JP2014000059A - Bread dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bread dough for manufacturing melt-in-the-mouth and voluminous bread, which allows the soft texture with moistness shortly after baking to be chronologically maintained and prevents aging easily occurring at a cold storage temperature.SOLUTION: The bread dough includes 0.001 to 1 mass part of high viscosity xanthan gum, preferably 0.0005 to 2 mass parts of glucomannan, and amylases, relative to 100 mass parts of starches. The water solution of 1 mass% xanthan gum has a viscosity of 1000 mPa s or more measured under conditions at 25°C and 60 rpm with a Brookfield viscometer.

Description

  The present invention relates to a bread dough that can maintain a texture that is soft and moist immediately after baking, and that can provide breads that are prevented from aging at refrigerated temperatures that tend to age.

Sandwiches are widely known as bread that is distributed, stored and ingested at refrigerated temperatures (-5 to 15 ° C). Sandwiches must be distributed, stored and ingested at refrigerated temperatures from the standpoint of hygiene when using bread and other ingredients that are refrigerated.
On the other hand, bread combining confectionary cream with confectionary bread has appeared as a hit product due to changes in taste, and such bread also needs to be distributed, stored and ingested at refrigerated temperatures for hygiene purposes.

Aged starch foods are known to return to their pre-aging state when reheated. Therefore, in the case of bread without filling such as bread, it is usually performed after toasting in order to ingest it deliciously. However, recently, due to changes in consumer preferences, changes in lifestyle patterns, etc., there is no time to toast, and refrigeration for a long time is increasing.
However, the above-mentioned refrigeration temperature is a temperature zone where starch aging is most advanced, and there is a problem that the bread becomes crunchy or hard.
Methods using emulsifiers, saccharides, polysaccharides, starches, enzymes and the like have been studied as prior art relating to the prevention of aging of bread at this refrigeration temperature.

  Patent Document 1 describes a method for producing bread using a water-in-oil emulsion in which SFI is a specific value and fermented milk and a specific emulsifier are combined. However, the bread obtained by the production method described in Patent Document 1 does not satisfy the effect of preventing aging at the refrigeration temperature, and therefore cannot maintain the softness and wispy feeling. In addition, the bread obtained by the production method described in Patent Document 1 has a problem in that it has a bad taste due to the use of an emulsifier, has a feeling of fluffy, and a mouthfeel-good texture cannot be obtained.

  Patent Document 2 describes breads using a water-in-oil emulsified oil and fat composition containing trehalose. However, the breads described in Patent Document 2 have insufficient effects for preventing aging at refrigeration temperatures.

  Patent Document 3 describes breads using an oil / fat composition for bread making containing straw powder and starch sugar. However, the breads described in Patent Document 3 have insufficient effects for preventing aging at refrigeration temperatures. In addition, the breads described in Patent Document 3 have a feeling of fluffiness, a mouth-feeling good texture cannot be obtained, and fats and oils are decomposed by a lipase derived from rice bran powder, and the flavor deteriorates. .

  Patent Document 4 describes breads using an oil and fat composition that contains a modified starch, amylases, and a thickener and does not contain an emulsifier. However, the breads described in Patent Document 4 have insufficient effects for preventing aging at refrigeration temperatures.

JP-A-6-98666 JP 2002-153208 A JP 2005-295920 A JP 2006-211969 A

  Therefore, in view of such circumstances, the present invention provides a bread dough that can maintain a soft and wrinkled texture immediately after baking and can produce breads that prevent aging at refrigerated temperatures that are likely to age. The purpose is to do.

  Another object of the present invention is to provide a bread dough that has a good mouthfeel and can produce a large amount of bread.

  As a result of various earnest studies to achieve the above object, the present inventor has found that the above object can be achieved with bread dough using high-viscosity xanthan gum, and has completed the present invention.

That is, the present invention provides a high-viscosity xanthan gum in which the viscosity of a 1% by weight aqueous solution of xanthan gum is 1000 mPa · s or more when measured with a B-type viscometer at 25 ° C. and 60 rpm with respect to 100 parts by mass of starch. , 0.001 to 1 part by mass.
The present invention also relates to breads obtained by baking the bread dough.

With the bread dough of the present invention, it is possible to produce breads that can maintain a soft and moist texture immediately after baking and prevent aging at refrigerated temperatures that tend to age.
In addition, the bread dough of the present invention makes it possible to produce breads with good mouthfeel and volume.

