JP2001352894A - Method for producing substitute of potassium bromate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a substitute of potassium bromate, capable of substituting for an oxidizing agent of the potassium bromate, and containing an efficient amount of an ascorbic acid composition. SOLUTION: This substitute of the potassium bromate substantially contains the ascorbic acid, a food acid (an acid in a food such as a fruit) and/or a phosphoric acid salt. The substitute is the slow-acting oxidizing agent functioning through the whole production process. The substitute is also the oxidizing agent capable of producing a properly oxidized dough required for production of a high-quality yeast fermented product by using various kinds of methods in a baking process.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an oxidizing agent substitute and a method for producing the same. More specifically, the present invention relates to a potassium bromate substitute containing an ascorbic acid composition, which substitutes for a potassium bromate oxidizing agent, and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Oxidizing agents strengthen dough during the production of yeast fermented products. This allows the use of oxidizing agents to increase bread volume, improve internal characteristics such as particles and textures, and improve the uniformity and shelf life of yeast fermented products.

[0003] The production process of yeast fermented products involves mixing (mixin).
g), proofing, baking and / or other stages of the process benefit from the effect of the dough oxidizer. Oxidants are similar in contributing to dough strengthening, but exhibit different rates of reaction. Oxidants such as potassium iodate, azodicarbonamide and ascorbic acid, for example, act quickly, function primarily during mixing and slightly during roasting, but later in roasting and early in firing. Almost disappears in the step. Potassium bromate is a slow acting oxidizing agent, which functions between the late stages of the roasting and the early stages of calcination. Thus, bakers can use a combination of fast-acting and slow-acting oxidizing agents to obtain adequate dough reinforcement throughout the entire manufacturing process. However, such combined oxidants have disadvantages. This is because they are chemical additives and must be labeled with their full chemical name. The present invention has the advantage of using ascorbic acid as the only oxidizing agent and providing adequate dough strengthening throughout the entire manufacturing process.

[0004] Food and Drug (FDA) regulations also limit the levels of all oxidants permitted to be used in yeast fermented products except ascorbic acid. Bromate and iodate should not exceed 75 ppm (parts per million) by weight of the flour used in the formulation. Azodicarbonamide can be used in addition to bromate and iodate to a level not exceeding 45 ppm. Formerly, ascorbic acid was specified at up to 200 ppm, but there is now no limit other than "safe and appropriate." The present invention therefore uses the natural component ascorbic acid as the only oxidizing agent in the dough, which is particularly advantageous since it is effective and functions throughout the entire manufacturing process.

To enable ascorbic acid to function during the early stages of baking, ascorbic acid can be encapsulated in a high melting point fat that does not melt in the oven until the baking stage reaches the appropriate temperature. It is also possible to coat ascorbic acid with 2-3% of edible cellulose to obtain a longer shelf life than uncoated ascorbic acid during storage. Neither encapsulated ascorbic acid nor coated ascorbic acid has the disadvantage that it does not function during the later stages of the roasting. The present invention has the advantage of using unmodified ascorbic acid that functions throughout the entire manufacturing process. However, coated ascorbic acid can also be used to extend the shelf life of ascorbic acid while following the teachings of the present invention.

Ascorbic acid is the only oxidizing agent approved in many parts of the world because of its natural content. Potassium bromate is the major oxidizing agent used in the United States, but its use is banned in California.

At present, oxidizing agents that do not contain potassium bromate are available to bakers in powder or tablet form. In addition to ascorbic acid and / or azodicarbonamide, potassium bromate substitutes include calcium peroxide, L-cysteine, fungal enzymes and other food excipients. As more and more bakers replace potassium bromate with ascorbic acid alone or potassium bromate substitutes, it has been found that the quality of the product has deteriorated. Continuous mixed frozen dough appears to be the most degraded. Thus, there is a need in the baking industry for potassium bromate substitutes that are effective to provide high quality yeast fermented products. As a result, much effort has been expended to provide an oxidant alternative to potassium bromate.

