JP2019088255A - Material for bread, its production method and production method of bread using the same - Google Patents

Abstract

To provide material for bread capable of adding a soft and moist texture to the bread only by blending it as a part of raw material grain flour to the bread and of restricting a temporal deterioration of its texture, its production method and the bread containing this.SOLUTION: Raw material containing flour and starch is mixed with water and is applied with a heating treatment by an extruder etc to prepare material for bread with the flour and starch pregelatinized to more than 80% of a pregelatinization degree, and it is blended in an amount of 0.3-20 mass% for a dry-basis conversion as a raw material grain flour. Preferably gluten is further blended to the material for bread.SELECTED DRAWING: None

Description

  The present invention relates to a material for bread, a method for producing the same, a bread containing the material for bread, and a method for producing the same. In detail, it is possible to impart a soft and moist texture to breads only by blending it as a part of raw material flour at the time of manufacturing breads, and to control the time-lapse decrease of the texture. The present invention relates to a bread material that can be used, a method of producing the same, breads containing the material for bread, and a method of producing the same.

  In recent years, breads with a soft and moist texture have been sought. As one of the manufacturing methods of breads for that purpose, the hot-water-type method (boiling-ball method) is known (patent document 1). In this production method, a flour and hot water are mixed to prepare a hot water seed (a hot water type), and if necessary, any hot water after kneading is removed to remove hot water and then at least wheat flour, yeast, salt and sugars. A soft and moist food texture can be imparted to breads by mixing doughs made of water and water to prepare bread dough and performing fermentation and baking. However, the hot water method requires special equipment, can not be transferred to the next step until the cold water type cools, the manufacturing process becomes long, and the breads that can be obtained are likely to change with time, aging and eating. There was a problem that the feeling decreased.

  For this reason, it has been proposed to add gelatinized flour and starches to bread flour raw materials instead of hot water type. For example, a step of adding starch to water and subjecting to high pressure heating and kneading to gelatinize starch, a step of extruding pregelatinized dough from a high pressure part to a low pressure part, and high pressure or depressurization of extruded pregelatinized dough A method for producing a highly expandable puffed food characterized by the combination of a step of degassing and a step of shaping and drying the degassed dough (Patent Document 2), and moist flour as a part of the raw material constituting the dough A method of producing breads excellent in mochi texture, soft feeling, moist feeling and mouth meltability, which is blended with a mash and / or a pregelatinized processed starch (Patent Document 3), and a wheat flour raw material in the production of breads A method for producing breads having a high specific volume of a light texture with a large specific volume and having a large specific volume, and a gelatinized crosslinked starch having a swelling degree of 9.0 to 16 (Patent Document 4), pregelatinized corn starch and / or Or pregelatinized tapioca starch, partially pregelatinized flour and / or partially pregelatinized starch, and unpasted And / or wheat flour is mixed and dispersed in 1 to 2.5 times the amount of water, and this is blended and mixed with bread making ingredients, and this is a simple and efficient process without degrading the workability of bread making. A method of producing breads which is soft, firm, moist, palatable, and slow-aging (Patent Document 5) has been proposed.

Unexamined-Japanese-Patent No. 2006-42809 Japanese Patent Publication No.49-21773 Unexamined-Japanese-Patent No. 2010-05368 JP, 2010-154852, A JP, 2015-070807, A

  However, these techniques can not sufficiently impart a soft and moist texture to breads, and can not sufficiently suppress temporal deterioration of the texture of breads. It is an object of the present invention to impart a soft and moist texture to breads only by blending in breads as a part of raw material flour at the time of production, and to control the time-dependent decrease of the texture. An object of the present invention is to provide a bread material which can be used, a method for producing the same, bread containing the material for bread, and a method for producing the same.

  As a result of investigations to solve the above problems, the present inventors hydroly mix the raw material containing wheat flour and starch and heat-treat it, and then bake the bread material wherein the wheat flour and the starch are pregelatinized. It has been found that the above-mentioned problems can be solved by blending as a part of the raw material flour of the class, and the present invention has been completed.

