JP2008142016A - Method for producing bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing bread by which it is prevented or reduced that the volume of the bread obtained by baking a dough is reduced, the shapes thereof are not stabilized to lack uniformity, and crack is caused in crust, which are caused by the reduction of extensibility, expandability and elasticity from the kneaded dough by the addition of a large amount of resistant starch. <P>SOLUTION: The method for producing the bread by adding flour and the resistant starch as a raw material powder in a kneading step of the dough includes adding extra strong flour having >15 mass% proportion of wheat protein as a part of the flour, and further adding active gluten and gliadin. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing bread in which wheat flour and resistant starch are added as raw material flour in the kneading process of bread dough.

In general, resistant starch is defined as “a general term for starch and partial degradation products that are not digested and absorbed in the small intestine of healthy people” and is known to have dietary fiber or similar properties. In recent years, its physiological significance has attracted attention. The reasons why indigestible starch is attracting attention are that (a) with the recent westernization of dietary habits, the intake of dietary fiber, which is a preventive factor for lifestyle-related diseases such as obesity, tends to decrease, B) Further research in recent years has revealed that the increase in blood glucose level after meals continues for a long time, increasing the risk of not only weight gain but also lifestyle-related diseases such as obesity and diabetes. Although the consumer's recognition degree with respect to GI value (glycemic index) which is is increasing, reduction of GI value is aimed at by adding indigestible starch.
Against the background of health-consciousness and diet boom, effective indigestion for the purpose of utilizing the intestinal regulating action, bowel movement action, blood sugar level rise inhibiting action, cholesterol lowering action, fat accumulation inhibiting action, etc. of resistant starch Along with the development of resistant starch, methods for producing bread in which resistant starch is added to bread dough are being studied.

  2. Description of the Related Art Conventionally, there is a technique for replacing a part of wheat flour with various starches in a kneading process of bread dough in a bread manufacturing method. For example, by replacing a part of wheat flour with pregelatinized starch, utilizing the water retention of pregelatinized starch, a method for producing a moist and soft bread (see Patent Document 1) or adding a certain kind of modified starch A method for producing a bread having a soft and crunchy feeling (see Patent Document 2), and a method for producing a light texture bread with good crispness by adding a modified starch (Patent Document 2) 3) and so on.

Conventionally, a method for producing bread has been developed in which a part of wheat flour is replaced with indigestible starch in the kneading process of bread dough (see Patent Documents 4 to 10).
Specifically, for example, it is obtained by depressurizing starch having an amylose content of 30% by weight or more in a pressure-resistant airtight container and then wet-heat-treating under a pressurized state with steam or the like, and has a dietary fiber content of 30% by weight. % Of starch material (see Patent Documents 4 and 5).
In addition, there is a technique for food compositions such as bread having a high content of dietary fiber containing corn-resistant starch that has an amylose content of about 80% or more and is not chemically modified (see Patent Document 6).

Further, it is obtained by heating a high amylose starch having an amylose content of 40% by weight or more and a moisture content of 10 to 80% by weight at a temperature of 60 to 160 ° C., and having a dietary fiber content of 12% or more. There is a technique of resistant granular starch (see Patent Document 7).
Furthermore, an intermediate product obtained by partially hydrolyzing starch such as potato, tapioca and corn with an amylolytic enzyme such as α-amylase, or an aqueous suspension of starch granules with an acid at the gelation temperature. Dissolve the treated acid-diluted starch in warm water, debranch it with enzymes such as isoamylase and pullulanase, age it, inactivate the enzyme, or inactivate the enzyme and then age it, spray dry There is a technique of resistant starch obtained (see Patent Documents 8 and 9).
Further, there is a technique of water-insoluble resistant starch obtained by subjecting starch having an amylose content of 10 to 30% to limited hydrolysis with amylolytic enzyme and then adding debranching enzyme to react (Patent Literature). 10).
Furthermore, although it is a material different from the resistant starch, a water-soluble resistant dextrin has been developed as a material expected to exhibit the same action and effect as the resistant starch, and this is used for the bread dough. A method for producing bread that is replaced by a part of wheat flour during the kneading process has been developed (see Patent Documents 11 to 14).

JP 62-104536 A Japanese Patent Laid-Open No. 10-295253 Japanese Patent Laid-Open No. 11-9174 Japanese Patent Laid-Open No. 10-195104 JP-A-10-195105 Japanese National Patent Publication No. 8-504583 Japanese Patent Laid-Open No. 9-12601 Japanese Patent Laid-Open No. 10-191931 JP-A-8-56690 JP 2004-290176 A JP-A-4-51840 JP-A-10-243777 JP 2001-45960 A JP-A-6-70670

By the way, in the production method of adding this indigestible starch, in order to expect the efficacy and effect derived from various actions of the indigestible starch to the bread by the production method, a large amount of indigestible starch is added. It is necessary to add.
However, when a large amount of indigestible starch is added in this way, the proportion of wheat protein in the kneaded dough becomes small, so the extensibility, expansion and elasticity are lost from the dough. It becomes a small dough. Therefore, the bread baked from the bread dough has a small volume, is not stable in shape, lacks uniformity, and cracks occur in the crust. These adverse effects are remarkable in the bread manufacturing method by mechanical mass production.
Moreover, when a large amount of indigestible starch was added, the baked bread had problems such as a strong starch odor and a lack of flour fermentation flavor.
Furthermore, the present invention adds active gluten to solve the adverse effects of the above-mentioned small volume, unstable shape, lack of uniformity, and cracks in the crust. There was a problem that the elasticity was strong and the texture became heavy.

