JP2008125475A - Bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide bread having deep flavor inherent to the bread and glutinous texture. <P>SOLUTION: The bread is compounded with 0.05-8 pts.wt. of mashed product of heat-coagulated egg, expressed in terms of solid content, to 100 pts.wt. of wheat flour. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a bread having a rich texture and a deep flavor unique to bread.

Bread is produced by kneading, fermenting, and baking dough made mainly of flour, and is one of the essential foods for the table. There are many types and various types of bread are available on the market. However, with regard to the texture, bread with a strong feeling tends to be preferred by consumers because it meets the tastes of Japanese people.

As a method for imparting a tight feeling to bread, for example, Japanese Patent Publication No. 1-26662 (Patent Document 1) uses a gelatinized tapioca starch as a main raw material, and Japanese Patent Application Laid-Open No. 10-295253. (Patent Document 2) proposes a method of combining a specific processed starch and a pregelatinized starch. However, in these methods, there is a problem that the deep taste peculiar to bread caused by fermentation or baking tends to be weak because of the influence of added starch.

On the other hand, for the purpose of flavoring bread, etc., liquid eggs and dried whole eggs obtained by drying the liquid eggs have been used. In addition to this, as a technique for blending egg components into bread, for example, in JP-A-2003-38088 (Patent Document 3), a protease-treated product of whole eggs is blended into bread, which is being stored. Techniques have been proposed to suppress the aging of bread. However, it has not been studied at all in the past to make a solid texture by blending eggs and their components into bread.

Japanese Patent Publication No. 1-26662 Japanese Patent Laid-Open No. 10-295253 JP 2003-38088 A

Accordingly, an object of the present invention is to provide a bread having a rich texture as well as a rich texture.

The present inventor believes that if an egg that can impart a good flavor to bread is used to provide a tight texture to the bread, a bread that has both a good taste and a good texture can be obtained. As a result of earnest research, if a specific amount of processed egg is blended in a specific amount with respect to flour, surprisingly it has a rich texture and a deep flavor unique to bread. The present inventors have found that a bread having the same can be obtained, and finally completed the present invention.

That is, the present invention
(1) A bread comprising 0.05 to 8 parts of the ground product of heat-coagulated eggs in terms of solid content with respect to 100 parts of wheat flour,
(2) The bread according to (1), wherein the ground product of the heat-coagulated egg is powdered,
It is.

According to the present invention, it is possible to provide a bread having a rich texture and a deep flavor unique to bread. Such bread is especially suitable for Japanese taste, and further demand for bread is expected.

Hereinafter, the bread of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The bread of the present invention is made of wheat flour such as weak flour, medium flour, strong flour, etc., and the dough obtained by mixing and fermenting kneaded and fermented ingredients by adding water and a puffing source such as yeast to the bread. There is no particular limitation. Specific examples of the bread of the present invention include, for example, croissants, table rolls, butter rolls, coppe breads, jam breads, anpans, cream breads, French breads, mountain type breads, pullman type breads, buns breads, focaccia, Such as orange, brioche and steamed bread.

The bread of the present invention is characterized in that 0.05 to 8 parts, preferably 0.5 to 5 parts, in terms of solid content is blended with a ground product of heat-coagulated eggs per 100 parts of wheat flour. Thus, it is possible to obtain a bread having a rich texture and a deep flavor unique to bread. On the other hand, when the blended amount of the ground product of the heat-coagulated egg is less than the above range, the texture is poor, and when the blended amount is more than the above range, the texture is refreshing. In any case, a tight texture cannot be obtained. Conventionally, for the purpose of flavoring and the like, liquid eggs and dried whole eggs obtained by drying the liquid eggs have been added to bread. However, as shown in a comparative example described later, for example, dried whole eggs are added to bread. Even if it mix | blends simply, it will not be able to obtain a firm texture, but rather a rough texture. The solid content of the ground product of the heat-coagulated egg is measured from the weight of the ground product in accordance with the direct method of the atmospheric pressure heating drying method described in the 5th Japan Food Standard Composition Table Analysis Manual. This is a value calculated by subtracting the water content of the ground and processed product.