That is, according to the present invention, the following ingredients (1) to (5) for breads, (6) to (9) production methods for breads, (10) breads and (11) breads It relates to the manufacturing method.
(1) A material for breads, which contains wheat flour and starch as raw materials, and the wheat flour and starch are pregelatinized.
(2) The material for breads according to the above (1), which further contains gluten.
(3) The material for breads according to the above (1) or (2), which contains 40 to 70% by mass of wheat flour, 30 to 60% by mass of starch and 1 to 10% by mass of gluten as raw materials.
(4) The material for breads according to any one of the above (1) to (3), wherein the degree of gelatinization is 80% or more.
(5) The material for breads according to any one of the above (1) to (4) for use in the production of breads in an amount of 0.3 to 20% by mass in dry matter conversion in flour materials of breads .
(6) A method for producing a material for breads, characterized in that the wheat flour and starch are mixed with water and heated to gelatinize the wheat flour and starch.
(7) The method according to the above (6), wherein gluten is further added to the raw material.
(8) Add 30 to 65 parts by mass of water to 100 parts by mass of the powder material containing 40 to 70% by mass of wheat flour, 30 to 60% by mass of starch and 1 to 10% by mass of gluten, and mix The manufacturing method according to the above (6) or (7), wherein the heat treatment is performed at 120 ° C. until the degree of gelatinization reaches 90% or more.
(9) The method according to any one of the above (6) to (8), wherein the heat treatment is treatment with an extruder.
(10) Breads containing 0.3-20 mass% of raw materials for breads in any one of said (1)-(5) in the cereal flour raw materials of breads in dry matter conversion.
(11) In bread and flour raw materials for breads, 0.3 to 20% by mass of the material for breads according to any of the above (1) to (5) is mixed in dry matter conversion. Production method.

  When the bread material of the present invention is blended in 0.3 to 20% by mass in dry matter conversion in the grain material to produce bread, the produced bread is provided with a suitable elasticity and soft and moist texture. It is possible to suppress the deterioration of the texture over time.

  The material for breads of the present invention contains wheat flour and starch as raw materials and is not particularly limited as long as the wheat flour and starch are pregelatinized, and as a method for producing a material for breads of the present invention Is not particularly limited as long as it is a method of hydrolyzing and heating flour and starch, and the flour and starch may be pregelatinized. The bread material preferably further contains gluten. The bread according to the present invention is not particularly limited as long as it contains 0.3 to 20% by mass of the material for bread according to the present invention in terms of dry matter, and the method for producing bread according to the present invention is If it is the manufacturing method of breads which mix | blends 0.3-20 mass% of raw materials for breads of the said invention in dry matter conversion in the flour raw material of breads, it will not be restrict | limited in particular. The material for breads of the present invention is a material for breads, and the material for breads is specified as "for use in producing breads in an amount of 0.3 to 20% by mass in terms of dry matter". It can be said that.

  The wheat flour used for the bread material of the present invention is not particularly limited, but wheat flour derived from soft wheat such as wheat flour and wheat flour is preferable, and the amylose content is slightly less than 30%, for example about 27%. Wheat flour made from low amylose wheat is preferred. The form of wheat flour is not particularly limited, and may be wheat flour produced according to a conventional method or whole wheat flour.

  The starch used in the bread material of the present invention may be wheat starch, tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, sweet potato starch, and processed products of these starches (crosslinked, phosphorylated, acetylated (Etherification, oxidation, etc. and combinations thereof) can be used as appropriate, but wheat starch, tapioca starch and rice starch are preferred, and acetylated tapioca starch is most preferred.

  There is no particular limitation on gluten used in the material for breads of the present invention, and any gluten that is generally used for the production of foods and breads can be appropriately used. Among them, wheat gluten is particularly preferably exemplified. Can.

  In the bread material of the present invention, soybean protein other than wheat flour other than wheat flour, such as barley flour, rye flour, buckwheat flour, rice flour, corn flour etc. , Protein materials such as soybean polysaccharides, egg yolk powder, egg white powder, whole egg powder, egg protein enzyme decomposition product, skimmed milk powder etc .; Fats and oils such as animal and vegetable fats and oils, powdered fats and oils; Sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, dextrins, indigestible dextrins, resistant starches, alcohols, preservatives, pH adjusters, enzymes, thickeners, sugars, emulsifiers May be blended.

