JP2002233299A - Bread prepared with light baked color and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bread having improved flavor and prepared with light baked color. SOLUTION: This bread is obtained by including at least one ingredient selected from sucralose, acesulfam potassium, thaumatin and alitame and baking at 140-210 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread whose baking color is lightly prepared and a method for producing the bread. In particular, the present invention relates to a bread whose flavor is improved and the obtained bread is lightly baked, a method for producing the bread, and an application thereof.

[0002]

2. Description of the Related Art Conventionally, various methods for producing bread have been studied. In recent years, sweeteners have been imparted to products that have not been imparted much sweetness, such as bread and roll bread, in order to improve flavor. ing. However, when sugars such as sugar, honey, and starch syrup are kneaded into bread dough, the finished product tends to be too brown.
Therefore, as a method of improving the flavor by imparting sweetness and preparing a lightly baked bread, for example, the following methods are being studied.

[0003] When bread dough obtained by kneading a predetermined amount of bread ingredients is molded, fermented, and baked to form bread, the amount of sugar mixed into the bread dough is limited to an amount necessary for yeast fermentation and a predetermined sweetness is obtained. Stevioside, for
A method for producing bread (Japanese Patent Publication No. Hei 6-22427) has been proposed in which a strongly sweet component such as a natural substance (aspartame), which is composed of glycyrrhizin, amino acids and peptides and has a sweeter taste than sugar, is blended into bread dough. However, among these listed sweeteners having a high degree of sweetness, aspartame is weak to heat, so that the sweetness is reduced by heating, and stevioside, glycyrrhizin, etc. also have a unique bitterness, and the finished bread There was still room for improvement in flavor.

[0004] In addition to the above-mentioned methods for producing bread to which a sweetener having a high degree of sweetness is added, the following methods have been proposed. To reduce the health concerns due to taking too much sugar, and as a method of producing bread with excellent texture, flavor, and volume, in the method of producing bread that kneads and ferments dough,
Substituting 50% or less of the sweetness of saccharides added to bread dough with one or more non-saccharide sweeteners selected from stevia sweetener, glycyrrhizin sweetener, and aspartame sweetener (JP-A-1-320952) Publication), in the blending of raw materials for breads, the sugar is adjusted to 4 to 8% based on the flour, and a high sweetener is added to prepare a dough. Then, the baking temperature of the most popular bread, ie, 220% ~ 2
There is a method for producing bread characterized by baking at 30 ° C. Since various kinds of bread can be baked at the same temperature of 220 to 230 ° C, various kinds of bread are continuously cooked in the same kiln according to the kind of bread. It is said that the firing efficiency can be improved (Japanese Patent Publication No. 4-12930).

[0005] However, aspartame has a reduced sweetness due to heating, and stevia and glycyrrhizin have a flavor,
In addition to the above-mentioned problems, from the viewpoint of preparing a lightly baked bread intended in the present invention, 220 to 2
At 30 ° C., there is a problem that the firing temperature is too high and the baking color becomes too dark. Further, there is a demand that a loaf of bread can be manufactured so that the roast color of the toasted bread can be reduced even when the loaf of bread is sliced and toasted.

[0006]

SUMMARY OF THE INVENTION The present invention has been developed in view of the above circumstances, and an object of the present invention is to provide a bread which is improved in flavor and light in color.

[0007]

Means for Solving the Problems In view of the above-mentioned problems of the prior art, the present inventors have made intensive studies with particular emphasis on sweet components, and selected from sucralose, acesulfame potassium, thaumatin and alitame. It has been found that by containing at least one kind and baking at 140 to 210 ° C., bread having a good flavor and light baking color can be produced. Among them, those containing a high-intensity sweetener in an amount of 50% or more in terms of sweetness among the sweet components,
In particular, it turned out that the desired bread can be prepared because the baking color is whitish.

[0008] Further, especially in the case of bread, not only can the finished product be prepared with a lighter baked color, but even if the bread is sliced and toasted, the baked color of the toasted bread does not become too strong, and the baked color is reduced. It turned out to be.