The present invention has been made in view of the above-mentioned problems. By manufacturing a machine-resistant dough, even in a method for manufacturing bread by mechanical mass production, the above-described large amount of indigestible starch is added. Due to the loss of extensibility, expansibility and elasticity from the chaotic dough, the bread baked from the dough has a small volume, and the shape is not stable and lacks uniformity or crust. It aims at providing the manufacturing method of the bread | pan which can prevent or suppress that a crack generate | occur | produces.
In addition, the present invention provides a bread that does not have an unpleasant starch odor even when a large amount of indigestible starch is added, has a roasted incense and fermentation flavor of wheat flour, and has a sweet taste. It aims to provide a method.
Another object of the present invention is to prevent baking bread from being strong and having a heavy texture by adding a large amount of resistant starch and adding active gluten.

  In order to achieve such an object, the bread production method of the present invention is a bread production method in which wheat flour and non-digestible starch are added as raw material flour in the kneading process of bread dough, and the amount of wheat protein as part of the wheat flour In addition to adding a super-strong powder having a high protein content exceeding 15% by mass, active gluten and gliadin are added.

This makes it possible to compensate for the shortage of wheat protein content in the mixed dough produced by adding a large amount of indigestible starch. That is, even when a large amount of resistant starch is added, the kneaded bread dough maintains its extensibility, expandability and elasticity, and the bread baked from this dough has a small volume and the shape is not stable. Lack of uniformity or cracking of the crust is prevented or suppressed.
In addition, by adding active gluten, in combination with ultra-strong flour, a large amount of indigestible starch is added to make up for the lack of wheat protein in the mixed dough, thereby restoring the elasticity of the dough. It is possible to do more reliably. The bread baked from the dough has a large volume, a uniform and stable shape, and a clean appearance without cracks in the crust.
Furthermore, since gliadin is added, it is possible to avoid the adverse effects caused by adding super-strong powder and active gluten. That is, by adding super-strong powder and active gluten, the baked bread has a tough texture that makes it feel strong and pulling, it becomes hard and crisp, has a heavy mouthfeel, and melts in the mouth. This is avoided.

And as needed, the said super-strong powder is set as the structure which uses the quantity of 17 mass%-27 mass% of the said flour. It is more desirable to use an amount of 20% to 24% by weight. As a result, in combination with a configuration in which an appropriate amount of active gluten and gliadin are added, it is possible to more reliably realize a shortage of wheat protein in the kneaded dough by adding a large amount of indigestible starch. Become.
In addition, it is not necessary to add an excess of active gluten, and the resulting baked bread crust is too hard to chew, and the crumb is too strong and elastic, resulting in a heavy mouthfeel. The phenomenon that the mouth melts worsens can be avoided more reliably.
When the amount of super-strong flour added is too much, the amount of wheat protein in the dough becomes too large, and the bread baked from the dough has a tough texture that makes it feel excessively elastic and pulled, The crispness is poor and the mouthfeel and mouth melt also worsen. On the other hand, if the amount of super-strong powder added is too small, the effect of the present invention will not be achieved unless too much active gluten is added, and if the amount of active gluten added is too large, Occurs.
With the configuration of the present invention described above, even when a large amount of resistant starch is added, it becomes possible to produce a machine-resistant dough, and even in the bread manufacturing method by mechanical mass production, Improved bread-making properties and quality.

  Further, if necessary, the super strong powder is added in the step of adding the indigestible starch and mixed together. Since super strong flour is added for the purpose of supplementing the above-mentioned shortage of wheat protein, it is desirable to add and knead together in the step of adding resistant starch. By carrying out like this, the said effect by adding super-strong powder can be show | played more effectively.

  And the said indigestible starch is set as the structure which adds the quantity of 10 mass%-40 mass% with respect to the said whole raw material powder as needed. It is more desirable to add an amount of 10 to 30% by mass, and it is even more desirable to add an amount of 15 to 25% by mass. As mentioned above, resistant starch has the advantage of exhibiting bowel regulation, bowel movement, blood sugar level increase inhibitory action, cholesterol lowering action, fat accumulation inhibitory action, etc. Although large, on the other hand, it causes the above-mentioned problems. Therefore, by using such an indigestible starch addition amount, the effects and effects of using the indigestible starch in the bread are exhibited, and the above-mentioned adverse effects caused by adding a large amount of the indigestible starch to the bread. Can be further eliminated.

Moreover, the said active gluten is set as the structure which adds the quantity of 1 mass% or more with respect to the said whole raw material powder as needed. It is more desirable to add an amount of 1.2% by mass or more, and it is even more desirable to add an amount of 1.5% by mass or more. Further, the active gluten is 3% by mass or less based on the total amount of the raw material powder on the premise that an appropriate amount of gliadin is used in combination in order to avoid the harmful effects caused by excessive addition of the active gluten. Is preferably added, more preferably 2.5% by mass or less, and even more preferably 2.2% by mass or less.
By adding active gluten in this way, in combination with the structure using super strong flour as described above, a large amount of indigestible starch is added to compensate for the shortage of wheat protein in the kneaded dough. This makes it possible to more reliably recover the elasticity of the bread dough. The bread baked from the dough has a large volume, a uniform and stable shape, and a clean appearance without cracks in the crust.
If the amount of active gluten added is less than this, the improvement effect will be poor depending on the type of raw material and bread production method.

Furthermore, if necessary, the gliadin is configured to be added in an amount of 0.1% by mass or more with respect to the whole raw material powder. It is more desirable to add an amount of 0.5% by mass or more, and even more desirable to add an amount of 2% by mass or more. Further, gliadin is desirably 5% by mass or less, preferably 4% by mass or less, more preferably 3% by mass or less based on the entire raw material powder. Even if more than this is added, the effect does not appear remarkably.
By adding gliadin in this way, as described above, by adding the super-strong powder and active gluten, the baked bread becomes a tough texture that makes it feel strong and pulling, hard and crisp. Thus, it is possible to reliably avoid the mouth feel becoming heavy and the mouth melting worsening.