  The material for breads of the present invention comprises 10 to 90% by mass of wheat flour, 10 to 90% by mass of starch and 0 to 20% by mass of gluten, in particular 40 to 70% by mass of wheat flour, 30 to 60% by mass of starch as ingredients. It is preferable to contain -10 mass%. If the content of the flour is less than 10% by mass, elasticity of the final product bread tends to be poor, and if it exceeds 90% by mass, the texture of the resulting bread is soft and moist. May be If the starch content is less than 10% by mass, the softness and moist feeling may be weak, and if it exceeds 90% by mass, the texture may be poor in elasticity. Although it is not necessary to contain gluten, it is preferable to add gluten in an appropriate amount because it imparts more appropriate elasticity, but when the content is more than 20% by mass, it has a heavy crumbly texture ( The texture may be tough).

  In the bread-making material of the present invention, it is necessary that the wheat flour and the starch are gelatinized and the starch contained therein. The degree of gelatinization is usually 80% or more, preferably 90% or more, and more preferably 95% or more. In the present invention, the degree of gelatinization is measured by the conventional β-amylase-pullulanase method. The β-amylase-pullulanase method, which is a conventional method, is a method as described below, which is described in JP-A-2012-039897.

[Determination of the degree of gelatinization by the β-amylase pullulanase method]
(A) Reagent The reagent to be used is as follows.
1. 0.8 M acetic acid-sodium acetate buffer 2. 10 N sodium hydroxide solution 3.2 N acetic acid solution 4. Enzyme solution: 0.017 g of β-amylase (Nagase Seikagaku Kogyo Co., Ltd. # 1500) and 0.17 g of pullulanase (Hayashibara Biochemical Research Institute, No. 31001) dissolved in the above 0.8 M acetate-Na acetate buffer 100 ml.
5. Inactivated enzyme solution: prepared by boiling the above enzyme solution for 10 minutes.
6. Somogy's reagent and Nelson's reagent (reagent for measuring reducing sugar amount)

(B) Measurement method The moist heat-treated flour is ground with a homogenizer to make it 100 mesh or less. 0.08 to 0.10 g of the ground moist heat-treated flour is taken in a glass homogenizer.
2. To this, 8.0 ml of demineralized water is added, and dispersion is carried out by raising and lowering the glass homogenizer 10 to 20 times.
The above 2. in the 25 ml graduated test tube of 3.2. 2 ml of each of these dispersions, one of which is made up to volume with 0.8 M acetic acid-Na acetate buffer, and used as a test section.
4. To the other one, 0.2 ml of 10 N sodium hydroxide solution is added and allowed to react at 50 ° C. for 3 to 5 minutes to completely gelatinize. Thereafter, 1.0 ml of a 2N acetic acid solution is added, the pH is adjusted to around 6.0, and the volume is adjusted with a 0.8 M acetic acid-Na acetate buffer solution to make a gelatinization zone.
5. Above 3. And 4. 0.4 ml of each of the test solutions prepared in the test section and the gelatinization section are taken, 0.1 ml of the enzyme solution is added to each of them, and enzymatic reaction is performed at 40 ° C. for 30 minutes. At the same time, as a blank, one to which 0.1 ml of inactivated enzyme solution is added instead of the enzyme solution is also prepared. The enzyme reaction is carried out while stirring the reaction solution from time to time.
6. To 0.5 ml of the reaction solution, add 0.5 ml of a somogy reagent, and boil it in a boiling bath for 15 minutes. After boiling and cooling in running water for 5 minutes, 1.0 ml of Nelson's reagent is added and stirred, and left for 15 minutes.
7. Then, after adding 8.00 ml of demineralized water, it stirs and measures the light absorbency of 500 nm.

