JPH0661211B2 - Bread modifier, bread dough, and method for manufacturing bread - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a modifier for bread, bread dough containing the modifier,
And a method for making bread.

More specifically, Bixin, Norbixin (Nor
bixin) or an alkali metal salt thereof as an active ingredient, a bread modifier, a bread dough containing the modifier, and a method for producing bread.

[Conventional technology and problems]

Bread is manufactured by a mass-production method by introducing a machine in order to save a complicated process and a great deal of human labor. In this mass production method of bread making, it is important to make bread quickly, efficiently, with good yield, trouble-free and of good quality. Taking bread as an example, where it is mechanized, it begins with the process of preparing bread ingredients, mixing, fermentation, division, rounding, bench,
Shaping, mold filling, fermentation (proofing), firing, molding, cooling,
Slicing, packaging, and almost all processes.

The main ingredients of bread dough are flour, yeast, salt, water,
It can be obtained by kneading sugars, oils and fats, yeast foods, etc., but in the mass production method using a machine, the bread dough is damaged by the machine in the steps of dividing, rounding, shaping, etc., and the dough shows a sticky physical property. become. As a result, the fabric adheres to the machine, and it becomes necessary to stop the machine because it does not fit on the line for rounding and shaping processes, which lowers productivity.

It is known to increase the amount of water in the main ingredient as one method for making high-quality bread, but the physical properties of bread dough become remarkably sticky, and the dough is sticky when divided, rounded, or shaped. There is a problem that adhesion to machines based on physical properties, adhesion of fabrics, and troubles caused by these occur, which also leads to a reduction in production efficiency.

As a method for reducing the stickiness of bread dough, a method of applying powder such as wheat flour (hereinafter referred to as hand flour) to the dough, β-
A method of adding carotene (Japanese Patent Publication No. 59-30054) is known.

However, if too much attention is paid to the stickiness prevention in these methods, a large amount of hand flour or β-carotene must be added, which makes it difficult to obtain good-quality bread. For example,
If a large amount of hand flour is used, the surface of the bread dough will be too dry, the texture of the bread will be rough, the appearance will be poor, and the texture will be uneven, and it will not be a good quality bread. On the contrary, if hand flour and β-carotene are used in a small amount, stickiness is observed, which causes troubles in the bread manufacturing process.

In any case, the production of good-quality bread without any trouble in the bread making process has not been sufficiently solved.

[Means for solving problems]

The present inventors obtain a bread modifier that meets the needs of bread makers, in particular, obtain a high-quality bread, and it is extremely effective in preventing the stickiness of bread dough, which causes many troubles during bread making. The present invention has been completed as a result of earnest research to find a novel agent.

That is, the present invention is bixin, bixin sodium, bixin potassium, norbixin, norbixin sodium,
The present invention relates to a bread modifier containing, as an active ingredient, one or more compounds selected from the group consisting of norbixin potassium and norbixin sodium / potassium, and more particularly to a dough nonsticky agent.

The present invention also includes bixin, bixin sodium, bixin potassium, norbixin, norbixin sodium,
Bread dough characterized by containing one or more compounds selected from the group consisting of norbixin potassium and norbixin sodium / potassium in a proportion of 0.0004 to 0.004 parts by weight per 100 parts by weight of wheat flour. Is.

In addition, the present invention is a bread ingredient component whose main component is wheat flour,
Flour 100 or more of one or more compounds selected from the group consisting of bixin, bixin sodium, bixin potassium, norbixin, norbixin sodium, norbixin potassium and norbixin sodium / potassium.
The present invention relates to a method for producing bread, which comprises adding and kneading so as to be 0.0004 to 0.004 parts by weight per part by weight, and then performing fermentation and baking by a conventional method.

The bixin, norbixin or alkali metal salt thereof used in the present invention is a kind of carotenoid and is represented by the following molecular formula or structural formula.

Bixin (molecular formula _{C 2 5 H 3 0 O 4} ) Norbixin (molecular formula C _{2 4} H _{2 8} O ₄ ) Alkali metal salt of bixin (molecular formula C _{2 5} H _{2 9} O
₄ M) (In the formula, M represents sodium or potassium.) Norbixin alkali metal salt (molecular formula C _{2 4} H _{2 6} O ₄ M ₂ ) (In the formula, M represents sodium or potassium) In the present invention, the amount of bixin, norbixin or an alkali metal salt thereof added is 100 parts of flour in the raw material composition for bread or in the dough for bread (parts are parts by weight, the same applies hereinafter. ) To 0.0004 to 0.004 parts as a result.

