JP2011188807A - Fermentation taste improver for breadmaking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide bread that has reduced yeast smell and fermentation smell, and an excellent taste. <P>SOLUTION: The fermentation taste improver for breadmaking comprises an alginate as an active ingredient and a milk serum mineral and is made into a plastic water-in-oil emulsion. The white bread dough contains the fermentation taste improver for breadmaking. The bread is provided by baking the white bread dough. The fermentation taste improver for breadmaking produces bread having reduced yeast smell and fermentation smell and excellent taste without providing bread with taste such as sweetness, milk taste, etc. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a fermentative flavor improving agent for bread making containing alginic acid as an active ingredient.

The aroma component produced in the bread production process is one of the good bread flavors. However, if the amount of yeast added is excessive, if fermentation is insufficient, if fermentation is excessive, or if baking is insufficient, the smell of yeast or fermentation is felt, and the flavor of bread It becomes a factor that damages.
In particular, white bread is baked white without baking color, so it does not contain as much ingredients as possible including sugars and proteins related to Maillard reaction and caramelization, and the baking temperature is lower than that of baking colored bread. . For this reason, there is no fragrance peculiar to baked bread, the yeasty odor is felt strongly, or fermented products such as alcohol and ester produced by fermentation are likely to remain in the bread, and therefore the fermentation odor is also felt strongly. There was a problem that it was easy.

  Patent Document 1 and Patent Document 2 are examples of methods for improving such bread flavor. Patent Document 1 discloses a method for providing white bread having a good milk flavor, characterized by adding sugar alcohol and milk protein. However, in patent document 1, since the sugar alcohol which has sweetness is used, there existed a fault that it would be easy to give sweetness to the white bread which does not want to give sweetness.

In patent document 2, the bread | pan of the bread | pan using the water-in-oil type emulsion composition which consists of the water phase containing 20-90 weight% of saccharides of the total amount of sugar added as a bread raw material component, and the oil phase containing an emulsifier. A manufacturing method is disclosed. Since the water-in-oil emulsion composition of Patent Document 2 uses a large amount of an emulsifier, there is a drawback that the flavor of bread using this becomes worse.
In addition, Patent Document 1 and Patent Document 2 have no description about reducing yeast odor or fermentation odor with a fermentation improver for bread making containing alginic acid as an active ingredient.

JP 2003-102366 A JP-A-5-227873

  Accordingly, an object of the present invention is to provide a bread having a good flavor with reduced yeasty odor and fermentation odor by using a fermentation-improving agent for bread making containing alginic acids as an active ingredient.

  As a result of various studies to achieve the above-mentioned object, the present inventor has achieved a yeast odor without imparting a taste such as sweetness or milky taste to a bread by using a fermentative flavor improving agent for bread making containing an alginic acid as an active ingredient. It was found that bread with good flavor with reduced fermentation odor was obtained.

With the fermentation flavor improving agent for bread making of the present invention, it is possible to obtain a bread with good flavor with reduced yeast odor and fermentation odor.
Moreover, it is also possible to obtain soft and moist bread with the lapse of time by the fermentation flavor improving agent for bread making of the present invention.
And the fermentation flavor improving agent for bread-making of this invention exhibits an effect more in white bread especially in bread.

Hereinafter, the fermentation flavor improving agent for bread making according to the present invention will be described in detail.
The fermentative flavor improving agent for bread according to the present invention contains alginic acids as active ingredients.
Examples of the alginic acid include alginic acid, alginic acid ester, ammonium alginate, sodium alginate, potassium alginate, calcium alginate and the like, and one or more selected from these can be used. In the present invention, sodium alginate is preferably used as the alginic acid.

By using a whey mineral in the fermentation flavor improving agent for bread making of the present invention, the effect of reducing yeast odor and fermentation odor can be obtained.
The whey mineral is obtained by removing protein and lactose as much as possible from milk or whey (whey), and has a characteristic of containing milk ash in a high concentration. Therefore, the mineral composition becomes a ratio close to the mineral composition in milk or whey as a raw material.
As the whey mineral, it is preferable to use a whey mineral whose calcium content in the solid content is preferably less than 2% by mass, more preferably less than 1% by mass, and most preferably less than 0.5% by mass. In addition, the effect of reducing the yeast odor and fermentation odor is acquired, so that this calcium content is low.

