JP2005341856A - Bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide breads containing liquid oil and improving a melting in mouth feeling. <P>SOLUTION: The breads contain (A) 20.5-87 pts. wt. oils and fats, (B) 0,001-2 pts. wt. moisturizer, (C) 0.1-7 pts. wt. emulsifying agent and (D) 5-30 pts. wt. sugars based on 100 pts. wt. wheat flour. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to bread having a new texture containing liquid oil.

In recent years, consumer orientation has diversified, and there is a tendency to demand new types of foods that are not captured by existing concepts, or foods that have an unprecedented texture. It has been demanded.
Bread is one of the indispensable foods in Japan and has many kinds. Among them, the breads are mainly elastic and the texture is conventionally preferred as bread. However, recent diversification-oriented demands for a texture that is opposite to elasticity, that is, a soft and meltable mouthfeel.

  Until now, various anti-aging techniques using only an emulsifier have been proposed. However, if an anti-aging effect is to be expressed only with an emulsifier, it is necessary to increase the amount of the anti-aging, and as a result, a certain degree of anti-aging effect is obtained. Although it was obtained, an excessively added emulsifier itself adversely affected the flavor and texture, and a comprehensively satisfactory product was not obtained.

In addition, as a conventional technique using a thickener composed of polysaccharides or the like, a technique in which a thickener is dispersed in wheat flour or the like in a powder state (Patent Documents 1, 2, and 3), a natural gum agent and glycerin A technique using a composition in which a fatty acid ester is blended at a certain ratio (Patent Document 4), a technique using a composition obtained by adding a part of edible oils and fats to a composition consisting of gum, starch and protein (Patent Document 5) However, in these technologies, the thickener itself absorbs water and aggregates during bread dough preparation, and the anti-aging effect is not effectively exhibited due to the reduced dispersion efficiency. In some cases, it is difficult to obtain a good texture due to aggregation.
On the other hand, in order to improve said point, the technique (patent document 6, 7, 8, 9) which disperse | distributes a thickener in the fats and oils composition containing a water-in-oil emulsion composition, and mix | blends with breads is proposed. However, since the water phase is present in the oil and fat composition, the thickener cannot be prevented from coming into contact with water, and it has not been an effective improvement method.

JP-A-63-248333 JP-A-1-257422 JP 2002-291396 A JP-A-63-71133 JP-A-60-160833 JP 58-183030 A Japanese Patent Application Laid-Open No. 64-63337 JP-A-2-171136 JP-A-6-22690

  The problem to be solved by the present invention is to provide breads that have the original shape and flavor of confectionery breads, have an anti-aging action, and have a new mouthfeel that melts well in the mouth.

The present invention is based on 100 parts by weight of flour.
(A) 20.5 to 87 parts by weight of fats and oils (B) 0.001 to 2 parts by weight of humectant (C) 0.1 to 7 parts by weight of emulsifier (D) Bread containing 5 to 30 parts by weight of sugar To do.

The fats and oils (A) used in the present invention may be animal or vegetable, and may have plasticity such as butter, lard, margarine, shortening, liquid oil, or hydrogenated hydrogenated oil (solid) Fat), transesterified oil, and the like. The blending amount is 20.5 to 87 parts by weight, preferably 22 to 80 parts by weight, and more preferably 24 to 75 parts by weight.
Moreover, it is preferable that the fats and oils (A) used by this invention use together fats and oils (A1) of melting | fusing point 25-50 degreeC, and liquid oil (A2) of melting | fusing point 20 degrees C or less.
Fats and oils (A1) having a melting point of 25 to 50 ° C. have functions such as improvement of the internal phase structure of the bread, increase in volume, and improvement of mechanical resistance from the viewpoint of bread production. Generally, butter, lard, margarine In general, those having plasticity such as shortening are used. J. C. Baker et al. Confirms that it is a necessary condition for the added fats and oils to work effectively in the dough molding fermentation process. Bread dough kneaded with liquid oil or fats and oils that melt at the fermentation temperature, like bread doughs that do not use fats and oils, expands quickly in the oven, and only bread with a small volume is obtained. The reason for this is that in the case of a liquid oil dough, it cannot retain the expansion force due to water vapor, air, etc. generated at a low temperature at which starch gelatinization and gluten do not coagulate, and these will evaporate out of the dough. (Yasuo Tanaka, Hiroshi Matsumoto, Bread Science II, Science of Baking Materials, Mitsuaki (1992) / JC Baker, MD Mize, Cereal Chem., 19, 84 (1942) )).
Therefore, as a preferable characteristic of fats and oils, a melting point of 25 to 50 ° C. is necessary, but preferably 27 to 45 ° C., more preferably 30 to 40 ° C., and the property at room temperature is a semi-solid or solid state It is. It is preferable that SFC (25 degreeC) in fats and oils (A) is 5-40%, 10-35%, 15-30%.
For the fats and oils, animal and vegetable oils, hydrogenated hydrogenated oils (solid fats), and transesterified oils are used.
Specific fats and oils (A1) include beef tallow, pork tallow and fish oil as animal oils, and soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil and safflower oil as vegetable oils. , Sunflower oil, rice oil and the like.
The blending amount of the fat (A1) with respect to 100 parts by weight of flour is 20 to 70 parts by weight, but is more preferably 25 to 70 parts by weight, particularly 30 to 65 parts by weight from the viewpoint of bread-making workability and flavor. .