To function as a potassium bromate substitute, many known compositions currently in use contain ascorbic acid as the only oxidizing agent or combine ascorbic acid with other oxidizing agents and / or components. Things. However, these potassium bromate substitutes have the disadvantage that they do not function during the late stages of the roasting or the early stages of calcination because they exhibit fast or moderate reaction rates.

[0009]

The current state of existing potassium bromate substitutes is a new and effective potassium bromate substitute using ascorbic acid as the only oxidizing agent, which functions throughout the entire production process of yeast fermented products. Is still required. It is therefore an object of the present invention to provide a new and effective potassium bromate substitute.

[0010] It is another object of the present invention to provide an ascorbic acid composition suitable for producing a potassium bromate substitute and a method for producing the same.

Yet another object of the present invention is to provide an ascorbic acid composition which acts as a slow acting oxidizing agent which functions throughout the entire manufacturing process.

It is yet another object of the present invention to provide a properly oxidized dough required for the production of high quality yeast fermented products using ascorbic acid as the only oxidizing agent.

[0013]

SUMMARY OF THE INVENTION The present invention overcomes many of the disadvantages of currently used potassium bromate substitutes or other oxidizing agents by achieving the objectives of the present invention. . The advantages of the potassium bromate substitute provided by the present invention are as follows. (a) All components contained are natural. (b) A slow-acting oxidizer that functions throughout the entire manufacturing process. (c) It is an effective oxidizing agent that produces the properly oxidized dough required for the production of high quality yeast fermented products. (d) It is specifically adapted to various methods of the baking process.

Further, the potassium bromate substitute provided by the present invention is a more effective oxidizing agent than potassium bromate. This is because potassium bromate has little effect on the oxidation of the dough during the early stages of mixing and roasting.

The present invention relates to a potassium bromate substitute comprising an ascorbic acid composition, which substitutes for an oxidizing agent of potassium bromate. The potassium bromate substitute essentially comprises ascorbic acid, food acids and / or phosphates.

In the above process for producing an ascorbic acid composition, the food acid added in an effective amount slows the oxidation reaction of ascorbic acid to dehydroascorbic acid in the dough, thus reducing the total ascorbic acid. It has been discovered that it can be converted to a slow acting oxidizer that functions throughout the manufacturing process. As a result, ascorbic acid and food acids replace potassium bromate. It has also been found that phosphates added in effective amounts enhance the complexing power of food acids. This increase in the amount of copper-food acid complex formed during the dough mixing stage is particularly beneficial for continuous mixed frozen doughs that require high levels of oxidizing agents. in this way,
Ascorbic acid in combination with food acids and phosphates,
It is an effective oxidizing agent that produces the properly oxidized dough required for the production of high quality yeast fermented products using various methods of the baking process.

[0017]

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a potassium bromate substitute comprising an ascorbic acid composition. The invention further relates to an ascorbic acid composition suitable for producing a potassium bromate substitute and a method for producing the same. The results of a study on how to make ascorbic acid compositions and potassium bromate substitutes, and how ascorbic acid is oxidized to dehydroascorbic acid in dough, are described in detail below.

It is known to use all forms of ascorbic acid, organic acids or phosphates as additives to improve the overall quality of bread or donut (see, for example, "Methods for Making Bread"). for Producin
g Bread) '' given to Tanaka et al. in October 1981.
U.S. Pat. No. 4,296,133 issued on Jan. 20). However, to date the inventor or author has not used ascorbic acid, food acids or phosphates in the dough as disclosed in the present invention. In the present invention, an ascorbic acid composition containing ascorbic acid, food acid and phosphate is used as an oxidant substitute instead of an additive. More specifically, ascorbic acid, food acids and phosphates are used to replace potassium bromate.

Throughout the specification and claims, yeast fermented products include flour, farinous material,
It is produced by forming a dough containing yeast and water. A method for producing a yeast fermented product is to produce the dough by mixing, freezing, thawing, roasting and baking stages by mixing, roasting and baking, or when the dough is frozen. Defined. The baking process means various methods, for example, the direct kneading dough method (S
traight dough), medium seed dough method (Sponge-dough), liquid seed method (L
iquid ferment), continuous baking method (no-time dough method, No
time dough), the frozen dough method and the continuous mixed dough method.

