JPH0622690A - Fat composition and production of bread using the same - Google Patents

Abstract

PURPOSE:To obtain a white and soft bread with thin crust, irrespective of stock formulation and also without altering its baking process from conventional ones. CONSTITUTION:Such a fat composition as to contain 0.001-5wt.% of at least one kind of compound selected from phytic acid and alkali or alkaline earth metal salts thereof and l-5 in the pH value of the aqueous phase, with the pH level of the bread dough on finishing its final hot drying adjusted within the range of 4.5 to 5.2, is incorporated with 0.001-5wt.% of at least one kind selected from among curdlan, carboxymethylcellulose, carrageenan, gelatin and tamarind feed gum. Using the resultant fat composition, the bread can be obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat composition used for bread making, and a method for making bread using this oil and fat composition.

[0002]

2. Description of the Related Art Bread is produced by baking bread dough made of wheat flour or the like so as to have a porous structure, and during baking, each component in the wheat flour is physically, chemically or raw. It undergoes a chemical reaction change. That is, the bread dough expands due to heat, undergoes heat denaturation of protein, swelling gelatinization of starch granules, etc., and further forms a crust. In the crust, the browning reaction progresses and a unique color and scent are produced.

Therefore, in order to produce high-quality bread, first, the baking process must be strictly controlled. For example, if the composition is high in sugar and protein, the color of the crust will be fast, so that the usual conditions will be met. There is a problem in that not only the crust is colored too much when it is baked, the texture becomes hard, but also a lot of waste is generated when sliced. In addition, it may be baked for a short time or at a lower temperature for a long time, but in this case, there is a problem that the phenomenon of cabbing occurs in the bread or the productivity is significantly reduced. ing.

To solve the above problem, Japanese Patent Laid-Open No. 2-1
No. 17340 proposes a method for producing bread by suppressing the amount of liquid sugar (isomerized sugar, sucrose) or white sucrose contained in bread to the minimum amount required for yeast fermentation, and adding sugar alcohol to produce bread. There is.

[0005]

However, although this method is originally effective in a formulation containing a small amount of sugar and protein, it is inferior in taste in terms of flavor, and in a formulation containing a large amount of auxiliary materials such as milk powder and eggs. However, the sufficient effect cannot be exhibited only by adjusting the sugar content.

[0006] In view of the above points, the present invention has been made in view of the above points, in the production of bread, an oil and fat composition capable of producing a white and soft bread having a thin crust thickness regardless of the mixing of raw materials and without changing the baking process. And a method for producing bread using this oil and fat composition.

[0007]

That is, the present invention contains 0.001 to 5% by weight of one or more selected from phytic acid, an alkali salt of phytic acid or an alkaline earth metal salt, and water. An oil or fat composition obtained by adjusting the PH of the phase part to 1 to 5, and further, one or more kinds selected from curdlan, carboxymethyl cellulose, carrageenan, gelatin or tamarind seed gum is added to the oil and fat composition in an amount of 0.
It is intended to provide an oil and fat composition containing 001 to 5% by weight, and a method for producing bread using the same, by which a white and soft bread having a thin crust thickness can be produced.

The pH of the water phase portion of the oil and fat composition can be arbitrarily adjusted within the range of 1 to 5, but finally the pH of the dough at the end of the proofing is adjusted within the range of 4.5 to 5.2. If
The object of the present invention can be achieved. When the pH of the bread dough is lower than 4.5, the dough becomes sticky and the mechanical resistance is deteriorated, and the gas holding power is lowered, so that the bread does not swell and the bread itself loses commercial properties. In addition, the bread dough P
When H is higher than 5.2, the thickness, color, hardness and the like of the crust are the same as those of the normal bread (ordinary bread dough PH5.2 to 5.7). In this case, various acids can be used as a means for adjusting the pH, but it is more preferable to use the acid in combination with various alkalis or bases because the pH is likely to change due to the influence of the auxiliary raw material only with the acid.

There is no particular limitation on the edible oil and fat used in the oil and fat composition of the present invention, soybean oil, cottonseed oil, rapeseed oil, palm oil, coconut oil, peanut oil, corn oil, jojoba oil, quahe oil, fish oil, Any animal or vegetable oil such as beef tallow, lard, or milk fat can be used. In addition, the solid fat index of the fats and oils that can be used in the present invention is not particularly limited, but may be in the range that is usually kneaded.

An emulsifier is used in the production of the oil / fat composition of the present invention. Glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, poly Emulsifiers such as glycerol condensed ricinoleic acid ester, sucrose fatty acid ester, and lecithin can be used alone or in combination of two or more.

