JPH07132039A - Production of variety bread and dough modifier suitable for the variety bread - Google Patents

Production of variety bread and dough modifier suitable for the variety bread

Info

Publication number
JPH07132039A
JPH07132039A JP5281139A JP28113993A JPH07132039A JP H07132039 A JPH07132039 A JP H07132039A JP 5281139 A JP5281139 A JP 5281139A JP 28113993 A JP28113993 A JP 28113993A JP H07132039 A JPH07132039 A JP H07132039A
Authority
JP
Japan
Prior art keywords
fatty acid
parts
acid ester
bread
glycerin fatty
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP5281139A
Other languages
Japanese (ja)
Other versions
JP3346432B2 (en
Inventor
Yasuyuki Wazawa
保之 和澤
Sanehito Takayanagi
実仁 高柳
Takashi Yamamoto
剛史 山本
Akiko Kazami
明子 風見
Makoto Kobayashi
誠 小林
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd
Original Assignee
Fuji Oil Co Ltd
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Filing date
Publication date
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Priority to JP28113993A priority Critical patent/JP3346432B2/en
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Abstract

PURPOSE:To obtain variety bread which marked bulkiness, soft crust and crumb, and satisfactory texture and taste. CONSTITUTION:The production of variety bread where dough is mixed with 20 to 100ppm, based on the flour, of ascorbic acid or its salt, as well as (A) glycerol fatty acid ester and (B) glycerol fatty acid, organic acid ester at an A/B ratio by weight of 0.05 to 6.0 in an (A+B) total amount of 0.1 to 10.0wt.% based on the flour, and a dough improver suitable for making bread.

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】本発明は、バラエテイブレッドの
製造法及びそれに適した生地改良剤に関するものであ
る。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing variety bread and a dough improving agent suitable therefor.

【0002】[0002]

【従来の技術】従来より、パンの中にレーズンや胡桃あ
るいはチップチョコレート等が混合されたバラエテイブ
レッドは消費者に根強い人気がある。その中でもレーズ
ンブレッドは子供から大人まで幅広く好まれ、どのパン
屋さんにおいても必ずアイテムの一つに含まれている。
2. Description of the Related Art Conventionally, a variety bread in which raisins, walnuts, chip chocolate, etc. are mixed in bread has been deeply popular with consumers. Among them, raisin bread is popular among children and adults alike, and it is definitely one of the items in any bakery.

【0003】しかし、このようなバラエテイブレッド
は、レーズン等の副材料を添加するため、パン生地が損
傷を受け、ボリューム低下や内相(クラム)の荒れを起
こし、通常の食パン等に比べ極端に焼成後の老化現象が
進み、パンが硬く、パサツク傾向を示す。このような状
況下において、ボリューム低下を防止する目的でバイタ
ルグルテンを使用してグルテン強化を行ったり(特開平
3-22940 号)、また予めボリュームの出ないのを考慮
し、生地分割重量を多くして焼成するという試みがなさ
れているが、これらの方法を利用すると何れの場合も食
感が重く、硬くなり易い。更に、バイタルグルテンは風
味が悪いという問題もある。
[0003] However, such a variety bread is added with an auxiliary material such as raisins, so that the bread dough is damaged, resulting in a decrease in volume and roughening of the internal phase (crumb), and baking is more extreme than in ordinary bread. Later aging phenomenon progresses, the bread is hard, and it tends to be crunchy. Under such circumstances, gluten is strengthened by using vital gluten for the purpose of preventing volume reduction.
3-22940), and considering that the volume does not come out in advance, it has been attempted to increase the weight of the dough for baking, but using these methods, the texture is heavy and hard in all cases. It is easy to become. Further, vital gluten has a problem that it has a bad taste.

【0004】一方、老化を防止する方法として、直捏法
をとらずに中種法をとり、更に醗酵時間を長くする方
法、あるいは保水剤等により吸水量を増やす等の方法が
知られているが、何れの方法も大量生産を行う場合、作
業効率が著しく低下し工程上困難である。また、一般的
な方法としてグリセリン脂肪酸エステル等の乳化剤を添
加する方法(例えば、製パンの科学II 製パン材料の科
学、田中康夫・松本博編、(株)光琳発行)も知られて
いるが、このような乳化剤の粉末状態での添加では、充
分な老化防止効果が得られない。その理由として、例え
ば、粉末状態であるため、生地への分散性が非常に悪
い、又はグリセリン脂肪酸エステル等の乳化剤の結晶形
による効果の減少、あるいは蔗糖脂肪酸エステルの非水
和ゲル状態等が考えられる。
On the other hand, as a method for preventing aging, there is known a method in which a medium seed method is used without taking a direct kneading method and the fermentation time is further lengthened, or a water absorption amount is increased by a water retention agent or the like. However, in any of the methods, when mass production is performed, the work efficiency is significantly reduced and the process is difficult. In addition, as a general method, a method of adding an emulsifier such as glycerin fatty acid ester (for example, Baking science II, Baking ingredients science, edited by Yasuo Tanaka and Hiroshi Matsumoto, published by Korin Co., Ltd.) is also known. However, the addition of such an emulsifier in a powder state does not provide a sufficient antiaging effect. The reason may be, for example, that the dispersibility in the dough is very poor because it is in a powder state, or the effect is reduced due to the crystal form of an emulsifier such as glycerin fatty acid ester, or the non-hydrated gel state of sucrose fatty acid ester is considered To be