Hereinafter, the bread dough of the present invention will be described in detail.
The bread dough of the present invention is a high viscosity xanthan gum having a viscosity of 1000 mPa · s or more, preferably 1200 to 2500 mPa · s, when measured with a B-type viscometer at 25 ° C. and 60 rpm. contains.
In the present invention, when the viscosity of xanthan gum as measured under the above-described measurement conditions is lower than 1000 mPa · s, it is not preferable because breads with poor mouthfeel are produced.
In addition, normal xanthan gum has a viscosity of a 1% by mass aqueous solution of about 100 to 800 mPa · S when measured with a B-type viscometer under the conditions of 25 ° C. and 60 rpm.

  The high-viscosity xanthan gum can be obtained by subjecting normal xanthan gum to dispersion in an insoluble solvent and heating, or by subjecting it to physical processing such as heating under anhydrous conditions such as heating in a powder state.

Xanthan gum is a polysaccharide produced by the microorganism Xanthomonas campestris, and is a side chain composed of D-mannose, D-glucuronic acid, and D-mannose on the main chain skeleton of β-1,4-D-glucan. An anionic polysaccharide with a chain attached.
The C6 position of D-mannose bonded to the main chain is often acetylated, and the terminal D-mannose is pyruvate.
The above high-viscosity xanthan gum is a strain that produces xanthan gum having a high content of pyruvic acid and a low content of acetyl groups, pathovar cynarae CFBP 19, juglandis CFBP 176, pelargoni CFBP 64, phaseoli 12 CFTO CCF 4 17915, celebenois ATCC 19046, corylina CFBP 1847, and the like.

  As the high-viscosity xanthan gum, a commercially available product can be used. Examples of the commercially available product include products manufactured by Ina Food Industry Co., Ltd., trade names: Ultraxanthan VT, Ultraxanthan V-7T, manufactured by Danisco Co., Ltd. : GRINSTED Xanthan MAS-SH and the like.

  The bread dough of the present invention contains the above high-viscosity xanthan gum, so that breads with a large volume can be produced. In addition, it is possible to produce breads that can maintain a soft and crisp texture immediately after baking and prevent aging at refrigerated temperatures that tend to age.

The bread dough of this invention is 0.001-1 mass part of said high-viscosity xanthan gum with respect to 100 mass parts of starches, Preferably it is 0.003-0.5 mass part, More preferably, it is 0.005-0.3. Contains part by mass.
In the present invention, if the content of the high-viscosity xanthan gum is less than 0.001 part by mass with respect to 100 parts by mass of starch, it is not preferable because the bread is not voluminous. It is not preferable because it becomes hard bread.

  Examples of the starch include wheat flour such as strong flour, semi-strong flour, medium flour, durum flour, whole grain flour, other cereal flours such as rye flour, barley flour, rice flour, almond flour, hazelnut flour, cashew -Nut flour, orut flour, pine nut flour and other nut flour, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, and other starches treated with enzymes such as amylase, Examples thereof include modified starches and the like which have been subjected to one or more treatments selected from alpha treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment and the like.

  In the present invention, the wheat flour is preferably used in an amount of 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass.

  In the bread dough of the present invention, the high-viscosity xanthan gum may be added directly to the bread dough.

  It is preferable that the bread dough of the present invention contains glucomannan from the viewpoint of imparting a texture that is unique to breads.

The bread dough of the present invention is preferably 0.0005-2 parts by mass, more preferably 0.00075-1 parts by mass, most preferably 0.001-0.5 parts by mass with respect to 100 parts by mass of starch. contains.
In the present invention, with respect to 100 parts by mass of starches, the effect of maintaining a texture with a crisp texture is insufficient and the content of glucomannan is less than 0.0005 parts by mass, and 2 parts by mass If it is more than this, it tends to be bread without volume.

  In the bread dough of the present invention, the glucomannan may be added directly to the bread dough, but it may be contained in a plastic oil composition described later and added to the bread dough in the form of a plastic oil composition.

In the bread dough of the present invention, the mass ratio of the high viscosity xanthan gum and the glucomannan is preferably 1: 9 to 9: 1, more preferably 1: 4 to 9: 1, and still more preferably 1: 3 to 9: 1, and most preferably, it is contained so as to be 1: 1 to 9: 1.
In the bread dough of the present invention, if the mass ratio of the high-viscosity xanthan gum and the glucomannan is greater than 1: 9, the glucomannan mass tends to be bread without volume, and the higher the ratio than 9: 1. When the mass of viscous xanthan gum is large, breads with a hard texture tend to be formed.

  The bread dough of the present invention preferably contains amylases. By containing amylases, a soft texture immediately after baking can be maintained over time.

