JP3384408B1 - Cream composition for bread making - Google Patents

Abstract

[PROBLEMS] To improve the stability of a cream of a cream-like composition containing sugar, fats and oils, an emulsifier and water used in the SD production method. SOLUTION Used in a method for producing bread by a basic sweet dough method, sugar content 0.5 to 40% by weight, fats and oils 15 to 60% by weight, emulsifier and water 15 to 40%
A cream-like composition whipped% by weight, wherein the emulsifier contains at least one selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and propylene glycol fatty acid ester in a total of 0.5 of the cream-like composition. -10% by weight.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for making bread by the basic sweet dough method.

[0002]

[Prior Art] There are Japanese-style and Western-style sweet breads,
A typical Western style is the sweet roll (sweet dough). Usually, 100 parts of flour is used for bread dough.
While 2 to 8 parts by weight of sugar and 2 to 12 parts by weight of fats and oils are blended with respect to parts by weight, 10 to 25 parts by weight of sugar is added to 100 parts by weight of flour in the dough of the sweet roll.
10 to 25 parts by weight of oils and fats are blended. Therefore, it is important to disperse a large amount of sugar and fats and oils in the dough well in the sweet roll manufacturing process so that a soft texture can be obtained, and the basic sweet dough method (hereinafter referred to as SD method) Abbreviated) and other special baking methods are used.

In the SD process, sugars such as sugar, fats and oils such as shortening, liquid egg and water are whipped into a cream in advance with a mixer, and the obtained creamy composition is mixed with flour or yeast to prepare bread dough. It is a method of making. When this SD production method is carried out by a direct kneading method, the total amount of secondary ingredients such as sugar, fats and oils mixed with wheat flour and yeast, etc. is added as a creamy composition. Further, when the SD production method is carried out by the middle seed method, the total amount of auxiliary materials such as sugar, oils and fats, water and the like mixed with the middle seed dough in the kneading step is added as a cream composition. Here, it is said that the total amount of the auxiliary material components is added as a creamy composition, and when the dough is directly kneaded, the sugars, fats and oils contained in the bread dough are added as a creamy composition. That is, it means that sugar and fats and oils are not added to the dough separately from the creamy composition. Also,
When the middle seed method is used, sugars and fats and oils added in this kneading step must be added in the form of a cream composition, and sugar and fats and oils separately from the cream composition. Means that is not added to the dough.

According to the SD manufacturing method, especially in sweet rolls containing a large amount of sugars and fats and oils, since the sugars, fats and oils and water are pre-whipped, the dispersibility thereof is increased, so that the water absorption of the dough is sufficiently adequate. Can be done
It has the advantages of being able to knead the dough reasonably, use a large amount of fats and oils, and make soft bread (Daijiro Karase's "Breadmaking Process", p332, Numata Shoten (1964)). On the other hand, for example, when sugar is added to the bread dough alone, the water absorption of the bread dough locally increases at that portion, and the bread dough is easily damaged.

[0005]

[Problems to be Solved by the Invention] However, in the past,
The creamy composition used in the SD manufacturing method has low foam stability, and when left at room temperature, water separation occurs in a short time.

Therefore, when the SD manufacturing method is carried out in a continuous production line on the premise of mass production, it is not possible to make a large amount of the creamy composition, so that the number of times of production has to be increased and the productivity is increased. Occurs. In addition, the decrease in foam stability of the creamy composition adversely affects the physical properties of the dough, such as causing the dough to become sticky. The stickiness of the bread dough reduces the mechanical resistance of the bread dough, causes the bread dough to adhere to the bread making device, and causes line trouble. As a result, the bread dough itself is damaged, and the bread quality is deteriorated such that the bread volume is reduced, the internal phase is deteriorated, and the texture is deteriorated.

On the other hand, the present invention improves the stability of the creamy composition used in the SD production method, prevents the deterioration of the physical properties of the bread dough, suppresses the stickiness of the bread dough, and imparts good mechanical resistance to the bread dough. The purpose is to improve the quality of bread obtained by the SD manufacturing method.

[0008]

Means for Solving the Problems The present inventors have improved the foam stability of a creamy composition by adding a specific amount of a specific emulsifier to the creamy composition used in the SD production method, whereby the bread dough It has been found that the mechanical resistance is increased and the bread quality is improved.

