JP7093309B2 - Bread dough and fat composition for kneading - Google Patents

Description

The present invention relates to a bread dough into which an oil / fat composition is kneaded, an oil / fat composition for kneading a bread dough, a method for producing a bread dough, and a method for producing bread.

As a bread dough improving agent, L-ascorbic acid, which is an oxidizing agent having an effect of cross-linking gluten in bread dough, is widely used. Although L-ascorbic acid itself is originally a reducing agent, it acts as an oxidizing agent after being oxidized during bread making. Specifically, when L-ascorbic acid is added to bread dough and mixed, it is oxidized to dehydroascorbic acid by oxygen in the air during mixing, and this dehydroascorbic acid acts as an oxidizing agent. L-ascorbic acid is a fast-acting oxidant that is oxidized to dehydroascorbic acid immediately after being added to bread dough and started to be mixed, and exhibits a cross-linking effect on gluten.

When such a fast-acting oxidizing agent is directly added to the bread dough in the bread making process, the cross-linking of gluten in the bread dough proceeds at the mixing stage, and the bread dough begins to tighten. As a result, at the time of molding after mixing, the bread dough becomes poorly stretchable and becomes a dough that is slightly tight and easy to cut, and the bread obtained by baking the bread dough has a drawback that the internal phase becomes rough and the texture is poor. be. Moreover, although the presence of dehydroascorbic acid improved the volume of bread to some extent, it was not sufficient. Therefore, the conventional bread produced by adding L-ascorbic acid is not satisfactory in terms of damage to the dough during mixing, workability during molding, and bread quality.

Ideally, the dough is stretchable until it enters the proof (final fermentation), and after entering the proof, gluten cross-linking occurs and the bread dough is preferably tightened, and such behavior damages the dough. It becomes difficult to make bread with fine texture of the internal phase, and it is possible to produce bread with excellent volume and texture. Therefore, a method of delaying the effect of the oxidizing agent is desired so that cross-linking occurs after entering the proof.

Patent Document 1 discloses a method of using a powder coated with L-ascorbic acid with a coating agent that melts at around 40 ° C. as an oxidizing agent for bread in order to delay the effect of L-ascorbic acid. However, in this method, the coating of L-ascorbic acid was insufficient, and the effect of delaying the effect of the oxidizing agent was not sufficient. Further, since a sufficient gas for allowing L-ascorbic acid to act as an oxidizing agent is not supplied, a sufficient effect as an oxidizing agent cannot be obtained.

Patent Document 2 discloses a method of using coated granules coated with L-ascorbic acid with fats and oils having a melting point of 45 to 63 ° C. as an additive for bread making. However, since the melting point of fats and oils is 45 to 63 ° C., the effect of L-ascorbic acid is not exhibited at the stage of proofing, and sufficient gas is not supplied, so that a sufficient effect as an oxidizing agent cannot be obtained. rice field.

Japanese Unexamined Patent Publication No. 54-52741 JP-A-55-68231

An object of the present invention is to provide a bread dough capable of producing bread having a fine internal phase and excellent volume and texture with good workability, an oil / fat composition for kneading bread dough, a method for producing bread dough, and a method for producing bread. Is.

As a result of diligent research to solve the above problems, the present inventors have contained fats and oils having a specific melting point and L-ascorbic acid so that L-ascorbic acid is contained in a specific amount with respect to the flour, and further. From bread dough that is aerated and has a specific weight in a specific range kneaded into a specific amount of flour, it was found that bread with a fine internal phase and excellent volume and texture can be produced with good workability. The invention was completed.

That is, the first invention is a bread dough kneaded with an oil / fat composition, wherein the oil / fat composition contains an oil / fat having a melting point of 25 to 45 ° C. and L-ascorbic acid. Is aerated and has a specific gravity of 0.2 to 0.8 g / mL, and the content of the oil and fat composition is 1 to 30 parts by weight with respect to 100 parts by weight of the flour constituting the bread dough. The content of the L-ascorbic acid contained in the oil / fat composition is 3.0 × 10 ^-4 to 2.5 × 10 ⁻² parts by weight with respect to 100 parts by weight of the flour, and the oil / fat composition contains The content of L-ascorbic acid, which is not contained but is contained in the bread dough, is less than 1 × ^10-2 parts by weight with respect to 100 parts by weight of the flour. Preferably, the water content in the oil / fat composition is 5% by weight or less.

The second invention is an oil / fat composition for kneading bread dough, which contains an oil / fat having a melting point of 25 to 45 ° C. and L-ascorbic acid, and the content of L-ascorbic acid with respect to the entire oil / fat composition. The present invention relates to an oil / fat composition for kneading bread dough, wherein the oil / fat composition is 10 to 25,000 ppm, the oil / fat composition is aerated, and the specific gravity is 0.2 to 0.8 g / mL. Preferably, the oil / fat composition has a water content of 5% by weight or less.

The third invention is a method for producing a bread dough, which comprises a step of mixing flour, water, baker's yeast, and the fat and oil composition, and the content of the fat and oil composition is 100 parts by weight of the flour. On the other hand, the content of L-ascorbic acid contained in the oil / fat composition is 1 to 30 parts by weight, and the content of L-ascorbic acid is 3.0 × 10 ^-4 to 2.5 × 10 ⁻² parts by weight with respect to 100 parts by weight of the flour. The production of bread dough is such that the content of L-ascorbic acid, which is not contained in the oil / fat composition but is contained in the bread dough, is less than 1 × ^10-2 parts by weight with respect to 100 parts by weight of the flour. Regarding the method.

A fourth aspect of the present invention relates to a method for producing bread, which comprises a step of baking the bread dough.

According to the present invention, there is provided a bread dough capable of producing bread having a fine internal phase and excellent volume and texture with good workability, an oil / fat composition for kneading bread dough, a method for producing bread dough, and a method for producing bread. Can be done.

Hereinafter, the present invention will be described in more detail.

The first invention relates to a bread dough kneaded with an oil / fat composition. The bread dough in the present application refers to a dough before baking, which is made into bread by baking it, but it may be a dough before proofing (final fermentation) or after proofing. The bread dough in the present application contains flour, water, and baker's yeast in addition to the oil and fat composition.

The flour contained in the bread dough of the present invention is not particularly limited, and any flour contained in ordinary bread dough may be used, and examples thereof include wheat flour, rye flour, rye flour, barley flour, and morokoshi flour. Further, the type of baker's yeast is not particularly limited, and commercially available baker's yeast may be used.