Examples of the method for producing the oil / fat composition of the present invention include the methods shown below, but are not particularly limited to these production methods. That is, a preliminarily prepared aqueous phase portion (salts, proteins, saccharides and other flavoring agents may be added if necessary) is added to the oil phase portion, stirred and mixed to prepare an emulsion. Then, it is rapidly plasticized by a conventional method, and the kneaded product obtained is mixed with a liquid in which curdlan, carboxymethylcellulose, carrageenan, gelatin or tamarind seed gum is dispersed in a liquid oil represented by rapeseed oil and the like, and a uniform mixture is obtained. Obtain the composition. Further, when producing the oil / fat composition of the present invention, it is appropriate that the ratio (weight ratio) of the oil phase to the water phase is 50:50 to 90:10.

[0012] Next, as a method for producing bread using the above-mentioned oil and fat composition, wheat flour as a main raw material, yeast,
Yeast food, fats and oils (shortening, lard, margarine, butter, liquid fats and oils), water, dairy products, salt,
Examples include a method of adding saccharides and the like and baking the mixture through a mixed fermentation process.

[0013]

【Example】

Example 1 70% by weight of a mixed oil consisting of 70% by weight of hardened fish oil having a melting point of 35 ° C. and 30% by weight of rapeseed oil, 0.1% by weight of lecithin and 0.3% by weight of glycerin fatty acid ester.
Was added and dissolved by heating to obtain an oil phase part. Next, water 21.
6% by weight, 50% lactic acid 6% by weight, 50% phytic acid 2
Weight% was added and dispersed, and the mixture was heated to obtain an aqueous phase. The PH of the water phase part was 3.8. While stirring the oil phase part, the water phase part was gradually added, emulsified and mixed, and then passed through a quenching plasticizer (combinator) to obtain an oil and fat composition.

(Example 2) Mixed oil 70 used in Example 1
0.1% by weight of lecithin and 0.3% by weight of glycerin fatty acid ester were added to the weight% and dissolved by heating to obtain an oil phase part. Next, 21.6% by weight of water, 6% by weight of 50% lactic acid and C
2% by weight of a2-phytate was added and dispersed, and heated to obtain an aqueous phase. The PH of the aqueous phase was 3.9. Emulsification,
Mixing and rapid plasticization were performed under the same conditions as in Example 1 to obtain an oil / fat composition.

(Example 3) Mixed oil 60 used in Example 1
0.1% by weight of lecithin and 0.3% by weight of glycerin fatty acid ester were added to the weight% and dissolved by heating to obtain an oil phase part. Next, in 19.6% by weight of water, citric acid 8% by weight, trisodium citrate 4% by weight, 50% phytic acid 2% by weight
Was added to disperse and dissolve, and the mixture was heated to obtain an aqueous phase. The PH of the water phase part was 3.7. Emulsification, mixing, and rapid plasticization were performed under the same conditions as in Example 1 to obtain a kneaded product. This kneaded product 9
6 parts of a dispersion liquid prepared by dispersing 2 parts of curdlan in 4 parts of rapeseed oil was mixed with 4 parts of the oil and fat composition.

Example 4 Mixed oil 60 used in Example 1
0.1% by weight of lecithin and 0.3% by weight of glycerin fatty acid ester were added to the weight% and dissolved by heating to obtain an oil phase part. Next, in 19.6% by weight of water, citric acid 8% by weight, trisodium citrate 4% by weight, 50% phytic acid 2% by weight
Was added to disperse and dissolve, and the mixture was heated to obtain an aqueous phase. The PH of the water phase part was 3.8. Emulsification, mixing, and rapid plasticization were performed under the same conditions as in Example 1 to obtain a kneaded product. This kneaded product 94
6 parts of a dispersion liquid prepared by dispersing 2 parts of carboxymethyl cellulose in 4 parts of rapeseed oil was uniformly mixed with 4 parts of the oil and fat composition.

Comparative Example 1 Mixed oil 50 used in Example 1
% By weight was dissolved by heating, and 0.5% by weight of polyglycerol fatty acid ester was added thereto and mixed to obtain an oil phase part. Next, 6% by weight of 50% lactic acid was added and dispersed in 43.5% by weight of water and heated to obtain an aqueous phase portion. The PH of the aqueous phase is 3.
It was 9. Emulsification, mixing, and rapid plasticization were performed under the same conditions as in Example 1 to obtain an oil / fat composition.

Comparative Example 2 Mixed oil 85 used in Example 1
0.1% by weight of lecithin and 0.3% by weight of glycerin fatty acid ester were added to the weight% and dissolved by heating to obtain an oil phase part. Next, 4% by weight of citric acid was added and dissolved in 10.6% by weight of water and heated to obtain an aqueous phase portion. The PH of the aqueous phase was 4.1. Emulsification, mixing, and rapid plasticization were performed under the same conditions as in Example 1 to obtain an oil / fat composition.