  The liquid oil (A2) having a melting point of 20 ° C. or lower is an edible oil or fat such as rapeseed oil, corn oil, soybean oil, palm oil, rice oil, fish oil or the like having a melting point of 20 ° C. or lower. Liquid oil having a melting point of 10 ° C. or lower is preferable, and rapeseed oil, corn oil, soybean oil, and rice oil are particularly preferable. Further, as the liquid oil, triglyceride and diglyceride containing diacylglycerol and medium chain fatty acid can be used as long as the above melting point condition is satisfied. The optimum blending amount of the liquid oil (A2) having a melting point of 20 ° C. or lower is 0.5 to 17 parts by weight, preferably 1 to 10 parts by weight with respect to 100 parts by weight of flour.

Examples of the humectant (B) in the present invention include proteins and thickening polysaccharides.
In order to exhibit an anti-aging effect, the amount of the moisturizing agent added is 0.001 to 2 parts by weight, preferably 0.05 to 1.0 parts by weight with respect to 100 parts by weight of the flour. When the addition amount is less than 0.001 part by weight, a sufficient anti-aging effect cannot be obtained, and when it exceeds 2 parts by weight, the texture of breads obtained is lowered.
The protein may be a substance that exhibits viscosity when dissolved in water, and examples thereof include milk protein and vegetable protein. Examples of milk proteins include sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, lactoglobulin and the like.
The thickening polysaccharides include gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, HM pectin, LM pectin, tragacanth gum, crystalline cellulose, PGA (alginic acid) Propylene glycol ester), SSHC (water-soluble soybean polysaccharide), gati gum, methylcellulose, psyllium seed, and cashmere gum. One of these proteins and thickening polysaccharides may be used alone, or two or more different ones may be used in combination. Of these, xanthan gum, guar gum, and locust bean gum are preferable in terms of flavor and texture, and more preferably xanthan gum.

Examples of the emulsifier (C) used in the present invention include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, lecithin derivative and the like. preferable.
The amount of the emulsifier (C) added is 0.1 to 7 parts by weight, preferably 0.1 to 5 parts by weight, based on 100 parts by weight of the flour. (1) From the point of suppressing aging by the emulsifier itself. In addition, when the liquid oil (A2) is used, (2) the moisturizing agent (B) in a powder state is fixed and dispersed in the liquid oil (A2), and as a result, the texture of the bread (meltability in the mouth) ) Is preferable from the viewpoint of improving.

  Furthermore, it is preferable from the point of said (1) that (C) emulsifier uses glycerin fatty acid ester and propylene glycol fatty acid ester. The glycerin fatty acid ester of the present invention is an ester of glycerin and a fatty acid or a derivative thereof, glycerin fatty acid monoester (usually monoglyceride), glycerin fatty acid diester, glycerin organic acid fatty acid monoester, polyglycerin fatty acid monoester, polyglycerin condensed ricinolein. Acid ester etc. are shown. The propylene glycol fatty acid ester of the present invention is an ester of propylene glycol and a fatty acid, and monoester type and diester type are used. Among these, glycerin fatty acid monoester and propylene glycol fatty acid monoester are preferable from the above point (1), and it is particularly preferable to use these in combination. That is, the total of glycerin fatty acid monoester and propylene glycol fatty acid monoester is 80% by weight or more in the emulsifier, and the weight ratio of glycerin fatty acid ester / propylene glycol fatty acid monoester = 1 / 0.5 to 2.0, The weight ratio is preferably about 1/1. Further, the weight ratio of the liquid oil (A2) / emulsifier (C) having a melting point of 20 ° C. or less is 6.5 or less (a value obtained by dividing the liquid oil blending amount by the emulsifier blending amount), and further 1.7 to 6.5, It is preferable from the point of said (2) to set it as 2.0-6.5, especially 3.0-6.5. That is, it becomes possible to cure the liquid oil (A2) to a state where there is no fluidity, and to uniformly and uniformly precipitate the humectant (B) in a powder state dispersed in the same liquid oil. Can be fixed and dispersed.