That is, the present invention is based on the basic suite
The sugar content of 0.
A creamy composition whipped with 5 to 40% by weight, oils and fats 15 to 60% by weight, an emulsifier and water 15 to 40% by weight, wherein the emulsifier is glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and propylene. There is provided a creamy composition for bread making containing at least one selected from glycol fatty acid esters in a total amount of 0.5 to 10% by weight of the creamy composition.

Further, the present invention is an emulsifier composition comprising an emulsifier and water, which is used for preparing this creamy composition, wherein the emulsifier is glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and propylene. An emulsifier composition containing a total of 1 to 60% by weight of at least one selected from glycol fatty acid esters and 10 to 90% by weight of water.

The present invention further provides a method for producing bread by the basic sweet dough method, which method uses the above creamy composition.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The creamy composition of the present invention comprises S
It is used in the bread manufacturing method by the D manufacturing method,
It contains a specific emulsifier in addition to sugar, oils and fats and water. In the creamy composition used in the conventional SD production method, lecithin contained in liquid egg acts as an emulsifier, but its effect is not sufficient. Therefore, in the present invention, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester or propylene glycol fatty acid ester is used as an emulsifier. These can be used alone or in a mixture of two or more.

Here, the glycerin fatty acid ester means
Refers to esters of glycerin and fatty acids or their derivatives,
Examples thereof include glycerin fatty acid monoester (usually monoglyceride), glycerin fatty acid diester, glycerin organic acid fatty acid monoester, polyglycerin fatty acid monoester, and polyglycerin condensed fatty acid ester. Particularly, glycerin fatty acid monoester is preferable.

Examples of the fatty acid forming the glycerin fatty acid ester include saturated or unsaturated fatty acids derived from lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid and the like, and saturated fatty acids are particularly preferable. And saturated fatty acids having 14 to 22 carbon atoms are preferable. These fatty acids may be composed of a single kind, or may be composed of a mixed system of two or more kinds.

The glycerin organic acid fatty acid monoester is an O at the 3-position of the glycerin fatty acid monoester.
It is a compound in which the H group is esterified with an organic acid. Organic acids include acetic acid, propionic acid, aliphatic monocarboxylic acids composed of lower fatty acids such as butyric acid, aliphatic saturated dicarboxylic acids such as oxalic acid and succinic acid, and aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid. Examples thereof include oxy acids such as lactic acid, malic acid, tartaric acid, diacetyl tartaric acid and citric acid, and amino acids such as glycine and aspartic acid. In particular,
Citric acid, succinic acid, tartaric acid and diacetyltartaric acid are preferred.

Although the commercially available glycerin organic acid fatty acid monoester contains a part of unreacted organic acid and glycerin fatty acid monoester, such commercially available glycerin organic acid fatty acid monoester can be used in the present invention.

Specific examples of the polyglycerin constituting the polyglycerin fatty acid monoester include one or more selected from tetraglycerin, pentaglycerin, hexaglycerin, heptaglycerin, octaglycerin, nonaglycerin, decaglycerin and the like. Compounds. Particularly, those having a degree of polymerization of glycerol of 1 to 9 are preferable.

Specific examples of the polyglycerin condensed fatty acid ester include polyglycerin condensed ricinoleic acid ester and the like. The polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and has, for example, a glycerin polymerization degree of 2
Mixtures of mono- or diesters of .about.3 polyglycerin with 3-5 condensed ricinoleic acid of ricinoleic acid can be used.

The sucrose fatty acid ester used in the present invention is an ester of sucrose and fatty acid,
Di-, tri-, polyester and the like can be used. As the constituent fatty acid, a single or a mixture of two or more kinds of fatty acids having 12 to 24 carbon atoms is preferable. Also, HLB is 5
15 is preferable.

The sorbitan fatty acid ester is an ester of sorbitan and a fatty acid. As the constituent fatty acid, a single or a mixture of two or more kinds of fatty acids having 12 to 24 carbon atoms is preferable. There are monoester type and triester type sorbitan fatty acid esters, and the monoester type is preferred in the present invention.

