JP2012024001A - Bakery product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a bakery product that is excellent in work efficiency when producing and that provides sufficient volume and has excellent taste and texture.SOLUTION: The bakery product includes the following components (A), (B) and (C): (A) 0.04-0.8 mass% of alginic acid propylene glycol ester, (B) 0.01-2 mass% of monoacylglycerol excluding organic acid monoacylglycerol, (C) 0.01-1 mass% of organic acid monoacylglycerol, based on 100 mass% of wheat flour.

Description

  The present invention relates to bakery products such as breads, cakes, baked goods and the like.

In bakery products, especially bread, in order to improve the quality of bread volume, appearance, texture, flavor, workability during dough preparation, dough extensibility, etc. It is known to use additives such as agents.
As a thickening stabilizer, there is, for example, propylene glycol alginate, which has been used to improve the volume, shape retention, elasticity, etc. of bakery products, particularly breads.
Conventional techniques using propylene glycol alginate include bread and confectionery quality improvers used in combination with wheat straw powder (see Patent Document 1), wrinkles and food texture improvers after food range heating (Patent Document 2) See), dough improving agent for producing breads and donuts excellent in shape retention and texture after baking or frying (see Patent Documents 3 and 4), texture improvement during reheating of frozen steamed bread An agent (see Patent Document 5) has been proposed.

  In addition, as a dough improving agent for other bakery products, emulsifiers such as glycerin fatty acid monoester and glycerin organic acid fatty acid monoester (compound obtained by esterifying OH group at position 3 of glycerin fatty acid monoester with organic acid) are used. (See Patent Documents 6 and 7). Especially when glycerin succinic acid (or citric acid) fatty acid monoester is used, the texture is maintained and improved even in bread after frozen storage (see Patent Document 8), and when succinic acid monoglyceride or diacetyltartaric acid monoglyceride is used, a bakery product It is known to improve the extensibility of the fabric (see Patent Document 9).

  Furthermore, glycerin fatty acid esters are pulverized in combination, this powder and glycerin succinic acid fatty acid ester are used in combination (see Patent Document 10), diacetyltartaric acid monoglyceride is used as an emulsified oil and fat composition (see Patent Document 11), oil A technique of adding glycerin difatty acid ester and lecithin to the phase to form a water-in-oil emulsion (see Patent Document 12) is used. Moreover, in order to improve the stickiness (decrease in mouthfeel) due to the aggregation of the thickener, a technique for dispersing the thickener in the oil has been proposed (see Patent Document 13).

JP 2003-47392 A JP 2002-281915 A JP 2004-65245 A JP 2004-208703 A JP 2007-247925 A Japanese Patent Laid-Open No. 2-124052 JP-A-4-197130 JP-A-5-236919 JP-A-7-79687 JP 2002-111262 A JP 63-7744 A JP-A 64-2523 JP 2005-000048 A

  In the above prior art, when propylene glycol alginate is used, the dough extensibility is lowered, and the surface of the dough becomes sticky due to easy water absorption, resulting in poor bread-making workability. There was a tendency. Moreover, since the propylene glycol alginate itself has a different taste, it was not always satisfactory in terms of flavor. Furthermore, since the propylene glycol alginate is in a powder form, it is difficult to uniformly mix it with the dough, which causes a problem in that the texture is uneven. That is, the above-described method has a problem that workability at the time of production is good due to the dough modification effect, and is insufficient to obtain a bakery product having sufficient volume, good flavor, and texture. .

  In the bakery product centering on bread, the present inventors can obtain a fine and silky dough during dough preparation, and the bakery product has a three-dimensional volume, crispness, soft feeling, smooth melting As a result of studies to provide a bakery product with a good texture and excellent flavor, the use of a combination of alginic acid propylene glycol ester, organic acid monoacylglycerol and monoacylglycerol other than organic acid monoacylglycerol The inventors have found that the above problems can be solved, and have completed the present invention.

That is, the present invention provides the following component (A), component (B) and component (C) for 100 parts by mass of wheat flour:
(A) 0.04 to 0.8 parts by mass of propylene glycol alginate (B) 0.01 to 2 parts by mass of glycerin fatty acid ester excluding organic acid monoacylglycerol (C) 0.01 to 1 part by mass of organic acid monoacylglycerol A bakery product containing parts.

