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

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

Detailed Description of the Invention

[0001]

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]

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] 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.

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

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] 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]

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]

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.

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.

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.

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.

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.

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.

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.

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.

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]

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.

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.

(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.

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.

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.

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.

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.

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.

(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.

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.

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.

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.

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.

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.

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.

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.

The evaluation results of Examples 1 to 5 and Comparative Examples 1 to 6 are shown in Table 1 and Table 2, respectively.

[0034]

[Table 1]

[0035]

[Table 2]

[0036]

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.

 ─────────────────────────────────────────────────── ─── 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)

[Claims] 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. 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. 3. The method according to claim 1, wherein the variety bread is raisin bread. 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.