JP3603743B2 - How to make white-baked bread - Google Patents

How to make white-baked bread Download PDF

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JP3603743B2
JP3603743B2 JP2000126910A JP2000126910A JP3603743B2 JP 3603743 B2 JP3603743 B2 JP 3603743B2 JP 2000126910 A JP2000126910 A JP 2000126910A JP 2000126910 A JP2000126910 A JP 2000126910A JP 3603743 B2 JP3603743 B2 JP 3603743B2
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weight
oil
white
lactic acid
bread
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JP2001299196A (en
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幸宏 山口
実 木本
保之 和澤
友紀 木村
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不二製油株式会社
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Description

【0001】
【発明の属する技術分野】
本発明は、特定の組成の乳酸醗酵物をパン生地に添加する風味、食感、保存性に優れた保存剤を使用しない白焼きで食するパンの製造法に関する。
【0002】
【従来の技術】
近年、パンに焼き色を付けず焼成した白焼きパンは、白い見た目の美しさとシットリした食感により好まれるが、常温3〜4日間のシェルフライフを通じてシットリした食感を維持するのは困難であり、デンプンの老化により、パサツキを生じやすい。また焼成温度が低く生地水分が高いため日持ちしにくく、風味的に生っぽい酵母臭やアルコ−ル臭を呈しやすいというデメリットを併せ持っている。これらのオフフレ−バ−を感じにくくする目的で風味の強いピ−ナツクリ−ムをサンドした製品やゴマを生地中に練り込んだ製品を見かけるがこれらは生地本来の風味の欠点を根本から解決するものではない。
【0003】
【発明が解決しようとする課題】
本発明は、上記のような問題点が改善された白焼きで食するパンを製造することを課題とするものである。すなわち、本発明は、パンの保存性を向上でき、食感が改良され、酵母臭やアルコ−ル臭の少ない白焼きで食するパンを提供することを課題とするものである。上記の点に鑑み鋭意検討を重ねた結果、特定のpHに乳酸醗酵した特定の組成の水中油型エマルションをパン生地に添加することで保存剤を使用せずとも保存性を向上でき、かつ特に焼成温度の低い白焼きパン等においては酵母臭やアルコ−ル臭をマスキングできることが分かり、本発明を完成するに至ったのである。
【0004】
【課題を解決する為の手段】
本発明においては、上記のような課題を解決する白焼きで食するパンの製造法として、油脂分5〜50重量%、蛋白質分1〜10重量%含有し、pHが3.5〜5.0の範囲の水中油型エマルションの乳酸醗酵物をパン生地中に添加し保存剤を使用しない白焼きで食するパンの製造法を開発したのである。
【0005】
【発明の実施の形態】
本発明における水中油型エマルションは、油脂分が5〜50重量%がよい。油脂分が下限未満ではソフトさ、歯切れ等の改善効果が十分に得られない。逆に上限を越える場合、乳化が悪くなり、安定的に水中油型エマルションを調製することが困難になる。エマルションを構成する油脂は、大豆油、菜種油、コーン油、綿実油、落花生油、ひまわり油、こめ油、ベニバナ油、サフラワー油、オリーブ油、ゴマ油、パーム油、ヤシ油、パーム核油等の植物油脂や牛脂、豚脂、魚油、鯨油、乳脂等の動物油脂、及びこれらを分別、水素添加、エステル交換等を施した加工油脂の単品又は、これらの組み合わせでもよい。
【0006】
本発明の水中油型エマルションの蛋白質分が1〜10重量%がよい。蛋白質分が下限未満では、安定的に水中油型エマルションを調製することが困難になる。上限を超えると、得られたパン類においてソフトさが損なわれやすいばかりでなく、エマルションを乳酸醗酵させpH3.5〜5.0の範囲とした際に凝集を起こしやすく、製品としての性状を著しく損ね易くなる。
