JP2631543B2 - Suspension composition for bread making that can be distributed at room temperature - Google Patents

Description

The present invention relates to a suspension composition for bread making in which oils, fats, sugar components and salt are previously mixed and quenched and kneaded so that bread can be easily manufactured at home. It relates to goods and enables distribution at normal temperature.

2. Description of the Related Art Conventionally, as a food that can be distributed, Japanese Patent Publication No. 58-47143 discloses water, sugar, oil and fat, and other components, and uses dextrose and fructose as sugars in an amount that gives a water activity of 0.8 to 0.9. , And propose microbiologically stable foods.

According to the present invention, dressing, pudding, sauces, gravy, spreads for snacks, syrup for pancakes, ice cream, candy, beverage concentrate,
Many types of foods such as meat, fish, fruit products, etc. are improved. However, the food according to the present invention can be distributed under freezing, can be taken out of the freezer and stored at room temperature or refrigerator temperature for a considerable period of time, and cannot be distributed at room temperature. Therefore, the water activity of the food is 0.8 to 0.9.

Japanese Patent Application Laid-Open No. 56-144053 discloses a fat and oil which is soluble in an aqueous phase containing proteins and sugars, has heat stability, storage stability, and can be arbitrarily mixed with other seasoning ingredients. Discloses foods containing. The oil-and-fat-containing food according to the present invention is used as a filling and topping material for confectionery, bread and frozen desserts, and it is stated that the oil-and-fat-containing food does not deteriorate even at room temperature. However, the food containing fats and oils according to the present invention is not used as a dough material for bread making.

On the other hand, in recent years, bread making at home has become widespread with the commercialization of "automatic bread making machines" that can easily make freshly baked bread at home. However, this "automatic bread maker"
The problems with making bread with flour, oils and fats,
All bakery ingredients such as sugar, salt, skim milk, water and dry yeast need to be weighed. Bread mix flour, water,
You need to add dry yeast.

When using this bread mix flour, in order to powder fats and oils as a material for bread making, it is manufactured by a spray drying method by adding a spray base such as casein Na and dextrin, There is a disadvantage that the taste of bread is significantly impaired by the influence of the spray base material.

Problems to be Solved by the Invention The present invention relates to a method of weighing only flour, water and dry yeast, and mixing other ingredients as a suspension composition for bread making, without impairing the taste of the bread, It is an object of the present invention to provide a suspension composition for bread making that can make good bread. In addition, by using the suspension composition for bread making, consumers can easily enjoy making bread at home and can eat homemade bread deliciously.

Means for Solving the Problems The suspension composition for baking of the present invention comprises fats and oils, an aqueous saccharide solution having a specific sugar concentration, a food emulsifier, and common salt, and the fats and oils used here are: Any material may be used as long as it is used for margarine or short kneading. However, if the amount of the fat or oil is less than 10% by weight of the composition, the fat or oil does not sufficiently enter the flour gluten, resulting in a gritty tissue,
On the other hand, if it exceeds 40% by weight, it becomes difficult to assemble other components, and the fluid O / W is phase-inverted to become W / O and becomes hard like margarine, which makes handling difficult during use. Therefore, it is appropriate to contain 10 to 40% by weight of fats and oils in the composition in order to make a fluffy bread.

In the present invention, the ratio of the aqueous sugar solution to the composition is 40
If the sugar content is less than 20% by weight, the yeast fermentation will deteriorate and the bread will not swell, whereas if it exceeds 60% by weight, the fermentation time will be short. This is because the sugar that cannot be used for yeast remains and the bread is too sweet.

The salt used in the present invention, in addition to tightening the protein and improving the taste, has a close relationship with the water activity. From these balances, the ratio of the salt in the composition is preferably 1 to 12%, and 12%. If it exceeds, the salt becomes salty and the dough becomes hard.

In the present invention, the food emulsifier is used in an amount of 1 to 5% by weight. When the amount of the emulsifier is less than 1% by weight, the aging of the bread is accelerated, and when the amount exceeds 5% by weight, the taste becomes poor.

Further, it is preferable to use a milk component to improve the flavor of the bread, and the amount is preferably 1 to 20% by weight in the composition.
If it is less than 1% by weight, the flavor will not be good, and if it exceeds 20% by weight, the proportion of other components will be reduced and affect the water activity. Here, the water activity is an index of water that can be used for the growth of microorganisms. When the vapor pressure of pure water is P ₀ and the vapor pressure of food is P at the same temperature, the water pressure of the food is water activity, represented by the P / P _0.