Percentage is the percentage of the breadmaker's formula, that is, parts per hundred parts flour by weight. Flour is ground from spring wheat,
It contained 0.47% ash and 12.3% protein.
No oxidizing agent was added in the flower mill.

Study of Ascorbic Acid Oxidation in Dough To act as an oxidizing agent, ascorbic acid is first oxidized to dehydroascorbic acid in the dough. Although it has been agreed that ascorbic acid is an effective oxidant during the early stages of mixing and roasting, scientists have not seen exactly what it does. Absent. It is generally believed that enzymes present in flour oxidize ascorbic acid to dehydroascorbic acid in the presence of oxygen.

The oxidation reaction by molecular oxygen is promoted by trace amounts of metal ions, for example, copper or iron ions. Inhibition of the effect of metal ions can be obtained by adding a chelating agent to form a complex that exhibits little or no catalytic action on the oxidation reaction.

Since metal ions such as copper and iron are present in flour as a natural biological component, the mechanism of metal-catalyzed oxidation of ascorbic acid in this dough is based on sodium acid pyrophosphate (sodium acid pyrophosphate). )
Alternatively, it can be tested by adding a chelating agent such as sodium hexametaphosphate to the yeast fermentation product mix. Table 1 shows the bread mix formulation for producing the dough.

[0024]

[Table 1] Ingredients (% in the bakery industry) Bread-mixed flour 100.0 Compressed yeast 4.0 Sugar 6.0 Salt 2.0 Oil 3.0 Yeast food 0.5 Ascorbic acid 75 ppm water 62.0 0.1-0.2 parts sodium hydrogen pyrophosphate or hexametaline per 100 parts flour Addition of sodium acid to the bread mix formulation of Table 1 results in a dough that is soft, sticky, weak and not easily machined, compared to the control dough without chelating agent, which is sufficient. This is a typical characteristic of non-oxidized dough.

Inactivating the metal ions reduces the oxidation of ascorbic acid to dehydroascorbic acid in the dough during the mixing stage, thereby producing a poorly oxidized dough. The results of this study indicate that ascorbic acid in dough is oxidized to dehydroascorbic acid by a metal-catalyzed reaction. The copper (1.5 ppm) and iron (7.4 ppm) content present as an intrinsic biological component in the bread flour of the present invention acts as a catalyst for ascorbic acid oxidation in dough and is easily aerobic oxidation ( aerobic oxidation or anaerobic oxidation
c oxidation). The rapid formation of complexes of sodium hydrogen pyrophosphate or sodium hexametaphosphate with metal ions does not result in the formation of properly oxidized dough during the dough mixing stage, and none of these phosphates can cause ascorbine in the dough. It was shown that it could not be used to slow down the acid oxidation reaction rate.

Food acids also have this chelating property. Food acids used as acidifying components inactivate metal ions by forming copper-food acid complexes, the formation of which depends on the pH value of the food product. That is, the extent of this complex increases with increasing pH, and as the pH decreases, the complex dissociates into copper ions and food acids. For example, 3-4
The dissociation constant of the copper-malate complex at pH is reported to be 3.89 × 10 ⁻⁵ . At pH between 6 and 8, copper ions are copper
-Exists only as a malate complex. Therefore, it is desirable that the pH be lower than 6 in the yeast dough dough.

Production of Ascorbic Acid Compositions As a result of studies of ascorbic acid oxidation in dough, metal ions are bound during the mixing stage of the dough and these ions are liberated during later stages of the manufacturing process. This has shown that the catalytic effect of metal ions on the oxidation reaction rate of ascorbic acid in dough during the entire manufacturing process can be slowed. During the manufacturing process of the yeast fermented product, the pH value of the dough changes due to yeast fermentation or heat. Therefore, the pH dependence of the metal ion-food acid complex is one factor in the production of ascorbic acid compositions that slow the oxidation reaction of ascorbic acid to dehydroascorbic acid in dough.