  According to the present invention, it is possible to obtain a bakery product having good workability during production due to the dough modification effect and having sufficient volume, good flavor and texture.

  The propylene glycol alginate (hereinafter abbreviated as “alginate”), which is the component (A) in the present invention, is 0.04 to 100 parts by weight of flour (hereinafter simply abbreviated as “part”) in the bakery product. 0.8 parts, but 0.05 to 0.8 parts, especially 0.06 to 0.80 parts, especially 0.06 to 0.75 parts, sufficient volume, good texture From the standpoint of preventing stickiness of the fabric and extensibility. The alginic acid ester can be used without particular limitation as long as it can be used for foods and drinks, but it is 1% by mass (hereinafter simply referred to as “below” in terms of prevention of stickiness of the dough, extensibility, and good texture. % ”) (Preferably measured with a B-type rotational viscometer) is preferably 1 to 500 cp. Further, it is possible to use a monoacylglycerol (hereinafter simply referred to as “monoacylglycerol”) excluding the component (B) organic acid monoacylglycerol. Or abbreviated as “MAG”) and component (C) when used in combination with specific amounts of monoacylglycerol of organic acid, from the viewpoint of further improving the sufficient volume, prevention of stickiness of fabric, and extensibility. Those having this viscosity range are not usually employed when the component (A) is used alone for bakery products.

The monoacylglycerol, which is the component (B) in the present invention, is contained in the bakery product in an amount of 0.01 to 2 parts, based on 100 parts of the flour, but is further 0.02 to 2 parts, particularly 0.03 to 1.8 parts. Part, especially 0.05 to 1.5 parts, is preferable from the viewpoint of good texture, aging inhibition and dough physical properties. The position where the fatty acid in monoacylglycerol is bonded may be either α or β-position, and preferably a fatty acid bonded to the α-position is saturated. Furthermore, the saturated fatty acid residue having a chain length of 14 to 22 carbon atoms is preferably 60% or more, and more preferably 90% or more, based on the total fatty acid residues of monoacylglycerol. It is preferable from the viewpoint of improving the texture and preventing aging.
Examples of the saturated fatty acid having 14 to 22 carbon atoms include saturated fatty acids such as myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. Although these fatty acids may be comprised by the single, you may be comprised by 2 or more types of mixed systems.

The organic acid monoacylglycerol which is the component (C) in the present invention is contained in the bakery product in an amount of 0.01 to 1 part, based on 100 parts of the flour, and more preferably 0.01 to 0.9 part, particularly 0.02. It is preferable to contain -0.7 part, especially 0.02-0.6 part from the viewpoint of bread-making workability, such as dough extensibility and suppression of stickiness. Organic acid monoacylglycerol is obtained by esterifying one of the OH groups of monoacylglycerol with an organic acid. The “organic acid” in the organic acid monoacylglycerol of the present invention is, for example, a monocarboxylic acid composed of a lower fatty acid such as acetic acid, butyric acid, propionic acid; an aliphatic saturated dicarboxylic acid such as oxalic acid or succinic acid. Examples include acids; aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid; hydroxycarboxylic acids such as lactic acid, malic acid, tartaric acid, diacetyltartaric acid and citric acid; and amino acids such as glycine and aspartic acid. In the present invention, the organic acid preferably has 10 or less carbon atoms (more preferably 4 to 8 carbon atoms). Specifically, citric acid, succinic acid, tartaric acid, and diacetyltartaric acid are preferable. In particular, citric acid, succinic acid, and diacetyltartaric acid are preferable, and succinic acid is particularly preferable in terms of flavor.
Further, the organic acid content in the organic acid monoacylglycerol is preferably 13 to 40%, more preferably 14 to 30%, and particularly 14 to 25%, which is a dough modification such as extensibility of bakery dough. It is preferable from the viewpoint of bread making workability and flavor due to the effect.

  The constituent fatty acid of the organic acid monoacylglycerol in the present invention is preferably about the same as the constituent fatty acid of the monoacylglycerol, and it is preferable to use those having substantially the same composition as the fabric extensibility and the stickiness of the fabric. It is preferable from the point of prevention. Here, “substantially the same” means that the difference in the numerical value of the content of each constituent fatty acid is within 5%.

