JP2012178995A - Method for making bread and rich taste-imparting agent for bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for making bread having a puffy texture and a refreshing aftertaste though with a rich taste, and to provide a rich taste-imparting agent for the bread.SOLUTION: There is provided the method for making the bread including adding an emulsified liquid material which is an emulsified liquid material containing an egg, an organic acid and an edible oil and fat in which the content ratio of the egg to the organic acid is 9:1-3:7 in terms of solid content, and the content of the edible oil and fat is 5-100 pts. based on 10 pts. of the total content (in terms of the solid content) of the egg and the organic acid to dough, and baking the dough. Furthermore, there is provided the rich taste-imparting agent for the bread which is the emulsified liquid material containing the egg, organic acid and an edible oil and fat in which the content ratio of the egg to the organic acid is 9:1-3:7 in terms of the solid content, and the content of the edible oil and fat is 5-100 pts. based on 10 pts. of the total content (in terms of the solid content) of the egg and organic acid as an active ingredient.

Description

The present invention relates to a method for producing bread having a plump texture and a rich aftertaste while having a rich taste, and a bread taste imparting agent for bread.

Since the flavor of bread is affected by fermentation flavor components produced by yeast metabolism and the like, traditionally, the flavor is controlled by the difference in yeast and fermentation method used for bread dough. However, the yeast used and the fermentation method also affect the fermentation state of the bread dough, and finally the texture of the bread. Therefore, in bread, it is difficult to control to a favorite flavor without affecting the plump texture.

On the other hand, examples of flavors that enhance the taste of foods include kokumi, but in recent years, a refreshing aftertaste has been favored while having a richness. Therefore, it is desirable to provide a bread with a refreshing aftertaste even with such a rich taste.

Conventionally, as a method for improving the flavor of bread, JP 2008-263833 A (Patent Document 1) discloses a wheat which is intended to impart the original taste of wheat to a dough made from wheat flour. An enzyme-treated enzyme-treated flavor material has been proposed for a mixture containing a source material and water. Japanese Patent Laid-Open No. 10-4862 (Patent Document 2) proposes a fermented flavor imparting agent composed of a fermented product of a mixed liquid composed of an oil phase and an aqueous phase for the purpose of imparting a strong fermented flavor to bread. Yes. JP-A-2003-33153 (Patent Document 3) proposes a fermented flavor imparting agent comprising a yeast fermented product of a mixed solution comprising an aqueous phase and an oil phase containing amino acids. However, none of these techniques has a clean aftertaste, and the texture of bread may be affected by the influence of additives.

JP 2008-263833 A Japanese Patent Laid-Open No. 10-4862 JP 2003-33153 A

Accordingly, an object of the present invention is to provide a method for producing bread and a rich taste imparting agent for bread having a plump texture and a rich aftertaste while having a rich taste.

This inventor repeated earnest research about the composition and property of the seasoning provided to bread in order to achieve the said objective. As a result, when baking dough added with an emulsified liquid adjusted to a specific composition, it was found that bread with a rich texture and a clean aftertaste can be obtained with a plump texture. It came to be completed.

That is, the present invention
(1) An emulsified liquid containing an egg, an organic acid and an edible fat, wherein the content ratio of the egg and the organic acid is 9: 1 to 3: 7 in terms of solid content. A method for producing bread in which an emulsified liquid substance containing 5 to 100 parts of edible oil / fat with respect to 10 parts in total content (solid content conversion) is added to the dough, and the dough is baked,
(2) The method for producing bread according to (1), wherein 0.01 to 10% of the emulsified liquid is added to the dough,
(3) An emulsified liquid containing egg, organic acid and edible oil and fat, wherein the content ratio of the egg and organic acid is 9: 1 to 3: 7 in terms of solid content, and the egg and organic acid A rich body taste imparting agent for bread comprising an emulsified liquid substance having an edible oil / fat content of 5 to 100 parts with respect to 10 parts of the total content (in terms of solid content),
It is.