In the present invention, the penetration can be determined as a measure of the state in which the liquid oil is not fluid and hardened.
Here, the penetration is in accordance with ASTM-D217 (D217 in “ASTM penetration measurement method” Annual Book of Standards 1994. Section 5, Volume 05.01). It is a value measured as follows. That is, the oil and fat composition is packed in a container having a length of 115 mm × width of 115 mm × depth of 90 mm, and the surface is flattened. After leaving this at the measurement temperature (20 ° C.) for 30 minutes, a needle (Penetrometer Cone) equipped with a 102.5 g conical load was left in contact with the surface, and the approach distance after 5 seconds was set to 0. 0. Displayed in 1 mm units. Here, in general, the smaller the numerical value, the harder the measurement sample. In the present invention, in order for the oil and fat composition to be in a cured state without fluidity, the penetration is preferably 200 or less, particularly preferably 100 or less.

  In addition, glycerin fatty acid monoester is effective from the point (1). In order to express a more effective anti-aging effect, it is preferable to blend 5 to 20 parts by weight of glycerin fatty acid monoester, and further 7 to 15 parts by weight. When the glycerin fatty acid monoester is in this range, the anti-aging effect is enhanced as compared with other emulsifiers. From the above point (2), the amount of the propylene glycol fatty acid monoester is preferably 5 to 20 parts by weight, more preferably 7 to 15 parts by weight.

  Examples of the fatty acid as a constituent of glycerin fatty acid ester and propylene glycol fatty acid ester in the present invention include saturated fatty acids having 12 to 22 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid, or unsaturated. A fatty acid is mentioned, Especially a saturated fatty acid is preferable and a C14-C22 saturated fatty acid is the most preferable. Although these fatty acids may be comprised by the single, you may be comprised by 2 or more types of mixed systems.

  As another emulsifier that can be used, the glycerin organic acid fatty acid monoester described as one form of the glycerin fatty acid ester is a compound obtained by esterifying the OH group at the 3-position of the glycerin fatty acid monoester with an organic acid. Organic acids include aliphatic monocarboxylic acids composed of lower fatty acids such as acetic acid, propionic acid and butyric acid, aliphatic saturated dicarboxylic acids such as oxalic acid and succinic acid, and aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid. Examples thereof include oxyacids such as acid, lactic acid, malic acid, tartaric acid, diacetyltartaric acid and citric acid, and amino acids such as glycine and aspartic acid. In particular, citric acid, succinic acid, tartaric acid, and diacetyltartaric acid are preferable, and HLB of 4 to 14 is preferable.

Moreover, although commercially available glycerol organic acid ester contains a part of unreacted organic acid and glycerol fatty acid monoester, such commercially available glycerol organic acid fatty acid monoester is also applicable to this invention.
Moreover, as a specific example of the polyglycerol which comprises a polyglycerol fatty acid monoester, 1 type, or 2 or more types of compounds chosen from the group which consists of tetraglycerol, pentaglycerol, hexaglycerol, heptaglycerol, nanoglycerol, decaglycerol, etc. Is mentioned. Particularly preferred are those having a polymerization degree of glycerol of 1 to 9.

  The polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and is usually a mixture of mono- or diester of polyglycerin having a degree of polymerization of glycerin glycerin 2-3 of 3 to 5 of condensed ricinoleic acid of ricinoleic acid. Is used.

  The sucrose fatty acid ester used in the present invention is an ester of sucrose and a fatty acid, and includes mono, di, tri, and polyester, and the constituent fatty acid is a single or two or more fatty acids having 12 to 24 carbon atoms. These mixed systems are preferred. Moreover, the thing of 5-15 is suitable for HLB.

The sorbitan fatty acid ester used in the present invention is an ester of sorbitan and a fatty acid, and the constituent fatty acid is preferably a single or mixed system of fatty acids having 12 to 24 carbon atoms. A monoester is used for the sorbitan fatty acid ester. There are a type and a triester type, but a monoester type is preferred in the present invention.
The lecithin used in the present invention is a phospholipid mixture composed of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and is typically lecithin obtained from soybean or egg yolk. It is a thing. Examples of lecithin derivatives include lysolecithin and lysophosphatidic acid.