  As the amylases used in the present invention, one or more selected from α-amylase, maltogenic α-amylase, β-amylase, glucoamylase, and isoamylase can be used. In the present invention, α-amylase and / or maltogenic α-amylase is preferably used, and maltose generating α-amylase is most preferably used.

  The amylase has an optimum temperature of preferably 50 to 85 ° C, more preferably 60 to 85 ° C.

  As the amylases, amylase preparations obtained from commercially available animals and plants, molds, bacteria, genetic recombination, etc. can be used. In the present invention, it is particularly preferable to use amylases derived from bacteria such as Bacillus, cereals such as Malt, and molds such as Aspergillus, more preferably amylases derived from bacteria.

  Examples of the α-amylase preparation include Christase L1, Biozyme (registered trademark) A, (manufactured by Amano Enzyme), Biotex (registered trademark) L # 3000, Biotex (registered trademark) TS, Spitase (registered trademark). HS, spitase (registered trademark) CP-40FG, spitase (registered trademark) CP3, spitase (registered trademark) L, spitase (registered trademark) XP-404, neospytase PK-2, T-50 (above, manufactured by Nagase ChemteX Corporation) ), Grindamil (registered trademark) A (manufactured by Danisco Japan), BAN, Whangamyl (registered trademark) (manufactured by Novozymes Japan, Inc.), Futamirase (registered trademark) 30, Futamirase (registered trademark) 50, Futamirase (registered) Trademark) 10L, Requifase L45 (above, HB Corporation) ), VERON Soft +, VERONVERON M4, Sternzyme A6003 (above, manufactured by Higuchi Trading Co., Ltd.), Uniase (registered trademark) BM-8 (manufactured by Yakult Pharmaceutical Co., Ltd.), Softagen (registered trademark) 3H (manufactured by Taisho Technos), Bakezyme AN301 (registered trademark), Mat L Classic (registered trademark), Mycollase (registered trademark), Bakezyme (registered trademark) P500 (manufactured by DSM), Sumiteam AS (registered trademark), Sumiteam L (registered trademark) (Nippon Chemical Co., Ltd.) Manufactured by Kogyo Co., Ltd.).

  Maltose-producing α-amylase preparations include, for example, Cochlase (registered trademark) (manufactured by Mitsubishi Chemical Foods), Novamyl 10000BG, NovamylL (registered trademark), maltogenase (registered trademark) (above, manufactured by Novozymes Japan), green a mill ( Registered trade name) MAX-LIFE100 (manufactured by Danisco Japan Co., Ltd.).

  Examples of the β-amylase preparation include Optimalto BBA (Genencore Kyowa Co., Ltd.), β-amylase # 1500, β-amylase L, β-amylase # 1500S (above, manufactured by Nagase ChemteX), Hymaltocin (registered trademark) G, Hymaltocin (registered trademark) GL (manufactured by HIBI Co., Ltd.), UNIASE (registered trademark) L (manufactured by Yakult Pharmaceutical Co., Ltd.), GODO-GBA (manufactured by Godo Sake), and the like.

  Examples of the glucoamylase preparation include Gluczyme (registered trademark) AF6 (manufactured by Amano Enzyme), AMG (registered trademark) (manufactured by Novozymes Japan), and the like.

  Examples of the isoamylase preparation include pullulanase “Amano” 3, Christase PL45 (manufactured by Amano Enzyme), Promozyme (registered trademark) (manufactured by Novozymes Japan), and the like.

The enzyme activity of the above amylases can be measured as follows.
The unit of enzyme activity of the above α-amylase is defined as 1 unit of the amount of enzyme that causes the enzyme to act on a soluble starch solution as a substrate to produce a reducing sugar corresponding to 1 micromole of glucose per minute. The measurement of reducing sugar is carried out by the method described in the method for quantitative determination of reducing sugar, 2nd edition (Sakuzo Fukui Publishing Center).
The unit of enzyme activity of the above-described maltose-producing α-amylase is defined as 1 unit of the amount of enzyme that produces maltose per minute by causing the enzyme to act on maltotriose as a substrate. For the measurement of maltose, refer to Reducing Sugar Quantification Method 2nd edition (Sakuzo Fukui Society Publishing Center).
The unit of enzyme activity of β-amylase is defined as 1 unit of enzyme amount that produces an enzyme that reacts with soluble starch solution as a substrate to produce reducing sugar corresponding to 1 micromole of maltose per minute. The measurement of reducing sugar is carried out by the method described in the method for quantitative determination of reducing sugar, 2nd edition (Sakuzo Fukui Publishing Center).
The unit of enzyme activity of the glucoamylase is defined as the amount of enzyme that produces a reducing sugar corresponding to 1 micromole of glucose per minute by allowing the enzyme to act on maltose as a substrate. The measurement of reducing sugar is carried out by the method described in the method for quantitative determination of reducing sugar, 2nd edition (Sakuzo Fukui Publishing Center).
The unit of enzyme activity of the above-mentioned isoamylase is defined as the amount of enzyme that produces an reducing sugar corresponding to 1 micromole of glucose per minute by causing the enzyme to act on amylopectin as a substrate. The measurement of reducing sugar is carried out by the method described in the method for quantitative determination of reducing sugar, 2nd edition (Sakuzo Fukui Publishing Center).

