JP4942719B2 - Bread production method - Google Patents

Description

  The present invention relates to a method for producing breads in which an enzyme is mixed with flour raw materials. In detail, it is related with the manufacturing method of breads which mix | blends a rennet with a flour raw material.

  Conventionally, emulsifiers and thickening stabilizers have been used as methods for improving the internal phase, appearance, and texture of breads, but in recent years, attempts have been made to add various enzymes to bread-making ingredients. A method using an enzyme such as the above has been proposed. For example, in Patent Document 1, amylase and protease are added to bread dough in addition to sucrose fatty acid ester, and in Patent Document 2, an oil-in-water emulsion composition containing amylase and protease is added to foods such as breads. It has been proposed to add.

  Furthermore, Patent Document 3 proposes that a water-in-oil type oil / fat composition comprising oil / fat, water and an enzyme is used for a bakery product. In this water-in-oil type oil and fat composition, the enzyme activity is retained for a long period of time, and when used in a bakery product, the flavor is good and the texture is not crisp. In addition, the enzyme is a hydrolase and / or oxidoreductase. Examples of the hydrolase include a carbohydrase and a lipolytic enzyme, and a proteolytic enzyme. The proteolytic enzymes include pepsin, trypsin, chymotrypsin, and papain. And the like are exemplified. However, it is difficult to control the proteolytic action of an enzyme such as a protease, the effect of the protease cannot be obtained, the decomposition proceeds excessively, and on the contrary, the bread-making property is inferior, and the inner phase of the resulting breads In addition, there was a problem that the appearance and taste were easily impaired.

Japanese Patent Laid-Open No. 5-168394 JP-A-6-292505 Japanese Patent Laid-Open No. 11-46686

  An object of the present invention is to provide a method for producing bread having excellent dough extensibility, excellent dough workability, good appearance and internal phase, and excellent taste, texture and flavor.

  As a result of intensive research to solve the above problems, the present inventors made bread using a rennet in a solution or solid form, and not only improved the workability of the dough, but also improved the workability. It was found that breads with good elongation, large volume, good appearance and internal phase, and extremely good taste, texture and flavor can be obtained. Furthermore, it discovered that a more favorable bread was obtained by using rennet and ascorbic acid together, and came to complete this invention.

That is, the present invention provides (1) a cereal flour raw material (excluding be formulated as but emulsified composition) Ren'ne' bets 0.01~20IMCU per 100g and ascorbic acid blended 0.1～200Ppm, bread manufactured according to a conventional method method for producing bread, which comprises; mixing ratio of and (2) rennet (IMCU) and ascorbic acid (ppm) 1: wherein, which is a 4 to 200 (1) Symbol No mounting Bread manufacturing method;
About.
Furthermore, the present invention relates to bread dough or breads obtained by the methods (1) and (2) .

  According to the method for producing breads of the present invention, breads having good dough extensibility, excellent dough workability, good appearance and internal phase, and excellent taste and flavor can be obtained. In particular, even when using inner wheat or semi-hard wheat having inferior breadmaking properties, breads having a large volume, good appearance and internal phase, and excellent in taste and flavor can be obtained.

  Rennet used in the present invention is a curdling enzyme belonging to aspartic protease, also called rennin and chymosin, and is usually used in the process of converting milk into cheese. As this rennet, a calf rennet extracted from the fourth stomach of calves or a microorganism-derived rennet developed as an alternative to the calf rennet can be used. Calfrennet is a curdling enzyme that is obtained by extracting with salt water from a veal's fourth stomach that has been salted, and is commercially available in liquid, powder, and tablet forms. Examples of these commercially available products include “STANDARD PLUS 290” and “HA-LA” manufactured by Christian Hansen, “MAXIREN 180” manufactured by Robin, and the like. Further, chymosin obtained by separating and purifying kerflennet in combination with fractional precipitation or ion exchange chromatography can be used. In addition, the above-mentioned rennet derived from microorganisms is called mucor pepsin derived from mold (Rhizomucor pusillus, Rhizomucor miehei, Endothia parasitica), and has very similar properties to animal rennet (chymosin). Examples include “Meito Rennet (R. pusillus and R. miehei)” and “Meito Rennet Super (R. miehei)” manufactured by Meisho Sangyo Co., Ltd., “Fromase 2200TL (R. miehei)” and “ Fromase 750XLG (R.miehei) "and the like. Rennet is characterized by high substrate specificity that specifically cleaves the peptide bond between the 105th phenylalanine and the 106th methionine of milk protein (κ-casein).