The water content in the bread dough of the present invention is not particularly limited and may be the water content in ordinary bread dough, but specifically, it may contain 40 to 100 parts by weight of water with respect to 100 parts by weight of flour. preferable. Further, the content of baker's yeast in the bread dough of the present invention is not particularly limited and may be a content usually used, but specifically, 0.5 to 6 baker's yeast is added to 100 parts by weight of flour. It is preferable to include parts by weight.

The fat and oil composition kneaded into the bread dough of the present invention is a composition mainly composed of fat and oil, and contains fat and oil and L-ascorbic acid, and is further aerated, that is, the composition. It contains gas inside. When a plurality of different types of oil and fat compositions are kneaded into the bread dough, the entire of the plurality of types of oil and fat compositions is used as the oil and fat composition kneaded into the bread dough of the present invention. Here, the plurality of types of fat and oil compositions refer to a plurality of types of fat and oil compositions in which the type and amount of fat and oil, the presence or absence and amount of L-ascorbic acid, the presence or absence of aeration, the specific gravity, and the like are different from each other.

The fats and oils are preferably edible fats and oils having a melting point in the range of 25 to 45 ° C. The melting point of the fat and oil refers to the melting point indicated by the whole fat and oil of the fat and oil composition kneaded into the bread dough of the present invention. It is more preferable that the melting point of the fat is in the range of 30 to 40 ° C. When the melting point of the fat and oil is lower than 25 ° C., the fat and oil melts immediately after the fat and oil composition is mixed with the dough, gas is released from the fat and oil composition, the dough in the proof and fat becomes insufficient in gas, and L-ascorbic after the proof. Cross-linking of gluten by acid may not proceed. On the other hand, if the temperature is higher than 45 ° C., the fat and oil in the proofer does not melt, so that the gas is not released from the fat and oil composition, the dough in the proofer becomes insufficient in gas, and the cross-linking of gluten by L-ascorbic acid after the proofer proceeds. May not be. The melting point of fats and oils can be measured by an ascending melting point measuring method or the like.

The specific type of the fat and oil is not particularly limited as long as it is an edible fat and oil. For example, liquid oils such as palm oils, rapeseed oils, soybean oils, corn oils, rice oils and cottonseed oils, laurin oils such as palm kernel oils and palm oils, animal fats such as beef fats and pork fats, fish oils and milk fats. , Their fractionated oil, ester exchange oil, extremely hardened oil and the like. From these, fats and oils having a melting point in the range of 25 to 45 ° C. may be appropriately selected, or a plurality of types of fats and oils may be appropriately combined and used so as to have a melting point in the range of 25 to 45 ° C.

The oil and fat composition contains L-ascorbic acid. That is, L-ascorbic acid is contained in the bread dough in a state of being contained in the fat and oil and dispersed. In this way, L-ascorbic acid is released from the fat and oil by melting the fat and oil as the temperature rises during the hoilo, and when it comes into contact with the gas contained in the fat and oil, L-ascorbic acid is released. Since it becomes dehydroascorbic acid, gluten cross-linking proceeds after entering the proof. This makes it possible to produce bread having a fine internal phase and excellent volume and texture with good workability. As L-ascorbic acid, L-ascorbic acid obtained by a fermentation method or a synthetic method, camu camu (scientific name: Myrciariadubia) having a high content of L-ascorbic acid, acerola, orange, lemon and other fruits Extracts, powders, extracts, etc. may be used.

In the present invention, the amount of L-ascorbic acid contained in the fat and oil composition is 3.0 × 10 ^-4 to 2.5 × 10 ^-2 parts by weight with respect to 100 parts by weight of the flour constituting the bread dough. preferable. If the amount is less than ^3.0 × 10 ^-4 parts by weight, the cross-linking reaction of gluten may not proceed sufficiently and the volume of bread may be insufficient. The cross-linking reaction may proceed excessively, the internal phase of the bread may become rough, and the texture may deteriorate. The amount of L-ascorbic acid is more preferably 3.0 × 10 ^-4 to 1.0 × ^10-2 parts by weight, still more preferably 4.0 × 10 ^-4 to 5.0 × 10 ^-3 parts by weight. Particularly preferably, it is 5.0 × 10 ^-4 to 3.0 × 10 ^-3 parts by weight.

As described above, in the present invention, L-ascorbic acid is contained in the bread dough in a state of being included in the oil / fat composition, and L-ascorbic acid which is not contained in the oil / fat composition but is directly dispersed in the bread dough is contained. It is preferable that there is no such thing. However, some L-ascorbic acid may be directly dispersed in the bread dough without being included in the oil / fat composition as long as the effect of the present invention is not impaired. Specifically, the content of L-ascorbic acid, which is not contained in the oil / fat composition but is contained in the bread dough, is 0 parts by weight or more and less than 1 × 10 ⁻² parts by weight with respect to 100 parts by weight of the flour. It is preferable to have. When the amount is 1 × ^10-2 parts by weight or more, L-ascorbic acid becomes dehydroascorbic acid before proofing, so that the bread volume cannot be sufficiently obtained, the internal phase becomes rough, and the texture is poor. There is a strong tendency to become. The amount of L-ascorbic acid is preferably less than 1 × 10 ^-3 parts by weight, more preferably less than 5 × 10 ^-4 parts by weight, still more preferably less than 1 × 10 ^-4 parts by weight.

The oil and fat composition kneaded into the bread dough of the present invention contains a gas inside. This makes it possible to promote the oxidation of L-ascorbic acid released from fats and oils as the proofing progresses. The gas contained in the oil / fat composition is not particularly limited and may be, for example, air, oxygen, nitrogen or the like, but from the viewpoint of directly oxidizing L-ascorbic acid, a gas containing oxygen is preferable, and oxygen is 5 A gas containing% (volume ratio) or more is more preferable.

The specific gravity of the oil / fat composition is an index indicating the gas content of the oil / fat composition. In the present invention, it is preferable to aerate the oil / fat composition so that the specific gravity of the oil / fat composition is 0.2 to 0.8 g / mL. The specific gravity of the oil / fat composition means the specific gravity of the entire oil / fat composition kneaded into the bread dough of the present invention. If the specific gravity of the fat composition is less than 0.2 g / mL, an excessive cost may be incurred in producing the fat composition, and if it is larger than 0.8 g / mL, the gas content of the fat composition is high. Since the amount is too small, a sufficient amount of gas cannot be mixed in the bread dough, and the oxidation reaction of L-ascorbic acid may not be sufficiently advanced. The specific gravity of the oil / fat composition is preferably 0.3 to 0.7 g / mL, and more preferably 0.4 to 0.6 g / mL.