  Furthermore, if necessary, the active gluten and gliadin are added in the step of adding the resistant starch and mixed together. By carrying out like this, the effect by adding active gluten and gliadin can be show | played more effectively. That is, by adding active gluten and gliadin in this way, the kneaded dough is imparted with appropriate extensibility, expansibility and elasticity, while avoiding an increase in the texture of the bread baked from the dough. The baking pan has a volume and has a stable and uniform shape, and can suppress the occurrence of cracks in the crust.

And as needed, as the composition of adding the indigestible starch in the middle seed kneading process, while adopting the middle seed method comprising the middle seed kneading process and the subsequent main koji process as the kneading process of the bread dough Yes. In the present invention, as a method for producing bread dough, a medium seed method, a straight rice bran method, a short time production method, a no time method, a liquid seed method, and other bread production methods can be adopted. From the viewpoint that a more remarkable effect of the present invention can be obtained by promoting the ripening of the gluten by promoting the aging of the medium seed (including the medium seed), the medium seed method and the straight seed method are preferable. desirable.
In this case, the time of adding the hardly digestible starch may be the middle-type kneading process, the kneading process of the main body dough, or both processes by dividing the starch into two. When adding in the process, even if a large amount of indigestible starch is added to the bread dough, by adding this in the middle-class kneading process, the baked bread will have no unpleasant starch odor, It has roasted incense and fermentation flavor of wheat flour, and has sweetness.

Alternatively, if necessary, a middle seed method including a middle seed kneading process and a subsequent main koji process as the kneading process of the bread dough is adopted, and the resistant starch is added in the main koji process.
As a result, even if a large amount of indigestible starch is added to the bread dough, by adding this in the main koji process, the baked bread is more voluminous and stable than adding it in the middle kneading process. It becomes a uniform shape and can suppress the occurrence of cracks in the crust.

The present invention is configured such that, if necessary, the liquor is added in the kneading process of the bread dough.
As a result, it is possible to mask the starch odor that may be generated when a large amount of resistant starch is added. ).

Furthermore, if necessary, the liquor is added in an amount of 2 to 20% by mass with respect to the resistant starch and / or 0.1 to 4% by mass of the whole raw material powder. It is said.
Thereby, the effect which adds the said liquor more effectively can be show | played.

Moreover, this invention is set as the structure which adds cross-linked starch and / or a thickener containing fat in the kneading | mixing process of the said bread dough as needed.
In the present invention, active gluten is added, but as a negative effect, the breaded bread and elasticity of the baked bread are strong and crisp, and the mouthfeel and texture may tend to be heavy and heavy. Addition of thickener-containing fats and oils eliminates this harmful effect, and the baked bread has a good crispness and a light texture, as well as a good mouth melt, mouthfeel and texture. Can be soft and soft.

Furthermore, the said cross-linked starch is set as the structure which adds the quantity of 0.1 mass%-3 mass% with respect to the said raw material powder | flour which comprises the said bread dough as needed.
Thereby, the effect which adds the said crosslinked starch can be show | played more effectively.

Furthermore, it is set as the structure which adds the quantity of 1 mass% or more with respect to the said raw material powder which comprises the said bread dough as needed for the said thickener containing fats and oils.
Thereby, the effect which adds the said thickener containing fats and oils can be show | played more effectively.

According to the bread manufacturing method of the present invention, it becomes possible to make up for the shortage of wheat protein in the kneaded bread dough produced by adding a large amount of indigestible starch, and to produce a machine-resistant dough. Even in the production method of bread by mass production, the mixed dough maintains its extensibility, expandability and elasticity, and the bread baked from this dough has a large volume, is uniform and stable, and has a crust. It can have a clean appearance without cracks.
And it becomes possible to obtain a useful bread that takes advantage of the intestinal regulating action, bowel movement action, blood sugar level rise inhibiting action, cholesterol lowering action, fat accumulation inhibiting action, etc., which are the advantages of resistant starch.

Hereinafter, the bread manufacturing method according to the embodiment of the present invention will be described in detail. In addition, this invention is not limited to description of the following embodiment.
A method for producing bread according to an embodiment of the present invention will be described. This is a method for producing bread in which wheat flour and resistant starch are added as raw material powder in the kneading process of bread dough, and a super-strong flour having a high protein content exceeding 15% by mass of wheat protein as part of the flour. In addition to the addition of active gluten and gliadin, this is a method for producing bread.

Specifically, in the bread manufacturing method according to the embodiment of the present invention, the wheat flour means strong flour. The strong flour preferably has a wheat protein mass of 12% by mass or more.
Next, the indigestible starch partially contains an indigestible component (negligible indigestible starch) that is a substantially effective ingredient that exhibits at least one of the above-mentioned effects and effects. Broadly mean what you are. That is, it means that in a broad sense, a product or preparation partially containing indigestible starch in a narrow sense.

  Indigestible starch is produced or prepared by physically processing various starches and / or chemically modifying them using the above-mentioned conventional techniques or other production methods. Specifically, for example, an intermediate product obtained by partially hydrolyzing starch such as potato, tapioca, and corn with an amylolytic enzyme such as α-amylase is dissolved in warm water, and dehydrated with an enzyme such as isoamylase. Indigestion containing about 50% by mass of indigestible starch in a narrow sense by branching and aging, inactivating the enzyme, or inactivating the enzyme and then aging and spray drying Starch is obtained.

