JP2009017848A - Modifier for baking bread, and dough composition of bread by using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a modifier for baking bread, improving the water-holding power of the bread and also the eat feeling of the bread, and a dough composition of the bread by using the same. <P>SOLUTION: This modifier for baking the bread is provided by containing the sodium salt of carboxymethylcellulose having 0.7 to 1.2 range degree of etherification. The sodium salt of carboxymethylcellulose preferably has 100 to 500 mPa s viscosity of its 2% aqueous solution, 5 to 30 g/L gcmc amount of water absorption and 0.5 to 0.7 thixotropic property at 10,000 mPa s. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a bread-making modifier comprising carboxymethylcellulose sodium salt, and a bread dough composition using the same.

  Bread is made by adding foaming agent, water, and other seasoning and additives used as needed to grain powder such as wheat flour, and then forming the dough into a certain shape with a certain weight, followed by roasting It is manufactured by a manufacturing process in which a product is obtained through a heating process such as frying.

  Recently, the development of bread-making ingredients has been greatly speeded up, and new types of ingredients have come to the forefront (Patent Documents 1 and 2).

One of them is a thickening polysaccharide, and pectin, starch, guar gum and the like are used. The purpose of use is to increase the weight of the bread by giving water retention to the bread, to make the inner layer of the bread finer, to give pleasant elasticity, but the natural thickening polysaccharides vary in quality. For this reason, there was a problem in that the quality of the produced bread was highly variable. Moreover, even if the water retention ability can be given, there is a problem that moisture remains in the bread and a sticky feeling is generated. Or, even if elasticity is given, the crispness of bread is impaired, and there are also advantages and disadvantages, and a solution to all these problems has not yet been obtained.
Japanese Patent Laid-Open No. 62-22537 JP-A-52-143242

  The present invention has been made paying attention to the conventional problems as described above. That is, a bread-making raw material (modifier) that can impart water retention power to bread and has a crunchy and crunchy texture (crispy feeling) and savory bread while having an appropriate texture. The purpose is to provide.

  The present inventor increases the volume of the baked bread by blending a certain amount of a specific carboxymethylcellulose sodium salt (hereinafter also referred to as “CMC-Na”) into the bread dough composition, It has been found that it can also have a feeling of weight, and it has been found that a favorable texture such as an appropriate crunch, crispy feel, and smooth texture can be imparted to the bread, and the present invention has been completed.

  That is, the bread making modifier of the present invention has a degree of etherification within the range of 0.7 to 1.2, and a 2 wt% aqueous solution viscosity of the anhydride within the range of 100 to 500 mpa · s. It shall contain a sodium salt.

  In the above, it is preferable that carboxymethylcellulose sodium salt has a water absorption capacity of 5 to 30 g per 1 g.

  Moreover, it is preferable that the carboxymethylcellulose sodium salt has a thixotropic property of a 10000 mpa · s aqueous solution of 0.5 to 0.7.

  The bread dough composition of the present invention is obtained by blending the bread-making modifier of the present invention with starch-containing cereal powder.

  The bread-making modifier of the present invention is capable of imparting crispness, crispness, fragrance, etc. to the baked bread by adding a predetermined amount to the dough composition, while also providing water retention, It can be made less sticky.

  CMC-Na used in the present invention has an etherification degree in the range of 0.7 to 1.2, and more preferably in the range of 0.8 to 1.0. If the degree of etherification is less than 0.7, the bread cannot be given a suitable crunch and the bread is weak. On the other hand, if it exceeds 1.2, the bread will become crunchy, but the bread will become sticky, making it difficult to obtain a crispy and crunchy texture. Moreover, the volume of bread becomes small.

  As for the viscosity of the CMC-Na, the 2 wt% aqueous solution viscosity of the anhydride is preferably in the range of 100 to 500 mpa · s, and more preferably in the range of 200 to 300 mpa · s. When the viscosity is less than 100 mpa · s, it is difficult to obtain a smooth texture, the bubble state of the inner layer of the bread is not constant, and it is difficult to obtain a uniform bread. On the other hand, if it exceeds 500 mpa · s, a strong waist occurs in the bread, and it becomes difficult to obtain a feeling of whipping (a feeling of fluffy feeling).

  The water absorption capacity of CMC-Na (the amount of water that can be absorbed per gram of CMC-Na) is preferably in the range of 5 to 30 g / gcmc, more preferably 10 to 20 g / gcmc. If the amount of water absorption is less than 5 g / gcmc, the bread will not feel tight and the texture will be noticeable. On the other hand, if it exceeds 30 g / gcmc, the baking of the bread becomes too soft and it becomes difficult to obtain a crunchy and fragrant texture.

  Further, the thixotropic property of a 10,000 mpa · s aqueous solution of CMC-Na is preferably in the range of 0.5 to 0.7, and more preferably in the range of 0.6 to 0.65. If it is less than 0.5, the waist of the bread is insufficient, and the crunchiness is low.