The present invention has been developed on the basis of such findings and includes the following aspects: A lightly baked bread containing at least one selected from sucralose, acesulfame potassium, thaumatin and alitame, and baking at 140 to 210 ° C. Item 2. Item 1. A baked lightly prepared bread according to item 1, wherein the bread contains at least one selected from sucralose, acesulfame potassium, thaumatin and alitame in a sweetness component of at least 50% in terms of sweetness. Item 3. Item 6. The bread whose baking color is lightly prepared according to item 1 or 2, wherein the bread is bread. Item 4. A method for producing bread whose light brown color is prepared, comprising at least one selected from sucralose, acesulfame potassium, thaumatin and alitame, and baking at 140 to 210 ° C. Item 5. A method for preparing a thin baking color of bread comprising at least one selected from sucralose, acesulfame potassium, thaumatin and alitame, and baking at 140 to 210 ° C.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The bread of the present invention comprises sucralose,
It contains at least one selected from acesulfame potassium, thaumatin and alitame, and is calcined at 140 to 21
The bread is characterized by being prepared at 0 ° C. to have a lightly baked color.

The bread of the present invention specifically includes bread, special bread, cooking bread, sweet bread, steamed bread, fried bread, hot cake, and the like. For example, examples of white bread include white bread, black bread, French bread, variety red, and rolls (table rolls, buns, coppé breads, butter rolls, etc.). Special breads include grissini, muffins, rusks, etc., cooking breads include hot dogs, hamburgers, pizza pies, etc., and confectionery breads include jam breads, anpans, cream breads, raisin breads, melon breads, sweet rolls, and rich goods (croissants, brioche) , Danish pastries) and the like. Examples of the steamed bread include meat bun and bun.

[0012] In particular, when bread is manufactured, not only can the finished product be prepared with a lighter roasting color, but even if the bread is sliced and toasted, the roasting color of the toasted bread does not become too strong. It can prepare a light-colored toast bread.

[0013] The bread of the present invention is characterized by containing at least one selected from sucralose, acesulfame potassium, thaumatin and alitame (hereinafter collectively referred to as "high sweetness sweetener"), and more preferably,
Contains sucralose. By including the high-intensity sweetener, the flavor of the finished bread is improved, and the baking color can be adjusted to be thin. In addition, sucralose, which has excellent thermal stability even when a heating step is performed, is most preferably used. These high-intensity sweeteners may be used alone or in combination of two or more.

High-sweetness sweeteners such as aspartame and neotame, which tend to be decomposed by heating to reduce sweetness, can be used depending on the heating method, but other high-sweetness sweeteners having excellent heat stability can also be used. More preferably, it is used in combination with a material.

Further, in the present invention, the baking temperature and time of the bread are appropriately adjusted depending on the kind of bread in a temperature range of 140 to 250 ° C. so that the center can be heated at 100 ° C. or more for 5 minutes or more. it can. Among them, the baking temperature of the bread is 140 to 210 ° C, more preferably 180 to 210 ° C.
It is preferable to carry out at a temperature of ° C. By setting to this temperature range, the temperature at the center of the bread is maintained at 100 ° C. or higher,
In addition, it is possible to prepare a good light roasted bread.

The bread according to the present invention preferably contains the above-mentioned high-sweetness sweetener in an amount of 50% or more in terms of sweetness among the sweetness components, and most preferably the sweetness component other than the high-sweetness sweetener. Is not included. Due to the presence of the sugars having these sweet components, when producing bread, there is also a problem that the baking color of the bread is too strong, and the extensibility of the dough is poor, and the dough is sticky, By using the high-intensity sweetener instead of these as a sweet component, the baking color of bread can be reduced and the problem in the production process can be solved.

Examples of the sugars having a sweet component include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, Gentio-oligosaccharides, nigerooligosaccharides, theanderoligosaccharides, soybean oligosaccharides, etc.), trehalose, sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar) and the like.

The amount of the high-intensity sweetener to be added to the bread can be appropriately adjusted depending on the sweetness ratio of the high-intensity sweetener to be used and the type of bread to be added.
For example, when sucralose is used for bread, it is usually 0.001 to 0.18% by weight, preferably 0.0015% by weight.
It can be blended in the range of 0.02% by weight.