  The bread dough of the present invention varies depending on the strength of the enzyme activity of the enzyme preparation of amylases used as a raw material, but the above amylases are preferably 5 ppm to 300 ppm, more preferably 20 ppm to 150 ppm with respect to 100 parts by mass of starch. Most preferably, the content is 30 ppm to 100 ppm.

The bread dough of the present invention contains the above-mentioned amylases preferably in an amount of 18 to 250 units, more preferably 30 to 180 units, with respect to 100 g of starches.
In the present invention, if the content of the amylase is less than 18 units with respect to 100 g of starches, aging at the refrigeration temperature cannot be prevented, and the breads tend to be crunchy or hard, If it is more than 250 units, the breads will cause caving, the waist will be poor, and it will be difficult to maintain the shape.

  In the bread dough of the present invention, the amylase may be added directly to the bread dough, but it may be contained in the plastic oil composition described later and added in the form of a plastic oil composition.

The bread dough of the present invention preferably contains edible fats and oils.
The edible fats and oils are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, Hyelsin rapeseed oil, canola oil, rice oil, sunflower oil, safflower oil Selected from various vegetable and animal fats such as flower oil, peanut oil, sesame oil, olive oil, cacao butter, monkey butter, beef tallow, milk fat, fish oil and whale oil, and complete hydrogenation, fractionation and transesterification And processed oils and fats subjected to one or more treatments, MCT (medium chain fatty acid triglyceride), and the like. In the bread dough of this invention, 1 type, or 2 or more types selected from these edible fats and oils can be used.

The said edible oil and fat is normally used with the form of the foodstuff containing an edible oil and fat. Typical examples include plastic oil and fat compositions such as margarine, shortening, butter, fluid shortening, powdered oil and fat, pure fresh cream / whipped cream (compound cream), vegetable whipped cream, cream cheese, chocolate paste Etc. In this invention, it is preferable to use an edible fat in the form of the said plastic fat composition.
In the case of a plastic fat composition in which the food containing the edible fat is an emulsion, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type. It is preferable to use it in the form of an emulsion.

The bread dough of the present invention preferably contains 3 to 50 parts by mass, more preferably 4 to 40 parts by mass, and most preferably 5 to 30 parts by mass of the edible oil / fat with respect to 100 parts by mass of starches. When the content of edible oils and fats is less than 3 parts by mass, the effects expected of edible oils and fats, that is, the dough extensibility improving effect and the gluten film protecting effect cannot be obtained, and the resulting breads are preferably hard. Absent. On the other hand, when the amount is more than 50 parts by mass, the structure of the gluten film of the bread dough tends to be fragile, it is difficult to obtain sufficient kiln elongation, and furthermore, the texture of the resulting bread tends to be sticky.
In addition, when using with the form of the foodstuff containing the said edible oil and fat, content of edible oil and fat is calculated by the pure fat and oil content.

Next, the case where the high-viscosity xanthan gum, glucomannan and amylases are contained in the form of a plastic fat composition in the bread dough of the present invention will be described.
The content of the high-viscosity xanthan gum in the plastic oil / fat composition is preferably 0.01 to 20% by mass, more preferably 0.02 to 10% by mass, and most preferably 0.1 to 5% by mass. is there.
If the content of the high-viscosity xanthan gum in the plastic oil composition is less than 0.01% by mass, it tends to be bread without volume, and it is difficult to prevent aging at refrigeration temperatures. If it is more than 20% by mass, it tends to be a hard bread.

The content of the glucomannan in the plastic oil composition is preferably 0.01 to 20% by mass, more preferably 0.015 to 10% by mass, and most preferably 0.02 to 5% by mass. .
The above-mentioned glucomannan content in the above-mentioned plastic fat composition is less than 0.01% by mass, and the effect of maintaining a texture with a crisp feel tends to be insufficient, more than 20% by mass. It tends to be bread without volume.