  The blending amount of the bread-making modifier of the present invention is 0.1 to 2.0% (wt%, below) with respect to starch-containing cereal powder such as wheat flour as a bread material as the blending amount of the CMC-Na. Similarly, it is preferably within the range of 0.5 to 1.5%. If the added amount is less than 0.1%, the effect of blending is not recognized. If blended over 2.0%, the dough extensibility deteriorates, and the baked bread does not swell sufficiently, resulting in a heavy texture. easy.

  In order to produce bread using the bread modifying agent of the present invention, the above-mentioned amount is added to starch-containing cereal powder such as wheat flour, sugar, salt, fat, yeast, etc., and water is added to the dough composition. It is only necessary to prepare and heat after fermentation. Known formulations and production methods can be used as the dough composition formulation and bread production method other than CMC-Na.

  When the bread modifying agent of the present invention is blended into cereal powder such as wheat flour, other modifiers are guar gum, pectin, xanthan gum, carrageenan, locust bean gum as long as they do not depart from the purpose of the present invention. Further, a thickening stabilizer such as sodium alginate, agar, tarragant gum, and fuceran can be blended.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to a following example.

[Synthesis of CMC-Na (CMC1 to 4)]
In a kneader-type reactor having a capacity of 5 liters, pulp (pulp material Ag) was pulverized with a mixer to charge 500 g of chip-like pulp. Separately, flaky caustic soda Cg was dissolved in 80 wt% isopropyl alcohol Bg. Then, it cooled to 20 degreeC.

  This alkali-dissolved organic solvent was added to the reactor pulp while acclimatizing, and the reaction was carried out at 20 to 25 ° C. for 60 minutes so as not to cause a solvent composition change by attaching a rickax condenser. Meanwhile, the rotational speed of the reactor was 20 rpm.

  Monochloroacetic acid Dg was dissolved in 80 wt% isopropyl alcohol Eg and brought to 20 ° C. This monochloroacetic acid solution was added to the reactor pulp over 60 minutes. The reaction temperature was 77 ° C. over 30 minutes after completion of the addition. The etherification reaction was carried out at this temperature for 60 minutes.

  After the reaction, the reaction mixture was cooled to 50 ° C., and the reaction product was neutralized with a 10% by weight acetic acid aqueous solution to adjust the reaction product to pH = 6.5 to 7.5. After neutralization, 75% by weight of methanol was added 10 times the amount of the crude reaction product, and purified with a stirrer. After removing methanol by vacuum filtration, it was air-dried, and after the methanol content disappeared, it was further dried at 105 ° C. for 20 minutes. The obtained dried product was pulverized with a mixer to obtain CMC-Na (CMC1).

  CMCs 2 to 4 were produced in the same manner as described above except that the pulp composition, the amount of solution, and the like were changed as shown in Table 1. The water content, salt content, etherification degree, 2% aqueous solution viscosity, aqueous solution pH, thixotropy, and water absorption capacity (water absorption) of the obtained CMC-Na were measured as follows. The results are shown in Table 1.

[moisture]
Samples 1 to 2 g were accurately weighed in a weighing bottle, dried in a constant temperature drier at 105 ± 2 ° C. for 4 hours, cooled in a desiccator, weighed, and the water content was determined from the weight loss.
Moisture (%) = (weight loss (g) / sample (g)) × 100

[salt]
About 1 g of an anhydrous sample was accurately weighed in a 300 ml beaker and dissolved by adding about 200 ml of water. Potentiometric titration was performed with 0.1 mol / L silver nitrate, and the salinity was determined by the following formula.
Salinity (%) = 0.1 mol / L silver nitrate (ml) × f × 0.585 / anhydride sample (g)
f: Power value of 0.1 mol / L silver nitrate

[Degree of etherification]
Anhydrous sample 0.5-0.7g was accurately weighed, wrapped in filter paper and placed in a magnetic crucible, and ashed at 600 ° C. After cooling, the mixture was transferred to a beaker, and about 250 ml of water and 35 ml of 0.05 mol / L sulfuric acid were added and boiled for 30 minutes. This was cooled, phenolphthalein indicator was added, and excess acid was titrated with a 0.1 molar potassium hydroxide standard solution.
A = af ₁ −bf ₂ / anhydride sample (g)
Degree of etherification = 162 × A / 10000-80A
A: Amount of 0.05 mol sulfuric acid consumed by bound alkali in 1 g of sample (mL)
a: 0.05 mol / L sulfuric acid used (mL)
f ₁ : 0.05 mol / L sulfuric acid titer b: 0.1 mol of potassium hydroxide used (mL)
f _2: 0.1 moles of potassium hydroxide titer 162: molecular weight of glucose _80: Molecular weight of CH 2 COONa-H

[2% aqueous solution viscosity]
4.4 g of a sample was accurately collected in a stoppered Erlenmeyer flask, and dissolved water obtained by the following formula was added.

