JP2009022196A - Breadmaking improver, method for producing the same and method for producing bread dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a technique that prevents stickiness of bread dough to a manufacturing machine, without having to use various kinds of additives and that improves melt-in-the mouth sensation, moistness sensation and softness sensation of the bread product obtained. <P>SOLUTION: A breadmaking improver is obtained, by mixing milk or a dairy product with an organic acid and a food dispersant in the ratio of 0.05-300 parts mass, calculated as the solid content of milk or the dairy product, based on 100 parts mass of the food dispersant, and adjusting the mixture to a pH of 3.0-7.0. The breadmaking improver is, preferably, prepared by adding an organic acid to milk or a milk-processed food in an aqueous solvent and further mixing the mixture with a food dispersant. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a bread improving agent, a method for producing the same, and a method for producing bread dough.

  In general, breads sold at supermarkets and retail stores are mass-produced by major manufacturers in a bakery factory. In the case of mass production in a bakery factory, it is common to add an emulsifier or the like to the bread dough from the viewpoint of improving workability such as prevention of stickiness on the production machinery. In addition, for the purpose of improving the flavor and texture of bread, an improving agent is also added to bread dough.

  On the other hand, in recent years, with increasing consumer awareness of food additives, there has been a growing demand to produce and provide good quality bread while minimizing the use of food additives.

In response to such a problem, for example, Patent Document 1 listed below provides bread products having no problem in workability and excellent quality without using a food additive that is a chemically synthesized product. A bread improving agent comprising a desired powdered lipid is disclosed.
JP 2007-97436 A

  However, in Patent Document 1 described above, when preparing powdered lipids from soybean oil, rapeseed oil and the like as an active ingredient of a bread improver, an emulsifier such as lecithin must be used to promote oil-in-water emulsification. It was. Also, the texture improvement effect was not sufficient.

  Therefore, the object of the present invention is to prevent the stickiness of bread dough production machinery without using various additives, and to provide a melted, moist and soft feeling to the resulting bread products. It is in providing the technique which can be improved.

  As a result of intensive studies to achieve the above object, the present inventors have completed the following invention.

  That is, the bread improving agent of the present invention contains milk or a dairy product, an organic acid, and a food dispersant, and the milk or dairy product is converted into a solid content per 100 parts by weight of the food dispersant. It mixes in the ratio of 0.05-300 mass parts, and is adjusted so that pH may be set to 3.0-7.0.

  The said foodstuff dispersing agent is 1 type, or 2 or more types chosen from saccharides, fats and oils, thickening polysaccharide, starch, and flour.

  In the bread improving agent of this invention, it is preferable that the said milk or dairy product is whole milk powder, skim milk powder, sweetened powdered milk, or adjusted powdered milk.

  On the other hand, the method for producing a bread improving agent of the present invention is characterized in that an organic acid is added to milk or a dairy product in an aqueous solvent, and this is further added to a food dispersant and mixed.

  On the other hand, the bread dough manufacturing method of the present invention is a bread dough manufacturing method in which cereal flour, water, and auxiliary ingredients are added simultaneously or sequentially and mixed, and the bread improving agent is used as a part of the auxiliary ingredients. It is characterized by adding and mixing.

  In the bread dough manufacturing method of the present invention, it is preferable to mix and mix 0.05 to 40 parts by mass of the bread improving agent per cereal flour.

  According to the bread improving agent of the present invention, it is possible to prevent stickiness of bread dough production machinery without using various additives, and the resulting bread products melt into the mouth and feel moist. The soft feeling can also be improved.

  Although the mechanism is not clear, it is considered that the characteristics of the bread dough are improved by the milk component which is released from the micelle structure by mixing with the organic acid and becomes non-micellar. Moreover, since the milk component is disperse | distributing substantially uniformly to the foodstuff dispersing agent, it is thought that it is because the effect | action can be exhibited effectively when it mixes with bread dough.

  On the other hand, according to the method for producing a bread improving agent of the present invention, an organic acid is added to milk or a dairy product in an aqueous solvent, and this is further added to a food dispersant and mixed. By mixing the product with an organic acid, a milk component made into a non-micellar state can be efficiently produced, and it can be dispersed in a food dispersant and dissolved as necessary.

  The milk or dairy product used in the present invention is not particularly limited as long as it comprehensively contains milk components from the milk raw material, and milk, its skim milk powder, whole milk powder, etc. can be preferably used. In particular, it is preferable to use skim milk powder from the viewpoint of ease of handling as a raw material.

  As the organic acid used in the present invention, for example, succinic acid, malic acid, citric acid, ascorbic acid, lactic acid, acetic acid, glucono delta lactone, gluconic acid and the like can be preferably used.

  The food dispersant used in the present invention may be selected from saccharides, fats and oils, thickening polysaccharides, starches, flours, depending on the mixing ratio of milk or dairy products and organic acid, bread type, production method, etc. Can do.