On the other hand, pepsin exemplified in Patent Document 3 cleaves the C-terminal side and N-terminal side of aromatic amino acid residues, and the C-terminal side of leucine, aspartic acid, and glutamic acid residues. Disassemble until Trypsin and chymotrypsin are one of serine proteases. Trypsin cleaves the C-terminal side of basic amino acids and chymotrypsin cleaves the C-terminal side of aromatic amino acid residues, so that proteins are broken down into amino acids or oligopeptides. Papain is one of cysteine proteases, and its activity is active near neutrality. It is an enzyme that cleaves the C-terminal side of arginine, lysine, glutamine, histidine, glycine, and tyrosine residues.
In addition, proteolytic enzymes that have been used in bread production, including these proteases, are said to retain activity until they are deactivated by subsequent baking at elevated temperature even if mixed with fats and oils during the bread making process. ing.

  The present invention is characterized in that 0.01 to 20 IMCU rennet per 100 g flour raw material is blended into the flour raw material (except for blending as an emulsified composition), and then bread is produced according to a conventional method. It is a manufacturing method. By blending rennet into flour raw material and kneading, the protein such as wheat protein contained in the dough is subjected to specific and limited degradation by rennet, and the specific degradation products by rennet are the effects of the present invention. It is thought that there is an effect. In addition, the rennet according to the present invention has a feature that its proteolytic action is easily controlled as compared with conventional proteases because of its substrate specificity.

  In this invention, it is necessary to mix | blend rennet with forms other than an emulsion composition, for example, mix | blends with the form of aqueous solution, or mix | blends with raw material flour in solid form, such as a powder or a granule. Even if rennet is blended as an emulsion composition of either an oil-in-water emulsion composition or a water-in-oil emulsion composition, the effect of rennet is not sufficiently achieved.

On the other hand, the rennet is preferably blended together with the raw flour and auxiliary ingredients in the form of an aqueous solution or solid, or added and blended before kneading or at the very initial stage of kneading. In addition, when breads are manufactured by blending fats and oils, rennet is not blended simultaneously with fats and oils, and is blended in advance in an aqueous solution or in a solid form before kneading or at the initial stage of kneading. It is preferable to knead and then mix with oils and fats.
The blending amount of rennet is 0.01 to 20 IMCU, preferably 0.1 to 10 IMCU per 100 g of flour raw material. When the blending amount of rennet is less than 0.01 IMCU, the effect of rennet is not sufficiently exhibited, that is, the dough workability such as dough extensibility and kiln stretch, and the effect of improving the volume of bread obtained are sufficiently exhibited. In addition, adding more than 20 IMCU will not only improve the effect of addition, but it will not only lower the workability of the dough, but also the volume, appearance and internal phase of the resulting bread will not be good, and it will also have a good taste and flavor. Is not enough. The amount of rennet blended is selected within the above range according to the type of bread making method (straight method, medium seed method, liquid seed method, refrigeration / freezing method, rapid growth method, etc.) and the form and type of bread. What is necessary is just to determine a compounding quantity in consideration of the active unit per 100g of flour raw materials.

The rennet activity unit “IMCU (International Milk Clotting Unit)” used in the present invention is based on the definition of the International Dairy Federation (IDA) (IDF-standard157A: 1997), and “1IMCU” is 32 ° C. The amount of enzyme that coagulates 10 milliliters of reconstructed skim milk in 100 seconds.
The blending ratio of rennet varies depending on the type of rennet used, specific activity, etc., but is usually in the range of 0.05 to 100 ppm, preferably 0.5 to 50 ppm with respect to the raw material flour.

In the present invention, it is particularly preferable to use rennet and ascorbic acid in combination. The amount of ascorbic acid is 0.1 to 200 ppm, preferably 1 to 200 ppm, based on the raw flour. If the amount of ascorbic acid is less than 0.1 ppm, the synergistic effect of the combination of ascorbic acid and rennet is not sufficiently achieved, and adding more than 200 ppm does not improve the addition effect, but also improves the workability of the dough. In addition, the resulting breads are inferior in volume, internal phase, flavor and texture.
Rennet and ascorbic acid are within the ranges of the above amounts, and at the same time, rennet (IMCU / powder 100 g) and ascorbic acid (ppm) are combined in the synergistic effect of the combined use of rennet and ascorbic acid. The ratio is preferably in the range of 1: 4 to 200.