The propylene glycol fatty acid ester is an ester of propylene glycol and fatty acid. A monoester type or a diester type is used, and the constituent fatty acid is preferably a single fatty acid having 12 to 24 carbon atoms or a mixed system of two or more types. In particular, the monoester type is preferable from the viewpoint of the melting point of the emulsifier.

The total content of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester or propylene glycol fatty acid ester constituting the emulsifier is 0.5 to 10% by weight, preferably 1 to 5% by weight of the cream composition. Is. If it is less than 0.5% by weight, the effect of improving the foam stability of the creamy composition is not sufficient,
If it exceeds 10% by weight, the appearance and the mouth-feeling of the bread obtained using the creamy composition deteriorate.

In the creamy composition of the present invention, lecithin, a lecithin derivative and the like may be added as an emulsifier, if necessary.

Lecithin is a phospholipid mixture composed of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid and the like, and is typically lecithin obtained from soybean or egg yolk. Examples of the lecithin derivative include lysolecithin and lysophosphatidic acid.

The form of addition of the emulsifier when preparing the creamy composition may be an emulsifier alone, or the emulsifier may be supported on a water-dispersible material in order to improve its dispersibility. Sugars, fats and oils that make up
It may be in the form of an emulsified oil / fat composition by previously mixing with water. In particular, it is preferable to add it as a water-in-oil emulsion. This can shorten the time required to whip the creamy composition to a predetermined specific gravity.

When added as a simple emulsifier,
When the emulsifier is in a solid state at room temperature, it is preferable to pulverize the emulsifier as needed and add it in the form of powder or fine powder in order to enhance the dispersibility of the emulsifier.

When the emulsifier is carried on a water-dispersible material and added, examples of the water-dispersible material include sugars, dextrins, polysaccharides, starch degradation products, proteins, protein degradation products and the like. Examples of the method of supporting the emulsifier on the water-dispersible material include a method of mixing and stirring the emulsifier and the water-dispersible material in the presence of water while heating, and then drying by a method such as spray drying.

When the emulsifier is added in the form of an emulsified oil / fat composition, the emulsified form is not particularly limited, and may be a water-in-oil type,
It may be an oil-in-water type, a double emulsion type, a D phase emulsion type, or the like. Further, in order to improve the dispersibility of the emulsifier, the emulsifier may be in a liquid crystal state or an α crystal gel state.

Further, in the emulsified oil / fat composition, a preservative, a pH adjuster, a dye, a fragrance, etc. are appropriately used in addition to sugars, oils / fats and water for the purpose of improving emulsion stability or dispersibility. You may.

On the other hand, sugars constituting the creamy composition include monosaccharides such as glucose, fructose and galactose, maltose, sucrose, maltose, starch syrup, isomerized sugar, invert sugar, cyclodextrin, branched cyclodextrin and dextrin. And the like, reducing sugars such as starch hydrolyzate, etc. can be used, and these can be used in one kind or in a mixed system of two or more kinds. Sugar alcohols such as sorbitol, maltitol, and xylitol are not preferable because they have a poor flavor and the dough easily sticks. Furthermore, from the viewpoint of improving cream stability, it is preferable to add a thickening polysaccharide to the creamy composition. Examples of the thickening polysaccharides include gum arabic, carrageenan, locust bin gum, xanthan gum, guar gum, tamarind seed polysaccharide, taracant gum and the like.

The content of sugar in the creamy composition can be appropriately determined depending on the type of bread to be produced, etc., but is usually 0.5 to 40% by weight, and the foam stability of the creamy composition is preferable. From the viewpoint of the above, 5 to 40% by weight is more preferable, 10 to 35% by weight is further preferable, and particularly 2
0 to 35% by weight is preferred. If the sugar content is too low, the foam stability of the creamy composition will decrease, and if it is too high, the bread dough will become sticky.