This indicates that the water in the food has reached equilibrium with the environment at some point. It is said that water activity has a correlation with microorganisms.
It is said that general bacteria cannot grow at 90 or less, and that they cannot grow at 0.80 or less even with mold. That is, most microorganisms grow best when the water activity is in the range of 0.995 to 0.980, but below this, the growth rate decreases and the lag phase becomes longer, and at some point the lag phase approaches infinity and does not grow .

The production of the suspension composition for baking according to the present invention will be specifically described in Examples described later. However, the suspension composition at 60 ° C. is prepared by adding a finely ground salt to a sugar aqueous solution heated to a temperature of 60 ° C. By adding the warmed emulsifier-containing fats and oils and kneading them while quenching them with a device such as a votator used in the production of margarine, a suspension composition having a good emulsified / dispersed state can be obtained, and the browning phenomenon also occurs. Can be prevented. The suspension composition thus obtained has a viscosity in the range of 550,000 to 1,000,000 cp at 25 to 30 ° C., and becomes a paste at room temperature.

The use of finely ground salt in the above production is
This is because the particles are fine and do not damage a device such as a votator. Although salt can be dissolved in water, it is preferable to use finely ground salt in order to affect water activity.

Effect of the Invention The suspension composition for baking according to the present invention has the following advantages.

1) Since the water activity of the present suspension composition containing oils, fats, sugars, food emulsifiers and salt as main components is maintained at 0.5 to 0.7, the growth of microorganisms such as bacteria and fungi is inhibited, and the suspension at room temperature is used. Long-term storage for distribution is possible.

2) Due to the addition of the emulsifier, the present suspension composition has a fluid state or a paste state at room temperature, and thus is stable for a long period without causing phase separation. In addition, it has an advantage that it is easy to use when used.

3) At the time of use, water is added to the suspension composition and the mixture is stirred with flour to easily emulsify and disperse, so that dough (dough) formation of bread is promptly performed, and the finished bread is prepared. The curing speed is slow.

Hereinafter, the production of the suspension composition according to the present invention will be specifically described with reference to examples.

Examples (1) Each of the formulations 1 to 5 shown in Table 1 was produced as follows.

According to the formulation in Table 1, 284 g of hardened soybean oil was heated to 60 ° C., and 10 g of glycerin fatty acid ester (Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) was completely dissolved to prepare an oil / fat preparation.

Separately, 500 g of fructose budose syrup (Kato Kagaku Co., Ltd., trade name Fractoka 75) was heated to 60 ° C., and 95 g of finely ground salt (manufactured by Tomita Pharmaceutical Co., Ltd., trade name Junyo Yakisalt PC-250M) was added. ,
110 g of skim milk powder (manufactured by Snow Brand Milk Products Co., Ltd.) and 1 g of flavor were dispersed to prepare a sugar solution preparation.

The oil and fat preparation was added to the sugar liquid preparation, and the mixture was sufficiently stirred and dispersed, and then quenched by kneading with a voter to produce a suspension composition having a product temperature of 30 ° C.

The suspension composition was a paste having a viscosity of 55,000 cp at 30 ° C. This was stored at 25 ° C. for 6 months. (1) Since water activity was as low as 0.57, growth of microorganisms such as bacteria and mold was not observed.

(2) In addition, no phase separation of fats and oils occurred, and extremely good preservability was exhibited.

Using each of the suspension compositions produced as described above, a "home automatic bread maker" (manufactured by Matsushita Electric Industrial Co., Ltd., SD-BT2-100)
When the loaf-shaped bread was baked with the mold, extremely good bread-making properties were exhibited. The water activity was 0.5 for Formulation 1 in Table 1.
7, Formulation 2 showed 0.67, Formulation 3 showed 0.75, Formulation 4 showed 0.55, Formulation 5 showed 0.62, and no growth of microorganism was observed in any case.

Comparative Example As a comparative example, a mountain-shaped loaf of bread was baked in the same manner as in the example, using bread-making materials having the composition shown in Table 2, and the bread-making properties were compared with those of the example. For the product of the present invention of Formula 1 (g), the bread-making suspension composition of Formula 1 in Table 1 was employed. The results are as shown in Table-3.

As can be seen from Table-3, bread (mixture 3 (g)) weighed for each raw material has poor storage stability, baking workability, and flavor. Bread made with bread mix flour [Formulation 2
(G)] was relatively good as a whole, but the bread according to the present invention [formulation 1 (g)] was far from excellent in terms of storage stability and flavor.

Claims (1)

(57) [Claims] 1. A fat and oil 10 to 40% by weight, a food emulsifier 1 to 5% by weight, a sugar concentration of 50 to 80% sugar aqueous solution 40 to 60% by weight (sugar content 20
-48%) and 1 to 12% by weight of common salt and quenched and kneaded, and has a water activity of 0.5 to 0.7.