The fat and oil composition is preferably blended so that the total content of the fat and oil composition is 1 to 30 parts by weight with respect to 100 parts by weight of the flour. If the content of the oil / fat composition is less than 1 part by weight, a sufficient amount of gas cannot be mixed in the bread dough, and the oxidation reaction of L-ascorbic acid may not be sufficiently promoted. If the amount is too large, the volume of the oil / fat composition may be excessively large with respect to the bread dough, and it may be difficult to proceed with the mixing of the flour and the oil / fat composition. The content of the oil / fat composition is more preferably 2 to 25 parts by weight, further preferably 3 to 20 parts by weight, particularly preferably 3 to 15 parts by weight, and most preferably 4 to 12 parts by weight. Is.

The oil / fat composition preferably does not contain much water, and specifically, the water content is preferably 5% by weight or less. If the amount of water contained in the oil / fat composition exceeds 5% by weight, L-ascorbic acid may be dissolved in water to promote decomposition.

The oil / fat composition may contain, if necessary, a dairy raw material, sugars, starches, salt, an emulsifier, a thickener, a fragrance, various enzymes, and the like, in addition to the above-mentioned raw materials.

The fat and oil composition kneaded into the bread dough of the present invention may satisfy the above-mentioned melting point, aeration, specific gravity, fat and oil content, and L-ascorbic acid content requirements as a whole. It is also possible to knead a plurality of types of oil and fat compositions having different requirements into a bread dough in combination, and to configure the plurality of types of oil and fat compositions as a whole so as to satisfy each of the above-mentioned requirements. As one specific example of such a case, it is also possible to knead the oil / fat composition containing L-ascorbic acid and the aerated oil / fat composition into the bread dough.

In addition to the above-mentioned components, the bread dough of the present invention can appropriately contain ingredients usually blended in bread dough, such as sugars, dairy products, eggs, salt, and antioxidants. In addition, the bread dough of the present invention may contain L-cystine for the purpose of promoting cross-linking of gluten in conjunction with the oxidation reaction of L-ascorbic acid. The content of L-cystine is preferably 0 to 5 × 10 ⁻² parts by weight with respect to 100 parts by weight of flour. If the content is more than 5 × ^10-2 parts by weight, the cross-linking reaction of gluten may proceed excessively, the internal phase may become rough, and the texture may deteriorate. L-cystine may be contained in the bread dough in a state of being included in the oil / fat composition, or may be directly contained in the bread dough without being included in the oil / fat composition.

(Bread dough and bread manufacturing method)
The method for producing a bread dough of the present invention is not particularly limited, and a usual method for producing a bread dough kneaded with an oil / fat composition can be applied. For example, either the straight manufacturing method or the medium-sized manufacturing method can be applied, and an example of the medium-sized manufacturing method is described below. First, according to a conventional method, flour, baker's yeast, and water are mixed to obtain a medium-sized dough, and fermentation is performed. Next, as the main kneading material, flour, one or more kinds of oil and fat compositions, and water are added to the middle seed after fermentation, mixed and kneaded. After taking the floor time (primary fermentation), take the bench time (secondary fermentation) to obtain the bread dough. This bread dough may be molded or unmolded. The bread dough obtained as described above is molded and proofed (final fermentation), and then subjected to heat treatment such as baking, frying, and steaming by a conventional method to obtain bread. Here, examples of the bread include bread, buns, rolls, baguettes, French breads such as baguettes and Parisians, sweet breads, anpan breads, side dish breads, denish breads, steamed breads, Chinese buns, and donuts. ..

At this time, when one kind of fat and oil composition is added and mixed, the one kind of fat and oil composition is configured to satisfy the above-mentioned requirements for the fat and oil composition. Further, when a plurality of types of oil and fat compositions are added and mixed, each oil and fat composition is configured so that the plurality of types of oil and fat compositions as a whole satisfy the above-mentioned requirements for the oil and fat composition. However, the oil / fat composition referred to in the present application means only the oil / fat composition used by kneading it into bread dough, and does not include roll-in margarine used by folding it into bread dough when making Danish pastry or the like.

(Fat composition for kneading bread dough)
In order to easily produce the bread dough of the present invention, it is preferable to use a specific oil / fat composition for kneading the bread dough that satisfies the above-mentioned requirements for the oil / fat composition. Specifically, such an oil / fat composition for kneading bread dough contains an oil / fat having a melting point of 25 to 45 ° C. and L-ascorbic acid, and the L-ascorbic acid with respect to the entire oil / fat composition. It has a content of 10 to 25,000 ppm and is aerated so as to have a specific gravity of 0.2 to 0.8 g / mL. The content of the L-ascorbic acid is preferably 10 to 12000 ppm, more preferably 12 to 10000 ppm. If the content of the L-ascorbic acid is less than 10 ppm, it may be necessary to add a large amount of the oil / fat composition when producing the bread dough of the present invention, and it may be difficult to mix the flour and the oil / fat composition. .. On the other hand, if the content exceeds 25,000 ppm, for example, when the oil / fat composition is margarine, its emulsification stability may decrease, and when the oil / fat composition is shortening, it is sealed to be used at the time of production. There is a risk of seal leakage in the type quenching and kneading device, and in either case, the manufacturing stability of the oil and fat composition may be reduced, and the raw material cost is high, which is not preferable.

The form of the oil / fat composition for kneading bread dough is not particularly limited, and may be, for example, in the form of shortening, margarine, or powdered oil / fat. The oil / fat composition in the form of powdered oil / fat preferably contains an oil / fat having a melting point of 35 to 75 ° C. and having hard physical characteristics in order to facilitate the powdery form. The fat and oil composition in the form of powdered fat and oil may further contain a sugar such as dextrin and a protein such as sodium casein as an excipient.

The oil / fat composition for kneading bread dough may be a single composition or a multi-component composition composed of a plurality of types of compositions having different compositions from each other. This oil / fat composition for kneading bread dough has an oil / fat content of 1 to 30 parts by weight with respect to 100 parts by weight of the flour constituting the bread dough, and the content of L-ascorbic acid contained in the oil / fat composition is 100 parts by weight of the flour. It is added to the bread dough in an amount of 3.0 × 10 ^-4 to 2.5 × 10 ⁻² parts by weight. This makes it possible to easily produce the bread dough according to the present invention.