As the oils and fats, vegetable oils such as soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, cabbock oil, palm oil, corn oil, cottonseed oil, coconut oil, palm kernel oil, beef tallow, lard, Any of animal oils and fats such as fish oil, whale oil and milk fat can be used, and those obtained by subjecting these to hydrogenation or transesterification can also be used, but if a melting point of about 42 ° C or higher is used, a creamy composition is obtained. It is not preferable because the whipping property of the product is deteriorated and the texture of bread obtained using the product is inferior. The above-mentioned oils and fats can be used alone or in a mixture of two or more kinds. Examples of the usage form of oils and fats include shortening, margarine, and emulsified forms (water-in-oil type, oil-in-water type, etc.) in addition to the oil and fat itself.

The content of oils and fats in the creamy composition can be appropriately determined depending on the type of bread to be produced, etc., but is usually 15 to 60% by weight, and preferably 25 to 5%.
0% by weight is more preferred. If the content of oils and fats is too low, the softness and moistness of the bread will deteriorate,
If it is too large, the foam stability of the creamy composition is reduced.

The content of water in the creamy composition can be appropriately determined according to the type of bread to be produced, etc., but is usually 15 to 40% by weight, and preferably 20 to 20% by weight.
40% by weight is more preferable, and 20 to 35% by weight is further preferable. If the water content is too low, the softness and moistness of the bread will be reduced, and if it is too high, the foam stability of the creamy composition will be reduced.

The creamy composition of the present invention contains, in addition to sugar, oils and fats, emulsifiers, water, milk components such as milk, skim milk powder, fresh cream and butter, salt, preservatives, vitamins and calcium. Agents, proteins, amino acids, pH adjusters, dyes, fragrances and the like can be added.

The creamy composition of the present invention is whipped into a cream by mixing an emulsifier, sugar, oils and fats, water and other components to be blended as necessary with a mixer, a pressure mixer, a continuous mixer or the like. Can be obtained. In this case, the specific gravity immediately after whipping should be 0.4 to 0.9, and the specific gravity one hour after whipping at a product temperature of 30 ° C should also be 0.4 to 0.9, especially 0.5 to 0.8. Is preferred. As the kneading fats and oils containing water, fats and oils, and saccharides, which are used for bread making, it is known that each component is stirred and emulsified but not whipped (JP-A-6-78672, etc.). ), Since the creamy composition of the present invention is used in the SD production method, it is different in that whipping is essential. If it is not whipped sufficiently and the specific gravity is too large, it is difficult to obtain the improving effect on the bread dough by the basic sweet dough method.On the other hand, if the specific gravity is too small, the mixing and dispersibility of the creamy composition in the dough is poor. It is not preferable.

As the method for preparing the creamy composition of the present invention, the emulsifier composition which is a main raw material of the creamy composition and a part of water are mixed in advance to form an emulsifier composition, and the emulsifier composition , Fats and oils, sugars, the balance of water, and other optional components may be mixed and whipped. Thereby, the mixing time during preparation of the creamy composition can be shortened and the foam stability of the creamy composition can be improved. In this case, the emulsifier composition contains 1 to 60% by weight, preferably 2 to 20% by weight, and 10 to 90% by weight of water of an emulsifier consisting of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester or propylene glycol fatty acid ester. , Preferably 20 to 50% by weight.

Further, the emulsifier composition may contain a part or all of sugars and oils and fats constituting the creamy composition. When containing sugar, the content is 15
It is preferably set to ˜50% by weight.

The creamy composition of the present invention thus obtained may be in the form of a water-in-oil emulsion or an oil-in-water emulsion, but from the viewpoint of stability, the type of fats and oils to be blended and the surfactant It is preferable to prepare a water-in-oil emulsion by appropriately adjusting the type, the combination thereof, the component ratio, and the like.

The creamy composition of the present invention has a conventional SD
The foam stability is remarkably high as compared with the creamy composition used in the manufacturing method, and the composition does not release water even when left at 30 ° C. for 1 hour. Therefore, it is possible to make a large amount of the cream-like composition and store it in advance, and it is possible to carry out the SD production method with high production efficiency on a continuous production line premised on mass production. Further, the bread dough does not easily become sticky, the mechanical resistance of the bread dough is improved, and the quality of the bread can be improved. In addition, the effect of the creamy composition of the present invention is particularly effective for sweet rolls containing a large amount of fats and oils and sugars.