With 0.0004 Suemitsu, the full effect is not obtained, and 0.004
If it exceeds the range, the elasticity of the dough becomes strong, and the resulting bread is given a bad taste and a bad odor, which is not preferable.

In the present invention, as a raw material for making bread dough (dough or batter), it goes without saying that wheat flour is used as a main raw material, but in addition to wheat flour, barley flour, rye flour, and wheat flour,
Corn meal and the like, and those to which grains such as potato starch, corn starch and wheat starch are added can also be used.

Bixin, norbixin or their alkali metal salts may be used in combination with other bread additives, if necessary. For example, it can be used in combination with emulsifiers, proteins, polysaccharides, saccharides other than polysaccharides, leavening agents, amino acids and the like.

Examples of emulsifiers that can be used in combination with bixin, norbixin or alkali metal salts thereof include food-use emulsifiers such as glycerin higher fatty acid monoester, sucrose higher fatty acid ester, propylene glycol higher fatty acid monoester, and sorbitan higher fatty acid. Partial esters, polyoxyethylene sorbitan higher fatty acid partial esters, lecithin and the like can be mentioned.

The protein that can be used in combination with bixin, norbixin or an alkali metal salt thereof may be any protein that can be used for foods, and examples thereof include milk protein and vegetable protein. Milk protein includes sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, lactoglobulin, and vegetable protein includes soybean protein, wheat protein, active gluten, rice protein, corn protein and the like.

Natural cams and synthetic gums are preferred as the polysaccharides that can be used in combination with bixin, norbixin or alkali metal salts thereof. Specifically, natural gums such as gum arabic, carrageenan, locust bean gum, xanthan gum, karaya gum, guar gum, tamarind seed polysaccharide, taragant gum and the like can be used, and synthetic gums include carboxymethyl cellulose, methyl cellulose, sodium alginate and the like. Can be used.

As saccharides other than polysaccharides that can be blended and used with bixin, norbixin or alkali metal salts thereof, glucose, fructose, galactose, sucrose, lactose,
Examples include maltose, starch syrup, invert sugar, isomerized sugar, sorbit, maltitol and other monosaccharides, disaccharides, oligosaccharides and sugar alcohols.

The type of swelling agent that can be used in combination with bixin, norbixin or an alkali metal salt thereof is not particularly limited, and any commonly used swelling agent can be used. That is, the alkaline swelling agent, the acidic swelling agent, or the baking powder which is a mixture thereof can be used alone or in combination of two or more kinds.

Bread dough made by adding and mixing bixin, norbixin or these alkali metal salts to bread ingredients mainly composed of wheat flour, and fermenting and baking according to a conventional method, the dough becomes completely non-greasy and the production of bread is troublesome. Without it, it becomes easier and you can get good quality bread.

The term "bread" as used in the present invention means ingredients for producing bread, for example, yeast as a main raw material, yeast food, oils and fats (shortening, lard, margarine, butter, liquid oil, etc.), water (kneading water), Dairy products, salt, sugars, etc. are added, and if necessary, one type of emulsifier, seasoning (glutamic acid or nucleic acid), preservative, vitamin, enhancer such as calcium, protein, chemical leavening agent, flavor or the like, or Two or more types are added and kneaded, and the mixture is baked after undergoing a fermentation process.

Of course, bread with fillings or the like is included in the bread referred to in the present invention.

That is, the bread in the present invention means a loaf of bread, a special loaf, a cooked loaf, a sweet loaf, a steamed loaf, and the like. Examples of the bread include white bread, black bread, French bread, variety red, and rolls (table rolls, buns, butter rolls, etc.). Special breads such as grissini, muffins and rusks, cooked breads such as hot dogs, hamburgers and pizza pies, sweet breads such as jam bread, anpan, cream bread, raisin bread,
Examples include melon bread, sweet rolls, and rich goods (croissants, brioches, Danish pastries), and steamed bread includes meat buns and sweet buns.

〔Example〕

Next, the present invention will be described in more detail by showing Examples (including Reference Examples and Comparative Examples). All parts in the examples are parts by weight.

Reference Example Bread dough and bread manufacturing conditions, manufacturing method, and bread evaluation method Based on the formulations shown in Table 1, bread is manufactured by the 70% medium seed method, and bread is evaluated.