  In the present invention, the raw material flour means a raw material flour mainly composed of wheat flour (strong flour, semi-strong flour, medium strength flour) and blended with other flour and various starches as necessary. Examples of flour other than wheat flour include rye flour, rice flour, corn flour, and barley flour. Examples of the starch include starches such as tapioca starch, corn starch, waxy corn starch, potato starch, wheat starch, sweet potato starch, and processed starches such as pregelatinized, etherified, esterified, acetylated and crosslinked. It is done. Furthermore, in the present invention, auxiliary materials usually used in the production of breads, such as egg powder; thickeners; fats and oils; emulsifiers; inorganic salts such as salt; gluten; enzyme agents other than proteases, such as glucose oxidase and glucosidase Amylase, lipase and the like, preferably glucose oxidase and the like can be used as appropriate.

  Although bread | pans made into object by this invention will not be specifically limited if it is the foodstuff which ferments using the said raw material flour and uses yeast, Various breads, pizzas, Chinese buns, etc. are said. In addition, as means for producing these breads, any of ordinary baking, steaming, microwave cooking and the like may be used. Moreover, the form is not specifically limited, such as a product that can be eaten as it is, a frozen product, and a refrigerated product. About frozen goods and refrigerated goods, you may reheat (range up) with a microwave oven, and may reheat with a steamer, oven, etc.

  In the present invention, bread can be produced by a conventional method, for example, straight method, medium seed method, rapid growth method, frozen dough method, etc., except for blending rennet into the flour raw material. Along with other raw materials such as yeast and water, rennet is blended in a form other than the emulsified composition, specifically in an aqueous solution or solid form, and then bread is made in a conventional manner to obtain various forms of products. Can do. Here, when the breads to be produced do not use fats and oils, the rennet may be simply added and blended in an aqueous solution or solid form before kneading to kneading. In the case of breads manufactured using fats and oils, rennet is not blended at the same time as fats and oils, but is added and blended in advance in the aqueous solution or in solid form before kneading or at the initial stage of kneading, then kneaded It is preferable to mix and further knead. On the other hand, when hydrating and mixing in the presence of fats and oils such as premixes, the fats and oils to be blended are coated with saccharides, etc., or powdered fats and oils, etc. It is preferable to reduce contact.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Examples 1 to 5 and Comparative Examples 1 to 4] Production of bread by the straight method Bread bread was produced by the straight method using the rennet of the present invention or various proteases other than the rennet as an enzyme agent.
Specifically, 100 parts by weight of flour for bread (Nisshin Flour Mills “Million”), 2 parts by weight of yeast (“Oriental Yeast“ Oriental Yeast ”), 2 parts by weight of salt, 5 parts by weight of sugar, 2 parts of skim milk powder Parts, ascorbic acid 0.004 parts by mass (40 ppm), the amount of each enzyme shown in Table 1 (however, each enzyme was previously dissolved in a small amount of water), water 72 parts by mass (water in which each enzyme was dissolved) ) And shortening ("Pandore Short 10J" manufactured by Nisshin Oilio Group) in a blend of 5 parts by mass, bread was produced by the following bread making process.
The obtained bread was evaluated by 10 panelists according to the evaluation criteria shown in Table 2. Table 3 shows the average of the obtained results. In addition, the bread produced similarly to Example 1 except not using an enzyme agent was made into the control (control example 1).

[Bread making process]
Mixing: Low speed 2 minutes Medium speed 5 minutes (shortening added) Medium speed 3 minutes, High speed 2 minutes Rolling temperature: 27 ° C
Primary fermentation: 90 minutes Punch 30 minutes (27 ° C 75%)
Divided weight: Divided into 250g / piece and rounded Bench time: 25 minutes (room temperature)
Molding: Using molder U-shaped and filling 6 pieces into a 3cm mold Proof: 45 minutes (38 ° C 85%)
Firing: 38 minutes (210 ° C)