The method for producing bread according to the present invention is the method for producing bread according to the SD production method, which is a creamy composition containing sugar, oils and fats, an emulsifier and water, and has a specific formulation as described above. It is characterized by using a creamy composition. This creamy composition is 100 parts flour.
It is preferable to mix 10 to 70 parts by weight with respect to parts by weight, and more preferably 30 to 60 parts by weight.

The method for producing bread of the present invention can be carried out by a known method except that the above-mentioned creamy composition of the present invention is used as the creamy composition.

Therefore, as raw materials for bread, in addition to the above-mentioned creamy composition, flour, yeast, yeast food, modified starch, water, dairy products, salt, sugar, seasonings (sodium glutamate and nucleic acids). , Preservatives, vitamins, fortifying agents such as calcium, proteins, amino acids, chemical swelling agents, flavors, etc., and their compounding amounts in bread dough can be the same as in the conventional SD production method. For example, when producing sweet rolls, the dough can be prepared from 10 to 25 parts by weight of sugar and 10 to 25 parts by weight of fats and oils with respect to 100 parts by weight of wheat flour.

The bread manufacturing method of the present invention can be applied to various bread-making methods such as a direct kneading method, a medium seeding method and a liquid seeding method. For example, when bread is produced by the intermediate seed method, as shown in FIG. 1, in the intermediate seed step, the intermediate seed dough is obtained by kneading wheat flour, yeast, and water, and the intermediate seed dough is fermented to produce the intermediate seed dough. After preparation, in the main kneading step, flour and the creamy composition of the present invention are mixed with the medium-type fermented dough to obtain the main kneaded dough, which is fermented to produce the main kneaded dough. When bread is carried out by the direct kneading method, as shown in FIG. 2, flour, yeast and the creamy composition of the present invention are mixed and fermented to prepare bread dough.

The intermediate seed method is frequently used in industrial continuous production lines from the viewpoint that it can produce bread dough with stable quality. However, when the creamy composition of the present invention is used, SD is used in the intermediate seed method. The manufacturing method can be implemented with high production efficiency. Therefore, it becomes possible to produce a soft-feeling bread, in particular, a bread containing a large amount of fats and oils and sugars with high production efficiency.

The types of bread obtained by the method for producing bread of the present invention include bread with fillings such as filling, in addition to bread, such as special bread, cooked bread, and sweet bread. Specific examples of the bread include white bread, black bread, French bread, variety bread, and rolls (table rolls, buns, butter rolls, etc.). Special breads include muffins, cooked breads such as hot dogs and hamburgers, and confectionery breads include jam bread, bean jam, cream bread, raisin bread, melon bread, sweet rolls, and rich goods (croissants, brioches, Danish pastries), etc. To be

[0047]

Examples As an emulsifier addition form, a powder emulsifier 1, an emulsion 1 and an emulsion 2 were prepared according to the following Reference Examples 1 to 3.

Reference Example 1 (Preparation of powdered emulsifier 1) Glycerin fatty acid monoester (trade name: EXCEL T-
95, Kao company) 90 parts by weight by heating and melting, and 5 parts by weight of sodium caseinate, dextrin (DE = 10) 5
A part by weight was added, and the mixture was sprayed at room temperature by a spray drying method and cooled to obtain a powder emulsifier 1.

Reference Example 2 (Preparation of Emulsion 1) 18 parts by weight of rapeseed white squeezing oil and 8 parts by weight of glycerin oleic acid diester were dissolved by heating, and glycerin fatty acid monoester (trade name: Exel T-95, Kao Co.) was added to the solution. 15
Parts by weight and soybean lecithin 0.5 parts by weight were added, and the mixture was heated and melted to obtain an oil phase part.

On the other hand, 2 parts by weight of sucrose ester (HLB11) was dispersed in 56.5 parts by weight of a 35% by weight aqueous sorbitol solution, and this was heated to form an aqueous phase part.

Using a homomixer, the water phase part was added to the oil phase part while stirring, and the mixture was emulsified and mixed to obtain an oil-in-water emulsion composition (emulsion 1).