(Comparative Example 3) Mixed oil 85 used in Example 1
0.1 wt% of lecithin and 0.3 wt% of glycerin fatty acid ester were added to wt%, and the mixture was heated and dissolved to obtain an oil phase portion. Next, 14.6% by weight of water was heated to form an aqueous phase.
The PH of the aqueous phase was 5.7. Emulsification, mixing, and rapid plasticization were performed under the same conditions as in Example 1 to obtain an oil / fat composition.

(Bread dough and bread manufacturing conditions, manufacturing method and evaluation method) Examples 1 to 4 and Comparative Examples 1 to 3
Using the oil / fat composition obtained in 1., bread was produced with the composition shown in Table 1 below and evaluated.

[0021]

[Table 1]

(Preparation of Dough) A vertical mixer (Kanto mixer 20 coat), using a hook, put the compounding ingredients into a bowl, kneading at low speed for 2 minutes and medium speed for 1 minute, and kneading temperature at 24 ° C.
As a medium-sized dough was prepared. Next, this was fermented (medium type fermentation). The conditions at this time are as follows. Medium seed fermentation temperature 28 ℃ Medium seed fermentation time 4 hours

Next, this kneading material was added to this medium-type fermentation dough, and the mixture was kneaded at low speed for 2 minutes, medium speed for 2 minutes, and high speed for 2 minutes.
Oil and fat was added, and the mixture was kneaded at low speed for 2 minutes, medium speed for 2 minutes, and high speed for 3 minutes to obtain a final kneaded dough. The dough temperature at this time is about 27.5.
It was ℃.

Next, a floor time of 15 minutes was set in order to recover the dough damaged by the kneading, and then 225
g dough. In order to recover the dough that was damaged by the division, a bench time of 20 minutes was taken and it was shaped with a moulder. The shaped product was put into a pullman bread mold and fermented (proof). At the end of the proofing, the dough was measured with a PH meter (Horiba PH meter, D-14). The conditions of the proof are as follows. Proof temperature 37 ℃ Proof relative humidity 80% Proof time 48 minutes

The dough thus prepared was baked in an oven having an inlet temperature of 220 ° C. and an outlet temperature of 200 ° C. for 35 minutes. After baking, it was stored at 20 ° C. for 2 days to prepare a bread sample.

(Comparative Example 4) In the bread mixture shown in Table 1, 2 parts by weight of glucose and 10 parts by weight of sugar alcohol were used in place of 6 parts by weight of upper sucrose, and the oil and fat composition of Comparative Example 3 was used. Bread was produced and evaluated in the same manner as above.

(Measurement of Crust Color) The top surface of the bread was measured with a color difference meter (CHROMA METER CR-200 manufactured by Minolta Co., Ltd.).
The measurement was performed at 0 points, and the average value of the lightness index L was obtained. It should be noted that the larger L is, the whiter and brighter the color is.

(Measurement of crust thickness) A slice of bread was sliced into 2 cm slices, and the sixth slice from the oven inlet, 1
The upper section of the 0th sheet and the 14th sheet was observed with a stereomicroscope (Micro Watcher, manufactured by Mitsubishi Kasei Co., Ltd.), and the average value of the crust thickness (burned portion) was obtained by image processing.

(Hardness of crust) Slice bread into 4 cm slices with a slicer, and use a plunger with a diameter of 0.3 cm to measure the top of the bread with a creep meter (manufactured by Yamaden Co., Ltd.) at a speed of 0.5 mm / sec. The breaking test was conducted 5 times each, and the average value of the breaking strength was obtained. The smaller the breaking strength value, the softer the crust.

(Amount of Sliced Scraps) After baking the baked pans at room temperature for 2 hours, the weight of scraps produced by slicing 3 lodges with a thickness of 2 cm with a slicer was measured and evaluated.

The results of each of the above tests are summarized in Table 2 below.

[0032]

[Table 2]

[0033]

As is clear from the results of Table 2, according to the present invention, it is possible to obtain a white and soft bread having a significantly smaller crust thickness than the conventional method, and
It is also possible to solve the problem in the conventional bread making process, in which the crust is thick and hard, so that a large amount of waste is generated when the bread is sliced.

Claims (4)

[Claims] 1. Containing 0.001 to 5% by weight of one or more selected from phytic acid, an alkali salt of phytic acid or an alkaline earth metal salt, and having a PH of 1 in the aqueous phase part.
The oil-fat composition characterized by adjusting to -5. 2. The oil / fat composition according to claim 1, which contains 0.001 to 5% by weight of one or more selected from curdlan, carboxymethylcellulose, carrageenan, gelatin or tamarind seeds. 3. A method for producing bread, which comprises using 0.5 to 15 parts by weight of the oil / fat composition according to claim 1 or 2 with respect to 100 parts by weight of wheat flour. 4. The pH of the dough at the end of the proof is 4.5.
5. The method for producing bread according to claim 3, wherein the bread is adjusted to -5.2.