Examples are shown below and the present invention will be described in more detail, but the present invention is not limited to these examples.

<Measurement of melting point of fats and oils>
The melting points of the fats and oils of the fat and oil compositions 1 to 18 obtained in Production Examples 5 and 6 were measured in accordance with "Standard Oil and Fat Analysis Test Method 2.2.4.2 (1996) 1996 Edition" established by the Japan Oil Chemicals Society. did.

<Measurement of melting point of fat and oil composition kneaded in bread dough>
The melting point of the whole fat and oil of the fat and oil composition kneaded in the bread dough was measured as follows. That is, 30 g of distilled water was added to 50 g of bread dough, and the mixture was crushed with a homogenizer at 12000 rpm for 5 minutes. The entire amount of the crushed solution was transferred to a conical tube, 20 mL of hexane was added, and the mixture was mixed with a shaker at 100 rpm for 1 hour. Then, it was heated in a hot water bath at 50 ° C. for 5 minutes, and further mixed with a shaker at 100 rpm for 30 minutes. Centrifuge at 3000 rpm for 10 minutes with a centrifuge, the obtained supernatant was transferred to an eggplant flask, and concentrated with an evaporator to prepare a dough extract oil / fat sample. The melting point of the extracted fat and oil sample was measured in accordance with "Standard Oil and Fat Analysis Test Method 2.2.4.2 (1996) 1996 Edition" established by the Japan Oil Chemists' Society.

<Measurement of specific gravity of oil and fat composition>
The oil and fat compositions 1 to 18 obtained in Production Examples 5 and 6 were placed in a measuring cup (100 ml), the weight (g) was measured, and the weight (g) was divided by the volume (ml) to calculate the specific gravity (g / ml). ..

(Production Example 1) Preparation of fat and oil A Palm extremely hardened oil (manufactured by Taiyo Yushi Co., Ltd., iodine value = 1): 23 parts by weight, palm stea (manufactured by Kaneka Corporation, iodine value = 33): 47 parts by weight, And palm nucleus olein (manufactured by Kaneka Corporation, iodine value = 28): 30 parts by weight of mixed oil and fat is heated to 90 ° C. under reduced pressure of 500 Pa, and sodium methylate (manufactured by Nippon Soda Co., Ltd.): 0.2 parts by weight. Was added and stirred for 30 minutes to perform random ester exchange. After washing with water, decolorize by adding 2 parts by weight of white clay (manufactured by Mizusawa Industrial Chemicals Co., Ltd.) at 90 ° C. under a reduced pressure of 500 Pa, and deodorize at 240 ° C. and 200 Pa for 1 hour to obtain a transesterified mixed oil. I got A.

(Production Example 2) Preparation of fat and oil B Palm stea (manufactured by Kaneka Co., Ltd., iodine value = 33): 5 parts by weight, palm oil (manufactured by Kaneka Co., Ltd., iodine value = 52): 69 parts by weight, and palm kernel Olein (manufactured by Kaneka Co., Ltd., iodine value = 29): 26 parts by weight of mixed oil and fat is heated to 90 ° C. under reduced pressure of 500 Pa, and sodium methylate (manufactured by Nippon Soda Co., Ltd.): 0.2 parts by weight is added. Random transesterification was performed with stirring for 30 minutes. After washing with water, decolorize by adding 2 parts by weight of white clay (manufactured by Mizusawa Industrial Chemicals Co., Ltd.) at 90 ° C. under a reduced pressure of 500 Pa, and deodorize at 240 ° C. and 200 Pa for 1 hour to obtain a transesterified mixed oil. B was obtained.

(Production Example 3) Preparation of fat and oil C Palm stearin (manufactured by Kaneka Corporation, iodine value = 33): 100 parts by weight is heated to 90 ° C. under a reduced pressure of 500 Pa, and sodium methylate (manufactured by Nippon Soda Corporation): 0. .2 parts by weight was added and stirred for 30 minutes for random transesterification. After washing with water, decolorize by adding 2 parts by weight of white clay (manufactured by Mizusawa Industrial Chemicals Co., Ltd.) at 90 ° C. under a reduced pressure of 500 Pa, and deodorize at 250 ° C. and 200 Pa for 1 hour to obtain a transesterified mixed oil. C was obtained.

(Production Example 4) Preparation of powdered oil / fat containing L-ascorbic acid Sheathea (manufactured by Kaneka Corporation, melting point 37 ° C): 80 parts by weight is melted at 60 ° C, and L-ascorbic acid (manufactured by Fuso Chemical Industry Co., Ltd.) : 20 parts by weight were mixed and stirred, gently cooled with three rolls, placed in a container when crystals began to appear, and refrigerated for 1 day. After refrigeration, the mixture was pulverized with three rolls while being careful not to raise the temperature to obtain powdered fats and oils containing 20% by weight of L-ascorbic acid.

(Production Example 5) Preparation of Oil and Fat Compositions 1 to 17 Oil and fat compositions 1 to 17 were prepared according to the formulations shown in Tables 1 and 2. That is, each fat and oil was melted and mixed at the blending ratios shown in Tables 1 and 2, and L-ascorbic acid was further mixed and stirred. This was rapidly cooled with a quenching and kneading device to prepare a shortening (oil / fat composition) in which L-ascorbic acid was dispersed. The oil and fat compositions 1 to 11 and 13 to 17 were aerated, and in these cases, a nitrogen or air cylinder was connected to the liquid feed pump to prepare shortening while blowing gas. Further, the fat and oil composition 15 produced shortening without adding L-ascorbic acid. The specific gravity, melting point, and water content of each shortening are shown in Tables 1 and 2. The unit of the blending amount of each material shown in Tables 1 and 2 is a part by weight.

(Production Example 6) Preparation of Oil and Fat Composition 18 An oil and fat composition 18 was prepared according to the formulation shown in Table 2. That is, each fat and oil was melted and mixed at the compounding ratio shown in Table 2, L-ascorbic acid was further dispersed, and water was added while stirring to emulsify. While blowing air into the emulsion, it was rapidly cooled with a quenching and kneading device to prepare margarine (oil / fat composition). The specific gravity, melting point, and water content of the prepared margarine are shown in Table 2.

