JP2005013070A - Method for producing collagen-containing bread dough and method for producing collagen-containing bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing collagen-containing bread, by which the collagen-containing bread having a good quality can be produced. <P>SOLUTION: Gelled collagen is compounded to prepare the bread dough. The bread dough is baked to produce the collagen-containing bread. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing bread containing collagen.
[0002]
[Prior art and problems to be solved by the invention]
In recent years, the use of collagen in foods has attracted attention, and methods for adding collagen when producing various foods have been proposed.
For example, in the following Patent Document 1, fermented dough obtained by adding oil and fat, yeast, liquid egg and water to a powder obtained by adding 0.5 to 7 parts by weight of collagen powder to 100 parts by weight of wheat flour. A method of baking and baking bread is described.
However, although powdered collagen has good storage stability, water absorption by the powder tends to proceed rapidly, and there is a drawback that it is difficult to mix uniformly in bread dough. For this reason, there is a problem in that deterioration of quality is likely to occur due to the addition of collagen, such as a bad influence on the fermented state of the bread dough itself and a crispness in the baked bread.
[0010] The following Patent Document 1 [0010] also describes a method of adding a mixture obtained by adding water to collagen powder and stirring to make it liquid. In addition, it took a long stirring time, and it was difficult to homogenize because the collagen powder was easily aggregated.
[0003]
[Patent Document 1]
Japanese Patent Laid-Open No. 2000-184860
This invention is made | formed in view of the said situation, and it aims at providing the manufacturing method of bread dough and the manufacturing method of bread which enabled it to manufacture collagen-containing bread with favorable quality.
[0005]
[Means for Solving the Problems]
In order to solve the above-described problems, the method for producing a collagen-containing bread dough of the present invention includes a step of preparing bread dough by blending gelled collagen.
As the gelled collagen, it is preferable to use one obtained through a step of immersing the raw material in a treatment solution containing salts and alkalis.
Moreover, this invention provides the manufacturing method of collagen containing bread which has the process of baking the collagen containing bread dough obtained by the method of this invention.
[0006]
The gelled collagen in the present specification refers to a collagen that has collagen as a main component and is solidified in a jelly form within a temperature range of a freezing temperature to 30 ° C. Specifically, an extract of collagen can be used. In the present invention, the gelled collagen may be used in a gel state, or may be used in a liquid state (sol form) by heating it to a temperature exceeding 30 ° C.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, an embodiment of the present invention will be described.
First, raw materials are prepared. As the gelled collagen, an extract obtained through the following steps can be suitably used by using, as a raw material, a portion containing abundant collagen of animal-derived food materials such as cows, pigs and chickens. For example, pig skin can be suitably used as the raw material.
First, the pretreated raw material is immersed in a treatment liquid containing salts and alkalis. The treatment liquid is prepared by dissolving salts and alkalis in water. When using pork skin as a raw material, as a pretreatment, the pork skin is exposed to water and then roughly cut.
[0008]
As the salts, NaCl, KCl, CaCl, MgCl and the like are suitable. Any one of these salts may be used, or two or more thereof may be used. Preferably NaCl is used. The amount of the salt used is preferably about 0.2 to 4 parts by mass with respect to 100 parts by mass of the raw material, and the concentration of the salt in the treatment liquid is preferably about 1.5 to 7 mol%.
As the alkali, NaHCO ₃ , Na ₂ CO ₃ , KHCO ₃ , K ₂ CO ₃ , NH ₄ HCO _{3 and the} like are suitable. Any one of these alkalis may be used, or two or more thereof may be used. Preferably NaHCO ₃ is used. The amount of alkali used is preferably about 0.1 to 2.7 parts by mass with respect to 100 parts by mass of the raw material, and the concentration of alkalis in the treatment liquid is preferably about 0.3 to 3 mol%.
Moreover, you may add suitably additives, such as vitamin C and vitamin E, to a process liquid as another component.
The time for immersing the raw material in the treatment liquid is preferably about 20 to 40 minutes, more preferably around 30 minutes. It is preferable to stir immediately after immersing the raw material and leave it after that. The stirring time is preferably about 3 to 10 minutes, more preferably around 5 minutes. The standing time is preferably 6 hours or more, more preferably about 12 to 24 hours. The liquid temperature of the treatment liquid is preferably maintained at a low temperature at which microorganisms hardly propagate, and is, for example, about 0 to 10 ° C., preferably around 5 ° C.
[0009]
Next, water is added to the treatment liquid in which the raw material is immersed and boiled. The boiling temperature is preferably high enough not to boil, for example, about 80 to 100 ° C. The boil time is suitably about 1 to 6 hours.
After extracting the collagen in this way, impurities are separated by filtration, and cooled to room temperature, whereby a jelly-like gelled collagen is obtained. The solid content concentration in the gelled collagen thus obtained is preferably about 1 to 15% by mass, more preferably about 4 to 6% by mass.
[0010]
Bread raw materials other than gelled collagen are not particularly limited, and may be prepared according to the type of bread to be manufactured.
For example, flour, water (hot water), and yeast are essential. Besides these, fats and oils such as butter and margarine, milk components such as skim milk powder and milk, seasonings such as sugar and salt, additives such as yeast food Can be used. As flour, strong flour is suitable.
[0011]
Next, bread dough is prepared by kneading gelled collagen and other bread ingredients. As for the compounding quantity of gelatinized collagen, 5-40 mass parts is preferable with respect to 100 mass parts of wheat flour, More preferably, it is about 10-40 mass parts. If the blending amount of the gelled collagen is smaller than the above range, the effect of adding collagen cannot be sufficiently obtained, and if it exceeds the above range, the flavor of bread may be deteriorated.
Bread dough can be prepared by mixing (mixing) all ingredients together, but when adding yeast food, it is preferably added during the mixing step.