【0005】また、飽和モノグリセリドと不飽和ジグリ
セリドを含有する乳化油脂組成物からなる品質改良剤を
添加する方法(特開平2-124052号)等も提案されている
が、かかる提案は食パン等に対する老化防止効果が中心
であり、レーズンブレッド等のバラエテイブレッドの問
題点であるボリューム低下については言及されていな
い。
Further, a method of adding a quality improving agent comprising an emulsified oil / fat composition containing saturated monoglyceride and unsaturated diglyceride (Japanese Patent Laid-Open No. 2-124052) has been proposed. The prevention effect is the main focus, and there is no mention of volume reduction, which is a problem of variety bread such as raisin bread.

【0006】従来、このようなレーズンブレッド等のバ
ラエテイブレッドは、通常の食パンを焼成するときの生
地量で焼成したのでは満足するボリュームが得られない
ので生地量を多くして焼成したり、またクラスト及びク
ラムの柔らかい焼成生地を製造するために、前記した如
きバイタルグルテンを使用する等の対策が採られている
が、かかる方法では風味、食感が悪いという問題は解決
されていないのが現状である。
[0006] Conventionally, variety bread such as raisin bread has not been able to obtain a satisfactory volume if it is baked with the amount of dough when baking ordinary bread, so baking with a large amount of dough, or In order to produce soft baked dough of crust and crumb, measures such as using vital gluten as described above have been taken, but such a method has not solved the problem of bad taste and texture. Is.

【0007】[0007]

【発明が解決しようとする課題】本発明は、以上の問題
を解決することを目的とするものであって、ボリューム
がありクラスト及びクラムが柔らかいレーズンブレッド
等のバラエテイブレッドを製造する方法及びそれに適し
た生地改良剤を提供することを指向するものである。
SUMMARY OF THE INVENTION The present invention is intended to solve the above problems, and is suitable for a method for producing a variety bread such as raisin bread having a large volume and soft crust and crumb, and a method suitable therefor. The present invention is directed to providing a dough improving agent.

【0008】[0008]

【課題を解決するための手段】本発明者らは、前記目的
を達成すべく鋭意検討した結果、アスコルビン酸又はそ
の塩の特定量とグリセリン脂肪酸エステル及びグリセリ
ン脂肪酸有機酸エステルの特定量を特定の割合で添加使
用することにより従来技術の問題点を解決し得るという
知見を得た。本発明は、このような知見に基づいて完成
されたものである。
Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventors have identified a specific amount of ascorbic acid or a salt thereof and a specific amount of glycerin fatty acid ester and glycerin fatty acid organic acid ester. It was found that the problems of the prior art can be solved by adding and using them in a ratio. The present invention has been completed based on such findings.

【0009】即ち、本発明は、生地中に、アスコルビン
酸又はその塩を小麦粉に対し20〜100ppm、並びにグリセ
リン脂肪酸エステル(A)及びグリセリン脂肪酸有機酸
エステル(B)を(A)の(B)に対する重量比が0.05
〜6.0 となる割合で小麦粉に対し(A)と(B)の合計
量として0.1 〜1.0 重量%添加することを特徴とするバ
ラエテイブレッドの製造法、並びにアスコルビン酸又は
その塩0.05〜1.0 重量部、グリセリン脂肪酸エステル
(A)0.25〜60重量部及びグリセリン脂肪酸有機酸エス
テル(B)0.75〜70重量部を(A)の(B)に対する重
量比が0.05〜6.0となる割合で含有する水中油型の乳化
油脂組成物からなるバラエテイブレッド用生地改良剤で
ある。
That is, in the present invention, ascorbic acid or a salt thereof is added to the dough in an amount of 20 to 100 ppm, and glycerin fatty acid ester (A) and glycerin fatty acid organic acid ester (B) are added to (B) of (A). Weight ratio to 0.05
The method for producing a variety bread is characterized by adding 0.1 to 1.0% by weight as a total amount of (A) and (B) to wheat flour in a ratio of about 6.0 to about 6.0, and 0.05 to 1.0 part by weight of ascorbic acid or a salt thereof, An oil-in-water type which contains 0.25 to 60 parts by weight of glycerin fatty acid ester (A) and 0.75 to 70 parts by weight of glycerin fatty acid organic acid ester (B) at a ratio of (A) to (B) of 0.05 to 6.0. A fabric improving agent for variety bread comprising an emulsified oil and fat composition.