This aqueous solution was allowed to stand overnight and stirred for about 5 minutes with a magnetic stirrer to obtain a complete solution, which was then transferred to a lidded container and placed in a thermostat at 25 ± 0.2 ° C. for 30 minutes. Gently stir the solution with a glass rod and check the rotor no. 4. The scale was read 3 minutes after starting at 30 rpm. The viscosity was determined from the scale reading according to the following formula.
Viscosity = Scale reading x 200

[PH]
1 g of an anhydrous sample was dissolved in 99 ml of water and measured with a pH meter equipped with a glass electrode.

[Thixotropic properties]
(A) Instrument used: BH viscometer manufactured by Tokyo Keiki (b) Measuring method:
(A) A concentration of 10000 ± 500 mpa · s CMC aqueous solution was prepared by adjusting the concentration according to the intrinsic viscosity of the sample CMC, stirred well, then wrapped and left overnight in a constant temperature bath at 25 ° C.

  (B) The product was taken out from the thermostatic bath and sufficiently stirred with a glass rod.

  (C) A sample was prepared using a BH viscometer, rotor No. 5 is used to measure the respective viscosities at rotation speeds of 2 rpm and 20 rpm, and determine the ratio of the viscosity at rotation speed of 20 rpm to the viscosity at rotation speed of 2 rpm as shown in the following formula. did.

    Thixotropic property = viscosity (20 rpm) / viscosity (2 rpm)

[Water absorption]
In accordance with JIS K 5101, CMC-Na was collected in a 1-g petri dish, water was dripped little by little from the burette and kneaded with a spatula. The point in time when the spiral shape could not be formed from the putty shape was taken as the end point, and the amount of water absorption was determined.

[Example of application to bread]
1. Manufacture of bread As shown in Table 2, bread was produced according to the following formulation using the CMC-Na and other polysaccharides obtained as described above as a bread-making modifier.
Powerful flour (Koma Nisshin Flour Milling) 280g
17g sugar (upper white sugar)
Nonfat dry milk 6g
5g salt
Unsalted butter (Morinaga Milk Industry) 11g
210g of water (tap water)
Dry yeast (super camellia) 3g

  Specifically, 1 liter of powder material was sufficiently mixed in a plastic bag in advance so that CMC-Na and the like were uniformly mixed with the bread material. When the room temperature was 25 ° C. or higher, the powder was put in a refrigerator for about 30 minutes to around 20 ° C., and the water used was cooled to 16-17 ° C. with ice water.

  Using this material, bread was baked using “National Automatic Home Bakery SD-BT7” as a bread maker.

2. Evaluation of bread The bread obtained as described above was evaluated by the following method.
Weight (g): The weight of the baked bread was measured as it was.
Volume (cm ³ ): Filled into a space portion of a bread in which beads having a diameter of 1 mm were put in a container having a constant capacity, and the volume was determined from the amount of beads.
Katasa (g): The strength obtained with a 10 mm plunger with a rheometer (manufactured by Yamaden Co., Ltd., Leoner RE3305) was defined as Katasa.
Porosity (%): After measuring the volume of the bread, it was crushed by hand and the volume was determined in the same manner, and the ratio of this difference in the volume of the bread before being crushed was determined as the porosity.
Texture observation: Fragrance, roughness, crispness, stickiness / stickiness were evaluated according to the following criteria.

<Fragrance>
◎: Strong crisp fragrance ○: Slightly crisp fragrance △: Slight crisp fragrance ×: No crisp fragrance <Rough>
◎: There is no roughening. ○: There is almost no roughening. △: Feels rough. ×: The roughness is terrible.
◎: There is a crunchy ○: There is a little crunchy △: There is little crunchy ×: There is no crunchy <stickiness, stickiness>
◎: Does not feel sticky / sticky ○: Feels sticky / sticky slightly △: Feels sticky / sticky ×: Strong sticky / sticky

  As shown in Table 3, the bread of the example blended with the bread-making modifier of the present invention has a large weight and is excellent in both water retention and texture. In particular, in Examples 5 to 8 where the blending amount is 1.5%, it can be seen that both water retention and texture are significantly improved as compared with the comparative example.

Claims (4)

  Bread-making modifier comprising carboxymethylcellulose sodium salt having a degree of etherification in the range of 0.7 to 1.2 and a 2 wt% aqueous solution viscosity of the anhydride in the range of 100 to 500 mpa · s. .   The bread modifying agent according to claim 1, wherein the sodium salt of carboxymethylcellulose has a water absorption capacity of 5 to 30 g per g.   The bread modifying agent according to claim 1 or 2, wherein the carboxymethylcellulose sodium salt has a thixotropic property of a 10,000 mpa · s aqueous solution of 0.5 to 0.7.   The bread dough composition formed by mix | blending the bread-forming modifier of any one of Claims 1-3 with a starch containing grain powder.