  In the present invention, it is preferable that the bakery product contains 0.06 to 3.8 parts in total of component (A), component (B) and component (C) with respect to 100 parts of flour. The content of 08 to 3.5 parts, particularly 0.1 to 3 parts, especially 0.13 to 2.8 parts is preferable from the viewpoint of the dough modification effect, the texture of the bakery product, and the volume. Moreover, when manufacturing a bakery product, it is preferable to mix | blend a component (A), a component (B), and a component (C) at the time of dough kneading | mixing from the point of dough extensibility and suppression of stickiness of dough.

  In the present invention, the mass ratio of component (B) / component (C) is preferably 1 to 5, more preferably 1.5 to 4.5, particularly 2 to 4, and particularly 2.2 to 4. From the viewpoint of the dough modification effect and the texture of the bakery product.

  In the present invention, the mass ratio of component (A) / {component (B) + component (C)} is preferably 0.1 to 1, more preferably 0.15 to 0.8, and particularly preferably 0.2 to 0. .8, especially 0.2 to 0.75 is preferable from the viewpoint of bread workability, the volume of the bakery product, texture, and flavor.

  In the aspect of the present invention, the use of an edible fat with component (D) melting point of 20 ° C. or less improves dispersibility of component (A), component (B) and component (C) in the dough, bread making It is preferable from the viewpoint of workability. It is preferable from the point of food texture that the said edible fat and oil occupy 75% or more, and also 80% or more of unsaturated fatty acids among all the constituent fatty acids. The unsaturated fatty acid preferably has 12 to 22 carbon atoms, and more preferably has 16 to 22 carbon atoms. Specific examples include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, gadoleic acid, eicosadienoic acid, erucic acid, docosadienoic acid, and the like. Specific examples of natural edible fats and oils containing these fatty acids include rapeseed oil, soybean oil, corn oil and the like. Further, the edible fat / oil may be diacylglycerol, which may be natural or synthesized from natural. Moreover, as long as it contains the said amount of unsaturated fatty acid, you may contain C6-C12 medium chain fatty acid. Component (D) is preferably contained in the bakery product in an amount of 0.5 to 14 parts, more preferably 1 to 14 parts, particularly 1 to 13 parts, and more preferably 1 to 12 parts with respect to 100 parts of flour. .

  In the embodiment of the present invention, when the edible oil / fat of component (D) is contained, the mass ratio of {component (A) + component (B) + component (C)} / component (D) is 0.05 to 0. .37 is preferable from the viewpoint of bread workability, bakery product volume, texture, and flavor, and further 0.08 to 0.35, particularly 0.1 to 0.33, and particularly 0.1 to 0.3. 32 is preferable.

  In the embodiment of the present invention, the total amount of the component (A), the component (B), the component (C) and the component (D) is 1 to 17 parts with respect to 100 parts of the flour. It is preferable from the viewpoint of stickiness suppression, the volume of the bakery product, the texture, and the flavor, and more preferably 1.1 to 16 parts, particularly 1.1 to 15 parts, and particularly preferably 1.2 to 14 parts.

  In the embodiment of the present invention, when the component (D) is used, after the component (A), the component (B), the component (C) and the component (D) are mixed in advance, It is preferable from the viewpoint of bread making workability to prepare a dough by blending this into a bakery product. In addition, the oil and fat composition (E) is the components (B), (C) and (D), and the component (A) may be mixed separately, but from the viewpoint of bread making workability, A) is also preferably mixed in advance.

In the embodiment of the present invention, the method for producing the oil and fat composition (E) preferably mixes and completely dissolves the components used. The melting temperature is preferably a temperature equal to or higher than the melting point of each component, preferably 80 ° C. or higher in terms of stable production of the oil and fat composition.
Subsequently, an oil-fat composition (E) can be prepared by cooling the said mixture to 30 degrees C or less.

