JPH07184526A - Capsulized salt particle for use in baking yeast fermented bakery product - Google Patents

Abstract

PURPOSE: To provide a granular compsn. which contains a capsuled sodium chloride in a specified thermoplastic shell having random dispersion of fine particles of ascorbic acid, which ensures expansion of the volume and which is suitable for baking a yeast-fermented bakery product containing no bromate. CONSTITUTION: The capsule consists of an inert thermoplastic shell having 10 to 300 μm thickness and 90 to 175 F releasing temp. and a granular core of crystalline sodium chloride having 100 to 500 μm max. particle size. The shell contains a random dispersion of fine particles of 0.2 to 5 wt.% ascorbic acid having 0.5 to 200 μm max. particle size based on the whole granular compsn. The bulk particle has free fluidity and plural particles are preferably aggregated with a binder.

Description

Detailed Description of the Invention

[0001]

This invention relates to salt compositions for use in baking yeast-fermented bakery products.
In particular, the present invention relates to encapsulated salt compositions for use in baking bromate-free bakery products such as bread.

[0002]

Bread is commercially produced in the United States by any one of three basic methods: (1) direct kneading, (2) seeding, and (3) liquid seeding. There is. In the direct kneading method, all of the essential ingredients for bread (flour, yeast, salt and water) are mixed in a single step to form a dough, which is fermented, placed in individual roasting furnaces and baked ( Baking)
To do. In the medium seed method, 50-70% by weight of yeast, water and flour forms a dough called "medium seed". This raw bread 2
Ferment for ~ 4 hours, then add remaining flour, salt and adjuncts to form final dough. The final dough is then placed in individual baking pans, aged and baked. In the liquid seed method, the middle seed has a flow consistency and the total amount of powder is 1
It differs mainly from the intermediate seed method in that it contains 0 to 60% by weight. [The expression "needed" or "needed" refers to the expansion and air content of the dough before firing by storing the dough at a temperature of 90-130F and high humidity (60-90% rh) for about 1 hour. Refers to the work of recovering. In addition to the essential four raw materials, it is customary to add one or more auxiliary raw materials, but this is optional. The use of these ingredients is largely determined by the particular bread to be made. Such auxiliary materials include
Included are yeast foods, sweeteners, shortenings, daily blends, protease enzymes, emulsifiers, dough enhancers, preservatives, gluten and the like. For example, a typical bread contains high fructose corn syrup, wheat gluten, soybean oil, calcium propionate, potassium bromate, vinegar, ammonium sulfate, calcium sulfate, ascorbic acid, and sodium stearoyl lactylate all as secondary ingredients.

Of the most commonly used preferred auxiliary materials, oxidizing agents such as potassium bromate (KBrO ₃ ) are added to wheat gluten or protein fractions when added in amounts up to 75 ppm by weight of dough. Reacts with and improves the strength and elasticity of the dough. Since a rise in temperature accelerates the action of potassium bromate, a substantial portion of this strengthening action occurs during the first few minutes of the bread being in the baking oven.
During this first part of the firing process, the dough expands considerably due to the accelerated gas production by the yeast and the expansion of the contained gas due to the temperature increase.

The strengthening action of potassium bromate works in conjunction with this volume expansion to "set" the structure of the dough into a loaf of bread of the desired volume and consistency. This synergy is of particular value in modern automation production, where mechanical impact reduces the volume of the dough before it is placed in the baking oven. Thus, breads that do not contain potassium bromate or an equivalent oxidizer tend to have low volume, brittle crust, poor symmetry, and uneven particle size and texture.

However, recent studies in Japan and the UK have reported that potassium bromate is not always completely converted to harmful potassium bromide during the firing process. Furthermore, the residual amount of bromate is considered to be carcinogenic. Therefore, the use of potassium bromate as a raw material for bread is declining or about to be discontinued.

For the above reasons, there is a need for a simple, safe and effective method for replacing potassium bromate in yeast fermented baking products. In this respect,
Ascorbic acid (vitamin C) has been proposed. The function of ascorbic acid in baking is similar to that of potassium bromate, but this is due to the water content during mixing and aging.
Substantially decomposed by oxygen, trace metals and pH conditions,
It has the major drawback of having little or no residual to work with the volume expansion that occurs in the oven. Therefore, it is not suitable as a direct substitute for potassium bromate.

In the art of baking bread, salt is primarily aimed at enhancing flavor and strengthening the gluten structure to impart shape to the bread. However, it is known that salt inhibits the growth of yeast and, due to its dough-reinforcing action, has the drawback of limiting the range in which the dough grows. This has been observed in the general practice of firing operations waiting for the addition of salt until the final part of the dough mixing stage, because it significantly increases the energy required to obtain a uniform dough. is there. The yeast inhibitory action occurs at salt concentrations higher than about 1.5% based on flour. Most commonly, salt is added to a 2% concentration.

