JP4322404B2 - Baking composition - Google Patents
Baking composition Download PDFInfo
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- JP4322404B2 JP4322404B2 JP2000193108A JP2000193108A JP4322404B2 JP 4322404 B2 JP4322404 B2 JP 4322404B2 JP 2000193108 A JP2000193108 A JP 2000193108A JP 2000193108 A JP2000193108 A JP 2000193108A JP 4322404 B2 JP4322404 B2 JP 4322404B2
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- JP
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- Prior art keywords
- bread
- acid
- lemon juice
- weight
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Description
【0001】
【発明の属する技術分野】
本発明は、製パン用組成物に関するものであり、更に詳細には、パン類の製造に適したレモン果汁及びその利用に関するものである。
【0002】
【従来の技術】
従来、パン類を製造するにあたっては、イーストフードや乳化剤などの食品添加物とともに、酸化防止剤としてアスコルビン酸が使用されている。
【0003】
【発明が解決しようとする課題】
一方、消費者の健康指向の高まりとともに、食品添加物を使用しないパンが望まれるようになり、その結果、イーストフードや乳化剤を使用しない製パン技術が開発され、一部は実用に供されている。そこで本発明者らは、アスコルビン酸についてもこれを使用しない製パンを試みたが、結局成功するには至らなかった。そこで、本発明者らは発想を転換して、アスコルビン酸を不使用とするのではなく、アスコルビン酸の代替物を新たに開発することとした。
【0004】
【課題を解決するための手段】
本発明者らは、アスコルビン酸代替物を開発するという新規技術課題を設定し、本課題解決のために各方面から検討の結果、消費者の健康指向に鑑み、天然物に着目して鋭意スクリーニングした結果、レモン果汁に着目した。
【0005】
しかしながら、アスコルビン酸代替目的でレモン果汁を添加してパン類を製造した場合、パン生地のpH低下が起こるため、十分な発酵状態を得ることができないうえ、酸味により製造したパン類の風味・食感を著しく損なってしまい、満足のできるものは得られていない。
【0006】
そこで本発明者らは、その原因について研究の結果、その原因がレモン果汁に含まれるクエン酸であることに着目して更に研究を行い、レモン果汁からクエン酸の一部を除去する減酸処理を行なうことで、上記問題点が解決できるという有用新知見を得、本発明に至った。
【0007】
すなわち本発明は、パン類の製造に使用したときに作業上問題がなく、風味・食感の良好なパンを得ることができる、パン類の製造に適したレモン果汁及びその利用に関する発明である。
以下、本発明について詳述する。
【0008】
本発明を実施するには、レモン果汁からクエン酸を除去する減酸処理を行うが、本発明において、減酸処理方法は、果汁に炭酸カルシウムを添加し生じた沈澱物を除去する方法や、樹脂処理(たとえば陰イオン交換樹脂との接触)で吸着除去する方法がある。なお、必要であればブレンドを行なっても良い。
【0009】
減酸処理において、炭酸カルシウムのほか、乳酸カルシウム、グルコン酸カルシウム、コハク酸カルシウム、塩化カルシウム、硫酸カルシウムその他のカルシウム塩;水酸化ナトリウム、水酸化カリウム、炭酸カリウム、炭酸ナトリウム、リン酸カリウム、リン酸ナトリウム等のアルカリ剤が1種又は2種以上使用される。なお本発明においては、減酸処理により生成した沈殿物は、そのままにしてもよいが、風味や食感その他食品衛生上問題がある場合には、濾過や遠心分離等常法にしたがって除去するのがよい。
【0010】
レモン果汁からはクエン酸はできる限り除去した方がよいが、コストや減酸処理操作等の工業的見地から、レモン果汁におけるクエン酸の残存量の製パン上許容される範囲を鋭意研究した結果、クエン酸含量はゼロにまで減酸せしめる必要はなく、果汁固形分量8.0重量%を基準としたときに、クエン酸酸度0.01〜1.50重量%であれば良いことをはじめて見出した。
【0011】
本発明においてレモン果汁とは、ストレート果汁、濃縮果汁、粉末果汁、希釈果汁の少なくともひとつを指す。なお、レモン果汁には、レモン果汁の搾汁液のほか、レモン果実及び/又はレモン果皮からの抽出液、あるいはそれらを濃縮、精製、希釈等の処理をした処理物が包含される。
【0012】
また、本発明において、レモン果汁はアスコルビン酸の代替物として使用するのであるから、当然のことながらアスコルビン酸含量は高くなければならず、可及的にその含量は高い方が良いが、果汁固形分量8.0重量%を基準としたときに0.001重量%以上であれば、本発明において充分に使用可能である。