ここで本発明に使用する蛋白質としては乳化作用を有するものが好ましく、牛乳、加工乳、生クリ−ム、脱脂乳、脱脂粉乳、全脂粉乳、ナチュラルチ−ズ、プロセスチ−ズ、ヨ−グルト等の乳製品、カゼイン類(酸カゼイン、レンネットカゼイン、カゼインナトリウムまたはカゼインカルシウム等)、甘性ホエ−、乳清蛋白質等に由来の乳蛋白質の他、大豆蛋白質や小麦蛋白質等の植物蛋白質等が例示される。
【0007】
本発明における水中油型エマルションは、上記する油脂分を含む油相と蛋白質を含む水相とを例えば、70〜80℃で10〜30分間加熱攪拌して予備乳化及び殺菌した後70〜100Kg/cmの条件で均質化することにより得ることができる。
この際、レシチン、アルコ−ル等による分画レシチン、酸またはアルカリあるいは酵素等による部分加水分解レシチン、ショ糖脂肪酸エステル、プロピレングリコ−ル脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステルおよび、ポリグリセロ−ル脂肪酸エステル、さらに酢酸モノグリセリド、酒石酸モノグリセリド、酢酸酒石酸混合モノグリセリド、クエン酸モノグリセリド、ジアセチル酒石酸モノグリセリド、乳酸モノグリセリド、コハク酸モノグリセリド、リンゴ酸モノグリセリド等各種有機酸モノグリセリド等の乳化剤を適宜使用してもよいことは言うまでもない。
【0008】
こうして得た水中油型エマルションに乳酸菌(例えば、ラクトバチルス・ブルガリカス又はストレプトコッカス・サ−モフィルス等の単独或いは混合物等)を添加して、40〜45℃で3〜10時間醗酵させ、pHが3.5〜5.0の醗酵物を得るのが良い。pHが3.5未満の場合、製パン時において生地のpH低下が著しく、その結果イ−ストの醗酵を阻害したり、生地の軟化が起こり作業性を損ねたりするため、品質良好なパン類が得にくいばかりでなく、風味的にも違和感のある強い酸味を呈するようになる。逆にpHが5.0を越えるとこれを用いたパンにソフトさが不足するようになる。
【0009】
このようにして得た乳酸醗酵物をそのまま、好ましくは70〜90℃に加熱殺菌した後0〜100Kg/cmで均質化、冷却したものを小麦粉に対し3〜20重量%製パン時に生地中に添加混捏する。
【0010】
本発明における乳酸醗酵物は、油脂分を適度な可塑性をもった水中油型エマルション中に含むため、油脂分をそのまま、または連続相が油相である油中水型エマルションを生地中に分散させるよりはるかに生地中に均一に分散できる。またパン生地を混捏する際、低pHの乳酸醗酵物を添加、接触させることで、一部のグルテンを可溶化、グルテンネットワ−クを弱めることでソフトな食感を維持できる。
【0011】
また乳酸菌により生成される乳酸、酢酸、プロピオン酸、ギ酸等の抗菌性を有する有機酸や「ナイシン」に代表される抗菌性物質各種バクテリオシンにより、各種保存剤によらずとも効果的にパン類の保存性を向上させることができる。
【0012】
白焼きパンにおいては乳酸醗酵において生成する各種芳香物質、すなわちカルボニル化合物であるアセトアルデヒド、ジアセチル、アセトインや低級脂肪酸であるカプロン酸、カプリン酸、酪酸により、酵母臭やアルコ−ル臭といった不快臭を効果的にマスキングできる。
【0013】
本発明における白焼きパンとは、焼き色を付けずに焼成したパンで、白く美しい外観とシットリした食感を有するものをいう。具体的には、配合としては、通常の菓子パン類が糖類を対粉15〜25重量%使用するのに対して10重量%以下と少なくし、焼成温度を通常200〜230℃であるのに対して、160〜180℃と低くすることにより、白焼きパンが得られる。白焼きパンは焼成温度が低いために通常のパン類に比較して水分含量が高くなり保存性が悪くなる傾向にある。例えば通常の焼成温度の場合、水分が30%である場合、焼成温度が低いために38〜40%になる。また酵母臭やアルコ−ル臭等の不快臭も残りやすい傾向にある。
本発明は、特定の組成の乳酸醗酵物を白焼きパンに添加することにより、保存性の向上とともに酵母臭やアルコ−ル臭等の不快臭をマスキングすることができる。
【0014】
【実施例】
以下に本発明の実施例を示し本発明をより詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中、%及び部は重量基準を意味する。
【0015】
実験例1:乳酸醗酵物の調製(1)