Reference Example 3 (Preparation of Emulsion 2) 24.9 parts by weight of glycerin difatty acid ester (derived from rapeseed oil, melting point not higher than 15 ° C.), 0.8 part by weight of glycerin monofatty acid ester (derived from rapeseed oil), glycerin tri A homogeneous mixture consisting of 13.9 parts by weight of a fatty acid ester (derived from rapeseed oil) and 0.4 parts by weight of lecithin was mixed and emulsified with a uniform mixture consisting of 58.8 parts by weight of water and 1.4 parts by weight of pectin. A type emulsion (emulsion 2) was obtained.

Examples 1 to 3 and Comparative Examples 1 to 4 (Preparation of Creamy Compositions) The creamy compositions of Examples 1 to 3 and Comparative Examples 1 to 4 were prepared by preparing the components shown in Table 1 as follows. Got

First, a beater was used in a vertical mixer (10 coat, Kanto Mixer Co., Ltd.), and the ingredients other than water among the ingredients shown in Table 1 were put into this mixer and mixed at a low speed for 30 seconds and a high speed for 3 minutes. Water (Examples 1 to 3, Comparative Examples 1 and 2,
4), or whole egg and egg yolk (Comparative Example 3) were added in 3 or 4 times, and whipped by stirring to obtain a creamy composition.

Emulsifiers, fats and oils of each creamy composition,
Table 2 shows the composition ratios of water and sugars (including polysaccharides). The composition ratio of the emulsifier of Comparative Example 3 was calculated on the assumption that lecithin was contained in whole eggs and egg yolk at 3.67% and 10.23%, respectively.

[0056]

(Table 1) (parts by weight) Example Comparative Example 1 2 3 1 2 3 4 Powder emulsifier 1 --- 0.05 3 --- Emulsion 1 5 10 5 --- --- Emulsion 2 --- 25 ----- Lecithin (* 2) 0.1 0.1 0.1 − − − − Short Ning (* 1) 20 20 − 5 5 12 20 Butter − − − − − 12 − Sugar 15 20 20 5 5 25 20 Guar gum − 0.1 0.05 − − − − Non-fat dry milk 2 2 2 2 2 8 2 Salt 1 1 1 1 1 2 1 Whole egg − − − − − − 12 − Egg yolk − − − − − 8 − Water 17 6 6 7 10 − 6 Creamy composition Specific gravity (immediately) 0.7 0.5 0.7 0.8 0.7 0.7 0.8 Specific gravity (1 hour) 0.7 0.5 0.7 − (* 3) − (* 3) − (* 3) − (* 3) (* 1) Shortening (brand name New Econa V, Kaosha) (* 2 ) Lecithin (Brand name Nisshin Lecithin DX, Nisshin Seiyaku Co., Ltd.) (* 3) Specific gravity cannot be measured due to separation

[0057]

(Table 2) (Composition ratio: wt%) Example Comparative Example 1 2 3 1 2 2 3 4 Emulsifier 1.44 2.76 1.64 0.22 10.38 1.59 0.00 Fats and oils 35.26 37.97 18.91 24.81 19.13 30.45 40.61 Water 31.33 15.98 38.43 35.04 38.56 19.47 12.45 Sugar 26.98 37.89 35.86 24.95 19.81 31.65 40.82 Cream stability ○ ◎ ◎ △ △ △ △ △

Evaluation 1: Cream stability evaluation The specific gravities of the creamy compositions of Examples 1 to 3 and Comparative Examples 1 to 4 immediately after whipped and the specific gravities after standing at 30 ° C. for 1 hour were measured. The results are shown in Table 1.

100 g of each creamy composition of Examples 1 to 3 and Comparative Examples 1 to 4 was weighed in a 500 mL beaker and 3
The cream state after standing at 0 ° C. for 1 hour was visually evaluated into 4 levels according to the following criteria. ◎: Stable state with no water separation in the whole cream ○: Stable water with only a small portion of the cream, but a stable state with almost no decrease in cream volume △: Large amount of water separation and sufficient visual observation of decrease in cream volume The condition that can be confirmed by ×: A condition in which the amount of water separation and the decrease in cream volume are significant

The results are shown in Table 2. From Table 2, glycerin difatty acid ester, glycerin monofatty acid ester or glycerin trifatty acid ester as an emulsifier 0.5-
The creamy composition of each Example containing 10% by weight was excellent in cream stability, while the composition ratio of glycerin fatty acid monoester was lower than 0.5% by weight (Comparative Example 1) and 10% by weight. If it exceeds 5% by weight (Comparative Example 2), the cream stability is low, and the composition ratio of the emulsifier is 1.72% by weight, but the emulsifier is composed only of lecithin, and is composed of glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid. It can be seen that the emulsion stability is low when neither the ester nor the propylene glycol fatty acid ester is contained (Comparative Example 3).