  In the method for producing the oil and fat composition (E), increasing the cooling time after dissolving the components improves the dispersibility of the components (B) and (C), prevents stickiness of the dough, It is preferable from the viewpoint of improving bread workability. This is because when component (B) and component (C) are crystallized by cooling, rapid cooling becomes finer crystals than slow cooling, and dispersibility in the oil and fat composition (E) is improved. This is thought to improve dispersibility. Specifically, it is preferably 5 ° C./min or more, and more preferably 5 to 20 ° C./min from the viewpoint of the stability of the oil and fat composition (E).

  In the method for producing the oil / fat composition (E), when cooling the homogeneous mixture in a high temperature state, the container containing the homogeneous mixture may be cooled from the outside, but generally the production of shortening or margarine is performed. From the standpoint of performance, it is preferable to quench using a chiller, a combinator, a bottor, or the like used in the above.

  In the embodiment of the present invention, when producing a bakery product, in addition to the components (A) to (C) and, if necessary, the component (D) or the oil and fat composition (E), other components may be used as necessary. The quality improver can be used in combination. The other quality improver is not particularly limited as long as it is a quality improver usually used for bakery products. For example, egg white, egg yolk, whole egg, whey protein, casein, sodium caseinate, milk protein, wheat protein, soybean protein, enzyme, ammonium chloride, ammonium sulfide, ammonium phosphate, calcium sulfate, potassium bromate, L-ascorbic acid, processed Examples include starch and fine particle processed starch.

  Bakery products of the present invention include breads, cakes and baked goods. Examples of breads include bread, special bread, cooking bread (sugar beet bread), and sweet bread. Specifically, white bread, black bread, variety bullets, rolls (table rolls, butter rolls, buns, etc.) and the like are listed as bread. Special breads include muffins. Examples of the cooking bread (prepared bread) include hot dogs and hamburgers, and examples of the sweet bread include anpan, jam bread, cream bread, melon bread, and sweet roll. Examples of the cake cake include sponge cake, chiffon cake, roll cake, busse, pound cake, and snack cake. Examples of baked confectionery include cookies and biscuits.

  As raw materials for the bakery product of the present invention, in addition to the main ingredient flour, besides yeast, yeast, yeast food, emulsifiers other than component (B) and component (C) in the present invention, other than component (D) Oils (butter, shortening, margarine, etc.) water, processed starch, dairy products, salt, sugar, seasonings (sodium glutamate and nucleic acids), preservatives, vitamins, calcium and other fortifiers, amino acids, flavors, etc. Can be mentioned. In addition, dried fruits such as raisins, whole grains, wheat bran and the like can be used.

  The bakery product of the present invention can be produced by a generally known method. For example, as a method for producing bread, a known preparation method such as a straight method, a medium seed method, a liquid seed method, or a hot water seed method can be appropriately selected, and in some cases, these methods can be used in combination.

[Alginate preparation]
As the alginate ester preparation, four kinds of viscosities (measured at 20 ° C. using a B-type rotational viscometer) of a 1% aqueous solution shown in Table 1 were used.
Duck Lloyd LF (Kibun Food Chemifa Corporation)
Duck Lloyd PFH (Kibun Food Chemifa Corporation)
Kimiroid HV (Kimika)
Kelp acid 501 (Kimika Co., Ltd.)

[Preparation of oil and fat compositions a to v]
According to the compounding amount shown in Table 2, each component was manufactured according to the following procedure.
1) In a stainless steel beaker, a MAG-containing preparation, an organic acid MAG-containing preparation, and an edible oil (melting point: -5 ° C) were weighed according to Table 2.
2) The above 1) was immersed in an 85 ° C. water bath to completely dissolve each preparation. At this time, stirring was performed using an anchor hook and a three-one motor.
3) The alginic acid ester preparation weighed in advance according to Table 2 was added to 2) above with stirring, and after confirming uniform dispersion, the mixture was allowed to stand at the same temperature for 30 minutes.
4) The above 2) was cooled to 30 ° C. or lower while quenching and kneading with a chiller to obtain alginate-containing oil and fat compositions a to v.

