely baked bread without using a preservative at all, having a slight yeast smell and alcohol smell. SOLUTION: This method for producing a whitely baked bread comprises adding a lactic acid fermentation product of an oil-in-water type emulsion containing 5-50 wt.% of an oil and fat component and 1-10 wt.% of a protein component and having pH 3.5-5.0 to a bread dough.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a white baked bread excellent in flavor, texture and storage stability by adding a lactic acid fermentation product having a specific composition to bread dough.

[0002]

2. Description of the Related Art In recent years, white baked bread baked without baking color has been preferred for its white appearance and a crisp texture. However, a crisp texture has been achieved through shelf life at room temperature for 3 to 4 days. It is difficult to maintain and is susceptible to crackling due to starch aging. In addition, since the baking temperature is low and the water content of the dough is high, it is difficult to hold for a long time, and it has the disadvantages of easily giving off a taste of fresh yeast and alcohol. For the purpose of making these off-flavors difficult to perceive, products with a strong flavor of peanut cream and products in which sesame is kneaded in dough are found, but they fundamentally solve the drawbacks of the original flavor of the dough. Not something.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to produce a white baked bread in which the above-mentioned problems have been solved. That is, an object of the present invention is to provide a white-baked bread which can improve the storage stability of the bread, improve the texture, and have less yeast odor and alcohol odor. In view of the above points, as a result of intensive studies, a specific pH
By adding an oil-in-water emulsion having a specific composition obtained by lactic acid fermentation to bread dough, the preservability can be improved without using a preservative, and yeast odor and alcohol content can be improved particularly in a white baked bread having a low baking temperature. It was found that the odor could be masked, and the present invention was completed.

[0004]

According to the present invention, as a method for producing a white-baked bread which solves the above-mentioned problems, a fat and oil content of 5 to 50% by weight and a protein content of 1 to 10% by weight are contained.
A method of producing a white-baked bread by adding a lactic acid fermentation product of an oil-in-water emulsion having a H value in the range of 3.5 to 5.0 into bread dough was developed.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The oil-in-water emulsion according to the present invention preferably has a fat content of 5 to 50% by weight. If the oil content is less than the lower limit, the effect of improving softness, crispness and the like cannot be sufficiently obtained. On the other hand, when the content exceeds the upper limit, the emulsification becomes poor, and it becomes difficult to stably prepare an oil-in-water emulsion.
The oils and fats that make up the emulsion are soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil,
Vegetable oils and fats such as palm oil, palm kernel oil, beef tallow, lard, fish oil,
Animal fats and oils such as whale oil and milk fat, and processed oils and fats which have been subjected to separation, hydrogenation, transesterification, etc., may be used alone or in combination.

The oil-in-water emulsion of the present invention preferably has a protein content of 1 to 10% by weight. When the protein content is less than the lower limit, it is difficult to stably prepare an oil-in-water emulsion. When the upper limit is exceeded, not only the softness of the obtained breads is easily damaged, but also the lactic acid fermentation of the emulsion tends to cause aggregation when the pH is in the range of 3.5 to 5.0. It is easy to lose. Here, the protein used in the present invention is preferably a protein having an emulsifying action, such as milk, processed milk, raw cream, skim milk,
Skim milk powder, whole milk powder, natural cheese, process cheese
Dairy products such as milk and yogurt, caseins (acid casein,
Rennet casein, sodium caseinate or calcium caseinate), sweet whey, milk protein derived from whey protein and the like, and plant proteins such as soy protein and wheat protein.

The oil-in-water emulsion according to the present invention comprises:
The above-mentioned oil phase containing fats and oils and the aqueous phase containing proteins are preliminarily emulsified and sterilized by heating and stirring at 70 to 80 ° C. for 10 to 30 minutes, for example, and then homogenized at 70 to 100 kg / cm ^2. Can be obtained by In this case, fractionated lecithin with lecithin, alcohol or the like, partially hydrolyzed lecithin with an acid or alkali or an enzyme, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and polyglycerol Fatty acid esters, acetic acid monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, and various organic acid monoglyceride such as emulsifier may be used as appropriate. Needless to say.