Evaluation 2: Bread-making test (1) Bread-making using the creamy compositions of Examples 1 to 3 and Comparative Examples 1 to 4 with the formulations shown in Table 3 by the SD method and the intermediate seed method. did. In this case, the middle seeding process, the main kneading process, and the baking process of bread were performed as follows.

(I) Medium Seeding Step First, a vertical mixer (10 coat, Kanto Mixer Co., Ltd.)
Using a hook, put the intermediate compounding ingredients in this mixer,
The mixture was kneaded at a low speed for 3 minutes and a medium and high speed for 2 minutes (kneading temperature was 23 ° C.) to obtain a medium-sized dough. Next, this was fermented (medium seed fermentation).
The conditions for medium fermentation are shown below. Middle seed fermentation temperature 26 ℃ Middle seed fermentation relative humidity 75% Middle seed fermentation time 4 hours 30 minutes Middle seed fermentation end temperature 29.5 ℃

(Ii) Main kneading process A vertical mixer (10 coats, Kanto Mixer Co.) was charged with the medium seed fermentation dough, the main kneading raw material (flour) and the creamy composition, and the speed was 3 minutes, the speed was 7 minutes, and the speed was high. The mixture was kneaded in 1 minute to give a kneaded dough. The kneading temperature of this kneaded dough is 26.5 ° C.

Next, a floor time was taken at 27.0 ° C. for 30 minutes in order to recover the dough damaged by the kneading, and then the dough was divided into 230 g. Bench time is 27.0 ° C to recover the fabric damage in the division
20 minutes, and molded with a moulder. Fermentation (proofing) was performed by placing 6 molded products in a square bread mold. The conditions for the proof are shown below. Proof temperature 38 ℃ Relative humidity 80% RH Proof time 50 minutes

(Iii) Baking process of bread The dough obtained in this kneading process is put in an oven at 210 ° C. for 4 hours.
Bake for 0 minutes. After baking, cool at 20 ° C for 90 minutes, put in a vinyl bag and seal, and further at 20 ° C for 2 minutes.
It was stored for 4 hours and used as a bread sample.

[0066]

[Table 3] (Parts by weight) Examples Comparative examples Medium seed compounding materials 1 2 3 1 2 3 4 Wheat flour 70 70 70 70 70 70 70 Yeast 2 2 2 2 2 2 2 2 Yeast foot 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Emulsion 1 0 0 2 0 0 0 0 Water 40 40 40 40 40 40 40 Main kneading compounding material Medium fermentation dough 112.1 112.1 114.1 112.1 112.1 112.1 112.1 Wheat flour 30 30 30 30 30 30 30 Creamy composition 60.1 59.2 59.15 20.05 26.0 79.0 49.0

Sensory evaluation was performed on the bread workability evaluation and the bread sample of each Example and Comparative Example.

(2) Bread Making Evaluation The physical properties of the main dough just after kneading in the main kneading step, the physical properties of the dough at the time of division, the physical properties of the dough at the time of moulding, and the quality of the bread after baking were evaluated according to the following criteria. The results are shown in Table 4.

(I) Evaluation criteria for physical properties of the main kneaded dough and physical properties of the dough when divided ◎ There is no stickiness of the dough, and the extensibility is good ○ Made of a product which is slightly inferior in stickiness and extensibility as compared with the above evaluation (◎) There is no problem in bread workability △ Dough has stickiness and spreadability is poor, making it difficult to make bread x Dough is sticky and spreadability is poor, making it impossible to make bread

(Ii) Evaluation criteria for physical properties of dough during molding by moulding ◎ A state in which the dough does not have skin cuts and has good extensibility ○ The dough has some skin cuts, but there is no problem in extensibility and bread making work There is no problem with the quality △ The dough has large cuts and poor extensibility, and there is a problem with bread making problems × The dough has very large cuts, which causes the dough to stick to the molder and makes the baking work easier. Impossible level

