JPH05227873A - Production of bread - Google Patents

Abstract

PURPOSE:To obtain bread having improved feeling of wetness without reducing workability and damaging texture, flavor, etc., by blending wheat flour with a specific amount of a water-in-oil type emulsion composition prepared by blending a specific water phase with an oil phase to make bread dough, fermenting and roasting. CONSTITUTION:(A) A water phase (>=10% saccharide concentration) containing 20-90wt.% total saccharide amount, added as a raw material component for bread is blended with (B) a liquid phase containing >=10wt.% (preferably >=20wt.%) glycerol di-fatty acid ester having <=30 deg.C melting point by heating and/or >=0.1wt.% (preferably 0.5-20wt.%) lecithin and/or lecithin derivative in a ratio of the oil phase: the water phase of 1:0.1-9 to give a water-in-oil type emulsion composition and 100 pts.wt. wheat flour is blended with 1-50 pts.wt. of the composition to give bread dough, which is fermented and roasted to give the objective bread.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for making bread. More specifically, the present invention relates to a method for producing bread using a specific water-in-oil emulsion composition as an oil and fat for kneading.

[0002]

2. Description of the Related Art Bread can be made by mixing wheat flour, which is the main ingredient, with yeast, salt, and water. In recent years, however, oils and fats, sugars, dairy products, etc. have been added to the above basic mixture. Various types of bread are offered. Generally, when fats and oils and sugars are mixed as raw material components, softness is imparted to the bread, and the moist feeling, mouthfeel and other textures and flavors are also improved, and so-called delicious bread is obtained. In particular, the addition of oils and fats has a great effect on the quality of bread. As fats and oils, not only shortening but recently emulsifiers (eg glycerin difatty acid ester, lecithin, sugar ester, etc.)
Various shortenings and margarines (water-in-oil (W / O) emulsions) in which is dispersed in oils and fats have been proposed. In addition, in a water-in-oil emulsion such as margarine, when the bread dough is charged, the moisture contained in the bread dough tends to cause stickiness of the dough, which causes a problem that workability is lowered (machine resistance is lowered). there were. Therefore,
For the purpose of improving such problems, a water-in-oil type emulsion for kneading containing a specific amount of polyglycerin-condensed ricinoleic acid ester has also been proposed (JP-A-61-1564).
No. 0). Furthermore, as a water-in-oil emulsion, which has been improved especially in terms of flavor and texture, an oil phase comprising glycerin difatty acid ester and lecithin and / or lecithin derivative has a specific ratio with respect to the water phase. A water-in-oil type emulsion prepared by mixing in (1) is also proposed (Japanese Patent Laid-Open No. 64-252).
3 gazette).

[0003]

DISCLOSURE OF THE INVENTION The present inventor has further studied the above kneading fats and oils. as a result,
Use of the oil and fat composition described in JP-A No. 64-2523 improves workability and softness and
Although bread having improved texture (feeling of mouth) and flavor can be obtained, there is room for further improvement in moist texture (texture). It is possible to increase the amount of water added to the dough for the purpose of improving the moisturizing feeling. However, when this is done, the above-mentioned workability, softness of the bread, texture (doughness), and flavor are likely to deteriorate. It is an object of the present invention to provide a method for producing bread, in which the bread having particularly improved moist feeling can be obtained without deterioration in workability, softness, texture (drip), and deterioration in flavor. Is.

[0004]

Means for Solving the Problems In the oil and fat composition described in JP-A No. 64-2523, the present inventor adds a specific amount of a part of sugar added during kneading of dough to an aqueous phase. As a result, they found that the desired bread was obtained, and completed the present invention. The present invention relates to an aqueous phase containing 20 to 90% by weight of the total amount of sugar added as a bread ingredient, 10% by weight or more of glycerin difatty acid ester having an elevated melting point of 30 ° C. and lecithin and / or lecithin. A water-in-oil emulsion composition obtained by mixing an oil phase containing 0.1% by weight or more of a derivative with an oil phase: water phase = 1: 0.1 to 9 (weight ratio) is used as flour 100. 1 to 50 parts by weight per part by weight is added and mixed to prepare bread dough, which is then fermented and baked according to a conventional method.

The preferred embodiments of the present invention will be described below. (1) The aqueous phase contains 30 to 80% by weight of total sugar added as a bread ingredient. (2) The sugar content in the water phase is in the range of 10 to 50% by weight in the water-in-oil emulsion composition. (3) The concentration of sugar in the aqueous phase is 40% by weight or more.

[Detailed Description of the Invention] The method for producing bread of the present invention will be described in detail below.