A lactic acid bacterium (for example, Lactobacillus bulgaricus or Streptococcus thermophilus alone or a mixture thereof) is added to the oil-in-water emulsion thus obtained, and the mixture is fermented at 40 to 45 ° C. for 3 to 10 hours. It is preferable to obtain a fermentation product having a pH of 3.5 to 5.0. p
When H is less than 3.5, the pH of the dough drops significantly during baking, which hinders the fermentation of the yeast and softens the dough and impairs the workability. Not only is difficult to obtain, but also a strong acidity with a sense of incongruity in flavor. Conversely, if the pH exceeds 5.0, bread using the same will lack softness.

The lactic acid fermented product thus obtained is sterilized by heating, preferably at 70 to 90 ° C.,
Homogenized and cooled at 0 kg / cm ² , 3
２０20% by weight Add and knead into dough during bread making.

The lactic acid fermentation product of the present invention contains oils and fats in an oil-in-water emulsion having appropriate plasticity, so that the oils and fats can be used as they are or a water-in-oil emulsion whose continuous phase is an oil phase can be used in a dough. It can be dispersed evenly in the dough much more than dispersed in the dough. Also, when kneading bread dough,
By adding and contacting a low pH lactic acid fermentation product, some gluten can be solubilized, and the gluten network can be weakened to maintain a soft texture.

Lactic acid, acetic acid,
An organic acid having antibacterial properties such as propionic acid and formic acid, and various antibacterial substances represented by "nisin" and various bacteriocins can effectively improve the preservability of breads without using various preservatives.

In white-baked bread, unpleasant odors such as yeast odor and alcohol odor are caused by various aromatic substances generated in lactic acid fermentation, namely, carbonyl compounds such as acetaldehyde, diacetyl and acetoin and lower fatty acids such as caproic acid, capric acid and butyric acid. It can mask odor effectively.

The white-baked bread in the present invention is a bread baked without a baking color and having a beautiful white appearance and a crispy texture. More specifically, the composition is as follows: ordinary confectionery breads use sugars in an amount of 15 to 25% by weight with respect to the flour in an amount of 10 to 25% by weight or less, and the baking temperature is usually 200 to 230 ° C. And 160-1
By lowering the temperature to 80 ° C., a white-baked bread can be obtained.
Since white-baked bread has a low baking temperature, it tends to have a higher water content than ordinary breads and has poor storage stability.
For example, in the case of a normal baking temperature, when the moisture is 30%, the baking temperature is 38 to 40% due to a low baking temperature. Also, unpleasant odors such as yeast odor and alcohol odor tend to remain. According to the present invention, by adding a lactic acid fermented product having a specific composition to a white baked bread, it is possible to improve the preservability and mask unpleasant odors such as yeast odor and alcohol odor.

[0014]

The present invention will be described in more detail with reference to examples of the present invention, but the spirit of the present invention is not limited to the following examples. In addition,% and a part mean a weight basis in an example.

Experimental Example 1: Preparation of lactic acid fermentation product (1) 12 parts by weight of skim milk powder and hydrogenated rapeseed oil (melting point 31 ° C.) 15
Water was added to the parts by weight without adding an emulsifier to make the total amount 100 parts by weight, and the mixture was stirred at 75 ° C. for 10 minutes to perform preliminary emulsification and sterilization at the same time, and then homogenized at 100 kg / cm ² to obtain 40 parts by weight.
Cooled to ° C. A starter inoculated with a lactic acid bacterium in which Lactobacillus bulgaricus and Streptococcus thermophilus were mixed in an equal amount was added to 100 parts by weight of the emulsion.
Parts by weight and fermented at 40 ° C. for 12 hours.
The mixture was homogenized at 0 kg / cm ² and cooled to obtain a lactic acid fermentation product (1) having a pH of 4.0. This lactic acid fermented product showed a smooth paste state and had a good fermentation flavor. 1 grease
The content was 4.8% by weight and the protein content was 4.2% by weight.

Experimental Example 2: Preparation of lactic acid fermentation product (2) Preparation of lactic acid fermented product (pH 31 ° C.) Preparation of lactic acid fermented product (pH 31 ° C.) Lactic acid fermentation product (2) was obtained. This fermented lactic acid product had a smooth paste shape and had a good fermented flavor and milky taste. The fat and oil content was 13.0% by weight, and the protein content was 4.2% by weight.