(Example 1) Preparation of bread Based on the medium-sized bread production method, medium-sized bread was produced according to the dough composition shown in Table 3. The production conditions for medium-sized bread are shown below.

[Manufacturing conditions for medium-sized bread]
Medium-sized mixing: Put the ingredients of the medium-sized mixture shown in Table 3 into a vertical mixer for bread making (Kanto mixer 20 coat type), mix at low speed for 3 minutes, then at medium speed for 3 minutes, and knead at a kneading temperature of 24 ° C. I got the seed dough.

Medium-sized fermentation: 28 ° C for 4 hours Main kneading: Put ingredients other than the oil and fat composition among the ingredients of the main kneading shown in Table 3 into a vertical mixer for bread making (Kanto mixer 20 coat type), and slow for 2 minutes. After that, the mixture was mixed at a medium speed of 5 minutes, and after further adding the oil / fat composition 1, the mixture was mixed at a low speed of 2 minutes and then at a medium speed of 5 minutes to obtain a main kneaded dough at a kneading temperature of 27 ° C.

Floor time: 20 minutes Split for pullman: 6 pieces for 230 g each Divided for specific volume measurement: 3 pieces for 300 g each Bench time: 20 minutes Molding for pullman: Molded into a roll shape with a moulder and bent into a U shape Specific volume 4. Six rolls were packed in a bread mold for 3 loaves so as to be 2 (mL / g).

Molding for specific volume measurement: Molded into a roll mold with a moulder, and packed one by one into a one-loaf mold so as to have a mold specific volume of 4.1.

Fermentation for Pullman: at 38 ° C. and 80% relative humidity until the dough swelled to 3 cm below the mold.

Fermentation for specific volume measurement was carried out at 38 ° C. and a relative humidity of 80% for 50 minutes.

Baking for pullman: The bread mold was covered and baked at 190 ° C. on top heat and 195 ° C. on bottom heat for 35 minutes to obtain a pullman type bread.

Baking for specific volume measurement: Baking for 25 minutes at 200 ° C. on top heat and 200 ° C. on bottom heat to obtain bread for measuring specific volume.

In the obtained Pullman-type bread, the workability at the time of preparation, the internal phase of the bread, and the texture of the bread (softness, crispness, melting in the mouth) were evaluated, and the volume of the bread was used for measuring the specific volume. The results were shown in Table 3.

(Examples 2 and 3, Comparative Examples 1 and 2) Preparation of bread According to the formulation shown in Table 3, the fat composition 1 was changed to the fat composition 2, 3, 10 or 11 in the same manner as in Example 1. I got bread. Table 3 shows the evaluation of the workability at the time of making the obtained bread, the internal phase of the bread, the volume of the bread, and the texture of the bread (softness, crispness, melting in the mouth).

As is clear from Table 3, the bread (Example 1) containing the fat composition 1 having the melting point of the whole fat and oil at 35 ° C. has the workability at the time of preparation, the internal phase of the bread, the volume of the bread, and the texture of the bread. Were all good. Further, the bread containing the fat composition 2 having a melting point of 25 ° C. (Example 2) is more damaged during production than the bread containing the fat composition 2 having a melting point of 35 ° C. (Example 1). However, the workability was slightly inferior, and therefore the internal phase of the bread, the volume of the bread, and the texture of the bread were slightly inferior, but there was no problem in terms of quality. Further, the bread containing the oil / fat composition 3 having a melting point of 45 ° C. (Example 3) has a higher workability at the time of preparation than the bread containing the oil / fat composition having a melting point of 35 ° C. (Example 1). However, the internal phase of the bread, the volume, and the texture of the bread were slightly inferior, but there was no problem with the commercial value. On the other hand, the bread containing the fat composition 10 having a melting point of 23 ° C. (Comparative Example 1) has a workability at the time of preparation as compared with the bread containing the fat composition having a melting point of 35 ° C. (Example 1). However, the volume of bread was insufficient and the texture was also inferior. Further, the bread containing the fat composition 11 having a melting point of 48 ° C. (Comparative Example 2) has a workability at the time of preparation as compared with the bread containing the fat composition having a melting point of 35 ° C. (Example 1). However, the volume of bread was insufficient and the texture was not satisfactory.

(Examples 4 and 5, Comparative Example 3) Preparation of bread Bread was prepared in the same manner as in Example 1 except that the fat composition 1 was changed to another fat composition 4, 5 or 12 according to the formulation shown in Table 4. Obtained. Table 4 shows the evaluation of the workability at the time of making the obtained bread, the internal phase of the bread, the volume of the bread, and the texture of the bread (softness, crispness, melting in the mouth).

As is clear from Table 4, the bread (Example 1) containing the oil / fat composition 1 having a specific gravity of 0.5 g / ml has workability at the time of preparation, the internal phase of the bread, the volume of the bread, and the texture of the bread. Were all good. Further, the bread containing the oil / fat composition 4 having a specific gravity of 0.8 g / ml (Example 4) was compared with the bread containing the oil / fat composition having a specific gravity of 0.5 g / ml (Example 1) at the time of preparation. The workability of the bread was the same and there was no problem in terms of quality, but the internal phase of the bread, the volume, and the texture of the bread were slightly inferior. Further, the bread containing the oil / fat composition 5 having a specific gravity of 0.3 g / ml (Example 5) is compared with the bread containing the oil / fat composition having a specific gravity of 0.5 g / ml (Example 1) at the time of preparation. The workability of the bread was the same, and the resulting bread had better internal phase, volume, and texture. On the other hand, the bread containing the oil / fat composition 12 having a specific gravity of 0.9 g / ml without aeration (Comparative Example 3) is the bread containing the oil / fat composition having a specific gravity of 0.5 g / ml (Example 1). The workability at the time of preparation was the same as that of the above, but the volume of bread was insufficient and the texture was also inferior.

(Examples 6 and 7, Comparative Examples 4 and 5) Preparation of bread Same as in Example 1 except that the fat composition 1 was changed to another fat composition 6, 7, 13 or 17 according to the formulation shown in Table 5. I got bread. Table 5 shows the evaluation of the workability at the time of making the obtained bread, the internal phase of the bread, the volume of the bread, and the texture of the bread (softness, crispness, melting in the mouth).