ADVANTAGE OF THE INVENTION According to this invention, the bread | bread which has a refreshing aftertaste with a plump texture and a rich taste can be provided. Therefore, new taste can be provided in the bread market, and further expansion of demand is expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the present invention, bread is a material obtained by heating flour, such as wheat flour, medium flour, strong flour, etc., by adding water and a puffing source such as yeast to the kneaded and fermented dough. If there is no particular limitation. Specific examples of the bread of the present invention include, for example, croissants, table rolls, butter rolls, coppe breads, jam breads, anpans, cream breads, French breads, mountain type breads, pullman type breads, buns breads, focaccia, Examples include orange, brioche and steamed bread.

Eggs used in the emulsified liquid of the present invention include raw whole eggs, raw egg yolks, raw egg whites, and mixtures thereof, as well as sterilization treatment, freezing treatment, drying treatment, phospholipase or protease enzyme, etc. Examples thereof include those subjected to one or more treatments such as treatment, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or saccharide.

The organic acid used in the emulsified liquid according to the present invention refers to an organic compound that has at least one carboxyl group in the structure, exhibits acidity, and is used as an edible acid material. The organic acid used in the present invention is not particularly limited as long as it is used for food. For example, the organic acid having one carboxyl group includes acetic acid, lactic acid, propionic acid, gluconic acid, and the like. Examples of the organic acid having two or more carboxyl groups include citric acid, malic acid, adipic acid, fumaric acid, tartaric acid, and succinic acid. In the present invention, one or two of these are used. The above may be used. Further, in the present invention, these organic acids may be used directly, but are liquid foods containing organic acids, for example, vinegars such as apple vinegar, wine vinegar, malt vinegar, rice vinegar, rice bran vinegar, You may use citrus fruit juices, such as lemon and pumpkin, or these concentrates.

In the emulsified liquid according to the present invention, lactic acid is preferably used as a part or all of the organic acid. As a result, when an emulsified liquid is added to the bread dough and baked as described later, it is easy to obtain a bread having a balanced flavor and a clean aftertaste. The lactic acid may be either natural lactic acid or synthetic lactic acid, but natural lactic acid generally used in food, for example, fermented lactic acid, may be used. Commercially available 50% fermented lactic acid or powdered lactic acid obtained by adding an excipient to lactic acid and drying it may be used. The content of lactic acid is preferably 10 to 100%, more preferably 30 to 100%, based on the entire organic acid.

The edible oil and fat used for the emulsified liquid of the present invention is not particularly limited as long as it is used for edible purposes. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil Animal and vegetable oils such as palm oil, sesame oil, fish oil and egg yolk oil, and refined oils thereof, and oils and fats obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride) and diglyceride .

In the method for producing bread according to the present invention, a specific emulsified liquid product, that is, an egg, an organic acid and an edible fat / oil is contained, and the content ratio of the egg and the organic acid is 9: 1 to 3: 7 in terms of solid content, preferably Is 9: 1 to 1: 1, and the content of edible fats and oils is 5 to 100 parts, preferably 5 to 80 parts, more preferably 10 parts with respect to 10 parts of the total egg and organic acid content (solid content conversion). It is characterized by using an emulsified liquid which is 5 to 50 parts. Thus, by adding and baking an emulsified liquid containing eggs, organic acids and edible oils and fats in the specified proportions to the bread dough as described later, it has a plump texture and is refreshing while having a rich taste A bread with an aftertaste can be produced.

On the other hand, when the content ratio of the egg and the organic acid in the emulsified liquid is out of the above range, even if the bread dough added with the emulsified liquid is baked, it has a rich but clean aftertaste. No bread is available. In addition, even when the content ratio of edible oils and fats to the total content of eggs and organic acids in the emulsified liquid is out of the above range, the bread dough added with the emulsified liquid is baked, but there is a rich taste. No bread with a clean aftertaste is obtained. Furthermore, when it is not emulsified with edible fats and oils, the texture of the plump bread is not preferred because it is liable to be impaired.

