JP7023087B2 - Bread material, its manufacturing method, and bread manufacturing method using this - Google Patents

Description

The present invention relates to a material for breads, a method for producing the same, breads containing the material for breads, and a method for producing the same. Specifically, it is possible to impart a soft and moist texture to breads by simply blending them as a part of the raw material flour during the production of breads, and to suppress the deterioration of the texture over time. The present invention relates to a material for breads that can be produced, a method for producing the same, breads containing the material for breads, and a method for producing the same.

In recent years, breads with a soft and moist texture have been demanded. As one of the methods for producing breads for that purpose, the water roux method (hot water kneading method) is known (Patent Document 1). In this manufacturing method, flour and boiling water are mixed to prepare a water roux (water roux), and if necessary, after removing the heat from the water roux after mixing, the water roux and at least wheat flour, yeast, salt, and sugars are removed. By kneading a raw material composed of water and water to prepare a bread dough, fermenting and baking it, a soft and moist texture can be imparted to the bread. However, the water roux method requires special equipment, it cannot move to the next process until the water roux cools, the manufacturing process becomes long, and the breads that can be obtained are liable to change over time, so they age and eat. There was a problem that the feeling was reduced.

Therefore, it has been proposed to add pregelatinized flour and starch to the flour raw material of breads instead of the hot water roux. For example, a step of adding water to starch and kneading with high pressure heating to gelatinize the starch, a step of extruding the pregelatinized dough from the high pressure part to the low pressure part, and a step of extruding the extruded dough into high pressure or depressurization. A method for producing a highly expandable swelling food (Patent Document 2), which is characterized by a combination of a step of degassing and a step of shaping and drying the degassed dough, and glutinous starch as a part of the raw material constituting the dough. (Patent Document 3), a method for producing breads having excellent mochi texture, softness, moistness and melting in the mouth, which is blended with hot water type and / or pregelatinized starch, and a wheat flour raw material for producing breads. A method for producing breads having a large specific volume and a high specific volume with a fluffy and light texture (Patent Document 4), which contains pregelatinized cross-linked starch having a swelling degree of 9.0 to 16, and pregelatinized corn starch and /. Alternatively, pregelatinized tapioca starch, partially pregelatinized starch and / or partially pregelatinized starch, and ungelatinized starch and / or starch are mixed and dispersed in 1 to 2.5 times the amount of water, and this is used as a raw material for bread making. A method for producing bread that is soft, moist, has a good mouthfeel, and is slow to age, without degrading the workability of bread production, including the process of blending and kneading (Patent Documents). 5) has been proposed.

Japanese Unexamined Patent Publication No. 2006-42809 Tokukousho 49-21473 Gazette Japanese Unexamined Patent Publication No. 2010-0573668 Japanese Unexamined Patent Publication No. 2010-154852 Japanese Unexamined Patent Publication No. 2015-07807

However, these techniques have problems that it is not possible to sufficiently impart a soft and moist texture to breads and that it is not possible to sufficiently suppress the deterioration of the texture of breads over time. The subject of the present invention is that a soft and moist texture can be imparted to breads by simply blending them as a part of raw material flour during production, and the deterioration of the texture over time can be suppressed. It is an object of the present invention to provide a material for breads, a method for producing the same, breads containing the material for breads, and a method for producing the same.

As a result of studies to solve the above problems, the present inventors mixed water with a raw material containing wheat flour and starch, heat-treated the raw material, and breaded the bread material in which the flour and starch were pregelatinized. It has been found that the above-mentioned problems can be solved by blending it as a part of raw material starch of the same kind, and the present invention has been completed.

