JP2007097436A - Modifier for bread dough and method for producing bread product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide high-quality bread without using any food additive as a chemically synthesized product and with no problem in workability. <P>SOLUTION: A modifier for bread dough is provided, comprising powdery lipids being 10% or less in the elution percentage defined by the formula: elution percentage(%) = (oil fraction(g) in filtrate)/(oil fraction(g) in the powdery lipids)×100. The elution percentage is determined through the following procedure: 100 g water is put into a beaker and heated to 40°C. Then, 1.5 g of the powdery lipids is added to the water under stirring with a magnetic stirrer followed by stirring for 20 min while keeping at 40°C±1°C. Thereafter, the contents in the beaker are put to suction filtration using a specific quantitative filter paper and the oil fraction in the resultant filtrate is extracted with chloroform and ethanol. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a bread dough improving agent and a method for producing bread products.

  The production scale of bread distributed in the market varies from small to large in the industrial industry to mechanical mass production for the purpose of wide-area sales. It occupies a large specific gravity. In such a mass production system, a dough improving agent such as an emulsifier is generally used for the purpose of adjusting bread dough having good mechanical resistance in the production process.

  On the other hand, as the situation of the food market in recent years, there has been an increase in consumers' desire to suppress the intake of chemical additives, food additives, and the bakery industry has been forced to respond to the trend. Yes. However, in a mass production system using a machine, there is a problem that workability at the time of bread making and bread quality are deteriorated when a improver for improving the dough as represented by these emulsifiers is not used.

  The bread production process generally consists of preparation, kneading, fermentation, division, bench, molding, proofing, baking, etc., and the quality of the final baked bread is determined by the fermentation state and the dough in the division / molding process. It depends greatly on physical properties and quality.

In the mass production system by machine, the series of bread making processes described above are automated, and if a line trouble occurs due to sticking of the dough, etc., a large amount of dough on the line stagnates and causes a large time shift. Become.
In particular, since the fermentation process is important in the bread-making process, when a time shift occurs due to a trouble, the quality deteriorates in various points such as the appearance and flavor of the final product.

  In order to solve this problem, a bread improver containing 10 to 100% of a powdered oil containing 30 to 100% of an oil having a melting point of 70 ° C. or lower (for example, see Patent Document 1), a lipid having a melting point of 40 ° C. or higher. A method for preparing bread dough characterized by blending powdered lipids from the raw material (see, for example, Patent Document 2), and useful plant fruits having vitamin C of 0.01% by weight or more in the solid content as active ingredients Bread making improvers (see, for example, Patent Document 3) are known. However, these dough improving effects are still not completely satisfactory.

JP-A 61-285944 Japanese Patent Laid-Open No. 11-22001 Japanese Unexamined Patent Publication No. 2000-4768

The bread production process generally consists of preparation, kneading, fermentation, division, bench, molding, proofing, baking, etc., and the quality of the final baked bread is determined by the fermentation state and the dough in the division / molding process. It depends greatly on physical properties and quality. In breadmaking for mass production, various chemical synthetic food additives are used as improving agents, particularly because the physical properties of the dough greatly affect the quality of the baked bread.
However, in recent years, consumers' desire to avoid ingestion of food additives, which are chemically synthesized products, has improved the quality of bread without using these chemically synthesized food additives. The need to manufacture is growing. In view of such a social background, the present invention aims to provide a bread with excellent workability without using a food additive that is a chemically synthesized product and having excellent workability. .

（２）前記（１）に記載のパン生地用改良剤を使用することを特徴とするパン製品類の製造方法、
からなっている。 As a result of intensive studies to solve the above problems, the present inventor has used a bread dough improving agent made of powdered lipids having an elution rate of 10% or less, thereby enabling a machine in a manufacturing process in a mass production system. It became possible to adjust bread dough with good resistance.
That is, the present invention is an improved bread dough comprising a powdered lipid having an elution rate measured by the following method of 10% or less.
(1) Take 100 g of water in a 1000 CC beaker and warm to 40 ° C. In this beaker, 1.5 g of powdered fats and oils was added while stirring with a magnetic stirrer (model PC320: manufactured by Corning) and stirred for 20 minutes at a speed of 100 revolutions / minute while maintaining 40 ° C. ± 1 ° C. No. 5C: manufactured by Advantech) and suction filtered with a Buchner funnel, and the oil in the filtrate is extracted with 3: 1 chloroform and ethanol 150CC.

(2) A method for producing bread products characterized by using the bread dough improving agent according to (1) above,
It is made up of.

  According to the method of the present invention, it is possible to provide bakery products excellent in quality without using a food additive which is a chemically synthesized product, without any problem in workability.

  Examples of lipids used in the production of the powdered lipids of the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, safflower oil, palm oil, coconut oil, palm kernel oil and other vegetable oils and their hydrogen Added hardened oil, animal fats such as pork fat, beef tallow, chicken fat and their hydrogenated hydrogenated oils, or transesterified oils of these fats and oils, hydrogenated hardened oils, phytosterols, cholesterol And sterols such as beeswax, waxes such as beeswax and carnauba wax, and the like. An extremely hard oil having a melting point of 50 ° C. or higher is more effective.