The viscosity of the above-described emulsified liquid of the present invention is preferably 0.1 to 5 Pa · s, more preferably 0.3 to 5 Pa · s. When the viscosity of the emulsified liquid is within the specific range, it is preferable that the emulsified liquid can be easily dispersed in the dough when the emulsified liquid is added to the dough. The viscosity of the liquid seasoning in the present invention is a BH type viscometer. When the viscosity is less than 0.75 Pa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 10 rpm, the rotor No. 1. When the viscosity is 0.75 Pa · s or more and less than 1.5 Pa · s, the rotor No. 2. When the viscosity is 1.5 Pa · s or more and less than 3 Pa · s, the rotor No. 3. When the viscosity is 3 Pa · s or more, the rotor No. 4 is a value calculated from the reading when the rotor rotates twice after the start of measurement.

Although there is no restriction | limiting in particular in the adjustment method of the viscosity of an emulsified liquid substance, It can adjust with content of the egg mentioned above, edible fat and oil content, and a thickener. The content of the egg for adjusting the viscosity of the emulsified liquid to the above range is preferably 4 to 20% in terms of solid content with respect to the emulsified liquid, although it depends on the content of other raw materials. Preferably it is 5 to 20%. Further, the content of the edible oil / fat for adjusting the viscosity of the emulsified liquid to the above range is preferably 1 to 50%, more preferably 5 with respect to the emulsified liquid, although it depends on the content of other raw materials. -40%, more preferably 10-30%. When a thickener is used, the content of the thickener that adjusts the viscosity of the liquid seasoning to the above range depends on the type of the thickener and the lipid content of the liquid seasoning described later, but the liquid seasoning The content is preferably 0.001 to 5.0%, more preferably 0.01 to 3.0%. Examples of thickeners include xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, and silium seed gum, potato starch, corn starch, tapioca starch, wheat starch, rice starch, and these starches. And processed starch obtained by subjecting to a treatment such as pregelatinization and crosslinking, and starches such as wet heat-treated starch.

In the emulsified liquid material, various raw materials can be appropriately selected and contained in a range not impairing the effects of the present invention in addition to the above-mentioned raw materials. For example, various seasonings such as sodium glutamate, sugar, soy sauce, miso, various extracts, starch degradation products, saccharides such as dextrin, dextrin alcohol, oligosaccharide, oligosaccharide alcohol, lecithin, lysolecithin, lactalbumin, sodium caseinate, glycerin fatty acid Emulsifiers such as esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, octenyl succinylated starch, antioxidants such as ascorbic acid or salts thereof, vitamin E and other spices, spices such as mustard powder and pepper, various proteins and These decomposition products etc. are mentioned.

The bread manufacturing method of the present invention can be manufactured in accordance with the conventional general bread manufacturing method except that the above-mentioned specific emulsified liquid is added to the bread dough so as to be substantially uniformly dispersed. .

That is, first, the dough is prepared by kneading and fermenting the raw materials according to the known straight kneading method (straight method), medium seed method, etc. and adding the above-described emulsified liquid material of the present invention.

The amount of the emulsified liquid added to the bread dough is preferably 0.01 to 10%, more preferably 0.01 to 8%, and still more preferably 0.01 to 5% with respect to the bread dough. When the added amount of the emulsified liquid is less than the above range, when the emulsified liquid is added to the bread dough and baked, it is difficult to obtain a bread with a good balance between a rich taste and a clean aftertaste. On the other hand, when the added amount of the emulsified liquid is larger than the above range, the bread dough tends to be difficult to obtain.

Next, depending on the type of bread to be produced, for example, in the case of mountain type bread, the dough is put into a mold, and if necessary, it is finally fermented (baked) and then baked in an oven to produce bread. do it.

Subsequently, the richness imparting agent for bread of the present invention will be described. As described above, the emulsified liquid used in the present invention can impart a rich taste to bread. That is, the rich taste imparting agent for bread of the present invention is an emulsified liquid containing eggs, organic acids and edible fats and oils, and the content ratio of the eggs and organic acids is 9: 1 to 3: 7 in terms of solid content. Yes, an emulsified liquid product having an edible fat content of 5 to 100 parts per 10 parts of the total content of eggs and organic acids (in terms of solid content) is an active ingredient. Such a rich taste imparting agent for bread according to the present invention is added to bread dough and baked as described above, and has a rich aftertaste with a rich taste without losing a plump texture. A flavor can be imparted to the bread.