When ingested by humans, the resistant starch reaches the colon of the large intestine without being digested and absorbed in the stomach and small intestine, and is fermented by certain intestinal microorganisms in the colon. Generated. This short chain fatty acid varies depending on the type of starch that is fermented in the colon. Short chain fatty acids produced in the colon are then rapidly absorbed by colonic epithelial cells.
Therefore, the physiological action of the above-mentioned or other resistant starch is at least one of the property that it is not digested and absorbed in the stomach and the small intestine, and the property that it is fermented as a fermentation substrate for enteric bacteria in the colon of the large intestine. It is presumed to originate from either property. In addition, the blood glucose level-inhibiting action, insulin-lowering action and cholesterol-lowering action are due to the former physiological action of resistant starch, and ulcer / tumor healing or reduction is due to the latter physiological action. It is believed that there is.

  In addition, it is desirable that the resistant starch contains 30% or more of narrowly resistant starch, preferably 40% or more, more preferably 45% or more. It is enough if it contains about%. Ingredients other than the narrowly digestible starch in the less digestible starch differ depending on the method of preparing the resistant starch and the starch material of the raw material, but in general, the ingredients of the previous stage from which the resistant starch is prepared It is presumed that the intermediate-stage products and / or their constituents did not become narrowly resistant starch.

  Such an indigestible starch is desirably added in an amount of 10 to 40% by mass, more preferably in an amount of 10 to 30% by mass, and more preferably 15 to 25%, based on the whole raw material powder. It is even more desirable to add a mass% amount. By doing so, it is possible to eliminate the above-mentioned adverse effects caused by adding a large amount of indigestible starch to bread as well as the effect and effect of using indigestible starch in bread.

And this Embodiment is comprised as adding super strong flour as a part of said strong wheat flour. Here, the super strong flour is a wheat flour having a high protein content of 15 to 18% by weight, and preferably 15.5 to 18% by weight. A high protein content, more preferably a high protein content of 15.5 to 17% by mass, and even more preferably a strong protein flour of 16 to 17% by mass. This makes up for most of the shortage of wheat protein in the mixed dough produced by adding a large amount of resistant starch.
The super strong flour is preferably used in an amount of 17% to 27% by weight of the strong wheat flour, and more preferably 20% to 24% by weight. Thereby, combined with a configuration in which an appropriate amount of active gluten is added, it is possible to more reliably realize a shortage of wheat protein in the kneaded bread dough by adding a large amount of indigestible starch. In other words, even when a large amount of resistant starch is added, the kneaded dough maintains its extensibility, expandability and elasticity, and the bread baked from this dough has a small volume and is uniform without a stable shape. It becomes possible to prevent or suppress the occurrence of cracks in the crust.

In addition, it is not necessary to add an excess of active gluten, and the resulting baked bread crust is too hard to chew, and the crumb is too strong and elastic, resulting in a heavy mouthfeel. The phenomenon that the mouth melts worsens can be avoided more reliably.
When the amount of super-strong flour added is too much, the amount of wheat protein in the dough becomes too large, and the bread baked from the dough has a tough texture that makes it feel excessively elastic and pulled, The crispness is poor and the mouthfeel and mouth melt also worsen. On the other hand, if the amount of super-strong powder added is too small, the effect of the present invention will not be achieved unless too much active gluten is added, and if the amount of active gluten added is too large, Occurs.
Since super strong flour is added for the purpose of supplementing the above-mentioned shortage of wheat protein, it is desirable to add and knead together in the step of adding resistant starch. By carrying out like this, the said effect by adding super-strong powder can be show | played more effectively.

  Furthermore, in the present embodiment, active gluten is also called vital gluten, but there are a large number of products on the market, and these can be used. Active gluten is a wheat protein concentrate. Basically, after mixing flour and water to form a dough in which gluten has developed, the water-soluble components such as starch in the dough are removed to remove wheat. The protein content is increased, and usually 80% to 95% of the protein is wheat protein. This marketed product is generally a powder.

The active gluten is preferably added in an amount of 1% by mass or more, more preferably in an amount of 1.2% by mass or more, and an amount of 1.5% by mass or more is added to the whole raw material powder. It is even more desirable to do so.
By adding active gluten in this way, in combination with the structure using super strong flour as described above, a large amount of indigestible starch is added to compensate for the shortage of wheat protein in the kneaded dough. This makes it possible to more reliably recover the elasticity of the bread dough. The bread baked from the dough has a large volume, a uniform and stable shape, and a clean appearance without cracks in the crust.
If the amount of active gluten added is less than this, the improvement effect will be poor depending on the type of raw material and bread production method.
Further, the active gluten is 3% by mass or less based on the total amount of the raw material powder on the premise that an appropriate amount of gliadin is used in combination in order to avoid the harmful effects caused by excessive addition of the active gluten. Is preferably added, more preferably 2.5% by mass or less, and even more preferably 2.2% by mass or less.

  Furthermore, gliadin is added in the present embodiment. Gliadin is a component of wheat gluten together with glutenin. After obtaining wheat gluten by the same method as that for obtaining active gluten described above, generally, for example, a solvent such as an aqueous alcohol solution is added from the wheat gluten. It can be obtained by extracting and separating as a soluble component, and usually drying and powdering it. The gliadin thus obtained is present in the form of a gliadin concentrate in which gliadin is present at a high concentration, for example 60% or more. The concentration (content) of gliadin in the gliadin concentrate increases production cost and price, but the higher (more) the higher (more) is more desirable, and specifically, for example, 70% or more. Is desirable. In the present invention, the gliadin is a gliadin concentrate extracted and separated from wheat gluten using a low concentration, preferably 30% or less, acidified, preferably pH 3-5.5 aqueous ethanol solution as a solvent. It is desirable to dry the powder.