【0010】本発明におけるバラエテイブレッドとは、
レーズンブレッドの他にミックスフルーツ、胡桃、チッ
プチョコレート、ナッツ類、豆類等の副材料が配合され
たブレッド類をいい、またボリュームが出にくくパサつ
きが著しいといわれているメロンパンのような上掛け生
地使用パンをも含む。本発明に用いるアスコルビン酸の
塩としては、例えばナトリウム塩が挙げられる。
Variety bread in the present invention means
In addition to raisin bread, it is a bread that is mixed with other ingredients such as mixed fruits, walnuts, chip chocolate, nuts, beans, etc. Also, it is said that it is difficult to produce volume and it is said to have a dryness, and it is a melon bread-like top cloth. Including used bread. Examples of the salt of ascorbic acid used in the present invention include sodium salt.

【0011】本発明に用いるグリセリン脂肪酸エステル
とは、グリセリンに1分子の飽和脂肪酸又は不飽和脂肪
酸がエステル結合したものをいい、脂肪酸の結合位置は
α位、β位のいずれでもよいが、好ましくはα位であ
る。結合脂肪酸としては、炭素数12〜26のものが好まし
く、飽和脂肪酸が好ましい。炭素数12〜26の飽和脂肪酸
としては、例えばラウリン酸、ミリスチン酸、パルミチ
ン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノ
セリン酸が挙げられ、炭素数12〜26の不飽和脂肪酸とし
ては、例えばオレイン酸、リノール酸、リノレン酸、ア
ラキドン酸、エルカ酸が挙げられる。
The glycerin fatty acid ester used in the present invention means one in which one molecule of saturated fatty acid or unsaturated fatty acid is ester-bonded to glycerin, and the fatty acid binding position may be either α-position or β-position, but is preferably It is in the α position. As the bound fatty acid, those having 12 to 26 carbon atoms are preferable, and saturated fatty acid is preferable. Examples of the saturated fatty acid having 12 to 26 carbon atoms include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid, and examples of the unsaturated fatty acid having 12 to 26 carbon atoms include olein. Examples thereof include acids, linoleic acid, linolenic acid, arachidonic acid, and erucic acid.

【0012】本発明に用いるグリセリン脂肪酸有機酸エ
ステルとは、前記グリセリン脂肪酸エステルの3位の水
酸基を有機酸でエステル化したものをいう。グリセリン
脂肪酸有機酸エステルを構成する有機酸としては、例え
ば、酢酸、プロピオン酸、酪酸等の低級脂肪族モノカル
ボン酸、シュウ酸、コハク酸等の脂肪族飽和ジカルボン
酸、マレイン酸、フマル酸等の脂肪族不飽和ジカルボン
酸、乳酸、リンゴ酸、酒石酸、ジアセチル酒石酸、クエ
ン酸等のオキシ酸、及びグリシン、アスパラギン酸等の
アミノ酸が挙げられ、好ましくはコハク酸、ジアセチル
酒石酸が挙げられる。
The glycerin fatty acid organic acid ester used in the present invention refers to the glycerin fatty acid ester in which the hydroxyl group at the 3-position is esterified with an organic acid. Examples of the organic acid that constitutes the glycerin fatty acid organic acid ester include, for example, acetic acid, propionic acid, lower aliphatic monocarboxylic acids such as butyric acid, oxalic acid, aliphatic saturated dicarboxylic acids such as succinic acid, maleic acid, fumaric acid and the like. Examples thereof include oxy acids such as aliphatic unsaturated dicarboxylic acids, lactic acid, malic acid, tartaric acid, diacetyl tartaric acid and citric acid, and amino acids such as glycine and aspartic acid, and preferably succinic acid and diacetyl tartaric acid.

【0013】本発明の製造法において、アスコルビン酸
又はその塩は小麦粉に対して20〜100ppmの範囲内で使用
することが必要であり、上限を越えるとパン生地がシマ
リ過ぎて機械での作業性が悪く、焼成後のパン生地が硬
くて引きの強い食感となる。また、下限未満ではレーズ
ン等の添加により生地ダレを起こしボリュームが出ずパ
ンが硬くなる。
In the production method of the present invention, ascorbic acid or a salt thereof is required to be used in the range of 20 to 100 ppm with respect to wheat flour, and if the amount exceeds the upper limit, the bread dough will be too thin and the workability on the machine will be poor. The bread dough after baking is hard and has a strong texture. On the other hand, if the amount is less than the lower limit, the addition of raisins may cause the dough to sag and the bread will become harder.

