JP6990548B2 - Bread quality improver - Google Patents

Description

The present invention relates to a quality improver for bread.

Conventionally, emulsifiers such as glycerin fatty acid ester, propylene glycol fatty acid ester, sodium stearoyl lactate or calcium stearoyl lactate have been used as quality improvers for bread. In recent years, bread containing no of these emulsifiers has been produced. However, bread that simply does not contain an emulsifier has a problem that it becomes hard due to aging after production.

As a technique for preventing aging of bread, it is known to use an enzyme such as α-amylase. For example, (a) pectin and guagam as thickening polysaccharides, (b) α-amylase and xylanase as enzymes, ( c) 100 g of edible oil / fat in a bread-making oil / fat composition containing an antiaging agent for bread (see Patent Document 1) containing L-ascorbic acid as an antioxidant as an antioxidant, edible oil / fat and α-amylase. As a result, (A) α-amylase having an optimum temperature of 70 to 85 ° C. is used as an active amount of 200 to 25,000 units, and (B) α-amylase having an optimum temperature of 50 to 65 ° C. is used as an active amount of 10. An oil / fat composition for bread making containing ~ 10000 units (see Patent Document 2) and the like are disclosed. However, these techniques may not have a good texture when targeting bread that does not contain an emulsifier, and for bread that can simultaneously exert an antiaging effect and a texture improving effect on bread that does not contain an emulsifier. A quality improver was sought.

Japanese Unexamined Patent Publication No. 2005-261221 Japanese Unexamined Patent Publication No. 2017-29005

An object of the present invention is to provide a quality improving agent for bread for preventing aging of bread containing no emulsifier and improving the texture.

As a result of intensive research to solve the above-mentioned problems, the present inventors have discovered that reduced indigestible dextrin has an anti-aging effect and a texture-improving effect on bread, and have decided to solve the above-mentioned problems. I found it. The present inventors have further studied based on these findings and have completed the present invention.
That is, the present invention comprises the following (1) to (3).
(1) A bread quality improver used for producing bread that does not contain an emulsifier and containing a reduced indigestible dextrin as an active ingredient.
(2) A method for improving the quality of bread that does not contain an emulsifier, in which reduced indigestible dextrin is added to bread that does not contain an emulsifier.
(3) Bread containing reduced indigestible dextrin and no emulsifier.

The bread containing no emulsifier to which the quality improving agent for bread of the present invention is added is prevented from aging even after a lapse of time after production, and has a good texture.

The reduced indigestible dextrin used in the quality improving agent for bread of the present invention is a state in which indigestible dextrin, which is a dextrin that is difficult to be digested by human digestive enzymes, is reduced. The reduced indigestible dextrin is obtained, for example, by adding a trace amount of acid to starch and heat-treating it at a high temperature to obtain roasted dextrin, and then treating it with a digestive enzyme without being decomposed by the digestive enzyme. It can be obtained by hydrogenating and reducing the indigestible dextrin obtained by fractionating the remaining fraction.

The starch used as a raw material for the reduced indigestible dextrin is not particularly limited as long as it can be used for food. For example, corn starch, potato starch, sweet potato starch, wheat starch, rice starch, potato starch, kudzu starch, and warabi. Examples thereof include starch and sago starch. In addition, those improved in breeding methods or genetic engineering methods, such as Uruchi species, Waxy species or Hyamylose species, may be used. Further, one or 2 of these starches selected from acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, phosphorylation treatment, cross-linking treatment, heat treatment, pregelatinization treatment, pulverization treatment, enzyme treatment and the like. Modified starch that has been treated with more than seeds may be used.

Examples of the commercially available reducing indigestible dextrin include Fibersol 2H (trade name; manufactured by Matsutani Chemical Industry Co., Ltd.), and these can be used in the present invention.

The bread quality improver of the present invention may contain any component usually used for bread as long as it does not impair the object of the present invention, and may contain, for example, other known antiaging materials (eg, enzymes, processed starches). (Starch, etc.), powdered fats and oils, etc. may be mentioned.