The gliadin is preferably added in an amount of 0.1% by mass or more, more preferably in an amount of 0.5% by mass or more, and in an amount of 2% by mass or more. It is even more desirable to do so.
By adding gliadin in this way, together with the use of super-strong powder and the addition of active gluten, the baked bread has a tough texture that makes it feel strong and pulling, hard and crisp It becomes possible to avoid the deterioration of the mouth, the mouth feel, and the mouth melting.
Further, gliadin is desirably 5% by mass or less, preferably 4% by mass or less, more preferably 3% by mass or less based on the entire raw material powder. Even if more than this is added, the effect does not appear remarkably.

The addition ratio of both active gluten and gliadin is not limited to this. For example, as an example, the former vs. latter ratio is 1.8 to 2.6: 0.3 to 1.2, respectively. However, in this case, it is more desirable to adjust to be 2.0 to 2.4: 0.5 to 0.9, and more preferably 2.1 to 2.3: It is even more desirable that the ratio be 0.6 to 0.8.

Active gluten and gliadin are desirably added and kneaded together in the step of adding resistant starch. By carrying out like this, the effect by adding active gluten and gliadin can be show | played more effectively.
By adding active gluten and gliadin in this way, the use of super-strong powder as described above, imparting appropriate extensibility, expansibility and elasticity to the kneaded bread dough, the texture of the bread baked from this dough The baking pan has a volume, a stable and uniform shape, and the occurrence of cracks in the crust can be suppressed while avoiding the increase in weight.

  In the present embodiment, a middle seed method including a middle seed kneading process and a subsequent main koji process as the bread dough kneading process is adopted, and the resistant starch is added in the middle seed kneading process or the main kneading process. It is added. Methods for producing bread dough include medium seed method, straight rice bran method, short time production method, no time method, liquid seed method, and other bread production methods, but aging of bread dough (including medium seeds) by long-time fermentation. From the viewpoint that a more remarkable effect of the present invention can be obtained by promoting gluten and sufficiently developing gluten, the middle seed method is particularly desirable.

In addition, in the middle seed method, the time when the indigestible starch is added may be the middle seed kneading process, the kneading process of the main body dough, or both processes by dividing the starch into two. In addition, when added in the middle-class kneading step, even if a large amount of indigestible starch is added to the bread dough, by adding this in the middle-type kneading step, the baked bread is unpleasant. It loses the starch odor, has a roasted incense and fermentation flavor of wheat flour, and has a sweet taste.
On the other hand, when added in the main koji process, even if a large amount of indigestible starch is added to the bread dough, adding it in the main kneading process makes it even more than adding it in the middle kneading process. The baked bread has a large volume and has a stable and uniform shape, and can prevent cracks from occurring in the crust.

By the way, while adopting the medium seed method and adding indigestible starch in the medium seed kneading process, in the present embodiment, since a large amount of indigestible starch is added to the medium seed, Since the amount of wheat gluten decreases, gluten tends to be immature, and the mesh of the gluten cell membrane is formed excessively finely.
Therefore, the flour as the raw material powder constituting the bread dough generally uses 50 to 100% by weight of the flour in the middle-type kneading process, but in the present invention, the whole quantity of the flour in the middle-kneading process. It is desirable to use 60 to 100% by weight of flour, and it is even more desirable to use 70 to 100% by weight of flour.
The yeast added in the middle-type kneading step is usually, for example, 2.0 to 3.0% by mass, preferably 2.3 to 2.7% by mass with respect to the whole raw material powder.

  In addition, when adding indigestible starch in the middle-class kneading process, yeast fermentable sugars are added in the middle-class kneading process to improve the formation of an excessively fine network of gluten cell membranes due to immature middle-class. It is desirable to do. Specific examples of yeast fermentable saccharides include sugars, glucose, fructose, maltose, and other sugars that act as a nutrient source when fermenting yeast to promote yeast fermentation activity. Any one or a combination of two or more can be added. However, glucose is desirable as the yeast fermentable saccharide. In this way, by adding yeast fermentable sugars in the middle seed kneading step, the middle seed immaturity after the middle seed fermentation is eliminated, and the formation of the mesh of the gluten cell membrane is made fine and good, while firing The starch odor of the finished bread can be reduced.

  The yeast fermentable saccharide is preferably added in an amount of 0.5 to 15% by mass, more preferably 1 to 10% by mass, and more preferably 3 to 8% by mass with respect to the hardly digestible starch added in the middle-type kneading step. It is even more desirable to add. Moreover, it is desirable to add 0.2 to 3.8% by mass of yeast fermentable saccharide, and it is more desirable to add 0.4 to 2.5% by mass with respect to the raw material powder used in the middle seed mixing process. Further, it is more desirable to add 0.6 to 2% by mass. Furthermore, the yeast fermentable saccharide is preferably added in an amount of 10 to 100% by mass, more preferably 25 to 75% by mass, and more preferably 40 to 60% by mass with respect to the yeast added in the middle-kneading step. It is even more desirable. As the amount of yeast fermentable saccharide added increases, the immaturity of the seeds after fermentation is eliminated, the formation of the mesh of the gluten cell membrane is improved, and the starch odor of the baked bread is further reduced. The roasted incense and fermentation flavor of the flour can be increased. However, if the amount of yeast fermentable saccharide added exceeds 2.5 mass% with respect to the raw material powder added to the middle seed, the baked bread crumb inner phase may become rough.

  Here, in order to improve the formation of an excessively fine network of gluten cell membranes due to immature middle seeds, it is also conceivable to increase the amount of yeast added in the middle seed mixing step. However, this method can also reduce the starch odor of the baked bread, but as its adverse effect, the yeast odor and alcohol odor of the baked bread become stronger, and the roasted incense and fermentation flavor of the flour are erased. Not desirable.

