JP2003289790A - Breads and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide bread which contains tea ingredients and has good texture and good flavor, and to provide a method for producing the same. <P>SOLUTION: This method for producing the bread comprises adding a tea extract solution to a raw material for the bread to prepare the bread dough and then thermally treating the bread dough. The tea extract solution is preferably obtained by mixing a tea material with a liquor and an acid-fermented milk, ageing the mixture, and then extracting the aged tea material with an aqueous solvent. Herein, the tea material preferably comprises one or more of green teas, Chinese teas, black teas, and barley tea. The liquor preferably comprises one or more of Japanese Sake, wine, whisky, brandy, vodka, Shaoxing (a Chinese liqueur called shao xing jiu) and Shochu (a Japanese white distilled liquor). The acid-fermented milk is preferably yoghurt, sour milk drink, or lactobacillus beverage. Further, it is desirable to use unpolished wheat flour as the raw material for the bread. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to breads having a good texture and flavor and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, various techniques for improving the texture and flavor of bread have been proposed. For example, it is known that specific starch, dietary fiber, emulsifier, etc. are added to the raw material to improve the baked volume and texture.

Further, in recent years, from the viewpoint of health, a wheat flour using whole grain flour has come to be marketed.
Since whole wheat flour contains vitamins such as germs, minerals, and ingredients rich in dietary fiber, it has a high nutritional effect and can be expected to have an intestinal regulating action.

On the other hand, teas such as green teas, Chinese teas, black teas and barley teas contain catechins, rich vitamins and the like,
It is known to be effective in maintaining and recovering health, including prevention of adult diseases.

Focusing on the health maintenance and recovery effects of such teas, for example, in Japanese Unexamined Patent Publication No. 2001-161271, fresh tea leaves are washed and dehydrated, and then heat-treated with a specific atmospheric pressure high temperature humidified hot air and dried. It is described that the fine powder of green tea obtained in this way is added to food such as bread.

[0006]

However, the conventional techniques for improving the texture and flavor of bread have some effects, but they have not been sufficiently satisfactory.

[0007] Breads containing whole wheat flour have a higher nutritional effect, but tend to be inferior in texture and flavor to breads made from normal wheat flour.

Further, as disclosed in Japanese Patent Laid-Open No. 2001-161271, it has been proposed to add teas to bread, but since the powder of teas is added as it is, the texture of the tea is not rough. There is a possibility that it may occur or the appearance may deteriorate.

Therefore, an object of the present invention is to provide breads containing a tea component and having a good texture and flavor, and a method for producing the same.

[0010]

In order to achieve the above object, the breads according to the present invention are characterized by being produced by using a dough containing a tea extract.

The method for producing bread according to the present invention is
Prepare the dough by adding the tea extract to the bread ingredients,
This bread dough is heat-treated.

According to the present invention, by using the bread dough to which the tea extract is added, it is possible to increase the volume of the bread and obtain a bread with a good texture and flavor.

When the heat treatment is performed by baking, the bread crust becomes crispy and fragrant.

In the present invention, it is preferable that the tea extract is extracted with an aqueous solvent from an aged tea material obtained by mixing alcohol and fermented milk with tea material and aging. By using such a tea extract, the texture and flavor enhancing effects can be enhanced.

In that case, it is preferable that the tea material is one or more selected from green tea, Chinese tea, black tea, and barley tea. Further, it is preferable that the liquor is one or more selected from sake, wine, whiskey, brandy, vodka, Shaoxing liquor, and shochu.
Furthermore, it is preferable that the acid-fermented milk is yogurt, a sour milk drink, or a lactic acid bacterium drink. By these, a tea extract having a higher texture and flavor enhancing effect can be obtained.

Furthermore, it is preferable to use whole wheat flour as a raw material for bread, thereby enhancing the nutritional effect.
In addition to the ability to control the intestine, the addition of the tea extract can maintain a good texture and flavor.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in more detail below.

The breads to which the present invention is applied are wheat flour,
Rye flour, dough containing cereal flour as a main raw material, if necessary, is fermented, molded, baked, obtained by heating by means such as steaming, for example, bread,
In addition to bread such as coppe bread, roll bread, French bread,
It includes confectionery bread such as bean jam, jam bread, cream bread, fried bread such as curry bread and donut, and steamed bread such as Chinese bun.

As the raw materials for breads, wheat flour, rye flour, rice flour, and other cereal flours, salt, and water are used as basic raw materials, but if necessary, auxiliary materials such as sugar, glucose, and isomerized sugar are used. Sugars, butter, margarine, lard, fats and oils such as shortening, whole milk, whole milk powder, sweetened condensed milk, unsweetened condensed milk,
Dairy ingredients such as whey may be added.

In order to obtain a health-oriented bread product, in the present invention, whole grain flour containing germ etc. as the grain flour,
It is particularly preferable to use whole wheat flour.

Further, as a swelling means, a fermentation raw material such as yeast or yeast food, a swelling agent or the like may be added.
The bread targeted by the present invention may be not only bread fermented with yeast, but also bread expanded with an expanding agent.