  As is apparent from Table 3, the workability in Examples 1 to 5, the appearance of the produced bread, the inner phase, and the texture of the rennets in Comparative Examples 1 and 2 were 0.0025 (IMCU) and 45 (IMCU). ) And Comparative Example 3, which is superior to that of 400 units of papain and 2.2 units of Newase of Comparative Example 4. That is, the blending amount of rennet is excellent in workability, bread appearance, inner phase, texture even if it is too small as in Comparative Example 1 and too large as in Comparative Example 2. It can be seen that the blending amount of the rennet of the present invention is a particularly suitable amount of rennet of 0.23 to 10 IMCU per 100 g of flour raw material. Further, when the papain of Comparative Example 3 which is a protease other than rennet and the newase of Comparative Example 4 are blended, the workability of the dough has a stickiness in the dough and lacks extensibility, The appearance of the bread is dull and has a non-uniform baked color, the inner phase is thick and non-uniform, and the texture is hard and does not melt well. It turns out that the effect of this invention is not acquired with protease.

[Production Examples 1-2] Production of Rennet-containing Emulsified Composition According to the composition shown in Table 4 below, an emulsion composition containing rennet (Fromase 2200LT) was produced as follows.
First, the components of the oil phase were adjusted to about 60 ° C. and dissolved uniformly. On the other hand, rennet was previously dissolved in a small amount of water. The remaining water was adjusted to an appropriate temperature, and components other than rennet were added and dissolved, and the rennet solution was added thereto to form an aqueous phase. After adding and mixing this aqueous phase to the oil phase prepared earlier, homogenizing with a homogenizer and cooling, an oil-in-water emulsion composition (Production Example 1), a water-in-oil emulsion composition (Production Example) 2) was obtained. These emulsified compositions contain 23 IMCU rennet per 100 parts by mass.

[Examples 6 to 7] Production of bread by the medium seed method In the following formulation, the amount of rennet ("Fromase 2200LT" manufactured by Robin) adjusted to 1.15 IMCU with respect to 100 g of flour is medium seed or What was dissolved in a part of the water used for the main koji was added and the ingredients were kneaded to obtain a dough. The addition time is as shown in Table 5 below. According to the following bread-making process, bread was produced by a medium seed method. In addition, the bread produced similarly to Example 6 except not mix | blending a rennet was made into the control (control example 2).
The obtained bread was evaluated by 10 panelists according to the evaluation criteria in Table 2, and the average value of the results is shown in Table 5.

[Combination (parts by mass)]
Medium-sized dough Main cake dough Strong powder 70 30
Raw yeast 2
Salt 2
Sugar 5
Nonfat dry milk 2
Shortening 5
L-ascorbic acid 0.002
(20ppm)
Water 40 26

[Bread making process]
Medium seed mixing: Low speed 4 minutes Medium speed 2 minutes Medium seed soot temperature: 24 ° C
Primary fermentation: 4 hours (27 ° C 75%)
Main mix: Low speed 2 minutes Medium speed 3 minutes (shortening added) Medium speed 3 minutes High speed 2 minutes Main temperature: 27 ° C
Floor time: 20 minutes Divided weight: 250g / bench divided into round times: 25 minutes (room temperature)
Molding: Using a molder U-shaped and filling 6 pieces into a 3cm mold: 40 minutes (38 ° C 85%)
Firing: 38 minutes (210 ° C)

[Comparative Examples 5-6] Manufacture of bread by the middle seed method The shortening part in the recipe is replaced with the emulsified composition containing the rennet obtained in Production Examples 1-2, except that no rennet is added. In the same manner as in Example 6, medium-sized bread was produced (Comparative Examples 5 to 6). In addition, the compounding quantity of a rennet is 1.15 IMCU per 100g of flour raw materials similarly to Example 6. FIG.
The obtained bread was evaluated by 10 panelists according to the evaluation criteria in Table 2, and the average value of the results is shown in Table 5.

As is apparent from Table 5, rennet is mixed into a part of the charged water, and when the addition time is set at the time of production of the medium-sized dough (Example 6), at the time of manufacture of the main koji dough (Example 7), There is no stickiness of the dough, the workability of the dough is excellent, such as excellent extensibility, the appearance of the manufactured bread is glossy, exhibits a uniform baked color, the inner phase shows a thin thin and uniform sashimi, The texture was soft, melted in the mouth and excellent overall. On the other hand, rennet blended as an oil-in-water emulsion composition (Comparative Example 5) or rennet blended as a water-in-oil emulsion composition (Comparative Example 6) The phase and texture were similar to the control.
Thus, it turns out that the method of mix | blending rennet with forms other than an emulsion composition like the present invention, ie, an aqueous solution or a solid form, is excellent as mentioned above compared with the method used as an emulsion composition.