【0014】グリセリン脂肪酸エステル(A)とグリセ
リン脂肪酸有機酸エステル(B)は、(A)の(B)に
対する重量比が0.05〜6.0 となる割合で合計量として小
麦粉に対し0.1 〜1.0 重量%添加する。グリセリン脂肪
酸エステル(A)のグリセリン脂肪酸有機酸エステル
(B)に対する比が0.05〜6.0 の範囲外ではボリュー
ム、老化防止効果及び歯切れの良い食感の3点を共に満
足するレーズンブレッド等のバラエテイブレッドを得難
い。
The glycerin fatty acid ester (A) and the glycerin fatty acid organic acid ester (B) are added in an amount of 0.05 to 6.0 in a weight ratio of (A) to (B) and a total amount of 0.1 to 1.0% by weight based on the flour. To do. If the ratio of the glycerin fatty acid ester (A) to the glycerin fatty acid organic acid ester (B) is outside the range of 0.05 to 6.0, a variety of breads such as raisin bread satisfying all three points of volume, anti-aging effect and crisp texture will be obtained. Hard to get.

【0015】また、グリセリン脂肪酸エステル(A)と
グリセリン脂肪酸有機酸エステル(B)の合計量を小麦
粉に対し0.1 〜1.0 重量%とする必要があり、下限未満
では、ボリューム・老化防止の改良効果は得られず、上
限を越えると、風味・食感を著しく損ねる結果となる。
アスコルビン酸又はその塩、グリセリン脂肪酸エステル
(A)及びグリセリン脂肪酸有機酸エステル(B)は、
水中油型乳化油脂の状態で添加するのが好ましい。
Further, the total amount of the glycerin fatty acid ester (A) and the glycerin fatty acid organic acid ester (B) must be 0.1 to 1.0% by weight based on the wheat flour. If it is not obtained and exceeds the upper limit, the result is that the flavor and texture are significantly impaired.
Ascorbic acid or a salt thereof, glycerin fatty acid ester (A) and glycerin fatty acid organic acid ester (B) are
It is preferably added in the state of an oil-in-water emulsified oil.

【0016】本発明において、グリセリン脂肪酸エステ
ル(A)及びグリセリン脂肪酸有機酸エステル(B)
は、乳化剤として用いられるが、その他の乳化剤、例え
ばレシチン、蔗糖脂肪酸エステル等を使用することがで
きる。
In the present invention, glycerin fatty acid ester (A) and glycerin fatty acid organic acid ester (B)
Is used as an emulsifier, but other emulsifiers such as lecithin and sucrose fatty acid ester can be used.

【0017】[0017]

【実施例】以下、本発明を実施例及び比較例により更に
具体的に説明するが、本発明の範囲は以下の実施例に限
定されるものではない。なお、以下において、%及び部
は、何れも重量基準を意味する。 (実施例1) (1)生地改良剤の調製 菜種油27部にグリセリン脂肪酸エステル(商品名エマル
ジーMS;理研ビタミン(株)製を使用、以下同様)3
部とグリセリン脂肪酸有機酸エステル(商品名ポエムW
−10;理研ビタミン(株)製を使用、以下同様)6
部、レシチン4部を添加し、加温溶解して油相を調製し
た。
EXAMPLES The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the scope of the present invention is not limited to the following Examples. In the following,% and parts mean weight basis. (Example 1) (1) Preparation of dough improving agent Glycerin fatty acid ester (trade name Emergy MS; manufactured by Riken Vitamin Co., Ltd., used in 27 parts of rapeseed oil, the same applies hereinafter) 3
And glycerin fatty acid organic acid ester (trade name Poem W
-10; manufactured by Riken Vitamin Co., Ltd., the same applies hereinafter) 6
And 4 parts of lecithin were added and dissolved by heating to prepare an oil phase.

【0018】一方、水27.4部と液糖30部にアスコルビン
酸0.3 部と蔗糖脂肪酸エステル(HLB=16)2.3 部を
添加分散し、これを加温して水相を調製した。この水相
に上の油相を加え、常法に従い乳化混合して水中油型の
生地改良剤を得た。 (2)レーズンブレッドの製造 上記生地改良剤を用いて下記に示す配合に従い、70%中
種法でレーズンブレッド製造した。なお、パン型に対す
る生地比容積は4.0 であった。
On the other hand, 0.3 parts of ascorbic acid and 2.3 parts of sucrose fatty acid ester (HLB = 16) were added and dispersed in 27.4 parts of water and 30 parts of liquid sugar, and the mixture was heated to prepare an aqueous phase. The above oil phase was added to this water phase, and the mixture was emulsified and mixed according to a conventional method to obtain an oil-in-water type dough improving agent. (2) Manufacture of Raisin Bread Using the above dough improving agent, raisin bread was manufactured by the 70% middle seed method according to the following formulation. The specific volume of dough for the bread mold was 4.0.