The present invention is characterized in that a tea extract is added when water is added to the above-mentioned bread raw material to prepare a dough. As this tea extract liquid, a liquid extracted by adding an aqueous solvent to tea material is used.

In this case, in the present invention, it is preferable to use an extract obtained by extracting an aged tea material obtained by mixing sake and acid fermented milk with the tea material and aging the mixture, with an aqueous solvent. Hereinafter, the tea extract will be described in more detail.

The tea material is not particularly limited, but includes, for example, green teas such as matcha, gyokuro, sencha, kiln-roasted tea, bancha, hojicha, oolong tea, iron Kannon tea, puuaru tea, huashan tea, longines tea, and paochun tea. Chinese teas such as, black teas such as Darjeeling tea, Assam tea, and barley tea, herb tea, jasmine tea and the like. Further, two or more kinds of these tea materials can be mixed and used. In that case, among the tea materials for beverages mentioned above, gyokuro, sencha, bancha, oolong tea, iron kannon tea, darjeeling tea, assam tea, Barley tea and the like are particularly preferable.

Examples of alcoholic beverages include sake, wine, whiskey, brandy, vodka, Shaoxing liquor, and shochu.

Further, in the present invention, the acid-fermented milk means fermented milk which is a semi-gelled or liquid dairy product fermented with lactic acid bacteria, and is produced by lactic acid fermentation alone.
Examples include yogurt, sour milk drink, lactic acid bacteria drink and the like. Among these, lactic acid bacteria beverages include lactic acid beverages for dairy products (non-fat milk solids content of 3.0 to 8.0% according to the component specifications in the Ordinance of the Ministry of Health and Welfare) and non-dairy lactic acid beverages (non-fat according to the component specifications in the Ordinance of the Health and Welfare Milk solid content is 3.0% or less), and the lactic acid beverages for dairy products further include live lactic acid bacterium beverages and sterilized lactic acid bacterium beverages. Examples of live lactic acid bacterium beverages include "Yakult" (trade name,
Yakult Honsha Co., Ltd., etc. are known, and as a sterilized lactic acid bacterium beverage, for example, “Calpis” (trade name,
Calpis Food Industry Co., Ltd.) and the like are known.

The aqueous solvent used in the present invention is not particularly limited as long as it is a solvent capable of extracting a water-soluble component from an aged tea material, and examples thereof include water, hot water, hydrous alcohol, alcohol and the like, and hot water is particularly preferable. .

A preferred method for producing the tea extract used in the present invention will be described. First, one or more selected from the above tea materials can be sealed in a container, preferably made of plastic or stainless steel. Put in a container. This is to prevent the alcohol in the alcoholic beverage from volatilizing and impairing the aging effect of the alcohol.

Next, 1 or 2 or more kinds selected from the above as alcoholic beverages and 1 or 2 or more kinds selected from the above as acid fermented milk are added to the weight of the tea material 1. By ratio, liquor is 0.3 to 2, preferably 0.5 to 1,
Acid fermented milk 0.05-0.5, preferably 0.05-0.
It is added at a ratio of 2 and mixed to swell the tea material. In this case, liquor and acid-fermented milk mean the weight as a water-containing material. In addition, it is preferable that the tea material is not soaked in the liquid material of the alcoholic beverage and the acid-fermented milk in the container, but is in a state of moistening the tea material.

After swelling, the hermetically sealed container is capped and placed in, for example, a constant temperature oven and aged at a constant temperature of 0 to 100 ° C., preferably 30 to 70 ° C., preferably for 4 hours to 7 days. However, if the aging temperature is around 5 ° C, the aging time is 30
It may take ~ 40 days. However, the aging time is 4
If it exceeds 0 days, an odor will be aged, and if it is shorter than 4 hours, the flavor of the finished aged tea material will be different and uncoordinated, which is not preferable.

After completion of the aging in this way, the aged tea material of the present invention in a wet state can be obtained by taking out from the sealed container. The aged tea material can be aseptically packaged as it is to be commercialized, or can be refrigerated or frozen, and can be dried and stored like normal tea leaves.

In a preferred embodiment of the present invention, the aqueous solvent, preferably hot water, is added to the aged tea material obtained as described above to extract the water-soluble components contained in the aged tea material. The extract thus obtained is concentrated or diluted if necessary, and sterilized and filled in containers such as PET bottles, cans, bottles,
Used for bread making. The concentration of this extract is not particularly limited, but it is usually preferable that it is Brix 0.15 to 2.4.

The tea beverage extracted by adding hot water to aged tea material is commercially available, for example, as "fermented tea" (trade name, manufactured by Nagasaki Beverage Co., Ltd.). Beverages can also be used.

In the present invention, water containing the tea extract prepared by the above-mentioned method is added to the above-mentioned bread ingredients,
A dough is prepared by kneading according to a conventional method. in this case,
It is preferable to add the tea extract prepared in a brix of 0.15 to 2.4 to the dough in an amount of 5 to 40% by mass.

In the case of bread dough containing yeast, the dough prepared as described above is fermented by the direct kneading method or the intermediate seed method, and the steps of dividing, rounding, shaving, shaping, molding, roasting, baking, etc. To produce bread. These bread-making steps may be performed according to a conventional method and are not particularly limited in the present invention.