The content of the amylases in the plastic fat composition is preferably 50 ppm to 6000 ppm, more preferably 200 ppm to 3000 ppm, and most preferably 300 ppm to 2000 ppm.
The content of the amylases is added so that the enzyme activity is preferably 300 to 2500 units, more preferably 500 to 1800 units, with respect to 100 g of the plastic oil composition.
If the content of amylases is less than 300 units with respect to 100 g of the above-described plastic fat composition, aging at refrigeration temperatures cannot be prevented, and breads tend to be crunchy or hard. 2500 If the amount is larger than the unit, the breads will cause caving, the waist will be poor, and the shape will be difficult to maintain.

  The content of the edible oil / fat in the plastic oil / fat composition is preferably 28 to 98% by mass, more preferably 48 to 93% by mass, and most preferably 68 to 88% by mass.

Said plastic fat composition may contain water.
The water described above includes water derived from water such as tap water and natural water, and other materials contained in the plastic oil composition. The water content is preferably 70% by mass or less, more preferably 55% by mass or less, and most preferably 40% by mass or less in the plastic oil / fat composition.

  The plastic oil composition described above may contain other materials as necessary. Other materials include emulsifiers (glycerin monofatty 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 sucrose 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 Natural milk such as egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, milk fat globule membrane protein, etc. Agent), thickening stabilizer (non-high viscosity xanthan gum xanthan gum, alginic acid, alginate, alginate ester, guar gum, locust bean gum, carrageenan, gum arabic, pectin, pullulan, tamarind seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, Agar, gelatin, farsellan, tara gum, caraya gum, tragacanth gum, gellan gum, soybean polysaccharide, etc., enzymes (protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, Sulfhydryl oxidase, hexose oxidase, glucose oxidase, etc.), milk and dairy products (casein, whey, cream, etc.) Fat milk powder, fermented milk, cow milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole fat condensed milk, defatted condensed milk, concentrated milk, pure cream, whipped cream (compound cream), vegetable whipped cream, etc.), cheese ( Natural cheese, processed cheese, cream cheese, etc.), dextrin, raw alcohol, distilled liquor such as shochu, whiskey, vodka, brandy, brewed liquor such as wine, sake, beer, various liqueurs, inorganic salts, salt, cacao and cacao products , Coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soy protein, eggs, sugars and sweeteners, coloring agents such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherols and tea extracts Agent, preservative, bitter agent, acidulant, pH adjuster, shelf life improver, fruit, fruit juice, jam, fruit soup Vinegar, seasonings, spices, flavoring, vegetables, meat, fish and shellfish, such as food materials, it is possible to use plant and animal extracts such as consomme, bouillon, a food additive, and the like.

  Other materials can be used arbitrarily as long as the object of the present invention is not impaired, but in the above-mentioned plastic fat composition, it is preferably 70% by mass or less, more preferably 50% by mass or less.

  When the plastic oil composition is an emulsion, the ratio of the oil phase to the water phase is a mass ratio, preferably oil phase: water phase = 28: 72 to 98: 2, more preferably oil phase: water phase. 48: 52-93: 7.

In the method for producing the above-described plastic fat composition, first, an edible fat is heated, and a highly viscous xanthan gum and, if necessary, glucomannan and other materials are added to obtain an oil phase. If necessary, add other ingredients to the water to make the water phase. The oil phase is heated and dissolved, and if necessary, an aqueous phase is added and mixed to obtain an oil and fat composition.
Then, it is desirable to sterilize next. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
Next, it cools and plasticizes and obtains a plastic fat composition. In the present invention, the cooling is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and a combination of an open type diacooler and a compressor. Is mentioned.

Moreover, in any manufacturing process at the time of manufacturing said plastic fat composition, nitrogen, air, etc. may be included or may not be included.
The amylases used in the present invention may be contained in the above oil phase and / or aqueous phase, or may be added to and mixed with the plastic oil composition obtained by the above production method. It is preferable to add and mix amylases lacking in the plastic fat composition obtained by the above production method.

When using the said plastic fat composition in the bread dough of this invention, Preferably the said plastic fat composition is contained 1-20 mass parts with respect to 100 mass parts of starches.
In particular, the plastic oil composition is preferably used for kneading in the bread dough of the present invention.

The bread dough of the present invention preferably contains sugars.
The saccharide is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reduced Examples thereof include sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. In the bread dough used by this invention, 1 type (s) or 2 or more types chosen from these can be used.
In addition, the said saccharide | sugar can also be used with the form of the foodstuff containing said saccharides, such as sweetened condensed milk, jam, fruit juice, fruit sauce, chocolate paste.