Moreover, when using skim milk powder, it is preferable to make it mix with flour beforehand. It is preferable to use the gelled collagen after it has been preliminarily heated to a temperature of 30 to 50 ° C., preferably 40 to 50 ° C. You may use hot water lower than 50 degreeC as water. It is preferable that a liquid material, for example, heated gelatinized collagen and hot water, are mixed in advance and then subjected to the mixing step.
[0012]
The bread dough obtained by kneading is subjected to primary fermentation, division and molding in order by a conventional method, followed by secondary fermentation.
Then, the dough after the secondary fermentation is baked in an oven or the like to obtain a collagen-containing bread. In the baking process, the oil may be fried instead of baking in an oven or the like.
The bread dough in the present invention includes those in a state after kneading and before final baking, for example, a molded dough in a state of being molded and subjected to secondary fermentation, a frozen formed dough in a state in which the formed dough is frozen, and the molded dough A semi-baked semi-finished product and a frozen semi-finished product obtained by freezing the semi-finished product are included. Semi-baking here refers to the process of heating (baking, etc.) the molded dough so that it does not become a completely baked bread product. Bread products are obtained by final baking.
[0013]
According to the method of this embodiment, a collagen-containing bread with good quality can be obtained. There is no adverse effect on the fermentation of bread dough due to the addition of collagen, and there is no deterioration in taste and flavor.
Moreover, since the manufacturing method of this embodiment uses gelatinized collagen, it is easy to mix with a powder and a liquid, and there is no possibility that collagen may become lumps in cloth | dough like the case where powdered collagen is used. Therefore, bread dough excellent in homogeneity can be obtained, and the time required for mixing can be shortened.
Although the gelled collagen is inferior in storage stability as compared with the powdered one, it can be supplied at a low cost because it does not require a step of processing into a powder. In particular, gelled collagen prepared using a treatment solution containing the above salts and alkalis can extract a high concentration of collagen in a shorter time than when the treatment solution is not used. Therefore, gelled collagen can be provided at a lower cost.
[0014]
The bread produced by the method of this embodiment has a particularly moist texture and a good baked color. Moreover, it is hard to produce the crust when it preserve | saves at normal temperature. Furthermore, in a state where it is thawed after being stored frozen, the crustiness is effectively suppressed, which is suitable for frozen storage.
Collagen is a component that plays an important role in beauty and health, and bread containing such collagen can be expected as a highly functional food. In particular, gelled collagen obtained from pork skin is more effective because the amino acid sequence of collagen is close to that of humans.
Furthermore, by blending gelled collagen, it is possible to produce a bread having excellent quality without blending egg components, and thus it is useful as a food for egg allergy prevention.
Moreover, even if it reduces the compounding quantity of fats and oils by mix | blending gelatinized collagen, bread of favorable quality can be manufactured, Therefore Bread useful as a low-calorie foodstuff can be manufactured.
[0015]
【Example】
Hereinafter, specific examples will be shown to clarify the effects of the present invention.
(Example 1)
A collagen-containing bread was produced with the following composition.
Powerful powder 5000g
Gelatin collagen 1665g
1665g of hot water (40 ° C)
115g raw yeast
250g sugar
Unsalted butter 330g
Non-fat dry milk 100g
100g of salt
Yeast food Appropriate amount As gelled collagen, gelled collagen with a solid content of about 4.8%, treated with the above-mentioned treatment solution containing salts and alkalis, is heated to 45 ° C to be liquid. Used as.
[0016]
-Preparation In advance, skim milk powder was added to strong powder, and raw yeast was further added and premixed.
Separately, gelled collagen and hot water were put in a mixer and stirred, and then mixed with sugar, salt, and unsalted butter, such as premixed strong flour, to prepare bread dough. The mixer was rotated at low speed for 4 minutes and then at high speed for 10 minutes. Yeast food was added during high-speed rotation. The center temperature of the dough at the end of mixing was 29.5 ° C.
・ Floor time-Prepared dough after 10 minutes of mixing.
-Primary fermentation (pulfer)-40 minutes at room temperature (20 ° C) and a relative humidity of 19% were subjected to primary fermentation over 40 minutes.
[0017]
・ Division, rounding, degassing (Molder)
The dough after the primary fermentation was divided for bread and hamburger.
-Molding, secondary fermentation (proteus)-35 minutes Molded into a shape corresponding to each product form, and subjected to secondary fermentation over 35 minutes at a temperature of 29 ° C and a relative humidity of 38%.
-Bench time-10 minutes Bread dough after secondary fermentation was allowed to stand at room temperature for 10 minutes.
-The baked bread was baked in a gas oven. The firing conditions were 180 ° C. and 45 minutes.
Hamburger bread was baked in an electric oven. The firing conditions were 210 ° C. for the top fire and 160 ° C. for the bottom fire for 10 minutes.
[0018]
The obtained collagen-containing bread was good in shape, texture, baked color, taste, flavor and texture, and particularly excellent in moist feeling.
Further, the obtained collagen-containing bread was put in a sealed bag and stored frozen at −15 ° C. for 30 days, and then naturally thawed at room temperature and taken out from the container. The taste, flavor, and texture were almost the same as before storage, and the crispness that was likely to occur due to frozen storage was prevented, and the texture was moist.
[0019]
【The invention's effect】
As described above, according to the present invention, a collagen-containing bread having good quality can be produced.

Claims (3)

A method for producing a dough containing collagen, comprising a step of preparing bread dough by blending gelled collagen. The method for producing a collagen-containing bread dough according to claim 1, wherein the gelled collagen is obtained through a step of immersing the raw material in a treatment liquid containing salts and alkalis. A method for producing collagen-containing bread, comprising a step of baking the dough obtained by the method according to claim 1.