(Iii) Quality of bread By 10 panelists, appearance (uniformity, fineness of texture, degree of waist breaking, wrinkles), internal phase of bread (uniformity, fineness of texture), moistness, softness The quality of each of the mouthfulnesses was sensory-evaluated, and the results were evaluated according to the following criteria. ◎ 8 out of 10 were judged to be good ○ 5 to 7 out of 10 were judged to be good △ 3 to 4 out of 10 were judged to be good × 8 out of 10 The above was judged not to be good

[0072]

[Table 4] Example Comparative Example Immediately after kneading the dough 1 2 3 1 2 3 4 in this kneading step ○ ◎ ◎ △ △ ○ △ △ During division ○ ◎ ◎ △ ○ △ △ Moulder molding ○ ◎ ◎ △ ○ △ △ Bread appearance ○ ◎ ◎ △ △ △ × Internal phase ○ ◎ ◎ △ △ △ △ × Moisture feeling ○ ◎ ◎ △ △ ◎ △ × Softness ○ ◎ ◎ △ ◎ △ × Mouth ○ ○ ◎ △ × × △

From Table 4, according to the bread making method of each Example using the creamy composition of the present invention, high quality bread can be obtained. Particularly, the breads of Examples 2 and 3 are creamy. Since the thickening polysaccharide (guar gum) is added to the composition, the stability of the creamy composition is enhanced and the bread has a higher quality. On the other hand, the creamy composition of the present invention is used. According to the bread making methods of Comparative Examples 1 to 4, which are not shown, the dough physical properties are inferior immediately after kneading, at the time of dividing, and at the time of moulder molding, and as a result, the quality of the bread is inferior.

[0074]

Since the creamy composition of the present invention has improved cream stability, it can prevent the physical properties of bread dough from being deteriorated, and in particular, can prevent the stickiness of the bread dough. Therefore, when making bread by SD manufacturing method,
It is possible to impart good mechanical resistance to bread dough and improve the workability of bread making. Also regarding the quality of bread,
Both appearance and texture can be improved.

[Brief description of drawings]

FIG. 1 is a diagram showing the bread making process of the intermediate seed method using the SD manufacturing method.

FIG. 2 is a bread making process diagram of a direct kneading method using an SD manufacturing method.

Continuation of the front page (56) Reference JP-A-61-234733 (JP, A) JP-A-1-218537 (JP, A) JP-A-5-227873 (JP, A) JP-A-8-196198 (JP , A) JP 2002-10730 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23D 7/00 A21D 2/16 JISST file (JOIS) WPI (DIALOG)

Claims (7)

(57) [Claims] 1. A sugar content of 0.5 to 40% by weight, fats and oils of 15 to 60% by weight, an emulsifier and water of 15 to 40, which are used in a method for making bread by a basic sweet dough method.
A creamy composition whipped by weight, wherein the emulsifier comprises at least one selected from the group consisting of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and propylene glycol fatty acid ester in a total amount of 0.5. A creamy composition for baking, containing 10 to 10% by weight. 2. Sugar 5 to 40% by weight, fats and oils 15 to 60
The creamy composition according to claim 1, which comprises wt%, 0.5 to 10 wt% of an emulsifier, and 20 to 40 wt% of water. 3. The creamy composition according to claim 1, which has a specific gravity of 0.4 to 0.9 immediately after whipping. 4. A method for producing bread by the basic sweet dough method, which comprises using the creamy composition according to any one of claims 1 to 3. 5. The method according to claim 1, with respect to 100 parts by weight of wheat flour.
10 to 70 cream composition in any one of
The method for producing bread according to claim 4, wherein parts by weight are mixed. 6. A method of making bread by the intermediate seed method, comprising:
Claim mixed creamy composition according to the sponge dough and flour claim 1, to produce the捏生land 4
A method for producing bread as described. 7. A method for producing bread by a direct kneading method, comprising:
A dough is prepared by mixing wheat flour, yeast and the creamy composition according to any one of claims 1 to 3.
4. The method for producing bread according to item 4 .