  The bread dough of the present invention preferably contains 3 to 30 parts by mass, more preferably 5 to 25 parts by mass of the saccharide as a solid content with respect to 100 parts by mass of the starch. If the amount is less than 3 parts by mass, the resulting breads tend to be hard, which is not preferable. In addition, when the saccharide content is more than 30 parts by mass, the dough tends to have sticky properties, and yeast fermentation in the dough tends to be suppressed, and the resulting breads have a small volume. Prone. In addition, when using the foodstuff containing the said saccharides, content of saccharides is calculated by the pure saccharide content.

The bread dough of the present invention contains water.
In addition to natural water and tap water, the water is in the form of a food containing water, such as milk and milk products such as milk, eggs, liquid sugar, and an emulsion containing water and fats and oils. Includes water contained in the emulsion.
The bread dough of the present invention contains 50 to 100 parts by mass, more preferably 60 to 80 parts by mass of the water, with respect to 100 parts by mass of the starch. When the amount is less than 50 parts by mass, the resulting bread does not have a soft feeling, which is not preferable. When the amount is more than 100 parts by mass, the dough is easily sticky and workability is deteriorated, which is not preferable.

  In the bread dough used in the present invention, components that can be used for ordinary bread dough (hereinafter referred to as other components) can be used without any particular limitation.

  Examples of the other components include an emulsifier (glycerin monofatty 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, Synthetic emulsifiers such as 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, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride , Soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, milk fat globule membrane protein Natural emulsifiers), thickening stabilizers (non-high viscosity xanthan gum xanthan gum, alginic acid, alginate, alginate, guar gum, locust bean gum, carrageenan, gum arabic, pectin, pullulan, tamarind seed gum, crystalline cellulose, carboxy Methylcellulose, methylcellulose, agar, glucomannan, gelatin, farsellan, tara gum, karaya gum, tragacanth gum, gellan gum, soybean polysaccharide), enzymes (protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, etc. Lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase), milk and dairy products In, whey, cream, skimmed milk powder, fermented milk, cow milk, whole milk powder, yogurt, condensed milk, whole fat condensed milk, skimmed condensed milk, concentrated milk, pure cream, whipped cream (compound cream), vegetable whipped cream), cheese (Natural cheese, processed cheese, cream cheese), dextrin, raw alcohol, distilled liquor such as shochu, whiskey, vodka, brandy, brewed liquor such as wine, sake, beer, various liqueurs, inorganic salts, salt, cacao and cacao Products, coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soy protein, eggs, sweeteners, coloring agents such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherols and tea extracts , Preservatives, bitters, acidulants, pH adjusters, shelf life improvers, fruits, seasonings, spices, incense , Vegetables, meat, fish and shellfish, such as food materials, plant and animal extracts such as consomme, bouillon, a food additive, or the like can be used.

  As long as the object of the present invention is not impaired, the bread dough of the present invention can arbitrarily use the above-mentioned other components, but it is preferably 200 parts by weight or less in total with respect to 100 parts by weight of flour used in the bread dough. Is contained in a range of 100 parts by mass or less, most preferably 70 parts by mass or less.

  The bread dough of the present invention is a rapid growing method, a straight method, a medium seed method, a liquid seed method, a sour seed method, a hot water seed method, a liquor seed method, a hop seed method, a medium noodle method, a chorywood method, a continuous bread method, a refrigerated dough Can be produced by appropriately selecting a bread-making method such as a method or a frozen dough method, and is preferably produced by a straight method or a medium seed method. The frozen dough method includes a plate dough freezing method that is frozen immediately after kneading, a ball dough freezing method that freezes the dough after divided rounding, a forming freezing method that freezes the dough after molding, and a dough after the final fermentation (proofing). Various methods such as a freezing method that freezes can be employed.

  The bread dough of the present invention is not particularly limited as long as it is a bread dough. For example, it can be used as a bread dough, a confectionery bread dough, a Danish pastry dough, a pie dough, or a donut dough. The above-mentioned Danish pastry dough and pie dough refer to the dough before the roll-in fats and oils are folded.

The bread of the present invention is a B-type viscometer with respect to 100 parts by mass of flour, 25 ° C., 60 rp
If necessary, a bread dough containing 0.001 to 1 part by mass of a high-viscosity xanthan gum having a viscosity of 1000 mPa · s or more of a 1% by weight aqueous solution of xanthan gum when measured under the conditions of m, floor time, division, bench time, molding, It can be obtained by taking a proof and firing.