The ground product of the heat-coagulated egg used in the present invention is a product obtained by grinding the heat-coagulated egg, and its production method is not particularly limited. For example, it can be produced as follows. . First, prepare raw eggs. There is no restriction | limiting in particular as an egg to use, What is necessary is just to prepare a chicken egg, a hatched egg, a duck egg, etc., and to remove and use a shell. In addition, liquid egg white, liquid egg yolk, liquid whole egg, and the like that are manufactured by industrially dividing eggs and removing shells are commercially available, and these may be used. In addition, as a mixing ratio of egg yolk and egg white in the case of using a mixture of egg yolk and egg white, it may be close to a ratio of a general chicken egg from the point of obtaining a more preferable flavor. The egg white is 1 to 10 parts with respect to 1 part of egg yolk, more preferably 1 to 5 parts of egg white with respect to 1 part of egg yolk. The eggs used in the present invention are those in which lipids and cholesterol are reduced by an alcohol extraction method, a supercritical carbon dioxide extraction method, etc., a batch sterilization tank, a plate heat exchanger, as long as the effects of the present invention are not impaired. Those subjected to sterilization treatment with a Joule heating device or the like, those subjected to various treatments such as desugaring treatment and desalting treatment may be used.

Next, the eggs are heat-treated to produce heat-coagulated eggs. A method for producing a heat-coagulated egg is a method of producing a so-called boiled egg, in which a raw shelled egg is heated and coagulated at 80 to 100 ° C. for about 10 to 30 minutes by hot water heating or steam heating, and then peeled off. Is mentioned. In addition, as another method for producing a heat-coagulated egg, a heat treatment apparatus such as a kneader is used for a liquid whole egg produced by splitting a raw shelled egg or a liquid egg composed of a mixture of liquid egg yolk and liquid egg white. And heating to 80 ° C. or higher, or filling a liquid egg into a pouch, casing, etc. and solidifying by heating at 80 to 100 ° C. for about 10 to 60 minutes by hot water heating or steam heating. .

Subsequently, the produced heat-coagulated egg is ground. The grinding treatment can be performed using a crusher such as a comitoroll, silent cutter, mascoloider, chopper, backside treatment machine, mixer, or a grinder. The degree of milling of the heat-coagulated eggs is such that the milled product is dispersed in the dough, and the effect of imparting a deep flavor and a feeling of stickiness unique to the bread of the present invention is obtained. It is easy and preferable. Specifically, the size of the milled product obtained by appropriately adjusting the milling treatment conditions by a conventional method is preferably 1 mm or less, more preferably 0.5 mm or less. preferable.

Furthermore, in the present invention, it is preferable that the ground product of the heat-coagulated egg to be used is in a powder form because a more dense texture can be easily obtained. In order to make the ground product of the heat-coagulated egg powder, the powder of the ground product of the heat-coagulated egg produced by the above method is preferably dried so that the water content is 3 to 10%. You just have to. In the drying process, it is easy to obtain a powder egg having a smaller particle size. Therefore, 0.5 to 10 times the amount of fresh water is added to the ground product and spray-dried by a conventional method in a state of being dispersed in water. Preferably it is done. The drying treatment may be performed by a method other than spray drying, for example, microwave drying, freeze drying, hot air drying, pan drying, etc., but when dried by such a drying method, a powder having a smaller particle size is used. From the viewpoint of obtaining eggs, it is preferable to further crush using a freeze crusher after the drying treatment.

The powdered heat-coagulated egg used in the present invention can be obtained by grinding the heat-coagulated egg and drying it as described above. However, in the present invention, the powdered heat-coagulated egg is dried after the heat-treated coagulated egg is dried. A powdery heat-coagulated egg-milled product may be produced by performing a crushing treatment. In this case, when using a grind processing device for dry food, which is generally used industrially, such as a hammer mill, it is difficult to powder because it is kneaded due to a lipid component contained in a large amount in egg yolk. Similarly, it is difficult to pulverize even when using an industrial mill or the like. Therefore, it is necessary to perform pulverization treatment while freezing below the melting point of lipid with liquid nitrogen using a freeze pulverization apparatus. Since the method of pulverizing the heat-coagulated egg after drying it uses a freeze pulverization apparatus in this way, the manufacturing cost becomes high. Therefore, in the present invention, it is more preferable to employ a method in which the above-mentioned heat-coagulated egg is ground and then dried to form a powder.