First, the water-in-oil type emulsion composition used in the method for producing bread of the present invention will be described. The water-in-oil type emulsion composition has a total sugar content of 2 which is added as a bread ingredient component.
Aqueous phase containing 0 to 90% by weight of sugar and melting point 30 ° C
10% by weight or more of the following glycerin difatty acid ester and 0.1% by weight of lecithin and / or lecithin derivative
The above-mentioned oil phase is mixed and emulsified at a ratio (weight ratio) of oil phase: water phase = 1: 0.1 to 9.

The glycerin difatty acid ester having an elevated melting point of 30 ° C. or lower is an ester of the 1- and 3-position hydroxyl groups of glycerin or the 1- and 2-position hydroxyl groups and a fatty acid, and has an ambient temperature (10 It is a diglyceride in a liquid or semi-solid form in the range of -30 ° C. The fatty acid that constitutes such a glycerin difatty acid ester is preferably an unsaturated fatty acid having 16 to 22 carbon atoms. Glycerin difatty acid ester having an elevated melting point of 30 ° C. or less is a method for esterifying a fatty acid composition having a high unsaturated fatty acid level with glycerin, or an oil or fat having a high unsaturated fatty acid residue level, for example, coconut oil, palm kernel oil. , Milk fat, safflower oil, olive oil, cottonseed oil, rapeseed oil, helsin rapeseed oil, palm oil, soybean oil, corn oil, lard, beef tallow, fish oil, whale oil and hydrogenated oils thereof, fractionated oil,
It can be obtained by a method of transesterifying a mixture of one or more fats and oils selected from randomized oils and glycerin in the presence of an alkali metal and / or alkaline earth metal hydroxide. In order to increase the glycerin difatty acid ester content in the glycerin fatty acid ester-containing material obtained by these methods, the molecular distillation method or silicic acid column chromatography method is used. Rising melting point 30
Glycerin difatty acid esters above 0 ° C do not contribute much to emulsion stability and are insufficient for this purpose. The amount of glycerin difatty acid ester used in the production of the water-in-oil type emulsion composition used in the present invention is preferably 10% by weight or more, more preferably 20% by weight or more in the oil phase. 10% by weight
If it is less than the above range, the emulsification becomes unstable, and in particular, long-term storage or separation of the aqueous phase at high temperature, oil off (oil separation), etc. occur. When the glycerin monofatty acid ester exceeds 10% by weight in the oil phase, the glycerin monofatty acid ester exhibits a gel structure which is considered to be due to the interaction between the glycerin monofatty acid ester and water, and therefore the storage stability of the water-in-oil emulsion, In particular, the formation of gel particles during storage at low temperature and the nonuniformity of the texture occur, which is not preferable. Therefore, it is preferable to remove as much as possible the excess glycerin monofatty acid ester formed in the reaction product mainly composed of glycerin difatty acid ester by the molecular distillation method or the silicic acid column chromatography method.

Lecithin used in the production of the water-in-oil emulsion composition used in the present invention is phosphatidylcholine,
A phospholipid mixture composed of phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid and the like, and lecithin obtained from soybean or egg yolk is typical. Further, as the lecithin derivative,
Examples thereof include lysolecithin and lysophosphatidic acid. The blending amount of lecithin or / and lecithin derivative is
0.1% by weight or more, preferably 0.5 to 20 in the oil phase
% By weight. The blending amount of lecithin or / and lecithin derivative is an amount as an unnecessary component of acetone, and the acetone insoluble component defines a pure lecithin component,
The content of lecithin contained in the compendial document for food additives shall be complied with.

Examples of sugars contained in the water phase of the water-in-oil type emulsion composition used in the present invention include sugar, maltose,
Lactose, glucose, fructose, galactose, starch syrup, isomerized sugar, invert sugar, sugars such as pullulan, sugar alcohols such as sorbitol, maltitol, xylitol, reducing sugars such as starch hydrolysates, and starch, dextran, glycogen, There may be mentioned polysaccharides such as cellulose, dextrin, inulin, galactan, chitin, alginic acid and pectin. These can use 1 type (s) or 2 or more types. Among the above, sugars and sugar alcohols having two or more disaccharides are preferable. The above sugar is contained in the aqueous phase in an amount of 20 to 90% by weight based on the total amount of sugar used for bread making. Preferably, it is 30 to 80% by weight of the total sugar amount.
The sugar concentration in the aqueous phase is preferably 10% by weight or more, more preferably 40% by weight or more, and particularly 60% by weight or more and 75% by weight or less. Further, the sugar content in the water phase is preferably in the range of 10 to 50% by weight in the water-in-oil emulsion composition, and more preferably 2%.
It is in the range of 0 to 40% by weight. The amount of sugar added in the production of bread varies depending on the type of bread,
Generally, the range of 1 to 50 parts by weight is suitable for 100 parts by weight of flour.