As is clear from Table 5, a bread (Example 1) in which the oil / fat composition 1 was blended and 1.2 × 10 ^-3 parts by weight of L-ascorbic acid was contained in 100 parts by weight of the flour was prepared. The workability at the time, the internal phase of the bread, the volume of the bread, and the texture of the bread were all good. Further, the bread (Example 6) containing 3.0 × 10 ^-4 parts by weight of L-ascorbic acid in which the oil / fat composition 6 was blended had an L-ascorbic acid content of 1.2 × 10. Compared to ^-3 parts by weight of bread (Example 1), the workability at the time of preparation was extremely good, but the internal phase, volume, and texture of the bread were slightly inferior, but the commercial value was not a problem. .. Further, the bread (Example 7) containing 2.5 × 10 ⁻² parts by weight of L-ascorbic acid containing the oil / fat composition 7 has an L-ascorbic acid content of 1.2 × 10. Compared to ^-3 parts by weight of bread (Example 1), the workability at the time of preparation, the internal phase of the bread, the volume and the texture of the bread were all inferior, but there was no problem in the commercial value. On the other hand, the bread (Comparative Example 4) containing 2.5 × 10 ^-4 parts by weight of L-ascorbic acid containing the oil / fat composition 13 has an L-ascorbic acid content of 1.2 × 10. Compared to ^-3 parts by weight of bread (Example 1), the workability at the time of preparation was good, but the volume of the bread was insufficient, and the texture was particularly crisp. Further, the bread (Comparative Example 5) containing 3.0 × 10 ⁻² parts by weight of L-ascorbic acid in which the oil / fat composition 17 was blended had an L-ascorbic acid content of 1.2 × 10. Compared to ^-3 parts by weight of bread (Example 1), the workability at the time of preparation was very poor, the volume of bread was insufficient, and the texture was also poor.

(Example 8) Preparation of bread Bread was obtained in the same manner as in Example 1 except that the fat composition 1 was changed to the fat composition 8 according to the formulation shown in Table 6. Table 6 shows the evaluation of the workability at the time of making the obtained bread, the internal phase of the bread, the volume of the bread, and the texture of the bread (softness, crispness, melting in the mouth).

As is clear from Table 6, the bread (Example 1) containing the oil / fat composition 1 blown with air has good workability at the time of preparation, the internal phase of the bread, the volume of the bread, and the texture of the bread. there were. Further, the bread containing the fat and oil composition 8 blown with nitrogen (Example 8) has the same workability at the time of preparation as the bread containing the fat and oil composition blown with air (Example 1). The commerciality was not a problem, but the internal phase, volume, and texture of the bread were inferior.

(Example 9) Preparation of bread According to the formulation shown in Table 6, the oil / fat composition 1 is changed to the oil / fat composition 15 which does not contain L-ascorbic acid, and further, the powdered oil / fat containing L-ascorbic acid (Production Example 4). Bread was obtained in the same manner as in Example 1 except that However, the L-ascorbic acid-containing powdered fat was added at the same time as the fat composition 15. Table 6 shows the evaluation of the workability at the time of making the obtained bread, the internal phase of the bread, the volume of the bread, and the texture of the bread (softness, crispness, melting in the mouth).

As is clear from Table 6, the bread of Example 9 has good workability at the time of preparation, the internal phase of the bread, the volume of the bread, and the texture of the bread, and has almost the same quality as the bread of Example 1. Bread was obtained.

(Comparative Example 6) Preparation of Bread According to the formulation shown in Table 6, the oil / fat composition 1 was changed to the oil / fat composition 15 containing no L-ascorbic acid, except that L-ascorbic acid was directly added to the dough. , Bread was obtained in the same manner as in Example 1. Table 6 shows the evaluation of the workability at the time of making the obtained bread, the internal phase of the bread, the volume of the bread, and the texture of the bread (softness, crispness, melting in the mouth).

As is clear from Table 6, in the bread of Comparative Example 6, the internal phase of the bread and the volume of the bread were insufficient, and the texture was inferior.

Further, the tensile strength of the dough after proofing is as high as 200BU in the bread dough (Example 1) containing the oil / fat composition 1 containing L-ascorbic acid, and the cross-linking effect of dehydroascorbic acid during proofing fermentation is exhibited. It was a result suggesting that it was done. On the other hand, in the bread dough (Comparative Example 6) in which L-ascorbic acid was directly blended into the dough, the value was as small as 110BU, and it seems that the cross-linking of dehydroascorbic acid did not occur sufficiently. It supported the mechanism.

(Example 10, Comparative Examples 7 and 8) Preparation of bread According to the formulation shown in Table 7, the oil / fat composition 1 was changed to another oil / fat composition 9, 14 or 16, and L-ascorbic acid was added to 100 parts by weight of flour in the bread dough. Bread was obtained in the same manner as in Example 1 except that the blending amounts of the oil and fat compositions were changed so that the acid contents were the same. Table 7 shows the evaluation of the workability at the time of making the obtained bread, the internal phase of the bread, the volume of the bread, and the texture of the bread (softness, crispness, melting in the mouth).

As is clear from Table 7, the bread (Example 1) in which 5 parts by weight of the oil / fat composition 1 is blended with 100 parts by weight of the flour has the workability at the time of preparation, the internal phase of the bread, the volume of the bread, and the bread. The texture was all good. Further, the bread containing 30 parts by weight of the oil / fat composition 9 (Example 10) has better workability at the time of preparation than the bread containing 5 parts by weight of the oil / fat composition 1 (Example 1). There was no problem in terms of quality, but the internal phase of the bread, the volume, and the texture of the bread were slightly inferior. On the other hand, the bread containing 0.5 parts by weight of the oil / fat composition 14 (Comparative Example 7) is inferior in all items to the bread containing 5 parts by weight of the oil / fat composition 1 (Example 1), and in particular. The texture was bad. Further, the bread containing 35 parts by weight of the oil / fat composition 16 (Comparative Example 8) lacks volume as compared with the bread containing 5 parts by weight of the oil / fat composition 1 (Example 1), and has an internal phase and a texture. The feeling was also inferior.

(Example 11) Preparation of bread Bread was obtained in the same manner as in Example 1 except that the fat composition 1 was changed to the fat composition 18 according to the formulation shown in Table 7. Table 7 shows the evaluation of the workability at the time of making the obtained bread, the internal phase of the bread, the volume of the bread, and the texture of the bread (softness, crispness, melting in the mouth).