For these reasons, (1) the action of salt on yeast is reduced to increase the volume of a loaf of healed bread, and (2) ascorbine is slowly released during the healing. The increased volume of dough is maintained by adding acid and salt, and (3) the desired volume expansion is ensured by releasing the contained salt and ascorbic acid agglomerates at an early stage of calcination. There is a substantial need for potassium bromate replacement products that restore the effects of static impact.

[0009]

SUMMARY OF THE INVENTION Accordingly, in a first aspect, the invention provides a maximum dimension of 100-500 micrometers encapsulated in an inert thermoplastic shell having a thickness of 10-300 micrometers and an emission temperature of 90-175F. Has a granular core of crystalline sodium chloride of
In it, fine particles of ascorbic acid having a maximum size of 0.5 to 200 micrometers are used in an amount of 0.2 to 5 based on the total granular composition.
It relates to a particulate composition suitable for use in baking a bromate-free yeast-fermented bakery product randomly dispersed in weight percent.

In a second aspect, the invention provides a powder, salt,
Encapsulated ascorbine containing yeast, water and a mixture of the encapsulated salt composition described above, wherein the weight ratio of unencapsulated salt in the dough to encapsulated salt in the granular composition is 1: 1 to 4: 1. Acid is 2 to 220ppm of the weight of dough powder component
Comprising a dough composition for use in baking bromate-free yeast fermented bread.

In another aspect, the present invention provides (1) a powder,
Forming a dough containing a mixture of water, free salt and yeast, (2) fermenting the dough, (3) dividing the fermented dough into individual dishes, (4) caring for the fermented dough, And (5) firing the dough which has been soaked, wherein the weight ratio of unencapsulated salt in the dough to encapsulated salt in the particles is 1: 1 to 4: 1 and the encapsulated ascorbic acid is A bromate-free yeast-fermented bread by a direct kneading method, characterized in that the above-mentioned encapsulated salt composition is added to fermented dough in a ratio such that the flour content of the dough constitutes 2-220 ppm. Regarding the method for baking.

In yet another embodiment, the present invention comprises (1) a mixture of flour, water and yeast to form a sponge containing 10-70% by weight of the total bread content of bread, ( 2) fermenting the medium seed, and (3) mixing the salt, auxiliary materials and the remaining flour with the fermented medium seed to form a dough,
(4) comprising doughing the dough and (5) firing the doughing, wherein the weight ratio of unencapsulated salt in the dough to encapsulated salt in the particles is 1: 1 to 4: 1 And the encapsulated ascorbic acid is 2 to the weight of the flour content of the dough.
Process for the baking of bromate-free yeast fermented bread by the seeding method, characterized in that the above-mentioned encapsulated salt composition is added to the seedlings or dough fermented in a proportion such that it constitutes 220 ppm. .

[0013]

Detailed Description of the Invention A. Bread ingredients and additives: Except for the encapsulated salt composition of the present invention, the ingredients of the bakery products that can be used in the present invention are conventional and well known in the art. For example, the basic ingredient of bread is flour,
Yeast, salt and water. However, as mentioned above, most breads contain one or more auxiliary ingredients such as yeast food, calcium propionate, vitamin C (ascorbic acid), sugar, honey, syrup, bakery shortening, dairy products, egg products, etc. . The presence or absence of such secondary materials is not critical to the operability of the invention, except as claimed. That is, the present invention is effective in a wide range of yeast-fermented bakery products, whether or not containing any or all of these substances. In addition to bread, the present invention can be used in other yeast-fermented bakery products such as cakes, crackers, pies, pizzas and tortillas.

B. Capsule Shell Materials: Various organic thermoplastic shell materials can be used in the present invention as long as they are suitable for direct addition to food products. That is, the composition of the shell ingredient of the present invention is solid at ambient temperature, chemically inert in the presence of all bread ingredients, suitable as a food ingredient, and suitable for release at the appropriate temperature. Must have good melting properties. Such substances include mono-, di-
And vegetable fats such as tristearic acid, vegetable oils and wax blends thereof, lard, animal fats such as beef tallow, and blends of animal fats and vegetable fats, and hydrogenated derivatives of such fats and oils. Included. Also included are waxes such as beeswax, candelilla wax, paraffin wax and microcrystalline wax. Other suitable substances are polysaccharides such as gums, gelatin, alginic acid and their modified substances. In addition, polymers such as polyethylene glycol and certain elastomers can be used. These include natural polymers such as carboxymethyl cellulose, cellulose acetate phthalate, ethyl cellulose, gelatin, acacia, starch, succinylated gelatin, proteins and alginic acid. Other synthetic polymers that can be used as the shell material include poly (vinyl alcohol) and poly (vinyl acetate). Such materials are selected on the basis of their melting points and their release characteristics in a particular application. Mixtures of such shell materials can also be used to obtain specific combinations of physical properties.