In the water phase of the water-in-oil type emulsion composition used in the present invention, in addition to the above sugars, depending on the purpose, for example, milk components (eg skim milk powder), inorganic salts, flavoring agents, acids, etc. A flavoring agent or the like can be included. In addition, these may be contained in the oil phase.

The water-in-oil type emulsion composition used in the present invention is
An oily liquid obtained by mixing the glycerin difatty acid ester and lecithin or / and a lecithin derivative in specific amounts respectively, and an aqueous liquid containing the sugar are prepared respectively, and by emulsifying and mixing them at a specific ratio, It can be manufactured. The mixing ratio (weight ratio) of the aqueous liquid and the oily liquid is such that the water phase in the water-in-oil type emulsion composition is 1 to the water phase is 0.1 to 9. The water-in-oil emulsion with a high water content obtained in this manner is a stable emulsion that does not show defects such as water exudation and oil-off that are likely to occur in conventional water-in-oil emulsions. Is.

According to the method for producing bread of the present invention, 1 to 50 parts by weight (preferably 3 to 100 parts by weight of wheat flour is added to the above-mentioned water-in-oil type emulsion composition per 100 parts by weight of wheat flour. It can be carried out by adding and kneading so as to be 40 parts by weight to prepare bread dough, and then performing fermentation and baking according to a conventional method. When preparing bread dough, it is generally considered that water is suitable in the range of 50 to 65% by weight with respect to 100 parts by weight of wheat flour, although it depends on the type of bread. When the amount of water in excess of this range is added, conventionally, the mechanical resistance at the time of kneading the above-mentioned dough is lowered. However, in the present invention, since the water-in-oil type emulsion composition as described above is used, the mechanical resistance does not decrease.

The term "bread" as used in the present invention means ingredients for making bread, such as wheat flour as a main raw material, yeast food, oils and fats (shortening, lard, margarine, butter, liquid oil, water-in-oil emulsion). Composition, oil-in-water emulsion composition, etc.), water (kneading water), dairy product, salt, sugar, etc. are added, and if necessary, a hydrophilic emulsifier, seasoning (glutamine suns, nucleic acids), preservative , A vitamin, a enhancer such as calcium, a protein, a chemical swelling agent, and one or more kinds of flavors and the like are added and kneaded, and the mixture is baked after a fermentation process. Of course, bread with filling such as filling is also included in the bread referred to in the present invention. That is, the bread referred to in the present invention means a loaf of bread, a special loaf, a confectionery loaf, a steamed loaf, and the like. Examples of the bread include white bread, black bread, French bread, variety red, rolls (table rolls), buns, butter rolls, etc.). Special breads such as grissini, muffins and rusks, cooked breads such as hot dogs, hamburgers, pizza pies, etc., and sweet breads such as jam bread, anpan, cream bread, raisin bread, melon bread, sweet rolls, rich goods, (croissants, Brioche, Danish pastry) and the like. Examples of steamed bread include meat buns and bean paste. The production method of the present invention is particularly suitable for producing bread.

[0015]

EXAMPLES The present invention will be described in more detail below with reference to examples.

(Preparation of Water-in-oil Emulsion Composition A) Rapeseed Oil 7
After mixing 5 parts by weight and 25 parts by weight of glycerin and adding 0.1 part by weight of calcium hydroxide to carry out the transesterification reaction, the glycerin monofatty acid ester was removed as much as possible by a molecular distillation method to obtain glycerin difatty acid ester. A glycerin fatty acid ester composition having a content of about 70% by weight was obtained. 10 parts by weight of the glycerin fatty acid ester composition obtained above, 0.1 part by weight of lecithin, 49.9 parts by weight of hardened fish oil, and 24 parts by weight of sugar are mixed, heated at 70 ° C., melted and dispersed to obtain an oily property. A liquid was prepared (oil phase part). on the other hand,
24 parts by weight of sugar and 16 parts by weight of water were mixed, heated and dissolved to prepare an aqueous liquid (aqueous phase part). Ajihomo mixer (made by Tokushu Kika) while adding aqueous liquid to the above oily liquid
Was emulsified, and then rapidly plasticized by a combinator to obtain a water-in-oil emulsion composition A used in the present invention.

(Preparation of Water-in-Oil Emulsion Compositions B to E) In the present invention, which has the formulation shown in the following Table 1 in the same manner as the preparation method of the water-in-oil emulsion composition A. Water-in-oil type emulsion compositions B to E were prepared. In Table 1, "diester" represents glycerin difatty acid ester, "monoester" represents glycerin monofatty acid ester, and "PA" represents phosphatidic acid.