In the bread of the present invention, ingredients such as wheat flour such as weak flour, medium flour and strong flour, water, yeast and other expansion sources and the ground processed product of the above-mentioned heat-coagulated egg are blended within a range not impairing the effects of the present invention. May be. Examples of such raw materials include nuts such as walnuts, almonds and sesame, fruits such as raisins, apricots, blueberries and cranberries, vegetables such as carrots, tomatoes and spinach, powdered milk, raw milk, condensed milk, cheese, raw Dairy products such as cream and yogurt, sugars such as sucrose, glucose, maltose, dextrin, sugar alcohol, cacao such as cacao mass and cacao butter, rapeseed oil, egg yolk oil, shortening, butter, margarine, lard oil and fat, sucrose Examples include emulsifiers such as fatty acid esters, glycerin fatty acid esters and lecithin, minerals such as calcium lactate, calcium carbonate, heme iron, zinc and copper, yeast food, salt and pepper.

The bread of the present invention can be produced in accordance with a conventional general bread production method, except that the above-mentioned heat-coagulated egg ground product is uniformly dispersed throughout the bread. That is, first, a dough is prepared by kneading and fermenting raw materials according to a known straight rice method (straight method), a medium seed method, or the like, and blending a ground product of heat-coagulated eggs. At this time, there is no particular limitation on the method of blending the ground product of the heat-coagulated egg into the dough, but in order to disperse more uniformly, when using a paste-like ground product that is not in powder form, When mixing the raw materials, it is preferable to mix them with water and other raw materials in advance, and when using a powdered ground product, the powder raw materials such as wheat flour and flour are mixed in advance when mixing the dough raw materials. It is recommended to mix after mixing. Next, depending on the type of bread to be produced, for example, in the case of mountain type bread, the dough is put into a mold, and if necessary, it is finally fermented (baked) and then baked in an oven to produce bread. do it.

Examples of the present invention, comparative examples and test examples will be described below to further explain the present invention. The present invention is not limited to these.

[Example 1]
(1) Manufacture of powdery heat-coagulated egg-milled product: After breaking eggs and removing shells by a conventional method, mixed eggs were obtained by mixing. This was filled and sealed so that the thickness of the package after filling in a heat-resistant pouch was 3 cm, then heated and solidified in a boil tank at 80 ° C. for 60 minutes, and then cooled to obtain a heated solidified egg. The obtained heat-coagulated egg is taken out from the pouch, an equal amount of fresh water is added, and the mixture is ground with COMITOLOL (registered trademark, manufactured by Archer, model number 1700, 212 blade). Obtained. Further, an equal amount of fresh water is added to the ground product of the heat-coagulated egg, and the mixture is spray-dried with a centrifugal atomizer spray drying device (atomizer rotational speed: 23500 rpm) to form a powder, and the powdered heat-coagulated egg is ground. I got a thing. The obtained powdery heat-coagulated egg milled product had a water content of 5%.

(2) Manufacture of mountain-shaped bread Using the powdered heat-coagulated egg-milled product obtained in (1), the bread-shaped bread is prepared in a conventional manner at home bakery (BB-HA10, manufactured by ZOJIRUSHI CORP.). Obtained. In other words, after putting 210 g of fresh water into a bread case of a home bakery, 7 g of a powdered heat coagulated egg milled product previously mixed with powder, 290 g of strong powder, 16 g of super white sugar, 6 g of skim milk powder and 5 g of salt, unsalted butter Then, 15 g was added, and 4.5 g of dry yeast was further added and uniformly kneaded, followed by fermentation to obtain a dough. Subsequently, the obtained dough was baked to obtain the mountain bread of the present invention. In addition, the compounding quantity of the powdery heat-coagulated egg ground processed material of the obtained mountain type bread was 2.3 parts in conversion of solid content with respect to 100 parts of wheat flour.

[Test Example 1]
Example 1 except that the mountain-shaped bread (the product of the present invention) blended with the powdered heat-coagulated egg ground product obtained in Example 1 and the powdered heat-coagulated egg ground product were not blended. Each of the mountain-shaped breads (controls) obtained in the same manner was tasted and the taste and texture were sensorially evaluated. In addition, the physical properties were measured as follows to evaluate the level of texture. The results are shown in Table 1.

