JPH0677497B2 - 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, the present invention relates to a bread modifier containing chlorophyll as an active ingredient, a bread dough containing the modifier, and a method for producing bread.

[Conventional technology and problems]

Various additives are blended and used in bread dough to produce good quality bread. For example, it has been proposed to add and use gluten improvers such as calcium sulfate, potassium bromate, ammonium chloride, etc., but due to the recent consumer-oriented boom in health, it is aimed to avoid the additives of this type that are conventionally used. However, the demand for bread containing unbleached bread, wheat germ, dietary fiber, etc. is expanding. Therefore, various methods for producing breads using new food materials have been studied.

As a method for obtaining soft bread, a method of increasing the fermentation time of the bread dough, a method of increasing the amount of water added to the bread dough, and a method of adding an emulsifier mainly containing monoglyceride are known.

However, regarding the method of increasing the fermentation time,
In today's mass production system, the fermentation time of bread dough is often fixed, and therefore it is difficult to change the fermentation time in the production process.

The method of increasing the amount of added water not only causes the bread dough to adhere to the manufacturing equipment during the production process due to an increase in the water content in the bread dough, which causes a reduction in work efficiency, but also often adversely affects the product.

In addition, addition of an emulsifier mainly composed of monoglyceride is widely adopted because it is easy to obtain a soft bread. Known methods of adding an emulsifier include a method of directly adding an emulsifier and a method of using an emulsified oil / fat obtained by adding an emulsifier to an oil / fat. However, in this emulsifier addition method, if the amount of the emulsifier added is increased by not imparting softness to the bread product, the flavor of the bread is deteriorated and the workability is deteriorated due to stickiness of the bread dough.

[Means for solving problems]

The present inventors have conducted intensive studies to find a natural product that meets the needs of consumers, and an agent other than a conventional bread quality improving agent, particularly an agent that is extremely effective in softening bread, The present invention has been completed.

That is, the present invention relates to a bread modifier containing chlorophyll as an active ingredient, and more particularly to a bread softening agent (softening agent).

Further, the present invention, chlorophyll per 100 parts by weight of flour
The present invention relates to a dough containing 0.00005 to 0.05 part by weight.

In addition, the present invention is a bread ingredient component whose main component is wheat flour,
The present invention relates to a method for producing bread, which comprises adding and kneading chlorophyll so as to be 0.00005 to 0.05 parts by weight per 100 parts by weight of wheat flour, and then performing fermentation and baking by a conventional method.

The chlorophyll referred to in the present invention is wax-like blue-black microcrystals, which are blue-green chlorophyll-a (C ₅₅ H ₇₂ O ₅ N ₄ Mg) and yellow-green chlorophyll-b (C ₅₅ H ₇₀ O ₅ N ₄ Mg) that contains at least one component.

Conventionally, chlorophyll has been used for coloring sweets, drinking water, liqueurs, etc. (Handbook of Natural Products, page 96, Food and Science, published July 1, 1972), but there is no example of using it for bread. The present invention is the first time.

In the present invention, the amount of chlorophyll may be 0.00005 to 0.05 parts as a result with respect to 100 parts (parts are parts by weight, the same applies hereinafter) of wheat flour in the raw material composition for bread or bread dough as pure chlorophyll.

Even if it exceeds 0.05 parts, a very soft bread can be obtained, but the green coloring becomes too strong, and the obtained product deviates from the image of bread, which is not preferable. On the contrary, if it is less than 0.00005 parts, a sufficient softening effect cannot be obtained.

In the present invention, the amount of chlorophyll added is shown in terms of the amount of pure chlorophyll. Most commercially available chlorophylls have a purity of 10 to 20%. That is, for example, when 1 part of commercially available chlorophyll (when the chlorophyll content is 10.5%) is used with respect to the powder, it is described as 0.1 part as pure chlorophyll.

Similar substances other than chlorophyll, such as copper chlorophyll,
In copper chlorophyllin sodium and iron chlorophyllin sodium, copper chlorophyll and iron chlorophyllin sodium have a softening effect on bread, but they are not as effective as chlorophyll. Therefore, it can be said that chlorophyll is a substance having a pan-softening effect which is significantly distinguished from the chlorophyll-like substance.