脱脂粉乳12重量部と、菜種硬化油(融点31℃)15重量部に乳化剤を添加せずに水を加えて全量100重量部とし、これを75℃で10分攪拌して予備乳化と殺菌を同時に行った後、100Kg/cmで均質化し、40℃まで冷却した。ラクトバチルス・ブルガリカスとストレプトコッカス・サ−モフィルスを等量混合した乳酸菌を接種したスタ−タ−を乳化物100重量部に対して1重量部添加して、引き続き40℃にて12時間醗酵させた後、80℃で攪拌しながら10分間加熱殺菌後、100Kg/cmで均質化し、冷却してPH4.0の乳酸醗酵物(1)を得た。この乳酸醗酵物はなめらかなペ−スト状を示し、良好な醗酵風味を有していた。油脂分は14.8重量%、蛋白質分は4.2重量%であった。
【0016】
実験例2:乳酸醗酵物の調製(2)
菜種硬化油(融点31℃)15重量部の代わりに無塩バタ−16重量部を使用する以外は実験例1と同様に調製しpH4.0の乳酸醗酵物(2)を得た。この乳酸醗酵物はなめらかなペ−スト状を示し良好な醗酵風味と乳味を有していた。油脂分は13.0重量%、蛋白質分は4.2重量%であった。
【0017】
実験例3:乳酸醗酵物の調製(3)
菜種硬化油(融点31℃)35重量部に乳化剤(レシチン、グリセリン脂肪酸エステル)0.15重量部を使用する以外は実験例1と同様に調製しpH4.0の乳酸醗酵物物(3)を得た。この乳酸醗酵物はなめらかなペ−スト状を示し、良好な醗酵風味を有していた。油脂分は34.5重量%、蛋白質分は4.2重量%であった。
【0018】
実施例1(白焼きパンの製造:1、ストレート法)
強力粉80重量部、薄力粉20重量部、上白糖8重量部、全卵7重量部、脱脂粉乳5重量部、牛乳15重量部、マルチトール3重量部、生イースト4重量部、食塩1.8重量部、イーストフード0.1重量部、水38重量部の割合で混合し、これらを横型ミキサーを使用して低速で3分間、中速で4分間、高速で2分間ミキシングした。
次いで実験例1で調製した乳酸醗酵物(1)5重量部とバター9重量部を添加した後、さらに低速で2分間、中速で3分間、高速で1分間ミキシングした。これらをミキシングするにあったては、その温度を27±0.5℃にて行った。
次いでこのようにして得られたパン生地に対して、醗酵は、温度27℃、湿度75%の条件下において60分間のフロアタイムを取った後、各生地を60gに分割し、ベンチタイム15分間取った。
次いで38℃、湿度80%の条件下において、60分間のホイロ時間を取った後、焼成温度170℃にて10分間焼成を行った。得られた白焼きパンを評価したところ、すっきりした風味を有し食感はシットリしており、保存性は良好であった。
【0019】
実施例2(白焼きパンの製造:2、ストレート法)
実験例1の乳酸醗酵物(1)に代えて実験例2の乳酸醗酵物(2)を添加した以外実施例1と同様な配合、同様な処理を行い白焼きパンを得た。得られた白焼きパンを評価したところ、すっきりした風味を有し食感はシットリしており、保存性は良好であった。
【0020】
実施例3(白焼きパンの製造:3、ストレート法)
実験例1の乳酸醗酵物(1)に代えて実験例3の乳酸醗酵物(3)を添加した以外実施例1と同様な配合、同様な処理を行い白焼きパンを得た。得られた白焼きパンを評価したところ、すっきりした風味を有し食感はシットリしており、保存性は良好であった。
【0021】
比較例1
実験例1の乳酸醗酵物(1)を添加しない以外実施例1と同様な配合、同様な処理を行い白焼きパンを得た。得られた白焼きパンは、風味、食感、保存性の全ての点で著しく劣っていた。
【0022】
実施例1、実施例2、実施例3、比較例1の白焼きパンについての結果を表1にまとめた。
【表1】
【0023】
以上の結果、本発明において調製した乳酸醗酵物を添加し白焼きパンを製造した場合、ソフトさを維持でき、かつ保存剤を全く使用せず、保存性を向上でき、焼成温度の低い白焼きパンにおいて酵母臭やアルコ−ル臭をマスキングできた(実施例1,2,3)。これに対し、乳酸醗酵物を添加しなかった白焼きパンにおいては風味、食感、保存性の全ての点で著しく劣った(比較例1)。
【0024】
【発明の効果】
本発明により、特定の組成の乳酸醗酵物をパン生地に添加することにより、白焼きパンの保存性が向上するとともに酵母臭やアルコ−ル臭等の不快臭をマスキングすることができる。
[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing bread that is eaten by white baking without using a preservative excellent in flavor, texture, and preservability by adding a lactic acid fermented product having a specific composition to bread dough.