Experimental Example 3: Preparation of lactic acid fermentation product (3) Same as Experimental Example 1 except that 0.15 parts by weight of an emulsifier (lecithin, glycerin fatty acid ester) is used in 35 parts by weight of rapeseed hardened oil (melting point: 31 ° C.). And a lactic acid fermentation product (3) having a pH of 4.0 was obtained. This lactic acid fermented product is smooth
It showed a strike shape and had a good fermentation flavor. The fat and oil content was 34.5% by weight and the protein content was 4.2% by weight.

Example 1 (Production of white-baked bread: 1, straight method) 80 parts by weight of strong flour, 20 parts by weight of flour, 8 parts by weight of white sugar, 7 parts by weight of whole egg, 5 parts by weight of skim milk powder, 15 parts by weight of milk , 3 parts by weight of maltitol, 4 parts by weight of raw yeast, 1.8 parts by weight of salt, 0.1 parts by weight of yeast food and 38 parts by weight of water, and these were mixed at a low speed for 3 minutes using a horizontal mixer. , 4 minutes at medium speed and 2 minutes at high speed. Next, after adding 5 parts by weight of the lactic acid fermentation product (1) prepared in Experimental Example 1 and 9 parts by weight of butter, the mixture was further mixed at a low speed for 2 minutes, at a medium speed for 3 minutes, and at a high speed for 1 minute. When mixing these, the temperature should be 27 ±
Performed at 0.5 ° C. Next, fermentation of the dough thus obtained was conducted at a temperature of 27 ° C. and a humidity of 75% for a floor time of 60 minutes, and then each dough was divided into 60 g and a bench time of 15 minutes. Was. Then, under a condition of 38 ° C. and a humidity of 80%, a boiler time of 60 minutes was taken, and then firing was performed at a firing temperature of 170 ° C. for 10 minutes. When the obtained white baked bread was evaluated,
It had a clear flavor, had a smooth texture, and had good storage stability.

Example 2 (Manufacture of white baked bread: 2, straight method) Same as Example 1 except that lactic acid fermentation product (2) of Experiment Example 2 was added instead of lactic acid fermentation product (1) of Experiment Example 1. With the proper blending and similar treatment, a white baked bread was obtained. When the obtained white baked bread was evaluated, it had a clear flavor, the texture was smooth, and the preservability was good.

Example 3 (Production of white-baked bread: 3, straight method) Same as Example 1 except that the lactic acid fermentation product (3) of Example 3 was added instead of the lactic acid fermentation product (1) of Example 1. With the proper blending and similar treatment, a white baked bread was obtained. When the obtained white baked bread was evaluated, it had a clear flavor, the texture was smooth, and the preservability was good.

Comparative Example 1 Example 1 except that the lactic acid fermentation product (1) of Experimental Example 1 was not added.
The same blending and processing as described above were performed to obtain a white baked bread. The obtained white baked bread was remarkably inferior in all respects in flavor, texture, and preservability.

Example 1, Example 2, Example 3, Comparative Example 1
Table 1 summarizes the results for the white baked bread.

[Table 1]

As a result, when the lactic acid fermentation product prepared in the present invention is added to produce a white baked bread, the softness can be maintained, the preservability can be improved without using any preservative, and the baking temperature can be improved. Yeast odor and alcohol odor could be masked in low white baked bread (Examples 1, 2, 3). On the other hand, the white baked bread to which the lactic acid fermentation product was not added was remarkably inferior in all aspects of flavor, texture, and preservability (Comparative Example 1).

[0024]

According to the present invention, by adding a lactic acid fermentation product having a specific composition to bread dough, it is possible to improve the preservability of white-baked bread and to mask unpleasant odors such as yeast odor and alcohol odor. it can.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Yasuyuki Wasawa Inventor, Tsukuba Research and Development Center, Fuji Oil Co., Ltd. 4-chome, Kinawadai, Yawahara-mura, Tsukuba-gun, Ibaraki Pref. 4-3, Murakinodai F-term in Tsukuba Research & Development Center, Fuji Oil Co., Ltd. 4B032 DB01 DK18 DK21 DK43 DK45 DK59 DP17 DP80

Claims (2)

[Claims] An oil or fat content of 5 to 50% by weight and a protein content of 1 to 10%.
A method for producing a white-baked bread, comprising adding a lactic acid fermentation product of an oil-in-water emulsion having a pH of 3.5 to 5.0 and containing the same by weight to bread dough. 2. The method according to claim 1, wherein the baking temperature of the dough is 160 to 180 ° C.