JP2002027903A - Flavored dough system - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a seasoned dough system from which a flavor component dose not volatilize during baking bread and is able to impart sufficient filling of the flavor when the bread is chewed. SOLUTION: This invention relates to a dough system containing at least wheat flour, water, a leaven and a bread modifier and a bake-formed dough system and, further, a dough system containing an encapsulated amphipathic flavor and a method for producing those dough systems. This dough system contains 0.01-10 wt.% of an encapsulated amphipathic flavor and has <=2 mm size. The flavor includes microcapsules having a hydrogel shell and an oil core. The amphipathic flavor is selected from the flavor group comprising a bread flavor, an olive oil flavor, a butter flavor, a lard flavor, a yeast flavor and a soured flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a flavored dough.

[0002]

BACKGROUND OF THE INVENTION Bread products are highly valued by consumers, especially because of their flavor feel. This is also the reason why freshly baked bread is often rated higher than freshly baked bread. However, producing fresh bread daily imposes a severe burden on the bread maker, as it means that the bakery must wake up early every morning for the bread to be made.
Methods and products have been developed to overcome this problem for bread makers.

[0003]

As a result of these efforts,
Although the concept of partially baked bread and ready-to-bake bread has emerged, these products are still plagued by the fact that the product obtained after baking has an unsatisfactory flavor. Although this could be partially corrected by utilizing high levels of flavor in the recipe, still significant amounts of the flavor components were rather volatile and were partially burned during baking. Or disappear during baking later. Furthermore, the use of high levels of flavor also has a negative effect on the properties of the dough, as the dough is more likely to stick and the workability of the dough is reduced. Another difficulty with the conventional dough manufacturing process is that it has not been possible to obtain the fullness of flavor when chewing baked products. This is due to the fact that the flavor components in conventional products are homogeneously distributed in the dough, whereas for flavor filling the distribution must be heterogeneous.

[0004]

The present inventors have studied whether a new method and a new product can be found that can overcome the above-mentioned drawbacks.

From this work, the discovery that the use of an encapsulated amphiphilic flavor as disclosed in US Pat. No. 6,045,835 as a first example can solve the above problem. It has been made. US Pat. No. 6,045,835 does not suggest the possibility of using the encapsulated flavor described there to impart flavor to the dough system. The term "amphiphilic flavor" as used herein encompasses flavors that are partially water-soluble and partially oil-soluble, i.e., exhibit dual solubility. . The encapsulated amphiphilic flavor of the invention is obtained in the form of microcapsules having a hydrogel shell and an oil core.

US Pat. No. 5,902,622 describes a method for producing natural, heat-stable flavors suitable for bread making applications. This flavor is produced by extracting herbs, spices, fruits, nuts or other plant materials with a mixture of edible oil, water and emulsifier, and then separating the liquid flavor fraction, which is subsequently encapsulated. I have. This extraction step is said to extract both lipophilic and hydrophilic flavor components. The encapsulation process described does not produce microcapsules with a hydrogel shell and an oil core.

[0007]

DETAILED DESCRIPTION OF THE INVENTION In a first embodiment, the present invention comprises at least flour, water, bread seed and bread improver components, wherein the dough system further comprises an encapsulated amphipathic flavor. Related to the dough system. This encapsulated flavor component is
It can be manufactured by the method disclosed in U.S. Patent No. 6,045,835. Therefore, US Pat. No. 6,045,835
The contents of the numbers are incorporated herein by reference. In effect, the method of this US patent includes the following steps. (I) microcapsules having a hydrogel shell surrounding an oil core for retaining oil in a shell are produced, and (ii) the amphipathic flavor is converted to microcapsules in the presence of water for transport into the retained oil core. (Iii) the compound is transported through the hydrogel core by aqueous diffusion, (iv) and the oil core is retained in the hydrogel shell during transport to provide an encapsulated flavor .

The microcapsules are subsequently dehydrated or
Alternatively, by crosslinking the capsule, the flavor is effectively confined within the microcapsule.

The microcapsules obtained by the above process have a size of less than 2 mm, especially less than 0.3 mm. These microcapsules can be applied in dough systems without negatively affecting product properties. The amount of encapsulated flavor is suitably from 0.01 to 10% by weight, preferably 0.1% by weight, based on flour.
To 5% by weight.

This amphiphilic flavor is disclosed in US Pat.
It can be any flavor that is made amphiphilic according to the definition described in US Pat. Typical examples are bread flavor, olive oil flavor, butter flavor, lard flavor, yeast flavor,
Sourdough and fruit flavors.
Best results are obtained with olive oil flavor, extra virgin olive oil flavor, butter flavor and bread flavor.

In a preferred embodiment of the invention, the encapsulated amphipathic flavor is obtained by a coacervation step. In such a coacervation step, a phase rich in colloid (coacervate) and a coacervating agent (equilibrium agent (equilib)
separation occurs from the aqueous solution, forming an oil covered by proteins, carbohydrates, or polymerizable droplets. In this step, two oil phases and one water phase are adsorbed, and finally become one oil phase and one water phase. The first oil phase forms a microcapsule core. This core is surrounded by a hydrogel capsule and is referred to herein as a dispersed phase (colloid).
Is defined as a colloid that combines with the continuous phase (water) to form a viscous jelly-like product. Following dispersion of the amphiphilic flavor in water, a second oil phase is obtained.

[0012] Preferably, the hydrogel shell of the microcapsules composed of encapsulated flavors comprises proteins (eg, gelatin), carbohydrates (eg, gum arabic, alginate or carboxymethylcellulose), synthetic polymers (eg, polyvinylpyrrolidone). ) And mixtures thereof.