Examples of the enzyme include α-amylase, β-amylase, glucoamylase, isoamylase, protease, glucose oxidase, cellulase, hemicellulase, lipase and the like.

Examples of the processed starch include processed starch derived from tapioca starch, horse belly starch, sweet potato starch, corn starch, wheat starch, rice starch, kataguri starch, kudzu starch, sardine starch, sago starch and the like, and preferably. It is a processed starch derived from tapioca starch or horse bell starch. The type of processing in the modified starch is selected from, for example, phosphorylation treatment, cross-linking treatment, acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, heat treatment, pregelatinization treatment, pulverization treatment, enzyme treatment and the like. One or more treatments are preferably used, preferably one or more treatments selected from phosphorylation treatment, cross-linking treatment and acid treatment.

The bread quality improver of the present invention is used by adding it to bread containing no emulsifier. The emulsifier is not particularly limited as long as it is an emulsifier generally used for bread, and for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl sodium lactate, stearoyl lactate calcium or lecithin and the like. Can be mentioned. The glycerin fatty acid ester includes glycerin mono fatty acid ester, glycerin di fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin quinic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, polyglycerin fatty acid ester or Polyglycerin condensed ricinol acid ester and the like are included. The lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin and the like.

Regarding the above-mentioned "emulsifier-free bread", the meaning of "emulsifier-free" is (1) when the emulsifier is not used in the production or processing of the bread and the raw material of the bread, and (2) the bread. When the emulsifier is not used in the manufacturing or processing, and the emulsifier is used in the manufacturing or processing of the raw material of the bread, it corresponds to the carryover in the food labeling standard (2015 Cabinet Office Ordinance No. 10). This includes both meanings when the display of the emulsifier can be omitted. In the case of the carryover, the amount of the emulsifier used in the production or processing of the raw material is, for example, less than 0.01 part by mass with respect to 100 parts by mass of the flour in the raw material of the bread containing no emulsifier. Further, the amount may be less than 0.1 parts by mass.

Regarding the "bread not containing an emulsifier", examples of the bread include bread, rolls, cooked bread (side dish bread), sweet buns, and special breads. Examples of the bread include white bread, black bread, variety bullets and the like. Examples of the roll include a table roll, a butter roll, and the like. Examples of the cooking bread (side dish bread) include hot dogs and hamburgers. Examples of the sweet bun include anpan, jam bread, cream bun, melon bread, sweet roll and the like. Examples of the special bread include muffins and the like.

As for the amount of the bread quality improver of the present invention added to the bread containing no emulsifier, the amount of the reduced indigestible dextrin, which is the active ingredient of the bread quality improver of the present invention, is the amount of the bread containing no emulsifier. It is preferable that the amount is usually 0.1 to 2.0 parts by mass, preferably 0.3 to 1.0 part by mass with respect to 100 parts by mass of the flour in the raw material. If the amount added exceeds 2.0 parts by mass, the bread not containing the emulsifier may become hard, which is not preferable.

The method for adding the quality improver for bread of the present invention is not particularly limited, and can be used together with other raw materials (for example, flours, dairy products, oils and fats, sugars, etc.) in the process of producing bread containing no emulsifier.

Examples of the above-mentioned flours include wheat flour such as strong flour, semi-strong flour, super-strong flour, medium-strength flour, and weak flour, rye flour, rice flour, and the like. Examples of the dairy product include milk, concentrated milk, skim milk powder, and full-fat milk powder. Examples of the fats and oils include butter, margarine, fat spread, shortening, lard and the like. Examples of the sugar include white sugar, granulated sugar, brown sugar, fructose-glucose liquid sugar, reduced starch syrup and the like.

There is no particular limitation on the method for producing bread containing no emulsifier using the quality improving agent for bread of the present invention, and a generally used production method can be applied as it is. For example, the direct kneading method (straight method), the medium seed method, the liquid seed method, the dough retard method, the frozen dough method and the like can be mentioned.

