JPH0759505A - Production of bread - Google Patents

Abstract

PURPOSE:To produce bread resistive to aging and reduced in contamination with microorganisms while reducing the fermentation time. CONSTITUTION:A fluid sugar prepared by extracting a beet with hot water and containing raffinose and sucrose respectively in an amount of >=10 and <=20wt.% and >=50 and <=70wt.% based on the whole solid matter is blended with wheat flour for bread making in an amount of >=2 and <=10wt.%, thus reducing the fermentation time, inhibiting aging of bread and preventing contamination with microorganisms.

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for making bread by incorporating an extract of sugar beet radish containing raffinose.

[0002]

2. Description of the Related Art In recent years, bread has become one of the most important processed agricultural products after rice, which is the staple food in Japan. Most of them are produced in large quantities in factories and sold in retail stores, but recently, an increasing number of retail stores bake bread in the stores and immediately sell freshly baked bread.

Raw materials for bread are mainly wheat flour, baker's yeast, salt, sugar, shortening and water, and these are mixed and kneaded to form a dough called a dough. Bread is
After the dough is fermented, it is manufactured through a series of steps such as division, staking, stuffing, re-sneaking, firing and cooling.

The method for fermenting dough is roughly classified into a direct kneading method and a medium seed method. The direct kneading method is to ferment all the dough at once (primary fermentation), and the middle seeding method is to knead about 1/3 of the raw materials and pre-ferment at about 24 ° C for about 12 hours. This is used as a seed and mixed with the rest of the raw materials and then fermented (primary fermentation). In either case, the primary fermentation takes 2 to 3 hours at 28 ° C, and after the primary fermentation is completed, the secondary fermentation is carried out through a degassing step. The fermentation time is about 1 hour at 28 ° C.

The baked bread has a network structure of wheat protein gluten and forms voids due to the gas generated by yeast fermentation. Generally, such a void-like network structure is called "Sudachi". Sudachi has a great influence on the bulge and bulk specific gravity of bread and, as a result, it also affects the texture of bread. Therefore, many studies have been made on the formation of sudachi according to the type and application of bread.

What is common to all breads is that
In general, bread is softest immediately after baking and has a good texture. However, after baking, the texture becomes harder with the passage of time, and the texture is remarkably deteriorated such as dryness.
Also, as with other fresh foods, molds will grow after the production,
Susceptible to microbial contamination such as bacteria. For this reason, the factory manufactures and transports bread from midnight to early morning in order to sell it as soon as possible after baking, and as a result, bread within a few hours after baking is sold at retail stores. The unsold items are also sold at a low price so that they can be sold out quickly. At stores selling freshly baked bread, ingenious measures have been taken, such as always having a production system so that they can be replenished at any time according to the sales volume.

However, even for the purpose of providing freshly baked bread, it is not economical to sell the unsold portion at a low price. In addition, freshly baked bread stores are economical because there is little waste because they are produced at any time depending on the sales situation, but it often takes some time to produce, so production often cannot keep up with sales.

In order to address these problems, in the bakery industry, in the bakery industry, an aging prevention technique that maintains a soft texture and a texture as much as possible after production, a technique that suppresses microbial contamination, and a shortening of the production time, that is, in the production process. A technique for shortening the fermentation time, which is the rate-determining step, is required, and various attempts have been proposed so far.

For example, as means for preventing aging of bread and improving storage stability, a method of adding oligosaccharides derived from agar and / or carrageenan in JP-A-62-210955 and JP-A-62-146548. A method of using branched oligosaccharides as a raw material for bread, and further, JP-A-1-29
Japanese Patent No. 6935 discloses a method of adding galactooligosaccharide. In addition, as a method of preventing mold on bread, JP-A-3
No. 247228 discloses a method of adding ethyl alcohol. As a method of shortening the fermentation time, there is a method of adding a mixture of yeast hydrolyzate and egg white hydrolyzate described in JP-A-52-82742.

[0010]

However, these methods have never been satisfactory. That is, all of the above-mentioned methods for preventing aging of bread replace all or part of sugar (sucrose) with various oligosaccharides. In such a case, the sweetness of the baked bread is only sugar. There was a problem that it decreased compared to that of. Further, the above-mentioned oligosaccharides are obtained by enzymatic treatment or chemical treatment, and there is a problem in terms of safety.

The antifungal method using ethyl alcohol is also
The smell of alcohol remains on the baked bread, which contributes to the deterioration of quality. Further, the method described in JP-A-52-82742 also leads to a reduction in fermentation time, but the cost is high because the raw material is special.