  The whey mineral produced from cow's milk by a normal production method has a calcium content in the solid content of 5% by mass or more. The whey mineral having a calcium content of less than 2% by mass is preliminarily supplied with calcium when milk or whey is subjected to membrane separation and / or ion exchange and cooling to remove lactose and protein to obtain whey mineral. It can be obtained by inserting a method of using acidic whey using reduced milk, or by inserting a step of removing calcium when producing whey minerals from sweet whey. From the viewpoint of efficiency and cost, it is preferable to adopt a method obtained by inserting a step of removing calcium after concentrating the mineral to some extent when producing whey mineral from sweet whey. The step of removing calcium used here is not particularly limited, and a known method such as a precipitation method by maintaining temperature can be employed.

  In this invention, it is preferable that the fermentation flavor improvement agent for bread making which uses said alginic acid as an active ingredient is a plastic water-in-oil emulsion. This is because the dispersibility into bread dough is improved.

  The content of the alginic acids is preferably in the aqueous phase of the fermentation flavor improving agent for bread making (hereinafter referred to as a plastic water-in-oil emulsion), which is the above-mentioned water-in-oil plastic oil emulsion. It is 9 mass%, More preferably, it is 0.5-7 mass%, More preferably, it is 1-5 mass%, Most preferably, it is 1.5-3 mass%. If the content of alginic acid is less than 0.1% by mass in the aqueous phase of the above-mentioned plastic water-in-oil emulsion, the effect of reducing yeast odor and fermentation odor cannot be obtained, which is less than 9% by mass. If the amount is too large, dispersibility in bread dough is inferior.

  The content of the whey mineral is preferably 0.006 to 2.1% by mass, more preferably 0.03 to 0.6% by mass as the solid content in the water-in-plastic emulsion. . When the content of the whey mineral is less than 0.006% by mass as a solid content, the yeast odor and fermentation odor reducing effect is not sufficiently obtained, and when the content exceeds 2.1% by mass, the salty taste is strong. Prone.

  Examples of the fats and oils used in the plastic water-in-oil emulsion include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, Various vegetable oils and animal fats and oils such as monkey fat, beef fat, pork fat, milk fat, fish oil, whale oil, etc., and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, And MCT (medium chain fatty acid triglyceride). In this invention, 1 type, or 2 or more types selected from these fats and oils can be used.

  The content of fats and oils in the plastic water-in-oil emulsion is preferably 30 to 80% by mass, more preferably 35 to 60% by mass, and most preferably 40 to 50% by mass. In the above plastic water-in-oil emulsion, if the oil content is less than 30% by mass, the emulsification is unstable and the oil phase and the water phase are easily separated or phase-inverted. And the effect of reducing fermentation odor is not sufficiently obtained.

Oil phase of the water-in-plastic plastic emulsion: The water phase is based on mass, preferably 30 to 80:20 to 70, more preferably 35 to 60:40 to 65, and most preferably 40 to 50:50. 60.
In the plastic water-in-oil emulsion described above, when the proportion of the oil phase is less than 30% by mass and the proportion of the aqueous phase is more than 70% by mass, the emulsification tends to be unstable, and the proportion of the oil phase is 80% by mass. If the ratio of the aqueous phase is less than 20% by mass, the effect of reducing the yeast odor and fermentation odor is not sufficiently obtained.