Examples 1-14
[Combination]
In accordance with the following composition and bread making method, Coppé bread was produced.
[Medium species]
Powerful flour (Camellia: Nisshin Seifun) 70.0 parts yeast (Oriental yeast) 2.8 parts Upper white sugar (Sugar made by Dainippon Meiji) 3.5 parts Chicken eggs 5.0 parts East food (Oriental yeast) 0.1 parts Water 36 .0 [Main article]
Strong powder (camellia: Nisshin Flour Milling) 30.0 parts Oil composition a to m or v The amount of sucrose in the amount shown in Table 2 (Dainippon Meiji sugar) 9.5 parts salt 1.8 parts margarine (Cherica Gold: Kao) Ltd.) 6.0 parts water 25.0 parts

[Breadmaking]
[Medium seed dough preparation conditions]
Using a vertical mixer (Kanto mixer: 10 coats) and duo hook, put the mixed seed material into the mixer and knead at a low speed of 3 minutes and a medium speed of 3 minutes (floor temperature 25.0 ° C) to make a medium-sized dough .
Next, this was subjected to primary fermentation (medium seed fermentation) under the following conditions.
Medium seed fermentation temperature 28.0 ℃
Medium-species fermentation relative humidity 80.0%
Fermentation time 2 hours 30 minutes Temperature at the end of fermentation 29.0 ° C
[Conditions for preparation of homemade dough]
Put the medium-sized blended dough into the vertical mixer (Kanto mixer: 20 coats), add the main blended ingredients (excluding margarine and oil composition), knead at low speed 3 minutes, medium speed 3 minutes, then the rest The ingredients (margarine and oil composition) were added and kneaded at a low speed of 3 minutes, a medium speed of 3 minutes, and a high speed of 3 minutes to obtain a main body dough.
The koji temperature of the main koji dough was 29.0 ° C.

Next, in order to recover the dough damaged by chaos, the floor time was taken at 27.0 ° C. for 60 minutes, and then the dough was divided into 70 grams.
In order to recover the fabric damage of the division, the bench time was taken at 27.0 ° C. for 20 minutes and molded with a molder.
The dough molded on the top plate was placed and fermented. The proof conditions are as follows.
Proof temperature 38.0 ° C
Relative humidity 85.0%
Proof time 60 minutes Bread dough prepared under the above conditions was baked in an oven at 210 ° C. for 10 minutes. After baking, after cooling at room temperature for 50 minutes, it was sealed in a plastic bag and stored at 20 ° C. for 3 days to obtain a bread sample.

[Preparation of oil and fat composition d2]
According to the compounding amount shown in Table 2, each component was manufactured according to the following procedure.
1) A MAG-containing preparation, an organic acid MAG-containing preparation, and an edible oil / fat were weighed in a stainless beaker according to Table 1.
2) The above 1) was immersed in an 85 ° C. water bath to completely dissolve each preparation. At this time, stirring was performed using an anchor hook and a three-one motor.
3) The above 2) was cooled to 30 ° C. or lower while quenching and kneading with a chiller to obtain an oil and fat composition d2.

Example 15
[Breadmaking]
In place of the oil / fat composition of the main ingredients blended in Examples 1-14, the same bread making operation as in Examples 1-14 was performed except that the oil / fat composition d2 and the alginate preparation w were added. Manufactured.

Comparative Example 1
[Breadmaking]
Instead of the oil and fat composition of the main ingredients blended in Examples 1 to 14, the same bread making operation was carried out except that the alginate preparation w was added, to produce a cupe bread.

Comparative Examples 2-9
[Breadmaking]
Instead of the oil / fat composition of the main ingredients of Examples 1-14, the same bread making operation as in Examples 1-14 was carried out except that the oil / fat compositions n to u were added to produce Coppé bread.

  Table 3 shows the content of each component with respect to 100 parts of flour, and the evaluation results based on the following evaluation criteria.

[Evaluation of fabric condition]
Regarding the dough state during the bread making operation, “extensibility”, “stickiness” and “bread making workability” were evaluated according to the following four criteria.

