JPH03117449A - Improved doughs - Google Patents

Abstract

PURPOSE:To obtain improved dough providing cookies and pies having excellent textures and noodles having smooth texture, suppressing reduction in quality even in freezing dough of bread by adding an emulsifying agent comprising lecithin-gluten complex to dough. CONSTITUTION:The objective dough such as bread dough, cookie dough, pie dough, noodle dough, sponge cake dough and hot cake dough, blended with an emulsifying agent comprising a lecithin-gluten complex (blending ratio of lecithin and gluten is preferably 2:1-20:1 by weight).

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to improved doughs to which an emulsifier consisting of a lecithin-gluten complex is added.

[Conventional technology]

Traditionally, in bread making, emulsifiers were added directly to the dough,
It is used in various ways, such as in preparation and as a bread-making improver.

The purpose of using an emulsifier is, for example, in bread dough: (1) To make bread dough less sticky, more spreadable, and easier to handle.

■ Improve the mechanical resistance of the fabric.

■Make soft, large-volume bread.

■ Produce moist bread with a fine grain, texture, and texture.

■ Prevents aging and maintains freshness for a long time.

Examples of commonly used emulsifiers include soybean lecithin, monoglyceride, sugar ester, etc., and there are many formulations of these emulsifiers. For example, sucrose fatty acid ester, L-ascorbic acid, calcium stearyl lactate, koji enzyme or lecithin.
Examples include those containing seeds or more (Japanese Patent Application Laid-Open No. 54-41343) and bread-making improvers containing enzyme-treated soybean lecithin (Japanese Patent Application Laid-Open No. 58-51853).

[Problem to be solved by the invention]

In this way, emulsifiers are widely used in the production of dough mainly made from wheat flour products.However, in recent years, for example, with the increase in the number of freshly baked bread shops, the distribution of frozen dough has increased. The demand for it is increasing due to its preservation properties, but even with the addition of various emulsifiers, for example, when it comes to bread dough, baker's yeast is damaged when the dough is frozen, resulting in a loss of puffiness and flavor. Freezing and preserving not only bread dough but also dough, such as kutsky dough, pie dough, noodle dough, pancake dough, sponge cake dough, crepe dough, etc.
The appearance, flavor, and texture of the split product are significantly inferior, and it is very difficult to do so. In addition, 1. Recently, consumers have become more interested in natural products, and there is a strong tendency to avoid synthetic emulsifiers.

An object of the present invention is to use a natural emulsifier and to obtain a high-quality flour processed product, and for example, in the case of bread dough, the quality of the bread obtained will not deteriorate even if the dough is frozen. It is intended to provide bread dough.

[Means to solve the problem]

The inventors of the present invention have conducted extensive research to solve the problems described above.
By adding a lecithin-gluten complex to bread dough, for example, it is possible to provide high-quality bread, and even when the dough is frozen, it is much better than when conventional emulsifiers and bread improving agents are used. We have discovered that it is possible to provide bread with firmness and flavor, and we also provide similarly excellent products such as kutsky dough, pie dough, noodle dough, sponge cake dough, pancake dough, and pastry dough. The present invention has been completed based on the discovery that this can be done.

That is, the present invention relates to an improved dough to which a lecithin-gluten complex is added.

The present invention will be explained in more detail below.

The emulsifier consisting of a lecithin-gluten complex used in the present invention is disclosed in the specification (Japanese Unexamined Patent Application Publication No. 63-28-28) filed by the applicant.
No. 3735), and the present invention relates to its use.

The lecithin-gluten complex used in the present invention can be obtained by mixing lecithin and gluten in an appropriate ratio 7 and subjecting the mixture to, for example, ultrasonication. As the mixing means, means other than ultrasonication may be used as appropriate.

Lecithin refers to a phospholipid called lecithin. Examples of such lecithin include egg yolk/gluten soybean lecithin, but in terms of emulsifying activity and price, it is more advantageous to use soybean 1-nocithin. Further, in the present invention, paste lecithin containing normal F-liglyceride, powdered lecithin from which triglyceride has been removed, modified lecithin, that is, enzyme-treated 1/cytin, etc. can also be used.

As the gluten, wheat gluten or active gluten can be used, but active gluten is more advantageous.

The weight mixing ratio of lecithin and gluten is 2:1 to 20:1.
is within the range of

As an ultrasonic treatment method, a solution containing lecithin and gluten is heated at room temperature with a frequency of 5 = 40Khz and 10 to 90W.
This can be done by hr processing.