【0019】 (配合) 原材料名 中種配合 本捏配合 ────────────────────────── 強力粉 70.0 部 30.0 部 イーストフード 0.1 − イースト 2.0 0.5 水 38.0 12.0 食塩 − 1.5 砂糖 − 12.0 脱脂粉乳 − 2.0 全卵 − 10.0 生地改良剤 2.0 − ショートニング − 10.0 レーズン − 50.0 ────────────────────────── (工程) 〈中種〉 ミキシング :低速4分、中速1分 捏ね上げ温度 :24℃ 醗酵条件 :温度27℃、湿度75%、4時間 醗酵終了温度 :28〜29℃ 〈本捏〉 ミキシング :低速4分、中速3分、高速1分 ショートニング添加後、低速2分、中速2分、高速30秒 レーズン添加後、低速1分 捏ね上げ温度 :28℃ フロアタイム :15分 分割重量 :プルマン230 g×6、ワンローフ130
g ベンチタイム :20分 ホイロ :温度38℃、湿度85%、1時間 焼成 :プルマン210 ℃40分、ワンローフ200
℃15分 以上の条件にてレーズンブレッドを得た。
(Compounding) Ingredient Name Medium Mixture Main Kneading Mixture ────────────────────────── Strong flour 70.0 parts 30.0 parts Yeast food 0.1 − Yeast 2.0 0.5 Water 38.0 12.0 Salt − 1.5 Sugar − 12.0 Nonfat dry milk − 2.0 Whole egg − 10.0 Dough improver 2.0 − Shortening − 10.0 Raisins − 50.0 ───────────────────── ────── (Process) <Medium type> Mixing: Low speed 4 minutes, Medium speed 1 minute Kneading temperature: 24 ℃ Fermentation condition: Temperature 27 ℃, Humidity 75%, 4 hours Fermentation end temperature: 28-29 ℃ <Main kneading> Mixing: Low speed 4 minutes, medium speed 3 minutes, high speed 1 minute After adding shortening, low speed 2 minutes, medium speed 2 minutes, high speed 30 seconds After adding raisins, low speed 1 minute Kneading temperature: 28 ℃ Floor time: 15 minutes Divided weight: Pullman 230g x 6, One loaf 130
g Bench time: 20 minutes Proofer: temperature 38 ° C, humidity 85%, 1 hour Firing: Pullman 210 ° C 40 minutes, one loaf 200
Raisin bread was obtained under the conditions of ℃ 15 minutes or more.

【0020】(実施例2)菜種油30部にグリセリン脂肪
酸エステル5部とグリセリン脂肪酸有機酸エステル3
部、レシチン2部を添加し、加温溶解して油相を調製し
た。一方、水27.6部と液糖30部にアスコルビン酸0.4 部
と蔗糖脂肪酸エステル(HLB=16)2.0 部を添加分散
し、これを加温して水相を調製した。この水相に上の油
相を加え、常法に従い乳化混合して水中油型の生地改良
剤を得た。
Example 2 30 parts of rapeseed oil, 5 parts of glycerin fatty acid ester and 3 parts of glycerin fatty acid organic acid ester
And 2 parts of lecithin were added and dissolved by heating to prepare an oil phase. On the other hand, to 27.6 parts of water and 30 parts of liquid sugar, 0.4 parts of ascorbic acid and 2.0 parts of sucrose fatty acid ester (HLB = 16) were added and dispersed, and this was heated to prepare an aqueous phase. The above oil phase was added to this water phase, and the mixture was emulsified and mixed according to a conventional method to obtain an oil-in-water type dough improving agent.

【0021】以上の生地改良剤を使用し、実施例1と同
様にしてレーズンブレッドを焼成した。 (実施例3)菜種油30部にグリセリン脂肪酸エステル8
部とグリセリン脂肪酸有機酸エステル1.5 部、レシチン
4部を添加し、加温溶解して油相を調製した。
Using the above dough improving agent, raisin bread was baked in the same manner as in Example 1. (Example 3) 30 parts of rapeseed oil and 8 of glycerin fatty acid ester
And 1.5 parts of glycerin fatty acid organic acid ester and 4 parts of lecithin were added and dissolved by heating to prepare an oil phase.