<Extendability of fabric>
Evaluation was performed on the extensibility of the bakery dough during the dividing step and the molding step.
4 ... Dough is hard to cut and stretches well 3 ... Well stretches 2 ... Slightly difficult to stretch 1 ... Dough is easy to cut and difficult to stretch

<Fabric sticky>
Evaluation was made on the stickiness of the dough from the main baking process to the baking process.
4 ... No stickiness and very easy to handle 3 ... Slightly sticky but easy to handle 2 ... Sticky and difficult to handle 1 ... Very sticky

<Breadmaking workability>
Bread workability was evaluated by the sum of the evaluation points of dough extensibility and dough stickiness. 4 ... Total value of evaluation points 8
3. Total value of evaluation points 6-7
2 ... Total value of evaluation points 4-5
1 ... Total value of evaluation points 3 or less

[Evaluation after firing]
The baked bread was evaluated for “volume” and “wrinkle / waist broken” according to the following four criteria.

<Pan volume>
Using a 3D Leaser Scanner “Win VM2000” (ASTEX Co., Ltd.), the specific volume (cm ³ / g) of bread was measured, and the bread volume was evaluated by the average of 8 times (N = 8).
4 ... Average value of specific volume 7.2 or more 3 ... Average value of specific volume 7.0 or more and less than 7.2 2 ... Average value of specific volume 6.8 or more and less than 7.0 1 ... Average value of specific volume 6. Less than 8

<Wrinkle and hip break>
4 ... Surface on the surface, waist high 3 ... Surface on the surface, slightly waist 2 ... Slightly wrinkled on the surface, slightly sagging 1 ... Wrinkles on the surface, sagging

[Evaluation of texture and flavor of bread]
Four levels of monadic evaluation were conducted by 10 expert panels on “feeling of crispness”, “softness”, “moistness”, “melting sensation” and “flavor” when eating bread.

<A feeling of crispness>
4 ... No cracks and very good squeaky feeling 3 ... No cracks and good squeaky feeling 2 ... Slightly scratched 1 ... Scratch and hard to chew

<Softness>
4 ... Soft and pleasant 3 ... Slightly soft 2 ... Slightly hard 1 ... Hard and bad

<Moist feeling>
4 ... very moist 3 ... moist 2 ... somewhat dry 1 ... dry, not moist

<Melting feeling>
4 ... Good mouth melting 3 ... Somewhat good mouth melting 2 ... Somewhat bad mouth melting 1 ... Bad mouth melting

<Flavor>
4 ... Doesn't feel nasty / odorous 3 ... Slightly tastes nasty / odorous 2 ... Somewhat nasty / odourous ... 1 Feels nasty / odorous

  From the results shown in Table 3, all the bakery products of the present invention are dough stretchability, bread-making workability by suppressing stickiness, volume after baking, wrinkles / waist break, crispness, softness, moistness of bakery products after baking It was confirmed that the texture and taste such as mouthfeel and mouthfeel were good and excellent as a whole.

Claims (10)

The following component (A), component (B) and component (C) with respect to 100 parts by weight of flour:
(A) 0.04 to 0.8 parts by mass of propylene glycol alginate ester (B) 0.01 to 2 parts by mass of monoacylglycerol excluding organic acid monoacylglycerol (C) 0.01 to 1 part by mass of organic acid monoacylglycerol Bakery products containing parts. The bakery product according to claim 1, wherein the component (A) has a viscosity of 1 to 500 cp when the aqueous solution is 1% by mass.   The bakery product according to claim 1 or 2, containing 0.06 to 3.8 parts by mass of component (A), component (B) and component (C) in total with respect to 100 parts by mass of wheat flour. The bakery product according to any one of claims 1 to 3, wherein the constituent fatty acid compositions of the component (B) and the component (C) are substantially the same. The bakery product according to any one of claims 1 to 4, wherein the mass ratio of component (B) / component (C) is 1 to 5. The bakery product according to any one of claims 1 to 5, wherein a mass ratio of the component (A) / {component (B) + component (C)} is 0.1 to 1. The bakery product according to any one of claims 1 to 6, wherein the organic acid in component (C) is succinic acid. The bakery product according to any one of claims 1 to 7, comprising 0.5 to 14 parts by mass of an edible fat having a component (D) melting point of 20 ° C or less based on 100 parts by mass of wheat flour. The bakery product of Claim 8 which contains 1-17 mass parts in total of a component (A), a component (B), a component (C), and a component (D) with respect to 100 mass parts of wheat flour. The bakery product according to claim 8 or 9, wherein a mass ratio of {component (A) + component (B) + component (C)} / component (D) is 0.05 to 0.5.