That is, the present invention relates to the following (1) to (5) bread materials, (6) to (9) methods for producing bread materials, (10) breads and (11) breads. Regarding the manufacturing method.
(1) A material for breads, which contains wheat flour and starch as raw materials, and the wheat flour and starch are pregelatinized.
(2) The bread material according to (1) above, which further contains gluten.
(3) The bread material according to (1) or (2) above, which contains 40 to 70% by mass of wheat flour, 30 to 60% by mass of starch and 1 to 10% by mass of gluten as raw materials.
(4) The material for breads according to any one of (1) to (3) above, wherein the degree of pregelatinization is 80% or more.
(5) The bread material according to any one of (1) to (4) above, which is used for producing bread in an amount of 0.3 to 20% by mass in terms of dry matter in the flour raw material of bread. ..
(6) A method for producing a material for breads, which comprises adding water to flour and starch and heating the flour to pregelatinize the flour and starch.
(7) The production method according to (6) above, wherein gluten is further added to the raw material.
(8) 30 to 65 parts by mass of water is added and mixed with 100 parts by mass of a powder raw material containing 40 to 70% by mass of wheat flour, 30 to 60% by mass of starch and 1 to 10% by mass of gluten, and the temperature is 80 to 80 to. The production method according to (6) or (7) above, which comprises heat-treating at 120 ° C. until the degree of pregelatinization becomes 90% or more.
(9) The production method according to any one of (6) to (8) above, wherein the heat treatment is a treatment using an extruder.
(10) Breads containing 0.3 to 20% by mass of the baked goods material according to any one of (1) to (5) above in terms of dry matter in the flour raw material of breads.
(11) A bread product, wherein the bread material according to any one of (1) to (5) above is blended in an amount of 0.3 to 20% by mass in terms of dry matter in the bread flour raw material. Production method.

When the bread material of the present invention is blended in the flour raw material in an amount of 0.3 to 20% by mass in terms of dry matter to make bread, the bread to be produced is given appropriate elasticity and a soft and moist texture. And it is possible to suppress the deterioration of the texture with time.

The bread material of the present invention is not particularly limited as long as it contains wheat flour and starch as raw materials and the wheat flour and starch are pregelatinized, and as a method for producing the bread material of the present invention. Is not particularly limited as long as it is a production method in which wheat flour and starch are mixed with water and heated to pregelatinize the wheat flour and starch, and the bread material preferably further contains gluten. The breads of the present invention are not particularly limited as long as they contain 0.3 to 20% by mass of the above-mentioned bread material of the present invention in terms of dry matter, and the method for producing breads of the present invention is not particularly limited. The method for producing bread is not particularly limited as long as it is a method for producing bread in which the above-mentioned material for bread of the present invention is blended in an amount of 0.3 to 20% by mass in terms of dry matter in the raw material for bread flour. The bread material of the present invention is a material for bread, and the material for bread whose use is specified as "for use in the production of bread in an amount of 0.3 to 20% by mass in terms of dry matter". It can be said that.

The wheat flour used for the bread material of the present invention is not particularly limited, but wheat flour made from soft wheat such as medium-strength flour and weak-strength flour is preferable, and the amylose content is less than 30%, for example, about 27%. , Wheat flour made from low-amylose wheat is preferable. The form of wheat flour is not particularly limited, and may be wheat flour produced according to a conventional method or whole grain flour.

The starch used in the bread material of the present invention includes wheat starch, tapioca starch, horse belly starch, corn starch, waxy corn starch, rice starch, sweet potato starch, and processed products of these starches (crosslinking, phosphorylation, acetylation). , Etherealization, oxidation, etc. and combinations thereof) can be appropriately used, but wheat starch, tapioca starch, rice starch are preferable, and acetylated tapioca starch is most preferable.

The gluten used in the bread material of the present invention is not particularly limited, and can be appropriately used as long as it is usually used for producing foods and breads, and wheat gluten is particularly preferably exemplified. Can be done.

The bread material of the present invention includes flours other than wheat flour, such as barley flour, rye flour, buckwheat flour, rice flour, corn flour, and other flours, as well as soybean proteins, as long as the effects of the present invention are not impaired. , Soybean polysaccharide, egg yolk flour, egg white flour, whole egg flour, egg protein enzyme decomposition product, defatted milk powder and other protein materials; animal and vegetable fats and oils, powdered fats and oils and other fats and oils; , Sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, indigestible dextrins, indigestible starches, alcohols, preservatives, pH adjusters, enzyme preparations, thickeners, sugars, emulsifiers May be blended.