As the saccharide (D) used in the present invention, all saccharides usually used for bread can be used. Specifically, reduction of monosaccharides such as glucose, fructose, galactose, maltose, sucrose, maltose, starch syrup, isomerized sugar, invert sugar, cyclodextrin, branched cyclodextrin, polysaccharide such as dextrin, starch hydrolyzate, etc. Sugar, sugar alcohols such as sorbitol, maltitol, and xylitol, sucralose, aspartame, acesulfame potassium, and the like can be used, and these can be used in one or a mixture of two or more.
The compounding amount of the saccharide in the product of the present invention is 5 to 30 parts by weight in the bread dough when the flour is 100 parts by weight, but it is more preferably 10 to 25 parts by weight, particularly 12 to 20 parts by weight. It is preferable from the viewpoint of bread workability and bread flavor.

In the present invention, (A2) liquid oil having a melting point of 20 ° C. or lower, (B) a humectant, and (C) an emulsifier are mixed in advance to prepare an oil and fat composition (E), which is preferably blended into wheat flour. The oil and fat composition (E) contains (A2) 50 to 85 parts by weight of a liquid oil having a melting point of 20 ° C. or less, (B) 0.1 to 10 parts by weight of a humectant, and (C) 10 to 35 parts by weight of an emulsifier. And (A2) / (C) are preferably prepared so that the weight ratio is 6.5 or less from the viewpoint of the effects (1) and (2).
In addition, the blending amount of the (C) emulsifier in the oil and fat composition may further be 14 to 26 parts by weight after the weight ratio of (A2) / (C) satisfies 6.5 or less. It is preferable from the point of 2). In addition, when (C) the emulsifier is blended in the bread as an oil and fat composition (E) as described above, a necessary amount of the (C) emulsifier is further blended in the bread separately from the oil and fat composition (E). You can also.

In addition, you may use suitably a preservative, a pH adjuster, a pigment | dye, a fragrance | flavor, etc. as other components to the oil-fat composition (E) in this invention.
As a specific method for producing the oil and fat composition (E), the components (A2) and (C) are first heated at a temperature equal to or higher than the melting point temperature of each component and uniformly dissolved, and then the component (B) is added. Mix and stir uniformly. The desired oil and fat composition is obtained by cooling the uniformed material to a temperature not higher than the melting point of each of the above components, preferably to 30 ° C. or lower. The cooling rate is preferably higher. That is, when the emulsifier is crystallized by cooling, the rapid cooling is preferable to the slow cooling because the crystal does not become coarser from the viewpoint of improving the dispersibility of the emulsifier itself and promoting the anti-aging effect. In the above production, when cooling a homogeneous mixture in a high temperature state, the container itself containing the homogeneous mixture may be cooled from the outside, but generally a chiller, a botter, a combination used for shortening and margarine production. It is preferable in terms of performance to cool quickly using a netter or the like.

  In the present invention, the amount of the oil and fat composition (E) added during bread preparation is 1 to 20 parts by weight, more preferably 3 to 10 parts by weight, based on 100 parts by weight of flour used for bread. It is preferable from the point which expresses the effect of (1) and (2).

As flour used in the present invention, strong flour and quasi-strong flour are mainly used, and medium strength flour and weak flour are partially used from the viewpoint of improving texture. Generally, the above classification is defined by the amount of protein in wheat flour, 11.5-13.0% for strong flour, 10.5-12.5% for semi-strong flour, 7.5-9.0% for medium flour, and weak flour Is specified as 6.5 to 8.0%.
The amount of starch in the flour used in the present invention is preferably 65 to 78 parts by weight, preferably 68 to 75 parts by weight, more preferably 69 to 72 parts by weight, in 100 parts by weight of flour.

  In addition to wheat flour as the main ingredient, the bread ingredients in the present invention include yeast, yeast food, water, processed starch, dairy products, salt, seasonings (sodium glutamate and nucleic acids), preservatives, vitamins, calcium And the like, protein, amino acid, chemical swelling agent, flavor and the like. In addition, dried fruits such as raisins, wheat bran, whole grains, etc., which are generally easy to age when used as raw materials, can be used.

  As breads containing the liquid oil of the present invention, Danish pastries, brioches, croissants and the like are preferable.

  Examples of the method for producing bread according to the present invention include straight method (straight bowl method), medium seed method, and basic sweet dough method, but in Danish pastry, briauche or croissant, straight method (straight bowl method) Is preferable from the viewpoint that the operation is simple.