Using a vertical mixer (Kanto mixer 10 coats) and a hook, use a medium blending material [(70 parts of strong wheat flour, 2 parts of yeast,
(Yeast food 0.1 part, water 40 parts), the basic composition up to this point, when adding additives, add with this medium type. However, it can be put in with a main kneading machine] into a ball and knead it at a low speed for 2 minutes and a medium and high speed for 1 minute to adjust the kneading temperature to 24 ° C to prepare a medium seed dough.

Next, this is fermented (medium seed fermentation). The conditions at this time are: medium seed fermentation temperature 24 ° C, medium seed fermentation relative humidity 75%, medium seed fermentation time 4 hours 30 minutes, intermediate seed fermentation end product temperature 29.5 ° C.

Next, this medium-type fermented dough was mixed with the material for kneading (strong flour 30
Part, salt 2 parts, sugar 5 parts, skim milk powder 1 part, water 25 parts, fats and oils (only fats and oils are added in the course of kneading), up to this point is the basic mixture, and as mentioned above, the additives are this book. It can be added by kneading. In this reference example, the additive is added to the medium seed. ], And the mixture is kneaded at low speed for 3 minutes and medium and high speed for 4 minutes, and then fat and oil is added, and further kneaded at low speed for 2 minutes and medium and high speed for 3 minutes to obtain a final kneaded dough. The dough temperature at this time is about 27.5 ° C.

Then, take 20 minutes floor time to recover the damaged dough, and then divide into 450g dough. Next, after rounding, in order to recover the damaged fabric by splitting, take bench time at room temperature for 20 minutes and shape with a moulder.

Next, the shaped product is placed in a one loaf bread mold and fermented (proof).

The conditions for the proof are shown below.

Proof temperature 37 ℃ Proof relative humidity 80% Proof time 40 minutes Dough prepared in this way in an oven at 210 ℃
Bake for 0 minutes.

The evaluation of the stickiness of the bread dough was performed at the time of dividing and rounding. Specifically, the degree of tackiness when touching the cloth was sensory evaluated. The internal phase of the baked bread was visually observed and evaluated.

In the following, the dough and bread were produced and evaluated under the same conditions as the above conditions in both Examples and Comparative Examples.

Examples 1 to 5 and Comparative Examples 1 to 5 Bread was produced using the production conditions, production and evaluation methods shown in Reference Examples, and the obtained bread was evaluated.

The manufacturing process of this bread is as follows. However, hand flour is sprinkled on the kneaded dough.

The compounds shown in Table 2 were used as the additives in the compounding material for intermediate seeds.

The evaluation results of the obtained bread are as shown in Table 3.

Examples 6-11 and Comparative Examples 6-7 Bread was manufactured using the manufacturing conditions, the manufacturing method, and the evaluation method shown in the reference example, and the obtained bread was evaluated.

The bread was manufactured in the same manner as the manufacturing process in Examples 1 to 5 and Comparative Examples 1 to 5.

The compounds shown in Table 4 were used as the additives in the intermediate compounding material.

The evaluation results are as shown in Table 5.

[Effects of the Invention] As described above, one of compounds selected from the group consisting of bixin, bixin sodium, bixin potassium, norbixin, norbixin sodium, norbixin potassium, and norbixin sodium / potassium, or It was recognized that two or more kinds were excellent agents (modifiers) for preventing the dough from sticking.

Therefore, by using such a bixin, norbixin or a bread modifier containing the alkali metal salt thereof as an active ingredient, or a bread dough containing the bread modifier, or a method for producing bread of the present invention, Since the bread dough does not become sticky and the dough does not stick to the machine, mass production of bread by the machine can be smoothly performed without any trouble. Further, the quality of bread obtained by the method for producing bread of the present invention is uniform and extremely good.

Claims (2)

[Claims] 1. Wheat flour with one or more compounds selected from the group consisting of bixin, bixin sodium, bixin potassium, norbixin, norbixin sodium, norbixin potassium and norbixin sodium / potassium. Bread dough characterized by containing 0.0004 to 0.004 parts by weight per 100 parts by weight. 2. The bread ingredient containing wheat flour as a main ingredient, selected from the group consisting of bixin, bixin sodium, bixin potassium, norbixin, norbixin sodium, norbixin potassium and norbixin sodium / potassium. One or two or more of the above compounds are added and kneaded so as to be 0.0004 to 0.004 parts by weight per 100 parts by weight of wheat flour, and then fermented and baked by a conventional method.