(C) Calculation of the degree of gelatinization The degree of gelatinization is calculated by the following equation.
Degree of gelatinization (%) = (degradation rate of test solution) / (degradation rate of complete gelatinization test solution) × 100
= (A-a) / (A '-a') x 100
In the formula, A, A ′, a and a ′ are as follows.
A = absorbance of test area A ′ = absorbance of gelatinization section a = absorbance of blank of test section a ′ = absorbance of blank of gelatinization section

  In order to gelatinize the starch contained in the flour and the starch, water is added to and mixed with the flour and starch, and heat treatment is performed. In this case, 30 to 65 parts by mass, preferably 35 to 60 parts by mass of water is added and mixed to 100 parts by mass of the powder raw material containing flour and starch, and optionally gluten, and the temperature is 70 ° C. or more, preferably 80 It heat-processes until the degree of gelatinization becomes 80% or more, preferably 90% or more, more preferably 95% or more at -120 degreeC. The heat treatment time varies depending on the amount of water added, the heating temperature, the heating means, and other conditions (for example, pressure and the like), but it is usually about 1 to 60 minutes under normal pressure. Since this heat treatment is excellent in workability and the effect of the present invention is promoted by swelling of the starch contained in the raw material, it is preferable that the heat treatment be performed by pressure and heat treatment using an extruder.

  The material for breads produced in this manner may be used as it is for the production of breads, but it is preferable to dry and pulverize it from the viewpoint of shelf life, distribution, workability of production of breads, etc. . Specifically, it is dried until the water content is 20% by mass or less, usually about 5 to 15% by mass. The drying method is not particularly limited, and examples thereof include hot air drying and the like, but in the case of pressure and heat treatment with an extruder, the treatment is simultaneously preferable because the treatment is simultaneously performed. The dried material for breads is preferably powdered to have an average particle diameter of 200 μm or less, for example, in the range of 30 to 100 μm, from the viewpoint of workability and texture at the time of manufacturing breads.

  The material for breads of the present invention is contained in an amount of 0.3 to 20% by mass, preferably 1 to 10% by mass, in the flour material for breads. If the content of the material for bread is less than 0.3% by mass, the addition effect of the material is not exhibited, and if it exceeds 20% by mass, the volume of the obtained bread becomes small, and the workability of the dough is sticky May decrease.

  The bread manufacturing method of the present invention comprises 0.3 to 20% by mass, preferably 1 to 10% by mass of bread ingredients, and is added to other bread ingredients, water, etc. After that, breads are manufactured according to a conventional method. If the material for bread is less than 0.3% by mass in the flour material, the effect of adding the material is not exerted, and if it exceeds 20% by mass, the volume of bread obtained becomes small and the dough is sticky There is a risk that the sex may decline.

  In addition, as flour raw materials used in the method for producing breads of the present invention, flours such as wheat flour (strong flour, semi-strong flour, moderate flour, weak flour, durum flour, whole grain flour), rice flour, buckwheat flour, rye flour, barley flour and the like In addition, various starches such as tapioca starch, potato starch, rice starch, wheat starch, corn starch, waxy corn starch and the like, which are sometimes used, and modified starch thereof are included. Also, as other bread ingredients, those generally used in the production of breads, for example, baker's yeast such as raw yeast, semi-dry yeast and dry yeast; various kinds of fermented species such as sour seeds, paneltone seeds and luvan seeds; Yeast food; sugars such as sugar, glucose, fructose, invert sugar, starch syrup, maltose and lactose; egg or egg powder; skimmed milk powder, whole milk powder milk, cheese powder, yogurt powder, dairy products such as whey powder; Fats and oils such as margarine and other animal and vegetable oils, starches, fermented flavors, emulsifiers, swelling agents, thickeners, sweeteners, flavors, colorants, ascorbic acid, inorganic salts such as sodium chloride, glucosidase, glucose oxidase, amylase And enzymes such as lipase and hemicellulase; dietary fiber and the like.

  The type of bread of the present invention is not particularly limited. For example, bread, bread, confectionery bread, sugar beet bread, croissant, danish, brioche, French bread, German bread (Keiza zimmer, rye bread, etc.), focaccia, panetone etc. It can be mentioned.

Production Examples 1 to 7 Production of material for breads As a powder material of materials for breads, those containing flour, starch and gluten shown in the following [Table 1] were used.
43 parts by mass of water is added to 100 parts by mass of each powder raw material, mixed, pressurized and heated (barrel temperature: 98 ° C.) using a single-axis extruder for gelatinization, and extruded from a die nozzle (die diameter 5 mm) for expansion The mixture was then cut with a rotary cutter to obtain granules. The granules were dried (100 ° C., about 30 minutes) and then ground by a pin mill to obtain a bread material (degree of gelatinization: 95%) having an average particle diameter of about 60 μm.