[0002]
[Prior art]
In recent years, white baked bread baked without adding a baked color to bread has been favored for its beautiful white appearance and crisp texture, but it is difficult to maintain a crisp texture through shelf life at room temperature for 3-4 days. In addition, aging of starch tends to cause crackling. In addition, since the baking temperature is low and the moisture of the dough is high, it is difficult to keep for a long time, and has the disadvantages of easily giving off a taste of fresh yeast and alcohol. For the purpose of making these off-flavors difficult to perceive, products with a strong flavor of peanut cream sandwiched in or products in which sesame is kneaded in dough are found, but they fundamentally solve the drawbacks of the original flavor of the dough. Not something.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to produce bread that is eaten by white baking , in which the above-described problems have been solved. That is, an object of the present invention is to provide bread that can be preserved and improved in texture, and that can be eaten by white baking with less yeast odor and alcohol odor. In view of the above points, as a result of diligent studies, it has been found that by adding an oil-in-water emulsion of a specific composition fermented to a specific pH to a dough to bread dough, the preservability can be improved without using a preservative, and especially baking. It has been found that yeasts and alcohol smells can be masked in low-temperature white baked bread and the like, and the present invention has been completed.
[0004]
[Means for solving the problem]
In the present invention, as a method for producing bread to be eaten by white baking , which solves the above-mentioned problems, an oil or fat content of 5 to 50% by weight and a protein content of 1 to 10% by weight and a pH of 3.5 to 5. A lactic acid fermentation product of an oil-in-water emulsion in a range of 0 was added to bread dough, and a method for producing bread that was eaten by white baking without using a preservative was developed.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
The oil-in-water emulsion of the present invention preferably has a fat content of 5 to 50% by weight. If the fat content is less than the lower limit, the effect of improving softness, crispness and the like cannot be sufficiently obtained. On the other hand, if it exceeds the upper limit, the emulsification will be poor and it will be difficult to stably prepare an oil-in-water emulsion. The oils and fats constituting the emulsion are vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, etc. Or animal fats and oils such as beef tallow, lard, fish oil, whale oil and milk fat, and processed oils and fats which have been subjected to separation, hydrogenation, transesterification, etc., or a combination thereof.
[0006]
The oil-in-water emulsion of the present invention preferably has a protein content of 1 to 10% by weight. When the protein content is less than the lower limit, it is difficult to stably prepare an oil-in-water emulsion. When the upper limit is exceeded, not only the softness of the obtained breads is easily damaged, but also the lactic acid fermentation of the emulsion is liable to cause aggregation when the pH is in the range of 3.5 to 5.0, and the properties of the product are markedly reduced. It is easy to lose.
Here, the protein used in the present invention is preferably a protein having an emulsifying action, such as milk, processed milk, raw cream, skim milk, skim milk powder, whole milk powder, natural cheese, process cheese, and yogurt. Dairy products, such as casein (acid casein, rennet casein, casein sodium or calcium caseinate), sweet whey, milk protein derived from whey protein, etc., and vegetable proteins such as soy protein and wheat protein, etc. Is exemplified.
[0007]
The oil-in-water emulsion of the present invention is obtained by preliminarily emulsifying and sterilizing the oil phase containing the oil and fat and the aqueous phase containing the protein by, for example, heating and stirring at 70 to 80 ° C for 10 to 30 minutes, and then 70 to 100 kg /. It can be obtained by homogenizing under the condition of cm 2 .
In this case, fractionated lecithin with lecithin, alcohol, etc., partially hydrolyzed lecithin with an acid or alkali or an enzyme, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and polyglycerol Fatty acid esters, acetic acid monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, and various organic acid monoglycerides such as emulsifiers may be appropriately used. Needless to say.
[0008]
A lactic acid bacterium (for example, Lactobacillus bulgaricus or Streptococcus thermophilus alone or a mixture thereof) is added to the oil-in-water emulsion thus obtained, and the mixture is fermented at 40 to 45 ° C for 3 to 10 hours. It is preferable to obtain a fermentation product of 0.5 to 5.0. When the pH is less than 3.5, the pH of the dough drops significantly during baking, and as a result, fermentation of the yeast is inhibited or the dough is softened and the workability is impaired. Not only is difficult to obtain, but also a strong acidity with a sense of incongruity in flavor. Conversely, if the pH exceeds 5.0, the bread using the same will lack softness.