【0022】一方、水24.2部と液糖30部にアスコルビン
酸0.3 部と蔗糖脂肪酸エステル(HLB=16)2.0 部を
添加分散し、これを加温して水相を調製した。この水相
に上の油相を加え、常法に従い乳化混合して水中油型の
生地改良剤を得た。以上の生地改良剤を使用し、実施例
1と同様にしてレーズンブレッドを焼成した。
On the other hand, 0.3 parts of ascorbic acid and 2.0 parts of sucrose fatty acid ester (HLB = 16) were added and dispersed in 24.2 parts of water and 30 parts of liquid sugar, and the mixture was heated to prepare an aqueous phase. The above oil phase was added to this water phase, and the mixture was emulsified and mixed according to a conventional method to obtain an oil-in-water type dough improving agent. Using the above dough improving agent, raisin bread was fired in the same manner as in Example 1.

【0023】(実施例4)菜種油30部にグリセリン脂肪
酸エステル1部とグリセリン脂肪酸有機酸エステル9
部、レシチン4部を添加し、加温溶解して油相を調製し
た。一方、水23.8部と液糖30部にアスコルビン酸0.2 部
と蔗糖脂肪酸エステル(HLB=16)2.0 部を添加分散
し、これを加温して水相を調製した。この水相に上の油
相を加え、常法に従い乳化混合して水中油型の生地改良
剤を得た。
Example 4 30 parts of rapeseed oil, 1 part of glycerin fatty acid ester and 9 parts of glycerin fatty acid organic acid ester
And 4 parts of lecithin were added and dissolved by heating to prepare an oil phase. On the other hand, 0.2 parts of ascorbic acid and 2.0 parts of sucrose fatty acid ester (HLB = 16) were added and dispersed in 23.8 parts of water and 30 parts of liquid sugar, and the mixture was heated to prepare an aqueous phase. The above oil phase was added to this water phase, and the mixture was emulsified and mixed according to a conventional method to obtain an oil-in-water type dough improving agent.

【0024】以上の生地改良剤を使用し、実施例1と同
様にしてレーズンブレッドを焼成した。 (実施例5)実施例1において調製した生地改良剤を、
中種生地に添加する代わりに本捏生地に同量添加しレー
ズンブレッドを焼成した。
Using the above dough improving agent, raisin bread was baked in the same manner as in Example 1. (Example 5) Using the dough improving agent prepared in Example 1,
Instead of adding it to the medium-sized dough, the same amount was added to the kneaded dough and the raisin bread was baked.

【0025】(比較例1)実施例1において、アスコル
ビン酸を使用せず、その他は全て同様にして焼成し、レ
ーズンブレッドを得た。 (比較例2)菜種油27部にグリセリン脂肪酸エステル3
部とグリセリン脂肪酸有機酸エステル6部、レシチン4
部を添加し、加温溶解して油相を調製した。
(Comparative Example 1) In Example 1, ascorbic acid was not used, and the same procedure was followed except that calcinated bread was obtained. (Comparative Example 2) 27 parts of rapeseed oil and 3 of glycerin fatty acid ester
Parts and glycerin fatty acid organic acid ester 6 parts, lecithin 4
Parts were added and dissolved by heating to prepare an oil phase.

【0026】一方、水27.7部と液糖30部に蔗糖脂肪酸エ
ステル(HLB=16)2.3 部を添加分散し、これを加温
して水相を調製した。この水相に上の油相を加え、常法
に従い乳化混合して水中油型の乳化油脂組成物を調製し
た。この乳化油脂組成物を使用し、実施例1と同様にし
てレーズンブレッドを焼成するときに、アスコルビン酸
を強力粉に対し60ppm となる量添加して焼成した。
On the other hand, 2.3 parts of sucrose fatty acid ester (HLB = 16) was added and dispersed in 27.7 parts of water and 30 parts of liquid sugar, and this was heated to prepare an aqueous phase. The above oil phase was added to this aqueous phase, and the mixture was emulsified and mixed according to a conventional method to prepare an oil-in-water emulsion oil / fat composition. Using this emulsified oil and fat composition, when raisin bread was baked in the same manner as in Example 1, ascorbic acid was added in an amount of 60 ppm to the strong powder and baked.

【0027】(比較例3)菜種油27部にグリセリン脂肪
酸エステル3部とグリセリン脂肪酸有機酸エステル6
部、レシチン4部を添加し、加温溶解して油相を調製し
た。一方、水27.7部と液糖30部に蔗糖脂肪酸エステル
(HLB=16)2.3 部を添加分散し、これを加温して水
相を調製した。この水相に上の油相を加え、常法に従い
乳化混合して水中油型の乳化油脂組成物を調製した。
Comparative Example 3 27 parts of rapeseed oil, 3 parts of glycerin fatty acid ester and 6 parts of glycerin fatty acid organic acid ester
And 4 parts of lecithin were added and dissolved by heating to prepare an oil phase. On the other hand, 2.3 parts of sucrose fatty acid ester (HLB = 16) was added and dispersed in 27.7 parts of water and 30 parts of liquid sugar, and this was heated to prepare an aqueous phase. The above oil phase was added to this aqueous phase, and the mixture was emulsified and mixed according to a conventional method to prepare an oil-in-water emulsion oil / fat composition.