[0028] With some exceptions of medium or liquid species, the pH value of the freshly mixed dough is between 5.0 and 5.3. This means that the food acids added to the bread mix shown in Table 1 complex with the copper or iron ions present in the flour during the dough mixing stage, thereby inactivating these ions Means that. These formed complexes are dissociated into copper or iron ions and food acids as the fermentation of the yeast gradually reduces the pH value of the dough during the later stages of the manufacturing process, thereby liberating those ions, Again, it will act as a catalyst for the oxidation reaction of ascorbic acid to dehydroascorbic acid in the dough throughout the entire manufacturing process. Thus, food acids form a metal ion-food acid complex during the dough mixing phase, and gradually dissociate into free metal ions and food acids during the later stages of the manufacturing process, resulting in Slows the oxidation reaction of ascorbic acid to dehydroascorbic acid. This converts ascorbic acid from a fast acting oxidant to a slow acting oxidant. Thus, ascorbic acid in combination with food acids acts as a slow acting oxidizing agent that functions throughout the entire manufacturing process.

The ascorbic acid used in the present invention is L-ascorbic acid which acts as an oxidizing agent in dough. The ascorbic acid introduced into the yeast fermentation product mixture formulation ranges from about 10 ppm to 300 ppm, preferably from about 15 ppm to 250 ppm, based on the weight of the flour.

Food acids are found in fruits, vegetables, their juices and many other fermented products. Some examples of food acids include acetic, citric, fumaric, lactic, malic, oxalic, phosphoric, succinic, tartaric,
There are apple juice concentrate, orange juice concentrate, lemon juice concentrate and wine. Citric acid, malic acid, apple juice concentrate and orange juice concentrate are preferred. Food acid in the range of about 0.015 to 0.20 parts, preferably about 0.02 to 0.15 parts, per 100 parts of flour is added to the yeast fermented product mix.

In addition to emulsifying proteins or enhancing gluten structure in dough, the use of phosphates in the present invention has yet another benefit. The addition of phosphate increased the pH value of the dough by about 0.1-0.3 units. The formation of complexes between food acids and metal ions increases with increasing pH. Thus, phosphates enhance the complexing power of food acids. The phosphates used are dibasic or tribasic phosphates such as dipotassium phosphate, disodium phosphate, trisodium phosphate and tripotassium phosphate. Dibasic phosphates are preferred. A range of about 0.1 to 0.5 parts, preferably about 0.15 to 0.40 parts, of phosphate (phosphate) per 100 parts of flour is added to the yeast fermentation product mix.

The present invention further relates to an ascorbic acid composition suitable for producing a potassium bromate substitute and a method for producing the same. This potassium bromate substitute is made by mixing an ascorbic acid composition that essentially comprises ascorbic acid, food acids and phosphates.

As explained in the preparation of the ascorbic acid composition, an effective amount of added food acid allows the ascorbic acid to oxidize at a slow rate in the dough. Thus, ascorbic acid acts as a slow acting oxidizing agent that functions throughout the entire manufacturing process. As a result, ascorbic acid and food acids replace the oxidizing agent of potassium bromate.

[0034] Phosphates enhance the complexing power of food acids by increasing the pH value of the dough. This increase in the amount of metal ion-food acid complex formed during the dough mixing stage allows bakers to use higher levels of oxidizing agents without fear of producing overoxidized dough. Become. Thus, the use of phosphates is particularly beneficial for continuously mixed frozen doughs that require high levels of oxidizing agents. Therefore, ascorbic acid in combination with food acids and phosphates produces the properly oxidized dough necessary to produce high quality yeast fermented products using various methods of the baking process It is an effective potassium bromate substitute.

Commercial Utilization If a bakery does not have access to a suitable oxidizing agent, it is not possible to produce yeast fermented products economically as it is. Without proper oxidation of the dough, expensive high protein flour may be required and absorption may be reduced. Fabrics made without oxidants tend to be more sticky and more difficult to handle, resulting in lower productivity.