The amount of ascorbic acid or its precursor dispersed in the shell relative to the volume of shell material (shell fill) is not critical to the function of the invention in normal baking applications. However, it is known that under the same temperature condition, the release of ascorbic acid tends to be faster as the capacity of ascorbic acid is smaller than that when it is small. That is, it is considered that the amount of ascorbic acid loaded in the shell has an influence on the release time.

C. Formulation and Microencapsulation: The structure of the encapsulated salt particles of the present invention is shown by the accompanying drawings, which is a schematic representation of the particles. In particular, salt crystal particles (1) are encapsulated in a thermoplastic shell (3), and ascorbic acid (5) particles are dispersed in the shell. The salt particles used in the present invention preferably have a maximum dimension not greater than 220 micrometers so that they can be easily blended and dispersed in the fermented dough. On the other hand, salt particles are difficult to satisfactorily encapsulate particles smaller than 100 micrometers, so
It is preferable to have a minimum dimension not less than 00 micrometers.

More preferably, the maximum size of the salt particles is in the range 125-300 micrometers. The present invention was primarily developed for use with sodium chloride because of its wide range of uses. However, the invention is also applicable to the use of other flavor salts such as potassium chloride, calcium chloride as well as mixtures thereof with sodium chloride.

The thickness of the sexual shell encapsulating the salt particles is preferably at least 10 micrometers, preferably at least 20 micrometers in order to ensure the continuity and porosity of the coating. is there. However, the thickness of the shell should not exceed 300 micrometers, preferably 200 micrometers, so that the granularity of the encapsulated particles is reduced and the free-flowing property is not impaired. Of course, it is preferred that the particles be free flowing in bulk so that they can be easily dispersed in the dough.

Ascorbic acid preferably has a particle size such that it does not exceed about half the thickness of the shell so that it can be dispersed randomly within the shell. Randomly dispersed ascorbic acid particles may be present on the outer surface of the shell, but it is preferred that they do not stick out as the particles stick out, resulting in premature release during dough fermentation. If the ascorbic acid particles are smaller than 0.5 μm, they are difficult to handle, and therefore it is preferable that the particles are not smaller than this. Therefore, the particle size of the ascorbic acid particles dispersed inside the organic shell is 0.5 to 200 micrometers, preferably 1 to
It is 100 micrometers. The ascorbic acid particles may consist of both large and small particles and may have other forms of particle size distribution.

The shape of the dispersed ascorbic acid particles within the shell is important in the practice of the present invention because it determines the delayed release characteristics of ascorbic acid. This phenomenon has not been fully elucidated, but is due to the fact that a discontinuity occurs at the shell / particle interface, which limits the release of ascorbic acid by exposure to moisture in the dough before reaching the melting point of the shell material. It is believed that. That is, a small number of particles on or near the outer surface of the shell slowly release ascorbic acid before the shell mass melts.

Ascorbic acid derivatives, which are precursors of ascorbic acid, can be used in the present invention as well as ascorbic acid itself. Thus, compounds such as sodium ascorbate, calcium ascorbate, ascorbyl palmitate, erythorbic acid and sodium erythorbate may also be used in the practice of the present invention. Therefore,
The term "ascorbic acid" as used in the claims is intended to include such ascorbic acid precursors.

The release temperature of the organic shell material required is a function of the temperature of the healing and firing. Because the shell material for use in the present invention is heat emissive, the melting point of the shell material must be above the repelling temperature. In particular,
The shell release temperature is preferably 10 to 20 ° F. above the reboil temperature. In other words, when performing the negotiating at 100F,
The emission shell temperature is at least 110 F, preferably 12
Must be 0F (the terms "release temperature" and "melting point" are used interchangeably herein). For most applications, shell emission temperature is 90-175F
It is preferably 100 to 160F.

The amount of ascorbic acid in the shell of the particles of the present invention should be 0.5 to 5% by weight based on the total particle weight. When used in an amount substantially less than 0.5%, the oxidizing action is insufficient, the dough loses strength and the loaf volume becomes smaller. On the other hand, if an amount of more than 5% is used, the oxidizing effect becomes excessive and the volume of one lump is reduced.