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 obtained by adding cereal flour such as potato starch, corn starch and wheat starch can also be used.

Chlorophyll may be used in combination with other additives for bread, if necessary. For example, it can be used in combination with emulsifiers, proteins, polysaccharides, sugars other than polysaccharides, swelling agents, amino acids and the like.

As an emulsifier that can be used in combination with chlorophyll,
Examples of emulsifiers usable for food products include glycerin higher fatty acid monoester, sucrose higher fatty acid ester, propylene glycol higher fatty acid monoester, sorbitan higher fatty acid partial ester, polyoxyethylene sorbitan higher fatty acid partial ester, and lecithin.

The protein that can be used in combination with chlorophyll may be any protein that can be used for foods, and examples thereof include milk protein and vegetable protein. As milk protein, sodium casein, calcium casein, rennet casein, milk casein,
Milk whey, lactalbumin, lactoglobulin,
Examples of the vegetable protein include soybean protein, wheat protein, active gluten, rice protein, corn protein and the like.

As the polysaccharide that can be used together with chlorophyll, natural gums and synthetic gums are preferable. Specifically, as natural gums, 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 such as carboxymethyl cellulose, methyl cellulose and sodium alginate can act.

Examples of saccharides other than polysaccharides that can be used in combination with chlorophyll include glucose, fructose, galactose, sucrose, lactose, maltose, starch syrup, invert sugar, isomerized sugar, sorbit, maltite, and other sugars, disaccharides, oligos. sugar,
Examples include sugar alcohols.

There are no particular restrictions on the type of swelling agents that can be used in combination with chlorophyll, 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.

By fermenting and baking the bread dough made by adding and mixing chlorophyll to the bread ingredient containing wheat flour as a main component, it is possible to obtain very soft (soft) high-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, and sweet breads such as jam bread, anpan, cream bread, melon bread, sweet rolls and rich goods (croissants, brioche, Danish pastries), etc. The steamed bread includes meat buns, bean buns and the like.

〔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 composition 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,
0.1 part of yeast food, 40 parts of water), the basic composition is up to this point, and if the additive is milky, add it with this medium type. However, there is no problem even if you put it in with a forgery]
Knead at low speed for 2 minutes, medium high speed for 1 minute, and kneading temperature is 24 ℃,
Prepare medium 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. In order to recover the fabric damaged by the division,
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 50 minutes Dough prepared in this way in an oven at 210 ℃
Bake for 0 minutes.

After baking, cool at 20 ° C for 45 minutes, put in a plastic bag, seal tightly, and store at 20 ° C for 2 days (48 hours) to prepare a bread sample.

After 48 hours, this bread was cut into a certain size (2.5 cm x 2.5 cm x 2.0 cm) at a certain distance (6 cm) from the edge,
With respect to the obtained cubic sample, the hardness of the bread is measured by using a Baker's compression meter (manufactured by Chiyoda Seisakusho), and the softness of the bread is evaluated. The smaller the measured value, the softer the bread.

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.

In the following examples and comparative examples, 10.5% chlorophyll was used.

Example 1 to 3 and Comparative Examples 1 to 4 Bread was produced using the production conditions, production method and evaluation method shown in the reference example, and the obtained bread was evaluated (evaluation of hardness). The manufacturing process of this bread is as follows.

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.

[Effect of the Invention] As described above, it was confirmed that chlorophyll has an excellent pan-softening effect. Therefore, if a bread modifier containing chlorophyll as an active ingredient of the present invention, a bread dough containing chlorophyll, or a method for producing bread of the present invention is used, very soft (soft) good-quality bread is produced. be able to.

Claims (3)

[Claims] 1. A bread modifier containing chlorophyll as an active ingredient. 2. Chlorophyll is 0.0 per 100 parts by weight of flour.
A bread dough characterized by being contained in a proportion of 0005 to 0.05 parts by weight. 3. A bread raw material containing wheat flour as a main component, and kneaded with chlorophyll so as to be 0.00005 to 0.05 parts by weight per 100 parts by weight of wheat flour, and then fermented and baked by a conventional method. Bread making method.