The lecithin-gluten complex thus obtained can be used as it is, or can be used after being concentrated or powdered.

Taking bread dough as an example, the improved dough of the present invention includes flour, sugar, skim milk, shortening, salt, yeast I.
It is prepared by adding the lecithin-gluten complex of the present invention to a bread making raw material consisting of bread-making ingredients and water, etc., but the addition ratio of the lecithin-gluten complex of the present invention is not particularly limited and may be the same as usual. The emulsifier may be used at the same proportion as the emulsifier.

Further, the freezing temperature when preparing the frozen bread dough may be the temperature normally used (furthermore, there are no particular limitations on the time course etc. in bread making.

〔Effect of the invention〕

According to the present invention, it is possible to produce high-quality bread that is excellent in rising properties, flavor, etc. in bread dough. It is also revolutionary in that it can effectively suppress deterioration in bread quality even when bread dough is frozen.

Furthermore, excellent textures were obtained for kutsky and pies, uniform textures were obtained for sponge cakes and real cakes, and smooth ones with a firm texture were obtained for noodles.

Examples of the present invention are described below, and Examples 1 to 3
The basic bread making method and evaluation method are as follows.

(1) Bread making method (a) A home bread maker is used. In this case, the basic ingredients blended are as follows (i).

(i) Ingredient composition when using a home bread maker (one batch of bread maker) Flour 250g Sand powder 10g Skim milk 6g Shortening 15g Salt 5g Dry yeast 2.5g Water 180d Emulsifier
2.5g or no additives (emulsifier concentration was 1% of wheat flour) (b) Bread making in accordance with the manual, the basic raw material mixing ratio and time course are as follows (ii) (iii) ) Shown in (ii) Blend ratio (wheat flour as 100) Flour
100 Sugar 5 Skim milk 2 Shortening 4 Salt 2 Dry yeast 2 Water 65 Emulsifier using warm water (50°C - room temperature) 1g or no additive (emulsifier concentration was 1% of wheat flour) (ii) Time course (white bread) ) - Add the ingredients and start kneading (5 minutes) - Add shortening and emulsifier or complex, then knead further (15 minutes) - Finish kneading - First fermentation (30'C, 70 minutes) )・Dividing・Rolling・Bench time (room temperature, 15 minutes)・Forming・Second fermentation (38”C, 30 minutes)・Baking
(200°C, 920 minutes) In addition, as for the ingredients in (a) and (g) above, wheat flour is strong flour made by Nisshin Seifun Co., Ltd. Camellia, sugar is commercially available refined sugar, and dry yeast is Femilpan sold by Toyo Jozo Co., Ltd. The skim milk and shortening used were commercial products manufactured by Snow Brand Milk Products Co., Ltd., and the salt used was a reagent grade 1 product manufactured by Wako Pure Chemical Industries, Ltd.

(2) Evaluation method (a) Baked volume Roof volume was measured using the rapeseed method.

In addition, when a home bread maker was used, the measurement was started at the start time after baking, and when the manual was followed, the measurement was carried out 2 hours after baking.

(b) Creep measurement was performed using a physical rheometer (manufactured by Yamaden) and the viscoelastic modulus was compared.

(C) The amount of water evaporation is the amount of water lost from bread cut into approximately constant sizes, expressed as a percentage of the initial weight of the bread.

Reference Example Preparation of lecithin-gluten complex Basis SLP50 manufactured by Nisshin Oil Co., Ltd. as lecithin
After dissolving 11 g of water in 11 g of water, 555 g of active gluten A-glue manufactured by Glico Nutritional Foods Co., Ltd. was added as gluten.
After dissolution, ultrasonic treatment was performed for about 20 minutes. Thereafter, it was concentrated up to 6 times using an evaporator to obtain a lecithin-gluten complex.

Example 1 Bread dough mixed with the lecithin-gluten complex (not frozen) was used as a raw material in a home bread maker.
In addition, bread was manufactured according to the manual and quality tests were conducted.

However, the addition star of the above lecithin-gluten complex was 1% based on the wheat flour. As a control, the case where no additive was added and the case where the lecithin-gluten mixture was added in the same amount as the concentration in the complex were tested.

The results are shown below.

(1) Regarding puffing: Bread was prepared using a home bread maker, and the loaf volume was measured. The results are shown in Table 1 below.