It is desirable to add a liquor in the kneading process of the bread dough.
The liquor added in the embodiment of the present invention is a fermented seed obtained by fermenting yeast using rice, rice bran, water or the like as a raw material. More specifically, for example, when making liquor using raw rice, steamed rice, rice bran, and water as raw materials, rice bran decomposes starch derived from steamed rice to produce glucose and the like. By using the yeast as a nutrient source for the yeast attached to the surface of the raw rice, the yeast is grown and fermented to produce the liquor. In addition, it is also possible to use sake yeast or the like instead of yeast attached to raw rice as yeast for sake seeds. In that case, sake is added to fresh rice or instead of fresh rice. Add yeast. In order to stably produce the liquor, it is desirable to employ a method of adding sake yeast or the like instead of adding fresh rice. Furthermore, it is also possible to add lactic acid for the purpose of lowering the pH in order to suppress the propagation of various bacteria. And although these liquor seed materials are mixed and fermented, the fermentation temperature is usually around 24 ° C., but is not limited thereto.

  Moreover, fermentation time is comparatively long, for example, when it is set as about 120 hours, the fermented material after fermentation can be utilized as liquor immediately. On the other hand, when the fermentation time is relatively short, for example, around 48 hours, the fermented product after fermentation is used as the original species, and steamed rice, rice bran, water, etc. are added to and mixed with this original species, Further, it is possible to ferment for about 24 hours, that is, to perform seeding, to produce a joint seed, and to use this joint seed as a liquor. Furthermore, the joint seed obtained by performing such seed joining several times can be used as the liquor. And, whether or not to perform seed splicing, properly adopt steps such as emulsification, dairy product addition, sterilization, filtration, etc. for pulverizing the rice grains of the fermented product after the last fermentation And you can complete the sake. In addition, the preparation method of the liquor type in this invention is not restricted to this.

Liquor may be added in the middle seed mixing process, may be added in the main process, or may be added in both processes, but is preferably added in the main process.
The liquor is preferably added in an amount of 2 to 20% by mass, more preferably 5 to 17% by mass, and more preferably 8 to 15% by mass with respect to the resistant starch. It is even more desirable to add Moreover, it is desirable to add the amount of 0.1 to 4% by mass with respect to the whole raw material powder, more desirably to add the amount of 0.5 to 3.5% by mass, It is even more desirable to add an amount of 1-3% by weight. As a result, it is possible to more effectively suppress unpleasant starch odor from the baked bread and to have sweetness.

It is desirable to add cross-linked starch in the kneading process of the bread dough.
The cross-linked starch added in the embodiment of the present invention is a starch such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, sweet potato starch, preferably tapioca starch, trimetaphosphate, hexametaphosphate Cross-linked by a conventional method using a cross-linking agent such as salt, phosphorus oxychloride, adipic acid, epichlorohydrin, etc., and preferably phosphoric acid cross-linked starch cross-linked by the phosphate.

The degree of crosslinking of the crosslinked starch is preferably adjusted so that the degree of swelling is 3 to 15 and the solubility is 15% by mass or less.
Other modified treatments, for example, crosslinked starch that has been subjected to etherification such as hydroxypropylation or esterification such as acetylation may be used as long as the purpose and effect of the present invention are not impaired, but such modification treatment is necessary. is not. Moreover, the alpha conversion process is not desirable. When the cross-linked starch that has been pregelatinized in the present invention is added, the baked bread has a sticky texture, and there is a possibility that the good crispness and light texture that the present invention does not have can be realized.
As described above, by adding the cross-linked starch in the present invention, the baked bread can have a good crispness without pulling and can have a light texture.

  In the present embodiment, the crosslinked starch is preferably added in an amount of 0.1% by mass to 3% by mass with respect to the raw material powder constituting the bread dough. And since thickener containing fats and oils are added, it is desirable for this crosslinked starch to add the quantity of 0.1 mass%-1.5 mass% similarly, and the quantity of 0.5 mass%-1 mass% is added. It is even more desirable to add. This ensures that the baked bread can have a good crisp feeling without pulling and a moderately light texture.

  The cross-linked starch is desirably added in the main kneading step when a middle seed method including a middle kneading step and a subsequent main kneading step is employed as the kneading step of the bread dough.

It is desirable to add a thickener-containing fat in the kneading process of the bread dough.
In the embodiment of the present invention, a thickener-containing fat is added. Here, the thickener is xanthan gum, guar gum, locust bean gum, gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, pullulan, iota carrageenan, HM pectin, LM pectin, tragacanth gum, crystalline cellulose, propylene glycol alginate , Water-soluble soybean polysaccharide, gati gum, methylcellulose, psyllium seed, cacha gum and the like. One of these thickeners can be used alone, or two or more different ones can be used in combination. From the viewpoint of flavor and texture, xanthan gum, guar gum, and locust bean gum are preferable, and xanthan gum is more preferable.

  The fats and oils are not particularly limited as long as they are edible fats and oils, for example, vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, coconut oil, palm kernel oil, beef tallow, lard, fish oil, whale oil, Any animal fats such as milk fat can be used. And what hydrogenated these and what carried out transesterification can also be used. Furthermore, one of these oils and fats can be used alone, or two or more different ones can be used in combination.

  As a method of adding a thickener to fats and oils, for example, the fats and oils and preferably the emulsifier are heated at a temperature equal to or higher than the melting point temperature of both, and are uniformly dissolved, and then the thickener is added thereto and mixed uniformly. A method in which the mixture is stirred and uniformly mixed and stirred is cooled to a temperature not higher than the melting points of the fat and the thickener, and preferably to 30 ° C. or less.