The dough system comprises conventional dough components in conventional amounts. Thus, the dough system comprises flour, 45 to 75, preferably 50 to 70, most preferably 55 to 65% by weight water and 0.1 to 10% by weight of a bread variety, preferably yeast, based on flour. And 0 to 3% by weight of salt and 0.1 to 10% by weight of the bread improver composition. The dough system can be any dough system, i.e., it can be a raw dough or a partially baked dough or a fermented dough system.

[0014] The dough system contains 0 to 250, preferably 10 to 200, most preferably 50 to 100 volumes compared to a dough system containing the same ingredients but not aged and / or fermented. % Increased specific volume. Preferred dough systems are frozen shaped dough systems, especially frozen, partially fermented, partially baked dough systems.

The bread improver composition present in the dough comprises the known bread improver components, namely, bread improving enzymes, antioxidants, emulsifiers, thickeners, malt extract, all malted flour, soy flour. , Sugar, rye flour classification, flour classification,
Fat and milk ingredients (lactose, whey permeate, whey milk, skim milk, whole milk), stabilizers (sodium and calcium phosphate), acids, bases and salts (acetic acid and salts, lactic acid and salts, malic acid and salts, tartaric acid) And salts, carbonates and sulfates). Suitable bread improving enzymes are selected from the group consisting of amylase, xylanase, oxidase glucooxidase, catalase, peroxidase, hexose oxidase, amyloglucosidase, lipoxygenase protease and lipase. Emulsifiers that can be applied include DATEM-esters, mono- and diglycerides, lecithin, SSL, C
SL.

Ascorbic acid and vitamin E can be used in the dough of the present invention as antioxidants. Useful thickeners are thickeners with high water absorption. This example includes immediate dough ingredients such as starch, modified starch, guar gum, pectin, gelatin, soy flour, lupine flour, wheat gluten, pregelatinized flour, xanthan gum, carboxymethyl-cellulose and L-cysteine, glutathione, etc. It is.

The bread improver composition can be used in any form that can be used. Thus, the composition can be a liquid, or a finely divided powder or extrudate or shortening.

The dough can be formed into a desired shape by a usual method. Preferred shaped doughs can also be sheeted or laminated doughs and doughs suitable for producing baguettes or French breads or other shapes suitable for the particular market. The laminated dough is from 2 to 84, preferably from 4 to 32
With a fat layer. The shaped dough can also contain fillings such as chocolate or savory fillings. In this way, a baked baked bread product can be obtained.

Part of the invention is also a bread product obtained after baking the shaped dough product of the invention.

The dough of the present invention can be obtained by a conventional processing method for producing dough. The exact processing depends on the type of product desired. That is, for raw dough, R
Apart from the production of tb or frozen perbaked dough, another method is used. This processing is
Indeed, the process for the manufacture of the dough system of the present invention comprises the dough ingredients flour, water, emulsifier, bread improver composition, bread loaves and possibly salt required for different desired products in a conventional manner. And mix the premix thus obtained at 20-40 ° C at 0-6.
Let it rest for 0 minutes, then put the dough into the final product (ie
Molding, laminating or inspecting or freezing as required for dough, ready-to-bake or partially baked dough), and baking the product thus obtained. Thus, it can be summarized as a method of obtaining a final baked product, possibly after thawing, or a partially baked product that needs to be further baked.

[0021]

EXAMPLES Baguette dough was prepared from the ingredients listed in the table below using the conditions indicated. In this table, a preparation of a dough of the invention containing an encapsulated amphipathic flavor is disclosed, while a comparative dough is produced without flavor and with non-encapsulated flavor.

[0022]

[Table 1]

In the baked final product using the encapsulated bread flavor, the use of the encapsulated special ingredients of the present invention provides a long lasting aroma and flavor / flavor.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Raffael Stronatei Italia-26013 Crema Buis Les Maria 12 Bakemark Italia e Suareru (72) Inventor Simon Christopher Huscroft Dey-28215 Bremen Theo, Germany Dollar-Hoys-Array 8 F-term (reference) 4B032 DB01 DE06 DL06 DP30

Claims (10)

[Claims] 1. A dough system comprising at least flour, water, bread seed and bread improver components, further comprising an encapsulated amphipathic flavor. 2. A dough system comprising flour, 45 to 75, preferably 50 to 70, most preferably 55 to 65% by weight of water and 0.1 to 10% by weight of a bread variety, preferably yeast, based on flour. , 0-3% by weight salt,
The dough system according to claim 1, comprising 0.1 to 10% by weight of the bread improver composition. 3. The dough system according to claim 1, wherein the dough system is a raw dough, a partially baked dough or a fermented dough system. 4. The dough system according to claim 3, wherein the dough system is a frozen shaped dough system, in particular a frozen, partially fermented, partially baked dough system. 5. The dough system according to claim 1, wherein the dough system comprises 0.01 to 10% by weight, preferably 0.1 to 5% by weight, of the encapsulated amphipathic flavor. 6. The encapsulated flavor is 2 mm.
Dough system according to claims 1 to 5, having a size of less than 0.3 mm. 7. The dough system according to claim 1, wherein the encapsulated amphiphilic flavor comprises microcapsules having a hydrogel shell and an oil core. 8. An amphiphilic flavor comprising a bread flavor,
The dough system according to claims 1 to 7, wherein the dough system is selected from the group consisting of olive oil flavor, butter flavor, lard flavor, yeast flavor and sourdough flavor. 9. The dough system according to claim 1, wherein the dough system is a dough with 2 to 84, preferably 4 to 32, fat layers bonded together. 10. A baked bread product obtained after baking a molded dough system of a composition according to claims 1 to 9.