In the case of bread dough which does not contain yeast using a leavening agent, bread can be produced by forming it into an appropriate shape and performing heat treatment such as baking, frying and steaming.

In the breads of the present invention thus obtained, the bread crust is crispy and fragrant in the case of baked bread, and the odor of the whole grain is masked in the case of bread using whole grain flour such as wheat. It has excellent characteristics such as improved flavor and less aging of bread.

Further, it has been known that the extract obtained by adding hot water to the aged tea material has a lipid metabolism improving effect, a blood pressure increase suppressing effect, and a renal function improving effect (Japanese Patent Application No.
No. 1-345379, Japanese Patent Application No. 2001-345380,
Japanese Patent Application No. 2001-345381), it is considered that the bread of the present invention to which this extract is added also brings about a similar physiological activity effect.

[0039]

EXAMPLES Example 100 g of green tea, 100 g of oolong tea,
A mixture of 100 g of barley tea, 100 g of black tea, 150 g of whiskey, 50 g of white wine, 50 g of Ginjo liquor, and 120 g of Calpis (trade name, manufactured by Calpis Food Industry Co., Ltd.) was placed in a stainless steel hermetically sealed container, and the mixture was heated at a temperature of 80 ° C. for 72 hours. After aging for a period of time, remove the green tea from the sealed container and add 85 to this green tea.
50 L of boiling water at 0 ° C was added to extract the water-soluble component to obtain a water extract. Hereinafter, this water extract is referred to as "fermented tea".

Using the fermented tea described above, bread was manufactured by a conventional method under the raw materials and process conditions shown in Table 1. For comparison, bread was produced in the same manner as above, except that all the fermented tea was replaced with pure water. In the following description, the bread using the fermented tea is referred to as “Example product”, and the bread produced without pure water using the fermented tea is referred to as “Comparative product”.

[0041]

[Table 1]

Table 2 shows the results of general analysis, farinograph, extensograph and viscograph of bread dough using the fermented tea. Similarly, Table 3 shows the results of general analysis, farinograph, extensograph, and viscograph of bread dough using pure water without using the fermented tea.

[0043]

[Table 2]

[0044]

[Table 3]

From the results shown in Tables 2 and 3, the dough using fermented tea was farinograph (Farinograp) compared to the dough using pure water without fermented tea.
The strength is high in h) and the Extensograph (Exten
It can be seen that the sograph) has high tensile strength and low elongation, and has more suitable properties as a bread dough.

The breads of Examples and Comparative Examples thus obtained were tasted by 10 experienced panelists,
The texture and flavor were evaluated. Evaluation is 5 ... Very good, 4
… Good, 3… Normal, 2… Poor, 1… Very bad,
It was expressed by the average score of 10 persons. The results are shown in Table 4.

[0047]

[Table 4]

From the results shown in Table 4, the example products produced using the bread dough to which the fermented tea was added were more excellent in texture and flavor than the comparative example products produced using the bread dough to which only pure tea was added. Was also evaluated as excellent.

As a general opinion of each panelist,
Compared to the comparative example product, the example product has a feeling of volume of bread, the bread crust is crispy and fragrant, the whole wheat flour has less odor, has a complex and mildly balanced taste, and also bread aging. It was pointed out that it would be a little late.

[0050]

As described above, according to the present invention,
By using the dough to which the tea extract has been added, the volume of the bread is increased, and bread with a good texture and flavor can be obtained.

Claims (12)

[Claims] 1. Breads produced by using bread dough containing a tea extract. 2. The breads according to claim 1, wherein the tea extract is extracted with an aqueous solvent from an aged tea material obtained by mixing sake and acid fermented milk with tea material and aging. 3. The tea material is one or more selected from green teas, Chinese teas, black teas and barley teas.
Breads listed. 4. The bread according to claim 2, wherein the liquor is one or more selected from sake, wine, whiskey, brandy, vodka, Shaoxing liquor and shochu. 5. The bread according to claim 2, wherein the acid-fermented milk is yogurt, a sour milk drink, or a lactic acid bacterium drink. 6. The bread according to any one of claims 1 to 5, which is obtained by using whole wheat flour as a raw material. 7. A method for producing bread, which comprises adding a tea extract to a raw material for bread to prepare bread dough, and subjecting the dough to heat treatment. 8. The bread according to claim 7, wherein the tea extract is extracted with an aqueous solvent from an aged tea material obtained by mixing sake and acid fermented milk with tea material and aging. Production method. 9. The tea material is one or more selected from green tea, Chinese tea, black tea, and barley tea.
The method for producing breads described. 10. The method for producing breads according to claim 8, wherein the liquor is one or more selected from sake, wine, whiskey, brandy, vodka, Shaoxing liquor, and shochu. 11. The acid-fermented milk is yogurt, a sour milk drink, or a lactic acid bacterium drink, according to claim 8.
The method for producing breads according to item 1. 12. The method for producing breads according to claim 7, wherein the raw material contains whole wheat flour.