  In the present embodiment, the thickener-containing fat is desirably added in an amount of 1% by mass or more with respect to the raw material powder constituting the bread dough, and further added in an amount of 1.5% by mass or more. Is more desirable, and it is even more desirable to add an amount of 2% by mass or more. Moreover, it is desirable that the thickener-containing fat is added in an amount of 15% by mass or less with respect to the raw material powder constituting the bread dough.

  In addition, the thickener is desirably contained in the oil and fat in an amount of 0.1 to 5% by mass, desirably 1 to 4% by mass, and more preferably 1.5 to 3.5% by mass. It is even more desirable to contain an amount of%.

  The thickener-containing oil / fat desirably further contains an emulsifier. As the emulsifier, for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, lecithin, lecithin derivative and the like can be used, and a system in which two or more of these are mixed is used. It is more desirable. Further, the preferable content of the emulsifier in the thickener-containing fat is, for example, the ratio of fat / emulsifier is 6.5 or less, and 10 to 30% by mass, more preferably based on the entire thickener-containing fat. 14 to 26% by mass.

  It is desirable to add the thickener-containing fat in the main kneading step when a middle seed method including a middle kneading step and a subsequent main kneading step is adopted as the kneading step of the bread dough. If the thickener-containing fat is added at an early stage of the bread dough kneading process, it takes a long time to knead the bread dough, and as a result, the bread dough may be damaged. The thickener-containing fat is preferably added in the main process, and more preferably added in the process of the main process.

As described above, in this embodiment, since both the cross-linked starch and the thickener-containing oil and fat are added in combination, the baked bread has a good crispness without being pulled, and the mouthfeel and texture are light and soft. It becomes possible to make it soft. In particular, when both are added in combination, the baked bread is softer than when either of the two is added alone, so that the crispness and crispness can be more felt.
Moreover, when employ | adopting the middle seed method provided with the middle seed kneading process and the subsequent main kneading process as a kneading process of bread dough, it is desirable to add both in the said main kneading process.

  In each of the above embodiments, wheat flour and resistant starch are used as the raw material powder, but as the flour other than the raw material flour (consisting of wheat flour and resistant starch), the object and effect of the present invention In addition to wheat flour and non-digestible starch, in addition to wheat flour and non-digestible starch, some wheat flour, rye flour, rice flour, etc., pregelatinized starch, etherified starch or esterified starch, cross-linked Starch such as starch can be used.

The present invention is suitable and effective in a method for producing bread by mechanical mass production. With the configuration of the present invention described above, even when a large amount of resistant starch is added, it becomes possible to produce a machine-resistant dough, and even in the bread manufacturing method by mechanical mass production, Improved bread-making properties and quality.
Specifically, the method for producing bread by mechanical mass production of the present invention, for example, mixes a large amount of dough of 100 kg or more into one batch, and kneads a large amount of dough at once with a large mixer for each batch. Then, it is divided into the dough weight of the final product with a divider (divider), rounded with a rounder (rounder), subjected to intermediate fermentation if necessary, and then mechanically degassed with a multistage roller etc., then a shaping process, The method of taking a proofing process and a baking process is mention | raise | lifted. Moreover, conveyance of the cloth | dough between each process after a division | segmentation can be performed by mechanical means, such as a belt conveyor, as needed.

Next, examples of the present invention will be described. In Examples and Comparative Examples, as the resistant starch, the preparation described in the above-mentioned Patent Document 8 (Japanese Patent Laid-Open No. 10-191931), specifically, tapioca starch is partially hydrolyzed with α-amylase. The intermediate product obtained in this way is dissolved in warm water, debranched with isoamylase, and after aging, the enzyme is inactivated and spray-dried to obtain an indigestible starch (narrowly indigestible) About 50% of the soluble starch) was used. The less digestible starch in the narrow sense in the resistant starch was water-insoluble.
Liquor is mixed with steamed rice, rice bran, water, sake yeast and fermented at 22 ° C for 120 hours, then emulsified to grind the rice grains, added milk components to adjust the ingredients, sterilized, filtered The liquid species created by using
In the following examples and comparative examples, bread was manufactured by the above-described method for manufacturing bread by mechanical mass production.

[Example 1]
First of all, Example 1 of the present invention employs a medium seed method, adds indigestible starch, super-strong powder, active gluten and gliadin to the main shell, and is blended as shown in FIG. 1 in the following mechanical mass production. A square bread was produced under the process conditions.
Medium-sized knead (mixed medium-mixed raw material with a large mixer), medium-sized fermentation, main koji (mixed medium and post-fermented raw material mixed with a large-sized mixer to create a 750 kg dough), floor time , Splitting (using a divider with a hopper), rounding (using a rounder), bench time (using an overhead puller), rolling (gas venting, using a three-stage roller molder), shaping (mechanically winding (curling) and then folding into an M-shape ), Mold filling (automatic machine), proofing, and baking, square-shaped bread was produced. In addition, conveyance of the cloth | dough between each process after a division | segmentation was automatically performed with the belt conveyor.
Even though the bread produced in this way is produced by mechanical mass production, it does not lose its extensibility, expandability and elasticity from the mixed dough, despite the addition of a large amount of resistant starch. The bread baked from the bread dough had a large oven spring, a stable and uniform shape, and no cracks in the crust.
In particular, by adding the non-digestible starch in the main shell by the middle seed method, it has become possible to more effectively increase the volume, stabilize and homogenize the shape, and suppress the occurrence of crust cracks. .
In addition, because the wheat protein content of the mixed dough is moderately adjusted, the baked bread crust produced due to excessive wheat protein content is too hard to chew, crumbs The pulling and elasticity became excessively strong, and the mouthfeel became heavy and the mouth melted badly without causing any harmful effects, and the texture was good.
In addition, despite the addition of a large amount of indigestible starch, the addition of liquor seeds in the kneading process of bread dough suppresses the generation of unpleasant starch odors and reduces sweetness. I had it.
In addition, the addition of cross-linked starch and thickener-containing fats and oils, despite the addition of super-strong powder and active gluten, provides a good crispness, light mouthfeel and texture, and softness. It was soft.