Table 1 Composite in baked bread volume * meanian standard deviation (n-4) (a) Significant difference test for lecithin-gluten complex group p < 0.01 Results of the test: 1 for the complex addition group There was a significant difference in the percent risk rate with respect to the other two groups, and the complex-added bread was clearly superior to the control, lecithin-gluten mixture-added bread.

(2) In order to measure the physical properties of bread on bread molded under optimal conditions, bread prepared manually was used.

The results of creep measurement using a rheometer (manufactured by Yamaden) are shown in Table 2 and Figure 1 below.

As a result, the composite-added area has both instantaneous elasticity and viscosity.
It was shown to be smaller and therefore softer than the control and mixed sheds.

(Margins below this page) Table 2 Creep analysis of bread 6 element folk The analysis was performed using a model.

(3) Moisture loss when bread is left indoors Bread prepared using a home bread maker and bread prepared manually were cut into approximately uniform sizes and the amount of water lost was measured (Table 3).

The percentage in the cough table indicates the percentage of water loss relative to the initial weight of the bread.

(Margins below this page) As is clear from Table 3, the amount of moisture loss in the lecithin-gluten complex-added bread was small, and the complex-added bread retained moisture even after several days had passed.

From the above results, it was found that adding the l/cytin gluten complex during bread preparation yields bread that is significantly larger, softer, and stays moister than the control.

Furthermore, although it was not possible to measure using an instrument, the complex-added bread was rated as preferable by many tasters based on sensory observation. In particular, the difference was remarkable when several days had passed after preparation.

Example 2 In order to evaluate the fermentability of frozen bread dough, a swelling test was conducted after frozen storage of bread dough prepared according to the above manual. The bread dough that had completed the primary fermentation in the above time course was divided into 50 g portions, sealed, and stored in a household refrigerator (approximately -20° C.) for 4 weeks.

Thaw in the refrigerator (approximately 5°C) for 5 hours, then 30
The mixture was transferred to an incubator at °C, and secondary fermentation was performed for 60 minutes.

Baking was performed at 200°C for 13 minutes using a gas oven.

Regarding the fermentability evaluation of frozen bread dough, no additives and a commercially available bread improving agent were used as controls. In addition, the component weight of the commercially available bread improving agent is glycerin fatty acid ester 12.0 (W/W
%) Citrus sugar fatty acid ester 20.0 (W
/W%) Soybean phospholipid 5.0 (-
oil%) L-alcorbic acid 0.5 (
W/W%) Contains koji enzyme agent and natural products.

The results are shown in Table 4.

(Margins below this page) As is clear from these results, the lecithin-gluten complex-added group of the present invention was compared to the control and the commercial bread improver group.
Even after frozen storage, it showed good swelling properties and excellent fermentability.

Example 3 As lecithin, Regulan F 50 manufactured by Koyo Shokai Co., Ltd.
g to water II! , add 3 g of the acid-soluble fraction of wheat gluten as gluten, and after dissolving for about 10 minutes, use an ultrasonic cleaner UT-30A model manufactured by Shinmeidai Kogyo (output 300 W).
) and then reduced to 6 times in an evaporator to obtain an emulsifier consisting of a lecithin-gluten complex.

Using this complex, the fermentability of frozen bread dough was evaluated in the same manner as in Example 2.

As a result, the composite-added group was superior.

(Table 5) (Margins below this page) Example 4 Kutsky dough freezing test Add 1% of the lecithin-gluten complex used in Example 1 to wheat flour to make kutsky dough and freeze at -20°C.
After being frozen for 4 weeks, it was thawed naturally at 5°C and baked in an oven (180°C for 915 minutes). As a control, no additive was added, and a lecithin-gluten mixture was added so that the concentration was the same as that of the lecithin-gluten complex.

1 grain flour (3 flours) 225g unsalted butter 90g sugar ioo g egg 1 kelecithin - gluten? Melt 2.25g of LiA butter at room temperature, add sugar, mix well, and add
Add eggs and complex and mix even more thoroughly.

After adding and mixing the sifted flour, it was rolled out to a thickness of 1 cm, cut out into a circle with a diameter of 3 cm, and in this state was frozen at -20°C and stored for 4 weeks. After saving, 5
Thaw naturally at °C and bake in an oven at 180 °C for about 15 minutes.

The kutsky added with the composite had a more uniform texture and better texture than those without the additive or with the mixture added, and could be baked immediately without freezing.

It was not inferior to the one without additives.

Example 5 Pie dough freezing test 1% of the lecithin-gluten complex used in Example 1 was added to the whole wheat flour to make pie dough, which was frozen and stored under the same conditions as in Example 3 for comparison.