The raw material for breads of the present invention contains 10 to 90% by mass of wheat flour, 10 to 90% by mass of starch and 0 to 20% by mass of gluten, particularly 40 to 70% by mass of wheat flour, 30 to 60% by mass of starch and gluten 1. It preferably contains ~ 10% by mass. If the amount of wheat flour is less than 10% by mass, the texture of the final product bread tends to be poor in elasticity, and if it exceeds 90% by mass, the texture of the obtained bread is weak in softness and moistness. There is a risk of becoming. Further, if the starch content is less than 10% by mass, the softness and moistness may be weak, and if it exceeds 90% by mass, the texture may be poor in elasticity. Gluten does not necessarily have to be contained, but it is suitable because it gives more appropriate elasticity by containing it in an appropriate amount, but when the content exceeds 20% by mass, the texture becomes heavy and chewy ( The texture tends to be tough).

In the bread material of the present invention, the wheat flour and starch need to have the starch contained therein gelatinized. The degree of pregelatinization is usually 80% or more, but preferably 90% or more, more preferably 95% or more. The degree of pregelatinization in the present invention was measured by the conventional β-amylase / pullulanase method. The β-amylase / pullulanase method, which is a conventional method, is a method as shown below, which is described in Japanese Patent Application Laid-Open No. 2012-039897.

[Measurement of pregelatinization by β-amylase / pullulanase method]
(A) Reagents The reagents used are as follows.
1.0.8M acetic acid-Na acetate buffer 2. 10N sodium hydroxide solution 3.2N acetic acid solution 4. Enzyme solution: Dissolve 0.017 g of β-amylase (Nagase Biochemical Industry Co., Ltd. # 1500) and 0.17 g of pullulanase (Hayashihara Biochemical Research Institute, No. 31001) in the above 0.8M acetic acid-Na acetate buffer. 100 ml.
5. Inactivated enzyme solution: Prepared by boiling the above enzyme solution for 10 minutes.
6. Somogie reagent and Nelson reagent (reagent for measuring the amount of reducing sugar)

(B) Measurement method 1. Wet heat-treated wheat flour is crushed with a homogenizer to a size of 100 mesh or less. Take 0.08 to 0.10 g of this crushed wet heat-treated wheat flour into a glass homogenizer.
2. 2. To this, 8.0 ml of demineralized water is added, and the glass homogenizer is moved up and down 10 to 20 times to disperse.
3. Put the above 2. in two 25 ml graduated test tubes. Take 2 ml of each of the dispersions, and set the volume of one with 0.8 M acetic acid-Na acetate buffer to make a test plot.
4. To the other one, 0.2 ml of 10N sodium hydroxide solution is added and reacted at 50 ° C. for 3 to 5 minutes to completely gelatinize. Then, 1.0 ml of a 2N acetic acid solution is added to adjust the pH to around 6.0, and then the volume is adjusted with 0.8 M acetic acid-Na acetate buffer to form a gelatinized group.
5. Above 3. And 4. Take 0.4 ml of each of the test solutions of the test group and the gelatinization group prepared in 1 above, add 0.1 ml of the enzyme solution to each, and allow the enzyme reaction at 40 ° C. for 30 minutes. At the same time, a blank is prepared by adding 0.1 ml of an inactivating enzyme solution instead of the enzyme solution. The enzymatic reaction is carried out while occasionally stirring the reaction solution on the way.
6. Add 0.5 ml of somogy reagent to 0.5 ml of the reacted solution and boil for 15 minutes in a boiling bath. After boiling, cool in running water for 5 minutes, add 1.0 ml of Nelson reagent, stir, and leave for 15 minutes.
7. Then, after adding 8.00 ml of demineralized water, the mixture is stirred and the absorbance at 500 nm is measured.

(C) Calculation of the degree of pregelatinization The degree of pregelatinization is calculated by the following formula.
Degree of pregelatinization (%) = (decomposition rate of test solution) / (decomposition rate of complete gelatinization test solution) x 100
= (A-a) / (A'-a') x 100
In the formula, A, A', a and a'are as follows.
A = Absorbance of test group A'= Absorbance of gelatinized group a = Absorbance of blank in test group a'= Absorbance of blank in gelatinized group