  The plastic water-in-oil emulsion is, as necessary, other components such as egg yolk-derived component, water, milk protein, emulsifier, gelling agent other than the alginic acid, amylase, protease, amyloglucosidase, pullulanase, pentosanase, Enzymes such as cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, colorants such as β-carotene, caramel, and red potato pigment, acetic acid, lactic acid, gluconic acid Such as acidulant, seasoning, food preservative, shelf life improver, starches, grains, inorganic salts, cellulose and cellulose derivatives, diglyceride, salt, rock salt, sea salt, fruit, fruit juice, concentrated fruit juice, fruit juice powder, dried fruit , Pulp, vegetable juice, spices, spice extract Food materials such as foods, herbs, dextrins such as linear dextrin / branched dexton / cyclic dexton, nut paste, bitter, cocoa mass, cocoa powder, coffee, tea, green tea, beans, vegetables, meat, seafood, You may add antioxidants, such as a tocopherol and a tea extract, a flavoring agent, a pH adjuster, a fortifier.

The above egg yolk-derived components include low density lipoprotein, high density lipoprotein, phosvitin, ribetin, egg yolk proteins such as phosphoglycoprotein, whole egg, raw egg yolk, sterilized whole egg, sterilized egg yolk, salted whole egg, salted egg yolk, Examples thereof include food materials derived from egg yolk such as whole sweetened egg, sweetened egg yolk, enzyme-treated egg yolk, powdered whole egg, and powdered egg yolk. One or more kinds selected from these can be used.
The content of the egg yolk-derived component is preferably 0.1 to 5% by mass, more preferably 0.3 to 3% by mass, and most preferably 0.1% by mass as the solid content in the water-in-plastic plastic emulsion. It is 5-1.5 mass%. In the above water-in-oil plastic oil emulsion, if the solid content of the egg yolk-derived component is less than 0.1% by mass, emulsification tends to be unstable, and if it exceeds 5% by mass, the egg yolk-derived component has a flavor. Easy to apply to white bread.

As the water, tap water or natural water can be used.
The content of the water is preferably 10 to 70% by mass, more preferably 30 to 60% by mass, and most preferably 35 to 55% by mass in the water-in-plastic-type emulsion described above.

  The milk protein may be either whey protein alone, casein protein alone, or a combination of casein protein and whey protein, but preferably only whey protein or a combination of whey protein and casein protein, It is more preferable to use a casein protein in combination.

  Examples of the casein protein include αs1-casein, αs2-casein, β-casein, γ-casein, κ-casein, a mixture thereof, or an alkaline casein (caseinate) that is a food material containing these, acid Casein etc. are mentioned, The 1 type (s) or 2 or more types selected from these can be used.

  Examples of the whey protein include lactalbumin, β-lactoglobulin, serum albumin, immunoglobulin, proteose peptone, a mixture thereof, and food materials containing them such as whey protein, whey, whey powder, Examples thereof include lactose whey, delactose whey powder, whey protein concentrate (WPC and / or WPI), and one or more selected from these can be used.

  Examples of food materials containing both the casein protein and the whey protein include raw milk, cow's milk, butter, sweetened condensed milk, sugared skim milk, sugar-free milk, sugar-free skim milk, skimmed milk, concentrated milk, and skim milk. Concentrated milk, buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole powdered milk, sweetened powdered milk, prepared milk powder, milk protein concentrate (MPC), cream, cream powder, cream cheese, natural cheese, process cheese , Yogurt, lactic acid bacteria beverage, sawarme, fermented milk, enzyme-treated butter, milk beverage and the like, and one or more selected from these can be used.

  The content of the milk protein is preferably 0.1 to 10% by mass, more preferably 0.5 to 8% by mass, and most preferably 1 to 5% as a solid content in the water-in-plastic emulsion. % By mass.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Synthetic emulsifiers such as sugar fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, soy lecithin, Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, milk Include natural emulsifiers such 肪球 film, can be used alone or in combination of two or more selected from these.
The content of the emulsifier is preferably 2% by mass or less, more preferably 1.5% by mass or less, still more preferably 1% by mass or less, and most preferably an emulsifier is used in the water-in-plastic plastic emulsion. Preferably it is not.