As is clear from Table 7, the bread containing the oil / fat composition 18 having a water content of 3% by weight (Example 11) is compared with the bread containing the oil / fat composition 1 containing no water (Example 1). Although the internal phase of the bread, the volume, and the texture of the bread were slightly inferior, there was no problem in terms of quality.

(Example 12) Preparation of Danish pastry Danish pastry was produced according to the dough composition shown in Table 8. The manufacturing conditions for Danish pastry are shown below.

[Manufacturing conditions for Danish pastry]
Of the ingredients shown in Table 8, ingredients other than the fat composition and roll-in margarine are placed in a vertical mixer for bread making (Kanto mixer 20 coat type), mixed at low speed for 3 minutes, and then at medium speed for 2 minutes, and then fats and oils are further mixed. After adding the composition, the mixture was mixed at a low speed of 3 minutes and then at a medium speed of 2 minutes to obtain a dough at a kneading temperature of 25 ° C.

Floor time: 30 minutes Split for retard: 1800g
1st rectangle: 1 ℃ 5 hours 1st fold: Roll-in margarine folds 3 folds 2 times 2nd rectangle: 1 ℃ 16 hours 2nd fold: 4 folds 1 time Danish molding: Stretches to final 5mm thickness, 10cm × Cut it into a 14 cm rectangle and fold it in half.

Hoiro: Fermentation for 60 minutes at 35 ° C and 75% relative humidity Baking: Baking for 14 minutes in a reel oven at 205 ° C In the obtained Danish pastry, workability during production, bread internal phase, bread volume, bread texture ( Table 8 shows the evaluation of softness, crispness, and melting in the mouth.

(Comparative Example 9) Preparation of Danish pastry According to the formulation shown in Table 8, the oil / fat composition 1 was changed to the oil / fat composition 15 containing no L-ascorbic acid, and L-ascorbic acid was directly added to the dough. Obtained Danish pastry in the same manner as in Example 12. Table 8 shows the evaluation of the workability at the time of making the obtained Danish pastry, the internal phase of the bread, the volume of the bread, and the texture of the bread (softness, crispness, melting in the mouth).

As is clear from Table 8, the Danish pastry (Example 12) containing the oil / fat composition 1 containing L-ascorbic acid has workability at the time of preparation, the internal phase of the bread, the volume of the bread, and the texture of the bread. Were all good. On the other hand, the Danish pastry (Comparative Example 9) in which L-ascorbic acid is directly blended into the dough has a workability at the time of preparation as compared with the Danish pastry (Example 12) in which the oil / fat composition 1 containing L-ascorbic acid is blended. The bread was inferior, the volume of bread was insufficient, and the texture was poor.

The following materials were used as the materials used in the production examples, examples, and comparative examples. The unit of the blending amount of each material is a part by weight.
1) "Rapeseed oil (iodine value: 117)" manufactured by Kaneka Corporation
2) "L-ascorbic acid" manufactured by Fuso Chemical Industry Co., Ltd.
3) "Camelia" manufactured by Nisshin Seifun Co., Ltd.
4) Taking the whole as 100 parts by weight, ammonium chloride (manufactured by BASF Co., Ltd.): 20 parts by weight, calcium carbonate (manufactured by Bikita Powder Industry Co., Ltd.): 10 parts by weight, calcium sulfate (manufactured by Nitto Sulfur Cal Co., Ltd.): 15 By weight, α-amylase (“α-amylase” manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.): 0.2 parts by weight, magnesium sulfate (manufactured by Mai Kasei Kogyo Co., Ltd.): 2 parts by weight, calcium dihydrogen phosphate (Taipei) Chemical Industry Co., Ltd.): 7 parts by weight, corn starch (manufactured by Shikishima Starch Co., Ltd.): East food consisting of 45.8 parts by weight 5) "East SR" manufactured by Kaneka Co., Ltd.
6) "SS-25" manufactured by Shinsei Foods Co., Ltd.
7) "Johakuto" manufactured by Toyo Sugar Refining Co., Ltd.
8) "Refined salt" manufactured by the Salt Industry Center of Japan
9) "Skim milk powder" manufactured by Yotsuba Dairy Co., Ltd.
10) "Million" manufactured by Nisshin Seifun Co., Ltd.
11) "Violet" manufactured by Nisshin Seifun Co., Ltd.
12) "East GK" manufactured by Kaneka Corporation
13) "New Food C" manufactured by Kaneka Corporation
14) "Liquid whole egg (sterilized)" manufactured by Kewpie Tamago Co., Ltd.
15) "Violon Sheet BY" manufactured by Kaneka Corporation
[Method of measuring the tensile strength of the dough after kneading or after hoiling]
For the physical characteristics of the dough, the dough tensile strength was measured using an extendograph E type manufactured by Brabender Co., Ltd. by the following method. The dough immediately after the main mixing, the dough at the time of division, and the dough at the time of molding were each divided into 150 g, and immediately molded into a roll with a moulder. The roll dough was set in the dough holder of the extendograph, the tensile strength of the roll dough was measured, and the maximum value of the obtained tensile strength was taken as the tensile strength of the dough after kneading.

Further, the dough at the time of molding was set in the dough holder of the extendograph, fermented in a proof for 50 minutes, and then the tensile strength was measured, and the maximum value of the obtained tensile strength was taken as the tensile strength of the dough after the proof.

<Evaluation of fabric properties after kneading>
Based on the numerical value of the lavender unit, which is the tensile strength of the dough after kneading, the dough physical characteristics were evaluated as follows. This evaluation item is an index showing workability during the production of bread dough, and by adjusting the dough within an appropriate range according to the type of bread, there is little damage to the dough during the production of the dough, and the formability of the bread dough is improved.