According to the present invention, the chemical oxidizing agent or additive is
It is particularly useful for producing yeast fermented products without using it at the level specified by A, allowing breadmakers to produce high quality products using only natural ingredients. Thus, consumers can purchase natural baked goods at low cost and reasonable cost.

Using the above description, a baker can utilize the present invention to produce a high quality yeast fermentation product without further contrivance. The following preferred embodiments are provided by way of illustration only and are not specifically limited to the examples described below.

[0038]

Embodiment 1

[0039]

[Table 2] Ingredients Bread mixture Potassium bromate substitute(% Of bakers) Formulation Control II Flour 100.0 Compressed yeast 4.0 Sugar 6.0 Salt 2.0 Oil 3.0 Yeast food 0.5 Water 62.0 Ascorbic acid 75 ppm 75 ppm 100 ppm Citric or malic acid 0.08 0.1Dipotassium phosphate 0.2   As shown in Example 1, potassium bromate substitute I
Contains a mixture of corbic acid and food acids. Potassium bromate charge
Replacement II is a mixture of ascorbic acid, food acid and phosphate
including. Conventional dough manufacturing processes, such as the direct kneading dough method or
The sponge dough method requires low levels of oxidizing agents and therefore
Potassium bromate substitute I is recommended. But continuous mixing
The frozen dough method requires high levels of oxidizing agents and therefore
Potassium citrate substitute II is recommended.

The control fabric was ascorbic acid in Example 1.
Prepared by adding to the bread mix formulation listed above. The effectiveness of the potassium bromate substitutes I or II was tested by adding these substitutes to the bread mix formulations listed in Example 1. Bread was produced by a continuous baking method (no-time dough method) of a commercial baking company. The dough was mixed for 15 minutes, aged for 20 minutes and set aside according to the usual continuous baking steps.

According to studies conducted with various food acids,
It was found that the kinetics of the complexes formed in the dough during the 15 minute mixing stage were different. One example of a food acid is 80%
Phosphoric acid. Addition of phosphoric acid to the control rapidly forms a copper-phosphate complex during the 15 minute mixing phase, resulting in poorly oxidized dough resulting in poor and poor dough Bread was made. Another example of a food acid is 20% liquid vinegar (acetic acid). The copper-acetic acid complex formed during the 15 minute mixing step was sufficient.
Excellent oven spring was obtained by subjecting the roasting process to a standard height. The bread volume was good to excellent, but the particles were slightly coarse. The acetic acid formed by yeast fermentation appears to promote the dissociation of the copper-acetic acid complex during the roasting, resulting in slightly coarser particles. Ten
Controls containing 0.2-0.3 parts apple juice concentrate (70%) per 0 parts flour resulted in high quality bread with good volume, fine particles and texture, and a pleasant aroma.

Thus, when an effective amount of a food acid, such as citric acid, malic acid, fruit juice concentrate or wine, is used in a dough in combination with ascorbic acid, the conversion of ascorbic acid to dehydroascorbic acid in the dough will occur. The oxidation reaction is retarded and a properly oxidized dough is produced throughout the entire production of the yeast fermented product. The dough subjected to the roasting process to the standard height showed good kiln elongation, and the bread showed high quality in volume, leveling, particles and texture. However, the use of food acids that complex at a high rate produced poorly oxidized dough and produced unsatisfactory bread. The use of food acids that complex at a slow rate resulted in overoxidized dough, which also produced unsatisfactory bread. Insufficiently oxidized dough cannot be easily machined, and excessive dough roasting can result in bread having a sufficient volume but poor uniformity.

The results of the study indicate that the oxidation reaction of ascorbic acid to dehydroascorbic acid in dough occurs easily by both anaerobic and aerobic oxidation. Even in the presence of air, the oxidation of ascorbic acid proceeds mainly by non-enzymatic mechanisms. Traces of copper not only catalyze the aerobic oxidation of ascorbic acid, but also initiate reactions that cause secondary oxidation of ascorbic acid under anaerobic conditions.