※１ 一般的なうどん用中力粉（アミロース含量：約３０％）
※２ 小麦品種：ちくごいずみから製造した中力粉（アミロース含量：約２７％の低アミロース）

※ 1 general flour for middle class (amylose content: about 30%)
* 2 Wheat cultivar: Allium flour (amylose content: about 27% low amylose) produced from Chinese ginseng

Test Example 1 (Bread)
The bread was manufactured by the following composition and process.
The texture after 1 day of production, the texture on 3 days after production as aging resistance, and the workability during production were evaluated.

Production Example 1 Production / blending of bread bread 90 parts by mass Bread material 10 parts by mass Raw yeast 2.5 parts by mass Bread dough improving agent 0.05 parts by mass Salt 2 parts by mass Sugar 6 parts by mass Defatted milk powder 2 parts by mass Margarine 5 parts by mass Water 73 parts by mass

・ Process mixing Low speed 5 minutes, Medium speed 4 minutes, High speed 1 minute, (oil and fat added),
Medium speed 5 minutes, high speed 1 minute Grinding temperature 27 ° C
Fermentation time (27 ° C humidity 75%) 90 minutes Split weight 280g × 3
Bench time 20 minutes Molding (using a molder) Bread type Hilo (38 ° C, 85% humidity) 60 minutes Baking (220 ° C) 40 minutes

Evaluation criteria:
・ Feeling texture: 5 points: Moderate elasticity, moist feeling with extremely soft texture
4 points: slightly moderate elasticity, soft texture and slightly moist
3 points: slightly less elastic, slightly soft texture and slightly moist
2 points: Less elastic, slightly soft texture, slightly crunchy texture
1 point: poor elasticity, dry texture, or crunch

・ Aging resistance 3 points: hardly aged
2 points: slightly aged
1 point: Aging

・ Workability 3 points: There is no stickiness to the fabric and there is no problem in workability
2 points: The fabric is a little sticky, the workability is a little bad
1 point: The dough is sticky and the workability is bad

Production Examples 8 to 11
Materials for breads were produced in the same manner as in Production Example 1 except that flour, starch and gluten shown in Table 3 below were used as powdery materials for materials for breads.

Test example 2
A bread was manufactured in the same manner as in Test Example 1 except that the materials for breads of Production Examples 8 to 11 were used.
The obtained bread was evaluated in the same manner as in Test Example 1.

Test Example 3
About the obtained bread which manufactured bread in the same manner as in the test example except that the amounts of bread flour and bread material in Production Example 7 were changed as shown in the following table, evaluation was made in the same manner as in Test Example 1.

Claims (11)

A material for breads, which contains wheat flour and starch as raw materials, and the wheat flour and starch are pregelatinized. The material for breads according to claim 1, further comprising gluten. The material for breads according to claim 1 or 2, wherein 40 to 70% by mass of wheat flour, 30 to 60% by mass of starch and 1 to 10% by mass of gluten are contained as raw materials. The material for breads according to any one of claims 1 to 3, wherein the degree of gelatinization is 80% or more. The material for breads according to any one of claims 1 to 4 for using for manufacture of breads in quantity of 0.3-20 mass% in dry matter conversion in grain flour materials of breads. A method for producing a material for breads, comprising the steps of hydrolyzing and heating wheat flour and starch to gelatinize the wheat flour and starch. 7. The method according to claim 6, wherein gluten is further added to the raw material. Add 30 to 65 parts by mass of water to 100 parts by mass of the powder raw material containing 40 to 70% by mass of wheat flour, 30 to 60% by mass of starch and 1 to 10% by mass of gluten, and mix at a temperature of 80 to 120 ° C. 8. The method according to claim 6, wherein the heat treatment is carried out until the degree of gelatinization reaches 90% or more. The manufacturing method according to any one of claims 6 to 8, wherein the heat treatment is treatment by an extruder. Breads containing 0.3-20 mass% of raw materials for breads in any one of Claims 1-5 in dry matter conversion in grain flour raw materials of breads. The manufacturing method of breads characterized by blending 0.3-20 mass% of materials for breads in any one of Claims 1-5 in dry matter conversion in grain flour materials of breads.