【0013】
すなわち本発明は、果汁固形分量8.0重量%を基準としたときに、クエン酸酸度が0.01〜1.50重量%でアスコルビン酸を0.001〜0.100重量%含むパン類の製造に適したレモン果汁(以下、減酸レモン果汁ということもある)を新たに創製し、これを用いて新規製パン用組成物を創製するものである。
【0014】
減酸後のレモン果汁はpHが上昇しているため、果汁中のアスコルビン酸は経時的に不安定であり、直ちに凍結保存等を行なう必要があるが、保存性や取扱い性の便からは乾燥粉末化を行なうことが望ましい。
【0015】
粉末化においては、スプレードライ、ドラムドライ、フリーズドライ、エアードライなど、既知の如何なる粉末化方法をも用いることが可能であり、また、保存あるいは加工上必要であれば、糖類、高分子安定剤等の賦形剤等を使用することも可能である。
【0016】
本発明に係る製パン用組成物は、このようにして製造した新規減酸レモン果汁を含有してなるものであって、減酸レモン果汁のみから構成されてもよいし、各種成分を添加混合して組成物に製剤してもよい。その形態も液状、濃縮液、ペースト化物、乾燥物のいずれでもよい。
【0017】
本組成物に他の成分を配合する場合、該成分としては、水、小麦粉、糖類、殿粉等のほか、食塩、ベーキングパウダー、油脂、卵、バター、乳製品その他製パンに使用される各種成分が適宜一種又は二種以上併用される。
【0018】
本組成物は、生地混捏時に添加して充分に混捏すればよい。その添加量は、従来から行われているアスコルビン酸の場合と同量であり、減酸レモン果汁として、生地に対して0.01〜5%、好ましくは0.5〜2%程度である。製パン法としては、直捏法、中種法のいずれも使用可能であり、特に中種法にあっては、中種時と本捏時に本組成物を分割して添加してもよいし、いずれか一方に分離して添加してもよい。
【0019】
かくして、本発明に係る減酸レモン果汁は、パン類の製造時にパン生地へ添加混捏しても生地のpH低下が起こらないため、作業上問題のない、風味・食感ともに良好なパン類ができる。
【0020】
なお、パン類としては、食パン、菓子パン、特殊パン、調理パン等が挙げられ、食パンとしては白パン、黒パン、フランスパン、ロール、バンズ等、菓子パンとしてはジャムパン、あんぱん、クリームパン、レーズンパン、揚げパン、メロンパン、デニッシュペストリー等、特殊パンとしてはグリッシーニ、マフィン、ラスク等、調理パンとしてはホットドッグ、ハンバーガー、ピロシキ、ピザパイ、中華まん、等が例示できるが、これらに限定したものではない。
以下、本発明の実施例について述べる。
【0021】
【実施例1】
次のようにして減酸レモン果汁を製造した。
【0022】
(1)レモンのストレート果汁5Lに炭酸カルシウム234.0gを添加混合し、生成した沈殿を濾過により除去して、減酸レモン果汁を製造した。処理前及び処理後における変化を下記表1に示した。
【0023】
【0024】
(2)陰イオン交換樹脂(商品名:MONO−77、ダウケミカル社製)を充填したカラム(4cm×40cm)にレモンストレート果汁2Lを通液して、減酸レモンを得た。処理前及び処理後における変化を下記表2に示した。
【0025】
【0026】
【実施例2】
実施例1(1)で得た減酸レモン果汁を製パン用組成物として用い、下記表3の配合、表4の工程にて食パンを直捏法にて製造した。
【0027】
【0028】
【0029】
発酵は、すべて28℃、湿度75%で行い、ホイロは、38℃、湿度75%で行った。小麦粉は総量2kgとし、混捏は製パン用ミキサーを使用した。分割、丸めはマニュアル処理し、分割重量は、食パンで450gとした。焼成したパンについて、その効果を男女10名ずつによるパネルテストにより確認した。得られた結果を下記表5に示す。なお、対照1として従来から行われているアスコルビン酸を使用して製パンした結果、対照2として本組成物の代りに減酸処理をしないレモン果汁を使用して製パンした結果を示す。表中、◎、○、△、×は優、良、否、普通、劣るをそれぞれ示す。
【0030】
【0031】
上記結果から明らかなように、本発明に係るパンは、従来法(対照1)と全くそん色がなく、特に風味はすぐれており、不快な酸味は感じられず、製パン工程もスムースに行われた。これに対して、減酸処理をしないレモン果汁を用いた場合は(対照2)、全般的に品質が低く、焼き色もやや悪く、すだちが生じ、特に風味に関しては不快な酸味を強く感じた。
【0032】
【発明の効果】
本発明により、天然物由来によるアスコルビン酸代替がはじめて可能となった。本発明に係る減酸レモン果汁は、これを製パンに使用したとき、発酵もスムースに進行して、作業上問題がなく、しかも風味、食感のすぐれたパンを得ることができ、特に不快な酸味を感じることがないという著効が奏される。また、本発明は、レモン果汁にも新しい用途を拓くものであって、この点においてもすぐれている。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a bakery composition, and more particularly to lemon juice suitable for the manufacture of breads and the use thereof.