About 20% of the flour bulk consists of air. Iron salts have the effect of promoting the copper-catalyzed oxidation of ascorbic acid. However, iron alone has little effect. The iron content of the flour can be increased by making the flour rich in ferrous sulfate. Therefore, even in a closed chamber of a continuous mixing system, ascorbic acid,
By using a combination of food acids, phosphates and ferrous sulfate as an iron enhancer in a continuous mixed dough, bakers produce properly oxidized dough for producing high quality bread can do.

[0045] Frozen dough requires high levels of oxidizing agents. Frozen dough containing ascorbic acid, food acids and phosphates gave good kiln elongation and produced high quality bread.
In summary, food acids added in effective amounts slow the oxidation of ascorbic acid to dehydroascorbic acid in dough, thereby changing ascorbic acid from a fast acting oxidant to a slow acting oxidant. Was found. Phosphates increase the amount of complexation by food acids and metal ions. Thus, the ascorbic acid composition essentially contains ascorbic acid, food acids and phosphates, replacing the oxidizing agent of potassium bromate or other oxidizing agents. Thus, the results obtained by the present invention are a new and effective potassium bromate substitute. Furthermore, the present invention provides excellent results, i.e., the potassium bromate substitute provided by the present invention is a more effective oxidizing agent than potassium bromate, which is an early stage of mixing and roasting. This is because it has almost no effect on the oxidation of the dough at room temperature. Ascorbic acid, food acids and phosphates are generally recognized as safe (GRAS). Therefore, there is no limit on the usage level. This allows bakers to utilize the present invention to produce natural, high quality baked goods at very low and reasonable cost to meet consumer demand.

Many modifications and variations of the present invention are possible in light of the above teachings. Variations in ratios, procedures and materials are possible within the scope of the invention as defined in the claims.

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[Procedure amendment]

[Submission date] December 24, 1999 (1999.12.
24)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Correction contents]

[Claims]

Claims (10)

[Claims] 1. A potassium bromate replacement composition for replacing an oxidizing agent of potassium bromate, prepared by mixing an effective amount of the ascorbic acid composition, wherein the ascorbic acid composition comprises: (a) about 10-300 ppm ascorbic acid by weight of flour; (b) about 0.015-0.2 parts food acid per 100 parts flour; and (c) about 0.10-0.50 parts per 100 parts flour. The composition comprising a phosphate of formula (I). 2. The food acid is acetic acid, citric acid, fumaric acid,
The lactic acid, malic acid, oxalic acid, phosphoric acid, succinic acid, tartaric acid, fruit juice, fruit juice concentrate, vinegar, wine and a mixture thereof.
A composition according to claim 1. 3. The phosphate of claim 1, wherein the phosphate is selected from the group consisting of dipotassium phosphate, disodium phosphate, trisodium phosphate, tripotassium phosphate, and mixtures thereof.
A composition according to claim 1. 4. The composition according to claim 1, wherein the potassium bromate substitute I comprising the ascorbic acid composition is a mixture of ascorbic acid and food acids. 5. The composition according to claim 4, wherein the food acid combined with ascorbic acid delays the oxidation of ascorbic acid to dehydroascorbic acid in the dough during the process of producing the yeast fermented product. 6. The composition according to claim 4, wherein ascorbic acid acts as a slow-acting oxidizing agent in the dough of the yeast fermented product. 7. The composition of claim 4, wherein potassium bromate substitute I is a slow acting oxidizing agent that functions during the entire manufacturing process. 8. The composition according to claim 1, wherein the potassium bromate substitute composition comprising ascorbic acid, food acid and phosphate is potassium bromate substitute II. 9. The composition of claim 1, wherein the phosphate enhances the complexing power of the food acid during the dough mixing stage. 10. Potassium bromate substitute II is an effective oxidizing agent that produces the properly oxidized dough required for the production of high quality yeast fermented products using various methods of the baking process. The composition of claim 1.