The emulsifier-free bread produced by adding the reduced indigestible dextrin is prevented from aging even after a lapse of time after production, and has a good texture. A method for improving the quality of bread that does not contain an emulsifier by adding reduced indigestible dextrin to bread that does not contain an emulsifier, and a bread that contains reduced indigestible dextrin and does not contain an emulsifier are one of the forms of the present invention. It is one.

The present invention will be described below with reference to examples, but this is merely an explanation of the present invention and does not limit the present invention.

<Making quality improver for bread>
(1) Raw materials 1) Reduced indigestible dextrin (trade name: Fiber Sol 2H; manufactured by Matsutani Chemical Industry Co., Ltd.)
2) Indigestible dextrin (trade name: Fibersol 2; indigestible dextrin not reduced; manufactured by Matsutani Chemical Industry Co., Ltd.)
3) α-Amylase (trade name: Sumiteam AS; manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.)
4) Modified starch (trade name: Pine Bake CC; phosphoric acid cross-linked tapioca starch; manufactured by Matsutani Chemical Industry Co., Ltd.)

(2) Blending Table 1 shows the blending of bread quality improvers 1 to 5 prepared using the above raw materials. Here, the bread quality improvers 1 to 3 are examples of the present invention, and the bread quality improvers 4 and 5 are comparative examples thereof.

(3) Preparation method Weigh the raw materials so that the total amount of the raw materials is 20 g according to the mixing ratio shown in Table 1, put them in a polyethylene bag containing 500 mL, hold the bag with the mouth tied, and hold it for 1 minute. They were mixed so as to be uniform to prepare bread quality improving agents 2 and 3. As the bread quality improvers 1, 4 and 5, the raw materials were used as they were as the bread quality improvers.

<Making bread (white bread) that does not contain emulsifiers>
(1) Raw materials 1) Strong flour (trade name: Camellia; manufactured by Nisshin Seifun Co., Ltd.)
2) Yeast (trade name: Regular Yeast; manufactured by Oriental Yeast Co., Ltd.)
3) East food (trade name: Doe Natural S; manufactured by Oriental Yeast Co., Ltd.)
4) Johakuto (manufactured by Fuji Nihon Seito Corporation)
5) Quality improver for bread 1-5
6) Salt (trade name: Ako salt R; manufactured by Nihonkaisui Co., Ltd.)
7) Skim milk powder (manufactured by Takanashi Milk Products Co., Ltd.)
8) Shortening (Product name: Super Atlanta; manufactured by J-Oil Mills)

(2) Equipment used 1) Mixer (model: HPI-20M; 20L mixer ball and stainless hook used; manufactured by Kanto Mixer Industry Co., Ltd.)
2) Fermenter (Model: PNM-32F2; manufactured by Kyoritsu Plant Industry Co., Ltd.)
3) Splitting machine (model: DQE; manufactured by Oshikiri)
4) Rounder (Model: Race Queen; manufactured by Oshikiri)
5) Mulder (Model: WFS; manufactured by Oshikiri)
6) Hoiro (Model: Sun Cabinet TCH-2660N; manufactured by Sanko Kikai Co., Ltd.)
7) Oven (Model: New Component Oven TMC-GGG-31S; manufactured by Sanko Kikai Co., Ltd.)

(2) Blending Table 2 shows the blending ratio of bread prepared using the above raw materials and equipment. Here, the blending ratio in Table 2 is expressed by "Baker's Percent" which converts the total amount of wheat flour used (that is, the total amount of medium seeds and main kneading) into 100% by mass. The total amount of wheat flour (strong flour) used was 2 kg. As a control, the bread 6 was prepared without using a bread quality improver.

(4) Bread making process The medium-sized raw materials shown in Table 2 were placed in a mixer and kneaded at a low speed of 3 minutes and a medium-speed of 1 minute to obtain a medium-sized dough. The kneading temperature was 24 ° C.
Next, the obtained medium seed dough was first fermented (medium seed fermentation) for 4 hours in a fermenter having an internal temperature of 27 ° C. and a relative humidity of 86%. The temperature of the medium-sized dough at the end of the primary fermentation was set to 30 ° C.