In order to gelatinize the starch contained in the flour and the starch, water is added to and mixed with the flour and starch, and heat treatment is performed. In this case, 30 to 65 parts by mass, preferably 35 to 60 parts by mass of water is added and mixed with 100 parts by mass of a powder raw material containing wheat flour, starch and, if necessary, gluten, and the temperature is 70 ° C. or higher, preferably 80. The heat treatment is carried out at about 120 ° C. until the degree of pregelatinization becomes 80% or more, preferably 90% or more, more preferably 95% or more. The time of the heat treatment varies depending on the amount of water added, the heating temperature, the heating means, and other conditions (for example, pressure), but is usually about 1 to 60 minutes under normal pressure. This heat treatment is excellent in workability, and the effect of the present invention is promoted by swelling the starch contained in the material. Therefore, it is preferable to perform the pressure / heat treatment with an extruder.

The bread material thus produced may be used as it is for the production of bread, but it is preferable to dry and powder it from the viewpoint of storage stability, distribution, workability of production of bread, and the like. .. Specifically, it is dried until the water content is 20% by mass or less, usually about 5 to 15% by mass. The drying method is not particularly limited, and examples thereof include hot air drying. However, in the case of pressure / heat treatment with an extruder, the treatment is preferable from this point as well because it is dried at the same time. Further, the dried bread material is preferably powdered until the average particle size is 200 μm or less, for example, 30 to 100 μm, from the viewpoint of workability and texture during the production of bread.

The bread material of the present invention is contained in the flour raw material of breads in an amount of 0.3 to 20% by mass, preferably 1 to 10% by mass. If the content of the bread material is less than 0.3% by mass, the effect of adding the material is not exhibited, and if it exceeds 20% by mass, the volume of the obtained bread becomes small and the dough becomes sticky and workable. May decrease.

In the method for producing breads of the present invention, 0.3 to 20% by mass, preferably 1 to 10% by mass of a bread material is blended in the flour raw material, and other bread making raw materials, water, etc. are added and blended. After that, breads are manufactured according to a conventional method. If the amount of the bread material in the flour raw material is less than 0.3% by mass, the effect of adding the material is not exhibited, and if it exceeds 20% by mass, the volume of the obtained bread becomes small and the dough becomes sticky. There is a risk of deterioration.

The flour raw material used in the method for producing bread of the present invention includes flour (strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole grain flour), rice flour, buckwheat flour, rye flour, barley flour and the like. In addition, various starches such as tapioca starch, horse bell flour, rice flour, wheat flour, corn starch, and waxy corn starch, which may be used as needed, and processed starch thereof are included. In addition, as raw materials for other breads, those usually used for producing breads, for example, baker's yeast such as raw yeast, semi-dry yeast, and dry yeast; various fermented species such as sour, panelone, and levin; Yeast food; sugars such as sugar, glucose, fructose, converted sugar, candy, malt sugar, lactose; eggs or egg flour; dairy products such as defatted milk powder, whole fat powder, cheese powder, yogurt powder, whey powder; shortening and butter, Fats and oils such as margarine and other animal and vegetable oils; starches; fermented flavors; emulsifiers; swelling agents; thickeners; sweeteners; fragrances; coloring agents; ascorbic acid; inorganic salts such as salt; glucosidases, glucose oxidases, amylases , Enzymes such as lipase, hemicellulase; dietary fiber and the like.

The type of bread of the present invention is not particularly limited, and examples thereof include bread, roll bread, sweet bun, side dish bread, croissant, Danish pastry, brioche, French bread, German bread (Kaiser semmel, rye bread, etc.), focacha, and panelone. Can be mentioned.

Production Examples 1 to 7 Production of Bread Material As the powder raw material for the bread material, those containing wheat flour, starch and gluten shown in the following [Table 1] were used.
43 parts by mass of water is added to 100 parts by mass of each powder raw material, mixed, pressurized and heated (barrel temperature: 98 ° C.) using a uniaxial extruder to be pregelatinized, and extruded from a die nozzle (die diameter 5 mm) to expand. Then, it was cut with a rotary cutter to obtain granules. The granules were dried (100 ° C., about 30 minutes) and then pulverized with a pin mill to obtain a bread material (pregelatinization degree: 95%) having an average particle size of about 60 μm.