For medical treatment) Wheat flour (strong flour) 130g (soft flour) 100g Butter 200g Water 100g Lethicine) T-ten complex 2.3g Sift the flour, add butter, add water and complex and mix lightly. After letting it rest at 5°C for 30 minutes, roll it out to a thickness of 5cm, cut it out with an 8cm diameter mold, and bake it at 120″C in this state.
It was frozen and stored for 4 weeks. After storage, it was naturally thawed at 5''C and then placed in an oven at 190C for 15 minutes.

The pie to which the complex had been added had a better texture than the pie to which no additive was added or the pie to which the mixture had been added, and even after being left at room temperature for one month, it had less oil stains and maintained a good flavor.

Example 6 Freezing test of noodle dough Udon dough was made by adding 1% of the lecithin-gluten complex used in Example I to wheat flour, and the raw noodles were frozen and stored at -20°C for 4 weeks. I will list and evaluate them in the subsequent section.

As a control, no additive was added and a lecithin-gluten mixture was added to the same concentration as the composite.

Gengo x Kinchu strength flour 1kg Salt 50g Water 450g Lecithin 1
Dissolve 10 g of 4-ten complex in water, add to all-purpose flour and mix well, then add the complex and knead well. After resting at room temperature for 1 hour, it was rolled out to a thickness of 2 mm and cut into noodles.

In this state, it was frozen and stored at -=20''C for 4 weeks, and then boiled in boiling water for 15 minutes while frozen.

The noodles to which the complex was added had a firmer texture and smoother texture than the control, and were delicious.

Example 7 Freezing test of sponge cake dough The L-sidine-gluten complex used in Example 1 was added to the wheat flour at a rate of 1
% additive was prepared, frozen at -20°C for 4 weeks, and then thawed naturally at 5''C.As a control, no additives were added, and a mixture of lecithin and gluten was prepared at the same concentration as the complex. Add it so that it becomes the same.

11 Store ingredient combination - 100g soft flour 100g sugar 100g lecithin-gluten complex 1g raw onion 1 Mixed without kneading too much, and stored frozen at 20°C for 4 weeks. After that, thaw it naturally at 5'C and use the oven for 160℃.
°C for 25 minutes and 140 °C for 10 minutes.

Those to which the complex was added had a uniform texture, were soft, and had a good baked flavor.

Example 8 Freezing test of pancake batter 1 Nocytin-gluten complex used in Example 1 was added to 1% of wheat flour.
A pancake batter containing the additive was prepared, stored frozen at -20"C for 4 weeks, and then naturally thawed at 5'C.As a control, no additive and I/gluten were added to the same concentration as the gluten complex. added to.

Ingredients: 300g soft flour, 120g sand
100g eggs 30g milk
0ml Baking Powder Log Lecithin. Rij1ten complex 3g egg,
Mix sugar, milk, and the complex well. 1. Sift the flour and baking powder and mix again.
It was frozen and stored at 20°C for 4 weeks. It was thawed naturally at Zono 415'C and baked at 160C for 15 minutes using Hot Brush -1.

Those to which the complex had been added were fluffier and more delicious than the control.

Example 9 Freezing test of crepe dough The Iy > Chin gluten complex used in Example 1 was
Make crepe dough with 1% added to
It was frozen and stored at -20°C for 4 weeks, then thawed naturally at 5°C. For comparison: J1, no additives, and a lecithin-gluten composite was added at the same j-'5 concentration δ as the lecithin-gluten composite.

Hara 11 Hachiji - Flour 50g Sugar 10g Milk 133mf Egg 133g Butter
11g Tongnanuk 1! Ten Complex 0.5g butter was melted in advance, all other ingredients were mixed well, and the mixture was stored frozen at -20° (:) for 4 weeks.

After that, thaw naturally at 5°C and use a real plate for 16 days.
Bake at 0″C for 7 minutes.

The food to which the complex was added was softer and burnt compared to the control.
The texture was also good.

[Brief explanation of drawings]

FIG. 1 is a diagram showing Klee-B analysis using a rheometer.

Claims (1)

[Claims] 1. Improved dough to which an emulsifier consisting of a lecithin-gluten complex is added. 2. The improved dough according to claim 1, wherein the improved dough is frozen dough. 3. Improved doughs include bread dough, cookie dough, pie dough,
The improved dough according to claim 1, which is noodle dough, sponge cake dough, or pancake dough.