Gelling agents other than the above alginic acids are not particularly limited, but include pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, Carrageenan, curdlan, tamarind seed gum, karaya gum, tara gum, tragacanth gum, and gum arabic can be mentioned, and one or more selected from these can be used.
The content of the gelling agent other than the alginic acids is preferably 5% by mass or less, more preferably 3% by mass or less, and most preferably 2% by mass or less in the water-in-plastic emulsion. In the above-mentioned plastic water-in-oil emulsion, if a gelling agent other than alginic acids is not necessary, it may not be used.

The above-mentioned water-in-oil plastic oil emulsion preferably has a sweetener concentration in the aqueous phase of preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less.
Examples of the above sweeteners include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, liquid sugar, enzyme saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, Reduced sugar polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, honey , Sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice, and one or more selected from these can be used.

The preferable manufacturing method of said water-in-plastic-type emulsion is demonstrated below.
First, if necessary, other components are added to the oil to make an oil phase. Add alginic acids and other components to water as necessary to obtain an aqueous phase. If necessary, the above oil phase is dissolved by heating, and the water phase is added to obtain a water-in-oil emulsion.
Next, it is desirable to sterilize the water-in-oil emulsion. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The precooling temperature is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C.
Next, quenching plasticization is performed. This quenching plasticization can be performed by a closed continuous scraper tubular cooler (A unit) such as a gobbinator, botator, perfector, chemator, etc., a plate type heat exchanger, etc. It can also be performed by a combination of a diamond cooler and a compressor. By performing this rapid plasticization, the water-in-oil emulsion having the above-described plasticity is obtained.
A kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used after these devices.
Further, in any of the production steps when producing the above-described plastic water-in-oil emulsion, nitrogen, air, or the like may be contained or not.

Next, the bread dough containing the fermentation flavor improving agent for bread making of the present invention will be described.
In the bread dough, with respect to 100 parts by weight of flour, alginic acids are preferably 0.01 to 1 part by weight, more preferably 0.03 to 0.8 parts by weight, and still more preferably 0.06 to 0.6 parts by weight. Most preferably, the fermentation flavor improving agent for bread-making is added so that it may contain 0.09-0.4 mass part.
In said bread dough, with respect to 100 mass parts of flour, when the addition amount of alginic acid is less than 0.01 mass part, the effect which reduces a yeast odor and a fermentation odor is hard to be acquired, and the addition amount of alginic acid is 1 mass part. If it is more, the bread becomes harder over time and the texture tends to deteriorate.

The bread dough is preferably 1 to 40 parts by weight, more preferably 2 to 30 parts by weight, more preferably 4 to 20 parts by weight, most preferably the fermentation flavor improving agent for bread making of the present invention with respect to 100 parts by weight of flour. Preferably 8-15 mass parts is added.
In said bread dough, with respect to 100 mass parts of wheat flour, when there is less content of the fermentation flavor improvement agent for bread making of this invention than 1 mass part, it becomes difficult to obtain the effect of yeast odor and fermentation odor reduction, and 40 mass parts. If it is more, the bread dough becomes too soft and the workability tends to deteriorate.
The bread dough can be used as flour, such as strong flour, semi-strong flour, medium flour, thin flour, rye flour, durum flour, whole grain flour, germ, etc., and one or more selected from these can be used. be able to.

The bread dough is not limited to flour, the fermentation flavor improving agent for bread making of the present invention, and yeast and / or chemical expansion agent (baking powder), water, salt, and other raw materials normally used for the production of bread dough, It can be added arbitrarily as long as the effects of the present invention are not impaired.
Examples of the yeast include dry yeast, fresh yeast, chilled bread yeast, and frozen bread yeast. In the present invention, one or more selected from these can be used.

  The yeast is preferably 2 to 6 parts by weight, more preferably 2 to 4 parts by weight, and preferably 0.2 to 0.2 parts by weight if dry yeast, with respect to 100 parts by weight of flour used in the bread dough. 2 parts by mass, more preferably 0.5 to 1.5 parts by mass are added.