[0002]
[Prior art]
Conventionally, in producing bread, ascorbic acid is used as an antioxidant together with food additives such as yeast food and emulsifier.
[0003]
[Problems to be solved by the invention]
On the other hand, with the growing consumer health orientation, bread that does not use food additives has become desirable, and as a result, bread making technology that does not use yeast food or emulsifiers has been developed, and some have been put to practical use. Yes. Therefore, the present inventors tried baking without using ascorbic acid, but eventually did not succeed. Therefore, the present inventors changed the way of thinking and decided to develop a new substitute for ascorbic acid instead of not using ascorbic acid.
[0004]
[Means for Solving the Problems]
The present inventors set a new technical problem of developing an ascorbic acid substitute, and as a result of examinations from various directions for solving this problem, in light of consumer health orientation, paying attention to natural products and earnest screening As a result, we focused on lemon juice.
[0005]
However, when bread is produced by adding lemon juice as an alternative to ascorbic acid, the pH of bread dough is lowered, so that a sufficient fermentation state cannot be obtained, and the flavor and texture of bread produced by acidity As a result, a satisfactory product has not been obtained.
[0006]
Therefore, the present inventors conducted further research by paying attention to the cause of the citric acid contained in the lemon juice as a result of research on the cause, and reduced acid treatment for removing a part of the citric acid from the lemon juice. As a result, useful new knowledge that the above problems can be solved was obtained, and the present invention was achieved.
[0007]
That is, the present invention is an invention relating to lemon juice suitable for the manufacture of breads and the use thereof, which can obtain bread having a good taste and texture when used in the manufacture of breads, and has no operational problems .
Hereinafter, the present invention will be described in detail.
[0008]
In order to carry out the present invention, acid reduction treatment is performed to remove citric acid from lemon juice.In the present invention, the acid reduction treatment method is a method of removing precipitates produced by adding calcium carbonate to fruit juice, There is a method of removing by adsorption by resin treatment (for example, contact with an anion exchange resin). If necessary, blending may be performed.
[0009]
In acid reduction treatment, in addition to calcium carbonate, calcium lactate, calcium gluconate, calcium succinate, calcium chloride, calcium sulfate and other calcium salts; sodium hydroxide, potassium hydroxide, potassium carbonate, sodium carbonate, potassium phosphate, phosphorus One or more alkaline agents such as sodium acid are used. In the present invention, the precipitate produced by the acid reduction treatment may be left as it is, but if there is a problem with flavor, texture or other food hygiene, it is removed according to conventional methods such as filtration and centrifugation. Is good.
[0010]
It is better to remove citric acid from lemon juice as much as possible, but from the industrial viewpoint such as cost and acid reduction treatment, the result of earnest research on the allowable range of citric acid remaining in lemon juice on bread making It has been found for the first time that the citric acid content is not required to be reduced to zero, and the citric acidity is 0.01 to 1.50% by weight when the solid content of fruit juice is 8.0% by weight. It was.
[0011]
In the present invention, lemon juice refers to at least one of straight fruit juice, concentrated fruit juice, powdered fruit juice, and diluted fruit juice. In addition to lemon juice juice, lemon juice includes extracts from lemon fruits and / or lemon peels, or processed products obtained by concentrating, purifying, and diluting them.
[0012]
Further, in the present invention, lemon juice is used as a substitute for ascorbic acid, so naturally the ascorbic acid content must be high and the content should be as high as possible. If the amount is 0.001% by weight or more when the amount is 8.0% by weight, it can be sufficiently used in the present invention.
[0013]
That is, the present invention relates to breads containing 0.01 to 1.50% by weight of citric acid and 0.001 to 0.100% by weight of ascorbic acid based on a fruit solid content of 8.0% by weight. Lemon juice suitable for production (hereinafter sometimes referred to as reduced acid lemon juice) is newly created, and a new bread composition is created using this.
[0014]
Since the pH of lemon juice after acid reduction has risen, ascorbic acid in the juice is unstable over time and needs to be frozen and stored immediately. It is desirable to perform pulverization.
[0015]
In pulverization, any known pulverization method such as spray drying, drum drying, freeze drying, air drying, etc. can be used. If necessary for storage or processing, saccharides and polymer stabilizers are used. It is also possible to use excipients such as
[0016]
The composition for breadmaking according to the present invention comprises the novel reduced acid lemon juice produced as described above, and may be composed of only the reduced acid lemon juice, and various components are added and mixed. And may be formulated into a composition. The form may be any of liquid, concentrated liquid, pasted product, and dried product.