Although not essential to the practice of the invention, the shell may contain one or more auxiliary materials dispersed therein, such as other oxidizing agents, sodium diacetate, calcium propionate, and the like.

Microencapsulation of the salt can be carried out by any of several conventional microencapsulation methods.
The preferred method for performing the encapsulation is (1) incorporating the salt particles into the molten shell material, (2) adding ascorbic acid to the mixture of salt and shell material, and (3)
Each step involves cooling the final mixture to form free-flowing coated granules. Another method is to use a fluidized bed. In particular, ascorbic acid is suspended in the molten shell material, (2) the salt particles are fluidized, and (3) the molten shell material containing ascorbic acid is sprayed on the fluidized salt particles. Yet another way is Southwest
It is a centrifugal extrusion method developed by Research Institute.

In the examples shown below, encapsulated salt particles were prepared by the following method.

(1) The hydrogenated cottonseed oil is melted in a jacketed mixing tank; (2) Fine flake salt is added to the molten cottonseed oil with stirring to form a uniform dispersion of the salt in the oil; (3) Stirring While continuing, ascorbic acid with an average particle size of 3 micrometers was added to the oil / salt dispersion; and (4) the mixture of oil, salt and ascorbic acid was slowly cooled until the product was granulated. The granulated material was then removed from the container and screened through a 20 mesh (US standard) screen.

It is usually preferred that the individual particles in the agglomerate be free flowing. However, it may be preferable to utilize the particles in the form of agglomerated particles or tablets. In such a case, a plurality of particles are aggregated or tableted using a low melting point binder.

[0029]

【Example】

Example 1 An amount of encapsulated salt particles containing 75% fine flake salt, 23% cottonseed oil flakes and 2% ascorbic acid according to the present invention was prepared by the following method. 1. Cottonseed oil flakes were placed in a jacketed container and the container was heated to 90-95 ° C. to melt the oily flakes. 2. Fine flake salt is added to melted cottonseed oil and the mixture is mixed to 5
Heated to 100-110 ° C for minutes. 3. 85 a heated mixture of oil and salt for 15-30 minutes
Mix at 0 ° C, then lower the temperature to 60 ° C. 4. Fine particles of ascorbic acid were added to the oil and salt dispersion and the mixture was cooled to 30-32 ° C with continued stirring. And 5. The cooled mixture was screened on a 20 (US standard) mesh screen.

Example 2 Bromine-free wheat whole wheat flour, wheat gluten, water, yeast food, sodium stearyl lactate, creamy yeast in a commercial baking line for producing wheat wholemeal bread by the middle seed method. An 845-pound broth containing and ascorbic acid tablets was prepared. After fermentation, the rest of the dough material and the encapsulated particles prepared by the method of Example 1 were formed into a second dough, which was mixed with the medium seed. As this additional dough material,
Bromate-free whole wheat flour, water, soybean oil, sugar, non-encapsulated salt, particles of the composition of the present invention containing honey, vinegar, calcium propionate, and wheat gluten were used. Based on dry powder weight,
The encapsulated salt corresponded to 0.5% by weight and the encapsulated ascorbic acid corresponded to 200 ppm. Final dough weight is 1
It was 461 pounds. Put in a pan, 90F 85rh
After doughing, the dough was fired at 450F. It has been found that the bread prepared according to the invention is completely equivalent in each property to the bread prepared by the control method for baking this bread. The control method differed from the experiment in that the dough contained potassium bromate and the free salt replaced the encapsulated salt and ascorbic acid.

Example 3 Bromate-free bleached flour, water, yeast, shortening, softeners, yeast food and ascorbic acid in a commercial baking line for producing white bread by the seeding method. 1184 lbs of seed was prepared containing tablets (44 ppm by weight based on flour). After fermentation, the rest of the dough material and the encapsulated particles prepared by the method of Example 1 were formed into dough and mixed with the medium seed. Additional dough ingredients include bleached wheat flour, water, whey, non-encapsulated salts, particles of the composition of the present invention containing salt and ascorbic acid, dough regulators, syrups, inhibitors, yeast and sodium. Stearyl lactate was used. Based on dry powder weight, 0.5% by weight of encapsulated salt is equivalent to 1% of encapsulated ascorbic acid.
Corresponding to 40 ppm. The final dough weighed 1934 pounds. After putting in a baking dish and agitating at 90F 85rh, the dough was baked at 400-450F. The resulting bread was found to be completely equivalent in each property to the bread prepared by the control method for baking this bread.
The control method differed from the experiment in that the dough contained potassium bromate and the free salt replaced the encapsulated salt and ascorbic acid.