  The chemical expansion agent may be any as long as it can be used as baking powder for bakery products, such as sodium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate, alum, or fumaric acid. , Glucono delta lactone, tartaric acid, potassium hydrogen tartrate, sodium acid pyrophosphate and the like can be added, and one or more selected from these can be used. . The chemical expansion agent is preferably added in an amount of 0 to 10 parts by mass, and more preferably 0 to 5 parts by mass with respect to 100 parts by mass of flour used in the bread dough.

  The water is preferably added in an amount of 50 to 80 parts by mass, more preferably 58 to 75 parts by mass, with respect to 100 parts by mass of flour used in the upper bread dough. In addition to natural water and tap water, this water may be derived from foods containing water, such as milk, dairy products and eggs.

  Examples of the salt include purified salts, natural salts, natural salts and the like. In the present invention, one or more selected from these can be used. The salt is preferably added in an amount of 0.5 to 2.2 parts by mass, more preferably 0.8 to 2 parts by mass, with respect to 100 parts by mass of the flour used in the bread dough.

  The above bread dough is necessary as other ingredients such as sweeteners, starches, eggs, coloring agents such as β-carotene / caramel / red bean pigment, antioxidants such as tocopherol / tea extract, dextrin, alcohols Glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin Condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan Emulsifiers such as noglycerides and lecithin, inorganic salts, yeast foods, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruits Sauces, seasonings, spices, fragrances, food materials such as vegetables, meats, seafood, etc., consomme, bouillon, plant and animal extracts, food additives, etc. can be mentioned, so long as the object of the present invention is not impaired Can be added.

  Examples of the sweetener include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, liquid sugar, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, and oligosaccharide. , Reducing sugar polydextrose, reducing lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, Examples include honey, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice and the like. In this invention, 1 type, or 2 or more types selected from these can be used.

  As the starch, starch such as corn, waxy corn, tapioca, potato, sweet potato, wheat, rice, etc., those processed with an enzyme such as amylase, acid and alkali, esterification, phosphoric acid cross-linking, Examples include those that have been subjected to physical and chemical treatments such as heating and moist heat, and those that have been gelatinized by heat treatment in advance so that these starches are easily dissolved in water. In this invention, 1 type, or 2 or more types selected from these can be used.

Examples of the eggs include whole egg, yolk, sweetened whole egg, sweetened egg yolk, dried whole egg, dried egg yolk, frozen whole egg, frozen sweetened whole egg, frozen egg yolk, frozen sweetened egg yolk, enzyme-treated whole egg, enzyme-treated egg yolk, etc. Is mentioned. In the present invention, one or more selected from these can be used.
The production method of the bread dough of the present invention is not particularly limited, and is a rapid growth method, a straight method, a medium seed method, a liquid seed method, a sour seed method, a liquor seed method, a hop seed method, a medium noodle method, a chorywood method, a continuous product Bread production methods such as a bread method, a refrigerated dough method, and a frozen dough method can be selected as appropriate. The frozen dough method includes a plate dough freezing method that freezes immediately after kneading, a ball dough freezing method that freezes the dough after divided rounding, a molded freezing method that freezes the dough after molding, and a proofer that freezes the dough after final fermentation Various methods such as a finished refrigeration method can be employed.

  In addition, the time which adds the fermentation flavor improvement agent for bread-making of this invention to dough may be mixed with the material used by bread dough from the beginning, and may add after dough has gathered together to some extent. In particular, it is preferable to add at the time of adding butter or margarine when producing bread dough.

  Examples of the bread dough include bread loaf, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, sweet roll dough, Danish dough, pastry dough, and French bread dough. And bread can be obtained by baking these bread dough.

The fermentative flavor improving agent for bread making of the present invention exhibits a further effect by adding it to white bread dough, which is a white bread dough that easily generates yeast odor and fermentation odor.
A characteristic of the production of the white bread is that the baking temperature is low, and it is preferably 160 to 180 ° C, more preferably 165 to 175 ° C. If the baking temperature is lower than 160 ° C., it takes time to form a skeleton of the bread, and it tends to be a volumeless bread. The baking time is in the range of about 10 to 70 minutes, and may be selected according to the size and form of the white bread dough.
The white bread is also characterized by a small amount of sweetener, and the sweetener is preferably 5 parts by mass or less, more preferably 3 parts by mass or less, with respect to 100 parts by mass of flour used in the white bread.