The bread according to the present invention contains at least one selected from sucralose, acesulfame potassium, thaumatin and alitame in addition to flours (soft flour, strong flour, medium flour, etc.) and water as essential ingredients. ,
If necessary, the saccharides, yeast, salt, oils and fats (shortening, lard, margarine, butter, liquid oil, etc.), dairy products, seasonings (glutamic acids, nucleic acids, etc.), as long as the effects of the present invention are not impaired. It is produced by adding and expanding and kneading a swelling agent, a fragrance, a coloring matter, an antioxidant, a preservative, and the like, baking, and, if necessary, heating steps such as frying, steaming, and roasting.

The step of producing bread according to the present invention comprises at least one selected from sucralose, acesulfame potassium, thaumatin and alitame, and is baked for 140 days.
There is no particular limitation as long as it is a commonly used method, except that it is carried out at -210 ° C. There is no particular limitation on the step of kneading the high-intensity sweetener into the bread dough, and it can be mixed with raw materials such as flours in powder form or dissolved in water in advance and used before the heating step. You may add in any process.

As the method usually used, for example, a conventionally used method such as a straight method, a sponge method and a liquid method can be used. The normal process does not need to be changed,
Even better results can be obtained by changing the process, if necessary, such as extending the fermentation time. In addition, known improvers,
For example, monoglycerides, organic acid monoglycerides, glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, phospholipids, ascorbic acids and derivatives thereof, organic acids, amino acids, salts and the like can also be used.

According to the present invention, the flavor of bread is improved satisfactorily, and the color of the finished product can be adjusted to be lighter. In addition, when bread was prepared, not only could the baking color of the bread be made lighter, but when sliced and toasted, the baking color of the toasted bread did not become too strong, and the baking color could be prepared thinner .

[0023]

EXAMPLES The contents of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these examples. Unless otherwise specified, "Department"
Indicates "parts by weight", and "*" in the text indicates Saneigen FFI Co., Ltd.

Experimental Example 1: Evaluation of roasting color and flavor of bread slice Among the formulations shown in Table 1 below, salt, skim milk powder, whole egg,
If necessary, sucralose, aspartame and sugar dissolved in water, flour, yeast food and dry yeast powder mixture was added, with a universal mixing stirrer,
Using a hook, mix at 63 rpm for 2 minutes and at 126 rpm for 2 minutes, add shortening, and further mix at 63 rpm
and 2 minutes at 126 rpm (kneading temperature 27 ° C.). The resulting dough is temporarily fermented at 28 ° C. for 60 minutes, divided into 400 g, bench time 20 minutes, then degassed and molded, and then heated at 38 ° C. and 85% with a stove.
After fermentation at RH for 90 minutes for Example 1 and 50 minutes for Example 2, Comparative Examples 1 and 2, the mixture was baked at 200 ° C. for 23 minutes to prepare bread.

[0025]

[Table 1]

The breads of Examples 1 and 2 had a lighter and more elegant baking color as compared with Comparative Example 1, and the bread of Example 1 had a thinner and better baking color. The sliced bread was sliced and toasted in an oven toaster at 810 watts for 3 minutes. However, Examples 1 and 2 did not have a deep brown color as compared with the comparative example, and were pale and elegant. In addition, when I ate, Examples 1 and 2 were imparted with good-quality sweetness such as sugar as the flavor, had good sweetness, and did not have a feeling of withdrawal or bitterness peculiar to a high-sweetness sweetener. On the other hand, the bread of Comparative Example 2 hardly felt sweetness.

Claims (5)

[Claims] 1. Sucralose, acesulfame potassium,
A baked lightly prepared bread containing at least one selected from thaumatin and alitame, and baking at 140 to 210 ° C. 2. Sucralose, acesulfame potassium,
2. The lightly baked bread according to claim 1, wherein the bread contains at least one selected from thaumatin and alitame in a sweetness conversion of 50% or more of the sweetness components. 3. The bread according to claim 1, wherein the bread is white bread. 4. Sucralose, acesulfame potassium,
A method for producing bread having a lightly baked color, comprising at least one selected from thaumatin and alitame, and baking at 140 to 210 ° C. 5. Sucralose, acesulfame potassium,
A method for preparing a thin baking color of bread, comprising at least one selected from thaumatin and alitame, and baking at 140 to 210 ° C.