Next, the fermented medium-sized dough and the main kneading raw materials (excluding shortening) shown in Table 2 are placed in a mixer, kneaded at low speed of 3 minutes, medium speed of 2 minutes, and high speed of 1 minute, and then the remaining main kneading is performed. The raw material (shortening) was added and kneaded at low speed for 2 minutes and high speed for 4 minutes. The kneading temperature was 27 ° C.

Next, after taking a floor time of 20 minutes in a fermenter having an internal temperature of 27 ° C. and a relative humidity of 80%, the dough was divided into 250 g by a dividing machine. Roll the divided dough with a rounder, take a bench time of 20 minutes at room temperature (25 ° C), mold it into 6 U-shapes with a moulder, put it in a 3-loaf pullman mold, and put it in a 3 loaf pullman mold. Fermentation (hoiro) was carried out for 60 minutes in a fermenter.

Next, the dough after the proof was baked in an oven at 200 ° C. on the top heat and 210 ° C. on the bottom heat for 35 minutes to obtain breads 1 to 6.

<Evaluation of bread that does not contain emulsifier>
(1) Evaluation test of anti-aging effect The obtained breads 1 to 6 were cooled at room temperature for 1 hour, sealed in a polyethylene bag, and stored at 20 ° C. for 4 days. After slicing breads 1 to 6 after storage to a thickness of 2 cm, a test piece of 5 cm in length × 5 cm in width is used, and the load (gf) when compressed to a thickness of 1 cm is measured by a leometer (model: RT-). 2002DD; manufactured by Leotech). The measurement was performed on 7 test pieces with a plunger (bottom shape: 5 cm x 5 cm square; bottom thickness: 1 cm) and a sample table ascending speed of 20 cm / min, and the average value was adopted. .. The higher this number, the harder the bread and the more aging it is. The results are shown in Table 4. When the load (gf) was less than 500, it was judged that the anti-aging effect was sufficient.

(2) Sensory evaluation test on texture The obtained breads 1 to 6 were cooled at room temperature for 1 hour, sealed in a polyethylene bag, and stored at 20 ° C. for 4 days. After the breads 1 to 6 after storage were sliced to a thickness of 2 cm, they were made into test pieces having a length of 5 cm and a width of 5 cm, and sensory evaluation was performed on the texture. The evaluation was performed by 10 panelists according to the evaluation criteria in Table 3. For each result, the average value of the scores of 10 people was calculated and symbolized according to the following criteria. The results are shown in Table 4.
⊚: Average score 3.5 or more 〇: Average score 2.5 or more, less than 3.5 Δ: Average score 1.5 or more, less than 2.5 ×: Average score less than 1.5

As is clear from the results in Table 4, the breads 1 to 3 to which the bread quality improving agents 1 to 3 are added, which are examples, are prevented from aging even after a lapse of time after production, and have a texture. Was also good. On the other hand, the bread 4 to which the quality improving agent 4 for bread, which is a comparative example, was added was able to prevent aging, but had an insufficient texture. Further, the bread 5 to which the quality improving agent 5 for bread, which is a comparative example, was added was insufficient in both the anti-aging effect and the texture improving effect.

Claims (2)

A method for preventing aging of bread that does not contain an emulsifier, in which reduced indigestible dextrin is added to bread that does not contain an emulsifier , and the amount of reduced indigestible dextrin added is 100 parts by mass of flour in the raw material of the bread. On the other hand, a method for preventing aging of bread, which is 0.1 part by mass or more and less than 1.0 part by mass . Bread containing reduced indigestible dextrin and not containing an emulsifier , wherein the content of reduced indigestible dextrin is 0.1 part by mass or more with respect to 100 parts by mass of flour in the raw material of the bread. Bread that is less than 0 parts by mass .