[Example 2]
As Example 2, the middle seed method is adopted, and the resistant starch in the middle seed kneading process,
Super strong flour, active gluten and gliadin were added, and square bread was produced by the same mechanical mass production as in Example 1 with the formulation shown in FIG. 2 and the same process conditions as in Example 1.
Even though the bread produced in this way is produced by mechanical mass production, it does not lose its extensibility, expandability and elasticity from the mixed dough, despite the addition of a large amount of resistant starch. The bread baked from the bread dough had a large oven spring, a stable and uniform shape, and no cracks in the crust.
In addition, because the wheat protein content of the mixed dough is moderately adjusted, the baked bread crust produced due to excessive wheat protein content is too hard to chew, crumbs The pulling and elasticity became excessively strong, and the mouthfeel became heavy and the mouth melted badly without causing any harmful effects, and the texture was good.
In particular, by adding the indigestible starch in the middle-class kneading process by the middle seed method, even if a large amount of indigestible starch is added to the bread dough, the baked bread has no unpleasant starch odor. It has a roasted incense and fermentation flavor of wheat flour, and has a sweet taste.
Even though a large amount of indigestible starch is added, the addition of liquor in the kneading process of bread dough further suppresses the generation of unpleasant starch odors and increases the sweetness ( Mami).
In addition, the addition of cross-linked starch and thickener-containing fats and oils, despite the addition of super-strong powder and active gluten, provides a good crispness, light mouthfeel and texture, and softness. It was soft.

[Comparative Example 1]
As Comparative Example 1, the same mechanical mass production as in Example 1 was performed.
Among the blends of the above, the medium-type blended strong powder is reduced from 64% by mass to 55% by mass,
In addition, the super strong powder blended with the main body is reduced from 18% by mass to 7% by mass,
A square-shaped bread was produced under the same composition and process conditions as in Example 1 except that 20% by mass of the strong flour corresponding to the reduced amount was blended with the main meal.
The bread obtained in Comparative Example 1 had some cracks in the crust.

[Experimental Example 1]
Appearance of the bread obtained in Example 1, Example 2, Comparative Example 1 and Comparative Example 2,
The results of evaluating the internal phase, texture, and flavor are shown in FIG.

In the bread manufacturing method which concerns on Example 1 of this invention, it is a table | surface figure which shows the mixing | blending and process of bread dough. In the bread manufacturing method which concerns on Example 2 of this invention, it is a table | surface figure which shows mixing | blending of bread dough. It is a table | surface figure which shows the result of an experiment example.

Claims (15)

  In the bread manufacturing method of adding wheat flour and resistant starch as raw material powder in the kneading process of bread dough, adding a high protein content of high protein content of wheat protein exceeding 15% by mass as part of the wheat flour, A method for producing bread characterized by adding active gluten and gliadin.   The method for producing bread according to claim 1, wherein the super strong flour uses an amount of 17% to 27% by mass of the wheat flour.   The method for producing bread according to claim 1 or 2, wherein the super-strong powder is added and kneaded together in the step of adding the resistant starch.   The method for producing bread according to claim 1, 2, or 3, wherein the indigestible starch is added in an amount of 10% by mass to 40% by mass with respect to the whole raw material powder.   The said active gluten adds the quantity of 1 mass% or more with respect to the said whole raw material flour, The manufacturing method of the bread of Claim 1, 2, 3 or 4 characterized by the above-mentioned.   The said gliadin adds the quantity of 0.1 mass% or more with respect to the said whole raw material flour, The manufacturing method of the bread of Claim 1, 2, 3, 4 or 5 characterized by the above-mentioned.   The method for producing bread according to claim 1, 2, 3, 4, 5 or 6, wherein the active gluten and gliadin are added and kneaded together in the step of adding the resistant starch.   The method for producing bread according to claim 1, 2, 3, 4, 5, 6 or 7, wherein liquor is added in the kneading step of the bread dough.   The said liquor is added in an amount of 2 to 20% by mass with respect to the resistant starch and / or an amount of 0.1 to 4% by mass with respect to the whole raw material powder. The method for producing bread according to 8.   The method for producing bread according to claim 1, 2, 3, 4, 5, 6, 7, 8 or 9, wherein cross-linked starch and / or thickener-containing fats and oils are added in the kneading step of the bread dough. .   The method for producing bread according to claim 10, wherein the crosslinked starch is added in an amount of 0.1% by mass to 3% by mass with respect to the raw material powder constituting the bread dough.   The said thickener containing fats and oils add the quantity of 1 mass% or more with respect to the said raw material powder which comprises the said bread dough, The manufacturing method of the bread | pan of Claim 10 characterized by the above-mentioned.   The middle dough method comprising a medium seed kneading process and a subsequent main koji process as the kneading process of the bread dough, and the resistant starch is added in the medium kneading process. The method for producing bread according to 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 or 12.   The intermediate dough method comprising a medium seed kneading process and a subsequent main koji process as the kneading process of the bread dough, and the resistant starch is added in the main koji process. The method for producing bread according to 3, 4, 5, 6, 7, 8, 9, 10, 11 or 12. The method for producing the bread according to claim 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13 or 14, wherein the method for producing bread is based on mechanical mass production. The manufacturing method of bread of description.

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