Hereinafter, the bread manufacturing method and bread rich taste imparting agent of the present invention will be specifically described based on Examples and Test Examples. The present invention is not limited to these.

[Example 1] Bread taste imparting agent for bread A body taste imparting agent for bread was produced at the following blending ratio. In other words, vinegar, fermented lactic acid, raw egg yolk, phospholipase A-treated egg yolk, salt, sodium glutamate, and fresh water are put into a mixer, and vegetable oil is gradually added with stirring to coarsely emulsify. A richness imparting agent for bread was produced. In addition, the obtained rich taste imparting agent for bread is 6% egg yolk (in terms of solid content), 3.2% organic acid, 1.8% lactic acid, and 20 edible fats and oils with respect to the rich taste imparting agent for bread. The content ratio of eggs and organic acids is 7: 3 in terms of solid content, and the content of edible oils and fats is 22 parts relative to the total content of 10 parts in terms of solid content of eggs and organic acids. Moreover, the viscosity of the obtained rich taste imparting agent for bread was 1 Pa · s.

<Combination ratio of richness imparting agent for bread>
(Oil phase)
Vegetable oil 20%
(Water phase)
Vinegar (acidity 10%) 14%
Fermented lactic acid (acidity 50%) 3.6%
Raw egg yolk 4%
Phospholipase A treated egg yolk 8%
3% salt
Sodium glutamate 0.3%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 2] Bread rich taste imparting agent A bread rich taste imparting agent was produced in the same manner as in Example 1 except that the blending ratios shown below were used. In addition, the obtained rich body taste imparting agent for bread is 5% egg yolk (in terms of solid content), 3.2% organic acid, 1.8% lactic acid, and 40 edible oils and fats relative to the rich taste imparting agent for bread. The content ratio of eggs and organic acids is 6: 4 in terms of solid content, and the content of edible oils and fats is 49 parts relative to the total content of 10 parts in terms of solid content of eggs and organic acids. Moreover, the viscosity of the obtained rich taste imparting agent for bread was 2 Pa · s.

<Combination ratio of richness imparting agent for bread>
(Oil phase)
40% vegetable oil
(Water phase)
Vinegar (acidity 10%) 14%
Fermented lactic acid (acidity 50%) 3.6%
Raw egg yolk 2%
Phospholipase A treated egg yolk 8%
3% salt
Sodium glutamate 0.3%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 3] Mountain type bread Using the body taste imparting agent for bread obtained in Example 1, a mountain type bread was obtained by a conventional method at home bakery (BB-HA10, manufactured by ZOJIRUSHI CORP.). That is, after putting 210 g of fresh water into a bread case of a home bakery, 7 g of bread richness imparting agent, 290 g of strong powder, 16 g of super white sugar, 6 g of skimmed milk powder and 5 g of salt, and 15 g of unsalted butter, and further dry 4.5 g of yeast was added and uniformly kneaded and then fermented to obtain a dough. Subsequently, the obtained dough was baked to obtain the mountain bread of the present invention. In addition, the addition amount of the rich taste imparting agent for bread of the obtained mountain type bread was 1.2% with respect to the dough.

When the obtained mountain-shaped bread was eaten, it had a plump texture and was very preferable with a rich aftertaste with a rich taste.

[Test Example 1]
In order to examine the influence of the content ratio of eggs and organic acids in the richness imparting agent for bread on the flavor of bread, the following tests were conducted. Specifically, first, in Example 1, the content of acetic acid derived from vinegar and the content of lactic acid derived from fermented lactic acid and the content of eggs were changed to the ratios shown in Table 1, and the same as in Example 1. By the method, 6 types of bread taste imparting agents for bread were produced. Next, using the obtained bread taste imparting agent for bread, six types of bread were produced in the same manner as in Example 2. Each of the obtained breads was eaten, and the flavor was evaluated according to the following evaluation criteria. In addition, the viscosity of each obtained bread taste imparting agent for bread was substantially the same as that of Example 1. The results are shown in Table 1.

Evaluation rank of “bread flavor”: Criteria A: A rich taste is sufficiently felt, and a refreshing aftertaste is very preferable.
B: Slightly weak but has a rich taste, and a clean aftertaste is preferable.
C: A rich taste is not felt.