(Workability when making bread dough)
5 points: 80 BU or more and less than 100 BU (There is almost no damage to the fabric during fabric production, the moldability is good, and the workability is extremely good).
4 points: 60BU or more and less than 80BU, or 100BU or more and less than 150BU (there is little damage to the dough during dough production, the moldability is relatively good, and the workability is good).
3 points: 40BU or more and less than 60BU, or 150BU or more and less than 200BU (there is little dough damage during dough production, but the moldability is slightly inferior, or there is some dough damage during dough production, but the moldability is good. Workability is normal)
2 points: 20BU or more and less than 40BU, or 200BU or more and less than 300BU (dough damage during fabric production and / or poor moldability and poor workability)
1 point: Less than 20 BU or 300 BU or more (Dough damage during fabric production is very severe, moldability is poor, and workability is very poor)
(Workability when making Danish pastry dough)
5 points: 400 BU or more and less than 500 BU (There is almost no damage to the fabric during fabric production, the moldability is good, and the workability is extremely good).
4 points: 350BU or more and less than 400BU, or 500BU or more and less than 600BU (there is little damage to the dough during dough production, the moldability is relatively good, and the workability is good).
3 points: 300BU or more and less than 350BU, or 600BU or more and less than 700BU (there is little dough damage during dough production, but the moldability is slightly inferior, or there is some dough damage during dough production, but the moldability is good. Workability is normal)
2 points: 250BU or more and less than 300BU, or 700BU or more and less than 800BU (dough damage during fabric production and / or poor moldability and poor workability)
1 point: Less than 250BU or 800BU or more (Dough damage during fabric production is very severe, moldability is poor, and workability is very poor)
<Evaluation of the interior phase of bread>
The evaluation of the internal phase of the pullman-type bread and the Danish pastry was visually carried out by 10 trained panelists (5 males and 5 females) according to the following criteria, and the average score thereof was used as the evaluation value.

5 points: Thin, uniform and vertical grain, extremely fine interior phase 4 points: Thin, uniform, very fine interior phase 3 points: Thin, uniform, fine inside bubble film phase

2 points: Slightly thick, non-uniform and clogged internal phase 1 point: Thick, non-uniform and clogged internal phase [Baking pan Specific volume measurement method]
The volume of the bread baked for the specific volume measurement was measured by ASTEX 3D Laser Scanner, and the ratio divided by the weight of the bread was taken as the specific volume (mL / g).

<Evaluation of bread volume>
The volume of Pullman-type bread was evaluated according to the following criteria.

5 points: Specific volume is 5.90 or more 4 points: Specific volume is 5.75 or more and less than 5.90 3 points: Specific volume is 5.60 or more and less than 5.75 2 points: Specific volume is 5.45 or more Less than 5.60 1 point: Specific volume is less than 5.45 <Evaluation of volume of Denish bread>
The volume of Danish pastry was evaluated according to the following criteria.

5 points: Specific volume is 6.7 or more 4 points: Specific volume is 6.5 or more and less than 6.7 3 points: Specific volume is 6.3 or more and less than 6.5 2 points: Specific volume is 6.1 or more , Less than 6.3 1 point: Specific volume is less than 6.1 <Evaluation of texture>
The texture of pullman-type bread and Danish pastry was evaluated by 10 trained panelists (5 men and 5 women) according to the following criteria for softness, crispness, and melting in the mouth. The average score of each evaluation item was used as the evaluation value of each item. Then, the average value of the above three items was used as the evaluation value of the overall texture of bread.

(Softness)
5 points: Very soft 4 points: Soft 3 points: Softness is a little inferior, but it is a level that is not a problem as a product 2 points: Somewhat hard and lacking in softness 1 point: Hard , Not soft (crispness)
5 points: Very crisp 4 points: Crisp 3 points: Slightly inferior, but not a problem for the product 2 points: Poor crisp 1 point: Very crisp (melting in the mouth)
5 points: Very good melting in the mouth 4 points: Good melting in the mouth 3 points: Slightly inferior in melting in the mouth, but at a level that is not a problem as a product 2 points: Poor melting in the mouth 1 point: Very poor melting in the mouth <Comprehensive evaluation of bread ＞
Comprehensive evaluation was performed based on the evaluation results of workability during bread dough preparation, bread internal phase, bread volume, and bread texture (softness, crispness, melting in the mouth). The evaluation criteria at that time are as follows.

A: Workability, bread internal phase, bread volume, and bread texture all satisfy 4.0 points or more and 5.0 points or less.

B: Workability, internal phase of bread, volume of bread, texture of bread are all 3.5 points or more and 5.0 points or less, and at least one of 3.5 points or more and less than 4.0 points is present.

C: Workability, internal phase of bread, volume of bread, texture of bread are all 3.0 points or more and 5.0 points or less, and at least one of 3.0 points or more and less than 3.5 points.

D: Workability, internal phase of bread, volume of bread, texture of bread are all 2.0 points or more and 5.0 points or less, and at least one of 2.0 or more and less than 3.0 points.

E: At least one of less than 2.0 in the evaluation of workability, bread internal phase, bread volume, and bread texture.

Claims (4)

A bread dough kneaded with an oil and fat composition,
The fat and oil composition contains fat and oil having a melting point of 25 to 45 ° C. and L-ascorbic acid.
The oil and fat composition is aerated and has a specific gravity of 0.2 to 0.6 g / mL.
The water content in the oil / fat composition is 5% by weight or less, and the amount of water is 5% by weight or less.
The content of the fat and oil composition is 1 to 30 parts by weight with respect to 100 parts by weight of the flour constituting the bread dough.
The content of the L-ascorbic acid contained in the oil / fat composition is 3.0 × 10 ^-4 to 2.5 × 10 ⁻² parts by weight with respect to 100 parts by weight of the flour.
A bread dough whose content of L-ascorbic acid, which is not contained in the oil / fat composition but is contained in the bread dough, is less than 1 × 10 ⁻² parts by weight with respect to 100 parts by weight of the flour. An oil / fat composition for kneading bread dough,
It contains fats and oils having a melting point of 25 to 45 ° C. and L-ascorbic acid.
The content of L-ascorbic acid in the whole oil / fat composition is 10 to 25,000 ppm, and the content is 10 to 25,000 ppm.
The oil / fat composition is an aerated oil / fat composition having a specific gravity of 0.2 to 0.6 g / mL and a water content of 5% by weight or less . It ’s a method of making bread dough.
Including the step of mixing flour, water, baker's yeast, and the fat and oil composition according to claim 2 .
The content of the oil / fat composition is 1 to 30 parts by weight with respect to 100 parts by weight of the flour.
The content of L-ascorbic acid contained in the oil / fat composition is 3.0 × 10 ^-4 to 2.5 × 10 ⁻² parts by weight with respect to 100 parts by weight of the flour.
A method for producing a bread dough, wherein the content of L-ascorbic acid, which is not contained in the oil / fat composition but is contained in the bread dough, is less than 1 × 10 ⁻² parts by weight with respect to 100 parts by weight of the flour. A method for producing bread, which comprises the step of baking the bread dough according to claim 1 .