  Of course, the bread baked from the bread dough of the present invention can be stored frozen. And what baked bread preserve | saved frozen can be thaw-cooked with a microwave oven.

  EXAMPLES The present invention will be described in more detail with reference to examples and comparative examples below, but the present invention is not limited to these examples.

[Example 1]
Palm oil 23% by mass and liquid oil 20% by mass were dissolved by heating to obtain an oil phase. In this oil phase, as a water phase, whey minerals having a water phase of 47.97% by mass, sodium alginate 2.5% by mass, egg yolk 2.7% by mass, and calcium content in the solid content of 0.4% by mass. 13% by mass and 3.7% by mass of nonfat concentrated milk were added and mixed to obtain a water-in-oil emulsion. The obtained water-in-oil emulsion was sterilized at 90 ° C. and precooled to 50 ° C. Subsequently, it passed through 6 A units and a resting tube, and rapidly plasticized. Further, aging was performed to obtain a plastic water-in-oil emulsion A which is the fermentation flavor improving agent for bread making of the present invention. In addition, the water | moisture content of whey mineral used 63% of the water | moisture content, the water | moisture content of skim concentrate milk used the thing of 70.88 mass%, and the water | moisture content of the egg yolk used 48.2 mass%.

[Example 2]
Palm oil 23% by mass and liquid oil 20% by mass were dissolved by heating to obtain an oil phase. In this oil phase, whey minerals having a water phase of 48.97% by weight, sodium alginate 1.5% by weight, egg yolk 2.7% by weight, and the calcium content in the solid content is 0.4% by weight. 13% by mass and 3.7% by mass of defatted concentrated milk were added and mixed to obtain an emulsion. The obtained emulsion was sterilized at 90 ° C. and precooled to 50 ° C. Subsequently, it passed through 6 A units and a resting tube, and rapidly plasticized. Further, aging was performed to obtain a plastic water-in-oil emulsion B which is the fermentation flavor improving agent for bread making of the present invention.

Example 3
Palm oil 23% by mass and liquid oil 20% by mass were dissolved by heating to obtain an oil phase. In this oil phase, as a water phase, 50.27% by mass of water, 0.2% by mass of sodium alginate, 2.7% by mass of egg yolk, and whey minerals having a calcium content of 0.4% by mass in a solid content of 0. 13% by mass and 3.7% by mass of defatted concentrated milk were added and mixed to obtain an emulsion. The obtained emulsion was sterilized at 90 ° C. and precooled to 50 ° C. Subsequently, it passed through 6 A units and a resting tube, and rapidly plasticized. Furthermore, aging was performed to obtain a plastic water-in-oil emulsion C which is a fermentation flavor improving agent for bread according to the present invention.

[Comparative Example 1]
Palm oil 45 mass% and liquid oil 35 mass% were dissolved by heating to obtain an oil phase. In this oil phase, water as a water phase 13.47% by mass, egg yolk 2.7% by mass, whey mineral 0.13% by mass with a calcium content of 0.4% by mass, and defatted concentrated milk 3 0.7% by mass was added and mixed to obtain an emulsion. The obtained emulsion was sterilized at 90 ° C. and precooled to 50 ° C. Subsequently, it passed through 6 A units and a resting tube, and rapidly plasticized. Further aging was performed to obtain a plastic water-in-oil emulsion D.