  Hereinafter, the present invention will be described in more detail with reference to production examples and comparative production examples of the plastic fat composition used for the production of bread dough, and examples and comparative examples of the present invention, but the present invention is not limited to these. Is not to be done.

(Production Examples 1 to 10, Comparative Production Examples 1 to 5)
<Production of plastic fat composition>
The plastic fat compositions of Production Examples 1 to 10 and Comparative Production Examples 1 to 5 were produced by the following production methods with the formulations shown in Tables 1 and 4.

  First, palm olein (iodine value 65) transesterified oil and palm oil are heated to around 60 ° C., and glycerin monofatty acid as a raw material other than maltogenic α-amylase (bacterial origin, optimal temperature 60-85 ° C.) Ester, lecithin, high-viscosity xanthan gum, glucomannan, normal xanthan gum added and mixed oil phase and water aqueous phase mixed and stirred to form water-in-oil emulsion, sterilized, rapid plasticization process (cooling) A plastic oil and fat composition was obtained by quenching and plasticizing at a rate of -20 ° C / min. When maltose-producing α-amylase was used, it was added to the obtained plastic fat composition and mixed uniformly.

  The high-viscosity xanthan gum is GRINSTED Xanthan MAS-SH: manufactured by Danisco Co., Ltd., B type viscometer, when measured at 25 ° C. and 60 rpm, the viscosity of a 1% by weight aqueous solution of xanthan gum is 1800 mPa · s. Xanthan gum of Echo Gum KO-B: manufactured by Dainippon Sumitomo Pharmaceutical Co., Ltd., B-type viscometer, when measured at 25 ° C. and 60 rpm, the viscosity of a 1% by weight aqueous solution of xanthan gum is 500 mPa · s, maltose The produced α-amylase was 10,000 units / g.

(Examples 1-10, Comparative Examples 1-5)
<Bread bread formulation and production method>
Using the plastic fat compositions of Production Examples 1 to 10 and Comparative Production Examples 1 to 5 as kneading fats and oils, the bread doughs of Examples 1 to 10 and Comparative Examples 1 to 5 are produced by the following formulation and production method. This was baked to obtain bread.

<Medium seed mix>
Strong powder 70 parts by weight yeast food 0.1 parts by weight yeast 2.2 parts by weight water 40 parts by weight
Powerful powder 30 parts by weight Sugar 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2 parts by weight Plastic oil composition 5 parts by weight Water 24 parts by weight

<Production method>
All the raw materials mixed with the medium seed dough were mixed with a vertical mixer at a low speed of 3 minutes and at a medium speed of 2 minutes to obtain a medium seed dough (kneading temperature = 26 ° C.). The obtained medium seed dough was subjected to medium seed fermentation at 28 ° C. and a relative humidity of 80% for 4 hours.
Next, add the main ingredients blended other than the plastic fat composition, mix with a vertical mixer for 3 minutes at low speed and 3 minutes at medium speed, add the composition with oil and fat composition, mix at low speed for 3 minutes, and mix at medium speed for 4 minutes. The bread dough (kneading temperature = 27 ° C.) of Examples 1 to 10 and Comparative Examples 1 to 5 was obtained. The bread doughs of Examples 1 to 10 and Comparative Examples 1 to 5 thus obtained took a floor time of 30 minutes, divided (380 g), took a bench time of 20 minutes, then molded with a molder and put into a one-loaf type. After taking a proof of 38 minutes at 38 ° C. and 80% relative humidity, the bread was baked in an oven at 200 ° C. for 25 minutes to obtain bread.

(Example 11)
<Combination and production method of bread> Straight method>
Using the plastic fat composition of Production Example 3 as a kneading fat, the bread dough of Example 11 was produced by the following composition and production method, and this was baked to obtain bread.

<Combination>
Strong powder 100 parts by weight East food 0.1 parts by weight Yeast 2 parts by weight Salt 2 parts by weight Sugar 6 parts by weight Nonfat dry milk 2 parts by weight Plastic oil composition 5 parts by weight Water 67 parts by weight

<Production method>
Example 11 Raw materials other than the plastic fat composition were mixed in a vertical mixer at a low speed of 2 minutes, a medium speed of 4 minutes, and a high speed of 1 minute, added with a plastic fat composition, and mixed at a low speed of 2 minutes and a medium speed of 4 minutes. Bread dough (kneading temperature = 27 ° C.) was obtained. The bread dough of Example 11 obtained was 120 minutes in floor time (punched in 90 minutes), divided (380 g), 20 minutes in bench time, molded with a molder and put into a one-loaf mold. After taking a proof of 38 minutes at 38 ° C. and 80% relative humidity, the bread was baked in an oven at 200 ° C. for 25 minutes to obtain bread.