From Table 1, the bread which added the rich taste imparting agent (No. 2-5) for bread whose content rate of an egg and organic acid is 9: 1-3: 7 in conversion of solid content has a rich taste. It is understood that it has a clean aftertaste and is preferred. Furthermore, the bread added with the richness imparting agent for bread (No. 2-4) in which the content ratio of the egg and the organic acid is 9: 1 to 1: 1 in terms of solid content is sufficiently rich in taste, It was a particularly nice aftertaste. In addition, the bread which added the rich taste imparting agent for bread (No.2-5) whose content rate of an egg and organic acid is 9: 1-3: 7 in conversion of solid content has a plump texture. It was preferable.

[Comparative Example 1]
The bread taste imparting agent for bread of Comparative Example 1 was produced in the same manner as in Example 1 except that the blending ratios shown below were used. The richness imparting agent for bread of Comparative Example 1 thus obtained contains 5% egg yolk (in terms of solid content), 0.5% organic acid, and 70% edible fat / oil with respect to the richness imparting agent for bread. The content ratio of eggs and organic acids is 9: 1 in terms of solid content, and the content of edible oils and fats is 130 parts relative to the total content of 10 parts in terms of solid content of eggs and organic acids. Next, when the mountain-shaped bread was made and eaten in the same manner as in Example 3 except that the richness imparting agent for bread of Comparative Example 1 was used, the rich taste was not felt and the aftertaste was also It was not clean and not preferred.

<Combination ratio of richness imparting agent for bread>
(Oil phase)
70% vegetable oil
(Water phase)
Vinegar (acidity 10%) 5%
10% raw egg yolk
3% salt
Sodium glutamate 0.3%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Comparative Example 2]
In Example 1, the richness imparting agent for bread was manufactured like Example 1 except having reduced the compounding quantity of edible fats and oils to 3%. In addition, the rich taste imparting agent for bread of Comparative Example 2 obtained was 6% egg yolk (in terms of solid content), 3.2% organic acid, 1.8% lactic acid relative to the rich taste imparting agent for bread, It contains 3% edible oil and fat, the content ratio of egg and organic acid is 7: 3 in terms of solid content, and the content of edible oil and fat is 3 parts per 10 parts total content in terms of solid content of egg and organic acid. Part. Next, when the mountain-shaped bread was made and eaten in the same manner as in Example 3 except that the richness-imparting agent for bread of Comparative Example 2 was used, it was preferable because it had a plump texture and a heavy texture. There wasn't.

[Comparative Example 3]
In Example 3, the richness imparting agent raw material for bread of Example 1 was added to the dough as it was without emulsifying, and a mountain-shaped bread was produced. That is, fresh water, strong powder, super white sugar, skim milk powder, salt, unsalted butter, and dry yeast are added to the bread case of the home bakery, and further, the vinegar, fermentation that is the raw material for the rich taste of bread of Example 1 Lactic acid, raw egg yolk, phospholipase A-treated egg yolk, sodium chloride, sodium glutamate, and fresh water were added and uniformly mixed, followed by fermentation to obtain a dough. Subsequently, the obtained dough was baked to obtain a mountain-shaped bread. When the obtained mountain-shaped bread was made and eaten, it was not preferable because of its poor plump texture.

Claims (3)

It is an emulsified liquid containing an egg, an organic acid and an edible fat, and the content ratio of the egg and the organic acid is 9: 1 to 3: 7 in terms of solid content, and the total content of the egg and the organic acid ( A method for producing bread characterized by adding an emulsified liquid substance containing 5 to 100 parts of edible oil / fat to 10 parts by solid content) and baking the dough. The manufacturing method of the bread of Claim 1 which adds 0.01 to 10% of the said emulsified liquid substance with respect to dough. It is an emulsified liquid containing an egg, an organic acid and an edible fat, and the content ratio of the egg and the organic acid is 9: 1 to 3: 7 in terms of solid content, and the total content of the egg and the organic acid ( A richness-imparting agent for bread characterized by comprising an emulsified liquid substance containing 5 to 100 parts of edible oil / fat as an active ingredient with respect to 10 parts (in terms of solid content).