[0018]

[Table 1] Table 1 ──────────────────────────────────── Water-in-oil type emulsion composition Material (% by weight) Compounding ABCD E ──────────────────────────────────── Diester 10 15 10 10 20 Lecithin 0.1 0.3 − − 0.2 PA − − 0.2 − − Lysolecithin − − − 0.1 − Monoester − − − 0.1 − Hardened fish oil 49.9 38.7 49. 8 49.8 29.5 (Melting point 36 ° C) Sugar 24 30-24-Lactose--23-34 Salt--1--0.3 Water 16 16 16 16 16 16 ───────────── ──────────────────────── 60.0 65.2 57.5 60.0 67.6 Sugar concentration (wt%) in the aqueous phase ─ ───────────────────────────────────

(Preparation of Water-in-oil Emulsified Compositions F to K) A comparative oil having the formulation shown in Table 2 below in the same manner as in the preparation of the water-in-oil emulsified composition A. Medium water type emulsion compositions F to K were prepared. It should be noted that “diester” and “monoester” in Table 2 have the same meanings as shown in Table 1.

[0020]

[Table 2] Table 2 ──────────────────────────────────── Water-in-oil type emulsion composition Material (% by weight) Formulation F G H I J K ──────────────────────────────────── Diester − − − − 10 10 lecithin 0. 10. 10. 10. 1 1. 0 1. 0 monoester 0. 50. 50. 50. 5--Hardened fish oil 83. 4 83. 4 59. 4 59. 4 49. 9 49. 9 (Melting point 36 ° C.) Sugar − − 24 24 − − Water 16 16 16 16 16 40 40 ──────────────────────────────── ────── 0 60 in the water phase 60. 0 60. 0 0 0 Sugar concentration (% by weight) ─────────────────────────────────────

[Example 1] Using the water-in-oil type emulsion composition A prepared above, a dough for a bread according to the following 70% medium seed method was prepared to prepare a bread. The formulations are summarized in Table 3 below. (Preparation of medium seed dough) Medium seed material (70 parts by weight of strong wheat flour, 2 parts by weight of yeast, 0.1 parts by weight of yeast food,
Water (40 parts by weight) was placed in a ball and kneaded (low speed 2 minutes, middle high speed 1 minute) using a vertical mixer (10 coat, hook, manufactured by Kanto Mixer Co., Ltd.) to prepare a medium seed dough. The kneading temperature of the medium-sized dough was 24 ° C. Next, this was fermented under the conditions of a temperature of 27 ° C. and a relative humidity of 75% for 4 hours and 30 minutes (final fermentation product temperature 29.5 ° C.). (Preparation of main kneaded dough) Next, this medium-type fermented dough was mixed with the main kneaded material (30 parts by weight of strong wheat flour, 2 parts by weight of salt, 3.3 parts by weight of sugar, 1 part by weight of skim milk powder, 27 parts by weight of water). ) Was added and kneaded (speed 3 minutes, medium speed 4 minutes). In addition to this,
Add 7 parts by weight of water-in-oil emulsion composition A and knead (low speed 2
Minute, medium and high speed 3 minutes) to obtain a kneaded dough (dough temperature about 2)
7.5 ° C).

[0022]

[Table 3] Table 3 ──────────────────────────────────── Medium seed blend (parts by weight) Kneading mixture (parts by weight) ──────────────────────────────────── Strong wheat flour 70 30 East 2 East food 0.1 Water 40 27 Salt 2 Sugar 3.3 Skim milk powder 1 Water-in-oil emulsion A 7 ──────────────────────────── ─────────

Next, a floor time of 20 minutes was set in order to recover the above-mentioned dough damaged by the kneading. Then, the dough was divided into 450 g of dough. A bench time was set at room temperature for 20 minutes in order to recover the dough damaged by the division, and the divided dough was shaped with a moulder. next,
The shaped product was placed in a one-loaf pan and fermented for 50 minutes in a proofer set to a temperature of 37 ° C. and a relative humidity of 80%.
The dough prepared in this way was placed in an oven (210
Baking was performed at 30 ° C. for 30 minutes to obtain bread.

The stickiness of the dough during the production of the above bread, and the hardness, texture (moisturization, melting in the mouth) and flavor of the obtained bread were examined and evaluated. The "greasiness of the fabric" was evaluated by the following criteria based on whether ten people felt the texture of the fabric. The evaluation was based on the following criteria. A: 8 out of 10 panelists recognized. B: 5 to 7 people were recognized among 10 panelists. C: 3 to 4 persons were recognized among 10 panelists. D: 0 to 2 of 10 panelists recognized.