Further, all of the above-mentioned methods have independent effects, and it is necessary to combine two or more methods to solve all the problems described above. However, it is not possible to combine two or more methods described above. It is not economical because it increases the number of manufacturing processes.

As a result of diligent studies to solve these problems, the present inventors have found that by adding an extraction solution containing raffinose and other tri- and tetra-saccharides extracted from sugar beet radish The present inventors have found the fact that aging is prevented, microbial contamination is suppressed, and the bread production time is shortened, and the present invention has been completed.

[0014]

The present invention relates to a method for producing bread, which comprises blending an extract of sugar beet radish containing tri- and tetrasaccharides such as raffinose in a bread-making process. Is.

Raffinose is a kind of trisaccharide and is abundantly contained in beet sugar beet. The method for producing the sugar solution used in the present invention is as follows. First, the washed beet sugar radish is shredded, and the continuous alternating-current extraction method (70-80 ° C, 60
Min) to obtain an extract. The extract is washed by a carbonic acid method and an ion exchange method, concentrated to precipitate sucrose crystals, and the crystals are separated by centrifugation and removed. After removing and removing sucrose from the sugar solution after removing sucrose by a saccharate operation, the sucrose was fractionated by an appropriate method such as chromatographic separation. A sugar solution whose amount is suppressed to 22% by weight (hereinafter referred to as beet extract) is used. This beet extract contains water, sucrose, raffinose, and unidentified sugar,
Raffinose content is 1 per solid content excluding water
It is preferably 0% by weight or more and 20% by weight or less. If the raffinose content is less than 10% by weight, the amount of beet extract must be increased, resulting in problems such as too much sucrose in the bread and high cost. Is. Further, if a large amount of a sugar solution containing water is added, it may be difficult to mold the bread, which is not preferable. The higher the raffinose content is, the more effective it is, but if the content is more than 20% by weight, it takes a lot of time for fractionation and it is not economical. Also, the sucrose content is 50 per solid content.
It is preferable that the content is not less than 70% by weight. When the content of sucrose exceeds 70% by weight, the content of raffinose and unidentified saccharides becomes small and the antiaging effect and the like become insufficient. This is because, as described below, raffinose and unidentified saccharides play a large role in the present invention. Further, in order to reduce the content of sucrose to less than 50% by weight, it takes a long time for fractionation, which is not preferable.

The content of the beet extract is preferably 2 to 10% by weight based on the bread flour. If the amount of beet extract is less than 2% by weight, aging prevention,
Effects such as suppression of microbial contamination and shortening of fermentation time are not recognized, and even if it exceeds 10% by weight, the effect does not change and only the cost increases.

If the sweetness and the like are insufficient with the beet extract alone, sugar or the like may be added as necessary. Also, considering that the beet extract contains water, it is necessary to adjust the amount of water according to the blending amount of the beet extract.

[0018]

In the present invention, various kinds of tri- and tetra-saccharides such as raffinose show selective microbial growth activity and suppress the development of mold in bread. Further, since it accelerates the fermentation of baker's yeast, it shortens the primary and secondary fermentation times in the bread manufacturing process and promotes the generation of gas, which promotes the formation of a void-like network structure after baking. Furthermore, the fact that these sugars enter the wheat protein gluten in a wedge shape to suppress the structural change of the protein and prevent the drying of the bread by the water transfer preventing function peculiar to raffinose contributes to the maintenance of the softness of the bread.

[0019]

EXAMPLES The present invention will be specifically described below with reference to examples. In the examples,% means% by weight unless otherwise specified.

In this example, according to the above-mentioned method, a sugar solution obtained by removing as much sucrose as possible from the hot water extract of beet sugar radish was chromatographed, and then the beet extract having a water content reduced to 22% was used. I was there. The composition of this beet extract was water 22%, sucrose 53% (solid content 68%), raffinose 11% (solid content 14%), unidentified sugar 1
4% (solid content 18%).

(Example 1) 3 kg of strong flour, 5 fresh yeasts
g, 300 g of skim milk powder, and 1.8 kg of water are kneaded, and the temperature is 24 ° C.
After fermenting for 12 hours, strong flour 7 kg, beet extract 1 kg, salt 200 g, dry yeast 110 g, yeast food 7 g, salted butter 500 g, water 5.2 kg
Was added and kneaded, and then primary fermentation and secondary fermentation were performed at 28 ° C., the mixture was allowed to stand at 30 ° C. for 10 minutes, and then baked in an oven at 250 ° C. for 50 minutes.