  The powdered base material used in the production of the powdered lipid of the present invention includes protein substances such as milk protein, soy protein, wheat protein, corn protein, skim milk powder, wheat flour, defatted soy flour, or hydrolysates thereof, corn starch And starch substances such as wheat starch, tapioca starch and potato starch, or their hydrolysates, sugars such as glucose and lactose, and gums such as guar gum and xanthan gum. Among these powdered base materials, the combined use of proteins such as milk protein, sodium caseinate, and soy protein and lactose, dextrin and the like is particularly preferable, but if necessary, selection and blending of appropriate raw materials is possible.

  Examples of the emulsifier used in the production of the powder lipid of the present invention include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and phospholipid. These emulsifiers are used to efficiently prepare oil-in-water emulsions for the production of powdered lipids, and are not expected to have a direct effect on the bread making process. It is sufficient that the minimum amount of substances necessary to obtain is present.

  The powdered lipid of the present invention is obtained by preparing an emulsion containing a lipid, an emulsifier and a powdered base material, and then spray-drying the emulsion according to a conventional method. An emulsion containing a lipid, an emulsifier, and a powdered base material can be obtained by stirring with a homogenizer or the like while gradually adding lipid to the water to which the powdered base material has been added. Stir. The emulsifier can be added to either water or edible fats or both. The emulsion thus obtained is preferably one in which lipid particles are finely dispersed in a uniform manner. An example of the powdering apparatus used for spray drying is a spray dryer.

  The lipid content in the powdered lipid is preferably 30 to 90% by mass, more preferably 55 to 80% by mass. If the content is less than 30% by mass, a sufficient dough improving effect cannot be exhibited, and if it exceeds 90% by mass, it is difficult to obtain a good powdered lipid. By adding the powdered lipid of the present invention, a dough with little damage and no stickiness can be obtained by mechanical division and molding.

  Although the mechanism for improving the physical properties of bread dough by the addition of powdered lipids according to the present invention is not clear, it has a structure close to a good emulsion due to the property that the core fats and oils do not elute into the dough, improving the plasticity of the bread dough. It is thought to bring about the prevention of stickiness.

  The amount of the powdered lipid of the present invention added to the bread dough is considered by the composition of the powdered lipid, but is usually 0.1 part or more, preferably 0.3 part or more with respect to 100 parts of wheat flour. If it is less than 0.1 part, the desired effect cannot be obtained sufficiently. Although the upper limit is not particularly defined, the amount to be added is determined in consideration of the lipid content in the powdered lipid, the type of bread, the production process, the economy, and the like. Generally, 30 parts or less is appropriate for 100 parts of flour.

  The present invention is characterized by using powdered lipids that satisfy special conditions, and discloses a production method capable of producing high-quality breads without food additives that are chemically synthesized products. The quality can be further improved by adding chemically synthesized products, yeast food, enzymes, oxidizing agents, and reducing agents according to the conditions at the time of bread production. In addition, the effect is exhibited additively without interfering with each other.

  Examples of the emulsifier used in this case include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester or phospholipid, which are generally used for bread making.

  The enzyme used in this case refers to those generally used for breadmaking, and specifically refers to carbohydrase that is a carbohydrate degrading enzyme and peroxidase and transglutaminase that are oxidases. The carbohydrase is represented by α-amylase, β-amylase, glucoamylase, pullulanase, maltogenic amylase, cellulase, hemicellulase and the like, and is used for the purpose of keeping the baked bread soft. Peroxidase is represented by glucose oxidase, catalase, lipoxidase, ascorbate oxidase and the like, and is used for the purpose of improving dough physical properties. Transglutaminase enhances the network structure by binding between gluten.

  Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.

<1. Production of powdered lipids>
[Example 1]
Palm extremely hardened oil (1400 kg) (manufactured by Yokoseki Yushi Kogyo Co., Ltd.), powdered lecithin (20 kg) (product name: Recion P; manufactured by Riken Vitamin Co., Ltd.), sodium caseinate (200 kg) (product name: ALANATE 180; manufactured by Fontera), Dextrin (380 kg) (product name: Paindex # 2; manufactured by Matsutani Chemical Industry Co., Ltd.) and water (2000 kg) were made into an oil-in-water emulsion by a conventional method and dried using a spray dryer to obtain a powdered lipid.

[Example 2]
Hardened palm oil (1400 kg) (product name: PW-50; manufactured by Yokoseki Yushi Kogyo Co., Ltd.), powdered lecithin (20 kg), gum arabic (200 kg) (product name: QUICK GUM # 8029; manufactured by Alfred L. Wolff), dextrin ( 380 kg) and water (2000 kg) were made into an oil-in-water emulsion by a conventional method and dried using a spray dryer to obtain a powdered lipid.