【0028】この乳化油脂組成物を使用し、実施例1と
同様にしてレーズンブレッドを焼成するときに、バイタ
ルグルテンを強力粉に対し1%となる量添加して焼成し
た。 (比較例4)菜種油27部にグリセリン脂肪酸有機酸エス
テル10部、レシチン4部を添加し、加温溶解して油相を
調製した。
Using this emulsified oil and fat composition, when raisin bread was baked in the same manner as in Example 1, vital gluten was added in an amount of 1% with respect to the strong flour and baked. (Comparative Example 4) To 27 parts of rapeseed oil, 10 parts of glycerin fatty acid organic acid ester and 4 parts of lecithin were added and dissolved by heating to prepare an oil phase.

【0029】一方、水26.4部と液糖30部にアスコルビン
酸0.3 部と蔗糖脂肪酸エステル(HLB=16)2.3 部を
添加分散し、これを加温して水相を調製した。この水相
に上の油相を加え、常法に従い乳化混合した水中油型の
乳化油脂組成物を調製した。この乳化油脂組成物を使用
し、実施例1と同様にしてレーズンブレッドを焼成し
た。
On the other hand, 0.3 parts of ascorbic acid and 2.3 parts of sucrose fatty acid ester (HLB = 16) were added and dispersed in 26.4 parts of water and 30 parts of liquid sugar, and the mixture was heated to prepare an aqueous phase. The above oil phase was added to this aqueous phase, and an emulsified and mixed oil-in-water type emulsified oil / fat composition was prepared by a conventional method. Using this emulsified oil and fat composition, raisin bread was fired in the same manner as in Example 1.

【0030】(比較例5)菜種油27部にグリセリン脂肪
酸エステル10部、レシチン4部を添加し、加温溶解して
油相を調製した。一方、水26.4部と液糖30部にアスコル
ビン酸0.3 部と蔗糖脂肪酸エステル(HLB=16)2.3
部を添加分散し、これを加温して水相を調製した。この
水相に上の油相を加え、常法に従い乳化混合して水中油
型の乳化油脂組成物を調製した。
Comparative Example 5 To 27 parts of rapeseed oil, 10 parts of glycerin fatty acid ester and 4 parts of lecithin were added and dissolved by heating to prepare an oil phase. On the other hand, water 26.4 parts and liquid sugar 30 parts, ascorbic acid 0.3 parts and sucrose fatty acid ester (HLB = 16) 2.3
A part was added and dispersed, and this was heated to prepare an aqueous phase. The above oil phase was added to this aqueous phase, and the mixture was emulsified and mixed according to a conventional method to prepare an oil-in-water emulsion oil / fat composition.

【0031】この乳化油脂組成物を使用し、実施例1と
同様にしてレーズンブレッドを焼成した。 (比較例6)菜種油20部にグリセリン脂肪酸エステル30
部とグリセリン脂肪酸有機酸エステル4.5 部、レシチン
4部を添加し、加温溶解して油相を調製した。
Using this emulsified oil and fat composition, raisin bread was fired in the same manner as in Example 1. (Comparative Example 6) 20 parts of rapeseed oil and 30 parts of glycerin fatty acid ester
Part, 4.5 parts of glycerin fatty acid organic acid ester, and 4 parts of lecithin were added and dissolved by heating to prepare an oil phase.

【0032】一方、水17.8部と液糖20部にアスコルビン
酸0.2 部と蔗糖脂肪酸エステル(HLB=16)3.5 部を
添加分散し、これを加温して水相を調製した。この水相
に上の油相を加え、常法に従い乳化混合して水中油型の
乳化油脂組成物を調製した。この乳化油脂組成物を強力
粉に対し3%使用し、実施例1と同様にしてレーズンブ
レッドを焼成した。
On the other hand, 0.2 part of ascorbic acid and 3.5 parts of sucrose fatty acid ester (HLB = 16) were added and dispersed in 17.8 parts of water and 20 parts of liquid sugar, and the mixture was heated to prepare an aqueous phase. The above oil phase was added to this aqueous phase, and the mixture was emulsified and mixed according to a conventional method to prepare an oil-in-water emulsion oil / fat composition. 3% of this emulsified oil and fat composition was used with respect to the strong flour, and raisin bread was baked in the same manner as in Example 1.

【0033】実施例1〜5及び比較例1〜6の評価結果
をそれぞれ表1及び表2に示す。
The evaluation results of Examples 1 to 5 and Comparative Examples 1 to 6 are shown in Table 1 and Table 2, respectively.