(Example 2) 3 kg of strong flour, 5 fresh yeasts
g, 300 g of skim milk powder, and 1.8 kg of water are kneaded, and the temperature is 24 ° C.
After fermenting for 12 hours, strong flour 7 kg, beet extract 0.5 kg, sugar (sucrose) 0.3 kg, salt 200
g, dry yeast 110 g, yeast food 7 g, salted butter 500 g, and water 5.3 kg, and after kneading, 2
Primary fermentation and secondary fermentation were carried out at 8 ° C., after aging for 10 minutes at 30 ° C., baking was performed in an oven at 250 ° C. for 50 minutes. Comparative Example 1 Bread was baked in the same manner as in Example 1 except that 600 g of white sucrose was used instead of 1 kg of beet extract in Example 1 and the weight of water was 5.2 kg.

The following tests were carried out on the breads of Examples 1 and 2 and Comparative Example 1.

(Fermentation time of dough) Four bakers baked the breads of Examples 1 and 2 and Comparative Example 1 and measured the primary fermentation time and secondary fermentation time of each. The results are shown in Table 1.

[0025]

[Table 1]

(Sensory Test) The breads of Examples 1 and 2 were subjected to a sensory test by 5 monitors. The results are shown in Table 2. The evaluation was based on the bread of Comparative Example 1 and was scored by the following expression method.

+2 ... Excellent. +1 ... somewhat excellent. 0 ... Same as Comparative Example 1. -1 ... Slightly inferior. -2 ... inferior.

[0028]

[Table 2]

(Ratio of Sudachi Formation) The condition of the formation of suds on the surface of the breads of Examples 1 and 2 and Comparative Example 1 was measured and quantified by image processing. LA55 made by Pierce Co., Ltd. for image processing
5 was used. The sudachi formation rate was expressed by the ratio of the area of the sudachi occupying the surface of the bread. The results are shown in Table 3.

[0030]

[Table 3]

(Hardness) The breads of Examples 1 and 2 and Comparative Example 1 were placed in a closed container and stored at 24 ° C. for 6 days, and the hardness according to the number of storage days was measured. The internal phase of bread was used for the measurement, and the cutting strength and tear strength were measured using a rheometer (trade name: manufactured by Rheotech Co., Ltd.). Plunger No. is used for measuring the cutting strength. 30 (for cutting stress) was used, and the sample table moving speed (cutting speed) was 2 cm / min. Plunger No. 17 (for food tension) was used, and the sample stage moving speed was set to 30 cm / min. The measurement results are shown in FIGS. 1 and 2.

(Microbial generation test) The breads of Examples 1 and 2 and Comparative Example 1 were placed in a closed container and stored at 24 ° C for 6 days, and the bacterial growth number according to the number of storage days was measured. Bacteria were measured according to the following conditions. First, 5 g (fresh weight) of the sample is immersed in a phosphate buffer solution, the immersion solution is diluted 100-fold, and 1 ml of the diluted solution is plated on a standard agar medium AC plate and cultured at a culture temperature of 24 ° C. to determine the bacterial growth number. It was measured. The result is shown in FIG.

[0033]

As described above, according to the production method of the present invention, it is possible to obtain effects such as prevention of aging of bread, suppression of contamination by microorganisms such as mold, reduction of fermentation time, and good formation of rudder.
And in the present invention, a beet extract extracted from beet sugar radish is used, in which raffinose is included,
Since a plurality of saccharides having various functions are contained and synergize with each other, a higher effect can be obtained by adding a small amount as compared with the case where raffinose and the like are blended alone. Further, the taste quality of this beet extract is almost the same as that of sucrose and has a refreshing sweetness without any offensiveness, so that the flavor of baked bread is not impaired. However, it is impossible to mix raffinose and these sugars at the same ratio as the natural component in terms of cost and technically, and the beet extract used in the present invention is extracted from the natural beet sugar beet radish. It can be said that it is a functional sugar group obtained only. Therefore, the production cost is low, and it is easily used as a food additive.

[Brief description of drawings]

FIG. 1 is a graph showing the cutting strength of Examples 1 and 2 and Comparative Example 1.

FIG. 2 is a graph showing the tear strength of Examples 1 and 2 and Comparative Example 1.

FIG. 3 is a graph showing general bacterial growth numbers of Examples 1 and 2 and Comparative Example.

Claims (1)

[Claims] 1. A sugar solution obtained by hot-water extraction of sugar beet radish, wherein the raffinose content per solid content is 10% by weight or more and 20% by weight or less, and the sucrose content per solid content is 50. A method for producing bread, wherein 2% by weight or more and 10% by weight or less of the bread flour is blended with a content of from 70% by weight to 70% by weight. [0001]