[Example 3]
Rapeseed extremely hardened oil (1400 kg) (rapeseed extremely hardened oil: manufactured by Yokoseki Yushi Kogyo Co., Ltd.), powdered lecithin (20 kg), octenyl succinate esterified starch (product name: N Creamer 46; manufactured by National Starch and Chemical Co., Ltd.) (200 kg), Dextrin (380 kg) and water (2000 kg) were made into an oil-in-water emulsion by a conventional method and dried using a spray dryer to obtain a powdered lipid.

[Comparative Example 1]
Palm oil (1600 kg) (refined palm oil: manufactured by Bosso Yushi Co., Ltd.), powdered lecithin (20 kg), sodium caseinate (100 kg), dextrin (280 kg) and water (2000 kg) are converted into an oil-in-water emulsion by a conventional method, and spray dryer And dried to obtain powdered lipids.

[Comparative Example 2]
Hardened soybean oil (1000 kg) (soybean hardened oil 38 ° C .: manufactured by Miyoshi Oil & Fats Co., Ltd.), powdered lecithin (20 kg), gum arabic (200 kg), dextrin (580 kg) and water (2000 kg) are converted into oil-in-water emulsions by conventional methods. And dried using a spray dryer to obtain powdered lipids.

<2. Method for measuring the dissolution rate of powdered lipids>
Take 100 g of water in a 1000 CC beaker and warm to 40 ° C. In this beaker, 1.5 g of powdered fats and oils was added while stirring with a magnetic stirrer (model PC320: manufactured by Corning) and stirred for 20 minutes at a speed of 100 revolutions / minute while maintaining 40 ° C. ± 1 ° C. No. 5C: manufactured by Advantech) was suction filtered with a Buchner funnel, and the oil in the filtrate was extracted with 3: 1 chloroform and ethanol 150CC. The dissolution rate was calculated according to the following formula, and the results are shown in Table 1.

<3. Bread production>
Using the bread dough improving agents of Examples 1 to 3 and Comparative Examples 1 and 2, bread was produced and evaluated under the following conditions.

[Combination]
(Medium)
Powerful flour (Camelia: Nisshin Flour Milling) 70%
Yeast (Oriental East: manufactured by Oriental Yeast Co., Ltd.) 2.3
Powdered lipid (Examples 1 to 3, Comparative Examples 1 and 2) 0.3
Water 41
(Main wall)
Powerful powder 30%
Upper white sugar (manufactured by Daito Sugar Co., Ltd.) 5
Salt (Nihonkaisui Co., Ltd.) 2
Nonfat dry milk (made by Yotsuba Dairy) 2
Shortening (Super Atlanta: manufactured by Nihon Riva) 5
Water 26

[Process]
Medium type Mixing time Low speed 3 minutes Medium speed 1 minute (using SS-71 manufactured by Kanto Mixer)
Soaking temperature 24 ℃
Fermentation condition 27 ℃ 4 hours Main mix time Low speed 3 minutes Medium speed 2 minutes High speed 1 minute
Low speed 2 minutes High speed 6 minutes
Raising temperature 27 ℃
Floor 20 minutes Dividing Divider (Oshikiri DQE) used Dividing weight One loaf: 450 g (Mold / Dough specific volume = 3.3)
Pullman: 250 g x 6 pieces (mold / material specific volume = 4.2)
Rounding Rounder (Oshikiri RQ) used Bench 20 minutes Molding Molder (Oshikiri WF) used Roasting 38 ° C 85% RH
One loaf: roasting 1.5cm above the mold
Pullman: Roasted at 85% of mold Baking Upper flame: 200 ° C / lower flame: 210 ° C
One loaf: 25 minutes
Pullman: 35 minutes

<4. Evaluation of stickiness of bread dough>
The evaluation of the stickiness of the bread dough produced in 3 above was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below. The result was obtained as an average value of the scores of 10 people and was symbolized according to the following criteria. The results are shown in Table 3.
A: Extremely good Average value of 3.5 or more B: Good Average value of 2.5 to 3.4
Δ: Slightly bad Average value 1.5 to 2.4
×: Bad Average value 1.4 or less

  As a result, it was found that the breads produced using the powdered lipids of Examples 1 to 3 had no stickiness of the dough and had good mechanical resistance, and a good bread could be obtained even in mass production.

The bread dough improving agent containing powdered lipids according to the present invention is useful for a mass production system of bread products by machines.

Claims (2)

A bread dough improving agent comprising a powdered lipid having an elution rate measured by the following method of 10% or less.
Take 100 g of water in a beaker and warm to 40 ° C. While stirring with a magnetic stirrer, 1.5 g of powdered lipid was added, and after stirring for 20 minutes while maintaining 40 ° C. ± 1 ° C., suction filtration was performed with a Buchner funnel using quantitative filter paper (No. 5C: manufactured by Advantech). The oil in the filtrate is extracted with chloroform and ethanol.

A method for producing bread products, wherein the bread dough improving agent according to claim 1 is used.