(Example 12)
<Bread bread formulation and production method>
The bread dough of Example 12 was manufactured by the following composition and manufacturing method, and this was baked to obtain bread.

<Medium seed mix>
Strong powder 70 parts by weight yeast food 0.1 parts by weight yeast 2.2 parts by weight water 40 parts by weight
Powerful powder 30 parts by weight Sugar 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2 parts by weight Butter 5 parts by weight High viscosity xanthan gum 0.1 parts by weight Glucomannan 0.03 parts by weight Amylase 30 ppm
24 parts by weight of water

<Production method>
All the raw materials mixed with the medium seed dough were mixed with a vertical mixer at a low speed of 3 minutes and at a medium speed of 2 minutes to obtain a medium seed dough (kneading temperature = 26 ° C.). The obtained medium seed dough was subjected to medium seed fermentation at 28 ° C. and a relative humidity of 80% for 4 hours.
Next, add the main ingredients other than butter, mix with a vertical mixer at low speed for 3 minutes and medium speed for 3 minutes, add butter, mix at low speed for 3 minutes and medium speed for 4 minutes, and the bread dough article of Example 12 (Kneading temperature = 27 ° C.) was obtained. The obtained bread dough of Example 12 was 30 minutes in floor time, divided (380 g) and 20 minutes in bench time, then molded with a molder and put into a one loaf type. After taking a proof of 38 minutes at 38 ° C. and 80% relative humidity, the bread was baked in an oven at 200 ° C. for 25 minutes to obtain bread.

<Evaluation method and evaluation criteria>
(volume)
The baked bread was placed at room temperature for 1 hour, and after taking heat, it was sealed in a polyethylene bag, stored at 25 ° C. for 24 hours, and the volume (ml) was measured with a 3D laser scanner (manufactured by Astex Co., Ltd.). The results are shown in Tables 2 and 5.

(Texture)
After baking bread for 1 hour at room temperature, after removing heat, sealed in a polyethylene bag, stored at 25 ° C for 24 hours, stored in a refrigerator (5 ° C) for 24 hours, and then stored at 25 ° C for 6 hours. The texture was evaluated as texture 1.
After baking bread for 1 hour at room temperature, after removing heat, it is sealed in a polyethylene bag, stored at 25 ° C for 24 hours, stored in a refrigerator (5 ° C) for 48 hours, and then stored at 25 ° C for 6 hours. The texture was evaluated as texture 2.
As for the evaluation method of the texture, three panel evaluations of 3 points, 2 points and 1 point were performed in order of goodness regarding the wrinkle of bread, softness and melting of the mouth by 10 panelists, and the total score was evaluated. A: 25 points or more, O: 24-20 points, Δ: 19-15 points, X: 14 points or less The results are shown in Tables 2 and 5.

(Hardness)
After baking bread for 1 hour at room temperature, after removing heat, sealed in a polyethylene bag, stored at 25 ° C for 24 hours, stored in a refrigerator (5 ° C) for 24 hours, and then stored at 25 ° C for 6 hours. The hardness was evaluated as hardness 1.
After baking bread for 1 hour at room temperature, after removing heat, it is sealed in a polyethylene bag, stored at 25 ° C for 24 hours, stored in a refrigerator (5 ° C) for 48 hours, and then stored at 25 ° C for 6 hours. The hardness was evaluated as hardness 2.
The hardness was measured by a rheometer (manufactured by Rheotech Co., Ltd.) at a table speed of 6 cm / min, and a plunger for measuring compression elasticity (No. 3, a disk having a diameter of 3 cm) entered 1.5 cm into a 3 cm thick bread. The stress value at the time was measured three times per sample, the average value was obtained, and this was regarded as the hardness evaluation. The results are shown in Tables 3 and 6.

Claims (5)

A high-viscosity xanthan gum having a viscosity of 1000 mPa · s or more of a 1% by weight aqueous solution of xanthan gum as measured with a B-type viscometer at 25 ° C. and 60 rpm with respect to 100 parts by mass of starch is 0.001-1. Bread dough characterized by containing a mass part.   The bread dough according to claim 1, comprising 0.0005 to 2 parts by mass of glucomannan.   The bread dough according to claim 1 or 2, comprising amylases.   The bread dough according to any one of claims 1 to 3, wherein the high-viscosity xanthan gum is contained in the form of a plastic fat composition.   Breads obtained by baking the bread dough according to any one of claims 1 to 4.