[Examples 8 to 10 and Comparative Examples 7 to 8] Production of frozen pizza 100 parts by weight of wheat flour (“Soredor” manufactured by Nisshin Flour Milling Co., Ltd.), 2 parts by weight of yeast (“FD-1” manufactured by Oriental Yeast Co., Ltd.), 2.4 parts by weight of salt, 63 parts by weight of water, 0.002 parts by weight of L-ascorbic acid (20 ppm), and rennet “Fromase 2200TL” (2,300 IMCU / g made by Robin) in the amounts shown in Table 7 In addition, the dough was obtained by mixing at a low speed of 3 minutes and a high speed of 5 minutes. The kneaded dough was fermented for 15 minutes under the conditions of a temperature of 27 ° C. and a humidity of 75%, then made into pizza dough balls in 150 g increments, quickly frozen in a −40 ° C. freezer for 30 minutes, and then −18 It was stored for 3 months in a freezer below ℃. The preserved dough ball was thinly rolled to a diameter of 20 cm and formed into a pizza table. A pizza sauce was applied to a pizza stand, topped with 60 g of cheese, and baked at 250 ° C. for 7 minutes to produce a pizza. In addition, the pizza manufactured in the same way except not mix | blending a rennet was made into the control (control example 3).
The obtained pizza was evaluated by 10 panelists according to the evaluation criteria in Table 6, and the average value of the results is shown in Table 7.

  As is clear from Table 7, the dough workability in Examples 8 to 10, the internal phase of the pizza obtained by baking, and the texture are in terms of workability compared to Comparative Examples 7 to 8 and Control Example 3. The dough is less sticky, has excellent extensibility, and the texture is soft and soft, melts well in the mouth, and the inner phase has a slightly glossy film quality, about half of which is honeycomb. It shows the inner phase and shows that it is excellent as a pizza.

[Examples 11 to 16] Manufacture of French bread 100 parts by weight of flour for bread ("Risdol" manufactured by Nisshin Flour Milling Co., Ltd.), 0.4 parts by weight of instant dry yeast ("Instant East Red" by Rusaffle), salt 2. In addition to 0 parts by weight, 0.2 parts by weight of malt syrup, 0.1 parts by weight of improving agent (“C-food” manufactured by Oriental Yeast Co., Ltd.) and 65 parts by weight of water, Rennet (“Fromase 2200TL”: manufactured by Robin) 2,300 IMCU / g) (previously dissolved in a small amount of charged water) and ascorbic acid were used in a blending amount and a ratio with respect to 100 g of flour shown in Table 8 below, and French bread was produced by the following bread making process. In addition, the French bread manufactured similarly to Example 11 except not using a rennet was made into the control (control example 4).
The obtained French bread was evaluated by 10 panelists according to the evaluation criteria shown in Table 2, and the average of the results is shown in Table 9.

[Bread making process]
Mixing: Low speed 4 minutes Medium speed 5 minutes Kneading temperature: 24 ° C
Primary fermentation: 90 minutes Punch 90 minutes (27 ° C 75%)
Divided weight: Divide into 350g / piece and round into cocoons Bench time: 30 minutes (room temperature)
Molding: Using a molder Molded into a 35mm diameter rod Proof: 60 minutes (32 ° C 80%)
Firing: 30 minutes (220 ° C, water vapor introduced)

  As is apparent from Table 9, the combined use of rennet and L-ascorbic acid is superior in dough workability, product appearance, internal phase and texture compared to Control Example 4 in which rennet is not used in a wide blending ratio. You can see that Particularly when the blending ratio of the rennets of Examples 12 to 15 and L-ascorbic acid is 1: 4 to 200, the dough workability, the appearance of the product, the internal phase, and the texture are all excellent. Recognize.

Claims (2)

The and ascorbic acid (except be formulated as but emulsified composition) Ren'ne' bets 0.01~20IMCU per flour feed 100g to 0.1~200ppm formulation, breads, characterized in that the bread according to the conventional method Production method. Compounding ratio of rennet (IMCU) and ascorbic acid (ppm) of 1: 4 to 200 production method of bread according to claim 1, characterized in that the.