Example 4
100 parts by weight of flour, 2.5 parts by weight of raw yeast, 0.1 parts by weight of yeast food, 3 parts by weight of white sugar, 1.8 parts by weight of salt and 60 parts by weight of water are put into a mixer bowl and set in a vertical mixer. Using a hook, mixing was performed for 3 minutes at low speed and 3 minutes at medium speed. Here, 10 parts by mass of the plastic water-in-oil emulsion A obtained in Example 1 was added, and mixing was performed for 3 minutes at low speed, 2 minutes at medium speed, and 1 minute at high speed to obtain white bread dough (kneading (Raised temperature 28 ° C.). After taking a floor time of 30 minutes, it was divided into 400 g, and after taking a bench time of 20 minutes, it was molded into a roll and packed into a one-loaf mold. This was proofed for 55 minutes at a temperature of 38 ° C. and a relative humidity of 85%, and then baked at 170 ° C. for 30 minutes in a fixed kiln to obtain a white bread.
The obtained white bread was put in a bag and stored at room temperature. Neither the yeast odor nor the fermentation odor was felt 1 day after baking or 3 days after baking.

Example 5
Instead of the water-in-plastic oil emulsion A of Example 4, the white water of Example 5 was used in the same manner as in Example 4 except that the water-in-oil plastic oil emulsion B obtained in Example 2 was used. I got bread.
The obtained white bread was put in a bag and stored at room temperature. The yeast odor and fermentation odor were hardly felt after 1 day of baking and 3 days after baking.

Example 6
Instead of the plastic water-in-oil emulsion A of Example 4, the white water of Example 6 was used in the same manner as in Example 4 except that the plastic water-in-oil emulsion C obtained in Example 3 was used. I got bread.
The obtained white bread was put in a bag and stored at room temperature. A little yeast odor and fermentation odor were felt after 1 day of baking and 3 days after baking.

[Comparative Example 2]
In place of the plastic water-in-oil emulsion A of Example 4, the white water of Comparative Example 2 was used in the same manner as in Example 4 except that the plastic water-in-oil emulsion D obtained in Comparative Example 1 was used. I got bread.
The obtained white bread was put in a bag and stored at room temperature. Both the bread 1 day after baking and the 3 days after baking, it was bread with a strong fermentation odor.

[Comparative Example 3]
Instead of the plastic water-in-oil emulsion A of Example 4, the plastic water-in-oil emulsion D obtained in Comparative Example 1 was used, and 0.15 parts by mass of sodium alginate was added as a material for white dough. A white bread of Comparative Example 3 was obtained in the same manner as Example 4 except that.
The obtained white bread was put in a bag and stored at room temperature. Both the bread 1 day after baking and the 3 days after baking, the fermentation odor was somewhat strong.

(Measurement method of hardness)
The white bread was sliced to a thickness of 3 cm, and a stress was measured when it was compressed in half with a rheometer (manufactured by Rheotech Co., Ltd.) using a disk plunger with a diameter of 2 cm at a table speed of 6 cm / min. Five samples were measured, and the average value was taken as hardness.
About the white bread obtained by said Example 4, 5, 6 and the comparative example 3, food texture and the hardness 1 day after baking and the hardness after 3 days were evaluated.

(Measurement result)
The texture of the white bread obtained in Example 4 was moist one day after baking, and the hardness was 206.8 g / cm ² . The texture after 3 days after baking was slightly moist and the hardness was 289.9 g / cm ² .
The texture of the white bread obtained in Example 5 was moist one day after baking, and the hardness was 191.5 g / cm ² . The texture after 3 days after baking was moist and the hardness was 255.4 g / cm ² .
The texture of the white bread obtained in Example 6 one day after baking was slightly moist and the hardness was 212.8 g / cm ² . The texture after 3 days after baking was slightly crispy and the hardness was 306.5 g / cm ² .
The texture of the white bread obtained in Comparative Example 3 was slightly crispy one day after baking, and the hardness was 235.5 g / cm ² . The texture after 3 days after baking was crispy and the hardness was 318.5 g / cm ² .

Claims (6)

  Fermentation flavor improving agent for bread making containing alginic acid as an active ingredient.   The fermentation flavor improving agent for breadmaking according to claim 1, comprising whey minerals.   The fermentation flavor improving agent for bread making according to claim 1 or 2, which is a plastic water-in-oil emulsion.   The bread dough which added the fermentation flavor improvement agent for bread manufacture as described in any one of Claims 1-3.   The bread dough according to claim 4, which is white bread dough.   A bread obtained by baking the bread dough according to claim 4 or 5.