The "texture of bread (moistness, melting in the mouth)" and "flavor" were sensory-evaluated by 10 panelists. The evaluation criteria are the same as the above criteria.

The hardness of the bread was measured by the following method. After baking, the bread was cooled at 20 ° C. for 45 minutes, placed in a plastic bag, sealed, and further stored at 20 ° C. for 2 days (48 hours). 6cm from the edge of the bread after storage
Cut at the site of the cube shape (2.5 cm × 2.5 cm ×
A sample of 2.5 cm) was obtained. The obtained sample is a Bakers compression meter (Chiyoda Manufacturing Co., Ltd.)
The hardness of the bread was measured by using (). The evaluation criteria are as follows (the smaller the value, the softer the bread is). A: less than 50 g weight B: 50 to less than 55 g weight C: 55 to less than 60 g weight D: 60 g weight or more

[Examples 2 to 5] In Example 1, the amounts of salt and sugar added during the preparation of the kneaded dough, and the water-in-oil emulsion A
Instead of the various water-in-oil emulsions B to D prepared above
And bread was prepared in the same manner as in Example 1 except that the amounts of these ingredients added were changed as shown in Table 4 below. And it evaluated by the method similar to Example 1. The above results are shown in Table 4 below.

[0028]

[Table 4] Table 4 ──────────────────────────────────── Addition amount (100 parts by weight of flour) Part) Example Example Example Example Example 1 2 3 4 5 ────────────────────────────────── ─── (Additional component) Water-in-oil emulsion composition 7 (A) 8 (B) 7 (C) 7 (D) 10 (E) Sugar 3.3 2.6 3.3 3.3 3.3 1.6 Water (during kneading) 27 28 27 27 27 28.5 ──────────────────────────────────── ( Evaluation result) Sticky dough A A A A A A little bread Bread is soft A A A A A (Bread texture) Moisturizing A A A A A A smooth mouthfeel A A A A A Bread flavor Good A A A A A Overall evaluation of bread A A A A ────────────────────────────────────

[Comparative Examples 1 to 6] In Example 1, the amounts of salt and sugar added during the preparation of the kneaded dough, and the water-in-oil emulsion A
Instead of various water-in-oil type emulsions F to K prepared above
Also, bread was prepared in the same manner as in Example 1 except that the amounts of these ingredients added were changed as shown in Table 5 below to produce bread. And it evaluated by the method similar to Example 1. The above results are shown in Table 5 below.

[0030]

[Table 5] Table 5 ───────────────────────────────────── Addition amount (vs. 100 parts flour) Part) Comparative Example Comparative Example Comparative Example Comparative Example Comparative Example Comparative Example 1 2 3 4 5 6 ──────────────────────────────── ────── (Additive component) Water-in-oil type 5 5 7 7 5 5 Emulsion composition (F) (G) (H) (I) (J) (K) Sugar 5 5 3.3 3.3 5 5 Water (at the time of main kneading) 25 27 25 25 27 25 27 27 ───────────────────────────────────── (Evaluation results) Sticky dough BCCDDBC Low bread CCBDABB (Bread texture) Moisturizing CBCBAA Good mouthfeel CBCBAA B Bread has a good flavor C C B B Overall rating of B bread C C C C B B ────────────────────────────────────

As is clear from the results shown in Tables 4 and 5, the breads obtained according to the method for producing bread of the present invention (Examples 1 to 5) were the breads obtained according to the comparative method (Comparative Example). 1 to 6), in all points of the evaluation items,
It's excellent.

[0032]

As described above, according to the method for producing bread of the present invention, which uses the oil and fat composition in which a part of the sugar added at the time of kneading is contained in the aqueous phase, it can be usually added. More than a certain amount of water can be included in the dough, thus softness, mouthfeel, and without sacrificing flavor,
You can get a moist bread. In addition, the dough is less sticky when the dough is prepared, despite the increase in the amount of water added.

Claims (2)

[Claims] 1. An aqueous phase containing 20 to 90% by weight of sugar, based on the total amount of sugar added as a bread ingredient, and an ascending melting point of 30.
The oil phase containing 10% by weight or more of glycerin difatty acid ester at 0 ° C. or less and 0.1% by weight or more of lecithin or / and a lecithin derivative, oil phase: water phase = 1: 0.1-9
1 to 50 parts by weight of 100 parts by weight of wheat flour, and mixed to prepare a bread dough, and then fermenting and baking the bread. 2. The method for producing bread according to claim 1, wherein the sugar concentration in the aqueous phase is 10% by weight or more.