【0034】[0034]

【表1】 [Table 1]

【0035】[0035]

【表2】 [Table 2]

【0036】[0036]

【発明の効果】本発明によれば、アスコルビン酸又はそ
の塩及びグリセリン脂肪酸エステルとグリセリン脂肪酸
有機酸エステルを一定比率で含有する水中油型の改良剤
を添加することにより、著しくボリュームがあり、クラ
スト及びクラムが柔らかく、食感、風味等を満足できる
バラエテイブレッドを得ることができる。この効果は、
アスコルビン酸、バイタルグルテンを単に別添加しても
得られるものでなく、水中油型の乳化物にすることによ
り初めて達成されるものである。
According to the present invention, by adding ascorbic acid or a salt thereof and an oil-in-water type improving agent containing a glycerin fatty acid ester and a glycerin fatty acid organic acid ester in a fixed ratio, a remarkably large volume can be obtained. It is also possible to obtain a variety red having a soft crumb and a satisfactory texture, flavor and the like. This effect is
It is not obtained by simply adding ascorbic acid and vital gluten separately, but is achieved only by making an oil-in-water emulsion.

───────────────────────────────────────────────────── フロントページの続き (72)発明者 風見 明子 茨城県岩井市岩井3399−2 (72)発明者 小林 誠 茨城県竜ヶ崎市中根台3−5−3 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Akiko Kazami 3399-2 Iwai, Iwai City, Ibaraki Prefecture (72) Makoto Kobayashi 3-5-3 Nakanedai, Ryugasaki City, Ibaraki Prefecture

Claims (4)

【特許請求の範囲】[Claims] 【請求項1】 生地中に、アスコルビン酸又はその塩を
小麦粉に対し20〜100ppm、並びにグリセリン脂肪酸エス
テル(A)及びグリセリン脂肪酸有機酸エステル(B)
を(A)の(B)に対する重量比が0.05〜6.0 となる割
合で小麦粉に対し(A)と(B)の合計量として0.1 〜
1.0 重量%添加することを特徴とするバラエテイブレッ
ドの製造法。
1. A dough containing ascorbic acid or a salt thereof in an amount of 20 to 100 ppm relative to wheat flour, and a glycerin fatty acid ester (A) and a glycerin fatty acid organic acid ester (B).
The ratio of (A) to (B) is 0.05 to 6.0, and the total amount of (A) and (B) is 0.1 to
A method for producing a variety bread, which comprises adding 1.0% by weight.
【請求項2】 アスコルビン酸又はその塩、グリセリン
脂肪酸エステル(A)及びグリセリン脂肪酸有機酸エス
テル(B)を水中油型乳化油脂の状態で添加する請求項
1記載の方法。
2. The method according to claim 1, wherein ascorbic acid or a salt thereof, glycerin fatty acid ester (A) and glycerin fatty acid organic acid ester (B) are added in the state of an oil-in-water emulsified oil and fat.
【請求項3】 バラエテイブレッドがレーズンブレッド
である請求項1又は2に記載の方法。
3. The method according to claim 1, wherein the variety bread is raisin bread.
【請求項4】 アスコルビン酸又はその塩0.05〜1.0 重
量部、グリセリン脂肪酸エステル(A)0.25〜60重量部
及びグリセリン脂肪酸有機酸エステル(B)0.75〜70重
量部を(A)の(B)に対する重量比が0.05〜6.0 とな
る割合で含有する水中油型の乳化油脂組成物からなるバ
ラエテイブレッド用生地改良剤。
4. Ascorbic acid or its salt 0.05 to 1.0 parts by weight, glycerin fatty acid ester (A) 0.25 to 60 parts by weight and glycerin fatty acid organic acid ester (B) 0.75 to 70 parts by weight relative to (A) (B). A dough improving agent for variety bread, which comprises an oil-in-water type emulsified oil / fat composition contained in a weight ratio of 0.05 to 6.0.
JP28113993A 1993-11-10 1993-11-10 Manufacturing method of variety bread and dough improving agent suitable for it Expired - Fee Related JP3346432B2 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007306838A (en) * 2006-05-17 2007-11-29 Adeka Corp Sponge dough
JPWO2017014234A1 (en) * 2015-07-21 2018-05-10 江崎グリコ株式会社 Hard biscuit and manufacturing method thereof
JP2019092458A (en) * 2017-11-24 2019-06-20 株式会社Adeka Oil-in-water type emulsified fat composition

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007306838A (en) * 2006-05-17 2007-11-29 Adeka Corp Sponge dough
JP4646852B2 (en) * 2006-05-17 2011-03-09 株式会社Adeka Medium seed fabric
JPWO2017014234A1 (en) * 2015-07-21 2018-05-10 江崎グリコ株式会社 Hard biscuit and manufacturing method thereof
JP2019092458A (en) * 2017-11-24 2019-06-20 株式会社Adeka Oil-in-water type emulsified fat composition

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