  Examples of the dispersant for food include syrup containing glucose, isomerized sugar, sugar, maltose, maltooligosaccharide, nigerooligosaccharide, gentio-oligosaccharide, trehalose, lactose, galactooligosaccharide, fructooligosaccharide in sugars, and margarine and shortening in fats and oils. Examples of liquid fats and oils, examples of thickening polysaccharides include glucomannan, xanthan, guar, alginic acid, and pectin. Examples of starches include raw starch, pregelatinized starch, and modified starch. Examples include flour. Saccharides are excellent in terms of taste and ease of preparation, and can be preferably used. In particular, a carbohydrate having a viscosity of 300 CPS (solid content 70, temperature 20 ° C.) or more is excellent in stability of the dispersion state of milk or dairy products, and is even more preferable.

  In order to obtain the bread improving agent of the present invention, the milk or dairy product, the organic acid, and the food dispersant are mixed at a pH of 3.0 to 7.0. Mix to be. Even more preferably, the pH of the bread improving agent of the present invention is adjusted to pH 4.0 to 6.0. If the pH is 7.0 or more, it is not preferable because the milk component that is not micelle-stated from the milk or dairy product cannot be efficiently produced. If the pH is 3.0 or less, the taste of bread is adversely affected. It is not preferable.

  As the mixing order, the milk or dairy product, the organic acid, and the food dispersant may be mixed simultaneously in an aqueous solvent, but the organic acid is added to the milk or dairy product in the aqueous solvent. It is preferable to add and further add this to the food dispersant. According to this, the milk component made into the non-micelle state by mixing milk or a dairy product and an organic acid can be efficiently generated and dispersed in the food dispersant.

  In a preferred embodiment of the present invention, an organic acid is added to the milk or dairy product adjusted to a solid content concentration of 0.05 to 300% by mass, more preferably 1 to 300% by mass with an aqueous solvent. The mixture is mixed with the above-mentioned dispersant for food, and the pH is adjusted to 3.0 to 7.0, more preferably 4.0 to 6.0.

  As the blending ratio, milk or a dairy product may be mixed so as to be 0.05 to 300 parts by mass, more preferably 1 to 300 parts by mass in terms of solid content, per 100 parts by mass of the food dispersant. If the blending ratio in terms of solid content of milk or dairy product is less than 0.05 parts by mass per 100 parts by mass of the food dispersant, the effect of the present invention cannot be achieved, and if more than 300 parts by mass, the dispersant for foods Neither is desirable because it is difficult to disperse.

  On the other hand, the bread dough manufacturing method of the present invention is a bread dough manufacturing method in which cereal flour, water, yeast, salt, and auxiliary ingredients are added simultaneously or sequentially and mixed, and the above dough is produced as a part of the auxiliary ingredients. A bread dough manufacturing method in which a bread improving agent is added and mixed.

  For example, wheat flour, barley flour, rye flour, corn flour or the like is used as the grain flour as a raw material for bread dough, and the type and mixing ratio are selected according to the type of bread to be produced. In addition, the present invention can be applied to breads (table rolls, buns, butter rolls, etc.), special breads (muffins, rusks, etc.), steamed breads (meat buns, steamed buns, etc.) ), Pastry bread, croissants, Danish pastries, and other rich dough, as well as pizza craft, dumplings and baked goods.

  As an auxiliary material, it may be the same as that used for conventional bread dough, for example, sugars, sugar alcohols, polysaccharides, non-sugar sweeteners, fats and oils, emulsifiers, oxidizing agents, reducing agents, organic acids or salts thereof, Inorganic salts, enzymes, yeast foods and the like can be appropriately mixed and used. However, since the bread improving agent is added, the emulsifier is not used or the amount of the emulsifier and the like can be reduced.

  As the addition amount of the bread improving agent, 0.05 to 40 parts by mass of the bread improving agent is preferably added and mixed per 100 parts by mass of the cereal flour, and 0.1 to 20 parts by mass is added. Even more preferred is mixing. If the amount added is less than 0.05 parts by mass, the effects of the present invention cannot be achieved. If the amount added exceeds 40 parts by mass, the taste of bread may be adversely affected.

  The present invention can be applied to any bread making method such as the straight rice method and the medium seed method. Moreover, it is applicable also to the bread-making method which prepares and uses frozen bread dough.

  EXAMPLES Hereinafter, although this invention is demonstrated more concretely based on an Example, this invention is not limited to these.

<Manufacture of bread improvers>
The raw materials shown in Table 1 below were mixed to produce bread improving agents of Examples and Comparative Examples.

  The raw materials were mixed as follows.

  After adding 12.5 g of whole milk powder or skim milk powder to 112.5 g of water, it was mixed and dispersed for about 10 minutes at 200 rpm using a magnetic stirrer (High Power Stirrer manufactured by Inoue Seieido). As for the state of dispersion, it was confirmed that there were no lumps using the network. Next, an organic acid was added and mixed so that the pH was 4.0, and then water was added to make the total amount 250 g. The mixing was performed using the above-mentioned magnet stirrer at a rotation speed of 200 rpm. On the other hand, as a comparative example, a solution was prepared by adding water without adding an organic acid to a total amount of 250 g and adjusting the pH.