[0009]
The lactic acid fermented product thus obtained is sterilized by heating, preferably at 70 to 90 ° C., homogenized at 0 to 100 Kg / cm 2 , and then cooled to 3 to 20% by weight of flour in the dough during bread making. Add and knead.
[0010]
Since the lactic acid fermentation product of the present invention contains an oil component in an oil-in-water emulsion having appropriate plasticity, the oil component is dispersed as it is, or a water-in-oil emulsion in which the continuous phase is an oil phase is dispersed in the dough. It can be dispersed evenly throughout the dough. Also, when kneading bread dough, a low pH lactic acid fermentation product is added and brought into contact, solubilizing some gluten and weakening the gluten network can maintain a soft texture.
[0011]
In addition, lactic acid, acetic acid, propionic acid, formic acid, and other antibacterial organic acids such as lactic acid produced by lactic acid bacteria and various antibacterial substances represented by "nisin", various kinds of bacteriocins, effectively produce breads without using various preservatives. Can be improved.
[0012]
The effect of unpleasant odors such as yeast odor and alcohol odor is caused by various aromatic substances produced in lactic acid fermentation, such as acetaldehyde, diacetyl, acetoin, and lower fatty acids, caproic acid, capric acid, and butyric acid. Masking is possible.
[0013]
The white baked bread in the present invention refers to bread baked without a baking color and having a beautiful white appearance and a crispy texture. Specifically, the composition is as follows: ordinary confectionery breads use saccharides in an amount of 15 to 25% by weight with respect to the flour in an amount of 10 to 25% by weight or less, and the baking temperature is usually 200 to 230 ° C. By lowering the temperature to 160 to 180 ° C., a white-baked bread is obtained. Since white-baked bread has a low baking temperature, it tends to have a higher water content than ordinary breads and has poor storage stability. For example, in the case of a normal baking temperature, when the moisture is 30%, the baking temperature is 38 to 40% due to a low baking temperature. Also, unpleasant odors such as yeast odor and alcohol odor tend to remain.
According to the present invention, by adding a lactic acid fermentation product having a specific composition to a white baked bread, it is possible to improve the preservability and mask unpleasant odors such as yeast odor and alcohol odor.
[0014]
【Example】
Hereinafter, the present invention will be described in more detail by showing Examples of the present invention, but the spirit of the present invention is not limited to the following Examples. In addition, in an example,% and a part mean a weight basis.
[0015]
Experimental Example 1: Preparation of lactic acid fermentation product (1)
Water was added to 12 parts by weight of skim milk powder and 15 parts by weight of rapeseed hardened oil (melting point 31 ° C.) without adding an emulsifier to make the total amount 100 parts by weight, and the mixture was stirred at 75 ° C. for 10 minutes to carry out preliminary emulsification and sterilization. After performing simultaneously, it was homogenized at 100 kg / cm 2 and cooled to 40 ° C. 1 part by weight of a starter inoculated with lactic acid bacteria obtained by mixing Lactobacillus bulgaricus and Streptococcus thermophilus in an equal amount was added to 100 parts by weight of the emulsion, followed by fermentation at 40 ° C. for 12 hours. Thereafter, the mixture was sterilized by heating at 80 ° C. for 10 minutes, homogenized at 100 kg / cm 2 , and cooled to obtain a lactic acid fermentation product (1) having a pH of 4.0. This lactic acid fermentation product exhibited a smooth paste state and had a good fermentation flavor. The fat and oil content was 14.8% by weight and the protein content was 4.2% by weight.
[0016]
Experimental Example 2: Preparation of lactic acid fermentation product (2)
A lactic acid fermentation product (2) having a pH of 4.0 was obtained in the same manner as in Experimental Example 1 except that 16 parts by weight of salt-free butter was used instead of 15 parts by weight of rapeseed hardened oil (melting point: 31 ° C.). This fermented lactic acid product had a smooth paste shape and had a good fermented flavor and milky taste. The fat and oil content was 13.0% by weight, and the protein content was 4.2% by weight.