<Physical property measurement test method>
Using a rheometer (manufactured by Rheotech Co., Ltd., 10 mm diameter cylindrical plunger, table speed 6 cm / min), 200 g of the inner layer portion of a mountain-shaped bread slice sliced into 3 cm length × 3 cm width × 4 cm height is compressed The compression distance was measured. Then, the compression distance of the same location as the 1st time was measured on the same conditions. P2 / P1 was calculated with P1 as the first measurement value and P2 as the second measurement value. The larger this value, the easier it is to restore after the bread is pressed, indicating a stronger texture.

Evaluation symbol <flavor> in the table
A: The deep flavor unique to bread is very strong.
B: The deep flavor peculiar to bread is strong.
C: There is a deep flavor unique to bread.
D: There is no deep flavor unique to bread.
<Food texture>
A: There is a dry texture.
B: There is a slightly sticky texture.
C: It has a poor texture.
D: There is no feeling of stickiness, and it has a dry texture.

According to Table 1, the mountain-shaped bread (the product of the present invention) containing the heat-coagulated egg milled product has a very deep flavor unique to bread compared to the additive-free mountain bread (control). It can be understood that it is a dusty texture. Moreover, it can be understood from the results of the physical property measurement test that the product of the present invention has a firm texture compared to the control.

[Test Example 2]
Five kinds of mountain bread were obtained in the same manner as in Example 1 except that the amount of the powdered heat-coagulated egg ground product in Example 1 was changed to the amount shown in Table 2. Next, each of the obtained five types of mountain bread was sampled and evaluated for flavor and texture. The results are shown in Table 2.

From Table 2, when the heat-coagulated egg milled product is blended in an amount of 0.05 to 8 parts in terms of solid content with respect to 100 parts of wheat flour, the bready deep flavor is strong, and the texture is slightly crisp Can be obtained. Furthermore, when the blending amount was 0.5 to 5 parts, the deep flavor unique to bread was very strong, and a thick texture was obtained, which was more preferable. On the other hand, when the blended amount of the heat-coagulated egg-milled product is less than the above range, the texture is poor, and when the blended amount is more than the above range, there is no sticky feeling and it is cramped. It became a texture, and none of them was able to obtain a firm texture.

[Example 2]
In the same manner as in Example 1, the heat-coagulated egg using the liquid whole egg was ground with Comitolol to obtain a ground product of the heat-coagulated egg. Next, the mountain-shaped bread of the present invention was obtained in the same manner as in Example 1 except that the obtained heat-coagulated egg ground product was not powdered and was blended in a paste state as it was. At this time, the ground product of the heat-coagulated egg was mixed with fresh water in advance and put into a bread case. In addition, the compounding quantity of the heat-coagulated egg ground processed material of the obtained mountain type bread was 2.3 parts in conversion of solid content with respect to 100 parts of wheat flour. The resulting mountain type bread had a deep flavor unique to bread and was very preferable. The texture was slightly inferior to that of Example 1, but was a good texture and was preferable.

[Example 3]
Raw eggs with eggs (chicken eggs, MS size) were put into 95 ° C. hot water, heated for 15 minutes, then cooled to peel shells to obtain eggs. Next, the obtained eggs were ground with comitoroll to obtain a ground product of heat-coagulated eggs. The size of the obtained ground product was 0.01 to 0.5 mm. Subsequently, a mountain-shaped bread according to the present invention was obtained in the same manner as in Example 2, except that the ground product of the heat-coagulated eggs in Example 2 was blended with the ground product of the eggs. . In addition, the compounding quantity of the heat-coagulated egg ground processed material of the obtained mountain type bread was 2.3 parts in conversion of solid content with respect to 100 parts of wheat flour. The resulting mountain type bread had a deep flavor unique to bread and was very preferable. The texture was slightly inferior to that of Example 1, but was a good texture and was preferable.

[Comparative Example 1]
In Example 1, a chevron is formed in the same manner as in Example 1 except that dry whole eggs (liquid whole eggs are spray-dried by a conventional method) are blended in place of the powdered heat-coagulated egg-milled product. I got bread. The resulting mountain-type bread had a deep flavor unique to bread, but was not sticky, rather a rough texture.

Claims (2)

A bread comprising 0.05 to 8 parts of the ground product of heat-coagulated eggs in terms of solid content with respect to 100 parts of wheat flour. 2. The bread according to claim 1, wherein the ground product of the heat-coagulated egg is in powder form.