  To the mixed aqueous solution prepared above, an equal amount of the food dispersant was added to the mixed aqueous solution, and mixed using a vertical mixer (Kenmix KM-800 manufactured by Aikosha Seisakusho). The rotation speed of the mixer was set to a scale of “2”, and all the raw materials were added and then mixed for about 10 minutes.

  In addition, as the above-mentioned whole milk powder milk, using Yotsuba Milk Industry Co., Ltd., "Yotsuba whole milk powder"), as the skim milk powder, using Yotsuba Milk Industry Co., Ltd., "Yotsuba skim milk powder", as the food dispersant As the sugar solution, “Hymaltose Syrup MC-55” manufactured by Nippon Food Chemical Co., Ltd. was used, and “Greiomannan” used as the above-mentioned dispersant for food was manufactured by Shimizu Chemical Co., Ltd., “ROLEX RS”. . For glucomannan, the raw material was dispersed in water so as to be 2% (w / w) and then swollen at room temperature for 10 minutes.

<Manufacture of bread>
Using each of the bread improvers of Examples 1 to 8 and Comparative Example 1 obtained above and an emulsifier, breads of Examples and Comparative Examples were produced according to the following steps with the formulation shown in Table 2 below.

[Bread production process]
・ Primary mixing: low speed 3 minutes low speed 1 minute (Kanto mixer 20 coats)
・ Primary fermentation: 2 hours 30 minutes (26 ℃ / 75% -RH)
・ Secondary mixing: Low speed 4 minutes, low speed 4 minutes [oil and fat addition]
Low speed 4 minutes Medium low speed 4 minutes Medium high speed 2 minutes (Kanto mixer 20 coat)
・ Floor: 30 minutes (room temperature)
・ Division: 100g
・ Bench: 15 minutes (room temperature)
・ Molding: Roll mold molding ・ Secondary fermentation: 60 minutes (36 ℃ / 85% -RH)
・ Baking: Up and down 210 ℃ / 10 minutes ・ Cooling: 30 minutes (room temperature)
That is, the bread-making improvers of Examples 1 to 8 and Comparative Example 1 obtained above were blended with the main dough to produce bread, and Examples 1 to 8 and Comparative Example 1 were respectively used. Bread. Further, as a further comparative example, a bread produced by blending an emulsifier with a medium-sized dough was used as a bread of Comparative Example 2 (emulsifier), and a control produced without blending a bread improving agent or an emulsifier (no addition) ) Bread.

<Evaluation>
The following (1) to (3) were evaluated for the bread produced above.

(1) The stickiness of the dough at the time of bread making was evaluated according to the following criteria by touch with a tentacle.
◎: No stickiness ○: Little stickiness △: Slightly sticky ×: Sticky (2) The dough sagging during bread making was evaluated visually according to the following criteria.
◎: No dripping ○: Little dripping △: Some dripping ×: There is dripping (3) After storage at room temperature for 2 days after baking, perform sensory inspection by 10 experienced panelists for softness, moist feeling, and melting of mouth did. The following criteria were used as evaluation criteria for sensory testing.
：: Good ○: Slightly good Δ: Slightly poor ×: Defective The evaluation results are summarized in Table 3 below.

  As shown in Table 3, the breads of Examples 1 to 8 were good in both the dough state and the texture of the bread. On the other hand, the bread of Comparative Example 1 had a good texture, but the dough state was poor and the workability was affected. In addition, the control (additive-free) bread had good meltability in the mouth, but was inferior in the dough state and other textures. The bread of Comparative Example 2 (emulsifier) had a good dough state and a good texture except for melting in the mouth. However, it was thought that it was not suitable for consumers because of the addition of an emulsifier.

Claims (6)

  Milk or dairy products, organic acid, and food dispersant are mixed, and the milk or dairy product is mixed at a ratio of 0.05 to 300 parts by mass in terms of solid content per 100 parts by mass of the food dispersant. The bread improving agent, wherein the pH is adjusted to 3.0 to 7.0.   The bread improver according to claim 1, wherein the food dispersant is one or more selected from saccharides, fats and oils, thickening polysaccharides, starches and flours.   The bread improving agent according to claim 1, wherein the milk or dairy product is whole milk powder, skim milk powder, sweetened milk powder or adjusted milk powder.   A method for producing a bread improving agent, comprising adding an organic acid to milk or a processed milk product in an aqueous solvent, and further adding and mixing the resultant to a food dispersant.   In the bread dough manufacturing method which adds cereal flour, water, yeast, salt, and an auxiliary ingredient simultaneously or sequentially, and knead | mixes them, The bread improving agent of Claims 1-3 as a part of said auxiliary ingredient A method for producing bread dough, comprising adding and mixing.   The bread dough manufacturing method according to claim 5, wherein 0.05 to 40 parts by mass of the bread improving agent is blended per 100 parts by mass of the cereal flour.