[0017]
Experimental Example 3: Preparation of lactic acid fermentation product (3)
A lactic acid fermentation product (3) having a pH of 4.0 was prepared in the same manner as in Experimental Example 1 except that 0.15 parts by weight of an emulsifier (lecithin and glycerin fatty acid ester) was used in 35 parts by weight of rapeseed hardened oil (melting point: 31 ° C.). Obtained. This lactic acid fermentation product exhibited a smooth paste state and had a good fermentation flavor. The fat and oil content was 34.5% by weight and the protein content was 4.2% by weight.
[0018]
Example 1 (manufacture of white baked bread: 1, straight method)
80 parts by weight of strong flour, 20 parts by weight of flour, 8 parts by weight of white sugar, 7 parts by weight of whole egg, 5 parts by weight of skim milk powder, 15 parts by weight of milk, 3 parts by weight of maltitol, 4 parts by weight of raw yeast, 1.8 parts by weight of salt Parts, yeast food 0.1 parts by weight and water 38 parts by weight, and these were mixed using a horizontal mixer at low speed for 3 minutes, medium speed for 4 minutes and high speed for 2 minutes.
Next, 5 parts by weight of the lactic acid fermentation product (1) prepared in Experimental Example 1 and 9 parts by weight of butter were added, followed by mixing at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 1 minute. The mixing was performed at a temperature of 27 ± 0.5 ° C.
Next, the dough thus obtained was fermented by taking a floor time of 60 minutes at a temperature of 27 ° C. and a humidity of 75%, dividing each dough into 60 g, and taking a bench time of 15 minutes. Was.
Then, under a condition of 38 ° C. and a humidity of 80%, a boiler time of 60 minutes was taken, and then firing was performed at a firing temperature of 170 ° C. for 10 minutes. When the obtained white-baked bread was evaluated, it had a clear flavor, the texture was smooth, and the storage stability was good.
[0019]
Example 2 (manufacture of white baked bread: 2, straight method)
Except for adding the lactic acid fermentation product (2) of Experimental Example 2 in place of the lactic acid fermentation product (1) of Experimental Example 1, the same blending and processing as in Example 1 were performed to obtain a white-baked bread. When the obtained white-baked bread was evaluated, it had a clear flavor, the texture was smooth, and the storage stability was good.
[0020]
Example 3 (manufacture of white baked bread: 3, straight method)
A white-baked bread was obtained by performing the same blending and processing as in Example 1 except that the lactic acid fermented product (3) of Experimental Example 3 was added instead of the lactic acid fermented product (1) of Experimental Example 1. When the obtained white-baked bread was evaluated, it had a clear flavor, the texture was smooth, and the storage stability was good.
[0021]
Comparative Example 1
A white-baked bread was obtained by performing the same blending and processing as in Example 1 except that the lactic acid fermentation product (1) of Experimental Example 1 was not added. The resulting white baked bread was remarkably inferior in all aspects of flavor, texture, and preservability.
[0022]
Table 1 summarizes the results of the white baked breads of Example 1, Example 2, Example 3, and Comparative Example 1.
[Table 1]
[0023]
As a result, when the lactic acid fermentation product prepared in the present invention is added to produce a white-baked bread, softness can be maintained, no preservative is used at all, the preservability can be improved, and a white-baked bread having a low baking temperature can be obtained. Yeast odor and alcohol odor could be masked in bread (Examples 1, 2, 3). On the other hand, the white baked bread to which no lactic acid fermentation product was added was remarkably inferior in all respects in flavor, texture, and preservability (Comparative Example 1).
[0024]
【The invention's effect】
According to the present invention, by adding a lactic acid fermented product having a specific composition to bread dough, the preservability of the white-baked bread is improved and unpleasant odors such as yeast odor and alcohol odor can be masked.

Claims (2)

  1. 油脂分5〜50重量%、蛋白質分1〜10重量%含有し、PHが3.5〜5.0である水中油型エマルションの乳酸醗酵物をパン生地中に添加することを特徴とする、保存剤を使用しない白焼きで食するパンの製造法。 Preservation characterized by adding a lactic acid fermentation product of an oil-in-water emulsion having a fat content of 5 to 50% by weight and a protein content of 1 to 10% by weight and a pH of 3.5 to 5.0 into bread dough, A method for producing bread that is eaten by white baking without using chemicals .
  2. パン生地の焼成温度が160〜180℃である、請求項1記載のパンの製造法。The method for producing bread according to claim 1, wherein the baking temperature of the bread dough is 160 to 180C.
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