※１ 一般的なうどん用中力粉（アミロース含量：約３０％）
※２ 小麦品種：ちくごいずみから製造した中力粉（アミロース含量：約２７％の低アミロース）

* 1 General medium-strength flour for udon (amylose content: approx. 30%)
* 2 Wheat variety: Medium-strength flour produced from Chikugoizumi (amylose content: low amylose of about 27%)

Test Example 1 (bread)
Bread was produced by the following formulation and process.
The texture 1 day after production, the texture 3 days after production as aging resistance, and the workability during production were evaluated.

Production Example 1 Bread production / blending Bread flour 90 parts by mass Bread material 10 parts by mass Raw yeast 2.5 parts by mass Bread dough improver 0.05 parts by mass Salt 2 parts by mass Sugar 6 parts by mass Degreased milk powder 2 parts by mass Margarine 5 parts by mass Water 73 parts by mass

・ Process mixing Low speed 5 minutes, medium speed 4 minutes, high speed 1 minute, (addition of fats and oils),
Medium speed 5 minutes, high speed 1 minute Kneading temperature 27 ° C
Fermentation time (27 ° C, humidity 75%) 90 minutes Divided weight 280g x 3
Bench time 20 minutes Molding (using moulder) Bread type proof (38 ° C, humidity 85%) 60 minutes Baking (220 ° C) 40 minutes

Evaluation criteria:
・ Texture 5 points: Moderate elasticity, extremely soft texture and moist.
4 points: Slightly moderate elasticity, soft texture and slightly moist.
3 points: Slightly inferior in elasticity, slightly soft texture and slightly moist feeling
2 points: It is inferior in elasticity and has a slightly soft texture, but it has a slightly crunchy texture.
1 point: Poor elasticity, dry texture or crunchy texture

・ Aging resistance 3 points: Almost no aging
2 points: Slightly aging
1 point: Aging

・ Workability 3 points: There is no stickiness on the fabric and there is no problem with workability.
2 points: The fabric is a little sticky and the workability is a little poor.
1 point: The dough is sticky and workability is poor.

Production Examples 8 to 11
Each bread material was produced in the same manner as in Production Example 1 except that wheat flour, starch and gluten shown in Table 3 below were used as the powder raw material for the bread material.

Test Example 2
Bread was produced in the same manner as in Test Example 1 except that the materials for breads of Production Examples 8 to 11 were used.
The obtained bread was evaluated in the same manner as in Test Example 1.

Test Example 3
The obtained bread produced in the same manner as in Test Example except that the amounts of bread flour and the bread material of Production Example 7 were changed as shown in the table below was evaluated in the same manner as in Test Example 1.

Claims (6)

It contains 40 to 68% by mass of wheat flour, 30 to 60% by mass of wheat starch or tapioca starch, and 1 to 10% by mass of gluten as raw materials, and the wheat flour and the wheat starch or tapioca starch have a degree of pregelatinization of 80%. It is a bread material characterized by being pregelatinized as described above, and in the production of bread, it is blended in the starch raw material of bread in the form of powder in an amount of 5 to 15% by mass in terms of dry matter. The material for breads. A powder raw material containing 40 to 68% by mass of wheat flour, 30 to 60% by mass of wheat starch or tapioca starch, and 1 to 10% by mass of gluten is mixed with water and heated, and the flour and the wheat starch or tapioca are heated. A method for producing a bread material, which comprises gelatinizing starch to a degree of pregelatinization of 80% or more , wherein the bread material is used in bread flour raw materials in the production of bread. The above-mentioned production method, which is blended in the form of powder in an amount of 5 to 15% by mass in terms of dry matter. The second aspect of claim 2 , wherein 30 to 65 parts by mass of water is added and mixed with 100 parts by mass of the powder raw material, and heat treatment is performed at a temperature of 80 to 120 ° C. until the degree of pregelatinization becomes 90% or more. Manufacturing method. The production method according to claim 2 or 3 , wherein the heat treatment is a treatment by an extruder. Bread containing 5 to 15% by mass of the material for bread according to claim 1 in terms of dry matter in the flour raw material of bread. A method for producing bread, which comprises blending the bread material according to claim 1 in a powder state in an amount of 5 to 15% by mass in terms of dry matter in the bread flour raw material.