Example 4 Bromate-free bleached flour, water, yeast, shortenings, softeners, yeast foods and ascorbic acid in a commercial baking line for the production of white bread by the seeding method. 1191 lbs of seed was prepared containing tablets (44 ppm based on flour weight). After fermentation, the rest of the dough material and the encapsulated particles prepared by the method of Example 1 were formed into dough and mixed with this medium seed. Additional dough ingredients were bleached flour, water, whey, encapsulated salts, dough modifiers, syrups, inhibitors, yeast, sodium stearyl lactate and ascorbic acid tablets. Based on dry powder weight,
The encapsulated salt corresponded to 0.5% by weight and the encapsulated ascorbic acid corresponded to 99 ppm. Final dough weight is 19
It was 46 pounds. After putting in a baking dish and agitating at 90F 85rh, the dough was baked at 400-450F. The resulting bread was found to be exactly equivalent in each property to the bread prepared by the control method for baking the same bread. The control method differed from the experiment in that the dough contained potassium bromate and the free salt replaced the encapsulated salt and ascorbic acid.

In most commercial baking operations, the oven temperature of the baking stage is 400-450F, but for some baking products the baking temperature is around 350F, depending on the baking time and the physical characteristics of the baking product in question. May be a low temperature.

The ratio of unencapsulated salt to encapsulated salt may vary according to the particular firing procedure used in the present invention. In some cases, the weight ratio of unencapsulated salt to encapsulated salt may be as low as 1: 1 but is usually preferred to be at least 1.5: 1. But still, the weight ratio of unencapsulated salt to encapsulated salt should not exceed 4: 1 and preferably should not be greater than 3.5: 1. A particularly preferred ratio for most bread applications is 3.5:
It is 1.

[Brief description of drawings]

FIG. 1 is a schematic diagram showing an encapsulated salt composition of the present invention.

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Rundle Van Redd, Delaware, USA 19808. Williamton. Longspar Drive 27 (72) Inventor Bruce King Letswing, Pennsylvania, USA 19153. Fira del Fuia. South Eighty Sixth Street 2708 (72) Inventor Jiyon Schiorteis, State of Giozia, USA 30239-0312. Al Hua Retta. Legacy Trace 3525

Claims (7)

[Claims] 1. A shell having a granular core of crystalline sodium chloride of maximum size 100-500 micrometers encapsulated in an inert thermoplastic shell of thickness 10-300 micrometers and release temperature 90-175F. The fine particles of ascorbic acid having a maximum size of 0.5 to 200 μm are contained therein in an amount of 0.5 based on the total granular composition.
A granular composition suitable for use in baking a bromate-free yeast-fermented bakery product, which is randomly dispersed at 2-5% by weight. 2. The particulate composition of claim 1, wherein the bulk particles are free flowing. 3. The granular composition according to claim 1, wherein a plurality of particles are aggregated by an organic binder. 4. A granular composition according to claim 3, wherein the agglomerated particles are in tablet form. 5. A weight ratio of non-encapsulated salt in the dough to encapsulated salt in the granular composition, comprising a mixture of flour, salt, yeast, water and the granular composition of claim 1. ~ 4:
1. A dough composition for use in baking bromate-free yeast fermented bread, wherein 1 and the encapsulated ascorbic acid constitutes 2-220 ppm by weight of the flour component of the dough. 6. (1) Forming a medium seed comprising a mixture of flour, water and yeast and containing 10 to 70% by weight of the total bread content of bread, (2) fermenting the medium seed, and (3) ) Combining salt, adjuncts and the remaining flour with the fermented seeds to form a dough, (4) roasting the dough, and (5) baking the roasted dough, the non-capsule in the dough Fermented intermediate seeds in a ratio such that the weight ratio of encapsulated salt in the particles to the encapsulated salt in the particles is 1: 1 to 4: 1 and the encapsulated ascorbic acid constitutes 2 to 220 ppm of the weight of the flour content of the dough. An improved seeding method for the baking of bromate-free yeast fermented bread, which is mixed with microparticles of the composition of claim 1. 7. A dough comprising a mixture of (1) flour, water, free salt and yeast, and (2) fermenting the dough,
(3) Divide the fermented dough into individual dishes and add (4)
Comprising fermenting the fermented dough, and (5) baking the fermented dough, wherein the weight ratio of unencapsulated salt in the fermented dough to encapsulated salt in the particles is 1: 1 to 4: 1. And adding the microparticles of the composition of claim 1 to the fermented dough prior to step (3) in a ratio such that the encapsulated ascorbic acid constitutes 2-220 ppm by weight of the flour content of the dough, Improved direct doughing method for baking bromate-free yeast fermented bread.