[0017]
When other ingredients are blended in the present composition, the ingredients include water, wheat flour, sugar, starch, etc., as well as various salts used in salt, baking powder, fats and oils, eggs, butter, dairy products and other bakery products. One or more components are appropriately used in combination.
[0018]
The composition may be added at the time of kneading the dough and mixed sufficiently. The addition amount is the same as that of conventionally used ascorbic acid, and is about 0.01 to 5%, preferably about 0.5 to 2% with respect to the dough as reduced acid lemon juice. As a bread-making method, either a straight rice bran method or a medium seed method can be used. Particularly, in the middle seed method, the composition may be added separately at the time of medium seeding and main baking. , May be added separately to either one.
[0019]
Thus, the reduced acid lemon juice according to the present invention does not cause a drop in the pH of the dough even when added and kneaded to the bread dough during the production of bread, so there is no problem in work, and bread with good flavor and texture can be produced. .
[0020]
In addition, breads include white bread, sweet bread, special bread, cooked bread, etc., white bread, black bread, French bread, rolls, buns etc. as bread, and sweet bread as jam bread, anpan, cream bread, raisin bread, Examples of fried bread, melon bread, Danish pastry, etc. include, but are not limited to, grissini, muffin, rusks, etc. as special bread, and hot dog, hamburger, piroshki, pizza pie, Chinese bun, etc. as cooking bread.
Examples of the present invention will be described below.
[0021]
[Example 1]
A reduced acid lemon juice was produced as follows.
[0022]
(1) 234.0 g of calcium carbonate was added to and mixed with 5 L of lemon straight fruit juice, and the resulting precipitate was removed by filtration to produce a reduced acid lemon juice. The changes before and after the treatment are shown in Table 1 below.
[0023]
[0024]
(2) Lemon straight fruit juice 2L was passed through a column (4 cm × 40 cm) packed with an anion exchange resin (trade name: MONO-77, manufactured by Dow Chemical Co., Ltd.) to obtain a reduced acid lemon. The changes before and after the treatment are shown in Table 2 below.
[0025]
[0026]
[Example 2]
Using the acid-reduced lemon juice obtained in Example 1 (1) as a composition for breadmaking, bread was produced by the straight rice process according to the formulation shown in Table 3 below and the steps shown in Table 4.
[0027]
[0028]
[0029]
All fermentations were performed at 28 ° C. and 75% humidity, and proofing was performed at 38 ° C. and 75% humidity. The total amount of the flour was 2 kg, and the kneading used a bread mixer. Division and rounding were manually processed, and the division weight was 450 g for bread. About the baked bread, the effect was confirmed by the panel test by 10 men and women. The obtained results are shown in Table 5 below. In addition, as a result of bread-making using ascorbic acid conventionally performed as control 1, the result of bread-making using lemon juice not subjected to acid reduction treatment instead of the present composition is shown as control 2. In the table, ◎, ○, Δ, × indicate excellent, good, bad, normal, inferior, respectively.
[0030]
[0031]
As is clear from the above results, the bread according to the present invention is completely incompatible with the conventional method (Control 1), has a particularly excellent flavor, does not feel unpleasant sourness, and smoothly performs the bread making process. It was broken. On the other hand, when lemon juice without deoxidizing treatment was used (Control 2), the quality was generally low, the baked color was slightly bad, and suda was generated, and especially the flavor felt strongly unpleasant sourness. .
[0032]
【The invention's effect】
According to the present invention, substitution of ascorbic acid derived from a natural product has become possible for the first time. When the reduced acid lemon juice according to the present invention is used for breadmaking, the fermentation proceeds smoothly, there is no problem in work, and a bread with a good flavor and texture can be obtained. The effect of not feeling a sour taste. In addition, the present invention opens up new uses for lemon juice and is excellent in this respect.
Claims (3)
Priority Applications (1)
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JP2000193108A JP4322404B2 (en) | 2000-06-27 | 2000-06-27 | Baking composition |
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JP2000193108A JP4322404B2 (en) | 2000-06-27 | 2000-06-27 | Baking composition |
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JP2002000170A JP2002000170A (en) | 2002-01-08 |
JP4322404B2 true JP4322404B2 (en) | 2009-09-02 |
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JP2000193108A Expired - Fee Related JP4322404B2 (en) | 2000-06-27 | 2000-06-27 | Baking composition |
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US7169417B2 (en) * | 2004-02-02 | 2007-01-30 | Delavau Llc | Calcium fortification of bread dough |
US7927640B2 (en) | 2004-02-02 | 2011-04-19 | Delavau Llc | Calcium fortification of bread dough |
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