Examples 1-5, Comparative Examples 1-3
The compositions of the oil and fat compositions (a to g) used in Examples 1 to 5 and Comparative Examples 1 and 2 in the present invention are shown in Table 1. In addition, about the oil-fat composition f, it replaced with the following (A2) and the fats and oils corresponding to (A1) were used.
[Method for preparing oil and fat composition]
1) Weigh components (A2) and (B) in a 2 liter stainless steel beaker.
2) The above 1) is uniformly dissolved in an 85 ° C. water bath and allowed to stand for 30 minutes.
At this time, an anchor type hook was used, and stirring was performed using a three-one motor (TYPE 60G manufactured by HIDON).
3) The component (C) weighed in advance in 2) above is added with stirring, and after confirming that it has become uniform, it is allowed to stand for 30 minutes.
4) In the above 3), a large amount of ice is put in a water bath, cooled to 30 ° C., stirred while maintaining the temperature at 30 ° C., and transferred to a predetermined container.
5) The above 4) was allowed to stand overnight (about 12 hours) in a constant temperature bath at 15 ° C., and penetration measurement and bread making evaluation were performed.
Table 1 shows the measurement results of the blending ratio and penetration of the liquid oil and the emulsifier (C) having a melting point of 20 ° C. or lower for the oil and fat compositions in Examples 1 to 5 and Comparative Examples 1 and 2.

  The bread making evaluation of Danish pastry was performed about Examples 1-5 which mix | blended the said oil-fat composition ag, Comparative Examples 1-2, and the comparative example 3 which is an oil-fat composition additive-free mixture. Table 2 shows the evaluated bread composition.

[Production conditions for Danish pastries]
1. Dough preparation conditions (straight method)
Using a vertical mixer (Kanto mixer 10 coat) and hooks, put ingredients other than roll-in oil into the mixer, mix at low speed 3 minutes, medium high speed 5 minutes, high speed 12 minutes, and raise the temperature to 18 ° C. It was. Next, in order to recover the fabric damage, the floor time was 40 minutes at a temperature of 27 ° C., and then the fabric was stored in a thermostatic bath at −4 ° C. for 8 hours.
Combined with the above-mentioned dough roll-in fats and oils, the sheet was folded in three using a sheeter to obtain a layered dough. The dough was divided into 50 g and fermented. The proofing conditions are shown below.
Proof temperature 35 ℃
Relative humidity 80% RH
Proof time 30 minutes The bread dough prepared under the above conditions was baked in an oven at 210 ° C. for 9 minutes. After baking, cooling at 20 ° C. for 30 minutes, placing in a plastic bag, sealing, and further storing at 20 ° C. for 3 days was used as a bread sample.

As evaluation of the examples and comparative examples, sensory evaluation was performed on bread samples.
[Bread sensory evaluation]
The monadic evaluation by 10 panelists on softness, moist feeling and melted mouth feeling when eating bread was performed according to the following criteria. In addition, softness represents “aging suppression effect”.
A: Eight or more out of 10 people judged good.
A: 5 to 7 out of 10 people were judged to be good.
Δ: 3 to 4 out of 10 people judged good.
X: It was judged that 8 or more out of 10 people were not good.
These results are shown in Table 2.

As described above, it was found that by adding the oil and fat composition (E) of the present invention, aging is suppressed and the mouthfeel is improved.

Claims (4)

For 100 parts by weight of flour,
(A) 20.5-87 weight part of fats and oils (B) 0.001-2 weight part of moisturizer (C) 0.1-7 weight part of emulsifier (D) Bread containing 5-30 weight part of saccharides.   2. The oil and fat (A) comprises (A1) 20 to 70 parts by weight of an oil having a melting point of 25 to 50 ° C. and (A2) 0.5 to 17 parts by weight of a liquid oil having a melting point of 20 ° C. or less. Breads. (A2) 50 to 85 parts by weight of a liquid oil having a melting point of 20 ° C. or less, (B) 0.1 to 10 parts by weight of a humectant, (C) 10 to 35 parts by weight of an emulsifier, and (A2) / (C) (E) An oil and fat composition having a ratio of 6.5 or less is prepared in advance, and 100 parts by weight of flour,
(A1) 20 to 70 parts by weight of fats and oils having a melting point of 25 to 50 ° C (D) 5 to 30 parts by weight of saccharides (E) 1 to 20 parts by weight of fats and oils composition are blended. . The bread according to any one of claims 1 to 3, wherein the bread is a Danish pastry, brioch or croissant.